Food Directory
Food Home:- Home: Cooking: World Cuisines: Historic:
- The Accomplisht Cook, or The Art & Mystery of Cookery
Cookbook from 1685, viewable as page images, from the collection of the Biblioteca de la Universitat de Barcelona. - Ancient Egyptian Recipes
Handful of recipes including Honey Omelette, Sweet Wine Cakes, and Hummus. - Ancient Greek and Roman Recipes
Quoted from Marcus Gavius Apicius' ancient Roman cookbook "De Re Coquinaria." - Ancient Italian Recipes
Italian dishes from a cookery book dated 1518. - Ancient Roman Recipes
Selection of recipes from Marcus Gavius Apicius' cookbook "De Re Coquinaria." - Andalusian Cookbook
An anonymous Andalusian cookbook of the 13th century translated by Charles Perry. - Around The Roman Table
Eight recipes from "Around the Roman Table: Food and Feasting in Ancient Rome," by Patrick Faas. - A Biblical Feast
Cookbook presentation with three sample recipes from the ancient Hebrews. - A Boke of Gode Cookery Recipes
James Matterer's collection of Medieval recipes translated and adapted for the modern cook. - Byzantine Recipes
Seven reconstructed recipes served by the common people or middle classes. - Cariadoc and Elizabeth's Recipes
Medieval European and Near Eastern recipes worked out from period or almost-period sources. - The Compleat Cook
Cookbook from 1658, viewable as page images; from the collection of the Biblioteca de la Universitat de Barcelona. - Cook Shack
Cowboy recipes for Skinner Texas Rattlesnake Chili, Corn Fritters, and Taco Salad Deluxe. - Cressee Recipe
Illustrated recipe for an Anglo-Norman pie. - Culinary and Dietetic Texts 1350-1800
Historical texts on cookery, food, nutrition and dietetics, presented by Thomas Gloning, Philipps-University Marburg. Mainly in German. - The Doughboy Cookbook
A dozen recipes of a soldier's menu during the First World War, such as Hardtack, Bullets in a Pot, and S.O.S. - Feeding America: The Historic American Cookbook Project
Online collection of the most important 19th and early 20th century American cookbooks, viewable as page images. - Food
Eating in Jerusalem in the periods of the First Temple, the Byzantines, and the early Islamic period. - Food and Recipes of Wartime Europe
Eight recipes from Margaret Patten's cookbooks. - Food In Tudor England
Food culture and recipes from the times of the Tudors (1485-1603), when foods from the New World were introduced. - The Forme of Cury
Cookbook compiled around 1390 by the master-cooks of King Richard II, viewable as page images. - Francesco Sirene, Spicer
Information on exotic herbs and spices used in historic cooking, along with some recipes. - Frugal Recipes From Wartime Britain
Recipes from Colleen Moulding's Grandmother to feed her husband and seven children during the Second World War. - Hardtack
History with recipes of hardtack, the most convenient food for soldiers, explorers, and pioneers. - Henry Notaker's Old Cookbooks and Food History
Excerpts from Norwegian cookbooks and links to websites pertaining to historical cookbooks. - Historic American Recipes
Recipes from classic American cookbooks available in facsimile editions from the Food Heritage Press. - Lady Logie's Recipes
Three 18th century Scottish recipes. - The Medieval & Renaissance Cookery Webring
Webring for all internet sites featuring Medieval and Renaissance food, drink, cooking, and feasts. - Medieval and Anglo Saxon Recipes
Eight recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson. - Medieval European Recipes
Six recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson. - Medieval Italian Stew
Also known as Pie in a Pipkin. - The Medieval Kitchen - Recipes from France and Italy
Cookbook presentation with six sample recipes. - Medieval Recipes
Favourite Medieval and Renaissance recipes adapted for the modern cook. - Medieval Recipes
About twenty recipes at RecipeSource.com. - Medieval Recipes from Various Sources
Original texts of the recipes along with a modern workout. - NOVA Online: Real Roman Recipes
Real Roman recipes for a day at the baths. - Peggy's Antiquated Recipes
A selection of old recipes classified by period, from the Middle Ages until the 1980s. - Period Recipes
Courtesy of the Historic Kitchens of Heritage Toronto. - Pioneer and Indian Recipes
Adaptations of recipes prepared by Native Americans or pioneers on the Oregon Trail. - Recipes and Rations
Eleven recipes from the last half of the last century (in English and German); from Timewitnesses.org. - Recipes from the Twentieth Century
Sample recipes from the book Fashionable Food: Seven Decades of Food Fads by Sylvia Lovegren, with short introductory notes on the food fads involved. - Regency Collection - Recipes
Recipes from authentic handwritten 'receipt' books of the 18th century. - The Renaissance at the Dinner Table
Twenty seven Medieval and Renaissance recipes with notes. - Sabina Welserin's Cookbook
English translation of one of the oldest German cookbooks (1553). - Shakespearean Feast
Information and recipes for an Elizabethan meal. - Some Recipes of al-Andalus
Vegetarian recipes of Medieval Spain. - Steamed Mutton Mei-T'u
Jurchen recipe for boiled mutton with spices, recorded in the Yuan dynasty (13-14th century). - 18thC Cuisine
Weblog exploring the cuisine and culture of Nouvelle France at the time of the French and Indian wars. Includes recipes and other articles. - Two Fifteenth-Century Cookery-Books
Middle English texts of two manuscripts, edited by Thomas Austin. - Victorian Recipes
Recipes from 1893 for cakes and sweets. - Victoriana.com: 19th C. Cake Recipes
Eight cake recipes from Godey's Lady's Book, 1860. - Vintage Cookbooks
Recipes from the 19th and early 20th century.
Random Indian Recipes:-
- Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Gobi Manchurian
Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ... - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - Dal Fry
Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ... - Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...