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 21, 2026
Ivan the Terrible – Feeding the Evil Russian Tsar
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
March 24, 2026
Baking the Original Apple Pie from Medieval England
Tasting History with Max Miller
Published 16 Sept 2025Hot water crust pie filled with mashed apples and pears with raisins, figs, and spices
City/Region: England
Time Period: c. 1390This is the first recorded recipe for apple pie, written in England around 1390 in The Forme of Cury. As many historical recipes are, this one is bare bones and leaves a lot of room for interpretation. The “good spices” in the recipe could mean basically any combination of spices you like. I think this is probably referring to a popular medieval spice mixture called poudre douce, whose exact contents varied from cook to cook. Popular spices included cinnamon, nutmeg, mace, black pepper, long pepper, cardamom, ginger, galangal, and cloves, so feel free to experiment and make up your own.
Whichever spices you use will affect how familiar or exotic the pie tastes, and I really enjoyed the version I made. It’s not too sweet with most of the sweetness coming from the fruit, and I found the spices to be really strong but really pleasant. Unlike modern apple pies, the filling is more of a compote texture, but it holds together nicely. It’s a perfect recipe to try for the fall.
For to make Tartys in Applis.
Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed coloured with Safron well and do yt in a cofyn and yt forth to bake wel.
— The Forme of Cury c. 1390
March 23, 2026
The REAL History of Worcestershire Sauce (and a few others …)
Tweedy Misc
Published 20 Nov 2025A look into the history of Worcestershire Sauce, and some other related sauces and condiments originating in the 18th and 19th centuries.
In doing so I try to understand whether Lea and Perrins created something brand new in their Worcestershire Sauce of the 1830s, or whether it was more an evolution of other similar styles of sauce which already existed at that time like Harvey’s Sauce, and Reading Sauce … and in turn do both of those owe something to an even earlier condiment — Quin’s Sauce …?
I also debunk an oft retold (particularly here in YouTube) story about Baron Sandys returning from a post as the Governor of Bengal being the inspiration for Lea and Perrins’ Worcestershire Sauce — it’s almost certainly not true.
0:00 Introduction
0:55 What is Worcestershire Sauce?
1:22 Ingredients and Recipes
3:01 History of Worcestershire Sauce
6:33 Food in Georgian England
7:51 Hare Soup!
8:22 Harvey’s Sauce
11:00 Reading Sauce
13:21 Quin’s Sauce
14:49 Yorkshire Relish
16:04 Henderson’s Relish
17:02 Conclusion
He also posted an addendum to this video.
March 17, 2026
Corned Beef and Cabbage Recipe | St. Patrick’s Meal | Food Wishes
Food Wishes
Published 13 Mar 2009Get the full story! Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Full recipe here – https://www.allrecipes.com/Recipe/236601/Chef-Johns-Corned-Beef-and-Cabbage/
March 10, 2026
Austria’s Inbred Emperor who Demanded Dumplings – Marillenknödel
Tasting History with Max Miller
Published 9 Sept 2025Apricots wrapped in a soft dough with a crunchy exterior and sprinkled with powdered sugar
City/Region: Austria
Time Period: 1858Ferdinand I of Austria was emperor in name only. Incredibly inbred, Ferdinand had various disabilities and ailments that affected his ability to rule, though it’s said that he spoke five languages and was very witty. As the empire was run by others, not much is written about Ferdinand’s rule, but one thing that he did do as emperor was to demand dumplings at every meal.
And I can see why; they’re absolutely delicious. The apricots are sweet and juicy, the dough is soft, and the crunchy exterior of breadcrumbs, butter, sugar, and cinnamon is wonderful.
Apricot and Plum Dumplings With quark dough.
You mix 4 deciliters flour and 20 decagrams quark with 3 yolks to make a soft dough. Roll out fairly thick, cut into large pieces, enough to wrap a plum [or apricot], then seal them well … Boil the dumplings in salted water. Lift them out carefully with a spoon so they don’t stick to the bottom, then transfer with a slotted spoon into hot butter in a dish. Let them brown on one side. In the butter, you can first brown some sugar and breadcrumbs…coat with sugar, cinnamon, and brown breadcrumbs.
— Die Süddeutsche Küche by Katharina Prato, 1858
March 3, 2026
The Deadly Job of a Victorian Baker
Tasting History with Max Miller
Published 2 Sept 2025Large, gingery loaf of bread
City/Region: England
Time Period: 1857In order to make expensive wheat flour go further, Victorian bakers added things to it of varying edibility. While potato, corn, and pea flour were used, so was ground up plaster of paris, chalk dust, and a powder called alum. Alum made the flour very white, but is also toxic in large quantities.
This loaf, made only with wholesome, edible ingredients, would have been on the fancier side of a bakery’s offerings with the addition of lots and lots of powdered ginger. This bread really surprised me, as it tastes like a normal loaf of bread at first, but then the heat and the flavor of the ginger comes through afterwards.
Ginger Loaf, or Rolls.
Mix intimately two ounces of good powdered ginger, — called in the shops prepared ginger, — and a little salt, with two pounds of flour, and make it into a firm but perfectly light dough with German or brewer’s yeast, [and 1 pint milk] in the usual manner; [to rise one hour or until quite light: to be kneaded down and left again to rise until light]. Bake it either in one loaf, or divide it into six or eight small ones.
The proportion of ginger can be much increased if desired; but the bread should not then be habitually eaten for a long continuance, as the excess of any stimulating condiment is often in many ways injurious.
— The English Bread-Book by Eliza Acton, 1857
February 24, 2026
What did Prisoners eat at Folsom in 1925? – Lamb Curry & Beans
Tasting History with Max Miller
Published 26 Aug 2025Lamb curry with onions and carrots served with white bread and plain pinto beans
City/Region: Folsom, California
Time Period: 1916-1933Folsom Prison is infamous, but the food doesn’t sound like it was all that bad, though there was plenty of watery gruel made from the water salt pork had been soaked in, and if you were in solitary confinement, you got a diet of bread and water with beans every third day. Meals weren’t all terrible, though. A 1925 menu show foods like Hamburger Steak with Brown Gravy, Split Pea Soup, and Lamb Curry & Rice, which is what we’re making here.
In the 1920s, a lot of the cooks were using military manuals, so that is where the base of this recipe comes from, along with a list of ingredients from a commissary report from 1933.
It’s actually quite good, though I would add as much as double the amount of curry powder as was specified in the historical recipe. The beans are a little plain, but that’s to be expected.
382. Beef, curry (for 60 men).
Ingredients used:
20 pounds beef.
1 1/2 ounces curry powder.
Cut the beef into 1-inch cubes and place in a bake pan; cover with beef stock or water; season with salt, pepper, and curry powder. When nearly done, thicken slightly with a flour batter. Serve hot.— Manual for Army Cooks, 1916
LAMB CURRIE and RICE
1160 pounds Mutton
830 ” Rice
300 ” Onions
400 ” Carrots
1 bottle Curry
— Commissary report from Folsom Prison, February 1, 1933
February 17, 2026
Eating in Japan During World War 2
Tasting History with Max Miller
Published 19 Aug 2025Fried sweet potato paste on top of roasted seaweed with a soy glaze and brown rice
City/Region: Japan
Time Period: December 1942Contrary to the government’s promises, the availability of food declined in Japan as World War 2 went on. Journal entries from 1945 highlight just how bad things had gotten. People were unable to get ahold of staples like rice, soy sauce, miso, and fuel for cooking fires, and many were scavenging for anything to eat.
This recipe comes from a few years earlier when things were tight, but not quite so dire. While it doesn’t exactly taste like grilled eel, it is quite good. There’s a nice crispiness to it (more so before the glazing and grilling), and the glaze is delicious. It kind of reminds me of the breading that you might get on some katsu.
Kabayaki of Sweet Potato
Ingredients for 5 servings
100 monme sweet potatoes
2 tablespoons wheat flour
1 teaspoon salt
15 sheets of roasted seaweed
Grate the sweet potatoes with a grater and grind. Mix in the flour and salt. Spread the mixture onto the roasted nori to a thickness of about 1/2 cm. Fry them in oil until golden brown. Separately, make a soy sauce glaze in the ratio of 3 parts soy sauce to 2 parts sugar. Dip in the glaze and grill them. Repeat this twice, brushing with sauce each time. On the third, use only the sauce without grilling.— Fujin no Tomo (The Woman’s Friend), December 1942
February 11, 2026
The “True” History of Key Lime Pie: Florida or New York?
Tasting History with Max Miller
Published 12 Aug 2025Key lime pie in a graham cracker crust with meringue, garnished with lime zest and lime peel
City/Region: Key West, Florida
Time Period: April 14, 1933Yet another example of a dish with multiple origin stories, the key lime pie was perhaps invented in Key West in 1875 by Aunt Sally, the possible cook or family member of William Joseph Curry, Florida’s first millionaire, when she observed Cuban sponge collectors making a cream of lime juice, condensed milk, and egg yolk. Or maybe it was a spin on Borden’s (the makers of Eagle brand condensed milk) Magic Lemon Pie, created in New York City in 1931.
Either way, this recipe from 1933, one of the first using a graham cracker crust, is delicious. The filling is smooth, but firms up well, and the lime flavor really stands out without being too tart.
Tropical Lime Pie
Mix thoroughly:
1 can condensed milk,
1/4 cup evaporated milk,
3 egg yellows,
1-3 lime juice, strained.
Butter 9-inch pie tin heavily. Sprinkle graham cracker crumbs about one-fourth inch thick for crust, pressing crumbs well up on sides of pan. Pour in uncooked custard and cover with meringue, using three egg whites and three scant tablespoons of sugar. Brown in moderate oven and allow to set for one hour before serving. Serves six.— Mrs. Mabel McClanahan, Key West Florida, in The Miami Herald, April 14, 1933
