Victorian dog biscuits made with bison, vegetables, and oatmeal

Simple scones that are best used as a vessel for clotted cream

Rich, buttery, nutty, absolutely delicious spread made with just one ingredient

One of the best things I’ve made, period. The filling is like concentrated strawberries and the texture is smooth and light, all in a buttery crust

Complex, delicious banana ice cream with a very fancy banana compote

Delicious spiced medieval meat stew thickened with egg yolks

Rich yeasted waffles with lots of nutmeg and a buttery wine sauce. Definitely a dessert and not for breakfast

Super rich and delicious dark hot chocolate with cinnamon and cardamom

Chicken wings tossed in a spicy, complex sauce featuring mushroom ketchup

Delicious buns with caraway and a topping of glaze and crunchy sugar

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

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

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

WWII ration-friendly carrot cake topped with whipped cream

An ancient Roman recipe for pork and meatballs stewed with apples in a fragrant sauce

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

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