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Cooking Up History

Scenes from our Cooking up History Sessions

Scenes from our Cooking up History Sessions

The Cooking Up History team is a volunteer group dedicated to trying and tasting historic recipes from The Cookbook of Unknown Ladies. Our culinary experiments take place in the Archives Centre kitchen, with modern equipment, but our aim is to recreate the tastes and textures of 18th and 19th century dishes.

Our trials and tastings are reported regularly on the Cookbook of Unknown Ladies blog.

Follow the links on this page to find the recipes we used in each session, and to try them out in your own kitchen!

Session 1: Puddings

Session 2: Kidney Florentine and fruit dumplings

Session 3: Summer tea party

Session 4: Salmagundi and cheesecake

We’ve also started a series of Cooking Up History ‘extras’, where you can find adapted recipes from other recipes in the Cookbook:

i: To make almond cheesecakes

5 thoughts on “Cooking Up History

  1. Pingback: The ‘Cooking Up History’ sessions – 1: puddings | The Cookbook of Unknown Ladies

  2. Pingback: The Cooking Up History sessions – 2: kidney florentine and fruit dumplings | The Cookbook of Unknown Ladies

  3. Pingback: Pastry perfection | The Cookbook of Unknown Ladies

  4. Pingback: The Cooking Up History Sessions – 4: salmagundi and cheesecake | The Cookbook of Unknown Ladies

  5. Pingback: Closing the book | The Cookbook of Unknown Ladies

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