The Queen's Meal - Food History Notes

To make a very good apple tart. Peel the apples, and remove the cores, and them be afterwards be finely chopped. After that put a half pound of sugar and a half ounce of finely ground cinnamon thereon and make a dough for a tart and spread it on top. Excerpt from Das Kuchbuch der Sabina Welserin, Germany, 16th Century, translated by V. Armstrong, available online in  David Friedman's website http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html Para fazer uma tarte de maçã muito boa. Descasque as maçãs e remova os núcleos, e pique-os finamente. Depois disso, coloque meio quilo de açúcar e meia onça de canela finamente moída, faça uma massa para uma tarte e espalhe por cima. Trecho de Das Kuchbuch der Sabina Welserin, Alemanha, século XVI, traduzido por V. Armstrong, disponível on-line no site de David Friedman http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html

     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...