Menus and first class breakfast on the Titanic, as well as more stories of the people on board

The history of school lunches and the lunch lady, along with recipes from a Depression Era school cafeteria cookbook

The Great Molasses Flood of 1919 and Boston brown bread

Al Capone’s soup kitchen and an Italian soup that could have been served there

The history of latkes and a recipe based on 20th century versions

Christmas dinners during WWI and a ration-friendly Christmas pudding recipe from 1915

An overview of American WWII field kitchens and rations and a recipe for a classic dish straight from a manual written in 1944

The murky origins of the Caesar salad and a recipe that might be the original

The history and possible origins of Brazilian feijoada and a recipe from 1928

The history of the Volga Germans and a stuffed bread roll recipe made from many 20th century sources

Why absinthe was banned, and a recipe for an absinthe cocktail in the traditional French style

The history of ovens and stoves, and a retro recipe for fish pudding that I can’t, in good conscience, recommend

The Australian and New Zealand Army Corps at Gallipoli and two recipes for different versions of Anzac biscuits

The first class experience aboard the RMS Titanic, and a recipe for dessert that would’ve been a real showstopper for the passengers

The cooks aboard the RMS Titanic and a citrusy palate cleanser served at first class meals

The crew aboard the RMS Titanic and recipes for a meal the Victualling Department prepared for that last dinner

The second class experience aboard the RMS Titanic and a chicken recipe that could’ve been served to them

The story of the Titanic’s head baker, Charles Joughin, and a 1910 cocktail that he probably would’ve enjoyed

The third class experience on the RMS Titanic and a recipe for a soup that was on the third class dinner menu of that last day

The sweet and sour valentines from the Victorian Era and a recipe for a lovely pink sweet and sour cocktail from 1910