3 factos curiosos sobre alimentação no séc. XIV (3 curious facts about food in the 14th century).

O Papa João XXII era um grande entusiasta da mostarda, e criou o posto de "Grande Fabricante de Mostarda para o Papa", para o seu sobrinho.
Na Europa, desde as cruzadas, o alho tornou-se tão popular, que o Rei Afonso de Castela emitiu um decreto que proibia que algum nobre estivesse na sua presença, até 30 dias após comer alho!
Alquimistas consideravam que o morango selvagem era o elixir para a longa vida. O Rei Charles V, o sábio, de França, plantou 12.000 morangueiros nos jardins reais! Não lhe serviu de muito, pois morreu aos 43 anos.

Pope John XXII was a great mustard enthusiast, and created the post of "Great Mustard Maker for the Pope", for his nephew.
In Europe, since the crusades, garlic became so popular, that King Afonso of Castile issued a decree that forbade any noble to be in his presence, until 30 days after eating garlic!
Alchemists considered the wild strawberry, to be the elixir for a long life. King Charles V, the sage, of France, planted 12,000 strawberries in the royal gardens! It didn't do him much good, as he died at the age of 43.

Bibliografia: Pearce, Ed - Food For Tought, O Books, 2004.

Imagem: Lutrell Psalter, manuscrito medieval, British Library, in https://www.bl.uk/collection-items/the-luttrell-psalter

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Beef and Cheese Pie, 16th Century, Netherlands (Empada de Carne e Queijo, Séc. XVI, Países Baixos).

1 shortcrust pastry - 380g of beef - 100g cheese (I used brie) - a pinch of saffron and ginger For beef pies. Take beef and that you shall cut very small and put into this in the winter manner: cheese, ginger and saffron. I baked in the oven at 200ºC, for about 35 minutes. Bibliography: Een notabel boecxken van cokeryen, Netherlands, 1510 inhttp://medievalcookery.com/search/display.html?einno:91:PIE 1 massa quebrada - 380g de carne de vaca - 100g de queijo (eu usei brie) - uma pitada de açafrão e gengibre Para empadas de carne. Pegue na carne e corte-a bem pequena e coloque-a à maneira do inverno: queijo, gengibre e açafrão. Assei no forno a 200ºC, por cerca de 35 minutos. Bibliografia: Een notabel boecxken van cokeryen, Netherlands, 1510 inhttp://medievalcookery.com/search/display.html?einno:91:PIE

The Table of Catarina of Austria, Queen of Portugal (16th century).

On the 14th of January, 1507, was born in Torquemada, Catarina of Austria. She was the daughter of Queen Joana of Castile,"the mad" and the Archduke of Austria and Duke of Burgundy, Philip, "the handsome", who died before she was born. She was named in honor of her maternal aunt, Katherine of Aragon, the first wife of Henry VIII of England. She remained with her mentally unstable mother, imprisoned at Tordesillas castle, until she was about to marry. Joana was still able to fulfill her duties as a mother and made sure Catarina had the same excellent education as herself, preparing her well for future life at court. Catarina was fluent in Latin, Greek and Spanish. She had religious, humanist and classical knowledge. She was also an excellent dancer, embroider and could play the organ. In 1525, Catarina married her cousin, King João III of Portugal. Even though it was an arranged marriage, Catarina and João truly loved each other and spend together as

Clarea from Water (Honey Tea), 16th Century, Spain

50 ml water - 1 table spoon of honey - half tea spoon of cinamon - a pinch of ground cloves and ginger CLAREA DE AQUA To one azumbre of water, four ounces of honey; you must cast in the same spices as for the other clarea; you must give it a boil with the honey over the fire, and when it is off the fire you must cast in the spices (the spices are the same as the next recipe underneath). SPICES FOR CLAREA (Different Recipe, with alcohol, the above one just uses the same spices). Three parts cinnamon, two parts cloves, one part ginger, all ground and strained through a sieve , and for one azumbre (6) of white wine, put an ounce of spices with a pound of honey, well-mixed and strained through your sleeve (7) of good thick linen, and strained through it often enough that the wine comes out clear. Bibliography: Ruperto de Nola, Libro de guisados, manjares y potajes intitulado libro de cozina (...) 1529, translated by R. Carroll-Mann in http://www.florilegium.org/files/FOOD-MANUSCRIPTS

The Queen's Meal - Food History Notes

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