A very rich, intensely chocolatey cross between a ganache and a creme anglaise. Pair with French Chocolate Biscuits for a dessert à la Marie Antoinette.

Meringue-like cookies that are mildly chocolatey and very, very sweet. Pair with French Chocolate Creme for a dessert à la Marie Antoinette

A super concentrated sauce made with anchovies, vinegar, horseradish, and spices. Add it to something creamy and neutral, like a béchamel sauce, to give it a tangy zest with a savory umami note

Meat, mashed potatoes, and herbs rolled into balls and fried. What’s not to like?

A coffee maker-less way to make coffee from the 18th century

Shortbread that is less sweet than modern versions and dissolves in your mouth and forms a kind of gluey paste. Definitely have a drink on hand

A fruitcake with candied peel and lots of dried currants that is an odd combination of dry and moist and has two kinds of icing

Smooth, creamy, sweet ice cream with an interesting savory note. Not cheesy or salty, only delicious. A Tasting History favorite!

A simple, refreshing cocktail that was part of an English sailor’s daily ration in the Caribbean

Very different from modern store-bought eggnog! It’s sweet, creamy (but not thick), foamy, and very boozy. Really, really good

Delicately poached salmon with a delicious hollandaise-like sauce