Lutendranck

Lutendranck is another spiced sweated wine. Unlike some of the other medieval spiced wines, this isn’t overly sweet. If made with white wine it becomes a refreshing summer drink.

The source here is a original German cookbook (here in the Danish version) by Anna Wecker from 1598.

Lutendranck at berede.1

Disse effterskreffne Species skulle stødis groffve oc formengis.
Rec. Cardemomme 5. Lod.
Ingefer 3. Quintin.
Canel 4. Lod.
Muskater 3. Quintin.
Paradiskorn 1. Lod

Naar mand vil giøre to Støbicken eller otte Potter vijn til Lutendranck / da skal først sættis en Messing Pande paa Ilden/ met to Pund sucker/ oc aff fornæffnde Vijn to Potter der paa slaget. Lad samme Vijn met Suckeret bekomme en opsød. Naar Vijnen oc Suckeret nu siuder / dog giff 8. Lod af fornefnde støtte Species der vdi / strax tagendis det fra Ilden / igiennem en Lutendrancks Pose slaget/ der paa giff de andre 6. Potter Vijn kolde / oc lad en gang 3. eller 4. lecke igiennem samme Pose / indtil den bliffuer klar/ saa er hand beridt. Giffuer du en Skefuld sød Melck eller de huide aff et Eg der vdi / saa bliffver den strax klar
(Anna Weckerin: En artig oc meget nyttelig Kogebog, København 1648).

  • Prep Time: 5m
  • Cook Time: 5m
  • Total Time: 15m

Ingredients

  • 1 bottle of wine, red or white
  • 90 grams sugar

Spice mix

  • 8 grams cardamom seeds
  • 1 gram dried ginger or thin slices of fresh ginger
  • 6 grams cinnamon bark
  • 1 gram nutmeg
  • 2 grams grains of paradis (may be substituted for more cardamom)

Instructions

  1. If at all possible use whole spices and ground them roughly in a morter. Otherwise they are a pain to get out of the wine again - seriously so annoying.
  2. Mix about one fifth of the wine with the sugar and spices in a pot.
  3. Bring it all to a boil.
  4. Take it off the stove and let it sit for five minutes.
  5. Pour it though a sive to strain the spices off.
  6. Pour in the rest of the wine and strain it all though a damp cloth. A few times to get rid of the bits of spices.
  7. Serve it hot or cold. Though cold would be seen as more sophisticated.

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