Victorian dog biscuits made with bison, vegetables, and oatmeal

A hearty, slightly sweet porridge made from millet and pumpkin

Gooey, fudgy brownies with walnuts that are dense without being heavy with a crackly top

Simple scones that are best used as a vessel for clotted cream

Rich, buttery, nutty, absolutely delicious spread made with just one ingredient

Flavorful, multigrain pita-like flatbread recreated from findings at Viking funeral sites

Delicious bread pudding made from crisp flatbread, pistachios, almonds, sultanas, spices, and rose water

A tasty meatloaf-like mixture from the rationing days of WWII in the US

The no-sugar-added original recipe for Corn Flakes: bland and crispy

Honey, long pepper, and mushrooms combine for a simple but flavorful dish

One of the best things I’ve made, period. The filling is like concentrated strawberries and the texture is smooth and light, all in a buttery crust

Pie made with hardtack (clack clack) and a potato crust that actually tastes like apple pie

The original deep dish pizza from the 1940s with a bready crust

Caramel-scented, lightly spiced mead made with burnt honey

A simple whiskey cocktail for people who like whiskey as it tastes like slightly sweetened whiskey

Biscuits topped with salt pork milk gravy

Simple yet delicious baked beans with molasses and salt pork

Fire-roasted red deer, smoked goat, and einkorn cakes with fiddlehead ferns make up my version of Ötzi the Iceman’s last meal

Slow-cooked barbecue pork with molasses and a vinegary sauce that could be a precursor to Carolina-style barbecue sauce

WWII scrambled eggs and bacon made from powdered eggs (and real bacon), as it might have been eaten at the last meal before the D-Day landing