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This Is the Boke of Cokery

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11–20 of 45 posts

Re: This Is the Boke of Cokery

#11
post #4

Earlier quoted context omitted.

I love that kind of website.. a 90s hobbyist site

That you’ll never find on google.

godecookery.com is the first result if I type "translation of the boke of gode cokery" into google. What were you hoping for? That it would be a top result for the query "good recipes"? That seems unreasonable.

Re: This Is the Boke of Cokery

#12
post #9

Where is the actual source for this book? It's 500 years old and we have the internet, it should be the easiest thing to find a PDF of this. For some reason there isn't a link for the book and some of the sources you have to sign in to view it.

There is one extant copy in Ceawlin Thynn's library, so you may need to ask him.

Re: This Is the Boke of Cokery

#14
To a quart of red wine, add an ounce of cinnamon and half an ounce of ginger; a quarter of an ounce of grains of paradise and long pepper, and half a pound of sugar. Bruise all this, not too small, and strain the wine through a cloth bag.

Geezus, half a pound of sugar? Sounds like an early recipe for coca-cola.

Re: This Is the Boke of Cokery

#15

To a quart of red wine, add an ounce of cinnamon and half an ounce of ginger; a quarter of an ounce of grains of paradise and long pepper, and half a pound of sugar. Bruise all this, not too small, and strain the wine through a cloth bag. Geezus, half a pound of sugar? Sounds like an early recipe for coca-cola.

Red wine and coke or dr pepper is pretty good. Especially to mitigate having opened the bottle yesterday.

Re: This Is the Boke of Cokery

#16
post #2

This website claims to have translated recipes from the Boke of Cokery: http://godecookery.com/goderec/goderec.htm

It might be fun for someone to go through that and gather the set of ingredients used, and describe how someone in medieval Britain would get them

Re: This Is the Boke of Cokery

#17

To a quart of red wine, add an ounce of cinnamon and half an ounce of ginger; a quarter of an ounce of grains of paradise and long pepper, and half a pound of sugar. Bruise all this, not too small, and strain the wine through a cloth bag. Geezus, half a pound of sugar? Sounds like an early recipe for coca-cola.

It'd be interesting to have a reference for the kind of wine mentioned in the book: wines in antiquity were much thicker and sweeter than modern wines, and were usually diluted with water and flavored with herbs before drinking.

That doesn't explain the sugar, though!

Re: This Is the Boke of Cokery

#19

To a quart of red wine, add an ounce of cinnamon and half an ounce of ginger; a quarter of an ounce of grains of paradise and long pepper, and half a pound of sugar. Bruise all this, not too small, and strain the wine through a cloth bag. Geezus, half a pound of sugar? Sounds like an early recipe for coca-cola.

Here is Tasting History's recipe for Ipocrasse / Ippocras / Hyppocras / Hippocras: https://www.youtube.com/watch?v=LYBccRqsv6M

He actually.... doesn't use any sugar. ¯\_(ツ)_/¯

Re: This Is the Boke of Cokery

#20

Earlier quoted context omitted.

That you’ll never find on google.

godecookery.com is the first result if I type "translation of the boke of gode cokery" into google. What were you hoping for? That it would be a top result for the query "good recipes"? That seems unreasonable.

I am not affiliated with kagi the search engine except as a user, but I would just like to say kagi found it too and I was surprised and impressed.
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