A fennel- and caraway-forward potato casserole as eaten on the German home front in WWII

A very simple sauerkraut soup that’s delicious served with German black bread

Medieval spiced wine sauce with fruit and almonds that complements the boar really well, but would also be very good with pork

Wine spiced with galingale and licorice that gets its color from steeped violets

Wafer-like “cookies” that have a lovely blend of spices, but are otherwise a bit like hardtack (clack clack)

Medieval deviled eggs that are seasoned, stuffed, and fried in butter

This pie leans more toward a savory quiche than a sweet dessert. It’s soft and silky with a hint of spices