Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches - who doesn't enjoy hearing these…
Straight to the recipe Unchanged through the centuries There was no country called Italy in the Middle Ages. There was…
Straight to the recipe An recipe from Hannah Glasse Disquised food is always fun. That's why there are several recipes…
Straight to the recipe A sixteenth-century Dutch recipe The recipe for omelette (tasey) balances on te edge of what we…
Straight to the recipe 'Souppe en civé' Eggs are very prominent in medieval cuisine, they are used as thickening agent in sauces…
Straight to the recipe Just a puff of hot air Dessert is the triumphant closure of an elaborate dinner. It must…
Straight to the recipe In the introduction to the recipe for Roman patina with asparagus and quail I wrote about this dish.…
Patina, a Roman dish This is a recipe from Antiquity.It is from the cookbook that inspired me in naming my…
The recipes on this page are meant for 500 gram flour or meal, which will make between 750 and 1000…
The Italians are famous for their pasta. On this page you learn how to make fresh pasta, with eggs and…
Straight to the recipe And about the history of a typically Dutch snack, the 'frikandel' The original recipe on this…
Decorative and delicate in taste This is a very special way to serve hardboiled eggs. You prepare them in advance,…
This is a tapa, to accompany a glass of sherry or wine. It is a very tasty dish, which can…
Stuffed eggs from early sixteenth century The oldest extant Dutch cookbook in print dates from 1514. It is titled Een notabel…