[
  {
    "id": 1,
    "title": "Olive and Herb Relish",
    "sources": [
      {
        "title": "Cato, On Agriculture 119",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/G*.html",
        "note": "Primary formula explicitly lists chopped olives, oil, vinegar and herbs; rue is omitted."
      },
      {
        "title": "Cato, On Agriculture 74–90",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html",
        "note": "Inspected adjacent culinary instructions establish the agricultural-text context, without supplying our modern serving quantities."
      }
    ]
  },
  {
    "id": 2,
    "title": "Creamy Wheat and Milk Porridge",
    "sources": [
      {
        "title": "Cato, On Agriculture 86",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html",
        "note": "Primary water-cooked wheat finished with milk; adjacent section 85 is a different rich porridge."
      },
      {
        "title": "Cato, On Agriculture 104–125",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/G*.html",
        "note": "Inspected food instructions within the broader agricultural work; provides textual context, not our bulgur timing."
      }
    ]
  },
  {
    "id": 3,
    "title": "Everyday Segmented Wheat Loaf",
    "sources": [
      {
        "title": "Pompeii Commitment: Carbonized Breads",
        "url": "https://pompeiicommitment.org/en/inventario/carbonized-breads/",
        "note": "Archaeological Park inventory of carbonized cereal breads dated 79 CE; evidence is object form, not a measured formula."
      },
      {
        "title": "Cato, On Agriculture 74: kneaded bread",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html",
        "note": "Inspected primary bread instruction provides Roman flour-water kneading context. It does not prove segmented form, commercial yeast or this modern formula."
      }
    ]
  },
  {
    "id": 4,
    "title": "Pine-Nut Table Mustard",
    "sources": [
      {
        "title": "Columella, De Re Rustica XII.57, Latin text",
        "url": "https://thelatinlibrary.com/columella/columella.rr12.shtml",
        "note": "Primary passage includes pine kernels, starch and vinegar; unsafe/unfamiliar coal-nitre processing not followed."
      },
      {
        "title": "Washington State University: Mustard",
        "url": "https://magazine.wsu.edu/2024/04/29/mustard/",
        "note": "University context identifies Columella as first-century writer and discusses ancient mustard."
      }
    ]
  },
  {
    "id": 5,
    "title": "Celery and Leeks in a Light Honey Sauce",
    "sources": [
      {
        "title": "Apicius, Book 3, recipe 71 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 71 supplies the celery, leek and honey idea; quantities, no sun drying and vegetable stock are modern choices. Historical medicinal claims are not endorsed. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 6,
    "title": "Cabbage, Grain and Raisin Bowl",
    "sources": [
      {
        "title": "Apicius, Book 3, recipe 92 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 92 associates cabbage with grain, nuts and raisins. Pearl barley and this bowl arrangement are modern choices; no exact ancient grain is claimed. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 7,
    "title": "Warm Wine-Braised Cucumber",
    "sources": [
      {
        "title": "Apicius, Book 3, recipe 82 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 82 attests cooked peeled cucumber in wine or savoury liquid. Supermarket variety, stock and quantities are modern specifications. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 8,
    "title": "Beet and Leek Coriander Braise",
    "sources": [
      {
        "title": "Apicius, Book 3, recipe 97 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 97 links beet, leek, coriander and cumin. Root beet, grape juice and the modern braising method are explicit interpretive choices. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 9,
    "title": "Peppered Melon with Mint Dressing",
    "sources": [
      {
        "title": "Apicius, Book 3, recipe 85 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 85 provides a sweet-sharp peppered flavour pattern. Cantaloupe, raw serving and culinary mint are modern specifications. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 10,
    "title": "Artichoke Hearts with Chopped Egg",
    "sources": [
      {
        "title": "Apicius, Book 3, recipe 112 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 112 specifies cardoons with oil, savoury liquid and hard eggs. Jarred artichoke hearts, vinegar and parsley are modern substitutions/additions. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 11,
    "title": "Warm Lettuce and Egg Soup",
    "sources": [
      {
        "title": "Apicius, Book 4, recipe 130 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 130 gives lettuce cooked with liquid and thickened with eggs. Soup consistency and tempering are modern decisions. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      },
      {
        "title": "USDA FSIS safe minimum temperature chart",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart",
        "note": "Current modern endpoints used for poultry, ground meat, eggs, fish and reheating; historical instructions are not safety guidance."
      }
    ]
  },
  {
    "id": 12,
    "title": "Quick Chickpea and Cumin Soup",
    "sources": [
      {
        "title": "Apicius, Book 5, recipe 207 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/5*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 207 documents chickpeas with cumin, oil and wine. Onion, stock and soup consistency are modern additions. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 13,
    "title": "White Beans, Fennel and Egg Salad",
    "sources": [
      {
        "title": "Apicius, Book 5, recipe 209 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/5*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 209 supplies a bean, egg and green-fennel association. Cannellini beans and the cold salad method are explicit modern substitutes. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 14,
    "title": "Chicken and Wheat One-Pot Bowl",
    "sources": [
      {
        "title": "Apicius, Book 5, recipe 180 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/5*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 180 links grain to pork or poultry cooking liquor. Pearled farro, vegetables, chicken cut and the one-pot sequence are modern adaptations. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 15,
    "title": "Milk Pasta Breakfast Bowl",
    "sources": [
      {
        "title": "Apicius, Book 5, recipe 181 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/5*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 181 describes milk-cooked tractae. Small dried pasta and this breakfast presentation are openly modern substitutes. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 16,
    "title": "Warm Peaches in Cumin Wine",
    "sources": [
      {
        "title": "Apicius, Book 4, recipe 160 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 160 gives sliced cooked peaches with oil and cumin wine, with editorial uncertainty about the name. Skin, measured liquids and timing are modern choices. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 17,
    "title": "Baked White-Fish and Egg Terrine",
    "sources": [
      {
        "title": "Apicius, Book 4, recipe 139 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 139 provides fish-and-egg patina evidence. Boneless white fish, milk, parsley and a lined loaf tin are modern specifications. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 18,
    "title": "Apple and Leek Casserole from a Quince Recipe",
    "sources": [
      {
        "title": "Apicius, Book 4, recipe 163 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 163 names quinces, leeks and honey. Firm apples and vegetable stock are explicit supermarket substitutions. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 19,
    "title": "Individual Spinach and Egg Cups",
    "sources": [
      {
        "title": "Apicius, Book 4, recipe 162 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 162 supplies an egg-bound urtica dish; plant identification is debated. Spinach and individual oven cups are explicit modern substitutions. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 20,
    "title": "Pork and Pine-Nut Meatballs",
    "sources": [
      {
        "title": "Apicius, Book 2, recipe 47 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/2*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 47 records pork, grain, wine and nuts with a caul wrapper. Breadcrumbs and unwrapped meatballs are modern adaptations. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 21,
    "title": "Hunter-Style Pork Chops",
    "sources": [
      {
        "title": "Apicius, Book 7, recipe 263 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 263 supplies seasoned pork pieces with gravy. Boneless chops, spice blend, short refrigerated marinade and safety endpoint are modern choices. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 22,
    "title": "Fig Ham in a Simple Pastry Crust",
    "sources": [
      {
        "title": "Apicius, Book 7, recipe 287 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 287 supplies ham with figs, bay and a flour-oil covering. Fully cooked commercial ham and this measured pastry are modern simplifications. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 23,
    "title": "Poached Chicken with Date and Thyme Sauce",
    "sources": [
      {
        "title": "Apicius, Book 6, recipe 242 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/6*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 242 documents cooked chicken with a date-based aromatic sauce. Cuts, proportions and omission of rue/laser are modern choices. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 24,
    "title": "Roast Duck Legs with Honey and Oregano Gravy",
    "sources": [
      {
        "title": "Apicius, Book 6, recipe 216 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/6*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 216 attests a roast-bird honey-vinegar aromatic sauce. Duck legs, oregano-only blend and a small starch-thickened gravy are modern simplifications. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 25,
    "title": "Slow Beef and Leek Braise",
    "sources": [
      {
        "title": "Apicius, Book 8, recipe 352 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/8*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 352 gives beef or veal with leeks. Modern stewing cut, garlic and slow braising timetable are our practical interpretation. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 26,
    "title": "Lamb and Nut Meatloaf Inspired by Stuffed Hare",
    "sources": [
      {
        "title": "Apicius, Book 8, recipe 384 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/8*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 384 provides hare forcemeat, nuts and eggs. Lamb, dates in the loaf, breadcrumbs and a loaf tin are explicit modern changes. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 27,
    "title": "Pan-Cooked Tuna with Mint and Mustard Sauce",
    "sources": [
      {
        "title": "Apicius, Book 9, recipe 426 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/9*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 426 links tunny sauce to cumin, mint and mustard. Fresh steaks, cooked-through endpoint and simplified sauce are modern choices. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 28,
    "title": "Tender Squid in Peppery Wine Sauce",
    "sources": [
      {
        "title": "Apicius, Book 9, recipe 405 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/9*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 405 supplies squid with a peppered sweet-wine sauce. Cleaned rings, parsley and a tenderising simmer are modern choices. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 29,
    "title": "Quick Coriander Prawns",
    "sources": [
      {
        "title": "Apicius, Book 9, recipe 398 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/9*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 398 provides a coriander-oil treatment for broiled lobster. Prawns, frying pan, measured seasoning and vinegar finish are modern changes. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 30,
    "title": "Poached White-Fish Dumplings in Savoury Broth",
    "sources": [
      {
        "title": "Apicius, Book 2, recipe 42 and 49 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/2*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 42 supplies fish forcemeat and 49 poached dumplings. Combining passages, binder quantities and white-fish cut are modern interpretation. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 31,
    "title": "Crisp Honey Semolina Triangles",
    "sources": [
      {
        "title": "Apicius, Book 7, recipe 299–300 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 299–300 records firm cooked paste, cooling, cutting, frying and honey. Fine semolina, shallow frying and measured timing are modern choices. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 32,
    "title": "Peppered Honey and Milk Pudding",
    "sources": [
      {
        "title": "Apicius, Book 7, recipe 301 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 301 supplies honey, milk, eggs and pepper. This measured ramekin custard and chilled serving are modern choices; no added cheese is inferred. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 33,
    "title": "Soft Milk Omelet with Honey",
    "sources": [
      {
        "title": "Apicius, Book 7, recipe 302 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 302 supplies the milk-egg preparation and honey-pepper finish. Small pan, milk ratio and covered cooking are modern specifications. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 34,
    "title": "Cumin and Ginger Vinegar Dressing",
    "sources": [
      {
        "title": "Apicius, Book 3, recipe 111 (Vehling numbering)",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Inspected surviving recipe and editorial notes. Apicius 111 supplies ginger, dates, cumin, honey and vinegar in a lettuce-related preparation. Rue and medicinal claims are omitted; fresh sauce method is modern. Quantities and modern timetable are our own; translation contains editorial additions."
      },
      {
        "title": "LacusCurtius: edition and translation notes",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html",
        "note": "Explains limitations and bracketed additions of the 1936 Vehling translation; not proof of an exact ancient appearance."
      },
      {
        "title": "NYAM collections announcement via CHSTM",
        "url": "https://www.chstm.org/news/new-york-academy-medicine-launches-new-digital-collections-website",
        "note": "Institutional account places the recipe collection in the fourth and fifth centuries; individual material may be earlier."
      }
    ]
  },
  {
    "id": 35,
    "title": "Chickpeas Under a Golden Onion Lid",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2B*.html",
        "note": "Book II, chickpeas: ancient references to boiled and roasted pulses; no onion casserole."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2C*.html",
        "note": "Book II seasoning vocabulary; contextual evidence, not the present ingredient combination."
      }
    ]
  },
  {
    "id": 36,
    "title": "A Cool Barley Bowl with Cucumber and Herbs",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2A*.html",
        "note": "Book II, 46E: barley-water; contextual cereal evidence, not a salad recipe."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2B*.html",
        "note": "Book II, 59B: cucumber discussion; modern cultivar and combination not attested."
      }
    ]
  },
  {
    "id": 37,
    "title": "Olives and Cheese in a Quick Skillet Bread",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2B*.html",
        "note": "Book II, 60D: cheese and olives mentioned as appetizers; not filled bread."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2C*.html",
        "note": "Book II, 68A: cheese and olives in a seasoning list; baking powder is wholly modern."
      }
    ]
  },
  {
    "id": 38,
    "title": "Leeks and Cheese in a Savoury Barley Bake",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2A*.html",
        "note": "Book II, 46E: barley preparation context."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2C*.html",
        "note": "Book II, 68A: eggs and cheese among seasonings; no grain bake."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 39,
    "title": "A Cabbage Soup with Cumin and Olive Oil",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2C*.html",
        "note": "Book II, 65C: cabbage with oil; the new soup is not stated there."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2B*.html",
        "note": "Book II vegetable and medical discourse; context for treating old health claims critically."
      }
    ]
  },
  {
    "id": 40,
    "title": "Mackerel with a Modest Herb Finish",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/7F*.html",
        "note": "Book VII, 324: mackerel discussion and Archestratus on simple treatment of fatty fish; not an oregano recipe."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2C*.html",
        "note": "Book II, 68: herb vocabulary; modern oregano choice is not a quoted directive."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 41,
    "title": "Mussels with a Crisp Bread Topping",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/3B*.html",
        "note": "Book III, 85–92: mussels and cooked shellfish; no breadcrumb formula."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2C*.html",
        "note": "Book II seasoning vocabulary including thyme; combination not attested."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 42,
    "title": "Warm Apples with Walnuts and a Little Honey",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2B*.html",
        "note": "Book II, 52: walnut references and discussion; no stuffed apple."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2A*.html",
        "note": "Book II, 46–47: honey and sweet foods; contextual ingredient evidence."
      }
    ]
  },
  {
    "id": 43,
    "title": "Quince That Softens in a Honeyed Pot",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2B*.html",
        "note": "Book II, 59B: cooked quince context; no compote proportions."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2A*.html",
        "note": "Book II, 46–47: honey references; a separate ingredient anchor."
      }
    ]
  },
  {
    "id": 44,
    "title": "Chicken with a Crisp Sesame Coat",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2C*.html",
        "note": "Book II, 65E and 68A: hen and sesame appear separately, not as coated chicken."
      },
      {
        "title": "The Met: Open, Sesame!",
        "url": "https://blog.metmuseum.org/cloistersgardens/2012/08/03/open-sesame/",
        "note": "Aegean Linear B sesame evidence; contextual crop history, not a chicken recipe."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 45,
    "title": "Barley and Lentils in an Egyptian-Inspired Pot",
    "sources": [
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/cereal.html",
        "note": "Barley within ancient Egyptian cereal processing; not a pilaf formula."
      },
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/fruits.html",
        "note": "Lentil finds in the Egyptian plant table; no combined grain recipe."
      }
    ]
  },
  {
    "id": 46,
    "title": "Lettuce Cups with Peas and Dates",
    "sources": [
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/fruits.html",
        "note": "Peas, dates and dill in the plant table; no evidence for their combination in lettuce cups."
      },
      {
        "title": "Petrie Museum: lettuce model UC 34696",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/koptos/uc34696.html",
        "note": "Lettuce representation; not proof of this leaf-cup serving technique."
      }
    ]
  },
  {
    "id": 47,
    "title": "A Spoonful of Dates and Milk-Softened Wheat",
    "sources": [
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/fruits.html",
        "note": "Dates in the Egyptian plant record; not a pudding recipe."
      },
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/cereal.html",
        "note": "Emmer and barley processing context; modern durum semolina is a distinct specification."
      }
    ]
  },
  {
    "id": 48,
    "title": "Celery That Becomes a Warm Side Dish",
    "sources": [
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/fruits.html",
        "note": "Celery and garlic entries with New Kingdom evidence; does not attest a roast."
      },
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/cereal.html",
        "note": "Cereal-farming context for a vegetable side; not the cooking method."
      }
    ]
  },
  {
    "id": 49,
    "title": "Tilapia Above a Bed of Soft Onions",
    "sources": [
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/fishearlyegypt.html",
        "note": "Egyptian fish archaeology; the multi-period table is not a recipe."
      },
      {
        "title": "The Met: An Egyptian Bestiary",
        "url": "https://resources.metmuseum.org/resources/metpublications/pdf/An_Egyptian_Bestiary_The_Metropolitan_Museum_of_Art_Bulletin_v_52_no_4_Spring_1995.pdf",
        "note": "Tilapia imagery in an eighteenth-dynasty object; artistic symbolism is not cooking evidence."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 50,
    "title": "Thin Wheat Crackers with Flaxseed",
    "sources": [
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/textil/plant2.html",
        "note": "Explains fibre versus mature seed production; does not prove flax crackers."
      },
      {
        "title": "The Met: Hatshepsut foundation-deposit model bread",
        "url": "https://www.metmuseum.org/art/collection/search/573661",
        "note": "Dated bread context, ca. 1473–1458 BCE; different from this modern cracker."
      }
    ]
  },
  {
    "id": 51,
    "title": "Peas and Dill in a Soft Green Soup",
    "sources": [
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/fruits.html",
        "note": "Peas and dill in Egyptian plant evidence; their finds differ in dates and frequency."
      },
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/cereal.html",
        "note": "Egyptian farming context; not a pea-soup recipe."
      }
    ]
  },
  {
    "id": 52,
    "title": "Little Wheat Rolls with Soft Onion",
    "sources": [
      {
        "title": "The Met: Hatshepsut foundation-deposit model bread",
        "url": "https://www.metmuseum.org/art/collection/search/573661",
        "note": "Dated New Kingdom bread context, not a roll formula."
      },
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/fruits.html",
        "note": "Onion evidence; does not specify bread filling."
      }
    ]
  },
  {
    "id": 53,
    "title": "Grapes and Pistachios over Cool Yogurt",
    "sources": [
      {
        "title": "Iranica: Cooking in ancient Iran",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-i-in-ancient-iran/",
        "note": "Achaemenid provisioning evidence for fruit, nuts and milk; identification uncertainty retained."
      },
      {
        "title": "Iranica: Cookery",
        "url": "https://www.iranicaonline.org/articles/spazi-cookery/",
        "note": "Broad dairy and fruit context; not a securely dated formula for this bowl."
      }
    ]
  },
  {
    "id": 54,
    "title": "Beef and Onion on Quick Kitchen Skewers",
    "sources": [
      {
        "title": "Iranica: Cooking in ancient Iran",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-i-in-ancient-iran/",
        "note": "Beef and ancient food evidence; cautions about limited source detail."
      },
      {
        "title": "Polyaenus, Stratagems 4.3.32: older translation on Attalus",
        "url": "https://www.attalus.org/translate/polyaenus4A.html",
        "note": "Later Greek report of Persian oxen and onions; no skewers or measured recipe."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 55,
    "title": "Turnips and Barley in a Gentle Pot",
    "sources": [
      {
        "title": "Polyaenus, Stratagems 4.3.32: older translation on Attalus",
        "url": "https://www.attalus.org/translate/polyaenus4A.html",
        "note": "Barley and salted turnips in an older translation; not a combined pot."
      },
      {
        "title": "Iranica: Cooking in ancient Iran",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-i-in-ancient-iran/",
        "note": "Alternative turnip-radish interpretation and cautions about ancient provisioning texts."
      }
    ]
  },
  {
    "id": 56,
    "title": "Cool Yogurt with Garlic and Cucumber",
    "sources": [
      {
        "title": "Iranica: Cooking in ancient Iran",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-i-in-ancient-iran/",
        "note": "Milk and sour-milk interpretations; no cucumber dip recipe."
      },
      {
        "title": "Iranica: Cookery",
        "url": "https://www.iranicaonline.org/articles/spazi-cookery/",
        "note": "Broad yogurt context, with uncertainty about ancient spread; not exact Achaemenid dip evidence."
      }
    ]
  },
  {
    "id": 57,
    "title": "Warm Lentils with a Pomegranate Finish",
    "sources": [
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/fruits.html",
        "note": "Separate lentil and pomegranate entries; not a combined dish."
      },
      {
        "title": "UCL Digital Egypt for Universities",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/foodproduction/cereal.html",
        "note": "Egyptian agricultural context, not lentil cooking instructions."
      }
    ]
  },
  {
    "id": 58,
    "title": "Chicken in a Small Grape-and-Vinegar Glaze",
    "sources": [
      {
        "title": "Polyaenus, Stratagems 4.3.32: older translation on Attalus",
        "url": "https://www.attalus.org/translate/polyaenus4A.html",
        "note": "Grape-related drink and vinegar in different parts of provisioning; no glaze recipe."
      },
      {
        "title": "Iranica: Cooking in ancient Iran",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-i-in-ancient-iran/",
        "note": "Birds, must and translation uncertainty; modern chicken pieces are specified for convenience."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 59,
    "title": "A Spoonable Almond and Garlic Sauce",
    "sources": [
      {
        "title": "Polyaenus, Stratagems 4.3.32: older translation on Attalus",
        "url": "https://www.attalus.org/translate/polyaenus4A.html",
        "note": "Almonds, garlic and oils in provisioning; no sauce assembly."
      },
      {
        "title": "Iranica: Cooking in ancient Iran",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-i-in-ancient-iran/",
        "note": "Source limitations and ingredient interpretations; vinegar quantity is a modern choice."
      }
    ]
  },
  {
    "id": 60,
    "title": "Warm Grapes over Cheese Toast",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2A*.html",
        "note": "Book II, 47: grapes among sweet foods; no cheese toast."
      },
      {
        "title": "Athenaeus, Deipnosophistae: public-domain translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/2C*.html",
        "note": "Book II, 65C: toasted cheese in a banquet description; not this modern assembly."
      }
    ]
  },
  {
    "id": 61,
    "title": "Millet in Modern Roast Mushroom Caps",
    "sources": [
      {
        "title": "Heiss and Kohler-Schneider: La Tène plant economy, University of Vienna record",
        "url": "https://ucrisportal.univie.ac.at/en/publications/current-archaeobotanical-research-on-agriculture-and-environment-/",
        "note": "Millet in sampled Lower Austrian crop economies; no stuffed mushroom evidence."
      },
      {
        "title": "Ashmolean Museum: European Iron Age and La Tène overview",
        "url": "https://britisharchaeology.ashmus.ox.ac.uk/collections/iron-age.html",
        "note": "Institutional period context, La Tène from approximately 450 BCE to the Roman period; not food or cooking evidence."
      }
    ]
  },
  {
    "id": 62,
    "title": "Peas and Leeks Beneath a Toasted Oat Crust",
    "sources": [
      {
        "title": "Heiss and Kohler-Schneider: La Tène plant economy, University of Vienna record",
        "url": "https://ucrisportal.univie.ac.at/en/publications/current-archaeobotanical-research-on-agriculture-and-environment-/",
        "note": "Peas securely listed; oats described as possible. No oat-topped bake is attested."
      },
      {
        "title": "Ashmolean Museum: European Iron Age and La Tène overview",
        "url": "https://britisharchaeology.ashmus.ox.ac.uk/collections/iron-age.html",
        "note": "Institutional period context, La Tène from approximately 450 BCE to the Roman period; not food or cooking evidence."
      }
    ]
  },
  {
    "id": 63,
    "title": "Apple Oat Porridge with the Grain Question Kept Open",
    "sources": [
      {
        "title": "Heiss and Kohler-Schneider: La Tène plant economy, University of Vienna record",
        "url": "https://ucrisportal.univie.ac.at/en/publications/current-archaeobotanical-research-on-agriculture-and-environment-/",
        "note": "Oats explicitly qualified as possible; not proof of this breakfast."
      },
      {
        "title": "Heiss et al.: Parkhaus Opéra cereal preparations, PLOS ONE",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0182401",
        "note": "Earlier wild apple/pear food-resource evidence, not coeval oat-and-apple recipe evidence."
      }
    ]
  },
  {
    "id": 64,
    "title": "A Wheat Loaf with Flax and a Lakeshore Context",
    "sources": [
      {
        "title": "Heiss et al.: Parkhaus Opéra cereal preparations, PLOS ONE",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0182401",
        "note": "Wheat, flax and cereal-preparation evidence; warns against modern food-name assumptions."
      },
      {
        "title": "Antiquity: Cultivation of choice at Neolithic lakeshore sites",
        "url": "https://www.cambridge.org/core/journals/antiquity/article/cultivation-of-choice-new-insights-into-farming-practices-at-neolithic-lakeshore-sites/ACB0CAC3A8823A3C30F151D5E9827315",
        "note": "Wider farming context; does not identify this loaf recipe."
      }
    ]
  },
  {
    "id": 65,
    "title": "Crisp Hazelnut and Wheat Biscuits",
    "sources": [
      {
        "title": "Heiss et al.: Parkhaus Opéra cereal preparations, PLOS ONE",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0182401",
        "note": "Hazelnut and wheat resources; no biscuit recipe or added sweetener evidence."
      },
      {
        "title": "Antiquity: Cultivation of choice at Neolithic lakeshore sites",
        "url": "https://www.cambridge.org/core/journals/antiquity/article/cultivation-of-choice-new-insights-into-farming-practices-at-neolithic-lakeshore-sites/ACB0CAC3A8823A3C30F151D5E9827315",
        "note": "Regional crop context, not a sweet-dough method."
      }
    ]
  },
  {
    "id": 66,
    "title": "Cod and Barley in Modern Oven Parcels",
    "sources": [
      {
        "title": "National Museum of Denmark: Food in the Bronze Age",
        "url": "https://natmus.dk/historisk-viden/temaer/historisk-mad/mad-i-bronzealderen/",
        "note": "Cod and barley in the regional food account; no packet technique."
      },
      {
        "title": "National Museum of Denmark: Introduction of farming",
        "url": "https://en.natmus.dk/historical-knowledge/denmark/prehistoric-period-until-1050-ad/the-neolithic-period/farmers-hunters-and-warriors/the-introduction-of-farming-in-northern-europe/",
        "note": "Longer cereal-farming context; not an exact Bronze Age fish-grain pairing."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 67,
    "title": "Spoon-Dropped Wheat Dumplings in Mushroom Broth",
    "sources": [
      {
        "title": "Heiss and Kohler-Schneider: La Tène plant economy, University of Vienna record",
        "url": "https://ucrisportal.univie.ac.at/en/publications/current-archaeobotanical-research-on-agriculture-and-environment-/",
        "note": "Wheat in the crop economy; no spoon-dumpling shape or mushroom broth evidence."
      },
      {
        "title": "Ashmolean Museum: European Iron Age and La Tène overview",
        "url": "https://britisharchaeology.ashmus.ox.ac.uk/collections/iron-age.html",
        "note": "Institutional period context, La Tène from approximately 450 BCE to the Roman period; not food or cooking evidence."
      },
      {
        "title": "FoodSafety.gov: safe minimum internal temperatures",
        "url": "https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures",
        "note": "Modern safety endpoints; not historical evidence."
      },
      {
        "title": "USDA FSIS: keep food safe",
        "url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/steps-keep-food-safe",
        "note": "Modern refrigeration and reheating guidance; not historical evidence."
      }
    ]
  },
  {
    "id": 68,
    "title": "A Soybean Story in a Modern Mushroom Soup",
    "sources": [
      {
        "title": "He et al., Coupled and decoupled legumes and cereals in prehistoric China",
        "url": "https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2022.1013480/full",
        "note": "Archaeobotanical synthesis supports northern Chinese soybeans alongside millets; no mushroom soup or salad recipe."
      },
      {
        "title": "Liao et al., The Millet of the Matter",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC9280989/",
        "note": "Han-period crop context and regional differences; soybean and rice finds are contextual, not proof of the proposed preparations."
      }
    ]
  },
  {
    "id": 69,
    "title": "Wheat Travels East: Soft Steamed Rolls",
    "sources": [
      {
        "title": "Deng et al., Assessing wheat in late Neolithic central China",
        "url": "https://discovery.ucl.ac.uk/10076260/1/China_Deng%262019_Assessing%20Early%20Wheat%20in%20central%20China.pdf",
        "note": "Direct dating and historical context for Chinese wheat; does not date these yeast rolls."
      },
      {
        "title": "Liao et al., The Millet of the Matter",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC9280989/",
        "note": "Han-period crop context and regional differences; soybean and rice finds are contextual, not proof of the proposed preparations."
      }
    ]
  },
  {
    "id": 70,
    "title": "A Gentle Rice Porridge with an Honest Date Substitute",
    "sources": [
      {
        "title": "Liao et al., The Millet of the Matter",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC9280989/",
        "note": "Han-period crop context and regional differences; soybean and rice finds are contextual, not proof of the proposed preparations."
      },
      {
        "title": "Cultivation and morphology of jujube in the Qi River Basin",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC10821880/",
        "note": "Northern Chinese jujube remains and cultivation uncertainties; palm dates are an explicitly different modern substitute."
      }
    ]
  },
  {
    "id": 71,
    "title": "A Pork Pot Inspired by Ancient Chinese Husbandry",
    "sources": [
      {
        "title": "Cucchi et al., Social Complexification and Pig Husbandry in Ancient China",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC4934769/",
        "note": "Xiawanggang sequence includes Han pigs around 200 BCE–200 CE; cabbage-braise combination is invented."
      },
      {
        "title": "Dong et al., Stable isotopes reveal intensive pig husbandry",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC8491901/",
        "note": "Early northern Chinese pig feeding and later textual context; no modern braise recipe."
      }
    ]
  },
  {
    "id": 72,
    "title": "Fish and Pork Cakes from a Sixth-Century Text",
    "sources": [
      {
        "title": "Jia Sixie, Qimin Yaoshu, fish cakes: 作饼炙法",
        "url": "https://www.shidianguji.com/book/SBCK071/chapter/1ktjyifs710jt",
        "note": "Original Chinese fish-cake passage inspected: fish, cooked fatty pork, vinegar, scallion, pickled melon, ginger, citrus peel and fish sauce; modern measures and commercial substitutes supplied here."
      },
      {
        "title": "Chinese Text Project, Qimin Yaoshu",
        "url": "https://ctext.org/wiki.pl?if=en&res=612792",
        "note": "Context for the agricultural text attributed to Jia Sixie in the sixth century CE; no modern translation copied."
      }
    ]
  },
  {
    "id": 73,
    "title": "A Pear Chapter Inspires a Gentle Steamed Dessert",
    "sources": [
      {
        "title": "Jia Sixie, Qimin Yaoshu, volume four contents",
        "url": "https://www.shidianguji.com/zh/book/SBCK071/chapter/SBCK071_36",
        "note": "Original sixth-century text contents inspected: chapter 37 concerns pears; it does not attest this dessert."
      },
      {
        "title": "Jia Sixie, Qimin Yaoshu, fish cakes: 作饼炙法",
        "url": "https://www.shidianguji.com/book/SBCK071/chapter/1ktjyifs710jt",
        "note": "Original Chinese fish-cake passage inspected: fish, cooked fatty pork, vinegar, scallion, pickled melon, ginger, citrus peel and fish sauce; modern measures and commercial substitutes supplied here."
      }
    ]
  },
  {
    "id": 74,
    "title": "Wheat at Harappa, Bread on Today's Skillet",
    "sources": [
      {
        "title": "James et al., Taphonomy and labour at Harappa",
        "url": "https://www.cambridge.org/core/services/aop-cambridge-core/content/view/55810416F25148D686092A0968D5AD6F/S0003598X24001960a.pdf/taphonomy-and-labour-at-the-indus-valley-site-of-harappa-3700-1300-bc.pdf",
        "note": "Primary paper inspected, especially pp. 4–5: barley, wheat, lentil, pea, small chickpea quantities; charred finds have multiple pathways and do not preserve these recipes."
      },
      {
        "title": "Miller, Urban Palaeoethnobotany at Harappa",
        "url": "https://www.harappa.com/content/urban-palaeoethnobotany-harappa",
        "note": "Excavation-report context emphasizes combining plant remains with archaeological context; no exact bread, soup or dumpling recipe."
      }
    ]
  },
  {
    "id": 75,
    "title": "Two Indus Crops in a Quick Chickpea Spread",
    "sources": [
      {
        "title": "James et al., Taphonomy and labour at Harappa",
        "url": "https://www.cambridge.org/core/services/aop-cambridge-core/content/view/55810416F25148D686092A0968D5AD6F/S0003598X24001960a.pdf/taphonomy-and-labour-at-the-indus-valley-site-of-harappa-3700-1300-bc.pdf",
        "note": "Primary paper inspected, especially pp. 4–5: barley, wheat, lentil, pea, small chickpea quantities; charred finds have multiple pathways and do not preserve these recipes."
      },
      {
        "title": "Bates, Oilseeds, spices, fruits and flavour in the Indus Civilisation",
        "url": "https://www.harappa.com/sites/default/files/pdf/JASR_JBates_finalpublished.pdf",
        "note": "Primary review inspected including sesame and the explicit warning against assuming every excavated plant was a human food; does not attest chickpea-sesame dip."
      }
    ]
  },
  {
    "id": 76,
    "title": "Harappan Crops beneath a Modern Pastry Lid",
    "sources": [
      {
        "title": "James et al., Taphonomy and labour at Harappa",
        "url": "https://www.cambridge.org/core/services/aop-cambridge-core/content/view/55810416F25148D686092A0968D5AD6F/S0003598X24001960a.pdf/taphonomy-and-labour-at-the-indus-valley-site-of-harappa-3700-1300-bc.pdf",
        "note": "Primary paper inspected, especially pp. 4–5: barley, wheat, lentil, pea, small chickpea quantities; charred finds have multiple pathways and do not preserve these recipes."
      },
      {
        "title": "Miller, Urban Palaeoethnobotany at Harappa",
        "url": "https://www.harappa.com/content/urban-palaeoethnobotany-harappa",
        "note": "Excavation-report context emphasizes combining plant remains with archaeological context; no exact bread, soup or dumpling recipe."
      }
    ]
  },
  {
    "id": 77,
    "title": "Milk-Rice: A Textual Idea, a Modern Pudding",
    "sources": [
      {
        "title": "Suśruta Saṃhitā, Sutrasthana 46, early public-domain English translation",
        "url": "https://en.wikisource.org/wiki/Page:Sushruta_Samhita_Vol_1.djvu/637",
        "note": "Scanned primary-text translation describes payasa as rice cooked with milk and sugar; no medicinal claims are carried into the recipe, and no quantities survive here."
      },
      {
        "title": "Indira Gandhi National Centre for the Arts, Sujata",
        "url": "https://ignca.gov.in/coilnet/jatak088.htm",
        "note": "Government cultural institution recounts the Buddhist milk-rice offering tradition and names textual references; a narrative is not evidence of an exact household recipe."
      }
    ]
  },
  {
    "id": 78,
    "title": "Peas and Wheat Become a Simple Dumpling",
    "sources": [
      {
        "title": "James et al., Taphonomy and labour at Harappa",
        "url": "https://www.cambridge.org/core/services/aop-cambridge-core/content/view/55810416F25148D686092A0968D5AD6F/S0003598X24001960a.pdf/taphonomy-and-labour-at-the-indus-valley-site-of-harappa-3700-1300-bc.pdf",
        "note": "Primary paper inspected, especially pp. 4–5: barley, wheat, lentil, pea, small chickpea quantities; charred finds have multiple pathways and do not preserve these recipes."
      },
      {
        "title": "Miller, Urban Palaeoethnobotany at Harappa",
        "url": "https://www.harappa.com/content/urban-palaeoethnobotany-harappa",
        "note": "Excavation-report context emphasizes combining plant remains with archaeological context; no exact bread, soup or dumpling recipe."
      }
    ]
  },
  {
    "id": 79,
    "title": "An Aquatic Pottery Story and a Quick Salmon Supper",
    "sources": [
      {
        "title": "Lucquin et al., Ancient lipids in Japanese pottery",
        "url": "https://pure.york.ac.uk/portal/en/publications/ancient-lipids-document-continuity-in-the-use-of-early-hunter-gat/",
        "note": "Primary Torihama study inspected: aquatic-resource processing across Jomon phases; does not identify this salmon-cabbage preparation."
      },
      {
        "title": "Lundy et al., Culinary continuity in central Japan",
        "url": "https://link.springer.com/article/10.1007/s12520-024-01992-9",
        "note": "Primary residue study inspected: Final Jomon–Early Yayoi continuity and mixed resources; no modern salmon or chestnut soup recipe."
      }
    ]
  },
  {
    "id": 80,
    "title": "Chestnuts Beyond the Cake: A Simple Woodland Soup",
    "sources": [
      {
        "title": "Koyama, Jomon Subsistence and Population",
        "url": "https://minpaku.repo.nii.ac.jp/record/3481/files/SES02_002.pdf",
        "note": "Museum research paper inspected, including ancient chestnut records; no mushroom soup formula."
      },
      {
        "title": "Lundy et al., Culinary continuity in central Japan",
        "url": "https://link.springer.com/article/10.1007/s12520-024-01992-9",
        "note": "Primary residue study inspected: Final Jomon–Early Yayoi continuity and mixed resources; no modern salmon or chestnut soup recipe."
      }
    ]
  },
  {
    "id": 81,
    "title": "Rice and Red Beans in a Clearly Modern Korean-Inspired Bowl",
    "sources": [
      {
        "title": "Kim and Park, Millet vs rice in the Korean context",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC10427441/",
        "note": "Archaeological synthesis of Korean millet and rice chronology, Early Mumun around 1500 BCE onward; no porridge or salad recipe."
      },
      {
        "title": "Stevens and Fuller, The importance of wild resources in early agricultural systems",
        "url": "https://www.frontiersin.org/journals/ecology-and-evolution/articles/10.3389/fevo.2022.1017909/full",
        "note": "Archaeological context for Korean rice, legumes and gathered resources; warns of intrusive uncharred rice at some sites, no exact porridge recipe."
      }
    ]
  },
  {
    "id": 82,
    "title": "A Beef and Millet Main with Early Korean Context",
    "sources": [
      {
        "title": "Choy et al., Enhanced dietary reconstruction of Korean prehistoric populations",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0300068",
        "note": "Primary study inspected: Mumun and Imdang diets, Proto-Three Kingdom context including cattle and hunting/fishing; no modern beef-millet pot."
      },
      {
        "title": "Kim and Park, Millet vs rice in the Korean context",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC10427441/",
        "note": "Archaeological synthesis of Korean millet and rice chronology, Early Mumun around 1500 BCE onward; no porridge or salad recipe."
      }
    ]
  },
  {
    "id": 83,
    "title": "Ancient Crop Questions, a Fresh Soybean and Rice Lunch",
    "sources": [
      {
        "title": "Stevens and Fuller, The importance of wild resources in early agricultural systems",
        "url": "https://www.frontiersin.org/journals/ecology-and-evolution/articles/10.3389/fevo.2022.1017909/full",
        "note": "Archaeological context for Korean rice, legumes and gathered resources; warns of intrusive uncharred rice at some sites, no exact porridge recipe."
      },
      {
        "title": "He et al., Coupled and decoupled legumes and cereals in prehistoric China",
        "url": "https://www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2022.1013480/full",
        "note": "Archaeobotanical synthesis supports northern Chinese soybeans alongside millets; no mushroom soup or salad recipe."
      }
    ]
  },
  {
    "id": 84,
    "title": "Turkey Travels: A Modern Roast with Pumpkin Seeds",
    "sources": [
      {
        "title": "Thornton et al., Earliest Mexican turkeys in the Maya region",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0042630",
        "note": "Primary article inspected: El Mirador turkey remains in Late Preclassic contexts c. 300 BCE–100 CE; captive management is an interpretation, no seed-crust recipe."
      },
      {
        "title": "Plaza of the Columns project, Plant-based Diet and Plants",
        "url": "https://ppcteotihuacan.org/en/analyses/paleoethnobotany-analysis/plant-based-diet/",
        "note": "Project's first-hand flotation research lists maize, beans, squash and amaranth; not proof of our combinations or techniques."
      }
    ]
  },
  {
    "id": 85,
    "title": "Quinoa Leaves the Soup Pot for a Crisp Skillet Cake",
    "sources": [
      {
        "title": "Miller et al., Quinoa, potatoes and llamas in the Titicaca Basin",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC8670472/",
        "note": "Primary archaeological and isotopic study, cached abstract and crop section inspected; record spans 1400 BCE–1100 CE, here only pre 700 portion used; no quinoa fritter recipe."
      },
      {
        "title": "Homeland Food Traditions in the Tiwanaku Colonies",
        "url": "https://www.cambridge.org/core/journals/latin-american-antiquity/article/homeland-food-traditions-in-the-tiwanaku-colonies-quinoa-and-amaranthaceae-cultivation-in-the-middle-horizon-ad-6001100-locumba-valley-peru/BC55715C15886EB637F240F56EFADF35",
        "note": "Article inspected for earlier Chiripa quinoa chronology; its later 600–1100 CE colony focus is not used to assert a pre 700 cooking technique."
      }
    ]
  },
  {
    "id": 86,
    "title": "Two Andean Starches in a Dairy-Free Chowder",
    "sources": [
      {
        "title": "Analysis of starch grains in dental calculus at Aspero",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC10465486/",
        "note": "Primary study cached results table inspected: potato, sweet potato, squash, bean and maize starch identifications in 3000–1800 BCE contexts; identifications do not reveal these recipes."
      },
      {
        "title": "Haas et al., Maize in Late Archaic Norte Chico",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC3612639/",
        "note": "Primary study cached abstract inspected: maize evidence c. 3000–1800 BCE; no modern sweet-corn chowder or baking formula."
      }
    ]
  },
  {
    "id": 87,
    "title": "Sweet Potato and Peanuts, with the Combination Named as Modern",
    "sources": [
      {
        "title": "Piperno and Dillehay, Starch grains on human teeth in northern Peru",
        "url": "https://repository.si.edu/items/346b50d8-33ac-4c1e-97f6-0ca5655c0c48",
        "note": "Smithsonian-hosted primary-study abstract inspected: ancient peanut consumption and diverse crop resources at Nanchoc; no sweet-potato peanut mash."
      },
      {
        "title": "Analysis of starch grains in dental calculus at Aspero",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC10465486/",
        "note": "Primary study cached results table inspected: potato, sweet potato, squash, bean and maize starch identifications in 3000–1800 BCE contexts; identifications do not reveal these recipes."
      }
    ]
  },
  {
    "id": 88,
    "title": "An Avocado History beside a Fresh Corn Relish",
    "sources": [
      {
        "title": "VanDerwarker et al., Early avocado domestication at El Gigante",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC11912431/",
        "note": "Primary cached abstract and chronology inspected: long avocado-use and selection sequence; no avocado-corn relish or modern lime."
      },
      {
        "title": "Smith, Reassessing Coxcatlan Cave",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC1172257/",
        "note": "Primary study cached chronology inspected; stresses disturbance and direct dating in early Mesoamerican plant records, not this relish recipe."
      }
    ]
  },
  {
    "id": 89,
    "title": "Tiny Amaranth Seeds, a Modern Crunchy Breakfast",
    "sources": [
      {
        "title": "Plaza of the Columns project, Plant-based Diet and Plants",
        "url": "https://ppcteotihuacan.org/en/analyses/paleoethnobotany-analysis/plant-based-diet/",
        "note": "Project's first-hand flotation research lists maize, beans, squash and amaranth; not proof of our combinations or techniques."
      },
      {
        "title": "Cagnato et al., Amorphous carbonized objects and ancient Mesoamerican cuisine",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0334457",
        "note": "Primary study inspected: Teotihuacan crop context includes tomatillo and complex foods; modern experimental replicas do not establish these exact recipes."
      }
    ]
  },
  {
    "id": 90,
    "title": "Beans in a Bright Tomatillo Soup, with a Tomato Alternative",
    "sources": [
      {
        "title": "Plaza of the Columns project, Plant-based Diet and Plants",
        "url": "https://ppcteotihuacan.org/en/analyses/paleoethnobotany-analysis/plant-based-diet/",
        "note": "Project's first-hand flotation research lists maize, beans, squash and amaranth; not proof of our combinations or techniques."
      },
      {
        "title": "Cagnato et al., Amorphous carbonized objects and ancient Mesoamerican cuisine",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0334457",
        "note": "Primary study inspected: Teotihuacan crop context includes tomatillo and complex foods; modern experimental replicas do not establish these exact recipes."
      }
    ]
  },
  {
    "id": 91,
    "title": "Maize Meal Becomes a Practical Baked Side",
    "sources": [
      {
        "title": "Grobman et al., Preceramic maize from Paredones and Huaca Prieta",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC3277113/",
        "note": "Primary cached abstract inspected: maize macrofossils and direct dating as early as 6775–6504calBP; ancient crop types, not this baked-square recipe."
      },
      {
        "title": "Haas et al., Maize in Late Archaic Norte Chico",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC3612639/",
        "note": "Primary study cached abstract inspected: maize evidence c. 3000–1800 BCE; no modern sweet-corn chowder or baking formula."
      }
    ]
  },
  {
    "id": 92,
    "title": "Sunflower Kernels Become a Savory Spread",
    "sources": [
      {
        "title": "Smith, The domestication of Helianthus annuus",
        "url": "https://repository.si.edu/items/0fc8d1f8-3125-49cb-91fd-e7f9949da9c2",
        "note": "Smithsonian-hosted primary abstract inspected: Eastern North American sunflower specimens predating 3000BP; no seed butter recipe."
      },
      {
        "title": "Blackman et al., Sunflower domestication alleles support single domestication center in eastern North America",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC3161615/",
        "note": "Primary genetic study inspected in full: domestication loci and neutral markers support an Eastern North American origin for extant cultivated sunflower; no seed-spread recipe or exact archaeological cooking method."
      }
    ]
  },
  {
    "id": 93,
    "title": "Squash and Maize in a Modern Tray Roast",
    "sources": [
      {
        "title": "Kistler et al., Gourds and squashes through domestication",
        "url": "https://profiles.si.edu/display/sro_137748",
        "note": "Smithsonian-hosted primary abstract inspected: ancient New World squash lineages and independent Eastern North American domestication; no tray roast."
      },
      {
        "title": "Smithsonian, Let’s Talk Turkey…and Squash, Potatoes and Corn",
        "url": "https://www.si.edu/newsdesk/releases/let-s-talk-turkey-and-squash-potatoes-and-corn",
        "note": "Current primary museum news release inspected through indexed full text: researcher Bruce Smith explains maize reached eastern North America by about 200 BCE; no tray-roast method or ancient sweetcorn identity is claimed."
      }
    ]
  },
  {
    "id": 94,
    "title": "Sorghum from Pottery Impressions to a Soft Modern Mash",
    "sources": [
      {
        "title": "Winchell et al., Evidence for sorghum domestication in fourth-millennium Sudan",
        "url": "https://discovery.ucl.ac.uk/1574602/7/Fuller_693898.pdf",
        "note": "Primary paper inspected: mixed wild and domestic sorghum impressions in Butana pottery; no flour mash or modern spinach preparation."
      },
      {
        "title": "Fuller and Stevens, Origins and dissemination of African sorghum and pearl millet",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6394749/",
        "note": "Primary cached research discussion inspected: eastern Sudan sorghum cultivation and gradual domestication; no precise cooking recipe."
      }
    ]
  },
  {
    "id": 95,
    "title": "Pearl Millet Makes a Modern Savory Crumble",
    "sources": [
      {
        "title": "Manning et al., 4500-year-old domesticated pearl millet from the Tilemsi Valley",
        "url": "https://www.sciencedirect.com/science/article/pii/S0305440310003171",
        "note": "Primary research abstract inspected: northern Mali millet and ceramic temper, c. 2500–2000 BCE; no savory vegetable crumble."
      },
      {
        "title": "Fuller et al., Transition from wild to domesticated pearl millet",
        "url": "https://d-nb.info/1232713961/34",
        "note": "Primary paper inspected: ceramic temper at Middle Holocene northern Mali sites; no modern vegetable layers or flour crumbs."
      }
    ]
  },
  {
    "id": 96,
    "title": "African Rice History, a Modern Egg and Carrot Bake",
    "sources": [
      {
        "title": "Murray, Searching for the origins of African rice domestication",
        "url": "https://www.cambridge.org/core/journals/antiquity-project-gallery/article/searching-for-the-origins-of-african-rice-domestication/308136F9009FADBABABBE4691BAC5555",
        "note": "Article and chronology figures inspected: Dia grains and uncertainty identifying naked wild/domestic rice; ordinary Asian rice is a declared modern substitute."
      },
      {
        "title": "McIntosh and McIntosh, Initial perspectives on Inland Niger Delta subsistence",
        "url": "https://www.tandfonline.com/doi/abs/10.1080/00438243.1979.9979762",
        "note": "Primary abstract inspected via cached full text: rice, fish and cattle supported at early Jenne-jeno; no rice bake or seared-beef recipe."
      }
    ]
  },
  {
    "id": 97,
    "title": "Aksumite Crops in a Modern Stuffed-Pepper Supper",
    "sources": [
      {
        "title": "Harrower et al., Beta Samati: an Aksumite town",
        "url": "https://www.cambridge.org/core/journals/antiquity/article/beta-samati-discovery-and-excavation-of-an-aksumite-town/643FA872A5B2F9B5E0E765D850C4A526",
        "note": "Full primary article inspected, archaeobotany paragraph names teff, wheat and barley; no pilaf or gravy formula."
      },
      {
        "title": "Ruiz-Giralt et al., Aksumite sorghum and finger-millet cultivation",
        "url": "https://reference-global.com/article/10.5334/jcaa.132?tab=article",
        "note": "Primary full article inspected: regional cereal, teff and lentil context, 50 BCE–700 CE; models and microremains do not establish exact recipes."
      }
    ]
  },
  {
    "id": 98,
    "title": "Teff as a Modern Gravy Thickener",
    "sources": [
      {
        "title": "Harrower et al., Beta Samati: an Aksumite town",
        "url": "https://www.cambridge.org/core/journals/antiquity/article/beta-samati-discovery-and-excavation-of-an-aksumite-town/643FA872A5B2F9B5E0E765D850C4A526",
        "note": "Full primary article inspected, archaeobotany paragraph names teff, wheat and barley; no pilaf or gravy formula."
      },
      {
        "title": "Ruiz-Giralt et al., Aksumite sorghum and finger-millet cultivation",
        "url": "https://reference-global.com/article/10.5334/jcaa.132?tab=article",
        "note": "Primary full article inspected: regional cereal, teff and lentil context, 50 BCE–700 CE; models and microremains do not establish exact recipes."
      }
    ]
  },
  {
    "id": 99,
    "title": "Possible Ancient Tubers, a Safe Modern Yam Soup",
    "sources": [
      {
        "title": "Dunne et al., Making the invisible visible: plants in West African cuisine",
        "url": "https://research-information.bris.ac.uk/ws/portalfiles/portal/313538950/NOK_plant_paper_final_version_re_reviewer_comments.pdf",
        "note": "Primary manuscript inspected, especiallypp.27–30: underground storage organs possibly yam; alternative bark and nonculinary inputs considered, species and this soup are not identified."
      },
      {
        "title": "Cagnato et al., Early Iron Age starch grains in Western Central Africa",
        "url": "https://horizon.documentation.ird.fr/exl-doc/pleins_textes/2022-12/010086452.pdf",
        "note": "Primary paper inspected: Early Iron Age Nachtigal, Cameroon, context and microbotanical identification limits; only its ancient component is used as regional comparison, not the later Modern Period samples or an exact Nok recipe."
      }
    ]
  },
  {
    "id": 100,
    "title": "A River-Delta Resource Story with a Modern Steak and Rice Plate",
    "sources": [
      {
        "title": "McIntosh and McIntosh, Initial perspectives on Inland Niger Delta subsistence",
        "url": "https://www.tandfonline.com/doi/abs/10.1080/00438243.1979.9979762",
        "note": "Primary abstract inspected via cached full text: rice, fish and cattle supported at early Jenne-jeno; no rice bake or seared-beef recipe."
      },
      {
        "title": "Murray, Searching for the origins of African rice domestication",
        "url": "https://www.cambridge.org/core/journals/antiquity-project-gallery/article/searching-for-the-origins-of-african-rice-domestication/308136F9009FADBABABBE4691BAC5555",
        "note": "Article and chronology figures inspected: Dia grains and uncertainty identifying naked wild/domestic rice; ordinary Asian rice is a declared modern substitute."
      }
    ]
  }
]