Tags » Historic Recipes

No Barley? No Problem! Gluten-Free Beers

Whilst roaming Maine, writing things and trying beers, I noticed an interesting-looking brew. A gluten-free beer, made from sorghum. “How cool!” said I, and made a mental note to try it later. 650 more words

Beer

CHEWITTS =SMALL MEAT PIES

The other day I found that fascinating article on the dark side of Nutmeg so I was in search for old receipts that called for nutmeg. 838 more words

Main Dish

NYAM's Culinary Highlights

On Monday, The Recipes Project featured an interview with Curator Anne Garner about the print and manuscript historical recipe books in our collection. We’re delighted to republish the interview, conducted by…

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Twelfth Night Means Cake: The Twelfth Day of Christmas in Colonial America

Happy New Year, everyone! And if you’ve been singing along, today is the day the 12 pipers piping show up in the song “The Twelve Days of Christmas”. 725 more words

2014 Recipes With a Past and the Art of Being Human

AntiquityNOW is pleased to announce the launch of the 2014 Recipes With a Past, a compendium of dishes derived from our weekly Bon Appetit Wednesday! 582 more words

AntiquityNOW

to make a Brown Frickasey

As the end of November approaches each year, I get increasingly excited about two things: Thanksgiving turkey and the annual re-run of the “Poultry Slam” 811 more words

sandvick reblogged this on DailyHistory.org and commented:

Cooking in the Archives has a recent published a modern version of "Brown Frickasy." The biggest difference between the historic and modern version of the recipes is that Cooking in the Archives did use egg yolks as a thickening agent for the sauce. I actually think it you might able to create an interesting and tasty sauce with the addition of 2 or 3 egg yolks and it might be worth trying.

To make Parsnip Cakes: a 17thC accompaniment for today's turkey

If you would like to try something different with parsnips this year, why not try this 17th century recipe from In Grandmother Gell’s Kitchen.

They make an excellent accompaniment to a roast dinner, and would work very well with Christmas dinner, being a little different to roast parsnips, but are neither too rich nor tricky to make. 174 more words

Recipes