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 31, 2026
Cooking Kangaroo on the World War 2 Australian Home Front
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
June 3, 2026
What is Turkish Delight? How to make real Ottoman Turkish Delight
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
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.
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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
