The Pastry War between Mexico and France, and a 19th century French pastry that could have been the cause

The evolution of boeuf bourguignon from a peasant dish to use up leftovers to French haute cuisine, and a recipe from 1885 for the early sauce version

The origins and history of Turkish delight, and a recipe from the Ottoman Empire in 1844

The possible origins and evolution of toffee, and a recipe for the original Everton toffee from 1881

The history of a largely forgotten American dessert, and a recipe for it from 1829

The historical food from Bram Stoker’s Dracula, and a recipe for paprika hendl, or chicken paprikash, from five years before Dracula was published

The rule of Ferdinand I of Austria, and a recipe from 1858 for dumplings that he loved so very much

The hard lives of Victorian bakers, and a recipe for a very interesting ginger loaf (not gingerbread) from 1857

The extreme extravagance of gilded age feasts, and an 1877 recipe for a Gilded Age gelatin dessert

How spotted dick got its giggle-inducing name, its history as an economical dessert, and a recipe from 1854

The chuck wagons, food, and cooks of the golden age of cowboys and cattle drives, and recipes from 1896 for cowboy staples

The First Battle of Bull Run and a recreation of what the spectators who picnicked there might have eaten

The possible origin stories of Kaiser Franz Joseph I’s favorite dessert, kaiserschmarrn, and a recipe for it from his lifetime

The history of Hungarian goulash from simple herdsman's stew to paprika-laden soup, and a recipe from the late 1800s

The origins and evolution of beef stroganoff, and a 19th century recipe that I highly recommend

What a real Victorian sugar plum was, and a labor-intensive, days-long process of making some from a 19th century recipe

The 1826 Eggnog Riot at West Point and a 19th century recipe from the White House Cook Book

Sarah Josepha Hale’s decades-long campaign to make Thanksgiving a national holiday, and a cranberry tart recipe from her magazine in 1866

The origins of the croissant, from Viennese kipferl to the modern flaky pastry, and a mid-19th century recipe for a bread-like version

The history of beef tea, the sustenance of choice for invalids and convalescents in the 19th century, and a recipe from 1851