Put those pie pumpkins to good use with this simple 19th-century side dish.
A 19th-century Creole recipe for sliced beef tongue encased in tongue broth jelly.
An 18th-century version of a classic Scottish barley stew.
A 15th-century Portuguese chicken dish inspired by Arab cuisine.
An overview of Indian culinary history and its many foreign, religious and cultural influences. Experience 16th-century Mughal cuisine through this traditional carrot halwa recipe.
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
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.
Originally posted on Molded Memories:
This 1950’s-era Emerald Salad recipe has been on my list for a while now, mostly because I have THREE of them. One of the recipe cards is handwritten by my grandmother and another was typed on a typewriter, probably by my great aunt Nell. My grandma’s name is written at…
This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.