Recreate a dinner in Alcatraz with this refreshing cucumber salad, stuffed pork chops, quickie apple pie, a slice of bread, and coffee

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

A refreshing vinegar-based syrup that is wonderful in both alcoholic and non-alcoholic drinks.

A delicious mixture of honey and sesame seeds that was the energy bar of Ancient Greece.

The original Mai Tai created by Victor Bergeron, the proprietor of Trader Vic’s.

The original PB&J from 1901, and classic square white sandwich bread from 1906.

Early 20th century Texas chili from the first company to sell shelf-stable chili powder

Medieval castle-shaped pie fit for a tournament feast

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

Surprisingly delicious ice cream made with wartime-friendly powdered eggs and milk

Delicious 17th century French onion soup made with milk

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