Mushrooms with Spices and Wine, 17th Century, England (Cogumelos com Especiarias e Vinho, Século XVII, Inglaterra).

450g mushrooms - 1 tsp salt - 1 onion - 1 blade mace - 2/3 cloves - 1/4 tsp ground black pepper - 1tsp of fresh sweet herbs - 50g butter - 150 ml dry white wine - 25g white breadcrumbs - 1 clove garlic - 1 orange thinly sliced

Cut the mushrooms, put in a pan, add the salt, chopped onion, spices, sweet herbs and butter, cover and stew for 5 minutes, over a gentle heat. Stir in the wine and then the breadcrumbs and simmer for a further 10 minutes. Rub the dish with garlic, pour in the mushrooms, and garnish with the slices of orange.

Bibliography: Brears, Peter - Cooking and Dinning in Tudor and Stuart England, Prospect Books, 2015, pág. 290.

From the original, The Acomplished Cook by Robert May, 1660 in https://www.gutenberg.org/files/22790/22790-h/cook1.html

450g de cogumelos - 1 colher de chá de sal - 1 cebola - 1 lâmina de macis - 2/3 cravinhos - 1/4 de colher de chá de pimenta preta moída - 1 colher de chá de ervas doces - 50g de manteiga - 150 ml de vinho branco seco - 25g de farinha de rosca branca - 1 dente de alho - 1 laranja em fatias finas

Corte os cogumelos, coloque numa panela, adicione o sal, a cebola picada, os temperos, as ervas e a manteiga, cubra e cozinhe por 5 minutos, em lume brando. Junte o vinho e, em seguida, a farinha de rosca e cozinhe por mais 10 minutos. Esfregue o prato com alho, despeje os cogumelos e decore com as fatias de laranja.

Bibliografia: Brears, Peter - Cooking and Dinning in Tudor and Stuart England, Prospect Books, 2015, pág. 290.

Do original, The Acomplished Cook by Robert May, 1660 in https://www.gutenberg.org/files/22790/22790-h/cook1.html

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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