A simple Edwardian-era clam broth once served at luxury hotel restaurants.
Globi: Roman doughnuts (c. 160 BC)
Cato’s recipe only requires cheese, flour, honey, oil and poppy seeds.
German Stewed Turnips / Köel Ruben (1604)
Turnips were a staple food item in Europe for centuries. In ancient Rome, Pliny the Elder wrote that next to corn and beans, there was “no plant that is of more extensive use” than the turnip. During the medieval and renaissance eras they were inexpensive, easy to grow and survived the cold of winter. Root…
A Civil War Era Pineappleade
I decided to take a break from the medieval cookery manuscripts and try something a little closer to home. Today’s recipe is a very simple infused pineapple drink that is perfect for the summer! This one comes from a book called Six Hundred Receipts Worth their Weight in Gold by John Marquart, published in Philadelphia in…
Minnehaha Cake, Chicago World’s Fair (1893)
Today’s recipe is brought to you by The World’s Fair Recipe Book by J.F. Landis, which featured over 600 recipes for food, medicine, remedies for various human and animal ailments, etc. Because it was published in April of 1893, I would assume it was sold at the Columbian Exposition (“Chicago World’s Fair”) beginning the following…
Almond Milk the Medieval Way
“Take peeled almonds, crush very well in a mortar, steep in water boiled and cooled to lukewarm, strain through cheesecloth and boil your almond milk on a few coals for an instant or two.”
– Le Viandier de Taillevent