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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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Belgium

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) in De honeste voluptate (published in 1474, edition Milham, see bibliography). The Dutch cookbook bears the title Eenen nyeuwen…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, First course, Side dish, Meat nor fish (vegetarian) Tagged With: coriander, salad, parsnip Gepubliceerd op 30 December 2003Laatste wijziging 8 October 2020

Quince pie

Straight to the recipe A very special pie from the sixteenth century There is a growing interest for vegetables and fruit from the past. Compared to, say the seventeenth century, the variety in apples, pears and plumbs has become less and less. Nowadays it is mainly those varieties that are easy to grow, have a high…

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Filed Under: Belgium, Netherlands, Dessert, Sweet pastry, Meat nor fish (vegetarian) Tagged With: almond, quince Gepubliceerd op 25 October 2004Laatste wijziging 13 December 2019

Tourte de fonges

Straight to the recipe Mushroom pie from Lancelot de Casteau This mushroom pie from 1604 is much more modern than the MĂ©nagier’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: cheese, mushrooms, mint Gepubliceerd op 13 November 2010Laatste wijziging 13 December 2019

Stockfish with peas, apple and raisins

Straight to the recipe An ode to dried food A very medieval tasting recipe. It’s an ode to dried food, except the onion all ingredients are dried. This makes it an excellent dish for end of winter. The recipe was meant for fishdays or for Lent. If you prepared it for a fishday you could use butter, but in Lent when…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Main dish, With fish (pescetarian) Tagged With: lent, raisin, apple Gepubliceerd op 28 December 2011Laatste wijziging 9 December 2019

Tuna with mustard crust

Straight to the recipe A spicy Walloon dish from the sixteenth century Last year I published a recipe for mushroom pie from Lancelot de Casteau, the sixteenth-century cook for several bishops of the Prince-Bishopric Liège, and I promised to revisit this cookbook soon. Not a lot is known about Lancelot de Casteau. He was born in Mons, lived…

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Filed Under: 16th century, 17th century, Belgium, First course, Main dish, With fish (pescetarian) Tagged With: coriander, mustard, tuna Gepubliceerd op 22 August 2011Laatste wijziging 9 December 2019

Clareit

Straight to the recipe Spiced wine for warm summer evenings and cold winter nights Mulled wine is most often red wine with spices, served warm at Christmas. In the Netherlands we drink Bisschopswijn (‘bishop’s wine’), also a warm, spiced red wine, on Saint Nicholas Eve (5 December), and in Spain you can drink Sangria, cold red wine with…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Beverage Tagged With: wine, cinnamon, ginger, saffron Gepubliceerd op 15 March 2011Laatste wijziging 9 December 2019

Pastry dough according to Lancelot de Casteau

This one of the rare recipes for dough in old cookery books. Cooks knew how to prepare dough, so it was not considered necessary to provide recipes. In the cookbook from Lancelot de Casteau, dating from 1604, is a recipe for a kind of puff pastry. It is part of the recipe for ‘tourtes de…

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Filed Under: Technique, 17th century, Belgium Tagged With: dough Gepubliceerd op 13 November 2010Laatste wijziging 30 November 2019

Wafers with whipped cream

Medieval Dutch wafers Straight to the recipe Wafers are delicious and easy to make. Actually they are a kind of ‘pressed pancakes’. According to The Oxford Companion to Food wafers are thin and crisp, waffles are thicker and made with yeast. The recipe on this page is for thin wafers. The miniature is from the Velislav Picture Bible, which was created…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Dessert, Sweet pastry Tagged With: cream, bread, rose water Gepubliceerd op 30 June 2005Laatste wijziging 30 November 2019

Fake Fish

Straight to the recipe Medieval apple pie for Lent Lent – The fishy season In the Middle Ages the catholic church prescribed what was on the daily menu. Each week counted at least one day, and more often three or even four days (depending on where and when in medieval Europe) during which no meat…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Side dish, Sweet pastry, Meat nor fish (vegetarian) Tagged With: vastentijd, lent, suiker, saffron, saffraan, rijst, almond, amandel, appel Gepubliceerd op 24 February 2003Laatste wijziging 24 November 2019

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