20 Lost 1700s Recipes That Deserve A Comeback

Step into a kitchen where hearths crackled, spices traveled by ship, and every dish told a story. These 1700s recipes are humble, clever, and surprisingly delicious, proving old techniques can still thrill today.

You will find warming soups, flaky pies, and sweet treats that turn simple ingredients into showstoppers. Ready to revive flavors that deserve a triumphant return to your table?

1. Syllabub

Syllabub is a bubbly, lightly boozy cream that feels like a cloud you can spoon. Wine or cider meets sugar and lemon, then receives fresh cream whipped just shy of stiff.

The result is tangy, sweet, and airy, perfect for finishing a heavy meal.

You can serve it in chilled glasses with a dusting of nutmeg. The magic is the foam, which settles into silky layers as it rests.

Make it ahead so flavors mingle and the texture softens luxuriously. You will love how simple ingredients feel celebratory.

2. Potted Shrimps

Potted shrimps capture the sea in a jar, preserved under spiced clarified butter. The technique locks in tenderness and flavor, delivering an elegant spread with gentle heat from mace and a whisper of cayenne.

Chill it until firm, then spread generously on warm toast.

This make-ahead marvel shines at gatherings because it keeps beautifully. You will taste buttery sweetness followed by briny depth.

Serve with pickled cucumbers and lemon wedges for contrast. A sprinkle of flaky salt just before serving wakes everything up, making each bite luxurious yet effortless.

3. Woodcock Toasts

Woodcock toasts are a rich, game-forward delicacy from grand old tables. The bird roasts quickly, then the pan juices fortify butter, herbs, and a splash of wine.

That savory mixture soaks into toast, supporting tender slices of meat for an indulgent bite.

If woodcock is unavailable, substitute quail or squab to approximate the depth. You will want good bread that can absorb juices without collapsing.

Finish with parsley and cracked pepper. Serve small portions, as the flavor is intense and deeply satisfying, ideal for a winter supper with robust ale.

4. Caudle

Caudle is a comforting, custardlike drink enriched with ale or wine, eggs, sugar, and warm spices. It is gently heated until thickened, then sipped hot by the fire.

The flavor is mellow, soothing, and lightly sweet, perfect for chilly evenings.

Think of it as drinkable pudding with historical charm. You can tweak sweetness and spice to taste.

Add lemon peel or ginger to brighten, or use sherry for extra depth. Serve in small mugs to savor slowly.

One cup relaxes the body and feels like a hug in liquid form.

5. Salmon Collops

Salmon collops are thin slices of salmon gently sautéed in butter until just set. A quick pan sauce of lemon, capers, and herbs brings lively acidity to rich fish.

The method is fast, elegant, and ideal for showcasing pristine salmon.

You will appreciate how the texture stays tender, flaking without dryness. Serve over wilted greens or buttered cabbage for a period touch.

Add toasted breadcrumbs for crunch if you like. This dish proves 1700s cooks had a knack for balance, combining fat, acid, and freshness with impressive restraint.

6. Pease Porridge

Pease porridge is the ultimate thrift dish that satisfies completely. Dried peas simmer with aromatics and a piece of smoked meat until silky and thick.

The flavor deepens as it cools, making leftovers even better the next day.

You can adjust the texture to preference, from spoon-coating to spreadable. Add vinegar or mustard at the end for brightness.

Serve with dark bread and pickles for contrasting bite. You will love how inexpensive ingredients transform into real warmth, delivering protein, comfort, and nostalgia in every steaming ladle.

7. Rout Cakes

Rout cakes are party cookies from lively gatherings, scented with sack wine and citrus. Butter, sugar, flour, and eggs create a tender crumb that embraces currants and peel.

The result is dainty but spirited, perfect with tea or a celebratory sip.

You will get gentle crunch at the edges and a fragrant middle. The dough chills well, making it easy to bake just before guests arrive.

Dust with fine sugar for sparkle. Their old world charm feels festive without fuss, turning simple pantry items into something social and delightful.

8. Brown Fricassee of Chicken

Brown fricassee of chicken delivers tender meat in a glossy sauce built from careful browning. Onions, mushrooms, and a roux enrich the pan juices, while a splash of wine lifts the flavor.

The sauce clings silkily to each piece, inviting generous spoonfuls over bread.

You will appreciate how humble parts shine with patient technique. Simmer gently to keep the chicken succulent.

Finish with parsley and lemon to lighten the richness. Serve with buttered noodles or roasted roots.

This dish belongs at the center of the table, satisfying and incredibly aromatic.

9. Soused Mackerel

Soused mackerel is bright, briny, and wonderfully practical. Fresh fillets briefly cook, then bathe in vinegar with bay, peppercorns, and onions.

The quick pickle firms the flesh and perfumes it with spice, making a lively cold dish.

Serve with brown bread and cold butter so the tang plays against richness. You will love how it keeps for days, ideal for picnics or easy lunches.

A handful of dill and lemon zest freshen it further. This is proof that preservation can be delicious, not merely sensible.

10. Hasty Pudding

Hasty pudding is simple comfort made quickly on the hearth. Cornmeal or flour simmers in milk until thick and spoonable, then receives butter and a sweet drizzle.

The texture is custardlike yet sturdy, ready for breakfast or a soothing dessert.

You can top it with molasses, honey, or stewed fruit. Savory versions swap sweet for cheese and herbs.

You will appreciate how adaptable it is to seasons and cravings. A few pantry ingredients become a warm, satisfying bowl that invites seconds without apology.

11. Jugged Hare

Jugged hare is slow-cooked game bathed in wine and aromatics until it becomes luxuriously tender. Traditionally cooked in a sealed vessel, the meat retains moisture and deep flavor.

Bacon, onions, and herbs round everything out with savory richness.

If hare is unavailable, rabbit substitutes well. You will want patience and a gentle simmer to avoid toughness.

Serve over mashed roots or buttered noodles to catch every drop of sauce. The dish feels celebratory, rustic, and undeniably historic, perfect for a winter feast shared with friends.

12. Mutton Broth with Barley

Mutton broth with barley is steady, nourishing, and flavorful. Long simmering extracts richness from bones while barley releases body, creating a velvety broth.

Carrots and leeks add sweetness, and chopped parsley brightens the finish.

You will find it restorative on cold days, the kind of soup that steadies you after a long walk. Skim fat for clarity or keep some for fullness.

A squeeze of lemon balances the depth. Serve with crusty bread to dip, honoring the simplicity that made this a staple.

13. Apple Tansey

Apple tansey is a skillet dessert that straddles custard and pancake. Apples caramelize in butter, then get bathed in eggs, cream, and a hint of sugar.

The edges crisp while the center stays tender and custardy, welcoming a dusting of cinnamon.

You will love how quickly it comes together, making it perfect for impromptu guests. Serve warm with lemon sugar for sparkle.

It feels both homely and refined, a dessert that rewards attention to heat and timing. Use tart apples so the sweetness stays balanced.

14. Forcemeat Balls

Forcemeat balls are delicate meat dumplings that enrich soups and sauces. Minced meat blends with breadcrumbs, eggs, herbs, and sometimes citrus zest for fragrance.

They poach or fry gently, turning tender inside and lightly crisp outside.

You will find them versatile in fricassees, stews, and even as a garnish for roasts. Season boldly with pepper, nutmeg, and parsley.

A splash of lemon or sherry lifts the flavor. Serve with gravy or nestle into broth.

They bring texture and elegance to otherwise humble dishes.

15. Portable Soup

Portable soup is the original bouillon cube made at home. Long-simmered bones reduce into a gelatin-rich jelly that dries into firm sheets.

Cut into squares, it stores well and reconstitutes into savory broth on demand.

You will appreciate its thrift and convenience. Slip a piece into hot water with herbs and you have instant soup on the road.

Strength depends on how far you reduce, so patience pays off. This technique captures nourishment in compact form, perfect for travelers and busy days alike.

16. Saffron Buns

Saffron buns glow with sunshine color and gentle floral notes. The dough is enriched with butter and milk, then studded with currants for bursts of sweetness.

A shiny glaze finishes them, inviting you to tear into the tender crumb.

You will enjoy these at breakfast or with afternoon tea. The saffron is delicate, so bloom threads in warm milk for full flavor.

Freshly grated nutmeg adds warmth without stealing the show. Serve warm with soft butter and a little honey for true comfort.

17. Eel Pie

Eel pie offers silky, rich fish baked beneath a crisp crust. The filling combines stewed eel with herbs, wine, and a lightly thickened sauce.

As it bakes, the pastry captures aromatic steam, delivering a deeply savory slice.

If eel is hard to find, use firm white fish and a little smoked fish for depth. You will want a sturdy bottom crust to prevent sogginess.

Serve with parsley sauce or sharp pickles. This pie tastes of rivers and hearths, bold yet comforting, especially on cool evenings.

18. Barley Cream

Barley cream is a gentle pudding made by simmering barley until milky and soft, then straining to silken texture. Sweetened and scented with lemon, it feels restorative and light.

Served chilled, it offers a clean finish after rich meals.

You will appreciate its calm, almost spa-like character. Add rosewater for a period flourish, or a touch of vanilla for familiarity.

The key is patience during simmering, coaxing starches to release. This dessert proves that refinement does not require extravagance, just attentive cooking and thoughtful flavor.

19. Beef Alamode

Beef alamode is a festive braise that turns a tough cut tender and sliceable. The roast marinates with wine, vinegar, and spices, then cooks slowly with roots.

A glossy gravy results, ideal for generous plating and leftovers.

You will love how economical cuts become impressive with time and care. Tie the meat for neat slices and even cooking.

Add anchovy or mushroom ketchup for umami depth. Serve with potatoes and buttered greens.

This is company-worthy comfort that still feels grounded and honest.