A simple Edwardian-era clam broth once served at luxury hotel restaurants.
Put those pie pumpkins to good use with this simple 19th-century side dish.
Enjoy a curated collection of American and Canadian pumpkin recipes dated 1836-1896.
A 19th-century Creole recipe for sliced beef tongue encased in tongue broth jelly.
An 18th-century version of a classic Scottish barley stew.
This Qing Dynasty-era recipe is still enjoyed as a classic Chinese dessert.
A sample lunch basket and recipes for three warm school lunch items from a 1916 book called “The Rural School Lunch.”
With school fast approaching, if it hasn’t already arrived, I thought it would be fun to have a little look at the history of school lunch in the United States. I won’t be covering the historical evolution of the school lunch programs or nutritional requirements in detail, at least not right now. This is more…
A delicious Victorian-era tea cake with raspberry filling.
A 15th-century Portuguese chicken dish inspired by Arab cuisine.