Straight to the recipe A recipe from the Hunger Winter ’44/’45 I have deliberated for a long time whether to publish this recipe. For some Dutch people this dish raises memories to a traumatic period in their lives. It was a means of survival during the infamous hunger winter of 1944/1945. More recently, tulip bulb…
onion
Medieval onion stew
Straight to the recipe The recipe for this nourishing dish has survived in several medieval English manuscripts. Although it is not stated explicitly, the dish is typically meant for Lent. It contains olive oil and almond milk, and lacks any meat or dairy products. The main ingredient are onions. In the picture a man and…
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 theĀ fifteenth century,Ā Harleian 4016Ā from the library of the British Museum. The cookbook opens with the menu of a banquet that was served to kingĀ Richard II and the Duke of Lancaster on September 23 1387 in…
Cucumber Salad
Straight to the recipe A familiar recipe with a twist One of the first modern recipes I published in theĀ DutchĀ section of this website was a cucumber salad. That was back in 2002. In the following years I kept adding recipes toĀ this pageĀ which eventually contained cucumberĀ saladsĀ from all over the world. This is the firstĀ historical recipeĀ for cucumber…
medieval eggs with mustard
Straight to the recipe ‘Souppe en civĆ©’ Eggs are very prominent inĀ medievalĀ 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 eggsĀ can be found here and…
Home-made vegetable stock
Stock gets most of its taste from meat and bones (poultry, cattle or fish). What to do if you are vegetarian? This vegetable stock has an incredibly rich taste, without the help of salt, meat or stock cubes. Even real carnivores will appreciate this stock. You can use it for soups and sauces, and of…
Fish with leeks for Lent
Straight to the recipe Herring, often in preserved form, is very important food for medieval people. During the fifteenth century, when the recipe on this page was written, one could buy very salty pickle herring, dried herring en smoked herring. The English have, just like the Dutch, several kinds of smoked herring, like kipper, bloater…