As an archaeologist it would be very interesting to see you attempt to cook recipes from the worlds (currently) most anciet cookbook, by the Roman gourmet Marcus Gavius Apicius. The book itself is called 'Apicius' if I recall correctly, and it has a modern rendition too. If you're interested, I have digital copies of both books (the original latin, also translated to english, and the modern rendition) that I wouldn't mind sharing for the purpose of the experiment :)
Man the way these recipes describe amount of ingredient needed remind me of my grandma. Every time I asked her for any recipe she just said "I just eyeball it."
The more I got into cooking, the more I started to eyeball the stuff as well. I only use recipies if I try something completely new, or have to scale up a lot for a party.
@@MarschelArts Yeah, I'm at the stage where I challenge myself to bake my favorites without recipes nd exact measurements. It's harder than regular cooking without recipes, but I feel like it's helped me get to know the ingredients and interactions better. That said, I agree with @HeyItzMeDawg that recipes are designed for sharing information, and it's frustrating for me when I come up with a good concoction but can't recreate it right because I didn't keep good track of my measurements.
@@HowToCookThat Hi.... You need to use a hand mill grinder for rice and other hard cereals. It hardly takes couple of mins to grind with that.. The kind you used, is used for wet grinding like ginger, garlic, leaves etc and making spice powder....
@@ruzahel6287I don't know if RUclips will let me share a link, but the book in digital form can be found here. The fritters start on page 207. books.google.com/books?id=GX0EAAAAYAAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
The reason all the recipes have nutmeg, is it was a luxury spice 200 years ago. It was considered a status symbol. Desserts with sugar in general were a luxury, so a lot of dessert recipes of the 18th century and early 19th century are heavy on it.
Oh! Here I was thinking it was because they didn't know it's toxic in large quantities (granted, that it's dispersed amoungst other ingredients, but that's still half a nutmeg! ). It being a status symbol makes sense. :) Thank you!
During the 18th century, nutmeg was much less of a luxury. During that time, thanks to new plantations of nutmeg trees, the price dropped enough so that the middle class could afford it.
Which is why the rich people in the 18th and 19th century often had rotten teeth while the poorer people who couldn't afford sugar had relatively good teeth.
That’s true, but nutmeg as well as cinnamon, black pepper, aniseed and allspice were all used to disguise the smell of rotting meat as well! Strong flavours and aromas would hide the stench.
Its important to note that nutmeg is an antimicrobial agent and some of the preventive measures used by humans against food spoilage before the age of refrigeration were "enough of the right spice".
That little grater is so freaking adorable. When I was younger, my father took us to the mall in New Jersey, I'm pretty sure it was Moorestown mall but yeah, my sister always wanted to be a chef (a pastry chef to be more exact) but we went into a store that sold nothing but cooking supplies and he bought her almost every kitchen tool in miniature versions. They were so cute. He also bought her giant versions as well and they were just hilarious to see, hahaha. But yeah, if anyone wants to know, I'm sure that malls have them or other cooking supply stores or you can check on the internet for them. They shouldn't be that hard to find. By the way, my sister is now in her 30's and is not only the chef of a really prestigious restaurant but she is also the pastry chef as well. It's all her recipes that's on their menu and I couldn't be more proud of her. But thank you for sharing this with us. I love seeing you make all these old recipes and trying to figure it out as you go along. But like you said, I just wish that they had actual measurements of the ingredients instead of telling us to basically just guess. And all of the work that you put into each of your videos is just mind blowing and incredible. It is very much appreciated. Keep up the awesome work. Love your videos.
@@HowToCookThat Well, the running the household was a (more than) full time job! :D Even the relative poor people still had servants who did (some of) those jobs for them if they could afford any. And add to that things like cheesemaking and milking and bread baking and beer brewing and all the other things that running a farm or household entails. It's insane how much work we no longer are required to do! :D
I love how you change your accent when reading the old recipes. That cookbook is fascinating. I always love thumbing through old cookbooks and seeing the ingredients used in the past.
Aha! I knew I'd find this in the comments. Nutmeg everything! Cake? Nutmeg. Turkey? Nutmeg. Beer? Nutmeg. Wound? Sprinkle nutmeg over it. It shall heal any ailment you throw at it.
@@kim7990 It's a historical channel on RUclips, similar to this but they like, dress up and everything. He's shown how they made drinks, food, did laundry, anything you want to know about how people lived in, like olden times.
Hi, Gary! So pleased to discover you are still alive. You are one of my favorite actors! (Just a bit o fun!) Glad “lawn” didn’t mean to ump where’d rice on the grass, then pick it all back up by hand. (Yup, I’m in a mood today!)
My Dutch mother-in-law used to make apple fritters around Christmas time very similar to the one you featured in your video. She said she learned it from her mother who also made it and neither ever followed a written recipe. They were delicious and nutmeg was a key ingredient. Love your channel!
@@thingsretiredpeopledo3060 My parents always used fresh yeast but I went down the self raising flour/beer way. I think I'll give yeast a go this year.
My gran used to make apple fritters like the ones in the videos too! :D they were fried in the pan though, not deep-fried. They were a regular staple of hers actually :D we called them "Apfelküchle"
I love nutmeg, too. Such a fun idea to cook from your family's vintage cookbook. No, I received no replies from YT, but many fellow crafters tweeted their support of #SaveRUclipsBaking. 💖
I love nutmeg too and used to put a pinch in my coffee everyday. However, I recently learned that nutmeg is toxic to humans, even in small quantities! Yikes!
Hahaha oh my gosh, the way you read the book is absolutely hilarious. Thank you for putting in sooooooo much effort to make your videos. Your videos are always incredible and you never disappoint.
I'm imagining that there was a lot of complaining to Dave during those 2 hours stirring that rice paste. Or did you tag team it? 😂😂😂 Either way, thanks for your commitment Ann, I love these 200 year old recipes.
I believe the first recipe was supposed to have a filling. “Folding them up handsomely” indicates that something would be inside. Maybe they just assumed that those reading would know what it meant... just like they assumed readers would know what the thickness of a common pudding would be 😂
During that time the cook books were made for the cook, so its a common issue in historical cook books. (I know this comment is a year old but I just like to share information 😊.)
That's the thing with historical documents. They write stuff that would make sense in the 'lingo' of the day to the point people would think "how could anyone not know what this means". Language and meanings change over the years, new people read it, and wonder "how could anyone know what this means"
Which is why they write cook books now as if they were talking to a 5yr old. This is a good thing. Most of us need extra help at the end of a long day. Make it simple and easy to understand.
I know I'm... well... HOLY SH*T am I late to this rodeo... BUT... Long as I'm here. It might be important to note, at least in most of the oldest cookbooks I've got (around 100 years old), the fritters most often were "pan fried", and most specifically in one of them "intended for beginners" as it were, the instructions on fritters EXPLICITLY state that a cast iron skillet around 10 to 12 inches across be used with a half inch to an inch of oil, lard, butter, or fat heated in it for best, most consistent results. The intention is to have just enough oil to float the fritters slightly... In my experience, there isn't a hell of a lot of difference, so long as you keep your oil temperature up from one to the next. Obviously, not too hot either, but allow the oil a minute or two to "recover" so you don't develop "cold spots" and get more oil than necessary soaking into the fritters (or anything else you fry)... ALSO worthy of note, most "white" recipes in old pastries, were "general purpose" recipes, too bland on their own, but intended to be used with a variety of other things, so it's pretty likely they were intended to be folded over/around something like fruit or cheese, maybe... maybe could've been either or both even... ;o)
Your mortar and pestle skills need work! don't pound, use circular grinding motions. I just tried to make rice flour and it took me about two minutes to grind some rice up to a fine powder.
Itay also depends on the equipment. I bought a really heavy one with a coarse texture, which makes grinding stuff easyer. But other than that i agree that using a circular motion would work better
Hi Ann I know that this is unrelated to the video but I wanted to say that I am so glad that you addressed the issue of content farms. I want to start a RUclips channel for sewing videos, but I'm very insecure and self-conscious about things like this. I really really hope that you are able to stay on RUclips, and I wish I could be a patron but I'm too young. Anyway, love your videos Ann. (Sorry that this is so long)
Milly I think the best thing to do is start a channel doing something that you love ... that way it won't be disappointing if it's slow to get views because at least you're enjoying yourself 💕💕
Omg Ann you replied and gave me a heart!! Thanks so much!! I don't think I'll start one but I will make a board on Pinterest for anyone interested in seeing what I make
Oh my! 200 years? That's the real stuff 😊 How fun! Thank you. I especially love the accent when you were reading the recipe. Your right, the batter looks delicious.
Ann Reardon is an absolute genius. I just love watching her videos because she is so smart and intelligent. Every problem that she faces, she understands the answer to and knows how to solve it. She is pure genius.
I'd use that batter to coat strawberries, peaches, bananas (try it with both raw and ripe bananas), mangoes and pears -- just to name a few. And I'd also try to coat some Snickers, Bounty and Mars bars with the batter and deep-fry them.
Deep fried Mars bars are a favourite with the tourists here in Scotland. I’ve never tried it myself, although I do love deep fried pizza (another local delicacy!)
I love you Ann. I suffer from severe anxiety and insomnia. Watching your videos has been helping me to relax at night. They are just so soothing and beautiful
my mom makes lovely corn fritters. they are my absolute favorite. And in the Netherlands we have 'oliebollen' which are basically fritters and you can add raisins or apple pieces. We usually only have the oliebollen (oil balls) for new years! :)
OMG!!! That tip about the foil is brilliant! I’ve definitely had that problem before of liquid batter sticking in my deep fryer basket. Thank you for the tip!
Ann I love to hear your voice. I’m from South Georgia, US so I have an accent as well. I found your channel a week ago and can’t stop enjoying your videos. Love the old recipes. I also love that you call RUclips on on some of their policies. Keep it up.
Thanks everyone who tweeted @TeamRUclips #SaveRUclipsBaking to express concerns about content farms killing off real creators. So many people, including big creators, joined the chorus. More 200-year recipes: ruclips.net/video/-3pb25m2NR0/видео.html
Thanks @@chewbacca7189 make sure you click on the specific link above though ... it's a particular forum where they are apparently 'listening & replying' ... we hope 🧐
You’re such a funny kind person. Your videos make me smile and i love watching them before bed! They calm me down and put me in a good mood! Thank you Ann!!!
I bet you aren't usually in close proximity to goats, so I thought you might like to know that goat's milk does not actually separate into a cream line! It has fat globule sizes small enough that they (mostly) stay evenly distributed through the milk no matter how long you let it set. I am so enjoying listening to your lovely historical recipes today while I make cheese from our herd of dairy goats. Thanks for teaching me so much!
Ann Reardon - the Connoisseur of olden recipes. I wish to see more 200-year old recipes. Obviously I know it takes a lot of research and efforts to make such videos. 💕
Thank you so much for investing so much time, love, and energy into creating such amazing historical recipes and content. I will support you in any and every way possible to ensure the security of your presence here on RUclips!
I hadn't realised you'd made another video! I keep losing count of the weeks, I'm glad you've uploaded, people like you make the world a better place. 😁💗
Chef John has his freakishly small wooden spoon and silicone spatula, you have the freakishly small box grater. The mark of a cooking channel worth watching.
You are so talented and put so much work into these recipes. I was so excited when I saw you put out another 200 Year Old Recipe video and it was not a disappointment in the least! Thank you for making my day so much better ❤️
I like that sand/soil baking tip, quite useful actually. What a neat treasure of a book. You always put so much effort into making the actual recipes and filming each step, very fun.
You should try making pizza in batter. We call it a pizza crunch in scotland and most chipshops will serve it. The batter protect the pizza so the pizza is still soft and yummy and the batter is nice and crisp so it's a good contrast. It's also a heart attack in a box!
Jeannie Scot if you hadn’t specified Scotland, there’d have been loads of people here assuming this was America, and they’d start ragging on us! That does sound delicious though...not even going to pretend!
Im amazed at the amount of research and effort you put into your videos. Even though theres no chance of me recreating this, I feel like I've still learnt something.
Your videos are so well researched. It’s easy to see that you put a lot of time and effort into everything you film and create. On top of that your voice is so soothing and equally nice to listen to. I’m very glad that I found your channel. The apple fritters look so yummy! 😍
Love the video Ann!! Would love to see a dinosaur or t-Rex head cake...you’re always so creative so would love to see you make one cos you make everything to easy to follow! Have a great day ☺️ xo
I just LOVE this! I would love to follow some of these recipes. You are so fortunate to have this cookbook! Cannot wait to see you recreate more recipes from this!
Wonderful!!! I really love watching your videos. Something I was wondering, did you consider things like how eggs were probably smaller back then or that the measurement of a pint may have changed since?
Hi CoffeeCat, It is hard to know - when I was growing up with chickens roaming free around the backyard the eggs were bigger than store bought ones. My mum has a pint jug set with a full pint, half pint and quarter pint - they are all ceramic painted jugs not like our measuring jugs now, but all seem to be fairly accurate. I assume how precise it is would depend on the potter.
![NLE Choppa - Or What ft. 41 (Orchestra Mix) [Official Music Video]](http://i.ytimg.com/vi/biOFASEgSOM/mqdefault.jpg)
As an archaeologist it would be very interesting to see you attempt to cook recipes from the worlds (currently) most anciet cookbook, by the Roman gourmet Marcus Gavius Apicius. The book itself is called 'Apicius' if I recall correctly, and it has a modern rendition too. If you're interested, I have digital copies of both books (the original latin, also translated to english, and the modern rendition) that I wouldn't mind sharing for the purpose of the experiment :)
Holy shit this needs to happen
i would love to see this
YES! YES! YES!
I've made a very early 'pastry'. Which was basically a paste of very fine pepper and honey which is then baked
That's amazing, I would love to see something about this! How cool!
Man the way these recipes describe amount of ingredient needed remind me of my grandma. Every time I asked her for any recipe she just said "I just eyeball it."
Yep. My mother-in-law (RIP), would say to "Cook until it smells done." Thanks.
The more I got into cooking, the more I started to eyeball the stuff as well. I only use recipies if I try something completely new, or have to scale up a lot for a party.
@@MarschelArts But that's the point of recipes right? It's for when you can't eyeball it because you've never made it before.
Takes a lot of practice to get to that point. xD
@@MarschelArts
Yeah, I'm at the stage where I challenge myself to bake my favorites without recipes nd exact measurements. It's harder than regular cooking without recipes, but I feel like it's helped me get to know the ingredients and interactions better. That said, I agree with @HeyItzMeDawg that recipes are designed for sharing information, and it's frustrating for me when I come up with a good concoction but can't recreate it right because I didn't keep good track of my measurements.
That cook book is in really good condition considering it’s 200 years old
it's been handed down lovingly over the years 💕
How To Cook That Maybe make a digital copy so that you can preserve your cookbook longer.
@@HowToCookThat Hi.... You need to use a hand mill grinder for rice and other hard cereals. It hardly takes couple of mins to grind with that.. The kind you used, is used for wet grinding like ginger, garlic, leaves etc and making spice powder....
@@ruzahel6287I don't know if RUclips will let me share a link, but the book in digital form can be found here. The fritters start on page 207. books.google.com/books?id=GX0EAAAAYAAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false
@@YTLaenir That's super cool! Thank you for the link :)
"and roll them handsomely"
obviously that means shape them into Mr.Darcy
😂😂😂
Lol
I can’t-
Hahahaha! Classic!
Would Mr. Darcy approve of being deep-fried though? 🤔
I LOVE these 200 yr old recipe videos!
thanks Mrs G 😁
@@HowToCookThat Lol I am New I subscribed
Me too!
what would i try this 200 year old batter on you ask? i'm from the north of england and there's only one thing we "fritter" around here... mars bars.
Me too
The reason all the recipes have nutmeg, is it was a luxury spice 200 years ago. It was considered a status symbol. Desserts with sugar in general were a luxury, so a lot of dessert recipes of the 18th century and early 19th century are heavy on it.
Oh! Here I was thinking it was because they didn't know it's toxic in large quantities (granted, that it's dispersed amoungst other ingredients, but that's still half a nutmeg! ). It being a status symbol makes sense. :) Thank you!
During the 18th century, nutmeg was much less of a luxury.
During that time, thanks to new plantations of nutmeg trees, the price dropped enough so that the middle class could afford it.
Which is why the rich people in the 18th and 19th century often had rotten teeth while the poorer people who couldn't afford sugar had relatively good teeth.
That’s true, but nutmeg as well as cinnamon, black pepper, aniseed and allspice were all used to disguise the smell of rotting meat as well! Strong flavours and aromas would hide the stench.
Its important to note that nutmeg is an antimicrobial agent and some of the preventive measures used by humans against food spoilage before the age of refrigeration were "enough of the right spice".
That little grater is so freaking adorable. When I was younger, my father took us to the mall in New Jersey, I'm pretty sure it was Moorestown mall but yeah, my sister always wanted to be a chef (a pastry chef to be more exact) but we went into a store that sold nothing but cooking supplies and he bought her almost every kitchen tool in miniature versions. They were so cute. He also bought her giant versions as well and they were just hilarious to see, hahaha. But yeah, if anyone wants to know, I'm sure that malls have them or other cooking supply stores or you can check on the internet for them. They shouldn't be that hard to find. By the way, my sister is now in her 30's and is not only the chef of a really prestigious restaurant but she is also the pastry chef as well. It's all her recipes that's on their menu and I couldn't be more proud of her. But thank you for sharing this with us. I love seeing you make all these old recipes and trying to figure it out as you go along. But like you said, I just wish that they had actual measurements of the ingredients instead of telling us to basically just guess. And all of the work that you put into each of your videos is just mind blowing and incredible. It is very much appreciated. Keep up the awesome work. Love your videos.
I know this comment is old now but this is just so sweet.
This video makes me appreciate all our modern conveniences. Rice flour, pre-ground spices, electric stoves, cameras.
It's amazing the managed to bake anything with the time and effort required!
I agree, and then hand washing all the clothes etc there is no way you could work full time and run a household.
@@HowToCookThat Well, the running the household was a (more than) full time job! :D Even the relative poor people still had servants who did (some of) those jobs for them if they could afford any. And add to that things like cheesemaking and milking and bread baking and beer brewing and all the other things that running a farm or household entails. It's insane how much work we no longer are required to do! :D
Indeed, it makes you understand why people had livelihoods in trades. It took so much practice just to do this!
That’s mean
I love how you change your accent when reading the old recipes. That cookbook is fascinating. I always love thumbing through old cookbooks and seeing the ingredients used in the past.
Ann you deserve to stay on RUclips you will win
Think of you in our prayers and with you all the way an inspiration to all of us
thanks 😊
How To Cook That your welcome
How’s the family ?
"Grind in half a nutmeg."
*Townsends wants to know your location*
Aha! I knew I'd find this in the comments. Nutmeg everything! Cake? Nutmeg. Turkey? Nutmeg. Beer? Nutmeg. Wound? Sprinkle nutmeg over it. It shall heal any ailment you throw at it.
I was really hoping to find at least one Townsends joke here lol
Thats what i thought as well!!!!!
Now I'm curious. Who he?
@@kim7990 It's a historical channel on RUclips, similar to this but they like, dress up and everything. He's shown how they made drinks, food, did laundry, anything you want to know about how people lived in, like olden times.
I love it when Ann does her David Attenborough-esque voice when reading the recipes it makes me so happy!
haha, yes I have an English mum so I just have to flip on the UK accent 💕
It’s really funny considering I live in England lol
“Lawn” meant a fine (thin) linen cloth. So putting something through a lawn sieve would be straining it through a fine mesh.
Hi, Gary! So pleased to discover you are still alive. You are one of my favorite actors! (Just a bit o fun!)
Glad “lawn” didn’t mean to ump where’d rice on the grass, then pick it all back up by hand. (Yup, I’m in a mood today!)
Came here to say this; you beat me by a long time lol
The apple fritters were my favourite! I ate lots of them 😊
Lets get this comment for to the top for no reason.
The Gaming Seargent Yeah I guess we should
My Dutch mother-in-law used to make apple fritters around Christmas time very similar to the one you featured in your video. She said she learned it from her mother who also made it and neither ever followed a written recipe. They were delicious and nutmeg was a key ingredient. Love your channel!
Appelflappen en oliebollen - apple fritters and fruit donuts are traditionally made on New Year's Eve in the Netherlands... I still do it.
@@catherina2611 my son makes the oliebollen now 😋 following Oma's recipe!
@@thingsretiredpeopledo3060 My parents always used fresh yeast but I went down the self raising flour/beer way. I think I'll give yeast a go this year.
My gran used to make apple fritters like the ones in the videos too! :D they were fried in the pan though, not deep-fried. They were a regular staple of hers actually :D we called them "Apfelküchle"
I love nutmeg, too. Such a fun idea to cook from your family's vintage cookbook.
No, I received no replies from YT, but many fellow crafters tweeted their support of #SaveRUclipsBaking. 💖
1 year ago, only 20 likes, a verified tick and no replies (Sike.)... *Wut?*
i know, right?
I love nutmeg too and used to put a pinch in my coffee everyday. However, I recently learned that nutmeg is toxic to humans, even in small quantities! Yikes!
Hahaha oh my gosh, the way you read the book is absolutely hilarious. Thank you for putting in sooooooo much effort to make your videos. Your videos are always incredible and you never disappoint.
YASSSSS I’ve been waiting for another 200 year old recipe book video❤️❤️😍
With the music and the way she is reading the recipe, it really makes it feel like you’re hearing someone from that time read you the recipe. Love it!
Absolutely love the amount of research and effort you put into these videos! ❤
thank you so much, i appreciate that 😁
👍🏻@@HowToCookThat
I love watching these 200 year old recipe videos! (also, the "voice" that you use for the reading of the recipe is awesome!)
Another 200 year old recipe? Uh, sign me up please!
Lawn sieve is probably referring to lawn fabric. Much like using muslin to strain something that need a finer sieve.
my dumbass misread muslin as muslim. couldn't figure out how that would work
I'm imagining that there was a lot of complaining to Dave during those 2 hours stirring that rice paste. Or did you tag team it? 😂😂😂 Either way, thanks for your commitment Ann, I love these 200 year old recipes.
no i think Dave was out but he heard about it later 😜
Wow I appreciate the dedication for the rice flour! 💕
Love these series... more please !
Agreed! :D I love seeing old recipes and how they might have made those things! :D One of the reasons I also love the supersizers go... :D
It's really cool to see these old cooking ideas and techniques. I loved the Napolean cake (made by whoever that poor 10 year old kid was).
I believe the first recipe was supposed to have a filling. “Folding them up handsomely” indicates that something would be inside. Maybe they just assumed that those reading would know what it meant... just like they assumed readers would know what the thickness of a common pudding would be 😂
During that time the cook books were made for the cook, so its a common issue in historical cook books. (I know this comment is a year old but I just like to share information 😊.)
That's the thing with historical documents. They write stuff that would make sense in the 'lingo' of the day to the point people would think "how could anyone not know what this means". Language and meanings change over the years, new people read it, and wonder "how could anyone know what this means"
Which is why they write cook books now as if they were talking to a 5yr old.
This is a good thing. Most of us need extra help at the end of a long day. Make it simple and easy to understand.
@@Edna2u I would say written with measurements and informational. Not all the flowery talk or cultural lingo. Which is good.
I know I'm... well... HOLY SH*T am I late to this rodeo...
BUT... Long as I'm here. It might be important to note, at least in most of the oldest cookbooks I've got (around 100 years old), the fritters most often were "pan fried", and most specifically in one of them "intended for beginners" as it were, the instructions on fritters EXPLICITLY state that a cast iron skillet around 10 to 12 inches across be used with a half inch to an inch of oil, lard, butter, or fat heated in it for best, most consistent results. The intention is to have just enough oil to float the fritters slightly...
In my experience, there isn't a hell of a lot of difference, so long as you keep your oil temperature up from one to the next. Obviously, not too hot either, but allow the oil a minute or two to "recover" so you don't develop "cold spots" and get more oil than necessary soaking into the fritters (or anything else you fry)...
ALSO worthy of note, most "white" recipes in old pastries, were "general purpose" recipes, too bland on their own, but intended to be used with a variety of other things, so it's pretty likely they were intended to be folded over/around something like fruit or cheese, maybe... maybe could've been either or both even... ;o)
9:20 I love how she says "Suga" 💜💜
@Khanyisa Ngomana she is talking about her accent which makes it sound like suga instead of sugar
@Khanyisa Ngomana ohh ok, my bad
Your mortar and pestle skills need work! don't pound, use circular grinding motions. I just tried to make rice flour and it took me about two minutes to grind some rice up to a fine powder.
Love Hope she wasn’t
Itay also depends on the equipment. I bought a really heavy one with a coarse texture, which makes grinding stuff easyer. But other than that i agree that using a circular motion would work better
@@elliteequine3785 That's why he said that her mortar and pestle skills need some work. Are you confused by any chance?
@@elliteequine3785 do you know what constructive criticism is?
@@elliteequine3785 he did say that he used his mortar and pestle and produced flour with it though...
Hi Ann I know that this is unrelated to the video but I wanted to say that I am so glad that you addressed the issue of content farms. I want to start a RUclips channel for sewing videos, but I'm very insecure and self-conscious about things like this. I really really hope that you are able to stay on RUclips, and I wish I could be a patron but I'm too young. Anyway, love your videos Ann. (Sorry that this is so long)
Milly I think the best thing to do is start a channel doing something that you love ... that way it won't be disappointing if it's slow to get views because at least you're enjoying yourself 💕💕
Omg Ann you replied and gave me a heart!! Thanks so much!! I don't think I'll start one but I will make a board on Pinterest for anyone interested in seeing what I make
I will try to get my board for it up in a couple days, if anyone wants to have a look
Does anyone want to see?? If so, search up my RUclips username on Pinterest and "sewing crafts" should be there
I personally don't have Pintrest account. So a youtube channel is very welcome if you ever want to start one.
Good luck to you!
Ann can totally narrate a story i would listen to it! Her voice is so calming.
Oh my! 200 years? That's the real stuff 😊 How fun! Thank you. I especially love the accent when you were reading the recipe. Your right, the batter looks delicious.
Ann Reardon is an absolute genius. I just love watching her videos because she is so smart and intelligent. Every problem that she faces, she understands the answer to and knows how to solve it. She is pure genius.
Apple fritters sounds yummy :)
Your comments as you are trying things are very appreciated. I never understand why things don’t work but you explaining at every step really helps
The apple fritters look like the one my grandmother makes for new year's every year.
"Everything has nutmeg in it!" and over in the corner Townsends is laughing as all of his 18th century dishes have it.
That is a crossover I'd love to see.
I was thinking Jon would probably double the amount of nutmeg in the apple fritters. "Never have enough nutmeg"!
I'd use that batter to coat strawberries, peaches, bananas (try it with both raw and ripe bananas), mangoes and pears -- just to name a few. And I'd also try to coat some Snickers, Bounty and Mars bars with the batter and deep-fry them.
wow that sounds amazing & a very unhealthy haha 😂
Deep fried Mars bars are a favourite with the tourists here in Scotland. I’ve never tried it myself, although I do love deep fried pizza (another local delicacy!)
@@dissonantdreams you the the saying.. "everything is better deep fried" :)
Sameeha Eram sounds fun. Heart attack city population you.
Sarah Sea Do regular Scottish people generally eat the deep fried Mars bars as well, or is it mainly a tourist thing?
I love you Ann. I suffer from severe anxiety and insomnia. Watching your videos has been helping me to relax at night. They are just so soothing and beautiful
My favourit things to batter and fry:
sage leaves (savoury)
Elderberry flowers (sweet or savoury)
Apples (served with vanilla sauce and cinnamon)
I love how you're videos are so personal, and how calm you are, it really makes your videos so enjoyable
my mom makes lovely corn fritters. they are my absolute favorite. And in the Netherlands we have 'oliebollen' which are basically fritters and you can add raisins or apple pieces. We usually only have the oliebollen (oil balls) for new years! :)
Thank you for the video Ann!
Yesssss!!! Loving this series
OMG!!! That tip about the foil is brilliant! I’ve definitely had that problem before of liquid batter sticking in my deep fryer basket. Thank you for the tip!
Yes sooooooo excited for one more 200 year old recipe. As soon as the notification came I got sooo excited. Sooooo happy😁😁😁😁😊😊😊😊
I LOVE the way Ann narrates her reading and then makes comments about what the book had said
I love your videos, never get tired of your content 😊😃
Ann I love to hear your voice. I’m from South Georgia, US so I have an accent as well. I found your channel a week ago and can’t stop enjoying your videos. Love the old recipes. I also love that you call RUclips on on some of their policies. Keep it up.
Thanks everyone who tweeted @TeamRUclips #SaveRUclipsBaking to express concerns about content farms killing off real creators. So many people, including big creators, joined the chorus. More 200-year recipes: ruclips.net/video/-3pb25m2NR0/видео.html
How To Cook That I’m going to tweet them 😠
Plz make strawberry blondie
Thanks @@chewbacca7189 make sure you click on the specific link above though ... it's a particular forum where they are apparently 'listening & replying' ... we hope 🧐
lovely fritters!
cool, i'll leave some feedback for @TeamRUclips ... wake up! you're trashing your own brand!!!
You’re such a funny kind person. Your videos make me smile and i love watching them before bed! They calm me down and put me in a good mood! Thank you Ann!!!
How could you sound more Australian when you’re already speaking in an Australian accent lmao I love it
Barbara Monte she’s doing a british accent when reading the recipe tho
She's the reason I even know what the difference is between an Australian and a British accent.
I thought Ann was trying to sound elegant.
I bet you aren't usually in close proximity to goats, so I thought you might like to know that goat's milk does not actually separate into a cream line! It has fat globule sizes small enough that they (mostly) stay evenly distributed through the milk no matter how long you let it set. I am so enjoying listening to your lovely historical recipes today while I make cheese from our herd of dairy goats. Thanks for teaching me so much!
This is the closest I will ever be to loving history... Happy Friday every one
Highest Converting Cookbooks On CB: bit.ly/37aK2d8
OMG, I WAS WAITING FOR MORE VIDEOS WITH THESE RECIPES! *Cries Internally* Thanks Ann!
Yaaas😍😍
Another 200 year old recipe!!!!
Ann Reardon - the Connoisseur of olden recipes. I wish to see more 200-year old recipes. Obviously I know it takes a lot of research and efforts to make such videos. 💕
There's just nothing better than fried treats. We have them on every traditional festival in Bavaria, and I just love them!
Thank you so much for investing so much time, love, and energy into creating such amazing historical recipes and content. I will support you in any and every way possible to ensure the security of your presence here on RUclips!
I love your 200 year old recipe series and the mini cooking too. Thanks for all your lovely episodes.
thank you Toria 💕
I can't get over your amazing voice! I just close my eyes and smile!!
“Lawn” is a fine fabric - often handkerchiefs were made from lawn. You could have used a fine cotton cloth to sieve the rice flour.
Your video editings are just like MAGIC!
The videos look like the JUST ADD MAGIC series @ Amazon Prime!
Thanks, Ann!
Me, a Dutch speaking native: wtf are fritters- OOOHHH oliebollen okay gotcha
In South Africa we call them 'oliebolle'.
@@cindybenforever7647 oliebollen is plural ;p singular form is oliebol
@@awkwardgeektalk416 Afrikaans and Dutch are weird languages
I thought the exact same! and the apple ones are appelbeignets!
isn't that just doughnuts?
does oliebol mean oil-ball? sounds like it
I hadn't realised you'd made another video! I keep losing count of the weeks, I'm glad you've uploaded, people like you make the world a better place. 😁💗
Chef John has his freakishly small wooden spoon and silicone spatula, you have the freakishly small box grater. The mark of a cooking channel worth watching.
@HowToCookThat just started watching your videos and can't get enough you are fabulous
Nice Ann. I love your narration voice..
I just watched the one with adding sand & now this one 💕 where have I been to have missed these gems??!! Why am i now seeing these years later!? 😤
Been waiting for one of these😍😍
You are so talented and put so much work into these recipes. I was so excited when I saw you put out another 200 Year Old Recipe video and it was not a disappointment in the least! Thank you for making my day so much better ❤️
i love how shes narrating
to make it look more like 1800"s
I like that sand/soil baking tip, quite useful actually. What a neat treasure of a book. You always put so much effort into making the actual recipes and filming each step, very fun.
I feel posh after watching this
I ran across your channel last week n im in awe i love it. Makes me hungry n also say wow that's dank af
Hi Anne, great vid, been waiting two weeks❤️😆
thanks for waiting 😀💕
It’s worth it❤️
I love your dedication, Ann! I love your videos so much
You should try making pizza in batter. We call it a pizza crunch in scotland and most chipshops will serve it. The batter protect the pizza so the pizza is still soft and yummy and the batter is nice and crisp so it's a good contrast. It's also a heart attack in a box!
Jeannie Scot if you hadn’t specified Scotland, there’d have been loads of people here assuming this was America, and they’d start ragging on us!
That does sound delicious though...not even going to pretend!
I do this for leftover pizza.
I thought I invented it. :(
It would be a lie to say I watched the video already (After 3 minutes..) but i can ALREADY tell it's going to be *A M A Z I N G*!
Your amazing Gaming Seargent
Ann is like the Bob Ross of cooking. Informative and relaxing
Amazing ...great job
Im amazed at the amount of research and effort you put into your videos. Even though theres no chance of me recreating this, I feel like I've still learnt something.
Every recipe, wether it works well or not, is a glimpse into the past. Amazing how much they relied on descriptors and not so much on exact amounts.
Your videos are so well researched. It’s easy to see that you put a lot of time and effort into everything you film and create. On top of that your voice is so soothing and equally nice to listen to. I’m very glad that I found your channel. The apple fritters look so yummy! 😍
Ann when tries to copy British-ish accents from 200 years ago is soooooo adorable:3
Thank you for explaining so much about why you’re doing what you’re doing!! That’s so helpful!
Love the video Ann!! Would love to see a dinosaur or t-Rex head cake...you’re always so creative so would love to see you make one cos you make everything to easy to follow! Have a great day ☺️ xo
This is so cool. I love they way they phrase things in very old cookbooks, but it does leave a lot up for interpretation.
Wow
Your the best ann
I just LOVE this! I would love to follow some of these recipes. You are so fortunate to have this cookbook! Cannot wait to see you recreate more recipes from this!
Wonderful!!!
I really love watching your videos. Something I was wondering, did you consider things like how eggs were probably smaller back then or that the measurement of a pint may have changed since?
Hi CoffeeCat, It is hard to know - when I was growing up with chickens roaming free around the backyard the eggs were bigger than store bought ones. My mum has a pint jug set with a full pint, half pint and quarter pint - they are all ceramic painted jugs not like our measuring jugs now, but all seem to be fairly accurate. I assume how precise it is would depend on the potter.
Keep up the amazing content. I absolutely love watching your videos while I'm deployed. I cant wait to come home and try it.
"..and that gives you your spice"
Paul Atreides has entered the chat
Your mini grater is absolutely adorable 💜💜💜💜
Yes finnaly! I'm so excited!
So interesting to watch these kind of videos,absolutely love it and enjoy watching it
That is so amazing.
You’re definitely one of the most creative youtubers! It’s always a delight watching your videos. Thank you for all that you do :)
"And roll them handsomely"
That means to make them into Jeremy Jordan