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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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...

Recipe: Chicken Pie, Tudor (Empada de Galinha, Séc. XVI).

Pastry (I used puff pastry) - 75g currants - 75g raisins - 6 sliced prunes - 2 tbs sugar - 2 blades mace - 1/2 tsp ground cinnamon - 675g chicken - 35g butter - 1 egg - 1tbs white wine - 1 tbs rosewater - 1 tbs white wine vinegar - large pinch of cinnamon Line a cake tin or pie dish with the pastry. Mix the dried fruit, mace, half tsp cinnamon and half the sugar, put a little of this mixture into the pie, layer it with the chicken, finishing with the fruit mixture and the butter in pieces, cover with a pastry lid. Bake at 150º, until the meat is tender. Beat the remaining ingredients together, cut the lid out of the pie, pour them in, and shake until incorporated with the pie juices. Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 159, 160. Massa (usei massa folhada) - 75g de groselhas - 75g de passas - 6 ameixas cortadas - 2 colheres de sopa de açúcar - 2 blades mace - 1/2 colher de chá de canela e...

The Queen's Meal - Food History Notes

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