Lutendranck is another spiced sweated wine. Unlike some of the other medieval spiced wines, this isn’t overly sweet. If made with white wine it becomes a refreshing summer drink.
Category: Medieval
In the south of Europe: 5th and 15th centuries. In the North it is the period between the viking age and the renaissance.
Salt crust dough
Some postejs call for a dough for the crust that isn’t really all that eatable – a salt dough that mostly serve to keep the meat moist. This isn’t extremely salt and it is eatable – unlike some of the other crusts that is just water and rye flour.
This is perfect for wrapping around game meat when baking it.
“Tag en Potte god Vin meere eller mindre/ som du vilt haffve meget til/ bryd 6 eller 7 Æg/ tag allenist Blommerne der/ rør oc tvære dem vel udi samme Vin/ at det bliffver smuckt jæffvet; Der efter krudde det med Ingefer/ Caneelpudder/ Sucker oc Safran/ oc lidet revoen Muskate/ sette det saa sactelig til Ilden rør der ofte om/ saa bliffver det som det bør at være; Der efter skiær Semmelbrød udi smaa Tærninger/ oc lad Suppen derpaa/ oc Strø Caneelpudder der ofver”
“En artig oc meget nyttig Kogebog…” by Anne Wecker 1616 (1598)
Kale salad with pomegranate
A medieval inspired kale salad with pomegranate, which is quick and easy to make. The combination of the lightly bitter kale and the fresh and sweet pomegranate is rather neat.
Barley Frumenty
A barley pottage made with eggs and milk as a side dish with meat.
Based on a number of 1300’s and 1400’s recipes.
Pear & apple postej
A spicy pear & apple pie spiced with medieval spices and dotted with figs and raisins.
The recipe I based this on is from Forme of Cury from circa 1390:
For To Make Tartys In Applis. Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.1
Or in understandable readable english: “Take good apples and good spices, figs, raisins, and pears, and when they are well ground up, color with saffron, put it in a pie crust, and bake.”2
If you need a recipe for Powder douce you can find it at medievalcookery.com.
Pie crust (postejdej)
An unsweetened very elastic crust for making meat pies, such as my game pie and my pork and chicken pie.. You use this for the sides of the pie and a shortcrust for the lid.
Pork and chicken pie
A wonderfully succulent medieval pie that is a perfect introduction of medieval cooking to modern dinners. The pie is made in a casing of my pie crust with a shortcrust lid. The filling is minced pork with fried chicken pieces and fruits dotted throughout.
The original recipe is “Postej med svinekød og høns” based on a recipe from “Forme of Cury” 1390. I have based my version of the recipe in “Middelaldermad” by Bi Skaarup & Henrik Jacobsen p. 105. I have made my own modifications based on preferences of the people present.
Find a recipe for Powder douce @ medievalcookery.com – I suggest to mix a glass full to have some future medieval recipes. Used in moderation it adds a wonderfully complex taste to dishes.