These are the worst cooking tips in history

Adella Miesner

Table of Contents Wacky words of wisdom1300s: Let your meat go mouldy1300s: Disguise old wine with ginger and turmeric1300s: Use eight eggs for one omelette1300s: Substitute eggs for ground eels1440s: Serve salty jelly on toast1600s: Preserve butter in a bog1740s: Use catnip as an aphrodisiac1740s: Beat cake mix for two […]


Think the secret to great cooking is simply following the recipe? Think again. From disastrous dishes dating back to the Middle Ages to terrible tips from world-famous cookbooks and celebrity chefs, this is the worst cooking advice of all time. Take the asbestos out of the kitchen, put away the catnip and approach these pearls of gastronomic wisdom from history with caution.



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If you had to guess what archaeologists unearthed from a bog in County Meath, butter might be the last thing you would expect – yet more than 300 buried butter pats have been dug up across Ireland and Scotland. It’s thought that this ancient preservation technique dates back to 600 BC, although more recent finds come from the 1600s and 1700s.



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Once you’ve found some fresh eggs, Briggs has plenty of ideas for how to cook them. Buttered eggs on toast and “aumlet” (omelette) with Parmesan could be straight out of a modern recipe book. “Eggs fried as round as balls” are further from today’s brunch staples. These were deep-fried in clarified butter, left to sit for half an hour and garnished with slices of Seville oranges.



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While great culinary strides were being made at the turn of the 21st century, some food fads were still downright dangerous. Between 1931 and 1936 German company Burk & Braun were promoting and exporting Radium Schokolade (chocolate made with radium water). Unbelievably this highly radioactive treat – to be eaten in squares or melted into hot chocolate – was claimed to have miraculous powers of rejuvenation.



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Back on healthier options, even crudités got the Elizabeth Taylor treatment. Cucumber wasn’t served raw, but peeled, sliced into rounds, seasoned with dill, salt and pepper, and steamed “until just slightly crisp”. Thankfully one day a week was reserved for pigging out on her “wildest food fantasies”, somewhat more conventional dishes like fried chicken and chocolate cake.



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41/41 SLIDES

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