Cooking pits/Experiment 2

August 5, 2012



The pits



Baking the meat



The pits


The meat.


Conclusions and Thoughts




Preparation of the sheep


The pit


Baking the meat


Culinary aspects


Overall thoughts





Further thoughts






July 14, 2012




Self fermentation/self souring











Beeryeast / the dregs












A constant question that has haunted me since I started to study past food cultures is cuisine of the common people. In general most cookbooks are aimed at the upper echelons of the medieval/renaissance society with even the dishes that might be considered simpler including exotic spices or some other ingredient that will make it a bit to expensive to be considered something that the majority could afford. Though the renaissance and baroque cookbooks are increasingly aimed at a reader from the middle-class, the simpler dishes are still (with a few exceptions) not easily found in the cookbooks.


In order to get closer to the food that might have been eaten at the time I have mainly been looking at four sources;

The implications found in later cookbooks

Vague references in other texts

Indications found through description of handouts to soldiers

Archaeological evidence & historical context


Though most cookbooks are aimed at the upperclass or wealthy middle class there are some dishes that can be considered to be upgraded versions of more simpler dishes. In some of the cookbooks we may find pea soups, groat porridges, bean dishes or soups based on turnip greens but with a twist, such as saffron to make it a bit more prominent. In the cookbooks from the end of the period or the baroque we start to find inclusions of what can only be considered to be part of the more everyday meals. In a Danish cookbook from 1616, dishes such as salted herring and kale porridge are included, in the latter case we are told that the best examples of that dish are made in farmers kitchen.


Other, non-culinary texts, may give us a hint to dishes eaten by workers, farmers and the like. In an Italian text from the 15th century we learn that farmer preferred turnips or onions baked in the embers. Similar small tidbits of information can be found if one look through non culinary texts.


Although reflecting very special circumstances and being a bit later than the studied period some good input into the contents and sizes of a more common meal can be found through old navy documents stating what and how much food the sailors were issued daily. Though the diet and compositions of dishes may have changed somewhat, it is illuminating as it indicates to what extent the food was based on porridges of either barley or peas.


Archaeological evidence can if mapped out geographically and socially give us an idea as to what the preferred or most common ingredients were, although this in fact only tells us so much about the finished dishes. However, archaeology is still valuable in order to pinpoint the food of the ordinary people. Through analyses one may find indications of deficiencies of various minerals or if a marine diet was preferred. If related to the social status of the remains one may also gain a further understanding of the diet of the time. Historical contexts are also very important in the understanding of the food of the period. Not only do we know that fish was very important from a religious perspective, but also that the trade of salted herring and dried cod were important for Scandinavia yet wellspread throughout the social stratas.


In my hunt for some simpler dishes I am trying to find the dishes that may reflect what the sum of all of the above sources may indicate. In short I am looking for dishes that includes, porrridges, simple soups, kale, turnips or salted herrings. The dishes ought to be boiled rather than fried or roasted.



July 7, 2011

When making the elderflower dish, I realised that boiling using a three – footed pot was a bit different from using a stove. Most imagery, and the layout of most hearths seem to indicate that the pots were used to cook over the embers rather than the actual fire. This produces a more even and controlled heat if not as intense and covering as having a pot directly in the flames.

Usually when boiling milk one have to watch ones back at all times as milk usually tend to boil vigorously and burn the moment you turn your back to it.


Not so when using the pot and embers, the milk simmered away just below the boiling point, drawing out the flavour of the elderflowers without being burned. While it may be a problem in other dishes, it was quite suitable in this context having this slow and controlled heat.


That said, my hearth is still smallish and I am only able to get so much embers out of it, with a larger fire, and more skill at keeping the fire, I should be able to get enough embers to surround the pot better thus making it get to a boil more quickly. However, regardless of this lack in regards to the amount of embers I still think that there is a valid point in the way one can controll the heat using embers.


Pan frying

July 2, 2011

When going through recipes from the 15th – 16th century I was surprised by the amount of recipes that required a frying pan of some sorts. This will of course be reflected in the dishes I make, but requires a bit of reflection.

One of the main questions is exactly how they are used, that is when oe should considered a dish to be fried, deep-fried, cooked, heated or reduced. While the recipes sometimes are rather clear other occasions we end up with a recipe that simply states that we should cook this or that in a pan.

One clue is the shape and construction of the pans. From Scandinavia some pans remains, what survives until today is mainly the ones made of pottery and designed to stand on three legs (eg. these have a rater high side which allows them to hold a fair amount of content or fat. The construction using three legs indicates that it should be heated over embers rather than a fire. The other type that remains but is far less common as a surviving find, but often depicted in images of kitchen is the metalpan without legs ( This was most likly designed do be hold above the fire – which is somewhat tiresome but can provide a more intense heat.

Luckily I have been provided with both types of pan. As both pans has a pronounced rim, they can both be used to cook food that is runny or requires a decent amount of fat. The main differences between the pans is the material and the way they are heated. The pottery pan is being heated over the embers and with a thicker less conductive material it s possible to keep it at a low even temperature for a longer time. The metal pan is rather designed to be held over the fire, getting a more intense heat. As this replica lacked any legs it seems to have been designed to be held over the fire by hand, this is quite in accordance to many images ( It was quite obvious that using it in this manner was somewhat demanding of the chef. Another observation I made during my use of the pans was that the clay pan did heat up much quicker than the three-footed clay pots. The flat bottom and smaller amount of liquid certainly played an important role for this.

It is likely, though I need to reflect on this some more, that the different pans were used for different types of dishes. This will hopefully become clearer with some more experimentation. Another important question to consider is why there is this increase in the use of pans during the 15th – 16th century. Does it reflect that one in the north had access to more types of fat all year round (with the reformation butter and lard could be used all year round)? Or was it a refection of a changing preference or some technical advances? Or is it just that I have not reflected as thoroughly on the methods used in medieval recipes?


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