Recipe: Fish and Cumin Pottage, 14th Century (Ensopado de Peixe e Cominhos, Séc. XIV).

Cook it (the fish) in water or fry it in oil. Grind almonds, [soak] in your broth, puree of peas or boiled water, and make [almond] milk. Grind ginger and some cumin steeped in wine and verjuice, and boil with your milk. For invalids, you need some sugar in it.

Bibliography: Le Viandier de Taillevent, english translation by James Prescott in http://www.telusplanet.net/public/prescotj/data/viandier/viandier429.html

Cozinhe o peixe em água ou frite em óleo. Moa as amêndoas, deixe de molho no caldo do peixe, ou no puré de ervilhas ou em água fervida e faça leite [de amêndoas]. Moa o gengibre e um pouco de cominho embebido em vinho e agraço e ferva com o leite de amêndoas. Para inválidos, junte de um pouco de açúcar.

Bibliografia: Le Viandier de Taillevent, tradução para o inglês de James Prescott em http://www.telusplanet.net/public/prescotj/data/viandier/viandier429.html

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The Table of Catarina of Austria, Queen of Portugal (16th century).

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Cozinhas do Palácio de Sintra, Século XV (Kitchens of Sintra Palace, 15th Century, Portugal).

Cozinhas do século XV, recheio e azulejos do séc. XIX. 15th century kitchens, utensils and tiles from the 19th century. https://www.parquesdesintra.pt/en/parks-and-monuments/national-palace-of-sintra/ Author's Photos

The Queen's Meal - Food History Notes

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