The menu from the Riksdag

[frualeydis]

We got lots of compliments on the food at the feast so I thought I'd share the menu with you. Unfortunately my books are at herzeloyde's place, so I can't give you the exact documentation for all the courses. The theme of the feast was to use only things that were available at this time of year in northern Europe.

First remove:
Herring salad from a swedish early 17th century cook book. The recipes are copied from 16th century german cook books however.

Salmon pie, same source

figs cooked in wine. I think it's a 14th century recipe, but I'm not sure.

Second remove:
Blawmanger (or any other spelling) I know there are recipes for this as early as the 13th century. The one used was from Gode Cookery.

Pea soup from dried green peas

Lemon tart.

Third remove:
Beef steak with pepper sauce, 15th century I think.

Rye bread from a 16th century german recipe

Baked marzipan, 16th century

If you wonder about the availability of lemons, all lemons that reached northern Europe were preserved by salting.

Comments

[estela-dufrayse.livejournal.com]

Sounds yummy, I'd love to have the reciepes!

[myralea.livejournal.com]

the food was wonderful!

... and i wonder how the lemon tarts would taste with salted lemons!! you did not use salted ones did you? because if you did, they did not taste not salty at all :-)

/m

[frualeydis.livejournal.com]

No. But then the lemons were put in water to get rid of the salt, like you do with salted herring.

/Eva

[myralea.livejournal.com]

yes, i know. but you still usually get a somewhat different lemon taste out of salted lemons. at least to my experience.

[amonik.livejournal.com]

The lemon tart was fantastic.