Recipes – Page 4 – A Dollop of History

A Medieval Cherry Pudding

This lovely 14th-century English cherry pudding (Chireseye) is delicious and easy to make.

A Brief History of Food Colors + How to Dye Easter Eggs with Natural Ingredients

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: Traditional Kenyan Cornmeal

Ugali is a simple dish made only with white cornmeal and water.

Traditional Dutch Oliebollen

This family recipe is made by deep-frying balls of plain yeast dough batter filled with apples and currants.

Spiced Fig Tarts (1390)

Tourteletes en Fryture is a medieval English recipe that would make a perfect dessert for your next Christmas party.

Medieval Gyngerbrede

This 15th-century ginger and honey confection is deliciously spicy and only takes about 25 minutes to make!

Expand your Holiday Repertoire with Four Vintage Cranberry Recipes (1919)

Featuring Eatmor Cranberry recipes for Cranberry jelly, sauce, cranberry butter and Pie.

Hallowe’en Pumpkin Pie (1919)

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…