Straight to the recipe This is not the first recipe for mustard on Coquinaria. The first mustard-recipe, from the fourteenth-century cookbook Le Ménagier de Paris, was published fifteen years ago. Mustard in the Middle Ages and Early Modern Times is comparable to tomato ketchup or soy sauce in some restaurants: there is a bottle on…
bread
Panunto
Crostini with cheese The Italian cuisine is one of my favourites. So, here is another recipe from Italy’s rich culinary past! I have made these small toasts many times, and each time my guests were pleasantly surprised by the simplicity and delicious taste of these crostini. The flavour is unexpected for modern palates: cheese, sprinkled with sugar and cinnamon,…
Roman sourdough bread
The Romans knew several kinds of bread. Mostly these breads were made with sourdough. The meal that was used was wheat, spelt, barley or rice. Even ground pulses were used. In the second century before Christ bread started to displace pulses as basic food. Bread was eaten every day, at every meal. This explains the…
Wafers with whipped cream
Medieval Dutch wafers Straight to the recipe Wafers are delicious and easy to make. Actually they are a kind of ‘pressed pancakes’. According to The Oxford Companion to Food wafers are thin and crisp, waffles are thicker and made with yeast. The recipe on this page is for thin wafers. The miniature is from the Velislav Picture Bible, which was created…
Basics – Making fresh bread crumbs
To the index of Tips & Tricks Bread crumbs were widely used in the Middle Ages and still today in Spanish cuisine (gazpacho, recipe in Dutch). It is still widely used for meat balls, breading ingredients before frying, or making a golden crust in the oven. Bread crumbs can even be used for thickening sauces,…