Recipe: French Peasant Soup, WWII (Sopa do Camponês Francês, Segunda Guerra Mundial).

1 cup of mixed vegetables (carrots, parsnips, potatoes, etc.) - 1 cup of boiling stock or water - 1 teaspoon salt - 2 or 3 tablespoons breadcrumbs - 2 tablespoons chopped parsley - 28 g grated cheese

Dice the vegetables, boiled them for 20 minutes with salt. Add breadcrumbs and simmer for a few minutes. Mash well, season and add the parsley and cheese on top before serving.

Bibliography: Norman, Jill - Eating for Victory (reproductions of official second world war instruction leaflets).

1 chávena de vegetais misturados (cenoura, pastinaca, batata, etc.) - 1 chávena de caldo ou água a ferver- 1 colher de chá de sal - 2 ou 3 colheres de sopa de migalhas de pão - 2 colheres de sopa de salsa picada - 28 g de queijo ralado

Corte os legumes, coza-os em água a ferver por 20 minutos com sal. Adicione as migalhas de pão e ferva por alguns minutos. Esmague tudo muito bem, tempere e adicione a salsa e o queijo por cima antes de servir.

Bibliografia: Norman, Jill - Eating for Victory (reproductions of official second world war instruction leaflets).

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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