Browse Category

Medieval

Alimenti: vino bianco, dal Taccuino Sanitatis, Manoscritto Casanatense 4182

Lutendranck

Lutendranck was the first historic spiced wine I tasted. Lutendranck is a medieval sweetened and spiced white wine that was typically enjoyed cold. The name means lute drink – or as my boyfriend calls it “gitar wine”. It is sweet and spiced and totally yummy. The batch I made last week started tasting kind of like good mead and now tastes very spiced but still totally delicious.

Keep Reading

Hypocras

My boyfriend and I are talking about doing some reenactment markeds – at some point in the future. We are talking about the possibility of going as spiced wine merchants. In the past I have made a spiced white wine, Lutendranck, which is really tasty. So when I had two liter of red wine sitting around and ran into a recipe for hypocras I of course had to try it. After making both I have started collecting different recipes for both wines.

Keep Reading

Middelaldermad, Kulturhistorie, kilder og 99 opskrifter

Middelaldermad, Kulturhistorie, Kilder Og 99 OpskrifterTitle: Middelaldermad, Kulturhistorie, kilder og 99 opskrifter
Author: Bi Skaarup, Henrik Jacobsen
Genre: Historical cookbook, middel ages, medieval

I really enjoyed “Middelaldermad…”. The book was helpful and full of great infomation about food and cooking in the middle ages. It is a quite readable book and a good introduction to cooking medieval food. The recipes work well, taste good and are quite easy to follow. They also include the source material, so you can track it down if you want more infomation.

Keep Reading

Historien om danskernes mad i 15.000 år

Historien om danskernes mad i 15.000 år af Bettina Buhl

Title: Historien om danskernes mad i 15.000 år
Author: Bettina Buhl
Genre: Food history, Denmark

The scope of this book is kind of impressive – it tries to cover Danish food history. Half of the book is however based around food after 1850 where there are of course more source material. For my purposes that is sadly where I find it least interesting. And I did find that the part of the book that covers pre-1660 is way better – in my opinion. The focus of the book everyday cooking rather than cooking by the elite.

Keep Reading

barley frumenty

Barley Frumenty

Frumenty is kind of a wheat pottage made from boiled wheat with the addition of eggs, broth or milk. My version substitutes wheat for barley, so this is a barley frumenty.

Lately I have been coking medieval dishes and I had wanted to try to make frumenty for quite some time. As we were having a beef steak, a good beer and kale and orange salad, this seemed fitting.

Keep Reading