This is a recipe for small but rich cookies. High tea is not customary in theĀ Netherlands, but we do serve a biscuit or cookie with a cup of coffee or tea, in the morning as well as in the afternoon. At what time of the day would these cookies have been served in theĀ eighteenth…
raisins
Sup with prunes and raisins
Straight to the recipe A dish for Lent This recipe for a ‘sup’ from the middle of the eighteenth century demonstrates the original meaning of the word soep (soup in English). The (toasted) bread at the bottom of the dish soaks in the juices of the dish, and adds filling carbohydrates to it. Often the…
Chicken Salad
What to do with soup chicken What to do with all the tasty chicken meat from the boiling hen when you have madeĀ chicken stock? This recipe for chicken salad is better with meat from a boiling hen than with a pale chicken breast. It tastes great on toast or on bread, or it can be…
Red mustard the Roman way
Straight to the recipe This is not the first recipe for mustard on Coquinaria. The first mustard-recipe, from the fourteenth-century cookbook Le MĆ©nagier 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…