166. Om te maken finen rooden clareyt
To make fine red clareyt

[4] Om te maken finen rooden clareyt [5] Neempt vlemsschen zeem een pinte ende een half pin[6]te waters Dit siedet ouer een ende schuymet wel Alst [7] wel gheschuymt es soe doeghet vanden viere. Dan [8] neempt eenen stoop rooden wijn dyen minghelt met[9]ten voerseyden ghescuymden zeeme Dan neempt on[10]derhalf once tornisol dat syedet in een luttel wijns met [11] water te gader Dit minghelt daer in Hebdi gheenen [12] rooden wijn ghi sult nemen petau oft rinsschen wijn [13] ende sieden daer so veel te meer tornysols inne maer [14] wijn bastaert waer alder best Oock suldi weten const[15]men gheuinden eenighe tenture dat beter ware dan [16] eenighen wijn diemen vinden mach. Dit es dat poe[17]dere. Neempt een onche caneels/ een once witten gim[18]bere/ groffels naghelen/ greyne/ elcx twee dragina no[19]ten muscaten/ galigaen/ elcx een dragina lanck peper [20] een dragina Hieraf maket puluer ende latet dan al lo[21]pen doer den sack acht oft neghen weruen tot dat claer [22] es. maer dect den sac bouen datter geen locht wt en gha

[4] To make fine red clareyt. [5] Take a pint of Flemish honey and half a pint [6] of water. Boil this together and skim it well. When [7] it is well skimmed. so take it from the fire. Then [8] take a stoop of red wine; mix this with [9] the aforesaid skimmed honey. Then take one and a half ounces of turnsole; boil it in a little wine [11] together with water. Mix this into it. If you have no [12] red wine you shall take wine of Poitou or Rhenish wine [13] and boil as much turnsole in that but [14] bastard [sweet] wine would be the very best. You shall also know that artists [15] add a little vino tinto; that would be better than [16] any wine which one could find. This is that powder. [17] Take an ounce of cinnamon, and ounce of white ginger, [18] cloves [and] grains of paradise each two drachms [approx 3.9 g], [19] nutmegs [and] galingale each a drachm, long pepper [20] one drachm. From this make powder and then let it all run [21] through the sack eight or nine times until it is clear, [22] but cover the sack at the top so that no air escapes.

Hoeveelheden en tips (2 porties) Quantities and hints (2 servings)