Zap Van Champinjons
"Mushroom Zap"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Zap Van Champinjons
"Neem Champinjons, maak se wel schoon, doe se met Spek of Boter, na dat het of buiten of in de Vasten is, in de Cafferool, laat se fraai rood werden met wat Meel. Dit verrigt hebbende, doe'er Vlees- of Vis-nat, na den tyd, by; kook het een walm op, en fchep het in een Pot, om'er U van te bedienen."
English Translation
"Take mushrooms, clean them well, put them in the casserole with bacon or butter, depending on whether it is during Lent or not, let them brown nicely with a little flour. Once this is done, add meat or fish stock, according to the time, let it come to a boil, and scoop it into a pot to serve from."
Note on the Original Text
The recipe is written in compact, action-driven sentences common to early modern Dutch cookbooks, which assumed a basic level of kitchen experience and offered little explicit measurement. Words like 'wel schoonmaken' mean to clean thoroughly, while 'laat se fraai rood werden' suggests aiming for a pleasant, golden color rather than full browning. Older spellings, such as 'doe'er' for 'doe er', and 'se' for 'ze' reflect Dutch orthography of the time. The narrative assumes the reader knows how to adapt quantities and timing to the task at hand, a nod to the cook's skill and intuition.
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 'Het Hollands, of Neederlands kook-boek' published in 1725 in Leyden, a testament to the simplicity and seasonality prized in early 18th-century Dutch cooking. Mushrooms, called champignons, were a delicacy that appeared on tables of the well-to-do, making use of whatever fats were appropriate for the season or religious observance—bacon for ordinary days, butter or fish-based fats during Lent or fasting periods. It reflects a period when recipes straddled the transition between medieval austerity and early modern creativity, capturing the neat separation between days of feasting and fasting, and highlighting the adaptive use of local woods and pastures in the Dutch culinary landscape.
In 1725, cooks would have used a copper or tin-lined 'cafferool' (a sturdy stewpot or casserole) over a hearth or open fire. Wooden spoons and spatulas helped stir the mushrooms as they fried. The stock would often be ladled from a simmering cauldron kept on the edge of the hearth. Dishes were served in heavy earthenware pots, meant for communal eating.
Prep Time
5 mins
Cook Time
10 mins
Servings
2
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
- 9 oz mushrooms (white or brown button mushrooms)
- 1.75 oz (3 1/2 tablespoons) unsalted butter (or 1.75 oz smoked bacon, diced)
- 1 tablespoon (0.28 oz) plain flour
- 7 fl oz meat or fish stock (depending on dietary rules)
- salt and pepper to taste
- good rustic bread (optional, for serving)
Instructions
- Start by cleaning 9 oz of fresh white or brown mushrooms, trimming off the ends and brushing away any dirt.
- Slice the mushrooms if they're large, or leave smaller ones whole.
- In a medium frying pan, melt 1.75 oz (3 1/2 tablespoons) of unsalted butter (alternatively, use 1.75 oz of diced smoked bacon if you wish for a meatier flavor).
- Add the mushrooms and sauté over medium-high heat until they turn a light golden brown.
- Sprinkle 1 tablespoon (about 0.28 oz) of plain flour over the mushrooms, stirring to coat them well.
- If it is not a fasting day, use meat stock; if it is, opt for a light fish stock.
- Pour in about 7 fl oz of your chosen hot stock and let the mixture come to a gentle boil for a minute or two, just enough to slightly thicken into a light sauce.
- Serve the mushrooms and their sauce in a warmed serving dish, accompanied by good bread, and enjoy as a delicate dish or side.
Estimated Calories
160 per serving
Cooking Estimates
You will spend about 5 minutes cleaning and preparing the mushrooms. Cooking the mushrooms and making the sauce takes about 10 minutes. Each serving has about 160 calories. The recipe makes 2 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.
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