Last night I made lamb culotte with baked root vegetables (I can not recommend baked turnip) and this kale salad. The rest of the meal wasn’t very historical inspired but the salad was based of one I found in one of my books about medieval cooking. I thought I would share it with you because it turned out to be pretty yummy.
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.
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.
As so often happens I was craving sweet this afternoon, so I decided to make something sweet after dinner out of the sad fruit that was sitting around. I had two grumpy pears and a few grumpy apples sitting around as well as some puff pastry in the fridge – which of course meant that I had to do a version of a medieval or early modern Pear and apple pie.
Title: En kulinarisk rejse gennem tiderne. En kogebog med opskrifter fra stenalder til middelalder
Author: Sabine Karg, Regula Steinhauser-Zimmerman, Irmgard Bauer
Genre: Historical cookbook, Neolithic, Paleolithic, roman iron age, bronze age, medieval Europe
I use the Danish word postej to describe this dish but in the English medieval literature they are tend to be called “pye”. What we today would call a pie. Sometimes they are also called a Pâté.
A postej is meat, fish or fruit dish that is inside a container of dough, what in the English medieval kitchen would be called a “coffin” of dough. It was baked in the oven or in a postej-oven which is pretty much a Dutch oven. The dough can be edible or inedible as you please. The postejs I have baked so fare are baked with an edible dough – because anything else seems wasteful to me.
Kyllinge- og svinepostej
Lately I have played with medieval cooking and this weekend I deiced to cook this beautiful and tasty medieval pork and chicken pie for my family. A succulent medieval pie is a perfect introduction to medieval cooking to modern dinners. The filling is minced pork with fried chicken pieces and fruits dotted throughout.