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This is one of the stranger dishes I have run into. It is a sweet wine stew with foul meat and nuts. It is very much a medieval dish with all the spices and colouring and artificiality that was so priced. It is also a really tasty dish, but also very sweet dish.  It works really well as a side dish for game – like we in modern time use a jam or cranberry sauce with game. The dish can be made with any kind of foul – the meat should be a game-meat as that adds to the flavour.

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Spiced “Hungarian” Spinach

Kogt Spinat på Ungarsk

This dish is a renaissance spinach dish, that is spiced and cooked in a pot or a pan. The recipe is from 1597 and is from one of the oldest cookbooks printed in Danish, though the book is originally German. It is a simple dish that is meant to be served with fish. It is quite a tasty way to eat spinach. It is said to be “Hungarian”, not because the recipe is from Hungary but because of the spices used. Many of the recipes in the cookbook is said to me in Hungarian, which just means spiced with onion. Keep Reading

Medieval game pie

Medieval Game Pie

Postej af Vildsteeg at berede oc bage

A medieval game pie, I used deer, but it could be any game meat. The meat is cooked and spiced before it is cased in a pie crust. Unlike most of the pies I used the pie dough printed along with the filing.

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Spring onion and fennel

Vegetable soup

A tasty and filling spring vegetable soup, inspired by medieval cooking techniques and produce. The soup pairs well with sausages and bread.

If you have any spring herbs handy, I am sure they would work great, but we were too tired to do any foraging this evening.

Vegetable soup

A tasty and filling spring soup, inspired by medieval cooking techniques and produce. Perfect campfire food.
Course Main Dish, Soup & stew
Cuisine Campfire cooking, Historical cooking, Larp cooking, Medieval
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 2 spring onion
  • 1 fennel bulb
  • 2 onion
  • 2 sticks of selleri
  • 150 milliliters pearl barley
  • water or stock. Use a bit more than you amount of soup you want
  • salt
  • peber
  • a bit cooking fat Lard would be perfect. We used coconut fat as that was what was at hand


  1. Make sure to have a fire going with some embers.
  2. Cut the vegetables into chunks, dices and slices
  3. Fry them off quickly to soften the onion in the bottom of the cooking pot
  4. Pour in water (the amount you want for the soup)
  5. Let it simmer for a bit
  6. Add the barley
  7. Let it all simmer until the barley is tender (this should take about 20 minutes)
  8. Season it with what-ever you got handy, but it will need a bit of salt. Herbs would be great.
  9. Serve the soup with bread

Middelaldermarkeder 2017

Kalender over middelaldermarkeder 2017 med links til markedernes hjemmesider, opdelt efter landsdel.

Sidste år fandt jeg en rigtig fin hjemmeside med en kalender over hvilke middelaldermarkeder der forgik hvornår, men jeg kan ikke finde den i år. Jeg kan kun finde en side med vikingerelaterede events og markeder: I mangel på en oversigt, så har jeg nu fundet alle de markeder som jeg kunne finde. Hvis jeg har overset nogen, så smid en kommentar, jeg vil meget gerne have alle med.

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Medieval hand pies

Medieval hand pies with three types of filling. Each pie can be cut into four pieces and shared. I have included three ideas for filling but you can vary it to your heart’s desire. They are the perfect lunch food for a busy event and can be made well beforehand. They are quite sturdy and keep well. They taste best reheated either in the oven or over the campfire, but they can be eaten cold.

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Our first market: Majmarked

This weekend we attended our first ever medieval market as part of the reenactors of the event, rather than as part of the public. We sold our spiced wine (lutendranck & hypocras) in our stall, that was a part of a larger camp, which we shared with a friend and his family. It was a bit crowded but it was fun and we had a great time. We sold most of our wine, so we were very happy about that.

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