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
Sauerkraut Soup
A very simple sauerkraut soup that’s delicious served with German black bread
Beef and Barley Soup
A soup that’s light on the meat, but not on the flavor. It’s hearty with an unctuous mouthfeel thanks to the bone marrow
Lighthouse Corn Chowder
Make this chowder! Not as heavy as a modern chowder, it’s filled with potatoes and corn and has so much flavor. Absolutely delicious
Rubaboo (Pemmican Stew)
This stew doesn’t look very appetizing and the texture of the meat is a little weird and chewy, but the flavor is actually really good, like a hearty meat stew
Chanko Nabe
Complex, umami-rich soup that you can customize to include whatever ingredients you like
Texas Chili
Early 20th century Texas chili from the first company to sell shelf-stable chili powder
School Lunch: Peanut Butter and Tomato Soup
A rather thick soup that tastes as if tomato soup and peanut butter are fighting, and nobody wins
Ukrainian Borshch
Warming with an earthy sweetness from the beets, this borshch is wonderfully delicious
Scarface’s Soup
Delicious and homey, this is one of those soups where you can feel free to change the quantities of ingredients and add what you have or like
Sobaheg (Venison Stew)
A hearty, earthy stew with lots of interesting textures and very tender venison. Extremely customizable to suit your tastes