Celebrating Christmas during the Great Depression, and a recipe for a less expensive Christmas pudding made with gelatin and chocolate

What a real Victorian sugar plum was, and a labor-intensive, days-long process of making some from a 19th century recipe

The 1826 Eggnog Riot at West Point and a 19th century recipe from the White House Cook Book

Food supplies and cooking in the Japanese incarceration camps during WWII, and a recipe for tuna noodle casserole from one of the camps’ newspapers

Feasting with Alexander the Great and an ancient Roman recipe for a complex sauce for poultry using ingredients that Alexander would have had

Sarah Josepha Hale’s decades-long campaign to make Thanksgiving a national holiday, and a cranberry tart recipe from her magazine in 1866

Bomb shelters and the Tube during the Blitz in WWII, and ration-friendly recipes for soup and honey biscuits from the period

Food, rationing, and hunger in Germany during WWII, and a recipe for a casserole from a German magazine early on in the war

The foods served at lavish ancient Roman feasts and a recipe from the 2nd century BC for an early form of cheesecake

The history of Election Day as a major holiday in Hartford, Connecticut, and a scaled down 18th century recipe of any Election Day table: election cake

The origins of the croissant, from Viennese kipferl to the modern flaky pastry, and a mid-19th century recipe for a bread-like version

The controversial (but brilliant?) naming of Baby Ruth candy bars, and a popular recipe from the 1940s for Baby Ruth cookies that appeared on the wrappers of the time

What happened when the Carpathia docked in New York with the 705 survivors of the Titanic, and an early 20th century recipe for a dessert served aboard the Carpathia the last day aboard the ship

The experience of those on board the RMS Carpathia and the Titanic survivors that they rescued, and soup that might have been amongst the first foods served to the survivors

Rationing in the UK during World War II, and recipes for mock banana cream and the National Loaf

Who (and who didn’t) eat breakfast in the Middle Ages, what they ate, and a 15th century recipe for medieval Cinnamon Toast Crunch

The history of beef tea, the sustenance of choice for invalids and convalescents in the 19th century, and a recipe from 1851

The wild, crowded house parties of 18th and 19th century London, and a recipe for the delicious, dense cakes that were popular to serve at them

How people have fed and cared for their pets from ancient Rome to the Victorian Age, and a recreation of the original dog biscuit

Rationing and starvation in the Soviet Union during WWII, and a recipe from a wartime cookbook for millet and pumpkin porridge