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1. 

   Crespes

   Medieval · Desserts & Sweets · 40 min total

   Crespes (1393) 

   A thin batter of flour, eggs, water, wine and salt poured in a spiral into hot lard and butter, fried crisp and dusted with sugar: the crespes of the Ménagier.

2. 

   Crustade Lumbarde

   Medieval · Desserts & Sweets · 2 hr 45 min total

   Crustade Lumbard, Custard Tart (1430) 

   Crustade lumbard, a custard tart from Henry IV’s first course: dates, prunes and beef marrow in a part-baked pastry case under a custard of cream, eggs and parsley.

3. 

   Epityrum

   Ancient Rome · Vegetables & Sides · 1 hr 15 min total

   Epityrum, Olive Relish (Cato) 

   Epityrum, Cato’s farm relish: green, black and purple olives, stoned and chopped with oil, vinegar, coriander, cumin, fennel, mint and a little rue, kept under oil.

4. 

   Globi

   Ancient Rome · Desserts & Sweets · 1 hr 40 min total

   Globi, Honeyed Cheese Fritters (Cato) 

   Balls of fresh cheese and semolina fried golden in olive oil, then spread with honey and sprinkled with poppy seed, after Cato’s globi of the second century BC.

5. 

   Peahens’ eggs of pastry

   Ancient Rome · Desserts & Sweets · 17 min total

   Honey Sponge Eggs (Apicius) 

   Honey sponge eggs, the ova spongia of Apicius: eggs beaten with milk and a little olive oil, set gently in a pan, turned out onto a plate and soaked with honey and black pepper.

6. 

   Deviled Eggs

   Starter · 1 hr total

   Houdini’s Deviled Eggs (1922) 

   Houdini’s deviled eggs: hard-boiled halves trimmed to stand upright, filled with yolk rubbed smooth with melted butter, cayenne, mustard and vinegar, and set on dressed watercress.

7. 

   Howqua’s-Tea Ice Cream

   Desserts & Sweets · 5 hr 5 min total

   Howqua’s-Tea Ice Cream (1844) 

   Howqua’s-tea ice cream from Thomas Masters’s Ice Book of 1844: cream and sugar mixed with a cup of strong black tea and frozen. Howqua was the Western name of a great Canton tea merchant.

8. 

   Leche lumbarde

   Medieval · Desserts & Sweets · 4 hr total

   Leche Lumbard, Spiced Date Slices (1430) 

   Leche lumbard, spiced date slices: dates simmered in sweet wine, boiled stiff with sugar, kneaded with ginger, cinnamon and breadcrumbs, sliced and served with a spiced wine syrup.

9. 

   Lemon Ice Cream

   Desserts & Sweets · 3 hr 45 min total

   Lemon Ice Cream (1844) 

   Thomas Masters’s lemon ice cream of 1844: cream, sugar rubbed with lemon peel and the juice of two lemons, mixed cold and frozen.

10. 

    Libum

    Ancient Rome · Breads & Cakes · 1 hr 45 min total

    Libum, Cheese Bread (Cato) 

    Libum, the cheese bread of Cato’s farm manual: fresh cheese pounded with fine wheat flour and one egg, shaped into a round loaf and baked slowly on bay leaves under a covering dish.

11. 

    Smoking sausages on a silver grill

    Ancient Rome · Meat & Poultry · 3 hr 15 min total

    Lucanian Sausages (Apicius) 

    Lucanian sausages from Apicius: pork and fat pounded with pepper, cumin, savory, parsley and bay, mixed with fish sauce, peppercorns and pine nuts, filled into casings and grilled.

12. 

    Moretum

    Ancient Rome · Vegetables & Sides · 20 min total

    Moretum, Herb and Cheese Spread (Columella) 

    Moretum, a herb and cheese spread after Columella: mint, coriander, parsley, green onion, lettuce and arugula pounded with salted fresh cheese, dressed with peppered vinegar and olive oil.