All text and pictures of dishes are the intellectual property of Coquinaria and may not be reproduced without permission and acknowledgement..

Updates

Sitemap LiveJournal

Thematical list of all recipes on Coquinaria

To keep up to date, join the mailing-list.

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. 
.

Historical recipes - Roman

Bread.
Garum or Liquamen.
Mussels with lovage sauce and cumin sauce.
Omelette with asparagus.
Omelette with quail.
Roman apricots.
Roman broccoli.
.
Historical recipes - Medieval

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.
.
Historical recipes - Sixteenth century

Broccoli in the Opera.
Cake with quinces.
Clareit.
Crostini with cheese.
Omelette with gooseberries.
Salad with parsnip.
Stuffed eggs.
Tortellini in brodo.
.
Historical recipes - Seventeenth century

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.
.
Historical recipes - Eighteenth century

Black salsify with parsley sauce.
Fine cakes.
Marzipan hedgehog.

Pasty with lamb chops.
Quince jelly.
.
Historical recipes - Nineteenth century

Capon à la braise with caper sauce.
Herb soup with potato dumplings.
Mint soufflé.
Salmon Salad.
Strawberry soufflé.
.
Historical recipes - Twentieth century

Salsify fritters.
..
Vegetarian dishes

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.
.
Dishes with fish but 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)
.

First courses

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)
.
Soups/broths

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.
.
Pasta

Tortellini in brodo. (hist)
Home made: pasta dough
.
Main dishes

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)
.
Side dishes

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.
.
Sauces

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)
.

Desserts

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)
.

Pastry

Apple fritters.(hist)
Cake with quinces
. (hist)
Fake fish
(apple pastry). (hist)
Speculaas with almonds
.
Speculaas muffins.
.

Bread/Dough

Puff pastry with eggs.
Empenada dough.
Medieval bread. (hist)
Roman bread. (hist)
.

Divers

Chicken Curry Salad.
Garum or Liquamen
. (hist)
Hypocras. (hist)
Lemonade. (hist)
Meat Jelly.
Murri. (hist)
Mustard. (hist)
Quince jelly. (hist)
Verjuice. (hist.)
.

Dutch recipes

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)
.
Arab recipes

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 recipes

Chinese smoked fish.
Tea eggs.
.
English recipes

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)
..
French recipes 

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)
.
Italian/Roman recipes

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
.
Spanish recipes

Marinated quail eggs.
.

This page was updated on  05-03-10  (d-m-y).

All text and pictures of dishes are the intellectual property of Coquinaria and may not be reproduced without permission and acknowledgement.