The Queen's Meal - Food History Notes

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...

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 -...

2 one-ounce tablets of cooking chocolate - 1 cup of sugar - 4 egg yolks - 8 egg whites, stiffly beaten - 1/2 cup cake flour - 2 table spoons of icing sugar.  Beat the melted chocolate, egg yolks and sugar, until tick and creamy. Fold in the beaten egg whites, and then fold in the flour, carefully. Put in cupcake or muffin molds, but do not fill more than 1/4 cup into each one. Sift the icing sugar over the batter. Bake for 15/20 minutes at 163ºC.  Bibliography: Wheaton, Barbara Ketcham - Savoring the Past, The French Kitchen and Table from 1300 to 1789. Touchstone, 1983.  2 onças de chocolate para cozinhar - 1 chávena de açúcar - 4 gemas - 8 claras de ovo batidas - 1/2 chávena de farinha de bolo - 2 colheres de sopa de açúcar de confeiteiro. Bata o chocolate derretido, as gemas e o açúcar, até ficar  espesso e cremoso. Junte, sem bater, as claras batidas e, em seguida, junte a farinha com cuidado. Coloque em formas de cupcake ou de queque, mas não encha mais de 1/4 d...

Cook it (the fish) in water or fry it in oil. Grind almonds, [soak] in your broth, puree of peas or boiled water, and make [almond] milk. Grind ginger and some cumin steeped in wine and verjuice, and boil with your milk. For invalids, you need some sugar in it. Bibliography: Le Viandier de Taillevent, english translation by James Prescott in  http://www.telusplanet.net/public/prescotj/data/viandier/viandier429.html Cozinhe o peixe em água ou frite em óleo. Moa as amêndoas, deixe de molho no caldo do peixe, ou no puré de ervilhas ou em água fervida e faça leite [de amêndoas]. Moa o gengibre e um pouco de cominho embebido em vinho e agraço e ferva com o leite de amêndoas. Para inválidos, junte de um pouco de açúcar. Bibliografia: Le Viandier de Taillevent, tradução para o inglês de James Prescott em http://www.telusplanet.net/public/prescotj/data/viandier/viandier429.html