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

Dense but flavorful cornbread perfect for eating with Chuck Wagon Beans on a cattle drive

Simple and surprisingly flavorful beans that are boiled then baked with red pepper and bacon

A dense and wonderfully flavorful pound cake made with nutmeg and brandy

A delicious dessert of chopped up souffle-like pancake with plum compote as Kaiser Franz Joseph I would have enjoyed it

Hungarian goulash (a soup, not a thick stew) from the late 19th century

Delicious 19th century beef stroganoff seasoned with allspice

Festive glacé cherries coated in several layers of hardened sugar that are not really worth the effort

Rich, boozy, nutmeggy eggnog that’s easy to make and so much better than the store bought kind

Simple but delicious cranberry and apple pie filling in a wonderfully buttery crust

Croissants from before they got their flaky, buttery layers. A lovely, soft bread

Savory beef-based beverage that is distinct from beef stock or beef bouillon

Biscuit-like cakes with dried currants, perfect for snacking on at a party

Victorian dog biscuits made with bison, vegetables, and oatmeal

The no-sugar-added original recipe for Corn Flakes: bland and crispy

Pie made with hardtack (clack clack) and a potato crust that actually tastes like apple pie

A simple whiskey cocktail for people who like whiskey as it tastes like slightly sweetened whiskey