Party Food 200 years ago | 18 different dishes | Historical Cooking Ann Reardon
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- Опубликовано: 21 сен 2024
- What did they serve at Parties in the 1800's? Moonshine, dish of snow, raspberry puffs, almond slice, potted crawfish, marbled veal, collard pig and so much more.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week I am preparing 18 different dishes from a 200 year old cookbook for the feast it shows at the back of the book. The book pictures a table full of food, and this is just the second course. See what unusual food they ate in the 1800's. What would you choose to eat if you were living in the Victorian Era? Join me for creative cakes, chocolate & desserts, new video every Friday.
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For those who missed the drama ... a HUGE THANK YOU to everyone for your amazing support after RUclips banned my 'Woodburning Warning' video. The outcry was so big on YT, twitter, FB & Reddit that RUclips simply had to reverse their decision & the debunking video was put back up. It's now sitting at no.2 when searching 'fractal woodburning' which hopefully means that people will see it before they attempt this incredibly DANGEROUS craft! Thanks again to you guys & also to some friendly people inside the system who recognised the AI's error. Here's hoping it helps someone!
Thank goodness
And a HUGE thank you to you for educating people!!! So many peoples lives were saved! Much love from Texas
I’ve just searched it, and it’s now the first result
hey!! I just wanted you to know that buzzfeed tasty stole your idea of the AI receipes without crediting you or anything
Congrats on getting through to RUclips. People died and were maimed!
I can see why this would be recipes for a fancy feast. I mean this would be expensive today and accessing all these things are relative easy NOW... I imagine a house would have to have some spare coin for sure to be able to produce this 200 years ago. Thanks for sharing, Ann! Much love to your fellas for being our testers!
Agreed, it was expensive to make now.
@Em Bee It's relatively not relative
@@RandomVidsforthought Teacher?
@@MsEliteForever No
@@RandomVidsforthought You forgot to add a period at the end🙄.
Definitely not a teacher.
this is an absolutely insane amount of work to do for a single 18 minute youtube video! she makes it seem simple but this is probably a couple of weeks of flat out work to do this
Yeah it is awesome!
I literally thought this exact same thing! Wow!
I really love the fact that Ann's children have grown up eating such good food that they have such a colourful vocabulary to describe their tasting experience
Ah yes, “hotel air freshener” my favourite flavour 😂😂
@@gerf2346 Pretty much what I was going to write 😀
Yes. 😂 It would be very Yum with some crackers my favorite line.
Remember when they complimented her by saying it was “edible” 💀💀 those debunking vids really did a number
Meanwhile her husband just said, I dont like it 🤢"
Dave: Good morning sweetie
Ann: Hear me out... lets's have a party
Dave: That's, actually quite lovely. We can invite the neighbors
Ann: With food from 200 years ago.
Dave: *sighs*
😂 I read this out to Dave
@@HowToCookThat 😂😂
Dave and the kids deserve medals for all they go through lol
@@HowToCookThat 😂
@@blursedoftimes I'm thinking that when (if) the boys get married, their wives will be in an interesting position when it comes to food. Will anything be as good as mum's?
To me it makes sense that some of these “desserts” either are bitter or don’t have sugar, because they’re served alongside proper dishes. I don’t think those are meant to be desserts, but side dishes - like today, having cranberries alongside the meat. I like mixing sweet and savoury, especially jam and charcuterie which is done widely with wine boards too. It’s always interesting to see how much some things change while others stay the same!
I also think that some of the things there were meant to go together, like the first 2 dishes were something like a dip would be now a days?
That and the sweet tooth wasn't a prominent addiction back then on account that sugar was more expensive than gasoline is today.
Most people use veggies on charcuterie boards here in North America. I don't know if it's my french ancestry or what, but charcuterie is so much better if it includes some fruits or berries too. Blackberries, grapes, apples, pears, those all pair nicely with different meats and cheeses. Of course maybe I'm also just an indulgent pig who loves a mouth full of every flavour lol. There's extra visual appeal too. Nothing like a sesame and poppyseed cracker with smoked pork sausage, alpine cheese, watercress, and blackberry. It's nutty, creamy, crispy, buttery, savoury, tangy, pungent, rich, fresh, salty, tart, sweet, hot, and with little bitter notes of smoke and mustard and blackberry seed (couldn't think of a better descriptor for the bitterness that some seeds have lol). And I'm not advertising that as best combo or anything, that's just one of many possibilities. *making myself hungry*
sugar was quite expensive at the time
Good point
Love the family's reactions!
"Tastes like hotel air freshner" &
"The fruit is good. The jello seems....superfluous" were some of my favorites.
Since jelly was difiicult and to work with and make back then, it was more of a way to show of wealth and make the presentation of fruits more fashionable. Also preserve the fruit if it arrives to early and you need it to keep until yo're party. They're right that it doesn't add anything to the dish.
Jed's distressed "it tasted like I imagine Molly's dog food would" was also great
Ann replaced all the cow foot with gelatin in this video, I wonder how the reviews for all the jellies would have been different if the jellies tasted a bit beefier?
@@davidy22 Good thought: perhaps beef broth could have been put in the mix.
@@davidy22 Probably worse for desserts, to be honest.
I baked something exactly like the ground-almond-cake from my modern Swedish cookbook yesterday. Basically almonds and eggs and citrus. Obviously, this cake has survived the centuries, at least in Scandinavia where we love our almonds.
Vilken kaka är det?
Toscakaka?
Sounds great!
Ah yes, tosca cake? Love that classic in Finland as well. :)
Im glad somebody is enjoying almonds, here in California they just give us drought.
Jed saying that the cow tongue dish tasted like what he imagines Molly's dog food to taste like had me cackling with laughter. Young children always have such a brutal forwardness that is both refreshing and amusing (unless you're the target of it lol)
I was dying because the poor kid thought it was chocolate at first lmaooo
Actually I'm used to eating cow tongue boiled, so I imagine the taste...Just the butter is new to me...It's like making a cow tongue paste...With meat...
I wonder if there's any truth to that. Isn't low and mid end wet dog food typically made of the scraps and less marketable bits of meat? Kind of like hot dogs, but probably even less scrutable since it's going to dogs and not people.
I'm sure there are people who would enjoy cow tongue, especially back then depending on how it was prepared, but can't imagine many of those being children lol
@@washedblue
Basically every part of an animal is served if you go to a poor enough region. I was never served chicken wing tips before I went to the Philippines, we always just cut them off and gave them to the dog.
"Cow tongue" Lengua in Spanish. You'll find it at every taco truck in Los Angeles. Good stuff !
When I was a kid, my mom would boil one, for the better part of a day, on the weekends. It was cheap meat in the 1960s and 1970s. Became trendy (read expensive) sometime in the 1980s, so mom stopped buying it. The taco wagon explosion, starting in the early 2000s, put it back in my diet !
I love that even your youngest child is such a well-articulated food critic! When I was his age I probably wouldn't have touched any of those dishes except the sweetest haha.
That was probably me as well. Don't even get me started on how my younger brother was as a child! Such a picky eater he was 😂!
And I’m here for his emotive descriptions too. 😁
a very distinguished critique
How old is he?
What are you talking about
I mean this was fascinating and definitely true to your aesthetic, but NO ONE should underestimate the added fun of your family's commentary when tasting the food. Dave, as always, was great, but today your boys had me rolling!! lol Hysterical comments from both. But the comment: "It tasted _AWFUL!_ “ should be a GIF.
She has a whole old recepies playlist
Loved the commentaries as well haha
lol!!! Yes! I think that was a comment about the moonshine tasting awful!!! That little boy had me laughing!!!
“I don’t like it” and “it tastes of hotel air freshener” were my favorites
"It tasted like a normal salmon... Just *mashed* into a pot" when I heard that I thought he was having fun with talking which is a great gift and he could succeed in the entertainment industry.
Those raspberry puffs quite remind me of a cereal of sorts. They're small, crunchy, and brightly colored, and I can guarantee their fruity flavor would pair well with milk.
Worth remembering that at the time they had Service à la française, which is basically buffet style. Nowadays we are used to Service à la Russe, with dishes brought to the table one at a time. That's why there are so many dishes in one "course", you weren't expected to eat everything, you just picked what you fancied.
interesting, thank you for sharing!
IS there a reason for the complete lack of vegetables in these dishes?
I would have expected at least some potatoes thrown in there.
Or were veggies served on a different course?
@@03souse Even 200 years ago they knew it's not a party if the veggies are invited
@@03souse this is the second course, and is clearly the dessert course (besides the potted meat and seafood), so most likely all the vegetables were part of the first course
@@savegalkissy They didn't really eat many veggies then.
When I was a kid seven years ago, I randomally came across your channel. I've been watching your videos since. Best accident of my life. Ever. Love you Ann.
I'm so glad that you did 😀
same, though it was more like 9 lol
Dave saying "These made me smile" is just so wholesome
And made me smile too!
I am brand new here and this is only my second video of hers but this gentleman, thank you very giving me his name ,Dave.. With his lovely wholesome comment about the smile was the clincher that made me hit the subscribe button
I laughed at the "taste like hotel air freshener".
The fruit in jellies sound like a "I have no idea but need an extra dish" kind of dish.
Blanc mangé is jellied milk (regular, almond milk, coconut milk, ...) with things that gives it flavor.
Coconut blanc mangé is a nice dessert served cold during hot summer days :) You could do chocolate or coffee blanc mangé too.
Just like today: looks count. It's why we garnish plates of cut meats with parsley and orange slices - looks nicer.
Blanc manges definitely were a favorite toy, with some dishes having one blanc mange or gelatine with different colors in one part. Think of modern jello, only less sugar!
Or, for that matter, multi-colored candies. There's actually an experiment showing that if you offer the exact same candies, all in one color, people will eat less of those _even when they know_ that the taste and ingredients are identical.
Oooh I'm from the Philippines and we call that coconut blanc mangé thing "maja blanca" (mah-ha blang-kah). It's one of my favorite local delicacies here. I prefer it with sweet corn kernels mixed in but my mother prefers it with crushed peanuts. Definitely nice to have during summer
Before refrigeration, it wasn't always easy to get gelatin to set correctly. So it was definitely a flex to serve jellies. Kind of explains the gelatin horrors of the 1950s - with refrigeration and instant gelatin, suddenly everyone could have Fancy Food.
Jellied milk so blanc manger is basically the same as panna cotta? I know a lot of recipes mix cream with the milk, but some lighter versions of panna cotta are just jellified milk with some flavouring
"air freshener" lol. understandable as white folks dont use rose water or other flower tonics in their food, and they do smell a bit perfumy.
You should try tongue again, it’s one of the meats commonly used to make authentic Mexican “tacos de lengua.” Just boil it for a few hours until tender, peel it, then chop it into small chunks and mix the pieces up because some parts are fattier. Put it in soft corn tortillas with chopped raw onion and cilantro, and sprinkle salt and lime juice to taste. The BEST tacos ever! My husband is from Mexico and these are a family favorite. Our kids are sure to come to dinner if we’re having these and frequently ask if he’ll make them anytime soon, and he has to use 2 tongues to make sure there’ll be enough for the 5 of us because we scarf them down! 🌮😋
Tongue is also a staple of old school Jewish delis. Makes for a good sandwich when done properly.
Yup, I was going to say her son's note about crackers is the right idea, it needs seasoning and some other textures and it will hold up.
Haven't had it since preschool, when our teacher would bring unusual foods. Tongue, heart, caviar, roe. Things that taste different than a kid would expect in a good way. The adventurous kids would like it and then way more of the kids would try it.
Hit the slaughter house and have them skin a small beef head for u. Put it in a REALLY deep pan, cover loosely with foil, and bake it. For hours. The cheeks... omg. Make sure to trim some of the glands from behind the tongue before baking or you will have a greasy mess in the oven. When hubs invites his friends, I do one. That way all I have to worry about are the tortillas and keeping the molcahete full.
@@mwindanji6714 Cheeks, and headmeats in general, are vastly underated for all of the mammals we commonly eat; as least in English speaking countries. Guanciale, cured pigs cheek, is one of the best things you can add to a sauce. Not only is it basically a fattier and, therefore, more flavorful bacon, but the collagen in it also thickens up the sauce.
I'll second this, tacos de lengua is one of my absolute favorites.
Anne!!!! Here in Italy we have an extremely old pie, we still eat it for Christmas in southern Italy every year.
IT'S 600 YEARS OLD!!! The name is "Pastiera napoletana". It's a weird recipe but I swear it's such a comforting dessert, I would love it if you could try making it!
that would be great
@@matthewnienkirchen8083 not sweet enough?!?! Really???
@@la_gobba_di_aigor The US is a little sugar obsessed, its in everything. Deserts are usually extra sweet.
@@notverynotoriousg5674 I don't like too sweet desserts. I'm not sure if it's cause many people like it or cause they feel they don't really have a choice but to buy what's available and are too busy or think it's too much of a bother to criticize businesses more. Cause some people do complain about it. Many businesses like to put too much sugar or fat thinking it'll taste good or to make it addictive. Asian markets in America like to make low sweet desserts.
@@user-gu9yq5sj7c I don't eat a lot of sugar, and I think that might be part of the issue. living in the south we have "sweet tea" and its like liquid sugar, can't stand it, but if that is what people are used to its like a overton window for sugar, they expect stuff to be that level sweet.
I loved all the reactions to everything! Especially when Jed said: "there was little sweets on top that were meant to be stars but they tasted horrible!"
kind of my reaction to candied stuff. bitter was a more appreciated flavor back then maybe.
This style of dining with lots of different dishes all being served at the same time, placed on the centre of table in large serving dishes from which the guests would serve themselves, is called service à la française. It was the typical and fashionable way to serve your fancy dinners and feasts in Europe from the 1600s until the 1800s, apparently being based on how the fashionable French court dined. The number of dishes that would be served was calculated by multiplying the number of guests by about four-so for you and your three very kind taste testers, the 18 dishes you made is about right! If you were serving 25 guests then, instead of making 18 dishes but making each one in a larger quantity, your staff would have been expected to cook 100 different dishes. Imagine trying to prepare 100 different recipes! I think a lot of those 100 would have ended up being very similar! Especially since it was not expected that all of the guests would eat all of the dishes, they would just eat from the dishes near where they were seated. So I'm sure there would have been tables laid where there were variations on a recipe, like raspberry puffs, lemon puffs, orange puffs, and mace puffs, but placed around the table so that no guest would have ended up just eating four different flavours of puffs and not getting any of the more substantial dishes. I think the more high status guests would have the best, most expensive, and finest dishes served closest to them on the table.
Our modern style of fine dining with dishes served in separate, sequential courses where each diner is served an individual portion on their own plate rather than serving themselves from a large communal serving dish is called service à la russe. It was apparently introduced to France by a Russian ambassador around 1810 and caught on in England some time after that. It became all the rage after the 1860s, so after your 200 year old cookbook was written :)
Or just call it a buffet?
@@cherusiderea1330 I think a modern buffet is close, but that is very much a "self service" thing whereas for a party in a wealthy household, the serving staff would still be there to assist and the diner would not be expected to have to get up at any time.
In Poland feasts during holidays like Christmas Eve are still supposed to look like that, just with at least 12 dishes, not those huge amounts. First course is soup (mushroom, borscht, with different things to add to them as substance), then second course with warm and cold fish dishes (including some in jelly :P) (next day it would also include warm and cold meats, including cow tongues in jelly, at least I had a pleasure to eat it - this meat is actually *really* good; I doubt many people have though, but there are other kinds of meat that's served), then desserts.
I once thought it was the norm but then I visited someone and it was all very nice but so much less variety. I just got lucky to be able to experience that (it requires plenty of work (few days) and coordination (what's to be frozen, what's to be done when) to get all dishes ready.
OMG can you please do some guest lectures at my university?
Thanks for typing this up, very interesting read!
Cow tongue is an incredibly popular cut in Mexican food, you should try it again prepared in a different way. It’s one of my favorite foods and is really nice when you make it properly.
💕
mmm lengua quesadillas with some fresh salsa and guacamole... that's heaven
Same in bangladesh we make curry out of them
Amazing feast, you can see why cooks are often portrayed in fiction as being temperamental. Considering that this massive preparation had to fit in around the everyday cooking for a (probably large) household. Ann said two days, but that's not including, as she said, preparation, planning and shopping; also there were a few modern short cuts taken such as modern gelatine, using a blender, or a mixer, which meant in the case of the beating for half an hour, a modern chef could do other things whilst beating.
It's an amazing effort by Ann. Dave's editing was wonderful, and the taste testing by Team Reardon wasn't as traumatic as some are.
To be fair, they may not have had modern appliances, but they did have kitchen minions to do the annoying and repetitive tasks, like mashing things with mortars and pestles, beating the eggs and creams, watching over the various boiling things and keeping the fires fed, plus washing the piles and piles of bowls, pots and pans dirtied for it all. Cooks often mostly directed and supervised and did the delicate and skilled bits, like decorating the final dishes, or handled the expensive ingredients to make sure the minions didn't pilfer any for themselves.
I'm just imagining what a regency cook with a brand new automated roast turner would say to somebody questioning the modernity of his kitchen!
I've got a few cousins who worked in restaurant kitchens during their job training, and their experience is that it's still super stressful, and cooks run their kitchen with a hell of a lot of pressure and zero patience. I guess with a few centuries of safe distance, that can be called 'temperamental'.
And of course, all the beating cream and eggs is for the pretty looks and the taste, but also a subtle "you know how much staff = money this takes, right?" .
And of course then some spoil-sport comes along and invents an rotary egg-beater (Ralph Collier, Baltimore, 1856) and people have to come up with other dishes that your local farmer's wife won't be able to put on the table.
As someone who comes from an Eastern European country, we still have the jellied meats as a very popular side dish or snack, you can make them without any gelatin at all if you boil pork with the skin still on for a long enough time (with veggies and spices of course 😅)
And cow tongue is used in a delicious deli meat we call... 'cow tongues' 😂 except it isn't blended but boiled and cut up into big pieces, then set in clear or blood jelly! It's quite delicious like that, but it also has a very specific consistency which some people find gross 😅
Great video again, Ann!! Love these old recipes, and seeing how much they differ from what we eat now!
My Grandma from Poland used to make a pork jelly using pig feet. We would eat a slice of the jelly with vinegar poured over it. I loved it even as a young child even though it sounds gross to most people
I'm Australian. I have no European ancestry but my grandfather was away for a long time during WWII so my grandmother had to make ends meet. She served tongue to my mother and her siblings. My mother continued the tradition and I was served it as a teenager. I have liked it ever since, albeit not on it's own but on some toast or crispy fresh baguette.
I'm not sure how it was prepared but it wasn't served with any jelly
@@em84c we eat that as well, and I love it!! Or instead of vinegar sometimes we sprinkle lemon juice 👌🏼
We have something similar in Finland too. We eat it thinly sliced on a bread with pickled cucumber.
this sounds a lot like what we call head cheese. The natural collagen jellies around the chunks of meat.
One day I’d really like to see a H2CT and Tasting History collab. I feel like Ann and Max would get along so well!
I’m late, but that would be amazing!
The pear compote feels very similar to stoofperen, which we still eat in winters in the Netherlands today! It would’ve probably been much firmer pears than we’re used to today, making the “boil until soft” a multiple-hour endeavor. Definitely fit for either storing away for winter *or* a nice party where you’re trying to impress your guests with how much time you could afford to put into this dinner!
You should still be boiling stoofperen for several hours though? That's the point, they're stewed for a long time until they turn red. They're not baked. And you should still use hard pears not the same type you eat raw.
Wine poached pears seems to have been a common desert by the 18th century in Burgundy, it likely spread with the trade networks for Burgundian wine to become a staple in Belgium, the Netherlands and England where it was established by the 19th century.
Edit: poached fruit compotes are a common food in pretty much all of Europe though.
you’re not using the right pears if it doesn’t take hours 😅❤ love from fellow Dutch person 🌟
Yes! They type of pears we use to make it is pretty much unedible before cooking it for a long time but the resulting dish is lovely. We usually have it as a sidedish for when we eat potatoes, meat and veg.
Being the proud owner of a stoofperen tree ( and fellow Dutch person) I always add a little red wine, and do poach them for several hours. My little son tried eating one of those pears straight from the tree the other day.... couldn't even get a bite out of them.
I really love these old recipes. You're seriously the Bob Ross of baking.
That’s a stunningly apt description.
I'd say Bob Ross would be a mix between Anne Reardon and BooneBake :D
Did you see the vid where she painted a whole Bob Ross painting on a cake using chocolate ganache? She's so good
I was 8 years old when I found your channel. I had never seen such amazing videos before back then, so I always watched each of them (and most of them many times). Now I'm 16, and it's lovely to see you're still doing wonderful videos like you used to, keep it up :)!
“It took us three days to make that potato salad… THREE DAYS!!!”
That apple pie recipe looked really cool and creative! And the MoonShine looked fun too!
Apple pie with custard in the filling sounds great, tbh!
The meaning of the word "course" has changed over the past couple of hundred years. These days most of us have _"service à la Russe,"_ that is a course consists of a single dish (e.g. soup) or foods that the cook has chosen to serve together (e.g. meat, potatoes & 2 veg or curry and rice or pasta with sauce and grated cheese). In the Georgian era, a "course" consisted of large numbers of dishes, as illustrated here. Setting them out "correctly" on the table was considered very important - that was why they even provided a diagram.
As Ann said, this was the second course, they'd already served a first course. (I'd be curious to know what was in the first course, if they had some sort of a culinary logic in terms of what was served with what and when.)
Serving a meal like this was very much a case of conspicuous consumption or illustrating how well off you were. The spices would not have been cheap back then and grapes would have been very exotic in England. Even well into the 20th century citrus was very much a treat as it had to be imported. It still needs to be imported but the relative cost is lower.
I have met something similar to the older style of dining once, a luncheon that was about 2 days worth of eating at a Sicilian friend's house. It wasn't quite all set out on the table all at once, the dishes just kept coming and coming - and it was all delicious. Big props to her mother who must have put a lot of work into feeding us all. (Then, when it was time to leave, we were all sent home with left-overs, in case we became a little peckish on the journey home.)
Yup, back then it was all about looks and flexing on others, not about the taste. That's how you upheld/elevated your social status.
This is so interesting! I love the anecdote at the end. Sounds like an absolutely wonderful experience. To be pulled off by one woman.. whew!
Not just spices, by the way: butter and cream would have been much more expensive, and of course sugar was an imported good, too, plus it came in those hard cones which had to be smashed up. (I think "beaten sugar" turns up a lot in those old recipes.)
So, yes: it's a big show-off, and of course it also weeds out anybody who's not rich from "good society", because to be a part of that society, you need to give dinners yourself.
I love the Sicily story, it sounds amazing. I've heard some anecdotes like that, and I think the "take something home" is not just so all the food doesn't go off, it's also a tradition going back to when you couldn't buy ready-made food and meals, only staples like flour, veggies, beans. So you'd be very grateful the next day to have ready food at the ready.
@@LordDragox412 The 'it's not about the taste" is based on the idea that if _we_ don't like the taste, human beings every where all through history wouldn't have liked it. Tastes are acquired.
Given how staggeringly expensive a lot of those dishes were - keep in mind that in 'modern' nations daily meat, butter and cream is made affordable by importing a lot of food stuff cheap - I very much doubt any cook or host would have said "eh, don't care what it tastes like" .
@@Julia-lk8jn This is also the problem inherent in modern reconstructions of pre-modern food. In this video, she also reflects on it when deciding to add sugar to the jelly (for example), because she knows it wouldn't be eaten by modern standards.
8:03 oh I know this! Using a feather as a pastry brush continued on to at least the 19-20th centuries. You’d want a goose feather, they’re firmer.
This was wild from start to finish. I'm from Eastern Europe, so the meat stored in gelatine is familiar (soup cooked with lots of veggies and bones so it becomes gelatinous the next day). That's why even normal gelatine reminds me of meat stock and I can't even suffer the look of it.
This looks like a feast out of a story book :) Lovely and entertaining video. Esp w the boys being the guinea pigs xdxd
Holodets??
@@arianamauery9281 I also know it by 'holodets' name! And tbh, cow's tongue is really great too, just not the way it was cooked in the video :)
@@arianamauery9281 that's not what we call them, but i googled it and yep, holodets are the same as what i was talking abt ^^ my parents love it while i, unfortunately, really really dont :D
Pachà 🤣🤣🤣
It's even used as an insult
@@sofiem8936 I love it, especially with spicy mustard. My mum also adds some garlic and chopped boiled carrots in there for decoration. But if not cooked and stored right, it's runny and gross ang ugh...inedible
I love your 200 year old recipes Ann. It so interesting to see how people used to cook. Thank goodness we have improved a lot now.😊
You should absolutely check out the RUclips channel Tasting History
I think it's less improved (unless you're talking in a technical sense with electricity and blenders and such) and more just differing pallets. The flavors people have enjoyed all around the world through history are incredibly varied and in several cases verrrrrry eclectic (see: Romans). I think that's just a thing-of-the-day sort of deal and whatever thy're eating in 200-years they'll look at us and think we were insane.
Anne's children have very advanced palettes... You can tell they have grown up eating a large variety of foods
When you mentioned modern apples potentially being bigger I started wondering what other flavors or ratios are different these days - i.e bigger eggs, more acidic tomatoes, different texture apples, etc
Also most of the fruits probably taste way more watery today. It's like how the small wild strawberries and raspberries are usually way tastier, because we grew them bigger and bigger without caring for the taste (and nutrients) 'growing' in the same ratio. Sorry if that sounded weird, English is not my native language and I can't think of another way to describe it.
@@kira-chan9676 I’ve noticed this a lot when comparing grape/cherry and full-size tomatoes, too. The small ones have so much more flavor in them, like it’s more concentrated.
Just a point, 200 years ago apple varieties were different. We have a crab apple tree that is old and its apples "keep" without refrigeration for quite some time, unlike supermarket apples. Also there are apple varieties that lend themselves to cooking as opposed to "raw" eating. These differences are almost totally lost on the everyday consumer but people living in colder climates will usually know the differences.
@@kira-chan9676 You're right, actually, about that. I've read that fruits and vegetables that are grown for sale year round in supermarkets are pale imitations of, say, home grown heirloom varieties.
Something had to be sacrificed in these foods to be as available as they are, and it's taste, texture and nutrients.
Egg sizes haven't really changed over time, but true about most other things.
I have seen hartshorn jelly in a Jane Austen cookbook before and they said it was a firm citrus jelly. The authors recommend to simply replace all the steps with antlers in it with gelatine.
Some of these recipes are very familiar to me as German /Austrian old-fashioned desserts. The snow is Apfelschnee (apple snow) which has a slightly different method from what you did but the same ingredients. And the Blanc is Mandelgelee (almond jelly) which is made with homemade almond milk
I just commented, but fellow Austrian here. And the meat in gelatin is Sulz of course
I wonder if gelatin (whatever solidifying agent) made from antlers is better than gelatin at resisting being dissolved by the citric acids from citric fruits? Or maybe it was just able to provide more gelatin than other ingredients at the time.
Hartshorn is literally just a jelling agent- it won’t flavour the jelly/jam
The meat in Gelatine or Fish in Hamburg I know it as Aspik, my grandma is the only one that likes it in my family
I’m an Aussie and my school cooking textbook/old cookbook, the classic “Cooking the Australian Way” that accompanied many girls through home economics at school in decades past, includes a similar recipe for apple snow too!
Hi Anne! Cow tongue is actually popular in some areas of Spain, where I live, specially in the rural ones. I had it a few times and it's served sliced, like bistec. My grandmother used to cook it for christmas dinner before I was born, and it was my father's favorite dish! If you want to look up how it's prepared here we call it "lengua estofada" :)
¡Sí! Estofado de lengua. Riquísimo. In Argentina we also eat beef tongue thinly sliced.
Here in México is very popular too, but chopped into little bits and eaten in tacos, Tacos de Lengua :D
My mum makes salaw machu kreung with tongue, it's very good!
Hungary too, sliced cow tongue is my favourite "snack" meat, like jerky for americans.
I was going to say, don't give up on the cow tongue! At least make some tacos
The jellied meat dishes are still served today in a lot of countries, we usually add (a lot of) minced garlic to the jelly (also in the traditional way we boil bones for the gelatin, so hey, deer antlers aren't that far of a stretch!)
Super interesting video, and some of the recipes still stand the test of time. I hope you have a wonderful day!
Even the cafeteria at my workplace serves meat jellied with vegetables.
Let me guess, youre a south slav. :D
@@LookingForFrogs No, German.
In Ukraine we call it холодець, which is basically "cold dish" and it's a popular recipe still especially for the holiday spread.
@@youraunt4256 Finally learning Ukrainian script was useful for something! I can read a name of a dish.
“It’s nice but it tastes like hotel air freshener.” Hahaha!!! Yes!! That description literally let me taste the almond cakes through the screen. I know exactly what he’s talking about. Nice. 🤣. Hey Ann! Love your videos!!
I love how many things used almond for flavor, my favorite. I bet pistachio would've been a lovely color substitution to the spinach juice
Incredible!! I'm so glad I live now rather than back then... I love your familys honesty and willingness to try the recipes. If it's not chicken nuggets or hot dogs or Mac and cheese, my kids look at me like I'm crazy. 😂😂😂
I guess *Patreon Exclusive* comment
How to make ur kids obese 101
Seriously lol. Half of these my sister would look at and instantly go "I don't like it" and go make 2 minute noodles
Just put some decent food on a plate for them. If they don’t eat it then they go hungry. Works every time and they won’t end up with type 2 diabetes.
@@jonathanfinan722 it was a joke. See laughing emojis. But thanks for the parenting lesson 😉
I love these videos Anne. I know they don’t get nearly as many views and they’re probably more expensive to produce but I absolutely adore them.
Me too!
Your sons' reactions are such a cute addition (coming from someone who isn't even fond of children haha)! The younger son saying the candied lemons were disgusting was hilarious 😂
Here in the Netherlands it’s still very common to eat “stoofpeertjes” (stoof = steamed, peertjes = small pears). We eat it in winter time, particularly around Christmas. I love to make it and eat it with a scoop of vanilla ice cream 😍 you can even buy the pears in tubs in the store around Christmas. It’s beautiful to see to, purple/red pears 🥹
i actually never saw or ate that, i might try it sometime
@@duckface81 they are delicious.
It's available all year round at the cooler section of the Dutch supermarkets and also available in jars.
@@superlynnie I have to admit I actually cook them all myself...
Ive had it while travelling, one of my favorite deserts I’ve ever had. I still wanna make it, haha
It's kind of fascinating to see how recipes have evolved over time, as measurements, tools, and techniques have become more standardized. A lot of these aren't instructions so much as...aspirations, lol. "Cut bread as thin as you can, layer it on as light as possible." Back then they couldn't assume every cook would have a perfectly sharp serrated knife or a bread slicer to cut super thin slices. So instead of giving a specific thickness like a half or quarter inch, they're just like "Eh just as thin as you can."
I never thought about that. great observation
Or perhaps they assumed everyone knew how to sharpen a knife & didn’t need instruction! I think a lot of the difference is due to differences in storage and cooking technology
what we need now is a cross over with tasting history with max miller
@@antoniaweber8074 YES. I would love to see that.
Can I just say, I am soooooo thankful that I get to eat modern food. I suppose 200 years from now people might say the same thing, and maybe people 200 years ago thought food 200 years earlier than them was gross. In any case, I'll take our modern pies and jello dishes over the former.
For most of the meals today yes, but there are lots of forgotten very high quality foods from the past. Modern food industry changed almost completely the taste of chicken, tomatoes and many more products - they clearly look better now and have a longer shelf life, for the cost of flavor and nutrition value!
Floating islands is one of my favorite desserts. How it’s cooked today is extremely different compared to that 200 years ago recipe. Today, it’s a “raw” meringue placed on top of a custard.
It's not raw though, it's poached in milk!
@@sonjapersch6074 It’s something I’ve grew hearing since my mother always called it a “raw meringue.” Poached is the correct term and thank you for correcting.
Ann is literally the most wholesome youtuber ever. Loving the content.
She is wholesome, indeed.
Kind of fun to realize I have experience with a food that Ann doesn't. I LOVE cow tongue.
I always think it's amazing how sophisticated your children's palettes are. And I will assume that's because they've been eating so many different things since they were young. I was talking to my husband about this and I was thinking that I know adult that wouldn't try half the food you put out never mind children. Thanks for sharing that was very very interesting.
Am I so isolated since COVID that I mistakenly thought that variety of palette is normal? Because it doesn’t even have organ meats etc if you don’t count the tongue (which cut into slices used as steaks are nicer than that from the video)
@@hayati6374 I honestly think it depends where you live, what you parents/caretaker or siblings eat and again that variety given early in life.
For example my mother disliked all seafood except scallops. I never even tried seafood until my early adulthood and I usually dislike the smell texture and then the flavor. Would I still dislike it had my mom given it to us once in a while? 😐
That’s why you feed your kids actual flavorful and varied food instead of encouraging them to be picky
Yeah the kids I babysit, specifically the older one, is super picky. He’ll even pick the little rolled up tomato skins out of pasta and pizza sauce.
My younger siblings used to be picky eaters. Now they live in France where they eat more varied food than UK school meals. If they don't eat it then there's nothing else.
I was shocked when my sister had a salad in a restaurant after I hadn't seen them in a while.
I made marmalade once…only once! After peeling, slicing, boiling a ten pound bag of oranges (and, being up to my elbows in STICKY!) I ended up with one medium jar of marmalade, which I gave to my father for Christmas, and vowed to never repeat that mistake! 😅
Oh man you need a better recipe! I've made blood orange marmalade a few times and it's bright red. It can be surprising to people who expect "orange marmalade" to be orange, but it's very tasty.
I loathe television, and more often than not youtube. I couldn't put my issues into words, but the overall sense of promoting mindless self indulgence with no regard to truth value has been bothering me most of my adult life.
I cannot express how much I appreciate your videos. They have given me the vocabulary needed to explain what is so offensive in seemingly "harmless" nonsense that is clearly not going to play out in real life the way it does on screen. It's incorporating movie physics into instructional manuals for children, and the results can indeed be disastrous. I love your recipes, I have watched no less than a dozen debunking videos now, and I appreciate so very much the things you are doing on your channel. Way to go for restoring some of my faith in humanity! 🤣🥰
Thank you Ann! I love your historical videos, well all of them really! This would have been a huge and expensive feast in 1822. All the items in gelatin would not only been to preserve it, but also because gelatin at the time had to made in the kitchen by boiling the bones for days. So to have a gelatin dish at that time was not only a sparkling in the candlelight delight, it would be a show of your wealth and importance.
The raspberry puff recipe looks so good, i wanna try making it now.
I loved this so much. Ann's narration was soothing and interesting and I could have listened to her describe these historical foods for hours! I hope there's more of these to come.
Interesting to watch this as I am Swedish and when Dave started to talk about Christmas, well... there are sausages, pickled herrings, salmons in various forms, lyed fish, patés, meatballs and a huge grilled ham. While I know many have Christmas dinners, in my country you have a smörgåsbord of predominantly, you guessed it, meats, some bread, kale and for dessert rice porridge. We still kept the old traition of stuffing yourself in meat, but at least it is only once a year.
As a Finn I can relate. My mother in law used to say: ”It is not important what you eat between Christmas and New Years. It is more important what you eat between New Years and Christmas!”
In australia we more have chrismas lunches instead of dinner. Everyone brings a plate of whatever food they want to share. Prawns, roast chicken, sausages, cobloafs and pavloavers are quite common. But sometimes you just end up with a table full of random food because people just bring their favourite food lol
I can relate to them because I'm in Brazil, and like them, we celebrate Christmas in summer. So it doesn't make sense eating like crazy when it's 30 °C at night (but we do, though). 🤷🏻♀️
That "stuff yourself with meat at high holidays" makes a lot of sense, and I think it's a long, long, long tradition going back to when meat was a lot more expensive.
Of course, I'm thinking in northern European terms, i don't know how different it would be in the Scandinavian countries with all that coast line to fish (there's a lot of delicious sea food in your Xmas menu!) and woods to hunt in.
One side of my dad's family was wholly Swedish and the other was Swedish-Norwegian. I remember how proud my great-aunt was that I had no problem eating pickled herring, and that I loved it. She said it meant I was a REAL Swede (so many people nowadays think it's awful or too strong... they don't know what they're missing).
"These make me smile" I agree, those look like perfect little bites... I found myself repeatedly surprised(?)... or at least mildly surprised by how many of these reminded me of dishes I've seen and tried and how I can imagine their evolution over the last two centuries
I always love when you cook historical dishes: that's my personal wheelhouse :)
I will say that in the "apple snow" recipe, the eggs are *not* supposed to cook! You should have allowed the apple to cook before you mixed it with the egg whites, which in most historical versions of that recipe, it is clear that you're making an meringue with apple flavouring, so I would add the fine sugar in the form of hot simple syrup, to stabilize the meringue further. Apples, as it happens, used to be larger than our current ones, not smaller!
The comparisons you're looking for are costard and pearmains, which we know date to the 1300's and we know that even back then, the *average* costard was described as "3 and a half inches at the base", in an english text using imperial units, (ie: similar to today's inches). That would today make it a "56" apple, (or "you can fit 56 of them in a standard box"), the second largest classification in common use today. And if you bought large-graded costard apples, they would be 12cm, or almost 5 inches.
Also, Floating Island still exists today. I would say trifle is the closest modern recipe to the one you made, while the line of desserts that are called floating island became more and more about the titular islands, which as you may have noticed, weren't present here. In the modern floating island incarnations, you would have a couple of "islands" of whipped cream atop the top layer of cake, and then a layer of custard that would hide the cake and partly bury the whipped cream, leavings its peaks to be "floating islands".
The floating island I am familiar with is custard or curd in whipped cream.
You are right, the apple snow recipe is basically meringue with (cold) apple pureé. In my country we mix apple and banana with that meringue... i liked it a lot when i was a kid.
A delicious feast!
I've done an Orange cake before with whole orange. You have to boil for like 45 mins or so to get rid of the bitterness, then it can be cooled and pureed for the cake batter.
thanks for the tip, old recipes definitely lack details so I needed someone like you who has prior knowledge 😀
Do u have the recipe or is it similar like the one Ann show?
@@muhdamirul2225 Nigella Lawson has a recipe like this - search for Clementine Cake. (Clementine is basically like a mandarin orange.)
Clementines or tangerines are a lot less bitter if you need to use whole oranges. Navel oranges can be overwhelming.
@@br0dy32 thank u!!
I love the videos where the boys get to participate. Hearing their different perspectives and ways of describing the food really helps to give a more 'rounded' understanding of it.
For some reason I was expecting blancmange to be a savory seafood dish, until I realised I was confusing it with bouillabaisse. An understandable mix up, considering I've never tried either, and the first time I heard of either dish was in Harry Potter.
I first learned of blancmange from Monty Python!
i was expecting a full shot of the whole feast and i'm so happy to see it!!!
such a lot of work for that many dishes!!! that's really cool for Ann to recreate this for us!!!
service a la francaise = courses where savoury and sweet dishes are served which was from (I believe) the middle ages up to the 19th century and service à la russe = courses grouped from starters to the fish course, then the main course and finally dessert course. Service a la russe is what we mostly use in European based dining. More or less courses can be served with service a la russw and other parts of the world have different dining styles.
I'd say the tongue pate would be good on bread or crackers just texture-wise. Would be disappointing and thus bad to expect chocolate, but get a savory dish.
Also, cow tongue is really good just boiled and cut to thin pieces.
Yes, the pate looked similar to the liver pate Norwegian kids love to eat on bread - smooth texture, mild meaty flavour, lots of fat 😀
Gotta appreciate the amount of work that goes into preparing, filming and editing these videos
I love your 100 and 200 year old recipes!! I find them so intresting! I appreciate how much effort these must take 😅 I hope you had a great day. Thanks for the new vid.
P.s Made your carrot cake recipe today and it was so moist and scrummy 😋 Loving all the recipes in your cook book so far! 😁🫶🏼
Thanks Macca Macca, If you could just pass some carrot cake through the screen - Dave would like some 😀
@@HowToCookThat Hahaha. Of course. Here you go 🍰 (just picture it as a carrot cake 😉) Hope Dave enjoys 😁👍
Ann, you do SO much work making these videos for us, it's absolutely astounding. Not only making the food, but filming and editing with such high quality too!
And of course, shout out to your family for being such brave taste-testers, all four of you are absolute legends!
"They used mace a lot in those recipes!"
Jon Townsend pops out of a hidden door: "Did somebody say something relating to nutmeg?"
I almost wonder if the 'dish of snow' is related to the Russian recipe 'zefir'. It's basically marshmallows made from apples and sugar, it's got some interesting similarities! 'Life of Boris' on RUclips has a recipe for it on his channel you could check out if you're curious. :)
I can see the intended similarities
I actually thought more about pastila. It has same apples and sugar in the recipe, but much more dense. Nowdays zefir and pastila both looks white and puffy, but back in days when this book was written pastila was brown and very very dense, even sturdy. It was like it because of lack modern machinery and simplier recipe. Not long ago some russian factory restored old recipe and return product in mass, so now everybody can taste it. It sweet, looks a bit like apple pie (though it hasn't a bit of flour), and very apple flavored.
Actually a lot of this video reminded me of stuff my mom fed me. Not that we ever made zefir by hand or anything- there's a reason it went out of fashion with the revolution. But the cow's tongue, come on though! That one would have been much better left whole, and sliced cold for butterbrot. It's got a texture like nothing else on earth. Also takes forever to make- 3 hours, as Ann mentioned, so mom made that one rarely, too. And, yeah, also a distressing amount of jellied meats were bought from markets. They're fine if you scrape off all the jelly, at least. I'm only surprised there were no pickled apples featured on this menu, they would fit right in!
"These make me smile!" Hearing that makes me smile! ❤️ All the effort you put in to every recipe you make is so impressive, Ann! Thanks for sharing the 200-year-old recipes! I love that you take such challenges!
Thank you so much for these videos! I really love them because I live in a country right now that has very few modern appliances and very different baking ingredients than what I'm used to. So these videos have been very encouraging to me as I adjust to a different way of baking! I now just say to myself, if they could make it 200 years ago I can most certainly make it here. Thanks again ☺️☺️
I'm so obsessed with medieval stuff, i don't know why. I love your series of like, 100-200 year old/medieval stuff, especially since most of the videos you try to make it superrrr realistic, down to the tools you use
This isn't medieval, it's Georgian. The medieval period is around 500-1500, which is a long time ago.
@@scifirocks I'm meaning in general but alrighty then. I also mentioned "100-200 year old" stuff too, but that's okay.
Cow Tongue is a delicacy in Germany. You also have to cook it in water. But then cut them into slices. Serve it with madeira sauce and Spätzle.
Please try it. It is sooo goood. 😍
I love the juice of half a lemon part at 4:10.... Clearly a dish made with love
What always surprises me is that they used so much alcohol and gelatine (or other gelatinous ingredients) back then. Or how the desserts were pretty much whipped heavy cream with fruits and sometimes with alcohol - one that immediately comes to my mind is Peach Melba by Escoffier (thank you Max from TastingHistory) or Eton Mess, or even a simple trifle. Not that cream and fruits is unpleasant dessert, but it's interesting that our current desserts are more complex and cake-like: various sweet pastries, cookies, donuts, brownies/blondies, cakes (+ no-bake cakes), muffins, macaroons, truffles, mochi... All contains flavour and is quite filling, as well as they all have the "healthier" versions, plus - you won't find much alcohol in them either. So it's super interesting to see how tastes changes over decades and centuries.
I think this largely comes down to how food and the act of dining were used to demonstrate social status via "conspicuous consumption" in earlier eras. The vast majority of "common folk" would not normally have spent any of their meagre earnings on sweet desserts, except for special occasions. On those occasions such a dessert would still likely have been a more affordable form of flour-based treat such as simple sweet cakes or biscuits (cookies); essentially just variations on flour-sugar-eggs-butter, perhpas with some some spices added if they were available. But this would still have been considered quite indulgent by many in the days before refrigeration/refrigerated transport, especially for poor folk living in cities who would have had a tough time obtaining things like fresh eggs and dairy products for any kind of reasonable cost. For the wealthy person wishing to impress their distinguished guests, indulgent desserts featuring such expensive rarities as fresh fruits, fresh cream (delivered to the house on the day it was to be served), and fine alcoholic beverages such as brandy were basically required items at a banquet or dinner party.
I'd say that it's not the tastes but culture, social structure, availability and prices that have changed. Fruits, fresh cream, sugar, spices, chocolate and fine alcohol (especially sweet or spiced) were expensive, hard to get and showed status. The point in fancy dinner parties was to show what you could afford, so the expensive and grand looking dishes and ingredients had the priority.
Especially with sugar; in modern days sugar is relatively cheap and can be found in EVERYTHING in rather worrying quantaties. In the 1820's (200 years ago), sugar was still a luxury item, reserved mostly to the classess upward from the middleclass. Oh, and our modern "healthy alternatives" aren't all that healthy. Just eat some fresh fruits and unsweetened cream and that's a healthyish dessert. I'd really concider avoiding sugar (the ingredient, not naturally occuring sugars in fruits etc.) to the best of your abilities; it has no proper nutritional value, can do a number on your health and is likely the most addictive legal substance you can get. You don't need it all that much, it will harm you if ingested in great quantities, so you might as well ditch it.
I was relieved to see you using electric mixers for these recipes! Having watched you beat eggs & cream by hand for previous old fashioned recipes I was glad you gave yourself an easier ride this time! Simply amazing effort though & the full-table shot was SO impressive!! Hope you had plenty of volunteers to help you eat it all! Love your videos Ann! X
Geez it’s not that hard. I’m a 56 yo guy and I grew up using hand whisks on cream or egg whites. Great exercise and doesn’t take long. They’re easier to wash as well.
I really like that Ann did this! As a history nerd, I can confirm that the point wosen’t to be the most delicious thing (least to our minds), but was to be an example of one’s wealth. The point of dinner parties in the Victorian Era was to eat the most luxurious food and so show off your wealth. These dishes would be made by the upper middle class and the upper classes and this, would be prepared by a maid or servant. This would be one of several courses to show off your wealth.
After all, if you’re gonna have friends over, you can’t have dirty peasants food, right? And yes, serving sweet and savory dishes in the same course would be a way to show off wealth. It’s the same logic with the mace- it is to show off the wealth of the host.
Seconding Dave's comment about lots of salads! It didn't even occur to me how vegetable-lite this feast was until he'd said it! It seems clear that this feast was designed as a way for rich families from 200 years ago to show off how much money they have, with all the wasteful excess, but it's always fun to see the differences in cooking techniques and palates between then and now!
You’re right about the excess,but they didn’t just throw it away. The leftovers were eaten the next day, or by servants, or given to the poor, or fed to the pig!
especially all the gelatin involved. that fruit jelly seemed like a centerpeice for sure. defintiely a meal youd need a fully staffed kitchen for.
Marmalade mini tarts sound like a fantastic dessert, especially if you do an icing drizzle over top to help offset the tartness!
Aiii 💀🤣 🤣🤣
15:55 ... Your son killed me 💀
Out here taking big bites of cow tounge + veal thinking it's chocolate mousse 💀
God Bless Your Family 🤣❤️
Most of these recipes are still in my 1950s cooking book from mum (her dad bought it for her in the 1950s) and mum learned to make many of them at school in domestic science - including blancmange which she hated, modern flavoured blancmanges were far nicer - although they often have different names now. Floating island is one that always fascinated me, not sure if I will make it or not but it's in my cooking book anyway. The potted fish/lobster and meat were still around in the 30s/40s/50s (to be found in the Famous Five books among others) and were served with bread as sandwiches and again, still in my cooking book. Nowadays you would buy meat or fish paste instead.
Great video as always, nice to see which recipes have survived to today and which haven't, - blancmange shouldn't have in the form it's made here but it was still around about 50 years ago. The mass produced ones were far nicer, more like a flavoured custard (some in NZ and Aussie might remember them).
My mum's recipe book from the 1980s still has a blancmange recipe (she was in the Soviet version of culinary school). We tried making it and it was delicious (we just used store-bought gelatine).
@@Silverwolfpriestess Trying to remember but I think mum said they made blancmange using cornflour and gelatin, and it was horrible and slimy. This was still under rationing from the war so I can assume some ingredients weren't available but I've never forgotten her description, mainly because we had ready-to-make blancmange sachets, different flavours such as strawberry, raspberry, mocha, and they were very much like cold custard would be (and I think they were actually the same basic ingredients as ready-to-make custard powder). You made them with milk and cooked them like you would custard then put them in a bowl or a mould and left them to cool and set, after which you turned them out onto a plate. Perfect in the hot summers when hot custard wouldn't have been welcome, and it could be made the day before and kept in the fridge overnight if needed. No gelatin but would certainly have used cornflour (corn starch??) to make it thicken and have flavouring added, you added the sugar and the milk to taste but from memory it was 2 level tablespoons/2 ounces/60 grams of sugar to a pint/600 ml or milk. I actually do miss these because trying to make your own simply doesn't come out right, and adding flavouring to custard powder doesn't work either (tried that).
What the one in the video does look a bit like is what we called ''milk jelly'' which was a packet of jelly crystals/cubes (depending on the country and maker) only you made it in half a pint or 300 ml of boiling water, allowed it to cool and begin to set then topped it up to a pint/600 ml with milk. It looked milky but coloured as well, was probably somewhat healthier, especially for kids, than normal plain jelly and looked suspiciously like the blancmange in the video (colour apart). Didn't look great but actually tasted good and I still make it sometimes, I'm not fond of milk unless it's in a pudding such as rice, sago, jelly etc, and jelly is ideal in summer.
I have my mum's big cookbook my dad bought for her in 1959. An amazing book! Plus her Sunbeam Mixmaster from 1957, I think. It still works wonderfully.
I love how we now have not one, but 3 taste testers! Next episode whole family can be part of it! ❤️
I watch a lot of people reviewing food but somehow my favorite is always your kid and Emmy, they've got the same calm and casual energy yet quite the distinct vocabulary and I love it.
I love that a lot of the flavour profiles haven’t changed in the last two centuries. Methods and ingredients are different but the basics are still there. How thankful we are for our cooking pioneers 😌
I may have missed it, but for those curious this is from "The Housekeeper's Instructor" by William Augustus Henderson and Jacob Christopher Schnebbelie, somewhere around the 17th edition published in 1823. The previous editions are similar, but with some changes here and there. It's available for reading/download on Google Books.
I collect/study old cookbooks as a hobby, so this was definitely a treat to see someone make THIS MANY RECIPES! Well done! As for my favorite I've come across in other books: Toast Water. It's pretty much exactly what you think it is, for better or worse.
Thanks 😊 My oldest cookbook is from 1959. I had two very old ones - early 20th century - but they were stolen years ago 😢
I liked how the cow tongue was easily dissed in this video. It’s definitely a delight if cooked right. It’s very tender
I love the honest review from her sons and husband. 😄👍🏻
I was just about to rest and take an afternoon sleep, but then Ann uploaded and I was like: "Okay let me stay for another 17 minutes"
Ma’am the amount of work which went into this blows my mind.
Having your family as test subjects can be a plus or a minus. The brutal honesty of your youngest is awesome!
2:52 with the "dish of snow", it seems very similar to unbaked Russian pastila (apple marshmallow), which I believe used cold apple - less food safe when unbaked, of course, but a good bit more airy :)
I was expecting it to be baked in the end fhfhdhd
It reminded me of Zefir
I absolutely adore this videos, i love old recipes and old world stuff, this is always such a nice little window into how people of the past lived and enjoyed life with good food (well good to them lol), its just such a cool experience seeing things from the past, in long lost memory, brought to the present
Oh yay, an old recipe again!! They're always so fun ☺️
I admire the dedication, time and love you put into making all these dishes, whilst at the same time putting so much care into a visually pleasing video. That, and I adore the commentary of your family. ♥
The beest milk recepie reminds me of "kalvdans" in Swedish. Cows nowadays give more milk so the calfs can get unwell if they drink all the the milk from after calfing. I think you take milk from the second day of milking, mix in suger and a pinch of salt, cinnnamon or cardemum for example. Put this in in a buttered dish in a bain-marie on 150 degrees Celsius. Bake until creamey. I have not made this dessert myself but my mother in law was an expert. You can eat it warm or cold with jam and wipped cream. It's tastey. Be careful handling the bain-marie so you do not burn your self!! 🙂Thank you so much for all the interesting things on this channel, and so much work you put in.
I've made apple snow with my Mum and I've always loved it - what you made looks about right. It's like eating a cloud
Your production quality has been improving a lot! Your videos are so pleasing to the eye when watching them. I love your vids so much!
Daaaaang, what effort for a video. Eighteen dishes! Ann spoils us. 😯💝
Îles flottantes *is* a recipe you'd serve today. Though normally with custard, that's actually a very simple version.
I think I prefere this version than a cup of custard with a dollop of soft merengue, like I saw here in France.
Yes! I just had it here in Paris recently and it was fabulous! Although this version is a bit more like trifle, or a less adventurous tiramisu. 😋
While I'm very familiar with îles flottantes, the actual recipe is very different... so there must be some confusion...
the modern île flottante is soft egg-white puffs (with flavor, usually red fruit and caramel-y) swimming in a pool of vanilla custard. Ann's recipe was more like layered cake like stawberry shortcake...?
@@kyoni6098 that's the one I know, and as I'm not a huge fan of drinking custard cream I don't like it.
Hartshorn was just a method of getting natural gelatin from something, the other method being isinglass; it meant jelly more-so in the form of what Americans call 'jello' than jam.
Edit: 'sweetmeats' refers to any dried and/or candied fruits, so things like raisins, sultanas, and dried apricots would do, too.
This was fun to watch. Loved all the boys reactions to the food. You are very blessed with your family.
When I was little, I used to insist my mother buy orange marmalade, because if Paddington Bear loved it, then I loved it too. I'm surprised you've never had beef tongue, though. My grandmother used to serve it. It has been many years since I have had it, but, as I recall, it mostly just tastes like beef with a lot of fat, which, of course, is what it is. Ground up into a mousse is probably not the best way to prepare it, though.
I remember visiting Nana with my family. She had made a salad for lunch, and there was
tongue and tinned ham for meat. My mother expressed surprise that I liked the tongue but didn't say why. Several years later I was shopping for my own groceries n saw a pressed tongue in the meat cabinet. I saw the name, saw the bumps on the tongue and realised what I'd eaten!
I suppose it was a bit like kids not realising the chicken we eat and the ones in the yard are the same, but I had just thought "tongue" was a product, probably like Spam.
@@bilindalaw-morley161 I remember thinking the same thing when I was little.