Binge from the beginning, 3 years of Tasting History. Bringing Food and History together through recreating the dishes of Yore, Yesteryear, and Olden Times. Huzzah!
Curated by: Tasting History with Max Miller (380 videos)
Using spices that I'd never heard of, I recreate the Hippocras recipe from The Forme of Cury. Served hot or cold, this spiced wine is a treat year round. Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory LINKS TO INGREDIENTS & TOOLS** Conical Coffee Filter: https://amzn.to/2C8xGc1 Cinnamon Sticks: https://amzn.to/32r7VOW Galangal: https://amzn.to/2WqH5SS Cloves: https://amzn.to/2ClyKt5 Long Pepper: https://amzn.to/2ZAUhHa Grains of Paradise: https://amzn.to/2WlGylp Nutmeg: https://amzn.to/3haPr99 Marjoram: https://amzn.to/3haRWbP Cardamom: https://amzn.to/3jaBZEo Spikenard: https://annarivas.com/spikenard-root-cut-1oz-aralia-racemosa/ LINKS TO SOURCES** The Forme of Cury: https://amzn.to/3eEZ6mJ To The King's Taste by Lorna J. Sass: https://amzn.to/3919m7I The Silk Roads by Peter Frankopan: https://amzn.to/3h86nNO The Trial of Gilles de Rais by George Bataille: https://amzn.to/30iJAI5 https://rarecooking.com/2018/12/10/hippocras-or-spiced-wine/ **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS The Four Humors: https://youtu.be/jtCKA_NeEQ0 HIPPOCRAS ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury) Pur Fait Ypocras Treys unces de canell & iii unces de gyngenuer, spykenard de spayn le pays dun denerer, garyngale, clowes gylofre, poeurer long, noiez mugadez, maziozame, cardomonij de chescun i quart’ douce grayne & de paradys, flour de queynel, de chescun dm unce de toutes soit fait powdour, &c. To Make Hippocras: Three ounces of cinnamon and three ounces of ginger, spikenard of Spain the size of a denier (or small french coin). Galangal, cloves, long pepper, nutmeg, marjoram, cardamom, a quarter ounce. 1/10th ounce Grains of paradise and powdered cinnamon, etc. MODERN RECIPE INGREDIENTS - 2 Bottles Red or White Wine - 1 ounce (28g) of cinnamon sticks - 1 ounce (28g) of fresh ginger slices - ¼ Teaspoon spikenard root - 1 Teaspoon galangal - 1 Teaspoon cloves - 1 Teaspoon Long pepper - 1 Teaspoon Nutmeg - 1 Teaspoon Marjoram - 1 Teaspoon Cardamom - ½ Teaspoon Grains of Paradise - ½ Teaspoon Ground Cinnamon METHOD 1. Pour the wine into a large pitcher. Grind your spices and mix them into the wine. Cover the container and let sit for 1 to 2 days. 2. Pour the wine into another pitcher through a coffee filter or jelly bag to remove any spices*. Serve wine warm, cold, or at room temperature. *The remaining spices can be used in stews, sauces, or to make soap. PHOTO CREDITS Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5626800 Roman Wine: Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) Sangria: Evan Swigart from Chicago, USA / CC BY (https://creativecommons.org/licenses/by/2.0) Weinachtsmarkt: Chistiane Tubbesing, Göttingen / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Gluhwein Boot: BKP / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0) #tastinghistory #hippocras #hypocras #spicedwinerecipe