Disgustingly healthy! Apple sauce is a medieval relic. It was a popular dish, considering the many recipes for apple sauce that can be found in medieval cookbooks all over Europe. Some of those recipes are rather unusual, like the following recipe for apple sauce with … fish liver! The recipe’s title is ‘appelmoes in de vastene’ (apple…
Middle Ages
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…
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…
Jacobin Sops
Straight to the recipe Take 200 capons … This is a recipe from the delightful cookbook Du fait de cuysine by Maître Chiquart. He was a cook in the service of Amadeus VIII (1383-1451, also known as the last Antipope Felix V from 1439 to 1449), count and first duke of Savoy. Amadeus was a regular guest at the…
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…
Veal Mortadella
Straight to the recipe A fifteenth-century antipasto Modern Mortadella is an Italian sausage originating from Bologna, with pink meat, speckled with little chunks of porkfat, peppercorns and pistacchios and/or olives. The sausage is cooked and lightly smoked. The pinkish hue is caused by saltpetre. Mortadella is imitated a lot throughout the world. The American imitation is called…
Zabaglione
Straight to the recipe Unchanged through the centuries There was no country called Italy in the Middle Ages. There was a peninsula, divided into small counties and duchies, and the Vatican of course. But the Italian (regional) kitchen had already those characteristics it still has today. Elsewhere on this site you’ll find recipes for sixteenth-century…
Chicken breast with blackberry sauce
A fifteenth-century recipe from Italy Straight to the recipe The colour of food is important to the way in which we experience it. Food wich is green, golden, white or red is thought of as tasty food. Food wich looks blue is less attractive. Ingredients wich are blue-coloured by nature are very few. All that…
Medieval onion stew
Straight to the recipe The recipe for this nourishing dish has survived in several medieval English manuscripts. Although it is not stated explicitly, the dish is typically meant for Lent. It contains olive oil and almond milk, and lacks any meat or dairy products. The main ingredient are onions. In the picture a man and…
A brief history of pasta – Part 2
To part 1 of the history of pasta When I published two macaroni recipes from World War I, I also added a page on the recent history of the production of macaronipasta. This page can be considered as the ‘prequel’ of that history section: pasta and macaroni from the Middle Ages to the eighteenth century….
Medieval stuffed chicken
Straight to the recipe Pullis iuvenis in tempore estivali This summer I was experimenting with roasting whole chickens on the barbecue, so of course I searched for a medieval recipe too. That was easy, in medieval cuisine roast fowl is standard fare for nobles, and I chose a recipe from the Tractatus de modo preparandi et…
Medieval bread with fennel and lard
Straight to the recipe Recipes for bread from the distant past are rare. The recipe on this page was inspired by the description in the Nyeuwen cooc boeck (New Cook Book) by Gheeraert Vorselman (edition Cockx-Indestege 1971, see bibliography). Actually this is a description of a kind of flat, unleavened bread, but I added yeast…
Rice Pudding for Lent
Straight to the recipe This fourteenth-century recipe is especially for Lent, the period between carnival and Easter. Meat and dairy products were banned from the table (see the recipe for Fake Fish), and inventive cooks would create delicate dishes within these limitations, even though meals during Lent should be sober occasions. This sweet almond-rice pudding with raisins…
Dough for savoury pastry
The recipes on this page are meant for 500 gram flour or meal, which will make between 750 and 1000 gram dough, depending on the recipe and the desired firmness of the dough. Index of recipes with dough on Coquinaria Puff pastry with egg For about 2 pounds of dough. 500 gr (4¼ cup) flour…
Mallard with onion sauce
Straight to the recipe An English recipe from the fifteenth century A recipe from an English manuscript from the middle of the fifteenth century, Harleian 4016 from the library of the British Museum. The cookbook opens with the menu of a banquet that was served to king Richard II and the Duke of Lancaster on September 23 1387 in…