A 19th-century Creole recipe for sliced beef tongue encased in tongue broth jelly.
Tag: Sides
14th-Century Mushroom Pasties
These c. 1395 French hand pies are filled with mushrooms and cheese and flavored with spices.
Frumenty, a Medieval Wheat Porridge
A simple 14th-century wheat porridge cooked in almond milk.
Hallowe’en Snack Platter (1944)
Celebrate Halloween with these WWII-era recipes for popcorn balls, spiced apple cider and peanut butter sandwiches (with five mix-ins).
Cucumber Jelly and a Cheese Sandwich (1932)
Two pleasant vintage recipes: An open-faced cheese, sausage and tomato sandwich with its accompanying cucumber gelatin relish.
Italian Stuffed Eggs, circa 1300
This recipe for stuffed eggs is from Liber de Coquina, a Latin manuscript dated from around the year 1300.
Ugali: Traditional Kenyan Cornmeal
Ugali is a simple dish made only with white cornmeal and water.
Epicure and Culture: Romania and Sour Cream
Two Romanian recipes featuring sour cream.
Expand your Holiday Repertoire with Four Vintage Cranberry Recipes (1919)
Featuring Eatmor Cranberry recipes for Cranberry jelly, sauce, cranberry butter and Pie.
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…
