Middle Ages Food Recipes

Food during the Middle Ages was changing. New spices such as Pepper, Cinnamon, Cloves, Nutmeg, Ginger, Saffron, Cardamom, Coriander, Cumin, Turmeric, Mace, Anise, Caraway and Mustard were being introduced by the crusaders from the East and included in Middle Ages Recipes. The early Crusaders had brought to England elements of Eastern cookery requiring spices and these were introduced into Old Medieval recipes . Spices were extremely expensive and therefore only used in cooking recipes by the Upper Classes. The use of Spices in Middle Ages cooking recipes therefore became a matter of both social fashion and social prestige. The importation of spices resulted in a highly spiced cuisine and new recipes for the nobility and spices were seen as a sign of wealth. Up to this point recipes consisted of foods that were home grown or occasionally imported from Europe.

Tradução:

Receitas da Idade Media:

Alimentação durante a Idade Média foi mudando. Novos temperos, como pimenta, canela, cravo, noz-moscada, gengibre, açafrão, cardamomo, coentro, cominho, açafrão, Mace, anis, cominho e mostarda foram sendo introduzidas pelos cruzados do Oriente e incluídos na Idade Média Receitas. Os primeiros Cruzados trouxeram para a Inglaterra elementos da culinária oriental, exigindo especiarias e estes foram introduzidos nas Antigas receitas Medievais. Especiarias eram extremamente caras e, portanto, só poderiam ser utilizadas em receitas culinárias pelas classes superiores. O uso de especiarias em receitas da cozinha da Idade Média, tornou-se, portanto, uma questão de moda tanto quanto um prestígio social. A importação de especiarias resultou em uma culinária muito temperada e novas receitas para a nobreza, as especiarias eram vistas como um sinal de riqueza. Até este ponto consistirão em receitas de alimentos que foram cultivados em casa ou, ocasionalmente, importados da Europa.

 

 

Middle Ages Food Recipes

Traditionally, Middle Ages Recipes were passed from one generation to the next by word of mouth, when the art of cooking and recipes was passed verbally form mother to daughter or from master to apprentice. The first recipe books were printed in England during the 1500's - but these would have certainly included the recipes from the Medieval era of the Middle Ages.

Tradução:

Tradicionalmente, a receitas da Idade Média foram passadas de uma geração para a outra de boca em boca, quando a arte de cozinhar e suas receitas foram transmitidas verbalmente de mãe para filha ou de mestre para aprendiz. Os primeiros livros de receita foram impressos na Inglaterra durante os anos de 1500 - estes teriam incluído certamente as receitas da era Medieval da Idades Media.

 

Recipe for dressing salmon.

An excellent way of dressing Fish. Take a piece of fresh Salmon, and wash it clean in a little Vinegar and water, and let it lie a while in it, then put it into a great Pipkin with a cover, and put to it some six spoonfuls of water and four of Vinegar, and as much of white-wine, a good deal of Salt a handful of sweet herbs, a little white Sorrel, a few Cloves, a little stick of Cinamon, a little Mace; put all these in a Pipkin close, and set it in a Kettle of seething water, and there let it stew three hours. You may do Carps, Eeles, Trouts, &c. this way, and they Tast also to your mind.

Tradução:

Receita da Idade Media para Salmão Marinado.

Uma excelente maneira de se marinar um peixe. Pegue um pedaço de salmão fresco e limpo, lave-o em um pouco de vinagre e água, deixe-o marinar o tempo necessário, em seguida, coloque-o em uma grande panela de barro com uma tampa, acrescente cerca de seis colheres de água e quatro de Vinagre, um tanto de vinho branco, uma boa dose de sal e um punhado de ervas aromáticas, um pouco de Sorrel branco, alguns dentes de alho, um pauzinho de canela, uma maça pequena, coloque todos em uma outra panela de barro, cobrir com uma chaleira de água fervendo, deixe-o guisar por três horas. Você pode fazer carpas, Eeles, trutas, & c, desta forma, ou ao seu gosto.

 

 

   fonte: google imagem.

 

A coffin graces a rich man's table. From Grandes Heures d'Anne de Bretagne, 15th c.
Um caixão adorna a mesa de um homem rico. De Grandes Heures d'Anne de Bretagne, sec.XV
 

   fonte: google imagem

Old Elizabethan Recipes

Elizabethan Times - Old Elizabethan Recipes.

Food during Elizabethan Times was changing. New Foods such as the tomato, potato and the turkey were being introduced from the New World. Chilli peppers of the capsicum family including red peppers, cayenne, paprika and chilli were also imported from the New World. Upper Class Elizabethans were quite adventurous with their recipes and cooking. The early Crusaders had brought to England elements of Eastern cookery requiring spices such as pepper, cinnamon, mace, ginger, cloves, raisins, saffron and sugar and these were introduced into Old Medieval recipes and passed down to Elizabethan Recipes. Spices were extremely expensive and therefore used in cooking recipes by the Upper Classes. The use of Spices in Elizabethan cooking recipes therefore became a matter of both social fashion and social prestige. Spices used in Recipes from the Elizabethan Era were a sign of wealth and high social status.

Chicken-Pie

Old Elizabethan Recipe.

There were no lists of ingredients - these were included as part of the text.

Food and ingredient measurements were extremely basic - quantities were not often specified!

Temperature control was difficult and therefore not specified!

Cooking times were vague - and left to the cook to decide!

It was assumed that the reader would already have some knowledge of cooking.

To make a Chicken-Pie:

Make your Paste with cold Cream, Flour, Butter and the yolk of an Egg, roul it very thin, and lay it in your Baking-pan, then lay Butter in the BottomThen lay in your Chickens cut in quarters with some whole Mace, and Nutmeg sliced, with some Marrow, hard Lettuce, Eryngo Root, and Citron Pill, with a few Dates stoned and sliced: Then lay good store of Butter, Close up your Pie and Bake it: Then Cut it open, and put in some Wine, Butter, and Sugar with the Yolks of two or three Eggs well beaten together over the fire, till it be thick, so serve it to the Table, and garnish your Dish with some pretty Conceits made in Paste

Black Pudding

Old Elizabethan Recipe

 

There were no lists of ingredients - these were included as part of the text.

Food and ingredient measurements were extremely basic - quantities were not often specified!

Temperature control was difficult and therefore not specified!

Cooking times were vague - and left to the cook to decide!

It was assumed that the reader would already have some knowledge of cooking.

Black Pudding

 

To make fine Black Puddings
Take the Blood of a Hog, and strain it, and let it stand to settle, putting in a little Salt while it is warm, then pour off the water on the top of the Blood, and put so much Oatmeal as you think fit, let it stand all night, then put in eight Eggs beaten very well, as much Cream as you think fit, one Nutmeg or more grated, some Pennyroyal and other Herbs shred small, good store of Beef Sewet shred very small, and a little more Salt, mix these very well together, and then have your Guts very well scoured, and scraped with the back of a Knife, fill them but not too full, then when you have tyed them fast, wash them in fair water, and let your water boil when they go in; then boil them half an hour, then stir them with the handle of a Ladle and take them up and lay them upon clean straw, and prick them with a Needle, and when they are a little cool put them into the boiling water again, and boil them till they are enough.


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