Straight to the recipe Russian pastry from the classic French cuisine Coulibiac or coulbac is a traditional Russian pie that has been assimilated in to the classic French cuisine as early as the nineteenth century. The Russian name koulibiac has its origins in German: Kohlgeback (pastry with cabbage). Some versions of coulibiac do contain cabbage. The version with…
With meat
Sauce espagnole
Straigh to the recipe The first new historical recipe of 2018 concerns small chicken pies from nineteenth-century French cook Carême. The stuffing is seasoned with one spoonful of sauce espagnole. That will be easy, I thought, just look up what Carême has to say about this sauce and prepare it. But things were slightly more…
Dutch bitterballen from leftover oxtail meat
With oxtail meat and stock and dried ceps For the family Christmas dinner in 2014 I had prepared an old-fashioned clear oxtail consommé as first course. I ended up with leftover stock and a lot of leftover meat from the oxtail. I froze part of the meat with 3 cups of the stock, and when two months later…
Medieval Beef Stock
This recipe is not based on a medieval source, there are no separate recipes for medieval stock. Stock was so common, there was no need to write down recipes for that, just as with recipes for baking bread. Often, the stock used in recipes was simply the liquid in which meat was cooked. So here…
Chawettys – Pies for a king
Straight to the recipe Pork pies with Stilton cheese Not so many decades ago, English cuisine stood for bland taste: glassy potatoes, boiled lamb and peas as large and hard as marbles. However, in the Late Middle Ages the English had one of the most interesting cuisines of Europe. Perhaps this was due to the…
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 Pie
Straight to the recipe This recipe from the cookbook Allied Cookery is a lot like the oven dish from the Dutch Oorlogskookboek (‘War cookbook’): pasta, tomato, cheese, brown crust on top. This macaroni pie contains meat, as opposed to the vegetarian Dutch oven dish. This pie does not originate from the continent where the war was fought and where there…
Soup with Sauerkraut? Delicious!
Straight to the recipe A Russian recipe from 1861 During my preparations for a presentation in October 2014 in the Hermitage Museum in Amsterdam for a talk in the accompanying program for the exhibition Dining with the Czars, I experimented with several Russian nineteen-century recipes. I have adapted one of those recipes, a soup, for this page. The…
Roman health food
A nourishing recipe from the first century AD Straight to the recipe Hadrian’s Wall is the iconic heritage monument of Roman presence in Britain. It still determines the border between England and Scotland. The remains of Romanpresence in the Netherlands are less obvious, but the Dutch are becoming more and more aware of this part of their…
‘Gilt poverty’
Straight to the recipe A very simple recipe from ‘the first Dutch television cook’ The information on this page concerns the first decennium of Dutch television. Information on the rather obscure and unique Dutch broadcasting system can be found on wikipedia. There were several member-based broadcasting organizations, each with their own religious or political ideology. Mentioned below…
Barley soup for a ball
Straight to the recipe Double take The Netherlands celebrated the bicentennial of their existence as a kingdom in 2013. But at the time that was actually 198 years ago, not 200. From 1813 to 1815 the Netherlands were the Souverijne Vorstendom der Verëenigde Nederlanden (the sovereign principality of the united Netherlands). We didn’t have a king, but a prince….
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…
Creamy Oxtail Soup
This recipe for creamy oxtail soup is an addition to the recipe for clear oxtail soup. The recipe for the basic oxtail stock that is used in this recipe can also be found there. For 1 litre soup (4 to 5 portions); preparation 20 minutes. 1 liter oxtail stock meat of an oxtail, pulled in threads 40…
Clear Oxtail Soup
Haute cuisine for the Middle Class In my youth we used to eat oxtail soup as the first course of our Christmas dinner. My mother did not really like cooking, so the rest of the year our dinner fare was simple. If she did serve soup, it was prepared from a can or stock cube….
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…