5 Cm Ginger root
5 Cm Cinnamon stick
1/4 Nutmeg; crushed
6 Cloves
1/4 ts Coriander seeds
1 pn Salt
300 ml Water
300 ml Claret (red wine)
5 Gelatin leaves
100 g Sugar
Lightly bruise the spices and gently simmer with the salt in 300 ml
water for 10 minutes. Pour claret into a pan, stir in the gelatin and
leave to soak for 10 minutes. Strain the spiced water through a fine
cloth (or coffee filter) into the pan, stir in the sugar and gelatin
mixture and gently heat while stirring until fully dissolved. Pour
into a dish and leave to set in the fridge.
Recipe by A Book of Cookrye, circa 1591
Adapted in Cooking and Dining in Tudor and Early Stuart England by
Peter Brears
