An 18th-century version of a classic Scottish barley stew.
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…
A 15th-century Portuguese chicken dish inspired by Arab cuisine.
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
A simple 14th-century wheat porridge cooked in almond milk.
A medieval English blancmange recipe with almond milk, chicken and rice.
Two pleasant vintage recipes: An open-faced cheese, sausage and tomato sandwich with its accompanying cucumber gelatin relish.
It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names. We can now add Tostees Dorees to the list!
A decorated 14th-century mincemeat pie with pork, cheese and spices.
All you’ll need to make these pancakes is flour, water, oil, salt and honey.