The incredible business acumen of Agnes Bertha Marshall, and a refreshing 19th century cucumber ice cream recipe from one of her books

The third class experience on the RMS Titanic and a recipe for a soup that was on the third class dinner menu of that last day

The history of doughnuts and a recipe from 1803, before the doughnut got its hole

What a Civil War soldier ate and a recipe for one of the many ways to prepare hardtack

The origins and evolution of panettone and an 1891 non-yeasted recipe that only takes a couple of hours to throw together

The stories of Gavrilo Princip, Mata Hari, and Rasputin, and a Bakewell tart as demolished by Rasputin in The King’s Man

The history of mincemeat pies from food preservation to a Prohibition loophole and beyond, and a Victorian recipe that contains meat

Why this mulled wine, mentioned in A Christmas Carol, is called smoking bishop, and a delicious, warming 19th century recipe

The eccentric real Johnny Appleseed and a 19th century recipe for a cozy apple toddy

The London Beer Flood of 1814 and a late 19th century recipe for a creamy hot beer punch

Fannie Farmer and her contributions to 20th century recipe writing and a recipe from her book for a perfect angel food cake

Cows, cattle raiding, elves, and fairies in Scotland, and a recipe for toad-in-the-hole made with beef

The food of sailors and pirates, and recipes for seafaring staples: hardtack and grog

The history of Christmas puddings and a Victorian recipe for a boiled Christmas pudding with raisins