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Culinaire geschiedenis, onderzoek en praktijk

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cream

White tourte, a favourite of Pope Julius III

Straight to the recipe Sweet Italian pastry from the sixteenth century In the Netherlands we are used to abdications. This year, 2013, our queen Beatrix will hand over the throne to her son Willem Alexander, as her mother Juliana did thirty three years ago, and her grandmother Wilhelmina in 1948. But an abdicating pope has not…

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Filed Under: 16th century, Italy, Sweet pastry Tagged With: rose water, egg, cream Gepubliceerd op 28 February 2013Laatste wijziging 9 December 2019

Barley soup for a ball

Straight to the recipe Double take The Netherlands celebrated the bicentennial of their existence as a kingdom in 2013. But at the time that was actually 198 years ago, not 200. From 1813 to 1815 the Netherlands were the Souverijne Vorstendom der VerĂ«enigde Nederlanden (the sovereign principality of the united Netherlands). We didn’t have a king, but a prince….

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Filed Under: 19th century, France, Soup, With meat Tagged With: barley, chicken, cream Gepubliceerd op 16 March 2015Laatste wijziging 9 December 2019

Vol-au-vent with ragoût

An old-fashioned first course This used to be a traditional first course in many Dutch Christmas meals. The most common version: ready-bought vol-au-vents, heated in the oven, a can of ragout, heated on the stove. The ingredients of canned ragout: water (what it contains most of is mentioned first), and less than 20% meat. Not just…

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Filed Under: Traditional, Netherlands, Lucheon dish, First course, With meat Tagged With: curry, chicken, cream Gepubliceerd op 8 January 2011Laatste wijziging 9 December 2019

Queen’s Soup

Cream of Chicken Soup the Dutch way Three years ago I published the historical version of this soup on Coquinaria, from a seventeenth-century French cookbook. For that soup you needed partridges and cockscombs (not mushrooms, but the real thing), so I do not expect many people to have prepared that soup. That may be completely…

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Filed Under: Traditional, Netherlands, Soup, With meat Tagged With: stalk celery, cream, chicken Gepubliceerd op 21 April 2011Laatste wijziging 9 December 2019

A hedgehog of marzipan

Straight to the recipe An recipe from Hannah Glasse Disquised food is always fun. That’s why there are several recipes for fake hedgehogs. You can find more information about the hedgehog as subtlety at the medieval recipe for a meatloaf-hedgehog. The recipe on this page from the eighteenth century is not savoury, but a sweet version…

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Filed Under: 18th century, England, Dessert, Meat nor fish (vegetarian) Tagged With: orange flower water, egg, cream Gepubliceerd op 2 November 2008Laatste wijziging 1 December 2019

Wafers with whipped cream

Medieval Dutch wafers Straight to the recipe Wafers are delicious and easy to make. Actually they are a kind of ‘pressed pancakes’. According to The Oxford Companion to Food wafers are thin and crisp, waffles are thicker and made with yeast. The recipe on this page is for thin wafers. The miniature is from the Velislav Picture Bible, which was created…

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Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Dessert, Sweet pastry Tagged With: cream, bread, rose water Gepubliceerd op 30 June 2005Laatste wijziging 30 November 2019

Vanilla ice cream

This is a very rich ice cream, with sugar, fat and cholesterol. So, why would you want to make it? Because it is simply delicious! The secret for enjoying this ice cream is self-control. Do not make it all the time (just occasionallly), and eat small portions. Governments and manufacturers are wrong in thinking the…

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Filed Under: Technique, Italy, Dessert Tagged With: ice cream, vanilla, cream Gepubliceerd op 5 August 2018Laatste wijziging 27 November 2019

Rhubarb, the reverse tomato

Two recipes for early summer Straight to the recipe Rhubarb is a culinary eccentric, the counterpart of the tomato. Much like the tomato is a fruit that we treat as a vegetable, the rhubarb is actually a vegetable that we treat as a fruit. However, this has only been the case since the last two…

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Filed Under: 19th century, England, Dessert, Sweet pastry Tagged With: rhubarb, pistacchio, cream Gepubliceerd op 29 January 2017Laatste wijziging 27 November 2019

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