Title: Danskernes mad i middelalderen – smag selv
Author: Bente Leed
Genre: Historical cookbook, middel ages, medieval
The book has some really interesting recipes and I want to try out quite a few of them. The book has some recipes from the 1300’s that I have not seen elsewhere.
Title: En kulinarisk rejse gennem tiderne. En kogebog med opskrifter fra stenalder til middelalder
Author: Sabine Karg, Regula Steinhauser-Zimmerman, Irmgard Bauer
Genre: Historical cookbook, Neolithic, Paleolithic, roman iron age, bronze age, medieval Europe
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.
Lately I have played with medieval cooking and this weekend I deiced to cook this beautiful and tasty medieval pork and chicken pie for my family. A succulent medieval pie is a perfect introduction to medieval cooking to modern dinners. The filling is minced pork with fried chicken pieces and fruits dotted throughout.
A few years back I learned how to make fresh cottage cheese from buttermilk. It is really quick and easy to make and don’t really require any weird equipment. And it is perfect for larping events. It also has the added benefit of producing whey, which is super handy for baking. Traditionally this cheese is made at home and is called “knapost”.
Title: Renæssancemad – opskrifter og køkkenhistorie fra Christian 4.’s tid
Author: Bi Skaarup
Genre: Historical cookbook, renaissance
This is the latest book in my reading on pre-industrial food history project. This is another one in danish and is specifically about Danish food culture in the renaissance period.
Title: The Medieval Cookbook
Author: Maggie Black
Genre: Historical cookbook, medieval
I am in the process of arrangering a medieval feast as a larp event, so I am reading cookbooks. I am yet to try any of the recipes, so this review is based on my experience reading it for the first time, rather than actively using it.
