Category: Renaissance

From the 14th to the 17th century. Later in northern Europe than in south Europe.

Lutendranck

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.

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Le marchand de vin rouge au Moyen Age.

Hypocras 2

Hypocras is a spiced red wine drink. It can be made in a number of way. Here is a surprisingly exact recipe from 1577. The recipe says it is a very old Greek recipe. I am pretty sure I have read that elsewhere as well.

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Hypocras 1

Hypocras is a spiced red wine drink. It can be made in a number of way. Here is a surprisingly exact recipe from 1577. The recipe says it is a very old Greek recipe. I am pretty sure I have read that elsewhere as well.

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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)

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.

Shortcrust (postej låg)

This is an unsweetened shortcrust that works very well for meat pies such as my game pie and my pork and chicken pie. You need the shortcrust as the lid of the pie and my piecrust recipe for the sides. You can also just use an oven proof dish and add a short crust lid to it. Can be frozen.

 

Pork and chicken pie

dsc_0640A 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.

Pebernødder anno 1731

We have a recipe for the Danish Christmas cookie pebernødder from 1731. Here is both the original Danish recipe, my translation and an adapted printable version.

Pebernødder, 1731
“Tag et pund Pudder-Sucker, et pund fint Hvedemeel, fem Eg, et Lod Cardemomme, et lod Caneel og Muskatteblomme tilsammen, et half Lod Aniis, lidet Peber, tre Lod Suckat, to Lod Citronskaller og mæng alt dette tilsammen og bag det.”
– En Høy-Fornemme Madames Kaagebog, 1731

In English:

Take one pound (467,7g) of brown sugar, one pound of wheat flour, five eggs, a weight (14,6g) of cinnamon, a weight of mace, half a weight of anise, a bit of pepper, three weights of sugar, two weights of grated lemon zest and mix it all together and bake it.

Pebernødder (peppernuts)

A traditional Danish (and German) Christmas cookie that dates back at least to the renaissance. This is not the old recipe though but the modern one we tend to bake for Christmas in my family. This is a large portion, but you can make a smaller portion if you really want to.

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