SC - Re: sca-cooks Re: Spice Use and Food Poisoning, etc.

[Aonghas MacLeoid (B.G. Morris)]

     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.

It is also worth noting that the VAST majority of the Hippocris recipes I
know of pour the wine through the spices, instead of heating them.  I have
the honor and the privilege to count as friends, two really amazing
brewers/researchers, and one of the (Morgaine) has collected over 50 period
hippocris recipes.

	Tibor