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Crea il tuo Calendario dell'Avvento
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, aprire la casella numero 1
(Ultima finestra 25 Dicembre 2016)
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[ Va a la finestra 25]
| Saremo lieti di accettare il vostro sostegno per il progetto Advientos. Grazie! |
Casella 15
| Thanks to the Tudor Tattler website for 12 Days of Tudor Feasts, which was published in 2011. Here's a great recipe for minced pies, as well as the history. Read all about it here: http://www.thetudortattler.com/2011/12/twelve-days-of-tudor-christmas-feasting.html --- "Minced pies were enjoyed by Tudors from the lowliest peasants to the King and his court. Minced pies were made with thirteen ingredients to represent Christ an his apostles. Below is a traditional minced pie recipes. Often times, pies were shaped like a crib (to represent the Christ child) or decorated with a crib or infant child (like the image to the right). Traditional Tudor Minced Pies 1 cup lamb (minced) 1/2 cup veal (minced) 1/2 cup brown sugar 1 cup raisins 1 cup currants 1 orange (both zest and juice) 1/2 lemon (both zest and juice) 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1/4 tsp ground mace 1/4 tsp black pepper 1 cup dates Individual Pie Crusts Mix ingredients. Cover and let sit overnight. Place filling in Pie Crusts. Place extra crust on top of each pie (you can cut top crust into fun Christmas shapes). Dust with egg yolk. Bake at 400 degrees F for 30 mins or until golden brown. Meat was the main course of any Christmas feast. For peasants, poultry or game would have to suffice. However, for the rich, Swan, Peacock, and a Boar's Head were eaten. The first Christmas Turkey in England dates from the early 1520's, and was served to none other than King Henry VIII himself. Though expensive, Queen Elizabeth ordered that every household in England should eat goose as part of their Christmas Feast in 1588, as it was the first meal she enjoyed after the defeat of the Spanish Armada. Needless to say, many of the Queen's poorer subjects had to settle for much smaller and less expensive game. Presentation was extremely important in Tudor England. When meat, such as swan or peacock, was cooked, the skin and feathers were removed, then replaced once the bird had finished roasting, leaving the bird to look as if it had never been cooked!" Source: http://www.thetudortattler.com/2011/12/twelve-days-of-tudor-christmas-feasting.html |
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Vuoi stampare il tuo Calendario dell'Avvento (DIN A4 - formato PDF), richiedi al suo autore.
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 Advientos PDF DIN-A4 ref. 24810-6265 "Englandcast 2016" |
Contatta il creatore di questo Advientos di inviare una copia in formato PDF! | |||||||||||||||||
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