The receipts (or recipes in modern talk) translated from the original so that you may make this at home: Photos of the original receipts are, like always, at the end of each video :) To Fry Potatoes, 1823 Ingredients: potatoes, raw (quantity will vary depending on how much you choose to make) eggs Frying lard, oil or butter Flour Salt & pepper to taste Method: peel raw potatoes. slice however you wish just be sure that the pieces aren't too large. Rinse them with cold water to remove the starch. Now, in a bowl crack open and whisk your eggs. In a separate bowl mix together flour with salt and pepper to taste. dredge the potatoes in this and fry till golden, which should take about 15 minutes on medium heat. Once done set your potatoes over a rag to absorb the extra grease. Serve warm. A Brown Cullis, 1788 aka the best gravy you'll ever try Ingredients: 4 cups of brown gravy 1 cup of ham, diced fine half of a lemon 1 stick of butter butter 3 shallots 2 tablespoons of flour 1 cup of white wine a handful of parsley, thyme & sage cloves, mace & allspice 1 teaspoon of each cayenne pepper to taste Method: Melt butter in a pot. Once melted add your flour and stir till smooth without lumps. Now add to this brown gravy, your wine, shallots diced, your tied up sweet herbs, powdered cloves, mace, allspice, diced ham, and half of a lemon. Simmer for one hour on low heat. Once nearly done, season with cayenne pepper if desired. Strain and discard the solids. Serve warm by pouring over a meat dish or having it on the side for dipping. A Ham Pie, 1796 Ingredients: a ham, bone removed (you may substitute with ground pork) 1 beef steak bacon, 1 cup lard, a rolled ball the size of an egg butter, a rolled ball the size of an egg A handful of parsley, thyme, sage whole pepper kernels. 1 teaspoon brandy, a dash if you can afford it (we couldn't so we omitted it in the video) Garlic, 2 cloves Carrots, 2 large Water, 4 cups Method: Traditionally, hams were preserved as salt pork using an abundance of salt which needed to be rinsed out. This would involve soaking the ham overnight in water. Still today you may soak your ham in water if you wish it to be less salty. Once soaked drain of water then put your whole ham in a deep pot with slices of beef, bacon, a ball of butter, a ball of lard, a bundle of herbs, your chopped garlic and carrots, and your whole pepper kernels. Cook on medium low heat for half an hour, flipping your ham over halfway through. Now set aside to cool till you can handle it. Once cooled remove your ham and dice as fine as you possibly can. As for the remainder of what's in the pot, the beef, bacon, carrots etc? In the original recipe these were discarded and did not make it into the final pie. They were used just to season the ham as it cooked. However, if you want you can chop these up too and mix with your diced ham. However, do remove the herbs. In a bowl whisk together the juice/drippings from the cooking pot with your brandy if desired. Into a pie paste fill with your diced meat and a spoonful of this liquid poured over each before sealing with a top lid sealed with egg whites. You may make either small pies or one large meat pie if you have a mold for it. Bake at 370 degrees for 40 minutes. In the final 10 minutes of cooking brush the top crusts with butter. Pie Paste, our family's go-to recipe Ingredients: flour, 3 cups 1 & 1/4 cups of cold butter 1 egg 1/3 cups of cold water, add more if needed Vinegar, a dash Salt, a pinch Cut your cold butter into cubes. In your desired bowl add your flour then cut your still cold butter cubes into the flour using 2 forks until your flour has formed pearl sized balls throughout. Add your salt, vinegar, water and whole egg. Mix well. Add more water if needed. Work until you have formed a dough. Roll out on a well floured surface.
So glad you answered my question before I asked it about the spelling of receipts..I figured there was some reason and had commented before about why you use that term. Makes sense. As always loved the video. You and Ron are a cute couple! Glad you didn’t marry that French man!! Looking forward to when you two have a little wedding at the cabin. Will be delightful I am sure.
Yes! Showing the rain for a moment was good to inform what was the new sound and to also broaden the stage. The oven is SO cool. Oh to be a dog at her feet… or a neighbor! “You again?” 😬
My daughter and l watched this together... her response , " boy that was a lot of work , but it looks so good" you havebtwo respectful fans , thank you.
Living like this was a dream of mine ever since I was a little girl and I watched little house on the prairie. It’s still my dream one day to have a little cottage on a piece of land and do this one day as a hobby. I love these videos thanks for sharing x
Honestly, just that first gravy with the ham, shallots, and herbs over some white rice sounds amazing. Update: I made it and it was delicious! I had to use dried herbs but it was a hit!
I am constantly amazed at how well they ate back them. I guess I figured they always ate gruel..lol You make cooking these foods look almost easy. Thank you so much for creating and sharing these videos with us!!
@@hi_minku вы хоть на одном их видео видели, что они держат свиней? Я не видела. Если она каждый день готовит еду из свинины, то значит она её покупает. Раньше холодильников не было и зарезать свою свинью они могли только зимой или продать в тот же день большую часть мяса. Каждый день готовить еду с мясом это роскошь, а тем более для горничной
I think 'cullis' may come from the French word, "coulis" which is a puree, that would make sense. Also, the fried potatoes are probably among the earlier attestations to what we now enjoy as 'French' (originally Belgian) Fries.' Battered fries were popular again, recently, in some places; always interesting to see how things move in and out of our awareness. Pondering those pies....I have some ham....
Another gem of an ASMR video. I've got a couple of friends watching your videos now and they both said their stress levels have dropped. Thank you very much for all the effort you put into these videos!
Bravo!! 👏👏👏 this was a great one! The pies looked delish and the big reveal on the stone oven OMG! Great show guys and yall keep up the good work! -from Kentucky
I love your show. Just found it a few days ago. I am obsessed with it. I’m so sick of news, politics, and all the GARBAGE on TV these days! Dear you are a breath of fresh air!!! May God bless you!
Ive been sick with the flu this week so this totally brightened my day! Ok now admit it y'all who else has Simon and Garfunkel running through their heads? Parsley sage, rosemary and thyme?
"They aren't the prettiest pies but I made them with love" warmed my heart like no other RUclips cooking video has!! So relatable and wonderful--love is what matters most, seconded only by flavor
I could sit back and watch her cook all day long and never want anything else. I am an Unwanted Marine with my unwanted K9. LOL We could do good in this type of settling. We would make sure everyone is safe and happy. Trouble happens and we have that covered, My MWD and I have a few too many years in Iraq and Afghanistan to make us worried. LOL We have all the fight you want and more.
Outdoor wood ovens are widely used in so many parts of the world to this day. Of course it's a perfect off-grid and cheap way to cook and bake delicious meals, breads and pastries
What a perfectly beautiful meal. Hearkening back to a day when the receipts were simple, hearty, filling, and delicious. Justine, your pies are gorgeous.
My heart fluttered when you wrote "they're not the prettiest pies, but they were made with love". So sweet. Very interesting that the gravy was served outside the pie, I come from NZ and our meat pies have the gravy on the inside. Well done, Justine. Everything looked delicious!!
I want to be a Chef so I read cookbooks like they are novels and one of my favorites is one that was gifted to my Mom years ago and it’s from the 1800’s. I read it from beginning to end. Your cooking is like bringing that book to life and I love it! I even got my Mom into it too! She loves your videos as much as I do! ❤️
I do the same thing. People think I'm weird. I'm always buying cookbooks, the ones that I find interesting. Glad to know that there are others like me.
I really love all your videos..I can really relax while watching you cook with the fire..kettles..and the great food as it was prepared many years ago. Soooo relaxing! ...then it's on to your chat..Ron and Justine are the cutest 💑..thank you for all the hard work both of you put into these..
Absolutely! Especially if you can get one big enough to render lard. …or dip a whole hog to scald it, although that’s not really a thing as most people just skin their hogs now. But the point is, i want a cauldron, a big one, lol.😜
I'm surprised how many of those old recipes use lemon. I wonder if mostly wealthy families were able to make these things. They require so many ingredients and spices. The ham pies looked so good. Those potatoes! Wow! ha ha...I'll bet food was cheaper to get than it is today! Hard to believe the current prices. You really are a master at historic cooking. Your new oven is fantastic! thank you for another great video.
The whole meal looks delicious. The cullis looks rich and one can almost smell the herbs and gravy. Thank you for the video and your hard work cooking for us.
I do so love watching you work. You always look so calm and Placid and content. Your prepared meals always look so delicious, and one can tell that they are made with love. Thank you for sharing this; I find it so very interesting.
The Hub asked me to make pasties earlier today, what a coincidence that you made a 'paste' in this video. Tomorrow I'm going to use this recipe to make the pastie dough and I will edit in how it goes! :) Love your videos! I camp and cook with cast iron over an open fire only. I'm going to make note of a few of your reciepts for our next trip! :)
This is beautiful! I'm new to this channel but I've always loved the history of food and all the craftsmanship that went into these lives. The thing that's been standing out to me the most about the couple of your videos that I've watched is how quiet it is. How beautifully quiet it is.... Also what it would take for a modern person to disengage from all the noise that is typically a part of our everyday lives and settle into this and find comfort and beauty there. (Per a particular comment & its thread on here, if women had been loved on, taken care of & cherished more through the ages, I think a lot more women would love these things. When women are loved and cared for well we do not resent our lives or our home or our femininity. Being forced into things or restricted or burned out is what has created that.) Beautiful work here & yes, it is an art form!
Wonderful to meet you today at the French Heritage festival, Justine. The brick oven is a nice addition, and the pies look wonderful! We love these serene cooking videos. Keep 'em coming.
What up what uuuup? My peoples from the 17-1800. Wow. Yall make 312 years look young! I didnt know there was color recording back then. Anyhoo, keep up the great work yall!😄
Why am I addicted to these videos now? It is so relaxing to watch. These vids can be considered ASMR! They would get even more views if they included ASMR in the title…
To help keep carrots and other veggies on the cutting board place ur knife on the far side of veggie and bring blade down this is a rocking motion the same with.cutting limbs for kindling place limb on far side of a log and cut your twigs will fall close together and u will not have as much trouble gathering them
I am so happy I found this channel! 🎉 I am obsessed with food history especially that of anything that is Colonial or even before that. We are so used to so many pre-made things or the modern technologies afforded us in our daily cooking lives that it fascinates me how they prepared, seasoned, and cooked and ultimately enjoyed their daily foods. And why and how certain things became traditions at different times of the year 😊❤
I love how she included the actual recipes at the end and the small zoom ins she had throughout the video. The only things I’d change would be more shots that were longer and more shots of nature that are nicely focused. I think It’d add to the vibe. Well done!
I don’t necessarily care if the food looks all that great. As long as it’s tasty, that’s all I care about. Your meal looks fine. The pies aren’t pretty, as you say, they look homemade, and I’ll take that any day! And made with love? It doesn’t get any better than that!
I just love watching these videos. I’d love to go back to those times for a month, just for the experience. You were always kept busy. No TV, computer, no whiling away our time on useless modern pursuits. They should have getaways where you can pay to stay in a cabin like this. I think it would be very popular. ❤️
Well done. This just gets better and better . Wishing you both well in your land hunting. Here in Ontario Canada 10 acres of land is at least $300,000. I sincerely hope that is not the case for you both.
You look like a really good home cook Justine! It would be really cool to open a small 18th century resturant! I bet you would do well, and I hope i get an invite!!!
@@heidiwalker7123 a lot of your videos I've seen have a lot of classic dishes that my Irish side of family cooked when I was a young kid. It's nice to see that they existed a lot longer than I originally thought! well done and a pleasure to watch your videos on centuries old cooking! ☺
I'm buying cast iron pots and pans as I can afford them one at a time. For the ambience and if I need to cook outside one day. Next one will be for homemade pot pie/apple pies.
Ah, I find it interesting (though it raises some confusion later) that the author of the Ham Pie recipe (John Perkins, "Every Woman Her Own House-Keeper....") actually describes what he means by "green ham", "old ham", and "large ham" earlier in the book. Sometimes it's hard to tell, when a recipe calls for "ham", whether the author means fresh ham (just a leg of pork) or cured ham (salted) - the default connotation seems to change over time and by region.
Oh Wow I love your out door oven and I love the meat pies. I guess there are many different ways of making pie dough. that is the first time I have seen it made like this, very interesting.
Wow that whole meal was made with love, the best ingredient of any receipt! So funny, I also watch a German cooking channel Olge and she calls them "receipts" too. Just a lovely video this one.
Really cool that you now have an outdoor oven! I understand that especially in the summer, it's nice to have at least some of the cooking done outside the home to avoid flies and extra heat). So I'm betting Ron built the oven.
They are indeed the prettiest pies…this forlorn Alaskan - stranded in hot, crowded Florida for months - appreciates your completely beautiful video. Lovely, as always
i live in a stone house made in 1811 and watching these makes me look around and wonder what everyday home life would have been like and makes me feel all cozy in here
I can’t find the Frontier Patriot Chew and Chat to go with this one. I am dying to know how those ham pies tasted! Love all the videos. I look forward to watching!
Love watching this! I have a great book called the lost days 2 I don't have the first one but it teaches how they do all kinds of cooking in the 1800s and lots more 😀
I liked the primitive cooking materials ,methods and baking oven.Meals are very dedicated and patiently put together, prepared and cooked. I seen much of her videos.They are very relaxing to me. I feel good seeing them. That fire place ( hearth) provides, constant vitamin E to everyone in the home.( vicinity) Keep it up. Thumbs up!🤗♥️🙌
![ARGENTINA vs. CHILE [3-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 7](http://i.ytimg.com/vi/De3AWmXzhuA/mqdefault.jpg)
The receipts (or recipes in modern talk) translated from the original so that you may make this at home:
Photos of the original receipts are, like always, at the end of each video :)
To Fry Potatoes, 1823
Ingredients:
potatoes, raw (quantity will vary depending on how much you choose to make)
eggs
Frying lard, oil or butter
Flour
Salt & pepper to taste
Method: peel raw potatoes. slice however you wish just be sure that the pieces aren't too large. Rinse them with cold water to remove the starch. Now, in a bowl crack open and whisk your eggs. In a separate bowl mix together flour with salt and pepper to taste. dredge the potatoes in this and fry till golden, which should take about 15 minutes on medium heat. Once done set your potatoes over a rag to absorb the extra grease. Serve warm.
A Brown Cullis, 1788 aka the best gravy you'll ever try
Ingredients:
4 cups of brown gravy
1 cup of ham, diced fine
half of a lemon
1 stick of butter
butter
3 shallots
2 tablespoons of flour
1 cup of white wine
a handful of parsley, thyme & sage
cloves, mace & allspice 1 teaspoon of each
cayenne pepper to taste
Method: Melt butter in a pot. Once melted add your flour and stir till smooth without lumps. Now add to this brown gravy, your wine, shallots diced, your tied up sweet herbs, powdered cloves, mace, allspice, diced ham, and half of a lemon. Simmer for one hour on low heat. Once nearly done, season with cayenne pepper if desired. Strain and discard the solids. Serve warm by pouring over a meat dish or having it on the side for dipping.
A Ham Pie, 1796
Ingredients:
a ham, bone removed (you may substitute with ground pork)
1 beef steak
bacon, 1 cup
lard, a rolled ball the size of an egg
butter, a rolled ball the size of an egg
A handful of parsley, thyme, sage
whole pepper kernels. 1 teaspoon
brandy, a dash if you can afford it (we couldn't so we omitted it in the video)
Garlic, 2 cloves
Carrots, 2 large
Water, 4 cups
Method: Traditionally, hams were preserved as salt pork using an abundance of salt which needed to be rinsed out. This would involve soaking the ham overnight in water. Still today you may soak your ham in water if you wish it to be less salty. Once soaked drain of water then put your whole ham in a deep pot with slices of beef, bacon, a ball of butter, a ball of lard, a bundle of herbs, your chopped garlic and carrots, and your whole pepper kernels. Cook on medium low heat for half an hour, flipping your ham over halfway through. Now set aside to cool till you can handle it. Once cooled remove your ham and dice as fine as you possibly can. As for the remainder of what's in the pot, the beef, bacon, carrots etc? In the original recipe these were discarded and did not make it into the final pie. They were used just to season the ham as it cooked. However, if you want you can chop these up too and mix with your diced ham. However, do remove the herbs. In a bowl whisk together the juice/drippings from the cooking pot with your brandy if desired. Into a pie paste fill with your diced meat and a spoonful of this liquid poured over each before sealing with a top lid sealed with egg whites. You may make either small pies or one large meat pie if you have a mold for it. Bake at 370 degrees for 40 minutes. In the final 10 minutes of cooking brush the top crusts with butter.
Pie Paste, our family's go-to recipe
Ingredients:
flour, 3 cups
1 & 1/4 cups of cold butter
1 egg
1/3 cups of cold water, add more if needed
Vinegar, a dash
Salt, a pinch
Cut your cold butter into cubes. In your desired bowl add your flour then cut your still cold butter cubes into the flour using 2 forks until your flour has formed pearl sized balls throughout. Add your salt, vinegar, water and whole egg. Mix well. Add more water if needed. Work until you have formed a dough. Roll out on a well floured surface.
So glad you answered my question before I asked it about the spelling of receipts..I figured there was some reason and had commented before about why you use that term. Makes sense. As always loved the video. You and Ron are a cute couple! Glad you didn’t marry that French man!! Looking forward to when you two have a little wedding at the cabin. Will be delightful I am sure.
Looks so very good Justine!! You did it again!!
Have you ever made pemmican?
You are excellent. Friends, thank you for supporting my channel 🌹
I gotta try cooking up these foods! It will be easy - I've got a gas range and oven.
Now this my kind of ASMR! The sounds of the fire, the birds chirping, the preparing of food, and food cooking. This is my bliss 😌
I agree.my mouth is watering watching this.
And the sound of the rain!
Me too!
Yes! Showing the rain for a moment was good to inform what was the new sound and to also broaden the stage. The oven is SO cool. Oh to be a dog at her feet… or a neighbor! “You again?” 😬
@@junior.von.claire ruclips.net/user/PeterPetevideos
I'm so glad I'm not the only one whose carrots fling off the cutting board. Also, they ARE the prettiest pies! They look perfectly rustic
I hate how carrots do that. I try to stop it from happening by putting a finger on each side of the part of the carrot 🥕 I'm cutting. Just be careful.
Maybe we should put a bowl below the cutting board and about 18" away 😂 Set up a little backboard to rebound the flyers into the bowl 🤣
@@homesweettrailer7565 , lol, that's actually a good idea! Stupid carrots!
Try using a filet thin knife. You can also lay your hand over the top of it's a fresh carrot, they tend to jump more
@@jhosk thanks!
My daughter and l watched this together... her response , " boy that was a lot of work , but it looks so good" you havebtwo respectful fans , thank you.
Living like this was a dream of mine ever since I was a little girl and I watched little house on the prairie. It’s still my dream one day to have a little cottage on a piece of land and do this one day as a hobby. I love these videos thanks for sharing x
Honestly, just that first gravy with the ham, shallots, and herbs over some white rice sounds amazing.
Update: I made it and it was delicious! I had to use dried herbs but it was a hit!
That one def looks amazing! Also beautiful to prepare!
I find the oven a lovely addition! And those pies look adorable, don't let anyone tell you otherwise vwv
It's a beautiful kitchen!
Nice👍
I am constantly amazed at how well they ate back them. I guess I figured they always ate gruel..lol You make cooking these foods look almost easy. Thank you so much for creating and sharing these videos with us!!
Они ели каши и супы в реальной жизни. А это, на мой ахгляд, блюда для выходных или праздничнвх дней.
@@annaklunk2453or the rich and wealthy and lords & ladies tbh
@@simonlaing6200 exactly
Ate well? Most of the dishes she made contain ham.
Pigs was available(farmers) easily at that time and still is today
@@hi_minku вы хоть на одном их видео видели, что они держат свиней? Я не видела. Если она каждый день готовит еду из свинины, то значит она её покупает. Раньше холодильников не было и зарезать свою свинью они могли только зимой или продать в тот же день большую часть мяса. Каждый день готовить еду с мясом это роскошь, а тем более для горничной
I think 'cullis' may come from the French word, "coulis" which is a puree, that would make sense. Also, the fried potatoes are probably among the earlier attestations to what we now enjoy as 'French' (originally Belgian) Fries.' Battered fries were popular again, recently, in some places; always interesting to see how things move in and out of our awareness. Pondering those pies....I have some ham....
Another gem of an ASMR video. I've got a couple of friends watching your videos now and they both said their stress levels have dropped. Thank you very much for all the effort you put into these videos!
If watching a video helps, it's boredom not stress
@linazavala5105no one said anything, it's a comment section. Haha
Bravo!! 👏👏👏 this was a great one! The pies looked delish and the big reveal on the stone oven OMG! Great show guys and yall keep up the good work! -from Kentucky
I love your show. Just found it a few days ago. I am obsessed with it. I’m so sick of news, politics, and all the GARBAGE on TV these days! Dear you are a breath of fresh air!!! May God bless you!
Same
Ive been sick with the flu this week so this totally brightened my day!
Ok now admit it y'all who else has Simon and Garfunkel running through their heads? Parsley sage, rosemary and thyme?
I immediately began singing it 😂
@@sarahlashbrook6991 mine own true love shall wait for me there, she was once a true love of mine...🤣
Same! I’m a big Simon and Garfunkel fan, so of course I thought of that instantly!
@@zephyr3693 hahaha GMTA!
my exact thought when i saw the herbs! 😂
"They aren't the prettiest pies but I made them with love" warmed my heart like no other RUclips cooking video has!! So relatable and wonderful--love is what matters most, seconded only by flavor
I could sit back and watch her cook all day long and never want anything else. I am an Unwanted Marine with my unwanted K9. LOL We could do good in this type of settling. We would make sure everyone is safe and happy. Trouble happens and we have that covered, My MWD and I have a few too many years in Iraq and Afghanistan to make us worried. LOL We have all the fight you want and more.
God bless thank you for your service, I hope you and your dog stay safe
thank you again for not adding music, or any other unnecessary stimulation
Looks wonderful as always Justine! And love the outdoor oven! The pies were the first hot pockets! 😋👋👋
Outdoor wood ovens are widely used in so many parts of the world to this day. Of course it's a perfect off-grid and cheap way to cook and bake delicious meals, breads and pastries
What a perfectly beautiful meal. Hearkening back to a day when the receipts were simple, hearty, filling, and delicious. Justine, your pies are gorgeous.
Love the stone oven! Everything looked great. Somehow my weird mind couldn't stop thinking of the meat pies from Sweeney Todd lol 😂
Wow, Snap! I watched that movie the other night, and have just thought the same thing you did 😂
I was literally singing the song in my head while watching
My heart fluttered when you wrote "they're not the prettiest pies, but they were made with love". So sweet. Very interesting that the gravy was served outside the pie, I come from NZ and our meat pies have the gravy on the inside. Well done, Justine. Everything looked delicious!!
I want to be a Chef so I read cookbooks like they are novels and one of my favorites is one that was gifted to my Mom years ago and it’s from the 1800’s. I read it from beginning to end. Your cooking is like bringing that book to life and I love it! I even got my Mom into it too! She loves your videos as much as I do! ❤️
That’s amazing
I do the same thing. People think I'm weird. I'm always buying cookbooks, the ones that I find interesting. Glad to know that there are others like me.
I really love all your videos..I can really relax while watching you cook with the fire..kettles..and the great food as it was prepared many years ago.
Soooo relaxing! ...then it's on to your chat..Ron and Justine are the cutest 💑..thank you for all the hard work both of you put into these..
That is some gigantic garlic! I need a cauldron. Raining here too! Blessings, TeresaSue
Everyone needs a cauldron. It should be a life goal.
Absolutely! Especially if you can get one big enough to render lard. …or dip a whole hog to scald it, although that’s not really a thing as most people just skin their hogs now. But the point is, i want a cauldron, a big one, lol.😜
@Jughead Jones…..no. Just no. I’m into homesteading, not witchcraft dude.
once more, another delicious-looking meal!
also, glad you have that bread oven out back! the pies turned out brilliantly!
Cooking and tasting the savory foods of the 1800's. ") May Jon Townsend be proud of you both. Great video. Always a joy. In Joy
Great addition with the oven outside, I'm sure very helpful. Dinner looks delicious.
La paciencia con la que ella hace todo me hizo notar que en la actualidad vivimos demasiado rápido.
La gran mayoria ahora es congelado en latas y al microondas…
The meal looks so good. Nice to see people liked and put in effort to make tasty meals 200 years ago. Thank you for showing us.
I'm surprised how many of those old recipes use lemon. I wonder if mostly wealthy families were able to make these things. They require so many ingredients and spices. The ham pies looked so good. Those potatoes! Wow! ha ha...I'll bet food was cheaper to get than it is today! Hard to believe the current prices. You really are a master at historic cooking. Your new oven is fantastic! thank you for another great video.
I can only imagine how good that meal was. 😋
I kept thinkI got about how hard you work. You deserve an award! Food looks wonderful!
Thank you Catherine! Your friendship is award enough
It's so cool how people used to eat seasonally in other words eating whatever was in for the crops at the time. You can truly be at peace.
Love is always the best ingredient!
aww, what a great video to start my morning ♡ all the love justine ~^^
Oh I love this one! I agree with the others. These are so rustic and darling. I love the sound of the birds outside as well
The whole meal looks delicious. The cullis looks rich and one can almost smell the herbs and gravy. Thank you for the video and your hard work cooking for us.
Thank you!
I do so love watching you work. You always look so calm and Placid and content. Your prepared meals always look so delicious, and one can tell that they are made with love. Thank you for sharing this; I find it so very interesting.
Thank you so much for doing these videos. They really help calm me when I am over stressed.
The crackling fire, the rain sounds, the papery garlic…I could watch & listen to this all day. The pies look perfect!
The sounds of the rain are very relaxing to watch its a nice.little place. Wow ive never seen an outdoor baking oven before
The Hub asked me to make pasties earlier today, what a coincidence that you made a 'paste' in this video. Tomorrow I'm going to use this recipe to make the pastie dough and I will edit in how it goes! :) Love your videos! I camp and cook with cast iron over an open fire only. I'm going to make note of a few of your reciepts for our next trip! :)
Here's me thinking I'm the only one what sees pasties, lol, so happy you spoke up. Blessings
This is beautiful! I'm new to this channel but I've always loved the history of food and all the craftsmanship that went into these lives.
The thing that's been standing out to me the most about the couple of your videos that I've watched is how quiet it is. How beautifully quiet it is....
Also what it would take for a modern person to disengage from all the noise that is typically a part of our everyday lives and settle into this and find comfort and beauty there.
(Per a particular comment & its thread on here, if women had been loved on, taken care of & cherished more through the ages, I think a lot more women would love these things. When women are loved and cared for well we do not resent our lives or our home or our femininity. Being forced into things or restricted or burned out is what has created that.)
Beautiful work here & yes, it is an art form!
Wonderful to meet you today at the French Heritage festival, Justine. The brick oven is a nice addition, and the pies look wonderful! We love these serene cooking videos. Keep 'em coming.
What up what uuuup? My peoples from the 17-1800.
Wow. Yall make 312 years look young! I didnt know there was color recording back then.
Anyhoo, keep up the great work yall!😄
OMG… the sound of the rain is so soothing!
Why am I addicted to these videos now? It is so relaxing to watch. These vids can be considered ASMR! They would get even more views if they included ASMR in the title…
Thank all oc you for this beautiful snd lovely recipes.
I particularly appreciate the dresses you wear and, last but not least, the delicacy of your gestures. Wonderful. You are a REALLY dignified woman !
To help keep carrots and other veggies on the cutting board place ur knife on the far side of veggie and bring blade down this is a rocking motion the same with.cutting limbs for kindling place limb on far side of a log and cut your twigs will fall close together and u will not have as much trouble gathering them
So glad you’re doing some baking outside. Perhaps more to come .
I am so happy I found this channel! 🎉 I am obsessed with food history especially that of anything that is Colonial or even before that. We are so used to so many pre-made things or the modern technologies afforded us in our daily cooking lives that it fascinates me how they prepared, seasoned, and cooked and ultimately enjoyed their daily foods. And why and how certain things became traditions at different times of the year 😊❤
I just imagine burned arms and singed clothing in addition to the tedium of putting a meal together. No rest for the weary.
I love watching these old recipes come to life!
You are a wonderful cook. Your pies looked great! Thanks for the wonderful sounds. Keep it coming! I love this stuff.
Love the outdoor oven!
I love how she included the actual recipes at the end and the small zoom ins she had throughout the video. The only things I’d change would be more shots that were longer and more shots of nature that are nicely focused. I think It’d add to the vibe. Well done!
I don’t necessarily care if the food looks all that great. As long as it’s tasty, that’s all I care about. Your meal looks fine. The pies aren’t pretty, as you say, they look homemade, and I’ll take that any day! And made with love? It doesn’t get any better than that!
Girl you need an outdoor kitchen for the summer if you're gunna be cooking like this 😄
Well it's raining 🤣
Everything looks absolutely fantastic, and delicious!
I just love watching these videos. I’d love to go back to those times for a month, just for the experience. You were always kept busy. No TV, computer, no whiling away our time on useless modern pursuits. They should have getaways where you can pay to stay in a cabin like this. I think it would be very popular. ❤️
😲OMG. Ham pie. I can eat so much stuff with a ham pie. Once again Justine just made my weekend a little brighter. Thank you
So relaxing. Thank you!
Well done. This just gets better and better . Wishing you both well in your land hunting. Here in Ontario Canada 10 acres of land is at least $300,000. I sincerely hope that is not the case for you both.
These videos are so soothing. LOL. The clicks, clangs, chops and fire pops.
You look like a really good home cook Justine! It would be really cool to open a small 18th century resturant! I bet you would do well, and I hope i get an invite!!!
I would come!!
I'd want to eat some of it too
That would be awesome!!
I'd drive from Alabama to St. Genevieve for some of her home cooking.
I'd fly from Malaysia :)
I quite enjoy watching these old time cooking methods! Thanks!
Sometimes a food doesnt need to look beautiful. All that really matters is that it's made with love, isn't it? 🧡
Exactly and tastes yummy !
@@heidiwalker7123 a lot of your videos I've seen have a lot of classic dishes that my Irish side of family cooked when I was a young kid. It's nice to see that they existed a lot longer than I originally thought! well done and a pleasure to watch your videos on centuries old cooking! ☺
That's homemade. Grocery store stuff is cookie cutter and loaded with preservatives.
I'm buying cast iron pots and pans as I can afford them one at a time. For the ambience and if I need to cook outside one day. Next one will be for homemade pot pie/apple pies.
No, looks are also part of the appetizing of a meal.
the oval shallow "dough bowl" looks perfect for the job! not something i've seen before.
Truly amazing, I am definitely trying these recipes 😁
Those pies look pretty to me
Im going to make them this weekend now
Ah, I find it interesting (though it raises some confusion later) that the author of the Ham Pie recipe (John Perkins, "Every Woman Her Own House-Keeper....") actually describes what he means by "green ham", "old ham", and "large ham" earlier in the book. Sometimes it's hard to tell, when a recipe calls for "ham", whether the author means fresh ham (just a leg of pork) or cured ham (salted) - the default connotation seems to change over time and by region.
Yum. Looks delicious. Love the new outdoor oven. I've never seen potatoes fried like that before. Looks delicious.
Oh Wow I love your out door oven and I love the meat pies. I guess there are many different ways of making pie dough. that is the first time I have seen it made like this, very interesting.
Wow that whole meal was made with love, the best ingredient of any receipt! So funny, I also watch a German cooking channel Olge and she calls them "receipts" too. Just a lovely video this one.
I'm watching this on a rainy day, and boy, it makes for such a nice vibe. 😌
Really cool that you now have an outdoor oven! I understand that especially in the summer, it's nice to have at least some of the cooking done outside the home to avoid flies and extra heat). So I'm betting Ron built the oven.
They are indeed the prettiest pies…this forlorn Alaskan - stranded in hot, crowded Florida for months - appreciates your completely beautiful video. Lovely, as always
That gravy looked killer. I HAVE to try spicing up my gravies.
Whoever holds the key to this lady's heart is beyond lucky!
What a totally bad ass channel. My favorite part is that there is no noise or music in the background. Authentic experience. Thank you.
Wow this is late into my recommendations from the 1800's... RUclips has been around forever then...🤣.. Everything you make looks Heavenly ..💖
Looks like my grandmother's cooking. Amazing how little some recipes change.
I most certainly have to make the cullis gravy. It looks delicious and a fantastic accompaniment for many of today's dishes, too.
That may be the tastiest looking dish I’ve seen y’all prepare yet!
I was wondering how hot it gets in the cabin in the summer. I know the fire probably stays on all day, right?
i live in a stone house made in 1811 and watching these makes me look around and wonder what everyday home life would have been like and makes me feel all cozy in here
Thank you for the quiet wholesome home time.
I can’t find the Frontier Patriot Chew and Chat to go with this one. I am dying to know how those ham pies tasted! Love all the videos. I look forward to watching!
Love watching this! I have a great book called the lost days 2 I don't have the first one but it teaches how they do all kinds of cooking in the 1800s and lots more 😀
the rain pattering outside while you're in, cooking by the fire... this is so blissful and perfect, i'm actually going to cry
This is my new favourite cooking show, I don't even like cooking shows but I'm gonna watch these
I live the sound of that fire 🔥 crackling in the fire place..would feel so good on a cold winters day I bet back then
I liked the primitive cooking materials ,methods and baking oven.Meals are very dedicated and patiently put together, prepared and cooked.
I seen much of her videos.They are very relaxing to me. I feel good seeing them.
That fire place ( hearth) provides, constant vitamin E to everyone in the home.( vicinity)
Keep it up. Thumbs up!🤗♥️🙌
Everything looks so delicious thanks for sharing this dinner
These videos are so well done. Beautifully filmed and presented. I enjoy ever one. Thank you for the time and effort invested.
The pies, gravy and potatoes looks delicious. Thank you , so much.
I’m in love with this channel!❤️💚💙❤️💚👍🏻👍🏻👍🏻👍🏻🇺🇸🇺🇸🇺🇸🇺🇸🥰🥰🥰🥰
I would love to try this dish in that home on a snowy day. Looks cozy and delicious
Everything is original, You are making us live history. Thanks...
You did a great job making those pies..they looked yummy..Just love watch you cook.. Blessings 👩🦳🕊️🌿🥰