Cuisine: Historical cooking
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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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.

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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

Mawmenee

Maumenee

This is one of the stranger dishes I have run into. It is a sweet wine stew with foul meat and nuts. It is very much a medieval dish with all the spices and colouring and artificiality that was so priced. It is also a really tasty dish, but also very sweet dish.  It works really well as a side dish for game – like we in modern time use a jam or cranberry sauce with game. The dish can be made with any kind of foul – the meat should be a game-meat as that adds to the flavour.

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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.

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Spring onion and fennel

Vegetable soup

A tasty and filling spring vegetable soup, inspired by medieval cooking techniques and produce. The soup pairs well with sausages and bread.

If you have any spring herbs handy, I am sure they would work great, but we were too tired to do any foraging this evening.

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Vegetable soup
A tasty and filling spring soup, inspired by medieval cooking techniques and produce. Perfect campfire food.
Spring onion and fennel
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Spring onion and fennel
Instructions
  1. Make sure to have a fire going with some embers.
  2. Cut the vegetables into chunks, dices and slices
  3. Fry them off quickly to soften the onion in the bottom of the cooking pot
  4. Pour in water (the amount you want for the soup)
  5. Let it simmer for a bit
  6. Add the barley
  7. Let it all simmer until the barley is tender (this should take about 20 minutes)
  8. Season it with what-ever you got handy, but it will need a bit of salt. Herbs would be great.
  9. Serve the soup with bread

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.

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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