Beef and Cheese Pie, 16th Century, Netherlands - 2nd version (Empada de Carne e Queijo, Séc. XVI, Países Baixos, 2ª versão)

For the pastry: 240g of plain flour - 2 tsp salt - 80g lard - 75 ml water

For the filling: 380g of beef - 150g cheddar cheese - a pinch of saffron and ginger

Add the flour and salt together into a bowl and make a well in the center. Heat the lard and water until boiling and pour it in the well. Beat the mixture with a spoon and then knead it. Mould it in a pie dish. After filling it, cover with the pastry lid.

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 have put the slices of cheese first, then the meat, then sprinkled a bit of saffron and ginger on it, and then put some more pieces of cheese on top).

Bake in the oven at 220ºC, for 15 minutes, then at 180ºC, for another 15 minutes.

Bibliography: Een notabel boecxken van cokeryen, Netherlands, 1510 in http://medievalcookery.com/search/display.html?einno:91:PIE

Brears, Peter - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 161.

Para a massa: 240g de farinha pura - 2 colheres de chá de sal - 80g de banha - 75 ml de água

Para o recheio: 380g de carne de vaca - 150g de queijo cheddar - uma pitada de açafrão e gengibre

Adicione a farinha e o sal numa tigela e faça um buraco no centro. Aqueça a banha e a água até ferver e deite no buraco. Bata a mistura com uma colher e amasse. Molde numa forma de tarte. Após colocado o recheio, cubra com a restante massa.

Para empadas de carne. Pegue na carne e corte-a bem pequena e coloque-a à maneira do inverno: queijo, gengibre e açafrão.

(Coloquei primeiro as fatias de queijo, depois a carne, depois salpiquei o açafrão e o gengibre e em seguida, coloquei mais alguns pedaços de queijo por cima).

Asse no forno a 220ºC, por cerca de 15 minutos e depois baixe para 180º C por mais 15.

Bibliografia: Een notabel boecxken van cokeryen, Netherlands, 1510 in http://medievalcookery.com/search/display.html?einno:91:PIE

Brears, Peter - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 161.

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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