Om Deeg Met Oly Te Maken; En Hoe Dat Gy Het Zyn Reuk Zult Beneemen
"On Making Dough With Oil; And How You Can Remove Its Smell"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Om Deeg Met Oly Te Maken; En Hoe Dat Gy Het Zyn Reuk Zult Beneemen
"Overmits dat ons voornemen niet is om hier maar alleen voor de lekkere Tanden te ſchryven, maar ook voor die geene, dewelke met een matige Toebereiding te vreden zyn-de, mede veel van de Paſteyen houden, behalven dat den byzonderen Smaak in alle dingen, van de aangenaamheid die men in de Spys vind, oordeeld; foo heeft men de ma-nier om het Deeg met Oly te bereiden, dus opgestelt. Laat den Oly op’t Vuur kooken, tot dat ſe niet meer kraakt, dan zal ſe verlooren hebben al wat’er onaangenaams in is. Als nu uw Oly dus toebereid is, neem dan een maatje Blomme Meel, en doe’er drie of viet Doyeren van Eyeren in, een Vinger-greep Zout, en Oly na U believen, met wat Water; meng het alles wel onder een, en behandelt het Deeg foo, dat het wat hard blyft, en dat het foo ſlap niet zy als het met Boter was. Gy zult het vervolgens gebruiken als gy het zult van doen hebben."
English Translation
"Since our intention is not only to write here for those with a sweet tooth, but also for those who, satisfied with moderate preparation, also enjoy many pies—apart from the particular taste found in everything, judging by the pleasure found in food—this is how one prepares dough with oil. Put the oil on the fire to boil until it no longer crackles; then it will have lost everything unpleasant in it. Now that your oil is thus prepared, take a measure of fine flour and add three or four egg yolks, a pinch of salt, and oil as you desire, with some water; mix everything together well, and treat the dough so that it remains somewhat firm and not as soft as if made with butter. You will then use it as you need."
Note on the Original Text
The recipe reflects an older Dutch orthography, with playful spellings ('Oly' instead of 'Olie', 'Blomme Meel' for wheat flour, 'Doyeren van Eyeren' for egg yolks), and the use of the long s (ſ) in place of the modern 's.' Directions are conversational and assume practical experience—proportions are loose, and sensory indicators ('not as soft as with butter') guide the cook. Techniques like boiling the oil to remove unpleasant odors demonstrate an understanding of ingredient transformation, even before refined oils were readily available.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe is drawn from a 1725 Dutch cookery book, 'Het Hollands, of Neederlands kook-boek,' reflecting the culinary flexibility of the Northern Netherlands during the early 18th century. At a time when butter was prized but sometimes scarce or expensive, oil was an important substitute, especially in baking for those who required frugality or observed meatless days for religious reasons. The recipe also highlights how taste and fragrance were judged important enough to warrant the additional step of purifying the oil—an early recognition of ingredient quality and its effect on the final product. Such oil-based doughs were common for savory pies and tarts in Dutch cuisine, providing an alternative texture and flavor, and accommodating different dietary needs.
Back in the 18th century, cooks would have used a heavy iron or brass saucepan to heat the oil over a hearth or open fire. Large wooden mixing bowls and a wooden spoon or their hands would mix the dough together. For kneading, the dough was likely turned out onto a large, clean wooden board or table. No electric mixers or food processors, just plenty of elbow grease and a keen eye for texture!
Prep Time
20 mins
Cook Time
0 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1/2 cup neutral vegetable oil (e.g., sunflower or light olive oil)
- 2 cups all-purpose (plain) wheat flour
- 3–4 egg yolks
- 1/2 tsp fine sea salt
- cold water, as needed (approx. 2–3 tbsp)
Instructions
- To make this historical Dutch oil-based pastry dough, begin by gently heating about 1/2 cup of neutral vegetable oil (such as sunflower or light olive oil) in a small saucepan.
- Allow it to come to a simmer, and keep it bubbling until it stops making a crackling or popping noise—this drives off any residual water, as well as harsher aromas, leaving a more neutral oil for the pastry.
- Let the oil cool slightly before using.
- Meanwhile, place 2 cups of plain wheat flour (all-purpose) into a large mixing bowl.
- Add 3 to 4 egg yolks, a good pinch of fine sea salt (about 1/2 teaspoon), and the warmed oil.
- Begin mixing, then add cold water, a tablespoon at a time, just until a firm but smooth dough comes together.
- The dough should be noticeably stiffer than a standard butter-based shortcrust.
- Knead briefly to combine, wrap, and let rest before rolling out and shaping for pies or pastries as desired.
Estimated Calories
220 per serving
Cooking Estimates
Preparing this dough takes about 20 minutes, including heating the oil, mixing, and kneading. There is no baking or cooking time for the dough itself, but you should let it rest before using. Each serving contains about 220 calories, and the recipe makes enough for 6 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Occasions
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes