MC Logo

Search Results


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

TO MAKE COOKED WINE, take from the barrel or tun the first pressing, whether white or red, as much as you want, and put it in an earthenware vessel, and put it on to boil gently, just simmering, on a fire of very dry wood and clear flame, without the slightest bit of smoke, and skim with a pierced wooden spoon, not a metal one. And it should boil so that, if the grapes are green that year, the wine reduces to a third and if the grapes are ripe, to a fourth. And then let it cool in a barrel or other clean wooden vessel, and when it is cooled, put it in a puncheon; and the third or fourth year it will be better than the first year. And keep it in a medium place, neither hot nor cold, and keep some of this boiled wine in a small vessel, to refill the container from time to time, for you know that wine always likes to be kept full.

autodoc



Recipes with similar titles:

CXX - Cooked wine (Libro di cucina / Libro per cuoco)