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).

Below you find the recalculated recipe for 1 bottle of wine instead of 10,3 bottles which is an awkward number to be working with


Medieval spiced wine
Course Drinks and beverages
Cuisine Historical cooking, Medieval, Renaissance
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 bottle


  • 1 bottle of wine red or white
  • 90 grams sugar
  • 7 grams cardamom seeds
  • 1 gram dried ginger or thin slices of fresh ginger
  • 6 grams cinnamon bark
  • 1 gram nutmeg
  • 1,5 grams grains of paradis may be substituted for more cardamom


  1. If at all possible use whole spices. Otherwise they are a pain to get out of the wine again - seriously it's so annoying. If you are using ground spices, put them in a tea bag.
  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. I personally leave it till the next day with the spices in - because I like it spicier. But the recipe does not say to do so
  8. Serve it hot or cold. Though cold would be seen as more sophisticated.

Recipe Notes

Source: Anna Weckerin: En artig oc meget nyttelig Kogebog, København 1648 (1599)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.