1896 Fancy Drinks and Poplular Beverages by the only William (paper cover)

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BOWLS.

451. fljippocras. A kind of spiced wine of the medireval age, when one did not yet understand blending the wines, consequently they always were of a certain acidity, which was covered by addition of honey and spices. A recipe for manufacturing hippocras, which Talley– raut, the head cook of Charles VII., king of France, has made, reads as follows: To a quart of wine take one-third of an ounce of very fine and clean cinnamon, one-thirtieth ounce of ginger, twice as much of cloves, as much of nutmeg, and six ounces of sugar and honey; grind the spices, put them in a muslin bag, hang this in the wine for ten to twelve hours, and filter several times. Wherever, nowadays, hippocras is made, it is made in the fol– lowing manner: Cut eight to ten large, aromatic, well-peeled apples into thin slices; put that in a tureen, add half a pound of sugar, three or four pepper kernels, the rind of a lemon, one– third of an ounce of whole cinnamon, two ounces of peeled and mashed almonds, and four cloves; pour over this two bottles of Rhine wine, cover it well, and let it soak with the other ingre– dients; filte(the wine, and you may use this wine also for a bowl. 452. Jrinll'.en lBlo.s.som lllowl. - Pluck fully developed linden blossoms; look carefully that no insects are on them; put them in a tureen; pour over that two bottles of Rhine wine; cover the tureen well, and let it stand from six to eight hours; strain, and add wine according to the num- , ber of guests; sweeten to taste, and add finally a pint bottle of champagne or a bottle of Seltzer. 453. may lBowl. For the preparation of this favorite spring beverage there is a number of more or less complicated recipes, of which we first give the simplest one, and afterwards some of the more compli– cated ones. Put a handful of woodruff (asperula odorata) that has no blossoms yet, in a bowl; pour over it two bottles of Moselle wine, cover the bowl, let it soak not longer than half an hour in a very