Straight to the recipe An odd but tasty dish Recently I published an article in the periodical De Boekenwereld (The Book World)…
Straight to the recipe A dish for Lent This recipe for a 'sup' from the middle of the eighteenth century…
Straight to the recipe Medieval stuffed omelette with marrow Some years ago I prepared a menu in the Culinair-historisch Kookmuseum ('culinary cookery…
Straight to the recipe A nineteenth-century recipe with apples and apple syrup Originally I had planned a completely different recipe…
Straight to the recipe A medieval first course from Germany I am lucky with my neighbours. At the moment, I…
Straight to the recipe The kitchen garden en vogue In the Middle Ages vegetables were impopular. They were unhealthy according to the…
Straight to the recipe This fourteenth-century recipe is especially for Lent, the period between carnival and Easter. Meat and dairy products…
Straight to the recipe An American classic from the nineteenth century Until the beginning of the nineteenth century, cooks and…
Straight to the recipe A fourteenth-century dish from France When I give a talk on medieval cuisine I always serve…
This the third recipe for Good Friday. The other recipes are Pomegranate Salad and Jacobin Sops. If one grows spinach…