A bit denser than a sponge cake in a modern Victoria sandwich, this cake is still fantastic with a sweet vanilla-y quality to it even though there’s no vanilla in it. The homemade jam is really worth it if you can find good berries

This version of tacos includes a tomatillo salsa and carne asada, but like with any tacos, use what you like

Gruel gets a bad rap, but this is actually really good. It’s a smooth, sweet porridge with the flavors of nutmeg and brandy coming through wonderfully

The cucumber taste really comes through in this refreshing, creamy ice cream

A hearty porridge-like soup with the interesting flavor combination of mace and chicken stock

Not as sweet as a modern doughnut, but just as delicious. Dust or top them with whatever you like

One of the ways to make hardtack edible that’s not so bad thanks to an unhealthy dose of pork grease

Panettone from 1891 that can be made in a couple of hours instead of a few days. It tastes just like regular panettone, though it’s not as light and airy

19th century Bakewell tart that has a higher jam-to-almond ratio and a smooth and custardy filling

Deliciously spiced mincemeat pies with actual meat and a bright pop of lemon

A wonderful, Christmassy version of mulled wine, elevated by the whole roasted citrus

An apple toddy with apple brandy, nutmeg, and baked apple, perfect for cold weather

Creamy hot beer punch with cinnamon and rum, perfect for the holidays

An absolutely perfect angel food cake that’s light and fluffy and has a hint of vanilla

Simple but very tasty batter that cooks up soft, but a little bit crispy, with chunks of rump steak

An essential part of a soldier’s or sailor’s diet: overly dry, bland bread that would last forever

Very rich, very raisiny boiled Christmas pudding with a healthy dose of brandy