Celebrate Halloween with these WWII-era recipes for popcorn balls, spiced apple cider and peanut butter sandwiches (with five mix-ins).
Two pleasant vintage recipes: An open-faced cheese, sausage and tomato sandwich with its accompanying cucumber gelatin relish.
This recipe for stuffed eggs is from Liber de Coquina, a Latin manuscript dated from around the year 1300.
Ugali is a simple dish made only with white cornmeal and water.
Two Romanian recipes featuring sour cream.
Featuring Eatmor Cranberry recipes for Cranberry jelly, sauce, cranberry butter and Pie.
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…
Today’s medieval recipe is from the 14th century French recipe collection known as Le Viandier de Taillevent. Ris Engoule is a simple rice dish not intended to be eaten during Lent or on a Fast day. The source manuscript was possibly written as early as 1300 but the collection is generally attributed to Guillaume Tirel…
Medieval rice porridge with dates, c. 1420.
Apple Muse was an extremely popular medieval dessert, likely enjoyed in some form at every level of society due to the availability of the three core ingredients. There are many versions of this recipe found in a variety of manuscripts but often under different names: Appylmoes, apulmos, appillinose, etc. All versions I’ve found call for apples,…