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

Thai inspired pumpkin soup

A spicy fall pumpkin soup that can be made out of any pumpkin you might want to try. It’s It’s a fairly quick soup and an easy one. It goes great with bread. I like to serve it either with pomegranate seeds or a dollop of sour cream.

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Almond butter in a foodprocessor

Almond butter

Homemade almond butter – a great butter substitute both for contemporary dishes and for medieval ones. Almond butter is a healthy alternative to butter. It’s easy to make and it taste totally yummy.

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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A bowl of salted almonds

Salted Almonds

If I need a quick and easy snack for an event or for friends coming over, salted almonds is my go to recipe. They don’t require much effort and everyone loves them. The recipe scales well and the almonds are crisp and salty and perfect!

Today I made salted almonds while eating breakfast. The almonds are to be served with the samples of wine we serve at the medieval marked in Viborg this weekend – a reenactor event. This year I want to try to make it over the campfire when I run out – which I will. It should be easy to do.

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Glass of ginger beer with lemon slice

Home-brewed ginger beer

Real home-brewed ginger beer has a kick to it. With it’s strong, but not overpowering, taste of ginger. My ginger beer is perfect in a dark’n’stormy or to drink on it’s own as sodapop for adults.

I have now made it several times and are ready to share my recipe. Some of you might have read my tales of ginger beer. The big lesson learned from my first tries was – use plastic bottles – really do!

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Bowl of coconut shortbread and a clementine

Danish Coconut shortbread

Fedtebrød

“Fedtebrød” is a regional dish from southern Jutland. They are coconut shortbread with a frosting made with rum essence. They are crispy and crunchy and delicious. In our house they are among the most priced of the Christmas cookies – the hubby is nuts for them.

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