From “The Victory Cook Book,” brought to you by Lysol Disinfectant.
Solaet van pastinaken (Parsnip Salad), 1560
This Dutch parsnip salad is based on an earlier recipe by Bartolomeo Platina, circa 1475.
Fried Pumpkin, 1882
Put those pie pumpkins to good use with this simple 19th-century side dish.
Braised Tongue with Aspic Jelly, 1885
A 19th-century Creole recipe for sliced beef tongue encased in tongue broth jelly.
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.