Breakfast in Jane Austen's England
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- Опубликовано: 15 янв 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Bath Bun: By Richard Allaway from France - Culture... a bath bun and a pot of tea, Bath, United Kingdom, CC BY 2.0, commons.wikimedia.org/w/index...
#tastinghistory #janeausten
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I mistakenly call the Bennet family middle class. They are actually on the lower end of the untitled gentry. It's more their being country rather than city dwellers that is important regarding their breakfast habits.
For the full written recipe, head to my new website www.tastinghistory.com/recipes/bathbuns
Sweet❤️❤️❤️❤️
my mom enjoys your website, she keeps wondering if you will ever come to Winnipeg on your book tour 😉
Okay, this is going to sound really weird ,, but I'm curious if you go to like a sporting goods shop that sells things to help you reload ammunition. That you use for cleaning brass. I'm curious if you could use that Tumblr in the same way to coat caraway seeds with sugar over a long period of time, it's the thing we would throw in dirty brass shells into to polish them and it looks like a small cement mixer
Teenagers and college students are simply reenacting the lives of nobility.
I found a recipe for carraway comfits giveitforth.blogspot.com/2015/09/comfits.html
Jane Austen has the one of the most universally haunting things all people have suffered...unannounced visitors.
Ha! But they always seem to have tea and cake ready to go when people do arrive.
Yes I always wondered how? Did they keep the cake locked away the rest of the time?
@TastingHistory I mean what are they supposed to do? If they didn't, the house would be subject of not so nice gossip and rumor.
@@nat3007 I always thought the cook worked double-time.
@@mixkid3362 Yes but you have to have the ingredients to use. That was one of the school trips to experience being a cook in a stately home I was jealous of the people who were assigned the stables.
Former pastry chef here. You can make candy coated caraway seeds at home! Kitchen Aid mixers have a coating attachment. That's basically a smaller version of the turning copper tubs used to make coated candies and nuts. I'd love to see you make some old candies and candied nuts.
I also found a few recipes out there.
So glad I read the comments on this one. I didn't know Kitchen Aid had that attachment! New obsession, unlocked! 😂
Great to know a home version is available. Big fan of Caraway here. Would really like to give this a go.😊
I was just about to comment about this when I saw your post. Got a thumbs up from me!
Here I was about to suggest a rock tumbler 😂
For Caraway comfits, just go to any Indian store, and purchase "sugar coated Saunf", preferably the color-free version. Saunf (usually) means fennel seeds, although sometimes it can also mean aniseeds or even caraway seeds. The three are rather similar in taste, and regional variations in taste (e.g. Lucknowi Saunf vs "Vhariyali Saunf" from Gujarat) means that any of the three can be used to make Saunf. It is typically used as a palate cleanser at the end of Indian meals, so you've probably tasted it in an Indian restaurant. In any case, the products sold in the US will have the exact ingredients listed on the container. so you should be fine!
Came here to say this!
I was just going to say this!
I was also going to say that
I came to make this comment.
Just one problem there - I love the flavour of aniseed/caraway etc but I have a proven life-threatening allergy to fennel!
I'm pregnant and having a lot of morning sickness, and for some reason the one thing that makes it possible for me to eat a real meal is watching these Tasting History videos while I do. Thanks, Max, for keeping me fed!
Good luck and congratulations. Hopefully your nausea ends soon. Some ladies I know eat ginger chews for the nausea.
Pregnancy. From the outside, as a man, I've done it three times. I have to say, it looks really uncomfortable. But once the kids arrive, you get to ensure the dad enjoys at least 50% of the uncomfortable parts! And hopefully 100% of the fun parts too.
Best of luck to you and you soon to be kid.
Congratulations!!!!! Wishing you and your baby (and your family!) ALL the the BEST!!!! 🍼
😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😅
@@markpukey8yea as a woman I know many women would love to not have to deal with all that for 9 months!
Just wanted to tell you that your channel helped us bond with our new in-law family! Over Thanksgiving my new son-in-law’s brother came with the pumpkin cheesecake from your book, and I immediately said, “Tasting His..” and he finished my sentence! He even brought the book to the gathering, and we had a great time discussing the recipes. What might have taken years was accomplished in minutes!
This is one of the best things I've heard about the channel/book. I'm so glad what I do helped you to bond. My dad actually just called me to ask if I'd ready your comment; it really makes me proud. Thank you for sharing this and I hope the relationship with the in laws only gets better from here.
Awww!! This is just so lovely. Thank you for sharing!
This is such a nice little story. And Max's reply makes it even better. His dad reads the comments and called him about this one. He must be such a proud dad.
What a sweet story
@@TastingHistoryLove that you Dad is as excited as you about your work!
Considering how much of Austen's work was based on social commentary, it's amazing it has held up so well, even though we've lost so much of the context. It makes one wonder just how much funnier the books must have been for her contemporaries.
One of my favorite things about her work is how human her characters are. It shows that throughout history, people have always been people. An era/culture may change, but our species has not.
@@DetChesmondShe is absolutely timeless. Also very witty 😊
Or not. 😏😉
I think a lot of the commentary on class she has is still quite relevant to English society even if it has been very abstracted through time.
One thing I've found studying history over the years is that, despite the superficial differences, people are always the same.
Re. "wedding breakfasts"...
I remember as a child ( And I am Old!), asking my mother why, in the early 1960s, our family's Catholic weddings were always so early in the day--most often between 8 and 11 a.m.
(This was pre-Vatican II, which changed the Catholic requirements for "fasting" before mass)
So, before the late1960s, Catholics (and Anglicans as well in Jane Austen's times) were supposed to fast for 12 hours before receiving the Eucharist (Communion) in their churches.
And churches were where most weddings took place.
So the reason for those early Catholic (and Anglican) weddings was that people had to fast before receiving of the Eucharist in church---and an afternoon/evening wedding would be very difficult if you had refrain from all foods and beverages for such a l-o-n-g time.
And after the marriage act in England was passed, basically it required that all weddings HAD to be performed in Anglican churches.
Hence: the early morning wedding....and therefore the celebratory feast following the wedding was a true "breaking of the fast"
Break-Fast.
Wow interesting. I am from Southern Germany. Most church weddings over here are still held before noon at 10 or 11 in the morning. And the traditional wedding feasts are very rich.
Hmm… 🤔 Interesting info.
How interesting! I always wondered why the Victorians called their wedding reception ‘breakfast’.
I have heard that another aspect of it related to the requirement at the time that a wedding take place during daylight hours to ensure that the bride and groom could be properly identifiable to witnesses and each other. If you then wanted to celebrate, and then potentially get started on your honeymoon journey, better get started fairly esrly.
My mom in 1963 had a wedding breakfast too
Very small wedding then they all breakfasted and my mom and dad left NYS for NC (to go to my dad’s parents) by 3pm and stopped in Pa to sup and stay over at a motel.
Kennedy had died the day before and they stopped at Arlington on the way home as my mother was very distraught about him. On the level of 9-11 but longer lasting, his assassination.
“Nothing ever changes” probably the best distillation of this entire channel into 3 words. Well done, Max.
Comforting.
Austen is telling us so much more about Darcy and Bingley in the breakfast scene. See, Bingley was the son of a middle class merchant who was trying to social climb. That means Bingley and his sister Caroline often act snobbishly because they don't want to be seen as the Bennets were. Everything they did had to be done as up-to-the-minute fashionably as they could. It's also hinting that Darcy isn't as snobbish as Lizzie thinks because he's hanging out with Bingley, who is basically the Regency's version of the nouveau riche.
And it seems like being nouveaux riche was just as looked down upon as not being rich at all.
@terminallumbago6465 Yes! Children of the gentry class were (supposed to be) carefully trained in proper elite etiquette from the time they were born. But anyone who tried to social climb was at a severe disadvantage because the social rules for the middle class weren't nearly so strict. They didn't know how to act so that they would fit in, which is why Mrs Bennett was so ridiculous and looked down upon.
Was Bingley really very snobbish? I haven't read the book yet, although I'm definitely going to. Since I saw the mini-series growing up, (the one with Colin Firth) I always imagined him as really friendly, but the series might have changed his character a bit.
@@leoribic1691 MR BINGLEY was basically a Labrador in human form. The largest criticism of him is that he's basically made of wet cardboard, and can't make decisions or commitments. MISS BINGLEY, on the other hand, was a blatant social climber, conspicuously displaying the 'social indicators' of the landed gentry/nobility (or at least trying to)
@@leoribic1691 From my (very) vague memory of studying it in school, Bingley himself wasn't, but his sister was. His social climbing was at least in part to please her I believe. Could be wrong though, it's been 30 years since I read it give or take.
Jane Austen…Breakfast…and Tasting History Tuesday? Max is spoiling us today y’all 🙌
Really, really. Special.
Oooh yassss 😍😍😍😍
I love your analysis of Pride and Prejudice, Max. This is why I always recommend to interested first time Austen readers to read annotated versions of her stories. The social context is key to the stories and adds a dimension and richness that the films cannot convey. Superlative episode. Watching you grow over time has been a real pleasure. You are a true food historian.
I love her her books too! Thats a great idea to read and annotated version
!
OK, yes!
One of the reasons Jane has so many breakfast scenes is that it was her job in the family to get breakfast when she and her sister and mother lived at the cottage at Chawton. She would get up early to write and then make breakfast. It meant that she was in charge of the tea and had the key to the tea chest which was a big deal...Also it should be noted that English breakfast, even for the very wealthy was the one meal that was served buffet style so that people could come and go whenever and serve themselves. It was as much a convenience for the household as it was for the servants who had to get up when it was still dark and light the stove etc. I don't think Jane Austen would have been doing more than making tea on a fire which a servant built and slicing bread a servant baked. As limited as their circumstances were and as informal as their house was, it still wouldn't have been appropriate for her to do that labor.
We modern people take tea coming over in a ship for granted but back then it was expensive and one of the drivers of British expansion into the Asian countries
@@catherinesanchez1185And to think we were actually introduced to coffee before tea. Well, if you were rich anyway and until the coffeehouses were shut down due to undesirable political discussions taking place in them.
My mom was Scots, Irish English abd made me tea & toast every morning for breakfast It is still my favorite comfy meal ♥️🙏🏼 Buns look great, except I’m out for caraway and in for raisins, or sultanas… 😄
@@1ThunderfireI am not sure the exact time coffee was introduced in London but coffee was actually picked up as to be different from tea nobels drink. Merchants and insurance companies started using them to discuss trades in fact lyodes of London is a famous starting from a coffee house dealing with insurance of tradesship into today's business
So I do actually want to clarify something, there is almost no way she was cutting their bread
Since they were well enough off to potentially have had extensive access to serrated knives MAYBE but slicing bread back then was actually really difficult and could result in the damage of the entire loaf (it often ended up mangled or at least significantly compressed because ppl don't know how to slice bread with a straight blade which is a much more involved process)
I want a whole Jane Austen/Georgian/Regency series!
Seconded, and I want also a closer look at the books Max uses. ;-)
Yes! I would like to see Max do “White Soup”, which was usually served at balls.
That would be brilliant and Max is the food professional who could do it well!
As a social dancer, I’ve always been curious what people ate before/during Regency balls. It had to not be so heavy that vigorous dancing was a problem, or so messy that it would get on your outfit, but it had to keep the dancers going often until the crack of dawn.
As far as fiction goes, I highly recommend Georgette Heyer. Fun romances with lots of context and no smut to skip. She goes from Georgian England through the regency and even touches the Napoleonic Wars. I've loved her books for a good long while and always find them a refreshing palate cleanser.
Jane Austen was such a great writer. She wrote the original books "about nothing", but made them into page-turners. I also re-read them all every few years. She was one of the first writers to incorporate a mystery into her work. Namely in "Emma", WHO sent Jane Fairfax the piano? (This plays a larger role in the book than it does in the recent "Emma" film.) The question of Harriet Smith's parentage never rises to a mystery since Emma erroneously proclaims early on that he is a gentleman.
With Shakespeare, Austen, and Dickens on its roster, England's place in literary history was cemented.
Poor Harriet, I feel like she's a bit of a pawn. Emma Woodhouse assigns her a role, marriage ambition and a caste - illegitimate daughter of a noble sounds better for Miss Woodhouse's chosen companion than 'out-of-wedlock daughter of a baker/butcher/chandler' - and then when Emma isn't interested in Harriet's company any longer, she's conveniently discovered to be the daughter of Nobody Important (TM).
One of the most interesting things (right now, it changes!) about Miss Austen's stories is the cross-talk that you've got in a lot of her books, like between Emma & Frank Churchill at his first good-bye, and then later on between Emma and Harriet. It's fascinationg and a clever way to drive the plot if you can pull it off.
Hmmm, novels “about nothing.” Would that make Jane the early 19th century “Seinfeld?”
@@SuzzieMarie0130 LOL
I live about 10 miles from Bath and I'd never heard of Bath buns. You learn so much on this channel.
I'm really shocked you've never heard of them. I love them but they're hard to find.
I live in London. I've heard of bath buns and pretty sure, eaten them. Never visited Bath though.
@@tonigray8465
I'm from Boston Ma. and even I've been to Bath! 😉
They're very nice. Nowadays they usually have crunchy pearl sugar on the top along with the fruit.
A couple of points on the comfits - they were often (usually?) brightly coloured, and they're the progenitor to hundreds and thousands/rainbow sprinkles - so adding those alongside caraway may have been quite accurate, for a sprinkles cake type effect! The caraway comfits might be very hard to come by, but fennel ones are sold in most indian supermarkets as "methay sounf".
Easily found recipe/technique for making them at home. No special machine required. Common in medieval cooking cookbooks.
@@laraq07 that machine look like what you also van make canded nuts with and thats possible in a pan to. So should work
In Italy we still have and sell something alike, but made with aniseeds. They're not very common, but if you go in some good grocery store that sells special candies and treats, you're sure to find them.
Yeah the Indian ones were what I was thinking of since those are often at Indian restaurants. Unfortunately still not caraway
I was thinking about those Indian post meal candied fennel seeds
I always wonder how Max is so well-prepared with thematically appropriate Pokemon plushies to put in the background of his videos.
Max and Jose have a *L O T* of Pokémon plushies lol
Same way he's prepared with everything else, lol. It's all in the planning.
His husband Jose is a big fan of Pokemon and has a ton of plushies
I don't know if the first one was an accident, or a planned joke, but a Pokemon plushie in the background is a tradition going back to the early days of Tasting History.
If you already haveall of them, you just gotta pick one for the video. *Taps head*
"I'm gonna fill up on bread"
I never thought Jane Austen would be so relatable!
Read her letters. They are a hoot. She talks about things like people acting like idiots, unwanted guests, the weather, gardening, flirting, being hungover, travelling, and more.
A few years ago I read about someone spending the night at a friend's house when he was a kid. What really caught him by surprised that when they sat down to eat and said the prayer, everyone pulled out a book and started reading. Nobody talked about anything. He didn't have a book and just sat there in amazement.
According to him, every kid in that family went into prestigious fields as adults such as lawyers, doctors, professors, and businessmen.
In the Netherlands we have a thing, a Dutch custom : "biscuits with mice" as in Bescuit met muisjes. When a child is born we add butter on a Dutch biscuit with sugar coated anise seeds (similar as the caraway seeds or comfits) and treat family members friends and co-workers.
We put caraway in a lot of things here, but not sweet things. First, they are added to sauerkraut and traditional rye bread, and traditional Midsummer cheese. Then cottage cheese with sour cream, salt and caraway. And various salty cookies. And the buns, which are baked from wheat flour (yeast dough) - a hole is made in them, a little bit of butter is put in it and a little sea salt and caraway are sprinkled on it.
Oh, and we also have caraway liqueur!
Thank you for that explanation! I was wondering about mice in the breakfast aisle just yesterday :D
I was scrolling down to find a comment like yours. I'm german but have some extended family in the netherlands and vaguely remembered this.
Yeah I was looking for a comment about our Gesuikerde muisjes
Oh my gosh oh my gosh oh my gosh… Where were you when I was raising my children and homeschooling them? I think we would’ve used every single recipe in your book! I just discovered your channel, and I am obsessed and will now watch every single episode! I have to get your book! This is amazing put a History lesson with the actual food from first sources! Thank you thank you thank you for all of your research! I am so excited!❤
It is cute to see you are excited. And rightfully so. I am an old follower.... Since long time ago, and I can guarantee you Max is a true gem. Enjoy yourself and welcome to the "family". 😊😊
My kids are all grown now. But one of the things they did was a Renaissance lunch. Like Max my sister in law collected cookbooks. One had a recipe for saffron custard pie. Sent two pies and my son did a report on King Charles coronation breakfast. It had said it was served at it. None of the pies came home. Probably couldn't happen anymore.😢 but it was a very successful way to get the kids into doing some of the research! Though my son said some kids brought turkey legs!🤣 so not all did the resurch.
as a fan of Jane Austin myself, I thoroughly enjoyed this episode. all your videos are a welcome break from the day's stress, but this was positively transporting!
There used to be a “Breakfast Museum” in Battle Creek, Michigan. There was an “Breakfast Around the World “ exhibit that featured what people ate for breakfast around the world. It was fascinating how different we are when it comes to breakfast.
If you aren't already following her I highly recommend Beryl Shereshewsky on here. She's the loveliest person and her whole channel is about discovering and making foods from all around the world, mostly recipes submitted by subscribers. And she has a whole series on breakfasts! Her and Max are both real comfort watches for me.
Ah, yes. Battle Creek...home of the Kellogg Brothers, one of whom insanely manufactured breakfast cereal to keep people from masturbating...and who thought this food would be healthier than bacon and eggs. Lolz
I so want to go to a breakfast museum.
This is an extra-charming episode. I've seen candied caraway seeds at Indian restaurants - guests were able to take a pinch of them while exiting. I also recently learned that caraway is a digestive aid (specifically anti-flatulent), which is why it is in rye bread. Yes, Jane Austen needs to be read with a manual such as Deidre LeFaye's "Jane Austen: The World of Her Novels."
The ones at Indian restaurants are fennel seeds though. But they also have carminative properties like caraway, and are in the same family.
Yeah, I just bought a whole canister of candy coated fennel - that's what those are. Fennel has a LOT of health benefits, but it especially helps with your stomach and intestines!
Here is a recipe for caraway comfit: giveitforth.blogspot.com/2015/09/comfits.html?m=1
Thanks for correcting my memory! It's been a long time since I saw the seed mix.@@stephaniemoore-fuller9082
The sugared caraway, cumin, fennel and anise seeds are still used in India after dinner as a digestive. In Holland we use sugar coated anise seeds on a kind of toast called ‘beschuit’ ( from the french biscuit) in blue or pink when a baby is born, it’s a very old tradition.
Please do some dishes that Mary Shelley would like. I believe she was an early vegetarian which might historically be quite interesting as well.
I love this idea. I love her.
Omg yes that would be so interesting. Just maybe not lord Byron’s “diet” 😂
Nice Bath link! We went to the Mary Shelley house of Frankenstein on our last visit to Bath.
"Nothing ever changes. We are not special." Had me laughing more than it should. 😂
Absolutely yes, the delivery was perfect.
And it isn't it interesting that back in the 70ies / 80ies part of the cliché middle class breakfast was Dad reading his newspaper? And now his grandkids are doing the same thing, and it's all "oh noes, today's youth!!!"
@@Julia-lk8jn Haha, yes!
@@Julia-lk8jn Very funny, yes. But to be fair, reading a newspaper is better than endless scrolling on a smartphone.
You can get fennel seed comfits in Indian markets. They often offer them after the meal, sometimes at the cash register, sort of like restaurants sometimes have mints. I have the book you showed. I really enjoyed it. I’ll need to read The Time Traveler’s Guide.
Omg is that what those things are? They are delicious lol
I was gonna write that, they sometimes serve them in Indian restaurants after the meal:)
I wonder, are those in any way like the anis de flavigny, a french candy that is a sugar coated anise seed?
I wonder if those are actually suitable for this? Most of the ones around me are covered in a hard candy shell and the comfits look more like rock candy or conpeito with caraway in the center? I'm sure the taste will be good, but the texture might be off
Dang, I was too slow.
I had candy-coated caraway seeds an I couldn't remember where. But I remember now: it was at an Indian restaurant not that many years ago. There were little white/pink/etc. colored seeds, much smaller than the good & plenty type ones you showed. Plus, these were actual seeds.
You can probably still get them through a grocer that caters to Indian customers
Max has the ability to take one precisely to the time, place and taste of the past he is describing, and his manner is entirely delightful. Thanks, Max:)
Max might say 'no Bath buns for dinner", but when I used to go do the food shopping with Mum on a Wednesday, bath buns were one of the treats we would get for lunch time during shopping!
I just watched a video by Ellie Dashwood talking about the time people had breakfast in Jane Austen's era, now I can see what they ate! Food history is so interesting!
I️ was just thinking about how cool it would be for these two to do a collab
Combine that with some of the more well-researched dress historians on youtube, and you would have the full package. ;)
Watching Ellie's videos supplies all the nuances of Regency era class differences, etiquette, etc.
@@eveywrens
Dr Octavia Cox's series 'Reading the Past' does, too- though it's a bit more scholarly, in tone (I think it was in a video explaining Lydia's 'elopement' with Wickham- her explanation for the phrase in the book 'come upon the town' was _eye-opening_ !).
She & Ellie are *great* for explorations of nuance in books like Austen's that goes over our heads...
The 'lots of butter' thing reminds me of my MiL's family potica (poe-teetz-ah) recipe---
Potica is a Slovenian bread with a honey-walnut spiral inside.
In the late 1990s, gramma-in-law was visiting my MiL in SoCal, and they made her gramma's hand written potica recipe. The recipe called for a 3/4 stick of butter, but they accidentally used 3 sticks of butter and it was the best potica they'd ever had.
So forever after that, we only have the americanized extravagant-amounts-of-butter potica, and it is Magnificent.
------
Also, in her letter when jane austen says she'll be so inexpensive, she'll just eat bath buns---that's a joke she's making, cuz butter is expensive.
My son introduced me to your channel, he loves cooking and history. I ended up subscribing for myself because, although I am not half the cook my son is, I enjoy being told a story and I enjoy history. To be quite honest, I don't fact check anything you say, so you could be making up everything. But even if you were I would still watch every episode. You spin a fascinating tale, you speak each accent with gusto and you seem like such a nice guy. And I love your kitchen!
Another amazing episode! Thank you!
I just called my son to tell him Max from Tasting History hearted my comment!
Bath buns are magnificent, my Mum used to buy them for me as a kid as a treat. I love them.
I've also had them in Bath. Not in a bath in Bath though.
Highly recommended!
You can also replace the broken sugar cubes by what's called in french 'sucre perlé', which you use to garnish the famous 'chouquettes'. It mimics what you describe way better.
Pearl sugar that is used in the true Belgian waffle could be used.
I like the way you 🤔 think. I like the direction you are going with that...
Hi, the topping reminds me of a sugar variety that is called “Hagelzucker” (hailstone sugar) in German speaking countries. It is sprinkled over e.g. sweet pretzels (made of sweet yeast dough and not doused in lye, a local and seasonal specialty in parts of Bavaria and Baden-Württemberg, tmk made on occasion for weddings and\ or around Lent), or other small yeast or puff pastry baked goods. I also saw it on pictures of Danish or Swedish specialties, but do not know its name there.
This sugar looks pretty, but can be very hard to chew, like the marvelous Flavigny sweets, so I personally do not use it often (brittle teeth). The advice of other commenters to use candied soonf (fennel) seems to me really helpful, and new info for me! It is available online or in Indian grocery shops. One commenter early on gave advice how to make it at home (uncolored) from fennel, caraway or anise in a skillet.
*Perhaps Max could find out why caraway was used instead of the sweeter carminativa, because so many people are disgusted by the taste of the more pungent caraway. Tmk anise and fennel were also available, but in older recipes often only caraway is mentioned.*
(Long-standing nurses told me that in past times caraway was the go-to infusion for patients, before fennel became more common, maybe the hospital connection could be a reason why so many people (in my experience at least!) detest the spice.)
It anyway makes sense to include the spices in a diet, because they not only alleviate flatulence after cabbage or other gas-producing foods, but they also are helpful for any other cramps (endometriosis or period cramps e.g., it is worth a try, so one can go easier on pain medication - every bit helps).
There is also described a more general soothing and relaxing effect (even helpful in situations of mild emotional discomfort, where depression is too big a word), so it may help affected persons to switch out of it easier. As ever, it is worth a try, if you like the taste and are not allergic to apiaceae (!).
I always have ready a mixture of fennel, anise and caraway in equal proportions. In emergencies I take a teaspoon full with a mouthful of hot water and grind the seeds with the teeth, swallowing the water and taking sips until ca. 200 ml are used. This blend is also in my bread seasoning, combined with ground coriander seeds (!) and Schabzigerklee, of which the English name escapes me (variety of Trifolium used in bread regionally in Bavaria and Switzerland). I advocate to try out this group of spices, because it can be so helpful, besides being delicious. Thank you for your attention, if you are still here. :-)
In the US, I'm able to buy Swedish Pearl Sugar online. Crunchy, a good size and they don't melt in the oven.
@@sabinegierth-waniczek4872 Pearl Sugar is Fantastic. As a Chef I have not utilized It much but It is good. I am just not into sweets that Much. I am 🤔 thinking German Pretzels Have to Have Hot and Spicy German Beer Mustard 🤔?! But hey maybe that's just Me...
it’s basically tradition for me to watch tasting history while having breakfast. this episode is perfect. 😂
I don’t even know you yet I’m so proud of you. For those in the back, it’s good to root for everyone’s success. Good job Max keep it up
I'm so happy to finally seeing a Jane Austen themed video on your channel. Can't wait to see what you will do next 🤩
I would like to point out one thing. The Bennet family wasn't from the English middle class. Mr. Bennet was a gentleman and his estate was worth 2000£ a year (I think?). Anyway in that time it was a lot of money and the Bennet family belonged somewhere in the middle of the 1% of rich and gentle sociaty.
Elizabeth Bennet herself says this when she talks with Lady Catherine:
'In marrying your nephew, I should not consider myself as quitting that sphere. He is a gentleman; I am a gentleman's daughter; so far we are equal'
Why they seemed poor in the book is because of two reasons.
1) The Bennet sister themselves are poor with only 1000£ dowery each. When Mr. Bennet dies their estate will go to Mr. Collins and the sisters are only left with that income if not married well. Hence, they will become poor.
2) Mrs. Bennet came from the upper-middle/trade class and married up. However, even though she married up, her connections are still in the middle class/trade. So, in other words, the Bennet family have poor connections which make them socially poor.
Sorry, this is probably very messy because English is my 3rd language and I'm not explaining it well. A youtber called 'Ellie Dashwood' has made so good videos explaining these things. And I highly recommend people looking her up if interested more of the regency era 🙏
Kiitos Johanna!
I’m about two thirds of the way done with reading Pride and Prejudice and while I know most of this by now it’s very helpful information! Thank you!
An excellent summary. I watch Ellie Dashwood's videos too.
Your explanation is excellent and your English is very good. All the more so since it is your third language. Well done!
Max! I'm so so excited to say that your cookbook is the (Louisiana) East Baton Rouge Parish Library's book of this year! Just finished making the ad for the kickoff event and I'm PUMPED! Especially since I bought an autographed copy of it for Christmas.
I am from Kolkata India. I am very fond of cooking and digging up historical recipes from everywhere. I have translated many from old English, German, french, and Latin. Kolkata was the capital of British India and a lot of British and Bengali vintage recipes influenced each other. I too have old cookbooks where I have seen this recipe or what's called "bath bun " back then. Then there were Eton Bun, Windsor Bun, and countless other recipes from the 1800s that I guess modern Brits forget about.
The regency "levee breakfast" or "drawing room breakfast" lived on until the early 1920s in Ireland. My great grandmother would serve it to callers between 11am and 1pm and it mainly consisted of a glass of port or maderia with seed cake and fruit loaf sliced and buttered.
An Indian buffet I used to visit with friends had a syrup jar of what I can only assume now as caraway confits (they looked like pink sprinkles). I was not fond of the flavor, but my friend loved to pour a handful after a meal every time.
They may have been, though fennel is more common today. Those are the only ones I've ever seen about. But yeah, they're an acquired taste.
In the netherlands they have something called "muisjes". ❤from Germany
My local Indian place has something similar but I'm almost positive it's fennel seeds
No we use fennel seeds- sometimes plain fennel seeds, and sometimes the sugar coated ones you saw. It's called "mukhwas" "saunf " or "badishop" and our ancestors believed it aids with digestion, which is why the tradition of taking after meals. It's also used as a mouth freshener.
We don't use it in our cooking typically.
In Lucy Worsley's series on A Tudor Christmas, the cooks demonstrate making caraway comfits...no special equipment, but a tedious process.
I love your videos, Max!
Can you make one on what foods Beethoven liked to indulge in?
I can! I actually learned a bit about his food preferences when I was in Vienna.
@@TastingHistory that Mozart collab video with Babish was fun, I would love to see this as well!
Haha that's a funny but interesting topic
I second that!
@@TastingHistory , yes, please! #anticipation #excited
The reason it's called a wedding breakfast is because in the early C19th there were only three middle class meals: breakfast, dinner and supper. Dinner was normally late afternoon so the only name for a meal earlier than that was breakfast. Luncheon was sort of recognised, but only as a snack type affair of bread and cheese. It's also where we get the English phrase "breakfast room" for a room where all meals apart from dinner in company are served, i.e. breakfast and lunch.
I think it's so funny how the "late breakfast" trend is still relevant today - totally specific to college, but when me and my friends go out for the night, our evening and morning routines look surreally similar to the upper class after a night out. I wonder what their hangovers were like lol
It’s because college used to only be for rich young men so many of the habits established as normal like not going to class, having some time abroad, drinking to excess, arguing with the professor, having a ceremony to graduate, etc are all holdovers of this class’ behavior
In Denmark we have what is called “pearl sugar” which is a harder sugar which doesn’t melt or burn. It is used especially on top of our “kringle” pastry/cake (which might also make an interesting episode for you!)
Pringle is delicious!
Make that Kringle! Darn auto mistake!
Pearl sugar used in Norway too.👍
I've seen pearl sugar in the US, but it's very rare here. Most grocery stores only carry ordinary granulated (plain sugar in granules about the same size as a playground sand or concrete sand), powdered sugar (a much smaller granule size, coated with starch to prevent it from clumping back together), and variations on brown sugar (granules about the size of granulated sugar, in variations that either have the molasses added back in, or just never had the molasses removed at all). Probably pearl sugar can only reliably be found in specialty baking stores (the sorts of places that sell "pizza flour", or flour made from white winter wheat instead of the red winter wheat commonly used here in the US) and online.
I've been on a Jane Austin binge recently and I would love to see more about tea, dinner and supper during that period and how they varied between classes as well as how fashions for meals were changing
Hi, some years ago a cooking book came out specifically dedicated to recipes for dishes mentioned in Jane Austen novels,I think from an English company (Dorling Kindersley perhaps?).
It was in our library (translated to German, so I do not know the original title), but the head librarian threw away all cookbooks she found superfluous without putting them on display first (= 2\3 of them, I gladly would have paid to get the books!), and I could not find it again.
It was an exquisite compilation, which I can recommend! After this video I am tempted myself to hunt for it again ;-) but my favorite is still „Food in England“ by Dorothy Hartley, a recipe for Bath buns and Sally Lunn buns waits for me to get over my laziness (3h dough proving needs planning :-) ).
Max has such a unique talent for transporting his curiosity and enthusiasm for cooking and enjoying food, I even watch the sponsor segment because it fits in seamlessly. I was lucky to have had some teachers with similar dedication to their profession. Max makes me grateful that he shares his gift with such a large audience!
On a Jane Austen binge right now!
We had a wonderful time in Bath, England this past summer. We want on some tours of period sights that talked quite a bit about Jane Austen. We were fortunate to be there during the Jane Austen festival, so many people were in period costumes. It really added to the atmosphere and was a great experience!
Max, you don't need a machine to sugar coat something. Here's how I do it: pour a single layer of sugar (your choice of type) into a skillet. Turn on the heat to low to medium and let the sugar melt, stirring frequently. You don't want the sugar to burn. Turn off heat and sprinkle in your caraway stirring continuously. The caraway-sugar ratio is up to you, I only use enough sugar to lightly coat the seeds. Nuts can also be sugared this way as a treat or snack, adding cinnamon just makes them extra good!
Yes, I've done this as well. I can't stress enough though: DON'T WALK AWAY while this is happening. The sugar burns so easily....
Confits have a much thicker coating, more like Jordan Almonds
I do this to make the sugar used in Liege waffles. It definitely doesn’t melt when baked.
Comfits are an old recipe, going back to 16th century
Here's a recipe/process for getting a thick coating on. giveitforth.blogspot.com/2015/09/comfits.html
Max, you have some of the most delightful narrative transitions with your sponsors
"It's an old book"..."early 90s". Man Max, you're killin me man! I'm older than that lol. But I've made some of the recipes from your book. They've all come out pretty good/decent so I'm happy with my lackluster skills. Keep up your love of food history!
An object from 30 years ago is old, not necessarily a person lol. You'd call a 30 year old coat an old coat but not a 30 year old person.
I love the Time Traveler's Guides, and any detailed social history like that. I think I'll be making Bath Buns soon. It's so cold in Denver right now that baking and eating warm bread helps!
One of the most fascinating things about these old recipes, is that they really mixed-and-matched the savory spices and the sweet spices. Today we have our usual, standard combinations; for example, I can't imagine seeing a caraway sweet in the stores.
Dill sweets next
The comfits sound really similar to the french candy called "anis de Flavigny" - I ate a lot of those as a kid, they're delicious and very aromatic. An aniseed is coated in layers and layers of white hard sugar coating.
In the 60s & 70s, there was sugar-coated licorice candy under the brand name Good & Plenty.
I received your cook book as a Christmas gift this year and it has been a joy to work with. My son loves learning the history behind your recipes.
We have Caraway Comfors in Holland they are called Muisjes and are available in white; pink and blue colour combinations.They are traditionally eaten with beschuitjes to celebrate the birth of a child.Whie and blue combination for a boy and white and pink for a girl.Caraway seeds stimulate lactation hence the custom.
You should do the history of a full English breakfast
18th century upper and middle class would have a big breakfast before a long hunt, often presented on a table as a buffet it was a display of one’s wealth rather than a hearty meal as it would include more meat options and veg options. Pigeons, organ meats and tounge of various animals.
In the Victorian era the wealthy saw it as the most proper English way to start the day.
It wasn’t till about World War One that the working class started doing a full English but my knowledge goes a bit fuzzy there but what we know it as is a toned down version from past variants from the rich.
I'm glad you found the Ian Mortimer series, I'd also recommend Ruth Goodman's series on how people lived in Victorian, Tudor, and Renaissance England.
I always appreciate how much work and research you put into these videos!
Eeek!!! I’m in the midst of rewatching some of my favorite Austen movies, just finished Sense and Sensibility and starting in on Northanger Abbey. The timing on this is just impeccable. 😁 I’ve always loved the dining scenes, whether it be an enormous homey breakfast or an elegant evening repast. Can’t wait to watch!
This was weirdly perfect timing! I randomly decided last night to have a week of Jane Austen breakfasts (I have three Jane Austen themed cookbooks) and bath buns are an absolute necessity!
The most adorable blue-eyed angel, here to warm the heart, on such a cold winter morning. 😸😽 Never stop feeding that fire that burns inside of you, Maxxy. Your passion for cuisine and history is delightfully infectious, it is its own kind of soul food, and I'll be here among the mob every time it's time to eat! I mean every time you upload a new video 😸❤
I like this comment. Makes me feel all happy : ) Thank you
Yay! ❤ Well you're super fabulous, and sweet, Max, so the sincere compliments write themselves! Every time you ❤ one of my comments, it is a confirmation that my words reached your eyes, and it feels really good to send that positive energy your way. I've been trying to work on being a more optimistic and positive person, especially if it inspires and motivates others 😽
Over here we're mopping
our brows... But the effect
is the same
As a fan of both Jane Austin and cooking, I’m so glad the algorithm dropped your video onto my list. What a fascinating presentation! I’m going to check both of the books you mentioned, and will be making the Bath buns soon.
I'm so happy that I found your channel. Amazing content, amazingly produced! It's so informative, interesting, and fun. Keep up the great job 👏🏼
What Jane Austen Ate is a fabulous book! Also, the Spanish gentleman's comment on English coffee I had heard from Brazilians of my acquaintance in the 1970s. They didn't like coffee in the US either-said it was better than London, but still seemed more like wash water.
LOVE English recipes! You always make My day max! You're like a comfort blankets! 🤗🤗🤗🤗🤗🤗🤗
I need more comfort blankets
@@TastingHistory your sunny attitude is one
@@TastingHistory The caraway crumpets you are speaking of, if you go look at Indian stores you'll find them. Look for Nukal Dana or Makhana.
@@OsamaRaoPK You mean comfits not crumpets, I presume?
This is such a nice channel.
Max you have a very charming personality. I'm not much of a cook myself but I can appreciate these recipes and certainly encourage my sister or girlfriend to cook them.
And seeing the history of all of it is an absolute bonus.
First video I see from this channel - and it's just so good! I love the natural-ness you have presenting and the fusion of history and food culture is fascinating. Thank you!
What better way to spend the day then watching a new Tasting History video? And in Jane Austin too!
Thanks as always, Max for such wonderful content. I would love to see more videos on authors/writers' lives like Agatha Christie and Edgar Allen Poe!
Oh, I concur! An episode on Edgar Allen Poe would be fascinating!
There is a Poe's Tavern on Sullivans Island, SC that I have been to several times...quite sure however that EAP wasn't eating enormous burgers! :)
It is fun today though 🍔 🍺
I have "What Jane Austen Ate and Charles Dickens Knew" on my Iphone and it is such a great read. Happy to see a shout out to it in this episode!
Thank you for this Max! Jane Austen is one of my favourite writers, so this was such a treat
I was just in England last week visiting my family and i enjoyed both the food and the history of that amazing country!
Thinking back to when I started watching this channel at 50k subs, its incredible to see where you are now. Not to mention your passion and quality of videos has become palpable, yet again a great upload
This brings such good context to the Jane Austin stories.
Wow, looks like I've been here nearly from the start! I've always loved your work, I will support you as soon as possible (because I actually really enjoy cooking!) I am so proud of you for finding a way to make your love of history a viable career!!
For any Americans, middle class in England traditionally means something between upper middle class and upper class.
We do kinda have buns like these in Norway. But we use ground cardamom instead of caraway. And often full them with rasins. (Or chocolate in modern times, but i find it a poor combination). Its not eaten for breakfast though, rather a small meal bought by school children, students or workers in breaks or similar. And we make them with cream and/or jam during "fastelavnen". Which is partly related to the Swedish Semlor
There are also a lot of variations of these that you can find in shops or cafés. Like solboller/skolebrød (sun buns / shcool bread) with egg cream in the middle as well as glaze often with shredded coconut. Or kanelboller (cinnamon buns) or schillingsboller (schilling buns) here in bergen. Often rather large swirled buns with sugar and cinnamon.
I wasn't going to watch this video because it was just about bread but your hard work and research amazes I never thought that there would be so much history in bread. Your version of the history of bread is fascinating thank you
It’s not bread - it’s Bath buns, much fancier. Transiting to pastry.
@@elizabethclaiborne6461 whoever you are bread bath buns hoagie rolls I classified all the breads that were made into one word bread I didn't know that I was back in school and needed to be corrected by some narcissist
georgian & victorian history is my favorite, i hope to see more of it here🥰 thanks max!
Thanks for the info about how when and what one ate for breakfast told so much about them! Those buns look scrumptious; I'll need to try them.
I have that book "What Jane Austen Ate, and Charles Dickens Knew" somewhere on my bookshelves. I think I got it around the time it was first published, and it's great fun for browsing.
When I grew up in the 70s and 80s in Sweden, the newspaper was always present at breakfast, and both parents were reading it and not talking much. It is interesting to me how the observations of the English breakfast habits 200 years earlier, with the exception of the time of the day (9 am instead of 7 am), it sounded like... a Swedish 1980s breakfast.
Your videos make me so happy! Thank you for such great videos and research!
When I grew up, reading the newspaper over breakfast was common, but it gave us all something to comment on. It was an incitement to conversation. "oh, those scoundrels in parliament are raising taxes again", "storm's a-coming" etc.
I used to have those comfits when I was a kid, they were so good! I'd totally forgotten about them until now. They came in decorative little pill boxes and I felt super fancy.
Carroway and bread are made for each other, especially if there is a bit of sweetness to the bread, and you would have to add a pretty large amount for it to be too much. My favourite thing (as of yet) to use it in is a simple white bread in which I replace the water in the standard recipe by tomato juice. And sometimes I fill it with chopped onions, garlic, thyme, black olives, and sun dried tomatoes. Think I'll try this recipe now too, though, it looks and sounds really nice!
Great idea, this sounds like a pizza without being a pizza, easy to carry while not being messy to eat - I will steal this from you, thanks a lot. :-)
Me: busts in like the kool-aid man and steals your bread
Okay, I get soooo hungry when I watch your episodes. This one really did it!!!! Now, I've got to order your cookbook! Keep up the awesome work - you've got the best job on the planet!
I love this channel! Thank you so much for your videos! I'm going to check out the recommended books at the end!
That bit about english coffee is still true. I genuinely started to think I didn't like espresso while I lived there. Then I went to Europe and was like "no it's just england"
England is in Europe. But I catch your drift.
What? England is in Europe
@@CasparMinning The author probably meant continental Europe.
@@AnniCarlsson, yeah -- I guess it's like how Key West is a part of Florida, an island off the coast in the Gulf of Mexico. ☺️
@AnniCarlsson You have to understand that culturally the English are iselanders. Cut off from Europe proper.
5:02 I always called these liquorice torpedoes! They were my favourite sweets as a kid, you can find them at any half-decent sweet shop in England
Candy-coated caraway seeds are a very popular Indian snack, or digestif at least and you can buy them at any Indian grocery in the world, and there's always one somewhere. You will often see them at Indian restaurants in a little dish at the front desk.
These tend to be anise or fennel instead of caraway. Very different flavors
@@namedrop721 You are correct now that I think about it. Still a good analog but yes, different (more liquorice-y) flavour.
Indian groceries have caraway commits. They are often available at Indian restaraunts for an after dinner mint.
Omg I LOVE to hear about various peoples’ daily schedules from history. More of that please!
Best cooking show on youtube, thank you for your hard work Max!
This the first of your videos I’ve seen And I’m sold! Such an interesting mixture of customs, food, class, historic sociology, and always a plus, Jane Austen. I subscribed before the video was finished. So happy to have found you.
I was literally reading a "Jane Austen's England" travel guide this morning. HOW DO YOU KNOW?
Mind reading : )
Oh my beating ❤ - jane austen and food history - what a perfect blend!
It is a truth universally acknowledged that Jane was a genius 🙂 ❤
I grew up in a house in Altadena, CA, built in 1929, when the town was considered the playground of the wealthy. We found the blueprints and one room, just off the kitchen, was labeled as the breakfast room. My grandmother’s house in the same town, built in 1912, also had a small breakfast room off the kitchen. People mimicking the British in the early-twentieth century…