Recipe: Tart on Ember Day, 14th Century (Tarte para Dias de Jejum, Século XIV).

450g onions - 1tbs (each) sage and thyme - 100g drained cottage cheese - 2 eggs - 25g butter - pinch of saffron - 1/2 tsp salt - 15g sugar - pinch of cinnamon - 2 tbs currants

Peel the onions, simmer with the herbs for 20 minutes. Chop them finely, grind the cheese to a smooth paste, beat in the eggs, mix in the onions and the other ingredients, pour into a greased shallow dish, bake at 180º for 40 minutes.

These are only guide measures, in reality medieval recipes didn't have any quantities written, so in this case I decided to use more cottage cheese (300g), in order not to waste it. I have seen some different interpretations of this same recipe, for instance, in this link: http://www.pbm.com/~lindahl/recipes/to_make_a_tart.html

Bibliography: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 128.

450g de cebola - 1 colher de sopa (cada) de sálvia e tomilho - 100g de queijo cottage escorrido - 2 ovos - 25g de manteiga - 1 pitada de açafrão - 1/2 colher de chá de sal - 15g de açúcar - 1 pitada de canela - 2 colheres de sopa de groselhas

Descasque as cebolas, coza em água a ferver, junto com as ervas por 20 minutos. Pique a cebola finamente, esmague o queijo, junte os ovos batidos, misture as cebolas e outros ingredientes, despeje tudo num prato raso untado e leve ao forno a 180º por 40 minutos.

Estas são apenas medidas-guia, na realidade as receitas medievais não tinham quantidades escritas, por isso decidi usar mais queijo cottage (300g), para não o desperdiçar. Li algumas interpretações diferentes desta receita, por exemplo, neste link http://www.pbm.com/~lindahl/recipes/to_make_a_tart.html

Bibliografia: Brears, Peter - Cooking and Dining in Medieval England, Prospect Books, 2012. Pág. 128.

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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