The unfortunate tale of gruel’s bad PR, and a surprisingly tasty recipe for 19th century gruel

The uphill battle for the potato to become legal again in France, and a fried potato ball recipe from the French Revolution

The history of wine drinking vessels and a 17th century recipe for a delicious sweet fruited wine

Ninja instructions and survival foods from the ninja scrolls, and a recipe for 16th century ninja energy balls

The history of ovens and stoves, and a retro recipe for fish pudding that I can’t, in good conscience, recommend

The morning routine of the ancient Greeks, and a 2nd century recipe for Greek pancakes with honey

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

The history and traditions of May Day, and a 16th century salad that truly embodies the spirit of the holiday

The Australian and New Zealand Army Corps at Gallipoli and two recipes for different versions of Anzac biscuits

The first class experience aboard the RMS Titanic, and a recipe for dessert that would’ve been a real showstopper for the passengers

The cooks aboard the RMS Titanic and a citrusy palate cleanser served at first class meals

The crew aboard the RMS Titanic and recipes for a meal the Victualling Department prepared for that last dinner

The second class experience aboard the RMS Titanic and a chicken recipe that could’ve been served to them

The story of the Titanic’s head baker, Charles Joughin, and a 1910 cocktail that he probably would’ve enjoyed

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 food of early medieval Ireland and a recipe for medieval corned beef and cabbage

The institution that was English coffee houses and a method of making coffee from the 18th century

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 history of Carnival and Mardi Gras and a recipe for medieval meat and cheese ravioli