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King Henry VIII's Hippocras

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Here is one I make a lot, it's easy and instant good:

From "All the Kings Cooks - The Tudor Kitchens of King Henry VIII at Hampton Court Palace":

1150 ml (2pt) red or white wine (I like a nice burgundy)
2.5 ml (1/2 tsp) each of ground cloves, nutmeg and galingale (if you can't get galingale, use a couple pinches of fresh ground black pepper
10ml (2 tsp) ground cinnamon
225 g (8 oz) sugar
1.5 ml (1/4 tsp) ground ginger (dried)

Mix the spices in the wine and leave overnight. Filter the wine through a paper coffee filter and run it through a second time if cloudy. Dissolve the sugar int he filtered wine, ready for use.

This was the digestive taken by the King at the end of his meals.

I've made this several times and it always meets with a hearty round of approval, and it disappears *very* quickly, make extra!
 
Hi Vicky! Do you have an ISBN number for that book? I would love to add it to my brewing and cooking library.

Brian K
 
Hi guys. I'm looking for a book to, both on mead and other "unique recipes" like this. You guys recommend any? I have Shramm's book all but memorized.
 
Do you have these two mainstays:

Renfrow, Cindy. A Sip Through Time - A Collection of Old Brewing Recipes. Cindy Renfrow, 1994; ISBN 0962859834

Stevenson, Jane and Peter Davidson, ed. The Closet of the Eminently Learned Sir Kenelme Digbie, Kt., Opened 1669. Prospect Books, 1997; ISBN 0907325769

Brian K
 
Don't forget:

Mad About Mead!: Nectar of the Gods
by Pamela Spence
ISBN: 1567186831

Making Wild Wines & Meads : 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
by Pattie Vargas
ISBN: 1580171826

Sacred and Herbal Healing Beers : The Secrets of Ancient Fermentation
by Stephen Harrod Buhner
ISBN: 0937381667

Making Mead: A Complete Guide to the Making of Sweet & Dry Mead, Melomel, Metheglin, Hippocras, Pyment & Cyser
by Bryan Acton, Peter Duncan
ISBN: 0961907282

All The Kings Cooks: The Tudor Kitchens of King Henry VIII At Hampton Court Palace,
by Peter Brears, Souvenier Press, London, 1999
ISBN: 0285635336

Hope that helps,

Oskaar
 
I've got Sacred and Herbal Healing Beers and highly recommend it. It is a fascinating read with tons of wild recipes and lots of information on the history of fermentation in cultures around the world.
 
If you are looking for a wide range of historical recipes, I'd choose A Sip Through Time by Cindy Refrow.

Brian K
 
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