[Sca-cooks] New raisins in de Nola

[Harris Mark.S-rsve60]

Cariadoc commented:
>>>>
One of the things done in today's cooking workhop was the lemon dish 
from de Nola. The instructions include:

"take new raisins, and clean them well of the seeds, and grind them 
by themselves and strain them through a woolen cloth;"

Straining raisins, even after grinding, sounds pretty difficult; the 
lady who did the dish rehydrated the raisins by boiling them for a 
little. I wondered if perhaps "new raisins" might mean "the kind of 
grapes you use for raisins, before they are dried." Does anyone know?
<<<<
Or perhaps something between a grape and a raisin? The use of "new" raisin struck me, too. Just how does a new raisin differ from an old raisin? I thought once the grape was dried out sufficently to be called a raisin that it didn't change much, whether two months or two years old. I can see pushing a grape paste through a metal strainer, but through a cloth one it would seem to be difficult.  Although when they say strain through a cloth, are they talking about wrapping the food item in the cloth and then twisting and squeezing the cloth? That latter might work better than trying to push the food through a piece of cloth stretched over a frame.

Stefan