These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
Author: Sarah B
I am a digital archivist, freelance writer/historian, mom, teacher and musician. I am passionate about food history and making tough academic subjects easier to understand and digest. I also love the outdoors, traveling and learning new languages.
Piano Sheet Music for Medieval History Buffs
While my content is usually based around historic food, today’s post will be a little bit different. I have chosen to use my ever-decreasing free time to revisit a subject I used to write about on this blog and to finally complete a project that has been gathering dust for the past few years. Medieval…
Frumenty, a Medieval Wheat Porridge
A simple 14th-century wheat porridge cooked in almond milk.
German Almond “Pudding,” 1553
An easy three-ingredient almond paste/pudding recipe from Das Kochbuch der Sabina Welserin.
14th-Century Blank Maunger (Chicken and Rice)
A medieval English blancmange recipe with almond milk, chicken and rice.
An Ancient Greek Ghost Story
The story of Athenodorus and the Haunted House, as told by Pliny in his letter from the first century AD.
Hallowe’en Snack Platter (1944)
Celebrate Halloween with these WWII-era recipes for popcorn balls, spiced apple cider and peanut butter sandwiches (with five mix-ins).
Victorian Walnut Ice Cream
A homemade Halloween ice cream recipe from 1891.
Cucumber Jelly and a Cheese Sandwich (1932)
Two pleasant vintage recipes: An open-faced cheese, sausage and tomato sandwich with its accompanying cucumber gelatin relish.
Italian Stuffed Eggs, circa 1300
This recipe for stuffed eggs is from Liber de Coquina, a Latin manuscript dated from around the year 1300.
A Dollop of History 