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Course Side Dish
Cuisine Historical cooking, Medieval
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 people


  • 1 bottle white wine
  • 400 grams sugar
  • 100 milliliters rice flour
  • 200 milliliters dates fresh or dried
  • 200 milliliters pine nuts we used chopped almond and that worked fine
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon cloves whole
  • 1 teaspoon cinnamon bark
  • 1 teaspoon ginger ground
  • 400 grams fowl meat chopped/ground
  • 1/2 teaspoon sandalwood or enough red food colouring to color it red


  1. Heat the wine and sugar in a pot until the sugar is dissolved.
  2. Stir the rice flour with a bit of water and add it to the pot to thicken the dish. (You might need to do this again if it is to runny at the end)
  3. Fry dates and nuts in the oil in a separate pan. And add it to the pot.
  4. Add the spices - if you use whole spices add them in a tea bag so you can remove them.
  5. Colour the dish so it stops being grey.
  6. Add the meat and heat it though until the meat is cooked.
  7. Let it simmer for about 15 minutes. The finished dish should have a source consistency, if it is too thin - thicken with more rice flour.
  8. Take out the whole spices, before serving the dish.
  9. Take out the whole spices, before serving the dish.
  10. Serve the dish with game meat or foul

Recipe Notes

Source: Middelaldermad by Bi Skaarup & Henrik Jacobsen, 1999