Ypocras or Hippocras
Ypocras or Hippocras was a spiced wine taken at the end of a meal as a digestive. The spices were filtered through a jelly bag known to apothecaries as a manicum hippocraticum - the sleeve of Hippocrates. This piece of apparatus gave the drink its name
A modern transciption
Wine 3 gallons
for 2 gallons
for 1 gallon
A single manicum or sleeve of Hippocrates filtering the drink into a hippocras pot used for serving.
Turnsole, the botanical source of the mauve coloured rags used for colouring hippocras and jellies. To find out more about turnsole and other hippocras spices click the picture. From John Parkinson, Theatrum Botanicum (London: 1640)
Above As well as having alleged digestive effects, the 'hot' spices in hippocras were thought to 'provoke venery'. The hippocras in the covered wine cup is served here with other 'provocative' sweetmeats, including quince marmalade struck with Spanish comfits, which contained musk. The white roots on the right are the popular aphrodisiacal candied eryngo
For Hippocras Gyle
Cinnamon one ounce, Ginger half an ounce, grains of paradise 2 drams, Long-pepper, Cloves, Coriander-seeds, Calamus, Nutmegs, Caraway seeds 2 drams, Limons, Rose water, Bay-leaves and Rosemary.
Another for the same
Cinnamon 3 ounces, Carpobalsamum 2 ounces,Cardamum and Cubebs, Gallingal half an ounce,Gingiberis one ounce, Grana Paradisi 3 pennyworth.
Both from The Art and Mystery of Vintners and Wine Coopers (London: 1698)
Long Pepper from John Parkinson, Theatrum Botanicum (London: 1640). Click the image to find out more.