Introducing the digitized primary resource companion to A Dollop of History.
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.
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…
Portuguese Moorish Chicken
A 15th-century Portuguese chicken dish inspired by Arab cuisine.
14th-Century Blank Maunger (Chicken and Rice)
A medieval English blancmange recipe with almond milk, chicken and rice.
Ugali: Traditional Kenyan Cornmeal
Ugali is a simple dish made only with white cornmeal and water.
Book Review- Sweet Slices of History: Baking & Cakes by Marjory Szurko
When I heard about a book written about the history of English baking I just had to add it to my library.
Christmas in the Middle Ages
The Christmas traditions, music and food of medieval Europe.
Cryppys, Crisps: 14th-century Fritters?
Cryppys, often called crisps, are another type of fried honey-flavored treat from 14th-century England.