This Dutch parsnip salad is based on an earlier recipe by Bartolomeo Platina, circa 1475.
Category: Health and Medicine
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.”
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.
Teganitai: Ancient Greek Pancakes
All you’ll need to make these pancakes is flour, water, oil, salt and honey.
Salat, an Aromatic Medieval Salad
It may surprise you to learn that people in the Middle Ages ate salad. And they ate it often. Unlike today, salads weren’t for calorie-conscious women on diets. Salads were very common meal starters and were loaded full of herbs and aromatic vegetables found in every household garden. Salads were not only genuinely enjoyed by people of…
Death and the Plague Doctor
The very sight of the “beak doctor” chills you to the core.
Typhoid Mary
Mary Mallon was born in Ireland in 1869 and moved to the United States in probably 1884, if what she told her friends was true. Like many other Irish immigrants, she paid the bills as a domestic servant to wealthy families in New York. Eventually she discovered that cooking was her thing and settled into a…
A Dollop of History 