I just received your book and OMG! I can't wait to bake all your wonderful amazing creations, I've not baked lately apart from some oat cookies because my dentist told me to cut down on my sugar intake. ( have teeth that need sorting out) But I definitely want to get back into baking just lessen the number of the batch size is all is needed haha. You book will get me back into baking, love how you put grams too, I get so annoyed trying to convert cups. Congratulations on the book and will definitely buy any future books that come out!
Dave has tasted so many weird, gross, or old recipes at this point that he doesnt even need to try in order to say how weird, gross, or old fashioned something tastes
@@tamari1910 For real... he's been doing this for actual years and I've been reporting him every time he shows up (which is... often...) All it's done is made me pretty sure no one actually reads reports over at youtube. There's no way this doesn't qualify as spam at this point.
Now, back in the 40's, my mom said that her grandmother would make marshmallows using a bit of marshmallow root extract. The extract actually started to become hard to get because so many swampy areas were being destroyed that the root became rare, so the version of marshmallows without the plant started to become the norm. My mom says that the old marshmallows were an acquired taste, sort of the same way as black licorice or original recipe root beer.
@@boomchicaboomboom No, they didn't taste like black licorice. Rather it was that same sort of odd taste that you either love or despise. My mom says that they tasted like medicine.
Fun fact: In Austria, this plant is called "Eibisch" and different versions of this candy still exist! We call it "Eibischteig", literally: marshmallow plant dough. It's a typical grandma thing. 😁
I'm sure they taste better and have a more palatable texture than these. Ann did an excellent job but there was no saving these old recipes. But if they still make them there's gotta be a way, no?
@@nodezsh they really are tasty imo! There's three different flavors in every package: pink (very sweet, slightly herbal), white (sweet, herbal and a tiny bit minty) and grey-ish offwhite (more herbal, less sweet and has an odd aftertaste). Of course they combine the Eibisch with different herbs to get nice flavors, but I don't read the package to find out which exactly, I only eat them, when I want to feel like a kid again. Try them, if you get the opportunity!
I love this! A little history, a little tasty treats, a bit of botany, and some super fun nail polish. I also love that your sons have gotten into the family game, trying your odd internet-based concoctions!
I think Ann has one of the most interesting and educational channels on RUclips. Weird old recipes, fixing fails, debunking (and saying WHY they don't work and then showing actual real cooking hacks). I've been around since the Instagram and iPad cake days and I'm so happy Ann has found a way to keep this channel relevant to keep educating us. 💖
Very true! It's great that Ann is a food scientist and can tell us the scientific explanation as to why things will work or will fail, and how to make it work.
In Syria, we use the dried root of Soapworts. After it is soked in water, the water is whipped with thick syrup and it fluffes up to become Nataef which is like the marshmallow fluff, we eat it with Mamoul and Kerabieg
I have a marshmallow plant that I once considered part of my vegetable garden, but after seeing how much bees and butterflies love it, I now consider it part of my flower garden. It’s such a pretty plant, I’ll never harvest it because of how beautiful it is
You could harvest some of it if you were careful, just dig down and take a few roots, but also there isn't really a reason to besides like historical whatever or witchy stuff
@@ConstantChaos1 How is herbal medicine that scientifically work witchcraft? Sounds like you're the one believing in some superstition and/or following social constructs too much. How is it different from getting nutrients from vegetables? Herbal medicine and vitamins are still used. You also shouldn't be slandering people as witches just cause they used plants for health. Some people want to grow their own cause it's cheaper and natural. Not everyone has access to modern hospitals. You shouldn't just expect those people to have nothing then. Witches didn't invent using plants or own it.
French here : there is a difference between "pâté" (the meat stuff) and "pâte" (paste). Here we are talking about the latter, which is pronounced "pat".
Oh my goodness! That's unbelievable to me how old her sons are getting now! I remember the fizzy birthday cake when Matt was either 12 or 13. That's so crazy! Time is flying so quickly
I was going to say the same thing! When I think of her boys I think of them as little kids. When her son came on screen I was like "whoa he's grown up"
Hand whipping the egg whites reminds me of that time in college when a friend and I threw a tea party with a homemade cake we made together. Neither of us had brought an electric mixer to our dorms so we had to make do with a whisk when the recipe called for whipped egg whites. We spent the whole day baking but it was so much fun and it's one of my favorite memories
Yup. I made a cake at someone's house and they didn't have a mixer or egg beater as I'd assumed. Luckily, I had other people to pass the egg whites on to so I could rest my arms and work on the rest of the recipe.
I had to make mayonnaise by hand once. I, too, had to switch on-and-off with another person, since it took like 15-20 minutes for the quantity we did! Thank goodness we live in this era, ey? XD
Electric mixers are expensive so I've never owned one. Whisking eggs by hand is simple enough that I don't see the point in buying an electric mixer that will just take up the little side space we have (certainly don't have cupboard space to store one) and be noisy, awkward to clean and no tactile feedback to tell when a mix of anything is done like you get doing it by hand. Just seems like a lot of money to spend on something that takes longer to set up than taking the whisk out the drawer.
@@AlexaFaie Your opinion is fine, but I think a device to make meringue is a good investment because it takes long to do by hand and/or is tiring, which I've done. Especially if someone makes it often enough. "Time is also money." I use a blender so it's multi-purpose. You can also get small electric tools. Sometimes I used to think like you but am relieved once I finally got a electric tool.
Lol never used one in my life. Sick of power tools i bought a bloody strimmer didnt work bought a lawn mower didnt work. Found an old scyth and omg just ripped through the whole garden in a thrice. Also if you dont use a mixer you get granmas popeye arms and ive always wanted those. I need to make more cake!
i love videos like this! a food historian myself, you are doing such a great service by hosting your sources for free online. in this video, you engage in an old form of medicine called spagyrics. spagyric doctors would have had a much better idea what terms like "extract" or "fine, smooth paste" meant. in fact, the vagueness of the recipe is on purpose. you wanted to be able to communicate techniques to your peers, but not allow any shmuck to take your method and start competing for your market share.
@@shaunaburton7136 Roughly, it's a little more advanced(?) than a straight herbalist... Thus the references to cow manure, and boiling the marrow of lamb's bones... and "extract" if we're complete. An herbalist (usually) focused on extracting the wanted "chemistry" (ancients didn't exactly have that, and even alchemy was considered different) from plants, specifically. They KNEW you could use water, alcohol, or oil (at least in later years)... The extractive would then be applied to the effected area in cases of injury or infections, warts, rashes, and the like... OR consumed to attempt to aid in healing internally, for disease or sickness. Herbalism is a bit more recognized as the parent to modern medicine... A Spagyric would seek to extract the chemistry from all sorts of raw materials, hunting for just about anything to get useful "chemistry" from... AND where it might not be extracted "by ordinary means" (soaking or cooking in water, alcohol, or oil) then it would be simply added and the exact reasoning for many were strictly guarded secrets... SO you never really know if the manure has something in it, or serves as a "binder" like the fibrous material of a poultice, to keep the liquids from wicking off through the gauze too quickly or to slow absorption through skin... UNLESS (of course) you were also a thoroughly studied or apprentice to a fellow Spagyric... In Herbalism, an extract is a bit stronger than a double-strong tea... A Tincture was (traditionally, by the teachings I got) kept in a container of alcohol for at least a day, usually a week, and often "aged" which could take as long as a year... AND an "oil" was pretty well straight forward, except the herb had to stay in the oil for no less than a week, usually 3 and was never removed until the last drops were used... and it was time to clean the vessel/container. BUT those Spagyrics were so secretive and careful about their terms (and I suspect a bit of colloquial and personally ambiguous code was employed) that there just hasn't been much of a definition or even a tradition passed on in my experience and efforts to find out (WHICH it's important here I admit are somewhat lackluster. It's not like I've scoured the earth or even hit every library and used book shop in my own state... someone may well know better) According to Merriam-Webster, the Etymology goes back to Rome and the Latin "Spagyricus" but I couldn't find that in my entire book of Latin, either... though that doesn't account for too much... haha... A college or Uni' or even maybe a High School with a dedicated Latin Teacher may have entirely the resource you (or someone) might need to find out plenty better than I. ANYWAYS... hope this helps. Sorry it's a tad lengthy and all, but to be precise on things like this, it requires a bit of a sacrifice to brevity. ;o)
How? Dave is still tasting them as much. It's just good to have more tasters and opinions. I'm surprised Ann doesn't do it much and share her opinion too.
Its funny how much cooking and baking has advanced over the years and how our ancestors had to work so hard to make these treats while we just give up before we finished reading the Recipe.
Yes, it just so much easier to grab a bag of marshmallows from the store! Yet, I remember as a youngster that even store bought marshmallows did have a distinct flavor that modern ones do not have. I wonder what changed. 🤔
@@Beezer.D.B. a lot of the store bought stuff now is made with corn syrup and dextrose as well as sugar. If you’re buying typical kraft marshmallows maybe that’s what’s different? If I buy them I only buy the “expensive” kind that are only made with sugar.
@@sailorarwen6101 - That could be it. But I do remember a distinct flavor… but I have bought and tasted marshmallow root powder before and it wasn’t like that either, lol. That tasted like the boys described. 😂
@@sailorarwen6101 - I just realized something… I was born and raised in Michigan, where beet sugar is queen. Most marshmallows of my youth were probably made with cane sugar! There’s a slight difference in taste. Mystery solved, maybe, lol!
As someone who bakes it could also be the spoon she's using. Try creaming butter that's still a bit too cold and sugar together with a wooden spoon then try it with a regular spoon like Anne's and you'll find one much easier than the other.
No. Like modern sieves, historical ones varied in type and hole size, depending on their use. Along with the spoon, the type of sieve she used may not be appropriate for this kind of paste. A chinois with wooden pestle may be more suitable.
The roots just needed to be sliced much thinner! Like with ginger root~ if you slice it super fine lengthways, you'll end up with long, fibrous strands & there's no way you could sieve them. Nice thin slices against the grain & those fibres will be tiny & easy to pulverise & strain :)
Nope. They definitely had very fine sieves at that time. The issue is: 1) how the root is sliced and also could have been cooked longer 2) The person making this would likely be a cook or scullery maid who would be used to doing all of this physical labor all day.
Marshmallow plant made hard candies are used as cough/sore throat soft medicine in my country. You suck on them when your throat is in pain but in not so tragic condition to visit doctor. Its often mixed with anise - kids love them but mom always said "its medicine, not candy".
Horehound plants were used for that too, and as I remember, were easier to get good results from. The plant smells and tastes like the horehound hard candies that [I think] you can still buy, minus the sugar.
They do still sell horehound candy but it is such a strong flavor that it is not in high demand. I can only think of one store in my town where it MIGHT be sold. I'm sure it's available online!
An old definition of "extract" is what's left when you've evaporated off all the solvent - in this case water I don't know how you'd go about this in cooking though, would make mixing in the egg whites a tough ask
I just made some last month for my son's bday. They were so good! And didn't taste like grass ;) I did it a bit differently tho, as I only had dried root on hand. I made a super-strong tea with the marshmallow root & a bunch of other spices (cardamon, cinnamon, star anise, nutmeg, clove, vanilla, orange zest, rose water... etc etc) & used that in place of the water in a modern marshmallow recipe. The 1st batch I made using gelatin, but since the marshmallow root tea gets really quite thick, I tried a 2nd batch without gelatin & a couple egg whites instead. They both turned out beautifully. The kids were skeptical at first, but every single one said they were the best marshmallows they had ever eaten.
@@doraanderson7403 may I ask what part of the world you live in? There's a HUGE variety of Mallow species that grow all over the world & most of them can be utilized the same way as 'marsh' mallow :)
@Funny Valentine The point of the reaction is the surprise and working out what it is. Ann knows what's in it so there's no surprise, though I suppose Ann could describe her thoughts on what it tastes like to give a different perspective.
My mom makes shampoos and soap, a few weeks ago she told me that she needed to bought a plant called marshmallow, I was like.... 'for what?!' And she told me that it was for a shampoo, after I watched that Ann was using it for real marshmallows I was like 'oh no, this is going to taste like grass' Well, I was not wrong, I guess 💁🏻♀️😂
Dave and Ann are so freaking cute! I was just re-watching the 200 year-old cookbook cheesecake recipe before this and realized if you look at Dave when he looks beyond the camera, and he smiles with that glint in his eye, he's looking at Ann. Find yourself a man/woman that looks at you the way Dave looks like Ann! Love you guys and your family!
78 likes in an hour!? Wth?! Sorry Ik these types of comments r annoying but I seriously think this is the most likes I’ve gotten thx guys! Edit: make that 247 in 23 (defs the most I’ve ever gotten)
I've said this somewhere before too but I'ma say it again. When using a mortar and pestle, you want to put your entire body strength into it. Literally pound so it makes a loud noise. That delicate plip plop you do isn't gonna take you anywhere soon Absolutely no offense intended I'm just stating what I have learnt from crushing garlic and ginger in the mortar and pestle
I also find you want to grind as much as pound. So hold the stuff you're grinding between the pestle and the mortar, push down hard and kind of slide the pestle around the mortar. It's much harder to describe in words than it would be to demonstrate - there may be a RUclips how-to somewhere?
I think she did make a loud noise. But since she had to narrate the whole process (hence the voice-over), obviously the bg sound (from all the loud pounding noise) had to be edited...
Oh wow your sons have grown up so much!! I remember religiously watching your channel when I was so much younger because I felt so much comfort from your maternal vibes and how happy your kids seemed but my viewing turned more casual as I had to become a whole adult. I hope you’re all doing spectacularly and that I get to watch you for years to come!!
Anyone remember the magic school bus swamp episode where they also pointed out the marshmallow root and how it made marshmallows and everything? That was the first thing I thought of in this video!
You have such a sweet and respectful family trying new foods. Some children turn their nose's at new foods but your sons ( and husband) always seem to approach trying things with an open mind and as a learning opportunity! Wonderful cook, RUclipsr and Mom!!
Ann's videos are high quality, entertaining and informative. She puts so much hard work and obtains so much patience testing new recipes and "life hacks". Thank you for all your effort. I love your content and you inspire me ♥️
And here I am in the Netherlands making coconut squares while watching your video. Using my grandmother's recipe (55 years old). She used to live in Australia when she was a teen-ager (8-18). She brought the recipe here and now I wrote it down to make it at home. I love it and it's one of my favourite dishes.
I stopped watching your channel for a little while ( not because I didn’t like watching anymore but because I was off the internet for a WHILE ) and now I’m back to watching your awesome channel and OMG your sons are so much older and taller and have deeper voices ❤️ it’s crazy how much time flies ! I remember watching your birthday cake videos for them that you would make when they were MUCH MUCH younger and smaller 🎂 I’m a huge fan since the beginning and I’m just amazed how far your channel has come ! I love your channel ❤️❤️💕 it’s only getting better with time
These are for sure my favourites on this channel! So interesting to see the old recipes and see them TRANSLATED and cooked too. Really interesting to think about how people used to cook and eat! Thanks for making these!!
With ingredients like that, a "plaster" does not refer to the plaster cast you're showing in the video, it would be similar to a "mustard plaster" applied for congestion or muscle aches. Wirth the mortar and pestle, these cooks would have been trained from a young age in "do it until it's finished" and not stop when it looks "good enough", so it definitely would have needed more time. Maybe you could start these in a food processor to get the initial breakdown done and then finish them in the mortar.
I love these 200 year old recipe videos so much! It is quite interesting to see how hard people worked to create food that we can cook quickly and easily nowadays. We don't really realize how reliant we are on electric gadgets these days until we don't have them. It really gives me an idea about how hard life was back then, and how easy we have it now.
Yeah like a kettle. Saves so much time (and energy) boiling water in an electric kettle rather than in a pan on the hob (like for cooking pasta). And we have a hand blender my partner uses to blend the soup I make (I can't stand the vibrations). That's mostly it for kitchen electric gadgets we have which I consider something I'm more "reliant" on. I do all my whisking and baking by hand though. And for one recipe that uses Szcezhaun pepper at one point we didn't even have a regular non electric pepper grinder for it and no pestle & mortar so I just used the back of a spoon! That one wasn't fun though!
Always fun to see the boys and Dave taste recipes. After all those years their presence is as much appreciated as yours Ann. You have a really nice familly.
It's a shame we don't really have any Sumerian desert recipes- it would be really cool to see you try to puzzle that out. I once experimented with some of the 'recipes' we have from then and the instructions are... Sparse. It would probably also require a lot of dates.
I love how elequinte both your boys are talking, and also beeing very diplomatic in the way they talk! None of them seem to want to say straight out that they dont like your cooking
My mom got me a cookbook of old Czech recipes and it has the most fascinating guide to the different stages of sugar and how to achieve them. It's really simple in every other aspect but the sugar stages are highly scientific.
@@violetskies14 yeah, I had a really old pharmacist tell me mixing jello and then drinking it while still hot, like a tea was great for a sore throat because of the gelatin.
@@zanleekain117 that's a good idea! I don't eat gelatin so I don't have an excuse to eat marshmallows or drink jelly (British English for jello) while sick bc I don't think agar works in the same way lol.
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Good news for 🇬🇧! My cookbook has finally launched in the UK 🇬🇧It's at Waterstones & Amazon etc ... and here's the WORLDWIDE links: bit.ly/ARcookbook
Yay!
😺💞
Wow I never though I would be this early btw I love ur vids and I also love to cook so I watch alot of ur video
I just received your book and OMG!
I can't wait to bake all your wonderful amazing creations, I've not baked lately apart from some oat cookies because my dentist told me to cut down on my sugar intake. ( have teeth that need sorting out)
But I definitely want to get back into baking just lessen the number of the batch size is all is needed haha.
You book will get me back into baking, love how you put grams too, I get so annoyed trying to convert cups. Congratulations on the book and will definitely buy any future books that come out!
yay!
“Tastes like sugar infused with banana peels”
“Tastes like a caramel flavoured leaf”
“TaStEs LiKe GrAsS”
Roblox
Dave has tasted so many weird, gross, or old recipes at this point that he doesnt even need to try in order to say how weird, gross, or old fashioned something tastes
@@generalcodsworth4417 So true 😂
lol
I love that her son knows what banana skin tastes like 😂. Definitely edible, but not super common to eat it in Western countries.
I love how the boys are helping good old dad carry his burden of professional taster.
Same
I love how one talks about it like Mom does, and the other is still totally like dad. Love. It.
"I VOLUNTEER AS TRIBUTE!"
i think we need a more extreme test
I love how the whole family is now taste testing like champs.
“Taste like a caramel flavoured leaf” 😂
Would eat / 10
@@AxxLAfriku wtf you're still alive 😐
@@tamari1910 For real... he's been doing this for actual years and I've been reporting him every time he shows up (which is... often...)
All it's done is made me pretty sure no one actually reads reports over at youtube. There's no way this doesn't qualify as spam at this point.
@@ArtemisCartography yeah, he's annoying ;-;
@@ArtemisCartography lol my first time seeing him
Now, back in the 40's, my mom said that her grandmother would make marshmallows using a bit of marshmallow root extract. The extract actually started to become hard to get because so many swampy areas were being destroyed that the root became rare, so the version of marshmallows without the plant started to become the norm. My mom says that the old marshmallows were an acquired taste, sort of the same way as black licorice or original recipe root beer.
if it's like black licorice, that is a taste i am perfectly fine never acquiring >.
Would be interesting to try actually 🤔
Yuck! BLACK LICORICE? I guess I'm glad the plant got over used then and we now have the marshmallow we all know and love.
@@boomchicaboomboom No, they didn't taste like black licorice. Rather it was that same sort of odd taste that you either love or despise. My mom says that they tasted like medicine.
@@dietotaku he didn’t say it tasted like black licorice, he said it’s an acquired taste, the same way black licorice is an acquired taste.
Fun fact: In Austria, this plant is called "Eibisch" and different versions of this candy still exist!
We call it "Eibischteig", literally: marshmallow plant dough. It's a typical grandma thing. 😁
Send Ann a recipe to try?! :o
I'm sure they taste better and have a more palatable texture than these.
Ann did an excellent job but there was no saving these old recipes. But if they still make them there's gotta be a way, no?
@@nodezsh they really are tasty imo! There's three different flavors in every package: pink (very sweet, slightly herbal), white (sweet, herbal and a tiny bit minty) and grey-ish offwhite (more herbal, less sweet and has an odd aftertaste). Of course they combine the Eibisch with different herbs to get nice flavors, but I don't read the package to find out which exactly, I only eat them, when I want to feel like a kid again.
Try them, if you get the opportunity!
YUM
Lol kinda like older people still liking fruit cakes in the US then
"How'd you get that blister?"
"Marshmallows."
It's more common than you think.
Protein
Most blisters from marshmallows now are gunna be burns from the heated sugar
*“You wanna know how I got these scars?”*
@@sug4r_stars641 no
I love this! A little history, a little tasty treats, a bit of botany, and some super fun nail polish. I also love that your sons have gotten into the family game, trying your odd internet-based concoctions!
Perfect combo of awesomeness!
Tasting History is great, I hope Ann would collab with him one day!
Loved their reactions.
Yeah it was interesting
When Ann updates it’s a good day, even though It’s 2am where I am right now 😂
AGREED!
Good morning banana bread
graveyard shift says hello lol
It’s almost 3AM where I am =v=
So true!
I think Ann has one of the most interesting and educational channels on RUclips. Weird old recipes, fixing fails, debunking (and saying WHY they don't work and then showing actual real cooking hacks). I've been around since the Instagram and iPad cake days and I'm so happy Ann has found a way to keep this channel relevant to keep educating us. 💖
Very true! It's great that Ann is a food scientist and can tell us the scientific explanation as to why things will work or will fail, and how to make it work.
In Syria, we use the dried root of Soapworts. After it is soked in water, the water is whipped with thick syrup and it fluffes up to become Nataef which is like the marshmallow fluff, we eat it with Mamoul and Kerabieg
Sounds very delicious:) I hope I can try some some day.
@@meli2291 🤗
i love mamoul as it is, that must be so delicious
@@puzzledillusionist Mamoul with Nataef is absolutely amazing... If you love Meringue frosting, you will love it for sure.
Gotta go to my syrian friends and make it with them.
"There's something there that doesn't taste like marshmallow" ..... yup, that's the marshmallow 🤣
I have a marshmallow plant that I once considered part of my vegetable garden, but after seeing how much bees and butterflies love it, I now consider it part of my flower garden. It’s such a pretty plant, I’ll never harvest it because of how beautiful it is
You could harvest some of it if you were careful, just dig down and take a few roots, but also there isn't really a reason to besides like historical whatever or witchy stuff
Constant Chaos It’s still considered a useful plant from a medicinal herb standpoint, many people still use it today
@@Fallingleaves25 I mean herbological medicine would fall under witchy reasons in my book but yeah
Oh unrelated to anything else.... but if you happen to have an over abundance of seeds one year I definitely wouldn't mind buying some
@@ConstantChaos1 How is herbal medicine that scientifically work witchcraft? Sounds like you're the one believing in some superstition and/or following social constructs too much. How is it different from getting nutrients from vegetables? Herbal medicine and vitamins are still used. You also shouldn't be slandering people as witches just cause they used plants for health. Some people want to grow their own cause it's cheaper and natural. Not everyone has access to modern hospitals. You shouldn't just expect those people to have nothing then. Witches didn't invent using plants or own it.
"I hope the next one doesn't taste of bark"
Well I happen to like cinnamon, thank you very much.
😂
XD
Hot chocolate with marshmallows and cinnamon, yum!
Ceylon or Cassia ?! They are different 😉
French here : there is a difference between "pâté" (the meat stuff) and "pâte" (paste). Here we are talking about the latter, which is pronounced "pat".
Then there's Guimauve that is pronounced "Gi moave" cause the French like to moave it moave it.
I just find it so cute that one of Ann's sons looks exactly like her and the other one is a photocopy of Dave
“Tastes like banana peel”
“Tastes like leaf”
“Tastes like gRasS”
Lol
Most if those things she fed to her family, so they know what they're talking about
What I’m wondering is how did they know what those taste like
Probably based on the smell
@@mom7006 I think most every kid has tried eating those things at least once 😂
Oh my goodness! That's unbelievable to me how old her sons are getting now! I remember the fizzy birthday cake when Matt was either 12 or 13. That's so crazy! Time is flying so quickly
haha, yes, time is flying!!
@@HowToCookThat 😄😄 So glad your content has never changed in quality!!
I was going to say the same thing! When I think of her boys I think of them as little kids. When her son came on screen I was like "whoa he's grown up"
@@mellyq92 Exactly!!
Hand whipping the egg whites reminds me of that time in college when a friend and I threw a tea party with a homemade cake we made together. Neither of us had brought an electric mixer to our dorms so we had to make do with a whisk when the recipe called for whipped egg whites. We spent the whole day baking but it was so much fun and it's one of my favorite memories
Yup. I made a cake at someone's house and they didn't have a mixer or egg beater as I'd assumed. Luckily, I had other people to pass the egg whites on to so I could rest my arms and work on the rest of the recipe.
I had to make mayonnaise by hand once. I, too, had to switch on-and-off with another person, since it took like 15-20 minutes for the quantity we did! Thank goodness we live in this era, ey? XD
Electric mixers are expensive so I've never owned one. Whisking eggs by hand is simple enough that I don't see the point in buying an electric mixer that will just take up the little side space we have (certainly don't have cupboard space to store one) and be noisy, awkward to clean and no tactile feedback to tell when a mix of anything is done like you get doing it by hand. Just seems like a lot of money to spend on something that takes longer to set up than taking the whisk out the drawer.
@@AlexaFaie Your opinion is fine, but I think a device to make meringue is a good investment because it takes long to do by hand and/or is tiring, which I've done. Especially if someone makes it often enough. "Time is also money." I use a blender so it's multi-purpose. You can also get small electric tools. Sometimes I used to think like you but am relieved once I finally got a electric tool.
Lol never used one in my life. Sick of power tools i bought a bloody strimmer didnt work bought a lawn mower didnt work. Found an old scyth and omg just ripped through the whole garden in a thrice. Also if you dont use a mixer you get granmas popeye arms and ive always wanted those. I need to make more cake!
i love videos like this! a food historian myself, you are doing such a great service by hosting your sources for free online. in this video, you engage in an old form of medicine called spagyrics. spagyric doctors would have had a much better idea what terms like "extract" or "fine, smooth paste" meant. in fact, the vagueness of the recipe is on purpose. you wanted to be able to communicate techniques to your peers, but not allow any shmuck to take your method and start competing for your market share.
Wow!! Thank you, I find these things very interesting and greatly appreciate your comment! 🌼😀👍🌼
What’s a spagyric doctor or is that a misspelling?
@@shaunaburton7136 Roughly, it's a little more advanced(?) than a straight herbalist... Thus the references to cow manure, and boiling the marrow of lamb's bones... and "extract" if we're complete.
An herbalist (usually) focused on extracting the wanted "chemistry" (ancients didn't exactly have that, and even alchemy was considered different) from plants, specifically. They KNEW you could use water, alcohol, or oil (at least in later years)... The extractive would then be applied to the effected area in cases of injury or infections, warts, rashes, and the like... OR consumed to attempt to aid in healing internally, for disease or sickness. Herbalism is a bit more recognized as the parent to modern medicine...
A Spagyric would seek to extract the chemistry from all sorts of raw materials, hunting for just about anything to get useful "chemistry" from... AND where it might not be extracted "by ordinary means" (soaking or cooking in water, alcohol, or oil) then it would be simply added and the exact reasoning for many were strictly guarded secrets... SO you never really know if the manure has something in it, or serves as a "binder" like the fibrous material of a poultice, to keep the liquids from wicking off through the gauze too quickly or to slow absorption through skin... UNLESS (of course) you were also a thoroughly studied or apprentice to a fellow Spagyric...
In Herbalism, an extract is a bit stronger than a double-strong tea... A Tincture was (traditionally, by the teachings I got) kept in a container of alcohol for at least a day, usually a week, and often "aged" which could take as long as a year... AND an "oil" was pretty well straight forward, except the herb had to stay in the oil for no less than a week, usually 3 and was never removed until the last drops were used... and it was time to clean the vessel/container.
BUT those Spagyrics were so secretive and careful about their terms (and I suspect a bit of colloquial and personally ambiguous code was employed) that there just hasn't been much of a definition or even a tradition passed on in my experience and efforts to find out (WHICH it's important here I admit are somewhat lackluster. It's not like I've scoured the earth or even hit every library and used book shop in my own state... someone may well know better)
According to Merriam-Webster, the Etymology goes back to Rome and the Latin "Spagyricus" but I couldn't find that in my entire book of Latin, either... though that doesn't account for too much... haha... A college or Uni' or even maybe a High School with a dedicated Latin Teacher may have entirely the resource you (or someone) might need to find out plenty better than I.
ANYWAYS... hope this helps. Sorry it's a tad lengthy and all, but to be precise on things like this, it requires a bit of a sacrifice to brevity. ;o)
I love that the kids are old enough now to take some of the strain off Dave when it's tasting time!
How? Dave is still tasting them as much. It's just good to have more tasters and opinions. I'm surprised Ann doesn't do it much and share her opinion too.
I can hear the sigh of relief from Dave that he didn't have to try the Ox dung, sulphur and frankincense recipe 🤣
oh no, i would never do that 🤣
@@HowToCookThat No dung, that’s gross! But ground insects are definitely acceptable. 🤣
That was a medical poultice recipe, or something like that. You wouldn't eat it.
@@tirsden no indeed... not that smearing dung into your wound is smart
@@tirsden Oh, I know. I’m saying poo on your arm isn’t ok, but ingesting bugs is. I completely agree with her.
Its funny how much cooking and baking has advanced over the years and how our ancestors had to work so hard to make these treats while we just give up before we finished reading the Recipe.
So true!
Yes, it just so much easier to grab a bag of marshmallows from the store! Yet, I remember as a youngster that even store bought marshmallows did have a distinct flavor that modern ones do not have. I wonder what changed. 🤔
@@Beezer.D.B. a lot of the store bought stuff now is made with corn syrup and dextrose as well as sugar. If you’re buying typical kraft marshmallows maybe that’s what’s different? If I buy them I only buy the “expensive” kind that are only made with sugar.
@@sailorarwen6101 - That could be it. But I do remember a distinct flavor… but I have bought and tasted marshmallow root powder before and it wasn’t like that either, lol. That tasted like the boys described. 😂
@@sailorarwen6101 - I just realized something… I was born and raised in Michigan, where beet sugar is queen. Most marshmallows of my youth were probably made with cane sugar! There’s a slight difference in taste. Mystery solved, maybe, lol!
I can already tell this is going to be educating, but also very entertaining. That's the best combination lol
Yes
Sounds like a typical ann reardon video
@@DyslexicMitochondria Hey bro I watch ur videos. Love your channeI
@@DyslexicMitochondria agreed
it could be that sieves back then weren't as fine as the one youre using.
I was wondering about that too!! Seems like the kind of crucial detail that could be lost to time
As someone who bakes it could also be the spoon she's using. Try creaming butter that's still a bit too cold and sugar together with a wooden spoon then try it with a regular spoon like Anne's and you'll find one much easier than the other.
No. Like modern sieves, historical ones varied in type and hole size, depending on their use. Along with the spoon, the type of sieve she used may not be appropriate for this kind of paste. A chinois with wooden pestle may be more suitable.
The roots just needed to be sliced much thinner! Like with ginger root~ if you slice it super fine lengthways, you'll end up with long, fibrous strands & there's no way you could sieve them. Nice thin slices against the grain & those fibres will be tiny & easy to pulverise & strain :)
Nope. They definitely had very fine sieves at that time. The issue is: 1) how the root is sliced and also could have been cooked longer 2) The person making this would likely be a cook or scullery maid who would be used to doing all of this physical labor all day.
no wonder this plant is called literally "true slime" in polish
Accept no counterfeit slime!
Seems many places have many words for this plant.
malvavisco in Spanish
I feel like your boys magically age... because just last year they were so little! It's so sweet to watch them grow up through your videos.
Marshmallow plant made hard candies are used as cough/sore throat soft medicine in my country. You suck on them when your throat is in pain but in not so tragic condition to visit doctor.
Its often mixed with anise - kids love them but mom always said "its medicine, not candy".
Horehound plants were used for that too, and as I remember, were easier to get good results from. The plant smells and tastes like the horehound hard candies that [I think] you can still buy, minus the sugar.
They do still sell horehound candy but it is such a strong flavor that it is not in high demand. I can only think of one store in my town where it MIGHT be sold. I'm sure it's available online!
Interesting! Which country do You live in?
@@Coffeegirl739 Poland, but my grandma told me that her far family in Russia and Belarus used it the same way
@@sushionaram Ok I am from Poland and it is not familiar to me - podkarpacie :) Hejka 🙂
An old definition of "extract" is what's left when you've evaporated off all the solvent - in this case water
I don't know how you'd go about this in cooking though, would make mixing in the egg whites a tough ask
its surprising you had that old definition im sure ann appreciates it!
+
The kids are little mini mixtures of you and Dave and it’s honestly adorable.
As someone who tends to like weird, herbal-flavoured stuff like candies, I feel like original marshmallows would be the kind of thing I'd be into.
I just made some last month for my son's bday. They were so good! And didn't taste like grass ;)
I did it a bit differently tho, as I only had dried root on hand. I made a super-strong tea with the marshmallow root & a bunch of other spices (cardamon, cinnamon, star anise, nutmeg, clove, vanilla, orange zest, rose water... etc etc) & used that in place of the water in a modern marshmallow recipe.
The 1st batch I made using gelatin, but since the marshmallow root tea gets really quite thick, I tried a 2nd batch without gelatin & a couple egg whites instead. They both turned out beautifully. The kids were skeptical at first, but every single one said they were the best marshmallows they had ever eaten.
Like horehound! lol I love that stuff too! And those grass-flavored Harry Potter inspired Jelly Bellies.
Same!! Marshmallow doesn't grow where I'm at, but I really want to try these recipes!
Same
@@doraanderson7403 may I ask what part of the world you live in? There's a HUGE variety of Mallow species that grow all over the world & most of them can be utilized the same way as 'marsh' mallow :)
12:01 the fact that Dave isn't even surprised 😂 What have you done to his tastebuds Ann!
Do you try the recipes too? Or just the rest of the family? Haha
Yes I try them too 😀
I would also love to see your reaction too Ann! 😊
@@HowToCookThat that so has to be the next challenge! Haha. Get the boys to bake for you!
@Funny Valentine The point of the reaction is the surprise and working out what it is. Ann knows what's in it so there's no surprise, though I suppose Ann could describe her thoughts on what it tastes like to give a different perspective.
My mom makes shampoos and soap, a few weeks ago she told me that she needed to bought a plant called marshmallow, I was like.... 'for what?!' And she told me that it was for a shampoo, after I watched that Ann was using it for real marshmallows I was like 'oh no, this is going to taste like grass'
Well, I was not wrong, I guess 💁🏻♀️😂
Don't eat your mom's shampoo?
@@madtabby66 Why I eat mine all the time
@@guppy9161 Who doesn't?
@@xcept1281 Period
Dave and Ann are so freaking cute! I was just re-watching the 200 year-old cookbook cheesecake recipe before this and realized if you look at Dave when he looks beyond the camera, and he smiles with that glint in his eye, he's looking at Ann. Find yourself a man/woman that looks at you the way Dave looks like Ann! Love you guys and your family!
I love when Dave tries the food but now that she has added her sons, it’s great too!!
in which country do you live are you girl
A blister is swelling right? So easy solution: mix all the ingredients from the recipe mentioned at the start and apply it to the blister.😂
Lol! Would probably help!
that's why they're on the same page. just like activated charcoal ice cream and bleached strawberry are on the same video
78 likes in an hour!? Wth?!
Sorry Ik these types of comments r annoying but I seriously think this is the most likes I’ve gotten thx guys!
Edit: make that 247 in 23 (defs the most I’ve ever gotten)
Lol. Marshmallow poultice recipe; for alleviating the symptoms of creating the marshmallow poultice recipe.
@@taylorhillard4868 - 😂
The descriptor "caramel flavoured leaf" is my new favourite thing ever 😂😂😂❤️
I love this series. Your videos are creative, fun, and informative. We need more channels like these on youtube.
Agreed
This is so wholesome :0 Congrats on getting pinned!
@@IAmSchwi woah im unpinned now but it was good while it lasted 😂
Unrelated, but Ann has been looking and sounding less tired and I’m really happy about it! 💕
I love how your sons just have different octave voices of yours and Dave's.
I've said this somewhere before too but I'ma say it again. When using a mortar and pestle, you want to put your entire body strength into it. Literally pound so it makes a loud noise. That delicate plip plop you do isn't gonna take you anywhere soon
Absolutely no offense intended I'm just stating what I have learnt from crushing garlic and ginger in the mortar and pestle
Thank you for this tip, I do not have a food processor, so this is something I might use 😊
I also find you want to grind as much as pound. So hold the stuff you're grinding between the pestle and the mortar, push down hard and kind of slide the pestle around the mortar. It's much harder to describe in words than it would be to demonstrate - there may be a RUclips how-to somewhere?
@@PonderingStudent Yeah thats smart, i recon its easier than smashing it.
I think she did make a loud noise. But since she had to narrate the whole process (hence the voice-over), obviously the bg sound (from all the loud pounding noise) had to be edited...
@@saramoldrup no worries 😁
I really like seeing the Young Reardons, they give very thoughtful feedback and they each have different perspectives.
I like that your youngest one isn't in this, because I'm imagining he went "no thanks, Mum, I've been burned before. Not trusting you again" 😂
i loved the comments on flavor; "so THATS the bark taste", "caramel flavored leaf", etc.
I love that you're now subjecting the entire family to your experiments. And that they have fun with it.
This is my favorite series on the how to cook that channel!
Mine too!
Your boys are all hilarious, it looks like Dave is done with trying weird stuff though… Dave we understand why.
Dave has PTSD when Ann is serving him food when she is making a Video
He's making his sons share the pain. They need to know what Dave's been through.
Yet the baby of the family was saved from the experience… 😜
7:18 the absouloute speed of that hand whisking! Blimey, Ann hardly needs a stand mixer!
Oh wow your sons have grown up so much!! I remember religiously watching your channel when I was so much younger because I felt so much comfort from your maternal vibes and how happy your kids seemed but my viewing turned more casual as I had to become a whole adult. I hope you’re all doing spectacularly and that I get to watch you for years to come!!
i really missed these 200 yr old recipes. theyre so interesting and its always fun seeing you make them.
Wow, I had no idea there was such a thing as a marshmallow plant! Always informative and fun! Thank you Ann! 😁
Ah another 200 yr old recipe! These are my absolute favourites. HUGE fan of yours, Ann!!
Me: usually puts food vids on to have more appetite during dinner
Ann: starts the video with ox dung
Anyone remember the magic school bus swamp episode where they also pointed out the marshmallow root and how it made marshmallows and everything? That was the first thing I thought of in this video!
Ann's dedication to these recipes is on a whole other level. What a legend.
Any day is a good day if u upload😂
Congrats for getting pinned
:)
Any day is a good day when Ann makes 200 year old marshmallow root recipes
yuh, couldn't say it better myself
Any day is a good day when Ann makes 200 year old food recipe.
Friday’s + Ann videos + marshmallows.
Me never get tired of watching her awesome videos. Who’s with me? ✋
😁⭐️🤩😍🥰👏😘
Ah I see dave has trained his sons in the ways of the 5 minute crafts iron stomach.
You have such a sweet and respectful family trying new foods. Some children turn their nose's at new foods but your sons ( and husband) always seem to approach trying things with an open mind and as a learning opportunity! Wonderful cook, RUclipsr and Mom!!
Ann's videos are high quality, entertaining and informative. She puts so much hard work and obtains so much patience testing new recipes and "life hacks". Thank you for all your effort. I love your content and you inspire me ♥️
Omg your kids are growing up so fast I remember them so little ❤️❤️❤️ loving this content!!!
Ann's husband is one of the most blessed men alive, he gets to test everything too! Bliss!
Getting to taste everything- It's both a blessing and a curse 😂
The cooking queen has returned. These videos are like a time machine. ❤❤❤
The effort that goes into your 200yr old recipe videos is amazing. Thank you so much for the top class entertainment and food science. Great work Ann
And here I am in the Netherlands making coconut squares while watching your video. Using my grandmother's recipe (55 years old). She used to live in Australia when she was a teen-ager (8-18). She brought the recipe here and now I wrote it down to make it at home. I love it and it's one of my favourite dishes.
"I hope the next one doesn't taste like a bark" I'M DEAD LMFAOOOOOOOO
i wait original marshmallow recipe so long. even i can't seen real marshmallow recipe in google. thanks ann san.
"hmm. that's where the bark flavor came from"
i cackled LOL your kids are cute
I stopped watching your channel for a little while ( not because I didn’t like watching anymore but because I was off the internet for a WHILE ) and now I’m back to watching your awesome channel and OMG your sons are so much older and taller and have deeper voices ❤️ it’s crazy how much time flies ! I remember watching your birthday cake videos for them that you would make when they were MUCH MUCH younger and smaller 🎂
I’m a huge fan since the beginning and I’m just amazed how far your channel has come ! I love your channel ❤️❤️💕 it’s only getting better with time
I love watching these 200 year old recipes
It’s 4:30 am, I should be sleeping! I guess this is a good excuse to stay up a little longer. 🤣
Good morning NoLa
@@HowToCookThat good morning to you! Thanks!! ❤️
The Dave has been so much weird and fake recipes that his palette evolved to determine specific taste and texture.
Finally! Me and my girlfriend always sit together and watch your videos!
Happy Friday to the two of you 😀
@@HowToCookThat Keep up the good work! Much love from Greece! 😍
I especially loved seeing three family members responding!
These are for sure my favourites on this channel! So interesting to see the old recipes and see them TRANSLATED and cooked too. Really interesting to think about how people used to cook and eat! Thanks for making these!!
Those poor boys xD they’re good sports. I’m sure they trust their mother not to feed them anything too horrid 😂😂. Also RIP Anne’s finger 💔
With ingredients like that, a "plaster" does not refer to the plaster cast you're showing in the video, it would be similar to a "mustard plaster" applied for congestion or muscle aches.
Wirth the mortar and pestle, these cooks would have been trained from a young age in "do it until it's finished" and not stop when it looks "good enough", so it definitely would have needed more time. Maybe you could start these in a food processor to get the initial breakdown done and then finish them in the mortar.
I've been telling my family for years that marshmallows used to be a throat lozenge! VINDICATION!
Your videos make me so happy. Your voice is so kind and whenever im lonely I watch your videos.
I’ve been watching your channel for many many years and I cannot believe how grown your children are! I remember when they were just little 😭
Old recipes make the advice to 'read everything before you do anyhing' a must.
I used to go camping in Canada, can confirm that "guimauve" is still the french word for marshmallow.
Was straight up thinking the second one reminded me of nougat, then not 2 seconds later Dave says "Kinda tastes like nougat".
I love the videos on the old recipes - they are actually very fascinating! Thank you for sharing them, Ann
Glad you like them!
I love these 200 year old recipe videos so much! It is quite interesting to see how hard people worked to create food that we can cook quickly and easily nowadays. We don't really realize how reliant we are on electric gadgets these days until we don't have them. It really gives me an idea about how hard life was back then, and how easy we have it now.
Yeah like a kettle. Saves so much time (and energy) boiling water in an electric kettle rather than in a pan on the hob (like for cooking pasta). And we have a hand blender my partner uses to blend the soup I make (I can't stand the vibrations). That's mostly it for kitchen electric gadgets we have which I consider something I'm more "reliant" on. I do all my whisking and baking by hand though. And for one recipe that uses Szcezhaun pepper at one point we didn't even have a regular non electric pepper grinder for it and no pestle & mortar so I just used the back of a spoon! That one wasn't fun though!
5:42 How does Dave know what grass tastes like?? 😂😂
Everybody has eaten grass in their life
@@timotheysan3605 I havent 👁️👄👁️
Just by smelling it.. taste and smell are closely linked after all.
@@popinderseth9707 go try it
@@timotheysan3605 is it safe to eat??
"That's more worrying than usual" OMFG-
Always fun to see the boys and Dave taste recipes. After all those years their presence is as much appreciated as yours Ann. You have a really nice familly.
It's always such a bonus when we get reactions from Dave & the boys. I love the range of their responses. Thanks, Ann!
Love how your family gives their respectable comments and not just say "wow that tastes like ass"! Very cool video!!!
Yay!! Anne posted a video.. which is fun, informative and interesting
My daily dose of happiness has arrived
It's a shame we don't really have any Sumerian desert recipes- it would be really cool to see you try to puzzle that out. I once experimented with some of the 'recipes' we have from then and the instructions are... Sparse.
It would probably also require a lot of dates.
I love how elequinte both your boys are talking, and also beeing very diplomatic in the way they talk! None of them seem to want to say straight out that they dont like your cooking
I am sure most of Ann's cooking is delicious so the occasional oddity is not a problem
My mom got me a cookbook of old Czech recipes and it has the most fascinating guide to the different stages of sugar and how to achieve them. It's really simple in every other aspect but the sugar stages are highly scientific.
i always eat mini marshmallows when i have a sore throat. i don’t know if it actually helps but either way I get to eat marshmallows so it’s a win.
Apparently the gelatin actually does help soothe sore throats.
@@violetskies14 yeah, I had a really old pharmacist tell me mixing jello and then drinking it while still hot, like a tea was great for a sore throat because of the gelatin.
@@zanleekain117 that's a good idea! I don't eat gelatin so I don't have an excuse to eat marshmallows or drink jelly (British English for jello) while sick bc I don't think agar works in the same way lol.
it's amazing to me how much her son (the one wearing the black beanie) sounds just like her husband
"It tastes like a caramel flavored leaf" I snorted, I can imagine that exact flavor
I always love seeing these old recipes! They’re so much work! It’s amazing that anyone ever ate anything other than plain meat, fruit and vegetables!
YAY finaly got the cookbook [im in the uk] it has great recipis and more