An easy and healthy cabbage and bone broth soup from the 15th-century.
Clam Bouillon Demi Tasse, 1905
A simple Edwardian-era clam broth once served at luxury hotel restaurants.
A Collection of 19th-Century Pumpkin Recipes
Enjoy a curated collection of American and Canadian pumpkin recipes dated 1836-1896.
Scotch Barley Broth, 1755
An 18th-century version of a classic Scottish barley stew.
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…
Bruet of Almaynne in Lente
Medieval rice porridge with dates, c. 1420.
Erbeßsuppen, a Medieval Pea Soup
An ideal winter pottage from a German cookbook called Ein New Kochbuch (1581).
Two Peasanty Pottages
If there is one dish that exemplifies Medieval cooking it would probably be pottage, which is basically a soup or stew. Pottage was a staple of the medieval diet, from the lowliest peasant to the royal family. There was an enormous range of pottages, from the most basic vegetable soup to fancy meat or fruit pottages…
Egredouncye, a Medieval Sweet and Sour Dish
This delicious English pottage (c. 1420) features pork stewed in a sweet and sour gravy.