Index of all recipes on Coquinaria - Period

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.

Period of the recipes

Categories
Antiquity
Middle Ages
Sixteenth century
Seventeenth century
Eighteenth century
Nineteenth century
Twentieth century


Antiquity

Bread.
Broad beans à la Vitellius.
Garum or Liquamen.
Mussels with lovage sauce and cumin sauce.
Omelette with asparagus.
Omelette with quail.
Roman apricots.
Roman broccoli.

Middle Ages

Apple fritters.
Apple sauce (Dutch).
Apple sauce (English).
Aubergines in aubergine sauce
.
Blancmange with crayfish.
Broiled fish with three sauces.
Chickenbreast with blackberry sauce.
Bread
.
Deep-fried braids.
Easter eggs.
Fake eggs for Lent
Fake fish (apple pastry).
Fried eggs with mustard.
Garlic Sauce. (hist)
Genestada.
Hypocras.
Jacobin Soup.
Marrow pasties ('sluberkens').
Mallard with onion sauce.
Meatballs in aubergine sauce.
Mortadella.
Mulahwaja.
Murri.
Mushroom pasty.
Mustard.
Pasties with aubergine stuffing.
Pasties with spinach stuffing.
Roasted Xmas-goose.
Spicy meatballs.
Spicy pea soup.
Stockfish with peas, apple and raisin.
Strawberry pudding.
Stuffed chicken.
Stuffed eggs with curly mint.
Stuffed quinces.
Turk's head (game pie).
Verjuice.
Wafers with whipped cream.
Yrchouns ('hedgehogs').
Zabaglione.
Sixteenth century

Broccoli in the Opera.
Cake with quinces.
Clareit.
Crostini with cheese.
Gooseberry omelette.
Roast chicken with redcurrant sauce.
Salad with parsnip.
Soup of broad beans with saffron and herbs.
Stuffed eggs.
Tortellini in brodo.
Tuna with mustard.

Seventeenth century

Crème brûlée.
Fillet of salmon in red wine sauce.
French pea soup.
Garden Salad
Jacobin pottage.
Lemonade.
Marinated veal cutlets.
Meat stock.
Minced veal meat balls in head-lettuce.
Mushroom pie.
Pastry dough
Pomegranate salad.
Potage à la Reyne (Queen's soup).
Royal peas.
Spinach pie.
Stock for Lent.
Eighteenth century

Black salsify with parsley sauce.
Custard with ratafia.
Fine cakes.
Kale with chestnuts and groats.
Marzipan hedgehog.
Pasty with lamb chops.
Quince jelly.

Nineteenth century

Capon à la braise with caper sauce.
Herb soup with potato dumplings.
Mint soufflé
Salmon Salad.
Strawberry soufflé.
Waldorf Salad. (hist)

Twentieth century

Chocolate custard.
Hopjes custard.
Moutayes.
Orange custard.
Salsify fritters.
Vanilla custard.
Vindayes.