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Click on the Letter of the Category you would like to review: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z You selected Topic: Historic - Blog exploring the cuisine and culture of Nouvelle France at the time of the French and Indian wars. Includes recipes and other articles. - Cookbook presentation with three sample recipes from the ancient Hebrews. - James Matterer's collection of Medieval recipes translated and adapted for the modern cook. - Recipes popular throughout the British Isles of the Renaissance. - Recipe for Honeyed Carrots, and Beef and Okra Casserole. - Handful of recipes including Honey Omelette, Sweet Wine Cakes, and Hummus. - Quoted from Marcus Gavius Apicius' ancient Roman cookbook "De Re Coquinaria." - Italian dishes from a cookery book dated 1518. - Selection of recipes from Marcus Gavius Apicius' cookbook "De Re Coquinaria." - An anonymous Andalusian cookbook of the 13th century translated by Charles Perry. - Some recipes from World War Two when times were tough and food was rationed. - Collection of recipes from Marcus Gaius Apicius' cookbook "De Re Coquinaria." - Seven reconstructed recipes served by the common people or middle classes. - Medieval European and Near Eastern recipes worked out from period or almost-period sources. - Cowboy recipes for Skinner Texas Rattlesnake Chili, Corn Fritters, and Taco Salad Deluxe. - Collection of frontier recipes and tidbits from the 1800's, including holiday dishes. - Illustrated recipe for an Anglo-Norman pie. - Historical texts on cookery, food, nutrition and dietetics (mainly in German), presented by Thomas Gloning, Philipps-University Marburg. - Online collection of the most important 19th and early 20th century American cookbooks, viewable as page images. - Eating in Jerusalem in the periods of the First Temple, the Byzantines, and the early Islamic period. - Eight recipes from Margaret Patten's cookbooks. - Food culture and recipes from the times of the Tudors (1485-1603), when foods from the New World were introduced. - Information on exotic herbs and spices used in historic cooking, along with some recipes. - Recipes from Colleen Moulding's Grandmother to feed her husband and seven children during the Second World War. - Nice, inexpensive and easy to prepare dishes, common in Britain during the war years. - History with recipes of hardtack, the most convenient food for soldiers, explorers, and pioneers. - Excerpts from Norwegian cookbooks and links to websites pertaining to historical cookbooks. - Recipes from classic American cookbooks available in facsimile editions from the Food Heritage Press. - Recipes to cook a menu and detailed instructions for brewing beer. - Three 18th century Scottish recipes. - Eight recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson. - Six recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson. - Also known as Pie in a Pipkin. - Favourite Medieval and Renaissance recipes adapted for the modern cook. - About twenty recipes at RecipeSource.com. - Original texts of the recipes along with a modern workout. - Recipe for turnip pudding and Russian cabbage with background information. - Real Roman recipes for a day at the baths. - A selection of old recipes classified by period, from the Middle Ages until the 1980s. - Courtesy of the Historic Kitchens of Heritage Toronto. - Adaptations of recipes prepared by Native Americans or pioneers on the Oregon Trail. - An 18th century recipe book by Ed. Kidder, in facsimile. - Special meals from every era of history, from Ancient to Edwardian. - Eleven recipes from the last half of the last century (in English and German); from Timewitnesses.org. - Celebrate the 20th century with food from each decade and cook up some history. - Recipes from authentic handwritten 'receipt' books of the 18th century. - English translation of one of the oldest German cookbooks (1553). - Information and recipes for an Elizabethan meal. - Vegetarian recipes of Medieval Spain. - Jurchen recipe for boiled mutton with spices, recorded in the Yuan dynasty (13-14th century). - Food culture of the Georgian and Victorian periods; includes recipes. - Cookbook from 1685, viewable as page images, from the collection of the Biblioteca de la Universitat de Barcelona. - Large number of recipes from the Old West, including Christmas menus. - Cookbook from 1658, viewable as page images; from the collection of the Biblioteca de la Universitat de Barcelona. - A dozen recipes of a soldier's menu during the First World War, such as Hardtack, Bullets in a Pot, and S.O.S. - Cookbook compiled around 1390 by the master-cooks of King Richard II, viewable as page images. - Webring for all internet sites featuring Medieval and Renaissance food, drink, cooking, and feasts. - Cookbook presentation with six sample recipes. - Twenty seven Medieval and Renaissance recipes with notes. - Middle English texts of two manuscripts, edited by Thomas Austin. - Prepare a sumptuous feast with adaptations of 16th century recipes such as Galantine of Capon, and Rastons. - Recipes from 1893 for cakes and sweets. - Eight cake recipes from Godey's Lady's Book, 1860. - Recipes from the 19th and early 20th century.
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