SC - Re: sca-cooks SCA Spiced Wine Recipe
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Mon Apr 14 07:45:37 PDT 1997
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
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