Meat, mashed potatoes, and herbs rolled into balls and fried. What’s not to like?

Wonderfully complex sweet wine with overtones of apple and lemon and a floral note from the orange flower water. The leftover fruit is a great bonus snack

These will certainly put some pep in your step. Very sweet, very cinnamony 16th century ninja energy balls

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

Ancient Greek pancakes that are wonderfully crisp on the edges and nice and soft in the center. Whole wheat flour and sesame seeds make for a more complex pancake than the average modern one

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

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

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