Le Menagier de Paris
Take an ounce[?] and a drachma of white ginger, a quarter-ounce[?]
of hand-picked cinnamon, half a quarter ounce each of grains and cloves,
and a quarter-ounce[?] of rock sugar, and grind to powder.
To make a quart or a quarter-ounce of hippocras by the measure
used in Besiers, Carcassonne, or Montpelier, take five drams of fine select
clean cinnamon, select peeled white ginger, three drams; of clove, grains,
mace, galingale, nutmeg, nard, altogether one and a fourth drams; more
of the first, and of the others less and less of each as you go down the
list. Grind to powder, and with this put a pound and half a quarter-ounce,
by the heavier measure, of ground rock sugar, and mix with the aforesaid
spices; and have wine and the sugar melted on a dish on the fire,
and add the powder, and mix: then put in the straining-bag, and strain
until it comes out a clear red. Note that the cinnamon and sugar should
dominate.