Recipe: Apple Muse, 15th Century (Mousse de Maçã, Séc. XV).

450g apples (peeled and chopped) - 150 ml almond milk - 2 tbs honey - 100g white breadcrumbs - pinch of saffron - pinch of salt.

Simmer the apples in 150 ml of water for 10 minutes until soft, rub trough a sieve and return to the pan. Add the almond milk, breadcrumbs, honey, saffron and salt into the apple purée, stir continuously until it has boiled for 5 minutes. Pour into a dish, sprinkle with a little sugar, ground pepper and ground cloves.

Bibliography: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 269.

450g de maçãs (descascadas e picadas) - 150 ml de leite de amêndoa - 2 colheres de sopa de mel - 100g de farinha de rosca branca - pitada de açafrão - pitada de sal.

Cozinhe as maçãs em 150 ml de água por 10 minutos até ficarem macias, passe por um passador e retorne à panela. Adicione o leite de amêndoa, a farinha de rosca, o mel, o açafrão e o sal ao puré de maçã e mexa continuamente até ferver por 5 minutos. Despeje num prato, polvilhe com um pouco de açúcar, pimenta e cravinho.

Bibliografia: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 269.

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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 spen...

Empadas de Carne, Idade Média, Portugal (Meat Pies, Middle Ages, Portugal).

2kg farinha - 10 gemas de ovo - 400 ml água - 200g banha de porco - 200 ml de azeite- 2 kg carne de porco - 600 g de toucinho - sal qb Fazer um monte de farinha em forma de vulcão, juntar água morna, a banha derretida, azeite e sal. Mexer muito bem, juntar as gemas e amassar. Deixar repousar durante 30 minutos. Forrar uma forma de massa, cortar as carnes em pedaços e colocar dentro da forma. Cobrir e pincelar com azeite. Leve ao forno a 200º, por 30 minutos. Nota: Como a carne de porco tem de ser muito bem cozida, dependendo do tipo de forno utilizado, é aconselhado pré-cozê-la no forno antes de a colocar na tarte. Bibliografia: Oliveira, Ana José e Silva, Delfim - Receitas Medievais, 2008, Viagem Medieval em Terras de Santa Maria, Feira Viva, Cultura e Desporto. 2kg flour - 10 egg yolks - 400 ml water - 200g lard - 200 ml of olive oil- 2 kg pork - 600 g of bacon - salt to taste Make a pile of flour in the shape of a volcano, add warm water, melted la...

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...

The Queen's Meal - Food History Notes

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