This recipe is from The Excellent Cookbook from Carolus Battus, published in 1593. Marleen Willbrands and I (Christianne Muusers) have…
Straight to the recipe Who is still eating porridge nowadays? For my grandfather, born in 1904, it was breakfast. Often…
Straight to the recipe Deze meloentaart is heerlijk bij koffie of thee, maar in de achttiende eeuw werd hij tegelijk…
Straight to the recipe Tompouce is the Dutch version of mille-feuille. It is popular throughout the year, but on some…
I have good memories of this salad. My grandmother (on the right, with me on her lap) prepared it during…
Straight to the recipe In the Middle Ages, cookies were served during the banquet or the final course of a…
I prepared this beverage with barley water and almonds for the promotion on the Foodie Festival in Amsterdam of my…
Can one enjoy ice cream during winter? Absolutely! This ice cream with speculoos is a great way to use left-over…
Straight to the recipe Herring, often in preserved form, is very important food for medieval people. During the fifteenth century,…
Straight to the recipe This is a recipe with a short introduction, belonging to the series of recipes for the…