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

Wonderfully tender and flavorful ribs. The sauce is kind of like a modern barbecue sauce; it’s sweet and tangy with a fruity element from the currants

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

Beautifully braised pork tenderloin with a sweet and complex berry sauce. Feel free to swap out with any meat 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 light, refreshing salad of greens, herbs, and flowers that’s perfect to celebrate May Day

The medicinal flavor of the Chartreuse is tempered by the sweetness of the jelly and the peach, but that paired with the texture of gelatin makes this more of a centerpiece in my opinion

A palate cleanser or boozy upscale dessert, this sorbet-like frozen concoction is citrusy, Champagne-y, and very good

Sirloin steak with a simple and delicious glaze and a tangy, flavorful béarnaise sauce

Soft, buttery potatoes that are absolutely delicious. They take a bit of time to make, but are simple and so good

Escoffier’s Chicken Lyonnaise is so complex and delicious. It’s savory and dark with a very gentle sweetness

Reminiscent of a Manhattan, there’s a bit of whiskey burn that’s softened by the sweetness of the vermouth and sloe gin

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

A simple cabbage dish with a touch of complexity from the onions and leeks

Delicious corned beef the medieval way: basted in honey and roasted

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

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

Super easy chicken that is slightly sweet and lets the herbs really shine

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