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.

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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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