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

A simple cabbage dish with a touch of complexity from the onions and leeks

Delicious corned beef the medieval way: basted in honey and roasted

A coffee maker-less way to make coffee from the 18th century

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

Cheesy and herby ravioli with a hint of warm medieval spices

A wonderful, unique beef stew flavored with bright spices and thickened with eggplant

A delightfully pink sweet and sour sloe gin cocktail with notes of citrus and dark fruit with a beautiful foam on top

A marinated pot roast-like dish that’s wonderfully balanced with that unique ancient Roman flavor profile from the garum and asafoetida

Dense, delicious sweet rye bread that’s baked for up to 24 hours. Really easy to make!

Seared and boiled boar with a lovely sauce that is like a fancy barbecue sauce: more spices, not as sweet, and absolutely delicious

Fried pastry with a flavor-packed filling with the spices that we associate with modern Indian food

Boiled cabbage made into a complex dish with a savory dressing and topped with herbs and spices

Super easy chicken that is slightly sweet and lets the herbs really shine

Shortbread that is less sweet than modern versions and dissolves in your mouth and forms a kind of gluey paste. Definitely have a drink on hand

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