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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.
Eight recipes from "Around the Roman Table: Food and Feasting in Ancient Rome," by Patrick Faas.
Cookbook presentation with six sample recipes.
Sample recipes from the book Fashionable Food: Seven Decades of Food Fads by Sylvia Lovegren, with short introductory notes on the food fads involved.
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.
Real Roman recipes for a day at the baths.
An anonymous Andalusian cookbook of the 13th century translated by Charles Perry.
Eleven recipes from the last half of the last century (in English and German); from Timewitnesses.org.
About twenty recipes at RecipeSource.com.
Food culture and recipes from the times of the Tudors (1485-1603), when foods from the New World were introduced.
Vegetarian recipes of Medieval Spain.
Medieval European and Near Eastern recipes worked out from period or almost-period sources.
James Matterer's collection of Medieval recipes translated and adapted for the modern cook.
Eight recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.
English translation of one of the oldest German cookbooks (1553).
Original texts of the recipes along with a modern workout.
Eight cake recipes from Godey's Lady's Book, 1860.
Excerpts from Norwegian cookbooks and links to websites pertaining to historical cookbooks.
Seven reconstructed recipes served by the common people or middle classes.
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.
Twenty seven Medieval and Renaissance recipes with notes.
