Recipe: Simple Almond Milk, Middle Ages (Leite de Amêndoas Simples, Idade Média).

Almond milk is not a recent invention for lactose intolerant people or vegans, in fact it has been consumed for many centuries. Here is, for instance, a medieval recipe:

225g blanched (or ground) almonds

Finely chop the almonds, if whole. Mix the almonds with 1.2 litres warm water, leave to cool for 1 hour, then grind (or blend) until smooth. Spread a large piece of very fine muslin or cloth across a sieve over a bowl, pour in the almond mixture, gather the cloth over the almonds and squeeze out as much liquid as possible. Grind the almonds again with a further 600 ml warm water and strain as before. (It may be flavoured with a little rosewater, salt and/or sugar, or made with light stock if for a savoury dish).

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 96

O leite de amêndoa não é uma invenção recente, para pessoas intolerantes à lactose ou vegans, na verdade, é consumido há muitos séculos. Aqui está, por exemplo, uma receita medieval:

225g de amêndoas descascadas (ou moídas).

Pique as amêndoas, se estiverem inteiras. Misture as amêndoas com 1,2 litros de água morna, deixe esfriar por 1 hora e depois moa (ou bata) até ficar homogêneo. Espalhe um pedaço grande de musselina ou pano muito fino sobre uma tigela, despeje a mistura de amêndoa, junte o pano sobre as amêndoas e esprema o máximo de líquido possível. Moa as amêndoas novamente, com mais 600 ml de água morna e coe como antes. (Pode ser aromatizado com um pouco de água de rosas, sal e/ou açúcar, ou feito juntamente com um caldo leve, se for para um prato salgado).

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 96.

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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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