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renaissance

Historisk kogebog: kogekunst i Danmark 1616-1910

.Historisk kogebog: kogekunst i Danmark 1616-1910Title: Historisk kogebog: kogekunst i Danmark 1616-1910
Author: Else-Marie Boyhus
Genre: Historical cookbook, food history, renaissance, early modern, modern

If you have any interest in Danish food history between 1600 and 1900, then this is a must read! The book is both a book about food history and it is a cookbook in the sense that it is full of recipes from historic Danish cookbooks. I have already tried to cook already tried a few of the recipes and her translations are easy to work from. There is a huge number of illustrations that makes it book wonderful to look at and inviting. All of the illustrations are from the period they are accompanying.
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barley frumenty

Barley Frumenty

Frumenty is kind of a wheat pottage made from boiled wheat with the addition of eggs, broth or milk. My version substitutes wheat for barley, so this is a barley frumenty.

Lately I have been coking medieval dishes and I had wanted to try to make frumenty for quite some time. As we were having a beef steak, a good beer and kale and orange salad, this seemed fitting.

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What is a “Postej” or “pye”?

I use the Danish word postej to describe this dish but in the English medieval literature they are tend to be called “pye”. What we today would call a pie. Sometimes they are also called a Pâté.

A postej is meat, fish or fruit dish that is inside a container of dough, what in the English medieval kitchen would be called a “coffin” of dough. It was baked in the oven or in a postej-oven which is pretty much a Dutch oven. The dough can be edible or inedible as you please. The postejs I have baked so fare are baked with an edible dough – because anything else seems wasteful to me. Keep Reading