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You all have done a wonderful job in that room and i hope to see it again in the near future .

Was a highlight of my trip to Boston. Also being able to buy books from the tables outside.

Lived on cohannet for years always wondered who gen cobb was. Thanks ochm

Does chamomile need cold too to germinate

Great information!

<3

Do some people plant stratified seedlings in summer season? Do some people do this? I need to know this is because I haven’t heard more about planting stratified seedlings in summer season. I haven’t heard about this.

Beautiful work!

Disappointed to find out there are no cigarettes in this pie

“We can do a little bit more work here now, *can’t we?”* Your hubris will be your downfall Lib.

How is it planted after the period of cold stratification in the sand? (Because theres no finding the seeds again after they’ve been mixed into the sand)

Wow, in amazing condition 😮. That's a great relic, very likely an officers' sidearm.

Will visit this place.

I have always loved Boston brown bread, I will be trying this soon. I like the idea of using large cans to steam in. What was used to cover them before aluminum foil?

I appreciate that Saria's difficulties weren't cut out. Learning how to recover when cooking doesn't go as planned is important. Saria is also quite cute.

Well done presentation. 👏 Thank you!

This is awesome!

Beautiful piece congratulations!

I just want to say as an English person living in the UK I am appreciating your OCHM channel. You are doing a great job at preserving your local history. More importantly, you are getting it out there to the public at large with these videos and the events you hold. A lot of volunteers no doubt, so well done everybody involved! A few years ago I visited a museum in Northern Ireland called the 'American Folk Museum'. It is a similar concept, and it also was really interesting. It has preserved Irish houses, a number of them moved to the site, and some American houses shipped over and rebuilt. The interiors of some of US houses were just like the one in this video. Anyhow, it was a fascinating insight into how people lived a couple of hundred years ago. It showed what they moved from and then in to. It is well worth a visit should any of your viewers go to Ireland. Once again, appreciating your channel.

Looking forward to trying this pie, think I will use a redi made pie crust.

I bet that iron is heavy

My grandfather was a member when it was located in Attleboro. We went on digs with him too.

I know this is awhile ago but if you had it in the fridge all night itt possible it seemed dry due to the temperature. When you bake with shortening it provides extra moisture above oil and butter but if it's cold it can seem dry and unpleasant due to it hardening in the bread.

How wide is the circle for the corn?

there's no way that crust is cooked enough.

Can you please remove the music?

Thanks for sharing this historic recipe!

Looks like a fabulous cake. I would use applesauce instead if Cisco to add more moisture. Or Miracle whip

Many old recipes presume cooking knowledge such as pre-baking the crust. However our texture and taste preferences differ from centuries ago, so ingredients and techniques differ..

I would rather listen to you talk than having to turn the music down and turn back up to hear you talk. 🙄

You should really use a meat glove so that you don't become stained. You can add a little more lemon and sugar to your beet salad. Sounds like a delicious meal, with little roasted potatoes

I'm sure not sure about eggnog, but I am definatly going to try those cookies

Wonderful recipe

Love both those apples. My favorites

This looks delicious! But please turn the music down. The volume of the music is much higher than that of your voice, so it blasted my ear drums every time the music played.

This looks really tasty. I had one question and one suggestion. My question is did you puree the apples? I don't think it would really make that much difference--the finished pie would just be smoother if the apples are pureed. And the suggestion is that your crust needed just a tad more water. That's why you had such a hard time getting it to form a ball, and probably why you couldn't roll it thin enough. But all in all, I loved watching this. It was so real, just like cooking at home. lol

I started making pies aged 8 (61 years ago), and I learned many "old school" ways. Mainly because there were no others, LOL. Here are my thoughts based on the rules of baking passed down through our family (where grandma was a kitchen servant in a grand house) : 1. Pies like this need to be cooked in a tin not a glass plate. This avoids soggy crust without blind baking. 2. The pastry should hang over the edge of the tin, and be trimmed off once cooled. This prevents filling from leaking behind the pastry, and looks less rustic. 3. Custards in crust were started at a high temperature and then turned down to set the pastry and then make a slow cooked filling. 4. That looks amazing! I love the amount of sherry in there and can almost smell it right now. I have never seen "marlborough pie" despite being quite an avid cook in the UK , so thats a real find. 😁

I would also bake that very full pie plate on a baking sheet. My grandmother always to work the pie crust as little as possible, so you did a pretty good job. I'd have let the dough warm up a bit and used grandma's rolling pin that has handles. It's a larger diameter and I think it gives you more leverage for rolling. My grandmother was famous for her Piecrust. She always let the dough warm up a bit.

I am so glad your channel pooped up. New fan.

Great recipe! Thanks for sharing. Just thinking, a regular metal pie pan would help cook the pie crust better

Why is it called a marlborough pie? Thanks

Just a hint, your music is too loud.

Great job!! I had a feeling this would be tasty when you listed the ingredients!!

So I have a question, was the Marlborough man actually just a cowboy who delivered pies on horseback😁

I’m colony times they didn’t have ice or refrigerators. They must’ve made this recipe in the winter.

I'd add more water rather than kneading and liquifying the butter

Congrats, you made apple custard. You can do this with any fruit, or vegetables like pumpkin, or sweet potato. And no need to make a knife wound in the pie. If you shake the pie pan and it shakes like set jello (jiggle, not liquid waves) it is done. Over cook custards and they curdle. Anyhow, since not everyone had an orchard or money to spend on apples, but most everyone had a garden to grow pumpkins in the north & sweet potatoes in the south, we can see why these custards became the holiday pick of the common folk...

Looks tasty, from Marlborough, New Zealand.

Music is unbearable

As a Marlborough I have never had this pie