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Cooking adventures

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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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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