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Poume d'oranges

{{Short description|Medieval pork dish}}

Poume d'oranges, also referred to as pome dorreng and pommedorry, is a characteristic gilded (coated) pork meatball dish from Medieval cuisine that was a part of elite food culture during the Middle Ages. The dish was prepared to resemble the color of oranges, which was performed by using an egg yolk glaze. Poume d'oranges dish was often used for courtly English feasts and is listed in Medieval cooking manuscripts. The dish was denoted as pome dorreng on the coronation menu for Henry IV of England.

Poume d'oranges is mentioned in Anglo-Norman manuscripts and other documents, which points to the influence of Arab cuisine on European cuisine. This influence is most likely due to the fact that Normans conquered Sicily in the 11th century, which was dominated by Arabs for several centuries. In southern Spain, the Moors ruled for centuries. A similar dish of Medieval origin is Teste de Turke.{{Cn|date=August 2021}}

See also

References

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{{cite book | last=Adamson | first=M.W. | title=Regional Cuisines of Medieval Europe: A Book of Essays | publisher=Taylor & Francis | series=Garland Medieval Casebooks | year=2013 | isbn=978-1-135-30868-1 | url=https://books.google.com/books?id=VelSAQAAQBAJ&pg=PA27 | access-date=June 15, 2017 | page=27}}

{{cite book | last=Walker | first=H. | title=Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery, 1996 | publisher=Prospect Books | series=Oxford Symposium on food & cookery | year=1997 | isbn=978-0-907325-79-6 | url=https://archive.org/details/bub_gb_uYqTiD7SbcQC | access-date=June 15, 2017 | page=[https://archive.org/details/bub_gb_uYqTiD7SbcQC/page/n123 122]}}

{{cite book | last=Austin | first=T. | title=Two Fifteenth-century Cookery-books: Harleian Ms. 279 (ab. 1430), & Harl. Ms. 4016 (ab. 1450), with Extracts from Ashmole Ms. 1429, Laud Ms. 553, & Douce Ms. 55 | publisher=Early English text society | series=Early English Text Society (Series).: Original series | year=1888 | url=https://books.google.com/books?id=t0Te8MaCmpoC&pg=PA58 | access-date=June 15, 2017 | page=58| isbn=9785876858115 }}

{{cite book | last=Pullar | first=P. | title=Consuming Passions: Being an Historic Inquiry Into Certain English Appetites | publisher=Little, Brown | year=1970 | url=https://books.google.com/books?id=jwFDAAAAIAAJ | access-date=June 15, 2017 | page=93}}

{{cite book | last1=Hieatt | first1=C.B. | last2=Nutter | first2=T. | last3=Holloway | first3=J.H. | title=Concordance of English Recipes: Thirteenth Through Fifteenth Centuries | publisher=ACMRS | series=G - Reference, Information and Interdisciplinary Subjects Series | year=2006 | isbn=978-0-86698-357-0 | url=https://books.google.com/books?id=N-3gAAAAMAAJ | access-date=June 15, 2017|page=71}}

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External links

  • [https://translate.google.com/translate?hl=en&sl=pt&u=http://www.acozinhamedieval.com.br/2014/11/poume-dorange.html&prev=search Poume d’orange]. The Medieval Kitchen. {{in lang|pt}}

Category:Medieval cuisine

Category:Meatballs

Category:Pork dishes