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Culinaire geschiedenis, onderzoek en praktijk

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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.

Tulip bulb soup

Tulip bulb soup

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,…

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Filed Under: 20th century, Netherlands, Soup, Meat nor fish (vegetarian) Tagged With: curry, onion Gepubliceerd op 7 April 2018Laatste wijziging 7 April 2018

Medieval Beef Stock

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…

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Filed Under: Middle Ages, Soup, With meat Tagged With: beef Gepubliceerd op 21 November 2017Laatste wijziging 4 January 2018

Polish cold soup from a Russian cookbook

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…

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Filed Under: 19th century, Russia, Soup, With fish (pescetarian) Tagged With: dill, crayfish, egg, beets Gepubliceerd op 16 August 2017Laatste wijziging 22 September 2017

Soup with Sauerkraut? Delicious!

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…

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Filed Under: 19th century, Russia, Soup, With meat Tagged With: sauerkraut, mushrooms Gepubliceerd op 8 May 2016Laatste wijziging 22 January 2018

Roman health food

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…

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Filed Under: Roman, Soup, With meat Tagged With: cilantro, lovage, barley Gepubliceerd op 21 June 2015Laatste wijziging 2 February 2018

Barley soup for a ball

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….

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Filed Under: 19th century, France, Soup, With meat Tagged With: cream, chicken, barley Gepubliceerd op 16 March 2015Laatste wijziging 31 January 2018

Dutch barley soup

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…

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Filed Under: 18th century, 19th century, Netherlands, Soup, With meat, Meat nor fish (vegetarian) Tagged With: barley, celery Gepubliceerd op 16 March 2015Laatste wijziging 11 March 2018

Creamy Oxtail Soup

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…

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Filed Under: Modern, Soup, With meat Tagged With: lard, beef Gepubliceerd op 27 December 2014Laatste wijziging 11 December 2017

Clear Oxtail Soup

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….

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Filed Under: Traditional, England, Soup, With meat Tagged With: coriander, beef Gepubliceerd op 27 December 2014Laatste wijziging 27 November 2017

Vegetarian stock for Lent

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…

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Filed Under: 17th century, France, Soup, Meat nor fish (vegetarian) Tagged With: peas, lent Gepubliceerd op 5 March 2010Laatste wijziging 15 February 2018

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The newest historical recipe

Tulip Bulb Soup from the Hunger Winter 1944/1945

Tulip Bulb Soup '44/'45

The newest modern recipe

Rose jelly and almond jelly for Valentine's Day

Rose jelly and almond jelly for Valentine's Day

Old and new design

The site is in process of being redesigned. All content has to be adapted manually, and that takes time. The categories and tags below only reflect the recipes that have already been adapted. For a complete list of recipes, please visit this page: coquinaria.nl/en/recipes/.

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