Apple Tart, 16th Century, Germany (Tarte de Maçã, Séc. XVI, Alemanha).

To make a very good apple tart. Peel the apples, and remove the cores, and them be afterwards be finely chopped. After that put a half pound of sugar and a half ounce of finely ground cinnamon thereon and make a dough for a tart and spread it on top.

Excerpt from Das Kuchbuch der Sabina Welserin, Germany, 16th Century, translated by V. Armstrong, available online in David Friedman's website http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

Para fazer uma tarte de maçã muito boa. Descasque as maçãs e remova os núcleos, e pique-os finamente. Depois disso, coloque meio quilo de açúcar e meia onça de canela finamente moída, faça uma massa para uma tarte e espalhe por cima.

Trecho de Das Kuchbuch der Sabina Welserin, Alemanha, século XVI, traduzido por V. Armstrong, disponível on-line no site de David Friedman http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

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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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