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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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cinnamon

Cherry custard from the sixteenth century

This recipe is from The Excellent Cookbook from Carolus Battus, published in 1593. Marleen Willbrands and I (Christianne Muusers) have published an edition of this cookbook, with a facsimile and translation in modern Dutch and introduction on the life and works of the author, sixteenth-century views on haelth and diet, kitchenware and cuisine of the…

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Filed Under: 16th century, Netherlands, Side dish, Dessert Tagged With: cinnamon Gepubliceerd op 30 December 2020Laatste wijziging 31 December 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

Excellent cookies

  This is a recipe for small but rich cookies. High tea is not customary in theĀ Netherlands, but we do serve a biscuit or cookie with a cup of coffee or tea, in the morning as well as in the afternoon. At what time of the day would these cookies have been served in theĀ eighteenth…

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Filed Under: 18th century, Netherlands, Sweet pastry Tagged With: raisins, cinnamon, cloves Gepubliceerd op 21 November 2007Laatste wijziging 13 December 2019

Red mustard the Roman way

Straight to the recipe This is not the first recipe for mustard on Coquinaria. The first mustard-recipe, from the fourteenth-century cookbook Le MĆ©nagier de Paris, was published fifteen years ago. Mustard in the Middle Ages and Early Modern Times is comparable to tomato ketchup or soy sauce in some restaurants: there is a bottle on…

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Filed Under: Middle Ages, 16th century, Italy, Netherlands, Condiment Tagged With: mustard, raisins, rozijnen, cinnamon, bread Gepubliceerd op 21 February 2018Laatste wijziging 9 December 2019

Clareit

Straight to the recipe Spiced wine for warm summer evenings and cold winter nights Mulled wine is most often red wine with spices, served warm at Christmas. In the Netherlands we drinkĀ BisschopswijnĀ (‘bishop’s wine’), also a warm, spiced red wine, on Saint Nicholas Eve (5 December), and in Spain you can drinkĀ Sangria, cold red wine with…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Beverage Tagged With: wine, saffron, ginger, cinnamon Gepubliceerd op 15 March 2011Laatste wijziging 9 December 2019

Dutch muffins with speculaas spices

There are two kinds of muffins, English ones, and American muffins. Muffins originate from England, but are also very popular in the United States. They were first mentioned in the eighteenth century.The English muffin is made from a yeast-dough that is baked on a griddle on the stove instead of in the oven. After baking…

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Filed Under: Modern, Netherlands, United States, Sweet pastry Tagged With: sugar, almond, cinnamon Gepubliceerd op 2 December 2005Laatste wijziging 1 December 2019

Pyke in Galentyne

Straight to the recipe Ā A medieval feast for nose, eyes and palate Sauces are an important part of the medieval kitchen. Not just because they taste good, but it was the best way to prepare the main ingredient of a dish in such a way that it was as healthy as possible according to the…

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Filed Under: Middle Ages, England, First course, With fish (pescetarian) Tagged With: vinegar, pike, cinnamon, cloves Gepubliceerd op 29 October 2009Laatste 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. TheĀ extra recipeĀ 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: kaneel, reuzel, varkensvlees, lard, almond, amandel, cinnamon Gepubliceerd op 2 November 2008Laatste wijziging 1 December 2019

Tortelli in brodo

Straight to the recipe An Italian recipe from the sixteenth century This is a real classic from the Italian kitchen: stuffed pasta in broth. The sixteenth century recipe prescribes the use of meat broth. If you replace this by a good vegetable broth, the result is a very tasty vegetarian dish. It is best not…

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Filed Under: 16th century, Italy, Pasta, First course, Soup, Meat nor fish (vegetarian) Tagged With: beet greens, basil, cinnamon Gepubliceerd op 12 July 2004Laatste wijziging 24 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

Feuerzangenbowle, playing with fire

In October 2018 I gave a guest-talk for an international group of ex-pats in The Hague on spiced wines through the ages. It was a great evening, especially because these people, from all over the world, quite liked the experience. One of the people present was Thomas, a German. He asked me whether I had…

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Filed Under: Traditional, Germany, Beverage Tagged With: sugar, sylvester, cinnamon Gepubliceerd op 24 December 2018Laatste wijziging 24 November 2019

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