A delicious baked dessert sweetened with sugar, maple syrup or honey.
A spicy Asian soupe recipe found on foodandwine.com
The chef’s way: For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it.
The easy way: Using prepared stock and preroasted chicken significantly cuts back on prep time.
A classic kneading free bread recipe found on brodogkorn.no
Just so as not to confuse you, we’re talking about an iron pot here. You fry this kneading free bread in the iron pot with a lid. This way you are almost guaranteed an airy bread with a crispy and delicious crust.
An exciting frankfurter recipe found on gilde.no
Frankfurters are very popular in Norway, both among children and grownups, but they are not often served as fancy as in this recipe. It will take a little time, but it will be worth it, believe me – Ted
A 3.500 year old sweet recipe found on historyextra.com
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a healthy snack thought to have been enjoyed in Egypt around 3,500 years ago.
Sam Not writes: If you, like me, have a sweet tooth but are trying to be healthier then try tiger nut balls.
I found lots of references to this being one of the first Egyptian recipes that we know of, found written on an ancient ostraca (inscribed broken pottery) dating back to 1600 BC. Although I haven’t found a definitive source for this (or why tiger nut balls don’t contain tiger nuts!) they sounded too delicious to pass over. As your average ancient Egyptian seems to have had a very sweet tooth and often added dates and honey to desserts, I like to think that this is a sweet that would have been made thousands of years ago.
A medieval spicy sauce recipe found at cookit.e2bn.org
Mustard was much used by the Romans and later was very popular with the Anglo Saxons. It grew locally and so was cheap. It could be used to makes sauces for meat and fish as well as dressings for salads. It helped to preserve other foods as well as having healthy properties of its own.
The sauces were generally made from a mixture of ground mustard seeds, vinegar, wine and often honey, with spices or other flavourings added according to what people liked.
They could then be stored for several weeks. Mustard’s ‘hotness’ gets less after it is mixed and kept for a few days, which may account for the strength of the sauces often made – which would be much too hot for most of us today.
A fourteenth century recipe found on Let Hem Boyle
Saara whe runs Let Hem Boyle writes: I have to say that I love mustard! All different kinds of… it can be strong, mild, vinegary, spiced.. I do like them all. Making mustard for an event has been a plan for long time, but I haven’t done it until Midwinter Feast. This recipe is great! You can make it beforehand and store it in the fridge. It will be good stored in fridge for couple of weeks.
Take mustard seeds and waishe it and drye it in an ovene, grynde it drye. Farse it thurgh a farse. Clarifie hony with wyne and vynegur and stere it wel togedrer and make it thikke ynowz. And whan thou wilt spende thereof make it tnynne with wyne.
Original recipe from Forme of Cury, 1390
Pears, Raisins, hazelnuts, honey, golden syrup, white wine and redcurrant jelly sounds like a match made in heaven for anyone who regard the dessert as the highlight of the meal. Someone like me – Ted 😉
A recipe for a dairy free milk found on bhg.com
Silky nut milks are a great alternative to traditional dairy milks
and are surprisingly simple to make.
For a smoother milk, strain with a cheesecloth.
A historic pie recipe found on mediumaevum.tumblr.com
Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth – Original recipe
A classic French cake recipe found on food52.com
This cake is only slightly sweet. It is a cake that answers the age old question, “Is it ok to put a slab of butter on my cake?” with a definitive yes. The cake is great in the afternoon with an espresso and if it is a Saturday you might even attempt an armagnac, cognac or a sweet walnut liqueur. If you just can’t help yourself you could also add another 1/8 cup of honey.
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