Recipe: Cherry Pie, 17th Century, England (Tarte de Cereja, Século XVII, Inglaterra).

900g morello cherries - 1/2 litre red wine - 2 egg yolks - 175g caster sugar - 1/4 teaspoon ground ginger - 1/2 teaspoon ground cinnamon - 225g puff pastry - a little sugar for the crust.

Cook the cherries in the wine, sugar and spices until the fruit is tender and the liquid has reduced to 250ml. Drain the cherries and place in a pie dish. Beat the egg yolks into the wine syrup and pour over the fruit. Roll out the pastry and cut a strip of about 1 cm, to line the pie dish, moisten it wit water and place the pie lid on it, cutting three diagonal slits in the centre of the crust, bake at 220º, for 30 minutes.

Bibliography: Brown, Michèle Brown - Eating Like a King, A History of Royal Recipes, Tempus, 2006.

900g de cerejas morello - 1/2 litro de vinho tinto - 2 gemas - 175g de açúcar refinado - 1/4 colher de chá de gengibre em pó - 1/2 colher de chá de canela em pó - 225g de massa folhada - um pouco de açúcar para a crosta.

Cozinhe as cerejas no vinho, açúcar e especiarias até que a fruta esteja macia e o líquido tenha sido reduzido para 250 ml. Escorra as cerejas e coloque numa travessa. Bata as gemas na calda do vinho e despeje sobre as frutas. Estenda a massa e corte uma tira com cerca de 1 cm, para alinhar a assadeira, umedeça com água e coloque a tampa sobre a mesma, cortando três fendas diagonais no centro da tampa, asse a 220º por 30 minutos.

Bibliografia: Brown, Michèle Brown - Eating Like a King, A History of Royal Recipes, Tempus, 2006.

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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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