To make good fine ypocras
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "To make good fine ypocras". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To make good fine ypocras. Take a stoop and a half of red wine; hereto put the same amount of spring water. Set this on the fire and let it boil with an ounce of turnsole until the turnsole has given up its colour. Then set it off the fire and squeeze the turnsole out with the hands. Then take four ounces of skimmed and purified honey. Then mix therein cinnamon three ounces and a half, white ginger a drachm, grains of paradise, cloves, coriander, each eight grains. Then pour it all together through the sack as above.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

wine
turnsol
honey
cinnamon
ginger
grains_of_paradise
cloves
coriander


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:167>. Accessed on August 20, 2019, 3:45 pm.




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