Food like in 1901

What to know

Come inside the Rectory's large kitchen, where the ingredients are transformed with love for quality, frugality and consideration for the changing seasons. In the kitchen at Præstegården, there is both hustle and bustle and a healthy slowness when food is prepared from scratch using seasonal ingredients on the large wood-burning stove - just like Ms. Jensen did when she published her cookbook in 1901. Experience the good atmosphere in the cozy kitchen, and have a chat about recipes from the old days and how you can cook food that takes into account quality, local ingredients and less food waste. Maybe you'll be inspired to create new dishes with less meat or to use forgotten local ingredients and recipes.