Celtnet Recipes Latest Additions

Lungwort Stew Recipe

Lungwort Stew is a modern African Fusion recipe for a classic wild food stew of lungwort leaves, fish, tamatoes, okra and onion that's thickened and flavoured with common mallow leaves. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Lungwort Stew.
For the full recipe simply click on the Lungwort Stew Recipe link
This is just one of the site's many recipes for Stews...
Part of the Celtnet Recipes Collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foodsThis is just one of many recipes in the site's Fusion Recipes collection

Lungwort Leaf Salad Recipe

Lungwort Leaf Salad is a modern British recipe for springtime salad based on lungwort leaves, common lime leaves, wild flowers and Italian flavours. The full recipe is presented here and I hope you enjoy this classic British dish of Lungwort Leaf Salad.
For the full recipe simply click on the Lungwort Leaf Salad Recipe link
This is just one of the site's many recipes for Pies and Tarts...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Fish and Dried Lungwort Leaf Stew Recipe

Fish and Dried Lungwort Leaf Stew is a modern African Fusion recipe (based on a Nigerian original) for a classic fish stew in a chilli and tomato sauce that's thickened with okra and dried lungwort leaves. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Fish and Dried Lungwort Leaf Stew.
For the full recipe simply click on the Fish and Dried Lungwort Leaf Stew Recipe link
This is just one of the site's many recipes for Stews...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Fusion Recipes collection

Lungwort Leaf Powder Recipe

Lungwort Leaf Powder is a modern British recipe for converting lungwort leaves into a dried powder that can be used as a substitute for West African baobab leaf powder or Caribbean dried sassafras leaves. The full recipe is presented here and I hope you enjoy this classic British dish of: Dried Lungwort Leaf Powder.
For the full recipe simply click on the Lungwort Leaf Powder Recipe link
This is just one of the site's many recipes for Greens...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Lungwort Leaf Gumbo Recipe

Lungwort Leaf Gumbo is a modern British recipe for the use of lungwort leaf powder (the dried and powdered leaves of lungwort) in a fish and meat-based stew heavily based on traditional Louisiana gumbos. The full recipe is presented here and I hope you enjoy this classic British dish of: Lungwort Leaf Gumbo.
For the full recipe simply click on the Lungwort Leaf Gumbo Recipe link
This is just one of the site's many recipes for Meat-based dishes...
It is a British recipe, part of the Northern European Recipes collection

Lungwort, Elderberry and Liquorice Cough Syrup Recipe

Lungwort, Elderberry and Liquorice Cough Syrup is a modern British recipe for a classic medicinal decoction of lungwort leaves, liquorice roots an delderberries cooked in water with honey, lime juice and glycerine that's flavoured with eucalyptus leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Lungwort, Elderberry and Liquorice Cough Syrup.
For the full recipe simply click on the Lungwort, Elderberry and Liquorice Cough Syrup Recipe link
This is just one of the site's many recipes for Fruit...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Creamed Horseradish with Lungwort Recipe

Creamed Horseradish with Lungwort is a modern British recipe for a classic sauce of horseradish, lungwort leaves and dill in a sour cream cream base that goes very well with fish. The full recipe is presented here and I hope you enjoy this classic British version of: Creamed Horseradish with Lungwort.
For the full recipe simply click on the Creamed Horseradish with Lungwort Recipe link
This is just one of the site's many recipes for Sauces...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Lungwort Tea Recipe

Lungwort Tea is a traditional British recipe for a classic medicinal infusion of dried lungwort leaves in water that's sweetened with honey and which was originally used to treat chest complaints. The full recipe is presented here and I hope you enjoy this classic British version of: Lungwort Tea.
For the full recipe simply click on the Lungwort Tea Recipe link
This is just one of the site's many recipes for Sauces...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Lungwort and Egg Salad with Spring Onions Recipe

Lungwort and Egg Salad with Spring Onions is a modern British recipe for a classic salad of lettuce, egg slices and greens served topped with a blend of mayonnaise, spring onions and shredded lungwort leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Lungwort and Egg Salad with Spring Onions.
For the full recipe simply click on the Lungwort and Egg Salad with Spring Onions Recipe link
This is just one of the site's many recipes for Pies and Tarts...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Suòn Nuóng Xà Ót Recipe

Suòn Nuóng Xà Ót (Spicy Grilled Lemongrass Ribs) is a traditional Thai recipe for a classic dish of pork ribs marinaded in a hot lemongrass sauce that are cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Thai version of: Spicy Grilled Lemongrass Ribs (Suòn Nuóng Xà Ót).
For the full recipe simply click on the Spicy Grilled Lemongrass Ribs Recipe link
This is just one of the site's many barbecue and grilling recipes...
Part of the South-east Asian Recipes collection

Rose-scented Geranium Shortbread Recipe

Rose-scented Geranium Shortbread is a modern British recipe for a classic butter, sugar and flour shortbread mix flavoured with rose water and rose geranium sugar that's baked on a bed of rose-scented geranium leaves to flavour. The full recipe is presented here and I hope you enjoy this classic British version of: Rose-scented Geranium Shortbread.
For the full recipe simply click on the Rose-scented Geranium Shortbread Recipe link
This is just one of the site's many recipes for Biscuits/Cookies...
It is a British recipe, part of the Northern European Recipes collection

Mango Papaya Salsa Recipe

Mango Papaya Salsa is a modern American recipe for a classic sauce or accompaniment of a blend of mango, papaya, avocade owth bell pepper, onion and coriander leaves in a balsamic vinegar base that's typically served with barbecued meats. The full recipe is presented here and I hope you enjoy this classic American version of: Mango Papaya Salsa.
For the full recipe simply click on the Mango Papaya Salsa Recipe link
This is just one of the site's many Vegetarian recipes...
Ia an American recipe and part of the North American Recipes collection
This is just one of the site's many Vegetarian recipes section of the site...

Simple Wheat and Rye Loaf Recipe

Simple Wheat and Rye Loaf is a modern American recipe for a classic bread made from a blend of bread flour, rye flour, honey and eggs that's leavened with yeast. The full recipe is presented here and I hope you enjoy this classic American version of: Simple Wheat and Rye Loaf.
For the full recipe simply click on the Simple Wheat and Rye Loaf Recipe link
This is just one of the site's many recipes for Bread...
Ia an American recipe and part of the North American Recipes collection

Frangipane Mince Pies Recipe

Frangipane Mince Pies is a traditional British recipe for a classic mince pie of a pastry shell topped with frangipane that has mincemeat spread over the top and which is topped with more frangipane before baking. The full recipe is presented here and I hope you enjoy this classic British version of: Frangipane Mince Pies.
For the full recipe simply click on the Frangipane Mince Pies Recipe link
This is just one of the site's many recipes for Pies and Tarts...
It is a British recipe, part of the Northern European Recipes collection

Locustam et Scillas Recipe

In Piscibum Elixis (Of Poached Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, celery seeds and oregano in a vinegar, pine nut, date, honey, vinegar, stock and mustard base that's intended to be served over poached fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Poached Fish (In Piscibum Elixis).
For the full recipe simply click on the Of Poached Fish Recipe link
This is just one of the site's many recipes for Fruit...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Locustam et Scillas Recipe

Patina Solearum ex Ovis (A Dish of Soles with Eggs) is a traditional Ancient Roman recipe for a classic dish of soles cooked in liquamen, olive oil and wine that's seasoned with pepper and oregano before being thickened with eggs and served sprinkled with black pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Soles with Eggs (Patina Solearum ex Ovis).
For the full recipe simply click on the A Dish of Soles with Eggs Recipe link
This is just one of the site's many recipes for Seafood...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Porcellum Coriandratum Recipe

Porcellum Coriandratum (Suckling Pig with Coriander Sauce) is a traditional Ancient Roman recipe for a classic dish of roast suckling pig served with a green coriander and anise sauce in a honey, wine, stock, oil, vinegar and wine base. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig with Coriander Sauce (Porcellum Coriandratum).
For the full recipe simply click on the Suckling Pig with Coriander Sauce Recipe link
This is just one of the site's many recipes for Meat-based dishes...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Porcellum Oenococtum Recipe

Porcellum Oenococtum (Suckling Pig with Wine Sauce) is a traditional Ancient Roman recipe for a classic dish of roast pork cooked in an olive oil and stock base that's finished in a wine sauce flavoured with pepper, rue, laurel berries and stock. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig with Wine Sauce (Porcellum Oenococtum).
For the full recipe simply click on the Suckling Pig with Wine Sauce Recipe link
This is just one of the site's many braising recipes...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Porcellum Eo Irue Recipe

Porcellum Eo Irue (Suckling Pig with Thick Sauce) is a traditional Ancient Roman recipe for a classic dish of roast pork cooked in an olive oil and stock base that's finished in a wine sauce flavoured with pepper, rue, laurel berries and stock and served with that sauce thickened with starch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig with Thick Sauce (Porcellum Eo Irue).
For the full recipe simply click on the Suckling Pig with Thick Sauce Recipe link
This is just one of the site's many braising recipes...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Plum and Apple Tart Recipe

Plum and Apple Tart is a traditional British recipe for a classic tart of plums and apples sweetened with sugar and thickened with cornflour (cornstarch) and semolina that's baked on a rich shortcrust pastry base. The full recipe is presented here and I hope you enjoy this classic British version of: Plum and Apple Tart.
For the full recipe simply click on the Plum and Apple Tart Recipe link
This is just one of the site's many recipes for Pies and Tarts...
It is a British recipe, part of the Northern European Recipes collection

Barbecued Lamb Leg Steaks with Bilberry Sauce Recipe

Barbecued Lamb Leg Steaks with Bilberry Sauce is a modern British recipe for a classic dish of lamb leg steaks that are cooked on a barbecue and served with a bilberry, onion, treacle, vinegar, ketchup mustard and chilli powder sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Barbecued Lamb Leg Steaks with Bilberry Sauce.
For the full recipe simply click on the Barbecued Lamb Leg Steaks with Bilberry Sauce Recipe link
This is just one of the site's many barbecue and grilling recipes...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Grilled Portobello Mushrooms II Recipe

Grilled Portobello Mushrooms is a modern British recipe for a classic starter of portobello mushrooms that are grilled in a wine sauce with butter and garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Portobello Mushrooms.
For the full recipe simply click on the Grilled Portobello Mushrooms II Recipe link
This is just one of the site's many recipes for Mushrooms...
It is a British recipe, part of the Northern European Recipes collection

Dock Pudding II Recipe

Dock Pudding II is a traditional British recipe (from Yorkshire) for a classic spring-time pudding of bisort and nettle leaves boiled with onion and oatmeal before being fried in bacon fat and served for butter. The full recipe is presented here and I hope you enjoy this classic British version of: Dock Pudding II.
For the full recipe simply click on the Dock Pudding II Recipe link
This is just one of the site's many Frying recipes...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Mallow Leaves in Oil Recipe

Mallow Leaves in Oil is a traditional Arabic recipe for a classic salad of mallow leaves and onions fried in oil that are finished wth coriander and garlic before being served chilled, drizzled with lemon juice. The full recipe is presented here and I hope you enjoy this classic Arabic version of: Mallow Leaves in Oil.
For the full recipe simply click on the Mallow Leaves in Oil Recipe link
This is just one of the site's many Frying recipes...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Blackcurrant Caudle Pie Recipe

Blackcurrant Caudle Pie is a traditional English recipe dating originally from the Georgian period for a classic deep pie of sweetened blackcurrants baked in a puff pastry crust that's finished by the addition of a cream custard (originally known as a caudle). The full recipe is presented here and I hope you enjoy this classic English version of: Blackcurrant Caudle Pie.
For the full recipe simply click on the Blackcurrant Caudle Pie Recipe link
This is just one of the site's many recipes for Fruit...
It is an English recipe, and a British recipe, part of the Northern European Recipes collection

Blue Mallow Tea Recipe

Blue Mallow Tea is a traditional British recipe for a classic herb tea made by infusing dried common mallow flowers in boiling water. The full recipe is presented here and I hope you enjoy this classic British version of: Blue Mallow Tea.
For the full recipe simply click on the Blue Mallow Tea Recipe link
This is just one of the site's many recipes for Fruit...
It is an English recipe, and a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Firin Makrna Recipe

Firin Makrna (Turkish Cypriot Tiramisu) is a traditional Cypriot recipe (from the Turkish half of the island) for a classic tiramisu-style dessert of a mascarpone cheese mixture with sugar, coffee, liquaur and eggs that's served layered with savoiardi biscuits and topped with grated chocolate. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Turkish Cypriot Tiramisu (Firin Makrna).
For the full recipe simply click on the Turkish Cypriot Tiramisu Recipe link
This is just one of the site's many recipes for Eggs...
Part of the Western Asian Recipes collection

Pickled Bottled Scallops Recipe

Pickled Bottled Scallops is a traditional British recipe for a classic method of preserving scallops by cooking, brining and storing in jars, covered with vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Bottled Scallops.
For the full recipe simply click on the Pickled Bottled Scallops Recipe link
This is just one of the site's many recipes for Seafood...
It is a British recipe, part of the Northern European Recipes collection

Jellied Cockles Recipe

Jellied Cockles is a traditional British recipe for a classic method of preserving cockles by pickling in vinegar, packing in jars and covering with a jelly made with spiced pickling vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Jellied Cockles.
For the full recipe simply click on the Jellied Cockles Recipe link
This is just one of the site's many recipes for Seafood...
It is a British recipe, part of the Northern European Recipes collection

Mallow Gin Rickey Cocktail Recipe

Mallow Gin Rickey Cocktail is a traditional International Cocktail recipe for a classic long drink cocktail made with Blue Mallow Gin, Lime Juice and Carbonated Water that's served over ice in a Highball glass and garnished with a lime wedge. The full recipe is presented here and I hope you enjoy this classic International Cocktail version of: Mallow Gin Rickey Cocktail.
For the full recipe simply click on the Mallow Gin Rickey Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Mallow Gin Thing Cocktail Recipe

Mallow Gin Thing Cocktail is a traditional International Cocktail recipe for a classic long drink cocktail made with blue mallow gin, lime juice and ginger ale that's served over ice in a Highball glass. The full recipe is presented here and I hope you enjoy this classic International Cocktail version of: Mallow Gin Thing Cocktail.
For the full recipe simply click on the Mallow Gin Thing Cocktail Recipe link
This is just one of the site's many cocktail recipes...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Blue Fizz Cocktail Recipe

Blue Fizz Cocktail is a Traditional Cocktail recipe for a classic long drink cocktail made with lemon juice, icing sugar, egg white, raspberry syrup (or grenadine), blue mallow gin and soda water that's served in a chilled long glass. The full recipe is presented here and I hope you enjoy this classic International Cocktail version of: Blue Fizz Cocktail.
For the full recipe simply click on the Blue Fizz Cocktail Recipe link
This is just one of the site's many recipes for Eggs...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

The Lucky Leaf Recipe

The Lucky Leaf is a Traditional Cocktail recipe for a classic cocktail made with Angostura bitters, lime juice and green apple sourz that's served over ice in a Highball glass and topped with ginger beer and which makes a refreshing drink for St Patrick's day. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: The Lucky Leaf.
For the full recipe simply click on the The Lucky Leaf Recipe link
This is just one of the site's many cocktail recipes...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Rose Prosecco Cocktail Recipe

Rose Prosecco Cocktail is a Traditional Cocktail recipe for a classic champagne-style cocktail made of prosecco poured into champagne flutes and topped with rose syrup that's excellent for Valentine's day or a summer party. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Rose Prosecco Cocktail.
For the full recipe simply click on the Rose Prosecco Champagne Cocktail Recipe link
This is just one of the site's many cocktail recipes...
Part of the Celtnet Recipes Collection
This is just one of the site's many Valentine's day recipes..., part of the site's Recipes for Special Occasions sectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Cocoa-nut Gingerbread Recipe

Cocoa-nut Gingerbread is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic gingerbread cakes made from a flour, rice flour, lemon zest, ginger, treacle, sugar, butter and coconut batter that's dropped onto baking trays by the tablespoon and oven baked. The full recipe is presented here and I hope you enjoy this classic British version of: Cocoa-nut Gingerbread.
For the full recipe simply click on the Cocoa-nut Gingerbread Recipe link
This is just one of the site's many Rice recipes...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Eggs Royale Recipe

Eggs Royale is a traditional British recipe for a classic method for a classic dish of poached eggs sitting on top of a toasted muffin covered with smoked salmon and topped with Hollandaise sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Eggs Royale.
For the full recipe simply click on the Eggs Royale Recipe link
This is just one of the site's many recipes for Seafood...
It is a British recipe, part of the Northern European Recipes collection

Faux Eggs Royale Strata Recipe

Faux Eggs Royale Strata is a traditional British recipe (based on an Italian original) for a layered dish of English muffins and smoked mackerel or trout bound with eggs and milk flavoured with lemon that's allowed to infuse over night and then oven baked and which is typically served for breakfast. The full recipe is presented here and I hope you enjoy this classic British version of: Faux Eggs Royale Strata.
For the full recipe simply click on the Faux Eggs Royale Strata Recipe link
This is just one of the site's many recipes for Cakes...
It is a British recipe, part of the Northern European Recipes collection

A Salmi of Moor Fowl, Pheasants or Partridges Recipe

A Salmi of Moor Fowl, Pheasants or Partridges is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic starter of game fowl meats served in a sauce made from the carcass and trimmings of the birds. The full recipe is presented here and I hope you enjoy this classic British version of: A Salmi of Moor Fowl, Pheasants or Partridges.
For the full recipe simply click on the A Salmi of Moor Fowl, Pheasants or Partridges Recipe link
This is just one of the site's many recipes for Stews...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Almond Shamrocks Recipe

Almond Shamrocks is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic snack of almonds coated in sugar paste that are shaped in the form of a shamrock. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Shamrocks.
For the full recipe simply click on the Almond Shamrocks Recipe link
This is just one of the site's many recipes for Eggs...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many Halloween recipes..., part of the site's Recipes for Special Occasions section
This is just one of the site's many Christmas recipes..., part of the site's Recipes for Special Occasions sectionThis is just one of many recipes in the site's Victorian recipes collection...

Very Fine Raspberry Vinegar Recipe

Very Fine Raspberry Vinegar is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic raspberry-flavoured vinegar made by infusing raspberries in white wine vinegar and sweetening with sugar that can be used as a dresing or even as a drink. The full recipe is presented here and I hope you enjoy this classic British version of: Very Fine Raspberry Vinegar.
For the full recipe simply click on the Very Fine Raspberry Vinegar Recipe link
This is just one of the site's many recipes for Fruit...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Stewed Pears Recipe

Stewed Pears is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic dessert of pears stewed in a sugar syrup coloured red with wine and food colouring. The full recipe is presented here and I hope you enjoy this classic British version of: Stewed Pears.
For the full recipe simply click on the Stewed Pears Recipe link
This is just one of the site's many recipes for Stews...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Delicious Milk Lemonade Recipe

Delicious Milk Lemonade is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic summer drink made from a blend of lemon zest, sugar, lemon juice, sherry and milk that's strained and chilled before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Delicious Milk Lemonade.
For the full recipe simply click on the Delicious Milk Lemonade Recipe link
This is just one of the site's many recipes for Fruit...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

An Admirable Cool Cup Recipe

An Admirable Cool Cup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic summer drink made from a blend of sugar, lemon juice, cider and sherry flavoured with nutmeg and lemon balm or borage that's served as a chilled summer drink. The full recipe is presented here and I hope you enjoy this classic British version of: An Admirable Cool Cup.
For the full recipe simply click on the An Admirable Cool Cup Recipe link
This is just one of the site's many recipes for Fruit...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

To Make Chocolate Recipe

To Make Chocolate is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic hot chocolate drink of chocolae melted in water that's blended with milk and heated to boiling before serving. The full recipe is presented here and I hope you enjoy this classic British version of: To Make Chocolate.
For the full recipe simply click on the To Make Chocolate Recipe link
This is just one of the site's many Vegetarian recipes...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Wedding Belle Cocktail Recipe

Wedding Belle Cocktail is a Traditional Cocktail recipe for a classic cocktail made with gin, Dubonnet, cherry brandy and orange juice that's served in a chilled cocktail glass and garnished with a twist of orange zest. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Wedding Belle Cocktail.
For the full recipe simply click on the Wedding Belle Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Cat\'s Eye Cocktail Recipe

Cat's Eye Cocktail is a Traditional Cocktail recipe for a classic cocktail made with gin, dry bermouth, kirsch, triple sec and lemon juice topped with iced water which is served in a wine goblet. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Cat's Eye Cocktail.
For the full recipe simply click on the Cat's Eye Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Leap Year Cocktail Recipe

Leap Year Cocktail is a Traditional Cocktail recipe for a classic cocktail made with gin, Grand Marnier, sweet vermouth and lemon juice that's served in a chilled cocktail glass. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Leap Year Cocktail.
For the full recipe simply click on the Leap Year Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Party Special Cocktail Recipe

Party Special Cocktail is a Traditional Cocktail recipe for a classic cocktail made with gin, apricot brandy, dry vermouth and lemon juice that's served in a chilled cocktail glass and garnished with a cocktail cherry. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Party Special Cocktail.
For the full recipe simply click on the Party Special Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Karina Cocktail Recipe

Karina Cocktail is a Traditional Cocktail recipe for a classic cocktail made with a blend of gin, Dubonnet, mandarin liqueur and lemon juice served over ice in a tumbler (rocks glass). The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Karina Cocktail.
For the full recipe simply click on the Karina Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Puff Pastry Mince Pies Recipe

Puff Pastry Mince Pies is a modern British recipe for a classic version of traditional Christmas mice pies made with puff pastry rhather then the more typical shortcrust. The full recipe is presented here and I hope you enjoy this classic British version of: Puff Pastry Mince Pies.
For the full recipe simply click on the Puff Pastry Mince Pies Recipe link
This is just one of the site's many recipes for Pies and Tarts...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many Christmas recipes..., part of the site's Recipes for Special Occasions section

Tart Cherry Sauce Recipe

Tart Cherry Sauce is a modern British recipe for a classic spiced sauce made from a cherry, red wine and orange juice swetened with honey that is typically served with pork or game. The full recipe is presented here and I hope you enjoy this classic British version of: Tart Cherry Sauce.
For the full recipe simply click on the Tart Cherry Sauce Recipe link
This is just one of the site's many recipes for Fruit...
It is a British recipe, part of the Northern European Recipes collection

Pineapple Crisp Recipe

Pineapple Crisp is a traditional American recipe for a classic baked dessert of crushed pineapple sandwiched between a mix of oatmeal and milk powder sweetened with sugar and flavoured with cinnamon which can also be sliced and served as a snack bar. The full recipe is presented here and I hope you enjoy this classic American version of: Pineapple Crisp.
For the full recipe simply click on the Pineapple Crisp Recipe link
This is just one of the site's many Vegetarian recipes...
Ia an American recipe and part of the North American Recipes collection
This is just one of the site's many Vegetarian recipes section of the site...

Butter Pie II Recipe

Butter Pie is a traditional American recipe for a classic baked dessert of a sugar, cream, flour and butter blend baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic American version of: Butter Pie.
For the full recipe simply click on the Butter Pie II Recipe link
This is just one of the site's many Baking recipes...
Ia an American recipe and part of the North American Recipes collection

Lord Randall\'s Pudding Recipe

Lord Randall's Pudding is a traditional British recipe for a classic rich, steamed, sponge pudding that contains apricots and marmalade in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Lord Randall's Pudding.
For the full recipe simply click on the Lord Randall's Pudding Recipe link
This is just one of the site's many recipes for Fruit...
It is a British recipe, part of the Northern European Recipes collection

Porcellum Thymo Sparsum Recipe

Porcellum Thymo Sparsum (Suckling Pig Sprinkled with Thyme) is a traditional Ancient Roman recipe for a classic dish of boiled suckling pig that has been salted over night and which is sprinkled with herbs, eggs and onion before being oven roasted to colour and finished with a blend of stock, olive oil and passum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig Sprinkled with Thyme (Porcellum Thymo Sparsum).
For the full recipe simply click on the Suckling Pig Sprinkled with Thyme Recipe link
This is just one of the site's many recipes for Meat-based dishes...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Porcellum Oxyzomum Recipe

Porcellum Oxyzomum (Suckling Pig in Sour Sauce) is a traditional Ancient Roman recipe for a classic dish of suckling pig braised in a pepper, honey, onion, coriander, stock olive oil and water stock. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig in Sour Sauce (Porcellum Oxyzomum).
For the full recipe simply click on the Suckling Pig in Sour Sauce Recipe link
This is just one of the site's many braising recipes...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Porcellum Lasaratum Recipe

Porcellum Lasaratum (Suckling Pig Seasoned with Laser) is a traditional Ancient Roman recipe for a classic dish of roast pork or suckling pig that's finished in a spiced sauce with vinegar, pine nuts, date,s honey, vinegar, mustard and laser (asafoetida). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Suckling Pig Seasoned with Laser (Porcellum Lasaratum).
For the full recipe simply click on the Suckling Pig Seasoned with Laser Recipe link
This is just one of the site's many recipes for Meat-based dishes...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Porcellum Iscellatum Recipe

Porcellum Iscellatum (Sauce for Suckling Pig) is a traditional Ancient Roman recipe for a classic sauce of spices and laurel berry with leeks in a stock, passum, wine and olive oil base that's served with pork. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Suckling Pig (Porcellum Iscellatum).
For the full recipe simply click on the Sauce for Suckling Pig Recipe link
This is just one of the site's many recipes for Sauces...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Porcellum Iscellatum Recipe

Agnum Simplicem (Plain Lamb) is a traditional Ancient Roman recipe for a classic dish of choice lamb cuts (leg steaks) cooked in a base of oil, stock, wine, leeks and coriander (cilantro). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Plain Lamb (Agnum Simplicem).
For the full recipe simply click on the Plain Lamb Recipe link
This is just one of the site's many recipes for Stews...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Large Bittercress Sauce for Fish Recipe

Large Bittercress Sauce for Fish is a traditional British recipe for a classic green fish sauce made with watercress puree mixed into a fish fumet base thickened with roux. The full recipe is presented here and I hope you enjoy this classic British version of: Large Bittercress Sauce for Fish.
For the full recipe simply click on the Large Bittercress Sauce for Fish Recipe link
This is just one of the site's many recipes for Greens...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Cheese Salad Bowl with Large Bittercress Recipe

Cheese Salad Bowl with Large Bittercress is a traditional British recipe for a classic hearty salad of diced cheese with potatoes, greens and tomatoes dressed with mayonnaise and mustard. The full recipe is presented here and I hope you enjoy this classic British version of: Cheese Salad Bowl with Large Bittercress.
For the full recipe simply click on the Cheese Salad Bowl with Large Bittercress Recipe link
This is just one of the site's many recipes for Pies and Tarts...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

White Jambalaya Recipe

White Jambalaya is a traditional American recipe for a classic one-pot stew of chicken, ham, sausage and vegetables in a meat stock base that's made without tomatoes and cooked with rice. The full recipe is presented here and I hope you enjoy this classic American version of: White Jambalaya.
For the full recipe simply click on the White Jambalaya Recipe link
This is just one of the site's many Rice recipes...
Ia an American recipe and part of the North American Recipes collection

Creole Jambalaya Recipe

Creole Jambalaya is a traditional American recipe (from New Orleans) for a classic one-pot stew of chicken, sausage, pawns and vegetables in a meat stock base that's made with tomatoes and cooked with rice. The full recipe is presented here and I hope you enjoy this classic American version of: Creole Jambalaya.
For the full recipe simply click on the Creole Jambalaya Recipe link
This is just one of the site's many Rice recipes...
Ia an American recipe and part of the North American Recipes collection

Vegetarian Jambalaya Recipe

Vegetarian Jambalaya is a traditional American recipe (from New Orleans) for a classic one-pot stew of mushrooms and vegetables in a water and fresh tomato base with spices that's cooked with rice. The full recipe is presented here and I hope you enjoy this classic American version of: Vegetarian Jambalaya.
For the full recipe simply click on the Vegetarian Jambalaya Recipe link
This is just one of the site's many Vegetarian recipes...
Ia an American recipe and part of the North American Recipes collection
This is just one of the site's many Vegetarian recipes section of the site...

Chilled Watercress, Large Bittercress and Pear Soup Recipe

Chilled Watercress, Large Bittercress and Pear Soup is a traditional British recipe for a classic soup of pears, onion, watercress and large bittercress cooked in a chicken stock base that's finished with cream and served chilled. The full recipe is presented here and I hope you enjoy this classic British version of: Chilled Watercress, Large Bittercress and Pear Soup.
For the full recipe simply click on the Chilled Watercress, Large Bittercress and Pear Soup Recipe link
This is just one of the site's many recipes for Soup...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many recipes using Wild Foods..., part of the site's guide to edible wild foods

Smoked Haddock and Large Bittercress Bubble and Squeak Recipe

Smoked Haddock and Large Bittercress Bubble and Squeak is a modern British recipe for a classic dish (typically served at breakfast time) of mashed potatoes and blanched large bittercress potato cakes that are shallow fried and served topped with smoked haddock and poached eggs. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Smoked Haddock and Large Bittercress Bubble and Squeak.
For the full recipe simply click on the Smoked Haddock and Large Bittercress Bubble and Squeak Recipe link
This is just one of the site's many recipes for Seafood...
It is a British recipe, part of the Northern European Recipes collection

Smoked Haddock and Large Bittercress Bubble and Squeak Recipe

Smoked Haddock and Rapeseed Bubble and Squeak is a modern British recipe for a classic dish (typically served at breakfast time) of mashed potatoes and blanched rapeseed stems and leaves potato cakes that are shallow fried and served topped with smoked haddock and poached eggs. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Smoked Haddock and Rapeseed Bubble and Squeak.
For the full recipe simply click on the Smoked Haddock and Rapeseed Bubble and Squeak Recipe link
This is just one of the site's many recipes for Seafood...
It is a British recipe, part of the Northern European Recipes collection

Potage aux Nouilles Recipe

Potage aux Nouilles is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a bouillon or clear gravy soup base enriched with home-made nouilles pasta. The full recipe is presented here and I hope you enjoy this classic British version of: Potage aux Nouilles.
For the full recipe simply click on the Potage aux Nouilles Recipe link
This is just one of the site's many recipes for Soup...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Sago Soup Recipe

Sago Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a veal stock, bouillon or clear gravy soup base enriched with sago that's flavoured with Harvey's sauce, cayenne pepper, lemon juice and sherry. The full recipe is presented here and I hope you enjoy this classic British version of: Sago Soup.
For the full recipe simply click on the Sago Soup Recipe link
This is just one of the site's many recipes for Soup...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Tapioca Soup Recipe

Tapioca Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a veal stock, bouillon or clear gravy soup base enriched with tapioca that's flavoured with Harvey's sauce, cayenne pepper, lemon juice and sherry. The full recipe is presented here and I hope you enjoy this classic British version of: Tapioca Soup.
For the full recipe simply click on the Tapioca Soup Recipe link
This is just one of the site's many recipes for Soup...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Rice Soup Recipe

Rice Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic French-style soup made from cooking short-grain rice in a bouillon base. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Soup.
For the full recipe simply click on the Rice Soup Recipe link
This is just one of the site's many Rice recipes...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

White Rice Soup Recipe

White Rice Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from rice cooked in a white veal stock base flavoured with cayenne pepper and mace that's finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: White Rice Soup.
For the full recipe simply click on the White Rice Soup Recipe link
This is just one of the site's many Rice recipes...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Rice Flour Soup Recipe

Rice Flour Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup made from a veal stock, bouillon or clear gravy soup base thickened with rice flour that's flavoured with cayenne pepper, mace, curry powder and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Rice Flour Soup.
For the full recipe simply click on the Rice Flour Soup Recipe link
This is just one of the site's many Rice recipes...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Stock For White Soup Recipe

Stock For White Soup is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic soup stock base made from veal and ham boiled with onions, celery, carrots, black peppercorns and mace that can be used as a white base for other soups or which can be served as a soup in its own right. The full recipe is presented here and I hope you enjoy this classic British version of: Stock For White Soup.
For the full recipe simply click on the Stock For White Soup Recipe link
This is just one of the site's many recipes for Soup...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Sour Fig Conserve Recipe

Sour Fig Conserve is a traditional South African recipe for a classic preserve of sour figs and raisins in a syrup base with orange peel and lemon juice. The full recipe is presented here and I hope you enjoy this classic South African version of: Sour Fig Conserve.
For the full recipe simply click on the Sour Fig Conserve Recipe link
This is just one of the site's many Vegetarian recipes...
It is a South African recipe, part of the Southern African Recipes collection
This is just one of the site's many Vegetarian recipes section of the site...

Rose Geranium Scented Sugar Recipe

Rose Geranium Scented Sugar is a traditional South African recipe for a classic method of flavouring caster sugar by infusing with rose-scented geranium (pelargonium) leaves. The full recipe is presented here and I hope you enjoy this classic South African version of: Rose Geranium Scented Sugar.
For the full recipe simply click on the Rose Geranium Scented Sugar Recipe link
This is just one of the site's many Vegetarian recipes...
It is a South African recipe, part of the Southern African Recipes collection
This is just one of the site's many Vegetarian recipes section of the site...

Buttermilk Pudding II Recipe

Buttermilk Pudding is a traditional South African recipe for a classic steamed pudding made from a buttermilk batter bound and lightened with eggs that's leavened with baking soda and baked in a bain-marie. The full recipe is presented here and I hope you enjoy this classic South African version of: Buttermilk Pudding.
For the full recipe simply click on the Buttermilk Pudding II Recipe link
This is just one of the site's many Vegetarian recipes...
It is a South African recipe, part of the Southern African Recipes collection
This is just one of the site's many Vegetarian recipes section of the site...

Groenvyekonfyt Recipe

Groenvyekonfyt (Green Fig Preserve) is a traditional South African recipe for a classic preserve of green figs softened in slaked lime preserved in a syrup base flavoured with star anise, allspice and ginger. The full recipe is presented here and I hope you enjoy this classic South African version of: Green Fig Preserve (Groenvyekonfyt).
For the full recipe simply click on the Green Fig Preserve Recipe link
This is just one of the site's many Vegetarian recipes...
It is a South African recipe, part of the Southern African Recipes collection
This is just one of the site's many Vegetarian recipes section of the site...

Lavender Marinade Recipe

Lavender Marinade is a traditional South African recipe for a classic marinade of culinary lavender flowers, orange zest, garlic, honey, olive oil and thyme intended for use with meat before barbecuing. The full recipe is presented here and I hope you enjoy this classic South African version of: Lavender Marinade.
For the full recipe simply click on the Lavender Marinade Recipe link
This is just one of the site's many barbecue and grilling recipes...
It is a South African recipe, part of the Southern African Recipes collection

The Author\'s Christmas Pudding Recipe

The Author's Christmas Pudding is a traditional British recipe, based on Eliza Acton's recipe of 1845, for her classic fruited (plum) boiled Christmas podding that many food writers describe as the ultimate Christmas pudding. The full recipe is presented here and I hope you enjoy this classic British version of: The Author's Christmas Pudding.
For the full recipe simply click on the The Author's Christmas Pudding Recipe link
This is just one of the site's many recipes for Beef...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many Christmas recipes..., part of the site's Recipes for Special Occasions sectionThis is just one of many recipes in the site's Victorian recipes collection...

A German Custard Pudding Sauce Recipe

A German Custard Pudding Sauce is a traditional British recipe, based on Eliza Acton's recipe of 1845, for her classic custard made from a milk and cream mix flavoured with lemon zest, cinnamon and vanilla that's thickened with egg yolks and flour, cooked and frothed with a blender. The full recipe is presented here and I hope you enjoy this classic British version of: A German Custard Pudding Sauce.
For the full recipe simply click on the A German Custard Pudding Sauce Recipe link
This is just one of the site's many recipes for Eggs...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

A Delicious German Pudding-sauce Recipe

A Delicious German Pudding-sauce is a traditional British recipe, based on Eliza Acton's recipe of 1845, for her classic custard made from a sweetened blend of sherry or Madera and lemon juice that's heated and mixed with egg yolks and which is heated to thicken and beaten with a hand blender to froth it up. The full recipe is presented here and I hope you enjoy this classic British version of: A Delicious German Pudding-sauce.
For the full recipe simply click on the A Delicious German Pudding-sauce Recipe link
This is just one of the site's many recipes for Fruit...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Wine Sauce for Sweet Puddings Recipe

Wine Sauce for Sweet Puddings is a traditional British recipe, based on Eliza Acton's recipe of 1845, for her classic sweet sauce made from a sugar syrup base flavoured with lemon zest that's thickened with a butter and flour paste and finished with sherry or Maderia before being heated and served. The full recipe is presented here and I hope you enjoy this classic British version of: Wine Sauce for Sweet Puddings.
For the full recipe simply click on the Wine Sauce for Sweet Puddings Recipe link
This is just one of the site's many recipes for Sauces...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Punch Sauce for Sweet Puddings Recipe

Punch Sauce for Sweet Puddings is a traditional British recipe, based on Eliza Acton's recipe of 1845, for her classic sweet sauce made from a sugar syrup base thickened with a butter and flour paste that's finished with brandy, wine, rum, orange juice and lemon juice and which is heated to thicken before being served. The full recipe is presented here and I hope you enjoy this classic British version of: Punch Sauce for Sweet Puddings.
For the full recipe simply click on the Punch Sauce for Sweet Puddings Recipe link
This is just one of the site's many recipes for Sauces...
It is a British recipe, part of the Northern European Recipes collectionThis is just one of many recipes in the site's Victorian recipes collection...

Maiden\'s Blush Cocktail Recipe

Maiden's Blush Cocktail is a Traditional Cocktail recipe for a classic cocktail made with gin, triple sec, grenadine and lemon juice that's served in a chilled cocktail glass. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Maiden's Blush Cocktail.
For the full recipe simply click on the Maiden's Blush Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Blue Star Shaker Cocktail Recipe

Blue Star Shaker Cocktail is a Traditional Cocktail recipe for a classic cocktail made with blue curaçao, gin and Lillet that's served in a chilled shallow cocktail glass and served garnished with a slice of lime. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Blue Star Shaker Cocktail.
For the full recipe simply click on the Blue Star Shaker Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Absinthe Friend Cocktail Recipe

Absinthe Friend Cocktail is a Traditional Cocktail recipe for a classic cocktail made with a blend of gin, Penod, Angostura bitters and sugar syrup served over ice in a tumbler (rocks glass). The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Absinthe Friend Cocktail.
For the full recipe simply click on the Absinthe Friend Cocktail Recipe link
This is just one of the site's many cocktail recipes...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Orange Bloom Cocktail Recipe

Orange Bloom Cocktail is a Traditional Cocktail recipe for a classic cocktail made with gin, orange juice, Cointreau and dry vermouth that's served in a chilled cocktail glass and served garnished with a twist of orange zest. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Orange Bloom Cocktail.
For the full recipe simply click on the Orange Bloom Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Magnolia Blossom Cocktail Recipe

Magnolia Blossom Cocktail is a Traditional Cocktail recipe for a classic cocktail made with gin, lemon juice and single cream that's served in a chilled cocktail glass. The full recipe is presented here and I hope you enjoy this classic Traditional Cocktail version of: Magnolia Blossom Cocktail.
For the full recipe simply click on the Magnolia Blossom Cocktail Recipe link
This is just one of the site's many recipes for Fruit...
Part of the Celtnet Recipes CollectionThis is just one of many recipes in the site's Cocktail Recipes collection...

Kedgeree Fisherman\'s Pie with Winter Vegetable Topping Recipe

Kedgeree Fisherman's Pie with Winter Vegetable Topping is a modern British recipe for a classic rich, baked fish pie of a mixed fish base in a cheesy white sauce base flavoured with curry powder and coconut that's toppe with a potato, parsnip, swede and potato mash before being finished in the oven. The full recipe is presented here and I hope you enjoy this classic British version of: Kedgeree Fisherman's Pie with Winter Vegetable Topping.
For the full recipe simply click on the Kedgeree Fisherman's Pie with Winter Vegetable Topping Recipe link
This is just one of the site's many recipes for Seafood...
It is a British recipe, part of the Northern European Recipes collection

Pea, Salted Yoghurt and Mint Salad Recipe

Pea, Salted Yoghurt and Mint Salad is a modern British recipe for a classic springtime salad of peas, chilli, garlic and lemon juice in a salted yoghurt base that goes particularly well with Easter lamb. The full recipe is presented here and I hope you enjoy this classic British version of: Pea, Salted Yoghurt and Mint Salad.
For the full recipe simply click on the Pea, Salted Yoghurt and Mint Salad Recipe link
This is just one of the site's many recipes for Soup...
It is a British recipe, part of the Northern European Recipes collection

Easter Carrot Cake Cupcakes Recipe

Easter Carrot Cake Cupcakes is a modern British recipe for a classic cupcake made from a carrot, flour, oil, egg and spice blend that's baked, topped with cream cheese icing and decorated with mini eggs for Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Carrot Cake Cupcakes.
For the full recipe simply click on the Easter Carrot Cake Cupcakes Recipe link
This is just one of the site's many recipes for Cakes...
It is a British recipe, part of the Northern European Recipes collection

Bacalhau à Brás Recipe

Bacalhau à Brás (Salt Cod with Scrambled Eggs and Potatoes) is a traditional Portuguese recipe for a classic thick omelette of salt cond and potatoes in an egg base with olives that's typically served for lunch or supper. The full recipe is presented here and I hope you enjoy this classic Portuguese version of: Salt Cod with Scrambled Eggs and Potatoes (Bacalhau à Brás).
For the full recipe simply click on the Salt Cod with Scrambled Eggs and Potatoes Recipe link
This is just one of the site's many recipes for Seafood...
It is a Pourtuguese recipe, part of the Southern European Recipes collection

Cold Turkey with Potatoes and Anchovies Recipe

Cold Turkey with Potatoes and Anchovies is a modern British recipe for a classic dish of leftover turkey dressed with sun-dried tomatoes, capers, spring onions and anchovies that are mixed with boiled new potatoes and served. The full recipe is presented here and I hope you enjoy this classic British version of: Cold Turkey with Potatoes and Anchovies.
For the full recipe simply click on the Cold Turkey with Potatoes and Anchovies Recipe link
This is just one of the site's many recipes for Meat-based dishes...
It is a British recipe, part of the Northern European Recipes collection
This is just one of the site's many Thanksgiving recipes..., part of the site's Recipes for Special Occasions section
This is just one of the site's many Christmas recipes..., part of the site's Recipes for Special Occasions section

Porcellum Iscellatum Recipe

Haedum Lasaratum (Kid Goat Seasoned with Laser) is a traditional Ancient Roman recipe for a classic dish of roast kid goat stuffed with pepper, stock, laser and olive oil sausages that's served with a sauce of the pan juices flavoured with rue and laurel berries. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Kid Goat Seasoned with Laser (Haedum Lasaratum).
For the full recipe simply click on the Kid Goat Seasoned with Laser Recipe link
This is just one of the site's many recipes for Meat-based dishes...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Porcellum Iscellatum Recipe

Turdos Aponcomenos (Thrushes, Seasoned by the Throat) is a traditional Ancient Roman recipe for a classic dish of small birds (thrushes originally, but partridges or poussin here) that are seasoned with spices blended with fish sauce (garum) and which are braised on a bed of leeks in olive oil and water flavoured with aniseed. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Thrushes, Seasoned by the Throat (Turdos Aponcomenos).
For the full recipe simply click on the Thrushes, Seasoned by the Throat Recipe link
This is just one of the site's many recipes for Fowl...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Turtures Recipe

Turtures (Turtledoves) is a traditional Ancient Roman recipe for a classic dish of turtledoves or pigeons that are spatchcocked open, marinated in pepper, asafoetida and liquamen before being barbecued. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Turtledoves (Turtures).
For the full recipe simply click on the Turtledoves Recipe link
This is just one of the site's many barbecue and grilling recipes...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Ius in Perdices Recipe

Ius in Perdices (Sauce for Partridges) is a traditional Ancient Roman recipe for a classic sauce of pepper, celery, mint and rue in a vinegar, honey, date, stock and olive oil base that's intended to be served with roasted or barbecued partridges. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Partridges (Ius in Perdices).
For the full recipe simply click on the Sauce for Partridges Recipe link
This is just one of the site's many recipes for Seafood...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Conditum Melizomum Viatorium Recipe

Conditum Melizomum Viatorium (Spiced Honey Wine for Travel) is a traditional Ancient Roman recipe for a classic method of preparing a honeyed and spiced wine that will keep fresh for travel. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Spiced Honey Wine for Travel (Conditum Melizomum Viatorium).
For the full recipe simply click on the Spiced Honey Wine for Travel Recipe link
This is just one of the site's many recipes for Seafood...
It is an Italian recipe, part of the Southern European Recipes collection
This is just one of the site's many Apicius Roman recipes..., part of the site's Ancient Roman recipes section

Victorian Recipes

Having come across Mrs Beeton's book and Francatelli's cookbook recently, this site now has a section dedicated entirely to Victorian Recipes here classic Victorian recipes from a number of sources (primarily the books of Mrs Beeton and Francatelli, along with Philp's encylopedia) are given along with modern redactions for you to try them at home. There is also a page dedicated to Mrs Beeton and her recipes and now a new section dedicated to Charles Elme Francatelli and his recipes, with about 20 Victorian recipes added every week.
Check out the page with this link

Gorgian Recipes

Having recently gained a copy of the text of Hannah Glasse's book of 1747, this site now has a section dedicated entirely to Georgian/Regency Recipes (1714 to 1830) where classic Georgian recipes from a number of sources (primarily the books of Hannah Glasse, with a few others) are given along with modern redactions for you to try them at home. There is also a page dedicated to Hannah Glasse and her recipes along with the full contents of her cookbook The Art of Cookery Made Plain and Easy.
Check out the page with this link

Burns Supper Recipes

As the number of Scottish recipes on the Celtnet site has grown, a new page about Burns Night/Burns Supper added that gives the history of Robert Burns, along with information about Burns Suppers and how to run a formal Burns Suppe, along with classic recipes for your own Burns Supper.
Check out the page with this link

Pancake/Shrove Tuesday Recipes

As part of the Celtnet site's section of Recipes for Special Occasions a page of recipes for Pancake Tuesday/Shrove Tuesday has been added that gives the history of Shrove Tuesday as well as a whole range of pancake recipes from around the world and recipes for other dishes and cakes used to celebrate Shrove Tuesday.
Check out the page with this link

Celtnet Recipes Site Extended

With an ever-expanding array of dishes and categories of foods the sitemap for the Celtnet recipes site has been overhauled and extended to represent the full breadth of information on the site. Additional sections on meats, recipes for special occasions, as well as entries for histoical cookery books and new cooking methods have been added. The secotion now includes the complete text of the Medieval Forme of Cury as well and microwave and pressure cooker coking.
Check out the page with this link

Halloween Recipes Update

With Halloween only a weeks away now, the list of Halloween recipes on this site has been extended with more recipes for kids. Also included are more pumpkin recipes and a few more recipes for adults.
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Bonfire Night Recipes Added

Bonfire Night, November 5th, also known as Guy Fawkes Nigth is a major event in the UK. To mark this, a range of modern and traditional recipes suitable for Bonfire Night have been added to the Celtne Recipes site. Here you will find family favourites and foods to keep you warm as you watch the fireworks.
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Cocktail Recipes Added

New cocktail recipes have now been expanded using fruit syrups and nectars as a base. As well as the traditional and classic alcoholic versions of cocktails you will find non-alcoholic (virgin) forms as well as recipes for liqueur coffees and wine-based cocktails. This week there is a focus on cocktails for spring, as well as special cocktails for celebrating New Year.
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West African Recipes Page Updated

The West African recipes collection pages have been updated to be more easily readable and give a better user experience. Here you will find the largest collection of West African recipes on the web. Following a recent visit to West African I now have even more classic and traditional recipes from Francophone countries in this section of the site as well as additional rare and archaic recipes.
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More Nigerian Recipes Page Updated

More traditional Nigerian recipes have been added to the site, this time for a large range of traditional recipes (ther eare over 200 recipes in all). You can find these on the Nigerian recipes section of the site or by browsing the list of cornbread recipes.
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Latest Recipes Collection and Page Updated

The latest recipes page has been updated again this week, reflecting all the most recent recipes added to the side, in particular new Spanish recipes and recipes for Microwave and Pressure Cookers. In addition, the page also now details the very latest additions added to the Celtnet Recipes site, with at least 80 new recipes being added each and every week! Each is checked and hand edited and categories being updated are also shown and now reflect a number of classic Thanksgiving dishes, as well as Christmas and New Year recipes.
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Herb-based Recipes Page Added

A new page added to the website that details the recipes on this site that include herb as a main or an important ingredient and which has been updated with even more recipes, especially Victorian soup recipes and wild herb recipes. This section has been updated with more herb descriptions and many more recipes.
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Lamb Recipes

As an extension to the Recipes for Special Occasions section of the site a new page bringing together all the Birthday Recipes (for both young and old) published on this site into a single, easily accessible, place. This is now extended with many more cake, virgin cocktail and party recipes and recipes.
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Turkey Recipes

With both Thanksgiving and Christmas fast approaching, a range of Turkey-based Recipes have been brought together to give you some inspiration for the upcoming festivities. You will learn how to cook the turkey and learn how to make the most of the leftovers.
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Cakes, Traditional and Modern

An extensive collection of Cake Recipes both traditional and modern from all corners of the globe. Find everything from dainty pastries to rich fruit cakes for birthdays and weddings. Now with more sub-sections to make it easier for you to find what you want. Now includes more Victorian and early cake recipes.
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Recipes for wild edible food

With late summer and its bounty of fruit and fungi now most definitely upon us the Wild Food Recipes section of the site has been extended withe new recipes for early autumn mushrooms and fruit jams and preserves. This is one of the largest collections of recipes for wild and foraged foods on the web today and new recipes for in-season wild edibles. In all over 160 wild foods are dealt with in detail, all provided with recipes.
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Guide to wild edible food extended

With Summer fast coming upon us, the Guide to Edible Wild Foods has extended with more information about the many wild foods (particularly fruit) available during this season and how to make the best of them in your own cookery.
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All New British Recipes Added

I've been busy going through a whole host of old British cookery books and can now provide a range of classic traditional British Recipes to give you some inspiration for any and every meal. Everything from classic desserts, sponge cakes, biscuits and roasts to ways of using cheaper cuts of meats, fish and vegetables more inventively. Now with a whole range of classic recipes from the 1390s right through to the 1920s and 1930s (Medieval age and later) and a new range of Bonfire Night, Hogmanay and Wild Food classics.
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Classic Cheesecake Recipes Updated

With the number of classic Cheesecake Recipes on this site increasing dramatically (to over 100) I've decidd to split them out to their own section. Here you will find almost a hundred classic cheesecakes for both baked and non-baked types. Now with 90 recipes in all, some dating back to the 1750s.
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Classic Ham Recipes

Goat is an up-and-coming meat that is very lean and here you can find Traditional and Modern Goat Meat Recipes that will allow you to make roasts, stews an traditional curries from goat meat.
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Veal Recipes

Veal is a traditional meat in much of Europe and here you will find many Classic Veal Recipes for ways of preparing veal sourced from all around the globe.
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Mutton Recipes

Though not used much in Europe and America today mutton is a versatile meat and here you will find Mutton Recipes sourced from all across the globe. Find traditional European recipes and modern recipes from Africa, Asia and the Americas.
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Francatelli Recipes and Cookbook

Recipes from Charles Elme Francatelli's cookbook: The Cook's Guide and Housekeeper's & Butler's Assistant (as well as the complete text of the book itself) have been added to the site, along with the complete text of Francatelli's cookbook making this the largest collection of Victorian recipes on the web today. Here you will also learn a little about Chef Francatelli's life.
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The Forme of Cury 1390 Cookbook

For the first time the 14th century (1390) English cookbook, The Forme of Cury has been made available on the web in an HTML-based facsimily version with a side-by-side update/translation to modern English. Here you will find all the recipes from the The Forme of Cury cookbook, the oldest cookbook in the English language along with a number of modern redactions.
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Grilling and Barbecue Recipes

Summer is here and, for once even the British weather is good. As a result I've extended and improved the Barbecue and Grilling Recipes section with a range of new recipes from across the globe. Here you will find recipes for outdoor cooking from many cultures and places across the globe. Find ideas to make your barbecue interesting and different this year (now includes classic American recipes). Don't forget to marry your barbecue dishes with salads and cold drinks.
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Guide to Edibe Seaweeds Added

A new guide to edible seaweeds (sea vegetables, as they are called in the USA) has been added to the site, detailing 11 edible Atlantic seaweed species along with descriptions and links to recipes featuring these plants. This has now been updated with the addition of serrated wrack and associated recipes and now is the time to pick these delicous and nutritious vegetables.
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Guide to Edible Wild Mushrooms Added

The guide to edible mushrooms and fungi on the Celtnet Recipes site has been extended with even more seasonal wild fungi and now details 22 edible fungi along with descriptions and links to recipes featuring these wild foods. Now is the time to begin foraging for these delicious wild foods.
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Duck and Goose Recipes

With the Yuletide season upon us, and now only a week away, a new section of classic, traditional and global recipes incorporating duck and goose and primary ingredients has been added. This supplements the site's collection of Christmas Recipes and provides new ideas for cooking waterfowl.
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Recipes for Stuffings and Forcemeats

With Thanksgiving and Christmas fast approaching, the decision has to be made to split the condiment and jams recipes into sections. The first one of these is the stuffings and forcemeats page that gives recipes for stuffings from across the globe and for different kinds of fowl. This supplements the site's collection of Christmas Recipes and provides new ideas for stuffing Christmas meats such as turkey, goose and pork.
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Recipes from Algeria

As part of this site's North African Recipes section, the list of Algerian recipes has now been extended so that there are over 60 traditonal recipes available.
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Recipes for Condiments

With Christmas only a week away, the condiments section of the website has been split away from the jams and sauces pages. In modern usage, a condiment is relish, sauce or seasoning added to food to impart a particular flavour that complements a dish. Condiments include salt and black pepper (or flavoured variants thereof), sauces and ketchups, pungent accompaniments such as horseradish and chilli sauces or salsas, relishes and chutneys. This supplements the site's collection of Christmas Recipes and provides new ideas for stuffing Christmas meats such as turkey, goose and pork.
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Recipes for Preserves and Chutneys

With Christmas only a week away, the preserves, pickles and chutneys section of the website has been split away from the jams and sauces pages. These are all methods for preserving fruit and vegetables, typically in vinegar flavoured with spices for storage over winter. Many such preserves, most notably chutneys and spiced preserves, are used during the Christmas and Festive period. As a result, this section supplements the site's collection of Christmas Recipes and provides new ideas for stuffing Christmas meats such as turkey, goose and pork.
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Recipes and Cookery Articles Section

As a continuation of our efforts to make the Celtnet Recipes site the premier site for recipes and recipe information, we have now added a new recipe and cookery articles and reviews section to the site, were you can submit your own recipe articles and writings as well as seeing some of the best recipe writing on the web.
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