A pescetarian alternative for ragoût with meat Recently I have published the recipe for vol-au-vent with ragoût of chicken meat.…
This recipe is from a manuscript that is kept in the Royal Library in The hague. It dates from around…
Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells…
Straight to the recipe A recipe from the Hunger Winter '44/'45 I have deliberated for a long time whether to…
Straight to the recipe This is not the first recipe for mustard on Coquinaria. The first mustard-recipe, from the fourteenth-century…
It is time to change that! In February 2016 I organized a cookery course for the first time in nearly…
In the Dutch language quinces are called quince apple or or quince pear. According to the sixteenth-century recipe for quince…
Straight to the recipe Russian pastry from the classic French cuisine Coulibiac or coulbac is a traditional Russian pie that…
Straigh to the recipe The first new historical recipe of 2018 concerns small chicken pies from nineteenth-century French cook Carême.…
On Coquinaria are several historical recipes for puff pastry. On this page is a modern version. While I was searching…