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…
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Royal Punch from Poland
Straight to the recipe The recipe on this page is a historical version of the Feuerzangenbowle that can also be found on Coquinaria. Both are for hot, mulled wine that is sweetened by a sugar cone which is drenched in rum and set alight above the punch bowl. I was looking for a historical version of the…
Feuerzangenbowle, playing with fire
In October 2018 I gave a guest-talk for an international group of ex-pats in The Hague on spiced wines through the ages. It was a great evening, especially because these people, from all over the world, quite liked the experience. One of the people present was Thomas, a German. He asked me whether I had…
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…
Cooking with clay
Wrapped fish, baked on a coal fire Archaeologists and archaeobotanists are experts in reconstructing cooking methods and ingredients that were possibly used during Prehistoric times. However, a ‘prehistoric cuisine’ does not exist. What was on the menu depended on the millennium, the time of the year, the location and available resources, and perhaps also on…
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…
Vanilla ice cream
This is a very rich ice cream, with sugar, fat and cholesterol. So, why would you want to make it? Because it is simply delicious! The secret for enjoying this ice cream is self-control. Do not make it all the time (just occasionallly), and eat small portions. Governments and manufacturers are wrong in thinking the…
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…
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…
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…
Anchovy sauce
This recipe is from a manuscript that is kept in the Royal Library in The hague. It dates from around 1780. A transcription is in progress. The original recipe *wel vervarschd (well rinsed) – desalted by putting in water which has been changed regularly Modern adaptation of the recipe Butter sauce with anchovies can accompany…
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…
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,…
Red mustard the Roman way
Straight to the recipe This is not the first recipe for mustard on Coquinaria. The first mustard-recipe, from the fourteenth-century cookbook Le Ménagier de Paris, was published fifteen years ago. Mustard in the Middle Ages and Early Modern Times is comparable to tomato ketchup or soy sauce in some restaurants: there is a bottle on…