Recipes
Time Period/Region
- 16th Century 13
- 17th Century 14
- 18th Century 15
- 19th Century 46
- 20th Century 65
- Ancient 31
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- British Isles 60
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- Medieval 28
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- United States of America 55
- Viking 3
- WWI 4
- WWII 7
Boar with Black Sauce
Medieval spiced wine sauce with fruit and almonds that complements the boar really well, but would also be very good with pork
Hildegard von Bingen’s Violet Wine
Wine spiced with galingale and licorice that gets its color from steeped violets
Hildegard von Bingen’s Cookies of Joy
Wafer-like “cookies” that have a lovely blend of spices, but are otherwise a bit like hardtack (clack clack)
Mrouzia (Moroccan Tagine)
Unbelievably tender meat cooked with beautifully balanced spices and dried fruit for a complex, sweet and savory dish.
Medieval Deviled Eggs
Medieval deviled eggs that are seasoned, stuffed, and fried in butter
Robin Hood’s Venison Pasties
Venison with warm spices in a somewhat utilitarian whole wheat pastry
Medieval French Toast
Called suppa dorata (golden sippets), this medieval French toast (from Italy) is very sweet with a sprinkling of saffron-infused rose water instead of maple syrup
Lamb with Salted Wine Sauce
The lamb is juicy, and though the sauce is quite salty, it’s balanced by the sweetness of the sapa
Jalebi (Zalābiya)
So crunchy and absolutely fantastic, these jalebi are a wonderful balance of sweetness, cardamom, saffron, and rose water
Bannocks and Arbroath Smokies
Arbroath smokies as prepared by chef Fraser Bell are delicious: not fishy at all with a meatier texture that melts in the mouth, and the simple bannocks are the perfect vessel for some jam or heather honey
Saint Columba’s Salmon
Perfectly poached salmon with an herby, fresh, light sauce with a hint of acidity to cut through the fattiness of the fish
Armored Turnips
If you like potatoes au gratin, try this recipe! The spices add a medieval twist to this cheesy, buttery turnip dish
Medieval Stewed Beef Ribs with Sauce
Wonderfully tender and flavorful ribs. The sauce is kind of like a modern barbecue sauce; it’s sweet and tangy with a fruity element from the currants
Viking Pork with Berry Sauce
Beautifully braised pork tenderloin with a sweet and complex berry sauce. Feel free to swap out with any meat you like
Cabbage Pottage
A simple cabbage dish with a touch of complexity from the onions and leeks
Boar with Cameline Sauce
Seared and boiled boar with a lovely sauce that is like a fancy barbecue sauce: more spices, not as sweet, and absolutely delicious