Menu

Friday evening meal

Meny will be updated shortly.

Saturday breakfast

Served from 07:30-09.30

  • Bread
  • Knäckebröd
  • Butter
  • Cheese
  • Ham
  • Pate (Leverpastej)
  • Cucumber (both pickled and regular)
  • Tomato
  • Marmelade
  • Eggs (boiled)
  • Kaviar
  • Yoghurt
  • Cornflakes
  • Müsli
  • Jam
  • Sugar
  • Oatmeal
  • Apple jam
  • Juice (Apple and Orange)
  • Tea
  • Coffe
  • Sugarcubes
  • Honey

For lactose and gluten, there will be alternatives: Bread, Knäckebröd, Butter, Milk, Yoghurt

Saturday lunch

Soup (smoked chicken, celeriac, carrot, onion, parsnip, rutabaga with broth, salt, thyme and mustard. Bread with olive butter. There will be vegetarian, onion free and gluten free options.

Saturday feast

Drachenwald Kingdom University Banquet
Cooked by Ermingard Hawenthorn et al.

Welcome to our feast! 

The food you are about to eat comes from two different cookbooks the Danish “Kogebog” from 1616 and the first printed Swedish cookbook “En liten kokebok” from 1650.
They are both slightly out of SCA period but since even remotely period cookery books from our neck of the woods are very rare beasts I have chosen to use them anyway. 
They also exhibit interesting parallels with almost identical recipes but with fascinating variations.
This feature will be explored in the first part of our feast in which we will serve you two versions of the same dish, one from each book as follows;

The first course 

Chicken with bitter oranges (two versions) 

This is a lovely chicken stew flavoured with “pommerantser” aka sour oranges (without the peel). The only difference between the two recipes is that the 1616 version contains unspecified herbs and the 1650 version does not. It gives a subtly different taste to the dish.

Beef with sauce / To boyle young beef

The 1616 Beef with sauce’s main flavouring is garlic and plenty of it. The 1650 version has lost the garlic and instead uses a lot of onions. Otherwise the recipes are identical.

Hungarian salmon (two versions) 

This recipe is in its original intended to be used with pike but due to budget and supply chain issues I choose to do a version with salmon. 

I’m unclear on why this nice, spice laden sweet and sour fish dish is labeled as Hungarian, but here we are.

The 1616 version uses fewer spices than its 1650 counterpart but adds in herbs and red onion. The 1650 version also sports currants which the 1616 version does not

Spinach greens/Spinach in the Hungarian manner

These are very similar. The 1616 version is a bit more plain and uses olive oil and vinegar where the 1650 version uses herbs (unspecified), butter, vinegar and sugar for flavouring

The second course

The second course is entirely from “En liten kokebok” (1650)

It’s meant to showcase the style and variety of the dishes in this book and highlight the qualities and peculiarities of this period in Swedish cuisine.

Hen with gooseberries

A roasted bird with a sauce flavoured with wine, cinnamon and  gooseberries.

Beef roast with apple and onion sauce

What it says in the title. A beef roast with sauce, the sauce is apple forward and moderately spiced for the period, just cloves and ginger

Stuffed carrots

This is a fun little crafts project! Hollowed out carrots are filled with a mix of meat, eggs and currants flavoured with marjoram and then either fried or boiled.

Parsley roots

These peppery parsley roots are meant to be served with fish but works well on their own or as a side to just about any meat

Cabbage pie

This pie is a true representative dish for this period in Swedish culinary history. It uses the whole spice cabinet and then some. All to posh up a rather ordinary pie with a filling of cabbage, bread, eggs and cream.

The third course

The third and last course is entirely from “Kogebog” (1616) and is all sweet dishes. It has a bit more variety in its recipes than its later cousin. The Swedish “Liten kokebok” (1650) has no recipes for sweets at all, though a lot of the recipes do contain sugar as a spice and are rather sweet, as you can see above.

Egg cheese

This is a dessert still made in the same way in parts of Sweden. It is made by cooking a mixture of milk and eggs until  it curdles, sweetening it and letting it drain like a cheese. It is mildly sweet. Good with the stewed apples further down the list.

Baked marchpane

This dessert is marzipan flavoured with a hint of rosewater, spread in thin sheets and baked. Sweet and fragrant with coriander seed and aniseed. 

Apple mush

Apples stewed with wine, honey, currants and spices. 

Fried figs

Chopped up dried figs mixed with wine and breadcrumbs and then fried. Flavoured with cinnamon.

Fin

I hope you will enjoy this little forage into late period Scandinavian cooking. If you have any questions or would like recipes please contact me at ermingard@yahoo.com or on Facebook (Monica Nilsson)

Sunday breakfast

Served 08:00-10:00

See the Saturday breakfast for what is served, including leftovers from feast.