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For Making Against malvoisie


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

For making against malvoisie. Take an amie of rain water, & make it chafe: then put therein twenty & seven pots of Spanish honey, & put it into the water, & make it well in the water, that it will be well melted, & make it boil well one hour, & skim it well, & put it to boil with half a pound of coriander, & half a pound of grains of geneure or grains of pecque, & eight ounces of crushed cinnamon: when boiled put it into a bottle or in a cask, & leave it so two days: then make a hole in the cask, or bottle, or three [holes? times?] near the bottom, and & take out that which is clear: that which remains in the cask must be passed through a sack as you can, & put it into the cask, & keep it so: it is better in three years than the first year. Note for good flavor that is as sweet, before it is put on the fire, put therein a fresh egg well new, if the egg goes to sink in the water, it is sweet enough, otherwise not: add enough honey that the egg goes therein.

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