Straight to the recipe The first recipes for 2019 both concern hot, mulled wine. To accompany these wines, I have added this recipe for cheese biscuits from a French cookery book that we used for our Christmas dinner 2018: La cuisine de monsieur Momo, célibataire. This was originally published in 1930. These biscuits were served…
Meat nor fish (vegetarian)
Vegetarian cutlets from World War I
Straight to the recipe Recently a book was published containing the biography of the Dutch chef Iwan Kriens (1871- ca 1957) who had a very succesful career in England. To honour the occasion, this page contains a recipe from The Victory Cookery Book, which he wrote with Mrs C.S. (Dorothy) Peel in 1918. Kriens already had…
Stock from winter vegetables
A recipe from a century ago I prepared this vegetarian stock for the vegetable cutlets from Iwan Kriens. The stock recipe is also from his cookbook, that he wrote with Dorothy Peels in 1918 to provide the British with recipes to use during the food rationing. More can be read at the recipe for vegetable…
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…
Fritters from vine leaves
Grape vines do not just yield grapes. During the summer the leaves can be picked and pickled or used straight away. The best-known use of vine leaves is the Greek dolma, where they are used to wrap around rice. However, in this eighteenth-century recipe the vine leaves themselves are the main ingredient. Just in case…
Cucumber Salad
Straight to the recipe A familiar recipe with a twist One of the first modern recipes I published in the Dutch section of this website was a cucumber salad. That was back in 2002. In the following years I kept adding recipes to this page which eventually contained cucumber salads from all over the world. This is the first historical recipe for cucumber…
Tulip bulb soup
Straight to the recipe A recipe from the Hunger Winter ’44/’45 For a long time I hesitated whether to publish this recipe. For some Dutch people this dish raises memories to a traumatic period in thier lives. The tulip bulb soup was served during the Amsterdam Symposium to Food in January 2015, which had the theme ‘Food,…
Scappi’s Macaroni
Straight to the recipe A lot of work, but also a lot of fun The previous historical recipe on Coquinaria consisted of three parts: two recipes for macaroni from World War One, and a page on the production of industrial pressed macaroni. There is also a page with part two of the history of making macaroni and other…
Macaroni with tomatoes
Straight to the recipe From the Oorlogs-kookboek (‘War-cookbook’) from 1918 This is a Dutch recipe from World War I, also known as the Great War. The peoples of all the combatant nations dealt with hunger, food shortage and rationing (see here). The Netherlands remained neutral … The Netherlands did not participate in the war. At the…
Eggs with gooseberries
Straight to the recipe An odd but tasty dish Recently I published an article in the periodical De Boekenwereld (The Book World) on Roman Catholic recipes in the eighteenth-century cookery book De Volmaakte Hollandsche Keuken-Meid (The perfect Dutch Kitchen Maid). The indirect cause of that article was a recipe I published on Coquinaria a year ago, a Dish for Lent with prunes…
Dutch barley soup
Straight to the recipe This barley soup is not French haute cuisine as Carême’s recipe is. It is Dutch and was published in Aaltje, de volmaakte en zuinige keukenmeid (‘Aaltje, the perfect and thrifty cook’), a popular cookery book from the early nineteenth century (1803). In fact it was so popular that in 1887 a teacher of house economics, Odilia Corver, thought to…
Nourishing square omelette
Straight to the recipe Medieval stuffed omelette with marrow Some years ago I prepared a menu in the Culinair-historisch Kookmuseum (‘culinary cookery museum’) in Appelscha in the North of the Netherlands, consisting of medieval recipes with marrow from first course to dessert. The menu was called To the bone (Tot op het bot). The recipe below was one of…
Red cabbage the Dutch way
Straight to the recipe A nineteenth-century recipe with apples and apple syrup Originally I had planned a completely different recipe for this month, but then I noticed this old-fashioned recipe for red cabbage in a Dutch cookery book from the middle of the nineteenth century: Betje, de goedkoope keukenmeid. (Betje, the Cheap Cook). It is the…
Mashed potatoes and endives
A very Dutch summer fare This dish, boiled potatoes and uncooked endives mashed together, was the favourite dish of my mother. We still prepare it on her birthday and her date of death (twenty years ago). So, for my family and me this is an emotional dish. My mother preferred meatballs with it, but I…
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…