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.
This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.
A decorated 14th-century mincemeat pie with pork, cheese and spices.
Tourteletes en Fryture is a medieval English recipe that would make a perfect dessert for your next Christmas party.
This 15th-century ginger and honey confection is deliciously spicy and only takes about 25 minutes to make!
The Christmas traditions, music and food of medieval Europe.
Featuring Eatmor Cranberry recipes for Cranberry jelly, sauce, cranberry butter and Pie.
Celebrate Halloween with a dairy-free pumpkin pie from 1919.
Today’s recipe is an interesting 19th century take on a classic: Gingerbread. Unlike most traditional gingerbread that is dense, dark, and heavy on ginger, this “New York” Gingerbread is soft and fluffy and has subtler flavors. When we think of gingerbread we tend to imagine little crunchy cookies shaped into little men for the Christmas…
This mid-century recipe is incredibly easy to make and is about as authentic as it gets.