Conditum Paradoxum (Extraordinary Spiced Wine)
Conditum Paradoxum (Extraordinary Spiced Wine) is a traditional Ancient Roman recipe that is actually the first recipe in Apicius' Roman cookbook. This is wine sweetened with honey and flavoured with spices that was traditionally served at room temperature to accompany the 'gustatio', the light first course of a formal Roman meal but which also makes an excellent, hot, mulled wine. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Extraordinary Spiced Wine (Conditum Paradoxum).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Spice RecipesAncient Roman Recipes
Original Recipe
Conditi paradoxi compositio: mellis qui continent sextarios sex in aeneum vas mittuntur, praemissis vini sextariis duobus, ut in coctura mellis vinum decoquas. quod igni lento et aridis lignis calefactum, commotum ferula dum coquitur, si effervere coeperit, vini rore compescitur, praeter quod subtracto igni in se redit. cum perfrixerit, rursus accenditur. hoc secundo ac tertio fiet, ac tum demum remotum a foco post pridie despumatur. tum mittis piperis uncias IV iam triti, masticis scripulos III, folii et croci dragmae singulae, dactilorum ossibus torridis quinque, isdemque dactilis vino mollitis, intercedente prius suffusione vini de suo modo ac numero, ut tritura lenis habeatur. his omnibus paratis supermittis vini lenis sextaria XVIII. carbones perfecto aderunt [duo milia].
Translation
The composition of this extraordinary spiced wine is as follows: Place 5.4l of honey in a bronze vessel, having prevously added 1.8l of wine. In this way, the wine shall be boiled off in the melting honey. The mixture is heated by a slow fire of dry wood and stirred, to boiling, with a wooden rod (if it begins to boil over add more cold wine to it). Take off the heat and allow to cool and settle. When it is cold, light another fire underneath. This second fire is followed by a third and only then can the mixture be moved away from the hearth. On the following day, skim the surface. Then add 120g of crushed pepper, 4g of mastic, a handful each of saffron leaves and spikenard and five roasted date stones: these previously having been crushed and soaked in wine to soften them. When all this has been done, add 16l of light wine into the vessel. Hot coals are added [to the finished product].
Modern Redaction
Ingredients:
500g honey
250ml white wine
1 tsp freshly-ground
black pepper
generous pinch of
saffron
1 dried bayleaf, crushed (or use
spikenard)
1 tsp ground
mastic (or cinnamon)
2 dates
3.5l white wine
Method:
Combine the wine and honey in a pan and heat until liquid, stirring constantly. In the meantime, soak the two dates in a little white wine until soft. Pour when very fluid, pour the honey mixture into a larger pan then drain the dates, chop very finely and stir these in along with the spices.
Pour in the remaining white wine and stir to combine thoroughly. Bring to a simmer and cook gently for about 60 minutes over low heat, or until the volume has reduced by about half, stirring occasionally with a wooden spoon to prevent the honey from burning.
In the winter you can strain and serve the mulled wine warm. It is excellent for Christmas parties. However, if you wish to use it to accompany a Roman-style meal, strain then allow to cool to room temperature before serving.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.