PERIOD: England, 14th century | SOURCE: Goud Kokery | CLASS: Authentic
DESCRIPTION: Wine mulled with honey and spices
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). London: For the Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Hipocras Drink. Take a half lb. of cinnamon; of ginger, a half lb.; of grains of paradise, 2 ounces; of long pepper, 3 ounces; of cloves, 2 ounces; of nutmeg, 2 ounces and a half; of caraway, 2 ounces; of spikenard, a half ounce; of galingale, 2 ounces; of sugar, 2 lb. If there is no sugar, use 2 quarts of honey.
Ypocras was a very popular Medieval beverage, and many different directions for preparation still exist. Also called Hipocras, the drink is named after the famous physician Hippocrates.
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