Wednesday 29 January 2014

Cooks Corner by Alianore de Essewell (February)

Cooks Corner – February        by    Alianore de Essewell



Hi all and welcome to the first recipe for this year, it’s a relatively easy one and was sourced from this web site
It contains many cookbooks from different periods and countries, some not translated into English.

I chose the Portuguese flag and followed the links, which turned out to be to an SCA resources page, a translation by Baroness Faerisa Gwynarden.
and then followed her link to the original site.

Guild Category:                      11. Preserves -- Jams, Jellies, Pickles, Salted & Dried Items
Redact as you like

Original web source

Um tratado da cozinha portuguesa do século XV
[Coleção de receitas, algumas bastante originais, para o preparo das mais variadas iguarias]
A treatise of the fifteenth century Portuguese cuisine
[Collection of recipes, some rather unique, for the preparation of various delicacies]
Pessegada
Cortem ao meio duas partes de pêssego e uma de marmelo, e levem-nas a cozer, em separado. Depois que estiverem cozidas, passem tudo por uma peneira fina. A seguir, ajuntem tanto  açúcar quanto for o peso da massa, e levem o tacho ao fogobrando.
Deixem atingir o ponto  de marmelada, e coloquem o doce em caixetas.

Google translation
Peach Marmelade

Cut in half two pieces of peach and quince, and bring them to bake separately. After they are cooked, pass it through a fine sieve. Then let them gather as much sugar as is the weight of the dough, and bring the pot to a simmer.

Let the system reaches a jam, and put candy in Caixetas.  [unsure of this word, does not translate but may mean container.]

Ingredients:
Peach
Quince
Sugar

Cut up peaches and quinces and cook separately
Once cooked, pass through a fine sieve
Combine and add as much sugar as there is weight of paste
Bring to simmer

On first read I would assume this to be a type of Jam [Marmalade], however on doing further research using the terms [Medieval] [Portugal] [quince]…..
[I was actually looking for a medieval image of a quince to add to the recipe] but instead I learned that Marmalade can also refer to ‘paste candies’ pressed on molds or put in boxes or trays and cut into pieces.

Check out this site for some interesting information on the subject


Though later in period and English check out the below recipe too.

John Murrel's 'Paste of Genoa', a delicious paste made from a mixture of quinces and peaches,
 A Daily Exercise for Ladies and Gentlewomen, (London: 1617)











Caixetas seems to translate into ‘box’ and may actually refer to this type of box or even a mold
   



Pictures from historicfood.com 

No comments:

Post a Comment