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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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egg

Chicken with redcurrant sauce

Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches – who doesn’t enjoy hearing these beautifully singing birds? Except of course if you happen to grow currants in your garden. Then suddenly these birds turn into voracious monsters that plunder the bushes before you’ve had the chance to harvest a…

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Filed Under: Middle Ages, 16th century, Netherlands, Main dish, With meat Tagged With: sugar, chicken, currants, egg Gepubliceerd op 1 July 2010Laatste wijziging 15 February 2022

Medieval Easter Eggs

Straight to the recipe Playing with colours During Lent, which starts on Ash Wednesday and ends on Holy Saturday before Easter, eggs were banned from the table. But as the days started to grow longer again after the winter solstice, hens began laying their eggs again! So you can bet that on Easter Sunday, when…

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Filed Under: Middle Ages, Germany, Lucheon dish, Snack, Meat nor fish (vegetarian) Tagged With: saffron, reuzel, pasen, lard, parsley, ei, easter, egg Gepubliceerd op 29 February 2012Laatste wijziging 23 December 2020

Mille-feuille the Dutch way

Straight to the recipe Tompouce is the Dutch version of mille-feuille. It is popular throughout the year, but on some days, it is almost traditional to eat this pastry. And on those days, the tompouce is not decorated with the customary pink glaze, but with orange glaze to emphasize the connection to our royal family…

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Filed Under: 19th century, Traditional, Netherlands, Sweet pastry, Meat nor fish (vegetarian) Tagged With: dough, egg Gepubliceerd op 8 May 2020Laatste wijziging 8 May 2020

Basis recipe – Mayonnaise

To the page with Tips & Tricks If but one tablespoon is needed, just use mayonnaise from a jar.  But in some dishes mayonnaise is an important ingredient, and then it is very rewarding to make one’s own. When buying mayonnaise in a store, always check the list of ingredients. Water should never be listed,…

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Filed Under: Technique, Condiment Tagged With: egg Gepubliceerd op 25 February 2020Laatste wijziging 25 February 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: strawberries, egg, cinnamon Gepubliceerd op 9 January 2010Laatste wijziging 23 February 2020

Dough – The basics

Straight to the list with basic recipes and historical recipes with dough Preparing dough is a question of touching and feeling. Basic ingredients are flour, water and salt. Eggs, butter and shortening can also be used, and instead of water other liquids can be added, like white wine. The recipes here are mostly based on…

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Home Made Italian Pasta

The Italians are famous for their pasta. On this page you learn how to make fresh pasta, with eggs and without eggs, and for stuffed pasta like ravioli and tortellini. Asian pasta is also delicious. See here for recipes. And for those of you who are interested in the past, here are recipes for fresh pasta from the sixteenth century. And…

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Filed Under: Technique, Traditional, Italy, Pasta Tagged With: egg Gepubliceerd op 12 July 2004Laatste wijziging 13 December 2019

Dough for savoury pastry

The recipes on this page are meant for 500 gram flour or meal, which will make between 750 and 1000 gram dough, depending on the recipe and the desired firmness of the dough. Index of recipes with dough on Coquinaria Puff pastry with egg For about 2 pounds of dough. 500 gr (4ÂĽ cup) flour…

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Filed Under: Technique, Middle Ages, Traditional, Savoury pastry Tagged With: lard, butter, egg Gepubliceerd op 30 January 2005Laatste wijziging 11 December 2019

Surprise Eggs

Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells that are stuffed with raw eggs with crayfish and mushrooms and heated until the stuffing has congealed. When the eggs have been peeled and placed on a dish, they will be a very attractive side…

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Filed Under: 18th century, Netherlands, Lucheon dish, First course, With fish (pescetarian) Tagged With: mushrooms, crayfish, egg Gepubliceerd op 24 April 2018Laatste wijziging 11 December 2019

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

Gooseberry Omelette

Straight to the recipe A sixteenth-century Dutch recipe The recipe for omelette (tasey) balances on te edge of what we could name the culinary Middle Ages. It is taken from the Seer excellenten gheexperimenteerden nieuwen Coc-boeck (The very excellent and tried new cookbook) that the physician Karel Baten (Carolus Battus) published as appendix to the second edition of…

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Filed Under: 16th century, Netherlands, Side dish, Meat nor fish (vegetarian) Tagged With: gooseberry, egg Gepubliceerd op 28 April 2008Laatste wijziging 9 December 2019

Roman patina with herbs

Straight to the recipe In the introduction to the recipe for Roman patina with asparagus and quail I wrote about this dish. On this page is another recipe for patina with asparagus, without meat but with green herbs. I also used green asparagus this time. The cilantro and lovage leaves add a very distinct flavour to this…

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Filed Under: Roman, Italy, With fish (pescetarian), Meat nor fish (vegetarian) Tagged With: lovage, asparagus, cilantro, egg Gepubliceerd op 24 April 2005Laatste wijziging 9 December 2019

Nourishing square omelette

Straight to the recipe Medieval stuffed omelette with marrow Some years ago I prepared a menu in the Culinair-historisch Kookmuseum (‘culinary cookery museum’) in Appelscha in the North of the Netherlands, consisting of medieval recipes with marrow from first course to dessert. The menu was called To the bone (Tot op het bot). The recipe below was one of…

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Filed Under: Middle Ages, England, Lucheon dish, First course, Side dish, Meat nor fish (vegetarian), With meat Tagged With: parsley, marrow, egg Gepubliceerd op 17 September 2013Laatste wijziging 9 December 2019

Eggs with gooseberries

Straight to the recipe An odd but tasty dish Recently I published an article in the periodical De Boekenwereld (The Book World) on Roman Catholic recipes in the eighteenth-century cookery book De Volmaakte Hollandsche Keuken-Meid (The perfect Dutch Kitchen Maid). The indirect cause of that article was a recipe I published on Coquinaria a year ago, a Dish for Lent with prunes…

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Filed Under: 17th century, 18th century, France, Netherlands, First course, Side dish, Meat nor fish (vegetarian) Tagged With: gooseberry, lent, egg Gepubliceerd op 7 September 2015Laatste wijziging 9 December 2019

Traditional Dutch Banketletter

“Keep it simple: start with an I” The banketletter is one of the few traditional Dutch Christmas bakes, as most Dutch December bakes are actually done for the national children’s feast Sinterklaas on December 5th. Most people just buy it in the stores, and I must admit that it takes some work to make a…

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Filed Under: Traditional, Netherlands, Sweet pastry Tagged With: rose water, dough, egg Gepubliceerd op 2 January 2018Laatste wijziging 9 December 2019

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