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Visit my Webshop with books on culinary history! -
Bezoek mijn Webshop met boeken over culinaire geschiedenis! -

November 30th, 2014

04:03 pm - English version of Salade Russe
And here it is, the English version of Salade Russe!

(1 sneeze | Add a pinch of pepper)

November 24th, 2014

07:27 pm - Still alive! And still posting historical recipes
A lot happened on my site since my last posting here, over a year ago. Links to all the new recipes can be found on the page with updates.
But right now I proudly present the latest addition to my everlasting edition of medieval Middeldutch cookery books.
These ten recipes (KANTL Gent 15.2.131 to 140) are mainly for sauces to be used with several kinds of meat and fish (and porpoise). Not everything is clear to me, but I hope you will find the recipes interesting.

The image below is a Russian 'vinigret' from 1866 (or 1861), the English version of that recipe will be online the coming weekend.

(Add a pinch of pepper)

September 17th, 2013

02:49 pm - Several new recipes
Since the end of April, I have published three new modern recipes and three historical ones.

Historical recipes (in English):
A Dutch recipe from the seventeenth century for chicken with spring vegetables.
A French recipe, also from the seventeenth century for wine with spices and fruit.
An English recipe from the fifteenth century for a square omelette.

Modern recipes (in Dutch):
Japanese Tonkatsu
French Salade Niçoise
Chinese stir-fried vegetables

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April 29th, 2013

12:45 pm - Updates on Coquinaria
I have added five recipes to the edition of the Dutch cookery manuscript KANTL Gent 15 vol.2. They are varied: a recipe for boiled mussels (#126), for what probably is a blancmange (#127), for fish (#128), spiced wine (#128a), quince sauce with a version for meat days and for fish days (#129) and boiled hare in a spice sauce thickened with liver and blood (#130) which resembles a traditional dish that is still prepared by cooks who love old-fashioned.recipes ('hazepeper').

Other updates: two recipes, a seventeenth-century Dutch recipe for chicken with vegetables (will be translated in English within a week, I hope), and a Japanese recipe for tonkatsu (Dutch only).


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February 28th, 2013

08:35 pm - What would a cardinal eat?
Today Pope Benedict XVI has abdicated and the cardinals all travel to Rome, to go into conclave and choose a successor. There is an Italian cookery book from 1570 from a cook that witnessed at least one conclave and served at least two popes in his career, Bartolomeo Scappi. The latest historical recipe is from this cookbook, and it is for a sweet tourte that was very much liked by Pope Julius III, who was chosen at the conclave of 1549-1550.
I have to warn you: although it is a very filling dish, you will find it difficult to stop eating.

(Add a pinch of pepper)

January 24th, 2013

05:30 pm - One recipe leads to another...
Recently I published the recipe for Dutch Hachee, a traditional beef stew. In that stew I use peperkoek, a Dutch spice cake made with rye flour and honey. Then I realised that if you do not live in the Netherlands or Belgium, it might be a problem to obtain this cake, or even to understand what it is exactly. So I decided to publish the recipe for baking your own. Here is the English version.

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January 16th, 2013

04:55 pm - New recipes!
Somehow I keep forgetting to post updates to this journal. So now a bunch of them:

Historical recipes: Pasties with Sweetbread (German, 18th century), Cheese Pie with Pears (Dutch, 16th century) and Red Cabbage with Apples (Dutch, 19th century) with a traditional Dutch Beef Stew.

In Dutch only: Macaroni with tuna and tomato sauce and Japanese salad with peanut dressing (with a picture of my daughter in Nagasaki!).

And today I uploaded five recipes to the very slow-growing edition of the Dutch cookery manuscript KANTL Gent 15 Vol.2. Three of these recipes are for sauces for chicken (one gives veal as alternative), there is a recipe for pears simmered in the juice of boiled damsons, and a recipe for caudle.


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August 24th, 2012

03:29 pm - And more new recipes!
I don't know why, but I keep forgetting to post my newest recipes here.
The newest historical recipe is for super delicious cold-smoked Roman sausages, which I prepared for the Roman festival in Nijmegen in the beginning of July. And I have also published a modern recipe in English as well as Dutch, a traditional Dutch dish for mashed potatoes with endives and Slavinken.

Roman sausages (Lucanicae)
And now it is almost time for the next historical recipe! That will be eighteenth-century German. I hope to be able to post it around September 1.

(Add a pinch of pepper)

June 15th, 2012

06:03 pm - New recipes!
It took a while before I had finished the translation of 18th-century apple pie, but finally it is done. So now in Dutch and English: Hannah Glasse's Apple Pie! This was one of the favourite dishes of Jane Austen. It was served, not for tea or as dessert, but during the second course of a meal, together with savoury dishes. The spices used (cloves, mace and nutmeg), give a very special taste to this delicious pie. The crust is made from another recipe of Glasse, for puff pastry. That recipe is published on a separate page.

Apple Pie (English) (Dutch) - Puff Pastry (English) (Dutch)

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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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