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

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

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

Cheesy and herby ravioli with a hint of warm medieval spices

A wonderful, unique beef stew flavored with bright spices and thickened with eggplant

A delightfully pink sweet and sour sloe gin cocktail with notes of citrus and dark fruit with a beautiful foam on top

A marinated pot roast-like dish that’s wonderfully balanced with that unique ancient Roman flavor profile from the garum and asafoetida

Dense, delicious sweet rye bread that’s baked for up to 24 hours. Really easy to make!

Seared and boiled boar with a lovely sauce that is like a fancy barbecue sauce: more spices, not as sweet, and absolutely delicious

Fried pastry with a flavor-packed filling with the spices that we associate with modern Indian food