Welcome to the Celtnet to Recipes by Historical Period Home Page

Welcome to Celtnet's Recipes by Historical Period Home Page — Here you will find links to each and every historical period for which recipes are available on this site. Here you will find everything from reconstructed recipes of the stone age right through to the very latest modern fusion foods. There are Ancient recipes representing the stone, bronze and iron ages, Ancient Roman recipes from the Roman Empire, Medieval recipes from the European Middle Ages, Elizabethan recipes and Modern Recipes from the 18th Century right up to the modern day where you will find the very latest Fusion foods.

As well as Historical Period, you can also browse recipes by the following meal types:

Accompaniments to Main Courses Breads, Cakes and Pastries Breakfast Recipes
Dessert Drinks Main Course
Sauces and Jams Snacks Soup Recipes
Spice Blend Starters Alphabetical Listings


Recipe Listing by Historical Period

This is a doorway page that links to the listing of all recipes available on this site (currently 1000+) by historical period. Here you will find the recipes for the Ancient, Brewing, Welsh (Cymraeg), Elizabethan, Medieval, Roman and Miscellaneous Global gathered into easliy-searchable lists, sorted by ther region of the globe from which they're derived.

  Ancient   Elizabethan   Medieval
  Modern   Roman   Traditional
  Fusion Recipes

As an aid, you can also fetch recipes by:

  Alphabetical Listing   Recipe Search   Region of the World
  Historical Period   Meal Type   Guide to Herbs
  Guide to Spices   Glossary of Culinary Terms   


Ancient Recipes

The Ancient Period for which recipes are provided on this site covers the Stone Ages (Paleolithic and Neolithic) as well as the Bronze Age and Iron Age. For Britain this covers a period extending from 8000 BCE to 40 CE.

As no written records exist these recipes, of necessity, have had to be reconstructed from archaeological evidence and from watching other cultures and how they prepare their foods. The recipes below represent best attempts at reconstructing the foods of our ancient ancestors:

    Acorn and Hazelnut Pap
     Origin: Ancient
    Clay-baked Birds
     Origin: Ancient
    Mackerel Stew with Wild Mushrooms
     Origin: Ancient
    Ancient Fruit Pease Pudding
     Origin: Ancient
    Clay-baked Duck
     Origin: Ancient
    Myrtle and Bilberry Pudding
     Origin: Ancient
    Ancient Pancakes
     Origin: Ancient
    Cod and Oysters in Beer
     Origin: Ancient
    Oat and Barley Milk Cakes
     Origin: Ancient
    Ancient Pease Pudding
     Origin: Ancient
    Cream, Fruit and Honey
     Origin: Ancient
    Oatcakes
     Origin: Ancient
    Ancient Pork Stew
     Origin: Ancient
    Dock Rissoles
     Origin: Ancient
    Poppy Seed and Blackberry Cake
     Origin: Ancient
    Ancient Savoury Griddle Cakes
     Origin: Ancient
    Easter Ledge Pudding
     Origin: Ancient
    Rich Bread
     Origin: Ancient
    Ancient Sweet Griddle Cakes
     Origin: Ancient
    Elderflower Cordial
     Origin: Ancient
    Rock-cooked Shellfish
     Origin: Ancient
    Ancient Yeast Waffles
     Origin: Ancient
    Fish in Barley Bread
     Origin: Ancient
    Savoury Bean Fritters
     Origin: Ancient
    Ash-cooked Shellfish
     Origin: Ancient
    Fruit Dumplings
     Origin: Ancient
    Schwaarzwurz
     Origin: German
    Barley Bread
     Origin: Ancient
    Fruited Bread
     Origin: Ancient
    Shellfish Seaweed Pudding
     Origin: Ancient
    Beans and Caraway
     Origin: Ancient
    Hazelnut Pan Bread
     Origin: Ancient
    Smoked Fish Stew
     Origin: Ancient
    Blackberry Juice and Seaweed Pudding
     Origin: Ancient
    Hedgerow Salad
     Origin: Ancient
    Springtime Fritters
     Origin: Ancient
    Blackberry and Pea Salad
     Origin: Ancient
    Iron Age Mushy Peas
     Origin: Ancient
    St Columba's Broth
     Origin: Ancient
    Boiled Nettle Pudding
     Origin: Ancient
    Iron Age Pork and Beans
     Origin: Ancient
    Steamed Acorn Bread
     Origin: Ancient
    Celtic Pork and Apple Stew
     Origin: Ancient
    Lamb Stew
     Origin: Ancient
    Sweet Bean Cakes
     Origin: Ancient
    Chickweed Salad
     Origin: Ancient
    Leaven
     Origin: Ancient
    Winter Salad
     Origin: Ancient
    Chickweed Soup
     Origin: Ancient
    Leavened Bread
     Origin: Ancient

This recipes above are only a selection (limited to 50) of the recipes available. For all the Ancient recipes on this site please visit the Main Ancient Recipes page.

Roman Recipes

The Roman Period covers the entirety of the Roman Empire, from 500 BCE to the fall of Rome in 400 CE and the recipes presented here come from all across the Roman world.

As ever, most of the recipes derive from Apicius' De re coquinaria ('On the Subject of Cooking'), [late 4th century] the Roman cookbook, though I have derived recipes from as many other Roman sources as possible as well as including Greek and Egyptian recipes (Greek slaves were the predominant chefs of the Roman world and Egypt was a part of the Roman empire).

    Aliter carduos
     (Artichokes with Herbs)
     Origin: Roman
    Embractum Baianum
     (Baian Stew)
     Origin: Roman
    Oxyporium
     (Oxyporium Salad Dressing)
     Origin: Roman
    Aliter haedinam sive agninam excaldatam
     (Lamb Stew)
     Origin: Roman
    Erebinthoi Knakosymmigeis
     (Chickpeas in Saffron)
     Origin: Roman
    Patinam de rosis
     (A dish of roses)
     Origin: Roman
    Aliter in grue vel in anate vel in pullo
     (Roast Duck with Damson Sauce)
     Origin: Roman
    Glires
     (Stuffed Dormouse)
     Origin: Roman
    Phthois
     (Pastry Rounds)
     Origin: Roman
    Aliter ius in pisce elixo
     (Fish Cooked in its Own Juice)
     Origin: Roman
    Gruem vel anatem
     (Crane or Duck in Spiced Gravy)
     Origin: Roman
    Pisam coques
     (Peas in Herb Sauce)
     Origin: Roman
    Aliter patina de aparagis
     (A Dish of Asparagus, Another Way)
     Origin: Roman
    Gustato pro Ovis
     (Sauce for Eggs)
     Origin: Roman
    Porros Maturos Fieri
     (Boiled Leek Salad)
     Origin: Roman
    Aliter pisam sive fabam
     (Broad Beans or Split Peas)
     Origin: Roman
    Isicia Omentata
     (Roman Burgers)
     Origin: Roman
    Pullum Frontonianum
     (Chicken a la Fronto)
     Origin: Roman
    Amia
     (Roman Fish in Vine Leaves)
     Origin: Roman
    Itrion
     (Sesame Biscuits)
     Origin: Roman
    Pullus Farsilis
     (Chicken with Liquid Filling)
     Origin: Roman
    Aper ita conditur
     (Roast Pork in Celery Seed Sauce)
     Origin: Roman
    Ius in Sarda
     (Sauce for Sardines)
     Origin: Roman
    Rhodomeli
     (Rose Honey)
     Origin: Roman
    Betas
     (Beetroot with Leeks in Wine)
     Origin: Roman
    Ius in lacertos elixos
     (Boiled Mackerel with Sauce)
     Origin: Roman
    Rich Sweet Cakes
     Origin: Roman
    Carnes Vaccinae
     (Beef Casserole)
     Origin: Roman
    Lenticulam de castaneis
     (Lentils and Chestnuts)
     Origin: Roman
    Roman "Christmas Pudding"
     Origin: Roman
    Cecina
     (Chickpea pancake)
     Origin: Roman
    Mel et caseum
     (Honey-sweetened Cheese)
     Origin: Roman
    Sarda ita fit
     (Stuffed Sardines)
     Origin: Roman
    Cochleas lacte pastas
     (Milk-fed Snails)
     Origin: Roman
    Minutal Matianum
     (Pork with Apples)
     Origin: Roman
    Sphondylos Elixatos
     (Boiled Parsnips)
     Origin: Roman
    Conchiclam Apicianam
     (Concicla à la Apicius)
     Origin: Roman
    Mixtura cum Caseo
     (Soft Cheese with a Herb Purée)
     Origin: Roman
    Thorion ex Oryza
     (Goats' Cheese with Rice in Vine Leaves)
     Origin: Roman
    Cucumeres
     (Braised Cucumbers)
     Origin: Roman
    Mykai
     (Mushrooms in Honey)
     Origin: Roman
    Tiropatinam
     (Boiled Custard)
     Origin: Roman
    Cuminatum in ostrea et conchylia
     (Cumin Sauce for Shellfish)
     Origin: Roman
    Mymia
     (Nut Cake)
     Origin: Roman
    Tyros Dia Koskinou
     (Cheese and Honey)
     Origin: Roman
    Cymas et cauliculos
     (Cabbage Shoots)
     Origin: Roman
    Oa Pnikta
     (Poached Egg in White Wine)
     Origin: Roman
    Tyros eis Halmen
     (Pickled Cheese)
     Origin: Roman
    Egg Sponge with Milk
     Origin: Roman
    Oxypori Composito
     (Salad Dressing)
     Origin: Roman

This recipes above are only a selection (limited to 50) of the recipes available. For all the Roman recipes on this site please visit the Main Roman Recipes page.

Medieval Recipes

The Medieval Period in Europe covers the period from the fifth to the 16th centuries CE (essentially from the fall of rome to the Tudor age). It is the time when modern cookery as we know it evolves in France.

This is also the period that the first cookbooks begin to appear, mostly representing the cookery of the royal household. Indeed, one of the main sources of recipes from this period is the A Forme of Cury which is a recipe list compiled about 1390 CE in the kitchens of King Richard II of England. Though recipes also derive from a number of other sources.

    Appulmoy
     (Apple Stew)
     Origin: English
    Gelyne in Dubbatte
     (Hen in Wine Broth)
     Origin: English
    Rys
     (Rice)
     Origin: English
    Blank Desne
     (White Desire)
     Origin: English
    Gode Paest
     Origin: English
    Ryse of Flesh
     (Rice Accompaniment)
     Origin: English
    Bukkeande
     Origin: English
    Gode Powder
     Origin: English
    Sauce Gingyuer
     (Ginger Sauce)
     Origin: English
    Cameline Sauce
     Origin: French
    Gruyau
     (A Gruel of Husked Barley)
     Origin: French
    Sauce Sarcenes
     Origin: English
    Capoun or Gos Farced
     (Stuffed Capon or Goose)
     Origin: English
    Hastletes of Fruyt
     (Roast Fruit)
     Origin: English
    Sawse Blaunche for Capouns Ysode
     (White Sauce for Capons)
     Origin: English
    Chardwardon
     Origin: English
    Hypocras
     Origin: France
    Sawse Madame
     Origin: British
    Charlet
     Origin: English
    Jusshell Enforced
     Origin: English
    Schyconys with the Bruesse
     (Stewed Chicken)
     Origin: English
    Charlet Yforced
     (Meat Charlet)
     Origin: English
    Lumbard Mustard
     Origin: English
    Slete Soppes
     Origin: British
    Chyryse
     Origin: English
    Medieval Sourdough
     Origin: English
    Small Beer
     Origin: British
    Comarye
     Origin: English
    Mushroom Pie
     Origin: French
    Standard Ale
     Origin: British
    Connates
     Origin: English
    Nowmbyls of Muskyls
     (Mussels in Almond Milk Sauce)
     Origin: English
    Syrip for a Capon or Faysant
     (Sauce for Capon or Pheasant)
     Origin: English
    Fenkel in Soppes
     (Fennel in Sauce)
     Origin: English
    Papyns
     (Poached Eggs in Golden Sauce)
     Origin: English
    Tart de Bry
     (Brie Pie)
     Origin: English
    Frumente
     (Wheat in Milk and Broth)
     Origin: English
    Perry of Pesoun
     (A Dish of Peas)
     Origin: English
    Tart de ffruyte
     (A Fruit Pie)
     Origin: English
    Frytour Blaunched
     (White Fritters)
     Origin: English
    Poivre Jaunet
     Origin: French
    Tartlettes/Tartletes
     (Tartlets)
     Origin: English
    Frytour of Pasturnakes
     (Parsnip Fritters)
     Origin: English
    Potage of Rice
     Origin: English
    Versatus Broun
     Origin: English
    Funges
     (Mushrooms)
     Origin: English
    Pumpes
     (Pork Meatballs)
     Origin: English
    Waffres
     (Waffles)
     Origin: English
    Galintine
     (Galantype)
     Origin: English
    Pykes in Brasey
     (Pikes in Spiced Wine)
     Origin: English

This recipes above are only a selection (limited to 50) of the recipes available. For all the Medieval recipes on this site please visit the Main Medieval Recipes page.

Elizabethan Recipes

The Elizabethan Period covers the years 1558 to 1625 (and should really be termed the 'Jacobethan' period). This covers the reigns of Elizabeth I of England and James I of Britain.

This is the period in which the first, truly modern, recipe books appear, as publishing itself takes off in Europe. For the first time recipe books are written and published by private individuals.

    A Tarte of Beans
     Origin: British
    Flummery
     Origin: British
    Short Cakes
     Origin: British
    A Tarte of Strawberries
     Origin: British
    Iumbolls
     Origin: British
    Shropshire Cakes
     Origin: English
    An Excellent Boiled Salad
     Origin: British
    Lumbardy Tarts
     Origin: British
    Stewed Beef
     Origin: British
    An Excellent Cake
     Origin: British
    Manchet
     Origin: British
    Stewed Potatoes
     Origin: British
    Asparagus in Orange Sauce
     Origin: Spanish
    Marchpane
     Origin: British
    Syllabub
     Origin: British
    Aurore
     Origin: British
    My Lady of Portland's Mince Pyes
     Origin: British
    Tarte of Spinage
     (Elizabethan Spinach Pie)
     Origin: British
    Béchamel
     Origin: British
    Pease Pottage
     Origin: British
    To Make Mustard
     Origin: British
    Bannock
     Origin: Scottish
    Pescoddes
     Origin: British
    To Make Pyes
     Origin: British
    Boiled Meats Ordinary
     Origin: British
    Prince Bisket
     Origin: British
    To Make Short Paest for Tarte
     Origin: British
    Buttered Colle-floure
     (Buttered Cauliflower)
     Origin: British
    Quaking Pudding
     Origin: British
    To Make a Custarde
     (Custard Tart)
     Origin: British
    Chasseur Sauce
     Origin: British
    Roast Capons
     Origin: British
    To Seeth Fresh Salmon
     (To Poach Fresh Salmon)
     Origin: British
    Cheesecake
     Origin: British
    Roast Fillet of Beef
     Origin: British
    To Sowce a Pigge
     (Collar of Brawn)
     Origin: English
    Course Ginger Bread
     Origin: British
    Sallat of Carrots
     (Elizabethan Carrot Salad)
     Origin: English
    To bake an Olyve-Pye
     Origin: British
    Elizabethan Custard Gooseberry Fool
     Origin: British
    Sallets for fish daies
     (Fish-day Salad)
     Origin: British
    To make Knotts or Gumballs
     Origin: British
    Elizabethan Gooseberry Fool
     Origin: British
    Salmagundi
     Origin: British
    Wassail
     Origin: British
    Elizabethan Pickled Mushrooms
     Origin: British
    Sauce Robert
     Origin: France
    de Varenne White Sauce
     Origin: British
    Excellent Small Cakes
     Origin: British
    Sauce for Roast Capon
     Origin: British

This recipes above are only a selection (limited to 50) of the recipes available. For all the Elizabethan recipes on this site please visit the Main Elizabethan Recipes page.

Modern Recipes

The Modern Period covers all the recipes on this site from the 17th century to the modern day. This is the period of the raise of the modern chef, culminatin in their current celebrity status.

This represents by far the largest collection of recipes on this site, covering just about every conutry and cooking method in the world. There are traditional recipes here as well as ultra-modern and fresh recipes invented just now, some of which are unique to this site.

    Algerian Spiced Potato Cakes
     Origin: Algeria
    Egg Sauce
     Origin: British
    Prassopita
     (Leek Pie)
     Origin: Greece
    Amaretto Chocolate Cheesecake
     Origin: American
    Empaandillas de Chorizo
     (Small Chorizo Pastries)
     Origin: Spain
    Pumpkin Brownies
     Origin: British
    Apple and Whitebeam Berry Pie
     Origin: Irish
    Ethiopian-spiced Chicken
     Origin: African Fusion
    Roast Lamb with Apple Tartlets
     Origin: British
    Bierrocks
     Origin: Germany
    Forfar Bridies
     Origin: Scottish
    Roz Bil Halib
     (Rice Pudding)
     Origin: North Africa
    Blackcurrant Pudding
     Origin: British
    Goat's Cheese, Pear and Walnut Mini Quiche
     Origin: British
    Rwandan Chicken
     Origin: Rwanda
    Braune Zucker Platzchen
     (Brown Sugar Biscuits)
     Origin: German
    Govnač
     (Cabbage and Potato Mash)
     Origin: Slovenia
    Sauce Suprême
     Origin: France
    Cajun Red Hots
     Origin: Cajun
    Gram Flour Noodles
     (Gram Flour Noodles)
     Origin: Fusion
    Saure Kartoffel
     (Sour Potatoes)
     Origin: Germany
    Cameroonian Suya
     Origin: Cameroonian
    Green Beans in Coconut Sauce
     Origin: Fusion
    Saurebraten und Ingwer-Soße
     (Saurebraten and Ginger Sauce)
     Origin: Germany
    Corn and Rice Bread
     Origin: Angola
    Halvah
     Origin: Jewish
    Spam Musubi with Sweet Ginger Sauce
     Origin: American
    Courgette, Tomato and Basil Charlotte
     Origin: British
    Manhattan Cocktail
     Origin: IBA
    Spotted Dick
     Origin: British
    Crockpot Chicken Casserole
     Origin: American
    Marinierte Toamten
     (Marinated Tomatoes)
     Origin: Germany
    Tagalia
     Origin: Sudan
    Crockpot Chicken Noodle Soup, New Orleans Style
     Origin: American
    Melitzanaki Toursi
     (Pickled Baby Aubergines)
     Origin: Greece
    Tamarillo and Chilli Catsup
     Origin: Fusion
    Crockpot Philippine Chicken
     Origin: American
    No-bake Cheesecake 3
     Origin: Scotland
    Tandoori Chicken
     Origin: India
    Daube de Poulet
     (Chicken Daube)
     Origin: Mauritius
    Oat Pizza Base
     Origin: Italy
    Ukrainian Canapés with Smoked Sardines
     Origin: Ukraine
    Dholl Pooris
     Origin: Mauritius
    Oto
     (Mashed Yams with Eggs)
     Origin: West Africa
    Wild Cherry Gin
     Origin: Britain
    Ducuna
     Origin: Anguilla
    Piri-piri Ketchup
     Origin: African Fusion
    Winter Minestrone Soup
     Origin: Fusion
    Dutchy Toasts
     Origin: British
    Porskinti Raudoni Kapustai
     (Braised Red Cabbage with Sour Cream)
     Origin: Russia

This recipes above are only a selection (limited to 50) of the recipes available. For all the Modern recipes on this site please visit the Main Modern Recipes page.

Fusion Recipes

The Fusion Period represents the current 'new wave' in cookery where foods and flavours from different countries are mingled and combined to produce fresh and exciting dishes.

Here you will find dishes that mix the cuisines of Europe, Asia, Africa and Americas to produce novel foods never encountered before.

    Asian Duck Curry
     Origin: Fusion
    Green Beans in Coconut Sauce
     Origin: Fusion
    Roast Red Pepper Sauce
     Origin: Fusion
    Barbecued Halibut with Oriental Sauce
     Origin: Fusion
    Grilled Prawn and Coriander Pesto Pizza
     Origin: Fusion
    Sliced Pork with Jew's Ear Fungus
     Origin: Fusion
    Beansprout Sauté
     Origin: Fusion
    Ground Elder Omelette
     Origin: Fusion
    Soba Noodles with Vegetables and Tofu in Sweet Ginger Sauce
     Origin: Fusion
    Blackened Chicken Legs
     Origin: Fusion
    Herbed Barbecued Lamb
     Origin: Fusion
    Spare Rib Chops with Rice
     Origin: Fusion
    Braised Bean Curd
     Origin: Fusion
    Hoisin chicken with Noodles
     Origin: Fusion
    Stir-fried Prawns and Squid with Thai Holy Basil
     Origin: Fusion
    Carob Honey Cake
     Origin: Fusion
    Hot and Spicy Chicken and Dandelion
     Origin: Fusion
    Stir-fried Sow Thistle with Pork
     Origin: Fusion
    Chestnut Flour Noodles
     (Chestnut Flour Noodles)
     Origin: Fusion
    King's Arms Tavern Cream of Peanut Soup
     Origin: Fusion
    Sweet Ginger Sauce
     Origin: Fusion
    Chicken of the Woods and Prawns with Noodles
     Origin: Fusion
    Lemon Couscous Cake
     Origin: Fusion
    Tamarillo and Beef Curry
     Origin: Fusion
    Chili Con Carne
     Origin: Fusion
    Lentil Curry with Japanese Knotweed and Sweet Potatoes
     Origin: Fusion
    Tandoori Chicken Pizza
     Origin: Fusion
    Chilli Prawn Linguine
     Origin: Fusion
    Mushroom Barley Soup
     Origin: Fusion
    Teriyaki Salmon
     Origin: Fusion
    Citrus Sauce for Fish
     Origin: Fusion
    Mushroom and Burdock Soup
     Origin: Fusion
    Thai Peanut Sauce
     Origin: Fusion
    Cold Curry Soup
     Origin: Fusion
    Noodles and Tofu
     Origin: Fusion
    Thai-flavoured Pizza
     Origin: Fusion
    Crab Soup with Chilli and Parsley
     Origin: Fusion
    Okra Soup
     Origin: Fusion
    Trout Kedgeree
     Origin: British
    Flambéed Mackerel with Fennel
     Origin: Fusion
    Peanut Flour Noodles
     (Peanut Flour Noodles)
     Origin: Fusion
    Vegetable Salad
     Origin: Fusion
    Fried Sea Lettuce
     Origin: Fusion
    Pork Belly with Artichoke and Lemon
     Origin: Fusion
    Vegetarian Chow Mein
     Origin: Fusion
    Good King Henry Aloo
     Origin: Fusion
    Pork with Chillies and Pineapple
     Origin: Fusion
    Winter Minestrone Soup
     Origin: Fusion
    Gratin of Stuffed Arabic Flatbreads
     Origin: Fusion
    Reedmace Pollen Noodles
     (Reedmace Pollen Noodles)
     Origin: Fusion

This recipes above are only a selection (limited to 50) of the recipes available. For all the Fusion recipes on this site please visit the Main Fusion Recipes page.



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