SC - Goya bitter orange juice

[Stefan li Rous]

Admantius replied to me:
> >   I'm not even quite sure what a "clary" is, so I probably
> > don't have much material on this type of drink in the Florilegium.
> 
> Heh heh heh heh heh!!! Stefan, I can't pass up this chance!
> 
> I'm almost certain we discussed clary before on this list; in fact, I
> _am_ certain. Are you sure it isn't in the Florilegium under "spiced
> wines"? Seriously, I believe we discussed the difference between clary
> and hypocras as described in early English sources like the Two
> Anglo-Norman MSs published by Connie Hieatt, and whether or not those
> differences applied across the board in other sources.   
> 
> Vicente's non-alcoholic clary may be based on some kind of unfermented
> mead or hydromel, if it's the one I'm thinking of.

Ok, I guess I was mis-remembering. I was thinking "clary" was one of the
drinks with egg mixed in. Someday I will get a decent search engine.
However, the only message I find in my spiced-wine file is the one below.
I've enclosed it just in case others might be interested. I'm not sure
why I don't have more info. Maybe I didn't realize when the discussion
was going on that they were as early as the Anglo-Norman MSs  and thought
they were as non-period (or more) than this one, so didn't include them.

I'd still like to see Vicente's clary recipe and redaction. I don't think
he said it was non-alcoholic. That was just my assumption from assuming
it was one of the 'egg' beverages.

- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Date: Wed, 29 Sep 1999 10:41:31 -0400
> From: renfrow at skylands.net (Cindy Renfrow)
> Subject: SC - clary - was Stefan's recent wafer experiment
> 
> <snip>
> >On a related note, I've recently been playing with Ms Add 32085 and see
> >there's a clary recipe that is nearly identical to most of the hippocras
> >recipes I've seen, except for the fact that it appears to lack sugar.
> >For those who pay attention to this stuff, would they say that that
> >would be a defining characteristic, that hippocras has sugar and clary
> >doesn't? I think I haven't seen enough clary recipes yet.
> >
> >Adamantius
> 
> Would you please post this recipe? I'm collecting clary wine recipes. Of
> the 4 I have, 3 use sugar & one uses raisins for sweetness.  Here is the
> earliest one, all the others are OOP.
> 
> CLARY WINE - 1621 - (this recipe has a scribal error in the amount of sugar
> called for)
> Ten gallons of water, thirteen pounds of sugar to the gallon, and the
> whites of sixteen eggs well beat.  Boil it slowly one hour and skim it
> well.  Then put it into a tub till it is almost cold.  Take a pint of Clary
> flowers with the small leaves and stalks, put them into a barrel with a
> pint of ale yeast, then put in your liquor and stir it twice a day till it
> has done working.  Make it up close and keep it four months, and then
> bottle it off.
> (From A Delightful Daily Exercise for Ladies and Gentlemen, by John
> Murrell, 1621.)
> 
> Cindy Renfrow/Sincgiefu
> renfrow at skylands.net