SC - Food from the Arab World (link)

[Jennifer Conrad]

- -Poster: Jean Holtom <Snowfire at mail.snet.net>

>TO MAKE IPOCRAS WITH RED WINE - 1660

>Take a gallon of wine, three ounces of cinamon, two ounces of slic't
>ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of
>pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream.
>(From The Accomplisht Cook, by Robert May, 1660.



I'm missing several E-mails lately, and some, (even my own sometimes) are not 
posting to the list for a few days.

So if this question has been addressed I would ask that you please bear with 
me. :-)  

Is Ipocras in fact a wine or beverage of some kind, and if so, when it would 
be appropriate to use it?  (Any certain dishes or part of the meal etc.)  

If not a beverage, what is it used for?  It seems amazing to me that it 
bcomes clears like that, although I can understand why that happens now I've 
read the explanation for it.   

Elysant
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