Tasting History with Max Miller
Published 17 Mar 2026Hash made from pulverized hardtack, salt pork, and vegetables, served with mashed potatoes
City/Region: England
Time Period: 1894Third class, or steerage, on the Titanic was served breakfast, dinner, tea, and supper, which was a major upgrade from other ships in decades past. Before this, third class passengers were given their rations, which they had to prepare and cook on their own. Sometimes they had to wait in line to use a stove, and not everyone would get a turn.
This meal hearkens back to that time. The recipe uses ingredients that were included in third class rations, and comes from a cookbook for sailors in 1894. I really can’t recommend making this. It’s … not great. There’s essentially no flavor, and the hash turns into a kind of paste in your mouth with the only texture coming from the onions. If I was really hungry and had no other options, I suppose it would be fine, but you shouldn’t feel the need to make this.
Biscuit Hash. (Cold Meat Cookery)
Ingredients
6lbs. Broken biscuits, steeped
2lbs. Cold salt beef or pork.
1/2lb. dripping.
2 onions.
1 cooked carrot.
1 cooked turnip.
1 teaspoonful pepper.
1 teaspoonful mixed spice.
Method — Chop the meat, onions, and vegetables finely; squeeze the water well out of the biscuits, and rub them through a coarse wire sieve; add all the other ingredients, and mix thoroughly. Put it into a baking tin, and brown in a moderate oven until firm. Cut into squares and serve.
— Cookery for Seamen by Alexander Quinlan and N.E. Mann, 1894
September 10, 2026
Hardtack Hash from Steerage on a Victorian Ocean Liner
September 4, 2026
Making Shepherd’s Pie from an 1894 Recipe – Beef or Lamb?
Tasting History with Max Miller
Published 10 Mar 2026Minced beef filling covered in browned mashed potatoes
City/Region: North Ayrshire, Scotland
Time Period: 1894Cottage pie is made with beef, and shepherd’s pie is made with lamb. Or so they would have you believe. This division between mashed potato-topped meat pies is actually only about 50 years old. Before that, recipes for shepherd’s or cottage pie could call for beef or lamb, or didn’t specify a kind of meat at all.
The clove and the mushroom ketchup are both present but not overpowering, and the potatoes are creamy and delicious. Shepherd’s pie is my absolute favorite way to make meat and potatoes, and this 1894 version holds up.
Shepherd’s Pie
Minced beef or lamb; if beef, put in a pinch of pulverised cloves; if lamb, pinch of summer savoury to season it, very little pepper and some salt, and put in a baking-dish; mash potatoes and mix them with cream and butter and a little salt, and spread them over the meat; beat up an egg with cream or milk, a very little, spread it over the potatoes and bake it a short time, sufficient to warm it through and brown the potatoes.
— Irvine Herald and Kilwinning Chronicle, October 5, 1894
August 28, 2026
Hatshepsut – The Pharaoh they tried to Erase from History
Tasting History with Max Miller
Published 3 Mar 2026Fritters as they are depicted in ancient Egyptian tombs
City/Region: Egypt
Time Period: 15th Century B.C.E.Hatshepsut ruled as regent for, and then co-pharaoh with, her stepson, Thutmose III for twenty one years in the 15th century BCE. While she ruled, Egypt enjoyed a golden age as she opened trade routes, built monuments, and ensured that the economy thrived.
The inspiration for this recipe comes from the many paintings of food on temple walls in Egypt. One of these shows ball-shaped items piled up on a serving platter, which could be an ancient form of the modern dessert zalabiya.
Using ingredients available to ancient Egyptians around the time of Hatshepsut’s reign, I’ve made my interpretation of the food painted on the temple walls. They are delicious and full of wonderful cardamom flavor with a light crunch. I think they’re best served with a little honey for dipping.
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August 21, 2026
Nikola Tesla’s Weird Eating Habits
Tasting History with Max Miller
Published 24 Feb 2026Roast duck, sadly without a crispy skin, with creamy celery sauce
City/Region: New York
Time Period: 1896Nikola Tesla was a scientific genius and a very eccentric man in many aspects of his life, especially in his eating habits. He only ate at a few restaurants where he had reserved tables, and he required two dozen napkins with which he’d wipe down each piece of silverware before dropping the napkins on the floor.
He would sometimes supervise the cooking of his meals, including this duck roasted under a smothering of celery, a recipe which journalist and author of Prodigal genius; the life of Nikola Tesla, John J. O’Neill, said “was of his own devising”. With the lack of detail about this dish, it’s impossible to say if this method is what was intended, but I found that roasting with the celery didn’t impart much flavor.
The celery sauce, which has a bit of nutmeg, does pair nicely with the duck, but I prefer duck with a nice crispy skin and a sweet sauce.
Roast Ducks
Truss the birds … rub a little butter over them and dredge with flour, salt and pepper, and roast in a hot oven for twenty or thirty minutes. If preferred stuffed, peel, core and quarter some apples and fill the body with them, removing them when the bird is done, as they are not fit to eat, the flavor being too strong …Celery Sauce for Boiled Fowls
Wash thoroughly and trim a head of celery. Put it into boiling water, with one tablespoonful of salt, and boil it until it is tender. Then drain it through a colander, and cut into pieces one-half inch in length. Blend a large tablespoonful of flour with one-fourth pint of the broth in which the fowls are boiling. Mix till it is quite smooth, add one ounce of butter, a small piece of grated nutmeg, and salt to taste, and mix it with one-fourth pint of milk. Place it over the fire in a saucepan, and stir it till it boils. Let it boil for ten minutes and then throw in the pieces of celery; when it is quite hot again, pour it into a sauce-tureen, and serve.
— The Cook Book by “Oscar” of the Waldorf by Oscar Tschirky, 1896
August 14, 2026
What Did the Builders of Stonehenge Eat?
Tasting History with Max Miller
Published 17 Feb 2026Roasted pork ribs with blackberries and honey with Stonehenge Nettle and Hazelnut Soup
City/Region: Britain
Time Period: 3000-1500 BCEAbout 2 miles from Stonehenge is Durrington Walls, the place that archaeologists believe was the living settlement for the people who built and used Stonehenge. Amongst the evidence of what was eaten, there are a lot of bones, about 90% of them being pig bones. Based on scientific analysis of the pig teeth found there, they were probably fattened on something sweet, which would have probably been honey or berries, so I’m using both to prepare these pork ribs.
This is a simple preparation, but these ribs are so good. The honey is the dominant flavor and the blackberry does come through. The other 10% of bones found at Durrington Walls were mostly cattle, so you could use beef ribs instead if you’d like, you’ll just have to cook them longer.
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August 7, 2026
The History of Gumbo in New Orleans
Tasting History with Max Miller
Published 10 Feb 2026Shrimp and crab gumbo with beef and ham hock served with rice
City/Region: New Orleans
Time Period: 1885New Orleans is one of my favorite food cities. Gumbo, a rich, thick soup or stew (depending on who you’re talking to), is an embodiment of the many cultures that have lived there. Ingredients and techniques from Native Americans, Africans, French, Spanish, and Acadian roots, just to name a few, have a place in gumbo.
While this is a relatively simple dish, it is absolutely packed with flavor. I was blown away by how a handful of ingredients, cooked down over time, came together to make such a delicious dish. Go to New Orleans and try one of the many versions of gumbo, and in the meantime, make this historical version that is so, so good.
Gombo With Crabs, or Shrimp
To a pound of beef add half a pound knuckle of ham; chop up both in inch pieces and fry them brown in two tablespoons of boiling lard; add to them four large crabs cut up, or a pound of peeled shrimps, or both if desired; cut into this four dozen small okra pods, one large onion, a little red pepper, and salt to taste. Let all simmer on a slow fire for about twenty minutes; then fill up with warm water, enough to cover the contents two inches deep. Let this boil for two hours. If it becomes too thick, add as much water as required. If preferred, a chicken can be used instead of beef.
— La Cuisine Creole compiled by Lafcadio Hearn, 1885
July 31, 2026
Cooking Kangaroo on the World War 2 Australian Home Front
Tasting History with Max Miller
Published 3 Feb 2026Slices of braised kangaroo with carrots, onions, parsley, and gravy
City/Region: Australia
Time Period: 1943Rationing began in Australia in 1942, and meat was one of the foods that had the biggest difference in pre-ration and rationed amounts in the Australian diet. Out in the country, you could hunt to supplement your meat ration, which often meant wallaby and kangaroo, which had fallen out of popularity in the early 20th century, and to be honest, I can see why.
This recipe, from an Australian wartime ration cookbook, is actually for spiced beef, and if you don’t have kangaroo in the back of your freezer or are hunting to supplement your wartime ration, I’d use the beef. The texture of the kangaroo wasn’t bad, but the flavor was not my favorite. I usually like gamey meats, but this was too gamey even for me with an earthy taste that I wasn’t a fan of.
Spiced Beef
Method: Mix sugar, mustard, vinegar and salt together and rub over meat with the back of a wooden spoon. Place meat in a dish with bay leaves, cloves and peppercorns — leave for 12 hours. Turn occasionally. Place meat with juices, herbs, etc., sliced carrots, onion and parsley in a saucepan. Just cover with water and simmer for 2 — 3 hours. Serve hot with liquid thickened as gravy or cold with liquid thickened and served as cold sauce. If the oven is in use, cook the meat in a casserole — 2 1/2 — 3 hours in a slow oven (325°F).
— Planning Meat Ration Meals by the Commonwealth Rationing Commission and the Commonwealth Department of Health, 1943
July 24, 2026
Did This Meal Kill Mozart?
Tasting History with Max Miller
Published 27 Jan 2026Sliced pork loin with a rye bread crumb and cinnamon crust
City/Region: Vienna
Time Period: 1742Mozart is one of my favorite composers of all time. When he fell ill and died in 1791 at the age of 35, rumors flew about what caused his death. Speculation continues to this day. Was it poison from a jealous rival or the Freemasons? Was it one of many possible illnesses? We don’t know for sure, but one theory is that it was trichinosis from undercooked pork, and we do know that he ate pork 44 days before he became sick.
This recipe from a Viennese cookbook in 1742 is for mutton loin, but it says that you can use the recipe for pork or venison as well. While boiling meat is not the most delicious way to prepare it, the crust that you prepare after it’s boiled is delicious. It’s slightly sweet with a hint of cinnamon and a very nice crunch, so if you’re not worried about sticking to the historical recipe exactly, try the crust on some pork chops (cooked however you like) or a roasted pork loin.
No. 239 — Mutton Loin
Take from a mutton the loin, as large as it can be, and dress it as one does a venison loin. Boil it in water, wine, and vinegar with bay leaves, onion, rosemary, and strips of lemon peel until it is quite tender. When it is cooked, arrange it on a casserole dish and pour melted butter over it. Take grated dark bread, mix it with cinnamon and sugar, sprinkle this over the loin, pour more butter over it, and put it into the oven, so that it becomes nicely brown, turning it once or twice. Make a good broth, pour it underneath, and serve it warm at the table.
— Nützliches Koch-Buch (The Useful Cookbook) by Johann Holzmayer (1742 edition)
July 20, 2026
Eating the Food of Homer’s Odyssey
Tasting History with Max Miller
Published 14 Jul 2026Skewer of roast pork covered in seasoned barley meal, accompanied by the Ancient Greek potion, Kykeon
City/Region: Greece
Time Period: c. 1650-1100 B.C.E., Mycenaean PeriodWhen Odysseus finally makes it back to his home of Ithaca, he goes to the home of the swineherd Eumaeus. Disguised as a beggar, Odysseus is welcomed into Eumaeus’s home, and Eumaeus prepares skewers of roasted pork sprinkled with barley meal.
While I could just make plain roast pork sprinkled with plain barley flour, let’s assume that Eumaeus does the disguised Odysseus the courtesy of seasoning the meal. Archaeologists have found evidence that the people living in Greece during the Mycenaean Period, when The Odyssey is supposed to have taken place, commonly used coriander, cumin, celery, and fennel, so that’s what I used to season the barley flour coating.
This dish is very simple, and surprisingly flavorful. I made mine in the oven, but if you can cook it over an open fire, it would be even better. The cumin and fennel seeds are both very strong flavors, so choose one or the other so as not to completely overpower everything else.
Eumaeus went off to the sties where the pigs were penned. Choosing two sucklings, he carried them in, slaughtered and singed them both, then cut them in pieces and spitted them on skewers. Then, when all was well roasted, he served it to Odysseus piping hot on the skewers, sprinkling the meat with white barley meal.
— The Odyssey, Book XIV
July 17, 2026
Eating Like a Victorian Workhouse Inmate – Scouse & Suet Dumplings
Tasting History with Max Miller
Published 20 Jan 2026Thickened vegetable and meat stew with suet dumplings with parsley
City/Region: England
Time Period: 1901The food served in Victorian workhouses could vary widely depending on the time, place, and management of a particular establishment. Operating under the notion that if the food served to the inmates (yes, that’s what they were called) of a workhouse was worse than the average, it would encourage them to choose to not be poor (yes, those in power believed that being poor was a choice), workhouse food tended to be … not great.
The recipes for this stew and dumplings come from actual workhouse cookbooks, and they’re actually quite tasty, though the Victorian reality was often far from what you might make today with fresh ingredients. Meat could be too tough to eat, bugs and rat droppings were not uncommon, vegetables could be rotten, and the stew watered down.
As written, it makes a simple, hearty, thick meat and vegetable stew with dumplings that are rather dense, though they have a bit of fluffiness. It’s quite good, though I’m under no impression that it’s close to what the poor were actually being served.
Meat Stew (or Scouse)
Ingredients.
5 ozs. Raw Beef free from bone (Stickings or similar quality).
1 oz. Flour.
½ oz. Dripping or Fat.
4 ozs. Potatoes.
4 ozs. Carrots and Turnips.
½ oz. Onions
Pepper and Salt to taste.
Water to make 1 pint.
Method. — Cut up the meat and vegetables. Fry the flour in the fat till brown, stir in the water, add pepper and salt; then put in the meat and vegetables. Simmer gently for two hours. To make 1 pint of stew.
— Manual of Workhouse Cookery (1901)Suet Dumplings. 6 oz. flour, 2 oz. chopped suet, 1/16 oz. baking powder, ¾ oz. chopped parsley, salt and pepper. Mix all the dry things, rubbing the suet through the flour; make into a firm paste with the cold water; divide into ten or twelve small pieces, which roll up into balls, having the outsides well floured. Drop the balls into the stew, and cook for half an hour longer; then serve.
— Miss F. A. Merchant in Management and Construction of Poorhouses and Almshouses by George A. Mackay
July 10, 2026
The Pastry War – When France invaded Mexico over pastry
Tasting History with Max Miller
Published 13 Jan 2026Puff pastry rings filled with raspberry and apricot preserves and topped with a cherry
City/Region: France
Time Period: 1840The Pastry War between Mexico and France was kicked off when, during a time of political upheaval, Mexican soldiers ransacked Monsieur Remontel’s pastry shop in the 1830s. Seeking reparations for M. Remontel as well as the repayment of other debts, the French invaded.
While we don’t know what was sold in Monsieur Remontel’s pastry shop in Mexico, these puits d’amour could certainly have been on the menu. By all means, you can make your own puff pastry, but I gave myself permission to use store bought, and you should, too. You can even use store-bought preserves to simplify things even further, but this preserves recipe is very delicious and very sweet. I used both store-bought apricot preserves and homemade raspberry preserves, and both were delicious. You can also fill them with half jam and half chantilly cream or pastry cream if the fancy strikes you.
PUITS D’AMOUR.
When the puff pastry has received all its turns, roll it out to a thickness of two lines; cut it with a fluted cutter, that is to say with a pastry cutter, and place the first piece on a baking sheet; then, with a cutter of the same type but smaller, cut another piece and place it on top; moisten the round with a little water, press it in slightly, brush these puits with egg, and put them into a hot oven. When they are three-quarters baked, sprinkle them with sugar in order to glaze them — that is, until the sugar melts; then remove them, hollow them out, and fill them with whatever preserves you judge appropriate.
— Le Cuisinier Royal by André Viart, 1840
July 3, 2026
Beef Bourguignon for the French Peasants from 1885
Tasting History with Max Miller
Published 6 Jan 2026Stewed beef in red wine sauce with onions
City/Region: France
Time Period: 1885Originally a peasant dish, early beef bourguignon was a sauce for leftover stewed beef. Elevated and popularized by the father of French haute cuisine, Auguste Escoffier, it shortly thereafter made the transition from a sauce to stew, and beef bourguignon was further popularized by cooking icon Julia Child.
This recipe from 1885 is for the sauce version, and it is just as delicious as the modern stew. It’s a little more wine-forward and a little less sweet, the meat is fall-apart tender, and the onions are my favorite part. If you have some leftover cooked beef like a roast or short ribs, this sauce is a great way to jazz it up. Otherwise, make the stewed beef as instructed in the recipe below because the sauce is absolutely worth it.
Boeuf Bourguignonne
Brown a piece of pork belly, diced, in butter; add a little flour, salt, and pepper, and add a mixture of half broth and half red wine; add a few small white onions, well peeled; let cook for 20 minutes, then add to this sauce your stewed beef, cut into slices. When the meat is well heated through, serve with the sauce.
— La Bonne Cuisine Pour Tous ou l’Art de Bien Vivre a Bon Marché by Marcel Butler, 1885
June 24, 2026
Feeding A Roman Centurion – Pork & Puls
Tasting History with Max Miller
Published 30 Dec 2025Farro cooked in wine sauce topped with stewed pork, leeks, and dill
City/Region: Rome
Time Period: 1st CenturyWhile the common Roman foot soldier didn’t often have access to fresh meat, a Roman centurion did. A centurion was in charge of 80 fighting men and 20 servants, and holding such a rank meant that their meals were prepared for them and might include ingredients like garum, defrutum (reduced grape must), and fresh herbs and meat.
The dill and defrutum come through in the pork, and the wine isn’t overpowering. The puls, or wheat porridge, is wonderfully flavorful, and the whole dish is made up of lots of different textures (don’t skip the chopped leek garnish; it adds a wonderful crunch). If you like your puls to be thicker and more porridge-like in consistency, go ahead and crush the farro before cooking it.
… small pieces of meat and fine wheat flour or cooked groats you also season with [oenococti], and serve with small morsels of pork prepared with the same sauce.
Frontinian Piglet [oenococti sauce]:
You bone it, brown, and truss. Put into a pot garum and wine, and tie together a bundle of leek and dill. Halfway through the cooking, add defrutum. When it is cooked, wash it and dry. Sprinkle with pepper and serve.
— Apicius de re coquinaria, 1st century
June 17, 2026
Brewing 3,000 Year-Old Ancient Mesopotamian Beer
Tasting History with Max Miller
Published 23 Dec 2025Cloudy pomegranate beer made with honey and dates
City/Region: Assyria
Time Period: 9th Century BCEAshurnasirpal II was an Assyrian king who built an empire in a rather ruthless manner. While he’s remembered for razing cities and killing and/or maiming their inhabitants, he’s also remembered for throwing one heck of a party. When he unveiled his new palace, he invited nearly 70,000 guests to a 10 day feast, and they even wrote down the menu. He provided 10,000 jars of beer for the feast, and while some were basic beer, there were also specialty brews like this much fancier version made with pomegranates, dates, and honey.
While flat, this cloudy beer is surprisingly tasty. The flavor of the honey and pomegranate come through, but with none of the sweetness, and they combine for an oddly modern taste.
Because there are no hops to preserve the beer, it’ll only keep for up to 1 week. As with any vague ancient recipe, feel free to change the amounts of the ingredients to suit your taste.
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June 10, 2026
World War 2 Mincemeat Pie for the Battle of the Bulge
Tasting History with Max Miller
Published 16 Dec 2025Raisin-forward army mincemeat pie made in a quarter sheet pan
City/Region: United States of America
Time Period: 1945During World War II, and really any war, soldiers far from home longed for a taste of home, especially during the holidays. Field kitchens would go to great lengths to break the monotonous menus and bring a little holiday cheer to the troops with things like turkey, stuffing, and pies.
This mincemeat pie is not bad, but it does lack the spices and citrus that really say “Christmas” to me. The corned beef and bouillon cubes add more of a savory note than a real meaty flavor, and raisins are the star of this pie.
No. 822. MINCEMEAT FORMULA NO. 1
Yield: 100 servings, 2 sheet pans, 16 1/2″ x 24″ x 1 1/2″.
Bouillon cubes……36 cubes
Water, boiling……9 quarts (9 No. 56 dippers)
Corned beef, canned……4 pounds
Fat……2 pounds (1 No. 56 dipper)
Apple nuggets, dehydrated……2 1/2 pounds (3 1/4 No. 56 dippers)
Sugar, granulated……3 pounds (1 1/2 No. 56 dippers)
Raisins……7 pounds (5 1/3 No. 56 dippers)
Cinnamon…… 3/4 ounce (3 mess kit spoons)
Pepper……(1/3 mess kit spoon)
Nutmeg……1/4 ounce (1 mess kit spoon)
Salt……(1/3 mess kit spoon)
Dissolve bouillon cubes in boiling water.
Add remaining ingredients. Simmer on a slow fire for approximately 45 minutes or until apples and raisins are tender. The addition of gravy coloring or caramelized sugar will improve the appearance. Remove from fire and cool. Pour into pastry-lined sheet pans.
Cover with a top crust and make in hot oven 40 to 45 minutes or until crust is golden brown.
Note. This mix should be prepared just prior to using.
— TM 10-412 US Army Technical Manual. Army Recipes by the U.S. War Department, 1945
