Meringue-like cookies that are mildly chocolatey and very, very sweet. Pair with French Chocolate Creme for a dessert à la Marie Antoinette

These gingerbread cookies are packed with ginger flavor in a very good way with a hint of bitterness from the molasses. Macabre decoration optional, but on theme

Arbroath smokies as prepared by chef Fraser Bell are delicious: not fishy at all with a meatier texture that melts in the mouth, and the simple bannocks are the perfect vessel for some jam or heather honey

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

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

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

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

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

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

Panettone from 1891 that can be made in a couple of hours instead of a few days. It tastes just like regular panettone, though it’s not as light and airy

19th century Bakewell tart that has a higher jam-to-almond ratio and a smooth and custardy filling

Deliciously spiced mincemeat pies with actual meat and a bright pop of lemon

Pre-corn syrup pecan pie that’s not as sickly sweet with lots of pecan flavor

Very sticky, very delicious gingerbread-like cake with lots of ginger, spices, and dark molasses-y flavor

Crustless cheesecake-like dessert with tons of pumpkin, cinnamon, and ginger flavor. Easily one of the best desserts I’ve made on the channel. A Tasting History favorite!

This pie leans more toward a savory quiche than a sweet dessert. It’s soft and silky with a hint of spices

A fruitcake with candied peel and lots of dried currants that is an odd combination of dry and moist and has two kinds of icing

Whole wheat bread that doesn’t smell or taste like blood at all

A dense, chewy, bread-like 17th century biscuit with lots of caraway