Recipe: Pottage of Eggs, Middle Ages (Sopa de Ovos, Idade Média).

4 eggs - 300ml milk - 2 tbs plain flour - pinch of saffron - 2 tsp sugar - 2 tsp honey - 1 tsp ginger - 1 tbs sugar mixed with cinnamon.

Beat the flour, saffron, ginger, sugar and honey into a little portion of the milk, then beat in the remaining milk to form a smooth mixture. Slowly bring it to boil, stirring continuously, and set aside. Lightly poach the eggs in water, arrange on a dish, pour the sauce over, and sprinkle with the sugar and cinnamon mixture.

Bibliography: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 257.

4 ovos - 300 ml de leite - 2 colheres de sopa de farinha de trigo - 1 pitada de açafrão - 2 colheres de chá de açúcar - 2 colheres de chá de mel - 1 colher de chá de gengibre - 1 colher de sopa de açúcar misturado com canela.

Bata a farinha, o açafrão, o gengibre, o açúcar e o mel num pouco de leite, depois junte o leite restante e bata para formar uma mistura suave. Deixe ferver lentamente, mexendo continuamente e reserve. Escalfe levemente os ovos na água, coloque-os num prato, despeje o molho e polvilhe com a mistura de açúcar e canela.

Bibliografia: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 257.

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Beef and Cheese Pie, 16th Century, Netherlands (Empada de Carne e Queijo, Séc. XVI, Países Baixos).

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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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