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 moída - 1/2 colher de chá de sal - 1 colher de chá de vinagre de vinho - 1 colher de sopa de azeite

"Pegue uma galinha e asse, deixe esfriar, retire as pernas, pegue a carne e pique-a em pedaços pequenos, desfie um limão e um pouco de salsa e cebola, uma maçã, um pouco de pimenta e sal, com azeite e vinagre ; decore o prato com os ossos e a casca de limão e sirva ".

Bibliografia: 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.

Comments

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

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 spend together as

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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