This pie leans more toward a savory quiche than a sweet dessert. It’s soft and silky with a hint of spices

A fruitcake with candied peel and lots of dried currants that is an odd combination of dry and moist and has two kinds of icing

Meat pies similar to a Cornish pasty with a simple filling of pork, chicken, ginger, and hard boiled egg yolk

A dense, chewy, bread-like 17th century biscuit with lots of caraway

A not-green, fruity, dry cocktail with curaçao, brandy, and vermouth

Risotto-like saffron rice that’s absolutely wonderful and would pair great with a meat dish

Smooth, creamy, sweet ice cream with an interesting savory note. Not cheesy or salty, only delicious. A Tasting History favorite!

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

A sweet, spiced chicken stew that has a delicious barbecue-y-ness to it

A simple, refreshing cocktail that was part of an English sailor’s daily ration in the Caribbean

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

Not your mother’s gingerbread (but maybe your great²⁶-grandmother’s). Candy-like confection with a lot of ginger flavor and an unfortunate gritty texture, but is still really nice

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

Non-custard pumpkin pie made from pumpkin slices, apple, dried fruit, and herbs. So, so good and one of the most popular Tasting History recipes