Delicious lamb and rice dish with warm spices, currants, and pistachios

Breaded veal cutlets fried in clarified butter for wonderful crunch and rich flavor

Crunchy potato chips that really taste like potatoes and are far superior to store bought

Dense, heavily spiced fruitcake with the flavor of a plum pudding

A simple but very flavorful chicken dish that is said to have been a favorite of Napoleon Bonaparte

Absolutely wonderful chocolate cake that isn’t as dry as the sachertorte I had in Vienna, and the glaze isn’t as hard. It’s dense, but not unpleasantly so, very chocolatey, and the apricot adds a layer of complexity

19th century candy that isn’t vinegary at all. The harder version has a more complex flavor that is almost caramelized, and the softer version is more neutral

Make this chowder! Not as heavy as a modern chowder, it’s filled with potatoes and corn and has so much flavor. Absolutely delicious

This stew doesn’t look very appetizing and the texture of the meat is a little weird and chewy, but the flavor is actually really good, like a hearty meat stew

Delicious confectionaries that have a slight nuttiness and aren’t too sweet, with a texture akin to cookie dough

Surprisingly very good and not vinegary at all, this is more like a really gingery apple pie. Delicious on its own or with rum

Creamy, ocean-y baked oysters from 1880

Though nothing like coffee except that it’s ground and brewed, this blend is actually quite nice, tasting mostly of the sweet potato with a little nuttiness from the rye

Fancy Victorian era roasted partridge (or other small fowl) with a wonderfully complex sauce, served with simple homemade croutons. Definitely a dish to impress

Late 19th century pancakes made with buckwheat and risen overnight

Creamy baked eggs with a crunchy bread crumb topping

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