Victorian-era cuisine is a far cry from anything on today's American dinner tables. Food in the mid-1800s was of limited variety, took a long while to prepare, and was occasionally truly revolting by modern standards. However, much can also be learned through studying and reproducing the cuisine and techniques of the time. Cook's Illustrated founder and editor Chris Kimball wanted to celebrate the food of Fannie Farmer, whose 1896 cookbook has been revered for over a century. He set out to re-create a twelve-course Victorian feast in his Boston home, for eleven special guests, using primitive equipment and only recipes of the time. His two years of research, recipe testing, and eventual victorious meal are recounted in Fannie's Last Supper: Re-Creating One Amazing Meal from Fannie Farmer's 1896 Cookbook. More