Recipe: Minced Meat Pie, 16th Century (Empada de Carne Picada, Séc. XVI).

Original Recipe:

For Pyes of Mutton or Beefe.

Shred your meat and Suet togither fine, season it with cloves, mace, Pepper, and same Saffron, great Raisins, Corance and prunes, and so put it into your Pyes.

The quantities suggested by historian Peter Brears are:

700g of lean mutton or beef

100g suet

1/2 tsp ground cloves

1 tsp ground mace

1/tsp of black pepper

A pinch of saffron

50g raisins

50g currants

50g of stoned prunes, chopped

I used a short-crust pastry, and the oven at 200º for about 30 minutes, but it depends on your oven and on the kind of pastry you use.

Bibliography: A BOOK OF COOKRYE, 1591, transcribed by Mark and Jane Waks in https://jducoeur.org/Cookbook/Cookrye.html and Brears, Peter - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 161.

Receita original:

Para empadões de carneiro ou carne de vaca.

Destrua a carne e o sebo de maneira fina, tempere-o com cravo, flor de noz-moscada, pimenta e açafrão, grandes passas, corantes e ameixas, e coloque-o nos seus empadões.

As quantidades sugeridas pelo historiador Peter Brears são:

700g de carne de carneiro ou carne magra

100g de sebo

1/2 colher de sopa de cravo em pó

1 colher de sopa de flor de noz-moscada

1 / colher de sopa de pimenta preta

Uma pitada de açafrão

50g de passas

50g de groselha

50g de ameixas secas, picadas

Eu usei massa quebrada e o forno a 200º graus, por cerca de 30 minutos, mas depende do forno e do tipo de massa que escolher.

Bibliografia: A BOOK OF COOKRYE, 1591, transcrito por Mark and Jane Waks in https://jducoeur.org/Cookbook/Cookrye.html and Brears, Peter - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 161.

Comments

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

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

Chicken and Apple Salad, 17h Century, England (Salada de Frango e Maçã, Séc. XVII, Inglaterra).

2 roasted chicken legs - 1 lemon - 1 chopped apple - 25g chopped onion - 1/2 tsp fresh parsley - pinch of ground pepper - 1/2 tsp salt - 1 tsp wine vinegar - 1 tbs olive oil "Take a hen and roast it, let it be cold, carve up the legs, take the flesh and mince it small, shred a lemon and a little parsley and onions, an apple, a little pepper, and salt, with oyle and vinegar; garnish the dish with the bones and the lemon peel and so serve it". Bibliography: The Court and Kitchen of Elizabeth commonly called Joan Cromwell, 1664 in https://archive.org/details/courtkitchinofel00unse/page/n17/mode/2up Driver, Christopher and Berriedale-Johnson, Michele - Pepys at Table, Seventeenth Century Recipes for the Modern Cook, 1984, Bell & Hyman, London. Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005. 2 pernas de frango assado - 1 limão - 1 maçã picada - 25g de cebola picada - 1/2 colher de chá de salsa fresca - 1 pitada de pimenta moíd

The Queen's Meal - Food History Notes

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