Ipocrás

by
Ruperto de Nola
recipe no. 5 of the “Libre del Coch” or “Libro de Guisados, manjares y potajes” of the mid-15th century, 1529 edition

This recipe was added to the 1529 edition of the book, though Ipocrás or Hipocrás already had a great tradition behind it. Other recipes, from other lands or times, can vary in details such as the mixing of red and white wine (they generally specify only red wine) or the proportions of the species. Another related drink is clarea.

Note: Instructions in normal letters are pretty clear in the original. My interpretations are in italics.

Ingredients:

white wine (half of the total amount)
red wine (the other half of the total amount)
cinnamon, cloves and ginger (in proportion of 5:3:1)
sugar in the proportion of 6 ounces per “azumbre”, that is 180 gr. for each 2 litres; or 90 gr. per litre; or 70 gr. for each 750 cl bottle – 6 ½ oz per 3.5 British pints or 2.1 American quarts

To make it

Mix everything in an (enamelled?) pot (so the metal doesn’t leach taste into the wine, but I think most modern pots should be ok, specially the anti-adherent ones).
Heat the mix until it is just beginning to boil.
Strain through a cloth sieve until it is clear. Serve.

My experiences

In November 99, I prepared two cups of ipocrás with the following proportions:

150 ml (just over a British gill, just over 1/3 of an American pint) red wine
150 ml (same) white wine
1 teaspoon powdered cinnamon
½ teaspoon powdered cloves
just the tip of a teaspoon of powdered ginger

I heated it up slowly in an treated pot, sieved and served in two wine glasses. Delicious and very appropriate to winter! I should have made more!

Update

Since writting this I have learnt that there is no evidence that Hipocras was drunk warm in period. Truly enough the recipes here don't indicate that it should serve inmediately or kept warm, as they do for others. But, never mind, it's nice cool, too!!

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