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?”. …
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 …
This classic Dutch brown bean soup has been around for SO long that every family has it’s own recipe. SOME HISTORY. Nowadays potatoes and bread are thé Dutch staple food; they are quite new though. In the 8th century cereals that produce grains for making …
A blanquette (sometimes called a ragout) is a tasty, cheap and easy way to use all your little scraps of left over meat and/or vegetables. It has it’s origin in the French kitchen. With only a few cheap ingredients and some leftovers; you create something …
These quick and easy egg and bacon muffins can be served at breakfast, lunch, put in your lunchbox, at dinner, in or next to a soup (like this potato peel soup), or be eaten at an picnic. Instead of chives you could also use parsly, …