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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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With fish (pescetarian)

Medieval apple sauce

Disgustingly healthy! Apple sauce is a medieval 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: ginger, lent, saffron, almond, apple Gepubliceerd op 21 December 2006Laatste wijziging 20 July 2021

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: anchovy, salt Gepubliceerd op 20 December 2020Laatste wijziging 21 December 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

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: honey, rue, kastanje, chestnut, wijnruit Gepubliceerd op 29 February 2016Laatste wijziging 21 October 2020

Thank you!

Thanks to your gift Coquinaria can remain online without introducing a paid membership. I appreciate it very much. Below a little something as a token of my appreciation (a recipe, a picture, a little fact). Once in a while the ‘little something’ will be changed. Delicious rice salad for the Summer season When we have…

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Traditional Dutch herring salad

The Dutch are famous for eating ‘Dutch new’ or ‘matjes’ herring, which is essentially still raw. Tourists stare with fascinated abhorrence at those strange people who let the fish slide down their throats with extatic expressions on their face. But why would this be any less delicious than eating Japanese sashimi? And the herring is…

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Filed Under: Traditional, Netherlands, Lucheon dish, Snack, First course, With fish (pescetarian) Tagged With: potato, herring, salad, sylvester Gepubliceerd op 28 December 2017Laatste wijziging 13 December 2019

Salade Russe the Russian Way

Straight to the recipe A recipe from 1866 The choice for this recipe is the result of a lecture I gave at the Museum Hermitage in Amsterdam in October 2014. The lecture was complementary to the exhibition Dining with the Czars, which is open for visitors until April 2015. At the end of my presentation all the guests…

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Filed Under: 19th century, Russia, Lucheon dish, First course, With fish (pescetarian), With meat Tagged With: veal, beef, beets, salmon, sauerkraut Gepubliceerd op 30 November 2014Laatste wijziging 13 December 2019

Smoked salmon (and other smoked food)

Not difficult to do, and very good Straight to the recipe On the Dutch part of my site there are some recipes for smoked fish. I have received several requests for an English version of these recipes, so here you are. Smoking is a very ancient way to conserve food. In the past, when most…

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Filed Under: Modern, First course, Main dish, With fish (pescetarian) Tagged With: mustard, salmon, dill Gepubliceerd op 7 March 2005Laatste wijziging 11 December 2019

Surprise Eggs

Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells that are stuffed with raw eggs with crayfish and mushrooms and heated until the stuffing has congealed. When the eggs have been peeled and placed on a dish, they will be a very attractive side…

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Filed Under: 18th century, Netherlands, Lucheon dish, First course, With fish (pescetarian) Tagged With: mushrooms, egg, crayfish Gepubliceerd op 24 April 2018Laatste wijziging 11 December 2019

Fumet of lobster, crayfrish or shrimp

Bones are used for good meat stock, fish bones for fish stock, and to make crustacean stock, you use the carapaces, shells, claws and head of lobster, crayfish or shrimp. So, don’t you throw these away! There are some links in the recipe to the tips & tricks of broth making with descriptions of how to strain,…

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Filed Under: Technique, Soup, With fish (pescetarian) Tagged With: kreeft, lobster, rivierkreeft, shrimp, crayfish Gepubliceerd op 24 February 2008Laatste wijziging 10 December 2019

Vol-au-vent with fish

A pescetarian alternative for ragoût with meat Recently I have published the recipe for vol-au-vent with ragoût of chicken meat. That once was a classic Dutch first course for Christmas dinner. Here is an alternative for people who do not eat meat, but do eat fish. This ragoût can also be used as stuffing for…

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Filed Under: Modern, Netherlands, Lucheon dish, First course, With fish (pescetarian) Tagged With: fish, christmas, shrimp, dill Gepubliceerd op 12 May 2018Laatste wijziging 9 December 2019

Sauces for broiled fish

Fish played a prominent role in the daily diet throughout the Catholic Middle Ages, because during set periods and days the eating of meat was forbidden. Lent is the most extended and strict period of dietary restrictions, because not only meat, but all animal produce (butter, cheese, eggs) were prohibited foodstuff. On the weekly fast days the…

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Filed Under: Middle Ages, 16th century, Netherlands, Lucheon dish, Savoury pastry, First course, Side dish, With fish (pescetarian) Tagged With: gooseberry, butter, capers Gepubliceerd op 30 April 2004Laatste wijziging 9 December 2019

Roman patina with herbs

Straight to the recipe In the introduction to the recipe for Roman patina with asparagus and quail I wrote about this dish. On this page is another recipe for patina with asparagus, without meat but with green herbs. I also used green asparagus this time. The cilantro and lovage leaves add a very distinct flavour to this…

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Filed Under: Roman, Italy, With fish (pescetarian), Meat nor fish (vegetarian) Tagged With: lovage, asparagus, cilantro, egg Gepubliceerd op 24 April 2005Laatste wijziging 9 December 2019

Stockfish with peas, apple and raisins

Straight to the recipe An ode to dried food A very medieval tasting recipe. It’s an ode to dried food, except the onion all ingredients are dried. This makes it an excellent dish for end of winter. The recipe was meant for fishdays or for Lent. If you prepared it for a fishday you could use butter, but in Lent when…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Main dish, With fish (pescetarian) Tagged With: lent, raisin, apple Gepubliceerd op 28 December 2011Laatste wijziging 9 December 2019

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Het excellente kookboek

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