• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

  • Welcome
    • Introduction
    • Contact
    • Coquinaria on Instagram
    • Updates – Most recent
    • RSS Feed
    • Privacy Policy
  • Recipes
    • Historical recipes – Sources
    • Recipes – Origin
    • Recipes – Menu
    • Dutch recipes
    • Ingredients
  • Subjects
    • Dutch recipes
    • Stock, the kitchen spirit
    • Dough – The basics
    • Italian Pasta
    • Asian noodles
    • Knives, use and care
    • Making cheese
    • Eggs are everywhere!
    • Dutch Santa Claus
    • Eggs for Easter
    • The Coquinaria Cats
  • Editions of cookery books
    • Edelike spijse
    • Convolute KANTL Gent 15
      • KANTL Gent 15 vol.1
      • KANTL Gent 15 vol.2
  • Winter Fare
  • Dutch

With meat

Pasties with sweetbread

Straight to the recipe What Johann Sebastian Bach might have eaten in Leipzig The connection between the pasties and the famous German baroque composer Johann Sebastian Bach (1685-1750) is tenuous; a few years after Susanna Eger had published her cookbook (in 1706), J.S. Bach accepted the situation of cantor in the Lutheran Thomaskirche in Leipzig. He would work there from 1723 until his…

Read More

Filed Under: 18th century, Germany, Snack, Savoury pastry, First course, With meat Tagged With: sweetbread, parsley, chicken Gepubliceerd op 1 November 2012Laatste wijziging 10 December 2019

Escoffier’s Salsify Fritters

Straight to the recipe The picture shows the garden terrace of the Ritz Hotel in Paris, which openend its doors in 1898. This is one of the legendary hotels that were run by César Ritz (1850-1918) and Auguste Escoffier (1846-1935). I have spend many hours searching for a nineteenth-century painting with black salsify, but alas,…

Read More

Filed Under: Technique, 19th century, 20th century, France, First course, Side dish, With meat, Meat nor fish (vegetarian) Tagged With: salsify, deep-frying Gepubliceerd op 6 January 2009Laatste wijziging 9 December 2019

Indonesian chicken stock

Indonesian cuisine does not have soups as a first course, although sometimes they appear on the menu through Chinese and Western influences. One of the dishes in which Indonesian broth is used is soto. That is a ‘full-bodied’ main-course soup, with the meat used for the stock, vegetables, and for example cooked eggs, peanuts, rice or…

Read More

Filed Under: Modern, Indonesia, Soup, With meat Tagged With: lemongrass, sereh, ginger, chicken, kip, gember Gepubliceerd op 9 January 2006Laatste wijziging 9 December 2019

Mulahwaja

Straight to the recipe A recipe from 1001 nights There are few Europeans who can read and understand Arabic, let alone medieval Arabic, and I am not one of them. That is why the translation in English of the tenth century Kitāb al-Ţabīkh of al-Warrāq from Nawal Nasrallah is so valuable (also literally, the book is quite…

Read More

Filed Under: Middle Ages, Arabian, Main dish, Side dish, With meat Tagged With: lamsvlees, lamb meat, rue, coriander, koriander Gepubliceerd op 15 April 2009Laatste wijziging 9 December 2019

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…

Read More

Filed Under: Roman, Soup, With meat Tagged With: barley, lovage, cilantro Gepubliceerd op 21 June 2015Laatste wijziging 9 December 2019

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…

Read More

Filed Under: 16th century, Italy, Pasta, First course, With meat, Meat nor fish (vegetarian) Tagged With: kaas, cheese, kaneel, milk, melk, saffron, saffraan, rozenwater, suiker Gepubliceerd op 14 October 2017Laatste wijziging 9 December 2019

Herb soup with potato dumplings

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

Read More

Filed Under: 19th century, Germany, Netherlands, Soup, With meat, Meat nor fish (vegetarian) Tagged With: tarragon, purslane, parsley, potato Gepubliceerd op 27 April 2006Laatste wijziging 9 December 2019

Chicken Salad

What to do with soup chicken What to do with all the tasty chicken meat from the boiling hen when you have made chicken stock? This recipe for chicken salad is better with meat from a boiling hen than with a pale chicken breast. It tastes great on toast or on bread, or it can be…

Read More

Filed Under: Modern, Lucheon dish, Snack, First course, With meat Tagged With: raisins, mayonnaise, salad Gepubliceerd op 8 January 2006Laatste wijziging 9 December 2019

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….

Read More

Filed Under: 19th century, France, Soup, With meat Tagged With: cream, chicken, barley Gepubliceerd op 16 March 2015Laatste wijziging 9 December 2019

Lamb-chops Pie

Straight to the recipe A Dutch recipe from the eighteenth century To serve lamb on Easter Sunday is an ancient custom. Although this recipe is not specifically intended for an Easter meal, this pie will be a great succes when served on the occasion. With a salad or mixed spring vegetables this is an excellent…

Read More

Filed Under: 18th century, Netherlands, Savoury pastry, Main dish, With meat Tagged With: veal, lamb meat, mushrooms Gepubliceerd op 1 March 2004Laatste wijziging 9 December 2019

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…

Read More

Filed Under: 18th century, 19th century, Netherlands, Soup, With meat, Meat nor fish (vegetarian) Tagged With: celery, barley Gepubliceerd op 16 March 2015Laatste wijziging 9 December 2019

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…

Read More

Filed Under: Middle Ages, England, Lucheon dish, First course, Side dish, With meat, Meat nor fish (vegetarian) Tagged With: marrow, egg, parsley Gepubliceerd op 17 September 2013Laatste wijziging 9 December 2019

Dutch beef stew or ‘hachee’

Great with mashed potatoes and red cabbage Hachee (pronunciation ɦɑʃeː or hashay) is a traditional Dutch winter dish with beef. It has an almost medieval flavour, because of the use of vinegar and peperkoek (something like gingerbread but not quite the same). Hachee can be served as a separate dish, but I have chosen to prepare an oven dish, with red cabbage and apple on the bottom…

Read More

Filed Under: Traditional, Netherlands, Casserole, With meat Tagged With: winter dishes, casserole, potato Gepubliceerd op 24 December 2012Laatste wijziging 9 December 2019

Arabian meatballs

Straight to the recipe Tasty tidbits The recipe on this page was prepared, together with Arabian pasties, clareit and medieval wafers, for the opening of an exhibition in the Utrecht University Museum on the medieval text Sidrac. The focus was on the Middle Dutch translation, Sidrac. There is also a late-medieval translation of this text, Sidrak…

Read More

Filed Under: Middle Ages, Arabian, Snack, Side dish, With meat Tagged With: amandel, almond, korianderblad, wijnruit, rue, lamb meat, lamsvlees Gepubliceerd op 27 August 2005Laatste wijziging 9 December 2019

‘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…

Read More

Filed Under: 20th century, Netherlands, Main dish, With meat Tagged With: curry, kerrie, cabbage, beef, rundvlees Gepubliceerd op 30 May 2015Laatste wijziging 9 December 2019

« Previous Page
Next Page »

Primary Sidebar

The latest historical recipe

The latest historical recipe

Cherry custard

The latest modern recipe

The latest modern recipe

Nostalgic summer salad

Het excellente kookboek

ISBN 9789056156497, € 29,95

If you appreciate Coquinaria …

Coquinaria is not a commercial website, all information and recipes are free. If you appreciate this, it would be great if you show this by making a small donation!

KokenKoken

Categorieën

  • Technique (50)
  • PERIOD (215)
    • Prehistory (1)
    • Roman (14)
    • Middle Ages (56)
    • 16th century (30)
    • 17th century (26)
    • 18th century (24)
    • 19th century (33)
    • 20th century (14)
    • Traditional (32)
    • Modern (22)
  • ORIGIN (198)
    • Canada (1)
    • Belgium (9)
    • Arabian (7)
    • China (6)
    • England (27)
    • France (36)
    • Germany (10)
    • Indonesia (1)
    • Italy (31)
    • Japan (4)
    • Mauritius (2)
    • Netherlands (72)
    • Russia (5)
    • Spain (2)
    • Sweden (1)
    • United States (4)
  • MENU (214)
    • Lucheon dish (21)
    • Breakfast or brunch (1)
    • Snack (21)
    • Savoury pastry (14)
    • Pasta (11)
    • First course (48)
    • Soup (35)
    • Main dish (39)
    • Side dish (47)
    • Casserole (7)
    • Dessert (24)
    • Sweet pastry (28)
    • Beverage (10)
    • Condiment (10)
  • DIET (157)
    • With meat (70)
    • Meat nor fish (vegetarian) (65)
    • With fish (pescetarian) (36)

Onderwerpen

almond amandelen anchovy anise apple apricot asparagus aubergine barbecue barley basil bayleaf beef beer beet greens beets belgian endives bell pepper blackberries bread broad beans broccoli buckwheat bulb butter buttermilk cabbage capers carrot casserole celeriac celery cheese chestnut chicken chilli pepper chives chopped meat christmas cilantro cinnamon cloves cocoa cod coffee coriander cranberry crayfish cream cucumber cumin currants curry date deep-frying dill dough easter egg eggplant endives fennel fish flour fruit game garden peas garlic gedroogde pruim ginger goose gooseberry grape groats heat wave herring honey horseradish ice cream kale kastanje knoflook lamb meat lamsvlees lard leek lemon lemongrass lent lettuce lime lobster lovage mackerel mallard marrow mayonnaise medlar meloen milk mint mushrooms mussels mustard onion orange orange flower water parsley parsnip partridge pasta peacock pear peas pike pineapple pistacchio plums pomegranate pork potato prune pudding purslane quail quince rabbit raisin raisins red cabbage red wine rhubarb rice rose water rozijnen rue rutabaga rye saffron sage salad salmon salsify salt sardine sauce sauerkraut sausage scallions seaweed sherry shrimp sinterklaas smoked pork smoked sausage smoking sorrel sourdough spinach stalk celery strawberries sugar sweetbread sylvester tamarind tarragon tea thyme tomato tuna vanilla veal vegetables verjuice vinegar walnut wheat white wine wijnruit wine winter dishes witte wijn yoghurt

RSS RSS feed

  • Spaanse eieren (Huevos alla Flamenca) 23 December 2020
  • Gepekelde ansjovis 19 December 2020
  • Barokke bloemkool uit Italië 13 December 2020
  • onion bhaji 16 October 2020
  • Gerstepap voor zieken 11 October 2020

© Copyright 2002–2021 Christianne Muusers - Coquinaria