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Culinaire geschiedenis, onderzoek en praktijk

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Netherlands

Delicious custard recipes

A Dutch orginal dessert Vla (  ), a kind of custard, is the favourite dessert for most Dutch people. It is ready-bought at supermarkets, and seldom prepared at home. In the past, custard was prepared with just eggs and milk (see this recipe for Custard with macaroons), but custard powder is also an excellent way…

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Filed Under: Technique, Traditional, Netherlands, Dessert Tagged With: ei, sinaasappel, orange, koffie, cacao, coffee, cocoa Gepubliceerd op 1 November 2011Laatste wijziging 10 February 2021

Barley porridge for the ill

Straight to the recipe Who is still eating porridge nowadays? For my grandfather, born in 1904, it was breakfast. Often from oats, but sometimes it was ‘lammetjespap’ (‘lamb porridge’, with milk and flour). We, grandchildren used to breakfast with bread, thought this an exotic habit. But now, I love to start the day with hot…

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Filed Under: 16th century, Netherlands, Breakfast or brunch Tagged With: barley, beer Gepubliceerd op 11 October 2020Laatste wijziging 1 January 2021

Cherry custard from the sixteenth century

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…

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Filed Under: 16th century, Netherlands, Side dish, Dessert Tagged With: cinnamon Gepubliceerd op 30 December 2020Laatste wijziging 31 December 2020

Medieval pea soup

Very simple The recipe is taken from ms KANTL Gent 15, second part. Edition: W.L. Braekman, Een nieuw zuidnederlands kookboek uit de vijftiende eeuw. Scripta 17, Brussel, 1986, recipe nr 92 (edition p.53). About this manuscript. The erweijten (peas) in this recipe can mean either green peas or marrow fat (or field) peas. The liquid in which peas were…

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Filed Under: Middle Ages, Netherlands, Soup, Meat nor fish (vegetarian) Tagged With: peas, cumin, saffron Gepubliceerd op 28 August 2003Laatste wijziging 13 November 2020

Melon pie from the eighteenth century

Straight to the recipe Deze meloentaart is heerlijk bij koffie of thee, maar in de achttiende eeuw werd hij tegelijk met de tweede gang met vlees- en groentegerechten geserveerd. Het recept komt uit het Hollands of Neederlands kookboek (HNK) uit 1724. Ondanks de patriottische titel heeft dit kookboek vooral uit Franse bronnen geput, met name…

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Filed Under: 17th century, 18th century, France, Netherlands, Sweet pastry Tagged With: orange flower water, meloen Gepubliceerd op 30 August 2020Laatste wijziging 22 October 2020

Kale with chestnuts and groats

Straight to the recipe A recipe from the cook of Stadtholder Willem IV The recipe on this page is from Le cuisinier moderne, written by the French cook Vincent La Chapelle (1690 or 1703-1745). He wrote his book first in English, while he was in the service of the fourth Earl of Chesterfield,  Philip Dormer Stanhope. The…

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Filed Under: 18th century, Netherlands, Main dish, Casserole, With meat Tagged With: smoked sausage, chestnut, kale, groats Gepubliceerd op 23 December 2010Laatste wijziging 21 October 2020

Plum Pie and Pieter Cornelisz Hooft

Straight to the recipe A delicious Dutch pie from the seventeenth century Straight to the recipe Summer is plum season. In Dutch the expression tot in de pruimentijd  (litterally ‘see you in the plum season’) has a special meaning: ‘Until we meet again, whenever that may be’. This expression is commonly ascribed to Pieter Cornelisz. Hooft (1581-1647), but there are…

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Filed Under: 17th century, Netherlands, Dessert, Sweet pastry Tagged With: fruit, plums Gepubliceerd op 15 October 2014Laatste wijziging 13 October 2020

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: salad, coriander, parsnip Gepubliceerd op 30 December 2003Laatste wijziging 8 October 2020

Mille-feuille the Dutch way

Straight to the recipe Tompouce is the Dutch version of mille-feuille. It is popular throughout the year, but on some days, it is almost traditional to eat this pastry. And on those days, the tompouce is not decorated with the customary pink glaze, but with orange glaze to emphasize the connection to our royal family…

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Filed Under: 19th century, Traditional, Netherlands, Sweet pastry, Meat nor fish (vegetarian) Tagged With: egg, dough Gepubliceerd op 8 May 2020Laatste wijziging 8 May 2020

An old family recipe

I have good memories of this salad. My grandmother (on the right, with me on her lap) prepared it during long vacations during the summer in Maastricht, the Southern-most city of the Netherlands, when it was very hot. My mother also had it on her repertoire as an easy meal during heatwaves. So this is…

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Filed Under: Traditional, Netherlands, Lucheon dish, First course, Main dish, Meat nor fish (vegetarian) Tagged With: potato, heat wave, salad Gepubliceerd op 5 May 2020Laatste wijziging 5 May 2020

Excellent almond cookies

Straight to the recipe In the Middle Ages, cookies were served during the banquet or the final course of a festive meal, along with fresh or preserved fruit and spiced wine. During the sixteenth century the Italians even started their meals with sweet cookies, according to the menus provided by Bartolomeo Scappi (Opera, 1570, see…

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Filed Under: 18th century, Netherlands, Sweet pastry Tagged With: almond, coriander, anise Gepubliceerd op 3 May 2020Laatste wijziging 3 May 2020

Real Dutch kroket and bitterbal

The picture shows my daughter and some of her friends at her birthday party many years ago (in 2002). As part of the festivities they were preparing their own meal, the standard birthday fare for a lot of Dutch children in the past: kroketten, French fries and apple sauce, but everything made from scratch. They…

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Filed Under: Technique, Traditional, Netherlands, Lucheon dish, Snack, First course, With meat Tagged With: deep-frying Gepubliceerd op 9 January 2006Laatste wijziging 22 December 2019

If you’re feeling under the weather

I prepared this beverage with barley water and almonds for the promotion on the Foodie Festival in Amsterdam of my most recent book Het geheim van de keukenmeid (The cook’s secret). Theme of this publication is recipes from the eighteenth century from printed cookery books with the word ‘keukenmeid’ (kitchen maid or cook) in the…

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Filed Under: 18th century, Netherlands, Beverage Tagged With: barley, almond, rose water Gepubliceerd op 19 December 2019Laatste wijziging 19 December 2019

Excellent cookies

  This is a recipe for small but rich cookies. High tea is not customary in the Netherlands, but we do serve a biscuit or cookie with a cup of coffee or tea, in the morning as well as in the afternoon. At what time of the day would these cookies have been served in the eighteenth…

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Filed Under: 18th century, Netherlands, Sweet pastry Tagged With: cinnamon, raisins, cloves Gepubliceerd op 21 November 2007Laatste wijziging 13 December 2019

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

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