Open Directory - Home: Cooking: World Cuisines: Historic
See also: - Weblog 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. - Handful of recipes including Honey Omelette, Sweet Wine Cakes, and Hummus. - Selection of recipes from Marcus Gavius Apicius' cookbook "De Re Coquinaria." - An anonymous Andalusian cookbook of the 13th century translated by Charles Perry. - Eight recipes from "Around the Roman Table: Food and Feasting in Ancient Rome," by Patrick Faas. - 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. - Illustrated recipe for an Anglo-Norman pie. - Historical texts on cookery, food, nutrition and dietetics, presented by Thomas Gloning, Philipps-University Marburg. Mainly in German. - Online collection of the most important 19th and early 20th century American cookbooks, viewable as page images. - Food culture and recipes from the times of the Tudors (1485-1603), when foods from the New World were introduced. - Eight recipes from Margaret Patten's cookbooks. - Recipes from Colleen Moulding's Grandmother to feed her husband and seven children during the Second World War. - 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. - Three 18th century Scottish recipes. - Six recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson. - Also known as Pie in a Pipkin. - About twenty recipes at RecipeSource.com. - Favourite Medieval and Renaissance recipes adapted for the modern cook. - Original texts of the recipes along with a modern workout. - Eight recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson. - Real Roman recipes for a day at the baths. - A selection of old recipes classified by period, from the Middle Ages until the 1980s. - Eleven recipes from the last half of the last century (in English and German); from Timewitnesses.org. - Sample recipes from the book Fashionable Food: Seven Decades of Food Fads by Sylvia Lovegren, with short introductory notes on the food fads involved. - Recipes from authentic handwritten 'receipt' books of the 18th century. - English translation of one of the oldest German cookbooks (1553). - Vegetarian recipes of Medieval Spain. - Jurchen recipe for boiled mutton with spices, recorded in the Yuan dynasty (13-14th century). - 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. - Cookbook presentation with six sample recipes. - Twenty seven Medieval and Renaissance recipes with notes. - Middle English texts of two manuscripts, edited by Thomas Austin. - 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.
