Rich VS Poor Lunch 300 Years Ago | How To Cook That Ann Reardon
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- Опубликовано: 2 май 2024
- What did people eat 300 years ago if they were rich or poor?
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new videos on Fridays.
In this episode I take a book from 1750 and create the recipes it specifically gives for rich people and poor folks. Step inside history and imagine how you would go if this was all that you had to eat. Hard times in 1750 are much harsher than 'hard times' today in most western countries.
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Развлечения
As an engineer, these old books that say "cook for SOME time" or specify quantities as "SOME" make me have panic attacks 😂😂😂
Yes they are definitely relying on you having made them before... which kind of defeats the purpose.
would they even have an accurate or standardized way to measure amounts or time?
I don't think clocks were widespread enough, and using containers to represent amounts is also dodgy (how much spoon is a spoonful?).
but I guess they could have sand hourglasses for fixed times, maybe.
IKR?
“A good amount”,
“Until enough”,
“in the usual way”,
not the most helpful of instructions 😂
Poor people did not have a reliable source of heat to cook their food or reliable measurement tools. This comment is just so classist and self-entitled 😡
@@benjaminshinar9509 One of the medieval methods for time, at least, was prayers. They had a very defined cadence, so if you were used to them, you could know that doing, say, '3 hail maries' would be a set amount of time.
I have never repeated "MORE BUTTER???" this many times in one recipe 😭
Julia Child approves this message 😂
Wait till you find out how much butter is in a croissant.
@@a_meme_name I swear most people don't know what they're eating.
Seriously 😂 with the price of butter today I'd have to take out a loan to make that
That pastry recipe was very similar to one for making croissants.
« When I was a kid… which wasn’t 1750 by the way » 🤣😂🤣😂🤣
That got me too! Thanks for the clarification, Dave 😆
Best line! 😂😂
I was born 1758. It was a great time to be born.
He almost fooled me😂
Yes, dave thanks for the clarification. I wouldn’t have known if you said it.😂😂😂😂
As far as I am aware, "stinking meat" was just another term for offal. So it wasn't necessarily "stinking" (as in "gone bad"), but just the normal offcuts and offal, that wasn't used in the rich men's kitchen.
Some varieties of offal, such as chitlins can be highly fragrant even when "fresh".
I agree that that’s common, except for the blurb afterwards (the one they kept mixing up the “s”s and “f”s, though if you were laughing or hard to actually hear what the passage was, you’re “forgiven” 🤣🤣) where the writer specifically states that sometimes, mainly in the summer and due to the “lazy” house staff of the rich donator, the meat was actually stinking.
@@sabrinakroesen6791 sure. probably an easy way to get that 'meat' even cheaper.
@@sabrinakroesen6791 still didn't mean that it was spoiled. Use today and cook well isn't an ideal way to get your meat but it isn't dangerous yet. Dairy, eggs, and vegetables are often used past their prime.
If the rich man wasn't getting a steak and kidney pie, he was missing out.
i like the detail of them wearing costumes 😭 such a cute touch
If you like that detail, then why did you use the stupid weeping emoji?? Such a "cute" 🙄 touch should have called for at least a smiling face, not something bawling its head off!
@@jb6712what is ur problem mate
@@jb6712 hey, when ppl use this 😭, its more of an exaggeration of an emotion. no im not crying or sad about it, its just that cute. hope this helps!
@@jb6712 damn you're a weirdo
@@jb6712wow dude, touch some grass. and also learn to appreciate the way emoji use changes with time and context.
“Did he get paid for taking the walk?”
Words that started revolutions 😂
I mean we're talking of a Duke, he's literally a landlord,he gets paid by his land he got from his father XD
@@krankarvolund7771 Paid for being born to his daddy? Doesn’t that sound worse?
@@somehowaturtle9802 It is indeed ^^
@@somehowaturtle9802 Yeah. Imagine feeling entitled to rule a country just because you're rich just because your father was rich.
The real answer to how do you get rich? Have an ancestor who was close friends with William the Conqueror.
Dave showing compassion and speaking up for food equality is such a heartfelt and important message. It really puts another spin on this video that you don't expect when going in.
In my country right now, there's a big push on the grocery industry, and calling them out for price gouging. The comparisons to pre-pandemic prices vs now is astounding, and blaming it on inflation is just false.
"Having dignity no matter your station in life" is such a good way of putting it.
Yeah I’m glad he said that
Canada?
@@bunkertons That's what I thought. I's definitely what's happening in New Brunswick
Here in Ontario too. I point blank refuse to give Joel Lawblaw any more of my money. I would rather be inconvemiemced and go without than help him expand his monopoly on our food system
I am from Canada, and blaming the grocery stores is just as false as blaming only inflation... inflation plays a big part, but so do the other costs, like the extra cost in gas and other fuels (a lot of which is due to added carbon taxes and other fees, as well as the the government restriction on things like fertilizer). Raising the price of fuel raises the prices of every single step, heating the barns (especially for meat or crops grown indoors), growing the food, harvesting the food, processing the food (which adds more costs if it needs to be packaged), and then shipping the food. The extra cost of fuel adds money to every single step along the way, which ultimately raises the cost of the food.
Grocery stores didn't just decide, all at once, all together, to raise prices for selfish reasons. However, the government was warned repeatedly that these costs and raised taxes (as well as restrictions on things like fertilizer) would also raise the prices of food. The government didn't care. They decided to push the carbon taxes, as well as other costs and fees, which raised the price of food.
So, put the blame where it actually belongs, on the government. The governmental attacks on the fuel industry, as well as the taxes added to anyone who uses those fuels, affect everyone. It raises the cost of pretty much everything, including food.
Can't have been the only one who half screamed 'THREE pounds of butter??' at my tv😂
You are not! 😆
Honestly, when I saw your comment, I expected to, but she is making puff pastry, so three pounds isn't that unimaginable.
Well, it's puff pastry, that stuff is basically 50% butter by weight, that's how the layers come about. And old timey puff pastry has more butter because they didn't have an easy way to cool the butter back down, so if they wanted more layers, they couldn't do more folds, they needed more butter.
Love how vague old recipes are "some time", "several addditions", "at discretion".
ikr😭😭
And that's if you read it right. "fome time", "feveral additions". If Anne was dyslexic we'd have an entirely different video😂
...this is how I tell people how I make food because I can't follow recipes. It made perfect sense to me 😂
I imagine because a lot of it depends on weather or not you had all the ingredients as well
@bsnufkin929 the old timey f looking s is my nightmare as a dyslexic 😂
Your boys are wonderful in their honesty and willingness to participate. Love them. Dave's little monologue at the end had tears in my eyes. He's such a good man, you both are good people and you're raising wonderful young men. Thank you for being here, Ann. I love spending time with you all.❤
Hear hear! Loved your comment and totally second it!
Same. 😊
👏👏👏💖💖💖💖
My feelings as well. Wonderful family.
My sentiments as well. ❤❤❤❤
“I’m poor by the way” hit me like a rock. I laughed at first and then settled with the knowledge that I too am poor.
"Boil them 'till enough." How the great fire of London started 😅
How the French Revolution started
Actually it began in a bakery, but I get the joke.
The 200 year old recipes is hands down my favourite series on this channel.
I like the cake rescues as well.
Maybe you would enjoy the channel Tasting History or Townsends
I really like it too
same
Oh yeah. The Victorian Way is another favorite. Adore Mrs. Crocombe.
I grew up with the conception that we were "poor". But after some medieval fair and school tie-in, i basically ended up concluding I'm better off now than any medieval duke or king was. I have access to all manner of delicacies from all over the world, safe in-door heating and plumbing, free healthcare etc. etc.
Long live my modern abundant lifestyle and may those currently without experience it too someday
It just goes to show how rich we are today.
@@chiichan3774
Imagine if you bought $50-worth of spices, before stepping into a time machine- you would be able to flog them for a fortune - & all we have to do is catch a bus to the nearest shopping centre, instead of spending months or years at sea...
I often reminded my sons, when I could not afford to buy them expensive things they craved that-with indoor plumbing, hot and cold water, refrigeration, air-conditioning, TV, DVDs, fine foods from all over the world-we lived far better than kings could right up to modern times.
Free from parasites too. When Thomas Becket was murdered witnesses reported that the lice leaving his cooling corpse in such numbers looked like a rippling sheet on the table whereon his body lay.
They tended to have more good and jewels and more ornate mansions on huge estates, with many servants, however. Most modern people still can't afford to compete in that area. Even so, I'd still take my modern amenities/conveniences and food choice over a crown and servants any day of the week.
I mean
We have the audacity to call plain and boring things "vanilla"
I liked Dave's speech at the end. Everyone deserves access to affordable, delicious food no matter what income bracket they're in.
We were relatively poor for some time at the beginning of my life (1956+) and I remember my mother making "cereal" for us kids by cubing the cheap day-old bread from the local bakery, sprinkling on a little sugar, and pouring on some whole milk. This was far less expensive than buying ready-made cereals in the box, but we also preferred it to oatmeal, which probably would have been comparable in price to the day-old bread "cereal". I also remember that when meat was particularly dear, my father would get a petite steak and the rest of us would get either a hot dog or a baloney sandwich. In our household, father was the "rich" man at table, and we were his poor serfs. We liked hot dogs and baloney, so it wasn't too bad. I also remember that when we could better afford meat, we saved on pork chops because my mother would cook one for each member of the family except for me, and I would get the bones from everyone else. I far preferred to gnaw on the bones, which often had very yummy meat tucked in here and there with the marrow and rendered fat, and the rest were happy for their larger piece of meat. We had many ways of economizing in the 1950's because adults still had strong memories of the Great Depression and rationing during WWII. Much of it revolved around cooking from scratch at home using less expensive ingredients, e.g. canned or powdered milk instead of fresh, the cheapest margarine instead of butter, potatoes bought cheap by the sack, even powdered eggs for baking from the commissary (we had a relative with commissary privileges on a nearby military base.) This was rounded out later with U-Pick and foraged fruit and nuts.
Times are getting rough, gen z here who can barely make ends meet, but I was never taught how to stretch milk or eggs with powdered versions so I'm not sure how to use them. Do you have any advice?
My family came sooooo close to being wealthy! Oh well, lol. Instead, my mom found ways to economize, too. I grew up in the 70s listening to mom tell the guy at the deli counter exactly how many slices of baloney and cheese she needed to get us through the week. She never ordered it by ‘the pound’. We had ‘government cheese’ which came in a foot-long block that you had to slice yourself. I was told the cheese was previously war food rations the government was finally getting rid of-20 years later, and boy did it _taste_ like that was true! Tang was cheaper than orange juice, so we drank Tang. And at the end of the week, my mom would make a big pot of soup out of anything in the fridge that was about to go bad so we wouldn’t waste it.
Yet, in truth, the meals were good, some of those soups were _amazing,_ and thanks to my mom’s creative efforts, I learned to play with ingredients and food item and now can whip up delicious meals easily.
It’s amazing what hardship can teach you, and amazing that even when you’re _living_ with hardship, with a little effort and creativity, your children won’t even know it!
@@MoondustManwise
Yeah, food is so expensive right now!
About the powdered milk, I can tell you that you should add more powder than the label suggests or the milk won’t be nearly as rich as true whole milk.
That said, if you want to incorporate milk powder into a recipe, think if it as adding ‘a half cup of milk’, (or whatever amount you’d be adding), and then figure out how much powder you’d add to water to make that amount. Then add a bit more.
It might be easiest to experiment with making yourself a few half glasses of milk just to get the consistency down. Then you’ll know how much powder equals whatever volume you need, and then you can just add the powder to the recipe.
But it’s easier than that. Twice now in the last four months, I’ve seen a recipe that calls for milk powder. So I’m fairly certain you could find recipes out there. Tell you how to use it. That will help you figure out how to use it in your recipes.
all the respect to your son, working as a dishwasher. you and dave are truly raising good men over there!!
I just LOVE the Reardon family. Dave's sentiments at the end were genuine and really lovely to hear. 💖
Really though. Very genuine, heartfelt, and true.
although she could say more, im curious about what she has to say
This makes me really appreciate living in a place and time where food is relatively cheap and abundant. I'm going to do my best to complain less from now on.
4:17 "Nothing is more deceitful than the appearance of humility" Caught the Jane Austen quote!! Very clever!
Friedrich Engels said the potato was as important as iron for it's historical revolutionary role in society.
I always keep a bag of potatoes down on the bottom shelf of my pantry. And just in case, a bag or box of instant on an upper shelf. Love potatoes!🥔
Huh. Interesting. Proves even a broken clock shows the correct time twice a day.
@@Cationna That... would depend on the type of clock. A digital clock could be military time. Anyways, dumb comment just wanted to poke fun at you lol.
@Cationna don't be daft. Engels was right about just everything.
I bet you haven't even read his stuff yet you feel so free to express your prejudice against his work.
This is easily one of my favorite videos in a long while! It's so interesting and thought provoking. It's always nice to see your fellas, and it was fun they were willing to share the struggles of those rascally 's's and 'f's!
Won't lie though... I was hoping SOMEONE would stand up Zoom style to reveal modern trousers. 🤣
😂 definitely true, I did not want to sew trousers.
@@HowToCookThatWow! You even made their clothing for this video! (DO you sleep? 😂) I just assumed you bought for rented their outfits! It truly added such a nice touch, so thank you for the extra efffort!
@@DawnOldham You captured my thoughts on her reply perfectly! 🤣
My grandmother used to make candy from potatoes. I've made it for my family, but my grandchildren don't like it as much as I used to. My kids liked it though. I'm happy to share the "recipe" if anyone is interested. I have it in quotes because it's more just instructions than a recipe.
I’d love to see the recipe
Please share
Oh yes please!
@@rachelanderson4325 get a fist size Irish potato, those are the russet kind, like smaller versions of baking potatoes, wash it but don't peel it, and boil it whole until it's soft. Take it out of the water and let it drain and cool, then let it sit until it is cold. Peel the skin off and then mash it in a glass or plastic bowl (don't use metal or it will taste metallic). Get a regular size box of 10x confectioners sugar (powdered sugar) and start slowly stirring it into the potato little by little. It might seem to get a little liquidity as you do this but keep adding more. If the potato isn't cold when you start, it won't firm up. You will likely use the entire box, sometimes more or less depending on the size of the potato. You want it to thicken up like a dough. Eventually you will have to take it out of the bowl and start adding the sugar and kneading it in.
When it's a good thick dough consistency, knead it a bit to smooth it and then roll it out in a rectangle on wax paper. You want the potato dough to be about 1/4 to 1/2 inch thick. Spread peanut butter on that, then roll up like a jelly roll and sprinkle more powdered sugar on the outside of the roll so it doesn't stick, then wrap it in the wax paper and put it the fridge for several hours until hard. Slice and serve.
You can add food coloring or you can use Nutella or whatever you wish inside, as long as the consistency of the filling is the same.
It's very sweet and not very good for you, but it's really good.
I don't know where my grandmother got the recipe from exactly, but she was born in 1910 and raised on the South Carolina coastal area, and she said she ate this when she was a little girl. I grew up in Alabama, and she was living there by the time I was born.
Try it, you might like it, and if not, at least it's not a very expensive thing to try and dislike. I'm sure there are tons of variations that you can think up.
Let me know if you like it please.
@@fabiansaah6482 posted
"might need a lil' bit of a bigger bowl"... Bless his little mashed potato loving heart! 💞 A lad with a positive outlook, and I'm sure we all hope that the dishwasher job leads to a dream job 🤞
I understand this isn't the type of video that's favoured by the algorithm, but it's surely one of my favourites. The recipes are always entertaining to watch (less so to eat, I suppose), I love seeing Ann cook, and Dave and the boys make it all even more fun. Dave's words at the end were the cherry on top for this video - what a lovely family, what great people you are. Thank you for all the hard work involved in the making of a video like this one - the algorithm might not appreciate it enough, but we certainly do. ❤
sadly, it seems that 'nice' videos just don't get recommended. The algorithms seems to incentivise controversy!
@@HowToCookThat Sadly, indeed - which is one of the reasons why your channel is such an oasis. :) Oh, and all of your videos are nice, BTW. Thanks again, Ann - and thank you for replying!
I totally agree with you! I absolutely loved it ❤ I'm a silent viewer&sub but here's my comment to boost the algorithm 😉
@@happyhomeinholland ❤️ Thank you for replying - Ann certainly deserves all the appreciation we can give her.
@@brunahamabata1 yes thats true!
Dave looks absolutely magnificent in that outfit; so authentic and natural.
Agreed!
Dave's concluding statement was a very important part of this video, contextualizing it as more than just a "cheap vs expensive food" type of content that bigger channels have done.
Dave ending the video with thoughts on food insecurity was really touching. What a lovely guy he is ❤
LOVE how everyone, even the cook (Ann), is dressed for the theme 😂 Also, it‘s amazing to me that the 300-year-recipe for puff pastry is still pretty much what we do today
“You said the f’s were s’s!”
“Sometimes they’re f’s”
What absolute chaos lmao
I think they just write an "s" both times, but make it taller if there's another letter after it.
In Welsh, a single "f" is pronounced as a "v" but a double "ff" is pronounced as an "f" so be glad you're not dealing with that.
That or Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch with its quadruple "l" just after the middle.
Clan-Vire-Pool-Gooin'-Ghoul-Go-Gary-Queer-'n'-Rob-Ooh-Cl-Clan-Tease-Ill-Ee-Oh-Go-Go-Goch.
The f-like s is known as "long s" and was common in Engliſh until the advent of moveable type when it became an inconvenience. It was dropped in favour of ſhort s in all places. Before that, ſhort s only really went at the end of words, and occaſionally after a long s to prevent doubling up. Greek ſtill does ſomething ſimilar, having a different form of their lower caſe ſigma for the end of words.
The trick to telling the difference between long s and f? Long s has no croſsbar or a ſpike only on its back. Little f ſhould only have a ſpike on its front or all the way through. It's kind of ſubtle but readers of the time were well uſed to it.
Incidentally, a long s followed by a short s is how the German letter ß came about.
@@lagomoof It's more of ſz (sometimes written as ſʒ) becoming ß (hence "eszett", an "es" and a "zet") and is more pronounced in the ẞ (upper case version), something which can be seen on some old(-styled) street signs but the source is otherwise correct.
@@lagomoof OMG! OMG! The ESSZETT was invented just by piggybacking a short s on a long!? Never knew that, but grew up with books full of the old fractura print - it's really pretty, pity Adolf abandoned german scripts!
@@MarioFanGamer659 ..ah, okay, so it is an eS and a Zett after all, not a small s on the back of a big.. Still, I never realized the Esszett had to be invented, and wasn't born together with the rest of the alphabet.
I loved the fathers anecdote when he remembers his childhood and that the potatoes were a very conforting food for him, you can hear the nostalgia in his voice, that he is remembering one of the best times of his life.
The recipes remind me of the way my grandma wrote them. She just listed ingredients, didn't give any specific instructions or times (sometimes not even the exact amount of anything). One cookie recipe I'll never forget had a list of ingredients (no amounts) followed by "cook until golden"
One of my grandmother's recipes for apple square is basically "take some apples, make a pie dough, add the apples and cook"
We had to work backwards from what we knew it was like once made to get something resembling the right ratios.
Yessssss! Finally a 200-year-old recipe. Missed these so much 😭
Wow! I was waiting eagerly for the 200 year old series. Probably my favourite series from this channel after debunking ☺️
Mine is the Miniature Cooking videos - so cute!
I love Ann's accent when she's reading these old recipes. Really sells the old timey dialect.
This just makes me so thankful to be able to purchase food I didn’t have to toil over or grow, and it’s so much better than what people used to have to eat. We are truly blessed!!
And we have shelter, heat, electricity and indoor plumbing.
@@Gertyutz Until we haven't & thousands of citizens of the richest nations suddenly live in cars & under bridges .. >_
I grew up poor and I wish my mother had some of these recipes!🤣 She did her best though, she'd catch a fish, put some tomato paste with water over it and cook it on the grill. I still cannot think of that without feeling rather green, it was awful, but we ate it like it was a delicacy! Once, our pet rabbit disappeared and we had "chicken" for dinner the next night ☹ but again, no one complained and we ate every bite. We learned the hard way that you eat what's before you and you don't complain.
Your boys are such sweet young men. They may not have liked the poor food, but they gave it a try and gave honest opinions. One can tell that they have lovely parents.💚
.. What country did you live in?
@@jacobp.2024 the US. Why do you ask?
@@cyn4476 Did you have EBT or a local food bank?
@@jacobp.2024 I don't know why we didn't have welfare at that point. I was pretty young. Everyone was poor where we lived, I don't know about food banks or church donations, what might have been available. I do know that our neighbors gathered (stole?) pallets by the rail yard for cook fires and let us cook on their grill. Once in a while, they'd have vegetables and would share. We had a fruit tree, I think it was peach or apricot, we gave them fruit in exchange.
Later on, she was working three jobs (one full time, two part time) and was told she made too much money. When I was ten, I started getting odd jobs to give my brother better food, clothes and gifts at Christmas. Babysitting, mowing lawns, newspaper delivery when I was old enough and bought a bike.. anything I could do to help keep him fed and in decent clothes that fit!
@@cyn4476 Thank you for sharing this. It must've taken a lot of strength making the best of that situation, I hope you and your brother are doing better now
Coming to this video right after tasting history with max miller feels like watching British documentary right after the US version
Lol! 😂
But HEY, we resent/resemble that remark! 😂(If you’re talking about the same guy I’m thinking of …watching and listening to his videos is entertaining, but intense! 🤪
we need a collab!
Nope, I had the wrong guy. I was thinking of B. Dylan Hollis. Crazy guy but funny.
@@Beezer.D.B. Yeah, he's pretty intense compared to Max. I think a collab between Ann and Max would work pretty well. Even if he didn't get to travel to Australia for it, I know @AtomicShrimp has done some remote collabs with @AfricaEveryday.
I absolutely love how Dave was taking on the persona of his character so well! Looks like all the guys enjoyed participating!
Fun! As someone who's worked on transcribing the original (handwritten) recordbook from my church (starting 1796), the struggle with typed archaic language was amusing.
Very interesting to see! I once went through a very rough month where I was eating a lot like a poor 1700s person, however I very much appreciated my modern day access to bouillon powder because that made everything a lot tastier
I love how the dressing up is, while probably not strictly necessary, even so absolutely wonderful.
The way I laughed when your son described that first dish as the water from work! 🤣😂🤣😂
I work in a Dutch Colonial historic house in America from the 1760’s and we always have fun recreating recipes. There are some really fun recipes like switchel (a natural thirst quencher like Gatorade) and stuffed cabbage leaves. In New Amsterdam they would have ready access to molasses, ginger, and all sorts of spices which surprises many people. The staple diet of the poor folks were oysters which were abundant in the bay. Most people who try our cooking done in Dutch ovens on the hearth are pleasantly surprised 😅
I've just had this video come up in my notifications and im so happy that today was a video day; i have my biology exam today, and your videos have honestly helped me with some parts of biology, and they really cheer me up, so it's nice to know that there's something for me to look forward to when i go home! thanks for making such great content Ann!!
All the best in your exam franubear
Good luck with your exam! Remember to breathe and relax your face muscles if you feel tense.
Good luck on your exam!
I really thought Dave's childhood was in the 1750s... No wonder he has such a strong stomach.
He does look a little vampiric here...
Maybe he's a vampire who is really good at hiding it
Dave's words at the end really touched my heart, the sentiment is beautiful ❤️
And deeply saddening that here in the US the answer to his hope is "Nope, not yet"
these historic recipe videos are delightful! i wish you'd do the whole book of rich vs poor. it's so rare that we get to hear from the poor themselves how they got on. my dad's family was poor, and your potato dinner reminded me of a story i only heard recently from one of my many aunts on that side: my uncle invited her to dinner at my grandma's table, and they started passing around a big bowl of potato salad...she took a spoonful or two, as you do when you expect there to be a "rest of the meal," and my uncle asked in dismay, "is that all you're having?" - because that bowl of potato salad was all there was.
The old timey voice 😂😂
Cup of Gruel? Luxury! - Back in my day we had to wake up at 3am clean out the lake and have a bowl of gravel for breakfast.
Back in my time, we had gravel without a bowl.
Luxury!
Dave's wholesome ending is so wonderful. Definitely keep him around.
Onion oatmeal. I'm done.
I got clogged arteries just watching all that butter go in.😂
ok now i see why royalty and the aristocrats had gout haha
I collect old cookbooks, and the history they tell! Great series. Thanks
Fascinating! How old is the oldest one?
Your sons are just getting so old!!! It's so crazy to see them grow up through your videos. Another lovely video this was, Ann. Thanks for always making such fun and well-researched content.
Love the videos where you bring the whole family in! I’m sure Dave is liking not being the only forced taste tester in videos where it isn’t your recipes 😂
Yep, the boys are finally more of age to participate in the potential great/awful flavor risk lol It’s so sweet to see though
I love this 200-year-old recipe series; it gives me such cool insights into the past. Please do keep continuing this series.
The way this cookbook is worded makes me want to read it for entertainment purposes. Probably, that’s just you and your awesome family making it seem so interesting! Thanks again for another great video.
I think I enjoy seeing how the boys are growing as much as I love watching your content.
The poor man's dinner almost made me cry 😭 😭 😭 😭
Heartbreaking yeah.
Oh yeah for real it hurts to watch.
I've had some "struggle meals" in my time but gosh, looking back on a handful of peas in tuna pasta with such fondness right now.
@@Taurusus I remember having potato soup at the end of the month many times, which was pretty much the same ingredients only with salt, pepper, and onions.
@@splendidcolors Seriously - when I grew up in Hamburg, a common lunch dish cooked by middle class mothers was "carrots and potatoes". Which was basically chunks of carrots & chunks of potatoes cooked in salted water or with a bouillon cube, and a bit of oil or butter & a sprinkle of parsley added. Was delicious. I still make it sometimes. Potatoe soup used to be one of my favourite dishes. I think I shall return to plainer cooking - saves money, is healthy, easy & tastes good..
H2CT is my comfort series, I'm having a tough time with my health but your videos always make me feel brighter 😊
Take care of yourself. For more comfort watching, look at Emmymade, too. Gentle and interesting and she and Ann have referred to one another in their videos!
This made me think how a great a collab between you and Tasting History would be! My 2 favorite cooking channels
Ann, your demos of the recipes and the reactions of Dave and sons are magnificent. I truly appreciate their honesty.
I wait eagerly for Ann's videos. Always such a delight to watch
What a fascinating look at the class system of the past through food. It would be quite interesting to see something similar for the modern day. Thanks, great video!
The commitment to the voice over accent is made better by the breaks when instructions aren't right.
I love your accent when reading the book 😆 As a Brit I felt right at home!
The fs in old English text are actually not fs, but a 'tall' s. They were used when the sound was soft, like a z sound at the end of cause. I think there's something about the printing press that's beyond my historical depth, but I got that much at least. I love your videos!
Ooh, that reminds me of the ß in German! It's kinda the opposite actually, it's used for a sharp s sound without shortening the vowel that comes before it :)
@@Lazzuuuß is actually derived from ſs, a long s followed by a short s, join them together fast and you get ß.
I've never heard that it marked a different sound, I'm pretty sure it was just typographical. Short s came at the ends of words and possibly some other places.
Yeah, the ß actually started as a ligature of a long s followed by a z. ſz -> ß
Oh yay. Another 200 year old recipe video. My favourite ones.
gotta love auntie Ann's 200+ year old recipe videos
The costumes made this video extra good. Ann really goes above and beyond for her viewers. The whole family are such good sports joining in X
"I'm going to go to bed now, as I gotta get up early for work"
*sees new video from How to Cook That*
"Darn it Ann, now I gotta watch this before bed!"
Sleep well Lozza
Dave said "Bougie" 🤣🤣 I love him!
The Duke would return "for a tea breakfast with his Dutchess and daughters consisting of tarts"
....glad to hear his wife & daughters enjoyed themselves : )
Oh my, teary eyed after Dave’s speech at the end 😢 I feel that I would be so home with this kind of recipes because I use a lot of feeling when cooking, a pinch of this and heap of that, just my kind of food making today. Baking not included, there I use my measurement cups, most of the time anyway, lol. 😊
What a kind comment from your husband. Food insecurity in the US is a real problem that affects people in urban, suburban, and rural areas in different ways. Both access to affordable foods, to fresh foods, or to preparable foods is quite difficult to get. The WIC and SNAP programs continue to struggle to cover the gaps.
You know you're gonna have a good day when one of Ann's videos pops up!
This was such a fun episode!! I love the historical ones!
This was great, I always love your historical videos. They are well researched and very enjoyable
Absolutely fun! Please do more from this book :)
As you were making the “poor man’s” pastry I was thinking: “this is like play-dough, but with milk.” Then you said the same thing 😂
I loved the costumes! They really helped paint the picture
Ann could have a career in audiobooks, her voice is soothing
Thanks 😊 for the entertainment.
Happy Friday Ann! Thank you for your hard work!
Thanks Hamood, I hope you have a great week
Yes, please make this series a regular rotation on How to Cook That! I adore historic cookbooks (and collect them myself) and this was just plain fun!
I just love your family. They’re such good sports about trying food. I even got a little teary hearing Dave speak at the end. Refreshing to hear genuine and honest comments. ❤❤
It would be interesting to see how the world does the rich vs. poor nowadays.
Another good Friday because of HTCT!!
I love Dave's words of wisdom at the end.
I must say, these clips with you and the family are by far my favorite! Just having them all there, fun times, reactions and these old recipes that really makes you think on how good you have it today! Well done Madam, well done!
Ha, that was fun!!
The poor shirt 👕 rock's
For sure! It reminds me of some jackets that were popular back in the 70’s. Groovy!✌️🙂
I've made myself one much like that from half a king size flat bedsheet. You can get a much wider range of fabrics from somewhere like Calico Laine, but you can probably pick up a king size flat bedsheet within ten minutes' walk without paying for delivery and waiting a few days to a week. I got the basic pattern online, so take no credit for it, but did invent some details myself, like a double thickness at the neck that's more comfortable than having a hem there. I also made the sleeves long enough to go right past my fingertips and had to roll them back into quite substantial cuffs, but that's fine, really.
I would love a rich vs poor food series!
I love these videos! I wish they focused more on stuff like this in history classes
It would be *fantastic* if you could do more of these recipes from the book, in the 'VS' format - like your boys, I was surprised at the closeness between the dishes they preferred- between the 'rich' & 'poor'...
Cool
That book is a fascinating historical document. I do find it interesting how relatively bland and unseason the rich person's diet was -- all the herbs and onions went into making the poor person's food.
I love your family! They are all so thoughtful and supportive!