A hearty, complex stew reconstructed from the ingredients and methods that were available to the ancient Celts in Gaul (modern day France).

Creamy, ocean-y baked oysters from 1880

Pizza in the style of a recently uncovered fresco in Pompeii with moretum, a Roman garlic-herb-cheese spread

The original fettuccine all’Alfredo made with butter and parmesan, no cream needed. Quick, simple, and delicious

Though nothing like coffee except that it’s ground and brewed, this blend is actually quite nice, tasting mostly of the sweet potato with a little nuttiness from the rye

All other conditions aside, the food in Alcatraz was pretty good, like these pork chops with an apple and onion stuffing

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

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