Blog exploring the cuisine and culture of Nouvelle France at the time of the French and Indian wars. Includes recipes and other articles.

Cookbook presentation with three sample recipes from the ancient Hebrews.

James Matterer's collection of Medieval recipes translated and adapted for the modern cook.

Recipes popular throughout the British Isles of the Renaissance.

Recipe for Honeyed Carrots, and Beef and Okra Casserole.

Handful of recipes including Honey Omelette, Sweet Wine Cakes, and Hummus.

Quoted from Marcus Gavius Apicius' ancient Roman cookbook "De Re Coquinaria."

Italian dishes from a cookery book dated 1518.

Selection of recipes from Marcus Gavius Apicius' cookbook "De Re Coquinaria."

An anonymous Andalusian cookbook of the 13th century translated by Charles Perry.

Some recipes from World War Two when times were tough and food was rationed.

Collection of recipes from Marcus Gaius Apicius' cookbook "De Re Coquinaria."

Eight recipes from "Around the Roman Table: Food and Feasting in Ancient Rome," by Patrick Faas.

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.

Cowboy recipes for Skinner Texas Rattlesnake Chili, Corn Fritters, and Taco Salad Deluxe.

Collection of frontier recipes and tidbits from the 1800's, including holiday dishes.

Illustrated recipe for an Anglo-Norman pie.

Historical texts on cookery, food, nutrition and dietetics (mainly in German), presented by Thomas Gloning, Philipps-University Marburg.

Online collection of the most important 19th and early 20th century American cookbooks, viewable as page images.

Eating in Jerusalem in the periods of the First Temple, the Byzantines, and the early Islamic period.

Eight recipes from Margaret Patten's cookbooks.

Food culture and recipes from the times of the Tudors (1485-1603), when foods from the New World were introduced.

Information on exotic herbs and spices used in historic cooking, along with some recipes.

Recipes from Colleen Moulding's Grandmother to feed her husband and seven children during the Second World War.

Nice, inexpensive and easy to prepare dishes, common in Britain during the war years.

History with recipes of hardtack, the most convenient food for soldiers, explorers, and pioneers.

Excerpts from Norwegian cookbooks and links to websites pertaining to historical cookbooks.

Recipes from classic American cookbooks available in facsimile editions from the Food Heritage Press.

Recipes to cook a menu and detailed instructions for brewing beer.

Three 18th century Scottish recipes.

Eight recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.

Six recipes taken from "The British Museum Cookbook" by Michelle Berriedale-Johnson.

Also known as Pie in a Pipkin.

About twenty recipes at RecipeSource.com.

Favourite Medieval and Renaissance recipes adapted for the modern cook.

Original texts of the recipes along with a modern workout.

Recipe for turnip pudding and Russian cabbage with background information.

Real Roman recipes for a day at the baths.

A selection of old recipes classified by period, from the Middle Ages until the 1980s.

Courtesy of the Historic Kitchens of Heritage Toronto.

Adaptations of recipes prepared by Native Americans or pioneers on the Oregon Trail.

An 18th century recipe book by Ed. Kidder, in facsimile.

Special meals from every era of history, from Ancient to Edwardian.

Eleven recipes from the last half of the last century (in English and German); from Timewitnesses.org.

Recipes from authentic handwritten 'receipt' books of the 18th century.

English translation of one of the oldest German cookbooks (1553).

Information and recipes for an Elizabethan meal.

Vegetarian recipes of Medieval Spain.

Jurchen recipe for boiled mutton with spices, recorded in the Yuan dynasty (13-14th century).

Food culture of the Georgian and Victorian periods; includes recipes.

Cookbook from 1685, viewable as page images, from the collection of the Biblioteca de la Universitat de Barcelona.

Large number of recipes from the Old West, including Christmas menus.

Cookbook from 1658, viewable as page images; from the collection of the Biblioteca de la Universitat de Barcelona.

A dozen recipes of a soldier's menu during the First World War, such as Hardtack, Bullets in a Pot, and S.O.S.

Cookbook compiled around 1390 by the master-cooks of King Richard II, viewable as page images.

Webring for all internet sites featuring Medieval and Renaissance food, drink, cooking, and feasts.

Cookbook presentation with six sample recipes.

Twenty seven Medieval and Renaissance recipes with notes.

Middle English texts of two manuscripts, edited by Thomas Austin.

Prepare a sumptuous feast with adaptations of 16th century recipes such as Galantine of Capon, and Rastons.

Recipes from 1893 for cakes and sweets.

Eight cake recipes from Godey's Lady's Book, 1860.

Recipes from the 19th and early 20th century.