old & traditional recipes
“Eel in the green” is a traditional Flemmish (Belgian) recipe that goes back as far as the early middle ages. A similar sauce can be found in “de re coquinaria”, a Roman cookbook from the 4th century. They use it for all kinds of fish …
Creams served in a fancy glass or small dish, like this apple cream, were a popular dessert among the higher class in this era. They used all kinds of fruits, nuts, dairy and sweet alcoholic drinks for these creams. They were almost all made thicker …
Different times, different tastes.. Digging through archives in search of old (European) recipes; you come across a lot of recipes that are forgotten for a reason. Flamingo, crane, lark, whale and other animals we are not allowed to hunt anymore..or some recipes are just “why?”. …
This German eelsoup from 1845 comes from a cookbook with a long name like usual in that era; “Praktisches Kochbuch. Zuverlässige und selbstgeprüfte Recepte der gewöhnlichen und feineren Küche. Practische Anweisung zur Bereitung von verschiedenartigen Speisen, kalten und warmen Getränken, Gelees, Gefrornem, Backwerken, sowie zum …
Bone marrow is believed to have been eaten since prehistory. It was a popular snack in the middle ages. In the 17th and 18th century it was so pupular they even made a special utensil for it; the marrow spoon. Long and thin to scoop …
On 30 september 1894 the Dutch Vegetarians Union (De Nederlandse Vegetariërsbond) was founded. They made a lot of books about the lifestyle and added recipes. Everyone loved them and looked up to them and now, thanks to these wonderfull people, 95 procent of Dutch people …
Parsley has been used in the European kitchen since.. well.. I don’t know since when. I know it was used a lot in the Roman kitchen; so probably since before that. Wikipedia says the old Greeks used it too; mainly to cure a hangover. I …
Potato peel soup is a soup that has been eaten in many countries that grow potatoes during a famine. This recipe is my grandmothers recipe; how she made it at the time around ww2. Sometimes she also added little pieces of meat, old bread, carrots …
Here an example what you can do with Chinese master sauce; the everlasting all-purpose Chinese marinade. You can find the recipe here. The word fowl is used because this recipe is usable for chicken ánd duck. There are several ways to prepare your fowl. Marinated …
I don’t know why; but the Dutch kitchen is REALLY bland. Even after stealing some spices during the Dutch East Indian Company period; we kept it plain and simple. REALLY plain and simple. It’s the culture. Being plain and simple is a virtue. “Just being …