SC - Clarea de Agua (was: re: Clary)

[Bethra Spicewell]

Lady Brighid  wrote:
>>It is non-alcoholic.  Clarea is a spiced wine, sweetened with honey. 
 Clarea de Agua substitutes water for the wine.  My translation is in
the Florilegium,<<

Lady Brighid's reference in the Floriligium states:     __In the "Libro
de Guisados" (Spanish, 16th century) there is a recipe for Clarea, wine
spiced with honey, ginger, cinnamon, and cloves. The non-alcoholic
version appears immediately afterwards "Clarea de Aqua" (Clarea from
Water). It contains the same spices and honey mixed into boiling water,
then strained. I haven't gotten the proportions right yet (death by
cinnamon!) but when done properly, I suspect it would resemble mulled
cider. __  
- ------
 I don't know this particular recipe, but it sounds like it might be
closely related to the "Haymaker's Switchel" which I made up for taking
to events this past summer (and still have some in the fridge from
Sept. - it keeps well).
 The original recipie calls for molasses, I just sub honey, and adjust
the spice(s) to taste.
 I can't really duplicate a batch, since I make it up new (to taste)
each time.  I've added more spices, less sugar, more honey, etc.... 
The only standard is that I heat it all together in the microwave (BIG
cup) before I add about twice the amount of water, and no ice. Using
powdered spices, it needs a lot of straining (coffee filters work
well), and still has some settling of dregs in the bottom (just shake &
swill).
 The mix probably could be bottled and taken to events to be added to
the water on site, but I haven't done that yet.
 I boil the honey mixture, not the water, but maybe in the "Libro" the
water is boiled due to it's base drinkability being dubious?

Haymakers Switchel* 
 from: "Good Maine Food"  Marjorie Mosser  Doubleday, Doran & Co. 1939

1 cup brown sugar         1/2 cup molasses
1 Tablesp ginger           1 cup vinegar
1 Quart water

Mix all ingredients and chill with ice

*This mixture, if used freely during the haying season, is thought by
Maine farmers to get hay into a barn in 3/4 the time that would
otherwise be consumed

Happy Holidays

Christina Elisabeth de la Griffon Riant


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