Category: Historical cooking

Game pie

A renaissance game pie, called a “postej” in Danish.

You can make a simpler version by using a casserole dish instead of the base dough and just add a short crust lid to the dish. It should be good, but doesn’t look as impressive. The dish can be made well in advance and be served either hot or warm or at room temp.

Credit: Casing crust: “Postejdej nr. 2”  printed in “Historisk Kogebog” af Else-Marie Boyhus but is originally from Haldahl’s cookbook from 1883. The top crust “Mørdej uden sukker” is from  “Renæssancemad” by Bi Skaarup. The filling is inspired by recipes from both books.

Pumpkin puré

Græskar at koge

A pumpkin spicy puré based on a recipe from Anna Wecket’s 1648 cookbook. Works really well in a fall menu.

Leve

Leve is a viking flatbread made out of a mix of flour and liquid. You can use any combination of flour you want, but I suggest that you use at least some wheat flour. You can bake them in the ashes from  campfire, on a stone, in a primitive or modern oven or as I normally do in a dry frying pan either over the fire or on the stove top. They were a staple of the viking meals.