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Alimenti: vino bianco, dal Taccuino Sanitatis, Manoscritto Casanatense 4182


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, KĂžbenhavn 1648 (1599)