european and historical/traditional

1,751

Recipes

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Posted by Belgophile  

From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular... MORE»

Recipe #340758

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Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Posted by French Tart  

Make up a large batch of rustic artisinal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead... MORE»

Recipe #340621

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Stew With Herbs and Barley

Posted by DrGaellon  

Posted to the SCA_recipes LiveJournal community. Can be made with rabbit, hare, veal or chicken, depending on preference and availability. Documented to 7th century England. MORE»

Recipe #340566

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Mushroom-Flavored Forcemeat Stuffing

Posted by Belgophile  

From Ruth Van Waerebeek’s “Everybody Eats Well in Belgian Cookbook.” She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find... MORE»

Recipe #340491

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Clootie Dumpling (Spiced Fruit Dumpling)

Posted by DrGaellon  

Posted to the SCA_recipes LiveJournal community. MORE»

Recipe #340301

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Moorish Chicken (15th Century Portugal)

Posted by DrGaellon  

Posted to the SCA_recipes LiveJournal community. This is a Portuguese reinvention of a Moorish dish; a real Muslim dish would not have bacon. "Cut up a fat hen and cook on a mild flame, with 2 spoons of fat, some bacon slices, lots of... MORE»

Recipe #340287

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Faire Garbage

Posted by DrGaellon  

Posted to the SCA_recipes LiveJournal community. Garbage, in this sense, refers to the chicken organ meats. Adapted from a recipe in "Two Fifteenth-Century Cookery Books." "Take faire Garbage, chikenes hedes, ffete, lyvers, And... MORE»

Recipe #340260

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Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning

Posted by French Tart  

A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour.... MORE»

Recipe #338453

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Nonni's Old Fashioned German Troco Nut Cookies

Posted by Pamela J  

This is my grandma Nonni's German family recipe handed down and the "very special Christmas cookie" baked in our family every holiday season. Friends and family always look forward to these crispy, nutty treats. They go great with... MORE»

Recipe #337206

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Pumpkin Chorizo Paella

Posted by Jess4Freedom  

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. MORE»

Recipe #336054

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Nalysnyky (Lynn's Blintz)

(1 reviews) Posted by Leslie Clarke-Sawchuk  

Mom made this for all the occasions, Thanksgiving, Easter, Christmas, sometimes birthday's if we begged loud enough. My baba taught her, so it is traditional, but it is different than the other's posted here. A little sweet, a little lemony. We... MORE»

Recipe #335775

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Yorkshire Parkin - Sticky Oatmeal Gingerbread for Bonfire Night

(1 reviews) Posted by French Tart  

A wonderful tradition from Northern England, in particular from the county of Yorkshire; this wonderful gingerbread is traditionally eaten on the 5th November which is Bonfire Night, also called Guy Fawkes night or Fireworks Night. There are many... MORE»

Recipe #333548

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New England Style Boiled Corned Beef & Cabbage Dinner

Posted by Gillian Spence  

From the Boar's Head Classic Recipes book. I think the Boar's Head brand is a must for the corned beef, the quality surpasses any other you can buy. The recipe calls for a Boar's Head 1st Cut Corned Beef Brisket MORE»

Recipe #332233

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Canadian Maple Walnut Layer Cake With Fudge Frosting

(1 reviews) Posted by French Tart  

This never fails to please; walnut and maple syrup sponge cakes, which are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the... MORE»

Recipe #332197

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Babci's Babka

Posted by monicawf  

My Babci's (grandmother's) babka is a bit drier and more like bread than most that I have made or eaten. While I like the softer, more cake-like versions, my family has other ideas! My father used to have thin sliced babka with Easter ham as a... MORE»

Recipe #332090

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Knedliky- Czech Potato Dumplings

Posted by joyfulnoise  

My great-grandparents were from Bohemia, and this is a recipe that has been handed down from them; my grandfather taught me to make it. He made it for Christmas and Thanksgiving for as long as I can remember, as the dumplings are absolutely... MORE»

Recipe #331464

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Harvest Festival - English Baked Stuffed Autumn Marrow/Zucchini

Posted by French Tart  

Harvest Home! A heart warming and traditional English recipe, which is a wonderful way to deal with those large marrows (zucchini) from the autumn garden! The marrow is stuffed with a savoury beef and onion mixture and is then baked in foil. This... MORE»

Recipe #331282

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French Chocolate Cake for Historic Recipe Buffs

Posted by Kimchi CQ  

We found this recipe torn from an old Sunday insert called "The American Weekly," dated August 31, 1952. (Online, I learned that this Sunday newspaper supplement was published by Hearst from 1896 to 1963, when it became "Pictorial... MORE»

Recipe #330507

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Irish Beef Stew

Posted by Elle Anderson  

This is a mix of several recipes. MORE»

Recipe #329134

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Delicious German Pretzels

Posted by Rachel Lynn  

A wonderfulfully chewy soft pretzel recipe that is a must try! For the cup of warm milk, it should be 110 degrees, or about 1 minute in the microwave. I usually use brown suger instead of malt powder and after they come out of the oven,... MORE»

Recipe #328747

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