I know that a number of my fellow history nerds and reenactors have enjoyed using the first Game of Thrones cookbook as a resource for planning feasts, which I love. Those historical recipes were such an integral part of the original blog and cookbook recipes, and have hugely informed my cooking and recipe development ever since.
Unfortunately, given the format of the second GoT cookbook, there wasn’t a good way to include the historical sources within the book. But I kept notes on all my cooking, and although it’s taken me a while, I’ve always wanted to put a bibliography up here on the blog for everyone to use and enjoy!
The Official Game of Thrones Cookbook – 2024
The Pantry
- Mustard from Oldtown – Apicius, 5th c. Roman
- Brown Butter Pastry Crust – The Good Huswifes Handmaide for the Kitchen, 1588 (inspired)
- Klihilla Sauce – a non-fermented take on ancient Roman garum
- Royal Dough – The Opera of Bartolomeo Scappi, 1571
- Almond Milk – Du Fait de Cuisine, 1420
Breakfast
- Poor Knights – Compleat Cook, 1658
- Gravy-Poached Eggs – Compleat Cook, 1655
- Cream of Wheat – Form of Curye, 14th c.
Sides, Starters, & Snacks
- Salted Cod Cakes – traditional Portuguese
- Potted Hare – various, including Sir Hugh Plat and Sir Kenelm Digby (17th c)
- Riverlands Creamed Leeks – Liber cure Cocorum, 1430, 2 15th c. cookery books
Soups and Stews
- Pottage – various historical sources
- Meereenese Soup with Ginger – 14th C. Egyptian (inspired)
- Onion Broth with Goat and Carrot – The Neapolitan recipe collection, Italy, 15th c.
- Creamy Chestnut Soup – traditional Italian
- Garlic Broth with Chunks of Whitefish, Carrot, and Onion – Form of Curye, 14th c.
Breads
- Sesame Rings – based on Turkish Simit
- Flaky Flatbread – based on Azerbaijani Feseli
- Jaedo Havon – based on carbonized loaves recovered from Pompeii and Herculaneum
- Cinnamon Swirled Loaf – The Opera of Bartolomeo Scappi, 1571
- Ironborn Ship’s Biscuits – various, but based on Scandinavian examples
Mains
- Dothraki Blood Pies – based on Mongolian Khuushuur
- Pease Pie laced with Bacon – Good Housewife’s Jewell, 1596
- White Harbor Meat Pie
- Roast Goose sauced with Mulberries – sauce, 15th c, Maestro Martino’s Art of Cooking
- Stargazy Pie – traditional Cornish dish back to the 16th c.
- Tenderloin Skewers –
Desserts
- Stewed Plums – Forme of Cury, 14th c.
- Apple Crisps – Two Fifteenth Century Cookbooks
- Lace Wafer Cookies – 14th century Egyptian cookbook
- Fried Fig Tarts – Form of Curye, 14th c.
- Marzipan – various historical sources
- Rhoynish Pudding – based on asure, a Turkish pudding reputed to be what Noah made as a first meal after the ark landed
- Valyrian Gingerbread – various, Form of Curye, 14th c., Two 15th c. Cookbooks
Drinks
- Hippocras – Viandier de Taillevent (1300), Le Menagier de Paris (1393), Form of Curye (1390)
- Kvass – traditional Slavic recipe
- Mead – Closet of Sir Kenelm Digby Opened, c. 1669; Compleat Cook, c. 1655
- Spiceflower Brew – based on Turkish Sahlep
- Myrish Firewine – Apicius, 5th c. Roman
- Donor Vigilla – 13th century Andalusian Cookbook
First GoT Cookbook: A Feast of Ice and Fire – 2011
Basics
- Poudre Douce – Le Viandier de Taillevent, 14th c.
- Poudre Forte – Forme of Cury, 14th c.
- Black Pepper Sauce – Le Viandier de Taillevent, 14th c.
- Elizabethan Butter Sauce – The Art of Cookery Refin’d and Augmented, 1654
- Medieval Sauce for Fish – Forme of Cury, 14th c.
- Pastry Dough – A Propre New Booke of Cokery, 1545
- Sweet Dough – Two Fifteenth Century Cookery Books
The Wall
- Medieval Applecakes – Ein Buch von Guter Spise, 1350
- Buns with raisins, pine nuts, and dried apple – Compleat Cook, 1671
- Salad at Castle Black – Forme of Cury, 14th c.
- Mutton in Onion-ale Broth – Two Fifteenth Century Cookery Books
- Bean and Bacon Soup – What to Eat, and How to Cook It, 1863
- Pork Pie – A Noble Boke Off Cookry, 16th c.
- Pease Porridge – Forme of Cury, 14th c.
- Creme Bastard – Two Fifteenth Century Cookery Books
- Mulled Wine – Le Viandier de Taillevent, 14th c.
The North
- Cold Fruit Soup – Two Fifteenth Century Cookery Books
- Buttered Beets – What to Eat, and How to Cook It, 1863
- Turnips in Butter – Platina, 1517
- Beef and Bacon Pie – A Propre New Booke of Cokery, 1545
- Baked Apples – Le Cuisinier Francois, 1651
The South
- Leek Soup – Forme of Cury, 14th c.
- Stewed Rabbit – A Noble Boke Off Cookry, 16th c.
- Arya’s Snitched Tarts – Two Fifteenth Century Cookery Books
- Blueberry Tarts – Two Fifteenth Century Cookery Books
- Poached Pears – Two Fifteenth Century Cookery Books
- Honey Biscuits – Curye on Inglysch, 14th. c.
King’s Landing
- Cream of Mushroom Soup – Two Fifteenth Century Cookery Books
- Sansa Salad – Forme of Cury, 14th c.
- Buttered Carrots – Apicius, 4th c.
- Fish Tarts – Two Fifteenth Century Cookery Books
- Cheese and Onion Pie – Forme of Cury, 14th c.
- Pigeon Pie – A Propre New Booke of Cokery, 1545
- White Beans and Bacon – Forme of Cury, 14th c.
- Roasted Boar – Le Menagier de Paris, 1393
- Peaches in Honey – Apicius, 4th c.
- Apricot Tarts – Forme of Cury, 14th c.
- Lemon Cakes – Lucayos Cookbook, 1690
Dorne
- Lemonsweet – Le Confiturier Francais, 17th c.
Across the Narrow Sea
- Beet Soup – Apicius, 1st c.
- Tyroshi Honeyfingers – Apicius, 4th c.
- Wintercakes – The Closet of Sir Kenelm Digby Knight Opened, 1669