An 18th-century version of a classic Scottish barley stew.
Tag: Entrees
Vintage School Lunch Recipes and Menus (1916-1960)
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…
Portuguese Moorish Chicken
A 15th-century Portuguese chicken dish inspired by Arab cuisine.
14th-Century Mushroom Pasties
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
Frumenty, a Medieval Wheat Porridge
A simple 14th-century wheat porridge cooked in almond milk.
14th-Century Blank Maunger (Chicken and Rice)
A medieval English blancmange recipe with almond milk, chicken and rice.
Cucumber Jelly and a Cheese Sandwich (1932)
Two pleasant vintage recipes: An open-faced cheese, sausage and tomato sandwich with its accompanying cucumber gelatin relish.
Tostees Dorees: Medieval French Toast
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!
Flampoyntes, a Sweet Pork Mince Pie
A decorated 14th-century mincemeat pie with pork, cheese and spices.
Teganitai: Ancient Greek Pancakes
All you’ll need to make these pancakes is flour, water, oil, salt and honey.
