This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.
When I heard about a book written about the history of English baking I just had to add it to my library.
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!
Featuring Eatmor Cranberry recipes for Cranberry jelly, sauce, cranberry butter and Pie.
Celebrate Halloween with a dairy-free pumpkin pie from 1919.
Cato’s recipe only requires cheese, flour, honey, oil and poppy seeds.
This 4th century recipe for stuffed dates was featured in Issue 15 of Ancient History Magazine.
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…