The Tudor Christmas kitchen
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- Опубликовано: 28 май 2024
- As the festive season gathers pace, join Mark Griffin and Kathy Hipperson to discover the delights of historical seasonal food. Take inspiration from the Tudor kitchen and try some traditional dishes this Christmas.
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Mrs. Crocombe isn't a time traveler, she's a Time Lord!!
I keep waiting for a Tardis to show up.
She would have been so much more fun than Jodie! Hopefully down the road she'll get the chance
@@covishen - A half-timbered TARDIS.
To make this Tardis, you will need...
That's what I was going to comment.
This must be Mrs. Crocombe's ancestor.
Yes as everyone eats Mrs. Crocombe's pastry.
They are like twins!
Its her past life
Just happened on to this video. My great grandfather was born in that farmhouse. His family lived there for many generations. He immigrated to the U.S. in 1900. It’s cool to see it redone and in use.
Must have been a huge surprise for you, seeing it on here out of the blue like that! I appreciate hearing about these personal connections to videos, it adds interest. Thanks for sharing it with us and a Happy New year to our American cousin! 🇬🇧🇺🇲
John Sawyer how amazing!
Was he also related to Mrs. Crocombe?
Awesome!!!
Get out!!! That is so fantastic..........wow, what a walk down that ancestral memory lane. That is just so cool. Thanks for sharing that!❤️
"For this recipe you will need..." [cue music]
Griff: "If I'm the Lord of Misrule, I can tell Kathy to stand on one leg for the next hour."
Kathy: [Mrs Crocombe look]
That look was classic...
😂❤️
'the kitchen maids can do that' i wish she'd say
Mrs. Crocombe when did you become a time traveler? From the time of Queen Victoria back to the 1500's and the time of King Henry VIII and Queen Elizabeth I. Where do we go next?! The time of King Arthur maybe? Yes, I love all of these videos. Merry Christmas to all!
LOL! You dont understand how much I love this comment! I was shocked to see Mrs.Crocombe appear on screen!!
😂😂😂❤️👍🏻
I’m here because Mrs. Crocombe is QUEEN
Same here. I love her. Always on point. 🤩
When I saw Kathy Hipperson, I just screamed, "Mrs. Crocombe!!!!". Good thing i was alone lol
I believe that is why they started making walled gardens during that time of cold. The bricks would absorbe the sun's heat and extend it through the night. Fruit trees were made to grow along the walls. Giving a longer growing season. We should take heed of history because we are already into this next cold period. You're videos are greatly appreciated, thank you, both!
Mrs. Crocombe, 😮 what are you doing here? It's like you're cheating on Lord and Lady Braybrook with Griff? My anxiety is flaring up. 😔
Yup. Lol... 😆
She's mediaeval moonlighting!!
clearly this is not Mrs. Crocombe and likely to be one of her ancestors lol
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
@@P3891 I suspect you're right. This is likely Mrs MCcrombe 😭😭
There’s something very interesting about seeing the modern range next to the older walls and fireplace.
"...the dairy area."
The very fine line between what was said and what I thought I heard.
Hehe
Derrière
When he talked about the stillroom- I was like ‘I am living!’
The stillroom was such a *fascinating* part of pre-21st century homes; it wasn’t actually _just_ about distilling, but also other kinds of preserving- in fact, Kathy’s marzipan would have been made there - it was where some of the house’s most expensive ingredients were stored; spices, sugar, imported things like foreign fruits & nuts, & so on.
I didn't know that but it makes sense. Thanks for that info.❤️
Tudor Christmas?! This proves Mrs Crocombe aka "Kathy" is a time traveler! 😶😆
These two work like a harmonious symphony of Tudor skills and knowledge. What a culinary delight!
Husband and wife. Best friends or relatives of some kind.
When you boil a pudding or anything that is going to take a while, always keep a 2nd pot of water boiling to replace what evaporates from the cooking pot. Adding cold water to a cooking pot will reduce the temperature too much and could ruin the food.
Smart idea !! Very common sense.
Great advice, thank you!
Our family's heirloom recipe for mincemeat calls for ground venison. It's so rare these days to see actual meat in mincemeat. It's great to see this!
That's the recipe I have. It came to America with my great grandmother. Really good
@@carlosspeicywiener7018 It's the best tasting mincemeat!
I don't know if I would go as far as to use venison (not really that fond of the taste) but I wonder if I could do with beef. You know, now that I am thinking about it, maybe I will do it with venison. Being in Texas I have a sister who's freezer is filled with venison. Also, I have always wanted to make a medieval dish. I am just so fascinated with this period in Great Britain's history. This Christmas it will be on our Christmas table , don't know if anyone will eat more than a taste but that's alright. I can at least mark it off my bucket list!❤️
@@scruffy281 I've tried my family's recipe with beef instead of venison, but it's not as good. Most professional chefs substitute venison with mutton, but I've never tried mincemeat with mutton.
Mince pies still have the meat 'throwback', in the form of suet. More recently the suet can be vegetarian 'suet', but up until only 10 or so years ago, animal suet was the norm. As a non meat-eater here in the UK, I still have to check the ingredients list on ready made mince pies, just in case.
When I truly think about the past and how at that time only rich people could enjoy everything that we buy out of a local market, I really appreciate the time I'm living in today.
"so im having the offcuts"
"it's about what you deserve" LMAOOOO i love her sm
Dear Friends hello. I am 98 yrs o!d and I am American but my Ancestry comes from England, Wales, Scotland, Ireland. My Mum made her Mace pie with beef. We always put meat in our pie!. Thank you.
Those Tudors were unbelievably advanced with that kitchen counter, modern cooker and stainless steel utensils. Local witch with modernities like that
😂😂😂😂😂😂
I grew up in New England and my great aunt used to make me mince meat pie, typically at Thanksgiving. It was a pie made with venison from deer felled during hunting season.
That top shot of the table with all the ingredients is beautiful. Love that cauldron!
Kathy you are an amazing actress. You truly make me believe you are the person that you're protraing. Thank you so much you really make my day.
2:55 I think I must’ve lived a previous life among the Tudor times. Despite the fact I was raised in the US with a parent who depended heavily on convenience foods like boxed mac and cheese, peanut butter, canned ravioli, and frozen dinners, I grew up with weird tastes such as wanting berries in meat stew, lamb / mutton, savory / sweet mixes, roasted turnip / rutabaga, etc. I wanted all these things without ever having tasted them, simply read about them and said YES ! That sounds way better than tuna casserole!
I later found out my roots are in England, Wales, Ireland and Scotland with a little French. What I eat as an adult when I choose my own food is much more like this, although I’m not as fastidious about using animal blood or organ meat (unless it’s sausage).
I love your presentation!
The look on his face when she ate a bit of the minced pie & put the rest back in the pie. WTH? Cracking up! 😄😄😂🤣😂
Fruit with meat is still quite common in the modern day kitchen. Apple sauce with pork; cranberries with turkey; chutney with . . . well anything, really. I’m going to give figgy pudding a try! Thank you for this video and thank you Griff and Kathy!
Do you know that ready made mince pies still have meat in it? It has the ‘throwback’ called Suet. It’s why if you’re vegetarian you should check them first.
Not to mention a ham with cloves studding pineapple. Or lemon with fish - while lemon isn't sweet, it's still a fruit.
I always throw any berries that are shriveling in my fridge into my beef or lamb stock for stews. Raspberries, blackberries, blueberries all add a deep rich color to the stew with some gentle acidity and the slight sweetness they give isn’t detectable in the final stew; it just balances the saltiness and meatiness. I strain out the solids from the stock and then re-add the meat with “proper” stew veggies like roast root veggies, squash, onions, mushrooms, etc.
I also save apple cores and peels with veg scraps for stock.
Yes, that's very true.
We have said about pigs, " They used everything from the rooter to the tooter" which has always made me laugh, as it is funny and true as well as in this as it is Tudor times, even if they are not spelled the same or mean the same, it sounds similar and makes me smile.
There's a tongue twister you might enjoy then:
'A tutor who tooted the flute
tried to tutor two tudors to toot.
Said the two to their tutor,
"is it harder to toot,
or to tutor two tudors to toot?" '
@@funstuff2006 I said it all without messing up, yay!!
Facts 😂😂😂😂😂😂
This is a very interesting channel of dishes of times gone by ! I'm loving this as a home cook renaissance woman ! 🌷
The spice trade was mostly in India, the Melaka Straits and the islands of Indonesia (Moluccas and etc) First time I heard that the Philippines was part of it for the British.
Caught me off guard too
Only manila i think
It was mainly in India but don't forget there were many different country's, I believe manila was occupied by Spain and as Spain was fighting with the French at the time, phillipines was a target.( And England has never got on with Spain anyway) The east India company used to scour Asia for new ventures and money making opportunities. so Britain controlled manila for a time Also as the empire was the most vast trading exchange and even country's that the British didn't get spices from directly it could have been indirectly traded. For example we obviously had meat but it could still be imported from Australia which took months by ship so you wouldn't expect it, but it was all about wealth and showing how rich you are by securing various different items. Further the better. but yes manila was controlled by the British.
I am so thankful that an hour is still an hour, and there are a dozen of them in each half of the day, and each hour still has an inconvenient number of minutes, and each minute still with 5 dozen seconds.
Wow
My grandmother made mincemeat pies. I loved them and have her recipe. She would make a lot of the mincemeat and preserve it in jars for later use. Hi from Indiana USA. I think she was born around 1895.
Hi from NC...Merry Christmas 🎄
As a Welshie myself I can't stop watching these videos. I'd love to try making these someday
Me to!! It's as if you are truly tasting history.
Can't go wrong with Kathy
All ways happy to see Miss Kathy, and Mr. Mark cooking.
You two are absolutely......delightful!! :-)
I used to live in Braintree near Chelmsford when I was a very little girl. My father was stationed there in the late 50s at the airfield. We lived in Blackmore End.
I really like this gentleman. Knowledgeable and has a sense of humor.
he has a youtube, jim browning
An Hour of Mrs.Crocombe... And now my life is complete!
You know that the people were so funky during the Tudor period.
I hope both of you had wonderful Christmas Holidays as well. Thank you for the spread and history info. I just love that stuff.🙏😍🇬🇧🌺🥕🍯
This video helps me sleep!! 😴😴😴😄👍
Mrs Crocombes worst fear... Shes been reincarnated as the KITCHEN MAID
This charming actress has become noticably more comfortable in the kitchen, and I am so happy to see it! Re-subscribing. It was jarring to see Mrs. Crocombe fumble with pastry and knife work lol.
Kathy your awesome!!! Griff your awesome Too!!!
Thank you for all the effort you went to, to create this, costumes, history facts as well as the cooking. Much appreciated. I learnt a lot. ❤❤
I guess, pork and apple, beef and cranberry for example, are both a hangover from the medieval penchant for mixing sweet and savoury together.
Hi, I'm following from Italy, from the very heart of Eternal Rome, yet I'm so fascinated with Tudor times and history, so you can only begin to imagine how I like this kind of videos 🥰🥰🥰🥰😘😘😘😘
I love grains of paradise!!
In Northern Ireland it's still traditional to make a spiced fruit dumpling boiled in a cloth to celebrate Hallowe'en, similar to the Scottish Clootie Dumpling...It's delicious! 😋😋😋
Thanks for making this for us! It looks like a lot of people put in a lot of effort! It surprised me that there weren't Christmas foods, just fancy ones. My husband and I have gotten away from traditional food and just eat something fancy that we want to, typically a good steak. It makes the holidays more enjoyable. Next time I make gingerbread I'll add in some pepper lol
What a lovely program. Very entertaining and I learned some new things! :D
Hollowing out the stuffed carrots look like a good way to end up in the hospital. I think I would steam the carrots part-way first to soften them just a bit before carving.
I suppose so. But I don't expect they will hold if you do that, but I see your point and I shall not be trying that either :p
A lovely and very interesting episode. I could listen to Cathy talk all day long. Thank you.
Clicked on this thinking that Mrs. Crocombe got fired and demoted to countryside servant. But understanding she's a Timelord makes much more sense.
Kathy: "I'm going to start by cutting up some mutton."
Everyone watching: "For this recipe, you will need:".
That red jacket is awwwwsome!
Sweet and savory is one of my favorite ways to eat. I also love sour foods. But meat with fruit always makes me happy. I’ve always wanted to try a real mincemeat pie, but here in the U.S. those are practically as rare as a unicorn, so I guess I’ll just have to make one. :)
One of our churches, here in town, make minced meat with ground beef and sell it for their fundraiser. Still, very good!
@@bonniegarber9915 my grandmothers made mincemeat pies in the winter. Both were farm wives and used fresh beef during the fall butchering time.
Pemmican is similar - dried meat, with added fat and fruit.
Oh, do! You'll Love it!!
@@bonniegarber9915 I’ll have to learn to make it low carb. I’ve since been diagnosed with type 2 diabetes. I wish I had tried one before my diagnosis.
I’m in love with tudor history also Kathy ? I’m gone to heaven!!
One of my carers keeps sheep and she's promised me some mutton which is difficult to find in Australia so I'm really excited ☺️
Of course it's not that popular these days, but for a good 400 years it was one of the most popular meats which is amazing so it must be good! ( Aside from the obvious beef which is the only thing I can think of which has been more widely used, mutton was even more popular than chicken I believe) I've never tried it though. My partner only really likes lean meats which is a shame. And as its only the two of us Its a little wasteful to make 2 different proper meals
@@czhaok my mum loves to splurge everyone once in a while and make mince and dumplings with lamb mince instead of beef.
@@czhaok Lamb is better tasting as it is tender, while mutton is from older sheep so it is much tougher.
That stare was very funny xD thank you for the videos :) 🇺🇸🇬🇧
You will need..TURBOT
Novympia’s video got me into this wormhole of historical cooking.
I loved this video! It’s put me in Christmassy and historical mood!
Very nice. Thank you so much for all the information.
Love Kathy! Glad to see her in another video.
What the bloody hell???? SHES IN THE WRONG ERA!!!! Lol. Doesnt matter. I love this woman in any age
Same here. I love her. She is such a great actress. She loves playing characters in history. 🤩
Mrs. Crocombe vs. the Daleks
Quite interesting. Thank-you both. And thanks to camera crew as well. 🙏🌹
Cool and, I'm Mexican- American! I love Lucy Worsley, Mary Berry & 2 Fat Ladies, the biker ones! It's a small world 🌎😌... thank you, awesome!
In the middle east we stuff carrots (all veggies actually), so we have a special tool for coring them hahaha
If you don't mind does the tool have an English name? I would love to try to find one. I looooove stuffed veggies. Thank You.
@@scruffy281 www.aswaqmecca.com.au/product/manakra-zucchini-corer/ we call it a mankara. Check out the link :)
@@bdhsnahah7411 Awesome!! Thanks so much. I can't wait to try this!
Mrs.Crocombe?! Is that you girl?!!!
Love how long this is!
Thank you. These videos have just been festive and lovely🤗
Such a lovely 16th century ceramic cooker hob in the bg......
Best Kitchen, Store, Shops, Supermarked
Wish Mark and Kathy made more besides Tudor and Victorian kitchens. So interesting these videos also loved Mrs C.
Great concept and lovely realisation! TY !👌💫
Not only in Tudor times. BUT all Christians today are called to fast and abstain during Advent for the coming of Christ. That's not changed. ⛪✝
It's not British unless it's been boiled for several hours. LOL
There are many different recipes which remind me on those we have here in Sweden since hundreds of years. >Yellow pudding< we got here as >Pressed Pork Jam< in many different tastes
There's actually a reason why the majority of recipes are boiled. Up until the invention of the gas cooker, there was no way to regulate temperature when you were cooking (your best way of cooking was create a flame and hope you dont overcook anything) so boiling was the easiest way to cook something at a consistent temperature
Boiled for safety?
@@ntlespino pretty much. Unless you had access to a roasting spit, the safest way to cook things was to boil them (unless they fancied food poisoning from undercooked meat)
You know NOTHING! 😖🙄🤨
We had beef in our mince meat pies the whole time I was growing up, in Ohio, USA...and I am only 60, so it is not that unknown these days
I'm in my 50's. My Irish grandmother taught me how make mincemeat. She used scraps from a leg of lamb, or roast pork in a pinch
Its still made regularly with beef in Pa also.
1:02 "For this recipe you will need... All of THIS!"
2 doors ...such good info...yeah we are back in those times again...
I've never had mincemeat pie but it sounds absolutely delicious! Gonna see if Martha has a recipe!
Thank you! Great programme! 👏
I enjoyed watching this very much. I hope there's another video for Christmas 2021. Thank you.
I use pepper in my medieval gingerbread and it adds a definite medieval edge ... the spice isn’t as pokey as pepper usually is when it’s mixed with honey 🍯.
May I ask, what do u mean by 'pokey'?
I use just a small pinch of cayenne and another of white pepper, then lots of ginger. Makes it nice and spicy. I do prefer using dark or blackstrap molasses instead of honey, though.
@@carolyndarley1045 like spicy - doesn't feel hot like you'd imagine.
Zingy , hot, in the mouth. @@carolyndarley1045
Love the lady presenting. Must be quite an adventure! You're doing really well!
Looks like English pudding is sort of like our American dressing or stuffing most made with bread here and other bits of things if you desire but mostly bread and spices and broth then baked… or instant like Stove top Stuffing mix
More, please!
This is GORGEOUS, thank you! 🙏🏼🌹
I bet these guys would be a hoot at a party.
Always good to see you Kathy!
This was delightful!
Saffron isn't merely a colouring. It has a glorious flavour.
I loved this!
Love all that is done ...thank you!!
Thank you for the video. It was a tonic!
Thank you! So wonderful
Thank you very much for this interesting program! Happy New Year!
What a lovely natural video....really enjoyed...thanks