Subtly sweet with a hint of curry, this creamy chicken dish was served at Queen Elizabeth II’s coronation

Surprisingly delicious ice cream made with wartime-friendly powdered eggs and milk

WWII ration-friendly carrot cake topped with whipped cream

Late 19th century pancakes made with buckwheat and risen overnight

Apples baked with butter, sugar, and cinnamon. Simple, yet delicious enough for the first class breakfast table

An appropriately fancy presentation for smoked salmon as part of a first class breakfast aboard the Titanic

Creamy baked eggs with a crunchy bread crumb topping

Cookies reminiscent of fruitcake but with a wonderful chewy cookie texture

A rather thick soup that tastes as if tomato soup and peanut butter are fighting, and nobody wins

Delicious and homey, this is one of those soups where you can feel free to change the quantities of ingredients and add what you have or like

Crunchy on the outside, creamy on the inside, these latkes are especially delicious fried in schmaltz (rendered chicken fat)

A wonderful lighter, moist, ration-friendly pudding with a bit of carrot cake flavor

A classic WWII army meal of dried beef in milk gravy that is actually quite good, despite the chewy texture of the beef

This (possible) original version of Caesar salad is much lighter than modern creamy ones, perfect for a summertime salad

A delicious, complex dish of slow cooked meat and beans that is the national dish of Brazil

Truly one of my favorite things to make, bierocks are a sweet dough stuffed with beef and cabbage. They’re a bit of an undertaking, but so, so worth it

An absinthe cocktail in the French style made with a sugar cube and absinthe spoon. Mild, sweet, and light with the main flavor of anise

Casserole with the non-complementary flavors of well seasoned fish and rice pudding. They just don’t go together. With a texture like mushy fish, this one wasn’t for me

Delicious, crisp oatmeal biscuits that are not overly sweet

A tastier version of hardtack (clack clack) made with powdered milk, sugar, and baking soda. From one of the original makers of Anzac biscuits: Arnott’s Biscuits Limited