Original text – Clareya (Llibre del Coch)ĭe pimentes de clareya. The recipe from the Castilian version, instead, suggests three parts of cinnamon, two parts of cloves, and one part of ginger. The ratio suggested by the author for the spices is five parts of ginger, six of cinnamon, 1/8 of grains of paradise, omitting the quantity of cloves. We used fresh ginger, but if you prefer, use it dry. Strain the liquid, sifting it until it turns perfectly clear. Steep them in the wine for at least a couple of hours, adding honey. Mince the ginger, then coarsely crush the other spices. Spices (ginger, cinnamon, grains of paradise, cloves) Ingredients, Recipes, Sources (Italian edition here) is available on Amazon as e-book and printed edition. To know more about the medicinal uses of wine in the Middle Ages, check out our new article on Patreon. For the recipe for clareya, we chose the Catalan edition, whereas the one for Ypocras appears just in the Castilian translation. The recipes we are preparing today have been written between the 15 th and the 16 th century by Robert de Nola in two editions of his book, the original Catalan version and the Castilian edition corrected by the author himself. A physician involved in the prank says that he needs three pairs of big capons and coins, which will be used to buy them capons and other foods, and has prepared a bit of chiarea able to fix Calandrino, recommending to drink a big glass every day. We read about a chiarea in one of the tales about Calandrino in Giovanni Boccaccio’s Decameron (14 th century), in which Calandrino believes that his wife has got him pregnant, so he pays a lot of coins to his friends to help him. There are many recipes for claretum, three of them in the Tractatus de Modo Preparandi et Condiendi Omnia Cibaria (end of the 13 th century) but usually, it was directly prepared by the spice seller, in the same way as spice blends. One way consists in placing the spices in wine the second, in cooking the mixture then sifting it through a thin cloth, repeating the process over and over until the wine turns perfectly clear (whence, claretum). It can be prepared in two ways, the author adds, similar to the ones that we will examine today for the clareya and Ypocras by Robert de Nola. Mulled wine is drunk at the end of the meal to help digestion and is particularly suitable in winter and for the elders and phlegmatic complexions, as Arnaldus writes in his treatise about wines. ![]() ![]() One of the names we find most frequently is claretum, spelled in many ways, that in the medieval sources is also called pimentum: a wine with the addition of spices. There are plenty of recipes for medicinal wines in Dioscorides’ Materia Medica, as well as in the medieval medical handbooks, for example, the works by Arnaldus de Villa Nova. In the Antiquity and Middle Ages, wine was considered not only a beverage, but also an essential medicinal remedy.
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