Index of historical recipes on Coquinaria - Period

Recipes can be found in five ways, on period and source (historical recipes only), on their place in the menu, on origin, and on their date of publication on this site. If you want to look for ingredients, you can use the Search Page. Because more and more recipes are added to Coquinaria, each category now has its own page. Here is a summary of all categories.

Categories of historical periods
Antiquity - Middle Ages - 16th century - 17th century - 18th century - 19th century - 20th century


Barley Soup, Roman
Broad beans à la Vitellius.
Chestnut purée.
Lucanian sausages.
Garum or Liquamen.
Mussels with lovage sauce and cumin sauce.
Omelette with asparagus.
Omelette with quail.
Roman apricots.
Roman broccoli.

Middle Ages

Apple fritters.
Apple sauce (Dutch).
Apple sauce (English).
Aubergines in aubergine sauce
Blancmange with crayfish.
Broiled fish with three sauces.
Chickenbreast with blackberry sauce.
Deep-fried braids.
Easter eggs.
Fake eggs for Lent
Fake fish (apple pastry).
Fried eggs with mustard.
Garlic Sauce.
Green sauce for fish or meat.
Jacobin Soup.
Marrow pasties ('sluberkens').
Mallard with onion sauce.
Meatballs in aubergine sauce.
Mushroom pasty.
Pasties with aubergine stuffing.
Pasties with spinach stuffing.
Pike in Galentine.
Roasted Xmas-goose.
Spicy meatballs.
Spicy pea soup.
Square stuffed omelette.
Stockfish with peas, apple and raisin.
Strawberry pudding.
Stuffed chicken.
Stuffed eggs with curly mint.
Stuffed quinces.
Turk's head (game pie).
Wafers with whipped cream.
Yrchouns ('hedgehogs').
Sixteenth century

Broccoli in the Opera.
Cake with quinces.
Cheese pie with pears.
Crostini with cheese.
Gooseberry omelette.
Roast chicken with redcurrant sauce.
Salad with parsnip.
Soup of broad beans with saffron and herbs.
Stuffed eggs.
Tortellini in brodo.
Tuna with mustard.
White tourte.

Seventeenth century

Chicken with spring vegetables
Crème brûlée.
Eggs with gooseberries.
Fillet of salmon in red wine sauce.
French pea soup.
Garden Salad
Jacobin pottage.
Marinated veal cutlets.
Meat stock.
Minced veal meat balls in head-lettuce.
Mushroom pie.
Pastry dough.
Plum Pie.
Pomegranate salad.
Potage à la Reyne (Queen's soup).
Royal peas.
Spinach pie.
Stock for Lent.
Wine of the Gods.
Eighteenth century

Apple pie.
Black salsify with parsley sauce.
Cucumber salad
Custard with ratafia.
Eggs with gooseberries.
Fine cakes.
Kale with chestnuts and groats.
Marzipan hedgehog.
Pasties with sweetbread.
Pasty with lamb chops.
Prune 'sup'.
Puff pastry.
Quince jelly.

Nineteenth century

Barley Soup from Carême.
Barley Soup from Aaltje.
Capon à la braise with caper sauce.
Herb soup with potato dumplings.
Mint soufflé.
Red Cabbage with Apples.
Russian Stock.
Salade Russe.
Salmon Salad.
Smoking Bishop.
Sour Shchi.
Sponge cake.
Tamarind ice cream.
Strawberry soufflé.
Waldorf Salad.

Twentieth century

Chocolate custard.
Gilt poverty.
Hopjes custard.
Orange custard.
Salsify fritters.
Vanilla custard.