A 19th-century Creole recipe for sliced beef tongue encased in tongue broth jelly.
Category: Recipes
Scotch Barley Broth, 1755
An 18th-century version of a classic Scottish barley stew.
Chinese Almond Tea, 1792
This Qing Dynasty-era recipe is still enjoyed as a classic Chinese dessert.
A 1916-Style School Lunch
A sample lunch basket and recipes for three warm school lunch items from a 1916 book called “The Rural School Lunch.”
Vintage School Lunch Recipes and Menus (1916-1960)
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…
Raspberry Tea Cake, 1866
A delicious Victorian-era tea cake with raspberry filling.
Portuguese Moorish Chicken
A 15th-century Portuguese chicken dish inspired by Arab cuisine.
Milkemete Custard, c. 1450
This medieval custard pudding is thickened with flour and eggs and can be thickened and sweetened to taste.
Mughlai Carrot Halwa and a Brief History of Medieval Indian Cuisine
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.
14th-Century Mushroom Pasties
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
A Dollop of History 