Browse Tag

renaissance

Medieval Men’s Underwear

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.

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Historisk kogebog: kogekunst i Danmark 1616-1910

5daa9ab3e5d5e2cb29310e986e86a6e9Title: Historisk kogebog: kogekunst i Danmark 1616-1910
Author: Else-Marie Boyhus
Genre: Historical cookbook, food history, renaissance, early modern, modern

If you have any interest in Danish food history between 1600 and 1900, then this is a must read! The book is both a book about food history and it is a cookbook in the sense that it is full of recipes from historic Danish cookbooks. I have already tried to cook already tried a few of the recipes and her translations are easy to work from. There is a huge number of illustrations that makes it book wonderful to look at and inviting. All of the illustrations are from the period they are accompaning.
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Barley Frumenty

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.

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Puff paste pear pie

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.

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What is a “Postej” or “pye”?

I use the Danish word postej to describe this dish but in the English medieval literature they are tend to be called “pye”. What we today would call a pie. Sometimes they are also called a Pâté.

A postej is meat, fish or fruit dish that is inside a container of dough, what in the English medieval kitchen would be called a “coffin” of dough. It was baked in the oven or in a postej-oven which is pretty much a Dutch oven. The dough can be edible or inedible as you please. The postejs I have baked so fare are baked with an edible dough – because anything else seems wasteful to me. Keep Reading

Pork and chicken meat pie

Kyllinge- og svinepostej

My sister visited my parents’ summer house this week with her new baby and I of course had to come as well. On Tuesday a lot of the family came to visit so we were eight grownups for dinner and a three weeks old baby (who is adorable). I offered to cook for everyone because hey test subjects!

I had had my eyes on trying out more postej1 recipes. After looking in my recipes books and my time frame I set my eyes on a pork and chicken postej2, which is a 1300’s recipe. I also decided to make my game pie as it uses the same crust doughs – and I had made it before and it was good. This time I made it with beef and more grapes which worked really well. Keep Reading