XXIIX - To make Lutendranck
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "XXIIX - To make Lutendranck". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

XXIIX - To make Lutendranck. These spices below should be crushed coarsely and mixed: R. Cardamom 5 Lod (78g), Ginger 3 Quintin (12g), Cinnamon 4 Lod (62g), Nutmeg 3 Quintin (12g), Grains of Paradise 1 Lod (16g), When you want to make two Alegar or eight pots [8l] of wine to Lutendranck, then first put a brass pan on the fire with two pounds of sugar [1Kg] and of aforementioned wine two pots poured thereon. Let the same wine become a syrup with the sugar. When the wine and sugar are seething, then add 8 Lod [124g] of the aforementioned spices into it. Quickly take it off the fire and pour it through a Lutendrancks bag [straining bag]. Thereupon add the other 6 pots of wine cold, and let then 3 or 4 leak through the same bag until it's clear then it is ready. If you add a spoonful of sweet milk or the white off an egg into it it will be ready immediately. If you want to make less. R. Of the aforementioned crushed and mixed herbs 5 Lod [78g], sugar 1 ½ pound [750g], and treat it as written before, Differently and less, Cinnamon 5 Lod (78g), Cardamom 2 Lod (31g), Sugar 1 Pound (500g).



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

cardamom
ginger
cinnamon
nutmeg
grains_of_paradise
ale_vinegar
wine
sugar
milk
eggs
herbs


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

alegar: Malt vinegar.


Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:23>. Accessed on October 19, 2019, 6:42 am.




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