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

Mock grilled eel made from sweet potatoes and roasted seaweed from WWII Japan

Super smooth filling that’s lime-forward but not too tart with meringue and a graham cracker crust

Delicious brew of barley, licorice, figs, and sugar that tastes like the milk leftover after you’ve eaten a bowl of bran cereal

No-cook ice cream with fresh peach puree and sliced peaches

Simple and delicious lentil soup with leek and ancient herbs

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

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

Medieval fried pastries with a filling of figs, apples, raisins, nuts, and spices

Essentially a spiral-shaped version of globi, this simple two-ingredient batter is fried and topped with honey and poppyseeds

Date and pistachio filling wrapped in pastry, just one of many possible recreations of an ancient Mesopotamian treat

Very dry and dense sugarless ration-friendly cake made with chestnut flour, lemon, and yeast

Crispy, delicious, extremely snackable sugar cookies

Absolutely delicious tarts whose complex flavor belies the simple 3 ingredient filling of pineapple, sugar, and wine

Slightly nutty fresh cheese that’s somewhere between  farmer’s cheese and mozzarella

Rich, stick-to-your-ribs wheat berry porridge thickened with egg yolks

A WWII version of a Dutch staple with potatoes, vegetables, and tulip bulbs

If you had cheese pizza at school in the 80s or 90s, this recipe with a pourable crust will be a walk down memory lane