Straight to the recipe Belgian endives are not widely appreciated. It does not look very attractive once it is cooked, with its grey and slimy exterior. That is why generally speaking, today this vegetable is eaten raw as salad, or only slightly cooked. Imagine my horrified surprise when I read the recipe for Belgian endives…
Side dish
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…
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…
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…
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…
Imperial cucumber
Straight to the recipe Great with Roman tuna Pliny the Elder (23 – 79 AD) describes in his encyclopedia Naturalis historia everything that live and exists on Earth. Originally there were 102 volumes, but unfortunately only 37 have survived. These 37 volumes include the ones on animals and plants, so we can still read what Pliny had to…
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…
Roman chestnuts
Straight to the recipe High in carbohydrates, low-fat, gluten free Edible chestnuts were probably introduced in the Netherlands by the Romans. Dutch summers do not always yield ripe chestnuts, but usually enough chestnuts can be gathered under a tame chestnut tree for a nice meal. The picture on the right shows two ancient tame chestnut trees in the…
Eggs with gooseberries
Straight to the recipe An odd but tasty dish Recently I published an article in the periodical De Boekenwereld (The Book World) on Roman Catholic recipes in the eighteenth-century cookery book De Volmaakte Hollandsche Keuken-Meid (The perfect Dutch Kitchen Maid). The indirect cause of that article was a recipe I published on Coquinaria a year ago, a Dish for Lent with prunes…
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…
Nourishing square omelette
Straight to the recipe Medieval stuffed omelette with marrow Some years ago I prepared a menu in the Culinair-historisch Kookmuseum (‘culinary cookery museum’) in Appelscha in the North of the Netherlands, consisting of medieval recipes with marrow from first course to dessert. The menu was called To the bone (Tot op het bot). The recipe below was one of…
Red cabbage the Dutch way
Straight to the recipe A nineteenth-century recipe with apples and apple syrup Originally I had planned a completely different recipe for this month, but then I noticed this old-fashioned recipe for red cabbage in a Dutch cookery book from the middle of the nineteenth century: Betje, de goedkoope keukenmeid. (Betje, the Cheap Cook). It is the…
Stuffed eggs with mint
Straight to the recipe A medieval first course from Germany I am lucky with my neighbours. At the moment, I live next door to the core of the musical group EnsembLeChatNoir, who give beautiful – and sometimes multimedia – concerts. At my previous house there was also an artistic neighbour, a cermist. She is from Germany, and…
Garden Salad
Straight to the recipe The kitchen garden en vogue In the Middle Ages vegetables were impopular. They were unhealthy according to the dietetics of those days, and were held in low esteem. The poor ate greens out of economical need, but the rich and powerful preferably gorged themselve on meat and fowl (and fish if it was…
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…