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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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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…

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Filed Under: Middle Ages, England, Main dish, Side dish, Meat nor fish (vegetarian) Tagged With: lent, onion, almond Gepubliceerd op 21 February 2020Laatste wijziging 21 February 2020

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: onion, mallard, mustard Gepubliceerd op 30 June 2007Laatste wijziging 11 December 2019

Tulip bulb soup

Straight to the recipe A recipe from the Hunger Winter ’44/’45 For a long time I hesitated whether to publish this recipe. For some Dutch people this dish raises memories to a traumatic period in thier lives. The tulip bulb soup was served during the Amsterdam Symposium to Food in January 2015, which had the theme ‘Food,…

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Filed Under: 20th century, Netherlands, Soup, Meat nor fish (vegetarian) Tagged With: bulb, onion, curry Gepubliceerd op 7 April 2018Laatste wijziging 5 December 2019

Cucumber Salad

Straight to the recipe A familiar recipe with a twist One of the first modern recipes I published in the Dutch section of this website was a cucumber salad. That was back in 2002. In the following years I kept adding recipes to this page which eventually contained cucumber salads from all over the world. This is the first historical recipe for cucumber…

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Filed Under: 17th century, 18th century, France, Netherlands, Side dish, Meat nor fish (vegetarian) Tagged With: cloves, onion, cucumber Gepubliceerd op 24 May 2018Laatste wijziging 30 November 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

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…

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Filed Under: Modern, Soup, Meat nor fish (vegetarian) Tagged With: broccoli, onion, stalk celery Gepubliceerd op 9 January 2006Laatste wijziging 24 November 2019

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…

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Filed Under: Middle Ages, Netherlands, Main dish, With fish (pescetarian) Tagged With: lent, onion, herring Gepubliceerd op 24 June 2019Laatste wijziging 24 November 2019

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