A lovely medieval veal pie with hard boiled eggs spiced with period typical spices. The recipe is from c. 1390, so it is indefinabel medieval.
This is a side dish of spiced green peas that goes well with meat. The recipe is from the 1400’s.
Grene Pesen. Take yonge grene pesen, and sethe hom with gode broth of beef, and take parsel, sage, saveray, and ysope, and a lytle brede, and bray all this in a morter, and sume of the pesen therpyth, and tempur hit wuth the broth, and do hit in a pot to the other pesen, and let hit boyle togedur, and serve hit forth.
From Pleyn Delit, no 20
I used fewer spices than the original recipe calls for, just because it is in the middle of the winter and I wasn’t able to get hold of hyssop or savory or mint at this time of year. Instead I used thyme – I am sure the real version is more complex, but my version did taste good.
Source: Pleyn Delit 1400's
Powder fort is a strong spice mix used primary in meat dishes. Like all medieval spice mixes this one has a number of different recipes. This is the one I use right now.
Source: Middelalder mad af Bi Skaarup og Henrik Jacobsen s. 135
I found this for three clover cakes recipe in one of my mom’s 1980’s recipe books. I have never seen anything like them before, so I had to try it out! It turned out to be a rather tasty small cake or large cookie – I am not sure which is the better word. The recipe was found in a Christmas cookbook, but I do not know it as a Christmas cookie, so I think you could bake it at any time of the year. I am baking them for the a larp event.
Vanilla Wreaths are another Christmas cookie that is quintessentially Danish. Though they are also eaten outside Christmas. They are sweet, crisp and full of almonds and vanilla. The cookie goes back to around 1840. Here is my recipe as well as one of Madam Mangor’s recipes from 1866, that I am yet to test out.