Recipe: Prawn Rissoles, Ancient Rome (Rissóis de Camarão, Roma Antiga).

24 cooked shelled prawns - a pinch of pepper - 1 tsp anchovy sauce - 1 egg beaten - flour

Pound the prawns in a mortar with the pepper and anchovy essence. Mix in the beaten egg to bind and form into rissoles. Roll in flour and fry gently in oil until lightly browned on both sides.

Renfrew, Jane - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 83.

24 camarões sem casca cozidos - uma pitada de pimenta - 1 colher de chá de molho de anchovas - 1 ovo batido - farinha

Esmague os camarões num almofariz, junto com a pimenta e o molho de anchovas. Misture o ovo batido para ligar e forme rissóis. Enrole a farinha e frite delicadamente em óleo até dourar levemente dos dois lados.

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

On the 14th of January, 1507, was born in Torquemada, Catarina of Austria. She was the daughter of Queen Joana of Castile,"the mad" and the Archduke of Austria and Duke of Burgundy, Philip, "the handsome", who died before she was born. She was named in honor of her maternal aunt, Katherine of Aragon, the first wife of Henry VIII of England. She remained with her mentally unstable mother, imprisoned at Tordesillas castle, until she was about to marry. Joana was still able to fulfill her duties as a mother and made sure Catarina had the same excellent education as herself, preparing her well for future life at court. Catarina was fluent in Latin, Greek and Spanish. She had religious, humanist and classical knowledge. She was also an excellent dancer, embroider and could play the organ. In 1525, Catarina married her cousin, King João III of Portugal. Even though it was an arranged marriage, Catarina and João truly loved each other and spen...

Empadas de Carne, Idade Média, Portugal (Meat Pies, Middle Ages, Portugal).

2kg farinha - 10 gemas de ovo - 400 ml água - 200g banha de porco - 200 ml de azeite- 2 kg carne de porco - 600 g de toucinho - sal qb Fazer um monte de farinha em forma de vulcão, juntar água morna, a banha derretida, azeite e sal. Mexer muito bem, juntar as gemas e amassar. Deixar repousar durante 30 minutos. Forrar uma forma de massa, cortar as carnes em pedaços e colocar dentro da forma. Cobrir e pincelar com azeite. Leve ao forno a 200º, por 30 minutos. Nota: Como a carne de porco tem de ser muito bem cozida, dependendo do tipo de forno utilizado, é aconselhado pré-cozê-la no forno antes de a colocar na tarte. Bibliografia: Oliveira, Ana José e Silva, Delfim - Receitas Medievais, 2008, Viagem Medieval em Terras de Santa Maria, Feira Viva, Cultura e Desporto. 2kg flour - 10 egg yolks - 400 ml water - 200g lard - 200 ml of olive oil- 2 kg pork - 600 g of bacon - salt to taste Make a pile of flour in the shape of a volcano, add warm water, melted la...

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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