Too Much Butter?? - A Recipe From 1794 - 18th Century Cooking
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- Опубликовано: 4 сен 2017
- New Instagram - @18thcenturycooking
This Baked Apple Pudding comes from the 1794 cookbook "Domestic Economy" by Maximilian Hazlemore. The flavor combination in this dish is excellent, and yes, 8 ounces of butter are in this pudding. Enjoy!
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6:32 "And they LAUGHED when I said to boil the lemons twice! Never doubt Maximilian Hazlemore!"
*rides away on his horse*
LOL!
gokinsmen lmao 😂
Yes i did it on another recipe it tasted sour and bitter.. definitely double boil or maybe triple if organic wild grown lemons tends to be even stronger.
Lightening flashes.... thunder crashes!!!! Shutters flap loudly against the cottage wall as he rides off.....
😂😂😂
'The only thing missing here is nutmeg, but the recipe didn't mention nutmeg, so...' I could see the pain in your eyes, man. It's okay. We're here for you. :)
SweetestSweden Careful you don’t want a surprise visit from Maxamillion Hazelmoore!
There was complete incomprehension there, like he could not possibly fathom a recipe that had no nutmeg in it
：（
I came to the comments for this reason!
Notice the other pie on next to a window in the background. I bet that one is packed with nutmeg.
After you boil the lemon peel, save the water and make tea with it. The tea will taste something like Earl Grey with a squeeze of lemon.
@ It's a different type of citrus called Bergamot. May taste similar but hardly a lemon.
@@1911Zoey Earl Grey has Bergamot which is a bitter orange. Lady Grey is the same thing with a little orange peel and lemon peel added to it.
Lady Gray is a "softer" version of Earl Gray. Bergamot is a lemon - bitter orange hybrid - but technically it's an orange. :)
Oooh, thanks I was just wondering what would be done with the lemon water.
I made lemonade from it myself
John, you're the best.
"Don't listen to this guy about lemons 🍋 , that was when lemons were weird."
Takes a bite of pie 🥧:
"No, definitely, definitely follow the directions, this is perfect!"
i've been super depressed lately and your channel has really cheered me up. i don't know why but it's really been a nice distraction from all the mess in my life. thanks
Hope you are doing all right and still a fan of this channel. Have a great weekend!
All the best thaz. Enjoy the vids, they def act as an escape, or at the least, a welcome distraction. Hang in.
I hope things have gotten better for you!
It shows the time your mind yearns for my guy
Keep on keepin’ on. Remember, (these troubles) too shall pass.
Jacques Pepin boils grapefruit rind twice to remove bitterness before he candies them. It's a very old French technique and maybe the source for the double boiling of the skin.
How could anyone dislike this? His enthusiasm and love for history is so apparent and the food looks delicious!
I love your brainstorm about the lemon rinds - it's what really makes these videos much more valuable and interesting to me than normal cooking shows!
yeah it feels more real. all of us secondguess our recipes.
Love the nutmeg line! Townsends has inside jokes now!
nah, it's public knowledge
We truly live in the age of the meme.
Yes, I enjoyed the nutmeg line also since I have been watching for a whie now, it has become an inside joke and I enjoy it! I watched a video right before this one about apple pie where Jon looks straight at the camera while telling viewers the recipe did not call for nutmeg, so none would be put in the pie, and he was grating nutmeg right into the pie as he said it. Jon is just so adorable. Love him!
I fully expected him to reach for it and start adding anyway while just continuing on with the rest of the commentary 😂
We all know you added the nutmeg when the camera was off.
Hahahahahaha!
🤣🤣🤣
My favorite part of your videos is just imagining these historic cooks writing down and creating these recipes never even conceiving that their dish would be sent all over the world 200 years later via the magical internet. Great vids! Keep it up!
Made this tonight holy cow is it amazing!!!
I've said it before and I'll say it again, I LOVE THIS CHANNEL! This recipe turned out great! I've made it about four times since you released this video, and I'm about to make it again right now! Thank you everyone at Jas. Townsend and Sons for all your research and work! You've truly brought history alive as we future folk incorporate the forgotten recipes of old as staple foods in our modern kitchens!
Number one, I must make a buttonhole apron now, and number two, there is no such thing as too much butter lol. On a historical note, people in the seventeenth century got a lot of heavy metal contamination from their utensils etc, and butter is something that heavy metals bonded to and helped them to leave the body rather than building up in it. This was probably surprisingly healthy because of that! If I were drinking from pewter cups, I would recommend a tonne of butter so that the metals would bond to the fats so I wouldn't wind up with metal poisoning!
"people in the seventeenth century got a lot of heavy metal" Yeeaaah! \m/
" Goop" is NOT reliable science.
I don't know if this adds any insight, but that technique of boiling citrus rind twice is also used when candying citrus peel. I mistakenly only did a single boil one time and the rinds were a lot tougher to chew (still good though!), so maybe that had something to do with it. It made that much peel more digestible?
dinosaurdetective maybe they hat the lemons that are used for camdided lemon peel for the original recipe. (Citrus medica/ citron) that was my first thought.
Because those have a lot of peel :D
That triple boil is fairly common for marmalade jam recipes. It removes the bitterness of the rind.
This is a classic New England recipe commonly known in Massachusetts as Marlboro Pudding. I have made this, a pear version, and a buttermilk version on many occasions.
So, baking 101.. or maybe 301 i dunno, but I have a degree in baking science, Anyway, the lemon rind should have been a little bit bigger and when you boil it, you should drop the rinds in at boiling for no more than 15 seconds each time, Its supposed to take the bitter out of it. Should retain most of the oils as long as there is still plenty surface area intact, but that finely chopped the oils are mostly released. Maybe try boiling before shredding next time. and even today we still change the water twice.
He needs to read this! Thank you.
J Peters lemon?
hah, yea thanks. missed that. Im used to using the method on orange peel :D same thing though.
How big should we chop it?
But do you have a degree in 18th century baking?
Oh, how I wish my father were still alive! He loves a good recipe and he loves history. This channel would have been a dream come true for him. Were he still here I would drop this tablet right now and make this pie for him. He would love it, I know! 🍰
A fascinating mix of baked custard and apple pie. I have to give this a try!
This will be perfect for Christmas dinner! Can’t wait to try it!
Mmmm, man I wish I was there to try it with you! This seems like a really rich recipe, something that would be served in smaller portions perhaps, at least today. I am fascinated with the blanching of the lemon zest. I agreed with your assessment to not do it twice with modern lemons, and yet at the end you said that the flavor was not what you expected and to do the double blanching. So interesting! I just love taking these journeys and making these discoveries with you! Thank you as always for all that you do.
Gale Christensen 6
That was my thinking, a rich dish made with costly ingredients. A prosperous farmer with plenty of eggs and butter could make it, or a city family that could afford the sugar, lemons, eggs and butter. I think it would be a rare treat or a special occasion when this was served.
Maybe something like a citron could work?
Cranberries
Gale Christensen - You could just use the zest of one lemon, that would work.
One thing I found interesting John said is that perhaps the lemons 200 years ago were stronger or more bitter than ones of today. It makes me wonder with all our modern farming methods is if we haven't indeed changed the way a natural fruit or veggie tasted centuries ago. We might even have found some of it unpalatable.
Well, I can't seem to find normal grapefruit anymore. So you might be on to something.
In my area they only sell pink grapefruit. I find it too sweet for what I need.
Tj Landry yes, most vegetables and fruits have been changed over the years. Farmers, botanists and scientists come up with different hybrids and breeds of fruits and veggies quite frequently.
You are correct of course. In order to feed 7 Billion people on a planet that can only support 2 billion naturally concessions have to be made. Im not one of those "NO - GE" nuts. This is simply how things need to be unless we can stop dropping kids at a rate we can't afford to feed.
Blame it on the supermarkets, they want fruit & veg that looks pretty and lasts forever regardless of the taste, which is usually bland. We used to get a variety of lemon referred to as a 'Common Lemon' - it was big and had a thick and gnarly skin but tasted wonderful, and there were limited supplies of 'fancy' lemons when in season. Now all I see are tiny lemons with a thin skin (like a mandarin orange), bland and as sweet as an orange to taste, not like a lemon.
Older people among the audience might remember the days when fruit and veg were sold seasonally. If something wasn't in season, you didn't have it. You didn't have allegedly "fresh" fruit & veg all year around.
This did mean that there was less apparent variety than these days but the upside was that when things were in season, they tasted the way they should.
I would argue that the modern tendency (at least in Australia) to put more and more flavourings in food has come about to try to compensate for the lack of flavour in the base ingredients.
You know what would taste good on top of this pudding? How about a few pats of fresh butter!
Gewgulkan Suhckitt Fresh whipped cream. 4 inches high
I made this today. It is really creamy and buttery. The only additions were some cinnamon and of course nutmeg. Another great dish from Townsends. Thanks Jon.
I wonder if this would work with pears. I have a lot of pears from the tree in my back yard, that I need to get rid of before they go bad.
Couldn't hurt to try, at least once. The amount of time you boil the pear chunks would have to be modified, though.
Make pear wine.
shout out to all the pears
Melissa0774 pears and apples are sort of similar in texture so I don't see why not. You should give it a try!
works very fine with pears, also with other fruits. you can try to cut some pieces of plum into it, additional flavors.
I've made this Twice in two days 😂 I love it very good expecily served cold and the lemmon is perfect boiled 2 times that God for this channel !
Inspiring video -- and then I just use chunky unsweetened applesauce.
Fabulous. I love the wondering about adjusting for modern versions of the fruit even if the recipe proved true in the end. Fun to think about how foods have changed over the centuries. Like corn formerly being a wild grass and watermelon having very little flesh and more seed way back when. Was it you that pointed out that difference by seeing how a watermelon was depicted in a historic still life?
I've seen the still life painting of the watermelon and I think it was on our facebook page but I don't think we have spoken about that particular thing. Thanks!
This channel is amazingly enjoyable and informative.
I think you've never tried German butter cake. With a ton of butter and sugar and almonds on top of it. ^^'
Ramona Weimar The best ones are 1:1:1 of 250 grams sugar plus 250g butter plus 250 grams flour. Plus an egg. Now thats rich.
Omg it’s soo good love German butter cake
@@dwwolf4636 oh my goodness that’s a lot but sounds amazing
I got so excited for you to try it ;looks dope af
This reminds me of a quiche but for dessert
But without the cheese....but imagine if the old time apple pie with a slice of hard cheddar cheese combo were combined in a quiche-like apple pie without a top crust!
In french cooking there plenty of recipes sweet or salted with the mix eggs/butter/cream/ milk/flour called appareil. There are dozens of variants. The recipe of the video today is almost identical to an old recipe from Normandy using sour/acid apples and lots of sugar. For 1 pound of boiled apples, there are 1/2 pound of butter and almost 1/2 pound of sugar depending d the apple acidity and sweetness, 6 to 8 eggs.The lemon peel is boiled twice and shredded after. And there is nutmeg...Some add also white pepper.
Pablo sounds very much like Jon's choice of recipe
As for boiling the lemon rind, probably to reduce the flavour but also to stop the acid affecting other ingredients, back in the day pests would have been a problem too. I might try this but add a modern twist to it, pinch of coconut, serve with thickened cream!
Keep up the great work, you've come a long way since I first started watching your channel, keeping American history alive! Cheers from Australia.
Sounds and looks good!
This pie looks delicious! I imagine it's especially nice if you use some quite tart apples too, to contrast with the rich sweet custard.
Yes! I always use granny Smiths *and* lemon juice when I make my apple pies. My family isn't big on sweets so it cuts through in a way that lets us all enjoy the spices and flavors. (Though I am always nervous when I take my *weird* family pie to other people's houses. The way I make it isn't super conventional)
4:44 "Really the only thing missing here is NUTMEG"
I was waiting for this XD
I wonder if the mysterious lemon instructions were for an unripened lemon. I've see recipes that use green or unripened lemons for a tart flavor or to balance sweet flavors. The boiling would potentially soften the rind and reduce the bitter taste a little in that case.
Needs more nutmeg!
he sounded so depressed when he said it wasn't in the recipe and they had to skip it.
Poison?????
Delicious poison.
Nutmeg in large quantities can cause hallucinations and other symptoms of poisening but thats only in a gram per kilo of you body weight.
Heh, I was gonna say that. :)
4:44 WHAT?! No Nutmeg? NOOO!!! (jumps off building)
Fortunately, the building I jumped off of was my neice's doll house, so I am currently at her Playskool hospital ER and recuperating from a bruised ego and severe nutmeg deficiency.
Monroville lol Jon seems like he died a little inside when it didn't call for nutmeg
:) Lolz
I think Monroville might be disturbed because of the lack of nutmeg in this recipe. Just me?
when Maximilian says shredded lemon rinds, are we literally shredding the entire lemon skin or is it the zest of the lemons?
Clearly Mr Hazlemore was the Paula Deen of his era.
A Totally Ordinary Aubergine
"we'll add a little more butter
a little more butter...l
😂😂😂
Your channel is fantastic! Commercial lemons aren't usually as nearly flavorful as some fresh from the tree. Also, if yo are in the States, a lot of citrus (along with other fruit) are coated with a wax for aesthetic appeal. In the US our regulations are a bit erm, not great so we can use paraffin + beeswax blends. They do dilute the flavor of citrus. Although I'm sure like other produce lemons were different back then!
My recommendation would be to buy organic since they are unwaxed and more flavorful if you aren't already. :)
I wash mine in hot water with a bit of soap, then allow to cool. Wax may not all be gone, but at least somewhat
Amby Cakes or grow your own as we do in California.
Yeah, yeah, yeah, rub in where you live. We in the East don't happen to like 350 days of sunshine a year and we just LOVE our four months of bitter cold weather and snow.
I never thought I'd see the day when nutmeg wasn't used in a recipe :). I like your flat pie pan. Where did you get it from?
I love history 🤤🤤
You can never have too much butter. Or nutmeg. (Thanks, sadbuttrue319.)
*You can never have too much nutmeg.
Well, yeah, but the video asked about butter.
My dad once said to me : "the most important hormones for happiness in the human body are dopamine and butter" ;)
caffeine
This recipe is delicious! One of my favorites, my wife makes it often. She uses an early New England Recipe. It is called Marboro Pudding Pie. Early Americans had an English heritage, so the name makes sense.The only differences are the apples are grated, and lemon is jested and not boiled at all, and finally Sherri is added. I'm asking my wife to bake this weekend.
Marlborough Pudding Pie! Darn predictive text :)
Gene Masz I'm from Marlborough, Massachusetts! I'd love to know the backstory of that pie.
theheartofnewengland.com is where my wife found the recipe years ago! I believe it has a story of it on their website.
Gene Masz thank you so much I'm going to check it out!
Mmmmm buttery.
At the very least I would grate a little nutmeg over the top before baking.
Absolutely!
Townsend nutmeg jokes aside, I never met a custard or cream sauce that didn't benefit from some nutmeg at any point in the process. ;)
Hmm, have you tried with a quiche lorraine? Nutmeg may be a little out of place there.
maybe boil the nutmeg twice?
stamasd imma gonna try that, might be interesting. 😀
My brain and my tongue say yes, my artery says "oh please no", and by a democratic process I say "oh yea".
This looks *I WANT IT NOW* good!! Now I have questions -
What type of apples to use? Is that much sugar really needed, will cutting back a bit destroy the end result? I make our butter here, cheaper, very simple and I have buttermilk to cook with and anything is better with more butter. Lemon rind? YUK, I hate anything with candied fruit or the zest of anything, can lemon juice be substituted and if so how much? My late GMother used to make custard rhubarb pie and always blind baked the pie crust but you didn't mention doing that, is it not required? Thanks for any advice!!
It is a custard very much like a buttermilk pie. Old recipes call for a cup and a half of sugar. I cut it back to three quarters of a cup and it was great.
creel unbelove'd - thank you for confirming. I usually cut sugar back by a 1/4 and salt by half and never a complaint.
THAT MOSQUITO.
Why, this is almost exactly the same as Mary Randolph's (_The Virginia Housewife_) apple pudding, except that she calls for a pound of apples to the 1/2 pound of butter, and she calls for the zest of two lemons, but does not blanch the zest.
Deborah Rochefort Then it's not the same.
A lot of pies are very similar, and many have the same base ingredients.
What make them different is the amount, process and of course some extra ingredients
@Cindy Oteri: Do you not know what the word "almost" means?
WHAT?!?!? If I catch any of you saying "too much butter" again I'm going to unsubscribe. That's not the kind of garbage talk I come here for.
I'm with Matthew on this one 😂
Here here! "You can never have too much butter."
Matthew Dockter As a Cardiac ICU nurse. No worries, myself or one of my counterparts will be ready when you arrive in my unit.
J N But.once you divide it into servings isn't the amount of butter a little more reasonable? Divided into 8 pieces it's an ounce of butter or 2 tablespoons each, or about 200 calories. That's not terrible, if you're not eating that high on the hog every meal.
sasayaki Indeed moderation is always the way to go. Looking at the American population, moderation has become a forgotten concept.
Please say hi to Ivy from all her fans here in youtube land and let her know we miss her cooking prowess in the kitchen :)
She's a mighty fine presenter too!
I would call that an apple chess pie
Kym Schoeff you're right it does seem like a chess pie..and of course chess pies were very popular with the English
The mosquito kinda stole the thunder from your nutmeg joke...
Bloody extras ruining the take...
There's no such thing as too much butter!
What???? no nutmeg??? are you sure this is 18t ct.?
How about adding some shredded cheddar?
Too much butter is an oxymoron in french cooking
I don't use artificial ingredients. I think the amount of butter is fine- if eaten only for special occasions, no problem. Consider that most of their time was spent outside breaking their backs from sunup until after sundown.
i came for the nutmeg memes
How would a little nutmeg and cinnamon do in this recipe ?
Sorry...have to pull you up here! There's no such thing as too much butter.
This cries for some raisins and cinnamon. 😸
I refuse to watch this because the lack of nutmeg
Nutmeg is MANDATORY!
Absolutely!
hello butter daddy
Nicole Marly thought you had died, hadn't seen you on the most recent videos. Good to see you back!
wozza goin' on boss me an' da boyz been missin' ye
fredward503 ork detected, calling extermanatus.
ya welkom ta try ladd but ma' boyz iz da 14th kompany of Russ ma boy grimnar myt ghet mad at yer infrakshun.
SURRENDER FOR THE GREATER GOOD
Will your daughter be helping you with recipes again any time soon?
Kahlest Enoch weirdo
Not at all, Jon's daughter Ivy used to help out. She has not done any videos in a long time. You can find her old videos, she is very pretty and a good presenter.
Great question! Little Ivy is adorable! All Jon's videos make you feel like you're part of the family. :o)
I am glad that she doesnt appear. I rather just see Jon.
I just had to let you know that you and your channel brighten my day a ton. I was just so relieved to see your smile and feel the joy of you doing this living history cooking. thank you!
One of my favourite channels i found in the last months. I really enjoy all of your videos!
Thank you for this video , I really like how you backtracked on your cooking advice after the taste test . Love your channel .
I made this a few years back and it was a huge hit! I may bring one to my grandparents this year.
I love how natural your commentary is, like I'm cooking with a close friend. Like how you shared your instincts on booking the lemon rind, and instead of cutting that part, you just admitted to changing your mind
That looks absolutely amazing! I love how excited you are about this custard!!
Looks really good. May have to try this one. Thanks for all your great videos.
Thank you very much for sharing. I am going to back this pie this week end. Would make good pie for the holidays as well.
That looks absolutely delicious. Thanks for sharing yet another wonderful 18th century recipe.
I always look forward to your videos ....keep them coming
Thank you, thank you, thank you for your directness, simplicity, and Joy!!!
YES!
In love with all of your pie recipes!
Jon, you were really in your element in this one man, great video!
Thanks again for the great content!
I can't thank you enough for sharing this recipe out. I just made it yesterday, and I must say this is a real winner! I love the fact that all the flavors are so subtle, none overpowering the other, and the lemon note of the twice-parboiled lemon zest is perfect. I admit I added 3 spices that I'm not sure if they would have had back in 1794 - 1/2 tsp cinnamon, and 1/4tsp each of allspice and cloves. So it wasn't exactly the same as you made it, and was fantastic! Did they have a spice back then similar to allspice? I'm assuming they had cinnamon and clove.
It's amazing how recipes can come out a bit differently from what you expect, like the lemon that you thought would lose too much flavor but was perfect!
This one would go really good in a Best of Townsends’ cookbook, hint hint. 😉 you’ve got the recipes, you’ve got the pictures of the final results. Please do it! I have been gathering recipes from your videos, but would buy a cookbook in a flash, not just for me for but friends and family. 👍👍
This is my first watching This baked apple pudding recipe I've watched many apple pie recipes but this one I've never heard of but looks so delicious 8 ounces of butter and a lot of sugar I learned something new about 18th-century baked apple pudding recipe thanks for making this video.
My darling wife just made this tonight and it was deeeelectable!!! Thank you so much for providing all these great recipes and other content. Love your channel!
Lovely video, one of my favs of yours!
This looks absolutely amazing!!!
This recipe looks fantastic! I love the reaction on your face when you tested it. It was great, clearly a win-win. I'm going to give it a try. Thanks so much God bless
I think you're right, their lemons must have been much stronger or more bitter. Like in the case of bitter (Seville) oranges. Here in Italy, the intensity of the lemon rind various with the season and the type of lemon. The Sorrento lemons, for example, which are used to make a special liqueur, are not bitter at all and are eaten in salads or with salted meats, dressed in olive oil, while others are very sharp and bitter. Plus, as you said, the taste of the rind comes back after cooking, like in bitter orange jam.
Another excellent video! Loved this one :D
Love this recipe!!! I just stumbled across your amazing show!! I’m hooked!!👍🏻❤️
I'm loving the enthusiasm 💜
Just made this for the family as a bit of an experiment. To answer the question... yes, there probably is just a bit too much butter lol. Everyone really liked it though.
It is very interesting. The lemon rind gives it a texture that is quite unlike anything else I've tried, and gives it a light lemon aftertaste. I agree that changing the water twice is the right thing to do, it gets rid of the bitterness.
I would recommend this if you have a lot of people to serve it to. In small portions it is a very good, easy to prepare dessert. It's too sickly in larger quantities though.
i love how serious he is about the lemon rind.
wow! easy & great! I'm so there! Thank you for doing this.
Thank you for another great video👍🏻👍🏻.
That sounds and looks fantastic! The phone call I needed to make between YT videos just got postponed. Hope to try soon. Mouth-watering. I’m a sucker for apple pie/ tarts/ cobblers, etc. This is a must-do.