Historical Recipes
Ancient recipes, Roman Recipes, Meideval Recipes, Elizabethan Recipes, Georgian Recipes, Victorian Recipes
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You can also browse recipes from the following other geographical regions of the Asian Continent:
| Eastern Asia | Central Asia | Southern Asia | South-East Asia |
| Western Asia | Russia | The Indian sub-Continent | Arabia and the Levant |
| Abura-miso Origin: Japan | Chinese Boxthorn Soup with Wolfberries Origin: China | Hobak Jun (Fried Courgette) Origin: Korea |
| Aduki Beans Origin: Japanese | Chinese Chicken Soup For a Cold Origin: China | Hoisin Sauce Origin: China |
| Azuki Beans with Squash and Kombu Origin: Japan | Chinese Chilli and Garlic Paste Origin: China | Honan Braised Duck Origin: China |
| Baked Crab Rangoon Origin: China | Chinese Duck Sauce Origin: China | Hongshao Rou (Red-cooked Pork Belly) Origin: China |
| Bean Curd Skin, Barley and Ginkgo Dessert Origin: China | Chinese Five Spice Origin: China | Hot and Sour Soup Origin: China |
| Beef and Egg-flower Soup Origin: China | Chinese Hot Mustard Origin: China | Hot Szechwan Peanut Dressing Origin: China |
| Beef and Mange-tout Origin: China | Chinese Plum Sauce Origin: China | Houttuynia Tea Origin: Japan |
| Beef Teriyaki with Fingerroot Origin: Japan | Chinese Red Chilli Sauce Origin: China | Ichiban Dashi (Basic Japanese Soup Stock) Origin: Japan |
| Black Bean Sauce Origin: China | Chinese Wolfberry and Sea Bass Soup Origin: China | Japanese Baked Mitake Origin: Japan |
| Braised Beef with Turnips Origin: China | Chirizu (Spicy Dipping Sauce) Origin: Japan | Japanese Udon Noodles Origin: Japan |
| Braised Meatballs Origin: China | Clear Soup with Wakame Origin: Japan | Kabura Mushi (Steamed Prawns, Mushrooms, Chicken and Ginkgo Nuts) Origin: Japan |
| Braised Pork with Chestnuts, Mushrooms and Ginkgo Nuts Origin: China | Creamy Chinese Fruit Dessert Origin: China | Kinoko Udon (Udon Noodles in a Clear Mushroom Broth) Origin: Japan |
| Breakfast Miso Soup Origin: Japan | Cucumber Kim Chee Origin: Korea | Kombu and Dried Daikon Origin: Japan |
| Bulgogi (Beef Stif-fry) Origin: Korea | Dandelion Roots with Soy Sauce Origin: Japan | Kombu Dipping Sauce Origin: Japan |
| Cantonese Pork Origin: China | Dim Sum Dumplings Origin: China | Kombu Marinade with Ginger and Honey Origin: Japanese |
| Changjorim (Korean Soy-braised Beef and Peppers) Origin: Korea | Dried Kombu Origin: Japan | Kombu Marinade with Soy Sauce and Honey Origin: Japanese |
| Chap Chee (Spicy Vegetables) Origin: Korea | Duck and Cabbage Soup Origin: China | Kombu Stock for Miso Soup Origin: Japanese |
| Chapcae (Korean Stir-fried Noodles) Origin: Korea | Duck Soup with Wild Plums and Wild Rice Origin: China | Kongjaban (Sweet Black Beans) Origin: Korea |
| Char Siu (Chinese Barbecued Pork) Origin: China | Ebi Kobore Matsuba Age (Deep-fried Prawns in a Noodle Coating) Origin: Japan | Korean Spicy Dipping Sauce Origin: Korea |
| Char Siu Bao (Steamed Barbecued Pork Dumplings) Origin: China | Eggflower Soup Origin: China | Korean-style Spinach Origin: Korea |
| Char Siu Pork Origin: China | Eggs Hai Fu Yung Origin: China | Kuljon (Oysters Fried in Egg Batter) Origin: Korea |
| Chawan-Mushi Origin: Japan | Fresh Wasabi with Water Pepper Seeds Origin: Japan | Lo Sui (Chinese Master Sauce) Origin: China |
| Chawan-mushi 2 Origin: Japan | Fried Lamb with Onions Origin: China | Lotus Seed, Lily Bulb and Ginkgo Dessert Origin: China |
| Chawan-mushi 3 Origin: Japan | Fukusazushi Origin: Japan | Manul Changachi (Korean Pickled Garlic) Origin: Korea |
| Chawanmushi with Mitsuba Origin: Japan | Ga Lei Fan (Chinese Yellow Curry Powder) Origin: China | Matrimony Vine Leaf Soup with Goji Berries Origin: China |
| Chen Tng Jelly Origin: China | Ginger Chicken Origin: China | Miso Soup with Tade Origin: Japan |
| Chicken and Jew's Ear Fungus Soup Origin: China | Ginger, Pork and Mushroom Soup Origin: Korean | Miso Zuke (Grilled Mackerel in Miso Marinade) Origin: Japan |
| Chicken and Mushroom Soup Origin: China | Ginkgo Nuts with Chicken Origin: China | Mitsuba in Tempura Batter Origin: Japan |
| Chicken and Noodle Soup II Origin: China | Ginseng Chicken Stew Origin: China | Moo Shu Pancakes Origin: China |
| Chicken Katsu Don Origin: Japan | Ginseng Steamed with Chicken Drumsticks Origin: China | Moo Shu Pork Origin: China |
| Chicken with Plum Sauce Origin: China | Guai wei ji si (Bang-bag Chicken) Origin: China | Mushroom and Ginkgo Congee Origin: China |
| Chicken with Tamarillo Sauce Origin: China | Hajikami Ginger Origin: Japanese | Namasu (Daikon and Carrot in Vinegar Dressing) Origin: Japan |
| Chicken with Tomatillo Sauce Origin: China | Hakka Salt-baked Chicken Origin: China | |
| Chicken Yakitori (Grilled Chicken Skewers) Origin: Japan | Hakusai Nabe (Temple of Jade, Nabe) Origin: Japan |
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Recipe Information: 56
Tea making is complex. Learn more about growing and preparing tea.
Recipe Information: 35
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Recipe Information: 35
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Recipe Information: 114
K cups are a quick and easy way to get a fresh cup of coffee. They have many great features.
Recipe Information: 114
Keurig makes quality coffee products. Read about their coffee makers and k cups here.
Recipe Information: 114
Coffee makers are used by millions of people. A Keurig coffee maker gets the job done fast.
Recipe Information: 35
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
Recipe Information: 115
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
Recipe Information: 113
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Recipe Information: 35
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.