"Thyn ypocras, and eek thy galiones" - The Physician-Pardoner Link

Original recipe from Goud Kokery:

5. Potus ypocras. Take a half lb. of canel tried; of gyngyuer tried, a half lb.; of greynes, iii unce; of longe peper, iii unce; of clowis, ii unce; of notemugges, ii unce & a half; of carewey, ii unce; of spikenard, a half unce; of galyngale, ii unce; of sugir, ii lb. Si deficiat sugir, take a potel of honey.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

Ypocras was a very popular medieval beverage, and many different directions for preparation still exist. Also called Hippocras, the drink is named after the famous physician Hippocrates.

Modern recipe:

Bring the wine and honey or sugar to a boil; if using honey, skim off the scum as it rises. Taste for sweetness; add honey or sugar as necessary. Remove from heat, stir in spices, and allow to sit covered for 24 hours. After sitting, the spices will create a thick residue which will settle to the bottom. Using a ladle, pass the wine into another container through a strainer lined with 2 or 3 layers of cheesecloth to remove the spices, being careful to leave as much of the spice residue in the pot as possible. Make at least 1 month before serving. The older it is, the better.

Metric, Celsius, & Gas Mark Equivalencies

More information on Ypocras may be found at: Chaucer's Foods: Ypocras

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