SC - Cider Sauce, Arte de Cozina
lilinah at earthlink.net
lilinah at earthlink.net
Thu Nov 30 14:51:56 PST 2000
I plan to serve Robin's Cider Sauce with Roast Pork Loin - about 35
lb for 80 people - in the Second Course. I've more-or-less multiplied
up the recipe that Robin sent to the list, but it sure seems like a
lot of sugar and whole nutmegs. Did i do my math wrong?
Apple Cider Sauce (Diego Granado, Libro del Arte de Cozina, 1599)
As redacted by Lady Brighid ni Chiarainmka/Robin Carroll-Mann
To make 1 cup:
2 cups sweet apple cider
1/2 lb. sugar
1/4 cup white wine vinegar
1/8 cup white wine
1/2 ounce cinnamon sticks
1/2 whole nutmeg
4 whole cloves
Combine all ingredients in a saucepan and simmer over medium-low heat
about 45 minutes, until the volume is reduced by half and a candy
thermometer reads 220F (105C). Strain through cheesecloth. Pour
into a clean glass jar. Refrigerate.
My version multiplied by 40, intended to make about 40 cups/10 quarts/2.5 gal.
5 gallons sweet apple cider
20 lb. sugar (1 lb per 4 people?!?)
2-1/2 quarts white wine vinegar
5 cups white wine
1 lb cinnamon sticks
20 whole nutmegs
160 whole cloves
This just doesn't look right to me... Help!
Thanks - the Feast is on Sunday December 10,
Anahita al-shazhiyya
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