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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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20th century

Tulip bulb soup

Straight to the recipe A recipe from the Hunger Winter ’44/’45 I have deliberated for a long time whether to publish this recipe. For some Dutch people this dish raises memories to a traumatic period in their lives. It was a means of survival during the infamous hunger winter of 1944/1945. More recently, tulip bulb…

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Filed Under: 20th century, Netherlands, Soup, Meat nor fish (vegetarian) Tagged With: curry, onion, bulb Gepubliceerd op 7 April 2018Laatste wijziging 19 February 2022

Cheese biscuits

Straight to the recipe The first recipes for 2019 both concern hot, mulled wine. To accompany these wines, I have added this recipe for cheese biscuits from a French cookery book that we used for our Christmas dinner 2018: La cuisine de monsieur Momo, célibataire. This was originally published in 1930. These biscuits were served…

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Filed Under: 19th century, 20th century, France, Snack, Savoury pastry, Meat nor fish (vegetarian) Tagged With: cheese, butter Gepubliceerd op 17 January 2019Laatste wijziging 15 December 2019

Braised Belgian Endives

Straight to the recipe Belgian endives are not widely appreciated. It does not look very attractive once it is cooked, with its grey and slimy exterior. That is why generally speaking, today this vegetable is eaten raw as salad, or only slightly cooked. Imagine my horrified surprise when I read the recipe for Belgian endives…

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Filed Under: 19th century, 20th century, France, Side dish, Meat nor fish (vegetarian) Tagged With: belgian endives Gepubliceerd op 14 December 2019Laatste wijziging 15 December 2019

Escoffier’s Salsify Fritters

Straight to the recipe The picture shows the garden terrace of the Ritz Hotel in Paris, which openend its doors in 1898. This is one of the legendary hotels that were run by César Ritz (1850-1918) and Auguste Escoffier (1846-1935). I have spend many hours searching for a nineteenth-century painting with black salsify, but alas,…

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Filed Under: Technique, 19th century, 20th century, France, First course, Side dish, With meat, Meat nor fish (vegetarian) Tagged With: deep-frying, salsify Gepubliceerd op 6 January 2009Laatste wijziging 9 December 2019

A brief pasta history – Part 1

To part two of the history of pasta It has happened to me before. I start working on a historical recipe that does not seem to be too complicated. But then the questions arise, one after the other … Long macaroni When I was working on two recipes with macaroni  from the First World War…

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Filed Under: Technique, 19th century, 20th century, Italy, Pasta Gepubliceerd op 13 October 2017Laatste wijziging 9 December 2019

‘Gilt poverty’

Straight to the recipe A very simple recipe from ‘the first Dutch television cook’ The information on this page concerns the first decennium of Dutch television. Information on the rather obscure and unique Dutch broadcasting system can be found on wikipedia. There were several member-based broadcasting organizations, each with their own religious or political ideology. Mentioned below…

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Filed Under: 20th century, Netherlands, Main dish, With meat Tagged With: curry, kerrie, rundvlees, cabbage, beef Gepubliceerd op 30 May 2015Laatste wijziging 9 December 2019

Sauce espagnole

Straigh to the recipe The first new historical recipe of 2018 concerns small chicken pies from nineteenth-century French cook Carême. The stuffing is seasoned with one spoonful of sauce espagnole. That will be easy, I thought, just look up what Carême has to say about this sauce and prepare it. But things were slightly more…

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Filed Under: Technique, 19th century, 20th century, France, Condiment, With meat Tagged With: thyme, sauce, bayleaf Gepubliceerd op 20 January 2018Laatste wijziging 9 December 2019

Macaroni Pie

Straight to the recipe This recipe from the cookbook Allied Cookery is a lot like the oven dish from the Dutch Oorlogskookboek (‘War cookbook’): pasta, tomato, cheese, brown crust on top. This macaroni pie contains meat, as opposed to the vegetarian Dutch oven dish. This pie does not originate from the continent where the war was fought and where there…

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Filed Under: 20th century, Canada, United States, Pasta, Main dish, Casserole, With meat Tagged With: cheese, tomato, beef Gepubliceerd op 12 October 2017Laatste wijziging 2 December 2019

Stock from winter vegetables

A recipe from a century ago I prepared this vegetarian stock for the vegetable cutlets from Iwan Kriens.  The stock recipe is also from his cookbook, that he wrote with Dorothy Peels in 1918 to provide the British with recipes to use during the food rationing. More can be read at the recipe for vegetable…

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Filed Under: 20th century, England, Soup, Meat nor fish (vegetarian) Tagged With: celeriac, winter dishes, rutabaga Gepubliceerd op 22 December 2018Laatste wijziging 29 November 2019

Fish curry from Mauritius

Straight to the recipe “You ate all the dodo’s!” I’ve heard that remark several times in the summer of 2006 during my vacation on Mauritius. It was said with a smile, by friendly people, but still … Yes, I am Dutch, and “we” Dutch people are responsible for the extinction of that peculiar flightless bird…

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Filed Under: 19th century, 20th century, Mauritius, Main dish, With fish (pescetarian) Tagged With: fish, chilli pepper, vis, garlic, geelwortel, gember, knoflook, rode peper Gepubliceerd op 24 August 2006Laatste wijziging 29 November 2019

Moutayes

Straight to the recipe Moutayes are sweet fritters from the Mauritian cuisine. This recipe is published with the recipe for Vindaye, Mauritian fish curry. See that page for information on the history of Mauritian cuisine. In case you didn’t know: the isle Mauritius is situated in the Indian Ocean, East of Madagascar. Grandmother’s kitchen As with the vindaye, the…

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Filed Under: 19th century, 20th century, Mauritius, Dessert, Sweet pastry Tagged With: frituur, deep-frying, vanille, vanilla Gepubliceerd op 24 August 2006Laatste wijziging 25 November 2019

Vegetarian cutlets from World War I

Straight to the recipe Recently a book was published containing the biography of the Dutch chef Iwan Kriens (1871- ca 1957) who had a very succesful career in England. To honour the occasion, this page contains a recipe from The Victory Cookery Book, which he wrote with Mrs C.S. (Dorothy) Peel in 1918. Kriens already had…

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Filed Under: 20th century, England, Main dish, Meat nor fish (vegetarian) Tagged With: celeriac, walnut, knolselderij, kool, leek, rutabaga, koolraap, cabbage Gepubliceerd op 22 December 2018Laatste wijziging 25 November 2019

Macaroni with tomatoes

Straight to the recipe From the Oorlogs-kookboek (‘War-cookbook’) from 1918 This is a Dutch recipe from World War I, also known as the Great War. The peoples of all the combatant nations dealt with hunger, food shortage and rationing (see here). The Netherlands remained neutral … The Netherlands did not participate in the war. At the…

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Filed Under: 20th century, Netherlands, Pasta, First course, Main dish, Casserole, Meat nor fish (vegetarian) Tagged With: cheese, tomaat, tomato, kaas Gepubliceerd op 11 October 2017Laatste wijziging 16 November 2019

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