Straight to the recipe A recipe from the Hunger Winter ’44/’45 For a long time I hesitated whether to publish this recipe. For some Dutch people this dish raises memories to a traumatic period in thier lives. The tulip bulb soup was served during the Amsterdam Symposium to Food in January 2015, which had the theme ‘Food,…
Recipes for making stock and soup
There are many recipes for making stock, soup and processing leftover meat on coquinaria. On this page is a list of all recipes concerning these subjects.
Medieval Beef Stock
This recipe is not based on a medieval source, there are no separate recipes for medieval stock. Stock was so common, there was no need to write down recipes for that, just as with recipes for baking bread. Often, the stock used in recipes was simply the liquid in which meat was cooked. So here…
Polish cold soup from a Russian cookbook
Very refreshing! This is a delicious dish when it is hot. It is a soup, a chlodnik or ‘cold thingy’ according to the cookbook A gift to young housewives (Пода́рок молоды́м хозя́йкам, first published in 1861) from Jelena Molochovjets. According to her, this soup is Polish in origin. The Polish wikipedia defines Chłodnik as any cold soup; the Spanish gazpacho is also a…
Soup with Sauerkraut? Delicious!
Straight to the recipe A Russian recipe from 1861 During my preparations for a presentation in October 2014 in the Hermitage Museum in Amsterdam for a talk in the accompanying program for the exhibition Dining with the Czars, I experimented with several Russian nineteen-century recipes. I have adapted one of those recipes, a soup, for this page. The…
Roman health food
A nourishing recipe from the first century AD Straight to the recipe Hadrian’s Wall is the iconic heritage monument of Roman presence in Britain. It still determines the border between England and Scotland. The remains of Romanpresence in the Netherlands are less obvious, but the Dutch are becoming more and more aware of this part of their…
Barley soup for a ball
Straight to the recipe Double take The Netherlands celebrated the bicentennial of their existence as a kingdom in 2013. But at the time that was actually 198 years ago, not 200. From 1813 to 1815 the Netherlands were the Souverijne Vorstendom der Verëenigde Nederlanden (the sovereign principality of the united Netherlands). We didn’t have a king, but a prince….
Dutch barley soup
Straight to the recipe This barley soup is not French haute cuisine as Carême’s recipe is. It is Dutch and was published in Aaltje, de volmaakte en zuinige keukenmeid (‘Aaltje, the perfect and thrifty cook’), a popular cookery book from the early nineteenth century (1803). In fact it was so popular that in 1887 a teacher of house economics, Odilia Corver, thought to…
Creamy Oxtail Soup
This recipe for creamy oxtail soup is an addition to the recipe for clear oxtail soup. The recipe for the basic oxtail stock that is used in this recipe can also be found there. For 1 litre soup (4 to 5 portions); preparation 20 minutes. 1 liter oxtail stock meat of an oxtail, pulled in threads 40…
Clear Oxtail Soup
Haute cuisine for the Middle Class In my youth we used to eat oxtail soup as the first course of our Christmas dinner. My mother did not really like cooking, so the rest of the year our dinner fare was simple. If she did serve soup, it was prepared from a can or stock cube….
Queen’s Soup
Cream of Chicken Soup the Dutch way Three years ago I published the historical version of this soup on Coquinaria, from a seventeenth-century French cookbook. For that soup you needed partridges and cockscombs (not mushrooms, but the real thing), so I do not expect many people to have prepared that soup. That may be completely…
Vegetarian stock for Lent
Recipes from the seventeenth century During Lent, between carnival and Easter, the catholic church (and after the Reformation several protestant churches as well) restricted the faithful to a meatless diet. During the Middle Ages all diary products were also banned during Lent, later the use of butter was permitted. Almonds were used instead of meat…
Russian stock
Meat stock from the nineteenth century Soup is an important part of the Eastern-European kitchen. In the Gift for young housewives, a Russian cookery book that was first published in 1861, there is a recipe for basic bouillon that can be used for all kinds of soup. The recipes for the soups themselves contain variations…
Jacobin sops for Good Friday
In the introduction to the recipe for Pomegranate Salad I mentioned the only day that the (catholic) French alle ate vegetarian. That is really something special, because ordering a vegetarian dish in an average French restaurant usually results in raised eyebrows and a rather plain meatless dish. The recipe on this page and the recipe…
Fumet of lobster, crayfrish or shrimp
Bones are used for good meat stock, fish bones for fish stock, and to make crustacean stock, you use the carapaces, shells, claws and head of lobster, crayfish or shrimp. So, don’t you throw these away! There are some links in the recipe to the tips & tricks of broth making with descriptions of how to strain,…
Jacobin Sops
Straight to the recipe Take 200 capons … This is a recipe from the delightful cookbook Du fait de cuysine by Maître Chiquart. He was a cook in the service of Amadeus VIII (1383-1451, also known as the last Antipope Felix V from 1439 to 1449), count and first duke of Savoy. Amadeus was a regular guest at the…