The Queen's Meal - Food History Notes

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