Koge-bog
- Year
- 1616
- Era
- 17th century
- Origin
- Denmark · Europe
- Language
- Danish
- Category
- Northern European
Koge-bog, issued anonymously in 1616, holds the distinction of being the first printed cookery book in the Danish language, marking the beginning of vernacular culinary publishing in Denmark. Drawing on the German tradition that dominated Northern European kitchens of the period, its recipes reflect the cooking of court and burgher households, offering a foundational record of early seventeenth century Danish gastronomy and domestic practice.
Cooking from this book
Hen in Yellow Broth
Signature dishA festive boiled fowl bathed in a saffron-tinted sauce thickened with egg yolks and sharpened with vinegar or verjuice, this golden chicken dish stands as an emblem of the Koge-bog. It captures the courtly Renaissance taste of early seventeenth century Denmark, where imported spices signalled status at the table. As the first printed Danish cookery book, the volume preserves such gilded preparations that bridged medieval tradition and the new printed culinary culture of northern Europe.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
