The recipes on Coquinaria
In order of publication, the newest recipe on top. This site is online since February 2002.
Other ways to find recipes on Coquinaria: the thematic overviews and the search page.
| Recipes from Roman antiquity to the twentieth century | |
| January-February 2011 NEW | Stockfish with peas, apple and raisins (first or main course) Dutch dish for Lent from around 1500 |
| November-December 2011 | Custard with ratafia (dessert), extra Four modern custard recipes A Dutch dessert from the eighteenth century |
| September-October 2011 | Tuna with mustard crust (first course or main course) Sixteenth century dish from Walloon (Belgium) |
| July-August 2011 | Stuffed eggs with curly mint (first course) A German dish from around 1500 |
| May-June 2011 | Garden Salad (first course or side disht) Dutch from the seventeenth century |
| March-April 2011 | Genestada (side dish or dessert) Catalan dish from the fourteenth century |
| January-February 2011 | Kale with chestnuts and groats (main course ) A Dutch dish from a French 18th-century cookbook |
| November-December 2010 | Mushroom Pasties and Mushroom Pie (first course or vegetarian main course) Two French recipes from the fourteenth and seventeenth centuries |
| September-October 2010 | Walnut Salad (first course or side dish) An American recipe from the end of the nineteenth century |
| July-August 2010 | Roast chicken with redcurrant sauce (main course) A Dutch recipe from early sixteenth century |
| May-June2010 | Sacred Beans (side dish and first course) Two recipes with broad beans, Roman and sixteenth-century Italian |
| March-April2010 | 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 recip |
| 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 |
| 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 |
| 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-April2008 | Blancmange with crayfish An English recipe from the fourteenth century |
| 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 |
| 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 |
| 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 |
| January-February 2007 | 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 |
| September-October 2006 | 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 |
| May-June 2006 | Herb soup with potato dumplings (soup) A 'Dutch' recipe from the nineteenth century |
| March-April 2006 | Mortadella (antipasto) An Italian recipe from the fifteenth century |
| January-February 2006 | Apple fritters (pastry) An English recipe from the fifteenth century |
| November-December 2005 | A puff of hot air: Soufflé. (dessert) Two French recipes from the nineteenth century |
| September-October2005 | Spicy meatballs and pasties with aubergine and spinach stuffing (party food) and Murri Arab recipes from the thirteenth century |
| July-August 2005 | Wafers with whipped cream (sweet pastry) and Clareit (spiced wine) A Dutch recipe from the fifteenth century |
| May-June 2005 | Patina with asparagus and quails (first course) and Garum or Liquamen An Roman recipe from Antiquity and fish sauce |
| March-April 2005 | Crème brûlée (dessert) A French dessert from the seventeenth century in two versions |
| January-February 2005 | Crostini with cheese (antipasto) An Italian recipe from the sixteenth century |
| November-December 2004 | Dafâir (dessert, sweet pastry) An Arabic recipe from the thirteenth century |
| 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 |
| July-August 2004 | Tortellini in brodo (first course) An Italian recipe from the sixteenth century |
| May-June 2004 | Broiled fish with three sauces (main course) A Dutch recipe from the fifteenth century |
| March-April 2004 | Lamb chops pie (main course) A Dutch recipe from the eighteenth century |
| 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-June2003 | 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 |
