sca-cooks To make sure recipes are good

[Uduido@aol.com]

The flavor of the following and the the flavor of Brotherhood Holiday Wine is
almost exactly alike. However, if you want to go through the bother and
expence of crating your own Spiced Wine, here is the PERIOD recipe.

The following is from Duke Coriadac's Miscellany, Le Managier de Paris,
c.1395 c.e., translated by Janet Hinson:

HIPPOCRAS. To make powderedd 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 grans of paradise, a sixth of an ounce of nutmeg and gallingale
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 hippoccras by the measure usedin
Besiers, Carcassonne, or Moontpelier, take five drams of fine select
cinnamon, select peeled white ginger, three drams: of cloves, 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 a half a quarter ounce, by the
heavier measure (1), 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 andd the sugar should dominate.

Lord Ras