Author Archives: Tori Avey

About Tori Avey

Tori Avey acts as editor and curator of The History Kitchen, where she shares her own food history writing and seeks out creative contributors from throughout the culinary world. Tori also writes an award-winning kosher food blog, The Shiksa in the Kitchen. She explores the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...
Rhubarb Marmalade - Vintage Recipe from Cooking Club Magazine, April 1907

Rhubarb Marmalade – Cooking Club 1907

A vintage recipe for rhubarb marmalade, a delicious twist on sweet marmalade jam with step-by-step photos on The History Kitchen. Read More

Edible Fungi Chart from The New Student’s Reference Work, 1914. Source: Wikimedia Commons.

Magical Mushrooms: The Allure of Edible Fungi

Learn the history of edible mushrooms and a few other things you might not know about our favorite culinary fungi! By Tori Avey on The History Kitchen. Read More

Tomato Egg Scramble - Vintage Recipe from Cooking Club Magazine, March 1913

Tomato Egg Scramble – Cooking Club 1913

Recipe for Tomato Egg Scramble with butter and crackers on toast from a 1913 cooking magazine called Cooking Club. Simple breakfast dish. Read More

Coffee Mocha Pudding Pie - Vintage Recipe for a Simple No-Bake Dessert with Coffee Ice Cream, Pudding and a Chocolate Cookie Crust

Coffee Mocha Pudding Pie

Coffee Mocha Pudding Icebox Pie – vintage recipe for a simple no-bake dessert with coffee ice cream, pudding and a chocolate cookie crust. Read More

Recipe Inspired by Jane Austen - A Historical Recipe for Apple Puffs on The History Kitchen

Jane Austen Apple Puffs

Recipe Inspired by Jane Austen – A Historical Recipe for Apple Puffs from a Family Friend of Jane Austen on The History Kitchen. Read More

Vintage 1908 recipe for Curry Mushroom Toast, adapted by Tori Avey from Cooking Club Magazine on The History Kitchen

Curry Mushroom Toast – Cooking Club 1908

A vintage 1908 recipe for Curry Mushroom Toast, adapted by Tori Avey from Cooking Club Magazine on The History Kitchen Read More

Dark Chocolate Mint Leaves

Edible Aphrodisiacs

Learn about the history of foods that are historically described as aphrodisiacs, and try recipes inspired by these culinary aphrodisiacs. Read More

Vintage 1905 recipe for Maple Custard with Orange Sauce, adapted by Tori Avey from Cooking Club Magazine on The History Kitchen

Maple Custard & Orange Sauce – Cooking Club 1905

A vintage 1905 recipe for Maple Custard with Orange Sauce, adapted from a 1905 issue of Cooking Club Magazine. Delicate and delicious dessert. Read More

From Pythagorean to Pescatarian - The History and Evolution of Vegetarianism

From Pythagorean to Pescatarian – The Evolution of Vegetarianism

A brief history of the vegetarian diet and its evolution, from Pythagorus to modern day vegetarian subcategories – vegan, pescatarian and more. Read More

Roast Duck with Rum - Vintage Holiday Recipe from "Through Europe with a Jug of Wine" on The History Kitchen

Roast Duck with Rum

Roast Duck with Rum – delicious vintage holiday recipe from “Through Europe with a Jug of Wine” by Morrison Wood. Read More