Slow-cooked beef in a sweet and sour sauce with a depth of flavor that easily makes it one of my top three Ancient Roman dishes

Moist, delicious cake with raisins, walnuts, and a cream cheese frosting that’s reminiscent of carrot cake with no tomato soup flavor

As described in mid-19th century writings, with stracciatella from burrata, tomatoes, fresh mozzarella, and basil

Slightly sweet cocktail that’s heavy on the whiskey with a silky smooth texture

Simple, easy-to-make pine nut, ginger, and honey candy that can be made to whatever texture you like

Green tea and white wine-based warm drink, flavored with nutmeg and thickened with egg yolks to the consistency of egg nog

Before bouillon cubes, people made made this concentrated dried broth to take on journeys

Simple and delicious pan-fried beef and onion dumplings, as they were enjoyed by Nikolai Romanov, the last tsar of Russia

Delicious lamb stew with leeks and mint, thickened with emmer flour

Buttered toast with a cheese sauce with mustard and ale. Delicious!

Delicate roasted lobster tail with silky beurre blanc sauce

Smoked salmon shaped into beautiful roses with rich crème fraîche and caviar

Anchovy filets and Parmesan on fried toast, which makes for a very salty combination

An early 19th century recipe for mayonnaise, made with tarragon vinegar and gelatin

Tender beef and onions with the medieval flavor profile of spices and vinegar

An extremely bland homogenous mixture of hardtack (clack clack), salt pork, and vegetables

Simple, delicious minced roast beef (in a shepherd’s pie? Scandalous!) filling topped with creamy mashed potatoes

Ancient Egyptian fritters with cardamom and honey

Duck roasted with celery and served with a creamy celery sauce

Pork ribs roasted with a simple and delicious honey and blackberry sauce