Mushroom and Goat's Cheese Pie, Middle Ages, France (Empada de Cogumelos e Queijo de Cabra).

450g button mushrooms - 2 tbsp olive oil - 200g goat's cheese - 1 tsp salt - 1/2 tsp nutmeg - 1/4 tsp pepper - 1 shortcrust pastry

Boil the whole mushrooms in salted water for 5 minutes, then leave in the water to soak. Line the pie dish with the pastry, add the drained mushrooms with the oil, add the slices of cheese on top and sprinkle with nutmeg and pepper, cover with a pastry lid. Bake until the pastry is done.

Bibliography: Jacqui Wood, Tasting the Past - Recipes from the Middle Ages to the Civil War, The History Press, 2019, Kindle Edition, loc. 404.

450 g de cogumelos botão - 2 colheres de sopa de azeite - 200g de queijo de cabra - 1 colher de chá de sal - 1/2 colher de chá de noz-moscada - 1/4 colher de chá de pimenta - 1 massa quebrada

Ferva os cogumelos inteiros em água com sal, por 5 minutos e depois deixe de molho. Forre a forma da torta com a massa, junte os cogumelos escorridos com o azeite, adicione as rodelas de queijo por cima e polvilhe com noz-moscada e pimenta. Cubra com a restante massa. Asse até que a massa esteja pronta.

Bibliografia: Jacqui Wood, Tasting the Past - Recipes from the Middle Ages to the Civil War, The History Press, 2019, Kindle Edition, loc. 404.

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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 spen...

Empadas de Carne, Idade Média, Portugal (Meat Pies, Middle Ages, Portugal).

2kg farinha - 10 gemas de ovo - 400 ml água - 200g banha de porco - 200 ml de azeite- 2 kg carne de porco - 600 g de toucinho - sal qb Fazer um monte de farinha em forma de vulcão, juntar água morna, a banha derretida, azeite e sal. Mexer muito bem, juntar as gemas e amassar. Deixar repousar durante 30 minutos. Forrar uma forma de massa, cortar as carnes em pedaços e colocar dentro da forma. Cobrir e pincelar com azeite. Leve ao forno a 200º, por 30 minutos. Nota: Como a carne de porco tem de ser muito bem cozida, dependendo do tipo de forno utilizado, é aconselhado pré-cozê-la no forno antes de a colocar na tarte. Bibliografia: Oliveira, Ana José e Silva, Delfim - Receitas Medievais, 2008, Viagem Medieval em Terras de Santa Maria, Feira Viva, Cultura e Desporto. 2kg flour - 10 egg yolks - 400 ml water - 200g lard - 200 ml of olive oil- 2 kg pork - 600 g of bacon - salt to taste Make a pile of flour in the shape of a volcano, add warm water, melted la...

Recipe: Cheese Ravioli, 16th Century (Receita: Ravioli, Séc. XVI).

Take spinach and blanch it as if you were making cooked spinach, and chop it small. Take approximately one handful, when it is chopped, cheese or meat from a chicken or capon that was boiled or roasted. Then take twice as much cheese as herb, or of chicken an equal amount, and beat two or three eggs into it and make a good dough, put salt and pepper into it and make a dough with good flour, as if you would make a tart, and when you have made little flat cakes of dough then put a small ball of filling on the edge of the flat cake and form it into a dumpling. And press it together well along the edges and place it in broth and let it cook about as long as for a softboiled egg. The meat should be finely chopped and the cheese finely grated. Bibliography: Sabina Welser's Cookbook, tr. from Das Kochbuch der Sabina Welserin (c. 1553) by Valoise Armstrong, Little Rock, Arizona, 1998 in David Friedman and Elizabeth Cook - How to Milk an Alm...

The Queen's Meal - Food History Notes

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