Potagie Van Meloenen
"Melon Potage"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Potagie Van Meloenen
"Sny de Meloenen aan dobbelsteentjens, en doet se met witte Boter in de Pan, met Zout, Peper, fijne Kruiden, en laatse kooken; zygtse met het Nat door een haire zeef, waar in dat gy uwe Korsten zult weeken, en hebbende al-les vaardig, dis het op, gestoffeert met de gefruite Meloen, en Karnen van Granaat-appelen."
English Translation
"Cut the melons into small cubes, and put them with white butter in the pan, with salt, pepper, fine herbs, and let them cook; strain them with the liquid through a hair sieve, in which you will soak your crusts, and when everything is ready, serve it, garnished with the sautéed melon and seeds of pomegranate."
Note on the Original Text
Early 18th-century Dutch recipes were typically concise, intended for experienced cooks used to interpreting brief directions. Quantities, timings, and even specific ingredient types were often omitted, as cooks were expected to adjust according to context and availability. The spelling reflects older Dutch usage—'Potagie' (potage), 'Meloenen' (melons), 'zygtse' (strain them). Such recipes combined influences from French cuisine (notably potages) with distinctly Dutch ingredients. Standardization of units and formal measurements would only appear in cookbooks much later.
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 hails from the early 18th-century Netherlands, specifically from the 1725 Dutch cookbook 'Het Hollands, of Neederlands kook-boek.' At this time, Dutch cuisine was influenced by both local ingredients and the country's global trade connections, introducing exotic fruits and spices into everyday life. The concept of using melon as a cooked savory ingredient may seem unusual today, but in the early modern period, fruits often found their way into soups, stews, and even meat dishes, reflecting a palate that prized sweet-savory combinations and a creative approach to available produce.
In the 18th century, cooks would have prepared this dish over an open hearth or in a cast iron stove, using wrought iron or brass pans. A 'haire zeef,' or hair sieve, made from tightly woven horsehair, would strain the melon and its cooking juices, achieving a fine texture. Bread would have been sliced from large round loaves, left to stale for a day, and pomegranates cracked open by hand for their jewel-like seeds. Utensils would include a sharp knife for dicing melon, a large wooden spoon for stirring, and slotted spoons or sieves for straining and assembling the final dish.
Prep Time
15 mins
Cook Time
10 mins
Servings
4
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
- 2 medium-sized ripe melons (e.g., Galia, cantaloupe, or honeydew; approx. 2.6 lbs)
- 2 oz unsalted butter
- 1 tsp salt (to taste)
- 1/2 tsp freshly ground black pepper
- 1 tbsp each finely chopped fresh parsley, chervil, and tarragon (or similar fine herbs)
- 4 slices sturdy white bread (about 5.3 oz), preferably day-old
- Seeds (arils) from 1/2 of a fresh pomegranate (approx. 2 oz)
Instructions
- Dice fresh melons into small cubes, about 1/2 inch each.
- In a large pan, melt about 2 oz unsalted butter over medium heat, then add the melon cubes.
- Season generously with a pinch of salt, freshly ground black pepper, and finely chopped fresh herbs, such as parsley, chervil, and tarragon.
- Let the mixture gently simmer until the melon becomes tender and has released some of its juices—about 10 minutes.
- Meanwhile, prepare a hair sieve (or use a fine strainer) and pour the melon and its cooking liquid through, reserving both the juice and the melon separately.
- Soak slices of sturdy white bread, lightly toasted or stale, in the strained cooking liquid until they are soft but not falling apart.
- To serve, arrange the soaked bread in a serving dish, spoon the cooked melon over the top, and scatter with ruby red pomegranate seeds for a burst of color and tartness.
Estimated Calories
250 per serving
Cooking Estimates
It usually takes about 15 minutes to prepare the fruit and bread, plus 10 minutes to cook the melon. This recipe makes about 4 servings, each with an estimated 250 calories.
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.
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