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I'm trying to sign up using the link, but it just leads me to the regular Babbel website, is there a code or something to claim the deal through your ad?
Pretty sure Ann isnt just a Food scientist but also a Historian, Biologist, Excellent cook, Olde English Translator, Explorationer, And Amazing Mother.
I think the confusion comes from the gradual phasing out of the word "leaves" as synonymous with "pages" or "sheets" in English, because you do still hear it in "leaf through a book" or "turn over a new leaf"
I wonder, who were these recipes intended for? Surely there wasn't a huge market for cookbooks of very deliberate desserts that take days to make 200 years ago, so was it intended for professional chefs? Or maybe just as an historical document?
@@MartijnPennings They're for me! haha. I'm a history nerd that enjoys baking, so I love this series. I love the baking; I love seeing the old books; I love all the tidbits about how people used to live and eat. I'm sure many others feel the same.
All the 200 year old recipes, especially the desserts are so fascinating! The video with the Spherical dessert that was made for Napoleon's wedding I believe is still one of my favorite videos of yours. This one is just as awesome. ❤
So glad to see you and your family came to visit France and had a good time! About the marmelade being without agrums, until recently in France we used the word "marmelade" for any preparation of whole fruits with equal part of sugar that had been cooked and pureed. It's only in the past 40 years or so where the name has been restricted to only preparations with agrums. So that's why your book is talking about "apricot marmelade" with only apricots.
Here in Denmark Marmelade also doesn't have to contain citrus. We do have a couple of names for these type of preserves, but they're based on the amount of fruit content, not the type of fruit. From what I can see the original marmelade recipes also didn't call for citrus, so I don't know when it turned into a citrus preserve.
These ingredients are the best! When I was about 7, my family rented a rural house with a garden of raspberries, red currants, white currants, blackcurrants and apples (and some vegetables and herbs that I didn't care about). I didn't realize at that time how super lucky I was. Those were the yummiest years of my life.
I too purchased a house with berry bushes. We get yearly yields of white and red currants, gooseberries, and blueberries. We also have some native blackberries that make for wonderful pies.
The only fruit that grew in my parents' garden when I was a child were red currants and I hated those (loved pretty much every other fruit) Bad luck I guess. xD
I live in Japan and here we also often find Mille Feuille amoung the cake/sweets options. They are good but hard to eat gracefully. It was fun to see the original dessert.
The way I smiled when I saw your notification. I am in love with the 200 year videos. BDW Anne, I wonder if you would try this- there are art videos where artists blindly select colours and try to make an art out of it. Maybe you can select ingredients blindfolded and try to make a dessert out of it. Just a suggestion. Love your videos so much 💟
What could be fun is to let your husband and sons choose the ingredients or even to choose the kitchen appliances that you are allowed to use and try to make something out of that!
Carême also worked at the Royal Pavilion in Brighton, UK, my hometown's palace. His kitchen there has palm trees for pillars, haha! Love seeing these historical recipes come back to life.
So, I watch two H2CT videos every day, and her 200 year old recipe videos are some of my favorites! I have some health issues that require some medicine that I like to take with milk, and as I take this medicine and drink my milk I will usually watch an Anne Reardon video because she reminds me a lot of my mom, so I was pleased as punch when I woke up today and saw a new 200 year old recipe video to treat myself to! Thank you Anne, starting off my day great today because of you! ❤
These historical recipes are my absolute favourite series of yours. This cake reminds me of a cake recipe, which is pretty popular here in Finland, called Brita-cake (britakakku). It, too, has layers of meringue, cake and fruit or fruit jam, chopped almonds on top instead of pistachios, and unlike this recipe, whipped cream.
I hadn’t spoken or learned any French since the two years I did (very averagely) in school 20 years prior to visiting France last year. And somehow when I got there and was just walking around the streets for a while my very broken French came flooding back 😂
I'm so happy to hear you visited France. I hope you enjoyed it a lot all of you. I commend you on learning a bit of France. The clerks and vendors must have been delighted to hear you say "Bonjour" and "Merci".
This is the absolute best way to engage in history. You had associations to make on your trip, in your cookbook, and with your desserts. The connection to a modern pastry which you can buy at a shop was brilliant. I love this way to understand history. I now know who Careme was and have associations between him and Napoleon and the invention of the modern Mille-feuille.
I’m so glad you had a lovely holiday in my country. I’m an American living in France. When I go out to eat and mille feuille is on the dessert menu, my husband knows I’m getting it. It is my favorite dessert here.
YOU ARE the QUEEN OF BAKING Ann, Just reading the recipe with you made me want to run away. But....I did want to see the making of this tower and also how it turned out. I would never, ever even consider making this and not just because of the amount of expensive ingredients but just the work and tools involved. I don't have many baking items. Just like a spring-form pan, some round cake pans in varying sizes and a few Nordic Ware cookie sheets. You must have so much invested in your tools. Bravo Ann, well done.
I love that you always include some of the history behind the dishes your prepare. Your videos are my favorite on RUclips. I’m glad you and your family had a nice trip. ❤
My daughter & I watch all kinds of foreign movies, and listening to foreign music as well. We have definitely gotten closer having probate for my mother. Thanks my dream to go at somewhere out of the country like France Italy & Japan. Thank you for letting us enjoy your family.
I love this series! Anyone who can pull these off, given the substitutions, manual work, and translation needed, has to be really an exceptional baker and very, very clever - it's awesome to find a youtuber who checks both boxes!
Fun fact: there are, as far as I know, two chefs named "the chef of kings and the king of chefs"! Marie-Antoine Carême and Auguste Escoffier. The latter has invented so many recipes AND has changed how kitchens are managed. Brigades? That's him! I'm also honestly so happy you visited my home country! I hope you didn't meet a lot of the "clichés" that give us a bad reputation and that you had a blast! Love from France 😊
I haven't seen the others from this series yet so I'm not sure if this is an anomaly but I must say I adore the intercutting of history, especially with the B-roll and the very nice almost adventurous music, fantastic and very interesting video, hope to see more stuff like this from your channel in the future!!
Maybe the next something year old recipes you can do next are frybread (160 year old recipe) and Battenberg cake (140 year old recipe). That is if you're interested in any of those recipes.
Ann publishes videos about 24 hours in advance of the general RUclips release to Patreon supporters. :) That is how my comment is older than the public release.
Gosh this is so freakin cool. If the chef could see you today he would be very impressed. So impressed he’d probably join in especially with that mystical speedy wisk
The amount of labor that went into these royal recipes is staggering! Can you imagine being a new servant at court seeing this food for the first time? Or even a wealthy visitor, since I imagine few people outside of court ate like this even on special occasions. It must have been a stunning symbol of wealth and power, which was undoubtedly the point.
Thank you Ann. I love your historical lessons about old recipes. Have you ever watch Babette's Feast? It's a 1987 Danish movie about a great feast. The luxurious recipes and Babette's love for cooking are so inspiring. Maybe you can watch it and inspire you to make one of her recipes in your channel? Greetings from Perú.
That is so amazing. I love the way you do these episodes. History, travel, and your awesome narration style. And of course your supportive family and brilliant baking. Thank you. 😊
This is truly spectacular and I can’t even imagine doing the work that went into this what with making all the jams and pastry from scratch by hand and doing all the extras like skimming the jam bubbles and not using modern food processors. Amazing! And I think it sounds like it would have been served with cream on the side. Incredible. And I loved seeing your trip to France. Perfect video ❤❤❤❤❤❤
Ann and Family and friends of That and How it's Cooked, I've been cooking since I was 12 and that is now 60 years ago. I've always been fascinated with old cooking methods, equipment, and getting my hands (and the rest of me and the kitchen) quite overworked. Arthritis has slowed me down but not stopped me and I have a bit of help nowadays. Thank you Ann for all your hard work and honest assessments. Lots of love to you and yours across the Pacific to Australia from the west Coast of Mexico Jacques (Shakespearean Jay Queeze) Or Jim for short.
I didn't know he made the modern and the more extravagant one. I like how you pace through the instruction, your soft tone made it actually sound more like a story as well.
Sponsor: Start speaking in a new language in 3 weeks with Babbel 🎉, Get up to 60% OFF your subscription ➡️Here: go.babbel.com/t?bsc=usa-influ-eg-dt-1m&btp=default&RUclips&Influencer..Jul-2024..USA-TATAM..1200m60-yt-howtocookthat-jul-2024
Another video hot out of the oven, and I'm watching it as soon as it releases.
SIGNING UP for BABEL!! Thank You Ann!!😊👍🏻💯💕
love this vid
Funny how every beginner knows how to say chocolate in a new language. 😂
I'm trying to sign up using the link, but it just leads me to the regular Babbel website, is there a code or something to claim the deal through your ad?
Pretty sure Ann isnt just a Food scientist but also a Historian, Biologist, Excellent cook, Olde English Translator, Explorationer, And Amazing Mother.
she is an Auntie
@@Drago1995 Interesting, Thank you Drago.
You forgot wife! Her husband is a great guy.
Don't forget artist too. No one can do what she does with cakes (and cake repair) without real artistic talent.
Facts
While "feuilles" mean "leaves" it also mean "sheet" which is a better translation for the dessert imo.
i came here to say that
I think the confusion comes from the gradual phasing out of the word "leaves" as synonymous with "pages" or "sheets" in English, because you do still hear it in "leaf through a book" or "turn over a new leaf"
In German the dough that is used for mille feuilles ist called "Blätterteig". "Blätter" means "leaves". So for me "leaves" does make sense too :D
@@pastawater2969 oh so thats what the saying "turn over a new leaf" meant... i thought it was the literal leaf
@@anapple6912 Yeah, exactly! It makes a lot more sense when you know that haha
The leaning appearance is actually very historical and factual it gives the dessert the genuine historic character and sophistication.
could also have been italian. leaning tower of pastry
2:08 "We saw so many beautiful places ☺ and the Eiffel Tower, of course 😐"
😄
In theme with how the Parisiens looked at the Eiffel tower when it was just completed...
I love the old recipe series
It's wonderful! 🎉❤
I wonder, who were these recipes intended for? Surely there wasn't a huge market for cookbooks of very deliberate desserts that take days to make 200 years ago, so was it intended for professional chefs? Or maybe just as an historical document?
@@MartijnPennings They're for me! haha. I'm a history nerd that enjoys baking, so I love this series. I love the baking; I love seeing the old books; I love all the tidbits about how people used to live and eat. I'm sure many others feel the same.
Man, can’t get over how opposite this is from clickbait content farm content. I love it so much.
"When all of your cakes are disposed of."
I am quite an expert in disposal of cakes myself😋
All the 200 year old recipes, especially the desserts are so fascinating! The video with the Spherical dessert that was made for Napoleon's wedding I believe is still one of my favorite videos of yours. This one is just as awesome. ❤
What year was this video. Want to see it!
@@Micgoom same! I havent watched it... and i thought i watched all the videos from Ann for the past ~2 years
@@Micgoom ruclips.net/video/-3pb25m2NR0/видео.htmlsi=Vw0CUv3lhvyTKXEX
@@Micgoom If you still haven't found it, it's from 7 years ago. The title is Wedding Cake Recipe from 200 Years Ago.
So glad to see you and your family came to visit France and had a good time! About the marmelade being without agrums, until recently in France we used the word "marmelade" for any preparation of whole fruits with equal part of sugar that had been cooked and pureed. It's only in the past 40 years or so where the name has been restricted to only preparations with agrums. So that's why your book is talking about "apricot marmelade" with only apricots.
Thanks for the insight :]
Here in Denmark Marmelade also doesn't have to contain citrus. We do have a couple of names for these type of preserves, but they're based on the amount of fruit content, not the type of fruit.
From what I can see the original marmelade recipes also didn't call for citrus, so I don't know when it turned into a citrus preserve.
@@Matt-lc8qt The original marmalade was made with quinces, hence the name (marma is the Portuguese word for quince).
"Marmelo", actually, not Marma ;)
That's fascinating
These ingredients are the best!
When I was about 7, my family rented a rural house with a garden of raspberries, red currants, white currants, blackcurrants and apples (and some vegetables and herbs that I didn't care about). I didn't realize at that time how super lucky I was. Those were the yummiest years of my life.
I too purchased a house with berry bushes. We get yearly yields of white and red currants, gooseberries, and blueberries. We also have some native blackberries that make for wonderful pies.
The only fruit that grew in my parents' garden when I was a child were red currants and I hated those (loved pretty much every other fruit) Bad luck I guess. xD
I live in Japan and here we also often find Mille Feuille amoung the cake/sweets options. They are good but hard to eat gracefully. It was fun to see the original dessert.
The way I smiled when I saw your notification. I am in love with the 200 year videos. BDW Anne, I wonder if you would try this- there are art videos where artists blindly select colours and try to make an art out of it. Maybe you can select ingredients blindfolded and try to make a dessert out of it. Just a suggestion. Love your videos so much 💟
As an artist here, that's a genius idea! I'd absolutely LOVE Ann to do that.
Love that idea!!
What could be fun is to let your husband and sons choose the ingredients or even to choose the kitchen appliances that you are allowed to use and try to make something out of that!
This is amazing, I would love to see that!
Brilliant idea!
Carême also worked at the Royal Pavilion in Brighton, UK, my hometown's palace. His kitchen there has palm trees for pillars, haha! Love seeing these historical recipes come back to life.
So, I watch two H2CT videos every day, and her 200 year old recipe videos are some of my favorites! I have some health issues that require some medicine that I like to take with milk, and as I take this medicine and drink my milk I will usually watch an Anne Reardon video because she reminds me a lot of my mom, so I was pleased as punch when I woke up today and saw a new 200 year old recipe video to treat myself to! Thank you Anne, starting off my day great today because of you! ❤
Ann’s phone at 6:50 with the screen upside down 😂
love you SO much and this comment is out of pure joy and laughter
I LOVE THIS SERIES, PLS CONTINUE TO MAKE MORE!!!!!!!!!!
Definitley
Who agrees ann reardon is the best chef and narrator
She's not a chef but a food scientist
@@nzshockI was going to say something. But, it wouldn’t have come out as nice.
@nzshock How is she not a chef? Because you can't be a chef and be a food scientist?
Alton Brown is a food scientist and a chef.
@@nzshockchef is not a „protected“ title. But you are correct - she herself once said, that she does not consider herself a chef.
I believe she is also a pastry chef and not just a food scientist. But why quibble?
6:17 The part where if puffed up was so satisfying! Love your recipe videos!!
Whenever Ann makes on of these episodes I sincerely hope she'll make a collaboration with Tasting History with Max Miller one day.
Great video! ❤
Your ability to interpret the ingredients and instructions of the old recipes is truly amazing. This one looks delightful and delicious.
These historical recipes are my absolute favourite series of yours. This cake reminds me of a cake recipe, which is pretty popular here in Finland, called Brita-cake (britakakku). It, too, has layers of meringue, cake and fruit or fruit jam, chopped almonds on top instead of pistachios, and unlike this recipe, whipped cream.
I hadn’t spoken or learned any French since the two years I did (very averagely) in school 20 years prior to visiting France last year.
And somehow when I got there and was just walking around the streets for a while my very broken French came flooding back 😂
I'm so happy to hear you visited France. I hope you enjoyed it a lot all of you.
I commend you on learning a bit of France. The clerks and vendors must have been delighted to hear you say "Bonjour" and "Merci".
This is the absolute best way to engage in history. You had associations to make on your trip, in your cookbook, and with your desserts. The connection to a modern pastry which you can buy at a shop was brilliant. I love this way to understand history. I now know who Careme was and have associations between him and Napoleon and the invention of the modern Mille-feuille.
Your sponsor being a language learning teacher is pretty appropriate since you made a pastry version of the Tower of Babel there!
I’m so glad you had a lovely holiday in my country. I’m an American living in France. When I go out to eat and mille feuille is on the dessert menu, my husband knows I’m getting it. It is my favorite dessert here.
It really impresses me the way food, furniture, housing etc used to all be made before modern tech came about... Love when you do this series Ann
Love 200 year old recipes! It still amazes me how much work goes into making these creations. I would have given up just making the puff pastry.
YOU ARE the QUEEN OF BAKING Ann, Just reading the recipe with you made me want to run away. But....I did want to see the making of this tower and also how it turned out.
I would never, ever even consider making this and not just because of the amount of expensive ingredients but just the work and tools involved.
I don't have many baking items. Just like a spring-form pan, some round cake pans in varying sizes and a few Nordic Ware cookie sheets. You must have so much invested in your tools. Bravo Ann, well done.
I love that you always include some of the history behind the dishes your prepare. Your videos are my favorite on RUclips. I’m glad you and your family had a nice trip. ❤
I’m a french baker and I’m so glad you enjoyed your trip to France ! It was a great video, thanks 🇫🇷💙
My daughter & I watch all kinds of foreign movies, and listening to foreign music as well. We have definitely gotten closer having probate for my mother. Thanks my dream to go at somewhere out of the country like France Italy & Japan. Thank you for letting us enjoy your family.
I love this series! Anyone who can pull these off, given the substitutions, manual work, and translation needed, has to be really an exceptional baker and very, very clever - it's awesome to find a youtuber who checks both boxes!
Was just rewatching your debunking videos only to get the notification you posted another video!! Made my day 😊❤
I love these 200 year old recipes. So fun to watch! Thank you for all you do Ann :)
Just the other day I was thinking about how much I missed these videos and now I have one. I'm so happy.
Ann, your hundred year old recipe videos are simply inspiring.
Fantastic trip & Video. a privilege to be along for the journey :)
amazing. love the family vibes in this video
These vids are so comforting and super informative they always make my day better! Thank you Ann for your contributions to this app
You’re my RUclips mom and I love your videos so so much. They’re educational AND entertaining! Thank you so much for what you do 🩷🩷🩷🩷
I absolutely LOVE these old recipe videos!! ❤❤
Fun fact: there are, as far as I know, two chefs named "the chef of kings and the king of chefs"! Marie-Antoine Carême and Auguste Escoffier. The latter has invented so many recipes AND has changed how kitchens are managed. Brigades? That's him!
I'm also honestly so happy you visited my home country! I hope you didn't meet a lot of the "clichés" that give us a bad reputation and that you had a blast!
Love from France 😊
I haven't seen the others from this series yet so I'm not sure if this is an anomaly but I must say I adore the intercutting of history, especially with the B-roll and the very nice almost adventurous music, fantastic and very interesting video, hope to see more stuff like this from your channel in the future!!
This is the best channel on RUclips!! Entertaining, educational, and informative. Best of everything!
😁
Maybe the next something year old recipes you can do next are frybread (160 year old recipe) and Battenberg cake (140 year old recipe). That is if you're interested in any of those recipes.
This was lovely. Thank you for your work.
I just love how beautifully written these recipes are.
Thank you Ann Reardon I enjoy each and every How To Cook That episode and look forward to them.
I just love the super old recipe videos! They're so amazing! Thank you, Ann!
How is ur comment 18hr ago
The vid was just 1min ago
3min
Ann publishes videos about 24 hours in advance of the general RUclips release to Patreon supporters. :) That is how my comment is older than the public release.
Yay! These types of videos are my favorite 🤍
Looking forward to the new video! Always love these.
I'm amazed at that old kitchen. So beautiful, I'm glad you went to france
This looks so good. Thanks for sharing. I love your videos of these old recipes. Always interesting.
Gosh this is so freakin cool.
If the chef could see you today he would be very impressed. So impressed he’d probably join in especially with that mystical speedy wisk
Wow! How fun to see the actual kitchen where this was created! Great video as always, Ann.
This is cable tv quality cooking show. Just too good for RUclips. Amazing as always
I'm so relieved I'm not the only one who wanted to eat the pastry-Dalek. Great job as always, Ann and family!
Love to you and your family from Canada 🇨🇦 Ann!
You are, as ever, such a wonder Ann! I can’t believe all the work you do for every video. Thank you!
The amount of labor that went into these royal recipes is staggering! Can you imagine being a new servant at court seeing this food for the first time? Or even a wealthy visitor, since I imagine few people outside of court ate like this even on special occasions. It must have been a stunning symbol of wealth and power, which was undoubtedly the point.
Fantastic video, glad you all had a great trip!
I love this recreation of an old recipe paired with the footage and history of its past! Adds so much more to a simple recipe!
Happy Friday Ann! Happy to see another old recipe video!
Thanks hamood
So good! I love these old recipe videos!
This is my favorite series of yours! 💙
So cool to see the footage from the kitchen of the cookbook author!
Yay another one of my favorite series 🩷🩷 off to watch!!
Great! Love those old recepies! Thanks for recreating and showing it to us! ❤❤❤
Brilliant video! The dessert looks amazing!
That first video was the reason I followed in the first place, I love these videos! Please make more!
Your video is the best thing that happened to me in the last 2 weeks❤ so wholesome. Such a soothing voice and such interesting content.
Amazing as always!
Thank you Ann. I love your historical lessons about old recipes. Have you ever watch Babette's Feast? It's a 1987 Danish movie about a great feast. The luxurious recipes and Babette's love for cooking are so inspiring. Maybe you can watch it and inspire you to make one of her recipes in your channel? Greetings from Perú.
They are like fancy doughnuts stalked on top on each other. YUM!
Been waiting for another one from the 200 year old cookbook❤ lovely as usual
I love watching these 200 year old desserts! Thank you for your videos!
It was so cool to see the kitchen where this dessert was actually made! Glad you and your family had a fun trip
As a French person I can say that your French accent is really good! Especiallly for an anglophone person. Keep it up! :D
I love these historical recipe videos so much!
That is so amazing. I love the way you do these episodes. History, travel, and your awesome narration style. And of course your supportive family and brilliant baking. Thank you. 😊
This is truly spectacular and I can’t even imagine doing the work that went into this what with making all the jams and pastry from scratch by hand and doing all the extras like skimming the jam bubbles and not using modern food processors. Amazing! And I think it sounds like it would have been served with cream on the side. Incredible. And I loved seeing your trip to France. Perfect video ❤❤❤❤❤❤
absolutely in love with how recipes used to be written
I love watching these old recipe videos!!
Wow. As you read the recipe, I wondered how you'd interpret what was being said. Good on ya, Ann. That was amazing.
Brilliantly executed Ann! Love these videos!
What a treat to get to visit the place this was made, and then making it just as they did! Thanks for taking us along for the ride
Yeeey, Ann is back with another awesome video, Greetings from Hungary. ❤
Ann and Family and friends of That and How it's Cooked, I've been cooking since I was 12 and that is now 60 years ago. I've always been fascinated with old cooking methods, equipment, and getting my hands (and the rest of me and the kitchen) quite overworked. Arthritis has slowed me down but not stopped me and I have a bit of help nowadays. Thank you Ann for all your hard work and honest assessments. Lots of love to you and yours across the Pacific to Australia from the west Coast of Mexico Jacques (Shakespearean Jay Queeze) Or Jim for short.
Tres Jolie Dessert. Un Dalek a la Ancienne, tres drole. Careme nous sourit du ciel. A Bientot Anne
I didn't know he made the modern and the more extravagant one. I like how you pace through the instruction, your soft tone made it actually sound more like a story as well.
Oooo exciting! Looks so tasty!! Thanks for sharing the recipe Ann ❤
I have always appreciated the excellence of your videos! Thank you for taking us on your vacation and for the grand dessert!
Glad you like them!
Ann posting is def the highlight of my fortnight 💕
This is so much work, not just the baking, but especially figuring out what the archaic directions meant.
Carme would love your channel, Anne! I think he'd be honored that you are recreating his receipes 200 years later. Much love!
What an incredibly well produced video. The planning that goes into these videos must be meticulous ❤
Happy to see you had a lovely vacation to France! And really appreciate another of these old recipes ✨😆
I love your videos, your content is such high quality!
Love from a French mille-feuilles addict living in the UK ❤
This channel is good for my mental health but not for my diet 😅