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Wednesday, July 1, 2015

JAROPA WITH 13TH CENTURY RECIPE FOR GRAPE SYRUP



Grape Syrup in a jarope
Photo by: Lord-Williams
OCast xaropa, a large shallow dish for making syrups; today a non-stick pan for sautéing sauces. [Nola/Iranzo. 1982:172; and Nola/Pérez. 1994:200]

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

Ingredients

1 lb fleshly squeezed grape juice
1 lb sugar

Preparation

Heat grape juice and sugar. Stir occasionally up to 220ºF/ºC until the consistency is that of syrups. This takes about 20 minutes.  Drink 1 oz syrup with 2 oz water.


This is good for combating jaundice and preventing jaundice from reoccurring; it increases the appetite, relieves thirst, dissolves phlegm by cutting it and relieves a bitter taste in the mouth. 


ANÓN AL ANDALUS
#509 JARABE DE AGRAZ, p 278
AMBROSIO HUICI’S TRANSLATION
Se toma de zumo exprimido de agraz una libra y otra de azúcar, se junta todo y se cuece hasta que tome forma de jarabe; se bebe una onza de él en otras dos de agua.
Sus utilidades: para dominar la ictericia y cortar la vuelta de la ictericia, da apetito y corta la sed, disuelve la flema, al cortarla, y hace cesar el amargor de la boca.


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