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Thematical list of all
recipes on Coquinaria
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Classes on this pages
Historical recipes:
Roman,
Medieval, 16th
century, 17th century,
18th century,
19th century,
20th century.
Dishes: Vegetarian,
Without meat (with fish),
First courses,
Soups and stocks, Pasta,
Main dishes, Side
dishes,
Sauces, Desserts,
Pastry,
Bread/Dough, Divers
Nationalities: Dutch,
Arab,
Chinese,
English, French,
Italian,
Spanish, Divers
Books on culinary history.
.
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| Historical
recipes - Roman |
Bread.
Garum or Liquamen.
Mussels with lovage sauce and cumin
sauce.
Omelette with asparagus.
Omelette with quail.
Roman apricots.
Roman broccoli.
.
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.
Fake fish (apple pastry).
Fried eggs with mustard.
Hypocras.
Marrow pasties ('sluberkens').
Mallard with onion sauce.
Meatballs in aubergine sauce.
Mortadella.
Mulahwaja.
Murri.
Mustard.
Pasties with aubergine
stuffing.
Pasties with spinach
stuffing.
Roasted Xmas-goose.
Spicy
meatballs.
Spicy pea soup.
Strawberry pudding.
Stuffed chicken.
Stuffed quinces.
Turk's head (game pie).
Verjuice.
Wafers with whipped cream.
Yrchouns ('hedgehogs').
Zabaglione.
.
Broccoli in the Opera.
Cake
with quinces.
Clareit.
Crostini with cheese.
Omelette with gooseberries.
Salad with parsnip.
Stuffed eggs.
Tortellini in brodo.
.
Crème
brûlée.
Fillet of salmon in red wine sauce.
French pea soup.
Jacobin pottage.
Lemonade.
Marinated veal cutlets.
Meat stock.
Minced veal meat balls in head-lettuce.
Pomegranate salad.
Potage à la Reyne (Queen's soup).
Royal peas.
Spinach pie.
Stock for Lent.
.
Black salsify with parsley sauce.
Fine
cakes.
Marzipan hedgehog.
Pasty
with lamb chops.
Quince
jelly.
.
Capon à la braise
with caper sauce.
Herb soup with potato dumplings.
Mint
soufflé.
Salmon Salad.
Strawberry
soufflé.
.
Salsify fritters.
..
Aubergines in aubergine sauce. (hist)
Broccoli in the Opera.
(hist.)
Crostini with cheese. (hist)
French pea soup. (hist)
Fried eggs with mustard.(hist)
Herb soup with potato balls.
(hist)
Jacobin pottage.
(hist)
Marinated
quail eggs.
Omelette with gooseberries. (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)
Spicy pea soup. (hist)
Spinach pie.
(hist)
Stock for Lent. (hist)
Stuffed eggs. (hist)
Tea eggs.
Tortelli in brodo.
Vegetarian Dashi.
Vegetarian Stock.
.
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)
.
|
Blancmange with crayfish. (hist)
Broccoli in the Opera.
(hist.)
Crostini with cheese. (hist)
Fried eggs with mustard.(hist)
Kroketten.
Marrow pasties ('sluberkens').
(hist.)
Marinated
quail eggs.
Mortadella. (hist)
Omelette with gooseberries. (hist)
Pasties with aubergine
stuffing. (hist)
Pasties with spinach
stuffing. (hist)
Roman apricots. (hist)
Roman broccoli. (hist)
Salmon Salad. (hist)
Spicy
meatballs. (hist)
Stuffed eggs. (hist)
Yrchouns ('hedgehogs'). (hist)
.
Beef
Stock.
Chicken Stock.
Chinese Tomato Soup.
Chinese Stock.
Concentrated Game Stock.
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.
Spicy pea soup. (hist)
Stock for Lent. (hist)
Tortellini in brodo. (hist)
Veal stock.
Vegetarian Stock.
.
Tortellini in brodo. (hist)
Home made: pasta
dough
.
Blancmange with crayfish. (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.
Mallard with onion sauce.
(hist)
Marinated veal cutlets.
(hist)
Meatballs in aubergine sauce. (hist)
Minced veal meat balls in head-lettuce. (hist)
Mulahwaja. (hist)
Mussels with lovage sauce and cumin
sauce. (hist)
Omelette with asparagus. (hist)
Omelette with quail. (hist)
Pasty
with lamb chops. (hist)
Roasted Xmas-goose. (hist)
Spinach pie.
(hist)
Whole smoked chicken.
Spicy
meatballs. (hist)
Stuffed chicken. (hist)
Turk's head (game pie). (hist)
Yrchouns ('hedgehogs'). (hist)
.
Apple sauce (Dutch, hist).
Apple sauce (English, hist).
Aubergines in aubergine sauce. (hist)
Black salsify with parsley sauce.
(hist)
Broccoli in the Opera.
(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)
Tea eggs.
.
Butter
sauce (hist)
Blackberry sauce (hist)
Caper sauce (hist,
medieval)
Caper sauce (hist, 19th C)
Coriander-Mustard
sauce.
Cumin sauce (hist,)
Dill-Mustard sauce.
Gooseberry sauce (hist)
Lovage sauce (hist)
Red wine sauce (hist)
Sauce "Madame" (hist)
.
Crème
brûlée. (hist)
Deep-fried braids. (hist)
Fine cakes. (hist)
Flowers in jelly.
Marzipan hedgehog.
Mint
soufflé.(hist)
Omelette with gooseberries. (hist)
Strawberry pudding. (hist)
Strawberry
soufflé. (hist)
Stuffed quinces.
(hist)
Wafers with whipped cream. (hist)
Zabaglione.(hist)
.
Apple
fritters.(hist)
Cake
with quinces. (hist)
Fake fish (apple pastry). (hist)
Speculaas with almonds.
Speculaas muffins.
.
Puff
pastry with eggs.
Empenada dough.
Medieval bread. (hist)
Roman bread. (hist)
.
Chicken Curry
Salad.
Garum
or
Liquamen. (hist)
Hypocras. (hist)
Lemonade. (hist)
Meat Jelly.
Murri. (hist)
Mustard. (hist)
Quince
jelly. (hist)
Verjuice. (hist.)
.
|
Apple sauce (hist).
Black salsify with parsley sauce.
(hist)
Broiled fish with three sauces. (hist)
Cake
with quinces. (hist)
Capon à la braise
with caper sauce. (hist)
Clareit. (hist)
Dutch pea soup (snert).
Fake fish (apple pastry). (hist)
Fine cakes. (hist)
Omelette with gooseberries.
Herb soup with potato dumplings.
(hist)
Hot-smoked
salmon with dill-mustard sauce.
Kroketten and Bitter balls.
Marrow pasties ('sluberkens').
(hist.)
Minced veal meat balls in head-lettuce. (hist)
Pasty
with lamb chops. (hist)
Quince
jelly. (hist)
Salad with parsnip. (hist)
Salmon Salad. (hist)
Speculaas with almonds.
Spicy pea soup. (hist)
Stuffed quinces.
(hist.)
Wafers with whipped cream. (hist)
.
Deep-fried braids.
(hist)
Meatballs in aubergine sauce. (hist)
Mulahwaja. (hist)
Pasties with aubergine
stuffing. (hist)
Pasties with spinach
stuffing. (hist)
Spicy
meatballs. (hist)
..
Chinese
smoked fish.
Tea eggs.
.
Apple
fritters.(hist)
Apple sauce (hist).
Blancmange with crayfish.
(hist)
Mallard with onion sauce.
(hist)
Marzipan hedgehog.
Roasted Xmas-goose. (hist)
Strawberry pudding. (hist)
Turk's head (game pie). (hist)
Yrchouns ('hedgehogs'). (hist)
..
Crème
brûlée. (hist)
Fillet of salmon in red wine sauce. (hist)
French pea soup. (hist)
Fried eggs with mustard.(hist)
Game Pepper Sauce.
Hypocras.
(hist)
Jacobin pottage.
(hist)
Lemonade. (hist)
Marinated veal cutlets.
(hist)
Meat stock. (hist.)
Mint
soufflé. (hist)
Mustard. (hist)
Pomegranate salad.
(hist)
Potage à la Reyne (Queen's soup).
(hist)
Royal peas. (hist)
Salsify fritters. (hist)
Spinach pie.
(hist)
Stock for Lent. (hist)
Strawberry
soufflé. (hist)
Stuffed chicken. (hist)
.
Aubergines in aubergine sauce. (hist)
Broccoli in the Opera.
(hist.)
Chickenbreast with blackberry sauce. (hist)
Crostini with cheese. (hist)
Game Sauce à la Bolognese.
Mortadella. (hist)
Mussels with lovage sauce and cumin
sauce. (hist)
Omelette with asparagus. (hist)
Omelette with quail. (hist)
Ravioli with quail stuffing.
Roman apricots. (hist)
Roman broccoli. (hist.)
Tortellini in brodo. (hist)
Zabaglione.(hist)
Home made: pasta
dough
.
Marinated
quail eggs.
.
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