Thank you so much! I'm really glad you read my letter and enjoyed the recipe! My next letter will hopefully look far better 😆 I meant it as well. It's been a tough time for people's health, both mental and physical, and you've really made a difference
That right there was some dedication, I actually have my own ink and quill set along with a wax sealing stamp and sealing wax..I've only ever used it once sadly and that was to write a note to my grandmother for her to see it in use, and she lived in the same house so I had no reason for the wax. I'm honestly a little scared to use it and don't really have anyone to write to who would appreciate the effort aside from maybe one of my...5ish friends..kinda on the fence about one as he's more of a friend of my friends than my friend and we don't see him that often as is.
@@Marlaina Hey..a travel grater with a pocket for the nutmeg is great. I'm tempted to buy one myself as I found a place locally that sells whole nutmeg, got 3 whole ones I've been using for my pancakes..good lord I did not realize how good a little cinnamon and nutmeg would go on top or in the batter itself till I found this channel.
I love how he just low key mentioned "yeah my boss replicates old recipes" haha. Everyone in that kitchen is just so humble and happy its so wholesome its stinking sick lol
Hey, this is how Apfeltaschen were made at home before industrially processed puff pastry became available. This specific dough is called Hefemürbteig. Tariq and Jon: thanks for this episode. I really enjoyed it.
Hey guys, I'm not into historical reenactments or anything, but just wanted to let you know how much I have enjoy your content these last several years. Your videos are like a balm to my nerves after the craziness of modern life. Keep up the great work and I wholeheartedly wish you all the best.
I can agree with how calming these vids can be, especially during this last year or so with everything going on..it feels a little like we've gone back in time with pandemics and plagues and the like causing mass chaos and confusion..we all need a good friend like this channel to calm us down and to learn some helpful things. I'm going to an old fashioned festival myself in early October at a heritage farm that's not but 40 miles from where i live and is an actual working farm.
It is enjoyable for me also. Enjoy yourself and learn a little history you can make. My mother in law is 87 and still loves to bake. She is doing this recipe now.
Pippin apples are an heirloom variety that still exists today - most of these books will have been talking about Newtown Pippins. See if they have any at farmers' markets and the like that're local to you.
nice to hear that appreciation. Mrs. Crocombe rocks too. Turns out all this time all we really wanted was genial people doing genuine performances about things they're legitimately interested in.
See I loved the letter the person sent! What a nice gesture to hand write a letter and a full recipe, this is why I absolutely love this channel, wholesomeness on top of more wholesomeness 😊
Made all the more amazing by the fact that his boss is one of the most recognized and award winning chefs whose ever lived. Anyone with the chops to work in that restaurant has all the bragging rights on earth and this guy, like his Chef, is just kind hearted and open and caring. Makes my black heart smile alright.
Tariq Khan, bravo! That was perfect. No email or text, just old, old school. It felt like we went back in time. And bravo to you too Jon for sharing that with us. So genuine!
How wonderful! My son read about Pippin apples in a book a couple years ago and was determined to try some. We spent one season traveling all over southeastern Michigan to farms and apple orchards looking for some to no avail. One farmer told us they were more prevalent in the New York area, but I am happy to learn they can be had in Ohio. Our search will continue!
@@TheKargini Cox’s Orange Pippins were one of the commoner apples sold in the greengrocers here in the UK when i was a lad, you can tell if they're ripe by shaking them you can hear the pips rattling inside, as i wrote that down i thought did i dream that, i'm sure i didn't.
That's more a pan brioche than a pâte à choux! From my experience (as a former pastry chef), the water must never be 40 degrees Celsius or more, as it will kill the yeast. If you are gonna work it predominatly by hand, I suggest just cold water, as your hands give off heat. Secondly, pan brioche usually has a long working time to create a glutinic mesh/web, so be patience with your liquids. Lastly, always better to let it rest in a refrigerated place overnight (but I don't know if they did that, at the time), before shaping it and proofing it again at room temp or in proofer. Great content!
They did, my great grandma gave me her grandmother in-laws recipe for hardtack. That branch was old french louisianna territory settlers turned Lincoln men. She used her wood oven warming cabinet for the bread water bowl then hung the dough in cloth over the cistern overnight. Baked into crackers the next day.
@@adedow1333 You are welcome! I miss doing those things and I can't contain myself from giving my two cents when I see others do what I used to. I'm glad I didn't came out as rude! 😁
@@TreyNitrotoluene Thanks for the input! In my homecountry they had "ghiacciaie", basically basements deep inside the earth to keep certain food items as cold as possible, but I don't really know what temperatures they got to.
@@federico3652 That sounds like a root cellar. temps between 45-60F (7-16C). A cistern was an underground pool of water that was filled from roof rain runoff. Like a cave is was steady 50F 10C year round.
I just adore the idea of grasping a recipe and dragging it through the centuries to make sense now. Love Tariqs authentic handwriting and the gentle attention you gave every aspect of this. Lovely video. Quince paste may have added the extreme tartness that may have supported that pastry? Quince was the original fruit for marmalade, hence the name is from the Portuguese for quince, marmelo.
Awww...I love this. Thank you! Saving this to "try" on a rainy, fall, Sleepy Hollow weekend using some harvest apples from a local farm. FUN! Yum! BTW...do you have an apple butter recipe? Not sure it was called apple butter in the 18th C.
I bought a pumpkin which I am about to cut up and can. Husband has told me I'm to keep out some to make a fresh pumpkin pie. Methinks I shall make a little extra pie filling ... and make these tarts! Thank you so much, Tariq Khan, for sharing this recipe. And by the way, I think your penmanship was beautiful!
I love this whole episode! The letter was perfect touch and then of course we need your interpretation and instruction! This was so much fun and looks doable
These really remind me of Slavic food. The open-face one looks a lot like a Czech kolach (ch as in cheese) and the closed ones look a lot like Ukrainian/Russian piroshki (a sweet cousin of the Polish pierogi) usually filled with marmalade and quark (tvaroh).
A bit unrelated: I realised there's a "Townsends Plus" link...I must confess that "Townsends Village" would have been a more aesthetically fitting and pleasing name for the service and its purpose.
What a wonderful gift from a fan! And it turned out to be a gift to all of us, too! My kids love toaster pastries, so it looks like we have a new homeschool project!
On the “hot liqueur”: Modern pie crust uses vodka to wet the flour without flour+water bonding (a relatively rare example of alcohol being used for non-solvent reasons), producing a flakier crust (which is definitely a property of pop tarts) that’s easier to work with. Apparently other alcohol works (albiet bringing its own flavors and not working as well as vodka due to lower proof), so I wonder how liquor instead of water would work with it.
For the curious, vodka is used in pie crust because alcohol dissolves MUCH easier than water. If you dab a little isopropyl onto a surface, it'll likely be completely gone within a minute, versus water that several minutes later might have beaded up a bit and still be wet in some spots. The dough is easier to handle because you can make it a bit wetter without it being dense when baked, the alcohol evaporating so readily creates steam in the dough and forms little air pockets, making it flaky and fluffy, and vodka is essentially pure ethynyl and water so it doesn't impart any unwanted flavor to the dough. Something like a good brandy or rum I imagine would be nice in a pie crust, add a good flavor that would pair well with fall fruits, a little sweetness maybe depending on what you use. Maybe beer in a savory context, like beer battering? Whiskey? I was also kinda miffed that he used water instead.
I've been looking for a healthier pop tart recipe for a couple of years! It's a convenient grab'n'go breakfast when I can't take the time to cook in the morning, but those calories and all that sugar are killers. I'll play around with this, and maybe make enough to freeze to keep on hand. Thank you, Tariq, and thank you Jon et al.!
I love this! I have been so sick recently and you continue to being joy to my life even when I didn’t think it was possible. You have such an impact on people’s life’s. Thank you for what you do.
This video is making me homesick for the Midwest and all the lovely forts and historical reconstructions there!! Even though I'm in a place many people would far prefer over the Midwest (Jerusalem, Israel! Can you believe it!?), all I want right now is a crisp Cleveland day and to visit a historical reenactment somewhere in autumnal Ohio 😱 i love your channel!
That's interesting. It reminds me of my great grandmothers mincemeat 'cookies', which were in fact little mini pies very similar to these, but with the shell being a sort of gingerbread. I always thought it was a 19th century recipe, but perhaps the origins are much older.
An interesting and pertinent point that it is important to know what you are aiming at for the recipe to make sense - which of course is why YT is such a great cooking resource
i was waiting too long to say thank you for the lemon custard recipe you did while ago, thank you! i made some amazing lemon tarts using this custard, they tasted fantastic.
Another reason to come to Gettysburg. Almost all of the apple sauce eaten in the US is made in Adams County, PA. When you get away from the battlefield, there are vast tracks of orchard everywhere you go. You just have to get away from the tourist areas.
Thanks v much for the kind words. Great choice of desserts... I recommend you try Sambocade as well, from a Forme of Cury See you soon hopefully, Carole 😁
Amazing video.. Seems that Kellogs is guilty of 'Theft of Knowledge' Ha ha ha .. I would have never guessed pop tarts go that far back. But again.. many of today's recipes are 200 to 300 years old. Just forgotton about. Then someone brings it back and Whala! They have somethign new. Very cool John.. Thanks so much again.
@@christinebenson518 it's a little older than that, isn't it? either way that's how we got confused and started calling that 'pudding' instead of 'custard except not real custard with eggs but instead using plant starches' as the english called it. because the mixes for that and proper english 'pudding' were both introduced to americans at the time when packaged foods started being a thing, and they confused them.
As said in the letter you exude a bubbly energy that is sweeping and your counterparts are equally exciting and look forward to hopefully seeing you n crew at mississinewa 1812 soon!
You were speaking of adding hot water, you can add hot water by feel. The average human hand can handle heat up to about 120°, if you can’t stick your hand in the water a hold it in there for a moment or two then it’s too hot and will kill the yeast. You wouldn’t need boiling water for the recipe.
John, You left out the essence of violets! Just not the same without it. Would that be a violet water like Rose Water or something like Creme de Violet liqour? When it came to shaping them, I immediately thought of my empenada press. That seems like an easy way to make small pies.
Best channel on the earth❤ This music is amazing as well, it always makes me want to dance, and bake some truly amazing bread. Makes me wanna live like little house on the prairie🙃Much love from the northwest❤❤
I wonder whether the instruction regarding water was not “enough to make a paste now” but rather “enough to make a paste when the other ingredients are added”.
My gosh this looks so good! A pop tart. You certainly know how to convey. That’s is so cool that Taric sent you that recipe. Thank you for honoring us all with the kindness in reading and sharing the letter from one of our own. (fan) Your channel is one of the best. You’ve made an impression on me and I believe all the folks that watch you channel. The pandemic was scary but your stories of our past help put things in perspective. We made good decisions during it all thanks to your perspective too. We all appreciate your knowledge and for you taking us along on all your historical and informed adventures.. Best wishes to your family. Stay safe dear one.
If you REALLY want to get somebody's attention these days, just send them a handwritten letter! I do it frequently, because they're quite remarkable in this century and very intruiging for the recipient. My handwriting is terrible, but back in the 1970s I did have some tutoring, and I can actually write a very neat letter if I take it slowly, and having worked for some very posh companies in London, I can really put come across as very posh because of meticulous attention to grammar, despite my humble education.
So nice to have another recipe to try, when our apples are ready. Our local French-and-Indian-War reenactment starts this weekend, and it's the last one, ever. So sad!
@@keralee The man who set up his land for an encampment and re-enactment has done it for 20 years and they appear to be worn out. He's quoted in the newspaper as saying he wants a vacation.
Great episode, Jon & Tariq ! Jon, did you ever think, when you started working with your Dad, that one day you'd be an expert in pastry? What an interesting turn life took.
That letter, and the fact that you DID do one of the recipes are just epic. Thank you for sharing both with us, and thank you Tariq Khan for the inspiration and letter!
Make yeast from Potatoes .it's easy Boil 1 big spud peal cook it down make sure patatoe is pealed use Disabled water or drinking water Add sugar 1 tsb . Put in qt jar . Lid tight. Put in dark place . Next day check it for bubbles. Ad a tab of Flour mix well use wooden spoon. Yeast don't like silverware. Watch for mold. Rope mold Likes thing like this. 👍
I love this the old timey feel, uncle Townsend calming and soothing gentle voice and heart warming smile whilst he makes the food of old. History is incredible and horrifying, but so is modern times. I Thank you for making these videos and showing all of us the ways of the 1800's and more. Thank you so much uncle Townsend.
We used to eat Pippins when I was a kid. They were my Mom’s favorite apple and she considered Granny Smiths to be a poor second. I believe Pippins are still grown and sold locally in some parts of the country especially in the north east.
I started to watch this three times before this one. I cannot wait to get this period correct pop tart in the oven. Would also like to see Dan Wowack and yourself bushcraft cooking. Just throwing it out there 🤪.
Rose water, and essence of violets!!! I wanted so much to see those used. The dough ends up similar to a biscuit dough texture I would still like to see where you would find essence of violet today.
Another charming film from my favorite people, your team puts such effort into the quality level of the whole production, it’s good independent filmmaking. 🙂💜
Thank you so much! I'm really glad you read my letter and enjoyed the recipe! My next letter will hopefully look far better 😆 I meant it as well. It's been a tough time for people's health, both mental and physical, and you've really made a difference
Brilliant recipe you dug up, and your calligraphy was the right sort of workmanlike authentic, not perfect but imperfect in a beautiful way.
Thank you for taking the time to send us such a great letter and recipe. Cheers!
I like how you down low asked Jon to send you a nutmeg grater at the end 😆
That right there was some dedication, I actually have my own ink and quill set along with a wax sealing stamp and sealing wax..I've only ever used it once sadly and that was to write a note to my grandmother for her to see it in use, and she lived in the same house so I had no reason for the wax. I'm honestly a little scared to use it and don't really have anyone to write to who would appreciate the effort aside from maybe one of my...5ish friends..kinda on the fence about one as he's more of a friend of my friends than my friend and we don't see him that often as is.
@@Marlaina Hey..a travel grater with a pocket for the nutmeg is great. I'm tempted to buy one myself as I found a place locally that sells whole nutmeg, got 3 whole ones I've been using for my pancakes..good lord I did not realize how good a little cinnamon and nutmeg would go on top or in the batter itself till I found this channel.
Tariq! Love to see this. Also, now I need some Pop Tarts.
Eyyyyy! I watch your channel!
omg watching this at the same time as Max Miller 🤭 🥰 🤩
@@twolilfishies viewing party at a distance!
Lovely to see you, Max! Watching the recipe with interest, as we have loads of tart apples coming along.
Thanks so much, Max! Really glad you watched as well 😊
This guy works for Heston and is writing you fanmail. You've made it! I had to take a moment on that one, wow and Congrats.
It's a tough job, but I had time to write a letter to someone I admire ☺️
I love how he just low key mentioned "yeah my boss replicates old recipes" haha. Everyone in that kitchen is just so humble and happy its so wholesome its stinking sick lol
Hey, this is how Apfeltaschen were made at home before industrially processed puff pastry became available. This specific dough is called Hefemürbteig.
Tariq and Jon: thanks for this episode. I really enjoyed it.
Hey guys, I'm not into historical reenactments or anything, but just wanted to let you know how much I have enjoy your content these last several years. Your videos are like a balm to my nerves after the craziness of modern life. Keep up the great work and I wholeheartedly wish you all the best.
I can agree with how calming these vids can be, especially during this last year or so with everything going on..it feels a little like we've gone back in time with pandemics and plagues and the like causing mass chaos and confusion..we all need a good friend like this channel to calm us down and to learn some helpful things. I'm going to an old fashioned festival myself in early October at a heritage farm that's not but 40 miles from where i live and is an actual working farm.
It is enjoyable for me also. Enjoy yourself and learn a little history you can make. My mother in law is 87 and still loves to bake. She is doing this recipe now.
They're so relaxing to watch.
Careful😁 we'll make you one of us when you're not looking 😂🤣😉.
Pippin apples are an heirloom variety that still exists today - most of these books will have been talking about Newtown Pippins. See if they have any at farmers' markets and the like that're local to you.
Hey folks they're worth looking for, my favorite apple ever
Cox's orange.. nice pippin.
Was there a Newton pastry which inspired "Fig Newtons"?
nice to hear that appreciation. Mrs. Crocombe rocks too. Turns out all this time all we really wanted was genial people doing genuine performances about things they're legitimately interested in.
"And now, for something COMPLETELY DIFFERENT:' THANK YOU, Mr. Tariq Khan, for suggesting this recipe!
See I loved the letter the person sent! What a nice gesture to hand write a letter and a full recipe, this is why I absolutely love this channel, wholesomeness on top of more wholesomeness 😊
Made all the more amazing by the fact that his boss is one of the most recognized and award winning chefs whose ever lived. Anyone with the chops to work in that restaurant has all the bragging rights on earth and this guy, like his Chef, is just kind hearted and open and caring. Makes my black heart smile alright.
@@joshschneider9766 "Makes my black heart smile alright." lol
Tariq Khan, bravo! That was perfect. No email or text, just old, old school. It felt like we went back in time. And bravo to you too Jon for sharing that with us. So genuine!
Thanks so much! I thought so too... A personal touch
Prepare for a deluge of letters from viewers Jon.
So Neat to see Pippin apples in this recipe! They are a cooking variety! We grow red Pippins on our family farm in Ohio! Such a cool recipe!
We're just coming into Orange pippin season in the UK 🙂
How wonderful! My son read about Pippin apples in a book a couple years ago and was determined to try some. We spent one season traveling all over southeastern Michigan to farms and apple orchards looking for some to no avail. One farmer told us they were more prevalent in the New York area, but I am happy to learn they can be had in Ohio. Our search will continue!
@@katherinestojanovski6734 maybe they can send you some from Ohio!
@@Ater_Draco Cox’s Orange Pippins rock! Time to visit the farmers market here in the US NW.
@@TheKargini Cox’s Orange Pippins were one of the commoner apples sold in the greengrocers here in the UK when i was a lad, you can tell if they're ripe by shaking them you can hear the pips rattling inside, as i wrote that down i thought did i dream that, i'm sure i didn't.
What a thoughtful letter! Tariq is a peach
Aww thanks! 😁
This is SO sweet that you did this, Jon! To do an entire video of this letter and its recipe--really shows how much you treasure your supporters!
That's more a pan brioche than a pâte à choux! From my experience (as a former pastry chef), the water must never be 40 degrees Celsius or more, as it will kill the yeast. If you are gonna work it predominatly by hand, I suggest just cold water, as your hands give off heat. Secondly, pan brioche usually has a long working time to create a glutinic mesh/web, so be patience with your liquids. Lastly, always better to let it rest in a refrigerated place overnight (but I don't know if they did that, at the time), before shaping it and proofing it again at room temp or in proofer. Great content!
Good ideas! Thanks for sharing your expertise!
They did, my great grandma gave me her grandmother in-laws recipe for hardtack. That branch was old french louisianna territory settlers turned Lincoln men. She used her wood oven warming cabinet for the bread water bowl then hung the dough in cloth over the cistern overnight. Baked into crackers the next day.
@@adedow1333 You are welcome! I miss doing those things and I can't contain myself from giving my two cents when I see others do what I used to. I'm glad I didn't came out as rude! 😁
@@TreyNitrotoluene Thanks for the input! In my homecountry they had "ghiacciaie", basically basements deep inside the earth to keep certain food items as cold as possible, but I don't really know what temperatures they got to.
@@federico3652 That sounds like a root cellar. temps between 45-60F (7-16C). A cistern was an underground pool of water that was filled from roof rain runoff. Like a cave is was steady 50F 10C year round.
I just adore the idea of grasping a recipe and dragging it through the centuries to make sense now. Love Tariqs authentic handwriting and the gentle attention you gave every aspect of this. Lovely video. Quince paste may have added the extreme tartness that may have supported that pastry? Quince was the original fruit for marmalade, hence the name is from the Portuguese for quince, marmelo.
Looks like our next historical meal dessert along with Max Miller's little meat pies
FUN!! Glad you made this video including a subscriber's letter and recipe. :)
SteveMRE1989 and Townsends are the GOAT
you sir are a guy with taste. Nice.
@@Cryfield1999 Let’s get this out on a tray.
throw in lofty pursuits as well
@@WhiskeyPatriot Nice.
Nice hiss! 😂
the best part: it’s usable for savory fillings so you’re making a dough for all courses and all times of the day
Tariq and Jon, I thoroughly enjoyed the letter, recipe, history, and watching it all come together. Great video. Thank you!
Thanks a lot ☺️
Awww...I love this. Thank you! Saving this to "try" on a rainy, fall, Sleepy Hollow weekend using some harvest apples from a local farm. FUN! Yum! BTW...do you have an apple butter recipe? Not sure it was called apple butter in the 18th C.
i would love a historically accurate apple butter recipe!
Tariq Khan thanks for doing something that probaly all of us would love to do...
I bought a pumpkin which I am about to cut up and can. Husband has told me I'm to keep out some to make a fresh pumpkin pie. Methinks I shall make a little extra pie filling ... and make these tarts! Thank you so much, Tariq Khan, for sharing this recipe. And by the way, I think your penmanship was beautiful!
I love this whole episode! The letter was perfect touch and then of course we need your interpretation and instruction! This was so much fun and looks doable
These really remind me of Slavic food. The open-face one looks a lot like a Czech kolach (ch as in cheese) and the closed ones look a lot like Ukrainian/Russian piroshki (a sweet cousin of the Polish pierogi) usually filled with marmalade and quark (tvaroh).
A bit unrelated: I realised there's a "Townsends Plus" link...I must confess that "Townsends Village" would have been a more aesthetically fitting and pleasing name for the service and its purpose.
What a wonderful gift from a fan! And it turned out to be a gift to all of us, too! My kids love toaster pastries, so it looks like we have a new homeschool project!
The aesthetic? On point! The camera quality and shots? Amazing! Editing? Chefs kiss! The audio omg! So good! High quality content and I just love it!
12:37 jon reaches for his coat pocket, takes out a vial of nutmeg powder and sprinkles it on the pop tart
On the “hot liqueur”: Modern pie crust uses vodka to wet the flour without flour+water bonding (a relatively rare example of alcohol being used for non-solvent reasons), producing a flakier crust (which is definitely a property of pop tarts) that’s easier to work with. Apparently other alcohol works (albiet bringing its own flavors and not working as well as vodka due to lower proof), so I wonder how liquor instead of water would work with it.
Yes I didn't think liquor preferred to water. So interesting comment.
For the curious, vodka is used in pie crust because alcohol dissolves MUCH easier than water. If you dab a little isopropyl onto a surface, it'll likely be completely gone within a minute, versus water that several minutes later might have beaded up a bit and still be wet in some spots. The dough is easier to handle because you can make it a bit wetter without it being dense when baked, the alcohol evaporating so readily creates steam in the dough and forms little air pockets, making it flaky and fluffy, and vodka is essentially pure ethynyl and water so it doesn't impart any unwanted flavor to the dough. Something like a good brandy or rum I imagine would be nice in a pie crust, add a good flavor that would pair well with fall fruits, a little sweetness maybe depending on what you use. Maybe beer in a savory context, like beer battering? Whiskey? I was also kinda miffed that he used water instead.
I've been looking for a healthier pop tart recipe for a couple of years! It's a convenient grab'n'go breakfast when I can't take the time to cook in the morning, but those calories and all that sugar are killers. I'll play around with this, and maybe make enough to freeze to keep on hand. Thank you, Tariq, and thank you Jon et al.!
This might be a good recipe for Pawpaw's during their short season
Tariq, that was a beautiful letter philosophically and structural handwriting, nice and thank you
That would make a great tea cake. Thanks to both of you for sharing.
Hope you send Tariq a nutmeg grinder!
The camera work in this is great!
I love this! I have been so sick recently and you continue to being joy to my life even when I didn’t think it was possible. You have such an impact on people’s life’s. Thank you for what you do.
I bet Jon had a huge smile on his face when he first read this beautiful letter.
14:35 and then this music plays.... magnificent!
Raspberry filling or strawberry would be good.
What a great letter from a clearly dedicated fan! And what a wonderful episode it made!
This video is making me homesick for the Midwest and all the lovely forts and historical reconstructions there!! Even though I'm in a place many people would far prefer over the Midwest (Jerusalem, Israel! Can you believe it!?), all I want right now is a crisp Cleveland day and to visit a historical reenactment somewhere in autumnal Ohio 😱 i love your channel!
Well, as they say... there's no place like home.
The world needs a lot more men like you
Keeping your ring on while mixing that dough is true commitment.
Ever heard of kings cake ? ☺
That's interesting. It reminds me of my great grandmothers mincemeat 'cookies', which were in fact little mini pies very similar to these, but with the shell being a sort of gingerbread. I always thought it was a 19th century recipe, but perhaps the origins are much older.
Ooh those sound delicious!
An interesting and pertinent point that it is important to know what you are aiming at for the recipe to make sense - which of course is why YT is such a great cooking resource
i was waiting too long to say thank you for the lemon custard recipe you did while ago, thank you! i made some amazing lemon tarts using this custard, they tasted fantastic.
Another reason to come to Gettysburg. Almost all of the apple sauce eaten in the US is made in Adams County, PA. When you get away from the battlefield, there are vast tracks of orchard everywhere you go. You just have to get away from the tourist areas.
Tariq, you are simply awesome. I adore food history myself. My favourite 2 historic desserts are patience pudding and lemon syllabub 😀.
I took some syllabub to a Neighborhood Watch Christmas party a couple years ago and it was a HUGE hit. That stuff is awesome!
Thanks v much for the kind words. Great choice of desserts... I recommend you try Sambocade as well, from a Forme of Cury
See you soon hopefully, Carole 😁
Amazing video.. Seems that Kellogs is guilty of 'Theft of Knowledge' Ha ha ha .. I would have never guessed pop tarts go that far back. But again.. many of today's recipes are 200 to 300 years old. Just forgotton about. Then someone brings it back and Whala! They have somethign new. Very cool John.. Thanks so much again.
I just learned the other day that instant pudding has been around since 1936!
@@christinebenson518 It is amazing what we can learn when we take a dive into history. It can actually save your life one day.
@@christinebenson518 it's a little older than that, isn't it? either way that's how we got confused and started calling that 'pudding' instead of 'custard except not real custard with eggs but instead using plant starches' as the english called it. because the mixes for that and proper english 'pudding' were both introduced to americans at the time when packaged foods started being a thing, and they confused them.
Alright, I’m so going to use this recipe with each of my homemade jams❤️🙏🏼🇺🇸 (much research is required to find the best filling)😏
Great job Tariq and great job Townsends! This channel just keeps getting better!
As said in the letter you exude a bubbly energy that is sweeping and your counterparts are equally exciting and look forward to hopefully seeing you n crew at mississinewa 1812 soon!
I have to say that in these crazy times here in the US, I truly enjoy your videos as a small escape to better days. Thank you.
You were speaking of adding hot water, you can add hot water by feel. The average human hand can handle heat up to about 120°, if you can’t stick your hand in the water a hold it in there for a moment or two then it’s too hot and will kill the yeast. You wouldn’t need boiling water for the recipe.
John, You left out the essence of violets! Just not the same without it. Would that be a violet water like Rose Water or something like Creme de Violet liqour?
When it came to shaping them, I immediately thought of my empenada press. That seems like an easy way to make small pies.
Overlapping tiny hearts ♥️ around the edge would look fancy on the open face tart
Best channel on the earth❤ This music is amazing as well, it always makes me want to dance, and bake some truly amazing bread. Makes me wanna live like little house on the prairie🙃Much love from the northwest❤❤
John,
That letter and recipe was so good that I think that you ought to send him a Townsend's pocket nutmeg grater!
I am going through a very stressful time in my life at the moment, and your videos are so relaxing to me. Thank you so much for the wholesome content.
Tariq, awesome letter and recipe!!! John, alway glad to see your videos in these times!!!!
I wonder whether the instruction regarding water was not “enough to make a paste now” but rather “enough to make a paste when the other ingredients are added”.
Love that you referenced Mary Anne Boermans! She does fantastic historical cookery work I love reading her blog Deja Food
I used a time machine not to see historical events but to view this video 30 seconds after release
This is one of my favorite episodes! What a fantastic thing it is to receive a hand written recipe from a friend.
What a beautifully written letter!!!
tariq is probably an interesting guy
I have my moments...
@@TariqKhan-gl2zh hate to see what the others are dude
Aw what a sweetie haha. Love this guy, calligraphy and wax seal and everything! What an awesome fan and friend!!
The writing really sounded like it was from the 18th century too!
My gosh this looks so good! A pop tart. You certainly know how to convey. That’s is so cool that Taric sent you that recipe. Thank you for honoring us all with the kindness in reading and sharing the letter from one of our own. (fan) Your channel is one of the best. You’ve made an impression on me and I believe all the folks that watch you channel. The pandemic was scary but your stories of our past help put things in perspective. We made good decisions during it all thanks to your perspective too. We all appreciate your knowledge and for you taking us along on all your historical and informed adventures.. Best wishes to your family. Stay safe dear one.
If you REALLY want to get somebody's attention these days, just send them a handwritten letter! I do it frequently, because they're quite remarkable in this century and very intruiging for the recipient.
My handwriting is terrible, but back in the 1970s I did have some tutoring, and I can actually write a very neat letter if I take it slowly, and having worked for some very posh companies in London, I can really put come across as very posh because of meticulous attention to grammar, despite my humble education.
This was so wholesome! Such a sweet video!
So nice to have another recipe to try, when our apples are ready. Our local French-and-Indian-War reenactment starts this weekend, and it's the last one, ever. So sad!
Why is it the last one?
@@keralee The man who set up his land for an encampment and re-enactment has done it for 20 years and they appear to be worn out. He's quoted in the newspaper as saying he wants a vacation.
@@lisakilmer2667 ok. Thanks for answering.
Great episode, Jon & Tariq !
Jon, did you ever think, when you started working with your Dad, that one day you'd be an expert in pastry?
What an interesting turn life took.
I absolutely love this channel, great content. Much appreciated!
Awesome video, letter, and recipe! Enjoyed the interaction between Jon Townsend and subscriber!
What a wonderful episode!!!! Thank you so much Tariq and Mr Townsends and crew! Bravo 🎉
What a wonderful video and collaboration. Thank you to both Tariq and Townsends for bringing it to us
That letter, and the fact that you DID do one of the recipes are just epic. Thank you for sharing both with us, and thank you Tariq Khan for the inspiration and letter!
Cox's Orange Pippin is still a popular variety of Apple here in England, growing up in Cornwall we had a Tree in our Garden.
4:43 I had to listen to that again a few times. I thought you said essence of violence. 😂 I was worried you were gonna hurt someone to make this.
Pipinns are cox's orange pippin apples, a variety of apple from England, grown since medieval times x
Overlapping tiny hearts around the edge would look fancy❤️
I have never been able to master calligraphy or illumination. Much respect.
This was such a fun episode to watch. I enjoyed your reading of the letters. The pastries looked delightful!
Make yeast from
Potatoes .it's easy
Boil 1 big spud peal cook it down make sure patatoe is pealed use Disabled water or drinking water
Add sugar 1 tsb . Put in qt jar . Lid tight. Put in dark place . Next day check it for bubbles. Ad a tab of Flour mix well use wooden spoon. Yeast don't like silverware. Watch for mold. Rope mold Likes thing like this. 👍
I am glad to be so early! And it is my favorite type of videos! FOOOD!!!!
This is fantastic. One of your best!
Wonderful episode, thank you sirs!
I love this the old timey feel, uncle Townsend calming and soothing gentle voice and heart warming smile whilst he makes the food of old. History is incredible and horrifying, but so is modern times. I Thank you for making these videos and showing all of us the ways of the 1800's and more. Thank you so much uncle Townsend.
Love all your videos, keep them coming forever
What a wonderful episode❣️
We used to eat Pippins when I was a kid. They were my Mom’s favorite apple and she considered Granny Smiths to be a poor second. I believe Pippins are still grown and sold locally in some parts of the country especially in the north east.
I need to make the brown sugar and ... nutmeg version. ;)
I started to watch this three times before this one. I cannot wait to get this period correct pop tart in the oven. Would also like to see Dan Wowack and yourself bushcraft cooking. Just throwing it out there 🤪.
Rose water, and essence of violets!!! I wanted so much to see those used. The dough ends up similar to a biscuit dough texture I would still like to see where you would find essence of violet today.
You might have to make it yourself or go to a specialty store.
Just found your channel and have been captivated by your videos. I was surprised to learn it was by a fellow Hoosier as well.
I loved everything about this video. One of my favourites and I've watched many!
Another charming film from my favorite people, your team puts such effort into the quality level of the whole production, it’s good independent filmmaking. 🙂💜
I am so excited to see Jon make an 18th century version of a 21st century confection
Finally got a chance to see this video. What a fabulous recipe!! Sounds so lovely!