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.
This medieval custard pudding is thickened with flour and eggs and can be thickened and sweetened to taste.
An overview of Indian culinary history and its many foreign, religious and cultural influences. Experience 16th-century Mughal cuisine through this traditional carrot halwa recipe.
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.