{"id":1914,"date":"2017-08-13T19:56:46","date_gmt":"2017-08-13T17:56:46","guid":{"rendered":"http:\/\/coquinaria.nl\/?page_id=1914\/"},"modified":"2020-10-22T10:07:46","modified_gmt":"2020-10-22T08:07:46","slug":"historical-recipes-sources","status":"publish","type":"page","link":"https:\/\/coquinaria.nl\/en\/historical-recipes-sources\/","title":{"rendered":"Historical recipes – Sources"},"content":{"rendered":"

The recipes in these indices can be found in four ways: by source<\/strong>\u00a0(only historical recipes), on their place in the menu<\/a>, by origin<\/a>\u00a0and by food preference<\/a>. You can also click on a category in the sidebar for a view with pictures and descriptions.<\/p>\n

Go directly to<\/h2>\n

Antiquity<\/a> – 500-1000<\/a> – Middle Ages<\/a>\u00a0– 16th century<\/a>\u00a0– 17th century<\/a>– 18th century<\/a>\u00a0– 19th century<\/a>\u00a0– 20th century<\/a><\/p>\n

<\/a>Antiquity<\/h3>\n

De re coquinaria<\/em>\u00a0or\u00a0Apicius
\n<\/em>(Roman, 1st to 4th century AD)
\nBarley Soup, Roman<\/a>.
\nBroad beans \u00e0 la Vitellius<\/a>.
\nChestnut pur\u00e9e<\/a>.
\nLucanian sausages<\/a>.
\nMussels with lovage sauce and cumin sauce<\/a>.
\nOmelette with asparagus<\/a>.
\nOmelette with quail<\/a>.
\nRoman apricots<\/a>.
\nRoman broccoli<\/a>.<\/p>\n

<\/a>500-1000<\/h3>\n

Kitab al Tabikh<\/em>
\n(Arab, 10th century)
\nMulahwaja<\/a>.<\/p>\n

<\/a><\/p>\n

Middle Ages<\/h3>\n

Anonymous Andalusian Cookery book<\/em>
\n(Arab, 13th century)
\nPasties with aubergine stuffing<\/a>.
\nSpicy meatballs<\/a>.
\nDeep-fried braids<\/a>.<\/p>\n

Tractatus de modo preparandi […]<\/em>
\n(Latin, 2nd half 13th century)
\nStuffed chicken<\/a>.<\/p>\n

Baghdad Cookery Book (Kitab al Tabikh)<\/em>
\n(Arab, 1286)
\nMeatballs in aubergine sauce<\/a>.
\nPasties with spinach stuffing<\/a>.<\/p>\n

Viandier<\/em>
\n(French, late 13th century)
\nFried eggs with mustard<\/a>.
\nGreen sauce for fish or meat<\/a>.<\/p>\n

British Library MS Royal 12.C.xii
\n(Anglonorman, 1320-1340)
\nTurk’s head<\/a>\u00a0(game pie).<\/p>\n

Diuersa Servicia<\/em>
\n(English, 14th century)
\nBlancmange with crayfish<\/a>.<\/p>\n

Laud ms 533
\n(English, 14th century)
\nApple sauce<\/a>.<\/p>\n

The description of familiar foods<\/em>
\n(Arab, 1373)
\nMurri<\/a>.<\/p>\n

M\u00e9nagier de Paris<\/em>
\n(French, ca 1380)
\nHypocras<\/a>
\nMushroom pasty<\/a>.
\nMustard<\/a>.<\/p>\n

The forme of cury<\/em>
\n(English, ca 1390)
\nRoasted Xmas-goose<\/a>.<\/p>\n

Chiquart,\u00a0Du fait de cuysine<\/em>
\n(French, 1420)
\nJacobin Soup<\/a>.<\/p>\n

Harleian ms 279
\n(English, early 15th century)
\nApple fritters<\/a>.
\nChawettys (pork pies)<\/a>.
\nSquare stuffed omelette<\/a>.
\nStrawberry pudding<\/a>.
\nYrchouns (‘hedgehogs’)<\/a>.<\/p>\n

Llibre de Sent Sov\u00ed<\/em>
\n(Catalan, early 15th century)
\nGenestada<\/a>.<\/p>\n

Harleian 4016
\n(English, ca 1450)
\nMallard with onion sauce<\/a>.
\nPike in Galentine<\/a>.<\/p>\n

Martino de Rossi,\u00a0Libro de arte coquinaria<\/em>
\n(Italian, 1464\/1465)
\nChickenbreast with blackberry sauce<\/a>.
\nMortadella<\/a>.
\nRed mustard<\/a>. (hist)<\/p>\n

Platina, De honeste voluptate et valetudine<\/em>
\n(Latin, 1470)
\nRed mustard<\/a>. (hist)<\/p>\n

Wel ende edelike spijse<\/em>
\n(Dutch, late 15th century)
\nApple sauce<\/a>.
\nFish with leeks<\/a>.<\/p>\n

Cuoco Napoletano<\/em>
\n(Italian, ca 15th century)
\nAubergines in aubergine sauce<\/a>.
\nZabaglione<\/a>.<\/p>\n

Clm 15632<\/em>
\n(German, after 1490)
\nEaster eggs<\/a>.<\/p>\n

<\/a>Sixteenth century<\/h3>\n

KANTL Gent 15, vol.1
\n(Dutch, ca 1500)
\nFake eggs for Lent<\/a>
\nFake fish<\/a>\u00a0(apple pastry).
\nGarlic Sauce<\/a>.<\/p>\n

KANTL Gent 15, vol.2
\n(Dutch, ca 1500)
\nSpicy pea soup<\/a>.
\nWafers with whipped cream<\/a>.<\/p>\n

KANTL Gent 15, vol.3
\n(Dutch, ca 1500)
\nBroiled fish with three sauces<\/a>.
\nStockfish with peas, apple and raisin<\/a>.<\/p>\n

Mittelniederdeutsches Kochbuch<\/em><
\n(German, ca 1500)
\nStuffed eggs with curly mint<\/a>.<\/p>\n

UB Gent 476
\n(Dutch, early 16th century)
\nCake with quinces<\/a>.
\nMarrow pasties<\/a>\u00a0(‘sluberkens’).
\nRoast chicken with redcurrant sauce<\/a>.
\nStuffed quinces<\/a>.<\/p>\n

Notabel boecxken van cokerijen<\/em>
\n(Dutch, 1514)
\nClareit<\/a>.
\nStuffed eggs<\/a>.<\/p>\n

Domenico Romoli,\u00a0Singolare dottrina<\/em>
\n(Italian, 1560)
\nCrostini with cheese<\/a>.<\/p>\n

Gheraert Vorselman,\u00a0Nyeuwen Coock boeck<\/em>
\n(Dutch, 1560)
\nBread<\/a>.
\nCheese pie with pears<\/a>.
\nRed mustard<\/a>. (hist)
\nSalad with parsnip<\/a>.
\nVerjuice<\/a>.<\/span><\/p>\n

Bartolomeo Scappi,\u00a0Opera<\/em>
\n(Italiaans, 1570)
\nBroccoli in the\u00a0Opera<\/em><\/a>.
\nFresh pasta doughfor tagliatelle, lasagne and ravioli<\/a>
\nSoup of broad beans with saffron and herbs<\/a>.
\nTortellini in brodo<\/a>.
\nWhite tourte<\/a>.<\/p>\n

Karel Baten,\u00a0Coc-boeck<\/em>
\n(Dutch, 1593)
\nGooseberry omelette<\/a>.<\/p>\n

 <\/p>\n

<\/a>Seventeenth century<\/h3>\n

Lancelot de Casteau,\u00a0Ouverture de cuisine<\/em>
\n(French, 1604)
\nMushroom pie<\/a>.
\nPastry dough<\/a>.
\nTuna with mustard<\/a>.<\/p>\n

Fran\u00e7ois La Varenne,\u00a0Le cuisinier fran\u00e7ois<\/em>
\n(French, 1651)
\nEggs with gooseberries<\/a>.
\nMeat stock<\/a>.
\nStock for Lent<\/a>.<\/p>\n

Pierre de Lune,\u00a0Le cuisinier<\/em>(French, 1656)
\nJacobin pottage<\/a>.
\nFillet of salmon in red wine sauce<\/a>.
\nSpinach pie<\/a>.<\/p>\n

Le confiturier fran\u00e7ois<\/em>
\n(French, 1660)
\nLemonade<\/a>.<\/p>\n

Le cuisinier fran\u00e7ois m\u00e9thodique<\/em>
\n(Frans, 1660)
\nFrench pea soup<\/a>.
\nPomegranate salad<\/a>.
\nPotage \u00e0 la Reyne (Queen’s soup)<\/a>.<\/p>\n

L’\u00c9cole parfaite des officiers de bouche<\/em>
\n(1662\/1676)
\nWine of the Gods<\/a>.<\/p>\n

De verstandige kok<\/em>
\n(Dutch, 1667)
\nChicken with spring vegetables<\/a>
\nGarden Salad<\/a>
\nMinced veal meat balls in head-lettuce<\/a>
\nPlum Pie<\/a><\/p>\n

L.S.R.\u00a0L’Art de bien traiter<\/em>
\n(French, 1674)
\nMarinated veal cutlets<\/a>.
\nRoyal peas<\/a>.<\/p>\n

Massialot,\u00a0Le cuisinier royal et bourgeois<\/em>
\n(French, 1691)
\nCr\u00e8me br\u00fbl\u00e9e<\/a>.
\nFish with ‘Sauce ramolade’<\/a>.<\/p>\n

<\/a>Eighteenth century<\/h3>\n

De geoeffende en ervaren Keuken-Meester, of de Verstandige Kok
\n<\/em>(Dutch, 1701)
\nCucumber salad<\/a>.
\nEggs with gooseberries<\/a>.<\/p>\n

Susanna Eger,\u00a0Leipziger Kochbuch
\n<\/em>(German, 1706\/1745)
\nChestnut pie<\/a>.
\nPasties with sweetbread<\/a>.<\/p>\n

Vincent La Chapelle,\u00a0Le cuisinier moderne<\/em>
\n(French, 1742)
\nKale with chestnuts and groats<\/a>.<\/p>\n

De volmaakte Hollandsche keukenmeid<\/em>
\n(Dutch, 1746)
\nAlmond cookies<\/a>.
\nEggs with gooseberries<\/a>.
\nFine cakes<\/a>.
\nOrgeat<\/a>.
\nPrune ‘sup’<\/a><\/p>\n

Hannah Glasse,\u00a0The art of cookery made plain and easy<\/em>
\n(English, 1747)<\/p>\n

Apple pie<\/a>.
\nMarzipan hedgehog<\/a>.
\nPuff pastry<\/a>.<\/p>\n

Nieuwe vaderlandsche kookkunst<\/em>
\n(Dutch, 1797)
\nBlack salsify with parsley sauce<\/a>.
\nPasty with lamb chops<\/a>.
\nQuince jelly<\/a>.
\nCustard with ratafia<\/a><\/p>\n

<\/a>Nineteenth century<\/h3>\n

Aaltje, de volmaakte en zuinige keukenmeid<\/em>
\n(Dutch, 1804)
\nBarley Soup<\/a>.
\nSalmon Salad<\/a>.<\/p>\n

Antonin Car\u00eame,\u00a0Le patissier royal<\/em>
\n(French, 1815)
\nSauce espagnole<\/a>.
\nMint souffl\u00e9<\/a>
\nStrawberry souffl\u00e9<\/a>.
\nStuffed oranges<\/a>.<\/p>\n

William Kitchiner,\u00a0The Cook’s Oracle
\n<\/em>(English, 1822)
\nRhubarb fool<\/a>.<\/p>\n

John Conrade Cooke,\u00a0Cookery and confectionary<\/em>
\n(English, 1824)
\nTamarind ice cream<\/a>.<\/p>\n

Dick Humelbergius,\u00a0Apician morsels; or, Tales of the table, kitchen and larder
\n<\/em>(English, 1829)
\nSmoking bishop<\/a><\/p>\n

Antonin Car\u00eame,\u00a0L\u2019art de la cuisine fran\u00e7aise au XIXe si\u00e8cle
\n<\/em>(French, 1832)
\nBarley Soup<\/a>.<\/p>\n

Antonin Car\u00eame, Armand Plumerey,\u00a0L\u2019art de la cuisine fran\u00e7aise au XIXe si\u00e8cle
\n<\/em>(French, 1844)
\nRussian chicken pies<\/a>.
\nSauce espagnole<\/a>.<\/p>\n

Betje, de goedkoope keukenmeid<\/em>
\n(Dutch, 1850\/1851)
\nRed Cabbage with Apples<\/a>.
\nSalmon Salad<\/a>.<\/p>\n

Christine Riedl, Lindauer Kochbuch
\n(German, 1852, 1865)
\nAnchovy toast<\/a><\/p>\n

Isabella Beeton,\u00a0The Book of Household Management<\/em>
\n(England, 1861)
\nSponge cake<\/a>
\nTrifle<\/a><\/p>\n

Jelena Molkhovets,\u00a0A gift to young housewives<\/em>
\n(Russia, 1866)
\nRussian Stock<\/a>.
\nSalade Russe<\/a>.
\nSour Shchi<\/a>.<\/p>\n

Henri\u00ebtte Davidis,\u00a0Keukenboek<\/em>
\n(Dutch, 1868 2nd edition, or. German 1844)
\nCapon \u00e0 la braise with caper sauce<\/a>.
\nHerb soup with potato dumplings<\/a>.<\/p>\n

E.H. Klanke Nijhuijs,\u00a0De banketbakkerij<\/em>
\n(Dutch, 1889)
\nDutch Mille-feuille or Tompouce<\/a>.<\/p>\n

O.A. Corver,\u00a0Aaltje, nieuw Nederlands kookboek<\/em>
\n(Dutch, 1891)
\nSalmon Salad<\/a>.<\/p>\n

Oscar Tschirky,\u00a0The cookbook by “Oscar” of the Walforf<\/em>
\n(American, 1896)
\nWaldorf Salad<\/a>. (hist)<\/p>\n

<\/a>Twentieth century<\/h3>\n

Alice Lesur Rey,\u00a0Notities<\/em>
\n(French\/Mauritian, early 20st century)
\nMoutayes<\/a>.
\nVindayes<\/a>.<\/p>\n

Auguste Escoffier,\u00a0Guide culinaire<\/em>
\n(French, 1902)
\nSalsify fritters<\/a>.<\/p>\n

C.S. Peel and Iwan kriens,\u00a0The Victory Cookery Book<\/em>
\n(English, 1918)
\nVegetable cutlets with gravy<\/a>.
\nStock from winter vegetables<\/a>.<\/p>\n

Meulenhoff\u2019s oorlogs-kookboek<\/em>
\n(Dutch, 1918)
\nMacaroni with tomatoes<\/a><\/p>\n

Maurice Joyant, La cuisine de monsieur Momo, c\u00e9libataire<\/em>
\n(French, 1930)
\nBraised Belgian endives<\/a>.
\nCheese biscuits<\/a>.<\/p>\n

Edmond Nicolas,\u00a0Het extra kookboek<\/em>
\n(Dutch, 1955)
\nGilt poverty<\/span><\/a><\/p>\n

 <\/p>\n

The recipes in these indices can be found in four ways: by source\u00a0(only historical recipes), on their place in the menu, by origin\u00a0and by food preference. You can also click on a category in the sidebar for a view with pictures and descriptions. Go directly to Antiquity – 500-1000 – Middle Ages\u00a0– 16th century\u00a0– 17th…<\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_lmt_disableupdate":"no","_lmt_disable":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-1914","page","type-page","status-publish","entry","has-post-thumbnail"],"acf":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/pages\/1914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/comments?post=1914"}],"version-history":[{"count":2,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/pages\/1914\/revisions"}],"predecessor-version":[{"id":17468,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/pages\/1914\/revisions\/17468"}],"wp:attachment":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/media?parent=1914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/categories?post=1914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/tags?post=1914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}