Absolutely wonderful chocolate cake that isn’t as dry as the sachertorte I had in Vienna, and the glaze isn’t as hard. It’s dense, but not unpleasantly so, very chocolatey, and the apricot adds a layer of complexity

Delicious, well-balanced grilled meat with an earthy, herby, smokey flavor, and accompaniments to round out an ancient Greek Olympian’s meal

19th century candy that isn’t vinegary at all. The harder version has a more complex flavor that is almost caramelized, and the softer version is more neutral

Fresh, homemade butter has a delicate sweetness to it and is perfect either as a base for an herb butter or slathered on some fresh bread. Make this kitchen staple with a 19th century hand crank butter churn (link in notes).

Make this chowder! Not as heavy as a modern chowder, it’s filled with potatoes and corn and has so much flavor. Absolutely delicious

This stew doesn’t look very appetizing and the texture of the meat is a little weird and chewy, but the flavor is actually really good, like a hearty meat stew

Wine spiced with galingale and licorice that gets its color from steeped violets

Wafer-like “cookies” that have a lovely blend of spices, but are otherwise a bit like hardtack (clack clack)

Complex, umami-rich soup that you can customize to include whatever ingredients you like

Absolutely fantastic, moist, caramelly pineapple upside-down cake

Delicious confectionaries that have a slight nuttiness and aren’t too sweet, with a texture akin to cookie dough

Surprisingly very good and not vinegary at all, this is more like a really gingery apple pie. Delicious on its own or with rum

Cheese-forward and slightly sweet, this puls numbers among the quite tasty ancient dishes

Unbelievably tender meat cooked with beautifully balanced spices and dried fruit for a complex, sweet and savory dish.

A hearty, complex stew reconstructed from the ingredients and methods that were available to the ancient Celts in Gaul (modern day France).

Creamy, ocean-y baked oysters from 1880

Pizza in the style of a recently uncovered fresco in Pompeii with moretum, a Roman garlic-herb-cheese spread

The original fettuccine all’Alfredo made with butter and parmesan, no cream needed. Quick, simple, and delicious

Though nothing like coffee except that it’s ground and brewed, this blend is actually quite nice, tasting mostly of the sweet potato with a little nuttiness from the rye

All other conditions aside, the food in Alcatraz was pretty good, like these pork chops with an apple and onion stuffing