SC - hypocras

[Anne-Marie Rousseau]

Cool! did you grind rthe spices? leave them whole? leave them in the
bottle? strain them out before bottling? type of cream? britsh measure or
american? :)

thanks,
- --Anne-Marie, who finds the idea of a creamy hippocras very intriguing

At 08:56 PM 3/20/99 -0500, you wrote:
>>recipe please, i don't have a copy......
>>margali
>
>
>TO MAKE IPOCRAS WITH RED WINE - 1660
>
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>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.
>
>
>
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