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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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lard

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: easter, egg, ei, lard, parsley, pasen, reuzel, saffron Gepubliceerd op 29 February 2012Laatste wijziging 23 December 2020

Medieval stuffed chicken

Straight to the recipe Pullis iuvenis in tempore estivali This summer I was experimenting with roasting whole chickens on the barbecue, so of course I searched for a medieval recipe too. That was easy, in medieval cuisine roast fowl is standard fare for nobles, and I chose a recipe from the Tractatus de modo preparandi et…

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Filed Under: Middle Ages, France, Main dish, With meat Tagged With: barbecue, chicken, lard Gepubliceerd op 10 August 2009Laatste wijziging 31 December 2019

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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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 (4¼ cup) flour…

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

Creamy Oxtail Soup

This recipe for creamy oxtail soup is an addition to the recipe for clear oxtail soup. The recipe for the basic oxtail stock that is used in this recipe can also be found there. For 1 litre soup (4 to 5 portions); preparation 20 minutes. 1 liter oxtail stock meat of an oxtail, pulled in threads 40…

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Filed Under: Modern, Soup, With meat Tagged With: beef, lard Gepubliceerd op 27 December 2014Laatste wijziging 9 December 2019

Tasty hedgehogs

Straigh to the recipe A medieval subtlety There really are recipes for preparing hedgehog, but fear not: the recipe on this page is without hedgehog meat, it only looks like a hedgehog. The dish is a medieval one, for a savoury ‘hedgehog’ with pork. The extra recipe is from the eighteenth century, a sweet version with marzipan….

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Filed Under: Middle Ages, England, Main dish, With meat Tagged With: almond, amandel, cinnamon, kaneel, lard, reuzel, varkensvlees Gepubliceerd op 2 November 2008Laatste wijziging 1 December 2019

Stamppot – Traditional Dutch Winterfare

Warming, loving, substantial food While I am writing this (2 December 2010) it’s freezing cold outside, the canal in front of my house is frozen, and everything is covered with a layer of snow. Apparently I live near a salt depot, for in the last half hour I have counted five gritting lorries loaded with…

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Filed Under: Traditional, Netherlands, Main dish, Casserole, With meat Tagged With: kale, lard, sausage, smoked sausage, winter dishes Gepubliceerd op 3 December 2010Laatste wijziging 27 November 2019

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Nostalgic summer salad

Het excellente kookboek

ISBN 9789056156497, € 29,95

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