V0049241 Scholars at a lecture. Engraving by W. Hogarth. Credit: Wellcome Library, London. Wellcome Images images@wellcome.ac.uk http://wellcomeimages.org Scholars at a lecture. Engraving by W. Hogarth. 1736 By: William HogarthPublished: March 3rd 1736 Copyrighted work available under Creative Commons Attribution only licence CC BY 4.0 http://creativecommons.org/licenses/by/4.0/
V0049241 Scholars at a lecture. Engraving by W. Hogarth.
Credit: Wellcome Library, London.

We are an international group of scholars interested in the history of recipes, ranging from magical charms to veterinary remedies. Old recipes can tell us a lot about the past, such as how medicines were prepared, when certain foods became popular, or why ingredients might be magical. Join us as we explore the weird and wonderful world of recipes!

We are on Facebook and Twitter, where we share the best links from around the Web on the histories of food, medicine and more! We also have a group Zotero page, which is where we share a bibliography of historical recipe collections and recipe-related secondary readings.

For more on our editorial team, go here.

For a list of contributors, go here.

Contact us?

  • E-mail: historicalrecipes@gmail.com
  • Twitter: @historecipes
  • Facebook: https://www.facebook.com/therecipesproject
  • Zotero: https://www.zotero.org/groups/the_recipes_project

This month’s header image is Plate XIX of “Studies among the Snow Crystals … ” by Wilson Bentley, “The Snowflake Man.” From Annual Summary of the “Monthly Weather Review” for 1902.

5 Replies to “About”

  1. My Canadian cookbook research took me recently to a 1741 handwritten manuscript containing various medicinal receipts and miracle cures (cancer, insanity etc). We’re preparing an online critical edition. So your blog and twitter feed came as a very welcome discovery. Looking forward to further dialogue, nc

  2. To whom it may concern,

    I am a student from Bangor University in my third year studying History with Journalism and I am currently completing my dissertation.
    For my dissertation I am looking at how recipes can be used as a valuable historical sources beyond simply food history, and how they are being put to use or vice versa, not being used to their full potential by historians. I am looking to gain views from historians currently using recipes in their research and I was recommended I try out this blog which I have to say is very interesting!

    It is great to hear you are utilising recipes and I wanted to enquire about your thoughts the usefulness of using recipes in historical research? I am interested in how they can fit with wider cultural studies , and indeed how other sources that some historians may see of little importance can be used to paint a more accurate historical picture.

    Any information you can provide me with or if you have any top tips on how to use recipes in history, would be greatly appreciated.

    I look forward to hearing from you,

    Best wishes,


  3. I have tried leaving comments on articles but it just says “no data received” then tells me I have already submitted my comment. I would like to raise points about some aspects of the articles. For example, purple of Cassius is a precipitated purple product of gold, perhaps the Dutch recipe for gold powder does result in a purple powder.

  4. I have over twenty years experience in cooking medieval and modern food for a wide variety of recipes, including the Leeds IMC. I am currently working on an MA by Research based at Durham University, on medieval recipes.

    Fascinating site and I’m particularly interested in the idea that the rolls were practical tools. I’ve been interested in the role of the clerk of the kitchen as a literate contributor to the process of food production in major houses.

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