We hope you enjoy this new recipe from Mrs Crocombe! Here are some questions you may have about this recipe, from historian Dr Annie Gray... Q: What was the book Mrs Crocombe mentioned? A: Cre-fydd’s Family Fare, by Annie Griffiths (1864). We know Mrs Crocombe had a copy (or had had access to a copy at some point) because she copied two recipes from it into her manuscript cookery book. Q: Where did they get fresh coconut from? A: Coconut was pretty rare in the UK until the early nineteenth century (though not unknown). However, it rapidly took off at the end of the nineteenth century, one of several fresh fruits brought within reach of the average Briton thanks to faster ships and refrigeration. Although it’s native to West Asia, Portuguese colonisers had taken them across the world, and by 1881, most of them came from the Philippines and the Americas. Q: Bone marrow?! Is that a thing? A: Yes indeed, it’s the soft, fatty substance inside bones. It’s long been a human food - bones in prehistoric archaeological assemblages show cut marks indicative of eating bone marrow. It continued (and continues) to be eaten as a dish by itself, usually baked (roasted) with a bit of seasoning (lots of salt) inside the split or sawed up bone. But it is also a useful ingredient in puddings and pies, as it adds a velvety texture and, like most animals fats, melts at mouth temperature so it’s really interesting to eat. The tool Mrs Crocombe is using to remove it is called a marrow scoop and they were specially designed to get inside bones and scoop out the soft marrow. The Georgians had them in silver and they are highly collectable. Q: Haven’t we seen Mrs Crocombe make layered bread and custard puddings before? A: You bet. There’s a long list of pudding using cake or bread steeped in custard, with dried fruit or other flavours between the layers. The names and the recipes attached to them aren’t always consistent, mind you. Clarence pudding, for example, appears as a name for something a lot like summer pudding, or something a bit like trifle, or, in Cre-fydd’s Family Fare, a posh bread and butter pudding made with currants.
Thank you! I couldn’t quite get over that visual combination of the bone marrow and the custard together lol, but figured maybe the marrow dissolved a bit during cooking! 😅
"She made rather a lot of noise, and I suspect enjoyed it a little too much. And she also ruined a cloth in the process." And that was the last we heard of Annie. 💀💀💀
Absolutely love the imagery of the kitchen maid gleefully smashing the coconut with a hammer. All those years of pent up resentment finally have an outlet 😂😂
Highly unusual, this one. That much coconut and lemon peel wouldn't appeal to everyone; and I have trouble wrapping my head around beef marrow in a sweet dish. Thank you so much for sharing this snapshot of history.
I've been watching these from the beginning and always thought it would be nice to see the family's and the servant's reactions to these recipes, both in and out of character.
Have you guys realized yet that you are positively impacting the lives of people forever? People like me have come here for a sense of peace and relief from their lives, thank you for providing that. I feel like I know you all and you have watched me grow up. ❤ Hearing the intro song brings nostalgia because its been years now. I even have that cookbook, as a reminder forever of the impact you have had on me.
Every time you find a strange recipe I think: Oh now they found the strangest one! And thern, you produce a pudding with marrow and coconut. Gotta love this channel!
I always enjoy Mrs. Crocombe's teaching. There is always a new flavor mix I'd never tried, or recipe I will try tonight. But it feels like when I was a kid and my gran was cooking and telling me what she was doing. Makes me nostalgic. (Thank you, Kathy Hipperson.)
How can you not just LOVE HER!!!!! And her recipes are all high end foods, even the ones she makes for the staff! And a lot of these recipes she makes, like this pudding, are fit for the HIGHEST of high teas!!!!! I would love to be able to travel across the pond and taste her creations!!
Breaking the fourth wall - I’m always tickled with how Kathy just goes for it with some of the more unusual ingredients! This show is really always such a delight to watch and learn from! Thank you, English Heritage!
Some insight on the name: there is a desert called an Apple Brown Betty in New England which is made very similarly. The origin of the name is obscure, but it is thought it does not actually refer to a lady. Rather, it most likely comes from the Acadian French boité meaning "bottled" because of how the ingredients are put into a container to bake. Though some have also suggested en bête meaning roughly "in the wild" as the origin, because it could be packed ahead of time and then cooked over a campfire. Either way, the French word simply sounded like the nickname "Betty" and people spelled words more like how they said them in those days. It seems as though this dish might have acquired it's name from being a more gussied up version of the pioneer's pie rescue. The origin of the Apple Brown Betty is transparently a tarte tatin disaster, hastily reimagined to avoid disappointing party guests: it uses all the same ingredients, plus the whipping cream.
One of the most comedic episode, surpassing the Pigeon Pie and Dead Man's Leg (Roly Poly). Most people would imagine Annie's antics when she did that cocoNUT.
👀 This pudding is very unusual, using bone marrow. I wish Mrs Crocombe had cut open the finished pudding, so we could see what the bone marrow and layers looked like! I'm sure this would taste perfectly delightful! Given that it's composed of custard, currents, lemon zest, and bread, to soak it all up. Then the final sauce! 😋 I wish she had described how the bone marrow affects the flavor, or texture. Here in the western USA, we don't have a lot of boiled puddings, and I've never tasted bone marrow 🤔 Unique‼️
You may have enjoyed a bit of bone marrow in dishes like Italian "osso bucco" (bone with a hole), made formerly from veal, now just regular cross-wise thick pieces from the shin bone of cattle. After the braising period, sometimes there's still a bit of marrow in there, so we always delight in relishing that last little morsel, though if one discovers it all melted away during the cooking, in our house we call it "a marrow escape". 😆
in NZ we call the mature large veg the marrow and the smaller younger veg zucchini, hardly anyone cooks with marrow these days - last one someone gave me out of their garden (probably a zucchini that got away) i stuffed with tomatoey beef cheesy garlicy mince and my husband refused to eat it but we use a lot of zucchinis in the summer when they are cheaper when i was a kid i used to love the marrow out of the bone at the end of a roast lamb leg, but it kind of repulses me now
Never heard of putting bone marrow in a dessert before. The only times that I have ever used beef marrow is when I am making stew or soup. It gives soup and stew a deeper, richer flavor and packed with good nutrition.
It's so interesting that marrow is used for this. I wonder if it gives a richer taste and enhances the sweetness of the pudding along with having a bit of a savory flavor since marrow is used in soups for a more umami sensation.
I'm pretty comfortable with Victorian kitchen utensils, but although I've seen a few marrow scoops at estate sales and antique shops, I never knew what they were. Thank you!
Fascinating recipe. Thank you so much for sharing all the historical content in such an engaging way. I never heard of bone marrow being used in this fashion. Great work!
I love watching these. Sadly, I've never tasted a boiled pudding, and I do wonder what kind of texture it has, and whether it is anything like the bread puddings I make over here in the colonies. Can't say I've ever used bone marrow....lots of eggs, though.
"For this sweet dessert recipe you will need: eggs, sugar, flour, custard, leftover bread or cake, and the scraped out insides of a dead cow's leg bones". I love this channel for opening the eye to the ingredients that were and are used that people don't think about. I'm a veggie so I was a bit squeamish anyway but seeing that cow bone for the marrow had my eyes flash open in horror. Thank you Mrs. Crocombe!
Ditto. Until the dead cow’s leg bones I actually lived the recipe and I was thinking on how to make it vegan or with substitutions, but at the marrow I gasped 😮😂 Eeww
I’m not a vegetarian but for some reason I find the thought of eating marrow very squicky. I don’t really know why, it just makes me slightly nauseous to think about it, haha 😅
Very curious, the way the marrow was used. I'd have expected it to at least have been thoroughly chopped and mixed together before being spread into the mold. Also the grated lemon which I might have mixed into the custard first. I would love to taste this! Thanks for an unusual recipe! 😊
We hope you enjoy this new recipe from Mrs Crocombe! Here are some questions you may have about this recipe, from historian Dr Annie Gray...
Q: What was the book Mrs Crocombe mentioned?
A: Cre-fydd’s Family Fare, by Annie Griffiths (1864). We know Mrs Crocombe had a copy (or had had access to a copy at some point) because she copied two recipes from it into her manuscript cookery book.
Q: Where did they get fresh coconut from?
A: Coconut was pretty rare in the UK until the early nineteenth century (though not unknown). However, it rapidly took off at the end of the nineteenth century, one of several fresh fruits brought within reach of the average Briton thanks to faster ships and refrigeration. Although it’s native to West Asia, Portuguese colonisers had taken them across the world, and by 1881, most of them came from the Philippines and the Americas.
Q: Bone marrow?! Is that a thing?
A: Yes indeed, it’s the soft, fatty substance inside bones. It’s long been a human food - bones in prehistoric archaeological assemblages show cut marks indicative of eating bone marrow. It continued (and continues) to be eaten as a dish by itself, usually baked (roasted) with a bit of seasoning (lots of salt) inside the split or sawed up bone. But it is also a useful ingredient in puddings and pies, as it adds a velvety texture and, like most animals fats, melts at mouth temperature so it’s really interesting to eat. The tool Mrs Crocombe is using to remove it is called a marrow scoop and they were specially designed to get inside bones and scoop out the soft marrow. The Georgians had them in silver and they are highly collectable.
Q: Haven’t we seen Mrs Crocombe make layered bread and custard puddings before?
A: You bet. There’s a long list of pudding using cake or bread steeped in custard, with dried fruit or other flavours between the layers. The names and the recipes attached to them aren’t always consistent, mind you. Clarence pudding, for example, appears as a name for something a lot like summer pudding, or something a bit like trifle, or, in Cre-fydd’s Family Fare, a posh bread and butter pudding made with currants.
You're fantastic, Dr. Annie!
Thank you! I couldn’t quite get over that visual combination of the bone marrow and the custard together lol, but figured maybe the marrow dissolved a bit during cooking! 😅
I think cooks at that time used it for its gelatine-like properties; to hold a budding together. Nowadays you can just use jelly as an alternative.
Not sure about using bone marrow in a "pudding" dish but I have used it in the past in making pie crust and pastry crust for meat pies.
Would be nice to see what a slice of it looks like. Can you see the marrow or does it melt away?
"She made rather a lot of noise, and I suspect enjoyed it a little too much. And she also ruined a cloth in the process." And that was the last we heard of Annie. 💀💀💀
LOL!🤣 Poor Annie.
You made me ask the question "Annie, are you okay?"
Now I have to go watch Smooth Criminal
The cost of the cloth would have absolutely come out of her wages!
Oh I totaly understand why she might have enjoyed it XDDDD
@@TheSouthIsHot Back to the scullery for her.
victorian recipes really are one long game of "never let them know your next move"
You next moove 🐮🦴
For real, I was NOT expecting the bone marrow when I clicked on this recipe 🥲
What do you expect from a time were you could buy Cocain in a farmacy?
Absolutely love the imagery of the kitchen maid gleefully smashing the coconut with a hammer. All those years of pent up resentment finally have an outlet 😂😂
I wonder who she was picturing??? 😂😂😂
the "cloth" she ruined was there to emulate mrs C's bonnet LOL
The amount of shade Mrs Crocombe gave this time was immeasurable. Not even Mary Ann was save.
Maryanne 's been upgraded to basic custard now! You go sis!
Annie's brazen impudence, carving out marrow from the bone, a 3 & 1/2 hour boiling.....this recipe was SAVAGE 😶
My eyes very abruptly widened when she said it was boiled for 3.5 hours!! 😂
Mental picture of Annie happily and violently smashing coconuts 😅
I love that Annie was having the time of her life smashing a coconut with a hammer 😂
I love that a vegetable marrow (a squash?) would be strange in a pudding, but bone marrow is totally normal.
Lollll IKRRRR 😂😂😂😂
Bone marrow is how we have gelatin, and Jello.
Well yeah that's how gelatin is made
True but the look reminds me of The Trifle recipe on Friends lol. Not appetizing imo.
Mrs. C.... I was NOT prepared for those ounces of straight up bone marrow in that sweet pudding hahaha
Came here for this
The amount of shade that was thrown towards Annie for having too much fun with the hammer and ruining a cloth was funny
Sending out a special Thank You to Kathy for continuing to bring us the most delightful portrayal of Mrs. Crocombe and a bit of civility to our day.
The bit where the editing skipped her adding the coconut at first made me chuckle lol
Highly unusual, this one. That much coconut and lemon peel wouldn't appeal to everyone; and I have trouble wrapping my head around beef marrow in a sweet dish. Thank you so much for sharing this snapshot of history.
I've used it in dumplings, and it was not a strong taste. It would probably be even less pronounced with the lemon.
Marrow is mostly fat.
Beef marrow is fat, and there are many sweet dishes made with animal fat like lard or suet.
Noisy coconut opening and the destruction of a cloth - Annie is quite the rebel 🤣
I am still throwing the idea of a Mrs Crocombe Advent for Christmas into the universe.
Oh this would be so lovely!
Oooooh yes!
Seconded! 👍
PIGEON PIE, (WITH THE FEET OUT!), BECAUSE OF THE "FOUR CALLING BIRDS?"
I've been watching these from the beginning and always thought it would be nice to see the family's and the servant's reactions to these recipes, both in and out of character.
Y E S
Have you guys realized yet that you are positively impacting the lives of people forever? People like me have come here for a sense of peace and relief from their lives, thank you for providing that. I feel like I know you all and you have watched me grow up. ❤ Hearing the intro song brings nostalgia because its been years now. I even have that cookbook, as a reminder forever of the impact you have had on me.
What cookbook?
@@aleciawimer8506Mrs Crocombe/English Heritage released a cookbook of these victorian recipes
@@aleciawimer8506English Heritage published a cookbook with recipes and history from the book used in these videos. I got mine on Amazon.
"I hope you weren't thinking vegetable marrow. That would make for a very strange pudding. This is a beef bone ..." 🤣
Every time you find a strange recipe I think: Oh now they found the strangest one! And thern, you produce a pudding with marrow and coconut. Gotta love this channel!
I'm getting a flashback - flashforward? - to Rachel's English Trifle from "Friends".
was waiting for this comparison - in my head, I heard Joey saying, “what’s not to like? custard good, jam good, beef… good”
l’m glad I’m not alone!
“I wasn’t supposed to put beef in the trifle!” 😂 Apparently, Rachel had never heard of Lady’s Betty’s Delight!
I came here for this comment hehehhehehe
Oh, I’ve had such a horrible time these past few days. I needed a pick-me-up!
Oh, Sorry to hear that, Best wishes.
God bless you dear you aren't alone in the darkness.
Hope everything gets better❤❤❤
hope things get better for you! ❤️
Hugs
Annie was letting out some pent up Victorian rage, smashing that coconut.
"Boil it for 3 1/2 hours" - I should have seen that coming 😂
The most British cooking direction ever. It's the UK equivalent of the American "Bake 30 minutes at 350 degrees."
I always enjoy Mrs. Crocombe's teaching. There is always a new flavor mix I'd never tried, or recipe I will try tonight. But it feels like when I was a kid and my gran was cooking and telling me what she was doing. Makes me nostalgic. (Thank you, Kathy Hipperson.)
How can you not just LOVE HER!!!!! And her recipes are all high end foods, even the ones she makes for the staff!
And a lot of these recipes she makes, like this pudding, are fit for the HIGHEST of high teas!!!!!
I would love to be able to travel across the pond and taste her creations!!
Breaking the fourth wall - I’m always tickled with how Kathy just goes for it with some of the more unusual ingredients! This show is really always such a delight to watch and learn from! Thank you, English Heritage!
With the world in such bad shape, she comes and makes me happy for a short time. Need more! 😅
Some insight on the name: there is a desert called an Apple Brown Betty in New England which is made very similarly. The origin of the name is obscure, but it is thought it does not actually refer to a lady. Rather, it most likely comes from the Acadian French boité meaning "bottled" because of how the ingredients are put into a container to bake. Though some have also suggested en bête meaning roughly "in the wild" as the origin, because it could be packed ahead of time and then cooked over a campfire. Either way, the French word simply sounded like the nickname "Betty" and people spelled words more like how they said them in those days. It seems as though this dish might have acquired it's name from being a more gussied up version of the pioneer's pie rescue. The origin of the Apple Brown Betty is transparently a tarte tatin disaster, hastily reimagined to avoid disappointing party guests: it uses all the same ingredients, plus the whipping cream.
One of the most comedic episode, surpassing the Pigeon Pie and Dead Man's Leg (Roly Poly).
Most people would imagine Annie's antics when she did that cocoNUT.
👀 This pudding is very unusual, using bone marrow. I wish Mrs Crocombe had cut open the finished pudding, so we could see what the bone marrow and layers looked like! I'm sure this would taste perfectly delightful! Given that it's composed of custard, currents, lemon zest, and bread, to soak it all up. Then the final sauce! 😋 I wish she had described how the bone marrow affects the flavor, or texture.
Here in the western USA, we don't have a lot of boiled puddings, and I've never tasted bone marrow 🤔 Unique‼️
I have. Marrow is very melty and rich. I'm not sure about sweet applications, but then I haven't tried that uet
You may have enjoyed a bit of bone marrow in dishes like Italian "osso bucco" (bone with a hole), made formerly from veal, now just regular cross-wise thick pieces from the shin bone of cattle. After the braising period, sometimes there's still a bit of marrow in there, so we always delight in relishing that last little morsel, though if one discovers it all melted away during the cooking, in our house we call it "a marrow escape". 😆
The bloody bone marrow really put me off
If you've cooked with beef stock, you've 100% tasted bone marrow.
Annie was back there going to town! She probably imagined that coconut was somebody's face. 🤣
Here in México marrow is very delicious in some kind of tacos.
Annie really had the best job of this particular recipe 😂
In the Philippines we consider the coconut the tree of life. Because it doesn't only provide food but also shelter from its timber and palm leaves.
It's always a good day when Mrs. Crocombe is in the kitchen.
3:55 some coconut appeared magically between the currant and lemon steps.
There's a missing segment for adding the coconut.
For Americans who don't know what vegetable marrow is, it's also known as courgette in France, and zucchini in America.
Thank you very much! I was curious. A zucchini would indeed make for a rather different dessert!
Well, not exactly. A marrow is what happens if you let your courgettes grow
No it isn't. Marrows and courgettes are related, but actual marrows are ten times the size.
Funny how that would be more normal in our modern day
in NZ we call the mature large veg the marrow and the smaller younger veg zucchini, hardly anyone cooks with marrow these days - last one someone gave me out of their garden (probably a zucchini that got away) i stuffed with tomatoey beef cheesy garlicy mince and my husband refused to eat it but we use a lot of zucchinis in the summer when they are cheaper
when i was a kid i used to love the marrow out of the bone at the end of a roast lamb leg, but it kind of repulses me now
I can just imagine Annie angrily smashing the coconut with her hammer and ruining the cloth 😂
Never heard of putting bone marrow in a dessert before. The only times that I have ever used beef marrow is when I am making stew or soup. It gives soup and stew a deeper, richer flavor and packed with good nutrition.
I loved this recipe for your pudding and I’m going to make it. I loved hearing the birdsong too!!!
It's so interesting that marrow is used for this. I wonder if it gives a richer taste and enhances the sweetness of the pudding along with having a bit of a savory flavor since marrow is used in soups for a more umami sensation.
Ladies and gentlemen, it's time to see the famous, sassiest Mrs. Crocombe to devour and spill the tea. All of the tea☕️
Mrs Crocombe always feels like everyone’s favorite teacher.
Skipped right over adding the coconut between the currants and lemon. It was just magically layered in.
So nice to see dear Mrs. Crocombe again! And a coconut!
Coconut and lemon! Sounds delicious!
It’s always a good day when we get a Mrs Crocombe how to.
Love her reading the kitchen maid for making too much noise smashing the coconut ❤
I'm pretty comfortable with Victorian kitchen utensils, but although I've seen a few marrow scoops at estate sales and antique shops, I never knew what they were. Thank you!
My only critique is I wish they showed us how to make the sauce at the end, that sounds delicious!
I can only hear Yzma from the Emperor’s New Groove when I hear the phrase “smash it with a hammer” now
Always a delight to hear from Mrs. Crocombe!
Lady Betty got around a bit then.
I notice Mrs Crocombe delegated the hard bits to the maids 😂
Not even 2 minutes in and already spilling the kitchen gossip haha! I love this! I love this recipe!
Drat - I so look forward to the Q&A section. Sad when it does not appear.
Agreed! I have so many questions about this video.
Hi there! Sorry for the delay this time, but you'll now find the FAQs pinned on the video. Hope you find them useful / interesting.
So glad we got another chance to visit with Mrs. Crocombe. It is such a comfort.
"vanillar!" I love the accent... ❤❤❤
It has been a rather strange week at work. Mrs Crocombe is exactly the grounding I need.
I love these but quite often think about how little I would desire trying them.
Been in hospital having a nasty time of it, so what a delight to come home to Mrs Crocombe and a delicious pud!!❤❤😊😊
A new video of Mrs.C always brightens my day.
Throwing shade at Annie again 😀 I really enjoy watching these videos.
I'm so glad to see a new one. I just love Mrs. Crocombe.
I love the birdsong in the background. Great video! I love this series! Thank you!
We used to hang a small bag of suet from a tree branch for the birds.
They loved it, pecking at it, as they gleened pieces of it.
IMO, that’s where it should go…to the birds! 🕊️
Fascinating recipe. Thank you so much for sharing all the historical content in such an engaging way. I never heard of bone marrow being used in this fashion. Great work!
*"For this recipe you will need"*
And the insane world came to rest, albeit for just a few minutes
YES! Love these videos!!! Wish it was an actually series!!! Would love to binge watch
Ahhhh the shade was awesome this time - thank you. BTW that’s a great pudding my grandmother made something similar
I think I’ll give it a try. These recipes are worth enjoying not only with the eyes...
I love these. I'm American, but have a great English Heritage in my ancestry. Enjoy watching these.
Oh hallo Mrs Crocombe. Nice to see you again 😊
Interesting. I've never seen marrow used in such a way. I'm quite intrigued.
Thank you Mrs Crocombe. So good to see you. Looks good and simple to make.
I love watching these. Sadly, I've never tasted a boiled pudding, and I do wonder what kind of texture it has, and whether it is anything like the bread puddings I make over here in the colonies. Can't say I've ever used bone marrow....lots of eggs, though.
Always lovely to see Mrs. Crocombe in my feed!
It’s always a good day when Mrs. Crocombe is on!!!
I always send these videos to my mum, she loves this lady
Would I eat this dish? Hmmmm maybe not. Am I still here for Mrs.Crocombe's amazing and relaxing vibes? Y.E.S. 🎉🎉🎉❤❤❤
we love the enthusiasm for preparing coconut!
That pudding is beautiful... I loved the coconut smashing story
So happy to see another Mrs Crocombe video!
This never fails to brighten my week
Annie enjoyed smashing the coconut and ruined a cloth while making a racket 🤣🤣🤣
I feel like it's been ages since we've seen the queen. Good to have her back.
I’ve made pate using beef marrow, gives it a great texture
Lovely to see Mrs C back again 😁
When she said "I also asked Marie-Anne to make a basic custard" I expected some side eye
She forgot to say coconut, but I still love watching
Coconut was the first thing she said. The label pointed to the shelled coconut in the bowl.
Oh! I see what you mean. When she was layering the ingredients.😳
WOW!!! that looks absolutely HEAVENLY!!!
"For this sweet dessert recipe you will need: eggs, sugar, flour, custard, leftover bread or cake, and the scraped out insides of a dead cow's leg bones".
I love this channel for opening the eye to the ingredients that were and are used that people don't think about. I'm a veggie so I was a bit squeamish anyway but seeing that cow bone for the marrow had my eyes flash open in horror.
Thank you Mrs. Crocombe!
Ditto. Until the dead cow’s leg bones I actually lived the recipe and I was thinking on how to make it vegan or with substitutions, but at the marrow I gasped 😮😂 Eeww
I’m not a vegetarian but for some reason I find the thought of eating marrow very squicky. I don’t really know why, it just makes me slightly nauseous to think about it, haha 😅
I wonder if it made a sort of gelatin?
haha!
My sentiments exactly!
Mrs.Crocombe is always delightful
Very curious, the way the marrow was used. I'd have expected it to at least have been thoroughly chopped and mixed together before being spread into the mold. Also the grated lemon which I might have mixed into the custard first. I would love to taste this! Thanks for an unusual recipe! 😊
A wonderful dessert.
oooh yes! Mrs Crocombe's recipes are back! 😃
It looks really delicious!!!
It did turn out quite visually appealing. Time to head to the butcher for the marrow 🥴🥴🥴
Ahhhellllloooo!!
Oh, how lucky we are blessed with a breath of fresh air!