Trying the 1714 food

The kitchen 1714

The Generalitat de Catalunya, with the Tricentari have organized an interesting gastronomic: Kitchen 1714.

With this, they have opted for the recovery of recipes of the time. And they have made ??the hand of Dr. Mar i to Angels Pérez Samper, Professor of Modern History at the University of Barcelona (UB).

His idea is to reach all audiences typical of the time meals, but given the current viewpoint.

So, with the help of chefs and old recipes they have created a series of menus to suit current tastes, but with an eye on 1714. Thus, the proposals that have emerged have been very interesting and invite you to meet them in this route.

You can find more information and recipes for these and other dishes in the book "The cooking in 1714 " published by the publishing house Comanegra; and in the website Cuina de 1714, in the 1714 Tour .

Foods of 1714

The great food variety we have today, was far less than had during the eighteenth century.

At that time it was based on three essential nutrients, which revolved around the culinary diversity. These three foods were bread, wine and meat.

Obviously, they were not either neither bread, neither wine nor meat, as we know them today.

The bread was made ??with the mixture of different kinds of cereals and different qualities. The wine had a meaner, stronger and sweeter flavor. And the meat was considered an exclusive product. Only a few lucky ate it occasionally. This used to be beef or poultry and cooked in various ways: roasted, boiled in a pot or padded.

Introducing new foods

Increased trade with the colonies of the European powers led to a number of unknown continent food until then. This meant that, over time, these ingredients can be incorporated into the diet to become part of our daily lives.

Foods coming from the "Indian" cocoa, potato, pepper, tomato, certain fruit and coffee were.

Cocoa has become one of the essential ingredients in the modern kitchen. The potato went from being an animal feed to be for humans. The pepper was used crushed or cooked. The tomato is the basis of typical Catalan sauce. And fruits are eaten both fresh and dried. So, we have all the food on our table.

To eat !!

         As regards the time to sit at the table, traditional customs have also been modified.

All dishes served at a time, placed on the table, and thus began the meal.

The first courses were fruits and salads. Then came the wines and dishes they had sauces. Then ate meat (if any). And finally, the dessert is eaten.

To follow this route, we have decided to follow the order that had been established in the eighteenth century to start a meal. And the cuisine proposed 1714 makes us travel to different parts of Catalonia.

So ... Bon appetit!

Stuffed onions

By filling fruits and vegetables was a common habit in the eighteenth century. The palates of diners were accustomed to the contrast between sweet and savory, making these recipes were highly valued.

Normally, provided that the economy permitting, these fruits and vegetables are topped with meat. This gave him a greater intake of dietary nutrients for people.

It was made ??with onions, zucchini, eggplant and apples, peaches, quinces and pears.

The updated recipe invites us to try it with onions stuffed with pork, raisins, pine nuts, plum and apple.

Pumpkin in Moorish

The pumpkin was a food known in Catalonia before the eighteenth century. However, the arrival of new food from America, also included different varieties of pumpkins.

So they started using different types to make a variety of dishes, as its vivid color and texture turned the pumpkin into an elegant and surprising ingredient.

Not only was used for making soups or creams, but was also used as a base for dessert.

The recipe for pumpkin soup is a simple proposition found only with rice, onions and bay leaf. This does make it a little tasty recipe, quite the contrary.

In 1714 the kitchen, we also found other incoming gastronomic like pumpkin soup, the carn d'olla Escudella, coca recapte aubergine, spinach pies and meat pie.

Sweet and Sour Chicken

The chicken, like other birds, was a favored food for wealthy families.

Not everyone had the fortune to eat meat very often, only the wealthiest. In fact, the peasants could be thankful if they had the chance to eat for special occasions like Christmas parties.

Besides chicken, other poultry also eat, such as chickens, geese and ducks. And also, all those that were obtained by hunting and partridge or quail. The lucky ones were also lucky enough to eat capon ever.

As we said, the mix of sweet and salty was a common taste in the eighteenth century, so it's no wonder they had a sour dish which came to mix foods like sugar, cinnamon, apples or nuts with bacon, broth and vinegar.

The sweet and sour chicken that has come down to us is a recipe for those of you taste them fingers.

But we also found other at that time as the partridges with cabbage rolls, another dish of partridge, stuffed capon, roast chicken or capon with sauce Pago range chicken to the pan, the pan of the Battle of Almansa ground beef or lamb stew.

We also found some fish dishes like cod with honey, cod with artichokes, spinach, pickled fish or tuna or grilled swordfish.

White Food

The blancmange or white food is one of the classic dishes of Catalan cuisine. Since the Middle Ages it was cooked, but was adapted to changes and nuances over the years.

"White Catalan delicacy" as she was called in many cookbooks ancient times, was made ??from a base of rice flour, almond milk, sugar and carved chicken breast. It appeared that once again shows that the contrast between the sweet and salty taste was usual at the time.

During the eighteenth century, the original recipe loses ingredient chicken breast to go to become a uniquely sweet dish.

This comes down to us as one of the most popular desserts in Catalonia.

The sweetness of this dish is due to the sugar, cinnamon and milk, keeping the base ingredient of their origins: rice flour.

Also very popular were the chickpea fritters.

Other dishes of 1714

Other dishes on this occasion are:

Starters

• Stuffed onions
• Pumpkin soup
• Pumpkin in Moorish
• Escudella i carn d'olla
• Coca recapte aubergine
• Spinach Pies
• Meat pie

Poultry

• Another dish of partridges
• Partridges with cabbage rolls
• Capon stuffed
• Roasted chicken or capon with sauce Payment
• Sweet and Sour Chicken
• Range chicken casserole
• Saucer of the Battle of Almansa

Meat

•   Hash
• Mutton stew   

Fish

• Cod with honey
• Cod with artichokes or spinach
• Pickled Fish
• Tuna / swordfish grilled

Desserts and Sweets

• Chickpea Fritters
• White Food