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Culinaire geschiedenis, onderzoek en praktijk

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ginger

Medieval apple sauce

Disgustingly healthy! Apple sauce is aĀ medievalĀ relic. It was a popular dish, considering the many recipes for apple sauce that can be found in medieval cookbooks all over Europe. Some of those recipes are rather unusual, like the following recipe for apple sauce with … fish liver! The recipe’s title is ‘appelmoes in de vastene’ (apple…

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Filed Under: Middle Ages, England, Netherlands, Side dish, With fish (pescetarian) Tagged With: lent, ginger, almond, apple, saffron Gepubliceerd op 21 December 2006Laatste wijziging 20 July 2021

Indonesian chicken stock

Indonesian cuisine does not have soups as a first course, although sometimes they appear on the menu through Chinese and Western influences. One of the dishes in which Indonesian broth is used isĀ soto. That is a ‘full-bodied’ main-course soup, with the meat used for the stock, vegetables, and for example cooked eggs, peanuts, rice or…

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Filed Under: Modern, Indonesia, Soup, With meat Tagged With: ginger, lemongrass, kip, gember, chicken, sereh Gepubliceerd op 9 January 2006Laatste 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: ginger, saffron, wine, cinnamon Gepubliceerd op 15 March 2011Laatste wijziging 9 December 2019

Medieval applesauce from England

Greasy! Elsewhere on Coquinaria I have published a recipe for Apple Sauce for Lent. On this page is an English recipe with different versions for meat days and fish days, called apple moys. The Dutch name for apple sauce is appelmoes, so to me (being Dutch) that sounds very familiar. This apple sauce is special…

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Filed Under: Middle Ages, England, Side dish, Meat nor fish (vegetarian), With meat Tagged With: almond, saffron, ginger, apple, beef Gepubliceerd op 21 December 2006Laatste wijziging 1 December 2019

Chinese stock

Soup is important in the Chinese kitchen. No good soup without a good stock. Chinese soup is better not made with a western stock cube, try preparing a Chinese broth instead.Ā Chinese stock is lighter than Western stock. A comparatively small quantity of vegetables is used, just some spring onions and ginger. By the way: it…

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Filed Under: China, Soup, With meat Tagged With: ginger, chicken, scallions Gepubliceerd op 8 January 2006Laatste wijziging 29 November 2019

Hippocras, a medieval digestive

“To your health!” Sangria, punch and bishop wine all are descendants of spiced wines that have been drunk since Antiquity. They were especially populair in the Middle Ages, when they were served at the end of a meal as digestive. These wines, with added spices and sweetened with sugar (which was also considered a spice),…

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Filed Under: Middle Ages, France, Beverage Tagged With: ginger, wine, sugar Gepubliceerd op 27 December 2002Laatste wijziging 25 November 2019

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