Category Archives: (Historical) Cooking Recipes

Here you’ll find (historical) cooking recipes and my entries for the Historical Food Fortnightly challenges.

Sloe Berry Meringue Pie – Wild Foraging

Sloe berry meringue pie – an unusual twist on the traditional lemon meringue pie!

Sloe Berry Meringue Pie

A flaky, buttery pie crust topped with meringue and filled with sloe berry custard with freshly picked sloe berries – doesn’t this sound delicious? 😀 Sloe berry meringue pie tastes sweet and fruity and simply delicious! And don’t wory the sloe pie doesn’t taste astringent like raw sloes! 😉 Continue reading Sloe Berry Meringue Pie – Wild Foraging

Edwardian Spice Marble Cake

This Edwardian spice marble cake is so delicious – a perfect Christmas cake!

Edwardian Spice Marble Cake

The traditional marble cake wasn’t the vanilla and chocolate marble cake. In the Victorian and Edwardian era, marble cakes were usually flavored with spices and colored with brown sugar and molasses. This Edwardian spice cake recipe was published in Three Meals A Day in 1902. Continue reading Edwardian Spice Marble Cake

24 Free Old-Fashioned Christmas Crafts & Recipes – Advent Calendar 2018

Welcome to the Advent Calendar 2018 with 24 free, old-fashioned Christmas crafts and recipes!

24 Free Old-Fashioned Christmas Crafts & Recipes - Advent Calendar 2018

It’s time for my traditional Advent Calendar! This year it’s the third year that I run the Advent Calendar on my blog. For those of you who are new to my Advent Calendar: The Advent Calendar works like an ordinary Advent calendar, each day you can open a new door. Behind the doors are free vintage Christmas and winter crafts, old-fashioned Christmas and wild foraging recipes and Victorian and Edwardian winter- and Christmas-related posts. The Advent Calendar 2018 starts on December 1. Continue reading 24 Free Old-Fashioned Christmas Crafts & Recipes – Advent Calendar 2018

Kiwi Curd Meringue Pie

Creamy kiwi curd topped with fluffy meringue and a flaky pie crust. Kiwi curd meringue pie makes a delicious, refreshing summer dessert!

Kiwi Curd Meringue Pie

A while ago, I made homemade kiwi curd – it was so delicious! So I thought I’d make it again as filling for meringue pie or rather tartlets because I wanted to try out different vegan pie crust recipes. Below you’ll find recipes for a buttery pie crust and 10 vegan pie crusts – aquafaba pie crust is my favorite! Let me know in the comments what’s your favorite pie crust. Continue reading Kiwi Curd Meringue Pie

Sprouted Sourdough Bread From Scratch – No Flour & No Yeast!

This 2-ingredient sprouted sourdough bread from scratch is made without flour! Yes, you read that right! You’ll only need grains and water for the sprouted sourdough bread!

Sprouted Sourdough Bread From Scratch - No Flour No Yeast

After reading about bread history – wild yeast bread, fermented grain drinks, flatbread and sourdough bread – I was interested in trying to make sourdough bread with just grains and water. This sprouted sourdough bread is basically a baked soured grain porridge just like a prehistoric human might have made it.

I couldn’t find a recipe for sprouted sourdough bread made with just grains and water – without yeast and flour – so I came up with this recipe. While the prehistoric human would have used two stones or a mortar to crush the grains I used a blender! 😉 Continue reading Sprouted Sourdough Bread From Scratch – No Flour & No Yeast!

30 Historical Recipes With Apricot Kernels, Peach Kernels & Cherry Pits

Noyaux, marzipan, amaretto, kirschwasser, cherry jam – there are a lot of recipes that are made with apricot kernels, peach kernels or cherry pits!

30 Historical Recipes With Apricot Kernels, Peach Leaves & Cherry Pits

Just recently I found out that apricot kernels, cherry pits, peach kernels and peach leaves can be used as natural bitter almond flavoring. ‘Families should always save their peach-kernels, as they can be used in cakes, puddings and custards.’ (Seventy-five Receipts for Pastry, Cakes and Sweetmeats, 1836, p. 56) And even if the kernels contain amygdalin, which turns into cyanide in the body, it’s safe to consume food prepared with kernels if it’s cooked or baked before eating (more about it here).

Continue reading 30 Historical Recipes With Apricot Kernels, Peach Kernels & Cherry Pits

Homemade Almond Extract – With Almonds Or Apricot Pits

Almond extract is easy and cheap to make at home – it just takes some time! You can use almonds to make homemade almond extract or something that you’d usually throw away: fruit stones!

Homemade Almond Extract - With Almonds Or Apricot Pits

In the past, fruit stones – such as apricot pits, peach kernels and cherry pits – were often used to flavor custard, cake or compote. Real almond extract – also called noyaux – is made with fruit stones. But apricot pits etc. contain a form of cyanide – so if you’re worried about it just make homemade almond extract with almonds! Continue reading Homemade Almond Extract – With Almonds Or Apricot Pits

Striped Meringue Kisses – Naturally Colored & Vegan

These striped meringue kisses are vegan – made with homemade aquafaba – and naturally colored with butterfly pea tea, raspberries and blackberries!

Striped Meringue Kisses - Naturally Colored & Vegan

Aren’t these naturally colored striped meringue kisses fun? Not only do they look  summery, they’d be perfect as patriotic treat! Continue reading Striped Meringue Kisses – Naturally Colored & Vegan

Homemade Pizza From Scratch In 30 Minutes!

You can make homemade pizza from scratch in 30 minutes with homemade pizza dough! It’s almost faster than a pizza delivery! 😉 This homemade pizza is dairy-free and you can make it vegan if you leave out the bacon.

Homemade Pizza From Scratch In 30 Minutes

This homemade pizza from scratch is so delicious, healthy and fast to make. Top the pizza with whatever you have on hand! If you’re pressed for time or just hungry this is the recipe for you! Continue reading Homemade Pizza From Scratch In 30 Minutes!

Peach Leaf Ice Cream – Dairy-Free, No Raw Eggs

Peach leaf ice cream – an unusual ice cream flavor: It taste of bitter almonds and marzipan. This peach leaf ice cream is dairy-free and made without raw eggs!

Peach Leaf Ice Cream - Dairy-Free, No Raw Eggs

As soon as I read that peach leaves lend a subtle bitter almond flavor to ice cream, I was intrigued! I could hardly wait for summer to try out the peach leaf ice cream with fresh peach leaves from grandma’s garden! Continue reading Peach Leaf Ice Cream – Dairy-Free, No Raw Eggs