January 17, 2006

Ever wonder what people ate back then? Perhaps you're just curious or maybe you want to throw a theme party and wiggle into that corset you bought at renaissance faire and have never worn since. Sometimes it's difficult to adapt a historical recipe to the present day, but now some authors have done the hard work for you, providing a window into historical cooking, along with modernized versions of the recipes!

Cooking with Jane Austen - Bride Cake, almond knots, and Stilton cheese...

Tea With Jane Austen - orange jelly and more...

The Jane Austen Cookbook - pigeon pie...

The Food Journal of Lewis & Clark: Recipes for an Expedition - Portable soup...

American Girls Cookbook - from pioneer breakfasts to Victorian suppers...

The Historical Cookbook of the American Negro - Emancipation Proclamation Breakfast Cake and more...

Victorian Cookbook - Quails roasted in vine leaves, carrot soup a la Crecy, roast leg of lamb with garlic, brown bread souffle, suedoise of peaches...

The Anne of Green Gables Cookbook - Marilla's Plum Pudding, Diana Barry's Favourite Raspberry Cordial and more...

The Medieval Cookbook - Almond Chicken, Golden Leeks and Onions, ...

Traveling Dysshes; Or, Foods for Wars, Peace, and Potlucks - Stewed beef...

Pleyn Delit: Medieval Cookery for Modern Cooks - roasted carrots...

The Medieval Kitchen : Recipes from France and Italy - poached pears in spiced syrup, pumpkin soup, and Stuffed Suckling Pig...

Early French Cookery - honey glazed vegetables, leeks in white leek sauce...

A Taste of Ancient Rome - Duck with Turnips, stuffed dornmice...

Sallets, Humbles & Shrewsbery Cakes - Shrewsbery Cakes and other interesting Elizabethan recipes...

Shakespeare's Kitchen - Individual Meat Pies with Cointreau Marmalade, Lobster Tails with Wildflowers & King James Biscuits...