The Forgotten Menu
Back to home

Recipes

Dishes from history’s famous tables, from the old menus and cookbooks. Each one names its source and scales to the size of your table.

Search by recipe name or ingredient.

Sort & filter213 recipes

193–204 of 213 recipes

  2. Four whole glazed apples filled with apricot jam on a white dish, in a pale apricot cream sauce.
    Pommes à la Mascotte

    Desserts & Sweets · 1 hr total

    Pommes à la Mascotte (1911) 

    Pommes à la mascotte: peeled, cored apples rolled in vanilla egg and confectioners’ sugar, baked in a paper case inside a bag, then filled with apricot jam and served with apricot cream.

  3. A round, domed sourdough loaf with a dark, crackled crust, scored across the top and grooved round its waist, with one wedge broken off in front to show the open crumb, on a pale limestone slab.
    Bread from the bakery

    Ancient Rome · Breads & Cakes · 17 hr 50 min total

    Pompeii Sourdough Loaf (AD 79) 

    A Pompeii sourdough loaf: a round wheat loaf raised with a piece of yesterday’s dough and scored into eight wedges before baking, built from Cato’s kneaded bread, Pliny’s leaven and the carbonized loaves of Pompeii and Herculaneum.

  4. A blue-rimmed white enamel bowl of thick bean soup, partly mashed, with black pepper, beside an enamel plate with three slices of boiled salt pork and a slice of white bread, and a tin spoon on a worn green painted table.

    Soups & Broths · 11 hr 20 min total

    Pork and Bean Soup (1862) 

    Pork and bean soup from the company kitchen in Sanderson’s 1862 army handbook: navy beans boiled with salt pork, finished with onion, pepper and a dash of vinegar and mashed thick, the pork served on the side.

  5. Eight small domed cakes with currants on their golden tops on a pewter plate, one broken open to show a yellow crumb dotted with currants, with a small glass of sherry behind, on a dark oak table.

    Breads & Cakes · 1 hr total

    Portugal Cakes (1747) 

    Portugal cakes from Hannah Glasse’s The Art of Cookery Made Plain and Easy of 1747: small pound cakes of flour, sugar and butter with whisked eggs, rose water, sherry and currants, baked in little tins.

  6. A soup plate of clear golden beef broth with pieces of carrot, leek, turnip and onion, in front of a platter holding a tied piece of boiled beef with one slice cut, and an enamel stockpot behind.
    a mess of soup made from vegetables and a small quantity of meat

    Soups & Broths · 4 hr 50 min total

    Pot-au-Feu (1868) 

    Jules Gouffé’s everyday pot-au-feu of 1868: a piece of beef and a bone simmered for hours with carrot, onion, leeks, turnip, parsnip and celery into a clear broth, with the boiled beef kept for another meal.

  7. A rolled, tied saddle of lamb on a white platter with three slices cut to show a pink center, and a silver sauceboat of gravy behind.
    Selle de Paulliac moissonneuse

    Meat & Poultry · 1 hr 45 min total

    Pot-Roasted Saddle of Lamb (1907) 

    A pot-roasted saddle of lamb after Escoffier’s 1907 method for house lamb: boned, rolled and cooked in butter in a covered pot on a bed of vegetables, browned at the end and served with its own strained gravy.

  8. Pale, snowy punch romaine spooned into small stemmed glasses, with a strip of lemon zest on the cloth and a glass jug of rum behind.
    Punch Romaine

    Drinks, Punches & Ices · 5 hr 40 min total

    Punch à la Romaine (1912) 

    Punch à la romaine, the iced course of the Titanic’s first-class dinner on April 14, 1912: Escoffier’s soft wine and citrus ice with Italian meringue and rum, served in glasses.

  9. A tall, golden-brown pan loaf of white bread on a wooden board, two slices cut from one end showing a close, soft, very white crumb.
    Rice bread

    Breads & Cakes · 5 hr total

    Rice Bread (1863) 

    Rice bread from the Confederate Receipt Book, printed in Richmond in 1863: a yeast loaf that stretches wheat flour with a cooked rice-flour paste.

  10. A smooth, pure white blancmange turned out of a plain fluted mold onto a white plate, one spoonful taken from the side.
    Rice flour blanc mange

    Desserts & Sweets · 4 hr 35 min total

    Rice Flour Blancmange (1863) 

    A rice flour blancmange from the Confederate Receipt Book, printed in Richmond in 1863: milk thickened with rice flour, sweetened, scented with rose water and molded.

  11. A two-rib roast of beef on a white oval platter with three slices carved, pink through the center, beside a dark tin of Yorkshire pudding baked as one sheet with squares cut out, two squares on a small white plate, and a white jug of brown gravy, on a pale pine table.
    roast beef with Yorkshire pudding

    Meat & Poultry · 3 hr 5 min total

    Roast Beef and Yorkshire Pudding (1906) 

    Roast beef and Yorkshire pudding from the 1906 edition of Mrs Beeton’s Book of Household Management: a two-rib roast cooked by her rule of fifteen minutes to the pound, with the batter pudding baked in the dripping.

  12. A whole roast duckling with golden-brown skin on an oval white platter beside its sage and onion stuffing, with apple sauce and gravy in white sauceboats and a silver carving knife and fork.
    Roast Duckling, Apple Sauce

    Meat & Poultry · 2 hr 40 min total

    Roast Duckling with Apple Sauce (1912) 

    Roast duckling with apple sauce, one of three meat dishes on one line of the Titanic’s first-class dinner card of April 14, 1912, cooked from Mrs. Beeton’s 1906 edition with sage and onion stuffing.