- Name: Thomas de Marr’
- Project Title: Powdered Hippocras
- Location: Barony of Endewearde
- East Kingdom Wiki Link: https://wiki.eastkingdom.org/wiki/Thomas_de_Marr%27
- Website/Blog Link: https://thomasdemarr.com/brewing/period-recipes/
o recreate the period recipe for the spiced wine found in “The Good man of Paris” “To make powdered hippocras, take a quarter of very fine cinnamon selected by tasting it, and half a quarter of fine flour cinnamon, an ounce of selected string ginger, fine and white, and an ounce of grain of paradise, a sixth of nutmegs and galingale together, and bray them all together. And when you would make your hippocras, take a good half ounce of this powder and two quarters of sugar and mix them with a quart of wine, by Paris measure. And note that the powder and the sugar mixed together is the Duke’s powder.” – “The Goodman of Paris” Translated by Eileen Powers, Folio Society 1992 Edition, pg 196
This recipe appears to be a prep cook receipt rather than a complete step by step instruction to make the hippocras. My reasoning is that the quantities used here make enough for many 2 quart batches of wine and it seems unlikely the unused spiced would be thrown out after the first batch, it’s an expensive waste both today and in 1393 Paris. Secondly the recipe says, “And when you would make your hippocras,” as if it were a separate process being instigated, only mentioned because the author wants us to know about adding the sugar to the spice at that point in time. I did this recipe both ways, as strictly written, and as hypothesized with the process of making hippocras commonly used. Presented here is the hippocras made using standard practices of the times.
Documentation https://thomasdemarr.com/wp-content/uploads/2026/03/powdered-hippocras-as-championship.pdf