Top 7 Oldest Recipes In The World

The culinary arts have a rich and fascinating history that stretches back thousands of years. These old-known recipes, preserved through time, offer a unique window into our ancestors’ way of life, their culture, and their ingenuity.

These recipes, some of which date back to 6000 BC, are more than just instructions for preparing food; they are historical documents that reveal much about ancient civilizations and their relationship with food.

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Here we would like to share with you the top 7 oldest recipes in the world that are still famous to this day.

7. Adobo (1613)

Adobo, a beloved dish in the Philippines, has a rich and varied history. Its origins can be traced back to the country’s earliest inhabitants, long before the arrival of Spanish colonizers. The term “adobo” derives from the Spanish word “adobar,” which means to marinate, but the cooking method is indigenous to the Philippines.

The traditional recipe for Adobo, known as “Adobong Puti” or “White Adobo,” is quite simple and does not use soy sauce. Instead, it relies on vinegar, garlic, bay leaves, and peppercorns to create its distinctive flavor1. The meat, usually chicken or pork, is marinated in these ingredients and then slowly cooked until tender.

Despite these variations, the essence of Adobo remains the same: it is a dish that celebrates the harmonious blend of vinegar, garlic, and spices.

6. Frumenty (1381)

Frumenty, a dish with deep roots in Western European medieval cuisine, is a testament to the simplicity and resourcefulness of our culinary ancestors. Derived from the Latin word “frumentum,” which means “grain,” Frumenty is essentially a thick, boiled grain dish.

The primary ingredient was cracked wheat, which was boiled with either milk or broth. This basic recipe served as a staple food for peasants. Over time, more luxurious versions of the dish emerged, incorporating ingredients like eggs, almonds, currants, sugar, saffron, and even orange flower water.

Two old recipes from the 14th and 15th centuries provide a glimpse into the evolution of this dish. The first recipe, known as “Potage de Frumenty,” involves grinding clean wheat in a pestle and mortar, boiling it in water until it cracks, and then adding it to a mixture of good broth and cow’s milk or almond milk.

5. Haejang-guk (900 CE)

Credit: Kathlyn's Korean Kitchen

Haejang-guk, often referred to as “hangover soup”, is a traditional Korean dish known for its hearty and spicy flavor. It’s a popular home-style dish typically consumed after a night of heavy drinking, hence the name “hangover soup”. However, it’s not just for hangovers; it’s a nutritious meal that can be enjoyed at any time.

The soup is made from a rich, savory broth and sometimes derived from ox bones. The bones are boiled for several hours until the meat, marrow, and ligaments dissolve, creating a hearty bone broth. This process results in a thick soup and milky color, indicating that it’s well-made.

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The key ingredients in Haejang-guk include bones, soybean paste (doenjang), soybean sprouts, white radish, and green onions. Some variations of the recipe also include seaweed, anchovies, napa cabbage, and chili.

4. Roast Boar (~4th Century)

Roast Boar is a traditional dish that has been enjoyed for centuries. The recipe varies by region, but the basic method involves roasting a whole boar over an open fire. Roast Boar is a dish with a rich history that spans continents and centuries. Its origins are believed to be in Europe or Asia, particularly in China.

In the Middle Ages, roast boar was a popular dish among the nobility. A recipe from 1669 by Sir Kenelm Digby, a noted English courtier and diplomat, provides detailed instructions for roasting wild boar.

The tradition of roasting boar continued into the modern era. Today, wild boar is reared by specialist farmers in Britain who are intent on keeping rare breeds available. The meat is sourced from both domestic farms and imported from Europe, where wild breeding stocks are still high.

3. Meat Pie (1,700 BCE)

The history of the meat pie is as rich and diverse as its flavors. It’s a culinary journey that spans centuries and continents, from the ancient civilizations of Egypt and Greece. The roots of the meat pie can be traced back to the Neolithic period when the ancient Egyptians incorporated nuts, honey, and fruits in bread dough, a primitive form of pastry.

The Greeks refined this concept by wrapping a flour-water paste around the meat to cook it and seal it in the juices. In medieval Europe, the meat pie evolved into a method of preserving meat.

The pastry, known as a ‘coffin’, was made with very hard rye flour and wrapped around the meat before being baked. This method could preserve meat for up to a year. The meat pie was initially a food for the rich, as only the wealthy had ovens. It wasn’t until Victorian times that the pie became a popular street food and was enjoyed by all classes.

2. Beer (~3000 BCE)

The earliest evidence of beer production can be traced back to the ancient Sumerians around 5,000 years ago. The Sumerians had a hymn to Ninkasi, the goddess of brewing, which contained what is considered the oldest surviving beer recipe. This recipe described the production of beer from barley bread.

Interestingly, hops were not part of the original beer recipe. It was only during the Middle Ages that hops became a common ingredient in beer. Before this, a variety of other plants and herbs were used to flavor and preserve the beer.

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The brewing process has evolved significantly over the centuries. During the Industrial Revolution, beer production shifted from artisanal manufacture to industrial manufacture.

The development of hydrometers and thermometers allowed brewers to have more control over the process and a better understanding of the brewing product.

1. Nettle Pudding (~6000 BCE)

Credit: Gather

Nettle Pudding is a dish with a rich history that dates back to around 6000 BC, making it the world's oldest known recipe. This ancient dish was a staple of Stone Age man, who made it by mixing nettles and other leaves such as dandelion and sorrel with barley flour, salt, and water.

The stinging nettle, the main ingredient of this pudding, is a plant that has been used for various purposes since ancient times. It was used as a food source, medicine, and even as a material for making fabrics.

Nettle Pudding was not just a food source but was also closely linked to its medicinal value. It was often eaten in the spring because it was believed to promote circulation and restore warmth to the body after the cold winter months.

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