Lost Kitchen Scrolls

This pudding recipe hails from the 17th century, specifically from manuscript V.a.8 associated with L. Cromwell, dating back to the 1600s in England. During this period, enriched bread puddings using dairy, eggs, spices, and aromatics were considered luxurious and festive dishes, often enjoyed by well-off households. The use of rosewater and delicate spices like mace and nutmeg reveals the cook’s access to imported luxuries—a marker of wealth and status. Puddings of this kind represent the English love of both custard and bread-based desserts, precursors to our modern bread and butter puddings. This deliciously perfumed dish would likely have been served as a sweet course amidst lavish banquets or family feasts.

From the book

Cookbook of L. Cromwell

This recipe comes from an English household manuscript compiled before 1764 by Mary Puleston. The method reflects the era’s urgent need for food preservation before refrigeration. Potted fish was a way to extend the keeping time of perishable protein, especially in regions near productive lakes. The use of clarified butter was a classic method for creating an airtight seal, while baking for hours made the bones soft and the flesh deeply infused with spice—a testimony to both necessity and the English love of boldly spiced preserved foods.

From the book

Cookbook of Mary Puleston

This recipe hails from the Cromwell family manuscript, dated to the 1600s—a period renowned for the flourishing of domestic manuscript recipe books in England. Such recipes were generally handwritten by women of the landed gentry, acting as compendiums for household management, medicine, and culinary skill. Preserving fruit in sugar syrup was a way to enjoy summer produce year-round, long before the advent of refrigeration. The method reflects both the luxury of sugar—then a costly ingredient—and the ingenuity of early modern cooks, who prized vibrant color and flavor in their conserves.

From the book

Cookbook of L. Cromwell

This recipe, dating from around 1706, hails from early 18th-century England. Pudding at this time referred not only to sweet boiled or baked desserts, but also to rich, egg-based dishes cooked in a variety of ways. The inclusion of eggs, cream, dried fruit, and aromatic waters honours the developing taste for indulgence influenced by trade and new culinary fashions. The pan-cooked method shows adaptation for domestic hearth cooking, and ingredients like sherry (seck) and rosewater reflect both luxury and the influence of international trade.

From the book

Cookbook

This recipe for Mandel-Bögen (Almond Crescents) originates from the late 18th-century 'Augsburgisches Kochbuch' by Sophie Juliane Weiler, published in the Bavarian city of Augsburg in 1788. The dish reflects the luxurious baking style of southern German patrician homes: abundant in almonds, liberal in citrus zest, and gently spiced, these cookies straddle the line between caramelly crunch and an elegant, nutty wafer—perfect for showing off both the cook's skill and the household's access to fine imported ingredients. At the time, such baked goods would be served at the Kaffee-Tafel, accompanied by coffee or chocolate, and impressed guests with their delicate shape and flavor. Their distinctive arc—mimicking a 'bow' or crescent—demonstrated a deft hand in the kitchen.

From the book

Augsburgisches Kochbuch

This recipe for 'Raumnudeln' hails from the 'Augsburgisches Kochbuch,' published in 1788 in Augsburg, Bavaria, by Sophie Juliane Weiler. It exemplifies the comforting, resourceful cuisine of late 18th-century southern Germany—simple, hearty, and centered around local dairy and wheat products. At the time, such dishes were popular for their ability to satisfy and nourish with basic, readily available ingredients. Serving as a main meal for modest households or even as a bake for special occasions, these creamy baked noodles reflect the ingenuity of cooks who relied on milk, eggs, and flour to create filling and indulgent fare.

From the book

Augsburgisches Kochbuch

This recipe comes from an English household manuscript spanning the late 17th to mid-18th century, a period marked by home brewing and preservation arts. Such cherry wines were prized homemade drinks before industrial wines and spirits dominated. Wine made from fruit was both a culinary delight and a clever way to preserve the bounty of summer long after the cherries were gone from the tree. The recipe’s source is a collection by women—Rose Kendall, Anne Cater, Elizabeth Clarke, and Anna Maria Bold—preserving the culinary wisdom of their families.

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Cookery and medicinal recipes by Kendall Rose and Anne Cater

This recipe originates from an 1870 Slovak-language cookbook, at a time when seasonal abundance inspired inventive preservation. Such fruit preserves were cherished during the long winters of Central Europe, where access to fresh produce was limited. Currant preserves, particularly made with the more delicate white currants, were prized for festive occasions or for gifting. The technique reflects both 19th-century resourcefulness and the importance placed on home preservation methods before refrigeration. In those times, recipes relied on intuition, experience, and what was on hand—resulting in instructions that seem loose to the modern cook, but reflect a confident kitchen culture.

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Prvá kucharská kniha v slovenskej reči

This carrot pudding recipe hails from England and is preserved in a recipe book by Jane Webb, dating from around 1725 to 1750. During this period, carrots were commonly used in English desserts due to their natural sweetness, especially before the widespread availability of affordable sugar. Puddings like this often appeared on affluent tables and would be served as a luxurious final course. Naples biscuits, once a staple for thickening and adding structure to sweet puddings, are no longer commonly found, but ladyfingers perform admirably as a modern stand-in. The use of fortified wine (sack) and abundant eggs reveal the rich, celebratory nature of this dish.

From the book

Cookery book of Jane Webb, compiled by several people

This recipe, called 'Qara‘ bil-Laban' (Pumpkin with Yogurt), originates from a medieval Arabic cookbook compiled by Ibn al-Karim in Mosul during the late 12th to early 13th century. The cuisine of this era reflected a blend of Persian, Arab, and regional influences, with dairy products and vegetables playing significant roles in daily diets. Pumpkin was a familiar and well-loved vegetable in medieval Islamic kitchens. The combination of pumpkin with a garlicky yogurt sauce showcases the sophisticated simplicity and healthy eating habits of medieval cooks, who often prioritized balance and digestion in their meals.

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Kitāb al-ṭabīkh

This remedy comes from a celebrated 16th-century compendium of practical and medicinal secrets: 'Les secrets du seigneur Alexis Piemontois.' Compiled by Girolamo Ruscelli and printed by Christophe Plantin in 1564, this work reflects Renaissance Europe's mingling of folk wisdom, early medical science, and domestic practice. Recipes like this one straddle the blurred lines between food and medicine, bringing kitchen skills into the realm of healing. The advice to abstain from rich or risky foods, wine, and carnal pleasures mirrors broader early modern beliefs about the interplay between diet, lifestyle, and health.

From the book

Les secrets du seigneur Alexis Piemontois

This recipe comes from the 'Augsburgisches Kochbuch,' published in 1788 by Sophie Juliane Weiler. At the time, fruit syrups were a popular way to preserve the fleeting bounty of summer and provide nourishment, especially for the sick or infirm over the winter months. The art of gently fermenting berries before cooking was both a preservation method and a means to enhance flavor. Such syrups were prized for their restorative qualities and often given to the ill, diluted with water, when appetites were low or digestion delicate. Augsburg, a flourishing city in Bavaria, was known for its rich culinary culture and advanced preservation techniques in the late 18th century.

From the book

Augsburgisches Kochbuch