Lutendranck 2

This is the new and improved and thoroughly tested version of lutendranck. The recipe is based on a recipe from a original German cookbook  by Anna Wecker from 1598 (from the Danish edition).

The source

Lutendranck at berede.1Anna Weckerin: En artig oc meget nyttelig Kogebog, København 1648

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).

I make the recipe as it is though I leave the spices in overnight and filter it the next day. That works very well.

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Lutendranck 2

Lutendranck is a medieval sweetened and spiced white wine that was typically enjoyed cold. It is a light and refreshing thing to drink on a hot summer day.

Course Drinks and beverages

Cuisine Danish, German, Historical cooking, Medieval, Renaissance

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 1 day 10 minutes

Servings 1 bottle

Ingredients

• 1 bottle white wine sweet German wine works best.
• 75 grams sugar
• 8 grams cardamom
• 1 gram ginger
• 6 grams cinnamon
• 1 gram nutmeg
• 1 gram grains of paradise

Instructions

1. Use whole spices - this will give you the least cloudy finished result. If you use whole cardamom just brake open the pods but leave the grains whole. If you are using ground spices, put them in a fine tea filter or they will be almost impossible to separate from the wine.
2. Mix about one fifth of the wine with the sugar and spices in a pot. Heat the wine (do not boil it) until the sugar is dissolved.
3. Mix the wine and the sweeten wine and place it in a big jar overnight.
4. Stain the wine though a sive and a cloth and pour it into a flask. I normally strain it twice, as this will give you the less cloudy result.
5. The wine will get better if you let it rest for a week or so. But you can drink it right away.
6. Serve it hot or cold. Though cold would be seen as more sophisticated.
7. The wine is good for at least the first month, but the taste will continue to change so after a month we sometimes have very good results and sometimes not. So I would try to drink it within a few weeks.

Recipe Notes

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