https://forgottenmenu.com/History you can eat: moments in history told through what was eaten, with period recipes to cook today.en-ushttps://forgottenmenu.com/recipes/ancient-babylonian-lamb-and-beet-stew-tuhu/https://forgottenmenu.com/recipes/ancient-babylonian-lamb-and-beet-stew-tuhu/Make tuh'u, a lamb and beet stew from a Babylonian tablet of about 1730 BC, seared then simmered with beer, cumin and greens.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/ancient-babylonian-leek-broth-pashrutum/https://forgottenmenu.com/recipes/ancient-babylonian-leek-broth-pashrutum/Make pašrūtum, a meatless broth from a Babylonian tablet of about 1730 BC: leeks, garlic and cilantro, finished with sifted sourdough crumbs.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/cream-of-asparagus-soup-1894/https://forgottenmenu.com/recipes/cream-of-asparagus-soup-1894/Ranhofer's 1894 cream of asparagus from Delmonico's: asparagus fried in butter, sieved with broth and velouté, finished with egg yolks, cream and tips.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/creamed-chicken-delmonte-1920/https://forgottenmenu.com/recipes/creamed-chicken-delmonte-1920/Make creamed chicken Delmonte from Mrs. Wilson's Cook Book of 1920: poached chicken in a thick stock sauce with pimentos, celery, egg and lemon, on toast with asparagus.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/green-peas-english-style-1894/https://forgottenmenu.com/recipes/green-peas-english-style-1894/Ranhofer's green peas English style, 1894: peas boiled in salted water with mint, then tossed with salt, sugar and butter, as listed for Dickens at Delmonico's.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/new-years-punch-1920/https://forgottenmenu.com/recipes/new-years-punch-1920/Make the New Year's punch from Mrs. Wilson's Cook Book of 1920: fresh cider with thinly sliced bananas and cut cherries, served from a bowl with a large lump of ice.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/oysters-a-la-newburg-1920/https://forgottenmenu.com/recipes/oysters-a-la-newburg-1920/Make oysters à la Newburg from Mrs. Wilson's Cook Book of 1920: oysters in a thick cream sauce with egg yolks, lemon and paprika, served on toast.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/pimento-sandwiches-1920/https://forgottenmenu.com/recipes/pimento-sandwiches-1920/Make pimento sandwiches from Mrs. Wilson's Cook Book of 1920, on her New Year's midnight menu: rye bread, seasoned butter and a pimento and cottage cheese filling.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/salmon-a-la-victoria-1894/https://forgottenmenu.com/recipes/salmon-a-la-victoria-1894/Ranhofer's Salmon à la Victoria, 1894: salmon cooked in a red wine stock of ham and vegetables, a reduced buttered sauce and lobster, from Delmonico's chef.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/soyer-stock-for-clear-soup-1854/https://forgottenmenu.com/recipes/soyer-stock-for-clear-soup-1854/Make Alexis Soyer's first lesson from 1854: a veal and bacon stock stirred to a pale gravy, simmered 45 minutes, skimmed and strained clear.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/babylonian-cook-yale-tablet/https://forgottenmenu.com/history/babylonian-cook-yale-tablet/A clay tablet at Yale holds 25 stews from about 1730 BC and no amounts. What its three-line recipes tell a cook, and what they leave the cook to know.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/dickens-delmonicos-dinner-1868/https://forgottenmenu.com/history/dickens-delmonicos-dinner-1868/Oysters, asparagus cream à la Dumas, timbales à la Dickens and a fish for Queen Victoria: the 1868 press dinner, and why its two witnesses disagree.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/last-new-years-eve-before-prohibition-1919/https://forgottenmenu.com/history/last-new-years-eve-before-prohibition-1919/By New Year's Eve 1919 a wartime law already barred selling alcoholic drinks. A 1900 bartender's manual and a 1920 cookbook show the free lunch that went with the saloon, and a midnight supper.Mon, 02 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/beef-y-stywyd-spiced-beef-stew-1430/https://forgottenmenu.com/recipes/beef-y-stywyd-spiced-beef-stew-1430/Cook Beef y-Stywyd, a spiced beef stew from an English cookery book of about 1430, with cloves, mace, cubebs and sage, finished sharp with bread and vinegar.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/broiled-herrings-with-mustard-sauce-1846/https://forgottenmenu.com/recipes/broiled-herrings-with-mustard-sauce-1846/Victorian broiled herring with mustard sauce from Soyer's Gastronomic Regenerator, 1846, for the fresh herrings on Catherine Dickens's winter bill of fare.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/cod-with-oyster-sauce-1846/https://forgottenmenu.com/recipes/cod-with-oyster-sauce-1846/Cod and oyster sauce from the 1853 dinner in the Iguanodon, after Soyer's 1846 recipe: poached cod with parsley and a milk sauce of oysters, anchovy and mace.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/golden-corn-cake-1896/https://forgottenmenu.com/recipes/golden-corn-cake-1896/Bake Fannie Farmer's 1896 golden corn cake, a sweet cornbread of yellow meal and wheat flour, for the corn bread on the Waldorf's 1896 breakfast card.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/goose-in-hogepotte-1430/https://forgottenmenu.com/recipes/goose-in-hogepotte-1430/A goos in hogepotte, a medieval goose stew: goose simmered and thickened with dark toast, ale and spices, finished with fried onions and red wine.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/gos-farced-stuffed-goose-breast-1430/https://forgottenmenu.com/recipes/gos-farced-stuffed-goose-breast-1430/Make gos farced, a stuffed goose from an English cookery book of about 1430: goose breast rolled around parsley, onion, hard egg yolk and spice, then roasted.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/greengage-tart-1846/https://forgottenmenu.com/recipes/greengage-tart-1846/Victorian greengage tart from Soyer's Gastronomic Regenerator, 1846: a covered fruit tart with sweet short pastry, as on Catherine Dickens's winter bill.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/milk-toast-1896/https://forgottenmenu.com/recipes/milk-toast-1896/Fannie Farmer's 1896 milk toast: stale bread dried and toasted, softened in a flour-thickened milk sauce, the 25-cent toast on the Waldorf's breakfast card.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/mock-turtle-soup-1846/https://forgottenmenu.com/recipes/mock-turtle-soup-1846/Mock turtle soup from the bill of the 1853 dinner in the Iguanodon, after Soyer's 1846 recipe: a roux-thickened brown soup with herbs, beef and sherry.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/oatmeal-gruel-1906/https://forgottenmenu.com/recipes/oatmeal-gruel-1906/Thin oatmeal gruel from the 1906 Mrs. Beeton, simmered half an hour and strained: the first item at supper for third class on the Titanic, April 14, 1912.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/oatmeal-porridge-1906/https://forgottenmenu.com/recipes/oatmeal-porridge-1906/Oatmeal porridge from the 1906 Mrs. Beeton, soaked overnight and served with milk: the first breakfast dish for third class on the Titanic, April 14, 1912.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/oyle-soppys-onions-in-ale-on-toast-1430/https://forgottenmenu.com/recipes/oyle-soppys-onions-in-ale-on-toast-1430/Oyle soppys from an English cookery book of about 1430: onions boiled, then simmered in ale and oil with saffron, pepper and sugar, served hot over toast.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/parboiled-roast-venison-1450/https://forgottenmenu.com/recipes/parboiled-roast-venison-1450/Venysoun rosted, a medieval roast venison: loin trimmed, parboiled, then roasted and sliced, with a sharp sauce of vinegar and salt from the same manuscript.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/plain-omelet-1896/https://forgottenmenu.com/recipes/plain-omelet-1896/Fannie Farmer's 1896 plain omelet, puffed with beaten whites, finished in the oven and served in white sauce, for the Waldorf's 30-cent breakfast omelette.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/stewed-figs-1906/https://forgottenmenu.com/recipes/stewed-figs-1906/Stewed figs with custard sauce from the 1906 Mrs. Beeton: the sweet at third-class tea on the Titanic, April 14, 1912, which the card served with rice.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/stewed-kidneys-with-sherry-1846/https://forgottenmenu.com/recipes/stewed-kidneys-with-sherry-1846/Victorian stewed kidneys from Soyer's Gastronomic Regenerator, 1846: beef kidney with shallot, sherry, parsley and bay, ready in about 35 minutes.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/stewed-partridge-1430/https://forgottenmenu.com/recipes/stewed-partridge-1430/Make Pertrich Stewyde, medieval stewed partridge: birds stuffed with pepper and marrow, simmered in beef broth and wine, finished with ginger and saffron.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/strawberry-bavaroise-1846/https://forgottenmenu.com/recipes/strawberry-bavaroise-1846/A Bavaroise from the sweets of the 1853 dinner in the Iguanodon, after Soyer's 1846 strawberry recipe: fruit purée, gelatin and whipped cream in a mold.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/catherine-dickens-dinner-1852/https://forgottenmenu.com/history/catherine-dickens-dinner-1852/Fresh herrings, mutton stuffed with oysters, stewed kidneys and a greengage tart: a winter dinner for six or seven from Catherine Dickens's 1852 menu book.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/iguanodon-dinner-1853/https://forgottenmenu.com/history/iguanodon-dinner-1853/Mock turtle soup, cod with oyster sauce, roast turkey, game, a Bavaroise and five wines: the bill for Hawkins's 1853 dinner in the Iguanodon mould.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/medieval-christmas-swinfield-1289/https://forgottenmenu.com/history/medieval-christmas-swinfield-1289/Bishop Swinfield's Christmas of 1289: herring, eels and salmon on the Eve, then beef, pork, a boar, partridges, geese and venison, with some meat kept back.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/odiham-household-food-1265/https://forgottenmenu.com/history/odiham-household-food-1265/Eleanor de Montfort's 1265 household roll gives the poor 120 herrings, bread, beer and once beef, while her own kitchen took herrings by the hundred.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/titanic-third-class-meals-1912/https://forgottenmenu.com/history/titanic-third-class-meals-1912/The Titanic's third-class menu for April 14, 1912: porridge and ham and eggs, roast beef and plum pudding, stewed figs at tea and gruel at supper.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/history/waldorf-breakfast-1896/https://forgottenmenu.com/history/waldorf-breakfast-1896/Fruit, a cereal with cream, eggs, fish or chops, hot breads, potatoes and coffee: the Waldorf's breakfast card of April 22, 1896, priced line by line.Sun, 01 Nov 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/apple-sauce-for-goose-1861/https://forgottenmenu.com/recipes/apple-sauce-for-goose-1861/Mrs. Beeton's 1861 apple sauce for goose: the sauce Belinda Cratchit sweetened for the Christmas goose in A Christmas Carol.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/arrowroot-blancmange-1837/https://forgottenmenu.com/recipes/arrowroot-blancmange-1837/Eliza Leslie's 1837 arrowroot blancmange: milk steeped with lemon, nutmeg and mace, strained, sweetened, thickened with arrowroot and chilled in cups.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/brown-sweetbread-ragout-1769/https://forgottenmenu.com/recipes/brown-sweetbread-ragout-1769/A 1769 Dutch brown ragout of sweetbreads: floured, browned in butter, stewed with nutmeg, mace, morels and chestnuts, and bound with egg and lime juice.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/celery-soup-maigre-1771/https://forgottenmenu.com/recipes/celery-soup-maigre-1771/A meatless French soup of 1771 from La Cuisinière bourgeoise: roots browned in butter for broth, poured over bread and topped with celery cooked apart.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/cinnamon-wafers-1769/https://forgottenmenu.com/recipes/cinnamon-wafers-1769/Make kaneel wafeltjes from a 1769 Dutch cookbook: two parts flour to one each of butter and sugar, with cinnamon and egg, pressed thin in a pizzelle iron.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/cucumbers-in-slices-1769/https://forgottenmenu.com/recipes/cucumbers-in-slices-1769/Raffald's 1769 sliced cucumbers, salted and drained with shallot, then dressed cold in malt vinegar with ginger, horseradish and mace.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/green-beans-in-spiced-vinegar-1769/https://forgottenmenu.com/recipes/green-beans-in-spiced-vinegar-1769/Raffald's 1769 kidney beans without the brass pan: thin green beans boiled bright green, then dressed in white wine vinegar with mace, allspice and ginger.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/grilled-herring-with-brown-butter-1653/https://forgottenmenu.com/recipes/grilled-herring-with-brown-butter-1653/Grilled fresh herring with brown butter, parsley, green onion, vinegar and capers, from La Varenne's The French Cook of 1653. Ready in 20 minutes.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/herring-pie-1623/https://forgottenmenu.com/recipes/herring-pie-1623/Make Gervase Markham's 1623 herring pie: salt herring with pear, raisins, currants, dates and cinnamon, baked in pastry and finished with claret and verjuice.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/hylikmaker-honey-biscuits-1769/https://forgottenmenu.com/recipes/hylikmaker-honey-biscuits-1769/Bake hylikmaker from a 1769 Amsterdam cookbook: flour, half as much brown sugar and a quarter as much honey, with candied peel, cloves, nutmeg and cinnamon.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/lemon-custards-1806/https://forgottenmenu.com/recipes/lemon-custards-1806/Rundell's 1806 lemon custards: yolks, boiling water, lemon rind and juice, stirred thick over simmering water and chilled in small cups.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/mashed-potatoes-1854/https://forgottenmenu.com/recipes/mashed-potatoes-1854/Soyer's 1854 mashed potatoes, beaten light with two forks: the potatoes Master Peter mashed for the Cratchits' Christmas goose in A Christmas Carol.Sat, 31 Oct 2026 00:00:00 GMThttps://forgottenmenu.com/recipes/onion-soup-maigre-1771/https://forgottenmenu.com/recipes/onion-soup-maigre-1771/A meatless onion soup from La Cuisinière bourgeoise, Paris 1771: onions colored lightly in butter, simmered in water with coarse pepper and bread.Sat, 31 Oct 2026 00:00:00 GMT