A collection of recipes and materials from primary sources dated 1742-1940.
Book Review: First Catch Your Gingerbread by Sam Bilton
Sam Bilton’s book includes over 100 gingerbread recipes! I sampled Scottish Broonie, Swedish Pepparkakor and American Maple Syrup Gingerbread.
Clam Bouillon Demi Tasse, 1905
A simple Edwardian-era clam broth once served at luxury hotel restaurants.
Fried Pumpkin, 1882
Put those pie pumpkins to good use with this simple 19th-century side dish.
A Collection of 19th-Century Pumpkin Recipes
Enjoy a curated collection of American and Canadian pumpkin recipes dated 1836-1896.
An Ancient Greek Ghost Story
The story of Athenodorus and the Haunted House, as told by Pliny in his letter from the first century AD.
Hallowe’en Snack Platter (1944)
Celebrate Halloween with these WWII-era recipes for popcorn balls, spiced apple cider and peanut butter sandwiches (with five mix-ins).
Victorian Walnut Ice Cream
A homemade Halloween ice cream recipe from 1891.
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.
Traditional Dutch Oliebollen
This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.