in the oriel chamber." And even in Edward III.'s reign, we read that
at the Christmas feasts the drinks were a collection of spiced
liquors, and cinnamon and grains of paradise were among the dessert
confections--evidence of compound drinks being in fashion; and these,
although somewhat too much medicated to be in accordance with our
present taste, deserve well of us as leading to better things. Olden
worthies who took their cups regularly, and so lived clean and
cheerful lives, when they were moved to give up their choice recipes
for the public good, described them under the head of "kitchen
physic;" for the oldest "Curry" or Cookery Books (the words are
synonymous) include, under this head, both dishes of meats and
brewages of drinks. One cup is described as "of mighty power in
driving away the cobweby fogs that dull the brain," another as "a
generous and right excellent cordial, very comforting to the stomach;"
and their possession of these good qualities was notably the reason of
their appearance at entertainments. Among the most prominent ranks the
medicated composition called Hypocras, also styled "Ypocras for
Lords," for the making of which various recipes are to be found, one
of which we will quote:--
"Take of Aqua vitæ (brandy) 5 oz.
Pepper 2 oz.
Ginger 2 oz.
Cloves 2 oz.
Grains of Paradise 2 oz.
Ambergris 5 grs.
Musk 2 grs.
Infuse these for twenty-four hours, then put a pound of sugar to a
quart of red wine or cider, and drop three or four drops of the
infusion into it, and it will make it taste richly." This compound was
usually given at marriage festivals, when it was introduced at the
commencement of the banquet, served hot; for it is said to be of so
comforting and generous a nature that the stomach would be at once put
into good temper to enjoy the meats provided. Hypocras (so called from
a particular bag through which it was strained) was also a favourite
winter beverage; and we find in an old almanac of 1699 the lines--
"Sack, Hypocras, now, and burnt brandy
Are drinks as good and warm as can be."
Public-domain text, read in full here on John Shaqi.
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