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Culinaire geschiedenis, onderzoek en praktijk

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Dessert

Delicious custard recipes

A Dutch orginal dessert Vla (  ), a kind of custard, is the favourite dessert for most Dutch people. It is ready-bought at supermarkets, and seldom prepared at home. In the past, custard was prepared with just eggs and milk (see this recipe for Custard with macaroons), but custard powder is also an excellent way…

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Filed Under: Technique, Traditional, Netherlands, Dessert Tagged With: ei, orange, koffie, cacao, cocoa, coffee, sinaasappel Gepubliceerd op 1 November 2011Laatste wijziging 10 February 2021

Cherry custard from the sixteenth century

This recipe is from The Excellent Cookbook from Carolus Battus, published in 1593. Marleen Willbrands and I (Christianne Muusers) have published an edition of this cookbook, with a facsimile and translation in modern Dutch and introduction on the life and works of the author, sixteenth-century views on haelth and diet, kitchenware and cuisine of the…

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Filed Under: 16th century, Netherlands, Side dish, Dessert Tagged With: cinnamon Gepubliceerd op 30 December 2020Laatste wijziging 31 December 2020

Tamarind ice-cream

Straight to the recipe An exotic flavour from the nineteenth century   Last year I had the good fortune to attend a Georgian Cookery Course by the British food historian Ivan Day. He does not bother his pupils with adapted recipes, but lets them work with the original cookery books and if possible with contemporary cooking tools and…

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Filed Under: Technique, 19th century, England, Dessert Tagged With: ice cream, tamarind Gepubliceerd op 25 August 2015Laatste wijziging 22 October 2020

Plum Pie and Pieter Cornelisz Hooft

Straight to the recipe A delicious Dutch pie from the seventeenth century Straight to the recipe Summer is plum season. In Dutch the expression tot in de pruimentijd  (litterally ‘see you in the plum season’) has a special meaning: ‘Until we meet again, whenever that may be’. This expression is commonly ascribed to Pieter Cornelisz. Hooft (1581-1647), but there are…

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Filed Under: 17th century, Netherlands, Dessert, Sweet pastry Tagged With: plums, fruit Gepubliceerd op 15 October 2014Laatste wijziging 13 October 2020

Zabaglione

Straight to the recipe Unchanged through the centuries There was no country called Italy in the Middle Ages. There was a peninsula, divided into small counties and duchies, and the Vatican of course. But the Italian (regional) kitchen had already those characteristics it still has today. Elsewhere on this site you’ll find recipes for sixteenth-century…

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Filed Under: Middle Ages, Italy, Dessert Tagged With: egg, strawberries, cinnamon Gepubliceerd op 9 January 2010Laatste wijziging 23 February 2020

Quince pie

Straight to the recipe A very special pie from the sixteenth century There is a growing interest for vegetables and fruit from the past. Compared to, say the seventeenth century, the variety in apples, pears and plumbs has become less and less. Nowadays it is mainly those varieties that are easy to grow, have a high…

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Filed Under: Belgium, Netherlands, Dessert, Sweet pastry, Meat nor fish (vegetarian) Tagged With: quince, almond Gepubliceerd op 25 October 2004Laatste wijziging 13 December 2019

Rice Pudding for Lent

Straight to the recipe This fourteenth-century recipe is especially for Lent, the period between carnival and Easter. Meat and dairy products were banned from the table (see the recipe for Fake Fish), and inventive cooks would create delicate dishes within these limitations, even though meals during Lent should be sober occasions. This sweet almond-rice pudding with raisins…

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Filed Under: Middle Ages, Spain, Side dish, Dessert, Meat nor fish (vegetarian) Tagged With: lent, rice, almond, sugar, saffron Gepubliceerd op 24 February 2011Laatste wijziging 13 December 2019

Sup with prunes and raisins

Straight to the recipe A dish for Lent This recipe for a ‘sup’ from the middle of the eighteenth century demonstrates the original meaning of the word soep (soup in English). The (toasted) bread at the bottom of the dish soaks in the juices of the dish, and adds filling carbohydrates to it. Often the…

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Filed Under: 18th century, Netherlands, Side dish, Dessert, Meat nor fish (vegetarian) Tagged With: witte wijn, prune, gedroogde pruim, raisins, white wine, rozijnen Gepubliceerd op 15 October 2014Laatste wijziging 13 December 2019

Deep-fried braids(Dafâir)

Straight to the recipe An Arab recipe from the thirteenth century Arab pastry is delicious. Sweet and rich, but really delicious. This was already so in medieval times on, when sweet pastry was served after a meal. You can imagine that after a copious meal with a plethora of mouth-watering dishes the pastry had to be very…

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Filed Under: Middle Ages, Arabian, Dessert, Sweet pastry Tagged With: honey, sourdough, saffron Gepubliceerd op 18 January 2005Laatste wijziging 9 December 2019

Roman apricots

A summer starter Straight to the recipe The classical Roman kitchen consisted of much more than spectacular and pretentious dishes with exotic ingredients. On the contrary, a true Roman appreciated simple food with vegetables and fruit, like the recipe of this page, Roman apricots. This dish was not a dessert, but was served during the first course of the meal, the gustatio….

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Filed Under: Roman, Italy, First course, Dessert, Meat nor fish (vegetarian) Tagged With: fruit, apricot Gepubliceerd op 10 July 2008Laatste wijziging 9 December 2019

Speculoos ice cream

Can one enjoy ice cream during winter? Absolutely! This ice cream with speculoos is a great way to use left-over speculoos cookies from the celebration of Dutch Santa Claus. It can be served as a refreshing entremet between courses, and of course it is a great dessert – especially when accompanied by a glass of…

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Filed Under: Modern, Netherlands, Dessert Tagged With: ice cream Gepubliceerd op 5 December 2019Laatste wijziging 5 December 2019

Strawberye

Straight to the recipe Medieval pudding with strawberries from England Medieval recipes for summer fruit are rare. Strawberries, raspberries, brambles, blue- and blackberries: they were mostly eaten as we like to eat them, ‘straight from the bush’. Of course you do not need a recipe for that. According to the medieval health regime the eating…

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Filed Under: Middle Ages, England, Dessert Tagged With: pudding, strawberries Gepubliceerd op 30 June 2003Laatste wijziging 1 December 2019

Just a little something for Valentine’s Day

Valentine’s day is not a well known feast in The Netherlands, but it is being increasingly commercially exploited by florists and confectioners. Who would blame them. However, at the beginning of February I am still recovering from the commercial violence of the December month and would rather not be forced into following the suggestions of…

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Filed Under: Modern, Snack, Dessert Tagged With: almond, sugar, rose water Gepubliceerd op 14 March 2004Laatste wijziging 1 December 2019

A hedgehog of marzipan

Straight to the recipe An recipe from Hannah Glasse Disquised food is always fun. That’s why there are several recipes for fake hedgehogs. You can find more information about the hedgehog as subtlety at the medieval recipe for a meatloaf-hedgehog. The recipe on this page from the eighteenth century is not savoury, but a sweet version…

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Filed Under: 18th century, England, Dessert, Meat nor fish (vegetarian) Tagged With: egg, orange flower water, cream Gepubliceerd op 2 November 2008Laatste wijziging 1 December 2019

Wafers with whipped cream

Medieval Dutch wafers Straight to the recipe Wafers are delicious and easy to make. Actually they are a kind of ‘pressed pancakes’. According to The Oxford Companion to Food wafers are thin and crisp, waffles are thicker and made with yeast. The recipe on this page is for thin wafers. The miniature is from the Velislav Picture Bible, which was created…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Dessert, Sweet pastry Tagged With: bread, cream, rose water Gepubliceerd op 30 June 2005Laatste wijziging 30 November 2019

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