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Culinaire geschiedenis, onderzoek en praktijk

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mustard

Smoked salmon (and other smoked food)

Not difficult to do, and very good Straight to the recipe On the Dutch part of my site there are some recipes for smoked fish. I have received several requests for an English version of these recipes, so here you are. Smoking is a very ancient way to conserve food. In the past, when most…

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Filed Under: Modern, First course, Main dish, With fish (pescetarian) Tagged With: mustard, salmon, dill Gepubliceerd op 7 March 2005Laatste wijziging 11 December 2019

Mallard with onion sauce

Straight to the recipe An English recipe from the fifteenth century A recipe from an English manuscript from the middle of the fifteenth century, Harleian 4016 from the library of the British Museum. The cookbook opens with the menu of a banquet that was served to king Richard II and the Duke of Lancaster on September 23 1387 in…

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Filed Under: Middle Ages, England, Main dish, With meat Tagged With: mustard, onion, mallard Gepubliceerd op 30 June 2007Laatste wijziging 11 December 2019

Red mustard the Roman way

Straight to the recipe This is not the first recipe for mustard on Coquinaria. The first mustard-recipe, from the fourteenth-century cookbook Le MĂ©nagier de Paris, was published fifteen years ago. Mustard in the Middle Ages and Early Modern Times is comparable to tomato ketchup or soy sauce in some restaurants: there is a bottle on…

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Filed Under: Middle Ages, 16th century, Italy, Netherlands, Condiment Tagged With: mustard, rozijnen, bread, raisins, cinnamon Gepubliceerd op 21 February 2018Laatste wijziging 9 December 2019

Tuna with mustard crust

Straight to the recipe A spicy Walloon dish from the sixteenth century Last year I published a recipe for mushroom pie from Lancelot de Casteau, the sixteenth-century cook for several bishops of the Prince-Bishopric Liège, and I promised to revisit this cookbook soon. Not a lot is known about Lancelot de Casteau. He was born in Mons, lived…

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Filed Under: 16th century, 17th century, Belgium, First course, Main dish, With fish (pescetarian) Tagged With: mustard, tuna, coriander Gepubliceerd op 22 August 2011Laatste wijziging 9 December 2019

Medieval mustard

Straight to the recipe Mustard has always been a popular condiment. Mustard is made from the seeds of several species of the brassica-family (cabbage). From some varieties the leaves can be eaten, and the seeds not only serve to make mustard, but can also be pressed to yield a culinary oil, or distilled to make…

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Filed Under: Middle Ages, France, Condiment Tagged With: mustard, vinegar Gepubliceerd op 27 December 2002Laatste wijziging 1 December 2019

medieval eggs with mustard

Straight to the recipe ‘Souppe en civĂ©’ Eggs are very prominent in medieval cuisine, they are used as thickening agent in sauces and stuffings, as ‘guilding’ (roast meat and pasties were pasted with egg yolks), and of course there were dishes with cooked eggs, fried eggs, and omelettes. Medieval recipes for stuffed eggs can be found here and…

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Filed Under: Middle Ages, France, First course, Side dish, Meat nor fish (vegetarian) Tagged With: mustard, onion, egg Gepubliceerd op 28 April 2008Laatste wijziging 30 November 2019

Mustard-dill sauce

Very good with fish For example with hot-smoked salmon I got this recipe nearly forty years ago from someone who was married to a Swede. For about 2.5 decilter (1 cup) sauce; preparation 10 minutes. 2 Tbsp mustard 2 Tbsp sugar 2 Tbsp white vinegar 6½ Tbsp sunflower oil (or other neutral-tasting vegetable oil) 6½…

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Filed Under: Modern, Sweden, Side dish Tagged With: mustard, dill, sauce Gepubliceerd op 7 March 2005Laatste wijziging 24 November 2019

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