The Queen's Meal - Food History Notes

Hummus with Ground Nuts Take boiled chickpeas and pound finely. Take vinegar, good oil, tahini, pepper, atraf tib (spice blend, recipe in: https://www.theophanus-cauldron.net/atraf-al-tib/), mint, parsley, thyme, a little of walnuts, almonds, pistachios, hazelnuts, cinnamon, caraway, dried coriander, salt, salted lemons, and olives. Spread. Leave  one day and one night and serve.  -Kanz al-Fawa'id fi Tanwi al-Mawa'id Lamb with Greens and Yogurt  Boil a ratl of meat. Remove the scum. Cook it part way. Add to it chopped green leaves of chard. Cook it until it is well done. Remove the meat, its broth and the chard. Then put in a pound of yogurt and a uqiyah of rice. Continue to stir until rice is cooked. Add to it the meat, swiss chard and the broth. The broth should be a little. Cook it and remove. Sprinkle mint leaves on it. After ladling it into a bowl, put pounded garlic on top. Turnips can be used instead of chard, same goes for spinach.  - Ibn al-'Adim, Kitab...

1/2 cups of nibbed almonds - 1/2 cups of broken walnuts -  2 tbsp - pine kernels - 1 tbsp honey - 2 tbsp white wine - 2 tbsp milk - 2 tbsp fish sauce (I have used anchovy sauce) - 6 eggs - ground black pepper - 1 tbsp of olive oil.  Upside-down patina as a sweet. Roast pine kernels and shelled broken nuts; crush with honey, pepper, fish sauce, milk, eggs, a little wine and oil, turn on a round flat dish.   Apicius 4, 2, 16.  I have tried with extra anchovy sauce after serving, it was quite nice! Bibliography: Dalby, Andrew and Grainger, Sally - The Classical Cookbook , British Museum Press, 2012.   

  200g spinach - 3 apples - 4 egg yolks - 2 tbsp sugar - 1 tsp cinnamon - 1/4 tsp ginger - Shortcrust pastry Cook the apples until tender, add the spinach almost in the end of cooking, so it doesn't shrink too much. Strain the water, put the spinach and apple on the pastry shell, beat the spices and sugar in the egg yolks and pour over the spinach and apple. Bake at 200ºC, for 25 minutes.  Bibliography: Wood, Jacqui - Tasting the Past: Recipes from the Middle Ages to the Civil War, The History Press, 2019 200g de espinafre - 3 maçãs - 4 gemas de ovo - 2 colheres de sopa de açúcar - 1 colher de chá de canela - 1/4 colher de chá de gengibre - massa quebrada Cozinhe as maçãs até ficarem macias, acrescente o espinafre quase no final do cozimento, para não encolher muito. Coe a água, coloque o espinafre e a maçã na massa estendida na forma, bata as especiarias e o açúcar com as gemas, regue com as mesmas o espinafre e a maçã. Asse a 200º C, por 25 minutos.  Bibliografia: Wood,...

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-mosc...

Scrape down three ounces of the best and purest chocolate, or prepared cocoa. Cut up, into a deep pan, three-quarters of a pound of fresh butter; add to it a pound of powdered loaf-sugar; and stir the butter and sugar together till very light and white. Have ready fourteen ounces (two ounces less than a pound) of sifted flour; a powdered nutmeg; and a tea-spoonful of powdered cinnamon—mixed together. Beat the whites of ten eggs till they stand alone; then the yolks till they are very thick and smooth. Then mix the yolks and whites gradually together, beating very hard when they are all mixed. Add the eggs, by degrees, to the beaten butter and sugar, in turn with the flour and the scraped chocolate,—a little at a time of each; also the spice. Stir the whole very hard. Put the mixture into a buttered tin pan with straight sides, and bake it at least four hours. If nothing is to be baked afterwards, let it remain in till the oven becomes cool. When cold, ice it. Bibliography: MISS LESLIE’...

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 H...

350g puff pastry - 450g mashed potatoes - 125g unsalted butter - 125g caster sugar - 2 egg yolks, beaten - 2 eggs, beaten - 4 tbls sherry - 1 tsp nutmeg - 124 ml double cream - 125g currants  Line a pie dish with the pastry, beat all the remaining ingredients and pour in. Bake at 180º for 30 minutes.  Bibliography: Black, Maggie and Stead, Jennifer - A Taste of History, 10.000 years of Food in Britain, 1997, English Heritage  Glasse, Hannah - The Art of Cookery Made Plain and Easy, 1747.  350g de massa folhada - 450g de puré de batatas - 125g de manteiga sem sal - 125g de açúcar refinado - 2 gemas de ovo batidas - 2 ovos batidos - 4 colheres de chá de xerez - 1 colher de chá de noz-moscada - 124 ml de natas - 125g de groselhas Forre uma forma de torte com a massa, bata todos os ingredientes restantes e despeje na mesma. Asse no forno a 180º por 30 minutos. Bibliografia: Black, Maggie and Stead, Jennifer - A Taste of History, 10.000 years of Food in Britain, 1997, Eng...

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  

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.or...

600 ml double cream - 1 egg white - 3tbs sherry - 50g açúcar  Whisk all together, put in individual bowls and keep in the fridge for some hours to become firm. TO MAKE A WHIP SYLLABUB Take the whites of two Eggs, and a pint of Cream, six spoonfuls of Sack, as much Sugar as will sweeten it; then take a Birchen rod and whip it; as it riseth with froth, skim it, and put it into the Syllabub pot; so continue it with whipping and skimming, till your Syllabub pot be full. Bibliography: The Closet of Sir Kenelm Digby Knight Opened by Kenelm Digby, 1669 in https://www.gutenberg.org/files/16441/16441-h/16441-h.htm  Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005.  600 ml de natas - 1 clara de ovo - 3 colheres de sopa de xerez - 50g de açúcar Bata todos os ingredientes juntos, coloque em taças individuais e guarde no frigorífico por algumas horas para ficar firme. Bibliografia: The Closet of Sir Kenelm Digby Knight Opened by Kenelm Di...

1 shortcrust pastry - 450g Cheshire cheese or similar - 6 egg yolks - 100g butter    Take good fine paste and drive it as thin as you can.  Then take cheese, pare it, mince it, and braye it in a morter with the yolks of Egs til it be like paste, then put it in a faire dish with clarified butter, and then put it abroade into your paste and cover it with a faire cut cover, and so bake it: that doon, serve it forth. Bibliography: A BOOK OF COOKRYE. Gathered by A. W., 1591 in  https://jducoeur.org/Cookbook/Cookrye.html   Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005.  1 massa quebrada - 450g de queijo Cheshire ou similar - 6 gemas - 100g de manteiga Pegue numa massa fina, estenda-a numa forma.  Descasque o queijo, pique-o e junte as gemas de ovos, forme uma pasta, junte a manteiga. Coloque tudo sobre a massa quebrada  e cubra-a com a tampa, leve a assar.  Bibliografia: A BOOK OF COOKRYE. Gathered ...

400g white breadcrumbs - 400g grated carrots - 8 egg yolks - 3 egg whites - 125g butter - 1 small glass sherry - 1tsp nutmeg - 600 ml milk - 50g sugar  Take a twopenny lofe grated; and the same quantity of raw caret grated very small; mix them together; and put to it the yolks of eight eggs, and the whites of 3 beat them well and put them in, then stir in a quarter of a pounde of butter being melted, and a little sack; and grated nutmeg; put in milk enough to make it of a good thickness, about a pinte I believe will be enough; sweeten it pretty sweet to yr tast, mingle all well together; and bake it in a dish, half an hour will do it; when you draw it, poure a little melted butter with Sack in it; one ye top of it. Bibliography: Wood, Jacqui - Rebecca Price, The Compleat Cook, 1681 Tasting the Past, Recipes from the Middle Ages to the Civil War, kindle Edition, The History Press, 2019.  400g de farinha de rosca branca - 400g de cenoura ralada - 8 gemas - 3 claras - 125 g de ma...

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 - ...

To make an almond tart, recipe from Mastercook Simon. Let the almonds be pounded small, with them sugar, sweet milk or cream, the whites from four eggs. And put sugar therein, make a tart out of it and let it bake. You should not, however, make a cover on top of it. Serve it cold. Bibliography: Excerpt from Das Kuchbuch der Sabina Welserin (V. Armstrong, translation) - Medieval Cookery in  http://medievalcookery.com/search/display.html?kuchb:189   Para fazer uma torta de amêndoa, receita da Mastercook Simon. Bata as amêndoas com um pouco de açúcar, leite doce ou natas, mais as claras de quatro ovos. Junte açúcar, faça uma tarte e deixe assar. Sirva frio.  Bibliografia: Excerto de Das Kuchbuch der Sabina Welserin (tradução V. Armstrong) in http://medievalcookery.com/search/display.html?kuchb:189 

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 -...

1 pastry (I used puff pastry) - 250g broad beans - 4 egg yolks - 120g cottage cheese - 4 tbsp sugar - 90g butter - 4 tsp ground cinnamon  To make a tart of Beanes. Take beanes and boyle them tender in faire water, then take them out and breake them in a morter, and strayne them with the yolkes of foure egges, curde made of milke, then season it up with Suger and halfe a dishe of butter and a litle cinnamen, and bake it. Bibliography: A Proper New Booke of Cookery, 1557 in http://www.medievalcookery.com/notes/pnboc1575.txt  Breverton, Terry - The Tudor Kitchen, 2017.  1 massa (usei massa folhada) - 250g de favas - 4 gemas - 120g de queijo cottage - 4 colheres de sopa de açúcar - 90g de manteiga - 4 colheres de chá de canela em pó Para fazer uma tarte de favas. Pegue nas favas e molhe-as com água morna, em seguida, esmague-as e misture com as gemas de quatro ovos, junte o requeijão, depois tempere com açúcar e manteiga, adicione canela e leve a assar. Bibliografia: A P...

10 blanched almonds - 1/2 cup of sugar - 6 eggs - 1 cup of milk - 2 tbs cream cheese - 1 tea spoon ground cinnamon - a pinch of salt - 3 tbs rosewater - 1 tbs sugar   Preheat the oven to 160º degrees. Grind the almonds with the sugar and cinnamon. Beat in the softened cheese, then the eggs, one by one, and the milk. Add salt as needed, butter a ovenproof dish and bake for 45 minutes. When cool, sprinkle with rose water and sugar.   Bibliography: Redon, Odile et al. - The Medieval Kitchen, Recipes from France and Italy, University of Chicago Press, 1998.  10 amêndoas descascadas - 1/2 chávena de açúcar - 6 ovos - 1 chávena de leite - 2 colheres de sopa de queijo creme - colher de chá de canela em pó - uma pitada de sal - 3 colheres de sopa de água de rosas - 1 colher de sopa de açúcar Pré-aqueça o forno a 160º. Moa as amêndoas com o açúcar e a canela. Junte o queijo creme, os ovos, um a um, e o leite. Adicione sal a gosto, unte uma forma com manteiga e asse por 4...

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...

Cozinhas do século XV, recheio e azulejos do séc. XIX.  15th century kitchens, utensils and tiles from the 19th century.  https://www.parquesdesintra.pt/en/parks-and-monuments/national-palace-of-sintra/ Author's Photos 

225g lean bacon rashers - 100g ground almonds - 40g white sugar - 3 tsp rosewater - 175g wholemeal shortcrust pastry  Grill the bacon rashers till they are cooked, remove and chop in pieces. Mix the almonds, sugar and rosewater and add the bacon. Roll out the pastry, line a case and put in the almond mixture. Bake at 170º for 25 minutes. Eat warm.  Bibliography: Driver, Christopher and Berriedale-Johnson, Michele - Pepys at Table, Seventeenth Century Recipes for the  Modern Cook, 1984, Bell & Hyman, London.   225g de bacon magro - 100g de amêndoas moídas - 40g de açúcar branco - 3 colheres de chá de água de rosas - 175g de massa quebrada integral Grelhe as fatias de bacon e pique em pedaços. Misture as amêndoas, o açúcar e a água de rosas e adicione o bacon. Estenda a massa, forre uma forma e coloque a mistura de amêndoa. Asse a 170º por 25 minutos. Coma quente. Bibliografia: Driver, Christopher and Berriedale-Johnson, Michele - Pepys at Table, Seventeenth C...