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recipes and other updates, please join the mailing
list.
As of July 2009, I have added American cups and ounces
to the recipes, to make things easier for those who are used to this
sytem of measurements.
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| March-April 2010 NEW |
The day all France ate vegetarian
(recipes for Good Friday)
Three vegetarian dishes from the seventeenth century. |
| January-February 2010 |
Zabaglione (dessert)
An Italian recipe from the fifteenth century |
| November-December 2009 |
Pyke in Galentine (first or main course)
An English recipe from the fifteenth century |
| September-October 2009 |
Medieval stuffed and smoked chicken (main course)
A Latin/French recipe from
around 1300 AD |
| July-August 2009 |
Salmon Salad (first course or
lunch dish)
A Dutch recipe from the nineteenth century |
| May-June 2009 |
Mulahwaja ('snack' or main
course)
Arabian recipe from the tenth century with lamb,
herbs and spices |
| March-April 2009 |
Broccoli in the
Opera and
Roman
broccoli (first course or side dish)
An Italian recipe from the sixteenth century and a Roman recipe
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| January-February 2009 |
Black salsify or Scorzonera (side
dish)
A Dutch recipe from the eighteenth century, and a
French recipe from early twentieth century |
| November-December 2008 |
Tasty hedgehogs (First course or
main course, and side dish or dessert)
Two English recipes, from the Middle Ages and the eighteenth century
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| September-October 2008 |
Clean Hands (before eating)
A French recipe to wash your hands from the
fourteenth century |
| July-August 2008 |
Roman apricots
A summer dish from classical times
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| May-June 2008 |
Souppe and Civé (first course),
and
Omelette with gooseberries (dessert)
French recipes from the
fourteenth/fifteenth century, and a Dutch recipe
from the sixteenth century |
| March-April 2008 |
Blancmange with
crayfish
An English recipe from the fourteenth century
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| January-February 2008 |
Jacobin Sops ("soup")
A French recipe from the
fifteenth century |
| November-December 2007 |
Teste de Tourk (Turk's head, a
game pie)
An Anglonorman recipe from the fourteenth century
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| September-October 2007 |
Fine cakes (pastry)
A Dutch recipe from the
eighteenth century |
| July-August 2007 |
Lemonade (drink)
A French recipe from the
seventeenth century
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| May-June 2007 |
Mallard
with onion sauce (main course)
An English recipe from the fifteenth century |
| March-April 2007 |
Potage à la Reyne
(Queen's soup) and 17th century meat
stock
Two French recipes from the seventeenth century
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| January-February 2007
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Medieval apple sauce (side dish)
A Dutch recipe from the fifteenth century |
| November-December 2006 |
'Sluberkens'
and Stuffed quinces.
(first course and dessert)
Two Dutch recipes with bone marow from the fifteenth century
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| September-October 2006
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Vindaye (entree) and
moutayes (dessert)
Two recipes from Mauritius from 1900 |
| July-August 2006 |
Royal peas (side
dish) and
Veal cutlets
Two French recipes from the
seventeenth century
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| May-June 2006 |
Herb soup with
potato dumplings (soup)
A 'Dutch' recipe from the nineteenth century
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| March-April 2006 |
Mortadella
(antipasto)
An Italian recipe from the fifteenth century
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| January-February 2006 |
Apple fritters
(pastry)
An English recipe from the fifteenth century
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| November-December 2005 |
A puff of hot air:
Soufflé. (dessert)
Two French recipes from the nineteenth century
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| September-October 2005 |
Spicy meatballs
and pasties with aubergine and spinach stuffing (party food) and Murri
Arab recipes from the thirteenth century
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| July-August 2005 |
Wafers with
whipped cream (sweet pastry)
A Dutch recipe from the fifteenth century
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| May-June 2005 |
Patina with
asparagus and quails (first course) and Garum
or Liquamen
An Roman recipe from Antiquity and fish sauce
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| March-April 2005 |
Crème
brûlée
(dessert)
A French dessert from the seventeenth century in two versions
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| January-February 2005 |
Crostini with
cheese (antipasto)
An Italian recipe from the sixteenth century
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| November-December 2004 |
Dafâir
(dessert, sweet pastry)
An Arabic recipe from the thirteenth century
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| September-October 2004 |
Special cake with
quinces (pastry) and Quince
Jelly (candy)
A Dutch recipe from the sixteenth century, and one from the eighteenth
century
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| July-August 2004 |
Tortellini in brodo
(first course)
An Italian recipe from the sixteenth century
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| May-June 2004 |
Broiled fish with
three sauces (main course)
A Dutch recipe from the fifteenth century
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| March-April 2004 |
Lamb chops pie (main course)
A Dutch recipe from the eighteenth century
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| January-February 2004 |
Solaet
(Sallad) of parsnips (first course or side dish)
A Dutch recipe from the sixteenth century |
| November-December 2003 |
Christmas
goose (entree)
An English recipe from the fourteenth century. |
| September-October 2003 |
French
pea soup and Spiced
pea soup
A French entrée from the seventeenth century, and a Dutch entrée
from the fifteenth century. |
| July-August 2003 |
Strawberry
pudding (dessert)
An English dessert from the fifteenth century. |
| May-June 2003 |
Meatballs
in eggplant sauce (main course) and eggplant
dish (vegetable)
An Arab dish from the thirteenth century, and an Italian dish from the
fifteenth century. |
| March-April 2003 |
Fake fish (side dish or pastry)
Applepie in Lent from the Southern Netherlands in the fifteenth
century. |
| January-February 2003 |
Mustard and
hypocras (condiment and spiced wine)
Two French recipes from the fourteenth century. |
| November-December 2002 |
Mussels
in Anno Domini 0 (main course) with Roman
bread
A Roman recipe from the time of the first christmas. |
| September-October 2002 |
Meatballs in heads of lettuce (main
course).
A Dutch recipe from the seventeenth century. |
| July-August 2002 |
Heavenly blue-coloured sauce by white
meat in the summer (lunch)
An Italian recipe from the fifteenth century. |
| May-June 2002 |
Capon "à la
braise" with caper-sauce (main course).
A
"Dutch" recipe from the middle of the nineteenth century. |
| March-April 2002 |
Stuffed eggs
(appetizer).
A Dutch recipe from the beginning of the sixteenth century. |
| February 2002 |
Fillet of salmon in red wine-sauce (main
course).
A French recipe from the seventeenth century. |
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