Unlike females in the middle ages, men didn’t always wear hats, but it seem they were more likely to wear them that not. The fashion for headgear changes at least as much as the clothing fashion. At times it seems it changes more.
Nobel headgear became quite elaborate during the period – we have all see the “princess hats” which were actually worn for a period of time. Some are very high, other very wide and some gives really different head shapes. Married women would generally always wear something on their heads when out in public. Women are almost always shown to have their hair styled in some way even in pictures of them dressing or bathing. Both men and women would wear hoods with long tails called a liripipe (studshætte).
This is a post about my research about male underwear during the middel ages and renaissance. It is mostly a photo reference post. At the end there is a list of neat links.
The inner layers (linnedklæder) was a shirt (skjorte) and breeches/braies/breeks (brog) normally made from linen. Over that the fashion changed – but mostly for the nobles and rich merchants.
My boyfriend and I are talking about doing some reenactment markeds – at some point in the future. We are talking about the possibility of going as spiced wine merchants. In the past I have made a spiced white wine, Lutendranck, which is really tasty. So when I had two liter of red wine sitting around and ran into a recipe for hypocras I of course had to try it.
Title: Middelaldermad, Kulturhistorie, kilder og 99 opskrifter
Author: Bi Skaarup, Henrik Jacobsen
Genre: Historical cookbook, middel ages, medieval
Middeladermad starts with a thirty introduction about medieval food and cooking. Followed by 99 recipes for medieval food with sources. The introduction has great infomation, is well researched and is very readable as well. It takes some time to disspell a few myths about medieval food and cooking.
The recipes are well written and easy to follow. They all have source material from the period, mainly from three-four period sources. I have made a few of the dishes and they are easy to work with. So I want to own this one.
Last night I made lamb culotte with baked root vegetables (I can not recommend baked turnip) and this kale salad. The rest of the meal wasn’t very historical inspired but the salad was based of one I found in one of my books about medieval cooking. I thought I would share it with you because it turned out to be pretty yummy.
The scope of this book is kind of impressive – it tries to cover Danish food history. Half of the book is however based around food after 1850 where there are of course more source material. For my purposes that is sadly where I find it least interesting. And I did find that the part of the book that covers pre-1660 is way better – in my opinion. The focus of the book everyday cooking rather than cooking by the elite.
Frumenty is kind of a wheat pottage made from boiled wheat with the addition of eggs, broth or milk.
Traditionally frumenty is made with wheat, but we didn’t have any and I like barley better so I made it with pearl barley instead which of course changed things a bit. But I find it quite plausible that people would have made it like this as well. I based my version on the one you find on medievalcookery.com. I also left out the safran on the bases that it wouldn’t have been added in my poor man’s version and it’s really just colouring. I also had to reheat the porridge to thicken it, which the original recipe doesn’t do.
As always I was craving sweet this afternoon so I decided to make something sweet after dinner out of the fruit that was sitting around. I had two grumpy pears and a few grumpy apples sitting around as well as some puff pastry in the fridge – which of course meant that I had to do a version of a medieval or early modern pear postej/pie. As fare as I know puff pastry is not really medieval but more of a early modern thing. So lets call it a renaissance pear pie. Yeah that sounds nice. I decided to use a medieval recipe for the filling though. But Denmark was renowned for having old fashioned food tastes, I will call it plausible. Also I really like the taste of powder douce. The renaissance pear pie recipe I was looking at used only ginger and cinnamon though. If I had my postej pastry out of the freezer I would have mead a more medieval pie.