Straight to the recipe In the Netherlands apple fritters are traditional food on New Year’s Eve. I have chosen an English recipe from the fifteenth century to see how it would have tasted in the past. It could just as well have been any other medieval cookery book, as apple fritters were popular food in the Middle Ages. Fritters on…
Archives for December 2005
Spoil your cats!
Or, how to get rid of leftover meat When you’ve made stock, don’t forget to fish out the soup bones and pick the meat off them. As long as no salt was added, soup meat is perfect for cats. Cut the meat in small pieces, and steep a slice of whole wheat bread in a few…
Concentrated veal stock and lamb stock
Concentrated veal stock or jus de veau is a staple in the classic French cuisine. It is used in sauces, seldom if ever as a base for soup. Veal bones are rich in gristle, which results in a stock that forms a jelly when it is cold. However, the resulting jelly is not firm enough…
Dutch muffins with speculaas spices
There are two kinds of muffins, English ones, and American muffins. Muffins originate from England, but are also very popular in the United States. They were first mentioned in the eighteenth century.The English muffin is made from a yeast-dough that is baked on a griddle on the stove instead of in the oven. After baking…