MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jelly Hippocras
 Categories: Jelly
      Yield: 6 Servings
 
      5    Cm Ginger root
      5    Cm Cinnamon stick
    1/4    Nutmeg; crushed
      6    Cloves
    1/4 ts Coriander seeds
      1 pn Salt
    300 ml Water
    300 ml Claret (red wine)
      5    Gelatin leaves
    100 g  Sugar
 
  Lightly bruise the spices and gently simmer with the salt in 300 ml
  water for 10 minutes. Pour claret into a pan, stir in the gelatin and
  leave to soak for 10 minutes. Strain the spiced water through a fine
  cloth (or coffee filter) into the pan, stir in the sugar and gelatin
  mixture and gently heat while stirring until fully dissolved. Pour
  into a dish and leave to set in the fridge.
  
  Recipe by A Book of Cookrye, circa 1591
  
  Adapted in Cooking and Dining in Tudor and Early Stuart England by
  Peter Brears
 
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