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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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Germany

Capon with caper-sauce

Straight to the recipe Prepared ‘Ă  la braise’ A delicious dish from the nineteenth century that is easy to prepare. How delicious exactly, depends on the poultry (a real capon -mouthwatering but expensive-, a good poularde -very tasty as well-, or the watery pale poor industrial chicken -bleh-) and the stock you use (homemade chicken stock or a…

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Filed Under: 19th century, Germany, Netherlands, Main dish, With meat Tagged With: capers, sauce, chicken Gepubliceerd op 2 May 2002Laatste wijziging 10 June 2021

Herb soup with potato dumplings

Straight to the recipe A delicate herald of Spring The text for this recipe is from a cookbook from the nineteenth century, but in fact the recipe is older. In Le cuisinier from Pierre de Lune (1656) there is a ‘potage the santĂ©’ with sorrel, purslane, chervil and herbs, and no doubt there are other comparable recipes. Two…

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Filed Under: 19th century, Germany, Netherlands, Soup, Meat nor fish (vegetarian), With meat Tagged With: purslane, potato, parsley, lettuce, sorrel, tarragon Gepubliceerd op 27 April 2006Laatste wijziging 10 June 2021

Medieval Easter Eggs

Straight to the recipe Playing with colours During Lent, which starts on Ash Wednesday and ends on Holy Saturday before Easter, eggs were banned from the table. But as the days started to grow longer again after the winter solstice, hens began laying their eggs again! So you can bet that on Easter Sunday, when…

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Filed Under: Middle Ages, Germany, Lucheon dish, Snack, Meat nor fish (vegetarian) Tagged With: lard, pasen, parsley, reuzel, saffron, easter, egg, ei Gepubliceerd op 29 February 2012Laatste wijziging 23 December 2020

Chestnut Pie

Straight to the recipe Chestnut are a symbol of autumn, whether they are the toxic horse chestnuts that are so much fun for children to play with (it’s safe, as long as you don’t eat them), or delicious sweet chestnuts. This is not the first recipe with chestnuts (Castanea sativa) on Coquinaria, but this is…

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Filed Under: 18th century, Germany, Sweet pastry Tagged With: rose water, amandelen, chestnut Gepubliceerd op 21 October 2020Laatste wijziging 22 October 2020

Nineteenth-century Anchovy Toast

The recipe on this page was my Christmas card from 2018. Christine Charlotte Riedl The illustration above is from the Lindauer Kochbuch that contains the recipe for anchovy toast. This is a German cookery book that has been in print from the middle of the nineteenth century to 1925. The full title is the Lindauer…

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Filed Under: 19th century, Germany, Snack, With fish (pescetarian) Tagged With: anchovy, capers Gepubliceerd op 22 October 2020Laatste wijziging 22 October 2020

Pasties with sweetbread

Straight to the recipe What Johann Sebastian Bach might have eaten in Leipzig The connection between the pasties and the famous German baroque composer Johann Sebastian Bach (1685-1750) is tenuous; a few years after Susanna Eger had published her cookbook (in 1706), J.S. Bach accepted the situation of cantor in the Lutheran Thomaskirche in Leipzig. He would work there from 1723 until his…

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Filed Under: 18th century, Germany, Snack, Savoury pastry, First course, With meat Tagged With: parsley, sweetbread, chicken Gepubliceerd op 1 November 2012Laatste wijziging 10 December 2019

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…

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Filed Under: Middle Ages, 16th century, Germany, Lucheon dish, First course, Side dish, Meat nor fish (vegetarian) Tagged With: honey, mint, egg Gepubliceerd op 16 July 2011Laatste wijziging 27 November 2019

Royal Punch from Poland

Straight to the recipe The recipe on this page is a historical version of the Feuerzangenbowle that can also be found on Coquinaria. Both are for hot, mulled wine that is sweetened by a sugar cone which is drenched in rum and set alight above the punch bowl. I was looking for a historical version of the…

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Filed Under: 19th century, Germany, Beverage Tagged With: pineapple, wine, sylvester Gepubliceerd op 14 January 2019Laatste wijziging 24 November 2019

Feuerzangenbowle, playing with fire

In October 2018 I gave a guest-talk for an international group of ex-pats in The Hague on spiced wines through the ages. It was a great evening, especially because these people, from all over the world, quite liked the experience. One of the people present was Thomas, a German. He asked me whether I had…

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Filed Under: Traditional, Germany, Beverage Tagged With: sylvester, sugar, cinnamon Gepubliceerd op 24 December 2018Laatste wijziging 24 November 2019

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