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Recipes

1504 records with their sources, across 11 categories.

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Recipes

75 recipes

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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
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
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
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
Illustrative refrigerated preserve made from ordinary watermelon-rind cubes in light lemon-ginger syrup; inspired by, but distinct from, traditional makataan konfyt.

Refrigerated watermelon-rind preserve inspired by makataan

A measured, refrigerated prototype cooks ordinary watermelon’s white rind in lemon, ginger and sugar syrup. It is inspired by makataan konfyt but does not reproduce the traditional fruit or its lime-water treatment.

Modern adaptation
· Fruit
A thin, flexible amber-brown mulberry tklapi sheet loosely folded on a pale ceramic plate.

Meskhetian mulberry tklapi

A reported Khizabavra household method cooks mulberry juice with wheat flour into a thin porridge before drying it on cloth; batch measures and a measured endpoint are absent.

Khizabavra, Aspindza · Traditional method
Fruit
Illustrative rolled sheet of dark mulberry tklapi, the dried fruit sheet described in the FAO Georgian recipe; not a historical photograph.
Elevated risk

Mulberry tklapi

Georgian field notes describe mulberry tklapi with wheat flour but omit how the paste is cooked. FDA warns raw flour can carry harmful bacteria; this incomplete account is documentary, not a home recipe.

Georgia · Traditional method
Fruit
Whole figs, plums, and other fruit surrounded by golden honey in a clear glass vessel, illustrating the fruit-in-honey practice.

Fruit preserved in honey

Fruit and some other foods were placed in honey in ancient Mediterranean kitchens. The honey's concentrated sugar does the preserving, and wet ingredients weaken it.

Mediterranean
Fruit
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
Photograph of Preserved lemons in their own juice.

Preserved lemons in their own juice

Lemon wedges are salt-cured under their own juice until the rind softens. Fermentation may begin, but the precise microbial process and safe storage limits for this formula are not established.

North Africa
· Fruit
Pure amber maple syrup pouring into a wooden spoon beside a jar of finished syrup.

Maple syrup (batch method)

Maple sap of about two percent sugar boiled down in a shallow pan until it reaches syrup density, the sugar concentration the standard defines, then filtered hot and packed hot.

Minnesota · Traditional method
Condiments
Whole golden amla murabba fruits in amber sugar syrup in a ceramic serving bowl; illustrative serving image, not a shelf-stability claim.

Amla murabba

Amla murabba preserves whole Indian gooseberries in a heavy sugar syrup scented with cardamom and sharpened with pepper and black salt. This household method soaks the fruit before cooking.

Panna District · Modern method
Fruit
Photograph of Tunta (moraya, white chuño).

Tunta (moraya, white chuño)

Potatoes frozen and thawed as for black chuño, then washed or soaked for a long time before drying, giving a pale highland tuber product with different bitterness and colour.

High Andes
Grains and starches
Photograph of Steam-extracted fruit juice.
Elevated risk

Steam-extracted fruit juice

Clear juice that a stacked steam juicer draws out of ripe fruit by steam alone, without crushing it. It is the base for jelly, syrup or cordial and still needs its own keeping step.

United States · Modern adaptation
Drinks
Photograph of Salal berry cakes.

Salal berry cakes

Salal berries pulped, formed into cakes and dried, a compact berry reserve of the northwestern American coast.

Northwestern American coast
Fruit
Photograph of Zacusca.
Elevated risk

Zacusca

Zacusca is a Romanian and Moldovan spread of roasted eggplant and sweet peppers cooked down with onion, tomato and oil, made in quantity in autumn and kept in jars for winter.

Romania
· Condiments
Whole fig preserves packed in glossy amber syrup in a clear glass jar.

Whole fig preserves

Whole figs are softened, cooked in a measured sugar syrup, rested in the refrigerator, then reheated and canned. This NCHFP formula specifies the fruit and syrup quantities, optional lemon and elevation-adjusted water-bath schedule.


· Fruit
Photograph of Salt-preserved kumquats.

Salt-preserved kumquats

Whole kumquats are salted and covered with lemon juice, then refrigerated for two weeks. This distinct whole-fruit process is not a renamed lime pickle.


· Fruit
Smooth, thick amber apple butter in a ceramic bowl with fresh apples and cinnamon; an illustrative image, not a representation of a canned batch.

Fruit butter (appliance routes)

A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.

United States · Modern adaptation
Fruit
Photograph of Pomegranate molasses.

Pomegranate molasses

A thick, sour condiment made by reducing pomegranate juice over heat until it is concentrated, used across the Middle East, the South Caucasus and the Balkans in dressings, stews and grilled dishes.

West Asia, the South Caucasus, Anatolia, the Balkans and the Levant
· Condiments
Photograph of Must murri.

Must murri

Must murri was a medieval Andalusi and North African seasoning of baked wheat dough, grape must and aromatics, cooked slowly in an oven.

Al-Andalus and North Africa
Condiments
Photograph of Mostarda di Cremona / Mantova / Voghera.

Mostarda di Cremona / Mantova / Voghera

A northern Italian condiment of candied fruit in syrup, flavoured with mustard. Its earliest documented link to Cremona is an 1604 printed recipe, which dates the record, not the invention.


Condiments
Photograph of Mostarda.

Mostarda

Mostarda is a northern Italian condiment of candied fruit in a mustard-flavoured syrup, served with boiled meats and cheeses.

Lombardy
Condiments
A compact dried pandanus-paste roll wrapped in pandanus leaves and tied with coconut-fibre cord, with its dense amber-brown interior visible at one end.

Mokan (Marshallese pandanus cakes)

Pandanus fruit cooked, pulped and dried in the sun, then dried further with heat and wrapped for storage in the Marshall Islands.

Marshall Islands
Fruit
A thin dark fruit-leather sheet on a pale plate, with one edge rolled back to show its flexible dried texture.

Fruit leather

Fruit pulp spread into thin sheets or shaped into cakes and dried, a compact, portable way of keeping fruit in western and central Asia and among Indigenous North Americans.

Western and central Asia
Fruit
Illustrative editorial image of Czech křížaly: dried apple rings in a plain ceramic bowl beside one fresh apple.

Křížaly

Křížaly are Czech dried apple or pear pieces. The name has regional meanings beyond apple slices, and drying practice varies by place and dryer.

Czech Republic
Fruit
Pale amber lavender syrup in an open clear glass pouring carafe with dried culinary lavender buds nearby; a refrigerated syrup after cooling and straining.

Herb, flower and fruit cordial syrups

Sugar syrups flavoured by holding botanicals, sugar and water in sealed bags in a 135°F (57°C) water bath for an hour, then cooling and refrigerating; several can share one bath.

Modern method
· Drinks
Open jar and dish of glossy mixed-berry jam with visible fruit pieces.

Jam

Jam is fruit cooked with enough sugar and concentration to reduce the water available to microbes. Jelly uses clarified juice and firmer fruit pastes lose still more moisture.

Western Asia
Fruit
Illustrative dark dried Goraka rind pieces in a plain earthenware dish; the species identification follows the cited Sri Lankan government crop source.

Goraka

Goraka is the dried rind of Garcinia quaesita, a souring ingredient for Sri Lankan curries. Its drying is documented, but no complete household method is.

Sri Lanka
Fruit
Illustrative raw cultivated button mushrooms frozen on a parchment-lined tray.
Elevated risk

Frozen raw mushrooms

Frozen raw mushrooms are cleaned mushrooms frozen without a preheating step, the variant a Japanese forest-volunteer manual describes beside its cooked version.

Japan
Pale steam-blanched button mushroom slices and whole mushrooms lightly frosted in a clear freezer container with a few slices on a tray.
Elevated risk

Frozen mushrooms

Steam-blanched frozen mushrooms are whole, button, quartered or sliced mushrooms given a short steam treatment, cooled promptly, packed with headspace and kept frozen.


Photograph of Umeboshi.

Umeboshi

Naturally acidic ume fruit salted and sometimes dried in Japan; the salt, the fruit’s own acidity and the loss of moisture supply the preservation, and the preparation is not always fermented.

Japan · Traditional method
· Fruit
Open jar of chunky feijoa jam with a spoon, fresh whole and cut feijoas, and toast spread with jam.

Feijoa jam

Blended whole feijoas simmer into a skin-on jam with lemon, sugar and vanilla. The skins remain for a more textured finish; keep this batch refrigerated or frozen because its method has no validated shelf-stable canning process.

New Zealand
· Fruit
Wrinkled ripe black olives with a light scatter of salt in a plain ceramic dish

Dry salt-cured ripe olives

Fully ripe dark olives are mixed with salt and turned weekly as salt draws out moisture. Distinct from existing brine-fermented and lye-treated olives.

Gemlik, Bursa
· Vegetables
Thick dark date syrup drizzling from a spoon into a ceramic bowl beside whole dates.

Date syrup and date pulp (dibs, silan family)

A thick, dark, very sweet syrup made from dates, known as dibs, rub, silan or date molasses. It sweetens tahini and desserts and glazes or sauces savoury dishes across the Middle East and North Africa.

Iraq
Fruit
Whole glossy cherries in red amber syrup in a small clear glass dish

Cypriot-style cherry spoon sweet

Cypriot cherry glyka made by layering firm pitted cherries with sugar, briefly boiling them, chilling overnight, and boiling again to concentrate the syrup. This version is refrigerated and has no shelf-stable canning process.

Cyprus
· Fruit
A shallow ceramic dish holding firm, wrinkled dark-brown and amber dried chuhara dates.

Chuhara

Chuhara is a processed dried-date product named in Pakistani date-production studies, distinct from other dried dates. Its household method is not established.

Pakistan
Fruit
Illustrative assortment of candied citrus peel and glacé fruit, showing examples from the broader syrup-steeping technique rather than one specific batch.

Candied and glacé fruit

Candied fruit is fruit that has been repeatedly steeped in concentrated sugar syrup, which replaces part of its water with sugar, often followed by drying. It differs from fruit served in a thin syrup.

Asia
Fruit
Illustrative context for Alutiiq berry storage: salmonberries, seal oil and a seal-stomach container; sources do not establish the final mixture's appearance.

Berries stored in seal oil

Berries, greens and fish eggs were kept in seal oil by Indigenous Alaskan communities. The oil seals the food from air, and the result depends on preparation and the surrounding conditions.

Kodiak Archipelago, Alaska
Fruit