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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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Middle Ages

Chicken with redcurrant sauce

Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches – who doesn’t enjoy hearing these beautifully singing birds? Except of course if you happen to grow currants in your garden. Then suddenly these birds turn into voracious monsters that plunder the bushes before you’ve had the chance to harvest a…

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Filed Under: Middle Ages, 16th century, Netherlands, Main dish, With meat Tagged With: egg, currants, chicken, sugar Gepubliceerd op 1 July 2010Laatste wijziging 15 February 2022

Medieval apple sauce

Disgustingly healthy! Apple sauce is aĀ medievalĀ 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…

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Filed Under: Middle Ages, England, Netherlands, Side dish, With fish (pescetarian) Tagged With: lent, saffron, ginger, almond, apple Gepubliceerd op 21 December 2006Laatste wijziging 20 July 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, reuzel, saffron, parsley, easter, ei, egg Gepubliceerd op 29 February 2012Laatste wijziging 23 December 2020

Medieval pea soup

Very simple The recipe is taken from ms KANTL Gent 15, second part. Edition: W.L. Braekman,Ā Een nieuw zuidnederlands kookboek uit de vijftiende eeuw. Scripta 17, Brussel, 1986, recipe nr 92 (edition p.53).Ā About this manuscript. TheĀ erweijtenĀ (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, saffron, cumin Gepubliceerd op 28 August 2003Laatste wijziging 13 November 2020

Jacobin Sops

Straight to the recipe Take 200 capons … This is a recipe from the delightful cookbookĀ Du fait de cuysineĀ by MaĆ®tre Chiquart. He was a cook in the service of Amadeus VIII (1383-1451, also known as the lastĀ Antipope Felix VĀ from 1439 to 1449), count and first duke of Savoy. Amadeus was a regular guest at the…

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Filed Under: Middle Ages, France, Soup, With meat Tagged With: marrow, cheese, chicken Gepubliceerd op 25 January 2008Laatste 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) inĀ De honeste voluptateĀ (published in 1474,Ā edition Milham, see bibliography). The Dutch cookbook bears the titleĀ Eenen nyeuwen…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, First course, Side dish, Meat nor fish (vegetarian) Tagged With: parsnip, salad, coriander Gepubliceerd op 30 December 2003Laatste wijziging 8 October 2020

Veal Mortadella

Straight to the recipe A fifteenth-century antipasto Modern Mortadella is anĀ ItalianĀ 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…

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Filed Under: Middle Ages, Italy, Snack, With meat Tagged With: veal, cheese Gepubliceerd op 25 February 2006Laatste wijziging 23 February 2020

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…

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Filed Under: Middle Ages, Italy, Dessert Tagged With: egg, strawberries, cinnamon Gepubliceerd op 9 January 2010Laatste wijziging 23 February 2020

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…

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Filed Under: Middle Ages, Italy, First course, Main dish, With meat Tagged With: blackberries, chicken Gepubliceerd op 1 July 2002Laatste wijziging 23 February 2020

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…

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Filed Under: Middle Ages, England, Main dish, Side dish, Meat nor fish (vegetarian) Tagged With: lent, onion, almond Gepubliceerd op 21 February 2020Laatste wijziging 21 February 2020

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….

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Filed Under: Technique, Middle Ages, 16th century, 17th century, 18th century, Italy, Pasta Gepubliceerd op 15 October 2017Laatste wijziging 15 February 2020

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 theĀ Tractatus de modo preparandi et…

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Filed Under: Middle Ages, France, Main dish, With meat Tagged With: lard, chicken, barbecue Gepubliceerd op 10 August 2009Laatste wijziging 31 December 2019

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…

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Filed Under: Middle Ages, 16th century, Side dish, With meat Tagged With: fennel, smoked pork, venkel, spek, boekweit, buckwheat Gepubliceerd op 21 May 2005Laatste wijziging 13 December 2019

Rice Pudding for Lent

Straight to the recipe This fourteenth-century recipe is especially forĀ Lent, the period between carnival and Easter. Meat and dairy products were banned from the table (see the recipe forĀ 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…

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Filed Under: Middle Ages, Spain, Side dish, Dessert, Meat nor fish (vegetarian) Tagged With: rice, saffron, lent, almond, sugar Gepubliceerd op 24 February 2011Laatste wijziging 13 December 2019

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…

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Filed Under: Technique, Middle Ages, Traditional, Savoury pastry Tagged With: lard, butter, egg Gepubliceerd op 30 January 2005Laatste wijziging 11 December 2019

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