Side Dishes

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

A 1955 vintage recipe for Tomato Frost on

Tomato Frost

Chef Louise Mellor shares a recipe for Tomato Frost, a savory granita, from The Best in Cookery in the Middle West by Grace Grosvenor Clark, 1955 Read More

Calumet Parker House Rolls on #vintage #recipe

Calumet Parker House Rolls

Learn the history of Calumet baking powder and Parker House Rolls, then try a simple vintage recipe from 1918 for Parker House Rolls. Read More

Crispy Baked Eggs on #history #vintage #recipe

Crispy Baked Eggs

Louise Mellor shares a vintage recipe for Crispy Baked Eggs from The General Foods Kitchens Cookbook and discusses the 1959 culinary landscape. Read More

Nutty Sweet Potato Casserole

Cooking on a Ration – Nutty Sweet Potato Casserole

Imagine only being allowed a certain amount of meat per week… a world where sugar is precious and worth saving… where a coupon booklet is the golden ticket one needs to purchase the basics. Today, we don’t think twice about buying … Read More

Andersen's Split Pea Soup

Andersen’s Split Pea Soup

Vintage recipe for Andersen’s Split Pea Soup from Andersen’s Restaurant in Buellton, California. Family recipe. Vegan, Gluten Free. Read More

Welsh Rarebit

What They Ate at Hearst Castle – Welsh Rarebit

Learn about the culinary history and food of Hearst Castle, the William Randolph Hearst estate. Includes Hearst’s recipe for Welsh Rarebit. Read More

Marinated Asparagus 2

What Thomas Jefferson Ate – Marinated Asparagus

Historical recipe from the City Tavern Cookbook. Asparagus dressed the French way- olive oil, red wine vinegar, hard cooked egg, capers, herbs. Read More

Monticello White Bean Soup Main

What Thomas Jefferson Ate – White Bean Soup

Learn a colonial recipe from Thomas Jefferson’s family at Monticello for White Bean Soup. Vegetarian, healthy, delicious historical recipe. Read More

Skillet Cornbread 1

What Elvis Presley Ate – Skillet Cornbread

Learn to make Southern-style skillet cornbread with buttermilk, the way Elvis Presley might have enjoyed it at Graceland in Memphis. Read More


What the Ancient Israelites Ate – Jacob’s Lentil Stew

Historical recipe for Jacob’s Lentil Stew and background on ancient Israelite food and cooking. Torah, Biblical cooking, Israel, Neot Kedumim Read More

What the Ancient Israelites Ate - Ful Mudammas Recipe

What the Ancient Israelites Ate – Ful Mudammas

Learn a historical recipe from ancient Israel – Ful Mudammas made with fava beans, olive oil, onion, garlic, and cumin. Read More