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.
Nobel headgear became quite elaborate during the period – we have all see the “princess hats” which were actually worn for a period of time. Some are very high, other very wide and some gives really different head shapes. Married women would generally always wear something on their heads when out in public. Women are almost always shown to have their hair styled in some way even in pictures of them dressing or bathing. Both men and women would wear hoods with long tails called a liripipe (studshætte).
My boyfriend and I are talking about doing some reenactment markeds – at some point in the future. We are talking about the possibility of going as spiced wine merchants. In the past I have made a spiced white wine, lutendranck, which is really tasty. So when I had two liter of red wine sitting around and ran into a recipe for hypocras I of course had to try it. After making both I have started collecting different recipes for both wines.
Title: Middelaldermad, Kulturhistorie, kilder og 99 opskrifter
Author: Bi Skaarup, Henrik Jacobsen
Genre: Historical cookbook, middel ages, medieval
I really enjoyed “Middelaldermad…”. The book was helpful and full of great infomation about food and cooking in the middle ages. It is a quite readable book and a good introduction to cooking medieval food. The recipes work well, taste good and are quite easy to follow. They also include the source material, so you can track it down if you want more infomation.
Last night I made lamb culotte with baked root vegetables (I can not recommend baked turnip) and this kale salad. The rest of the meal wasn’t very historical inspired but the salad was based of one I found in one of my books about medieval cooking. I thought I would share it with you because it turned out to be pretty yummy.
The scope of this book is kind of impressive – it tries to cover Danish food history. Half of the book is however based around food after 1850 where there are of course more source material. For my purposes that is sadly where I find it least interesting. And I did find that the part of the book that covers pre-1660 is way better – in my opinion. The focus of the book everyday cooking rather than cooking by the elite.