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 em pó - 675g de frango - 35g de manteiga - 1 ovo - 1 colher de sopa de vinho branco - 1 colher de sopa de água de rosas - 1 colher de sopa de vinagre de vinho branco - grande pitada de canela

Forre uma forma de bolo ou torta com a massa. Misture as frutas secas, a mace, meia colher de chá de canela e metade do açúcar, coloque um pouco dessa mistura na torta, coloque-a em camadas com o frango, finalize com a mistura de frutas e a manteiga em pedaços, cubra com uma tampa de massa. Asse a 150º, até a carne ficar macia. Bata os ingredientes restantes, corte a tampa da torta, despeje o líquido e agite até incorporar o mesmo com os sucos da empada.

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 159, 160.

Comments

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

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

Chicken and Apple Salad, 17h Century, England (Salada de Frango e Maçã, Séc. XVII, Inglaterra).

2 roasted chicken legs - 1 lemon - 1 chopped apple - 25g chopped onion - 1/2 tsp fresh parsley - pinch of ground pepper - 1/2 tsp salt - 1 tsp wine vinegar - 1 tbs olive oil "Take a hen and roast it, let it be cold, carve up the legs, take the flesh and mince it small, shred a lemon and a little parsley and onions, an apple, a little pepper, and salt, with oyle and vinegar; garnish the dish with the bones and the lemon peel and so serve it". Bibliography: The Court and Kitchen of Elizabeth commonly called Joan Cromwell, 1664 in https://archive.org/details/courtkitchinofel00unse/page/n17/mode/2up Driver, Christopher and Berriedale-Johnson, Michele - Pepys at Table, Seventeenth Century Recipes for the Modern Cook, 1984, Bell & Hyman, London. Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005. 2 pernas de frango assado - 1 limão - 1 maçã picada - 25g de cebola picada - 1/2 colher de chá de salsa fresca - 1 pitada de pimenta moíd

The Queen's Meal - Food History Notes

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