[Sca-cooks] Translation of Portuguese Cookbook Online

[Robert Downie]

Here is another (very long) recipe translated from:
A 15th century Portuguese cookbook (in Portuguese) is now online at the
Virtual Cervantes
Library.http://cervantesvirtual.com/FichaObra.html?portal=0&Ref=10453

Faerisa

Note:  I have recently aquired a copy of the original text, which does
differ noticeably from the Miguel de Cervantes Library Version.  I will
soon be translating from the Original version as well, but I also plan
to finish what I started with this version.


Receitas de conservas
Preserve Recipes


Compota de diacidrão
Citrus Peel compote

Escolham algumas cidras bonitas e perfeitas, que já estejam maduras, e
partam-nas em quatro ou oito pedaços, deitando-os imediatamente numa
vasilha com água fria. Num tacho ao fogo tenham uma calda bem rala, na
qual se arrumam os pedaços de cidra bem apertados, de maneira a ficarem
cobertos pela calda. Cubram tudo com um pano ou uma tampa qualquer, e
deixem cozer, até que passe pela cidra, com facilidade, um alfinete
grosso. Se a calda minguar, acabem de encher o tacho com outra fervendo,
e, se ficar escura, passem a cidra para outra calda, também fervente.
Depois de bem cozida, tirem a cidra da calda, colocando-a num
recipiente com água fria. Repitam essa operação durante quatro dias,
três vezes ao dia, isto é, de manhã, de tarde e à noite.  No fim desses
quatro dias arrumem os pedaços de cidra num tacho, encham-no com água
fervendo, cubram-no com um pano e deixem a cidra de infusão.  Façam uma
outra calda rala, e depois de escorrer a cidra de sua água, deitem-na
naquela calda, que deverá estar fervendo.  Por quinze dias ande a cidra
nessa calda, que deverá levar uma fervura cada dia, e cada vez mais
forte. No fim desse tempo a compota estará pronta.  Se desejarem-na mais
bonita, tirem-na então dessa calda e deitem-na em outra, que levará
algumas gotas de água-de-flor e de almíscar.  Levem tudo novamente ao
fogo, até que a calda fique espelhada.  É necessário trazer a fruta bem
coberta de calda, para não azedar. Para evitar que tal aconteça, dêem
uma fervura na compota, à menor suspeita de deterioração.  Se desejarem
terminar a compota em oito dias, basta fervê-la duas vezes ao dia. Com
qualquer outra fruta usem do mesmo processo. Desejando-se fervê-la de
dois em dois dias, deve-se clarificar a calda com clara de ovo, coá-la e
derramá-la fervente sobre a fruta. O aparecimento de umas manchas
brancas mostra que a fruta começa a azedar. Neste caso retirem a fruta,
levando só a calda para ferver, clarificando-a novamente com clara de
ovo. Depois de clarificada derramem de novo a calda sobre a fruta. Essa
calda terá sempre o ponto espelhado, e deverá cobrir totalmente a fruta.

Select some nice and perfect citrus fruits (I'm not sure if citrus means
specifically lemon or orange at this point in time), which are already
ripe, and cut them in 4 or 8 pieces, dropping them immediately in a bowl
with cold water.  In a pot on the fire have a very light syrup, in which
you arrange the the citrus pieces very close together, in such a manner
that they will be covered by the syrup. Cover everything with a cloth or
any kind of lid, and let it cook, until a thick needle will pass through
the citrus with ease.  If the syrup reduces, finish filling the pot with
another (syrup) that is boiling, and, if it darkens, pass the citrus
into another syrup, also boiling.  After it's well cooked, remove the
citrus from the syrup, placing it in a container with cold water.
Repeat this operation during 4 days, 3 times a day, that is, in the
morning, in the afteroon and at night.  At the end of those 4 days
arrange the citrus pieces in a pot, fill it with boiling water, cover it
with a cloth and let the citron infuse.  Make another light syrup, and
after draining the citron from it's water, put it in that syrup, which
should be boiling.  For 15 days leave the citron in that syrup, which
should be brought to a boil once each day, and each time stronger (for a
longer time / more vigorously?).  At the end of that time the compote
will be ready. If you wish it to look prettier, remove it from that
syrup and place it in another, that has a few drops of flower water and
of (almiscar, a perfumed subtance from an asian goat like animal - I
think I should recognize this word, but I'm too tired).  Take everything
to the fire again, until the syrup become shiny.  It is necessary to
cover the fruit very well with syrup, so it doesn't spoil. To keep this
from happening, bring the compote to a boil at the first sign of
deteriorration.  If you wish to finish the compote in 8 days, it is
sufficient to boil it twice a day..  With any other fruit use the same
process.  If you wish to boil it in 2 days, you should clarify the water
with egg white, strain it and pour it boiling over the fruit.  The
appearance of white spots indicates the fruit has begun to spoil.  In
this case remove the fruit, taking just the syrup to a boil, clarifing
it again with egg white.  After it is clarified, pour the syrup over the
fruit again.  This syrup will always have a shiny appearance and should
cover the fruit completely.