Koriander - Water

This coriander water comes from a Dutch cookbook first published in Leiden in 1725—an era when herbal waters and lightly sweetened infusions were popular both for refreshment and for their perceived medicinal benefits. Recipes like this would have been enjoyed at home by those seeking alternatives to strong spirits or plain water, revealing a delicate touch in the Dutch culinary tradition and an appreciation for the flavors of fresh herbs. 'Het Hollands, of Neederlands kook-boek' was a compendium intended for the well-to-do middle class, providing insight into everyday and special-occasion fare of early 18th-century Netherlands, and reflecting a time when imported spices, herbs, and sugar were increasingly accessible.

In the 18th century, this recipe would have been made with simple kitchen tools: a sharp knife for plucking herbs, a large earthenware or pewter jug for steeping, and a strainer or cloth to filter the liquid. No heat was required—just patience, as the flavors infused into the cool water over time. Serving would have involved a jug and simple drinking glasses, well within the reach of most urban households.