Ingredient
Browse 3 published historical recipes tagged with "Wheat" (Ingredient). Explore primary sources and modern kitchen adaptations.
Ancient Mesopotamia
Guided by m. puhādi (“Stew of Lamb”) on Old Babylonian tablet YBC 4644 (Recipe 12, obverse lines 31–32), this article presents a modern home proposal combining lamb, milk, grain cakes and alliums. It is distinct from the beet-based stew Tuh’u. Quantities, timing, flavour and consistency are not cooking-tested.
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Cato's On Agriculture, section 79, describes cheese and grain cooked in fat, finished with honey and poppy seeds. Semolina, ricotta and vegetable oil are modern substitutions; shaping, cooking and taste remain untested.
View Recipe →Late Middle Ages, England
A Forme of Cury dish of thin dough boiled and layered with cheese and butter. The work of about 1390 is distinguished from the 1780 edition, and not equated with tubular macaroni. Home quantities, preparation and taste remain untested.
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