A simple soda bread with a hearty texture, a perfect pairing for good Irish butter

Warming with an earthy sweetness from the beets, this borshch is wonderfully delicious

Complex, fragrant, and absolutely delicious, this recipe is a lot of work, but is well worth it

This historic recipe is not as light as modern versions, but is still moist and spongy and delicious with flavors of rye and molasses

One of many, many versions of wassail, this is deliciously spiced with the less delicious texture of half beer, half applesauce

No coffee was made in the making of this drink. Creamy (but cream-less), port-forward, with the aroma of nutmeg, this cocktail looks like coffee, but that’s as close as it gets to the real thing

Smooth and creamy mac and cheese with wonderful toasted bread crumbs and a hint of mace and cayenne at the end

These gingerbread cookies are packed with ginger flavor in a very good way with a hint of bitterness from the molasses. Macabre decoration optional, but on theme

The quintessential survival food of North America, the only ingredients you really need to make pemmican are dried meat and fat. It tastes kind of like beef jerky, but the fat coats your mouth in a way that I found unpleasant.

A bit denser than a sponge cake in a modern Victoria sandwich, this cake is still fantastic with a sweet vanilla-y quality to it even though there’s no vanilla in it. The homemade jam is really worth it if you can find good berries

This version of tacos includes a tomatillo salsa and carne asada, but like with any tacos, use what you like

Gruel gets a bad rap, but this is actually really good. It’s a smooth, sweet porridge with the flavors of nutmeg and brandy coming through wonderfully

The cucumber taste really comes through in this refreshing, creamy ice cream

A hearty porridge-like soup with the interesting flavor combination of mace and chicken stock

Not as sweet as a modern doughnut, but just as delicious. Dust or top them with whatever you like

One of the ways to make hardtack edible that’s not so bad thanks to an unhealthy dose of pork grease

Panettone from 1891 that can be made in a couple of hours instead of a few days. It tastes just like regular panettone, though it’s not as light and airy

19th century Bakewell tart that has a higher jam-to-almond ratio and a smooth and custardy filling

Deliciously spiced mincemeat pies with actual meat and a bright pop of lemon

A wonderful, Christmassy version of mulled wine, elevated by the whole roasted citrus