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
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.
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.
In the renaissance in Denmark fritters of different kinds were all the rage. One of the ones that have transformed and is still a traditional dish in Denmark is the apple fritters “æbleskiver” – not that there is apples in the modern ones. This is a much more traditional apple fritter – with apples inside. They are super tasty and you might want to just eat all of them.