That's so interesting! In Italy we call "lievito" both yeast and baking powder, so the baking powder mentioned in the original recipe might have been yeast, but it was misinterpreted when translated (if it was translated from the italian version of the website or from a recipe written in Italian. That sounds plausible!) We call baking powder "lievito in polvere" or "lievito per dolci", when we need to be specific. That roughly means "powdered yeast" and "yeast for desserts", so I think it comes natural for most of us to translate "lievito" in a cake recipe with "baking powder".
I have 'Appicius' which was the first-ever cooking book discovered, which contains, among other things, the original recipe for honey cakes. It actually used spelt flour.
Could you maby post that here? I'd be interestet in the list of ingredients, as well as instructions - preferably in the original language, which should be Latin.
this isnt quite lowfat, i mean almonds and whole milk are pretty fatty lol not that its a problem edit: if youre going to answer this saying that fat is good, pls READ THE COMMENT TWICE.
@@Caio-sw7hh there's fatty and there's fatty. I doesn't have a pound of butter or any wierd palm oil and it also has relatively little sugar, being reliant on the natural sweetness of almonds. Again it's about relative values.
I think the problem with today's "low fat" idea is that we think that all fat is bad, when it's not. You're very correct when saying there's different types of fat, people just need to educate themselves a bit more and top dieting based on ads and fads.
As an archaeologist i have to applaud you. You are basically performing experimental archaeology when you try to recreate something ancient with the means of the time. And such a good point on baking powder v yeast.
@@ThePotato131 I'm not entirely sure of the measurements but I think it was 2 eggs to 500g each of flour and honey??? I guess just do that and if it's too thick add more honey and if it's too thin then more flour. If you're worried about it rising add a little baking powder and then cook it at 180°C for 35 minutes
Cindy B Does that recipe have you whip the eggs to add air and help things rise? I've seen some later recipes where people also separate the eggs, whip the whites, then fold everything in with the yolks having been incorporated in the rest of the batter. It seems there are many tricks using eggs as something to add volume or in other cases as a thickening agent (like with custards).
this made me laugh because if I was a teacher I'd choose art, videography, photography, any of the sciences, food tech... I would not have considered history
As said in the previous comment, In Italian yeast and baking powder have the same name so it was a translation mistake. However I'd like to add something else: there was no dried yeast 2000 years ago, all they had to bake was sourdough. I looked for the original recipe and the ingredients listed sourdough, which, again is called "lievito naturale" in Italian. If you'll ever try this again, use sourdough. Work with the hydration, fold it a few times, and you should get the true taste of a 2 thousand years old panettone. This cake shouldn't taste yeasty.
The originial recipe (from the roman cooking book, apicius) was very scant on details, and very different from a modern recipe. It also included rue, instead of Rosemary, and pepper as well (which is where the piperata comes from) as well as including pine nuts too.
I was thinking about that too. I've used home brewed beer and young wine in my baking before and it was fun and added a very interesting flavor to my baked goods.
I thought something similar. As far as I can recall, the ancient Greeks and Romans used dregs from wine productions as yeast for baking bread, so it's hardly much of a stretch to use the same trick for leavening cakes.
im surpised women in medieval paintings weren't depicted as toned/muscular bc if they had to grind everything they needed to use to cook they probably were
It's possible that a muscular working woman wasn't the ideal for the time- maybe painters preferred only upper class women who didn't have to work as subjects?
Women in many places still do that. My mom uses the mortar and pestle to grind herbs and spices pretty much everyday, and my late grandma grinded her own flour from rice/sticky rice in high quantity using huge ass mortar as well. And no, they're not muscular 🤣
@@emblemofflathpfate9912 okay so think about them doing their own laundry by hand as well, gardening and harvesting, taking care of any animals, collecting the water, etc and then shhhhh.
If you want more I recently came across the blog Pass the Garum which has recipes, with instructions and substitutions for the modern cook. Or you could go straight to the source and consult the De Re Coquinaria of Apicius, a 1st century AD cookbook! Translation available here : penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html
Technical detail- Pompeii and Herculaneum were smothered by both Pyroclastic flows (fast moving, ground-hugging clouds of ash) and airfall material :) That's why the bodies of people and animals are frozen in place. if it had just been airfall then far more would have survived.
Yup. They literally got coated in boiling hot, thick, clay-like Ash. That's why they're so well preserved, it pretty much turned living people into plaster molds.
People did survive by leaving the area before the pyroclastic flows arrived. As far as archeologists and historians can tell, up to 18,000 of the 20,000 who lived in the city left on their own or were evacuated by the Roman navy. Pliny the younger wrote an eyewitness account of the eruption.
I personally recommend that you do the one without baking powder or yeast again. Instead of baking it instantly you might want to change up the order of mixing the ingredients and let the flour and the wine or milk sit for a day or two so that it develops natural yeast. That's probably how it would have been done then. I'm not sure what it's called in Engish but your looking to make your own "Sauerteig" from scratch. edit: looked up the translation, it's apparently litteral: sourdough. Though leaven(ing) is also possibile.
Oh wow. Nice trick. I want to try this recipe and that's just awesome. Can she leave all three mixed and rest? Or just the wine and flour? Hmm also read above that they used a different flour (forgot the name). This cake seems delicious
So off topic but watching how much mixture you left in the bowl almost gave me an anxiety attack lol. My nana used to berate the hell out of me if i didn't scrape every little bit up, and i could almost hear her telling you off haha. On topic tho I really want to try that cake, with the yeast.
The internet says that sourdough starter was available several thousands of years ago. Also, famed Pliny the Elder (Roman author, naturalist, militarily commander, and more) noted that the Gauls and Iberians scooped the foam from their beer to make “a lighter kind of bread than other peoples”. One or two other ways of obtaining yeast are mentioned also. Pretty nice video. H. Lloyd
All those corn comments are making me crazy. "Corn" is the British/English word for any grain (oats, barley, spelt, wheat etc). Maize was called "corn" because it was a grain.
What really makes me crazy about the corn is that there's no way they would use mills to grind corn since by then it only existed in central and south america
I didn't know that "corn" is used as a general term for grains. I heard that in the video and my immediate thought was similar to the comments you reference. Glad I scrolled down.
Your series on older recipes is so much fun. I made various sections of your Napoleon cake and I'll definitely be making this dessert. You definitely develop and make some of the most fun recipes on the internet!
See THIS is the parts of our history we should be fighting so hard to preserve and teach future generations about. It's one thing to read that people in another time existed, it's another thing entirely to experience their culture. Eating their food, playing their sports, or hearing their music makes them seem more real and dare I say it more human. You can connect with them in a way that just reading can't do.
And it’s why history is considered a boring subject by so many. The teachers and the curriculum drain the humanity from it. And that alone poses problems. I’m just going to wager that it’s much less of a conspiracy to dumb down the masses and more an issue with how plenty of subjects are taught with the same dispassion. Why put any effort into it when the students aren’t disciplined, their parents see their children as little emperors and the administration of many districts undermining teachers. Plenty would object to have their children be exposed to the more interesting parts of history in one way or another. Even if it’s on the high school level. Can’t mention people in the past had passions and let them control them. It’s all so sanitized. On the other hand? I’m glad teachers aren’t allowed to beat and abuse their students any longer.
That's an interesting point! I work in medicine, personally, but anthropology was an elective I enjoyed. So did the stone grind mills affect the ancient civilizations much, being that that's what they used? I've never heard of that happening, but thinking about it - it makes so much sense!
@@AJtraductora Grit in flour (from grinding and threshing) would wear down people's teeth and can be used to estimate age at death. You stop seeing this tooth wear during the (early iirc) medieval period in line with improvements with milling (you do start to see progressively more tooth decay as more refined carbs and sugar are introduced to people's diets though).
Mar vergara South Indian here. what you say is accurate if the stone grinder is not properly made it will affect. South Indians have been using it for centuries before the time of pandian rulers. My ancestors used it. My grandmother used it. Even now we have it in every house in my country, but mostly in rural areas. We call it as " திருவை ".
I've always been interested in ancient history and in Pompeii and Herculaneum in particular. Thanks for sharing some of your travel footage along with this neat recipe. Also, I love that you did some hand grinding to prepare a few ingredients. I always think that the more work we have to put in to making an old recipe, the more we can appreciate the old claims of it being delicious!
The De Bortoli Botryitis is a lovely wine, and that’s most certainly where all those lovely fruit flavours are coming from. It’s almost like a liquid fruitcake in a bottle. 😎
Wow this is amazing!! I love how much you put into every single video, and it's so cool to see ancient cultures live through the food you make from them
It's interesting to see how different baking agents work. If it had any eggs in it, it could have risen quite a bit. My mum used to have a really old recipe where they'd just wip the eggwhites and the cake would rise quite good. With baking powder it doesn't quite taste the same. Thanks for sharing this video with us!
I love how every time you make an old recipe like this you always consider the ingredients and materials that they had at the time of the recipe so that you can do it the proper way!
These videos of the ancient/old recipes are my favorite. I’m a history nut and an author, so sometimes just reading about things isn’t enough. So glad we can watch you bake these ancient recipes!!!!!!! Please continue doing it :)
These videos are amazing! Please never stop making these, the history and the way you tell it and teach us is so interesting. My partner and I could sit here and watch them for hours!
Oooo, please do more of these. I'm fascinated by how people ate in centuries past. How did they season their food in remote places, how did they bake etc.
Ann is so extra. XD Every time she tries these ancient recipes, she always tries to grind and beat everything by hand. She's so dedicated to accuracy/replication. She deserves an honorary food science degree!
I took Latin in my freshman year if high school, 9th grade/year, and ever since then ive always had a fascination with Pompeii. Thanks to you i can get something from there now rather than latter. Visting Pompeii is def on my bucket list
I tried to prepare this cake for an event in my school because i'm from naples and my teachers wanted to prepare an ancient-like meal, the strange fact is that every recipe in italy is really different from the one you baked in the video, in my recipe there was ricotta and a lot of candied fruit, also, it didn't need to be baked, i even checked multiple websites but none of them show tis recipe. However great video! I'll definetly try this version!
natural yeast inmediterian region for centuries was made in simple combination: cup of beer and sugar or honey as it is already inside.. maybe you should try to use a little beer inside :)
BEAUTIFUL!!! This makes my nerdy little heart so giddy! Thank you for honoring the process, and the humans who created it. So glad I found you, and now it looks like I’m going to be watching your videos nonstop for a while to catch up! Love from Atlanta 😘💨
You are amazing!!! I am crying of emotion for this 2000 taste become possible. God bless you so much!! Thank you for your effort to do marvelous things...( and excuse my poor english, I am brazilian)
Yeah the honey should be the natural bio one because it's more solid in a way, not so runny and the taste you can choose. You can make the honey taste just like certain flowers or plants by limiting that batch of bees feeding from said plants. It's quite amazing!
I gotta admit, when I was first learning about Pompeii in my Art History major, a lot of my class, including myself, cried. It's just something about knowing that so many people died in an instant, and all they could do was embrace each other is just so... Sad. It's even more depressing when looking at the preserved bodies.
Their bodies now left to be statues...and the horrific part is underneath the ash you will find human bones. Death by petrification sounds like judgment from God. I'm left wondering what types of evil were the Pompeii folks committing to die in such dramatic and horrific fashion?
I'm making this cake for Imbolc tomorrow and I was hoping for a video. Thank you so much for taking the time to go through the process and giving us a glimpse into the past! ❤
Thank you!! Perfect timing! My class had just completed a unit on Pompeii! We made this in class yesterday, they were so excited (of course we left out the wine for more grape juice)! Very surreal to eat something that was eaten 2000 years ago 😁.
I love how in every one of these old recipe videos you try to replicate the ingredients they used and most of the things they did back then except for using electrical appliances just wow
Maybe she mixed the recipe all at once, and tripled it, like the first guy said, then split it into thirds so that she could put the different raising agents in
corn is wheat! the confusion arises because colonists called Maize (that usually yellow-the Hopi have blue corn-grain) 'Indian Corn. Then they dropped the 'Indian' from the name, so corn (which once referred to any kind of grain) began to be exclusively associated with maize/yellow or blue Native American grew
I think this might qualify as one of the coolest videos on YT. It's got science, the mysteriousness and eeriness on Pompeii, history, and food (all my favourite things). I'm so glad I stumbled upon your channel yesterday! I'm not able to do Patreon, but to make up for it I let ads play through and click on them. :) Thank you for your work!
I agree. The painting of the honey cake looks very dense to me. It looked almost flat on the top, which says no ingredient for rising other than powdered yeast for denseness. The painting shows the cake much browner on the sides and light on the top, and also decorated with some green herb on top with nuts.
The Romans did have access to both potassium bitartrate made from a crystallizes solution when grapes are fermented, and sodium bicarbonate is a natural mineral form is Nahcolite so no need to leave out the baking powder.
This might be a dumb question, but did you divide the baking powder by a third? Because that could be why its so bitter. I didn't see a difference from when you had the larger amount of the baking powder by the full cake, as opposed to when it was divided in a third; but I could be wrong, and maybe you divided it by a third beforehand! Great video! I really enjoy this series of older recipes! Have a good day!!!
@@sarahr7890 honestly it does kind of look like that? The recipe she had said 1 tsp and there is a lot more in that little cup than just 1/3 of a teaspoon. I could be wrong though.
Wow... To me it's a tribute to all those who died in the Vesuvius eruption ❤️ But to me it’s also a recipe that I will have to try out sometime! Great job as always
Wine instead. Grapes back then were much too expensive to just juice, and they wouldn't have been sweet for eating either due to modern day GMOs and different types of grapes. Wine grapes, even today are not sweet and back then they only had wine grapes. (Maybe not only, but 95% of them or more) So, wine would have been used in the original recipe, not grape juice.
Grape juice had to be invented. Grape juice just naturally ferments, which is why wine was such a common alchohol before the discovery of hops and other fermentation processes: just crush some grapes up and they turn alchoholic on their own. To make grape juice, the crushed grapes have to be pasturized to prevent fermentation. This process was invented in 1869 by Thomas Welch. IDK if this is why she left it out, but the grape juice on that recipe would be historically inaccurate, like the baking powder.
Great video Ann! Loved the educational bits and the fact that you experimented with the recipe! You should do more videos on ancient baked goods! *Make it a series!*
I love how to really try to recreate how baking was 2000 years ago, it’s not taking an old recipe and making it the modern way. It’s the technique and the tools, and also the way people got the ingredients.
That's so interesting!
In Italy we call "lievito" both yeast and baking powder, so the baking powder mentioned in the original recipe might have been yeast, but it was misinterpreted when translated (if it was translated from the italian version of the website or from a recipe written in Italian. That sounds plausible!)
We call baking powder "lievito in polvere" or "lievito per dolci", when we need to be specific. That roughly means "powdered yeast" and "yeast for desserts", so I think it comes natural for most of us to translate "lievito" in a cake recipe with "baking powder".
Perfect, that's really helpful, thanks for the explanation 😀
Also, regarding the pronunciation, 'dolci' is pronounced 'dol-chi' as the letter c in italian has a ch sound.
Look at that! I learned something new today! 😊
That's make perfect sense. That's why there is no egg or oil. This is bread not cake
@@justinallenlindley9796 While Italian is with a "ch" sound, in Latin C's were pronounced like K's
I have 'Appicius' which was the first-ever cooking book discovered, which contains, among other things, the original recipe for honey cakes. It actually used spelt flour.
Could you maby post that here? I'd be interestet in the list of ingredients, as well as instructions - preferably in the original language, which should be Latin.
@@BPonTour same
@@thomaspijnaker2897 also a classicist :)
@@nmitchxll305 ave sodalis!
@@thomaspijnaker2897 natale hilare!
I love this because it combines history and cooking, two of my favourite things.
We are officially IBF!!!! (I love history and cooking as well)
i was thinking the same thing when i saw the tittle
same here!!!!
@Jessie C Have you seen the English Heritage series with Mrs Crocombe? its about baking in Victorian era! I think you’ll find it interesting:)
Shameless plug for the podcast I help with: Let's Bake History. If you give it a listen, let me know what you think!
This actually seems like a remarkably wholesome high fiber low fat desert.
this isnt quite lowfat, i mean almonds and whole milk are pretty fatty lol not that its a problem
edit: if youre going to answer this saying that fat is good, pls READ THE COMMENT TWICE.
@@Caio-sw7hh they are fatty, but it's good fats that are beneficial to your body.
@@benanderson89 not sure about milk lol but like i said, its fatty and thats NOT a problem lol
@@Caio-sw7hh there's fatty and there's fatty. I doesn't have a pound of butter or any wierd palm oil and it also has relatively little sugar, being reliant on the natural sweetness of almonds. Again it's about relative values.
I think the problem with today's "low fat" idea is that we think that all fat is bad, when it's not.
You're very correct when saying there's different types of fat, people just need to educate themselves a bit more and top dieting based on ads and fads.
Ann you put a RIDICULOUS AMOUNT OF EFFORT INTO EVERY SINGLE VIDEO! (yes, i felt like shouting that) 💝
indeed!
That makes them fun to watch!
I actually subbed for this reason 👍
Now you know why she is annoyed by channels like 5 minutes craft
It makes me sad that most of the videos getting all the views are the ones people put *no* effort into. :(
As an archaeologist i have to applaud you. You are basically performing experimental archaeology when you try to recreate something ancient with the means of the time. And such a good point on baking powder v yeast.
I made a honey cake from a roman recipe a while back which was literally just flour eggs and honey. Tasted quite nice
Cindy B could I have the recipe please??
@@ThePotato131 I'm not entirely sure of the measurements but I think it was 2 eggs to 500g each of flour and honey??? I guess just do that and if it's too thick add more honey and if it's too thin then more flour. If you're worried about it rising add a little baking powder and then cook it at 180°C for 35 minutes
Cindy B thank you !!
What did you bake it in - large and flat, or small and tall?
Cindy B Does that recipe have you whip the eggs to add air and help things rise? I've seen some later recipes where people also separate the eggs, whip the whites, then fold everything in with the yolks having been incorporated in the rest of the batter. It seems there are many tricks using eggs as something to add volume or in other cases as a thickening agent (like with custards).
Love love love that you highlighted the fact that baking powder wasn't invented at the time - really appreciate the detail.
true! She really goes above and beyond, often making it harder for herself. It's very inspirational!
Imagine Ann as a history teacher...
I would listen to her all day :)
this made me laugh because if I was a teacher I'd choose art, videography, photography, any of the sciences, food tech... I would not have considered history
Space Girl haha no thank you, she would have us grinding that stuff!😹😹
It would be a pretty hands-on class, I think! You'd certainly remember it. Come hungry...
@@MeBeingAble :) That would actually be kind of cool in a history course though.
How To Cook That you’d need to teach history as part of each of those too.
As said in the previous comment, In Italian yeast and baking powder have the same name so it was a translation mistake. However I'd like to add something else: there was no dried yeast 2000 years ago, all they had to bake was sourdough. I looked for the original recipe and the ingredients listed sourdough, which, again is called "lievito naturale" in Italian. If you'll ever try this again, use sourdough. Work with the hydration, fold it a few times, and you should get the true taste of a 2 thousand years old panettone. This cake shouldn't taste yeasty.
What if the original recipe called for a young wine that still had active yeast in it and that acted as leavening?
The originial recipe (from the roman cooking book, apicius) was very scant on details, and very different from a modern recipe. It also included rue, instead of Rosemary, and pepper as well (which is where the piperata comes from) as well as including pine nuts too.
I was thinking about that too. I've used home brewed beer and young wine in my baking before and it was fun and added a very interesting flavor to my baked goods.
that was my thought too.
I thought something similar. As far as I can recall, the ancient Greeks and Romans used dregs from wine productions as yeast for baking bread, so it's hardly much of a stretch to use the same trick for leavening cakes.
Maybe they need some blood of the enemies
im surpised women in medieval paintings weren't depicted as toned/muscular bc if they had to grind everything they needed to use to cook they probably were
Now I’m just imagining bodybuilder built women carrying men of 2000 years ago lmao
It's possible that a muscular working woman wasn't the ideal for the time- maybe painters preferred only upper class women who didn't have to work as subjects?
Women in many places still do that. My mom uses the mortar and pestle to grind herbs and spices pretty much everyday, and my late grandma grinded her own flour from rice/sticky rice in high quantity using huge ass mortar as well. And no, they're not muscular 🤣
@@gretagreebling you're right! They had servants to take care of all of their most difficult activities.
@@emblemofflathpfate9912 okay so think about them doing their own laundry by hand as well, gardening and harvesting, taking care of any animals, collecting the water, etc and then shhhhh.
now i thought 200 year-old recepies were old...
But 2000 years old??
I am *SHOOKETH*
😂 how do you come up with such good comments?
@@HowToCookThat How do I? Haha!
If you want more I recently came across the blog Pass the Garum which has recipes, with instructions and substitutions for the modern cook. Or you could go straight to the source and consult the De Re Coquinaria of Apicius, a 1st century AD cookbook! Translation available here : penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html
[Jon Townsends has entered the chat]
*miss crocombe has entered the chat*
Technical detail- Pompeii and Herculaneum were smothered by both Pyroclastic flows (fast moving, ground-hugging clouds of ash) and airfall material :) That's why the bodies of people and animals are frozen in place. if it had just been airfall then far more would have survived.
Yup. They literally got coated in boiling hot, thick, clay-like Ash. That's why they're so well preserved, it pretty much turned living people into plaster molds.
People did survive by leaving the area before the pyroclastic flows arrived. As far as archeologists and historians can tell, up to 18,000 of the 20,000 who lived in the city left on their own or were evacuated by the Roman navy. Pliny the younger wrote an eyewitness account of the eruption.
I love your 'old recipe' videos very much and would wish for more of these kinds of videos! Keep up the great work!
I personally recommend that you do the one without baking powder or yeast again. Instead of baking it instantly you might want to change up the order of mixing the ingredients and let the flour and the wine or milk sit for a day or two so that it develops natural yeast. That's probably how it would have been done then. I'm not sure what it's called in Engish but your looking to make your own "Sauerteig" from scratch.
edit: looked up the translation, it's apparently litteral: sourdough. Though leaven(ing) is also possibile.
Oh wow. Nice trick. I want to try this recipe and that's just awesome. Can she leave all three mixed and rest? Or just the wine and flour? Hmm also read above that they used a different flour (forgot the name). This cake seems delicious
that makes so much sense! thank you!
So off topic but watching how much mixture you left in the bowl almost gave me an anxiety attack lol. My nana used to berate the hell out of me if i didn't scrape every little bit up, and i could almost hear her telling you off haha. On topic tho I really want to try that cake, with the yeast.
Me too, haha! I think it was more about not over-filling the little cake tin more than it was about using up the batter ;)
Bother me too
Perhaps they licked the bowl☺️
My family almost as a tradition, leaves batter for me and my siste to s l u r p u p
Same! 🤣
The internet says that sourdough starter was available several thousands of years ago. Also, famed Pliny the Elder (Roman author, naturalist, militarily commander, and more) noted that the Gauls and Iberians scooped the foam from their beer to make “a lighter kind of bread than other peoples”. One or two other ways of obtaining yeast are mentioned also. Pretty nice video.
H. Lloyd
All those corn comments are making me crazy. "Corn" is the British/English word for any grain (oats, barley, spelt, wheat etc). Maize was called "corn" because it was a grain.
What really makes me crazy about the corn is that there's no way they would use mills to grind corn since by then it only existed in central and south america
I didn't know that "corn" is used as a general term for grains. I heard that in the video and my immediate thought was similar to the comments you reference. Glad I scrolled down.
Maize is a type of corn
@@natan5425 did you not read his comment at all?
@@gjg3783 Fun Fact the corn in "corned beef" is referring to the grains of salt used to cure the meat.
as to the 'it has no oil" issue, I'd imagine having that much almond in there would provide some fat
When you add another zero to the end of Ann’s 200-year-old cookbook series. Amazing!
*giving this as an offering for Venus *
Venus: "OH BOI MY FAVOURITE CAKE IT TASTES JUST LIKE MY PRIESTESS USED TO MAKE THEM, HOW DID YOU-"
I was sorta thinking the same thing, just for Apollo 😂💛
I’m literally watching this so I can use it as an offering
Or you could give an offering to Jesus...your heart..just a thought..
@@donnar9864 lol
Wish I had seen this earlier. It would have been a great offering on the night of the strawberry moon.
Your series on older recipes is so much fun. I made various sections of your Napoleon cake and I'll definitely be making this dessert. You definitely develop and make some of the most fun recipes on the internet!
They made their own leavening agent,
2 cups of millet or whole wheat flour
2 cups of grapes (rinsed)
2 cups of tepid water
Cheesecloth
Wasn't fermented leaven the only kind they might have had back then? That's basically your yeast, only wild :D
@@helenanevrayeva Grapes naturally have a coating of yeast.
I really liked this video, I would love to see more ancient recipes. Ancient Greece and Egypt for example
Ancient Israel and Ancient Incan Empire too!
Or ancient *aztecs*
See THIS is the parts of our history we should be fighting so hard to preserve and teach future generations about. It's one thing to read that people in another time existed, it's another thing entirely to experience their culture. Eating their food, playing their sports, or hearing their music makes them seem more real and dare I say it more human. You can connect with them in a way that just reading can't do.
And it’s why history is considered a boring subject by so many. The teachers and the curriculum drain the humanity from it. And that alone poses problems.
I’m just going to wager that it’s much less of a conspiracy to dumb down the masses and more an issue with how plenty of subjects are taught with the same dispassion.
Why put any effort into it when the students aren’t disciplined, their parents see their children as little emperors and the administration of many districts undermining teachers. Plenty would object to have their children be exposed to the more interesting parts of history in one way or another. Even if it’s on the high school level. Can’t mention people in the past had passions and let them control them. It’s all so sanitized.
On the other hand? I’m glad teachers aren’t allowed to beat and abuse their students any longer.
Me:
RUclips algorithm: Hey do you know what’s pretty rad
Archaeologist here!! As cool as it is, be careful with the stone grind, it adds tiny stone powder that will affect your teeth!
That's an interesting point! I work in medicine, personally, but anthropology was an elective I enjoyed. So did the stone grind mills affect the ancient civilizations much, being that that's what they used? I've never heard of that happening, but thinking about it - it makes so much sense!
@@AJtraductora Grit in flour (from grinding and threshing) would wear down people's teeth and can be used to estimate age at death.
You stop seeing this tooth wear during the (early iirc) medieval period in line with improvements with milling (you do start to see progressively more tooth decay as more refined carbs and sugar are introduced to people's diets though).
Mar vergara
South Indian here. what you say is accurate if the stone grinder is not properly made it will affect. South Indians have been using it for centuries before the time of pandian rulers. My ancestors used it. My grandmother used it. Even now we have it in every house in my country, but mostly in rural areas. We call it as " திருவை ".
@@pvsrpvsr6268 well yes, but in the context of this particular recipe my point still stands. I agree that nowadays it is very different tho
@@athetopofmylungs I understand 👍
i like how she highlights how much longer everything took back then
I've always been interested in ancient history and in Pompeii and Herculaneum in particular. Thanks for sharing some of your travel footage along with this neat recipe. Also, I love that you did some hand grinding to prepare a few ingredients. I always think that the more work we have to put in to making an old recipe, the more we can appreciate the old claims of it being delicious!
Ciao Ann, I'm Italian and I'm very happy that you enjoyed Italy 😘
Those cakes look very good! Buon Appetito 😜
Ciao Beuccia, we loved Italy, would have been great to spend more time there.😀
The De Bortoli Botryitis is a lovely wine, and that’s most certainly where all those lovely fruit flavours are coming from. It’s almost like a liquid fruitcake in a bottle. 😎
Fruitcake 🤢
@@ash_11117 LMFAO
@@ash_11117 Fruitcake has different meanings.
I've been waiting for another old recipe video for a while now, they are one of the most creative video series that I've seen on RUclips!
😀
Wow this is amazing!! I love how much you put into every single video, and it's so cool to see ancient cultures live through the food you make from them
I love your '100'
year old recipes! I can watch them every day 💕
Please do more, atleast once a week.
Its so interesting X
Wow, I really appreciate her effort in making this dessert. Well done!👏👍👍👍
It's interesting to see how different baking agents work. If it had any eggs in it, it could have risen quite a bit. My mum used to have a really old recipe where they'd just wip the eggwhites and the cake would rise quite good. With baking powder it doesn't quite taste the same. Thanks for sharing this video with us!
I love how every time you make an old recipe like this you always consider the ingredients and materials that they had at the time of the recipe so that you can do it the proper way!
this is the really old recipes finale! its like the endgame!
Just a minor correction: most of Roman wheat would have been emmer (farro) and not common modern wheat.
God i just love this channel. Original content while doing it for the right reasons 🙌🏼 thats why im subbed for over 6 yrs
I love this style of video!!! Recreating food from back in the day and educating ppl about baking soda’s creation...etc...thank you!!
Wow this so cool!! I love old recipes! And I love your puppy Molly! 🐶 ❤️🧡💛💚💙💜
Props to ann for travelling back 2000 years in time to get us these ancient recipes
Ann's baking videos are always different 💗 The mill that you had in the video is so cute and beautiful!! Thank you for another great video Ann ❤️
These videos of the ancient/old recipes are my favorite. I’m a history nut and an author, so sometimes just reading about things isn’t enough. So glad we can watch you bake these ancient recipes!!!!!!! Please continue doing it :)
I'm liking this concept/idea 😍
Can we talk about how she tries to make these as similar to the older ones like grounding the rosemary, almonds, and wheat (she tried to at least)?
You have to dry the rosemary first and then grind it
These videos are amazing! Please never stop making these, the history and the way you tell it and teach us is so interesting. My partner and I could sit here and watch them for hours!
this "historical" recipes are my favorites!
I love how respectful and knowledgeable you are about the history behind Pompeii.
Instructions: After baking drizzle some honey on top and add hazelnuts
Me: *dumps a heaping spoon of honey on top* yummy^^
Oooo, please do more of these. I'm fascinated by how people ate in centuries past. How did they season their food in remote places, how did they bake etc.
I found a passum, but I can't manage to catch the dang thing!
Just wait by the road , someone will hit it soon have the shovel ready 🤣
LOL Road pizza 🍕
I don't know you, yet I feel sure we must be related.
It's a possum and they are rarely hit
haha australia jokes 😂
DAD JOKE ALERT
Ann is so extra. XD
Every time she tries these ancient recipes, she always tries to grind and beat everything by hand. She's so dedicated to accuracy/replication. She deserves an honorary food science degree!
LOL she's a home cook youtuber trying to be a Chef ... also forgets
ingredients sometimes ... she needs no degree ~ 😈🔺🦋
Hi ann! I am excited to see what amazing creation you have for us!!
Ann is so dedicated to the authenticity of these recipes and I think it's awesome
Yes I am soo excited, Ann you are on a roll with these videos!!!!!!! Good Job, love watching your videos
I took Latin in my freshman year if high school, 9th grade/year, and ever since then ive always had a fascination with Pompeii. Thanks to you i can get something from there now rather than latter. Visting Pompeii is def on my bucket list
Lol Roman junk food was healthier than a lot of today's normal food.
I tried to prepare this cake for an event in my school because i'm from naples and my teachers wanted to prepare an ancient-like meal, the strange fact is that every recipe in italy is really different from the one you baked in the video, in my recipe there was ricotta and a lot of candied fruit, also, it didn't need to be baked, i even checked multiple websites but none of them show tis recipe. However great video! I'll definetly try this version!
natural yeast inmediterian region for centuries was made in simple combination: cup of beer and sugar or honey as it is already inside.. maybe you should try to use a little beer inside :)
BEAUTIFUL!!! This makes my nerdy little heart so giddy! Thank you for honoring the process, and the humans who created it. So glad I found you, and now it looks like I’m going to be watching your videos nonstop for a while to catch up! Love from Atlanta 😘💨
Looks amazing! And I think it could be used as a protien and honey pick-me-up
You are amazing!!! I am crying of emotion for this 2000 taste become possible. God bless you so much!! Thank you for your effort to do marvelous things...( and excuse my poor english, I am brazilian)
Some lovely footage there Ann ... you never know what's coming next week on H2CT!
I went to Pompeii in 2018 and was absolutely amazed by how well-preserved it was. Thank you for making me relive this amazing experience ❤️
At 4:18 I was disappointed I thought you're going to ask the bees for some honey but you used the market one's😂😂.....
Yeah the honey should be the natural bio one because it's more solid in a way, not so runny and the taste you can choose. You can make the honey taste just like certain flowers or plants by limiting that batch of bees feeding from said plants. It's quite amazing!
Honestly, this is so unique and fun. You’re such an amazing cook and I love watching your videos❤️
I gotta admit, when I was first learning about Pompeii in my Art History major, a lot of my class, including myself, cried. It's just something about knowing that so many people died in an instant, and all they could do was embrace each other is just so... Sad. It's even more depressing when looking at the preserved bodies.
Their bodies now left to be statues...and the horrific part is underneath the ash you will find human bones.
Death by petrification sounds like judgment from God. I'm left wondering what types of evil were the Pompeii folks committing to die in such dramatic and horrific fashion?
I'm making this cake for Imbolc tomorrow and I was hoping for a video. Thank you so much for taking the time to go through the process and giving us a glimpse into the past! ❤
I wish this video existed when I was in high school Latin. This would've been perfect for Saturnalia!
Thank you!! Perfect timing! My class had just completed a unit on Pompeii! We made this in class yesterday, they were so excited (of course we left out the wine for more grape juice)! Very surreal to eat something that was eaten 2000 years ago 😁.
Since they knew how to make bread maybe they they used a some kind of lever? Maybe this cake dough was left to ferment first in order to rise?
I would agree with you here.
Things were done in the natural way then.
I would love if she made more of these old recipes. I can watch it all day.
I love how she says almonds . “Ahhmands” I’m from England, the north and we say “olmunds” 🤣🥰🥰
I love how in every one of these old recipe videos you try to replicate the ingredients they used and most of the things they did back then except for using electrical appliances just wow
the recipe called for 1 tsp baking powder for the whole recipe. it looks like you put the entire tsp in 1/3 of the recipe dough
Maybe she tripled the batter recipe
Kraai I think that that was baking powder, that’s why the other 2 didn’t have the white stuff.
@@littlethumbtack15yearsago77 yes it is, thats what she said the whole time. She put too much tho..
Jᴀsᴍɪɴ Aɴɢᴇʟᴠᴏɪᴄᴇs How did she put too much?
Maybe she mixed the recipe all at once, and tripled it, like the first guy said, then split it into thirds so that she could put the different raising agents in
I love how you went through the effort to do it with the different baking powder tests and also trying to do it the old fashioned blender way.
corn is wheat! the confusion arises because colonists called Maize (that usually yellow-the Hopi have blue corn-grain) 'Indian Corn. Then they dropped the 'Indian' from the name, so corn (which once referred to any kind of grain) began to be exclusively associated with maize/yellow or blue Native American grew
I was going to say the same thing. It confused me when she said corn so I looked it up lol.
I think this might qualify as one of the coolest videos on YT. It's got science, the mysteriousness and eeriness on Pompeii, history, and food (all my favourite things). I'm so glad I stumbled upon your channel yesterday! I'm not able to do Patreon, but to make up for it I let ads play through and click on them. :)
Thank you for your work!
The photo of the Pompeii cake is very wide for its height, so I think your cake with no leavening was the most likely version.thank you for this vid
I agree. The painting of the honey cake looks very dense to me. It looked almost flat on the top, which says no ingredient for rising other than powdered yeast for denseness. The painting shows the cake much browner on the sides and light on the top, and also decorated with some green herb on top with nuts.
The Romans did have access to both potassium bitartrate made from a crystallizes solution when grapes are fermented, and sodium bicarbonate is a natural mineral form is Nahcolite so no need to leave out the baking powder.
Yaaay, another 2000 year srecipe🙆♀️💖
These historical cooking episodes are by far my favourite. Good on ya Ann :)
In Nepal we call that hand grinder "janto" that works well!
The historical integrity of this is so impressive! Thank you for taking the time to test out how this would have realistically been made!
This might be a dumb question, but did you divide the baking powder by a third? Because that could be why its so bitter. I didn't see a difference from when you had the larger amount of the baking powder by the full cake, as opposed to when it was divided in a third; but I could be wrong, and maybe you divided it by a third beforehand!
Great video! I really enjoy this series of older recipes! Have a good day!!!
Of course she did, it's Ann 😁
@@sarahr7890 honestly it does kind of look like that? The recipe she had said 1 tsp and there is a lot more in that little cup than just 1/3 of a teaspoon. I could be wrong though.
@@jolienvsndijk I thought the same thing. Sure looked like a whole teaspoon.
Perhaps she tripled the recipe since she made three cakes?
@@aubrey7116 even so, she put an entire teaspoon into about a cup of batter from the looks of it- when it called for it to be in the whole cake
gotta love her aussie accent. It just makes the whole video that much better. Not that it is bad by any means. Great quality content
Now that you’ve got a puppy you could make some cool dog-friendly bakes!!
This is so cool! I've always been interested in historical baking. I would love more videos like this 😁
Wow... To me it's a tribute to all those who died in the Vesuvius eruption ❤️ But to me it’s also a recipe that I will have to try out sometime! Great job as always
Definitely try the recipe it taste very healthy and filling compared to a normal cake
@@HowToCookThat as a lover of Roman culture and history I'm very tempted to do it
I recently read a small story named “The Dog of Pompeii” and it was so beautiful and heavy ❤️
Was the grape juice purposely left out or did I miss something?
Wine instead.
Grapes back then were much too expensive to just juice, and they wouldn't have been sweet for eating either due to modern day GMOs and different types of grapes.
Wine grapes, even today are not sweet and back then they only had wine grapes. (Maybe not only, but 95% of them or more)
So, wine would have been used in the original recipe, not grape juice.
Lummerbummer115 but the recipe she showed from the British website had both wine and grape juice listed as ingredients
And it even specifies “white grape juice”
Grape juice had to be invented. Grape juice just naturally ferments, which is why wine was such a common alchohol before the discovery of hops and other fermentation processes: just crush some grapes up and they turn alchoholic on their own. To make grape juice, the crushed grapes have to be pasturized to prevent fermentation. This process was invented in 1869 by Thomas Welch. IDK if this is why she left it out, but the grape juice on that recipe would be historically inaccurate, like the baking powder.
vinegar was prominent as a drink, "young wine" made from the grape must(stems and leftover
Great video Ann! Loved the educational bits and the fact that you experimented with the recipe! You should do more videos on ancient baked goods! *Make it a series!*
Very interesting recipe[s]!
Thank you :)
YAAAYYYY ANN REARDON THE QUEEN OF CREATIVE BAKING/DESSERTS UPLOADED!!!!!
Please attempt making Brazilian deserts! Would love to see that
Awesome video btw 💜
I love how to really try to recreate how baking was 2000 years ago, it’s not taking an old recipe and making it the modern way. It’s the technique and the tools, and also the way people got the ingredients.