Recipes - Rezepten

Find one medium-sized moose in your backyard, skin & gut it (save the nose for garnish). Start a large bonfire outside, cook the moose on a stake over a few hours (or until brown). Serve immediatley. Yield: Should be enough for a small tribe.

Mix half a pound of flour with 2 1/2 pounds of [ricotta] cheese, 1/4 pound honey, and an egg. Cook in a greased mold, and when it is done, pour honey on top and sprinkle on poppy seeds.

Mix any quantity of pork broth, vinegar, and salt - to become as strong as the Spartans!

The Mesopotamians had many different recipes and uses for dates:
Eat them plain as they are.
Mash out the date juice and let it sit out until the water evaporates. Mix the resulting syrup with water, beer or porridge.
Chop them up and put them in barley mash.

Boil about 4 cups chicken broth and 2 cups water in a covered pot, then add a cornstarch mixture (2 tablespoons cornstarch with 4 tablespoons water). While stirring, add two slightly beaten eggs. Finally, add a tablespoon of chopped scallions.

Honey-pot ants are considered a delicacy around the world. Aboriginies liked these ants for their sweet tasting abdomens. An abdomen has a diameter of about 1 cm across. If you find a colony, you and your family will be feasting on 300 ants. Before going on an expedition, you may want to consult a library if these ants live by you.

Owen, Dr. Jenifer. Mysteries and Marvels of Insect Life. Scolastic: New York, 1996.

Peel 1 cucumber and grate it coarsely. Squeeze it so that some of the moisture is removed. Stir a pinch of salt into 2 cups plain yogurt, and add the cucumber.

Maya invented ways to make popcorn. Here is a starting recipe to help you get started on your own variations. Use two tablespoons of any sort of cooking oil, and put it into a sauce pan (the deeper the better). Add two corn kernals. When at the right amount of heat these kernals will pop. After that, add about 2/3 cup of kernals. Add a cover to the sauce pan if the corn pops over. Add variations as you wish, traditional Mayan or a modern effect with cheese, chocolate, or peanut butter.

Potatos sould be left out at night to freeze in the frigid weather. On the day, when the temperatures rises, the water will evaporate. Over a matter of days, the dried potato pulp, known as chuño, will able to keep for one year.

After grinding barley or rye you would have to make dough. No exact recipe has been found, so you can make your favorite dough recipe using barley or rye. One bread loaf, found in Sweden contained pine bark and dried peas. The next step is to shape it into a loaf of bread, and cook it on a large stone tab (you may just as well use an oven, cooking times and heat should be followed by the actual dough recipe). At dinner time plop on your favorite toppings such as butter, meat of the Wild Boar, red deer, elk, or bear. This may go well with some milk (or beer, if you can have beer legally) in a drinking horn.

Mix 1 pound dry-curd cottage cheese, a teaspoon cayenne pepper, freshly ground black pepper, a pinch of salt and 2 tablespoons clarified butter mixed with ginger, tumeric, cardamon, cinnamon, nutmeg, cloves, and garlic. Yield: six to eight portions.

Smith, Jeff. The Frugal Gourmet: On Our Immigrant Ancestors. William Morrow and Company: New York, 1990.

Cut red meat into thin sliced strips about four fingers long. Put the meat into the oil, with a dirham (1/8 ounce) of salt and dry coriander, and fry lightly until browned. Then, cover with water, adding green coriander leaves, and a handful of onion chopped fine. Boil, and remove scum. Now, mince red meat fine, and make it into kebabs (meatballs) with seasonings. Take hard-boiled eggs, remove the whites, and place the yolks in the center of the kebobs, and place in the pan. When almost cooked, throw in cumin, pepper, mastic, and ginger. Take additional eggs and beat well. Remove the strips of meat, dip them while still hot into the egg and return them to the pan. Do this two or three times, until the strips have a coating of egg, and finally return them to the pot. When the liquor has all evaporated, sprinke with a dirham of cinnamon, spray with a little rose water, and cook for an hour.

First, beat one egg, and stir in 2 cups cornmeal, 3/4 teaspoon salt, and 1 1/2 cups milk. This is your batter. Drop spoonfuls of this batter on a well-greased pan, and fry until they're brown on both sides. Serve them hot, with butter or sugar. Yield: 10 - 12 cakes.

Source: Barchers, Suzanne I. and Marden, Patricia C. Cooking Up U.S. History: Recipes and Research to Share With Children, 2nd Edition. Teacher Ideas Press: Englewood, Colorado, 1999.

Core and cut 2 large apples (don't peel them), and put them in a pan. Meanwhile, bring to a boil 1 quart (1 liter) of water, and pour over the apples. Let the mixture sit for 30 minutes or so. Strain it, and sweeten the drink with sugar. Serve chilled.

Source: Barchers, Suzanne I. and Marden, Patricia C. Cooking Up U.S. History: Recipes and Research to Share With Children, 2nd Edition. Teacher Ideas Press: Englewood, Colorado, 1999.

Barley bread is made by grinding up barley into flour and putting that into a sort of porridge to make dough. Cook in sun or stone oven until done. Add onionjs for special occasions.

Beer was made by grinding up barley into flour and putting it into a container (clay). Add water. Let it ferment in the sun until well fermented. Sift out all of the solids that are unnessery to drink.

Rasp a quarter pound of chocolate, a stick of cinnamon, add freshly grated lemon peel, a little salt and some sugar: take two spoonsful of fine flour, and the yolks of six eggs well beaten, and mixed with some milk. Put all of these in a stewpan, and let them be a little over the fire: add a little lemon peel cut small, and let it stand to be cold. Beat up the whites of eggs enogh to cover it, and put it in the puff paste. When it is baked, sift some sugar over it, and glaze it.

Farley, John. The London Art of Cookery. 1811. [Reprinted in: Herman, Judith, and Marguerite Shalett Herman. The Cornucopia. Harper and Row Publishers, New York, 1973.]

Boil 8 marrow bones (split lengthwise) in 5 cups beef broth until marrow is soft (about half an hour). Skim off the grease from the surface, and remove the bones from the broth. Knock out the marrow from the bones, and chop it up. Save the pieces. Wash 1 cabbage and chop coarsely. Add the cabbae to the broth, bring to a boil, and simmer for five minutes. Combine in a separate container 1 cup grated toasted bread crumbs, 1/4 teaspoon saffron, a pinch of salt, and 1/8 teaspoon thyme with the reserved marrow. Add this to the cabbage, and simmer for five more minutes. Serve in bowls, placing several small pieces of marrow (called gobbettys) on top of each portion.

Cosman, Madeline Pelner. Fabulous Feasts: Medieval Cookery and Ceremony. George Braziller: New York, 1976.

Cook a cup of wild rice in 2 1/2 cups of water, with a pinch of salt, for about 45 minutes on low heat. It will be ready when all the water is absorbed and the rice is soft. Stir in one cup of blueberries, and serve warm. Yield: Serves 4 - 6 people.

Source: Barchers, Suzanne I. and Marden, Patricia C. Cooking Up U.S. History: Recipes and Research to Share With Children, 2nd Edition. Teacher Ideas Press: Englewood, Colorado, 1999.

Heat a large pot (12 quart) and add about 3 tablespoons olive oil, three crushed cloves of garlic, and a pound of stew meat (lamb is suggested). Wait until the meat is brown and add 1 medium-sized chopped onion. Saute the mixture until the onion is tender, then add 1 1/4 pounds chopped cabbage, 1 1/2 pounds diced tomatoes, and 2 pounds of beets (if you have the greens, save them). Continue by adding 3 1/2 quarts beef stock (make your own or use canned), 1/4 cup red wine vinegar, 2 bay leaves, juice of 1/2 a lemon, a pinch (c. 1 teaspoon) salt, and 1/2 a teaspoon black pepper. Bring the mixture to a boil and let simmer at a lower temperature. Cook at that temperature for 2 hours. If you have the beet greens, chop them and add them to the soup and simmer for 15 minutes. Add additional salt or pepper if you wish. Serve with dill and lots of sour cream. Yield: Enough for 12 heaping bowls.

Smith, Jeff. The Frugal Gourmet: On Our Immigrant Ancestors. William Morrow and Company: New York, 1990.

In a large (3-4 quart) saucepan, bring 1 1/2 quarts water to a boil with a pinch of salt (c. 2 teaspoons). Pour 1 1/2 cups uncooked polenta (yellow corn meal) slowly into the boiling water, making sure that the boiling never stops. Keep stirring the polenta to keep it smooth. Simmer the polenta at a reduced heat (still stirring) for 20 - 30 minutes. You know it is done when the spoon you are stirring with will stand up unsupported in the middle of the pan (it should be really thick). Serve with butter, or melted cheese, or tomato sauce - as a side dish or the central meal.

Combine 1 tablespoon baking yeast, 1 teaspoon sugar, and 1 cup very warm water in a mixing bowl and set aside for ive minutes, until the bubbles rise to the surface.
In the mean time, whirl 1/2 cup rolled oats in a blender until they have the consistency of coarse flour.
When the yeast mixture is frothy (7-10 minutes), add the oat flour and 1/2 cup whole wheat bread flour, a teaspoon olive oil, a pinch (c. 1 teaspoon) salt, and about 1 3/4 cups white flour.
Knead the mixture on a flat, lightly floured surface for about 5-7 minutes, until the dough becomes elastic.
Lightly oil or spray a large bowl. Place the dough in it, turn it over to coat, put a damp towel on it, and allow it to rise in a warm spot for about 30 minutes. In the mean time, prepare the topping.

Combine 2 1/2 cups chopped tomatoes, 1 crushed garlic clove, 1/4 cup chopped basil, and a pinch of salt. Grate 3 ounces of Feta cheese.

After the dough has doubled in size (c. 30 minutes), preheat the oven to 450 degrees and grease or spray a 12 inch pizza pan. Knead the dough on a lightly floured work surface for a minute, and stretch the dough into a large circle. Place it on the pizza pan, and knead it to cover the pan. Shape a thicker crust with your fingers. Lightly spray or oil the dough, and allow it to rise again in a warm place for 10 minutes. Evenly spread on the topping and cheese, and bake for about 15 minutes (or until the cheese is melted and the dough is golden brown).

Adler, Joan et. al. Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals. Clarkson N. Potter: New York, 1996.

Put 1 cup rose petals into a heat-resisten pickle jar. Dissolve 1 cup sugar in 1-1/4 cups wine vinegar, adding 1/2 teaspoon each nutmeg, cinnamon, and ground ginger. Bring that mixture to a boil, simmer for a few minutes and pour over the rose petals. Seal tightly and store in a cool spot.

Tudge, Colin. Future Food: Politics, Philosophy, and Recipes for the 21st Century. Harmony Books: New York, 1980.