The Queen's Meal - Food History Notes

  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,...

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...

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 ...

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...

Pastry (I used puff pastry) - 75g currants - 75g raisins - 6 sliced prunes - 2 tbs sugar - 2 blades mace - 1/2 tsp ground cinnamon - 675g chicken - 35g butter - 1 egg - 1tbs white wine - 1 tbs rosewater - 1 tbs white wine vinegar - large pinch of cinnamon Line a cake tin or pie dish with the pastry. Mix the dried fruit, mace,  half tsp cinnamon and half the sugar, put a little of this mixture into the pie, layer it with the chicken, finishing with the fruit mixture and the butter in pieces, cover with a pastry lid. Bake at 150º, until the meat is tender. Beat the remaining ingredients together, cut the lid out of the pie, pour them in, and shake until incorporated with the pie juices. Brears, Peter - Cooking and Dining in Tudor and Early Stuart England,  Prospect Books, 2005, pág. 159, 160.  Massa (usei massa folhada) - 75g de groselhas - 75g de passas - 6 ameixas cortadas - 2 colheres de sopa de açúcar - 2 blades mace  - 1/2 colher de chá de canela e...

The Good Housewife's Jewell (1596): To Make a tarte of Strawberries. Wash your strawberries, and put them into your Tarte, and season them with suger, cynamon and Ginger, and put in a littl red wine into them. I used a shortcrust pastry. This tart goes very well with cream! Para fazer uma tarte de morangos. Lave os morangos, coloque-os na sua Tarte, tempere-os com açúcar, canela e gengibre e coloque um pouco de vinho tinto. Eu usei massa quebrada. Esta tarte vai muito bem com natas!

Pastry (I used shortcurt) - 675g salmon - salt - 1/2 tsp ground pepper and nutmeg - 75g butter - 8 cloves Make a fish with the pastry, fill with half the butter and the salmon, season with the spices, top with the remaining butter, use more pastry to form a lid. Bake at 160ºC, for 1h45, until the fish is tender, or deppending on your oven and the type of pastry you use, until the dough is done.  Massa quebrada - 675g de salmão - sal - 1/2 colher de sopa de pimenta moída e noz-moscada - 75g de manteiga - 8 dentes Forme um peixe com a massa, encha com metade da manteiga e o salmão, tempere com as especiarias, cubra com a manteiga restante, use mais massa para formar uma tampa. Asse em forno a 160ºC, por 1h45, até que o salmão esteja macio ou dependendo do forno e do tipo de massa que você usa, até que a massa esteja pronta. Brears, Peter - Cooking and Dining in Tudor and Early Stuart England,  Prospect Books, 2005, pág. 161. 

Shortcut pastry  (I used puff pastry this time) - 500g spinach - 2 tablespoons each of chopped dill, mint and parsley - 1 chopped onion - 2 chopped cloves of garlic - 100g feta cheese - salt and pepper - 1 egg to glaze  Fry the onion and herbs in olive oil, add the spinach and mix well, add the salt and pepper, cook for further 3 minutes. Line one oven plate with half the pastry, fiil with the spinach and spread the crumbled feta cheese on top. Cover with the other half of the pastry, bake at 180º, for 40 minutes.  Massa quebrada (desta vez usei massa folhada) - 500g de espinafres - 2 colheres de sopa (cada) de: endro picado, hortelã e salsa - 1 cebola picada - 2 dentes de alho picados - 100g de queijo feta - sal e pimenta - 1 ovo para pincelar.  Frite a cebola e as ervas em azeite, adicione os espinafres e misture bem, adicione o sal e a pimenta, cozinhe por mais 3 minutos. Forre uma travessa de forno com metade da massa, encha  com os espinafre...

    Cook the chicken in just salted water. Soak 100g of rice in water overnight, then boil in plenty of water for 20 minutes, then drain, add 1.2l milk, 1/2 tsp of mace, 225g of sugar and 2 tsp of rosewater and continue cooking, stirring over a gentle heat for further 20 minutes until tender.  Grind 100g of almonds to a smooth paste with 150 ml of cream and 2 more tsp of rose-water. Gently warm the almond mixture and pour it over the chicken and the rice.       Cozinhe o frango em água salgada. Mergulhe 100g de arroz em água durante a noite. Ferva bastante água por 20 minutos, escorra, adicione 1,2l de leite, 1/2 colher de chá de noz-moscada, 225g de açúcar e 2 colheres de sopa de água de rosas e continue cozinhando, mexendo em fogo brando por mais 20 minutos até ficar macio. Moa 100g de amêndoas, faça em uma pasta lisa com 150 ml de natas e mais 2 colheres de sopa de água de rosas. Pouco antes de servir o frango, aqueça delicadamente a mistu...

Original Recipe:  For Pyes of Mutton or Beefe. Shred your meat and Suet togither fine, season it with cloves, mace, Pepper, and same Saffron, great Raisins, Corance and prunes, and so put it into your Pyes. The quantities suggested by historian Peter Brears are:  700g of lean mutton or beef 100g suet 1/2 tsp ground cloves 1 tsp ground mace 1/tsp of black pepper A pinch of saffron 50g raisins 50g currants 50g of stoned prunes, chopped  I used a short-crust pastry, and the oven at 200º for about 30 minutes, but it depends on your oven and on the kind of pastry you use.   Bibliography: A BOOK OF COOKRYE, 1591, transcribed by Mark and Jane Waks in https://jducoeur.org/Cookbook/Cookrye.html and Brears, Peter - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 161. Receita original: Para empadões de carneiro ou carne de vaca. Destrua a carne e o sebo de maneira fina, tempere-o com c...

  This is called Tart out of Lent, because it is made with ingredients that were forbidden during lent, in the 16th century, in England, such as cheese and cream.   Original recipe :  Take neshe chese and pare hit and grynd hit yn A morter and breke egges and do ther to and then put yn buttur and creme and mell all well to gethur put not to moche butter ther yn if the chese be fatte make A coffyn of dowe and close hit a bove with dowe and collor hit a bove with the yolkes of eggs and bake hit well and serue hit furth.     Adapted Recipe : • 100g Cheshire cheese • 150ml cream • 1 egg • Seasonings • Shortcrust or other pastry (I used puff pastry this time). • Egg yolk to glaze   Chop and pound cheese in a mortar. Add the other ingredients and make a spreadable paste. Make a pastry tart case, about 25cm (10inches) diameter – you can use a tart tin if easier – and thin pastry lid. Fill the case with cheese, cream, egg and butter mixtu...