First recipe comes from "Physica" by St. Hildegard of Bingen from 1150, I have translated it from mittelhochdeutsch into Polish/English:
For approx. 2 litres of good and strong (14% vol) wine (not specified whether red or white) take:
1.5g of angelica root
2g of aniseed
1g of lords-and-ladies root
2g of centaury
2g of Roman chamomille flowers
2g of mugwort flowers
2g of wormwood flowers
1.5g of basil leaves
1g of gren amaranth
2g of tansy flowers
2g of clary sage leaves
2g of dittany flowers
1.5g f gentian root
2g of Florence fennel, or sweet
1g of black pepper
2g of sage leaves
2g of sweet violet flowers
1g of verbena leaves
2g of nasturtium
1.5g of masterwort root
2g plantain leaves
1g of common knotgrass flowers
1g of galangal (aka Chinese ginger) rhizome
1g of cloves
2g of fenugreek seeds
Digest the ingredients, after cooling, sweeten with genuine honey. Spirit might be added but is not necessary.
Second recipe is the oldest Italian recipe (from Torino) from 1786:
For 5 litres of good white wine, you will need:
10g of:
cassia bark, gentian, cinchoma, centaury, wormwood, cedar, elder flower,
6g of juniper, angelica
4g of cloves, cinnamon, nutmeg and pepper
Macerate for ten days, filter, bottle, age
Third recipe is modern Italian one, can be attributed to the existing company, so no further names are given
For 750ml of semi-sweet or sweet white wine, take:
6g of wormwood
6g of coriander
2g of marjoram
2g of iris
2g of clary sage
Macerate for 5 days, filter, add 200 ml of spirit and sugar if you wish.
Have fun and
what this thread is about!
Edited by absinthist, 15 October 2007 - 09:18 AM.
