Receita: Bolo de Amêndoas, Séc. XVIII (Almond Cake, 18th Century).

Tomem meia oitava de farinha, quatro ovos com suas claras, hum bocadinho de manteiga, huma quarta de assucar finn, humas pedras de sal, seis onças de amendoas pizadas, amasssem tudo junto, e em estando ligada, e de boa consistencia, formem o bolo, ponha-se sobre papel manteigado, e metta-se a cozer no forno com fogo moderado; depois de cozido, corado e vidrado, sirva-se quando quizerem.

Take half an octave of flour, four eggs with their whites, a little butter, a fourth of fine sugar, a few stones of salt, six ounces of chopped almonds, knead everything together, and being all connected and of good consistency, form the cake, put on buttered paper, and cook in the oven with moderate heat; after cooked, colored and glazed, help yourself when you want.

Bibliografia: Cozinheiro Moderno ou a nova arte de cozinhar de Lucas Rigaud, 4ª ed. de 1807, Biblioteca Nacional Digital in http://purl.pt/14538

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Medieval Arab Dinner

Hummus with Ground Nuts Take boiled chickpeas and pound finely. Take vinegar, good oil, tahini, pepper, atraf tib (spice blend, recipe in: https://www.theophanus-cauldron.net/atraf-al-tib/), mint, parsley, thyme, a little of walnuts, almonds, pistachios, hazelnuts, cinnamon, caraway, dried coriander, salt, salted lemons, and olives. Spread. Leave one day and one night and serve. -Kanz al-Fawa'id fi Tanwi al-Mawa'id Lamb with Greens and Yogurt Boil a ratl of meat. Remove the scum. Cook it part way. Add to it chopped green leaves of chard. Cook it until it is well done. Remove the meat, its broth and the chard. Then put in a pound of yogurt and a uqiyah of rice. Continue to stir until rice is cooked. Add to it the meat, swiss chard and the broth. The broth should be a little. Cook it and remove. Sprinkle mint leaves on it. After ladling it into a bowl, put pounded garlic on top. Turnips can be used instead of chard, same goes for spinach. - Ibn al-'Adim, Kitab...

Recipe: Cheese Ravioli, 16th Century (Receita: Ravioli, Séc. XVI).

Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a softboiled egg. The meat should be finely chopped and the cheese finely grated. Bibliography: Sabina Welser's Cookbook, tr. from Das Kochbuch der Sabina Welserin (c. 1553) by Valoise Armstrong, Little Rock, Arizona, 1998 in David Friedman and Elizabeth Cook - How to Milk an Alm...

Nut Omelette, Ancient Rome, 1st Century AD.

1/2 cups of nibbed almonds - 1/2 cups of broken walnuts - 2 tbsp - pine kernels - 1 tbsp honey - 2 tbsp white wine - 2 tbsp milk - 2 tbsp fish sauce (I have used anchovy sauce) - 6 eggs - ground black pepper - 1 tbsp of olive oil. Upside-down patina as a sweet. Roast pine kernels and shelled broken nuts; crush with honey, pepper, fish sauce, milk, eggs, a little wine and oil, turn on a round flat dish. Apicius 4, 2, 16. I have tried with extra anchovy sauce after serving, it was quite nice! Bibliography: Dalby, Andrew and Grainger, Sally - The Classical Cookbook , British Museum Press, 2012.

The Queen's Meal - Food History Notes

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