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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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      • KANTL Gent 15 vol.1
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DIET

Medieval Easter Eggs

Straight to the recipe Playing with colours During Lent, which starts on Ash Wednesday and ends on Holy Saturday before Easter, eggs were banned from the table. But as the days started to grow longer again after the winter solstice, hens began laying their eggs again! So you can bet that on Easter Sunday, when…

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Filed Under: Middle Ages, Germany, Lucheon dish, Snack, Meat nor fish (vegetarian) Tagged With: egg, saffron, parsley, reuzel, lard, pasen, easter, ei Gepubliceerd op 29 February 2012Laatste wijziging 23 December 2020

Pickled anchovies

For the third course of the menu with adapted recipes in the edition of Het excellente kookboek (The Excellent Cookbook) we decided to put some anchovies on the table as well. There is a still life by the German painter Sebastian Stoskopff (1597-1657) with a dish filled with anchovies as centre piece.  It looks like…

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Filed Under: Technique, 17th century, Snack, Condiment, With fish (pescetarian) Tagged With: salt, anchovy Gepubliceerd op 20 December 2020Laatste wijziging 21 December 2020

Medieval pea soup

Very simple The recipe is taken from ms KANTL Gent 15, second part. Edition: W.L. Braekman, Een nieuw zuidnederlands kookboek uit de vijftiende eeuw. Scripta 17, Brussel, 1986, recipe nr 92 (edition p.53). About this manuscript. The erweijten (peas) in this recipe can mean either green peas or marrow fat (or field) peas. The liquid in which peas were…

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Filed Under: Middle Ages, Netherlands, Soup, Meat nor fish (vegetarian) Tagged With: peas, cumin, saffron Gepubliceerd op 28 August 2003Laatste wijziging 13 November 2020

Recipes – Diet

The recipes in these indices can be found in four ways: by source (only historical recipes), on their place in the menu, by origin and by food preference. You can also click on a category in the sidebar for a view with pictures and descriptions. Straight to Vegetarian – Pescetarian Vegetarian Aubergines in aubergine sauce. (hist) Barley Soup from…

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Nineteenth-century Anchovy Toast

The recipe on this page was my Christmas card from 2018. Christine Charlotte Riedl The illustration above is from the Lindauer Kochbuch that contains the recipe for anchovy toast. This is a German cookery book that has been in print from the middle of the nineteenth century to 1925. The full title is the Lindauer…

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Filed Under: 19th century, Germany, Snack, With fish (pescetarian) Tagged With: anchovy, capers Gepubliceerd op 22 October 2020Laatste wijziging 22 October 2020

Kale with chestnuts and groats

Straight to the recipe A recipe from the cook of Stadtholder Willem IV The recipe on this page is from Le cuisinier moderne, written by the French cook Vincent La Chapelle (1690 or 1703-1745). He wrote his book first in English, while he was in the service of the fourth Earl of Chesterfield,  Philip Dormer Stanhope. The…

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Filed Under: 18th century, Netherlands, Main dish, Casserole, With meat Tagged With: smoked sausage, chestnut, groats, kale Gepubliceerd op 23 December 2010Laatste wijziging 21 October 2020

Roman chestnuts

Straight to the recipe High in carbohydrates, low-fat, gluten free Edible chestnuts were probably introduced in the Netherlands by the Romans. Dutch summers do not always yield ripe chestnuts, but usually enough chestnuts can be gathered under a tame chestnut tree for a nice meal. The picture on the right shows two ancient tame chestnut trees in the…

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Filed Under: Roman, Italy, Side dish, With fish (pescetarian) Tagged With: rue, honey, chestnut, kastanje, wijnruit Gepubliceerd op 29 February 2016Laatste wijziging 21 October 2020

Jacobin Sops

Straight to the recipe Take 200 capons … This is a recipe from the delightful cookbook Du fait de cuysine by MaĂ®tre Chiquart. He was a cook in the service of Amadeus VIII (1383-1451, also known as the last Antipope Felix V from 1439 to 1449), count and first duke of Savoy. Amadeus was a regular guest at the…

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Filed Under: Middle Ages, France, Soup, With meat Tagged With: marrow, cheese, chicken Gepubliceerd op 25 January 2008Laatste wijziging 13 October 2020

Parsnip salad

Straight to the recipe A sixteenth-century Dutch recipe This winter salad for parsnips is taken from a Dutch cookbook from the middle of the sixteenth century. It is a translation from a recipe by the Italian humanist Platina (Bartolomeo Sacchi) in De honeste voluptate (published in 1474, edition Milham, see bibliography). The Dutch cookbook bears the title Eenen nyeuwen…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, First course, Side dish, Meat nor fish (vegetarian) Tagged With: salad, coriander, parsnip Gepubliceerd op 30 December 2003Laatste wijziging 8 October 2020

Mille-feuille the Dutch way

Straight to the recipe Tompouce is the Dutch version of mille-feuille. It is popular throughout the year, but on some days, it is almost traditional to eat this pastry. And on those days, the tompouce is not decorated with the customary pink glaze, but with orange glaze to emphasize the connection to our royal family…

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Filed Under: 19th century, Traditional, Netherlands, Sweet pastry, Meat nor fish (vegetarian) Tagged With: dough, egg Gepubliceerd op 8 May 2020Laatste wijziging 8 May 2020

An old family recipe

I have good memories of this salad. My grandmother (on the right, with me on her lap) prepared it during long vacations during the summer in Maastricht, the Southern-most city of the Netherlands, when it was very hot. My mother also had it on her repertoire as an easy meal during heatwaves. So this is…

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Filed Under: Traditional, Netherlands, Lucheon dish, First course, Main dish, Meat nor fish (vegetarian) Tagged With: potato, heat wave, salad Gepubliceerd op 5 May 2020Laatste wijziging 5 May 2020

A visit to the butcher

Recently I joined Carolina Verhoeven, who until 2010 owned the Culinary Historical Museum in Appelscha (in the North of The Netherlands) and is now head of the Culinary Heritage Centre in a visit to the biological butcher shop of Bernard Roosendaal in Drachtstercompagnie. Slagerij Roosendaal was a biological/organic butcher’s. They also had live stock, and functioned…

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Veal Mortadella

Straight to the recipe A fifteenth-century antipasto Modern Mortadella is an Italian sausage originating from Bologna, with pink meat, speckled with little chunks of porkfat, peppercorns and pistacchios and/or olives. The sausage is cooked and lightly smoked. The pinkish hue is caused by saltpetre. Mortadella is imitated a lot throughout the world. The American imitation is called…

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Filed Under: Middle Ages, Italy, Snack, With meat Tagged With: veal, cheese Gepubliceerd op 25 February 2006Laatste wijziging 23 February 2020

Chicken breast with blackberry sauce

A fifteenth-century recipe from Italy Straight to the recipe The colour of food is important to the way in which we experience it. Food wich is green, golden, white or red is thought of as tasty food. Food wich looks blue is less attractive. Ingredients wich are blue-coloured by nature are very few. All that…

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Filed Under: Middle Ages, Italy, First course, Main dish, With meat Tagged With: chicken, blackberries Gepubliceerd op 1 July 2002Laatste wijziging 23 February 2020

Medieval onion stew

Straight to the recipe The recipe for this nourishing dish has survived in several medieval English manuscripts. Although it is not stated explicitly, the dish is typically meant for Lent. It contains olive oil and almond milk, and lacks any meat or dairy products. The main ingredient are onions. In the picture a man and…

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Filed Under: Middle Ages, England, Main dish, Side dish, Meat nor fish (vegetarian) Tagged With: almond, onion, lent Gepubliceerd op 21 February 2020Laatste wijziging 21 February 2020

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Het excellente kookboek

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