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 fritter “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.
For the medieval marked reenactment event that we were a part of this weekend, I was asked to make some lunch for the group. I knew were were about eight adults and a gaggle of children, so I wanted to make something in advance that was easy to eat and would feed a bunch of people. A have wanted to make some kind of hand pie for a while, so this seemed like a good opportunity.
On the blog I have talked about spiced wine before. My boyfriend and I have decided that we want to start going to reenactment markeds as spice wine merchants. To do this we of course had to get the clothing and gear, more about that in another post. We are going to our first marked in little under two weeks.
I found this recipe in one of my mom’s 1980’s recipe books and I had to try it out! It turned out to be a rather tasty small cake or large cookie – I am not sure which is the better word. It was found in a Christmas cookbook but I do not know it as a Christmas cookie, so I think you could bake it at any time of the year. I am baking them for the a larp event.
If you have any interest in Danish food history between 1600 and 1900, then this is a must read! The book is both a book about food history and it is a cookbook in the sense that it is full of recipes from historic Danish cookbooks. I have already tried to cook already tried a few of the recipes and her translations are easy to work from. There is a huge number of illustrations that makes it book wonderful to look at and inviting. All of the illustrations are from the period they are accompaning.