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Culinaire geschiedenis, onderzoek en praktijk

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mint

Tourte de fonges

Straight to the recipe Mushroom pie from Lancelot de Casteau This mushroom pie from 1604 is much more modern than the MĂ©nagier’s from the fourteenth century. No spices and sugar, but herbs to bring the stuffing to taste. The recipe comes from the Ouverture de cuisine, published in 1604 by Lancelot de Casteau. He was, according…

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Filed Under: 16th century, 17th century, Belgium, Lucheon dish, Savoury pastry, First course, Main dish, Meat nor fish (vegetarian) Tagged With: mint, mushrooms, cheese Gepubliceerd op 13 November 2010Laatste wijziging 13 December 2019

Roman fish sauce

Garum or liquamen Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is…

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Filed Under: Technique, Roman, Italy, Condiment Tagged With: salt, mint, sardine Gepubliceerd op 24 April 2005Laatste wijziging 9 December 2019

Mint soufflé

Straight to the recipe The introduction to the recipe is on this page, about Antonin CarĂŞme and the history of soufflĂ©s, together with the recipe for strawberry soufflĂ©. This recipe for mint soufflĂ© is very long in its original version, so it got its own page. It is a soufflĂ© Ă  la française, which means it is…

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Filed Under: 19th century, France, Dessert Tagged With: egg, mint Gepubliceerd op 11 November 2017Laatste wijziging 29 November 2019

Stuffed eggs with mint

Straight to the recipe A medieval first course from Germany I am lucky with my neighbours. At the moment, I live next door to the core of the musical group EnsembLeChatNoir, who give beautiful – and sometimes multimedia – concerts. At my previous house there was also an artistic neighbour, a cermist. She is from Germany, and…

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Filed Under: Middle Ages, 16th century, Germany, Lucheon dish, First course, Side dish, Meat nor fish (vegetarian) Tagged With: egg, honey, mint Gepubliceerd op 16 July 2011Laatste wijziging 27 November 2019

Purée from broad beans

Straight to the recipe This recipe for broad beans is taken from the sixteenth-century cookbook Opera by Italian Bartolomeo Scappi (see bibliography). more on Scappi and his book: Tortelli in brodo and Broccoli in de Opera). In the Libro Terzo (Book III, with recipes for Lent and fish days) of this cookbook is the following recipe for minestre (a first course, thick soup or pottage)…

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Filed Under: 16th century, Italy, Meat nor fish (vegetarian) Tagged With: mint, saffron, broad beans Gepubliceerd op 12 June 2010Laatste wijziging 24 November 2019

Aubergines for cardinals

Straight to the recipe One year ago I published a Dutch recipe for stuffed aubergines from the 1970s. This historical recipe is also for stuffed aubergines, but older; it was published 450 years ago. The cardinals were the intended public that Bartolomeo Scappi, author of the cookbook that the recipe originates from, cooked for. More…

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Filed Under: 16th century, Italy, Meat nor fish (vegetarian) Tagged With: almond, eggplant, verjuice, mint Gepubliceerd op 27 June 2019Laatste wijziging 24 November 2019

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