Index of all recipes on Coquinaria - Menu
Recipes can be found in five ways, on period and source (historical recipes only), on their place in the menu, on origin, and on their date of appearance on this site. If you want to look for ingredients, you can use the Search Page. Because more and more recipes are added to Coquinaria, each category now has its own page. Here is a summary of all categories.
Place in the menu of the recipes
Categories
Vegetarian
Pescetarian
First course, Snacks
Stocks, Soups
Pasta
Main dishes
Side dishes
Sauces
Desserts
Pastry
Bread, Dough
Divers
Vegetarian (Meat nor fish)
Aubergines in aubergine sauce. (hist)
Broad beans à la Vitellius. (hist)
Broccoli in the Opera. (hist.)
Crostini with cheese. (hist)
Easter eggs. (hist)
Fake eggs for Lent (hist.)
French pea soup. (hist)
Fried eggs with mustard.(hist)
Garden Salad (hist)
Gooseberry omelette. (hist)
Herb soup with potato balls. (hist)
Jacobin pottage. (hist)
Marinated quail eggs.
Mushroom pasty. (hist)
Mushroom pie. (hist)
Pasties with aubergine stuffing. (hist)
Pasties with spinach stuffing. (hist)
Pomegranate salad. (hist)
Roman omelette with asparagus. (hist)
Roman apricots. (hist)
Roman broccoli. (hist.)
Salad with parsnip. (hist)
Soup of broad beans with saffron and herbs.
(hist) Spicy pea soup. (hist)
Spinach pie. (hist)
Stock for Lent. (hist)
Stuffed eggs. (hist)
Stuffed eggs with curly mint. (hist)
Tea eggs.
Tortelli in brodo.
Vegetarian Dashi.
Vegetarian Stock.
Pescetarian (Fish, no meat)
Chinese smoked fish.
Dashi.
Fillet of salmon in red wine sauce. (hist)
Fish Fumet.
Hot-smoked salmon with dill-mustard sauce.
Roasted fish with three sauces. (hist)
Mussels with lovage sauce and cumin sauce. (hist)
Roman apricots. (hist)
Salmon Salad. (hist)
Tuna with mustard. (hist)
Vindayes. (hist)
Stock and soup
Beef Stock.
Chicken Stock.
Chinese Tomato Soup.
Chinese Stock.
Concentrated Game Stock.
Cream of Chicken Soup.
Crustacean stock.
Jacobin pottage. (hist)
Japanese Dashi.
Fish Fumet.
French pea soup. (hist)
Herb soup with potato dumplings. (hist)
Indonesian Chicken Stock.
Dutch pea soup (snert).
Jacobin sops. (hist)
Lamb stock.
Meat stock. (hist.)
Potage à la Reyne (Queen's soup). (hist)
Quail Stock.
Soup of broad beans with saffron and herbs. (hist)
Spicy pea soup. (hist)
Stock for Lent. (hist)
Tortellini in brodo. (hist)
Veal stock.
Vegetarian Stock. | First course, snacks
Blancmange with crayfish. (hist)
Broccoli in the Opera. (hist)
Crostini with cheese. (hist)
Easter eggs. (hist)
Fried eggs with mustard.(hist)
Garden Salad (hist)
Genestada. (hist)
Jacobin Soup.
Kroketten.
Marrow pasties ('sluberkens'). (hist)
Marinated quail eggs.
Mortadella. (hist)
Mushroom pasty. (hist)
Mushroom pie. (hist)
Gooseberry omelette. (hist)
Pasties with aubergine stuffing. (hist)
Pasties with spinach stuffing. (hist)
Roman apricots. (hist)
Roman broccoli. (hist)
Salmon Salad. (hist)
Spicy meatballs. (hist)
Stockfish with peas, apple and raisin. (hist)
Stuffed eggs. (hist)
Stuffed eggs with curly mint. (hist)
Waldorf Salad. (hist)
Yrchouns ('hedgehogs'). (hist)
Pasta
Tortellini in brodo. (hist)
Home made: pasta dough Italian
Home made pasta dough Asian
Main course
Blancmange with crayfish. (hist)
Broad beans à la Vitellius. (hist)
Broiled fish with three sauces. (hist)
Capon à la braise with caper sauce. (hist)
Chickenbreast with blackberry sauce. (hist)
Chinese smoked fish.
Fillet of salmon in red wine sauce. (hist)
Hot-smoked salmon with dill-mustard sauce.
Kale with chestnuts and groats. (hist)
Mallard with onion sauce. (hist)
Marinated veal cutlets. (hist)
Mashed potatoes with kale and smoked sausage.
Meatballs in aubergine sauce. (hist)
Minced veal meat balls in head-lettuce. (hist)
Mulahwaja. (hist)
Mushroom pasty. (hist)
Mushroom pie. (hist)
Mussels with lovage sauce and cumin sauce. (hist)
Omelette with asparagus. (hist)
Omelette with quail. (hist)
Pasty with lamb chops. (hist)
Roast chicken with redcurrant sauce. (hist)
Roasted Xmas-goose. (hist)
Spinach pie. (hist)
Stockfish with peas, apple and raisin. (hist)
Whole smoked chicken.
Spicy meatballs. (hist)
Stuffed chicken. (hist)
Tuna with mustard. (hist)
Turk's head (game pie). (hist)
Vindayes. (hist)
Yrchouns ('hedgehogs'). (hist)
Divers
Chicken Curry Salad.
Garum or Liquamen. (hist)
Meat Jelly.
Murri. (hist)
Mustard. (hist)
Quince jelly. (hist)
Verjuice. (hist.) | Side dishes
Apple sauce (Dutch, hist).
Apple sauce (English, hist).
Aubergines in aubergine sauce. (hist)
Black salsify with parsley sauce. (hist)
Broad beans à la Vitellius. (hist)
Broccoli in the Opera. (hist.)
Easter eggs. (hist)
Garden Salad (hist)
Marzipan hedgehog. (hist)
Pomegranate salad. (hist)
Roman broccoli. (hist)
Royal peas. (hist)
Salad with parsnip. (hist)
Salsify fritters. (hist)
Spinach pie. (hist)
Stir-fried spinach with garlic. (hist)
Waldorf Salad. (hist)
Tea eggs.
Sauces
utter sauce (hist)
Blackberry sauce (hist)
Caper sauce (hist, medieval)
Caper sauce (hist, 19th C)
Coriander-Mustard sauce.
Cumin sauce (hist,)
Dill-Mustard sauce.
Garlic Sauce. (hist)
Gooseberry sauce (hist)
Lovage sauce (hist)
Red wine sauce (hist)
Sauce Madame (hist)
Desserts
Chocolate custard.
Crème brûlée. (hist)
Custard with ratafia. (hist)
Deep-fried braids. (hist)
Fake eggs for Lent (hist.)
Fine cakes. (hist)
Flowers in jelly.
Genestada. (hist)
Gooseberry omelette. (hist)
Hopjes custard.
Marzipan hedgehog.
Mint soufflé.(hist)
Moutayes. (hist)
Orange custard.
Strawberry pudding. (hist)
Strawberry soufflé. (hist)
Stuffed quinces. (hist)
Vanilla custard.
Wafers with whipped cream. (hist)
Zabaglione.(hist)
Sweet Pastry
Apple fritters.(hist)
Cake with quinces. (hist)
Fake fish (apple pastry). (hist)
Speculaas with almonds.
Speculaas muffins.
Bread, Dough
Puff pastry with eggs.
Pastry dough (hist)
Empenada dough.
Medieval bread. (hist)
Roman bread. (hist)
Drinks
Claret (hist)
Hypocras. (hist)
Lemonade. (hist) |
