Hippocras
(Mulled Red Wine)

This Is the Boke of Cokery Anonymous, printed by Richard Pynson, 1500

4 cups red wine

1 oz. cinnamon sticks

½ oz. fresh ginger, chopped

¼ oz. grains of paradise

¼ oz. long pepper

½ lb. sugar

Place all of the ingredients in a large pitcher or container, cover it, and chill it in the refrigerator for 4 or more hours.

When ready to serve, strain the mixture into a clean pitcher. Add ice, stir until chilled, and enjoy.

To a quart of red wine, add an ounce of cinnamon and half an ounce of ginger; a quarter of an ounce of grains of paradise and long pepper, and half a pound of sugar. Bruise all this, not too small, and strain the wine through a cloth bag.

Now, cookbooks aren’t exactly “literature,” but they are plentiful in England and beyond from the fourteenth century onward, and they provide a fascinating glimpse into the foods of the upper classes (and sometimes more commonly eaten foods, as well), some of which look very tasty, while other might leave your stomach churning. Recipes for spiced wine are common in these collections. Hippocras (one of its many spellings) is basically a mulled red wine with sugar, cinnamon, and other delectable ingredients. The recipe given in the book is easy to follow and many modern historical cookery experts have used its example to fashion their own versions.