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5. Spices For Hippocras

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

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.


Other versions of this recipe:

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)

Pur fayre ypocras (Fourme of Curye [Rylands MS 7])

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