Hand-ground mustard made with plenty of honey

Hand-ground mustard made with warm spices

Spreadable spiced roast beef, originally used as a way to preserve leftovers

A boozier, less creamy, and less sweet version of the tropical favorite, and a modern one that is everything I want in a piña colada

One possible version of a cake eaten in Ancient Sumer with a flavor akin to a British steamed pudding

Pureed cherries with fresh cheese, spices, and rose in a buttery crust

Cocktails from the beginning of the 19th century with nutmeg, and one from the end of the 19th century with lemon peel

Bland ration biscuits made to specifications from 1942

Smooth, creamy pineapple milk made from B Ration ingredients

Simple and delicious apple cranberry sauce using dehydrated apple nuggets

Beans cooked with bacon in a tomato sauce with Vienna sausages, as it would have been served from field kitchens in WWII

Roasted Cornish game hen with a deliciously spiced medieval sauce

Easy medieval spiced and sweetened wine fit for a king

Classic school lunch Salisbury steak from the 80s and 90s, served with brown gravy

Simple roast pork skewer with seasoned barley meal, as served to Odysseus by the swineherd Eumaeus

A more drinkable, better-tasting version of the Ancient Greek potion from The Odyssey that I made back in 2020

The infamous D Ration from World War II: a chocolate bar with a grainy texture that isn’t all that bad

Super soft buns with spices in the dough, no fruit, a filling of sugar, and a simple sugar glaze. Perhaps my favorite recipe I’ve made on the channel

Spherical stuffed cabbage with mace and clove, especially delicious with lingonberry jam

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