Straight to the recipe A delicate herald of Spring The text for this recipe is from a cookbook from the nineteenth century, but in fact the recipe is older. In Le cuisinier from Pierre de Lune (1656) there is a ‘potage the santé’ with sorrel, purslane, chervil and herbs, and no doubt there are other comparable recipes. Two…
lettuce
Stuffed meatballs in lettuce
Straight to the recipe And about the history of a typically Dutch snack, the ‘frikandel’ The original recipe on this page is called Om Frickedillen in Krop-salaet te maken (to make frickedillen in lettuce). According to Dutch dictionaries, a ‘ frikadel’ is obsolete for meatball, and ‘frikandel’ is vernacular and incorrect. The Frickedillen from the recipe below are indeed meatballs, prepared…
Garden Salad
Straight to the recipe The kitchen garden en vogue In the Middle Ages vegetables were impopular. They were unhealthy according to the dietetics of those days, and were held in low esteem. The poor ate greens out of economical need, but the rich and powerful preferably gorged themselve on meat and fowl (and fish if it was…
Royal peas
Well alright then, just the one! Straight to the recipe Garden peas were an absolute hype in the seventeenth century. They were enjoyed much the same way as we nowadays eat chocolate, like a delicious sin. Madame de Maintenon, mistress of Louis XIV wrote in 1696: “Il y a des dames qui, après avoir soupé, et bien soupé, trouvent…