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“What's in a name?“ quoth the Bard. Well, I'd say a lot. True, these meatballs from 16th Century England don't taste like their namesake, but I would prefer they have a different title all the same. Follow Tasting History here: Instagram: Twitter: Reddit: r/TastingHistory Help Support the Channel with Patreon: Tasting History's Amazon Wish List: LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: Canon EF 50mm Lens: Zante Currants: Mace: Clove: Dates: LINKS TO SOURCES** The Past Is A Foreign Pantry: Shakespeare's England by R E Pritchard: The Time Traveler's Guide to Elizabethan England by Ian Mortimer: Food In England by Dorothy Hartley: The Complete Words of William Shakespeare: Foods of England - **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. MENTIONED LINKS The Past Is A Foreign Pantry: FARTS OF PORTINGALE ORIGINAL 1597 RECIPE (From The Good Huswife’s Handmaide for the Kitchen by Thomas Dawson) How to Make Farts of Portingale TAKE a peece of a leg of mutton, mince it smal and season it with cloues, mace pepper and salt, and dates minced with currans: then roll it into round rolles, and so into little balles, and so boyle them in a little beefe broth and so serue them foorth. MODERN RECIPE INGREDIENTS 1lb (450g) leg of Mutton or Lamb ⅛ Teaspoon Cloves ½ Teaspoon Mace ½ Teaspoon Black Pepper 1 Teaspoon Salt ⅓ cup (60g) Dates ⅓ cup (60g) Currants 1 Quart (1L) Unsalted Beef Stock METHOD 1. Mince the mutton or lamb as fine as possible (almost ground). Then mix in the spices, dates and currants and form into balls about the size of a golfball. 2. Heat the beef stock to boiling and drop in the balls. Boil for 6-7 minutes then remove with a slotted spoon and allow to cool. PHOTO CREDITS Globe Theatre groundlings: virtusincertus via flickr / CC by 2.0 () #tastinghistory #shakespeare #fartsofportingale
