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Tasting History
Tasting History
Episodes
Recipes
Ingredients
Research
Store
Newsletter
Contact
Patreon
Episodes
Recipes
Ingredients
Research
Store
Newsletter
Contact
Patreon

Recipes

Time Period/Region
  • 16th Century 17
  • 17th Century 15
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Course/Dietary
  • appetizer 7
  • baking 73
  • beverage 34
  • breakfast 16
  • cocktail/alcoholic 26
  • condiment 6
  • dessert 79
  • main dish 82
  • meat 74
  • non-alcoholic 10
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  • soup/stew 25
  • vegetarian 117
Pancit
20th Century, The Philippines Max Miller 3/11/25 20th Century, The Philippines Max Miller 3/11/25

Pancit

Complex, delicious rice and egg noodles with shrimp and pork belly

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Luncheon Tuna
United States of America, 20th Century, WWII Max Miller 12/3/24 United States of America, 20th Century, WWII Max Miller 12/3/24

Luncheon Tuna

A tasty, if basic, tuna noodle casserole as it could have been made in the Japanese incarceration camps during WWII

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WWII Thanksgiving: Oyster Dressing
United States of America, WWII, 20th Century Max Miller 11/14/23 United States of America, WWII, 20th Century Max Miller 11/14/23

WWII Thanksgiving: Oyster Dressing

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

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Baked Oysters
United States of America, 19th Century Max Miller 7/18/23 United States of America, 19th Century Max Miller 7/18/23

Baked Oysters

Creamy, ocean-y baked oysters from 1880

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First Class Breakfast on the Titanic: Smoked Salmon Cornets
Titanic, British Isles, France, 20th Century Max Miller 3/21/23 Titanic, British Isles, France, 20th Century Max Miller 3/21/23

First Class Breakfast on the Titanic: Smoked Salmon Cornets

An appropriately fancy presentation for smoked salmon as part of a first class breakfast aboard the Titanic

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Bannocks and Arbroath Smokies
British Isles, Medieval Max Miller 10/11/22 British Isles, Medieval Max Miller 10/11/22

Bannocks and Arbroath Smokies

Arbroath smokies as prepared by chef Fraser Bell are delicious: not fishy at all with a meatier texture that melts in the mouth, and the simple bannocks are the perfect vessel for some jam or heather honey

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Black Banquet Roman Patina with Jellyfish
Rome, Ancient Max Miller 10/4/22 Rome, Ancient Max Miller 10/4/22

Black Banquet Roman Patina with Jellyfish

A sort of frittata with eggs and fish, colored black by cuttlefish ink, and topped with jellyfish. Can’t say I recommend

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Saint Columba’s Salmon
British Isles, Medieval Max Miller 9/20/22 British Isles, Medieval Max Miller 9/20/22

Saint Columba’s Salmon

Perfectly poached salmon with an herby, fresh, light sauce with a hint of acidity to cut through the fattiness of the fish

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Caesar Salad
Mexico, 20th Century Max Miller 9/6/22 Mexico, 20th Century Max Miller 9/6/22

Caesar Salad

This (possible) original version of Caesar salad is much lighter than modern creamy ones, perfect for a summertime salad

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Ancient Roman Artichokes
Rome, Ancient Max Miller 8/23/22 Rome, Ancient Max Miller 8/23/22

Ancient Roman Artichokes

Boiled artichokes with an ancient Roman sauce that is sweet with a hint of bitterness and garum funk

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White Ketchup
British Isles, 18th Century Max Miller 7/12/22 British Isles, 18th Century Max Miller 7/12/22

White Ketchup

A super concentrated sauce made with anchovies, vinegar, horseradish, and spices. Add it to something creamy and neutral, like a béchamel sauce, to give it a tangy zest with a savory umami note

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Fish Pudding
United States of America, 20th Century Max Miller 5/17/22 United States of America, 20th Century Max Miller 5/17/22

Fish Pudding

Casserole with the non-complementary flavors of well seasoned fish and rice pudding. They just don’t go together. With a texture like mushy fish, this one wasn’t for me

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