Hippocras
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by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Hippocras". [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:

Hippocras. Take four ounces of very fine cinnamon, two ounces of fine cassia flowers, an ounce of selected Mecca ginger, an ounce of grains_of_paradise, and a sixth [of an ounce] of nutmeg and galingale combined. Crush them all together. Take a good half ounce of this powder and eight ounces of sugar [(which thus makes Sweet Powder)], and mix it with a quart of wine. (Edited from Power, p. 299.)

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]

5. SPICES FOR HIPPOCRAS. Five parts cinnamon, three parts cloves, one part ginger; half of the wine must be white and half of it red, and for one azumbre, six ounces of sugar, mix everything together and cast it in a small glazed earthenware pot and give it a boil, when it comes to a boil, [cook it] no more, strain it through your sleeve often enough that it comes out clear. []

6. DUKE'S POWDER. Half an ounce of cinnamon, one eighth of cloves, and for the lords cast in nothing but cinnamon, and a pound of sugar; if you wish to make it sharp in flavor and [good] for afflictions of the stomach, cast in a little ginger. And the weights of the spices in the apothecary shops are in this manner: one pound is twelve ounces , one ounce, eight drachms; one drachm, three scruples; another way that you can more clearly understand this: a drachm weighs three dineros, a scruple is the weight of one dinero, and a scruple is twenty grains of wheat. []

HIPPOCRAS. To make powdered hippocras, take a quarter-ounce of very fine cinnamon, hand-picked by tasting it, an ounce of very fine meche ginger and an ounce of grains of paradise, a sixth of an ounce of nutmeg and galingale together, and pound it all together. And when you want to make hippocras, take a good half-ounce or more of this powder and two quarter-ounces of sugar, and mix them together, and a quart of wine as measured in Paris. And note that the powder and the sugar mixed together make "duke's powder".

To make a quart or a quarter-ounce of hippocras by the measure used in Besiers, Carcassonne, or Montpelier, take five drams of fine select clean cinnamon, select peeled white ginger, three drams: of clove, grains, mace, galingale, nutmeg, nard, altogether one and a fourth drams: more of the first, and of the others less and less of each as you go down the list. Grind to powder, and with this put a pound and half a quarter-ounce, by the heavier measure, of ground rock sugar, and mix with the aforesaid spices; and have wine and the sugar melted on a dish on the fire, and add the powder, and mix: then put in the straining-bag, and strain until it comes out a clear red. Note that the cinnamon and the sugar should dominate. []

Hippocras and the wafer dish to finish. Hippocras two quarts, and this is more than enough as is said above of the Grenache, two hundred wafers and supplications [another sort of wafer or waffle (JH)]. And note, for each bowl one takes eight wafers and four supplications and four stirrups [yet another wafer (JH)], which is plenty; and cost eight deniers per bowl. []

PUR FAIT YPOCRAS. XX.IX. XI. Treys Unces de canett. & iii unces de gyngeuer. spykenard de Spayn le pays dun denerer, garyngale. clowes, gylofre. poeurer long, noiez mugadez. maziozame cardemonij de chescun i. quart' douce grayne & de paradys stour de queynel de chescun dim unce de toutes, soit fait powdour &c. []

.Clxxxix. Pur fayre ypocras. Treyz unces de queynel. & .iij. unces de ginger. spyknard le pays dun denere garyngale. clowes gylofre. poevre long, noiez mugadez. marjorame cardemomi de chescun .i. quarter douce grayne & de paradys. flour de queynel de chescun din unce de toutes soit fait poudour & cet. []

HIPPOCRAS. To make powdered hippocras, take a quarter-ounce of very fine cinnamon, hand-picked by tasting it, an ounce of very fine meche ginger and an ounce of grains of paradise, a sixth of an ounce of nutmeg and galingale together, and pound it all together. And when you want to make hippocras, take a good half-ounce or more of this powder and two quarter-ounces of sugar, and mix them together, and a quart of wine as measured in Paris. And note that the powder and the sugar mixed together make "duke's powder".

To make a quart or a quarter-ounce of hippocras by the measure used in Besiers, Carcassonne, or Montpelier, take five drams of fine select clean cinnamon, select peeled white ginger, three drams: of clove, grains, mace, galingale, nutmeg, nard, altogether one and a fourth drams: more of the first, and of the others less and less of each as you go down the list. Grind to powder, and with this put a pound and half a quarter-ounce, by the heavier measure, of ground rock sugar, and mix with the aforesaid spices; and have wine and the sugar melted on a dish on the fire, and add the powder, and mix: then put in the straining-bag, and strain until it comes out a clear red. Note that the cinnamon and the sugar should dominate. []

[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]

cinnamon
flowers
ginger
grains_of_paradise
nutmeg
galingale
podour
sugar
wine

[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
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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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:215>. Accessed on September 13, 2024, 11:37 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:5>. Accessed on September 13, 2024, 11:37 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:532>. Accessed on September 13, 2024, 11:37 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:190>. Accessed on September 13, 2024, 11:37 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:187>. Accessed on September 13, 2024, 11:37 am.