The recipes on Coquinaria

In order of publication, the newest recipe on top. This site is online since February 2002.

Other ways to find recipes on Coquinaria: the thematic overviews and the search page.

Recipes from Roman antiquity to the twentieth century
 

January-February 2016 NEWSour Shchi (first course or main dish) and Russian basic bouillon
A nineteenth-century soup from Russia
November-December 2015 Chestnuts the Roman Way (side dish)
A healthy, nourishing dish from Roman antiquity
September-October 2015 Odd but tasty (first course)
Three versions of a recipe for Catholic 'fish days' from the seventeenth and eighteenth centuries
July-August 2015 Tamarind ice cream (dessert)
Exotic ice cream from the nineteenth century
May-June 2015Roman Health Food (first course)
A recipe with barley and herbs from Antiquity
March-April 2015 Gilt Poverty (main dish)
A recipe from the first Dutch television cook in 1954
January-February 2015Barley Soup from Carême and Barley Soup from Aaltje (first courses)
Two versions of a nineteenth-century dish, from France and the Netherlands
November-December 2014Salad Russe, the Russian way (firsty course, main course or dish for a cold buffet)
The first Russian historical recipe on Coquinaria, from the nineteenth century
September-October 2014 A 'sup' with prunes and raisins (first course or dessert)
Another Dutch dish, this one from the eighteenth century
July-August 2014Plum pie (pastry)
A Dutch dish from the seventeenth century
May-June 2014Cucumber salad (side dish)
A Dutch recipe from the start of the eighteenth century, adapted from Le cuisinier François
March-April 2014 A medieval evergreen (first course or side dish)
A French recipe from the end of the thirteenth century
January-February 2014 Smoking Bishop (drink)
Another nineteenth-century English recipe
November-December 2013  To make a Trifle and Sponge Cake (dessert)
Rich and decorative Victorian dessert
September-October 2013   Square stuffed omelette (side dish or main course)
A special egg dish from fifteenth-century England
July-August 2013Wine of the Gods (aperitif or digestive)
Delicately perfumed wine from seventeenth-century France
May-June 2013Chicken with Spring Vegetables (main dish)
Dutch recipe from the seventeenth century
March-April 2013 The favourite tourte of pope Julius III (dessert)
Italian pastry from the sicteenth century
January-February 2013Red Cabbage with Apples (side dish) with Hachee and Spice Cake as extra recipes
Dutch winter vegetable recipe from the nineteenth century
November-December 2012  Cheese Pie with Pears (first course, lunch or dessert)
Versatile Dutch recipe from the sixteenth century
September-October 2012Pasties with Sweetbread (first course)
German recipe from the eighteenth century
July-August 2012Lucanian Sausages (snack or first course)
Roman smoked and spicy sausages
May-June 2012Apple Pie (for tea or dessert) and Puff Pastry
English recipes from the eighteenth century
March-April 2012Medieval Easter Eggs (Easter brunch) and Fake Eggs for Lent (sweet)
German recipe from the fifteenth century and Dutch recipe from the fifteenth century
January-February 2012Stockfish with peas, apple and raisins (first or main course)
Dutch dish for Lent from around 1500
November-December 2011  Custard with ratafia (dessert), extra Four modern custard recipes
A Dutch dessert from the eighteenth century
September-October 2011Tuna with mustard crust (first course or main course)
Sixteenth century dish from Walloon (Belgium)
July-August 2011 Stuffed eggs with curly mint (first course)
A German dish from around 1500
May-June 2011Garden Salad (first course or side disht)
Dutch from the seventeenth century
March-April 2011 Genestada (side dish or dessert)
Catalan dish from the fourteenth century
January-February 2011 Kale with chestnuts and groats (main course )
A Dutch dish from a French 18th-century cookbook
November-December 2010Mushroom Pasties and Mushroom Pie (first course or vegetarian main course)
Two French recipes from the fourteenth and seventeenth centuries
September-October 2010 Walnut Salad (first course or side dish)
An American recipe from the end of the nineteenth century
July-August 2010Roast chicken with redcurrant sauce (main course)
A Dutch recipe from early sixteenth century
May-June2010Sacred Beans (side dish and first course)
Two recipes with broad beans, Roman and sixteenth-century Italian
March-April2010 The day all France ate vegetarian (recipes for Good Friday)
Three vegetarian dishes from the seventeenth century
January-February 2010Zabaglione (dessert)
An Italian recipe from the fifteenth century
November-December 2009Pyke in Galentine (first or main course)
An English recipe from the fifteenth century
September-October 2009Medieval stuffed and smoked chicken (main course)
A Latin/French recipe from around 1300 AD
July-August 2009Salmon Salad (first course or lunch dish)
A Dutch recipe from the nineteenth century
May-June 2009 Mulahwaja ('snack' or main course)
Arabian recipe from the tenth century with lamb, herbs and spices
March-April 2009 Broccoli in the Opera and Roman broccoli (first course or side dish)
An Italian recipe from the sixteenth century and a Roman recip
January-February 2009Black salsify or Scorzonera (side dish)
A Dutch recipe from the eighteenth century, and a French recipe from early twentieth century
November-December 2008Tasty hedgehogs (First course or main course, and side dish or dessert)
Two English recipes, from the Middle Ages and the eighteenth century
September-October 2008Clean Hands (before eating)
A French recipe to wash your hands from the fourteenth century
July-August 2008Roman apricots
A summer dish from classical times
May-June 2008 Souppe and Civé (first course), and Omelette with gooseberries (dessert)
French recipes from the fourteenth/fifteenth century, and a Dutch recipe from the sixteenth century
March-April2008 Blancmange with crayfish
An English recipe from the fourteenth century
January-February 2008Jacobin Sops ("soup")
A French recipe from the fifteenth century
November-December 2007Teste de Tourk (Turk's head, a game pie)
An Anglonorman recipe from the fourteenth century
September-October 2007Fine cakes (pastry)
A Dutch recipe from the eighteenth century
July-August 2007Lemonade (drink)
A French recipe from the seventeenth century
May-June 2007Mallard with onion sauce (main course)
An English recipe from the fifteenth century
March-April 2007Potage à la Reyne (Queen's soup) and 17th century meat stock
Two French recipes from the seventeenth century
January-February 2007Medieval apple sauce (side dish)
A Dutch recipe from the fifteenth century
November-December 2006'Sluberkens' and Stuffed quinces. (first course and dessert)
Two Dutch recipes with bone marow from the fifteenth century
September-October 2006 Vindaye (entree) and moutayes (dessert)
Two recipes from Mauritius from 1900
July-August 2006   Royal peas (side dish) and Veal cutlets
Two French recipes from the seventeenth century
May-June 2006Herb soup with potato dumplings (soup)
A 'Dutch' recipe from the nineteenth century
March-April 2006   Mortadella (antipasto)
An Italian recipe from the fifteenth century
January-February 2006  Apple fritters (pastry)
An English recipe from the fifteenth century
November-December 2005   A puff of hot air: Soufflé. (dessert)
Two French recipes from the nineteenth century
September-October2005 Spicy meatballs and pasties with aubergine and spinach stuffing (party food) and Murri
Arab recipes from the thirteenth century
July-August 2005  Wafers with whipped cream (sweet pastry) and Clareit (spiced wine)
A Dutch recipe from the fifteenth century
May-June 2005  Patina with asparagus and quails (first course) and Garum or Liquamen  
An Roman recipe from Antiquity and fish sauce
March-April 2005  Crème brûlée (dessert)
A French dessert from the seventeenth century in two versions
January-February 2005  Crostini with cheese (antipasto)
An Italian recipe from the sixteenth century
November-December 2004  Dafâir (dessert, sweet pastry)
An Arabic recipe from the thirteenth century
September-October 2004  Special cake with quinces (pastry) and Quince Jelly (candy)
A Dutch recipe from the sixteenth century, and one from the eighteenth century
July-August 2004  Tortellini in brodo (first course)
An Italian recipe from the sixteenth century
May-June 2004  Broiled fish with three sauces (main course)
A Dutch recipe from the fifteenth century
March-April 2004   Lamb chops pie (main course)
A Dutch recipe from the eighteenth century
January-February 2004 Solaet (Sallad) of parsnips (first course or side dish)
A Dutch recipe from the sixteenth century
November-December 2003  Christmas goose (entree)
An English recipe from the fourteenth century
September-October 2003 French pea soup and Spiced pea soup
A French entrée from the seventeenth century, and a Dutch entrée from the fifteenth century
July-August 2003  Strawberry pudding (dessert)
An English dessert from the fifteenth century
May-June2003  Meatballs in eggplant sauce (main course) and eggplant dish (vegetable)
An Arab dish from the thirteenth century, and an Italian dish from the fifteenth century
March-April 2003  Fake fish (side dish or pastry)
Applepie in Lent from the Southern Netherlands in the fifteenth century

January-February 2003  

Mustard and hypocras (condiment and spiced wine)
Two French recipes from the fourteenth century
November-December 2002Mussels in Anno Domini 0 (main course) with Roman bread
A Roman recipe from the time of the first christmas
September-October 2002Meatballs in heads of lettuce (main course).
A Dutch recipe from the seventeenth century
July-August 2002Heavenly blue-coloured sauce by white meat in the summer (lunch)
An Italian recipe from the fifteenth century
May-June 2002Capon "à la braise" with caper-sauce (main course).
A  "Dutch" recipe from the middle of the nineteenth century
March-April 2002Stuffed eggs (appetizer).
A Dutch recipe from the beginning of the sixteenth century
February 2002Fillet of salmon in red wine-sauce (main course).
A French recipe from the seventeenth century

Miscellaneous recipes
All kinds of soups and stocks
Eggs for Easter
On chopsticks
Something for Valentine's day 
Dough for savoury pasties and cakes 
Speculaas: Dutch spiced cake with almond filling 
Speculaas muffins
How to Smoke Fish
Medieval Bread
Christmas Bread
Meat Jelly