Dense, heavily spiced fruitcake with the flavor of a plum pudding

Hot and flat Dr Pepper that was popular in the 1960s. Not bad if you like Dr Pepper

Medieval spiced wine sauce with fruit and almonds that complements the boar really well, but would also be very good with pork

Ruth Wakefield’s original recipe for chocolate chip cookies made at the Toll House Inn

Ration-friendly chocolate chip cookies that are surprisingly good with a flavor reminiscent of Raisin Bran with chocolate

Intensely vanilla-y rice pudding with delicate poached pears and a decadent chocolate sauce

A simple but very flavorful chicken dish that is said to have been a favorite of Napoleon Bonaparte

The driest stuffing known to man, but the flavor is that classic mix of herbs, onion, and celery

This is a good, basic sweet potato dish. The dehydrated sweet potatoes make for a firmer texture

Jiggly, vibrantly red cranberry sauce that is quite a bit sweeter than most you find today

This meal is a rather simple breakfast of toast, bacon, eggs, coffee, and orange juice, exactly what JFK ordered at the Hotel Texas on the morning of November 22, 1963

Less sweet than a modern pumpkin pie, it really lets the spices shine and the texture is so nice and smooth, like a firm pudding. This will definitely be a holiday staple for me!

Delicious sweet bread with a soft, pillowy interior and flavors of orange and a hint of anise

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