Stew a rump of beef for a Sunday meal worthy of the 18th century. This week’s recipe from Historic Foodways takes a common cut of beef and fills it with an uncommon stuffing….

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This week on the History is Served food blog, Historic Foodways shares their hearty autumn recipe for barley soup. An 18th-century favorite, this preparation blurs the line between soup and stew, resulting in a savory bowl for a cool evening….

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Gather the family around the table for a weekend supper of historic proportions. This recipe from Historic Foodways evidences Virginians’ early love of barbequed pork in a savory sauce….

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Historic Foodways is back this week with a recipe for Stewed Spinach and Eggs, a simple preparation that packs a big nutritional punch. Fix a plate and see what you find the strength to do….

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Bake up a batch of King George’s favorite cinnamon rolls this weekend using our 18th-century recipe modeled after London’s Chelsea Bun House. The bakery is gone, but the recipe survives.

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Historic Foodways shares a recipe for a light and sweet summer pudding that won’t heat up the kitchen. Try this 18th-century recipe for Orange Creams and see if you like it as much as the royal governor did….

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The latest installment in Historic Foodways’ History is Served recipe blog is a hearty pork cutlet, fried crisp and bathed in a rich sauce. Try the recipe in your own kitchen and let us know how it turns out….

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Whip up a batch of tomatoes and eggs for a Sunday brunch of historic proportions. This colonial recipe dates from the third quarter of the 18th century, and looks like it would be really good with some buttered toast….

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Lightly battered and sugar glazed, strawberry fritters elevate a springtime berry to a decadent dessert….

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You’ll want to eat your vegetables by the platter-full once you’ve tried this recipe that transforms the common carrot into a crispy fritter….

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