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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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Savoury pastry

Cheese biscuits

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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Filed Under: 19th century, 20th century, France, Snack, Savoury pastry, Meat nor fish (vegetarian) Tagged With: butter, cheese Gepubliceerd op 17 January 2019Laatste wijziging 15 December 2019

Dough – The basics

Straight to the list with basic recipes and historical recipes with dough Preparing dough is a question of touching and feeling. Basic ingredients are flour, water and salt. Eggs, butter and shortening can also be used, and instead of water other liquids can be added, like white wine. The recipes here are mostly based on…

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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

Puff pastry

On Coquinaria are several historical recipes for puff pastry. On this page is a modern version. While I was searching online I saw some recipes for puff pastry that are actually just for flaky dough. Puff pastry is a kind of flaky dough, but to make puff pastry it takes something extra. Because just folding…

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Filed Under: Technique, Traditional, Savoury pastry, Sweet pastry Tagged With: butter, dough Gepubliceerd op 2 January 2018Laatste wijziging 11 December 2019

Dough for savoury pastry

The recipes on this page are meant for 500 gram flour or meal, which will make between 750 and 1000 gram dough, depending on the recipe and the desired firmness of the dough. Index of recipes with dough on Coquinaria Puff pastry with egg For about 2 pounds of dough. 500 gr (4¼ cup) flour…

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Filed Under: Technique, Middle Ages, Traditional, Savoury pastry Tagged With: lard, egg, butter Gepubliceerd op 30 January 2005Laatste wijziging 11 December 2019

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…

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

Sauces for broiled fish

Fish played a prominent role in the daily diet throughout the Catholic Middle Ages, because during set periods and days the eating of meat was forbidden. Lent is the most extended and strict period of dietary restrictions, because not only meat, but all animal produce (butter, cheese, eggs) were prohibited foodstuff. On the weekly fast days the…

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Filed Under: Middle Ages, 16th century, Netherlands, Lucheon dish, Savoury pastry, First course, Side dish, With fish (pescetarian) Tagged With: gooseberry, butter, capers Gepubliceerd op 30 April 2004Laatste 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

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…

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

A medieval game pie with a curious name

Straight to the recipe Also known as ‘Turk’s head’ The name sounds very exciting, but it just means that the top of the pie was to be decorated. No cannibalism here. This is the perfect pie to use up any leftover game meat, but you can also use, as it says in the recipe, rabbits and fowl…

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Filed Under: Middle Ages, England, Savoury pastry, Main dish, With meat Tagged With: rabbit, quail, cheese Gepubliceerd op 22 November 2007Laatste wijziging 9 December 2019

Cheese pie with pears

Straight to the recipe The recipe for this pie with Brie cheese, pear and egg dates from the middle of the sixteenth century. The source is the Nyeuwen Coockboeck (‘New cookbook’) by the Antwerp physician Gheeraert Vorselman. Although the stuffing is prepared with pears and sugar, this is not a sweet pie. In those days, sugar was…

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Filed Under: Lucheon dish, Savoury pastry, Side dish, Meat nor fish (vegetarian) Tagged With: peer, pear, egg, dough, cheese Gepubliceerd op 19 October 2017Laatste wijziging 1 December 2019

Roman sourdough bread

The Romans knew several kinds of bread. Mostly these breads were made with sourdough. The meal that was used was wheat, spelt, barley or rice. Even ground pulses were used. In the second century before Christ bread started to displace pulses as basic food. Bread was eaten every day, at every meal. This explains the…

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Filed Under: Roman, Italy, Savoury pastry Tagged With: honey, bread, cheese Gepubliceerd op 2 November 2002Laatste wijziging 1 December 2019

Elegant mushroom pies

Straight to the recipe A fourteenth-century dish from France When I give a talk on medieval cuisine I always serve a sampling of medieval dishes and spiced wine. The recipe on this page never fails to be a success. The pasties were originally served during the first course of a medieval banquet, but in a…

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Filed Under: Middle Ages, France, Savoury pastry, First course, Side dish, Meat nor fish (vegetarian) Tagged With: mushrooms, cheese Gepubliceerd op 13 November 2010Laatste wijziging 30 November 2019

Chawettys – Pies for a king

Straight to the recipe Pork pies with Stilton cheese Not so many decades ago, English cuisine stood for bland taste: glassy potatoes, boiled lamb and peas as large and hard as marbles. However, in the Late Middle Ages the English had one of the most interesting cuisines of Europe. Perhaps this was due to the…

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Filed Under: Middle Ages, England, Savoury pastry, First course, Side dish, With meat Tagged With: kaas, ei, varkensvlees, date, egg, dadel, cheese Gepubliceerd op 29 October 2017Laatste wijziging 30 November 2019

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Nostalgic summer salad

Het excellente kookboek

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