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Recipes

1504 records with their sources, across 11 categories.

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Recipes

291 recipes

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A clear jar of ruby-red lacto-fermented beet slices submerged in saltwater brine beside a small dish of beet slices.
Elevated risk

Lacto-fermented beets

Raw beetroot cut and packed into a jar under a salt-water brine, fermented until sour and deeply coloured; the batch weight is not recorded.

Modern method
· Vegetables
Spiced freezer pumpkin butter in its finished form.

Spiced freezer pumpkin butter

Spiced freezer pumpkin butter: Freeze for winter; small fresh portion refrigerated up to 48 hours.

United States · Modern method
· Vegetables
Spanish cabello de ángel: a preserve for a particular squash in its finished form.

Cabello de ángel (figleaf-squash freezer preserve)

Fine strands of Cucurbita ficifolia cooked in an equal weight of sugar, then portioned for refrigerator or freezer storage. Ordinary orange pumpkin does not give the same fibres.

Spain · Modern method
· Vegetables
South African pumpkin atchar in its finished form.

South African pumpkin atchar

South African pumpkin atchar: Freeze for winter; refrigerated 48-hour limit includes overnight marination.

South Africa · Modern method
· Vegetables
Ball sweet pumpkin pickles in its finished form.
High risk

Ball sweet pumpkin pickles

Ball sweet pumpkin pickles: Cupboard: exact published Ball formulation and water-bath process.

North America · Modern method
· Vegetables
Doce de abóbora with walnuts on a warm ivory background.

Doce de abóbora with walnuts

Portuguese pumpkin jam cooked with cinnamon and optional walnuts. A sweet spread to refrigerate or freeze, rather than a home-canned preserve.

Portugal · Modern method
· Vegetables
Calabaza en tacha on a warm ivory background.

Calabaza en tacha

Rind-on pumpkin simmered with piloncillo, orange and cinnamon until glazed. This Mexican sweet keeps refrigerated for up to one week.

Mexico · Modern method
· Vegetables
Spiced pumpkin leather on a warm ivory background.

Spiced pumpkin leather

Cooked pumpkin blended with honey, cinnamon, nutmeg and cloves, spread thinly and dried into a rollable sheet.

Modern method
· Vegetables
Sweet-sour pumpkin refrigerator pickle on a warm ivory background.

Sweet-sour pumpkin refrigerator pickle

Pumpkin simmered with 5% vinegar, sugar, cinnamon, cardamom and cloves, then chilled. A sweet-sour pickle for the refrigerator.

Modern method
· Vegetables
Pumpkin and apple chutney on a warm ivory background.

Pumpkin and apple chutney

Pumpkin chunks and tart apples cooked with ginger, whole spices and cider vinegar. This version is for refrigeration or freezing, not cupboard storage.

United Kingdom · Modern method
· Vegetables
Spiced pumpkin butter on a warm ivory background.

Spiced pumpkin butter

A smooth pumpkin spread cooked with apple juice, lemon and warm spices. Keep it refrigerated for up to seven days, or freeze for longer storage.

Modern method
· Vegetables
Pressure-canned pumpkin cubes on a warm ivory background.
Elevated risk

Pressure-canned pumpkin cubes

Plain pumpkin cubes hot-packed in water and pressure-canned for later cooking. The pieces stay intact during canning; mash them only after opening.

United States · Modern method
· Vegetables
Dried pumpkin seeds on a warm ivory background.

Dried pumpkin seeds

Washed pumpkin seeds dried gently for storage, with an optional roasting step before eating. Refrigerate or freeze the cooled seeds.

Modern method
· Vegetables
Dried pumpkin strips on a warm ivory background.

Dried pumpkin pieces and powder

Steam-blanched pumpkin dried until brittle, kept as pieces or ground into powder, with pumpkin-specific packaging and quality guidance.

Modern method
· Vegetables
Frozen pumpkin purée on a warm ivory background.

Frozen pumpkin purée

Cooked pumpkin mashed, cooled and frozen in portions: a plain base for pies, soups and baking without canning a dense purée.

Modern method
· Vegetables
Modern lamb, pearl barley, turnip and cabbage pottage reconstruction served in a stoneware bowl.

Lamb, barley and cabbage pottage (modern reconstruction)

Lamb shoulder simmered with pearl barley, turnip and leafy cabbage in one pot, a present-day reconstruction built from the animals, grains and vegetables of northern European farming.

Denmark · Modern method
· Meat
A small bowl of soy–black-vinegar dip with ginger sits beside two steamed dumplings.
Elevated risk

Soy–black-vinegar dumpling dip

An untested small-batch soy and Zhenjiang black-vinegar dip with ginger and sesame oil, adapted as a modern accompaniment for dumplings or cooked vegetables.

China · Modern method
· Condiments
Pale golden, lightly sparkling ginger beer in a serving glass with fresh ginger and lemon beside it.
Elevated risk

British teaching-lab ginger beer with baker’s yeast

A one-liter teaching recipe ferments bruised ginger, lemon, sugar and cream of tartar with measured baker’s or ale yeast, then conditions the drink briefly in PET bottles before refrigeration.

England · Modern method
· Drinks
A bowl of red kidney beans and pale cassava chunks beside a wooden milk vessel and a glass of soured milk.

Iburunge with ikivuguto

Iburunge is boiled cassava and kidney beans dressed with strong butter, the Rwandan farm meal Hirata recorded. This home plate uses butter oil and comes with a cold cup of ikivuguto.

Rwanda · Modern method
· Dairy
A spoon lifting soft white curd from a jar of set ikivuguto, a poured glass beside it and a wooden milk vessel.

Ikivuguto at home

Ikivuguto is Rwanda's thick soured milk. This home version sets pasteurised whole milk with cultured buttermilk overnight at about 21 °C, then chills it for a mild, spoonable drink.

Rwanda · Modern method
· Dairy
Porous brown teff injera on a ceramic plate.
Elevated risk

Teff injera, 24-hour home method

A modern home adaptation of Ethiopian injera using a 24-hour fermentation window. This method balances traditional souring with accessible ingredients like baking powder or starter cultures to achieve the characteristic porous texture.

Debre Zeyit · Modern method
· Grains and starches
Smooth plain stirred yogurt in an ivory bowl with a separate bottle of milk behind.

Stirred yogurt

This plain yogurt is heated, cultured warm and stirred smooth after chilling. A Canadian home method uses fresh plain yogurt to start the lactic fermentation.

Canada · Modern method
· Dairy
A bubbly, risen whole-wheat sourdough starter in a clear glass crock

Sourdough starter with a whole-wheat first feed

A flour-and-water starter begins with whole-wheat flour, then receives regular all-purpose flour feeds. Once established, this living culture can raise bread dough.

United States · Modern method
· Grains and starches
Plain sour cream in a round ivory bowl with a stainless teaspoon beside it.

Sour cream

Sour cream is light cream thickened and soured by a lactic starter. This Canadian method uses homogenized cream and lets the gel form in its storage container.

Canada · Modern method
· Dairy
Illustrative modern sweet-cream butter demonstration; not an excavated Viking Age artifact or reconstruction of a specific historical batch.

Viking Age butter

Cream agitated until its fat globules join into a solid mass and release buttermilk, the dairy fat a northern household could concentrate, salt and keep when milk itself would not last.

Dublin · Modern method
· Dairy
Illustrative Ethiopian Tej serving in a bulbous berele flask; not the experimental batch.
Elevated risk

Tej (Ethiopian honey wine)

An Ethiopian honey wine made here as a controlled laboratory formulation with honey, water, a mixed bacterial-and-yeast starter, and gesho.

Debre Markos · Modern method
· Drinks
A whole Genoa-style dry salami with a cut face and four slices on a warm ivory surface.
High risk

Genoa-style salami, red-wine method

Pork, beef and back fat ferment with a named starter, cure and red wine before the sausages dry in casings. This contemporary formula uses no wood-smoke stage.

Modern method
· Meat
Illustrative Himalayan Galgal pickle: short rectangular pieces of large yellow citrus in a mustard-oil, spice and jaggery pickle, served in a plain ceramic bowl with whole Galgal fruit nearby.

Galgal pickle

Ripe Himalayan galgal is boiled, sun-dried and cooked with mustard oil, spices and jaggery before a further rest in a ceramic jar.

Western Himalayas · Modern method
Fruit
Pale ivory garlic mayonnaise with a faint olive-oil sheen in a small ceramic serving bowl; illustrative image, not a validated storage result.

Olive-oil and garlic mayonnaise

An untested 265 g garlic mayonnaise made by whisking pasteurised yolk with vinegar, water and Dijon, then slowly emulsifying neutral oil with mild extra-virgin olive oil.

Modern method
· Condiments
Sunflower-oil mayonnaise with extra Dijon mustard, shown as a smooth pale-yellow emulsion.
Elevated risk

Sunflower-oil mayonnaise with extra mustard

An untested mayonnaise variation made with refined sunflower oil and more Dijon mustard than a neutral base.

Russia · Modern method
· Condiments
Deep amber mango leather shown as flexible rolled strips and one flat sheet beside fresh mango; an illustrative finish, not a claim of shelf-stable storage.

Mango leather

Sieved mango purée with honey and warm spices, spread a quarter inch thick and dried at 140 °F (60 °C) for about 10 hours into a flexible fruit sheet.

Modern method
· Fruit
Three thick South County Rhode Island johnnycakes with crisp browned surfaces and butter on a plain plate.

South County Rhode Island johnnycakes

Thicker cornmeal cakes scalded with boiling water and cooked in butter. This South County formula is separate from thin Newport milk-batter cakes and Caribbean wheat breads.

South County, Rhode Island · Modern method
· Grains and starches
Smooth pale-green wasabi mayonnaise in a small off-white ceramic bowl.

Wasabi mayonnaise

A contemporary, untested mix of finished mayonnaise and prepared wasabi paste, beginning within the archive's 2–4 g range per 100 g mayonnaise.

Modern method
· Condiments
Three plain golden sourdough pancakes stacked on an ivory plate.

Overnight sourdough pancakes

Buttermilk, flour and sourdough discard rest overnight before eggs and baking soda turn the sponge into a griddle batter. The finished pancakes are tender and lightly tangy.

United States · Modern method
· Grains and starches
Smooth, glossy orange gochujang mayonnaise in a small white ceramic dipping bowl; illustrative serving image, not storage guidance.

Gochujang mayonnaise

A contemporary, untested mix of finished mayonnaise, gochujang and rice vinegar, with starting amounts per 100 g mayonnaise.

Modern method
· Condiments
Plain filmjölk in a shallow ivory bowl, with a separate unlabelled bottle of milk behind.

Filmjölk

Filmjölk is a Swedish cultured milk with mild acidity and a spoonable body. This recurring batch uses filmjölk from the previous batch to culture fresh milk.

Sweden · Modern method
· Dairy
Illustrative chipotle mayonnaise made from finished mayonnaise, mashed canned chipotle in adobo and lime juice; lightly flecked and served fresh.

Chipotle mayonnaise

A contemporary, untested mix of finished mayonnaise, mashed canned chipotle in adobo and lime juice, given as starting amounts per 100 g mayonnaise.

Modern method
· Condiments