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Weblog exploring the cuisine and culture of Nouvelle France at the time of the French and Indian wars. Includes recipes and other articles.
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.
James Matterer's collection of Medieval recipes translated and adapted for the modern cook.
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.
A dozen recipes of a soldier's menu during the First World War, such as Hardtack, Bullets in a Pot, and S.O.S.
Food culture and recipes from the times of the Tudors (1485-1603), when foods from the New World were introduced.
Cookbook compiled around 1390 by the master-cooks of King Richard II, viewable as page images.
Excerpts from Norwegian cookbooks and links to websites pertaining to historical cookbooks.
Eight recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.
Six recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.
Cookbook presentation with six sample recipes.
About twenty recipes at RecipeSource.com.
Original texts of the recipes along with a modern workout.
Real Roman recipes for a day at the baths.
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.
Twenty seven Medieval and Renaissance recipes with notes.
English translation of one of the oldest German cookbooks (1553).
Vegetarian recipes of Medieval Spain.
Middle English texts of two manuscripts, edited by Thomas Austin.
Eight cake recipes from Godey's Lady's Book, 1860.
Weblog exploring the cuisine and culture of Nouvelle France at the time of the French and Indian wars. Includes recipes and other articles.
Selection of recipes from Marcus Gavius Apicius' cookbook "De Re Coquinaria."
Middle English texts of two manuscripts, edited by Thomas Austin.
English translation of one of the oldest German cookbooks (1553).
Eight recipes from "Around the Roman Table: Food and Feasting in Ancient Rome," by Patrick Faas.
Excerpts from Norwegian cookbooks and links to websites pertaining to historical cookbooks.
A dozen recipes of a soldier's menu during the First World War, such as Hardtack, Bullets in a Pot, and S.O.S.
Real Roman recipes for a day at the baths.
Eight recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.
Original texts of the recipes along with a modern workout.
Seven reconstructed recipes served by the common people or middle classes.
About twenty recipes at RecipeSource.com.
Illustrated recipe for an Anglo-Norman pie.
Twenty seven Medieval and Renaissance recipes with notes.
Medieval European and Near Eastern recipes worked out from period or almost-period sources.
Eight cake recipes from Godey's Lady's Book, 1860.
An anonymous Andalusian cookbook of the 13th century translated by Charles Perry.
James Matterer's collection of Medieval recipes translated and adapted for the modern cook.
Sample recipes from the book Fashionable Food: Seven Decades of Food Fads by Sylvia Lovegren, with short introductory notes on the food fads involved.
Eleven recipes from the last half of the last century (in English and German); from Timewitnesses.org.
Food culture and recipes from the times of the Tudors (1485-1603), when foods from the New World were introduced.
Cookbook presentation with six sample recipes.
Vegetarian recipes of Medieval Spain.
Six recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.
Cookbook compiled around 1390 by the master-cooks of King Richard II, viewable as page images.
