Recipes
Time Period/Region
- 16th Century 13
- 17th Century 14
- 18th Century 15
- 19th Century 46
- 20th Century 65
- Ancient 31
- Australia 2
- Austria 2
- Brazil 1
- British Isles 60
- Canada 1
- Caribbean 1
- Civil War 3
- France 25
- Germany 6
- Great Depression 2
- Greece 4
- Huns 1
- Iceland 1
- Italy 9
- Japan 5
- Jewish 2
- Korea 1
- Medieval 28
- Mexico 5
- Mongol Empire 1
- Morocco 1
- Mughal Empire 1
- New Zealand 2
- North Africa & the Near East 11
- North America 2
- Panama 2
- Philippines 1
- Renaissance 3
- Rome 20
- Russia 1
- Spain 3
- Sweden 1
- Thailand 1
- Titanic 11
- Transylvania 1
- Ukraine 1
- United States of America 55
- Viking 3
- WWI 4
- WWII 7
Lamb Cutlets Fried in Butter
Tender lamb cutlets with a delicious and extremely simple lemon-butter sauce
Poulet Sauté aux Ducs de Bourgogne
A Michelin-starred recipe of chicken perfectly cooked in butter with a wonderful cream sauce
Pears Condé
Intensely vanilla-y rice pudding with delicate poached pears and a decadent chocolate sauce
Napoleon’s Chicken Marengo
A simple but very flavorful chicken dish that is said to have been a favorite of Napoleon Bonaparte
Celtic Boar and Hazelnut Stew
A hearty, complex stew reconstructed from the ingredients and methods that were available to the ancient Celts in Gaul (modern day France).
Salmi de Perdrix
Fancy Victorian era roasted partridge (or other small fowl) with a wonderfully complex sauce, served with simple homemade croutons. Definitely a dish to impress
First Class Breakfast on the Titanic: Baked Apples
Apples baked with butter, sugar, and cinnamon. Simple, yet delicious enough for the first class breakfast table
First Class Breakfast on the Titanic: Smoked Salmon Cornets
An appropriately fancy presentation for smoked salmon as part of a first class breakfast aboard the Titanic
Crême de Choclat (Chocolate Creme)
A very rich, intensely chocolatey cross between a ganache and a creme anglaise. Pair with French Chocolate Biscuits for a dessert à la Marie Antoinette.
Biscuits de Chocolat (Chocolate Cookies)
Meringue-like cookies that are mildly chocolatey and very, very sweet. Pair with French Chocolate Creme for a dessert à la Marie Antoinette
Traditional French Style Absinthe Cocktail
An absinthe cocktail in the French style made with a sugar cube and absinthe spoon. Mild, sweet, and light with the main flavor of anise
Pommes de terre a l’économe
Meat, mashed potatoes, and herbs rolled into balls and fried. What’s not to like?
Wine of the Gods
Wonderfully complex sweet wine with overtones of apple and lemon and a floral note from the orange flower water. The leftover fruit is a great bonus snack
Peaches in Chartreuse Jelly
The medicinal flavor of the Chartreuse is tempered by the sweetness of the jelly and the peach, but that paired with the texture of gelatin makes this more of a centerpiece in my opinion
Punch Romaine
A palate cleanser or boozy upscale dessert, this sorbet-like frozen concoction is citrusy, Champagne-y, and very good
Sirloin with Béarnaise Sauce
Sirloin steak with a simple and delicious glaze and a tangy, flavorful béarnaise sauce
Château Potatoes
Soft, buttery potatoes that are absolutely delicious. They take a bit of time to make, but are simple and so good