Recipe: Salmon Pie, Tudor (Empada de Salmão, Séc. XVI).

Pastry (I used shortcurt) - 675g salmon - salt - 1/2 tsp ground pepper and nutmeg - 75g butter - 8 cloves

Make a fish with the pastry, fill with half the butter and the salmon, season with the spices, top with the remaining butter, use more pastry to form a lid. Bake at 160ºC, for 1h45, until the fish is tender, or deppending on your oven and the type of pastry you use, until the dough is done.

Massa quebrada - 675g de salmão - sal - 1/2 colher de sopa de pimenta moída e noz-moscada - 75g de manteiga - 8 dentes

Forme um peixe com a massa, encha com metade da manteiga e o salmão, tempere com as especiarias, cubra com a manteiga restante, use mais massa para formar uma tampa. Asse em forno a 160ºC, por 1h45, até que o salmão esteja macio ou dependendo do forno e do tipo de massa que você usa, até que a massa esteja pronta.

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 161.

Comments

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...

Recipe: Chicken Pie, Tudor (Empada de Galinha, Séc. XVI).

Pastry (I used puff pastry) - 75g currants - 75g raisins - 6 sliced prunes - 2 tbs sugar - 2 blades mace - 1/2 tsp ground cinnamon - 675g chicken - 35g butter - 1 egg - 1tbs white wine - 1 tbs rosewater - 1 tbs white wine vinegar - large pinch of cinnamon Line a cake tin or pie dish with the pastry. Mix the dried fruit, mace, half tsp cinnamon and half the sugar, put a little of this mixture into the pie, layer it with the chicken, finishing with the fruit mixture and the butter in pieces, cover with a pastry lid. Bake at 150º, until the meat is tender. Beat the remaining ingredients together, cut the lid out of the pie, pour them in, and shake until incorporated with the pie juices. Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 159, 160. Massa (usei massa folhada) - 75g de groselhas - 75g de passas - 6 ameixas cortadas - 2 colheres de sopa de açúcar - 2 blades mace - 1/2 colher de chá de canela e...

The Queen's Meal - Food History Notes

Facebook

Search This Blog