This is a translation I've done of the first printed Danish cookbook, dated to 1616. While Danish isn't my first language, I've had the advantage of dialect as mine is rooted firmly in the Danish language. However, I have been stumped by some names for cuts of meat - even my Danish friends were. If anyone out there knows what a [vildbraad] is, please let me know.
As this is a first-pass translation, I'm sure there are some errors in there to keep the stumpers company. If you find any, do let me know so I can correct them.
I've formatted the document with the original Danish first, in italic and green type, followed by the English translation in normal type. Hopefully it will be readable.