The boke of keruynge
For to makeypoccras.
Original
Take gyger/peper.graynes/canell/xynamon/suger and tornsole/ than loke ye haue fyue or syxe bagsges for your ypocras to renne in and a perche that your renners may ren on/ than muste ye haue. vi. peautre basynes to stande under your bagges/ than loke your spuce be redy/ and your gynger well pared or it be beten to pouder than loke your stalkes of synamon be well coloured and swete canell is not so gentyll in operacion synamon is hote and drye/ graynes of paradico be hote and moyste/ gynger/ graynes/ longe peper / and iuge ben hote and moyst/ synamon/ canell and red wyne ben hote and drye/ tornsole is holsome/ for reed wyne colourynge. now knowe ye the proporcions ofyour ypocras/ than hete your poudres eche by themselfe and put them in bladders and hange your bagges sure that no bage touche other/ but let eche basyn toche other let ghe fyrste basyn be of a galon and eche of the other of a potell/ than put in your basyn a galon of red wyne put thertoi your pouddres and styre them well/ than put them in to the second gagge/ than take a pece in your handde and assaye yt it stronge of gynger and alaye it with synamon/ and it be stronge of synamon/ alaye it wyth suger/ and loke ye lette it renne tghrughe syxe renners/ and your ypocras shall be the fyner/ than put tyour ypoccras in to a close bessell and kepe the receyte/ for it wyll serue for sewes/ than serue your soue rayne with wafers and ypocras. |
Redaction
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