Recipes that Time Forgot Feeding into WFS courses and public talks is research drawn from the texts of more than 750 rare books and precious manuscripts (out of several thousand researched) held in academic institutions - from around the time of WWI to the mid 12th century and, in just one instance, from the early 6th c. AD (most texts of that age, and even more modern ones up until the Victorian age - and sometimes after - cannot regarded as reliable sources). The recipes and food preparation details provided by these sources provide us with an insight into how we can use some of the 'wild foods' in today's kitchen. Below are a handful of old recipes for some species that you may know of, or have heard the name mentioned somewhere. Maybe they will inspire you, or make you less hesitant, in exploring the world of wild foods.

BARBERRIES PRESERVED IN BUNCHES [1852] BROOM-BUDS - Pickled [1699] DAMSONS - To Keep [1852] DAMSONS WINE [1852] LAVER [1849] FRIED SALSIFY [1854] SAMPHIRE - To Pickle [1852] SEAKALE STEWED [1852] SOUP SORREL - A Summer Soup [1852] VEGETABLE BEEF STEAK [1891] - Fungus 14th CENTURY RECIPE Wild Food School Homepage