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Culinaire geschiedenis, onderzoek en praktijk

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lime

Fritters from vine leaves

Grape vines do not just yield grapes. During the summer the leaves can be picked and pickled or used straight away. The best-known use of vine leaves is the Greek dolma, where they are used to wrap around rice. However, in this eighteenth-century recipe the vine leaves themselves are the main ingredient. Just in case…

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Filed Under: 18th century, France, Side dish, Meat nor fish (vegetarian) Tagged With: sugar, deep-frying, lime Gepubliceerd op 7 August 2018Laatste wijziging 11 December 2019

Crème brûlée

Straight to the recipe An all-time favourite from the seventeenth century Crème brĂ»lĂ©e is one of the most popular desserts. That probably has to do with the titillating contrast between the cold, creamy custard and the hard, hot layer of burned sugar. This dish should be prepared with care, because it can easily turn out wrong….

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Filed Under: 17th century, France, Side dish, Dessert, Meat nor fish (vegetarian) Tagged With: orange flower water, orange, lime Gepubliceerd op 20 February 2005Laatste wijziging 25 November 2019

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