SC - danish recipes from 1300

[ana l. valdes]

The collection of 25 recipes seems to be, after Apicius, the oldest kept
cookbook in the Western world. Its from the beginning of the 13th
century. Its three different collections, written in German, Icelandic
and Danish. Rudolf Grewe has worked for a long time comparing the
different manuscripts. The Danish is kept today at the Royal Library in
Copenhaguen.
Here its some recipes from it:

Put a hen in a pan with oil, cut in small pieves, crush garlic and add
warm buljong, lard, wine and salt and several wipped eggyolks, plus the
innards and the liver.
The hen must cook a long time in this coction.


White Mouse

Sugarmilk and white bread in small pieces, wipped eggs, crushed saffron,
and let it boil until it gets thick. Serve in a plate with butter and
cinammon.

A sauce for lords

Take Peppar, cinammon, ginger, cardamom, nutmeg, cloves, as much
cinammon som the other together. Take the same amount fried bread and
mash all together and add strong vinegar. Put in a jar and seal it. It
can be kept six months.

Yours
Ana
- -- 
http://www.algonet.se/~agora  Hemsida och skyltfönster
http://www.algonet.se/~agora/ada Nättidning för kvinnor och män med
humor
http://www.dn.se/liv&stil  Leta vidare till Anas länkar, min egen
samling av godbitar för tjejer
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