Tasting History with Max Miller
Published 9 Dec 2025Beautiful red Turkish delight dusted with powdered sugar and starch and flavored with rose water and musk
City/Region: Ottoman Empire
Time Period: 1844I don’t know about you, but I first learned about Turkish delight from The Chronicles of Narnia, where Edmund sells out his family for a box of the confection. True Turkish delight, made in Turkey or Greece, is made of sugar and starch, but when other countries tried to copy it, they often added gelatin, which gives it a completely different texture.
While we can’t be absolutely certain which kind Edmund liked, I hope it was the true Turkish kind that melts in your mouth beautifully. If you’ve never tried musk, it’s a unique flavor that reminds me of clean laundry and perfume, and mixes with the rose water to make a flavor profile unlike anything else I’ve had. All in all, I wouldn’t sell my family out for it, but it is very good.
Rose water or musk aren’t your thing? Feel free to change the flavorings to whatever you like. Almond, orange blossom water, and pistachio were popular at the time.
Rahatu’l-hulkum
Method: Take one kiyye of the finest sugar and prepare a syrup with three kiyyes of water in a tinned pan … take 75 dirhems of the finest pounded starch and slowly stir into the syrup. It must be stirred constantly so that it does not form lumps or stick to the bottom of the pan … Then blend 35 dirhems of rose water with a grain of musk and after adding to the mixture stir a few more times before removing from the heat. Oil a tray with almond oil and pour in the cooked mixture. When cool cut into pieces of the desired size and toss into a mixture consisting half of sieved starch and half of powdered sugar, and stir until they do not stick together. It will be delicious.— Melceü’t-tabbahîn by Mehmet Kamil, 1844
June 3, 2026
What is Turkish Delight? How to make real Ottoman Turkish Delight
May 26, 2026
Gingerbread for Washington’s Army
Tasting History with Max Miller
Published 2 Dec 2025Beautifully spiced gingerbread cookies formed in a sea goat mold
City/Region: England | Philadelphia, Pennsylvania
Time Period: 1773Christopher Ludwick was a true hero of the American Revolution. A German immigrant, he made his fortune in part by baking gingerbread in Philadelphia, and then used his baking knowledge, patriotic spirit, and all of his fortune to aid the American cause.
These gingerbread cookies are not as gingery as many modern ones, but the addition of mace, coriander seeds, and caraway seeds makes for a complex spiciness that is delicious. If you have gingerbread molds, these are a great time to use them, and if you don’t, they’re still delicious as cut-out cookies.
To Make Ginger-bread
Take a pound and a half of treacle, two eggs beaten, half a pound of brown sugar, an ounce of ginger beaten and sifted; of cloves, mace, and nutmegs all together half an ounce, beaten very fine, coriander-seeds and carraway-seeds of each half an ounce, two pounds of butter melted; mix all these together, with as much flour as will knead it into a pretty stiff paste; then roll it out, and cut it into what forms you please; bake it in a quick oven on tin plates; a little time will bake it.
— The Universal Cook or, the Lady’s Complete Assistant by John Townshend, 1773
May 19, 2026
How to Eat Like a Medieval Peasant
Tasting History with Max Miller
Published 25 Nov 2025Boiled carp fillets with a thick garlic-walnut sauce
City/Region: England
Time Period: c. 1450In addition to their regular schedule of backbreaking work, medieval European peasants often had to work extra days for their lord, called boon days. The upside to this was that the peasants were given better food on boon days, which could include cheese, good bread, ale, meat, and fish.
While the medieval cookbooks we have today were written for the wealthy, these seemed like good choices if a lord wanted to feed their serfs: good, but not too good, and fancier than their everyday fare, but not heavily spiced like the nobility’s dishes.
I’d never tried carp before and thought it was quite good, and the garlic is by far the dominant flavor in the sauce. All in all, it’s not amazing, but if I was a medieval peasant, I don’t think I would complain.
Barbell boyled.
Take a barbell, and kutte him, and draw him round; And pike in the nape of the hede and seth him in water and salt, Ale, and parcely. And whan hit bygynneth to boile, skeme hit clene, and caste the barbel there-to, And seth him. And his sauce is garlek or vergesauce, And then serve him forth.
— Harleian MS 4016 (c. 1450)Take kernels of walnuts, and cloves of garlic, and pepper, bread, and salt, and cast all in a mortar; and grind it small, & mix it up with the same broth that the fish was sodden in, and serve it forth.
— Ashmole MS 1439
May 12, 2026
Indian Pudding – America’s Forgotten Dessert
Tasting History with Max Miller
Published 18 Nov 2025Rather unattractive, but delicious, molasses and cornmeal baked pudding with whipped cream
City/Region: United States of America
Time Period: 1829Indian pudding, a perfect marriage of new world and old world cooking, resulted from British colonists making familiar foods with the ingredients that were available to them in America. Without access to wheat flour, they used cornmeal to make their beloved boiled puddings, and by the time this recipe came around in 1829, there were baked versions as well.
While an admittedly unattractive dish, it is absolutely delicious. The molasses really comes through, but it has none of the bitterness, leaving an almost caramelly flavor.
This dish has fallen out of favor and can usually only be found in New England, but I think it should make a comeback. If you’re planning on serving it for Thanksgiving (which I plan on doing), then I recommend presenting it dressed up with whipped cream to make it, if not pretty, then more palatable-looking.
(more…)
May 5, 2026
A 375 Year Old French Recipe for Pumpkin Soup
Tasting History with Max Miller
Published 11 Nov 2025Creamy pumpkin soup served in a hollowed out pumpkin
City/Region: France
Time Period: 1651This is one of the first recipes for pumpkin soup where we can be sure that the pumpkin they’re referring to is a new world pumpkin. This cookbook was written by François Pierre de la Varenne, who’s credited with leading the shift away from highly spiced medieval and renaissance foods into what we would call French haute cuisine. He was into showcasing the flavor of the key ingredient in whatever he made, and this soup does it.
The cloves, onion, and pepper are there but subtle, and the pumpkin really shines through. You can use canned pumpkin to make this soup even easier, and serving it in a hollowed out pumpkin adds some festive flair. It’s simple, delicious, and would be a great addition to any holiday or autumnal table.
Pumpkin Soup with Milk
Cut up a pumpkin and cook it as above [in water and salt], then pass it through a strainer with some milk and boil it with butter, seasoned with salt, pepper, and onion stuck [with cloves], and serve with yolks of eggs thinned [with some broth].
— Le cuisinier françois by François Pierre de la Varenne, 1651
May 2, 2026
Making Real English Toffee from 1881
Tasting History with Max Miller
Published 5 Dec 2025Rich, sweet pieces of Victorian Era toffee
City/Region: Everton, England
Time Period: 1881Around Christmas, my house is full of candy and baked goods, and for me, toffee is one of the quintessential Christmas treats. Possibly invented by Molly Bushell in 1753 in Everton, just outside of Liverpool, toffee can be hard like the recipe we’re making here or of a softer, chewier variety.
While either option is delicious, this recipe is specifically for the hard style of Everton toffee. It’s a really simple recipe (the hardest part is waiting for it to come up to temperature), and is such a rich, decadent treat. The lemon extract adds a layer of acidic complexity to the toffee, but it doesn’t taste of lemon.
Feel free to dress yours up by adding some nuts to the dish before you pour the toffee over it, or sprinkle some chocolate chips over the toffee while it’s still hot so that they melt.
Everton Toffee.
Put one pound of brown sugar and one tea-cupful of cold water into a pan well rubbed with good fresh butter. Set it over a slow fire, and boil until the sugar has become a smooth, thick syrup, then stir into it half a pound of butter, and boil for half an hour. When sufficiently boiled, it may be tested by dropping some on a plate, and if it dries hard and can easily be removed, the toffee is ready for flavouring. For this purpose, add twenty or thirty drops of essence of lemon. Pour the toffee into a wide well-buttered dish. If liked, vinegar may be substituted for the water, then the lemon may be omitted.
— Cassell’s Dictionary of Cookery, England, 1881
April 30, 2026
The History of BROWN SAUCE: HP Sauce, A1 Sauce, OK Sauce and Chef Sauce
Tweedy Misc
Published 7 Nov 2025Have you ever wondered how British “brown sauce” came about? What is it made from? Who invented it? When was it invented? Which brown sauce is the oldest? When did we start calling it “brown sauce”?
In this video we look into what exactly brown sauce is (and isn’t), we look into ingredients of a number of iconic brands (and some supermarket own brands) and explore the history of the five brown sauces which defined the category: A1 Sauce, OK Sauce, HP Sauce, Daddies Favourite Sauce and Chef Sauce.
Some links to Wikipedia etc in case it helps figure out what this is all about:
https://en.wikipedia.org/wiki/Brown_s…
https://en.wikipedia.org/wiki/HP_Sauce
https://en.wikipedia.org/wiki/A.1._Sauce
https://en.wikipedia.org/wiki/Daddies
https://en.wikipedia.org/wiki/OK_Sauce
https://en.wikipedia.org/wiki/Chef_Br…If you’re finding the wobbling bottles are a problem for you, here’s a version of the video without any wobbling: • History of Brown Sauce (No Wobbling!)
This video was made using Davinci Resolve 20, with a lot of the still images made using Canva.
Chapters:
0:00 Introduction
0:16 What is brown sauce?
2:33 Supermarket own brand brown sauces
4:02 History of brown sauce
4:48 A1 Sauce
10:49 OK Sauce
15:31 HP Sauce
17:06 Daddies Favourite Sauce
19:06 Chef Sauce
23:50 Conclusion
April 28, 2026
“Depression Era” Water Pie
Tasting History with Max Miller
Published 4 Nov 2025Custard-like pie with vanilla and nutmeg
City/Region: Fulton, Missouri
Time Period: 1908While water pies have made the rounds on the internet as a Depression-era food, they were around long before the 1930s. In the decades leading up to the Great Depression, there was a series of smaller depressions, so there was plenty of opportunity for people to feel the need to make water pie.
This is surprisingly good with a texture like the filling of a pecan pie. Because the main ingredients are water and sugar, whatever flavorings you use are really important. The nutmeg and vanilla I use here are delicious, but the sky’s the limit. You could use citrus, flower waters, other spices, or basically anything that sounds good to you. Be sure to let the pie cool completely in order for it to set up to its soft custard-like texture.
Water Pie.
One cup sugar, two tablespoons of flour mixed well with the sugar, then add one-half cup of hot water, lump of butter and flavoring, cook until it becomes thick, then pour into your prepared paste and bake slowly.
— Mrs. Hollis Crews, Fulton Weekly Gazette, March 6, 1908Plain Paste
1 1/2 cups flour
1/4 cup lard
1/4 cup butter
1/2 teaspoon salt
Cold water
Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of fingers or case knife. Moisten to dough with cold water; ice water is not an essential, but is desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in butter as for puff paste, pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. The pastry may be used at once; if not, fold in cheese cloth, put in covered tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a moderate oven. This is superior paste and quickly made.
— The Boston Cooking School Cook Book by Fannie Farmer, 1896
April 21, 2026
Ivan the Terrible – Feeding the Evil Russian Tsar
Tasting History with Max Miller
Published 14 Oct 2025Soft buns filled with cabbage, onion and dill
City/Region: Russia
Time Period: 16th CenturyIn Russian, Ivan the Terrible is Ivan Grozny, and the translation of “terrible” was meant more in the way of “fearsome” or “formidable” rather than “cruel” or “awful”, though Ivan ended up being all of those. What started off as a good reign with military victories, building Saint Basil’s Cathedral, and restricting the boyars‘ (aristocracy) power over the people descended into a reign of terror with a secret police, the massacre of a city, and even killing his eldest son in a fit of rage.
While Ivan truly was terrible, these piroshki are not. They are absolutely delicious. The bread is soft, and the filling is savory and slightly sweet with the dill really coming through. These were made with all different kinds of fillings, so feel free to try out other ingredients, like meat, fish, fruit, or other vegetables, or put in a hard boiled egg for a modern touch.
Small pies filled with mushrooms, poppy seeds, kasha, turnips, cabbage, or whatever else God sends.
When the servants bake bread, order them to set some of the dough aside, to be stuffed for piroshki.— The Domostroi, 16th Century
April 14, 2026
Caligula – Feeding Rome’s Most Evil Emperor
Tasting History with Max Miller
Published 7 Oct 2025Skin-on marinated and roasted pork belly decorated with edible gold paint
City/Region: Rome
Time Period: 1st CenturyCaligula, the third Roman Emperor, is remembered as one of the most notorious and cruel of the lot. While he tortured and killed whomever he pleased, he also threw lavish banquets. Suetonius writes that Caligula’s reckless extravagance included “loaves and meats of gold”, and while it’s possible that he meant loaves and meats made of actual gold, I’m going with an edible interpretation.
The Roman flavors of garum, asafoetida, and other seasonings come through strongly, but aren’t overpowering. The meat is wonderfully crispy while being meltingly tender, and the sauce is a nice sweet counterpoint. The gilding is, of course, optional, but it does look rather impressive.
As always, feel free to change up the amounts of anything in the marinade and sauce to suit your tastes as Apicius doesn’t give us any amounts to go on; your version will be just as authentic as this one.
Offelas Ostienses
You slice the meat beneath the skin, so that the skin remains intact. Grind pepper, lovage, dill, cumin, silphium, and one bay laurel berry; moisten with liquamen (garum), pound. Pour over the meat pieces in a roasting pan. When they have marinated for two or three days, take them out, tie them crosswise and put them into an oven. When cooked, separate each piece, and grind pepper and lovage; moisten with liquamen, and add a little passum so that it is sweet. When it comes to a boil, thicken the sauce with starch, pour over the meat pieces and serve.
— De re coquinaria by Apicius, 1st century
April 10, 2026
A Brief History of GRAVY
Tweedy Misc
Published 2 Dec 2025For the next instalment of the series of classic British sauces we take a look at the history of gravy.
In this video I look into some of the earliest historical references to gravy, then some 18th Century recipes. I investigate whether gravy might be a derivative of a classic French sauce, and look in some detail into one important component of traditional gravy recipes: the roux, used for thickening.
I also investigate some products which have emerged since the 19th Century to help with the process of making gravy, from gravy salt and gravy browning, through Bisto’s original gravy powder of 1908, and their fully instant product in the form of “gravy granules”, launched in the 1970s.
Also, have you ever wondered why Bisto is called Bisto? We’ll get into that too.
0:00 Introduction
0:32 What is gravy?
1:27 Early history of gravy
2:01 18th Century gravy recipe
2:25 The importance of the roux
3:37 More 18th Century gravy recipes
4:07 Is gravy actually…. French?!?!
5:29 Gravy salt
6:47 Gravy browning
7:31 History of Bisto
9:19 Modern Bisto
10:25 Conclusion
April 7, 2026
The Myth of Mooncakes: Did they topple a Chinese Dynasty?
Tasting History with Max Miller
Published 30 Sept 2025Mooncakes made with flaky pastry and a seed and nut filling, decorated with a red stamp
City/Region: China
Time Period: 1792There are many different kinds of mooncakes made all over East Asia around this time of year for the Mid-Autumn Festival. Some are savory, some are sweet, and they can have chewy, crumbly, or flaky doughs.
The flaky dough that we’re making here can be made with either lard or melted butter. Lard would have been more traditional for 1792, and it makes a more flavorful pastry, but melted butter will make a smoother dough that’s easier to work with and comes out less crumbly and more flaky.
The filling is delicious and not too sweet, with a rich unctuousness from lard, nuts, and seeds.
Imperial Scholar Liu’s Mooncake
Use flying flour from Shandong to make a flaky pastry for the crust, with pine nuts, walnuts, and melon seeds ground into a fine powder for the filling. A little rock sugar and lard are added. When eaten, it does not taste overly sweet, but instead is fragrant, flaky yet tender, and rich; a truly unique experience.
— Suiyuan Shidan by Yuan Mei, 1792
April 5, 2026
How to Make Marbled Eggs for Easter – The Victorian Way
English Heritage
Published 23 Mar 2018If you’d like to try this recipe at home, make sure to be very careful when handling/blowing the eggs. In some countries chickens are not vaccinated against salmonella so we suggest giving the eggs a good wash in boiling water and take care not to get any raw egg in your mouth.
This recipe for Marbled Eggs would have been served as a sweet “entremets” — small dishes served before dessert. This particular version uses a sweetened cream filling with chocolate and vanilla, but you could use any flavour you like or experiment with different colour jellies.
(more…)
April 3, 2026
Hot Cross Buns – Mother Goose Would Love These
Food Wishes
Published 12 Apr 2017Pretty much all I know about hot cross buns, I learned from the nursery rhyme, but thanks to a recipe I found on Anson Mills, I was still able to make a fairly decent batch. Including real crosses, not to be confused with dinner rolls on which an icing cross has been piped.
In addition to its eye-catching appearance, the dough-based “cross” provides an interesting textual contrast, as it gets sort of chewy, and crispy edged.
Like I said in the video, any sweet dough will work with this easy technique, especially rich, and fragrant examples, like our Italian Easter Bread dough. Times may vary, but regardless of the dough, simply wait for the dough to double in size, and proceed.
If you want to get all your buns the same size, weigh your dough in grams before dividing, and then divide by 16. Then, weight each of your dough balls to that exact amount, and boom, your tray of buns will look like the ones you saw on that magazine cover. Or, just eyeball it and take your chances. Either way, I really hope you give this a try soon. Enjoy!
March 31, 2026
This Recipe Took 3 Years … Ninja Kikatsugan
Tasting History with Max Miller
Published 23 Sept 2025Very bitter, very sake-flavored balls that include ginseng, coix seeds, and licorice
City/Region: Japan
Time Period: 1676Much like cowboys, pirates, and knights, ninja have been fictionalized to be a far cry from the intelligence gathering and sabotage experts of history. The term “ninja” didn’t even become popular until the mid-20th century.
Even the historical text I’m using here, the Bansenshukai, has been called into question. Because it was written over the period of several centuries, often by people who weren’t even alive during the period when ninja, or shinobi, were active, who knows if it’s an accurate portrayal of their tools and methods.
If this recipe is accurate, I feel bad for the people who had to eat them. They’re really bitter with an overwhelming sake flavor that isn’t pleasant. Really, I wouldn’t recommend making these; they’re not worth the 3 year time investment, and hyōrōgan are a much tastier ninja survival food.
Kikatsugan
10 ryō Asiatic ginseng
20 ryō Buckweat flour
20 ryō Millet Flour
20 ryō Yam
1 ryō Liquorice
10 ryō Coix seed
20 ryō Rice flour
Grind this into a powder, soak it in three shō of sake for three years until it has dried. Afterward, roll it into balls the size of peach pits.
Eating three of these daily will keep you healthy even when you have nothing else to eat.
Eating three will prevent both mental and physical fatigue.— Bansenshukai, 1676
