to 1500 · Middeleeuwen

The Middle Ages

Pottage and porridge, saffron and ginger for the rich, rye bread for everyone, and Lenten fish from the abbeys.

Holland

Watergruwel (Fruit & Barley Porridge)

Watergruwel

A cold water-based porridge of pearl barley and dried fruit, thickened and spiced — the lean-day Dutch gruel that predates the milk pudding.

65 minBeginner

Bread

The East

Roggebrood (Dutch Dark Rye Bread)

Roggebrood

The dense, dark rye of the Dutch east — whole rye berries steamed for hours into a moist, almost black loaf that slices thin and keeps for weeks.

270 minAdvanced

Cheese

Holland

Rijstebrij (Dutch Rice Pudding)

Rijstebrij

Pudding rice simmered slow in whole milk until thick and creamy, served warm with brown sugar and cinnamon — the oldest Dutch comfort in a bowl.

70 minBeginner

Bread

Holland

Wentelteefjes (Dutch French Toast)

Wentelteefjes

The Dutch way with stale bread — slices soaked in spiced egg and milk, fried gold in butter, and dusted with cinnamon sugar. Thrift turned into breakfast.

22 minBeginner

Fish

Holland

Hollandse Nieuwe (Dutch Salted Herring)

Hollandse Nieuwe

The first young herring of the season, mild-cured and lightly salted — tipped back by the tail with raw onion, the most Dutch bite there is.

30 minIntermediate