Meat stock from the nineteenth century Soup is an important part of the Eastern-European kitchen. In the Gift for young…
In the introduction to the recipe for Pomegranate Salad I mentioned the only day that the (catholic) French alle ate…
Straight to the recipe Jean-Louis Flandrin, who died in 2001, wrote in his posthumously published book L'Ordre des mets that the reformation…
Straight to the recipe Unchanged through the centuries There was no country called Italy in the Middle Ages. There was…
Straight to the recipe A medieval feast for nose, eyes and palate Sauces are an important part of the medieval…
The recipe on this page is taken from a cookbook that I have had in my possession for years, but…
Straight to the recipe Pullis iuvenis in tempore estivali This summer I was experimenting with roasting whole chickens on the…
Straight to the recipe Simply delicious A delicious recipe amalgamated from two nineteenth century cookbooks written by 'kitchen maids'. In…
A recipe for broccoli from De re coquinaria, a Roman cookbook with recipes from the 1st to 4th centuries. If a…