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May 6th, 2012
 | 01:25 pm - Ten more recipes of KANTL Gent vol.2
Another set of recipes from the Middle Dutch cookery book KANTL Gent 15 volume 2, recipes 111-120.
There's a recipe for a sauce with fresh venison (111), a cumin sauce that is especially for meat of a 'young' pig (maybe a suckling pig? 112), two recipes for pork and mutton sausages (113, 114), and a sauce for veal that is thickened with liver and raw egg yolks. I have once prepared this liver sauce, it is very medieval in taste, with a peculiar texture (115). I served it with stuffed rolled veal, a recipe from the third volume of the same convolute.
Recipe 116 is titled 'Totter commeneyen' (Cumin Sauce), but in fact it is apple sauce and a repeat of an earlier recipe (93), with as 116a another recipe that seems to be for almond porridge. Then follows an intriguing recipe for, if I understand it well, bread rolls, with a sweet stuffing of almonds and spices and fried crayfish on top (117), a basic blancmange with fish or chicken (118), a recipe for almond 'butter' (119) and a corrupt repeat of a jelly with pike (120 = 12).
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May 3rd, 2012
| 03:11 pm - New additions to edition medieval cookbook
Five recipes are added to the edtion of the medieval Dutch cookery book Gent KANTL 15 vol.2, recipes 106-110. There are two recipes for Lent (106 and 108), an almond sauce and a 'ganselij', both for grilled or fried fish. Another recipe (107) could also be for Lent, although that is not stated explicitly. But the ingredients (rice, almond and saffron, no meat or fish or dairy) would indicate it is so. And two sauces for beef (109, 110), although the second recipe is also for venison. It seems that recipes 107 and 110 are corrupt, but I have tried to make some sense of them.
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March 18th, 2012
| 09:33 am - Problem with website
After all my hard work the previous days, there now is a problem with my website. No idea what happened, but suddenly there is a 403 forbidden error, access denied. But why? No idea. Hopefully the site will be accessible again as soon as possible.
Edit:
I am happy to say that the problem is solved. It was a malfunctioning RAID-controller (whatever that is) where my website is hosted.
Current Mood:  frustrated
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March 17th, 2012
| 05:37 pm - Absolutely knackered, that's what I am
But ... I have completed the restyling of the section with editions of medieval Middle Dutch coookery books!!!
Very boring work, converting pages from plain html into css, with lots and lots of LOTS of code I could finally get rid of.
You can imagine how glad I am this is done.
And to celebrate, the very first update to the editions with NEW recipes in nearly three year's time. Five recipes - a cumin sauce for chicken, a peper sauce especially for old chickens, and another sauce for chicken, made with chicken livers, a delicate almond soup with raisins, and another sauce. You can find them here.
I hope you like the new look, and promise that you can expect more recipes shortly. If you have any suggestions with regards to the new look, or compliments, let me know!
Current Mood: accomplished
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February 29th, 2012
| 08:19 pm - New historical recipes with eggs, for Easter and Lent (yes)
I was in an 'egg mood', the past two weeks.
The main recipe is for very special coloured Easter Eggs, that are spit-roasted in their shell. If you want to know how, look at the recipe! The extra recipe is for Lent. Now, Lent is a period in which in the Middle Ages eggs were banned from the table. But this recipe is for fake eggs that would fool anyone who does not actually eat them. They are both from the fifteenth century.
It was great fun experimenting, and I now have great respect for the playfulness of medieval cooks.
 The medieval version of fake eggs.
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December 29th, 2011
| 11:05 am - Happy New Year! And new recipe, with picture of CAT!
I wish you all a very happy, healthy and wealthy 2012!
To make a good start I give you a Dutch medieval recipe for Lent, with stockfish, peas, apple and raisins. I call it 'an ode to dried food'. Very medieval in taste, but just try it, and you'll find it is quite good.
For those of you who love cats, here's a picture of City, our fifteen-year old cat who until recently insisted on walking back to our old home (he kept this up for 4 years). He was very interested in the stockfish, I had to guard it all the time it was on the table.
Anyway, the recipe is online, in English and in Dutch. I hope you like it!
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November 1st, 2011
| 12:51 pm - Delicious custard recipes
New recipes! At the moment I'm trying to lose some weight, so my choice for custard as a theme for the new recipes on my site was not very clever: I ended up with about six pints of custard. The solution: a visit to my family, who gladly made themselves available as guinea pigs.
The historical custard recipe is from a Dutch cookbook from 1797 (Dutch version). It is made with ratafia or macaroons, almond cookies. I have added recipes for four 'modern' custards, with vanilla, chocolate, orange and coffee (Dutch version). The recipes are very easy to prepare (although you need some skill to make the custards with egg yolks).
Enjoy!
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October 9th, 2011
| 01:19 pm - Trash your laptop
Recently I viewed a rather depressing item on the news: the hot trend 'trash your wedding dress'. I find it wasteful and egotistical.. But it did inspire me to do my own trashing. Not a dress, but my eleven year old, pre-pre-previous laptop that was languishing in the attic..
The pre-previous laptop was already trashed (in a car accident), the previous one is for guests, So I took the opportunity to pry my Toshiba from 2000 (Windows Millennium) open and take a look inside. It was a lot of fun!
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August 22nd, 2011
| 07:52 pm - Fish with mustard, and autumn salad
New recipes!
The Dutch modern recipe is an autumnal salad with goat cheese. Not very original, but tasty. (url)
The historical recipe is from a cookbook from 1604: tuna with mustard crust. It is simple and takes little time to prepare. The cookbook is very interesting, with five disputed recipes for truffles (some people keep insisting that these are the oldest recipes in print for potatoes), a Fool's Banquet, and the complete menu for the festive entrée of the bisshop of Liège in 1557. Take a look!
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July 16th, 2011
| 03:14 pm - Improved pages on making Cheese
Last month I converted my pages on making cheese to the new format, and I used the occasion to improve and rearrange the information, and post the pictures in a larger format. I still have fond memories of that cheese-making holiday in France.
Cheese making, Kaasmaken
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coquinaria's journal
