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Introduction
A note on the recipes
1 – Ancient Egyptian bread, 1958–1913 BC
2 – Kanasu broth (Meat and vegetable stew), circa 1700 BC
3 – Tiger nut sweets, circa 1400 BC
4 – Fish baked in fig leaves, 350 BC
5 – To salt ham, 160 BC
6 – Roast goat, 30 BC
7 – Another sauce for fowl, AD 10
8 – Honeyed cheesecakes, circa AD 200
9 – Congee, AD 636
10 – Dried fish, circa AD 800
11 – Manchet bread, circa 1070
12 – Pasta, 1154
13 – Rummaniyya (Meatballs in pomegranate sauce), 1250
14 – Pear of pies, 1379
15 – Erbolate (Baked eggs with herbs), 1390
16 – Green porray, 1392
17 – Party planning, 1420
18 – Muscules in shelle (Mussels in white wine sauce), 1440
19 – Lese fryes (Cheese tart), circa 1450
20 – Ravioli for non-Lenten times, 1465
21 – For to bake quinces, 1500
22 – Hippocras jelly, 1530
23 – Turkey tomales, circa 1540
24 – Hot chocolate, 1568
25 – To prepare a thick broth called zabaglione, 1570
26 – Earth apples (Potatoes fried and simmered with bacon bits), 1581
27 – Trifle, 1596
28 – Prince-biskets (Prince biscuits), 1602
29 – To butter crawfish, 1604
30 – An Englishman discovers the fork, 1611
31 – Spargus with white sauce, 1651
32 – A good supper dish (Mutton baked in breadcrumbs), 1664
33 – Peas soope, 1669
34 – Roast fillet of beef, 1671
35 – Fish experiment XIII, 1681
36 – Tomato sauce in the Spanish style, 1692
37 – Salad dressing, 1699
38 – Ice cream, 1718
39 – Puff past (Puff pastry), 1739
40 – Little foie gras pastries with truffles, 1740
41 – A Yorkshire pudding, 1747
42 – To make chip marmalade, 1783
43 – Sandwiches, 1787
44 – A buttered apple pie, 1796
45 – Soufflé, 1816
46 – Spring fruit pudding, 1817
47 – Pheasant Brillat-Savarin, 1825
48 – Cupcake, 1828
49 – Petits soufflés à la rose, 1833
50 – Brussels sprouts, 1845
51 – Kedgeree or kidgeree, an Indian breakfast dish, 1845
52 – Welsh rarebit, 1852
53 – Cauliflower & cheese, 1860
54 – Roly-poly jam pudding, 1861
55 – Eggs à la Benedick, 1894
56 – Hollandaise sauce, 1895
57 – Strawberry shortcake, 1896
58 – Preparation of peas, 1902
59 – Peach Melba, 1903
60 – Scotch barley broth, 1907
61 – Onion butter sauce, 1908
62 – Croque monsieur, 1915
63 – Chocolate cake, 1916
64 – Spaghetti à la Campbell, 1916
65 – Creamed mushrooms, 1919
66 – Strawberry ice-cream soda 1927
67 – Toad-in-the-hole, 1927
68 – Quick oatmeal cookies, 1931
69 – Omelette, 1937
70 – Elderberry & apple jam, 1940
71 – French creamed oysters, 1941
72 – Rice Krispies treats, 1941
73 – Victoria sandwich cake, 1948
74 – Cassoulet toulousain, 1950
75 – Syrup tart, 1950
76 – Boeuf bourgignon (Beef stew in red wine, with bacon, onions and mushrooms), 1961
77 – Watercress soup for one, 1963
78 – A large cocktail crush for 40, 1965
79 – Négresse sans chemise, 1966
80 – Cheese fondue, 1970
81 – Mediterranean lemon soup with Middle Eastern tacos, 1971
82 – Lamb korma, 1973
83 – Ginger cake, 1974
84 – Salmon fish cakes, 1976
85 – Classic bouillabaisse, 1984
86 – Sweet & sour pork, 1984
87 – Giura (Slow-braised beef), 1986
88 – Tagliatelle of oyster with caviar, 1987
89 – Chicken & goat’s cheese mousse with olives, 1987
90 – Quails with couscous, 1990
91 – Individual sausage, tomato & artichoke-heart pizzas, 1995
92 – Pecan waffles with pecan & banana syrup, 1998
93 – Fairy cakes, 2000
94 – Bacon, leek & potato gratin, 2001
95 – Spiced prawns, 2001
96 – Smoked mackerel pâté, 2004
97 – Asian salad with ponzu ginger dressing & wasabi peas, 2006
98 – Steamed salmon with tomato basil couscous, 2009
99 – Stewed rhubarb, 2010
100 – Meat fruit (or fois gras & chicken liver parfait), 2011
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Acknowledgements
From the Reviews of A History of Food in 100 Recipes
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