Skip to main content

Clarea from Water (Honey Tea), 16th Century, Spain



50 ml water - 1 table spoon of honey - half tea spoon of cinamon - a pinch of ground cloves and ginger


CLAREA DE AQUA
 
To one azumbre of water, four ounces of honey; you must cast in the same spices as for the other clarea; you must give it a boil with the honey over the fire, and when it is off the fire you must cast in the spices (the spices are the same as the next recipe underneath). 


SPICES FOR CLAREA (Different Recipe, with alcohol, the above one just uses the same spices). 

Three parts cinnamon, two parts cloves, one part ginger, all ground and strained through a sieve, and for one azumbre (6) of white wine, put an ounce of spices with a pound of honey, well-mixed and strained through your sleeve (7) of good thick linen, and strained through it often enough that the wine comes out clear.

Bibliography: Ruperto de Nola, Libro de guisados, manjares y potajes intitulado libro de cozina (...) 1529, translated by R. Carroll-Mann in http://www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html 

Labels:

Comments

Post a Comment

Popular posts from this blog

Medieval Arab Dinner

Hummus with Ground Nuts Take boiled chickpeas and pound finely. Take vinegar, good oil, tahini, pepper, atraf tib (spice blend, recipe in: https://www.theophanus-cauldron.net/atraf-al-tib/), mint, parsley, thyme, a little of walnuts, almonds, pistachios, hazelnuts, cinnamon, caraway, dried coriander, salt, salted lemons, and olives. Spread. Leave  one day and one night and serve.  -Kanz al-Fawa'id fi Tanwi al-Mawa'id Lamb with Greens and Yogurt  Boil a ratl of meat. Remove the scum. Cook it part way. Add to it chopped green leaves of chard. Cook it until it is well done. Remove the meat, its broth and the chard. Then put in a pound of yogurt and a uqiyah of rice. Continue to stir until rice is cooked. Add to it the meat, swiss chard and the broth. The broth should be a little. Cook it and remove. Sprinkle mint leaves on it. After ladling it into a bowl, put pounded garlic on top. Turnips can be used instead of chard, same goes for spinach.  - Ibn al-'Adim, Kitab...
Post a Comment
Read more

Recipe: Cheese Ravioli, 16th Century (Receita: Ravioli, Séc. XVI).

     Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a softboiled egg. The meat should be finely chopped and the cheese finely grated.  Bibliography: Sabina Welser's Cookbook, tr. from Das Kochbuch der Sabina Welserin (c. 1553) by Valoise Armstrong, Little Rock, Arizona, 1998    in  David Friedman and Elizabeth Cook - How to Milk an Alm...
Post a Comment
Read more

Nut Omelette, Ancient Rome, 1st Century AD.

1/2 cups of nibbed almonds - 1/2 cups of broken walnuts -  2 tbsp - pine kernels - 1 tbsp honey - 2 tbsp white wine - 2 tbsp milk - 2 tbsp fish sauce (I have used anchovy sauce) - 6 eggs - ground black pepper - 1 tbsp of olive oil.  Upside-down patina as a sweet. Roast pine kernels and shelled broken nuts; crush with honey, pepper, fish sauce, milk, eggs, a little wine and oil, turn on a round flat dish.   Apicius 4, 2, 16.  I have tried with extra anchovy sauce after serving, it was quite nice! Bibliography: Dalby, Andrew and Grainger, Sally - The Classical Cookbook , British Museum Press, 2012.   
Post a Comment
Read more