The Ressaite to make Ypocras.
For a galon and a pynt of red wy take synamon iij. vncis, gynger tryed an vnce, greynes and lone peper di. vnce, cloues amd masys, a q'rt' of an vnce, spigard a quartir of an vnce, suger ij. ll.
The recipe to make Hypocras.
For a gallon and a pint of red wine take cinnamon iij. ounces, ginger tried an ounce, grains [of paradise] and long pepper di. ounce, cloves and mace, a quarter of an ounce, spikenard a quarter of an ounce, sugar ij. ll. [gill]
Clarey.
For xviij. galons synamo, di. a pute gynger, q'rt' of a ll. pepir, a q'rt' of a ll. greynes, a vnce safron, a quatir of an vnce colyaundir, ij, vnce calamose aromaticus.
Clary.
For xviij. gallons, di. [dix, French for ten?] cinnamon, a pute [a whole?] ginger, a quarter of a ll. [gill] of pepper, a quarter of a ll. [gill] of grains [of paradise], an ounce of saffron, a quarter of an ounce of coriander, ij ounces of Calamus aromaticus [sweet sedge].
The Crafte to make Ypocras and Braket and Clare.
Take a quarte of red wyne an vnce of synamo and half an vnce of gynger and a quartir of an vnce of greynes and half a ll. off suger, and brose all these not to small and than putt them in a bage of sullen clothe made therefore with the wyne and late it hange ouir a vessell till y wyne be rune thorow. And aftir thou mayst breke the spics smaller and putt new wyne ther to, and make more wyth the same stuff, but it can not be so good as the first, and this if thow wilt haue more quantyte of ypocras make thi quantite os spicis there aftir as is boue said.
The craft to make Hypocras and Braket and Clare.
Take a quart of red wine, an ounce of cinnamon and half an ounce of ginger, and a quarter of an ounce of grains [of paradise] and half a ll. [gill] of sugar, and bruise all these not too small and then put them in a bag of soaked cloth made thus with the wine [the wine is poured into the bag], and let it hang over a vessel till the wine be run through. And after you may break the spices smaller, and put new wine thereto, and make more with the same stuff, but it can not be so good as the first, and thus if you will have more quantity of hypocras make the quantity of spices thereafter [matching] as is said above.
page 188
For Clarre.
Take cloues and gilofre quibible, and mac? canll' gigner and spiguale off an in poudre and temper hem with good wyne and the iij. parte as much of fyn honi that is clarified and streine hem thorough a cloth and doo it into a clene vessel, and it may be made wyth ale &c?.
For Clare.
Take cloves and gillyflower quibible [could be qui belle, or very beautiful], and mac? canll' [much candied?] ginger and spiguale off [spigot, or drain off?] and in powder, and mix them with good wine and the iij. part as much of fine honey that is clarified and strain them through a cloth and do it in a clean vessel, and it may be made with ale, etc.
For Braket.
Take a pott of good ale and put thereto a porcion of hony and peper i this maner, when thou hast good ale lete it stonde in a pot ij. daies and tha drawe out a quarte or a potell of that ale and put ti the hony and set it ouer the fire and let it sethe well and take it of the fire and scinne and than set it ouer the fire and scinne it ayen and then lete it keele a while and put thertoo the peper and the set he on the fire and lete hem boyle wel togedur with esy fir; but peper take iiij. galons of good ale a pynte of fyn tryed hony and the mountenaunce off saucer full of poud' of peper, &c?.
For Braket [braggot].
Take a pot of good ale and put thereto a portion of honey, and pepper in this manner: when you have good ale let is stand in a pot ij. days and then draw out a quarter or a potell [2 quarts] of that ale and put in the honey and set it over the fire and let it simmer well and take it off the fire and scum it and then set it over the fire and scum it again and then let to cool a while and thereto the pepper and then set it on the fire and let it boil well together with a moderate fire; but pepper take iiij. gallons of good ale, a pint of fine tried honey and the mountenaunce [abundance?] off a saucer full of powder of pepper, etc.
Some clarification:
a gill is a British Liquid Measure of 4 ounces, or 0.1183 liters
a potell or a pottle is a unit of measurement, measuring 2 quarts
temper in medieval brewing is translated as to mix
I translated greynes to grains of paradise as it makes the most sense; it could also be any other kind of grain like, barley wheat or pepper kernels. Grains of paradise can be substituted with cardamom.
With help from A Sip Through Time by Cindy Renfrow, 1996
© Translations by Susan Verberg, 2016
From The Customs of London: Otherwise Called Arnold's Chronicle, 1503
By Richard Arnold; Francis Douce, London 1811
Free download of the complete manuscript at:
https://books.google.com/books?id=BfxBAAAAYAAJ&pg=PR5&dq=r.+arnold+the+customs+of+london+1811&hl=en&sa=X&ved=0ahUKEwi3sqWx-8vOAhVG3mMKHW0-Am44ChDoAQgbMAA#v=onepage&q=r.%20arnold%20the%20customs%20of%20london%201811&f=false
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