Cream of Chicken Soup the Dutch way Three years ago I published the historical version of this soup on Coquinaria,…
Recipes from the seventeenth century During Lent, between carnival and Easter, the catholic church (and after the Reformation several protestant…
Meat stock from the nineteenth century Soup is an important part of the Eastern-European kitchen. In the Gift for young…
In the introduction to the recipe for Pomegranate Salad I mentioned the only day that the (catholic) French alle ate…
Bones are used for good meat stock, fish bones for fish stock, and to make crustacean stock, you use the…
Straight to the recipe Take 200 capons ... This is a recipe from the delightful cookbook Du fait de cuysine by Maître…
This is the first 'historical' recipe for stock on my site. This meat stock is taken from Le cuisinier françois by François…
Straight to the recipe The French origins of a Dutch soup 'Queen's Day' (Koninginnedag) was a national holiday in the…
Straight to the recipe A delicate herald of Spring The text for this recipe is from a cookbook from the nineteenth…
Recipes for Japanese stock Dashi is the basic stock of Japanese cuisine. It can be prepared in several manners, but…