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Showing: Baked Whole Pumpkin - Pullum Frontonianum (Apicus Chicken)

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Baked Whole Pumpkin

Submitted by: Karla Rossi

This is one of our family's Thanksgiving dinner favorites, a custard-filled pumpkin that looks quite impressive on the holiday table (From Breaking Bread: A Family History Preserved By Seven Sisters).

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Blueberry Cream Pie

Submitted by: Barbara

Home Town: Kitchener, Ontario, Canada

Living In: Oakville, Ontario, Canada

Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.

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Blueberry Grunt

Submitted by: Iola Egle

Explains Iola Egle of McCook, Nebraska, 'A tightly covered skillet will 'grunt' while this traditional dessert cooks. It's said early settlers served this to the captain of the 'Yankee Clipper'.'

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Burrebrede (Scottish shortbread)

Submitted by: TECHIMPAIRED

This is a medieval Scottish shortbread recipe. It has been a favorite for my family and friends for years. The shortbread keeps very well in an airtight tin or tightly wrapped in tinfoil.

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Cheddar and Olive Balls

Submitted by: MHAMMOND

I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!

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Colonial Hot Buttered Rum

Submitted by: Linda Correia

Living In: Victorville, California, USA

This is the real thing - an authentic Colonial recipe except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll and then it hits you! Very tasty and a family favorite.

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Depression Cake I

Submitted by: Lynn-Pgh

This was my mother's, it has sugar, but no eggs, no butter and no milk It's from the depression era.

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Dulcia Domestica

Submitted by: GODGIFU

These dates are stuffed with chopped pine nuts, cooked in wine and honey and then cooled before being devoured.

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Gingerbread Cookies I

Submitted by: MBMCD

This is a wonderful recipe from Colonial Williamsburg.

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Grandma's Gingersnap Cookies

Submitted by: Marie Ayers

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

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Grandpere dans le Sirop

Submitted by: COUNTRY_BUMKIN24

Buttery dumplings are simmered in a sweet sauce. This dessert recipe was very popular in Quebec during the depression and remains a favorite in many French Canadian homes to this day.

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Hermits II

Submitted by: Dawn West

This recipe dates back to colonial New England.

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Hominy and Bacon

Submitted by: dann hamer

Home Town: Mccleary, Washington, USA

Hominy and bacon in a simmered milk gravy. A great accompaniment to eggs. An old old breakfast side dish served in logging camps and homes in the Pacific Northwest. My Grandmother, who was born in the late 1800s, told me her mother ate this as a child.

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Medieval Chicken Pie

Submitted by: Talia

Full of plump chicken and lots of spices and other tasty ingredients. The chicken is combined with minced dates, ground almonds, and cheddar cheese, along with cinnamon, mace, ginger and cloves. Chicken broth and white wine are stirred in and the filling is mounded into a whole wheat crust, topped with another, and baked.

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Medieval Custard Pie (Daryoles)

Submitted by: BELLAGIA

A medieval egg custard pie flavored with almond milk, saffron, cinnamon, and rosewater. This version has won a first place in a cooking competition, and is highly popular at feasts in the SCA. Like a sugar cream pie...only better. It can be eaten warm or cool. It takes some careful attention in cooking but is worth the time and trouble. This is a very rich pie...we often cut sixteen slices to the average pie plate, like a cheesecake.

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Moravian Sugar Cookies

Submitted by: Pat Wieghorst

This is a very old recipe. The Moravian Settlers were in our area, Lehighton, PA. A very thin rolled cookie.

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Nauvoo Gingerbread Cookies

Submitted by: Michael Wynkoop

A delicious gingerbread cookie from historic Nauvoo, Illinois. These used to be made by Mormon pioneers in the 1840's

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Old-Fashioned Mini Plum Loaves

Submitted by: Laura Andrew

Moist and golden, these loaves are a 'plum' part of the holiday baskets our family makes up for country friends and neighbors. I discovered the recipe in a historical cookbook-- it truly is full of old-fashioned goodness.

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Pioneer Cut Dumplings from the 1800's

Submitted by: BARB MAXWELL

Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.

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Pullum Frontonianum (Apicus Chicken)

Submitted by: GODGIFU

Talk about old family recipes--this one is from ancient Rome! Chicken bakes in an exotic mixture of oil, wine, leeks, coriander, fresh dill and dried rose petals and is served in a drizzle of fig syrup. Truly a unique culinary experience.

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