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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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  • Recipes for Lent
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Main dish

Chicken with redcurrant sauce

Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches – who doesn’t enjoy hearing these beautifully singing birds? Except of course if you happen to grow currants in your garden. Then suddenly these birds turn into voracious monsters that plunder the bushes before you’ve had the chance to harvest a…

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Filed Under: Middle Ages, 16th century, Netherlands, Main dish, With meat Tagged With: sugar, chicken, currants, egg Gepubliceerd op 1 July 2010Laatste wijziging 15 February 2022

An old family recipe

I have good memories of this salad. My grandmother (on the right, with me on her lap) prepared it during long vacations during the summer in Maastricht, the Southern-most city of the Netherlands, when it was very hot. My mother also had it on her repertoire as an easy meal during heatwaves. So this is…

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Filed Under: Traditional, Netherlands, Lucheon dish, First course, Main dish, Meat nor fish (vegetarian) Tagged With: heat wave, salad, potato Gepubliceerd op 5 May 2020Laatste wijziging 1 November 2021

Real Dutch ‘Slavink’

A very special meatball This meat dish is typically Dutch. I have not been able to find an exact translation of the name slavink, which derives from slagvink, a singing finch. Some Dutch/English dictionaries translate it with kromeski, but since that is dipped in batter and deep-fried, it is not the same dish. If you want to know how…

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Filed Under: Modern, Netherlands, Main dish, With meat Tagged With: pork Gepubliceerd op 17 June 2012Laatste wijziging 10 June 2021

Capon with caper-sauce

Straight to the recipe Prepared ‘à la braise’ A delicious dish from the nineteenth century that is easy to prepare. How delicious exactly, depends on the poultry (a real capon -mouthwatering but expensive-, a good poularde -very tasty as well-, or the watery pale poor industrial chicken -bleh-) and the stock you use (homemade chicken stock or a…

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Filed Under: 19th century, Germany, Netherlands, Main dish, With meat Tagged With: capers, sauce, chicken Gepubliceerd op 2 May 2002Laatste wijziging 10 June 2021

Kale with chestnuts and groats

Straight to the recipe A recipe from the cook of Stadtholder Willem IV The recipe on this page is from Le cuisinier moderne, written by the French cook Vincent La Chapelle (1690 or 1703-1745). He wrote his book first in English, while he was in the service of the fourth Earl of Chesterfield,  Philip Dormer Stanhope. The…

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Filed Under: 18th century, Netherlands, Main dish, Casserole, With meat Tagged With: groats, kale, smoked sausage, chestnut Gepubliceerd op 23 December 2010Laatste wijziging 21 October 2020

Chicken breast with blackberry sauce

A fifteenth-century recipe from Italy Straight to the recipe The colour of food is important to the way in which we experience it. Food wich is green, golden, white or red is thought of as tasty food. Food wich looks blue is less attractive. Ingredients wich are blue-coloured by nature are very few. All that…

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Filed Under: Middle Ages, Italy, First course, Main dish, With meat Tagged With: blackberries, chicken Gepubliceerd op 1 July 2002Laatste wijziging 23 February 2020

Medieval onion stew

Straight to the recipe The recipe for this nourishing dish has survived in several medieval English manuscripts. Although it is not stated explicitly, the dish is typically meant for Lent. It contains olive oil and almond milk, and lacks any meat or dairy products. The main ingredient are onions. In the picture a man and…

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Filed Under: Middle Ages, England, Main dish, Side dish, Meat nor fish (vegetarian) Tagged With: lent, onion, almond Gepubliceerd op 21 February 2020Laatste wijziging 21 February 2020

Medieval stuffed chicken

Straight to the recipe Pullis iuvenis in tempore estivali This summer I was experimenting with roasting whole chickens on the barbecue, so of course I searched for a medieval recipe too. That was easy, in medieval cuisine roast fowl is standard fare for nobles, and I chose a recipe from the Tractatus de modo preparandi et…

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Filed Under: Middle Ages, France, Main dish, With meat Tagged With: lard, barbecue, chicken Gepubliceerd op 10 August 2009Laatste wijziging 31 December 2019

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…

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Tourte de fonges

Straight to the recipe Mushroom pie from Lancelot de Casteau This mushroom pie from 1604 is much more modern than the Ménagier’s from the fourteenth century. No spices and sugar, but herbs to bring the stuffing to taste. The recipe comes from the Ouverture de cuisine, published in 1604 by Lancelot de Casteau. He was, according…

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Filed Under: 16th century, 17th century, Belgium, Lucheon dish, Savoury pastry, First course, Main dish, Meat nor fish (vegetarian) Tagged With: mushrooms, mint, cheese Gepubliceerd op 13 November 2010Laatste wijziging 13 December 2019

Smoked salmon (and other smoked food)

Not difficult to do, and very good Straight to the recipe On the Dutch part of my site there are some recipes for smoked fish. I have received several requests for an English version of these recipes, so here you are. Smoking is a very ancient way to conserve food. In the past, when most…

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Filed Under: Modern, First course, Main dish, With fish (pescetarian) Tagged With: mustard, salmon, dill Gepubliceerd op 7 March 2005Laatste wijziging 11 December 2019

Dutch pea soup

Snert, traditional winterfare Dutch cuisine has few internationally known highlights. Gouda cheese is one them, maatjesharing (young herring eaten slightly salted but essentially raw) is another. Snert or pea soup is also an icon of Dutch cuisine. As with all traditional recipes Dutch pea soup is made in many different ways. It is an ideal…

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Filed Under: Traditional, Netherlands, Soup, Main dish, Casserole, With meat Tagged With: peas, winter dishes, smoked sausage Gepubliceerd op 27 September 2003Laatste wijziging 11 December 2019

Mallard with onion sauce

Straight to the recipe An English recipe from the fifteenth century A recipe from an English manuscript from the middle of the fifteenth century, Harleian 4016 from the library of the British Museum. The cookbook opens with the menu of a banquet that was served to king Richard II and the Duke of Lancaster on September 23 1387 in…

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Filed Under: Middle Ages, England, Main dish, With meat Tagged With: mallard, onion, mustard Gepubliceerd op 30 June 2007Laatste wijziging 11 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…

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

Spinach Pie

This the third recipe for Good Friday. The other recipes are Pomegranate Salad and Jacobin Sops. If one grows spinach in the kitchen garden, or is from an older generation, one might remember the sharp-edged seeds of some varieties of spinach. Spinach had to be washed very thoroughly to remove all those unpleasant seeds. Nowadays…

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Filed Under: 17th century, France, Savoury pastry, First course, Main dish, Side dish, Meat nor fish (vegetarian) Tagged With: lent, spinach, dough Gepubliceerd op 5 March 2010Laatste wijziging 9 December 2019

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