XXXI - A particular way to distill Aquavit from rye or wheat: which has no smell and gives both much and particularly tasty wine
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Koge Bog (Denmark, 1616 - Martin Forest, trans.), entitled "XXXI - A particular way to distill Aquavit from rye or wheat: which has no smell and gives both much and particularly tasty wine". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

XXXI - A particular way to distill Aquavit from rye or wheat: which has no smell and gives both much and particularly tasty wine. Take 1, 2, 3 or 4 skepper [1sk=17ltr] rye and let it go through the mill twice so that it's coarsly ground like grains. Take to these 4 sk. Rye 1 sk. Malt and put this to soak in warm water. You can add the yeast straight away if you like and let it then stand 4 or 6 days until it has a sour smell like vinegar but stir it lightly. When you want to distill it then put long straw in hte bottom of hte pan with some weight over it so it doesn't burn because there has to be great care of that. Then put the mash (which mustn't be too thick) above it and then treat it as other aquavit. Alios ex siligine vel tritico destillandi modos lege in Quercetani Pharmacopea restituta. Item Coleri Oeconomioe lib. 2.cap.9.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

rye
wheat
wine
grains_of_paradise
yeast
vinegar
veal


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Koge Bog". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kogeb:26>. Accessed on July 11, 2020, 3:16 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact