V
Vicky Rowe
Guest
Guest
Here is one I make a lot, it's easy and instant good:
From "All the Kings Cooks - The Tudor Kitchens of King Henry VIII at Hampton Court Palace":
1150 ml (2pt) red or white wine (I like a nice burgundy)
2.5 ml (1/2 tsp) each of ground cloves, nutmeg and galingale (if you can't get galingale, use a couple pinches of fresh ground black pepper
10ml (2 tsp) ground cinnamon
225 g (8 oz) sugar
1.5 ml (1/4 tsp) ground ginger (dried)
Mix the spices in the wine and leave overnight. Filter the wine through a paper coffee filter and run it through a second time if cloudy. Dissolve the sugar int he filtered wine, ready for use.
This was the digestive taken by the King at the end of his meals.
I've made this several times and it always meets with a hearty round of approval, and it disappears *very* quickly, make extra!
From "All the Kings Cooks - The Tudor Kitchens of King Henry VIII at Hampton Court Palace":
1150 ml (2pt) red or white wine (I like a nice burgundy)
2.5 ml (1/2 tsp) each of ground cloves, nutmeg and galingale (if you can't get galingale, use a couple pinches of fresh ground black pepper
10ml (2 tsp) ground cinnamon
225 g (8 oz) sugar
1.5 ml (1/4 tsp) ground ginger (dried)
Mix the spices in the wine and leave overnight. Filter the wine through a paper coffee filter and run it through a second time if cloudy. Dissolve the sugar int he filtered wine, ready for use.
This was the digestive taken by the King at the end of his meals.
I've made this several times and it always meets with a hearty round of approval, and it disappears *very* quickly, make extra!
