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Wednesday, July 17, 2013

COPERO WITH SOUR GRAPE SYRUP TO INCREASE THE APPETITE

Ziryab in the 9th C Andalusia
Recommended Crystal over Metal
Photo by: Lord-Williams 
wine steward. This was one of the most trusted positions of the staff of the king or the noble. In the case of kings, he could be a noble. After performing the assay (salva), he was obliged to serve the king and prepared to serve any liquid ordered. He was responsible for hygiene and had to be discrete. When serving, he was not permitted to laugh or speak and was expected to be clean and to serve with grace.

Nola instructs that when pouring a drink, the glass sould be held above the nose in case the steward should sneeze. That way the mucus could not fall into the glass. [Alonso Luengo 1994:35; Granado. 1971:12; Gázquez. Cocina. 2002:60-61 and Nola/Pérez. 1994:71]

SOUR GRAPE SYRUP ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #509 JARABE DE AGRAZ, p 278

Ingredients

Left: Grape Syrup with Water;
Right: Grape Syrup Concentrate
Photo by: Lord-Williams
5 1/2 lb grapes
1 lb sugar

Preparation

Make 1 liter of sour grape juice by removing grapes from the vine, cutting them in half and mashing them with a pestle. Put them in a pot and boil for 10 minutes, mashing them from time to time. Strain through a cheese cloth and return to the saucepan.

Add 1 lb sugar or the same amount as the grape juice and bring to a boil. Boil 3-5 minutes until it becomes a syrup.

Drink 2 tbsp of the syrup with 4 tbsp or ¼ c water. It is drunk: to cure jaundice and to cut bilious vomiting ; it increases the appetite and quenches thirst; it dissolves phlegm by cutting it, and stops a bitter taste in the mouth.


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