Custard Tarts with Strawberries, 14th century, England/France (Tartes de Natas com Morangos, Séc. XIV, Inglaterra/França).

1 shortcut pastry - 500 ml double cream - 20g blanched almonds pounded - 30g sugar - a pinch of salt - 8 egg yolks

DARYOLS

Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth,

Put the cream and almond pulp in a saucepan, with sugar, salt and saffron until it boils. Beat the egg yolks, adding the cream a little bit at a time, whisk constantly until smooth. Put the pastry in individual cake molds or in a single tart one, bake it at 220ºc for 15 minutes. For fruit tarts add the fruit to the pastry first and then put the custard after., bake at 160º until the pastry is golden.

Bibliography: The Forme of Cury, 14th century, in http://www.gutenberg.org/cache/epub/8102/pg8102-images.html

Ysewijn, Regula - Pride and Pudding: The History of British Puddings, Savoury and Sweet, 2016.

1 massa quebrada - 500 ml de natas - 20g de amêndoas esmagadas - 30g de açúcar - uma pitada de sal - 8 gemas de ovos

Coloque as natas e a polpa de amêndoa num tachinho, com açúcar, sal e açafrão até ferver. Bata as gemas, adicionando o creme um pouco de cada vez, mexendo sempre até ficar homogêneo. Coloque a massa quebrada em forminhas individuais ou numa só forma para tartes, coza a 220ºc por 15 minutos. Para tartes de frutas, adicione as frutas primeiro à massa e depois coloque o creme, asse a 160º até que a massa fique dourada.

Bibliografia: The Forme of Cury, 14th century, in http://www.gutenberg.org/cache/epub/8102/pg8102-images.html

Ysewijn, Regula - Pride and Pudding: The History of British Puddings, Savoury and Sweet, 2016.

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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