Tasting History with Max Miller
Published 28 Jan 2025Tender cubes of beef seasoned with allspice and served with a delicious sour cream and mustard sauce
City/Region: Russia
Time Period: 1871Beef stroganoff has certainly gone through a lot of changes since this recipe was printed in 1871. Nowadays mushrooms are often added, and the allspice has pretty much disappeared, but I think it’s a delicious and unusual flavor for modern palates. The mustard flavor is present in the sauce without being super mustardy, and the beef is tender and flavorful.
This tasty dish comes together fairly quickly after the meat has rested with the seasonings, so I definitely recommend giving this a try.
Two hours prior to cooking take two funts of tender beef, cut in small cubes, and sprinkle with salt and allspice; take 30 grams butter and 1 tablespoon of flour and mix, lightly fry in a skillet, then mix with 2 glasses of stock, add 1 teaspoon of Sarepska mustard, a little bit of pepper, mix well, bring to a boil, then strain and add 2 tablespoons of the best fresh sour cream. Then fry the beef in butter, then add it to the sauce, boil again, and serve.
— Podarok molodym khozyaykam (A Gift to Young Housewives) by Elena Molokhovets, 1871
June 28, 2025
The Original Beef Stroganoff of Imperial Russia
June 21, 2025
Cheese Gnocchi from Medieval Italy
Tasting History with Max Miller
Published 21 Jan 2025Groove-less cheese-based gnocchi from before potatoes were introduced
City/Region: Italy
Time Period: 14th CenturyGnocchi has been around for hundreds of years, and unsurprisingly, the gnocchi of the 14th century was quite a bit different from what we’re used to today. Before the potato was even a twinkle in Italy’s eye, cheese was a common base for the dough.
The first mention of grooves on gnocchi isn’t until 1570 when Bartolomeo Scappi writes about them, so this gnocchi is groove-less. The texture is very different from modern versions. It’s more crumbly, but that could depend on the kind of cheese that you use. Whatever you use, make sure it’s a cheese that you like, because this is essentially boiled cheese held together with some flour and egg. I may not eat a whole bowl of this, but it’s still quite nice.
If you want gnocchi. Take fresh cheese and pound it; then take flour and mix it with egg yolk in the manner of migliacci. Put a pot filled with water on the fire and when it boils, put the mixture on a board and spoon it off into the pot, and when they are cooked, place them on dishes and sprinkle on plenty of grated cheese.
— Fragment of a book on cooking from the 14th century
June 14, 2025
Surviving on Tulip Bulbs during World War 2 – Dutch Hunger Winter
Tasting History with Max Miller
Published 14 Jan 2025Mashed potatoes, red cabbage, carrots, kale, and tulip bulbs
City/Region: The Netherlands
Time Period: 1945The Netherlands was relatively well off for food during much of WWII up until the harsh winter of 1944-1945. A combination of factors like German occupation, extreme weather conditions, and lack of Allied relief resulted in the population existing on only 500 calories a day. Tulips, a major Dutch export, were stored as dried bulbs, and the government issued documents that instructed people on how to prepare them safely.
If you make this dish, be sure to use organic bulbs and remove the yellow sprout in the center of the bulb completely as described in the instructions below. The yellow center is what can make you sick.
The flavor of the dish comes from the vegetables, and the unique flavor of the bulbs is lost in everything else. Save at least one bulb back before you mash it to taste it. Different varieties of tulip bulbs are supposed to have different flavors, and mine had a kind of earthy metallic sweet taste that was quite unlike anything I’ve ever had.
Stamppot with Tulip Bulbs
1 kg of vegetables, 1/2 kg of potatoes, 1/2 kg tulip bulbs, salt, oil.
Clean and finely chop the vegetables. Scrub the potatoes and quarter them. Clean the tulip bulbs. Put everything in a pot with a little water and salt. Boil for 30 to 45 minutes. Mash everything and add oil to taste.
— Dutch State Office for Preparation of Food Distribution, 1945
May 13, 2025
Gout – The Disease of Kings
Tasting History with Max Miller
Published 7 Jan 2025Sliced roast venison with a spiced red wine sauce and a sprinkling of salt
City/Region: England
Time Period: 1723Gout has plagued people for thousands of years, but mostly the rich people. It often follows an indulgent diet full of red meat and alcohol, so for a long time only the rich had regular access to a gout-inducing food.
This recipe from 1723 is delicious, as well it ought to be as it flies in the face of the rules you should follow to prevent gout with venison (red meat) served with a wine sauce (alcohol). Venison is best when it’s not cooked past medium, and this recipe is tender and flavorful with the rosemary coming through. The sauce could really go on anything, and you could swap out the red wine for something different. Port would be delicious, though I would reduce the amount of sugar a bit.
I don’t expect most people will have a larding needle on hand, and I think you could probably skip the larding and still end up with a flavorful, tender dish.
To roast a Haunch of Venison.
First lard it with Bacon, and stick it thin with Rosemary; then roast it with a brisk Fire; but let it not lye too near it; bate it with fresh Butter; then boil a Pint of Claret with a little beaten Ginger, Cinnamon and Sugar, with a half a dozen whole Cloves, and some grated bread; and when they have boil’d enough, put in a little Salt, Vinegar and fresh Butter; dish your Venison, strew Salt about the Dish, and serve it with this Sauce.
— The Cooks and Confectioners Dictionary: Or, the Accomplish’d Housewives Companion by John Nott, 1723
April 28, 2025
Making School Cafeteria Pizza from the 1980s & ’90s
Tasting History with Max Miller
Published 24 Dec 2024A rectangular slice of cheese pizza, part of a complete meal in 80s and 90s schools in the US.
City/Region: United States of America
Time Period: 1988Food in US schools from when I was growing up in the 80s and 90s were, to put it mildly, not the healthiest. Either there was actual fast food available, or many meals mimicked fast food favorites, like this cheese pizza.
One bite of this pizza brought back a flood of memories. It is almost exactly how I remember it from middle school, and I highly recommend making it to anyone who has rectangle pizza nostalgia. I chose to make it with the pourable crust because I was intrigued, but after tasting it, I’m convinced it was the same one that my school used.
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April 16, 2025
Food in the Japanese-American Internment Camps of World War 2
Tasting History with Max Miller
Published 3 Dec 2024Tuna noodle casserole made with spaghetti, and rice with canned apricots for dessert
City/Region: Topaz War Relocation Center, Utah
Time Period: 1943In 1942, anyone of Japanese ancestry in the United States was forcibly sent to live in incarceration camps. Food was often in the form of leftover military rations that was augmented by crops grown by the people living in the camps, but there were also canteens that sold food and sundries. These items were great luxuries as the Japanese Americans living in the camps made only about 1/5 of a typical wage and included things like Ovaltine, apple juice, and canned tuna.
This recipe, from a newspaper printed in the Topaz War Relocation Center, makes a tasty, if basic, tuna noodle casserole. I would add more of the paprika, or really some more spices in general, but I really like the lightly crunchy texture of the bread crumbs and the celery.
If you’d like to serve this forth with dessert, as I did, then you simply need some cooked white rice and some canned apricots with syrup.
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April 8, 2025
What did Alexander the Great eat?
Tasting History with Max Miller
Published 26 Nov 2024Game hens roasted with a hazelnut and herb sauce
City/Region: Rome | Macedonia
Time Period: 1st CenturyThrowing lavish feasts was one foreign custom that Alexander the Great was all too happy to adopt. We don’t have any recipes from Alexander’s court, so I looked to the ancient Roman cookbook, De re coquinaria, to find a recipe that used ingredients that Alexander would have had.
The herbs and seasonings in the sauce combine to form a new complex flavor that is delicious. The hazelnuts are prominent and form a wonderful crust on the game hens, and the garum adds its distinctive savory umami note. You can either make the sauce and serve it forth with poultry that you’ve already cooked, or roast the birds with the sauce like I did.
Aliter Ius in Avibus, Another Sauce for Birds:
Pepper, parsley, lovage, dried mint, safflower, pour in wine, add toasted hazelnuts or almonds, a little honey with wine and vinegar, season with garum. Add oil to this in a pot, heat it, stir in green celery and calamint. Make incisions in the birds and pour the sauce over them.
— Apicius de re coquinaria, 1st century
April 2, 2025
Eating in a London Blitz Bomb Shelter
Tasting History with Max Miller
Published 19 Nov 2024Hearty, if mushy, vegetable soup with honey biscuits and a cup of tea
City/Region: London
Time Period: 1940If you were taking shelter underground during the Blitz, a period in WWII when German planes bombed British cities, the food options were somewhat limited. You could bring snacks with you, but there were also canteens from which workers sold things like tea, cocoa, soup, biscuits, and chocolate.
This soup, fittingly named Blitz Soup, is mainly composed of fresh vegetables that many would have had access to from their victory gardens. While it’s surprisingly flavorful and delicious, if you cut down the cooking time to about 30 minutes, the vegetables wouldn’t be as mushy. Though either way, a thermos of this soup would have been a comforting meal while taking shelter.
Instead of the historical recipe, which is very basic, here’s the poem that accompanied it.
When down to your shelter you flitz,
It may not be quite like the Ritz.
If you drink something warm,
You’ll come to no harm,
And the best soup to drink is the “Blitz”.
(P.S.- Any vegetables can be used, and you’ll find this a very useful soup to take to the shelter if you have to take cover. We hope you don’t.)
— Gert and Daisy’s Wartime Cookery Book, 1940
March 26, 2025
Cooking on the German Home Front During World War 2
Tasting History with Max Miller
Published 12 Nov 2024Casserole made from sliced potatoes, fennel, and caraway served with pickled beets
City/Region: Germany
Time Period: 1941How well people ate in Germany during WWII really depended on who they were, where they were, and how long the war had been going on. This recipe, from 1941, assumes that people will still have access to ingredients like milk and eggs, which would become extremely scarce for most people in later years.
If you like the anise-like flavors of fennel and caraway, this dish is for you. The flavors are very prominent and really take over the whole casserole. If you’re not too concerned about historical accuracy with this one, I think some more milk or the addition of some cream or cheese would be delicious and add some moisture.
Fennel and Potato Casserole
1 kg fennel, 1 kg potatoes, 1/3 L milch, 1 egg, 30 g flour, 2 spoons nutritional yeast, caraway, salt
If necessary, remove the outer leaves from the fennel bulbs and cut off the green ones. Then cut them and the raw peeled potatoes into slices. Layer them in a greased baking dish, alternating with salt and caraway and the finely chopped fennel greens. The top layer is potatoes. Pour the milk whisked with an egg and a tablespoon of yeast flakes over it. Sprinkle with caraway and yeast flakes and bake the casserole for about 1 hour. — Serve with pickled beets or green salad.
— Frauen-Warte, 1941.
March 18, 2025
Ancient Roman Cheesecake – Savillum
Tasting History with Max Miller
Published 5 Nov 2024Ancient Roman cheesecake drizzled with honey and sprinkled with poppy seeds
City/Region: Rome
Time Period: 2nd Century BCAncient Romans took their feasting very seriously. If you had the money, a feast could be made up of several courses, starting with hors d’oeuvres and aperitifs and ending with sweet dishes. These dessert-type foods were sweetened with fruit or honey, like this cheesecake.
This savillum is very dense, and also quite flavorful and tasty. With the amount of honey I used, it’s not as sweet as a modern cheesecake, but you can see how it has evolved over the last two thousand years. What type of cheese you use will make a big difference in the flavor of your cheesecake. I used ricotta, and my cheesecake was smooth and mild with a prominent honey flavor, but if you choose a stronger flavored cheese, I think it’ll be the main note coming through.
Make the savillum this way. Take half a pound of flour and two and a half pounds of cheese, and mix together as for the libum. Add 1/4 pound of honey and 1 egg. Grease an earthenware dish with oil. When you have mixed the ingredients well, pour into the dish and cover it with an earthenware lid. See that you cook it well in the middle, where it is thickest. When it is cooked, remove the dish, coat with honey, sprinkle with poppy seeds, and put it back beneath the lid for a short while, then remove from the fire. Serve it in the dish with a spoon.
— De Agri Cultura by Marcus Porcius Cato, 2nd Century BC
March 11, 2025
The Myth and Truth behind Croissants – A Recipe from 1850
Tasting History with Max Miller
Published 29 Oct 2024Crescent-shaped bread rolls, from before the croissant was a flaky pastry
City/Region: France
Time Period: 1853Croissants weren’t always the buttery, flaky pastries that we know and love. While today, that flakiness is what defines a croissant, in the past, it was the crescent shape that was most important.
This recipe from the mid-19th century, a good 50 years before the croissant got its flakes, is a wonderfully soft bread. It doesn’t bear much resemblance to a modern croissant besides the shape, but it is much easier to make. The bread is a little plain, but would be lovely with some butter and jam.
In luxury bakeries, small loaves called croissants are prepared, usually in the semi-circular shape of a roll curved and tapered at the ends. The liquid is used to form the dough with one kilogram of flour consists of one or two eggs beaten and mixed with about five hundred grams of water. Moreover, the choice of flour, the dose of yeast, as well as the working of the dough, require the same care as when it comes to the other luxury breads mentioned.
— Des substances alimentaire et des moyens de les améliorer by Anselme Payen, 1853.
March 4, 2025
The Titanic Survivors Arrive in New York – Hamilton Pudding
Tasting History with Max Miller
Published 18 Oct 2024A tart with apricot jam topped with a vanilla cookie-like filling, and toasted meringue
City/Region: Carpathia | United Kingdom | United States of America
Time Period: 1903 | 1912The menu from the last meal aboard RMS Carpathia before it docked in New York, carrying the survivors of the Titanic, lists Pouding Hamilton as one of the dessert options. After a fruitless search of my late 19th- and early 20th-century cookbooks, I finally found one recipe for it in a newspaper from 1903.
Honestly, I don’t know why there isn’t more mention of this tart. It’s delicious. The texture has kind of a wonderful crumbly shortcrust quality to it, and it’s not too sweet. It’s reminiscent of a vanilla cookie with jam, and you could really swap out the apricot jam for any flavor you like. I could see this being a great dessert for the holidays.
Hamilton Pudding –
Line a pie dish with a good short crust and cover the bottom with a layer of apricot jam; then fill up with the following mixture: Cream three ounces of butter with the same quantity of caster sugar, then add the yolks of two well beaten eggs and the white of one. Sift in by degrees three ounces of flour and flavor with a few drops of vanilla essence. Bake in a moderate oven and when nearly cooked beat the remaining white of egg to a stiff froth and lay it on top in tough lumps. Return the pudding to the oven till it is slightly browned.
— The Gazette, York, Pennsylvania, Sunday, August 9, 1903.
February 25, 2025
Surviving the Titanic – Dining on Carpathia
Tasting History with Max Miller
Published 15 Oct 2024Purée Crécy (Creamy carrot and potato soup)
Beautifully vibrant carrot and potato soup garnished with homemade croutons and chervil
City/Region: Carpathia | United Kingdom | France
Time Period: 1903 | 1912While I don’t know if this is the exact soup that was served to the Titanic survivors once they were on board the Carpathia, the captain, Arthur Rostron, ordered for coffee, tea, and soup to be readied for the survivors. The menu from the last meal served aboard the Carpathia before it docked back in New York on April 18th lists Potage Crécy as one of the soups, so if this wasn’t the soup that was first served to survivors, it was at least in the Carpathia‘s repertoire.
Dishes featured on the channel rarely make it into my rotation, but this is one of them. It’s simple, quick, and has such a wonderfully rich, buttery, creamy texture and flavor. I was really surprised at how developed the flavors were after such a short cook time, and while it’s carrot-forward, there’s a little of the potato and the butter and cream are so delicious. A high-quality butter can really make the difference in this.
Smooth, rich, creamy. A perfect fall and winter soup.
Stew the carrots in butter with onions as for Purée Crécy but replace the thickening of rice with 250g potatoes and moisten with 1 litre water; season with salt. When cooked pass through a fine sieve and adjust the consistency with 2 dl very fresh cream; pass through a fine strainer at the last moment and add 150g butter. This soup does not now require any further simmering or skimming. Garnish with chervil and small Croutons of bread fried in butter.
— Le Guide Culinaire by Auguste Escoffier, 1903.
February 18, 2025
World War 2 rations on the British Home Front
Tasting History with Max Miller
Published 8 Oct 2024Mock banana cream on whole grain National Loaf
City/Region: United Kingdom
Time Period: 1944British rationing lasted from 1940 all the way to 1954, and they had to completely do without foods like bananas for years. The National Loaf began to be distributed in 1941. Made of 85% wholemeal flour enriched with vitamins B and C, it was nutritious, but dense, gummy, and went stale very quickly.
My National Loaf, based on the Imperial War Museum’s version, is dense, but I like the complex flavors from the whole grains. The mock banana cream has a texture that’s really close to mashed bananas, though the taste is an interesting mixture of parsnip and banana. Not bad, but not quite banana.
Mock Banana Cream
Here is a more economical banana cream recipe. Prepare and boil 1lb. parsnips until soft. Add 2 ozs margarine, 1 level tablespoonful sugar, 2 teaspoonfuls banana flavouring and beat until creamy. This must be used quickly, but half the quantity can be made if desired.
— Daily Record, Glasgow, May 27, 1944
February 12, 2025
Did Medieval People Eat Breakfast?
Tasting History with Max Miller
Published 1 Oct 2024Toasted white bread with sweet spices, white wine, and thick homemade almond milk
City/Region: England
Time Period: c. 1450Some medieval people ate breakfast sometimes. It depended on things like your social status and job, your age, and what part of the Middle Ages it was. Bread, cheese, and ale were common breakfast items, and sops are mentioned in Sir Gawain and the Green Knight. There are a lot of variations of sops, but essentially it’s toast that’s soaked in some kind of flavorful liquid like wine or ale.
This recipe for golden sops uses white bread that is soaked in white wine and topped with almond milk that has been simmered until it resembles a thin custard. I was worried that the wine would dominate the flavor, but it doesn’t. What comes through most are the warm spices and light sweetness that remind me of Cinnamon Toast Crunch. Delicious.
Soppes Dorre.
Take rawe Almondes, And grynde hem in A morter, And temper hem with wyn and drawe hem throgh a streynour; And lete hem boyle, And cast there-to Saffron, Sugur, and salt; And then take a paynmain, And kut him and tost him, And wte him in wyne, And ley hem in a dissh, and caste the siryppe thereon, and make a dregge of pouder ginger, sugur, Canell, Clowes, and maces, And cast thereon; And whan hit is I-Dressed, serue it forth fore a good pottage.
— Harleian MS. 4016, c. 1450
