A history of natural and artificial food dyes in the U.S. and Europe. Featuring recipes for dyeing Easter eggs with Turmeric, red cabbage and beets.
Ugali is a simple dish made only with white cornmeal and water.
This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.
Tourteletes en Fryture is a medieval English recipe that would make a perfect dessert for your next Christmas party.
This 15th-century ginger and honey confection is deliciously spicy and only takes about 25 minutes to make!
Featuring Eatmor Cranberry recipes for Cranberry jelly, sauce, cranberry butter and Pie.
Celebrate Halloween with a dairy-free pumpkin pie from 1919.
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…
One type of medieval custard tart was the Dariole, also known as Daryoles, Dariolles, Daryalys, and Diriola.
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…