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Recipes

1504 records with their sources, across 11 categories.

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Recipes

9 recipes

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Illustrative bowl of wild berry pemmican mixture with chopped jerky, dried berries, and nuts; the source gives no serving shape.
Elevated risk

Vanessa's wild berry pemmican

A contemporary recipe published with Valerie Segrest’s permission among recipes from Muckleshoot Nation, combining jerky, dried berries, raw nuts or seeds, and nut butter.

Muckleshoot Nation
Illustrative Ecuadorian fanesca soup: thick creamy yellow soup with tender grains, pulses and small flakes of salted cod, garnished with egg, fried ripe plantain, fresh cheese and parsley.

Fanesca

Ecuadorian Holy Week soup of tender grains and pulses, squash, milk and salted fish, thickened with peanut paste and served with contrasting garnishes.

Ecuador
Photograph of Sun-dried mushrooms.
Elevated risk

Sun-dried mushrooms

Sun-dried mushrooms are mushrooms spread in open sunlight and left to lose their water to solar heat and moving air, a method recorded in Nigeria, Tanzania, Mexico and among Algerian desert truffle gatherers.

Nigeria
Photograph of Mushroom powder.

Mushroom powder

Mushroom powder is dried mushroom tissue ground to a fine powder and added to gravies and sauces. Victorian cooks made it from fresh cultivated mushrooms when fresh ones were not to hand.

England
Photograph of Protected solar-dried mushrooms.
Elevated risk

Protected solar-dried mushrooms

Protected solar-dried mushrooms are slices of wild Suillus luteus dried under a shade cover, a fitotoldo, rather than in open sun, as tested in an experimental study from Apurímac, Peru.

Apurímac
Photograph of Smoke-dried mushrooms over a hearth.
Elevated risk

Smoke-dried mushrooms over a hearth

Hearth-dried mushrooms are dried on shelves above a cooking fire, so heat and smoke reach them. Tanzanian records describe the method; a Vietnamese study tested smoke-dried shiitake for fuel-dependent contaminants.

Tanzania
Light beige, curled hot-air-dried white button mushroom slices on a ceramic plate with a drying tray softly out of focus.
Elevated risk

Hot-air dehydrated mushrooms

Hot-air dehydrated mushrooms are sliced mushrooms dried in a dehydrator or dryer with heated, moving air; a 2011 study dried button mushroom slices at 60 °C and compared them with microwave-vacuum and freeze-drying.

Stuttgart, Germany
Photograph of Salt-and-sugar cured egg yolks.
Elevated risk

Salt-and-sugar cured egg yolks

Whole egg yolks are buried in a dry bed of salt and sugar for four to seven days, then dried briefly. A modern preparation whose raw-egg risk the cure does not remove.


An illustrative open stick grill with whole fish above embers; this generic reconstruction is not a documentary image or a preservation guide.
High risk

Moquém

Moquém is the Brazilian Indigenous method of laying meat or fish on a grill of wooden sticks to roast, dry or smoke it, and also the name of the grill itself.

Brazil