This 15th-century ginger and honey confection is deliciously spicy and only takes about 25 minutes to make!
Tag: Desserts
Expand your Holiday Repertoire with Four Vintage Cranberry Recipes (1919)
Featuring Eatmor Cranberry recipes for Cranberry jelly, sauce, cranberry butter and Pie.
Hallowe’en Pumpkin Pie (1919)
Celebrate Halloween with a dairy-free pumpkin pie from 1919.
Globi: Roman doughnuts (c. 160 BC)
Cato’s recipe only requires cheese, flour, honey, oil and poppy seeds.
Roman Stuffed Dates
This 4th century recipe for stuffed dates was featured in Issue 15 of Ancient History Magazine.
New York Gingerbread, 1899
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…
Daryols and Diriola: Two Medieval Custard Pies
One type of medieval custard tart was the Dariole, also known as Daryoles, Dariolles, Daryalys, and Diriola.
Bruet of Almaynne in Lente
Medieval rice porridge with dates, c. 1420.
Honey Crispels
If you thought deep-fried sweets like funnel cakes, elephant ears/beaver tails and doughnuts were modern inventions for the county fair, think again. Fried pastries have been around since ancient Egypt and China. The Romans ate something called scriblita, a fried pastry dough. Fried doughs were common throughout Asia, the Middle East and Europe in various…
Apple Muse: an Ancient Apple Pottage
Apple Muse was an extremely popular medieval dessert, likely enjoyed in some form at every level of society due to the availability of the three core ingredients. There are many versions of this recipe found in a variety of manuscripts but often under different names: Appylmoes, apulmos, appillinose, etc. All versions I’ve found call for apples,…
A Dollop of History 