Medieval deviled eggs that are seasoned, stuffed, and fried in butter

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

Venison with warm spices in a somewhat utilitarian whole wheat pastry

Cookies reminiscent of fruitcake but with a wonderful chewy cookie texture

A rather thick soup that tastes as if tomato soup and peanut butter are fighting, and nobody wins

Warming with an earthy sweetness from the beets, this borshch is wonderfully delicious

Called suppa dorata (golden sippets), this medieval French toast (from Italy) is very sweet with a sprinkling of saffron-infused rose water instead of maple syrup

Complex, fragrant, and absolutely delicious, this recipe is a lot of work, but is well worth it

The lamb is juicy, and though the sauce is quite salty, it’s balanced by the sweetness of the sapa

This historic recipe is not as light as modern versions, but is still moist and spongy and delicious with flavors of rye and molasses

Delicious and homey, this is one of those soups where you can feel free to change the quantities of ingredients and add what you have or like

If you are a fan of the milk leftover after you eat Cinnamon Toast Crunch, this one is for you

Nutty with a hint of sweetness, this unfiltered beer is a peek 4,000 years into the past

Crunchy on the outside, creamy on the inside, these latkes are especially delicious fried in schmaltz (rendered chicken fat)