Rich, creamy banana ice cream with banana compote
City/Region: England
Time Period: 1894Today, the Lusitania is most remembered for being the target of a German torpedo on May 7, 1915, but when she sailed, she was known for being the height of speed and luxury. This ice cream dessert was served to second class passengers on October 9, 1913 on board the Lusitania, and the same dessert is on a menu from April 11, 1912 aboard the Titanic.
It’s not hard to see why Victoria Pudding was served to fancy passengers. The flavors are layered and delicious, the texture is luxurious and creamy, and the compote is undeniably fancy. At first you get the flavor of the banana, then the floral notes from the orange flower water come in, and nothing is overpowering. The banana compote is quite a bit of work, and as it doesn’t add any new flavors to the dish, I think it’d be okay to skip it. If you’re going for maximum opulence, though, then definitely make it.
Victoria Pudding
Pouding à la Victoria
Take one pint of vanilla custard (Book of Ices, p. 23), add to it the purée of six large or eight small raw ripe bananas that have been pounded with one ounce of castor sugar, the pulp of two oranges and one lemon, and a quarter-pound of raw ripe or cooked pineapple; mix these together, and colour with a little of Marshall’s Apricot Yellow, and rub through a fine hair sieve; flavour with a wineglassful of orange-flower water, a teaspoonful of vanilla essence, and a wineglassful of brandy; pour the mixture into the charged freezer and freeze it to the consistency of a thick batter; then add half a pint of whipped cream that is sweetened with half an ounce of castor sugar; refreeze it and put it into a fancy pudding mould, place this in the charged ice cave for three and a half to four hours, during which time turn it occasionally from side to side, so as to get the ice evenly frozen. When ready to serve turn out the pudding in the usual way on to a dish, and serve round it a compote of bananas (see recipe).
This is a nice dish for a dinner or luncheon sweet, and if the mould has a pipe the space made by it can be filled with the compote of fruit.Compote of Bananas
Put two tablespoonfuls of thick apricot jam into a basin with the pulp of two bananas, a wineglassful of Marshall’s Maraschino Syrup, a few drops of Marshall’s Carmine, a saltspoonful of Marshall’s Apricot Yellow, the juice of one lemon and of one orange; mix these together with this purée three or four raw ripe bananas that have been freed from skin and sliced about a quarter of an inch thick; set it on ice till quite cold, then use.
— Fancy Ices by Agnes B. Marshall, 1894
August 16, 2024
Dining on the luxury liner RMS Lusitania
August 5, 2024
What the First Astronauts Ate – Food in Space
Tasting History with Max Miller
Published Apr 23, 2024Smooth, sweet, and sour Tang pie in a graham cracker crust
City/Region: United States of America
Time Period: 1960sContrary to popular belief, NASA did not invent Tang, but the company that did, General Foods, used the association in a lot of their marketing. They even developed this recipe for Tang pie, also called astronaut pie.
The texture of the pie is smooth and very nice, but it had too much of a sour zip in it, or “tang” if you will, for me. If you like sour notes like in lemon meringue or key lime pies, or if you just like Tang, then I think you’ll like this. You can use a ready-made graham cracker crust to make this pie even easier to put together.
Tang Pie. It’s the pie of the future. Here it goes space boys and girls:
TANG Pie
1 can sweetened condensed milk
3/4 C. Tang® powder drink mix
1/2 C. sour cream
1 (9 oz.) tub Cool Whip®
1 graham cracker pie crust.
Mix condensed milk and Tang. Add in sour cream until well blended. Then fold in tub of Cool Whip. Pour into pie crust and refrigerate for 4 hours or until set and cold.
July 27, 2024
Dining on the Orient Express
Tasting History with Max Miller
Published Apr 16, 2024Côtelettes d’Agneau à la Minute
Simple, delicious fried lamb cutlets with a lemon-butter sauce with swirls of Duchess PotatoesCity/Region: France
Time Period: 1903The food and dining cars of the Orient Express were a big part of the luxurious experience that drew in passengers. The chefs, who were brought in from top French institutions, prepared meals on moving train cars, sometimes themed to which countries the train was passing through.
These lamb cutlets are simple, tender, and delicious. The lemon-butter sauce has only two ingredients, and pairs perfectly with Duchess Potatoes for a wonderful meal (or more accurately, single course) aboard the Orient Express.
Côtelettes d’Agneau à la Minute
Cut the cutlets very thin, season them and shallow fry in very hot clarified butter. Arrange them in a circle on a dish, sprinkle with a little lemon juice and the cooking butter after adding a pinch of chopped parsley, Serve immediately.
— Le Guide Culinaire by Auguste Escoffier, 1903
July 19, 2024
Airline Food During the Golden Age of Air Travel
Tasting History with Max Miller
Published Apr 9, 2024Back before airlines could compete with lower prices, they competed with the quality of atmosphere, service, and, of course, food.
I’d be happy to have this pot roast on the ground, let alone on an airplane. The meat is so tender that it falls apart, the vegetables and herbs give it wonderful flavor, and you get the added bonus of it making your house smell awesome as it simmers.
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July 15, 2024
What Pioneers ate on the Oregon Trail
Tasting History with Max Miller
Published Apr 2, 2024Cornmeal cakes and the bacon in whose fat they were fried
City/Region: Oregon Trail
Time Period: 1856The Oregon Trail was tough. It was gruelling, food could become scarce, and even the drinking water was mostly unpalatable (not to mention the threat of dysentery). Emigrants packed well over 1,000 pounds of food into their wagons, staples like flour, bacon, coffee, sugar, rice, and hardtack (clack clack). They also relied on finding food like edible plants, fish, and game along the way.
These cornmeal cakes went by many names, including johnny cakes and hoe cakes. The ingredients are simple, but they’re surprisingly delicious. Without anything to leaven them, they’re a bit dense, but they taste great. The flavor is a combination of cornbread, sweet molasses, and bacon, kind of like a 19th century McGriddle. This is a great recipe to play around with. You could add some spices for a fancier version, swap out some of the water for milk, or use other fats or sweeteners.
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July 9, 2024
What it was like to visit a Medieval Tavern
Tasting History with Max Miller
Published 27 Mar 2024Medieval stew with meat, spices, and verjuice, and thickened with egg yolks
City/Region: England
Time Period: 15th CenturySome medieval taverns may have had what is called a perpetual stew bubbling away. The idea is basically what it sounds like: as stew was taken out, more ingredients would be added in so that the stew kept on stewing. In southern France, there was a perpetual stew that was served from the 15th century (around when this recipe was written) all the way up until WWII, when they couldn’t get the right ingredients.
I have opted to not make this stew perpetual, but it is delicious. The medieval flavor of super tender meat with spices and saffron is so interesting, especially with the added acidity and sweetness from the verjuice.
A note on thickening with egg yolks: if you need to reheat your stew after adding the egg yolks, like I did, they may scramble a bit. The stew is still delicious, it’s just the texture that changes a little and it won’t be quite as thick.
Vele, Kede, or Henne in bokenade
Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, and smyte hem in pecys, and pyke hem clene; an than draw the same brothe thorwe a straynoure, an caste there-to Percely, Swag, Ysope, Maces, Clowys, an let boyle tyl the flesshe be y-now; than sette it from the fyre, and alye it up with raw yolkys of eyroun, and caste ther-to pouder Gyngere, Veriows, Safroun, and Salt, and thanne serve it forth for a gode mete.
— Harleian Manuscript 279, 15th Century
June 23, 2024
The Original Chef Boyardee Spaghetti Dinner
Tasting History with Max Miller
Published 13 Mar 2024Absolutely fantastic tomato and meat sauce served over spaghetti tossed with butter and parmesan
City/Region: Cleveland, Ohio
Time Period: 1930sChef Boyardee was not born in Cleveland (sorry, 30 Rock), but in Borganovo, just outside of Piacenza in Italy. And his name was not Hector Boyardee, but Ettore Boiardi (boy-AR-dee). He opened an Italian restaurant in Cleveland in 1924, where the food was so popular that he frequently sent patrons home with bottles of his spaghetti sauce.
We can’t know exactly what that original sauce was, but this is from a family recipe and is probably pretty close. And it’s phenomenal. It’s fairly simple, but so good. You get a lot of the fresh basil, and the creaminess from mixing the butter and parmesan directly with the pasta is delicious. I don’t often make dishes from the show again, but I can see myself making this any day of the week.
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June 17, 2024
5 Foods that Changed Fast Food Forever (ft. @mythicalkitchen)
Tasting History with Max Miller
Published Mar 8, 2024The Mythical Kitchen Cookbook by Josh Scherer: https://amzn.to/49Se1qZ
June 16, 2024
What People Ate on Ellis Island
Tasting History with Max Miller
Published Mar 5, 2024A complete Ellis Island meal: Tapioca Pudding, coffee, Beef and Barley Soup, and white bread.
City/Region: United States of America
Time Period: 1887The food on Ellis Island could be pretty good or pretty terrible depending on when you were there. The quality went up and down a lot, but the food was always free to those who were staying on the island. A menu for the midday meal on Tuesday, January 20, 1920 lists English Beef Soup with Barley, Lamb Stew with Vegetables, Bread and butter substitute, Tapioca Pudding, Coffee. This recipe doesn’t use a lot of meat, but the marrow melts into the broth and there are plenty of vegetables and flavor, making for a hearty soup.
Beef Soup
Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boil, with five or six quarts of cold water. Let it boil about two hours, or until it begins to get tender, then season it with tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two tablespoonfuls of rice or pearl barley, one head of celery and a teaspoonful of summer savory powdered fine; the vegetables to be minced up in small pieces like dice. After these ingredients have boiled a quarter of an hour, put in two potatoes cut up in small pieces; let it boil half an hour longer, take the meat from the soup, and if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley.
Serve made mustard and catsup with it. It is very nice pressed and eaten cold with mustard and vinegar, or catsup. Four hours are required for making this soup. Should any remain over the first day, it may be heated, with the addition of a little boiling water, and served again. Some fancy a glass of brown sherry added just before being served. Serve very hot.
— The White House Cook Book, 1887.
June 5, 2024
What Troops Ate On D-Day – World War 2 Meals & Rations
Tasting History with Max Miller
Published May 21, 2024D-Day Scrambled Eggs and Bacon served with toast and D-Day Lemonade
City/Region: United States of America
Time Period: 1944The food in the final days leading up to D-Day was a definite improvement over the sad, dry sandwiches some soldiers had been getting. All-you-can-eat meals of steak, pork chops, sides, lemon meringue pie, ice cream, and even popcorn and candy during movie screenings kept the sequestered troops well fed. The last meal served before the landing was breakfast in the very early hours of the morning, said by many to be scrambled eggs and bacon.
This meal was made in the south of England, but the bacon was from the U.S., so American-style bacon is best here. The eggs don’t taste bad, but the texture is not like fresh scrambled eggs at all (more like tofu). The bacon is real, though, and that really saves the dish. Powdered eggs can be found online and at camping stores.
No. 749. Scrambled Eggs
Water, cold … 2 1/2 quarts (2 1/2 No. 56 dippers)
Eggs, powdered … 1 1/2 pounds (1/2 3-pound can)
Salt … To taste
Pepper … To taste
Lard or bacon fat … 1 pound (1/2 No. 56 dipper)Sift eggs. Pour 1/3 of the water into a utensil suitable for mixing eggs. Add powdered eggs. Stir vigorously with whip or slit spoon until mixture is absolutely smooth. Tip utensil while stirring.
Add salt, pepper, and remaining water slowly to eggs, stirring until eggs are completely dissolved.
Melt fat in baking pan. Pour liquid eggs into hot fat.
Stir as eggs begin to thicken. Continue stirring slowly until eggs are cooked slightly less than desired for serving.
Take eggs from fire while soft, as they will continue to thicken after being removed from heat.No. 750. Diced Ham (or Bacon) and Scrambled Eggs
Add 3 pounds of ham or bacon to basic recipe for scrambled eggs; omit lard. Fry ham or bacon until crisp and brown.
Pour egg solution over meat and fat. Stir and cook as in basic recipe. Additional fat may be needed if ham is used.
— TM 10-412 US Army Technical Manual. Army Recipes by the U.S. War Department, 1946
June 3, 2024
18th Century Spiced Hot Chocolate
Tasting History with Max Miller
Published Feb 23, 2024Rich, thick, dark hot chocolate spiced with cinnamon and cardamom
City/Region: England
Time Period: 1747Up until the 19th century, the most popular way to partake of chocolate was to drink it. Aztecs drank a very bitter chocolate, and when Europeans brought it back home, they paved the way for one of the most perfect of food pairings: chocolate and sugar.
This hot chocolate is fairly dark, so feel free to add more sugar if that’s to your taste. It’s super rich and much thicker than most hot chocolates you’d get today, so you may only want to make a small amount of the drink and save the rest of the chocolate for later. The spices jump out at you, and even though mine still had a bit of grittiness from the cocoa nibs (it’s basically impossible to get it completely smooth at home), it was really, really good.
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May 28, 2024
Why a Tire Company Gives Out Food’s Most Famous Award
Tasting History with Max Miller
Published Feb 20, 2024Eugénie Brazier, the chef behind today’s recipe, was a culinary force to be reckoned with. She was described as “a formidable woman with a voice like a foghorn, rough language, and strong forearms”. Both of her restaurants won Michelin stars in the early 20th century, making her the first person to have six. No one else would earn six Michelin stars for 64 years.
By modern Michelin standards, this dish is pretty plain, but it’s still really good. The chicken is cooked simply in butter, and the cream sauce is absolutely fantastic. I was afraid the alcohol would overpower it, but it doesn’t. The sauce takes on a kind of floral woodiness instead of each individual alcohol’s flavor, and it’s so good.
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May 23, 2024
The Roman Colosseum: What It Was Like to Attend the Games
Tasting History with Max Miller
Published Feb 13, 2024Like at sports events today, you could get snacks and souvenirs in and around the Colosseum in ancient Rome. There were sausages and pastries and small sweet snacks, like these dates. Not the same as modern hot dogs and soft serve, but kind of in the same spirit.
These dates are really, really good. You could grind the nuts into a fine paste, but I like the texture a lot when they’re left a little coarse. They’re very sweet from the dates and the honey, but the salt and pepper balance it so well (highly recommend the long pepper here). Definitely give these a try!
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May 17, 2024
Deviled Bones – The History of Hot Wings
Tasting History with Max Miller
Published Feb 6, 2024[Information from the Tasting History page for this video]
Chicken wings tossed in a spicy, complex sauce featuring mushroom ketchup.
The history of hot wings goes much further back than 1964 in Buffalo, New York, as a Google search might have you believe. Deviled bones were a way to use up undesirable chicken wings for centuries before that, calling for leftover cooked joints that still had some meat on them (the bones), and flavorful spices (deviled).
If you’re not a lover of spicy things, like me, then the 1/4 teaspoon of cayenne is plenty. That said, feel free to adjust the amounts of any of the spices to suit your taste. I was afraid that the mustard would be overpowering, but it isn’t. The flavor is complex and full of umami thanks to the mushroom ketchup. This is an easy recipe to do some prep work the day before, as the wings would have originally been leftovers.
Devilled Bones
Take the bones of any remaining joint or poultry, which has still some meat on, which cut across slightly, and then make a mixture of mustard, salt, cayenne, and pepper, and one teaspoonful of mushroom ketchup to two of mustard; rub the bones well with this, and broil rather brownish.
— A Shilling Cookery for the People by Alexis Soyer, 1854.
May 10, 2024
Table Manners in the Ottoman Empire – Acem Pilaf
Text from https://www.tastinghistory.com/recipes/ottomanpilaf:
At an Ottoman banquet, you were only ever meant to eat a few bites of each dish that was brought out (having more was seen as being greedy). But there was no danger of leaving the table hungry, as there could be upwards of dozens of dishes. To European visitors, the order that the dishes were brought out in made no sense. Cakes could be brought out between meat courses, a rich pastry brought out after fish, and fowl after chocolate cake. Amidst this seeming chaos, pilaf was always the last dish served.
Let’s address the elephant in the room and state that yes, the pilaf is supposed to come out layered and all in one piece, but mine did not. Ottoman dishes were meant to be not only flavorful, but beautiful as well. That being said, even if you mold yours in a separate container like I did, it is still delicious (and quite nice looking). The warm spices are a wonderful and unusual combination with the lamb (at least to my palate), and there is a fantastic array of textures.
“Chop a piece of good mutton into small pieces, place them in a pot … add one or two spoonfuls of fresh butter and after frying, take the cooked meat from the pot with a hand strainer. Finely chop three or four onions and fry them, then put the roasted meat on top. Then add plenty of pistachios, currants, cinnamon, cloves, and cardamom on top. After that, according to the old method, one measure of washed Egyptian rice. Add two measures of cold water without disturbing the rice, add sufficient salt, then close the lid of the pot and cover it thoroughly with dough. Boil it slowly on coals and when the water is absorbed, take the cover off, and turn the contents out of the pan onto a dish so it comes out intact. This makes a Pilaw that is very pleasing to the sight, and exceedingly pleasant to the taste.”
— Melceü’t-Tabbâhîn, 1844
