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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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cheese

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…

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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

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…

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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

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: butter, cheese Gepubliceerd op 17 January 2019Laatste wijziging 15 December 2019

Tourte de fonges

Straight to the recipe Mushroom pie from Lancelot de Casteau This mushroom pie from 1604 is much more modern than the Ménagier’s from the fourteenth century. No spices and sugar, but herbs to bring the stuffing to taste. The recipe comes from the Ouverture de cuisine, published in 1604 by Lancelot de Casteau. He was, according…

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Filed Under: 16th century, 17th century, Belgium, Lucheon dish, Savoury pastry, First course, Main dish, Meat nor fish (vegetarian) Tagged With: mint, mushrooms, cheese Gepubliceerd op 13 November 2010Laatste wijziging 13 December 2019

Scappi’s Macaroni

Straight to the recipe A lot of work, but also a lot of fun The previous historical recipe on Coquinaria consisted of three parts: two recipes for macaroni from World War One, and a page on the production of industrial pressed macaroni. There is also a page with part two of the history of making macaroni and other…

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Filed Under: 16th century, Italy, Pasta, First course, With meat, Meat nor fish (vegetarian) Tagged With: kaneel, kaas, melk, milk, suiker, saffron, saffraan, rozenwater, cheese Gepubliceerd op 14 October 2017Laatste wijziging 9 December 2019

Panunto

Crostini with cheese The Italian cuisine is one of my favourites. So, here is another recipe from Italy’s rich culinary past! I have made these small toasts many times, and each time my guests were pleasantly surprised by the simplicity and delicious taste of these crostini. The flavour is unexpected for modern palates: cheese, sprinkled with sugar and cinnamon,…

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Filed Under: 16th century, Italy, Snack, First course, Meat nor fish (vegetarian) Tagged With: kaas, rose water, rozenwater, bread, brood, cheese Gepubliceerd op 28 January 2005Laatste wijziging 9 December 2019

A medieval game pie with a curious name

Straight to the recipe Also known as ‘Turk’s head’ The name sounds very exciting, but it just means that the top of the pie was to be decorated. No cannibalism here. This is the perfect pie to use up any leftover game meat, but you can also use, as it says in the recipe, rabbits and fowl…

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Filed Under: Middle Ages, England, Savoury pastry, Main dish, With meat Tagged With: rabbit, quail, cheese Gepubliceerd op 22 November 2007Laatste 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: tomato, cheese, beef Gepubliceerd op 12 October 2017Laatste wijziging 2 December 2019

Making cheese – Introduction

Milking, Gouda Cheese, Herb Cheese, Fresh Cheese A great hobby On these pages I describe how we learned to make delicious fresh goat’s cheese, and Gouda-type cheese made of the milk of cows and goats in France during the summer of 2002. The links to the related pages are top right of this page. The cheese farm Villenue…

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Making cheese – Gouda cheese

Introduction, Milking, Herb Cheese, Fresh Cheese The famous Dutch cheese Cheese of the Gouda type is a firm, pressed cheese, cured in brine and matured for at least six weeks. The pictures below  show how Gouda cheese can made at home. Mind you, this is not a course in cheese making, just an impression. If you like this page, please…

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Making cheese – Fresh cheese

Introduction, Milking, Gouda Cheese, Herb Cheese Easy to make, and ready to eat the very next day! The pictures below  show how fresh cheese can made at home. Mind you, this is not a course in cheese making, just an impression. If you like this page, please link to it, do not copy without asking permission first. If you…

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Making cheese – Herb cheese

Introduction, Milking, Gouda Cheese, Fresh Cheese Gouda cheese with herbs The pictures below  show how Gouda cheese with herbs can made at home. Mind you, this is not a course in cheese making, just an impression. If you like this page, please link to it, do not copy without asking permission first. If you have an interesting site or…

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Cheese pie with pears

Straight to the recipe The recipe for this pie with Brie cheese, pear and egg dates from the middle of the sixteenth century. The source is the Nyeuwen Coockboeck (‘New cookbook’) by the Antwerp physician Gheeraert Vorselman. Although the stuffing is prepared with pears and sugar, this is not a sweet pie. In those days, sugar was…

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Filed Under: Lucheon dish, Savoury pastry, Side dish, Meat nor fish (vegetarian) Tagged With: peer, pear, egg, dough, cheese Gepubliceerd op 19 October 2017Laatste wijziging 1 December 2019

Roman sourdough bread

The Romans knew several kinds of bread. Mostly these breads were made with sourdough. The meal that was used was wheat, spelt, barley or rice. Even ground pulses were used. In the second century before Christ bread started to displace pulses as basic food. Bread was eaten every day, at every meal. This explains the…

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Filed Under: Roman, Italy, Savoury pastry Tagged With: honey, bread, cheese Gepubliceerd op 2 November 2002Laatste wijziging 1 December 2019

Elegant mushroom pies

Straight to the recipe A fourteenth-century dish from France When I give a talk on medieval cuisine I always serve a sampling of medieval dishes and spiced wine. The recipe on this page never fails to be a success. The pasties were originally served during the first course of a medieval banquet, but in a…

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Filed Under: Middle Ages, France, Savoury pastry, First course, Side dish, Meat nor fish (vegetarian) Tagged With: mushrooms, cheese Gepubliceerd op 13 November 2010Laatste wijziging 30 November 2019

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