[Sca-cooks] possets

[Jeff Gedney]

I have found to my regret that some wines (especially cheap burgandies) have
more sulfites in them, and depending on what you cook it with, the sulfites
come out into what you are cooking. you have to heat it uncovered to allow
the sukfites to escape.
I have found carrots and parseley, for example, to be worse in this respect
than some other foods.



-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Christine Seelye-King
Sent: Sunday, June 16, 2002 10:09 PM
To: sca-cooks at ansteorra.org
Subject: RE: [Sca-cooks] possets


This one sounds good.  The problem with heating red wine is that it starts
to taste rather, well, bitter isn't exactly the word, metalic maybe, I don't
know, just not right.  I think the white wine might not have that same
problem. Sounds good, I'll have to give it a try.
Christianna


>
> Clarea, from de Nola, is a spiced and sweetened wine drink that is made
with white wine.  Here's my translation:
> SPICES FOR CLAREA
> Three parts cinnamon, two parts cloves, one part ginger, all ground and
strained through a sieve, and for one azumbre of white wine, put an ounce of
spices with a pound of honey, well-mixed and strained through your sleeve of
good thick linen, and strained through it often enough that the wine comes
out clear.
>
> Notes:
> an "azumbre" is a Spanish measurement of volume equal to about 2 liters.
> 1 pound of honey = 1-1/2 cups
> The spices are approximately: 1 TBS cinnamon, 2 tsp. cloves, 1 tsp.
> ginger.  You may want to experiment and adjust quantities.
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net

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