Dish Type
Browse 4 published historical recipes tagged with "Soup & Stew" (Dish Type). Explore primary sources and modern kitchen adaptations.
Ancient Mesopotamia
Guided by m. puhādi (“Stew of Lamb”) on Old Babylonian tablet YBC 4644 (Recipe 12, obverse lines 31–32), this article presents a modern home proposal combining lamb, milk, grain cakes and alliums. It is distinct from the beet-based stew Tuh’u.
Qing Dynasty China (1792)
Based on 'Three Methods for Red-Braised Pork' in Yuan Mei's Suiyuan Shidan (1792), this article presents pork belly slow-braised in rice wine, soy sauce and a little salt without caramelized sugar or star anise, separating Su Shi's Northern Song 'Ode to Pork' and historical uncertainties from a modern home adaptation.
Abbasid Baghdad (1226)
The premier dish opening the 1226 Baghdadi culinary manual 'Kitāb al-Ṭabīkh'. Tender lamb simmered in a sweet-and-sour broth of wine vinegar and date syrup (or honey), featuring saffron, carrots, dried figs, raisins, almonds, and the floral fragrance of rose water from the Islamic Golden Age (an untested home adaptation).
Edo Period, Japan
An account of Tamago Fuwafuwa in a 1915 transcription of Ryori Monogatari. Uncertain dashitamari and heating methods are separated from a steamed modern proposal that omits irizake.