Cuisine: 19th century
Ginger Beer

Ginger Beer

Ginger beer is quite easy to make and requires not special equipment. Just ginger, lemon, sugar, water, good yeast and time. This is the recipe I have worked from the last two times.

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Vanilla Wreaths – 1890

Vaniljekranse

Traditional Danish Christmas cookies. This version is formed by hand, which means they do not have the typical shape. They are however easier to make if you don’t have a meat grinder.

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Jewish Christmas Cookies anno 1890 – 2

Jødekager 1890

Here is Madam Mangor’s recipe in Danish – I have translated it below and converted the amounts to modern measurements.

1½ pund mel, 3/4 pund udvasket smør, ½ pund puddersukker, 2 æg, 2 teskefulde hjortetakssalt, opløst i lidt rosenvand, æltes godt, udrulles og stikkes med en kop. De overstryges med æggeblomme eller æggehvide, strøes med puddersukker og belægges med skårne mandler. Noget af melet tilbageholdes til at mele brættet og rullen med. Dette bliver en stor portion.

I have not tested this recipe in a modern oven yet. So use common sense. The recipe says that this a large portion.

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Jewish Christmas Cookies anno 1890 – 1

Jødekager 1890

Here is Madam Mangor’s recipe in Danish – I have translated it below and converted the amounts to modern measurements.

3/4 pund smør udvaskes, og deri kommes 1 pund mel, ½ pund puddersukker, revet skal af 1 citron, en halv snes hylstre kardemomme, som er stødt, 1 lod stødt kanel, samt 2 lod bitre og 6 lod søde stødte mandler. Når dette er godt æltet sammen, udrulles det, ikke for tyndt, på brættet med mel uden for vægten, stikkes af med en kop eller et glas, smøres med æggeblomme og bages ved god ild. Heraf bliver omkring 70 kager.

I have not tested this recipe in a modern oven yet. So use common sense. The recipe does not have any raising agent, so I am assuming they are quite hard. Most of this kind of cookies are 3-4 mm thick.

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Brown Christmas Cookies

Brunkager

“Brunkager” is a old danish type of cookies from the wood stove era, like most of the other Danish cookies. They are one of my favourite cookies for two reasons, they are extremely crisp and they are fast to bake. I always make the dough in advance, freeze it and bake it when I want to have something on hand for guests and want the house to smell of Christmas. It doesn’t hurt that they are really tasty. I think this year’s recipe is the most tasty I have had yet. The early recipes for “brunkager” show up in danish recipe books around 1835 and they are related to gingerbread cookies.

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Short crust (postej låg)

This is an unsweetened shortcrust that works very well for meat pies such as my game pie and my pork and chicken pie. You need the shortcrust as the lid of the pie and my piecrust recipe for the sides. You can also just use an oven proof dish and add a short crust lid to it. Can be frozen. Keep Reading

Peppernuts anno 1731

We have a recipe for the Danish Christmas cookie pebernødder from 1731. Here is both the original Danish recipe, my translation and an adapted printable version.

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