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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.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.

Original manuscript image: f87r / f87v

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Other versions of this recipe:

SPICES FOR HIPPOCRAS (Libre del Coch)

DUKE'S POWDER (Libre del Coch)

HIPPOCRAS (Le Menagier de Paris)

Hippocras (Le Viandier de Taillevent)

Hippocras and the wafer dish to finish (Le Menagier de Paris)

PUR FAIT YPOCRAS (Forme of Cury)