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Culinaire geschiedenis, onderzoek en praktijk

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Dessert

Mint soufflé

Straight to the recipe The introduction to the recipe is on this page, about Antonin Carême and the history of soufflés, together with the recipe for strawberry soufflé. This recipe for mint soufflé is very long in its original version, so it got its own page. It is a soufflé à la française, which means it is…

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Filed Under: 19th century, France, Dessert Tagged With: mint, egg Gepubliceerd op 11 November 2017Laatste wijziging 29 November 2019

Strawberry Soufflé

Straight to the recipe Just a puff of hot air Dessert is the triumphant closure of an elaborate dinner. It must be something special to capture the attention of the already sated eater. Hunger has long since dissappeared, all that is left is gratification of the senses. On this page is the recipe for strawberry soufflé…

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Filed Under: Technique, 19th century, France, Dessert Tagged With: strawberries, egg Gepubliceerd op 8 November 2005Laatste wijziging 29 November 2019

Stuffed oranges

Straight to the recipe A feast for the eye This recipe is from the great Antonin Carême, the Frenchman who started as street urchin on the streets of Paris and became a cook for kings, czars and other great persons. More information on Carême is on the page with the recipe for soufflé. And like the…

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Filed Under: 19th century, France, Side dish, Dessert Tagged With: orange, sugar, almond Gepubliceerd op 1 January 2017Laatste wijziging 29 November 2019

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…

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Filed Under: Technique, Italy, Dessert Tagged With: vanilla, ice cream, cream Gepubliceerd op 5 August 2018Laatste wijziging 27 November 2019

To make a trifle

Straight to the recipe Mrs Beeton’s calorie bomb Our Christmas dinner from 2011 was themed Austen and Dickens. The recipe on this page was the dessert: trifle. An enjoyable dish to prepare, but a veritable mountain of sugar and liquor at the close of the meal. The dish can be prepared almost completely in advance;…

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Filed Under: 19th century, Traditional, England, Dessert Tagged With: sherry, sugar, christmas Gepubliceerd op 3 November 2013Laatste wijziging 27 November 2019

Custard with ratafia

Straight to the recipe A delicious dessert from the eighteenth century Vla (  ), a kind of custard, is very popular in the Netherlands as dessert, but it is seldom home-made. Industrial custard is made with sugar and carbohydrates, but no eggs. How different it was during the eighteenth century! Look at the recipe below and…

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Filed Under: 18th century, Netherlands, Dessert Tagged With: melk, milk, ei, almond, amandel, egg Gepubliceerd op 1 November 2011Laatste wijziging 27 November 2019

Rhubarb, the reverse tomato

Two recipes for early summer Straight to the recipe Rhubarb is a culinary eccentric, the counterpart of the tomato. Much like the tomato is a fruit that we treat as a vegetable, the rhubarb is actually a vegetable that we treat as a fruit. However, this has only been the case since the last two…

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Filed Under: 19th century, England, Dessert, Sweet pastry Tagged With: pistacchio, rhubarb, cream Gepubliceerd op 29 January 2017Laatste wijziging 27 November 2019

Moutayes

Straight to the recipe Moutayes are sweet fritters from the Mauritian cuisine. This recipe is published with the recipe for Vindaye, Mauritian fish curry. See that page for information on the history of Mauritian cuisine. In case you didn’t know: the isle Mauritius is situated in the Indian Ocean, East of Madagascar. Grandmother’s kitchen As with the vindaye, the…

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Filed Under: 19th century, 20th century, Mauritius, Dessert, Sweet pastry Tagged With: vanille, vanilla, frituur, deep-frying Gepubliceerd op 24 August 2006Laatste wijziging 25 November 2019

Crème brûlée

Straight to the recipe An all-time favourite from the seventeenth century Crème brûlée is one of the most popular desserts. That probably has to do with the titillating contrast between the cold, creamy custard and the hard, hot layer of burned sugar. This dish should be prepared with care, because it can easily turn out wrong….

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Filed Under: 17th century, France, Side dish, Dessert, Meat nor fish (vegetarian) Tagged With: lime, orange, orange flower water Gepubliceerd op 20 February 2005Laatste wijziging 25 November 2019

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