SC - Re: sca-cooks V1 #1307

[Jules A. Hojnowski]

Hello,
	Yes, I have made this, but I think I used the recipe that called for
white wine, instead of the red one.  I made my own white wine, and I think
it also
called for some other alchol which I made and put in.  I made it for last
years Ice
Dragon and took first place for it.  If people get "SCUM"  I believe that
the next issue
coming out will have it in there.  I added the cream at the very last minute
to the rest of the hypocras.  Hope that helps!

Jules/Catalina

ps I'll eventually put the recipe up on my web page.  :-)

>------------------------------
>
>Date: Sat, 20 Mar 1999 13:49:21 -0500
>From: renfrow at skylands.net (Cindy Renfrow)
>Subject: SC - hypocras
>
>Hello!
>
>I made some hypocras about 2 weeks ago from Robert May's recipe in The
>Accomplisht Cook.  (This is the 1st hypocras I've tried with cream.) When I
>made it, it had the consistency of egg nog, very thick, as expected, & very
>cloudy from the cream.  I didn't finish it, so I put the bottle in the
>fridge & forgot about it.  I just looked at it now & it is totally clear --
>not a trace of the cream is left, not even on the bottom of the bottle.
>There's only a slight film of spice at the bottom.  The flavor is very much
>improved, spicy with a rich creamy aftertaste, & very much more pleasant to
>drink.
>
>The original says nothing about aging the wine.  A recipe from Martha
>Washington's CB says it may be kept a quarter of a year, but other recipes
>seem to indicate serving immediately after straining out the spices.
>
>I'm wondering if anyone else has tried this & had the same thing happen?
>Also, what happened to the cream?
>
>Regards,
>
>Cindy
>
>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.
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