advice for "Roman" spice blend ratios

I'm making ancient roman inspired sweets for a christmas party, including homemade fried bread with honey, much like modern french toast, and sour candied stuffed dates, stuffed with crushed walnuts, honey, and vinegar, and candied with a ratio of 3 tablespoons vinegar for every half cup of honey. the website recommends a spice blend of coriander, fennel seed, and cinnamon, with fenugreek, dry rue or oregano (using oregano because i couldn't get rue) and rosemary for a savory element. the website didn't give a ratio. the spice blend will be going in the frying batter mix, which includes 1/2 cup milk, 1/2 cup cream, 2 eggs, a pinch of salt, and a pinch of the spices. it also goes in the nut/honey/vinegar stuffing for the dates. what ratio of spices should i use? submitted by /u/JimTheMoose