"Ser criativo nem sempre é inovar, às vezes significa olhar para trás e trazer o conhecido de forma inesperada." - Alex Atala
“Nothing is more interesting than that something that you eat.” - Gertrude Stein - Gastronomica-The Journal of Food and Culture
Mantemos um senso comum com relação a higiene medieval que generalizou-se como verdade, porém as pessoas na Idade Média se banhavam sempre que possível e tentavam se manter limpas.
Hoje como antigamente o cuidado com a limpeza na cozinha e na higienização dos alimentos é um procedimento de extrema importância: lave bem as mãos antes de usar a cozinha; limpe os utensílios que irá usar, peças de equipamentos e local de trabalho; higienize corretamente dos vegetais - legumes, hortaliças e frutas. E NÃO lave as carnes.

quinta-feira, janeiro 15, 2015


Parboyle onions, and sauge, and parsel, and hew hom small, then take gode fatte chese, and bray hit, and do therto egges, and tempur hit up therwith, and do therto butter and sugur, and raisynges of corance, and pouder of ginger, and of canell, medel all this well togedur, and do hit in a coffyn, and bake hit uncoveret, and serve hit forthe.


40 g salsa picada
80 g de manteiga
150 g de cebola picada
15 g de açúcar
45 g de água
70 g de groselhas
5 g de sálvia
2 g de canela
2 g de gengibre
150 g de queijo (queijo de consistência mole, como Muenster, fresco, ou mussarela) ralado
3 ovos pequenos (ou 2 extra grande)
1 paté brisèe (24 cm)


Ferva todos os ingredientes, exceto ovos, queijo, e doces em conjunto até que as cebolas e passas são macias. Misture os ovos e queijo e despeje em casca de pizza ou tart conchas. Asse em forno a 218°C por 30-35 minutos para uma torta; 15-20 minutos para tartaletes.

Munster (queijo)
A lenda diz que a receita deste queijo provem de um monge irlandês de passagem na região, no século IX. Seu nome provem da cidade de Munster. Para outros, a receita remonta à época de Carlos Magno, dos monastérios da região, onde a especialidade era a fabricação de queijos. O nome Munster vem da palavra monastério, graças ao hábito dos monges em fazer queijos. (wp)

FONTE(Tart on Ember Day - Ancient Cookery 356, 448/38c) SCA POTLUCK RECIPES - SAVORY PIES AND TARTS.


SOBRE ANCIENT COOKERY [Arundel 334] - (England, 1425)

Miscellany, including a chronicle from 1326 to 1399, De remediis utriusque fortune, extract (f. 10); Epigramma de Goliardo et episcopo; various recipes, including some cookery recipes from the 'Forme of Cury'

The original source can be found at R. Warner's "Antiquitates culinariae" (1791)
Edited by John Nichols under the title “Ancient Cookery, A Collection of the Ordinances and Regulations for the Government of the Royal Household made in Divers Reigns from King Edward III to King William and Queen Mary also Receipts in Ancient Cookery” 

Nichols, John / Royal Household.

Receipts in Ancient Cookery - um manuscript da Library of the Royal Society - Arundel Collection] - sob o nome: A Collection of Ordinances and Regulations, for the Government of the Royal Household, Made in Divers Reigns From King Edward III to King William and Queen Mary - Also Receipts in Ancient Cookery. 

Impresso para a Sociedade de Antiquários por John Nichols,, Londres, 1790.

Esta publicação rara do século 18 nos dá uma insights sobre o funcionamento e os custos de uma casa real. Incluindo salários, etc.
A maioria do volume de negócios com a Casa Real, a raridade deste volume são as receitas do Cookery - Seção antiga na parte traseira:
As receitas são a partir de um manuscrito datado do ano 1285.

Receitas aqui apresentadas estão na ortografia original do manuscrito e incluem: 

Potage de Frumenty / Grounden Benes / Drawen Benes / Growell of Forse / Blaunche Porre / Cabaches / Joutes on Flesh Day / Rapes in potage / Potage of Gourdys / Rys in Potage of Flesh / Grene Pesen to Potage / Nombuls of a Dere / Roo in Brothe / Roo in Sene / Hares in Padell / Farsure for Hares / Browet to Almayne / Blaundesorre to Potage / Blaumanger to Potage / Blaunche Bruet of Almayn / Rose to Potage / Capons in Confy / Vinegrate to Potage / Bouce Jane / Pygges in Sauce / Sauce Madame / Goos in Hochepot / Egurdouce to Potage / Stewet Beef to Potage / A Drye Stewe for Beef / A Disshe mete for Somere / Pejons Stewet / Felettes in Galentyne / Viaunde de Cypres / Conynges in Grave / Bor in Counfett / Browet Farsyn / Browet Tuskay / Chekyns in Musc / Gele of Flesshe / Leche Lumbarde / Payn Ragun / At a Feeste Roiall Pecokkes shall be Dight on this Manere / Sause for a Goose / Sause Blaunk for Capons sothen / Sause Neyger for Hennes or Capons / Syrip for a Capon of Faysant / Sause Neyger for Maudelard Roasted / To Make Galantyne / To Make Gynger Sause / Chaudern for Swannes / Gaunsell for Gese / Crustade / Raffyolys / Chowettes on Flesshe Day / Farsure to make Pome de Oringe / Cokagrys / Urchonys in Servisse / Flampoyntes / Daryalys / Furmente with Purpeys (Tale almone mylk and withe watur and make thi furmente therwith as before saide and dresse hit forth with purpeys) / Jowtes made with Almonde Milk / Fyge to Potage / Bruet of Egges to Potage / Soppes in Fennell / Musculs in Sewe / Cadel of Musculs to Potage / Eles in Bruet / Eles in Sorry / Balok Brothes / Eles in Grave / Eles in Brasill / Crem Boyled / Tart on Ember-Day / Tart de Bry / Lamprons in Galentyn / Servise on Fisshe Day / Service on Flesshe-Day / Turtelettys of Fruture / Warduns in Syruppe / Sobyr Sause / Egurdouce / Gele of Fysshe / Coungur in Sause / Pykes in Grasey / Soles in Cyne / A Flaune of Almayne / Boor in Confith / oor in Peverarde or Braune in Peverarde / Boor in Agredouce / Hares or Conynges in Sene / Jowtes of Fysshe / Jowtes of Flessh / Chekennes in Sauge / etc. etc. etc. [Raynecles - Take swete porke, dates, figges, braied togeder and put therto a fewe zolkes of eyren and in the brayinge alay hit with a lytel brothe and cast therto pouder of clowes, pouder of pepur, sugre, raisynges of corance, and colour hit with saffron and medel togeder ; and then hille the stuffure in paste as men maken ruschewes ; and then take the brothe of capons sothen in herbes and let hit boyle and colour hit with saffron and then put in therto the raynecles and when thai byn boyled yake hom up and lay three of hom in a dish and poure brithe therto ; and take grated chese medelet with pouder of ginger and strewe above theron and serve hit forthe] The volume includes for eaxmple information on: Ordinances for the Government of Prince Edward, Son of King Edward IV. - made 27th Sept A.D.1474: Office of Purveyors of Wyne [sic] (Wine), Office of Sellar / Office of Chaundlerye (chandlery) / Sprache: English Excellent condition. The original bookblock partly unopened. Pages therefore very fresh and unspoiled. Rare in this condition ! Original edition in beautiful modern half leather-binding with gilt lettering and [Attributes: Hard Cover] 

[Bookseller: The Time Traveller's Bookshop Ltd.]

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