In the next day or two, in our country, millions of donuts to eat. But why is it we are eating is actually jam around the Old and the New? And we do it all for a long time? Two of the experts will tell you all about the history of our beloved deep-fried deegbol.
The history of the oliebol is going to have to go back. For example, on a painting by Aelbert Cuyp, from about 1652 to already have a pot of dumplings to see it. And a recipe emerges for the first time in the Dutch cookbook, De verstandige kok, which dates back to 1667. The deegbol, it was still ‘oliekoek’ as they are called.
A culinary historian and The Henzen reason to suspect that there is, in our country, much earlier, these kind of doughnuts were eaten. “We had no recipes. In the countries around us are already in the middle ages, and the sweet and savory beignets are eaten.”
Midwinterperiode and bedelfeesten
It is important to remember that the Christmas and New year’s eve in the midwinterperiode to lie, to tell traditiedeskundige Ineke strouken photographed. “For a period of time, that is certainly, in the seventeenth and eighteenth centuries, the cold and dark, and there was no electric light,
People have tried, therefore, that during this period love to make it with a lot of lights. It was also the period in which they looked after one another. Strouken photographed: “People have knocked on the door to sing a song. In return, they were given little food to eat or water to drink.”
“Donuts, filling, and easy to share.”
What Henzen, culinary historian
And it is precisely there that midwinterperiode would people jam. “They were prepared with the ingredients that are in the winter, were: flour, yeast, dried fruits,” explains Henzen out. “In addition, they fill a good – this is a good thing when the food is scarce and they are easy to share with you.”
Today, people no longer have to go out the door because they’re hungry. However, there are still all kinds of bedelfeesten, such as the three wise men, St. martin, and Nieuwjaarszingen.
Strouken photographed, find it interesting that many of the traditions surrounding Christmas and New years, not much has changed. “We are illuminating yet still, our house with the christmas tree, though, is to come together with our loved ones, and eat donuts.”
Not a lot of differences between the past and the present
The composition of the oliebol really changed over the years? “Not very much”, and tell strouken photographed and Henzen. “It used to be, they are maybe a little flatter, especially since there will be less oil used, think, strouken photographed.
In the old prints and paintings, you can see people out on the street, donuts, bake it in a pan of oil on fire. Henzen: “in A large pan, filled with oil, it was probably not easy to find, staff very helpful and friendly. Certainly, in the seventeenth century.”
“Jam and dried fruits, which are in the oliebollenkramen for sale, and are typically of English.”
What Henzen, culinary historian
Henzen has an historic kookatelier in the city of Nijmegen in the first oliekoeckenrecept of course, self-tested. “The sensible cook, the amount of oil, and that’s a significant amount of data. For me, the jam is great all around.”
However, there was a used star anise in the jam, and strouken photographed has a recipe from the nineteenth century, with the cumin seeds. “There will be whole-grain flours have been used,” she says. “And in the mid-nineteenth century, the well-known sugar in there.”
Deep-fried deegbollen may be also available in other countries for us to eat. Jam using dried fruit in oliebollenkramen on the street are for sale, are very typically English.
“In Spain and Italy, but they also have deep-fried dough, especially in the sweet corner). They have to stick to the major holidays, but that doesn’t midwintertraditie more,” said Henzen. “Why, that is the case, you are still only guessing.”