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This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

To make claret. Take a vierdonk (weight measure) cinnamon, 1/2 vierdonk ginger, 1/2 ounce cloves, 1 bit Ethiopian cumin, lavender and pipe(?). Put all this in a mortar and grind to powder. And do this with all the spices. Take a quarter pound white sugar, grind also to powder and add this to all these spices, ground in advance. Put the spices in a small bag and have 2 sextarii (liquid measure) old wine and pour it through three times.