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

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

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

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

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

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

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

Duck roasted with celery and served with a creamy celery sauce

A simple gumbo recipe with okra, beef, ham hock, shrimp, and crab that’s packed with flavor

Flaky puff pastry rings filled with sweet preserves

An early version of boeuf bourguignon: A wonderful red wine sauce served with stewed beef

Melt-in-your-mouth confection made from sugar and starch and flavored with rose water and musk

Delicious, rich brittle English toffee as it was made in the Victorian Era

A delicious baked pudding of cornmeal, molasses, and milk served with whipped cream

Homey, delicious chicken cooked with paprika in a sour cream sauce with tiny homemade dumplings

Apricots wrapped in a soft cheese-based dough with a crunchy exterior of breadcrumbs, sugar, cinnamon, and butter

A very interesting, very large loaf of bread that tastes rather plain at first, then the flavor and heat of the ginger slowly kicks in afterward

Beautiful champagne-flavored gelatin with fruit. A great base recipe to try other wines or flavorings like liqueurs

Victorian boiled pudding with currants, suet, and cinnamon, served with a simple butter and brown sugar sauce