The recipes in these indices can be found in four ways: by source (only historical recipes), on their place in the menu, by origin and by food preference. You can also click on a category in the sidebar for a view with pictures and descriptions.
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First course – Stock and soup – Main course – Side dish – Dessert
Pasta – Sauces – Bread/Dough – Pastry – Drinks – Divers
Pasta
Macaroni with tomatoes. (hist)
Tortellini in brodo. (hist)
Home made: pasta dough Italian
Home made pasta dough Asian
Divers dishes
Chicken Curry Salad.
Garum or Liquamen. (hist)
Meat Jelly.
Murri. (hist)
Mustard. (hist)
Quince jelly. (hist)
Red mustard. (hist)
Verjuice. (hist.)
First courses
Blancmange with crayfish. (hist)
Broccoli in the Opera. (hist)
Chawettys (pork pies). (hist)
Cheese pie with pears. (hist)
Crostini with cheese. (hist)
Dutch Herring Salad.
Dutch Potato Salad.
Easter eggs. (hist)
Eggs with gooseberries. (hist)
Fish with ‘Sauce ramolade’ (hist)
Fried eggs with mustard.(hist)
Garden Salad (hist)
Genestada. (hist)
Jacobin Soup.
Kroketten.
Lucanian sausages. (hist)
Marrow pasties (‘sluberkens’). (hist)
Marinated quail eggs.
Mortadella. (hist)
Mushroom pasty. (hist)
Mushroom pie. (hist)
Gooseberry omelette. (hist)
Omelette with asparagus. (hist)
Pasties with aubergine stuffing. (hist)
Pasties with spinach stuffing. (hist)
Pasties with sweetbread. (hist)
Prune ‘sup’. (hist)
Pike in Galentine. (hist)
Roman apricots. (hist)
Roman broccoli. (hist)
Russian chicken pies. (hist)
Salade Russe. (hist)
Salmon Salad. (hist)
Spicy meatballs. (hist)
Stockfish with peas, apple and raisin. (hist)
Stuffed eggs. (hist)
Stuffed eggs with curly mint. (hist)
Waldorf Salad. (hist)
Yrchouns (‘hedgehogs’). (hist)
Stock and soup
Barley Soup from Aaltje. (hist)
Barley Soup from Carême. (hist)
Barley Soup, Roman (hist)
Beef Stock.
Chicken Stock.
Chinese Tomato Soup.
Chinese Stock.
Concentrated Game Stock.
Cream of Chicken Soup.
Crustacean stock.
Jacobin pottage. (hist)
Japanese Dashi.
Fish Fumet.
French pea soup. (hist)
Herb soup with potato dumplings. (hist)
Indonesian Chicken Stock.
Dutch pea soup (snert).
Jacobin sops. (hist)
Lamb stock.
Meat stock. (hist.)
Potage à la Reyne (Queen’s soup). (hist)
Quail Stock.
Russian Stock. (hist)
Soup of broad beans with saffron and herbs. (hist)
Sour Shchi (hist)
Spicy Pea Soup. (hist)
Stock for Lent. (hist)
Stock from winter vegetables. (hist)
Tortellini in Brodo. (hist)
Veal Stock.
Vegetarian Stock.
Main course
Blancmange with crayfish. (hist)
Broad beans à la Vitellius. (hist)
Broiled fish with three sauces. (hist)
Capon à la braise with caper sauce. (hist)
Chicken with spring vegetables (hist)
Chickenbreast with blackberry sauce. (hist)
Chinese smoked fish.
Fillet of salmon in red wine sauce. (hist)
Fish with leeks. (hist)
Gilt poverty. (hist) Hot-smoked salmon with dill-mustard sauce.
Kale with chestnuts and groats. (hist)
Macaroni with tomatoes. (hist)
Mallard with onion sauce. (hist)
Marinated veal cutlets. (hist)
Mashed potatoes with kale and smoked sausage.
Meatballs in aubergine sauce. (hist)
Mashed potatoes and andives(stamppot)
Minced veal meat balls in head-lettuce. (hist)
Mulahwaja. (hist)
Mushroom pasty. (hist)
Mushroom pie. (hist)
Mussels with lovage sauce and cumin sauce. (hist)
Omelette with asparagus. (hist)
Omelette with quail. (hist)
Pasty with lamb chops. (hist)
Pike in Galentine. (hist)
Roast chicken with redcurrant sauce. (hist)
Roasted Xmas-goose. (hist)
Salade Russe. (hist)
Slavink.
Spinach pie. (hist)
Square stuffed omelette. (hist)
Stockfish with peas, apple and raisin. (hist)
Whole smoked chicken.
Spicy meatballs. (hist)
Mashed potatoes and andives(stamppot)
Stuffed chicken. (hist)
Tuna with mustard. (hist)
Turk’s head (game pie). (hist)
Vegetable cutlets with gravy. (hist)
Vindayes. (hist)
Yrchouns (‘hedgehogs’). (hist)
Side dish
Apple pie. (hist.)
Apple sauce (Dutch, hist).
Apple sauce (English, hist).
Aubergines in aubergine sauce. (hist)
Black salsify with parsley sauce. (hist)
Braised Belgian endives. (hist)
Broad beans à la Vitellius. (hist)
Broccoli in the Opera. (hist)
Chawettys (pork pies). (hist)
Chestnut purée. (hist)
Cucumber salad (hist)
Dutch Herring Salad.
Easter eggs. (hist)
Garden Salad (hist)
Marzipan hedgehog. (hist)
Pomegranate salad. (hist)
Square stuffed omelette. (hist)
Red Cabbage with Apples. (hist)
Roman broccoli. (hist)
Royal peas. (hist)
Salad with parsnip. (hist)
Salsify fritters. (hist)
Spinach pie. (hist)
Stir-fried spinach with garlic. (hist)
Waldorf Salad. (hist)
Tea eggs.
Sauces
Butter sauce (hist)
Blackberry sauce (hist)
Caper sauce (hist, medieval)
Caper sauce (hist, 19th C)
Coriander-Mustard sauce.
Cumin sauce (hist)
Dill-Mustard sauce.
Garlic Sauce. (hist)
Green sauce for fish or meat (hist)
Gooseberry sauce (hist)
Lovage sauce (hist)
Red wine sauce (hist)
Sauce espagnole. (hist)
Sauce Madame (hist)
Sauce ramolade (hist)
Dessert
Apple pie. (hist)
Cheese pie with pears. (hist)
Chocolate custard.
Crème brûlée. (hist)
Custard with ratafia. (hist)
Deep-fried braids. (hist)
Fake eggs for Lent (hist.)
Fine cakes. (hist)
Flowers in jelly.
Genestada. (hist)
Gooseberry omelette. (hist)
Hopjes custard.
Marzipan hedgehog.
Mint soufflé.(hist)
Moutayes. (hist)
Orange custard.
Plum Pie. (hist)
Prune ‘sup’. (hist)
Rhubarb fool. (hist)
Sponge cake. (hist)
Strawberry pudding. (hist)
Strawberry soufflé. (hist)
Stuffed oranges. (hist)
Stuffed quinces. (hist)
Tamarind ice cream. (hist)
Trifle. (hist)
Vanilla custard.
Wafers with whipped cream. (hist)
White tourte (hist)
Zabaglione.(hist)
Bread/Dough
Puff pastry with eggs.
Pastry dough (hist)
Empenada dough.
Medieval bread. (hist)
Puff pastry. (hist.)
Roman bread. (hist)
Spice cake (ontbijtkoek).
Pastry
Apple fritters.(hist)
Apple pie. (hist.)
Cake with quinces. (hist)
Cheese biscuits. (hist)
Fake fish (apple pastry). (hist)
Plum Pie. (hist)
Dutch speculaas.
Speculaas with almond paste.
Speculaas muffins.
Drinks
Claret (hist)
Feuerzangenbowle. (punch)
Hypocras. (hist)
Lemonade. (hist)
Orgeat. (hist)
Smoking Bishop. (hist)
Wine of the Gods. (hist)
Laatste wijziging 19 December 2019