Historic World Cuisines Cooking

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• - Selection of recipes from Marcus Gavius Apicius' cookbook "De Re Coquinaria."
  
• - Recipe for turnip pudding and Russian cabbage with background information.
  
• - Blog exploring the cuisine and culture of Nouvelle France at the time of the French and Indian wars. Includes recipes and other articles.
  
• - Online collection of the most important 19th and early 20th century American cookbooks, viewable as page images.
  
• - Excerpts from Norwegian cookbooks and links to websites pertaining to historical cookbooks.
  
• - Quoted from Marcus Gavius Apicius' ancient Roman cookbook "De Re Coquinaria."
  
• - Eight cake recipes from Godey's Lady's Book, 1860.
  
• - Favourite Medieval and Renaissance recipes adapted for the modern cook.
  
• - Handful of recipes including Honey Omelette, Sweet Wine Cakes, and Hummus.
  
• - Eight recipes from Margaret Patten's cookbooks.
  
• - Prepare a sumptuous feast with adaptations of 16th century recipes such as Galantine of Capon, and Rastons.
  
• - Cookbook from 1685, viewable as page images, from the collection of the Biblioteca de la Universitat de Barcelona.
  
• - Cookbook from 1658, viewable as page images; from the collection of the Biblioteca de la Universitat de Barcelona.
  
• - Eight recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.
  
• - A selection of old recipes classified by period, from the Middle Ages until the 1980s.
  
• - Cookbook presentation with three sample recipes from the ancient Hebrews.
  
• - An anonymous Andalusian cookbook of the 13th century translated by Charles Perry.
  
• - Middle English texts of two manuscripts, edited by Thomas Austin.
  
• - Some recipes from World War Two when times were tough and food was rationed.
  
• - Recipes to cook a menu and detailed instructions for brewing beer.
  
• - An 18th century recipe book by Ed. Kidder, in facsimile.
  
• - Recipe for Honeyed Carrots, and Beef and Okra Casserole.
  
• - Original texts of the recipes along with a modern workout.
  
• - Large number of recipes from the Old West, including Christmas menus.
  
• - Recipes from authentic handwritten 'receipt' books of the 18th century.
  
• - Six recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.
  
• - James Matterer's collection of Medieval recipes translated and adapted for the modern cook.
  
• - Eating in Jerusalem in the periods of the First Temple, the Byzantines, and the early Islamic period.
  
• - Seven reconstructed recipes served by the common people or middle classes.
  
• - Collection of recipes from Marcus Gaius Apicius' cookbook "De Re Coquinaria."
  
• - Webring for all internet sites featuring Medieval and Renaissance food, drink, cooking, and feasts.
  
• - Vegetarian recipes of Medieval Spain.
  
• - Recipes from classic American cookbooks available in facsimile editions from the Food Heritage Press.
  
• - Recipes from the 19th and early 20th century.
  
• - Medieval European and Near Eastern recipes worked out from period or almost-period sources.
  
• - English translation of one of the oldest German cookbooks (1553).
  
• - Recipes from 1893 for cakes and sweets.
  
• - Nice, inexpensive and easy to prepare dishes, common in Britain during the war years.
  
• - Italian dishes from a cookery book dated 1518.
  
• - Three 18th century Scottish recipes.
  
• - Information on exotic herbs and spices used in historic cooking, along with some recipes.
  
• - Collection of frontier recipes and tidbits from the 1800's, including holiday dishes.
  
• - Cowboy recipes for Skinner Texas Rattlesnake Chili, Corn Fritters, and Taco Salad Deluxe.
  
• - Recipes popular throughout the British Isles of the Renaissance.
  
• - Illustrated recipe for an Anglo-Norman pie.
  
• - Special meals from every era of history, from Ancient to Edwardian.
  
• - Recipes from Colleen Moulding's Grandmother to feed her husband and seven children during the Second World War.
  
• - Information and recipes for an Elizabethan meal.
  
• - Twenty seven Medieval and Renaissance recipes with notes.
  
• - Historical texts on cookery, food, nutrition and dietetics (mainly in German), presented by Thomas Gloning, Philipps-University Marburg.
  
• - Jurchen recipe for boiled mutton with spices, recorded in the Yuan dynasty (13-14th century).
  
• - Adaptations of recipes prepared by Native Americans or pioneers on the Oregon Trail.
  
• - Cookbook presentation with six sample recipes.
  
• - Real Roman recipes for a day at the baths.
  
• - Food culture of the Georgian and Victorian periods; includes recipes.
  
• - A dozen recipes of a soldier's menu during the First World War, such as Hardtack, Bullets in a Pot, and S.O.S.
  
• - History with recipes of hardtack, the most convenient food for soldiers, explorers, and pioneers.
  
• - Courtesy of the Historic Kitchens of Heritage Toronto.
  
• - Cookbook compiled around 1390 by the master-cooks of King Richard II, viewable as page images.
  
• - Eleven recipes from the last half of the last century (in English and German); from Timewitnesses.org.
  
• - Also known as Pie in a Pipkin.
  
• - Eight recipes from "Around the Roman Table: Food and Feasting in Ancient Rome," by Patrick Faas.
  
• - Food culture and recipes from the times of the Tudors (1485-1603), when foods from the New World were introduced.
  
  

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