Why did 16th-century English cooks name these savory meatballs after flatulence?
In short: Max Miller recreates a peculiar Elizabethan dish known as Farts of Portingale. Despite the unappetizing name, this 1597 recipe offers a fascinating glimpse into the sweet and savory flavor profiles favored in Tudor-era kitchens.
Originating from a 1597 culinary guide for domestic kitchens, this dish consists of minced leg of mutton seasoned with a blend of cloves, mace, pepper, and salt. The addition of chopped dates and currants provides a distinct sweetness that contrasts with the savory meat, a common practice in Renaissance cooking.
The preparation involves shaping the mixture into small, golf-ball-sized spheres and boiling them in beef stock for approximately six to seven minutes. While the name remains a historical curiosity, the dish reflects the era's penchant for combining meat with dried fruits and warm spices.
Opens the Intellect+ feed with this card first. Swipe up for the next one.
Sources
- Summary by Intellect · source: FARTS OF PORTINGALE | A Shakespearean Treat
To cite this card, link to https://intellectplus.co.uk/app/food-farts-of-portingale-a-shakespearean-treat.
How we source, check and correct cards: Editorial standards.
General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.
Intellect Plus is a visual educational discovery platform for exploring fascinating facts and ideas. Brain Food, Not Brain Rot. What is Intellect Plus?
Related
More in History of food and drink · More in Food & Drink · Latest · A–Z · All topics
