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

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

The history of clotted (or clouted) cream, and a 17th century recipe for it, an 18th century recipe for serving it, and a 20th century recipe for scones

The accidental origins of the modern strawberry, and a Tudor-era recipe for a strawberry tart

The food for Allied troops before, during, and after D-Day, and recipes recreating the last meal before the landing

The dining experience aboard the Lusitania and her final voyage, along with a very fancy frozen dessert that was served to second class passengers in 1913

Medieval inns, taverns, and alehouses and a medieval meat stew that could have been served at them

The history of waffles and a recipe for waffles with butter and wine sauce from 1714

Chocolate’s development after its arrival in Europe, and an 18th century recipe for a delicious spiced hot chocolate

The history and evolution of hot wings, and a 19th century recipe for a spicy wing recipe with mustard and mushroom ketchup

What you could tell about someone from their breakfast in Jane Austen’s England, and a recipe for bath buns as she might have eaten them for her first meal of the day

The fake and true history of the potato chip and an early 19th century recipe for them

Victorian salmi de perdrix (partridge salmi) and the men who ate it inside an iguanodon

Queen Elizabeth II’s coronation and the chicken dish that was created for it