Cuisine: Danish
The finished quince butter in a glass bowl

Quince Butter

Soft, delicious and piquant – jam-like spread that works well for bread or to pair with cheese. It is quite a lot of work to make, but it is so fantastic that I am planing to do it again this year. It does take quite a bit of work, but it is worth it!

Print Recipe
Quince Butter
Soft, delicious and piquant - jam-like spread that works well for bread or to pair with cheese. It is quite a lot of work to make, but it is so fantastic that I am planing to do it again this year. It does take quite a bit of work, but it is worth it!
Prep Time 1 hour
Cook Time 1,5 hours
Servings
liters
Ingredients
Prep Time 1 hour
Cook Time 1,5 hours
Servings
liters
Ingredients
Instructions
  1. Wash apples and quince thoroughly
  2. Cut them in quarters. Do not remove the cored and peal.
  3. Boil water, quince and apples together under the lid until they are tender. It takes 30-60 min
  4. Moss them through a sieve with a spatula. It takes quite a while, but is not difficult.
  5. Pour the mash back into the pot and add the rest of the ingredients. Let it simmer for 20-30 min. Make sure not to let it burn
  6. Season with ginger, lemon and sugar.
  7. Pour the hot quince butter on clean glass.
Recipe Notes

Yields about 2 liters of finished preserve

Source: syltedronningen.dk

apple fritters and a dish of fresh fruit

Apple fritters

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. I got the recipe from a friend, so I am not quite sure where she has it from, but the method and ingredients are all appropriate for the period.

Print Recipe
Apple fritters
Wonderful apple fritters as they could have been made in the renaissance
apple fritters and a dish of fresh fruit
Servings
Ingredients
Servings
Ingredients
apple fritters and a dish of fresh fruit
Instructions
  1. Cut the apples into thin slices and let it sit in the sugar and juice mix for at least two hours. This will sweeten and flavour the apples.
  2. Whip the whites stiff enough that you can turn the bowl over.
  3. Mix the other ingrediens in another bowl and fold in the whites. The dough is quite thick - that is on purpose.
  4. Dry the apples (save the liquid and make it into a dipping sauce) and cover the apple with the batter.
  5. Fry them on both sides in a hot pan with the butter. You might need to add a bit of batter if the apples are not quite covered.
Recipe Notes

This is the precursor to the danish dish "æbleskiver"

Sadly I do not have the historical source as the recipe comes from a danish television show

Spiced “Hungarian” Spinach

Kogt Spinat på Ungarsk

This dish is a renaissance spinach dish, that is spiced and cooked in a pot or a pan. The recipe is from 1597 and is from one of the oldest cookbooks printed in Danish, though the book is originally German. It is a simple dish that is meant to be served with fish. It is quite a tasty way to eat spinach. It is said to be “Hungarian”, not because the recipe is from Hungary but because of the spices used. Many of the recipes in the cookbook is said to me in Hungarian, which just means spiced with onion. Keep Reading

Medieval game pie

Medieval Game Pie

Postej af Vildsteeg at berede oc bage

A medieval game pie, I used deer, but it could be any game meat. The meat is cooked and spiced before it is cased in a pie crust. Unlike most of the pies I used the pie dough printed along with the filing.

Keep Reading

Medieval hand pies

Medieval hand pies with three types of filling. Each pie can be cut into four pieces and shared. I have included three ideas for filling but you can vary it to your heart’s desire. They are the perfect lunch food for a busy event and can be made well beforehand. They are quite sturdy and keep well. They taste best reheated either in the oven or over the campfire, but they can be eaten cold.

Keep Reading

Alimenti: vino bianco, dal Taccuino Sanitatis, Manoscritto Casanatense 4182

Lutendranck 2

Lutendranck in a renaissance glass with cardamom podsThis is the new and improved and thoroughly tested version of lutendranck. The recipe is based on a recipe from a original German cookbook  by Anna Wecker from 1598 (from the Danish edition). Keep Reading

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.

Keep Reading

Vanilla Wreaths - vaniljekranse

Vanilla Wreaths

Vaniljekranse

These can be made with a meat grinder if if you don’t have one a pipping bag with a star shaped nozzle.

Keep Reading