A circa 1390 dish of pasta layered with cheese and butter.
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.
Mughlai Carrot Halwa and a Brief History of Medieval Indian Cuisine
An overview of Indian culinary history and its many foreign, religious and cultural influences. Experience 16th-century Mughal cuisine through this traditional carrot halwa recipe.
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.
Ugali: Traditional Kenyan Cornmeal
Ugali is a simple dish made only with white cornmeal and water.
Tostees Dorees: Medieval French Toast
It might be called French toast, German toast, Arme Riddere, Torrija, Bombay Toast, or any number of other names. We can now add Tostees Dorees to the list!
Teganitai: Ancient Greek Pancakes
All you’ll need to make these pancakes is flour, water, oil, salt and honey.
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…