Explore Black Pudding, Swedish Foods, and more!

Blodpudding is a traditional Mediaeval dish popular in Sweden. The proportions and ingredients varies from recipe to recipe and regional preference but generally the batter is made out of pig's blood, milk, rye or barley flour, diced lard, either beer or svagdricka, treacle and onion, flavoured with allspice and marjoram poured into forms and oven-baked in a waterbath. Most of the blodpudding consumed today is made on industrial basis. When prepared for serving, it is sliced and fried.

Blodpudding is a traditional medieval dish still popular in Sweden. The exact proportions and ingredients varies from recipe to recipe as we.

Reseptejä ja treenejä: nesteenpoisto

Nässelsoppa – nettle soup A recipe from Semiswede that sounds nice. I make mine a tiny bit different - I don't add creme fraiche and butter for example. Will try this one too though and compare :)

Ouderwets 'tunn bröd',   foto: Magnus Skoglöf

Gáhkku, Sami flatbread cooked over the open fire in a frying pan or muurikka. Rieska is similar bread from Torne River Valley, but made of rye flour.

Tudor Recipes - Ryschewys. This Tudor recipe is called Ryschewys Close and Fryez. The “Ryschewy” is the parcel filled with a spiced fruit and nut paste, to “close and fry” tells you what to do with them. This dish probably arrived in England from the Crusades and is just like mince pies.

Tudor cooking - The “Ryschewy” is the pasta parcel filled with a spiced fruit and nut paste, to “close and fry” tells you what to do with them. These are most probably a dish that came to England from the Crusades.

Swedish Crepes from scratch!

Swedish Crepes from scratch!

Swedish bak-zhang (meat dumpling), like a potato meatball accompanied with lingonberry.

I fell in love with these in Sweden. Swedish bak-zhang (meat dumpling), like a potato meatball accompanied with lingonberry.

Serve Them Forth: Medieval Chicken Pie

Disclaimer: This is not a redaction, nor is it based on any specific, documentable, medieval recipe. I was inspired by a couple of differen.

ROMANO-BRITISH BAKED EGG CUSTARD - This Roman dish was served at the end of a meal. It could be served hot and was usually sprinkled with spice. Pepper was particularly popular with this dish but you may prefer nutmeg.It could also be cooled until it set, then turned out and served in firm chunks.    (cookit.e2bn.org)

ROMANO-BRITISH BAKED EGG CUSTARD - This Roman dish was served at the end of a meal. It could be served hot and was usually sprinkled with spice. Pepper was particularly popular with this dish but you may prefer nutmeg.It could also be cooled until it set, then turned out and served in firm chunks. (cookit.e2bn.org)

This is a delicious potato-oatmeal breakfast dish. It was quite messy, but that may have just been me. From the book Celtic Folklore Cooking, by Joanne Asala. Holidays associated with this recipe: Lughnasadh, Samhain, Mabon.

Celtic Homemade Pratie Oaten

Frutowr for Lentyn - a fruit and almond milk cake. [The Enchanted Spoon: Passport to Camelot: A Dinner with Arthur and Guinevere]

The Hubsters and I are big fans of cable TV. Often, our date nights at home involve a roaring fire, bottle of wine, meal, and correspondi.

Maids of Honour Tarts are baked using a 500-year-old recipe discovered in the 16th century by Henry VIII. It's said the King, was introduced to the delicacy by Anne Boleyn. Anne, who was then the queen's lady-in-waiting, was sharing a plate of the tarts in the grounds of Hampton Court Palace with her maids of honour.The King was taken by the simple pastry tart, which is made using rennet.

Anne Boleyn wooed Henry VIII with her Maids of Honour custard tarts

The Maids of Honour tarts are baked using a recipe discovered in the century by Henry VIII

Elizabethan food--meat pies

Shakespearean Cooking: Funeral Baked Meats - Professor Ken Albala shares his take on Funeral Baked Meats, Elizabethan Era Meat Pies from Shakespeare's Hamlet.

Living with Jane: 18th Century Food: White-pot. Soooooooooo making this!! Recipe looks incredible!!

In preparation for the Blue Grass Regency Society Picnic, I decided to try my hand at an century dish. Specifically, an century .

Muscules in Shelle: Original recipe from Harleian MS. 4016, Volume II (circa 1450) #history #food #medieval

Medieval Monday – Muscules In Shelle

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