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…
Side dish
Roman chestnuts
Straight to the recipe High in carbohydrates, low-fat, gluten free EdibleĀ chestnutsĀ were probably introduced in the Netherlands by theĀ 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…
Parsnip salad
Straight to the recipe A sixteenth-century Dutch recipe This winter salad for parsnips is taken from a Dutch cookbook from the middle of the sixteenth century. It is a translation from a recipe by the Italian humanist Platina (Bartolomeo Sacchi) inĀ De honeste voluptateĀ (published in 1474,Ā edition Milham, see bibliography). The Dutch cookbook bears the titleĀ Eenen nyeuwen…
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…
Braised Belgian Endives
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…
Medieval bread with fennel and lard
Straight to the recipe Recipes for bread from the distant past are rare. The recipe on this page was inspired by the description in the Nyeuwen cooc boeck (New Cook Book) by Gheeraert Vorselman (edition Cockx-Indestege 1971, see bibliography). Actually this is a description of a kind of flat, unleavened bread, but I added yeast…
Broccoli in the ‘Opera’
Straight to the recipe TheĀ OperaĀ from this recipe has nothing to do with music, and everything with theĀ opus magnusĀ of Italian cook Bartolomeo Scappi, which appeared in print in 1570.Ā OperaĀ means ‘the work’ (in Italian, in Latin it would have been ‘the works’). Nowadays the cookbook is mainly known for its magnificent engravings which illustrate all kinds of…
Rice Pudding for Lent
Straight to the recipe This fourteenth-century recipe is especially forĀ Lent, the period between carnival and Easter. Meat and dairy products were banned from the table (see the recipe forĀ 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…
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…
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…
Escoffier’s Salsify Fritters
Straight to the recipe The picture shows the garden terrace of the Ritz Hotel in Paris, which openend its doors in 1898. This is one of the legendary hotels that were run by CĆ©sar Ritz (1850-1918) and Auguste Escoffier (1846-1935). I have spend many hours searching for a nineteenth-century painting with black salsify, but alas,…
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 centuryĀ KitÄb al-Å¢abÄ«khĀ of al-WarrÄq from Nawal Nasrallah is so valuable (also literally, the book is quite…
Gooseberry Omelette
Straight to the recipe A sixteenth-century Dutch recipe The recipe for omelette (tasey) balances on te edge of what we could name theĀ culinary Middle Ages. It is taken from theĀ Seer excellenten gheexperimenteerden nieuwen Coc-boeckĀ (The very excellent and tried new cookbook) that the physician Karel Baten (Carolus Battus) published as appendix to the second edition of…
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.Ā LentĀ 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…
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…