"Of a clarree maad of a certain wyn" - The Knight's Tale
Original recipe from Forme of Cury:
205. Clarrey. Take kanel & galinga, greyns de paris, and a lytel peper, & make pouder, & temper hit wyt god wyte wyne & the thrid perte honey & ryne hit thorow a cloth.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
Clarree was wine to which honey and spices were added; the name comes from the Latin vinum claratum, which means "clarified wine." The name survives today as claret, a dry, red wine.
Metric, Celsius, & Gas Mark Equivalencies
More information on Clarree may be found at: Chaucer's Foods: Clarree
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© James L. Matterer
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