Medieval soup of root vegetable with pork bacon

Medieval stew & soup of my own making

For the marked event we attended this weekend I made a medieval stew and a soup for our lunch. It was a cold windy and rainy weekend, so eating hearty medieval dishes was perfect.

To make dishes that ordinary people ate in the past you often have to attack it with imagination and knowledge rather than historical sources, because there are so few. This weekend I wanted to make lunch for us two days at a medieval marked event at Vistkøl Monastery. We had a wonderful event and got to talk to a lot of people about spices and mulled wine. For lunch I made a stew and a soup using the knowledge I have of period cooking. I will share the recipes and my thinking below.

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Spiced Wine at Vitskøl 2019

This weekend the husband and me are going to be at the medieval marked event Vistkøl, where you can find us and taste our delicious spiced wine and talk with us about the history of spices. Find us near the food tents in the middle of the marked.

Spiced wine dates back to at least 3000 BCE in Egypt and has been drunk though out European history in many forms. Recipes for hypeocrates dates back to the end of the 1300’s.

Read more about the history of mulled wine here: Hypocrates & lutendranck

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The spices used in the medieval mulled wine

We make two different traditional medieval mulled wines for the marked events we go to, hypocrates & lutendranck. The recipes we use are from a danish medical and cook book from the late 1500’s but the recipes goes back to at least the 1300’s. I have looked into the history of the individual spices before, but have forgotten most of the research I did, so it is time to do re-search it again. So where did the medieval spices come from and how were they used? #AskMeAboutMyGainsOfParadiseAgenda

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Lordly sauce

Lordly sauce is a medieval spice sauce made with spices and vinegar. This is quite a high end sauce because of the amount of spices in it.

The recipe is from Libellus de Arte Coquinaria, which is the compilation of several northern European cookbooks and manuals from the middle of the 1200’s. It is the first cookbook in Danish and I plan to put all 25 recipes up on the site when I get to them.

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Medieval fabrics and the use of colour, part 2

At the marked this weekend it came to my attention that I know quite a bit about the shapes of medieval and renæssance clothing but much less about the medieval fabric colours- both how they were used and how they were made – so I decided to educate my self and share what I learned in the process. I decided to investigate both the fabrics used and the colours and dyes.

In this post I take a closer look at the medieval use of colours and dyes. I also look at who wore what colours and a bit about the symbolic use of colour.

Read part 1 here

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Woman spining wool by the fire, 1400's manuscript

Medieval fabrics and it’s uses, part 1

At the marked this weekend it came to my attention that I know quite a bit about the shapes of medieval and renæssance clothing but much less about the medieval fabric colours- both how they were used and how they were made – so I decided to educate my self and share what I learned in the process. I decided to investigate both the fabrics used and the colours and dyes.

Read part 2 here

If you are looking for a much less in depth post about the fabrics of the middle ages, I wrote a blog post a few years back.

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Majmarked 2019 & spiced wine

We came home from the medieval marked event Majmarked in Viborg late last night. We had a wonderful time again this year – it is defiantly our favourite marked of the season. We talked to so many great people. As always we sold mulled wine in the medieval tradition. I promised a few of our costumers that I would re-post the recipes so they are easy to find. It is really important for us that we share and give back to the community – even if it is just in small ways – like knowledge sharing.

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Brothel scene; Brunswick Monogrammist, 1537; Gemäldegalerie, Berlin

The yellow dress – a medieval sign of prostitution?

At the marked this weekend a very sweet woman complimented my new dress and the beautiful mustard yellow colour. She when went on to say that not all markeds would allow it as it yellow was a sign of a woman being a prostitude. I was of course not trilled to hear this but I was also sceptical. Was yellow dresses really a sign of prostitution?

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Thai inspired pumpkin soup, an egg and a slice of whole grain bread.

Thai inspired pumpkin soup

When it is chilly outside I like to make food that is quite warm and cozy. I am not a huge soup fan, unless the soup is quite filling. This spicy pumpkin soup fits the bill perfectly. It is fairly quick to make – the longest part of the process is prepping the pumpkin and waiting for the soup to boil. I like both the ginger and chili heat – but you add more of both or tone it down a bit – that is all a mater of taste.

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Almond butter in a foodprocessor

Almond butter

I made almond butter today. Why because I wanted to try to it kept showing up in contemporary and medieval recipes.
Nowadays we make almond butter as a healthy butter substitute. However in medieval times they made it for lent.

In the middle ages on fast days, Christians were not allowed to eat animal products (from mammals that is), such as butter. The alternatives were mostly olive oil for cooking and almond butter for other uses. In Denmark and the rest of Northern Europe, this coursed problems as both were expensive imports.

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