Recipes
Time Period/Region
- 16th Century 19
- 17th Century 19
- 18th Century 30
- 19th Century 87
- 20th Century 105
- Ancient 52
- Australia & New Zealand 3
- Austria 6
- Brazil 1
- British Isles 102
- Canada 1
- Caribbean 1
- China 1
- Eastern Europe 5
- France 38
- Germany 7
- Great Depression 3
- Greece 8
- Huns 1
- Iceland 1
- Italy 14
- Japan 7
- Jewish 2
- Korea 1
- Medieval 46
- Mexico 5
- Mongol Empire 2
- Mughal Empire 2
- North Africa & the Near East 20
- North America 2
- Panama 2
- Renaissance 3
- Rome 31
- Russia 5
- Spain 3
- Sweden 2
- Thailand 1
- The Netherlands 1
- The Philippines 2
- Titanic 13
- United States of America 103
- Viking 4
- WWI 5
- WWII 23
Magnonnaise (Mayonnaise)
An early 19th century recipe for mayonnaise, made with tarragon vinegar and gelatin
Roast Venison with Spiced Wine Sauce
Larded roast venison tenderloin with a delicious wine sauce that would be good on just about anything
Game Hens with Hazelnut Sauce
A complex, savory sauce for poultry made with hazelnuts or almonds
Clotted Cream
Rich, buttery, nutty, absolutely delicious spread made with just one ingredient
White Ketchup
A super concentrated sauce made with anchovies, vinegar, horseradish, and spices. Add it to something creamy and neutral, like a béchamel sauce, to give it a tangy zest with a savory umami note
Nostradamus’s Cherry Jelly
Sour cherry jelly that’s softer than modern jellies. Not super sweet, it tastes like the essence of cherries
Lobster Béchamel
Absolutely wonderful, rich white sauce with scallions, parsley, shallot, and nutmeg served with lobster