piment

Pur fait ypocras. Troys vnces de canell & iii vnces gyngeuer; spykenard de Spayn, le pays dun denerer; garyngale, clowes gylofre, poeure long, noiey mugadey, mayioyame, cardemonii, de chescun i quarter donce; grayne de paradys, flour de queynel, de chescun dm. vnce; de tout soit fait powdour &c.

litres/3½ pints/8 ¼ cups red wine 175 g/6 oz white sugar 1 tablespoon ground cinnamon ¾ tablespoon ground ginger 1 teaspoon each ground cloves, grated nutmeg, marjoram (fresh if possible), ground cardamom, ground black pepper and a pinch of grated galingale (if available) I have called this a piment--a general name for sweetened spiced wines-- rather than hypocras because the long pepper (poeure long) and the grains of paradise (grayne de paradis) in the old recipe are virtually unobtainable today. So is Spikenard (spykenard). Warm the wine until just beginning to steam. Add the sugar and allow to dissolve. Mix all the spices and herbs together. Stir half this mixture into the wine, then taste and slowly add more until you achieve a flavour you like (you will probably need most or all of the mixture). Simmer your 'mix' very gently for 10 minutes. Strain through a jelly bag (which may take some hours). Bottle when cold, then cork securely. Use within 1 week. from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94 Submitted By DALE SHIPP On 04-20-95