Ingredient: lemon
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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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!

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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

Market Scene, Pieter Aertsen,1569

Carrots in lemon and theme

This is a super simple recipe for lemon steamed carrots, that we cooked for the medieval inspired larp event this winter.

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Carrots in lemon and theme
A simple side dish
Market Scene, Pieter Aertsen,1569
Course Side dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Side dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Market Scene, Pieter Aertsen,1569
Instructions
  1. Clean the carrots and cut them into similar sized pieces.
  2. Peal the lemon and juice it.
  3. Place the carrots in a pot and pour the juice over it. If it seem like it is a bit too dry add a bit of water. You only need a little bit of liquid to cook the carrots.
  4. Add the lemon peal to the pot.
  5. Cook the carrots under a lid. Remember to test them so they don\'t got too soft. You want them with a bit of bite.
  6. Drain the carrots and place them in a nice dish and sprinkle the theme over.
Recipe Notes

Source: Smag på maden

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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