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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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coriander

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) in De honeste voluptate (published in 1474, edition Milham, see bibliography). The Dutch cookbook bears the title Eenen nyeuwen…

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

Excellent almond cookies

Straight to the recipe In the Middle Ages, cookies were served during the banquet or the final course of a festive meal, along with fresh or preserved fruit and spiced wine. During the sixteenth century the Italians even started their meals with sweet cookies, according to the menus provided by Bartolomeo Scappi (Opera, 1570, see…

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Filed Under: 18th century, Netherlands, Sweet pastry Tagged With: coriander, almond, anise Gepubliceerd op 3 May 2020Laatste wijziging 3 May 2020

Mulahwaja

Straight to the recipe A recipe from 1001 nights There are few Europeans who can read and understand Arabic, let alone medieval Arabic, and I am not one of them. That is why the translation in English of the tenth century Kitāb al-Ţabīkh of al-Warrāq from Nawal Nasrallah is so valuable (also literally, the book is quite…

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Filed Under: Middle Ages, Arabian, Main dish, Side dish, With meat Tagged With: coriander, rue, lamsvlees, lamb meat, koriander Gepubliceerd op 15 April 2009Laatste wijziging 9 December 2019

Tuna with mustard crust

Straight to the recipe A spicy Walloon dish from the sixteenth century Last year I published a recipe for mushroom pie from Lancelot de Casteau, the sixteenth-century cook for several bishops of the Prince-Bishopric Liège, and I promised to revisit this cookbook soon. Not a lot is known about Lancelot de Casteau. He was born in Mons, lived…

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Filed Under: 16th century, 17th century, Belgium, First course, Main dish, With fish (pescetarian) Tagged With: mustard, tuna, coriander Gepubliceerd op 22 August 2011Laatste wijziging 9 December 2019

Clear Oxtail Soup

Haute cuisine for the Middle Class In my youth we used to eat oxtail soup as the first course of our Christmas dinner. My mother did not really like cooking, so the rest of the year our dinner fare was simple. If she did serve soup, it was prepared from a can or stock cube….

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Filed Under: Traditional, England, Soup, With meat Tagged With: beef, coriander, christmas Gepubliceerd op 27 December 2014Laatste wijziging 25 November 2019

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