Culinary Pathways Through Time

Culinary pathways through time — public-domain heritage recipes traced across eras on Foodymology.

• To Keep Soft Greens from Drying Out — Apicius, 400
• Sauce for Boiled Tuna — Apicius, 400
• Suckling Pig in Fish-Sauce — Apicius, 400
• For Mussels — Apicius, 400
• For Colocasia (Taro Root) — Apicius, 400
• Stuffed Wild-Boar Ham, Terentine Style — Apicius, 400
• Puree of Lettuce Leaves with Onions — Apicius, 400
• Porridge with Wine-Broth — Apicius, 400
• Keeping Fried Fish — Apicius, 400
• Endive — Apicius, 400
• Hot Sauce for Venison — Apicius, 400
• Spiny Lobster and Prawn — Apicius, 400
• Roast Collar (Neck Cut) — Apicius, 400
• Conchicla of Plain Peas — Apicius, 400
• Ofellae with Laser (Asafoetida) — Apicius, 400
• Boiled Sphondyli in Starch Sauce — Apicius, 400
• Boiled Cabbage Shoots in a Pan — Apicius, 400
• Forcemeats in Hydrogarum — Apicius, 400
• For Lobster, Another Way — Apicius, 400
• Chicken or Suckling Pig in Conchicla Style (Pea-Stuffed) — Apicius, 400
• Julian Porridge (Emmer Groats with Brains and Meat) — Apicius, 400
• Sow's Udder — Apicius, 400
• White Sauce for Boiled Meat — Apicius, 400
• Garden Greens (Holisera) — Apicius, 400
• Cabbage Shoots with Emmer Grits — Apicius, 400
• Sauce for Roasted Young Tuna (Pelamys) — Apicius, 400
• Lentils, Another Way — Apicius, 400
• A Digestive Spiced Honey (So Lettuce Does No Harm) — Apicius, 400
• Digestive Sharp Sauce (Oxyporum) — Apicius, 400
• Snails, Another Way (Fattened on Wheaten Milk) — Apicius, 400
• Farnei Mushrooms, Another Way — Apicius, 400
• Sauce for Roasted Gilthead Bream — Apicius, 400
• Ofellae in Garum (Pan-Fried Pork Pieces) — Apicius, 400
• Laser Sauce (Laseratum) — Apicius, 400
• Leeks, Another Way (Embers) — Apicius, 400
• Hare Seasoning Sauce — Apicius, 400
• Cabbage Shoots, Ground with Herbs — Apicius, 400
• Milk-Fed Suckling Pig, Boiled, Served Hot with an Apician Cold Raw Sauce — Apicius, 400
• Another Cattabia (Cold Alexandrian-Bread Salad) — Apicius, 400
• Stuffed (Layered) Peas with White Sauce — Apicius, 400
• White Sauce for a Boiled Bird — Apicius, 400
• Asparagus — Apicius, 400
• Cardoons — Apicius, 400
• Meat Morsels, Wild-Boar Style — Apicius, 400
• Sauce for Perch — Apicius, 400
• Dry Pan-Dish: Porpoise Forcemeat Balls — Apicius, 400
• Apricot Appetizer — Apicius, 400
• Gourds Boiled Then Fried — Apicius, 400
• Note on Seasoning Stewed Lamb versus Kid — Apicius, 400
• Kid or Lamb, Tarpeian Style — Apicius, 400
• Chicken in White Broth — Apicius, 400
• Minutal of Hare's Liver and Lungs — Apicius, 400
• Keeping Cling Peaches — Apicius, 400
• Conchicla with Beans — Apicius, 400
• Sauce for Eel — Apicius, 400
• Patina of Pears — Apicius, 400
• Cabbage Shoots with Green Olives — Apicius, 400
• Shoulder Ham with Must-Cakes — Apicius, 400
• Boletus Mushrooms — Apicius, 400
• Sea Urchin, Another Way — Apicius, 400
• Digestive Sour Fish-Sauce (Oxygarum Digestibile) — Apicius, 400
• Stewed Kid or Lamb — Apicius, 400
• Fried Sphondyli (Garden Stalks) — Apicius, 400
• Keeping Meat Fresh Without Salt — Apicius, 400
• Another Dish for the Stomach (Beet Greens) — Apicius, 400
• Sauce for Salted Catfish, Young Tuna and Tuna — Apicius, 400
• Hare in its Own Juice — Apicius, 400
• Salted Sea Urchin, Another Way — Apicius, 400
• For All Kinds of Shellfish — Apicius, 400
• Beets, Bundled — Apicius, 400
• Cold Sauce for Boiled Wild Boar — Apicius, 400
• So Every Green Vegetable Stays Emerald — Apicius, 400
• Vegetable Appetizer — Apicius, 400
• Apician Conchicla — Apicius, 400
• Truffles, Another Way (with Optional Caul Wrap) — Apicius, 400
• Plain Forcemeat Broth — Apicius, 400
• Radishes — Apicius, 400
• Thrushes Hapantamynos (Stuffed Thrushes) — Apicius, 400
• Starch-Thickened Forcemeats from the Cauldron — Apicius, 400
• Patina of Little Fish — Apicius, 400
• Sphondyli, Par-Hardened and Colored — Apicius, 400
• For Farnei Mushrooms (Simple Dressing) — Apicius, 400
• Indian-Style Peas (with Cuttlefish) — Apicius, 400
• Molded Casserole (Caccabina Fusilis) — Apicius, 400
• Boiled Crane or Duck (Another Way) — Apicius, 400
• Peas — Apicius, 400
• Simple Lamb — Apicius, 400
• Sauce for Boiled Moray Eel (Third Version) — Apicius, 400
• Allec Sauce for Boiled Meat — Apicius, 400
• Lentils with Spondyli (Shellfish) — Apicius, 400
• Salt-Fish Without the Salt-Fish, Another Way — Apicius, 400
• Sauce for Roasted Moray Eel — Apicius, 400
• Herb Relish (Moretaria) — Apicius, 400
• Seasoning for Venison — Apicius, 400
• Red Mullet with Dill — Apicius, 400
• Wild Boar, Dressed and Roasted — Apicius, 400
• Stuffed Hare — Apicius, 400
• Fried Bulbs, Another Way — Apicius, 400
• Everyday Patina (Layered Udder, Fish and Chicken) — Apicius, 400
• Sauce for Gilthead Bream — Apicius, 400
• Herb Sauce for Fried Fish (Ius Diabotanon) — Apicius, 400
• Suckling Pig Cooked in Bronze — Apicius, 400
• Fish Patina in Place of Salt-Fish — Apicius, 400
• Turnips or Navews, Another Way — Apicius, 400
• Another Sauce for Roe Deer — Apicius, 400
• Hot Boiled Goose in Cold Apician Sauce — Apicius, 400
• Fried Fish of Any Kind — Apicius, 400
• Sauce for Boiled Dentex — Apicius, 400
• Fried, Ground Gourds — Apicius, 400
• Boletus Mushrooms, Another Way (Stalks in Pepper Sauce) — Apicius, 400
• Making an Ounce of Laser Last (Asafoetida/Silphium) — Apicius, 400
• Pigeons and Doves (Another Way) — Apicius, 400
• Sauce for Roasted Fish — Apicius, 400
• Milk-and-Pastry Porridge (over Lamb) — Apicius, 400
• Caul-Wrapped Meat Patties — Apicius, 400
• Hot Sauce for Wild Sheep — Apicius, 400
• Bay-Laurel Suckling Pig — Apicius, 400
• Peacock Forcemeats — Apicius, 400
• Making Salted Meat Sweet (Desalting) — Apicius, 400
• Sauce for Garfish (Cornuta) — Apicius, 400
• Stuffed Chicken — Apicius, 400
• Cold Sauce for Boiled Suckling Pig — Apicius, 400
• Snails Fattened on Milk — Apicius, 400
• Sauce for Boiled Moray Eel — Apicius, 400
• Stuffed Sardine — Apicius, 400
• Sardine Prepared Thus — Apicius, 400
• Sphondyli in Cumin Dressing — Apicius, 400
• All-Purpose Sauce for Boiled Meat — Apicius, 400
• Fish in a Wine-Pan Sauce, from Raw (Oenoteganon) — Apicius, 400
• Sauce for Roasted Dentex — Apicius, 400
• Preserving Cooked Pork or Beef Rind and Trotters — Apicius, 400
• Emmer Groats or Barley Broth (Tisana) — Apicius, 400
• Preserving Quinces — Apicius, 400
• Cumin Sauce for Oysters and Shellfish (Cuminatum) — Apicius, 400
• Suckling Pig Sprinkled with Thyme — Apicius, 400
• Keeping Apples and Pomegranates — Apicius, 400
• Fried Gourds — Apicius, 400
• Sauce for Sardine, Another — Apicius, 400
• Sauce for Salted Mullet — Apicius, 400
• Roast Kid or Lamb, Another Way — Apicius, 400
• Another Hot Sauce for Roast Venison — Apicius, 400
• Suckling Pig with Laser (Asafoetida) — Apicius, 400
• How to Make Womb Taste Roasted — Apicius, 400
• Pan-Fried Meat Morsels (Two Ways) — Apicius, 400
• Peas, Another Way (Cold) — Apicius, 400
• Sauce for Chicken Forcemeats — Apicius, 400
• Boned and Stuffed Kid or Lamb (Piped Style) — Apicius, 400
• Forcemeat of Sea-Spondyls — Apicius, 400
• Scorpion-Fish with Turnips — Apicius, 400
• For Oysters — Apicius, 400
• Tiropatina (Milk-and-Honey Custard) — Apicius, 400
• Turnips or Navews — Apicius, 400
• Boiled Chicken with Boiled Gourds — Apicius, 400
• Boiled Stuffed Suckling Pig — Apicius, 400
• Sauce for Broadhorn Deer (and All Game) — Apicius, 400
• Another Cold Asparagus Patina (with Figpeckers) — Apicius, 400
• Alexandrian Sauce for Roasted Fish (Second Version) — Apicius, 400
• Roast Flamingo (Another Way) — Apicius, 400
• Patina of Sorb-Apples, Hot and Cold — Apicius, 400
• Green Sauce for Birds — Apicius, 400
• Sauce for Boiled Scorpionfish — Apicius, 400
• Small-Fish (Anchovy) Patina — Apicius, 400
• Sauce for Birds (Another Way) — Apicius, 400
• Sauce for Partridge (Ius in Perdices) — Apicius, 400
• Another Sauce for Venison (Boiled then Roasted) — Apicius, 400
• Patina of Country Greens (Bryony, Mustard, Cucumber or Cabbage Sprouts) — Apicius, 400
• For Boiled Electric Ray — Apicius, 400
• Date Sauce for Boiled Meat — Apicius, 400
• Sweets, Another Way (Fried Semolina Squares) — Apicius, 400
• Boned and Stuffed Kid or Lamb, Another Way — Apicius, 400
• Peas or Beans, Another Way — Apicius, 400
• For Octopus — Apicius, 400
• Braised Hare — Apicius, 400
• Sponge Eggs with Milk (Honey Pancake) — Apicius, 400
• Sauce for Grilled Young Tuna (Cordula) — Apicius, 400
• Roasted Fish — Apicius, 400
• Matian Minutal (with Matian Apples) — Apicius, 400
• Wild Boar Boiled in Seawater — Apicius, 400
• Boiled Chicken with Raw Sauce — Apicius, 400
• Barley Tisane, Barrica Style — Apicius, 400
• Another Asparagus Patina (from the Trimmings) — Apicius, 400
• Sauce for Roasted Red Mullet (Another Version) — Apicius, 400
• Boiled Ostrich — Apicius, 400
• Roast Crane or Duck — Apicius, 400
• Sauce for Roasted Moray Eel (Third Version) — Apicius, 400
• How to Stuff a Cooked Cuttlefish — Apicius, 400
• Boiled Hare, Another Way — Apicius, 400
• Nettles — Apicius, 400
• Boiled Pigeons and Doves (Another Way) — Apicius, 400
• Sweet Milk Porridge (with Honey and Must-Cakes) — Apicius, 400
• Wine-and-Garum Sauce for Liver — Apicius, 400
• Suckling Pig, Vitellius' Style — Apicius, 400
• Fried Anchovy Patina — Apicius, 400
• Roast Suckling Pig — Apicius, 400
• In Place of Salt-Fish, Another Way — Apicius, 400
• Celery Puree — Apicius, 400
• Kid or Lamb Rubbed Raw and Baked — Apicius, 400
• Another Starch Sauce with Chicken — Apicius, 400
• Everlasting Honey-Wine for the Traveler (Conditum Melizomum) — Apicius, 400
• Spiced Dressing for Roast (I) — Apicius, 400
• Gourd Patina — Apicius, 400
• Sauce for Sardine — Apicius, 400
• Homemade Sweets (Stuffed Dates) — Apicius, 400
• Stuffed Lungs, Boiled and Sauced — Apicius, 400
• Truffles, Another Way (with Silphium) — Apicius, 400
• Numidian Chicken — Apicius, 400
• Truffles — Apicius, 400
• Another Starch Sauce — Apicius, 400
• Lucretian Pan-Dish (Onions and Salt-Fish) — Apicius, 400
• For Boiled Lobster — Apicius, 400
• Preserving Grapes — Apicius, 400
• Hare Minutal from Blood, Liver and Lungs — Apicius, 400
• Leeks with Beans — Apicius, 400
• Sauce for Boiled Fish — Apicius, 400
• Dipping Sauce for Roast Venison — Apicius, 400
• Scraped Cucumbers, Another Way — Apicius, 400
• Keeping Green Olives to Make Oil Any Time — Apicius, 400
• For Sea Urchin — Apicius, 400
• Hare Sprinkled with Dry Pepper — Apicius, 400
• Hare Forcemeat — Apicius, 400
• Sauce for Boiled Fish — Apicius, 400
• Farnei Mushrooms — Apicius, 400
• Another Patina (Lettuce-Stalk Custard) — Apicius, 400
• Leeks, Another Way — Apicius, 400
• Keeping Mulberries — Apicius, 400
• Scraped Cucumbers — Apicius, 400
• Alexanders Pan-Dish — Apicius, 400
• Partridge, Francolin and Turtledove — Apicius, 400
• Red Mullet Another Way — Apicius, 400
• Suckling Pig in Broth (Iuscellatum) — Apicius, 400
• Boiled Eggs — Apicius, 400
• White Sauce for Boiled Meat (Variant) — Apicius, 400
• Boiled Lobster with Cumin Sauce — Apicius, 400
• Stuffed Lungs, Another Way — Apicius, 400
• Apician Minutal — Apicius, 400
• Minutal with Apricots — Apicius, 400
• Mock Liburnian Oil (Oleum Liburnicum) — Apicius, 400
• Stuffed Sow's Udder — Apicius, 400
• Chicken Vardanus (in White Sauce) — Apicius, 400
• Forcemeat Sausage Rings — Apicius, 400
• Snails (Roasted) — Apicius, 400
• Sauce for Boiled Fish — Apicius, 400
• Sweets, Another Way (Soaked Must-Cakes in Honey) — Apicius, 400
• Vitellian Peas or Beans (with Mallow Flowers) — Apicius, 400
• Another Pourable Patina (Alexanders and Brains) — Apicius, 400
• Dressing for a Milk-Fed Suckling Pig — Apicius, 400
• Conchicla, Another Way (with Chicken) — Apicius, 400
• Preserving Truffles — Apicius, 400
• White Sauce for Boiled Goose — Apicius, 400
• Ham Cooked with Figs — Apicius, 400
• Another Hot Sauce for Roast Wild Boar — Apicius, 400
• Boiled Chicken with Boiled Taro — Apicius, 400
• Elderberry Patina, Hot or Cold — Apicius, 400
• Stuffed Cuttlefish — Apicius, 400
• Bulbs, Another Way (Stewed with Date and Defrutum) — Apicius, 400
• White Sauce for Meat Slices — Apicius, 400
• Green Beans and Baian Beans (Four Ways) — Apicius, 400
• Peas or Beans, Another Way (with Parthian Laser) — Apicius, 400
• Turtledoves — Apicius, 400
• Stuffed Forcemeats — Apicius, 400
• Squid Forcemeat — Apicius, 400
• Crane, Duck or Chicken (with Damson Sauce) — Apicius, 400
• Cuttlefish Boiled from the Cauldron — Apicius, 400
• Lentils with Chestnuts — Apicius, 400
• Partridge (Preparation Note) — Apicius, 400
• Terentine Minutal — Apicius, 400
• White Sauce for Meat Slices (Variant) — Apicius, 400
• Suckling Pig in That Sauce — Apicius, 400
• Cucumbers, Another Way — Apicius, 400
• Roast Suckling Pig with Honey Pastry (Tractomelinum) — Apicius, 400
• Apician Patina (Layered Meat, Fish and Pastry) — Apicius, 400
• Keeping Vegetables/Greens — Apicius, 400
• Boiled Beets, Another Way — Apicius, 400
• Chunks of Kid or Lamb with Cowpeas — Apicius, 400
• Making Bad Honey Good — Apicius, 400
• Almond-and-Date Sauce for Meat Slices (Variant) — Apicius, 400
• Fish Poached with Coriander and Dill — Apicius, 400
• Sole Patina with Eggs — Apicius, 400
• Bulbs (Hyacinth Bulbs) — Apicius, 400
• Oenogarum (Wine-and-Garum Sauce) for Fish — Apicius, 400
• Melca (Soured Milk) — Apicius, 400
• Sea Urchin, Another Way — Apicius, 400
• Sauce for Roe Deer — Apicius, 400
• Sauce for Various Birds — Apicius, 400
• Vitellian Peas or Beans — Apicius, 400
• Cooking of Bacon — Apicius, 400
• Sweets, Another Way (Milk and Pastry Custard) — Apicius, 400
• Apothermum (Spelt and Nut Pudding) — Apicius, 400
• Egg-Yolk Sauce for Meat Slices — Apicius, 400
• Kid or Lamb Livers — Apicius, 400
• Hare, Passienus' Style — Apicius, 400
• How to Make Stomach Taste Roasted — Apicius, 400
• Patina of Peaches — Apicius, 400
• Rose Patina (Rose-Petal Custard) — Apicius, 400
• Chicken in Sharp Broth — Apicius, 400
• Sauce for Rank Game Birds of Every Kind — Apicius, 400
• Roast with Salt and Honey — Apicius, 400
• Bird Boiled with Olives in the Belly — Apicius, 400
• Another Forcemeat with Brains — Apicius, 400
• Lucanian Sausages — Apicius, 400
• How to Make Barley Tisane (Barley Soup) — Apicius, 400
• Pork Rind, Cutlets, Small Ribs and Trotters — Apicius, 400
• Another Sauce for the Same Hare — Apicius, 400
• Braised Chicken — Apicius, 400
• To Make Leeks Tender — Apicius, 400
• Laser Chicken — Apicius, 400
• Fish Baked Sealed with Plaster — Apicius, 400
• Sauce for Roasted Red Mullet — Apicius, 400
• Another for Chicken — Apicius, 400
• Parthian Chicken — Apicius, 400
• Almond-and-Date Sauce for Meat Slices — Apicius, 400
• Lettuce — Apicius, 400
• Sauce for Eel (Another Version) — Apicius, 400
• Puree of Alexanders — Apicius, 400
• Crane or Duck — Apicius, 400
• Sauce for Roasted Conger Eel — Apicius, 400
• Patina of Small Fish (Lagitae) — Apicius, 400
• Suckling Pig, Flaccus' Style — Apicius, 400
• Varro's Beets, Another Way — Apicius, 400
• Alexandrian Sauce for Roasted Fish (Third Version) — Apicius, 400
• Egg-and-Leek Sauce for Meat Slices — Apicius, 400
• Another Turnover Patina (Nut and Honey) — Apicius, 400
• Another Sauce for Wild Boar — Apicius, 400
• Commodian Conchicla — Apicius, 400
• Truffles, Another Way (Mint and Rue) — Apicius, 400
• Garden Suckling Pig — Apicius, 400
• Sauce for Roasted Moray Eel (Another Version) — Apicius, 400
• Milk Patina (Elaborate Layered Dish) — Apicius, 400
• Fish in a Wine-Pan Sauce (Oenoteganon) — Apicius, 400
• Kid with Laser (Asafoetida) — Apicius, 400
• Salt-Fish Without the Salt-Fish — Apicius, 400
• Sauce for Lobster (and Capers) — Apicius, 400
• Wild Boar in Myrtle-Berry Sauce — Apicius, 400
• Suckling Pig Cooked in a Bronze Pot — Apicius, 400
• Cabbage Shoots with Boiled Leeks — Apicius, 400
• Turnover Patina in Place of a Sweet — Apicius, 400
• Caul-Wrapped Liver Forcemeats — Apicius, 400
• Gourd Appetizer — Apicius, 400
• Moray, Eel, or Mullet in Sauce — Apicius, 400
• Sweets, Another Way (Fried Bread in Honey) — Apicius, 400
• Veal or Beef with Leeks, Quinces, Onions, or Taro — Apicius, 400
• Patina of Dentex, Gilthead Bream and Mullet — Apicius, 400
• Squid in a Patina (Baked Dish) — Apicius, 400
• Sauce for Roast Roe Deer — Apicius, 400
• White Sauce for Meat Slices with Nuts — Apicius, 400
• Seafood Minutal (Marine Fricassee) — Apicius, 400
• Another Sausage with Leek and Egg — Apicius, 400
• Suckling Pig, Another Way — Apicius, 400
• Roast Pigeons and Doves — Apicius, 400
• Roast Kid or Lamb — Apicius, 400
• Mock Turned-Out Peas — Apicius, 400
• Lobster, Another Way: Forcemeat (Isicia) from the Tail — Apicius, 400
• Rose Wine and Violet Wine (Rosatum, Violatium) — Apicius, 400
• Sauce for Tuna — Apicius, 400
• Fish Patina (Seasoning) — Apicius, 400
• For Electric Ray (Torpedo Fish) — Apicius, 400
• Another Cold Sauce for Boiled Wild Boar — Apicius, 400
• Sauce for Salted Mullet, Another Way — Apicius, 400
• Sauce for Salted Red Mullet — Apicius, 400
• Mallows — Apicius, 400
• Preserving Turnips — Apicius, 400
• Suckling Pig with Coriander — Apicius, 400
• Kid or Lamb, Parthian Style — Apicius, 400
• Patina of Nettles, Hot and Cold — Apicius, 400
• Patina of Quinces — Apicius, 400
• Alexandrian Sauce for Roasted Fish — Apicius, 400
• Ostian Meat Morsels — Apicius, 400
• Fried Veal — Apicius, 400
• Partridge — Apicius, 400
• Citron — Apicius, 400
• Keeping Citrons — Apicius, 400
• Minutal of Roses — Apicius, 400
• Suckling Pig, Trajan's Style — Apicius, 400
• For Salted Sea Urchin — Apicius, 400
• How to Make Grilled Lobster — Apicius, 400
• Boiled Gourds, Simply — Apicius, 400
• Bay-Laurel Kid in Milk — Apicius, 400
• Sauce for Boiled Wild Boar — Apicius, 400
• Forcemeat-Stuffed Sow's Wombs — Apicius, 400
• Dill Chicken — Apicius, 400
• Sphondyli, Braised or Roasted — Apicius, 400
• Another Sausage with Spelt and Meat — Apicius, 400
• Fish Patina (with Shallots) — Apicius, 400
• Myrtle-Berry Dressing for Roast — Apicius, 400
• Barley Broth, Another Way (with Legumes and Greens) — Apicius, 400
• Suckling Pig, Frontinus' Style — Apicius, 400
• White Sauce for Roast Hare — Apicius, 400
• Gourds, Alexandrian Style — Apicius, 400
• Gourds in Taro-Style Sauce — Apicius, 400
• Raw Dill Sauce for Boiled Meat — Apicius, 400
• Everyday Patina (Brain Custard) — Apicius, 400
• Stuffed Hare — Apicius, 400
• Truffles, Another Way (Herb Sauce) — Apicius, 400
• Forcemeat of Shrimp or Large Prawns — Apicius, 400
• Cold Sauce for Wild Sheep — Apicius, 400
• Apician Meat Morsels — Apicius, 400
• Spiced Dressing for Roast (II) — Apicius, 400
• Patina of Small Fish and Brains — Apicius, 400
• Barren Sow's Womb (Four Dressings) — Apicius, 400
• Chicken Frontonianus — Apicius, 400
• Red Mullet Patina in Place of Salt-Fish — Apicius, 400
• Correcting Liquamen (Fish Sauce) — Apicius, 400
• Melons and Gourd-Melons — Apicius, 400
• Stuffed Pig's Stomach — Apicius, 400
• Sole Patina — Apicius, 400
• Stuffed Squid — Apicius, 400
• Wild Country Herbs — Apicius, 400
• Sweets, Another Way (Nut and Groat Confection) — Apicius, 400
• Sardines (Sardas) — Apicius, 400
• Seasoned Hare, Another Way — Apicius, 400
• Keeping Fresh Figs, Apples, Plums, Pears, Cherries — Apicius, 400
• Hot Sauce for Roast Wild Boar — Apicius, 400
• Sphondyli Made into Forcemeat (Isicia) — Apicius, 400
• Truffles, Another Way (Boiled with Leek) — Apicius, 400
• Sauce for Rubellio (Red Fish) — Apicius, 400
• Roasted Ofellae (Pork Pieces in Oenogarum) — Apicius, 400
• Sauce for Venison — Apicius, 400
• Another for the Stomach (Celery and Leeks) — Apicius, 400
• Chicken with Pastry-Sheets and Milk — Apicius, 400
• A Dish Good for the Stomach — Apicius, 400
• Cabbage Sprouts — Apicius, 400
• Flamingo — Apicius, 400
• Cuttlefish, Another Way — Apicius, 400
• Hypotrimma (Rich Pounded Relish) — Apicius, 400
• Gourds with Chicken — Apicius, 400
• Zomoteganon (Fish Braised in a Pan) — Apicius, 400
• Ofellae Another Way — Apicius, 400
• Crane or Duck with Turnips — Apicius, 400
• Boiled Chicken in Its Own Juice — Apicius, 400
• Ham Baked in Honey Pastry — Apicius, 400
• Wine-and-Garum Sauce for Truffles (Oenogarum) — Apicius, 400
• Spiced Wine Marvel (Conditum Paradoxum) — Apicius, 400
• Sweet Minutal with Citron — Apicius, 400
• Suckling Pig in Sharp Broth (Oxyzomum) — Apicius, 400
• Dry Spice Sauce for All Game, Boiled or Roasted — Apicius, 400
• Blood Sausage (Botellus) — Apicius, 400
• Keeping Honey Sweets — Apicius, 400
• Sausages with Egg and Brains — Apicius, 400
• Stuffed Suckling Pig, Two Ways — Apicius, 400
• Another Sauce for Boiled Veal — Apicius, 400
• Boiled Crane or Duck (Another Way) — Apicius, 400
• Small Casserole (Caccabina) — Apicius, 400
• Spiced Salts for Many Uses (Sales Conditi) — Apicius, 400
• Seafood Forcemeats — Apicius, 400
• Fried Fish Another Way — Apicius, 400
• Sauce for Boiled Mackerel — Apicius, 400
• Keeping Oysters — Apicius, 400
• Versatile Appetizer (Turned-Out Mould) — Apicius, 400
• Patina of Sea Bass — Apicius, 400
• Boletus Mushrooms, Another Way — Apicius, 400
• Roman Wormwood Wine (Apsinthium Romanum) — Apicius, 400
• Suckling Pig, Celsus' Style — Apicius, 400
• Tyrotarichum Pan-Dish (Salt-Fish and Cheese) — Apicius, 400
• Caul-Wrapped Grilled Liver — Apicius, 400
• Testing Whether Honey Has Spoiled — Apicius, 400
• Stuffed Gourds Appetizer — Apicius, 400
• Sauce for Boiled Fish (Another Version) — Apicius, 400
• Anchovy Patina Without Anchovy (Mock Fish) — Apicius, 400
• Dove or Wood Pigeon in Laser Sauce — Apicius, 400
• Sauce for Venison — Apicius, 400
• Sauce for Boiled Veal — Apicius, 400
• Turning Dark Wine White — Apicius, 400
• Roast Kidneys — Apicius, 400
• Sauce for Boiled Moray Eel (Another Version) — Apicius, 400
• Fried Meat Morsels in Four-Part Sauce — Apicius, 400
• Bādhinjān Mukhallal (Pickled Eggplant) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Kabīs (Tandoor-Baked Meat, Wheat and Chickpea Pot) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bāqilā bi-Khall (Fava Beans in Vinegar) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• ʿAdas Tannūrī (Tandoor Lentils with Meat and Chard) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Akāriʿ (Tandoor-Cooked Lamb Trotters) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Tannūriyya (Tandoor Meat-and-Wheat Pot) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Sikbāj (Sweet-and-Sour Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maṭjan (Pan-Fried Kid in Aged Murrī) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maqlūba (Fried Pounded-Meat Patties with Sumac) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Khall wa-Khardal (Vinegar-and-Mustard Sauce) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ṭafshīl (Meat-and-Vegetable Tandoor Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mulaqqaba (Rice with Lentils and Chickpeas) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Muhallabiyya (Sweetened Rice with Meat, also called al-Bahaṭṭa) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māʾ wa-Ḥimmiṣ (Meat Broth with Chickpeas) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bayḍ Maṭjan (Fried Eggs in Murrī) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Rukhāmiyya (Marble Rice-and-Milk with Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Safadiyya (Meat with Egg-Bound Almond Sauce and Skewered Slices) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• ʿAdasiyya (Lentil Stew with Chard) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥinṭiyya (Wheat Porridge with Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bard ("Hail" — Fried Batter-Drop Sweet) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Shūrbā Khaḍrāʾ (Green Soup with Leek) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Aṭriya (Noodle Stew with Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maghmūma (Layered Vinegar Meat Casserole, also called Muqaṭṭaʿa) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Sanbūsaj (Triangular Fried Meat Pastries — Samosa Ancestor) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Qarʿ bi-Laban (Gourd in Yogurt) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Jūdhāba of Almond Khabīṣ (Jūdhābat Khabīṣ al-Lawz) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Carrot Khabīṣ (Khabīṣ al-Jazar) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mudaqqaqāt Sādhija (Plain Pounded-Meat Balls) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Muqarraṣa (Meat Patties) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Jūdhāba of Poppyseed (Jūdhābat al-Khashkhāsh) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Kurdiyya (Kurdish-Style Lamb) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Qaliyyat al-Shiwāʾ (Fried Leftover Roast) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maṭjan Nāshif (Dry Pan-Fried Kid) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Makhfiyya ('Hidden' Egg-Coated Meat Strips) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Fālūdhajiyya (Fālūdhaj-Style Sweet Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Isfānākh Muṭajjan (Fried Spinach) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Fustuqiyya (Pistachio Chicken) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Rībāsiyya (Rhubarb Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Fākhtiyya (Ringdove-Colored Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mudaqqaqāt Ḥāmiḍa (Sour Pounded-Meat Balls) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Harīsa (Pounded Meat-and-Wheat Porridge) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Khabīṣ (Ṣifat Khabīṣ) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ruṭayba (Fresh-Date Sweet Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Rayḥāniyya (Spinach-Herb Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Safarjaliyya (Quince-Style Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Khuḍayriyya (Green Fava-Bean Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Dīnāriyya (Dinar-Coin Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Khashkhāshiyya (Poppy-Seed Sweet Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Būrāniyyat al-Qarʿ (Gourd Būrāniyya) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Harīsat al-Aruzz (Rice Harīsa, a.k.a. al-ʿArsiyya) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Fustuqiyya (Pistachio Nougat, also al-Muqarraḍa) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Fālūdhaj (Kneaded Almond-Sugar Confection) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Makshūfa ("Uncovered" Honey-Almond Sweet) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Aruzz Mufalfal (Peppered Fluffy Rice with Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Al-ʿAnbariyya (Ambergris-Style Fried Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Shīrāziyya (Meat with Shīrāz Curd) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Nāranjiyya (Bitter-Orange Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥalwāʾ Yābisa (Dry Pulled Sugar Sweet) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Zaytūn Mubakhkhar (Smoke-Fumigated Olives) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mujazzaʿa (Chard-and-Milk Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mishmishiyya (Apricot Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Labaniyya (Milk Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Līmūniyya (Lemon Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maṣliyya (Meat in Dried-Whey Sauce) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maṣūṣiyya (Celery-and-Vinegar Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Summāqiyya (Sumac Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Rummāniyya (Pomegranate Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Narjisiyya (Narcissus Dish) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥiṣrimiyya (Verjuice Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Tuffāḥiyya (Sour Apple Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Jurjāniyya (Pomegranate-and-Walnut Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bādhinjān bi-Laban (Eggplant in Yogurt) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ruṭab Muʿassal (Honeyed Almond-Stuffed Fresh Dates) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mubaḥthara (Sweetened Breadcrumb-and-Nut Confection) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Būrān (Fried Eggplant with Garlic Yogurt and Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Aqrāṣ Mukarrara (Repeatedly-Coated Fried Walnut Discs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mufarraka (Fried Chicken Livers and Gizzards with Egg) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥubayshiyya (Raisin-and-Walnut Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māliḥ Maqlū Sādhij (Plain Fried Salt Fish) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Rishta (Fresh Cut Noodle Stew with Meat and Lentils) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Gourd Khabīṣ (Khabīṣ al-Qarʿ) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Almond Khabīṣ (Khabīṣ al-Lawz) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Jūdhāba of Bread (Jūdhābat al-Khubz) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Nujūmiyya (Star Dish) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Nārsuk (Pomegranate-and-Vinegar Walnut Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mukaffan ("Shrouded" Filled Sweet) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bayḍ Maṣūṣ (Poached Eggs in Vinegar-Celery Sauce) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Isfīdhabāja (White Stew with Almond Milk and Chicken) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Lawzīnaj (Almond-Paste Pastry Lozenges) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Jūdhāba of Dates (Jūdhābat al-Tamr) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Nāranjiyya (Bitter-Orange-Style Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Kāmakh Rījāl (Matured Fermented-Milk Condiment) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Farīkiyya (Green-Wheat Porridge with Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ibrāhīmiyya (Verjuice-and-Almond Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Sikbāj Tannūrī (Tandoor Sweet-and-Sour Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bazmāward (Rolled Bread Stuffed with Pounded Roast) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Al-Maḍīra (Meat Cooked in Soured Milk) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bunduqiyya (Hazelnut-Shaped Meatballs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maṣūṣ (Saffron-Vinegar Braised Kid with Celery) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maqlūbat al-Shiwāʾ (Maqlūba of Cold Roast) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Baṣaliyya (Onion-Style Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Another Jūdhāba (Ṣifat Jūdhāb Ukhar) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māʾ al-Bāqillā (Meat Broth with Fava Beans) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Lift Mukhallal Muḥallā (Sweetened Pickled Turnip) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mujaddara (Rice and Lentils with Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ṭabāhaja (Sour Fried-Then-Stewed Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Shawābīr (Honey-Nut Semolina Confection Bars) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Rabīʿiyya (Springtime Meat with Fava, Jujube and Egg) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māsh (Mung Beans and Rice with Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Maqlūbat al-Ṭirrīkh (Ṭirrīkh Omelet, 'Upturned' Style) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Zīrbāj (Sweet-Sour Almond Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mishmishiyya (Apricot-Style Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Muṭabbaq (Layered Baked Pastry with Sweet Filling) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Khushkanānj (Almond-and-Sugar Filled Pastry) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Shūrbā (Meat and Rice Soup) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Jūdhāba of Fresh Dates (Jūdhābat al-Ruṭab) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Madfūna (Stuffed 'Buried' Eggplant) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Manbūsha (Pounded-Meat Fry with Eggs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• ʿAkīka (Browned Meat in Soured Milk) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• ʿUnnābiyya (Jujube-Style Sweet-Sour Meat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Sakhtūr (Stuffed Sheep Tripe, a.k.a. Kība) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Silq bi-Laban (Chard in Yogurt) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Baqūliyya (Leek-and-Milk Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Kabūlāʾ (ʿAṣīda — Spiced Semolina-and-Rice Porridge) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥammāḍiyya (Sour Citron Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Samak Musakbaj (Fish Sikbāj, Sweet-Sour Fried Fish in Vinegar) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Būrāniyya (Eggplant and Meat Stew-Fry) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Arnīn and Khubz al-Abāzīr (Filled Nut Pastry and Spiced Bread) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Isfānākhiyya (Spinach Stew with Rice and Meatballs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Dīkbarīka (Vinegar-and-Murrī Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Bādhinjān Maḥsī (Eggplant Dressed with Pomegranate & Nuts) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ruṭab fī Ghayr Awānihi (Mock Fresh Dates Out of Season) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥays (Date, Bread, and Nut Travel Balls) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Qaṭāʾif (Filled and Fried Pancake Sweets) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Luqam al-Qāḍī (The Judge's Morsels — Syrup-Dipped Fritters) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Milḥ Muṭayyab (Seasoned Salt) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mamqūriyya (Vinegar-and-Murrī Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Mufarraka (Scrambled Ṭirrīkh with Eggs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Aqrāṣ Mukallala (Sugar-Glazed Pistachio Discs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māliḥ bi-Khall wa-Khardal (Salt Fish with Vinegar and Mustard) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Nīrbāj (Pomegranate-Walnut Meat Stew) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ḥulwiyya (Sweet Meat Stew, also called Farḥāna) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māliḥ Mukazbar (Salt Fish with Coriander, in Saffron Vinegar) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ṭirrīkh Maḥsī (Ṭirrīkh in Vinegar-Sesame Sauce) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māliḥ bi-Laban (Salt Fish with Curds) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Māliḥ Nāʿim (Fine Salt-Cured Fish, Oven-Baked) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Faṭāʾir (Fried Sweet Dough Discs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Samak Maqlū bi-Khall wa-Rahshī (Salt Fish Fried, with Vinegar and Sesame Paste) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Samak Mamqūr (Fish in Vinegar and Murrī) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Samak Mashwī (Grilled Stuffed Fish) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Samak Maqlū (Fried Stuffed Fish) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Shīrāz bi-Buqūl (Strained Yogurt with Herbs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Jūdhāba of Qaṭāʾif (Jūdhābat al-Qaṭāʾif) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Jūdhāba of Qaṭāʾif Bread (Jūdhābat Khubz al-Qaṭāʾif) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Samak wa-Aqrāṣ (Molded Marzipan Fish & Discs) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Naʿnaʿ Mukhallal (Pickled Mint) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Ṣābūniyya (White Almond Nougat) — Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
• Haesam Dalhoneun-beop (Preparing and Stuffing Sea Cucumber) — Jang Gye-hyang (장계향), 1670
• Samhaeju (Three-Pig-Day Wine), Ten-Mal Batch — Jang Gye-hyang (장계향), 1670
• Byeokhyangju — Jang Gye-hyang (장계향), 1670
• Cha-ju-beop (Spiced Warmed-Wine Method) — Jang Gye-hyang (장계향), 1670
• Jok-tang (Ox-Foot Aspic Soup) — Jang Gye-hyang (장계향), 1670
• Yeongye-jjim (Braised Stuffed Young Chicken) — Jang Gye-hyang (장계향), 1670
• Sunhyangju-beop (Pure-Fragrance Wine Method) — Jang Gye-hyang (장계향), 1670
• Gaejang-guk Nureumi (Dog Nureumi in Broth) — Jang Gye-hyang (장계향), 1670
• Ungjang (Braised Bear Paw) — Jang Gye-hyang (장계향), 1670
• Gwaha-ju (Summer-Passing Wine) — Jang Gye-hyang (장계향), 1670
• Gogi Mallyeo Orae Duneun Beop (Drying Meat to Keep It Long) — Jang Gye-hyang (장계향), 1670
• Samhaeju (Three-Pig-Day Wine) — Jang Gye-hyang (장계향), 1670
• Ihwaju Nuruk-beop (Pear-Blossom-Wine Starter Method) — Jang Gye-hyang (장계향), 1670
• Nureun-gae Salmneun Beop (Boiling a Yellow Dog) — Jang Gye-hyang (장계향), 1670
• Myeon (Buckwheat Noodles) — opening recipe of the Noodles & Dough section — Jang Gye-hyang (장계향), 1670
• Hahyang-ju (Summer-Fragrance Wine) — Jang Gye-hyang (장계향), 1670
• Seogi-pyeon-beop (Rock-Ear Mushroom Rice Cake) — Jang Gye-hyang (장계향), 1670
• Haenghwachun-ju (Apricot-Blossom Spring Wine) — Jang Gye-hyang (장계향), 1670
• Yang Bokkeun Beop (Stir-Fried Tripe) — Jang Gye-hyang (장계향), 1670
• Gaejang-jjim (Steamed Dog Ribs and Offal) — Jang Gye-hyang (장계향), 1670
• Ogapi-ju (Acanthopanax Wine) — Jang Gye-hyang (장계향), 1670
• Gyeran-tang-beop (Egg Soup Method) — Jang Gye-hyang (장계향), 1670
• Gaejang (Stuffed-Intestine Dog) — Jang Gye-hyang (장계향), 1670
• Gejeot Damneun-beop (Making Salt-Brined Crab) — Jang Gye-hyang (장계향), 1670
• Baksan-beop (Honeyed Puffed-Rice Confection) — Jang Gye-hyang (장계향), 1670
• Jeungpyeon-beop (Fermented Steamed Rice Cake) — Jang Gye-hyang (장계향), 1670
• Bokseong-a Ganneun-beop (Keeping Peaches Method) — Jang Gye-hyang (장계향), 1670
• Sun-tang (Water-Shield Soup) — Jang Gye-hyang (장계향), 1670
• Suk-tang (Mugwort Soup) — Jang Gye-hyang (장계향), 1670
• Donghwa Don-chae (Winter-Melon Don-chae) — Jang Gye-hyang (장계향), 1670
• Yeon-yakgwa-beop (Soft Honey Cookies) — Jang Gye-hyang (장계향), 1670
• Mosi-jogae and Gamak-jogae (Two Small Clams — Wagak-tang) — Jang Gye-hyang (장계향), 1670
• Buui-ju — Jang Gye-hyang (장계향), 1670
• Haesam Jeonbok (Sea Cucumber and Abalone) — Jang Gye-hyang (장계향), 1670
• Injeolmi Gunneun-beop (Grilling Injeolmi Method, Matjil) — Jang Gye-hyang (장계향), 1670
• Jeomgam-cheongju (Gradually-Sweetening Clear Wine) — Jang Gye-hyang (장계향), 1670
• Donghwa Damneun-beop (Salt-Pickling Winter Melon) — Jang Gye-hyang (장계향), 1670
• Daehap (Hard Clams — Soup and Grilled) — Jang Gye-hyang (장계향), 1670
• Byeol-changmyeon-beop (Special Starch-Noodle Method) — Jang Gye-hyang (장계향), 1670
• Jeom-ju (Sticky/Rich Wine) — Jang Gye-hyang (장계향), 1670
• Hyangonju — Jang Gye-hyang (장계향), 1670
• Cho-damneun-beop (Making Vinegar) — Jang Gye-hyang (장계향), 1670
• Guk-e Taneun Geot (Broth Base for Soups) — Jang Gye-hyang (장계향), 1670
• Jeonhwa-beop (Flower Fritters) — Jang Gye-hyang (장계향), 1670
• Jilgin Gogi Salmneun Beop (Boiling Tough Meat) — Jang Gye-hyang (장계향), 1670
• Gaejang Goji Nureumi (Skewered Grilled Dog with Sauce) — Jang Gye-hyang (장계향), 1670
• Bingsagwa (Glutinous-Rice Puff Confection, Matjil) — Jang Gye-hyang (장계향), 1670
• Chiril-ju (Seven-Day Wine) — Jang Gye-hyang (장계향), 1670
• Subak, Donghwa Ganneun-beop (Keeping Watermelon and Winter Melon) — Jang Gye-hyang (장계향), 1670
• Samoju (Three-Horse-Day Wine) — Jang Gye-hyang (장계향), 1670
• Dasik-beop (Pressed Tea Confection) — Jang Gye-hyang (장계향), 1670
• Gosari Damneun-beop (Salt-Pickling Bracken Fern) — Jang Gye-hyang (장계향), 1670
• Yakgwa-beop (Honey Fried Cookie Method) — Jang Gye-hyang (장계향), 1670
• Simyeon-beop (Mung-Bean Starch Noodles) — Jang Gye-hyang (장계향), 1670
• Yang-suk (Boiled Beef Tripe) — Jang Gye-hyang (장계향), 1670
• Gangjeong-beop (Puffed Glutinous-Rice Confection Method, Matjil) — Jang Gye-hyang (장계향), 1670
• Cheongeo Yeomhyeo-beop (Salting Herring) — Jang Gye-hyang (장계향), 1670
• Mandu-beop (Dumpling Method) — Jang Gye-hyang (장계향), 1670
• Donghwa-seon (Winter-Melon Seon) — Jang Gye-hyang (장계향), 1670
• Soegogi Salmneun Beop (Boiling Beef) — Jang Gye-hyang (장계향), 1670
• Byeoltang (Soft-Shell Turtle Soup, also called Jara-gaeng) — Jang Gye-hyang (장계향), 1670
• Chamsae (Cured Sparrow) — Jang Gye-hyang (장계향), 1670
• Samoju (Three-Horse-Day Wine) — Jang Gye-hyang (장계향), 1670
• Bishi-namul Sseuneun-beop (Forcing Off-Season Greens) — Jang Gye-hyang (장계향), 1670
• Byeolmi (Special Delicacy — Cod-and-Hen Aspic) — Jang Gye-hyang (장계향), 1670
• Gaje-yuk (Domestic Pork) — Jang Gye-hyang (장계향), 1670
• Songhwaju (Pine-Pollen Wine) — Jang Gye-hyang (장계향), 1670
• Bam-seolgi-beop (Chestnut Steamed Cake) — Jang Gye-hyang (장계향), 1670
• Namseongju — Jang Gye-hyang (장계향), 1670
• Soju (Distilled Liquor) — Jang Gye-hyang (장계향), 1670
• Gaji Ganneun-beop (Keeping Eggplant) — Jang Gye-hyang (장계향), 1670
• Sueo-mandu (Mullet Dumplings) — Jang Gye-hyang (장계향), 1670
• Changmyeon-beop (Mung-Starch Noodles in Omija Juice) — Jang Gye-hyang (장계향), 1670
• Sogokju — Jang Gye-hyang (장계향), 1670
• Gogi Mallineun Beop (Drying Meat / Jerky) — Jang Gye-hyang (장계향), 1670
• Saengpo Ganseonneun-beop (Preserving Fresh Abalone in Sesame Oil) — Jang Gye-hyang (장계향), 1670
• Dak Gumneun Beop (Grilling Chicken) — Jang Gye-hyang (장계향), 1670
• Nanmyeon-beop (Egg Noodles Method) — Jang Gye-hyang (장계향), 1670
• Sujung-gye (Water-Steamed Chicken with Vegetables) — Jang Gye-hyang (장계향), 1670
• Yak-gejeot (Seasoned Soy-Marinated Crab) — Jang Gye-hyang (장계향), 1670
• Ihwaju-beop (Pear-Blossom Wine Method) — Jang Gye-hyang (장계향), 1670
• Donghwa Neureumi (Winter-Melon Neureumi) — Jang Gye-hyang (장계향), 1670
• Sugyoae-beop (Steamed Half-Moon Dumplings) — Jang Gye-hyang (장계향), 1670
• Sigeum-ju — Jang Gye-hyang (장계향), 1670
• Eo-mandu-beop (Fish Dumplings) — Jang Gye-hyang (장계향), 1670
• Nokpa-ju (Green-Ripple Wine) — Jang Gye-hyang (장계향), 1670
• Jung-bakgye (Medium Bakgye Confection, Matjil) — Jang Gye-hyang (장계향), 1670
• Byeokhyang-ju (Jade-Fragrance Wine) — Jang Gye-hyang (장계향), 1670
• Ihwaju-beop (Pear-Blossom Wine Method), One-Mal Batch — Jang Gye-hyang (장계향), 1670
• Daegu-geopjil Neureumi (Cod-Skin Neureumi) — Jang Gye-hyang (장계향), 1670
• Saengchi Jan-jihi (Pheasant Fine-Pickle) — Jang Gye-hyang (장계향), 1670
• Soju (Distilled Liquor) — Jang Gye-hyang (장계향), 1670
• Gamhyangju (Sweet-Fragrance Wine) — Jang Gye-hyang (장계향), 1670
• Dongyangju — Jang Gye-hyang (장계향), 1670
• Bungeo-jjim (Braised Stuffed Crucian Carp) — Jang Gye-hyang (장계향), 1670
• Yang-suk-pyeon (Steamed Tripe Terrine) — Jang Gye-hyang (장계향), 1670
• Hajeol-Samilju (Summer Three-Day Wine) — Jang Gye-hyang (장계향), 1670
• Gaji Neureumi (Eggplant Neureumi) — Jang Gye-hyang (장계향), 1670
• Seongnyu-tang (Pomegranate-Shaped Dumpling Soup) — Jang Gye-hyang (장계향), 1670
• Chiril-ju (Seven-Day Wine) — Jang Gye-hyang (장계향), 1670
• Dugang-ju (Dukang Wine) — Jang Gye-hyang (장계향), 1670
• Donghwa-jeok (Skewered Grilled Winter Melon) — Jang Gye-hyang (장계향), 1670
• San-gat Chimchae (Wild-Mustard Water Pickle) — Jang Gye-hyang (장계향), 1670
• Byeol-ju (Special Wine) — Jang Gye-hyang (장계향), 1670
• Jeolju — Jang Gye-hyang (장계향), 1670
• Hajeol-ju (Summer-Season Wine) — Jang Gye-hyang (장계향), 1670
• Nan-tang-beop (Egg Soup) — Jang Gye-hyang (장계향), 1670
• Yuhwaju — Jang Gye-hyang (장계향), 1670
• Sien-myeon-beop (Mung-Bean Starch Noodle Method) — Jang Gye-hyang (장계향), 1670
• Tojang-beop (Nokdo-nahwa) — Mung-Starch Ribbons — Jang Gye-hyang (장계향), 1670
• Daegu-geopjil Chae (Cod-Skin Salad / Rolls) — Jang Gye-hyang (장계향), 1670
• Saengchi Chimchae-beop (Pheasant Water-Pickle / Early Kimchi) — Jang Gye-hyang (장계향), 1670
• Hwanggeum-ju (Golden Wine) — Jang Gye-hyang (장계향), 1670
• Eojeon-beop (Fish Fritters) — opening recipe of the Fish & Meat section — Jang Gye-hyang (장계향), 1670
• Sanghwa-beop (Fermented Steamed Stuffed Buns) — Jang Gye-hyang (장계향), 1670
• Japgwa-pyeon-beop (Fruit-and-Nut Rice Cake) — Jang Gye-hyang (장계향), 1670
• Chapssal-soju (Glutinous-Rice Soju) — Jang Gye-hyang (장계향), 1670
• Juguk Bangmun (Wine & Nuruk Recipes — Nuruk-Making Method) — Jang Gye-hyang (장계향), 1670
• Maneul Damneun-beop (Pickling Garlic) — Jang Gye-hyang (장계향), 1670
• Yeoneo-nan (Salmon Roe) — Jang Gye-hyang (장계향), 1670
• Yeon-geun-chae (Lotus-Root Dish) — Jang Gye-hyang (장계향), 1670
• Gaji-jjim, Oe-jjim (Steamed Eggplant and Cucumber) — Jang Gye-hyang (장계향), 1670
• Cho-beop (Vinegar Method) — Jang Gye-hyang (장계향), 1670
• Seopsansam-beop (Fried Honeyed Deodeok) — Jang Gye-hyang (장계향), 1670
• Oe-hwachae (Cucumber Hwachae) — Jang Gye-hyang (장계향), 1670
• Yaksanchun (Yaksan Spring Wine) — Jang Gye-hyang (장계향), 1670
• Japchae (Mixed Vegetable Medley) — Jang Gye-hyang (장계향), 1670
• Samhaeju (Three-Pig-Day Wine) — Jang Gye-hyang (장계향), 1670
• Gaejang Goneun Beop (Simmered Dog) — Jang Gye-hyang (장계향), 1670
• Chamyeon-beop (Buckwheat Summer Noodles Method) — Jang Gye-hyang (장계향), 1670
• Baekhwaju — Jang Gye-hyang (장계향), 1670
• Maeja-cho (Plum Vinegar) — Jang Gye-hyang (장계향), 1670
• Iliju (One-Day Wine) — Jang Gye-hyang (장계향), 1670
• Samhaeju (Three-Pig-Day Wine), Twenty-Mal Batch — Jang Gye-hyang (장계향), 1670
• Ihwaju-beop (Pear-Blossom Wine Method) — Jang Gye-hyang (장계향), 1670
• Jeomgam-ju (Sweet Sticky Wine) — Jang Gye-hyang (장계향), 1670
• Mil-soju (Wheat Soju) — Jang Gye-hyang (장계향), 1670
• Aengdo-pyeon-beop (Cherry Jelly Cake) — Jang Gye-hyang (장계향), 1670
• Yaje-yuk (Wild Boar Meat) — Jang Gye-hyang (장계향), 1670
• Geon-gang-beop (Dried Ginger Method) — Jang Gye-hyang (장계향), 1670
• Saengchi Jihi (Pheasant Pickle-Preserve) — Jang Gye-hyang (장계향), 1670
• Jukyeopju (Bamboo-Leaf Wine) — Jang Gye-hyang (장계향), 1670
• Ihwaju-beop (Pear-Blossom Wine Method), Five-Mal Batch — Jang Gye-hyang (장계향), 1670
• Sasiju (Four-Seasons Wine) — Jang Gye-hyang (장계향), 1670
• Jeol-ju (Seasonal Wine) — Jang Gye-hyang (장계향), 1670
• Binja-beop (Mung-Bean Pancake with Sweet Bean Filling) — Jang Gye-hyang (장계향), 1670
• Braised Cured Ham with Yellow Bean Sprouts — Yuan Mei 袁枚, 1792
• Chicken Blood Soup — Yuan Mei 袁枚, 1792
• Mock Milk (Egg-White Custard) — Yuan Mei 袁枚, 1792
• Plain-Sliced Pork (Bai Pian Rou) — Yuan Mei 袁枚, 1792
• Diced Chicken — Yuan Mei 袁枚, 1792
• Vegetarian Braised Goose (Vegetable-Based Mock Goose) — Yuan Mei 袁枚, 1792
• Braised Sheep's Trotters — Yuan Mei 袁枚, 1792
• Huizhou Bamboo Shoot Silk with Chicken Stock — Yuan Mei 袁枚, 1792
• Yang Zhongcheng's Tofu (with Abalone and Mushroom) — Yuan Mei 袁枚, 1792
• Minister Jiang's Tofu (蔣侍郎豆腐) — Yuan Mei 袁枚, 1792
• Yang Ming-fu's Meat Balls — Yuan Mei 袁枚, 1792
• Stir-fried Chinese Broccoli — Yuan Mei 袁枚, 1792
• Wild Duck Balls — Yuan Mei 袁枚, 1792
• Pork Loin in Shrimp Stock with Mushroom and Seaweed — Yuan Mei 袁枚, 1792
• Braised Abalone with Duck — Yuan Mei 袁枚, 1792
• Frozen Tofu — Yuan Mei 袁枚, 1792
• Chrysanthemum Greens with Pine Mushrooms — Yuan Mei 袁枚, 1792
• Salted Fish Braised with Pork (台鯗煨肉) — Yuan Mei 袁枚, 1792
• Steamed Eggs — Yuan Mei 袁枚, 1792
• Shark Fin, Two Methods — Yuan Mei 袁枚, 1792
• Stir-fried Chicken Slices — Yuan Mei 袁枚, 1792
• Spotted Grouper — Yuan Mei 袁枚, 1792
• Ox Tongue — Yuan Mei 袁枚, 1792
• Chicken Congee — Yuan Mei 袁枚, 1792
• Bird's Nest — Yuan Mei 袁枚, 1792
• Braised Lamb's Head — Yuan Mei 袁枚, 1792
• Chicken Liver — Yuan Mei 袁枚, 1792
• Quick-Salted Meat (Paobayanzrou) — Yuan Mei 袁枚, 1792
• Luo Sheng Meat (Skin-Covered Minced Pork) — Yuan Mei 袁枚, 1792
• Eight-Treasure Tofu (Wang the Prefect's Style) — Yuan Mei 袁枚, 1792
• Wine-Braised Duck — Yuan Mei 袁枚, 1792
• Jiang's Steamed Chicken — Yuan Mei 袁枚, 1792
• Hollow Meat Balls (Zhenjiang Style) — Yuan Mei 袁枚, 1792
• Red-Braised Pork: Three Methods — Yuan Mei 袁枚, 1792
• Stir-Fried Chicken with Pear — Yuan Mei 袁枚, 1792
• Yellow Bean Sprouts — Yuan Mei 袁枚, 1792
• Kalimeris (Ma Lan) with Vinegar and Bamboo Shoots — Yuan Mei 袁枚, 1792
• Dry-Steamed Pork in Earthen Vessel — Yuan Mei 袁枚, 1792
• Poached Duck (徐's Method) — Yuan Mei 袁枚, 1792
• Stir-Fried Hyacinth Beans — Yuan Mei 袁枚, 1792
• Stewed Beef — Yuan Mei 袁枚, 1792
• Stewed Chicken with Mushrooms — Yuan Mei 袁枚, 1792
• Braised Sparrows — Yuan Mei 袁枚, 1792
• Braised Wood Ear Mushrooms and Fragrant Mushrooms — Yuan Mei 袁枚, 1792
• Roasted Suckling Pig — Yuan Mei 袁枚, 1792
• Tang's Chicken (唐雞) — Yuan Mei 袁枚, 1792
• Bracken Fern — Yuan Mei 袁枚, 1792
• Radish Braised in Rendered Pork Fat — Yuan Mei 袁枚, 1792
• Stir-Fried Lagenaria (Bottle Gourd Shoots) — Yuan Mei 袁枚, 1792
• Bottle Gourd and Cucumber with Carp — Yuan Mei 袁枚, 1792
• Eight Treasures Braised Pork (Ba Bao Rou) — Yuan Mei 袁枚, 1792
• Chestnut Chicken Stir-fry — Yuan Mei 袁枚, 1792
• Braised Pigeon with Ham — Yuan Mei 袁枚, 1792
• Stir-Fried Shredded Pork — Yuan Mei 袁枚, 1792
• Pearl Balls — Yuan Mei 袁枚, 1792
• Stir-fried Celery — Yuan Mei 袁枚, 1792
• Hibiscus Pork (Fu Rong Rou) — Yuan Mei 袁枚, 1792
• Braised Pig's Trotters and Tendons — Yuan Mei 袁枚, 1792
• Lychee-Shaped Pork — Yuan Mei 袁枚, 1792
• Chicken Balls — Yuan Mei 袁枚, 1792
• Raw-Blanched Chicken (Sheng Pao Ji) — Yuan Mei 袁枚, 1792
• Stir-fried Amaranth — Yuan Mei 袁枚, 1792
• Eight-Treasure Meat Balls — Yuan Mei 袁枚, 1792
• Milkfish Roe — Yuan Mei 袁枚, 1792
• Stir-fried Sliced Pork — Yuan Mei 袁枚, 1792
• Taro and Napa Cabbage Braise — Yuan Mei 袁枚, 1792
• White-Braised Pork (Bai Wei Rou) — Yuan Mei 袁枚, 1792
• Hanging-Cure Duck (Guà Lǔ Yā) — Yuan Mei 袁枚, 1792
• Stir-Fried Chinese Cabbage — Yuan Mei 袁枚, 1792
• Stir-Fried Lamb Shreds — Yuan Mei 袁枚, 1792
• Masked Palm Civet, Salt-Cured & Dried — Yuan Mei 袁枚, 1792
• Soy-Braised Chicken (Jiang Ji) — Yuan Mei 袁枚, 1792
• Wok-Fired Pork (鍋燒肉) — Yuan Mei 袁枚, 1792
• Stir-fried Chicken with Yellow Bean Sprouts — Yuan Mei 袁枚, 1792
• Stir-Fried Sturgeon Slices — Yuan Mei 袁枚, 1792
• Astragalus-Steamed Chicken for Consumptive Weakness — Yuan Mei 袁枚, 1792
• Blanched Chicken in Eight Pieces — Yuan Mei 袁枚, 1792
• Red-Braised Duck Breast — Yuan Mei 袁枚, 1792
• Stir-fried Chinese Chives with Shrimp — Yuan Mei 袁枚, 1792
• Mushroom-Braised Chicken — Yuan Mei 袁枚, 1792
• Roasted Lamb — Yuan Mei 袁枚, 1792
• Honey-Glazed Cured Ham — Yuan Mei 袁枚, 1792
• Broccoli Florets Braised with Pork — Yuan Mei 袁枚, 1792
• Lamb Tripe Soup — Yuan Mei 袁枚, 1792
• Braised Pork Lung, Two Methods — Yuan Mei 袁枚, 1792
• Fragrant Pearl Soybeans — Yuan Mei 袁枚, 1792
• Mock Pheasant Rolls — Yuan Mei 袁枚, 1792
• Stir-Fried Yard-Long Beans with Pork — Yuan Mei 袁枚, 1792
• Soy-Braised Chicken (Lu Ji) — Yuan Mei 袁枚, 1792
• Sun-Dried Meat — Yuan Mei 袁枚, 1792
• Smoke-Braised Meat — Yuan Mei 袁枚, 1792
• Soy-Cured Meat — Yuan Mei 袁枚, 1792
• Hibiscus Tofu (Silken Tofu with Nori and Shrimp) — Yuan Mei 袁枚, 1792
• Steamed Young Chicken — Yuan Mei 袁枚, 1792
• Oil-Blanched Pork (Stir-Fried in Hot Oil) — Yuan Mei 袁枚, 1792
• Dry-Steamed Duck — Yuan Mei 袁枚, 1792
• Three Bamboo Shoots Soup — Yuan Mei 袁枚, 1792
• Red-Braised Chicken — Yuan Mei 袁枚, 1792
• Stir-Fried Chicken Leg Mushrooms — Yuan Mei 袁枚, 1792
• Zhang Kai's Tofu — Yuan Mei 袁枚, 1792
• Shad Fish Steamed in Honey Wine — Yuan Mei 袁枚, 1792
• Chicken Silk — Yuan Mei 袁枚, 1792
• Ribbon Fish, Two Methods — Yuan Mei 袁枚, 1792
• Duck Congee (Yatohtu) — Yuan Mei 袁枚, 1792
• Qingyuan Tofu — Yuan Mei 袁枚, 1792
• Wind-Cured Pork (Yin Wenduan Household Style) — Yuan Mei 袁枚, 1792
• Spinach with Soy Sauce and Tofu (Hangzhou-style 'Gold-Rimmed Jade Board') — Yuan Mei 袁枚, 1792
• Stewed Pigeon Eggs — Yuan Mei 袁枚, 1792
• Steamed Rice-Powder Pork (Powder-Steamed Meat) — Yuan Mei 袁枚, 1792
• Simmered Fresh Water Caltrop — Yuan Mei 袁枚, 1792
• Ham and Pork Braise — Yuan Mei 袁枚, 1792
• Chicken Floss (Shredded Chicken) — Yuan Mei 袁枚, 1792
• Wild Duck with Pear — Yuan Mei 袁枚, 1792
• Stir-fried Arrowhead Shoot — Yuan Mei 袁枚, 1792
• Stir-fried Tender Greens — Yuan Mei 袁枚, 1792
• Chicken Kidneys — Yuan Mei 袁枚, 1792
• Zuojiu Meat (Rice-Wine Lees Preserved Meat) — Yuan Mei 袁枚, 1792
• Mussels Braised with Meat and Broth — Yuan Mei 袁枚, 1792
• Stir-Fried Pine Mushrooms with Mouth Mushrooms — Yuan Mei 袁枚, 1792
• Mallet-Struck Chicken — Yuan Mei 袁枚, 1792
• Shrimp Oil Tofu — Yuan Mei 袁枚, 1792
• Grilled Spareribs — Yuan Mei 袁枚, 1792
• Braised Pork Stomach, Two Methods — Yuan Mei 袁枚, 1792
• Roasted Pork — Yuan Mei 袁枚, 1792
• Crispy Chicken (Jiao Ji) — Yuan Mei 袁枚, 1792
• Stewed Tofu Skin — Yuan Mei 袁枚, 1792
• Yunlin Goose — Yuan Mei 袁枚, 1792
• Lamb Soup (Yang Geng) — Yuan Mei 袁枚, 1792
• Pork with Egg Coating (Tuo Sha Rou) — Yuan Mei 袁枚, 1792
• Ge Xian Rice — Yuan Mei 袁枚, 1792
• Braised Pork Head (First Method) — Yuan Mei 袁枚, 1792
• Braised Pork Kidney — Yuan Mei 袁枚, 1792
• Red-Braised Yellow Croaker — Yuan Mei 袁枚, 1792
• Mock Crab (False Crab) — Yuan Mei 袁枚, 1792
• Steamed Duck with Glutinous Rice and Ham — Yuan Mei 袁枚, 1792
• Poached Chicken (Plain-Sliced) — Yuan Mei 袁枚, 1792
• Braised Deer Sinew, Two Methods — Yuan Mei 袁枚, 1792
• Winter Bamboo Shoot and Cured Ham Braise — Yuan Mei 袁枚, 1792
• To make a fine Syllabub from the Cow — Amelia Simmons, 1796
• A Cream Almond Pudding — Amelia Simmons, 1796
• Gingerbread Cakes, or butter and sugar Gingerbread — Amelia Simmons, 1796
• Apricots — Amelia Simmons, 1796
• Rice Custard — Amelia Simmons, 1796
• A Flour Pudding — Amelia Simmons, 1796
• Rusk — Amelia Simmons, 1796
• Raspberry Cream — Amelia Simmons, 1796
• To make the best Bacon — Amelia Simmons, 1796
• For brewing Spruce Beer — Amelia Simmons, 1796
• To boil Cabbage — Amelia Simmons, 1796
• To Roast Beef — Amelia Simmons, 1796
• To alamode a round of Beef — Amelia Simmons, 1796
• To boil Asparagus — Amelia Simmons, 1796
• To preserve Mulberries whole — Amelia Simmons, 1796
• A Bread Pudding — Amelia Simmons, 1796
• Diet Bread — Amelia Simmons, 1796
• Soft Gingerbread to be baked in pans — Amelia Simmons, 1796
• Orange Pudding — Amelia Simmons, 1796
• A Paste for Sweet Meats — Amelia Simmons, 1796
• Cranberries — Amelia Simmons, 1796
• To preserve Goosberries, Damsons, or Plumbs — Amelia Simmons, 1796
• Loaf Cakes — Amelia Simmons, 1796
• Orange or Lemon Tart — Amelia Simmons, 1796
• To smother a Fowl in Oysters — Amelia Simmons, 1796
• To preserve Apricots — Amelia Simmons, 1796
• To boil broad Beans — Amelia Simmons, 1796
• Potato Pudding (Baked) — Amelia Simmons, 1796
• The American Citron — Amelia Simmons, 1796
• Puff Pastes for Tarts — Amelia Simmons, 1796
• Potato Cake — Amelia Simmons, 1796
• Apple Pudding — Amelia Simmons, 1796
• To preserve Raspberries — Amelia Simmons, 1796
• A Rich Custard — Amelia Simmons, 1796
• A Rice Pudding — Amelia Simmons, 1796
• Soft Cakes in little pans — Amelia Simmons, 1796
• Emptins — Amelia Simmons, 1796
• To preserve Cherries — Amelia Simmons, 1796
• To preserve Currants — Amelia Simmons, 1796
• To dry Peaches — Amelia Simmons, 1796
• For dressing Codfish — Amelia Simmons, 1796
• A cheap seed Cake — Amelia Simmons, 1796
• A Sick Bed Custard — Amelia Simmons, 1796
• Roast Lamb — Amelia Simmons, 1796
• Roast Veal — Amelia Simmons, 1796
• To preserve Peaches — Amelia Simmons, 1796
• Plain Cake — Amelia Simmons, 1796
• To boil French Beans — Amelia Simmons, 1796
• To make Marmalade — Amelia Simmons, 1796
• Gingerbread — Amelia Simmons, 1796
• To stuff a leg of Pork to bake or roast — Amelia Simmons, 1796
• Biscuit — Amelia Simmons, 1796
• Apple Tarts — Amelia Simmons, 1796
• Carrot Pudding — Amelia Simmons, 1796
• To pickle Cucumbers — Amelia Simmons, 1796
• To stuff a Leg of Veal — Amelia Simmons, 1796
• Another Plain cake — Amelia Simmons, 1796
• Another — Amelia Simmons, 1796
• Whipt Cream — Amelia Simmons, 1796
• To stuff a Turkey — Amelia Simmons, 1796
• A light Cake to bake in small cups — Amelia Simmons, 1796
• Butter Biscuit — Amelia Simmons, 1796
• A Sunderland Pudding — Amelia Simmons, 1796
• A buttered apple Pie — Amelia Simmons, 1796
• A Whitpot — Amelia Simmons, 1796
• Pears, Plumbs, &c. — Amelia Simmons, 1796
• To dress a Calve's Head (Turtle fashion) — Amelia Simmons, 1796
• Pompkin — Amelia Simmons, 1796
• For preserving Strawberries — Amelia Simmons, 1796
• Shrewsbury Cake — Amelia Simmons, 1796
• Indian Slapjack — Amelia Simmons, 1796
• A Lemon Pudding — Amelia Simmons, 1796
• To pickle or make Mangoes of Melons — Amelia Simmons, 1796
• Alamode Beef — Amelia Simmons, 1796
• Roast Mutton — Amelia Simmons, 1796
• A boiled Flour Pudding — Amelia Simmons, 1796
• For preserving Quinces — Amelia Simmons, 1796
• To keep Green Peas till Christmas — Amelia Simmons, 1796
• A Crookneck, or Winter Squash Pudding — Amelia Simmons, 1796
• Royal Paste — Amelia Simmons, 1796
• Tongue Pie — Amelia Simmons, 1796
• Christmas Cookey — Amelia Simmons, 1796
• Currant Jelly — Amelia Simmons, 1796
• Grapes — Amelia Simmons, 1796
• Gooseberry Tart — Amelia Simmons, 1796
• To keep Damsons — Amelia Simmons, 1796
• Johny Cake, or Hoe Cake — Amelia Simmons, 1796
• To boil green Peas — Amelia Simmons, 1796
• Apple Pie — Amelia Simmons, 1796
• A Whipt Syllabub — Amelia Simmons, 1796
• To boil all kinds of Garden Stuff — Amelia Simmons, 1796
• To make a fine Cream — Amelia Simmons, 1796
• Another — Amelia Simmons, 1796
• To Dress a Turtle — Amelia Simmons, 1796