Recipes include Milk Lemonade, Sham Champagne, Fish Skin for Coffee and others!
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Traditional Dutch Oliebollen
This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.
A Brief History of Food Colors + How to Dye Easter Eggs with Natural Ingredients
A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
Ugali: Traditional Kenyan Cornmeal
Ugali is a simple dish made only with white cornmeal and water.
Traditional Dutch Oliebollen
This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.
Tostees Dorees: Medieval French Toast
It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names. We can now add Tostees Dorees to the list!
Book Review- Sweet Slices of History: Baking & Cakes by Marjory Szurko
When I heard about a book written about the history of English baking I just had to add it to my library.
Flampoyntes, a Sweet Pork Mince Pie
A decorated 14th-century mincemeat pie with pork, cheese and spices.
Spiced Fig Tarts (1390)
Tourteletes en Fryture is a medieval English recipe that would make a perfect dessert for your next Christmas party.
Medieval Gyngerbrede
This 15th-century ginger and honey confection is deliciously spicy and only takes about 25 minutes to make!
Christmas in the Middle Ages
The Christmas traditions, music and food of medieval Europe.
