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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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DIET

Tulip bulb soup

Straight to the recipe A recipe from the Hunger Winter ’44/’45 I have deliberated for a long time whether to publish this recipe. For some Dutch people this dish raises memories to a traumatic period in their lives. It was a means of survival during the infamous hunger winter of 1944/1945. More recently, tulip bulb…

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Filed Under: 20th century, Netherlands, Soup, Meat nor fish (vegetarian) Tagged With: onion, curry, bulb Gepubliceerd op 7 April 2018Laatste wijziging 19 February 2022

Chicken with redcurrant sauce

Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches – who doesn’t enjoy hearing these beautifully singing birds? Except of course if you happen to grow currants in your garden. Then suddenly these birds turn into voracious monsters that plunder the bushes before you’ve had the chance to harvest a…

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Filed Under: Middle Ages, 16th century, Netherlands, Main dish, With meat Tagged With: sugar, chicken, currants, egg Gepubliceerd op 1 July 2010Laatste wijziging 15 February 2022

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: salad, potato, heat wave Gepubliceerd op 5 May 2020Laatste wijziging 1 November 2021

Medieval apple sauce

Disgustingly healthy! Apple sauce is aĀ medievalĀ relic. It was a popular dish, considering the many recipes for apple sauce that can be found in medieval cookbooks all over Europe. Some of those recipes are rather unusual, like the following recipe for apple sauce with … fish liver! The recipe’s title is ‘appelmoes in de vastene’ (apple…

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Filed Under: Middle Ages, England, Netherlands, Side dish, With fish (pescetarian) Tagged With: saffron, lent, apple, ginger, almond Gepubliceerd op 21 December 2006Laatste wijziging 20 July 2021

Real Dutch ‘Slavink’

A very special meatball This meat dish is typicallyĀ Dutch. I have not been able to find an exact translation of the nameĀ slavink, which derives fromĀ slagvink, a singing finch. Some Dutch/English dictionaries translate it withĀ kromeski, but since that is dipped in batter and deep-fried, it is not the same dish. If you want to know how…

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Filed Under: Modern, Netherlands, Main dish, With meat Tagged With: pork Gepubliceerd op 17 June 2012Laatste wijziging 10 June 2021

Capon with caper-sauce

Straight to the recipe Prepared ‘Ć  la braise’ A delicious dish from the nineteenth century that is easy to prepare. How delicious exactly, depends on the poultry (a real capon -mouthwatering but expensive-, a goodĀ poulardeĀ -very tasty as well-, or the watery pale poor industrial chicken -bleh-) and the stock you use (homemade chicken stockĀ or a…

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Filed Under: 19th century, Germany, Netherlands, Main dish, With meat Tagged With: sauce, chicken, capers Gepubliceerd op 2 May 2002Laatste wijziging 10 June 2021

Herb soup with potato dumplings

Straight to the recipe A delicate herald of Spring The text for this recipe is from a cookbook from theĀ nineteenth century, but in fact the recipe is older. InĀ Le cuisinierĀ from Pierre de Lune (1656) there is a ‘potage the santĆ©’ with sorrel, purslane, chervil and herbs, and no doubt there are other comparable recipes. Two…

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Filed Under: 19th century, Germany, Netherlands, Soup, With meat, Meat nor fish (vegetarian) Tagged With: purslane, sorrel, tarragon, potato, parsley, lettuce Gepubliceerd op 27 April 2006Laatste wijziging 10 June 2021

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: reuzel, saffron, parsley, pasen, lard, egg, 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.Ā  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,Ā Een nieuw zuidnederlands kookboek uit de vijftiende eeuw. Scripta 17, Brussel, 1986, recipe nr 92 (edition p.53).Ā About this manuscript. TheĀ erweijtenĀ (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: saffron, peas, cumin Gepubliceerd op 28 August 2003Laatste wijziging 13 November 2020

Recipes – Diet

The recipes in these indices can be found in four ways: by sourceĀ (only historical recipes), on their place in the menu, by originĀ and by food preference. You can also click on a category in the sidebar for a view with pictures and descriptions. Straight toĀ VegetarianĀ – 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 fromĀ 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,Ā Ā Philip Dormer Stanhope. The…

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

Roman chestnuts

Straight to the recipe High in carbohydrates, low-fat, gluten free EdibleĀ chestnutsĀ were probably introduced in the Netherlands by theĀ 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, kastanje, wijnruit, chestnut, honey 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 cookbookĀ Du fait de cuysineĀ by MaĆ®tre Chiquart. He was a cook in the service of Amadeus VIII (1383-1451, also known as the lastĀ Antipope Felix VĀ 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, chicken, cheese Gepubliceerd op 25 January 2008Laatste wijziging 13 October 2020

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