SC - another clary recipe for Adamantius

[Mark.S Harris]

Sometime before Sept. 29, Adamantius posted:
>On a related note, I've recently been playing with Ms Add 32085 and see
>there's a clary recipe that is nearly identical to most of the hippocras
>recipes I've seen, except for the fact that it appears to lack sugar.
>For those who pay attention to this stuff, would they say that that
>would be a defining characteristic, that hippocras has sugar and clary
>doesn't? I think I haven't seen enough clary recipes yet.
>
>Adamantius

I don't know if you have this one or not Adamantius, but I ran across
this message while I was editing my new spiced-wine-msg file:

> Date: Thu, 11 Dec 1997 17:39:08 +1100 (EST)
> From: Charles McCathieNevile <charlesn at sunrise.srl.rmit.edu.au>
> Subject: Re: SC - Drink suggestions?
> 
> Claree (Spiced Wine)
> take halrf measure cinnamon, ginger, mace, 1/3 measure cloves nutmeg,
> malabathrum???; fennel anise, caraway seeds in the same amount (1/3?),
> cardamon and squiant a fourth of a measure, and spikenard 1/2 of all others.
> 
> Grind into powder, put in a cloth pouch, pour wine through and wring out.
> the more you pour through the stronger.
> 
> if you haven't everything, 2 measures cinnamon, mace, cloves ginger,
> and spikenard 1/2 of all the others.
> 
> (two anglo-norman culinary collections. Speculum 61/4 (1986) p877. 13th C)
> 
> But I don't have a redaction for it, and the quantities may be wrong.
> notes: squiant - a type of eastern grass - from the article.
> 
> Cheers
> Charles

This would seem to support your conjecture that hyppocras contains
sugar whereas clary does not.

Stefan li Rous
stefan at texas.net
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