SC - Danish cooking

[ND Wederstrandt]

>In "Du Manuscrit a la Table," a 1992 volume of essays on medieval
>food published by the University of Montreal, there is an article on
>this subject: "Sources of Medieval Cuisine in Denmark" by Bi Skaarup.
>
>It mentions a collection of recipes, dating around 1300.  There are 2
>different versions.  One has 25 recipes; the other, 31.  Both appear
>to derive from a now-lost French cookbook.  According to a footnote,
>Rudolf Grewe and Constance Hieatt are preparing a new edition of
>these manuscripts.
>
        There is also an article by Constance Hieatt called "Sorting
through the Titles of Medieval Dishes: What Is, os Is Not, a "Blanc
manger."  in which the two Danish cookbooks are discussed.  The article is
found in Food in the Middle Ages by Melitta Weiss Adamson, Garland Pub. Co.
1995.  It's a collection of essays about various aspects of medieval food.
Hieatt mentions Grewe and his presentation of a paper about the books in
1985.  The unfortunate problem is that the articles merely hint at really
interesting recipes.  One article hints at a green mousse prepared with
parsley, or Young Raven and Starling...
I would like to include one recipe I found I would to try.  It is called Durden

        Wildu ein durden machen, so nym mangolt vnd petersily, vnd daz
sneid alz chlain durich ein ander,  vnd wasch ez dann aus eim frischen
wazzer, vnd reib kes dar vnder, vnd tu ein smalcz dar ein vnd ayerr, vnd
mach dann pleter aus taig, vnd pach ez In einer pfannen, vnd tu ayerr
totern oben dar auff, vnd la ez woll pachen. etc.
        If your wish to make Durden, take chard, salt and parsley; chop and
wash them in fresh water, grate cheese in to the mixture and add lard and
eggs.  Roll the dough flat, and place it in a pan.  Bake it and put egg
yolk on the cake and bake until done.
                        Helmut Birkhan, "Some Remarks on Medieval Cooking: The
                        Ambas Recipe-Collection of Cod. Vind. 5486



Clare R. St. John




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