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Monday, September 19, 2016

MOSTO GRAPE WITH RECIPE FOR VERJUICE

Grapes Fresh from the Vine
Photo by: Lord-Williams
must; grape juice before and during fermentation. Avenzoar explained that this was the basic of fermented drinks, syrups and vinegars. It is hot and humid. When drunk immediately after squeezing the stomach becomes inflamed, the bowels rumble and during three days pain exists in various organs (the majority are occasional) unless someone with a young, strong organism in which case it can be well digested although this is not frequent.

Gabriel Alonso de Herrera advises: There are those who keep the grapes for one year without squeezing. After they are squeezed they are stained and kept in an airtight container 40 days. Then the juice is used. It is sweet, flavorful and it stops indigestion. La Celestina used it in a preparation for facial treatment but it has been impossible to find the ingredients. 

Truly Refreshing
Photo by: Lord-Williams
[Ibn Zuhr/García Sánchez. 1992:72;
Laza. 2002:162; Llamas. 1994:168-169; Madrid. 1980:20; and Pacho. 1994:156]

HOW TO MAKE A GOOD COMFORTING VERJUICE ADAPTED FROM NOLA xxxii-3 PARA HACER BUEN AGRAZ CONFORTATIVO

Ingredients 
(makes about 1 quart)

Ingredients

1 lb unripe grapes
1 sprig or basil leaves

Preparation
Remove grapes from stems. Wash the grapes. Slice them in half and remove pits.

Grind grapes with a sprig or some basil leaves. Strain the liquid to remove the peels. It is very good for comforting the heart. The flavor is very good.

See blogs titled guarnición published January 9, 2015 and ijar published May 25, 2015 for Nola's "Sauce Called Cinnamon of Must."

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