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Culinaire geschiedenis, onderzoek en praktijk

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almond

Almond paste

Rich and sweet Almond paste has been around since medieval times. Hardly anyone makes it at home nowadays. It is for sale in stores, sometimes with substitutes as beans or apricot kernels instead of almonds. There is nothing wrong with that, but the original paste is with almonds, so here is a recipe with them….

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Filed Under: Technique, Traditional, Sweet pastry Tagged With: rozenwater, rose water, almond, sugar, suiker, amandel Gepubliceerd op 1 December 2017Laatste wijziging 1 December 2019

Just a little something for Valentine’s Day

Valentine’s day is not a well known feast in The Netherlands, but it is being increasingly commercially exploited by florists and confectioners. Who would blame them. However, at the beginning of February I am still recovering from the commercial violence of the December month and would rather not be forced into following the suggestions of…

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Filed Under: Modern, Snack, Dessert Tagged With: rose water, almond, sugar Gepubliceerd op 14 March 2004Laatste wijziging 1 December 2019

Tasty hedgehogs

Straigh to the recipe A medieval subtlety There really are recipes for preparing hedgehog, but fear not: the recipe on this page is without hedgehog meat, it only looks like a hedgehog. The dish is a medieval one, for a savoury ‘hedgehog’ with pork. The extra recipe is from the eighteenth century, a sweet version with marzipan….

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Filed Under: Middle Ages, England, Main dish, With meat Tagged With: reuzel, kaneel, lard, varkensvlees, almond, cinnamon, amandel Gepubliceerd op 2 November 2008Laatste wijziging 1 December 2019

Stuffed oranges

Straight to the recipe A feast for the eye This recipe is from the great Antonin Carême, the Frenchman who started as street urchin on the streets of Paris and became a cook for kings, czars and other great persons. More information on Carême is on the page with the recipe for soufflé. And like the…

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Filed Under: 19th century, France, Side dish, Dessert Tagged With: orange, almond, sugar Gepubliceerd op 1 January 2017Laatste wijziging 29 November 2019

Custard with ratafia

Straight to the recipe A delicious dessert from the eighteenth century Vla (  ), a kind of custard, is very popular in the Netherlands as dessert, but it is seldom home-made. Industrial custard is made with sugar and carbohydrates, but no eggs. How different it was during the eighteenth century! Look at the recipe below and…

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Filed Under: 18th century, Netherlands, Dessert Tagged With: melk, milk, ei, egg, almond, amandel Gepubliceerd op 1 November 2011Laatste wijziging 27 November 2019

Mock eggs for Lent

Just for fun Straight to the recipe This an extra recipe with the Medieval coloured easter Eggs. During Lent, between carnival and Easter, no eggs were eaten. But sometimes eggs did appear on the table, as a joke. These were mock eggs, made with pike roe (also eggs, but from fish, so these were permitted) or…

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Filed Under: Middle Ages, 16th century, Netherlands, First course, Meat nor fish (vegetarian) Tagged With: saffron, saffraan, lent, vastentijd, almond, amandel Gepubliceerd op 29 February 2012Laatste wijziging 25 November 2019

Potage à la Reine

Straight to the recipe The French origins of a Dutch soup ‘Queen’s Day‘ (Koninginnedag) was a national holiday in the Netherlands. It was celebrated on April 30, originally the birthday of Queen Juliana, grandmother of our King Willem-Alexander. Prior to Juliana’s ascension to the throne in 1949, Queen’s Day was celebrated on August 31, the birthday of Juliana’s…

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Filed Under: 17th century, France, Soup, With meat Tagged With: pomegranate, partridge, almond Gepubliceerd op 27 March 2007Laatste wijziging 25 November 2019

Refreshing almond lemonade

Straight to the recipe This is a recipe with a short introduction, belonging to the series of recipes for the group stage of the WC Soccer 2019 for women. Each day I published a recipe from a country that was playing on that day, and the Netherlands played their first game on Tuesday 11 June….

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Filed Under: 18th century, Netherlands, Beverage Tagged With: heat wave, almond, cinnamon Gepubliceerd op 11 June 2019Laatste wijziging 24 November 2019

Aubergines for cardinals

Straight to the recipe One year ago I published a Dutch recipe for stuffed aubergines from the 1970s. This historical recipe is also for stuffed aubergines, but older; it was published 450 years ago. The cardinals were the intended public that Bartolomeo Scappi, author of the cookbook that the recipe originates from, cooked for. More…

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Filed Under: 16th century, Italy, Meat nor fish (vegetarian) Tagged With: mint, eggplant, verjuice, almond Gepubliceerd op 27 June 2019Laatste wijziging 24 November 2019

Fake Fish

Straight to the recipe Medieval apple pie for Lent Lent – The fishy season In the Middle Ages the catholic church prescribed what was on the daily menu. Each week counted at least one day, and more often three or even four days (depending on where and when in medieval Europe) during which no meat…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Side dish, Sweet pastry, Meat nor fish (vegetarian) Tagged With: saffraan, lent, rijst, saffron, vastentijd, almond, suiker, appel, amandel Gepubliceerd op 24 February 2003Laatste wijziging 24 November 2019

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