Ingredient
Browse 6 published historical recipes tagged with "Wheat" (Ingredient). 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.
Late 14th century (c. 1393, Paris, France)
A crisp, medieval French fritter recorded in the late 14th-century Parisian household guide 'Le Ménagier de Paris', made by streaming batter through a pierced vessel into sizzling fat. An untested domestic recreation adapting this historical recipe for modern home kitchens with contemporary safety considerations.
Ancient Rome
Cato's On Agriculture, section 79, describes cheese and grain cooked in fat, finished with honey and poppy seeds. Semolina, ricotta and vegetable oil are modern substitutions.
Italian Renaissance (Late 15th Century; composition estimated c. 1465)
A vivid green Renaissance herb tart, 'Herbolata de maio' (May Herb Tart), recorded by master chef Maestro Martino. Made by extracting the fresh green juice of Swiss chard, sage, and parsley, then folding it into fresh cheese and egg whites for a seasonal spring preparation.
Late Middle Ages, England
A Forme of Cury dish of thin dough boiled and layered with cheese and butter. The work of about 1390 is distinguished from the 1780 edition, and not equated with tubular macaroni.
England, 18th century (1774 edition)
Based on "A Yorkshire pudding" in Hannah Glasse's 18th-century English cookbook The Art of Cookery Made Plain and Easy (1774 edition), this article covers a batter of milk, eggs, flour and salt baked in meat dripping. It separates the documented method from the quantities and times set for a modern oven.