Clarea de Agua 

by Countess Marieke Van de Dal

Clarea de Agua

A un azumbre de agua, cuatro onzas de miel; echa las mismas especias que la otra clarea; hervir el agua con la miel y despues echar las especias aparte del fuego.

Water Clarea

To an azumbre of water, four ounces of honey; add the same spices as the other clarea; boil the water with the honey and then add the spices off the fire.

Redaction: 

1 gallon water
8 oz honey
Ginger - a thumb sized piece, cut into chunks
Two cinnamon sticks
6 Cloves

            ½ tsp grains of paradise

Boil the honey and water together, skim off the foam, then remove the pot from the fire and added the crushed spices. Let the spices steep overnight in the liquid, then strain them out.

(The recipe is based on the 1529 edition of Ruperto de Nola's Libro de Cozina, originally written in the late 1400s for King Fernando I of Naples.)