LaDivinaLover not really, the thin body type became preferable with ww1, and popularized after in the twenties. Before then, too thin or too fat a woman would be a worry, especially for childbirth. The frame you are thinking of in the 1900s was manufactured using bustles.
Yes but keeping them clean and in working order is quite the undertaking. They look amazing and I think I would absolutely use them all the time if they didn’t take so much work
It's handy to have a few culinary fancies in your repertoire. That's where Jell-O comes in. Even though I don't "do" Jell-O myself, I know that when my nephew is coming to visit I can take some fresh fruit, heavy cream, and a contrasting flavor of Jell-O and make a "Bavarian crème" that will win the day. If there is time, make a compote or relish with some of the fruit for a top or side garnish to the dessert servings. The last time, I used red raspberries in orange Jell-O crème, and my all-time favorite is still blueberries in raspberry Jell-O crème.
then you would love this jelly recipe - make different kids of jelly, let them set, no extras (aside from sugar). once set, cut them into small pieces. Melt gelatin sheets (double the amount on the packages) in warm plain yogurt or sour cream, once gelatin sheets are well mixed inside the yogurt/sour cream let them cool a bit. After cooling, add the colourful pieces of jelly, pour everything into a big mold (you can even use cooking pot) and let it set. Enjoy.
@@musicandroid4149 It's a DEAL! But until then, get yourself a box (or two) of "instant jelly powder" (it's ok to mix flavors), a carton of whipping cream, a little fresh fruit, a bowl and a whisk, and a recipe from somewhere about the 1960s -- from either the World Wide Web or a cookbook in your local library. You won't have to wait so long.
@@JaxLittles So... you want _me_ to rewatch the video that you clearly didn't pay attention to when you watched it so that I can spoon-feed you the funny part? Umm, yeah, no.
@@lisahinton9682 Hahaha ewww. You could have just not replied instead of being a tool. I found it anyways. I'm sorry you decided to not be part of the good vibe community on TH-cam. LMAO
@@JaxLittles Imagine getting upset with someone for not catering to you xD. No one owes you shit. The moment you realize that, your life will be much better. Not wanting to spoon feed someone something, when it's literally right in front of you, isn't trying to "not be part of a good vibe community", trying to make someone feel like shit for not wanting to help you out when they had zero obligation to do so on the first place is fucking gross.
No there is a slight difference between jello and jelly .Jello is a dessert made by boiling flavoured gelatine in water, whereas jelly is made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set. To be quite honest, i did'nt know it , till I check in a dictionary, because the title sounded weird to me and I reacted the same way as You did.Furthermore, in the documentary they use the term jelly and not jello., proving that even the actors did'nt know about this slight difference . Anyway, what really matters is that this dessert tastes good.
What's missing or somehow i missed it, is the process of creating the gelatin. I saw a doc on Netflix where a woman created full 19th century dinner from scratch & she had to create the gelatin from the pork fat on a fire burning stove where temps had to be maintained. I gained a such a respect for the cook staff of those days.
Yesss Ann Reardon (from how to cook that on youtube) did a trifle from the same era and she spent hours boiling chicken bones, separating the gelatin, then reboiling it with egg shells to try and remove any chicken flavor and she still couldn’t get it to be “pure”. It was insane lol
@@laurenc4138 I LOVE Ann Reardon & How To Cook That! It was the crazy historically royal cake with the macarons & a million other pieces wasnt it? & it had a big orb on the top? Quite the sight that piece was!
LitAfuseiCantStop I think so yeah! It was so cool to watch her channel is awesome, I love baking but rarely do it so I get to live vicariously through her skill lol
@@JennyyP I think what the OP is referencing was something I saw on Netflix a while back. I think it might be "Fannie's Last Supper". They make a twelve course meal using only ingredients/technology that would have been available at the time. That one is American though.
I had champagne flavored gummy bears once and fell in LOVE!!! Idk if jello these days is much different from the 1800s but I'd definitely get a plate of this jello😋
It was pretty different in the west, but in China, Japan and Korea the taste is pretty much the same since our jelly was and is made from algae and not from animal cartilage.
We have those in vineyard in russia. Idk, it's good jello bits, but like... Maybe you like champagne overall :D And our gelatin is still made from animals so the taste is the same
@@hollowed4306 I feel like we still use animal parts for gelatin in the US as well🤔 but yes, lol I do like the taste of champagne anyway😅 so I'll probably enjoy most champagne flavored things
This show is just what I need during quarantine. I must admit I am an Queen Victoria groupie too and I have never seen this show. I love the chemistry bewteen the hosts they's amazing
Thanks so much for posting these episodes. I must say, I am REALLY enjoying this amazing series. It is a perfect addition to your wonderful TH-cam channel. Will you be posting any more episodes? I'd love to see more!
Watching this reminds me of how over the top it was for hundreds of staff to work to fulfill the whims of a hand full of people, who are only where they are because of the accident of birth. And at that, they wanted to be blissfully ignorant of the fact that the staff were there. Making the staff hide and use hidden doors and hallways seems like the height of snobbery.
odd combination all over. islamic architecture, chinese decor, french food. I would not be surprised if she did loose her appetite, its all very overwhelming.
Watching this series makes me feel so good. It's fun to see them with their different perspectives and personalities and I'm glad to get to see videos of places I'd love to see but probably never will.
What a dumpster fire ! The title of the documentary is: "How to Make. . . " and there were no directions for this recipe. Also, I'm not sure what architecture has to do with champagne jelly. Ivan Dey is a great food historian and cook, however.
The sad fact is that whilst the pavilion was being built, thousands of royal subjects were living in abject poverty.Even servants were nobodies and had to stay hidden.Working from dawn and often til the early hours for a pittance.
I havent heard about this place before and Ive never knew how crazy the design of the Pavilion its mixed with some great buildings country around the world
Katerina Luna diCamella honestly my inner child giggled so much I had to pause and rewind. Her wheezing at the ‘naughty’ tower as it jiggled was just fantastic!
Where do we get the recipes and molds for these? I want to make them and eat them! Also a shame she didn't enjoy the sermon at Chichester. That's where my ancestors are from.
@@creatrixcorvusarts876 Thank you for that info. I learned that "tea" also refers to dinner?? Is this true? Or is that just in NZ and Aus.? In America, things here are pretty straight forward & boring.
@@eleni1968 Other than afternoon tea and high tea(both served at around 4pm.), tea might refer to a lighter supper time meal, usually around six o’clock. This might be a laborers / workers meal with them having had a larger meal (dinner) earlier in the day.
I am sorry but this house is too much for me. Too loud, too bright, too much. I am not trying to be mean. It's just too much for me. It caused me to have a headache.
This series didn't include that as much... There are several episodes I wish had them. The recipes were posted on the BBC website. www.bbc.co.uk/food/recipes/sparklingjelly_71535 Here go.
The pressing question on my mind is, why was there a spray can taped to the statue of victoria's hand ? Who placed it there? Why didn't they remove it for the doc.? 🤔
95% of the time I agree with the British term over the American, but here jelly is fruit juice with added sugar and pectin, jam is fruit juice with fruit pieces, sugar, and pectin, preserves or conserves are whole or large fruit pieces with sugar and pectin. Jello is a brand name for gelatin. There's a name for everything, so it makes a lot more sense.
I agree with you. This is a British television show or video series, but if it's being posted on American TH-cam, where many Americans will view it, they'd have to use the term "jello" so that people wouldn't expect the chefs to immerse jam jars in boiling water in order to sterilize them. In America, if you say "jello", you mean dessert, even if the rest of the English-speaking world disagrees.
I hear what you're saying- but I wasn't talking about the title of the video at all. As far as the title is concerned, we'd all get what they were talking about if they called it "Gelatin". The #2 manufacturer here is Knox. On the package it says "Knox Gelatin". They can't call it jello because that is a brand name here.
We do. Jelly is made either from Gelatine (a by -product of animal preparation) or, for vegetarians, like me, there's a non-animal alternative made from Agar-agar, made from a seaweed. What the USA-ans call jelly is actually jam or conserve.
Ice Houses were part and parsel of towns in both the UK and America in the 1800s. Mostly you went to a frozen lake in winter with a gang of men and very long saws, and you would cut block after block of ice and brought it to the Ice House to keep cold year round. Here's how it was done in Pennsylvania. th-cam.com/video/P2IiY0g6LJA/w-d-xo.html
Lives in a gilded palace and says it looks “fresh and pretty”. Honestly the only thing that actually excited this woman was rolling around with Albert.
Jelly: *wobbles*
Rosemary: *wheezing uncontrollably*
She was dying!
A A.
She’s the best.
🤣🤣🤣🤣🤣🤣🤣
BEAUTIFUL AND AMAZING
The idea of eating French cuisine on a Chinese interior with Arabesque dome makes my head hurts. And that's not because of the champagne XD
You forgot the indian stuff.
💁
@@hermescarraro3393 this is exactly why the queen needs booze jello. What are these supposed to be again *hic*.
@@imageez
She was a weird, weird, lady, I tell ya.
✋🏻🍾
Welcome to 19th century.
I love the quirkyness. Fun!
Imagine eating dinner there. All the different foods and wiggly jelly’s. I would lose it at the table. I couldn’t be the queen.
Nor could I. I want to try all those jellies
Well, look what she turned into lol
A sign of beauty and wealth at the time. To be fat.
Lynne TMB not accurate in the slightest. Your confusing the 1800’s for the 1400’s...
LaDivinaLover not really, the thin body type became preferable with ww1, and popularized after in the twenties. Before then, too thin or too fat a woman would be a worry, especially for childbirth. The frame you are thinking of in the 1900s was manufactured using bustles.
Lol love your avatar🐾🐾
came for the jelly, stayed for 19th century gossip.
I think shiny copper kitchenware might be my favourite thing on Earth.
what about raindrops on roses and whiskers on kittens?
Yes but keeping them clean and in working order is quite the undertaking. They look amazing and I think I would absolutely use them all the time if they didn’t take so much work
Imagine the polishing
My grandfather has a ton of antique copper pots, pans, molds and kitchenware that he hangs in the kitchen. It's very aesthetically pleasing.
Bright copper kettles and warm woolen mittens?
The queen was getting turnt on Jell-O shots
Is the music going like wao ✊🖐️ wao ✊🖐️ wao ✊🖐️ wao ✊🖐️
This was the first Cheesecake Factory franchise.
Tom Ardans For real. Not only the plentiful interesting dishes but the strange wall coverings and statues and shapes. You couldn’t be more correct
Indeed!😆😆😆
Holy shit
Me: Damn that's a cool dragon
Him: This ghastly beast
Me: Yeah of course it's disgusting get it away from me
Your comment weakens me
Lmao 🤣
"So how many architectural styles do you want for this building"
"ALL OF THEM"
The Queen: YES!
😅
Queen " he may make it like my Empire"
Architect " i see i see"
Queen Victoria: *eating the fanciest of Jellies*
Me: *grabs a pack of Jello and waits for a bit*
It's handy to have a few culinary fancies in your repertoire. That's where Jell-O comes in. Even though I don't "do" Jell-O myself, I know that when my nephew is coming to visit I can take some fresh fruit, heavy cream, and a contrasting flavor of Jell-O and make a "Bavarian crème" that will win the day. If there is time, make a compote or relish with some of the fruit for a top or side garnish to the dessert servings. The last time, I used red raspberries in orange Jell-O crème, and my all-time favorite is still blueberries in raspberry Jell-O crème.
then you would love this jelly recipe - make different kids of jelly, let them set, no extras (aside from sugar). once set, cut them into small pieces. Melt gelatin sheets (double the amount on the packages) in warm plain yogurt or sour cream, once gelatin sheets are well mixed inside the yogurt/sour cream let them cool a bit. After cooling, add the colourful pieces of jelly, pour everything into a big mold (you can even use cooking pot) and let it set. Enjoy.
@@merriemisfit8406 We'd invite you over if you promise to make that créme.
@@musicandroid4149 It's a DEAL! But until then, get yourself a box (or two) of "instant jelly powder" (it's ok to mix flavors), a carton of whipping cream, a little fresh fruit, a bowl and a whisk, and a recipe from somewhere about the 1960s -- from either the World Wide Web or a cookbook in your local library. You won't have to wait so long.
Oh, my gosh, I laughed right along with Rosemary when that phallic jelly danced on the platter! Her face! Oh, I enjoyed that!
Timesramp?
@@JaxLittles
So... you want _me_ to rewatch the video that you clearly didn't pay attention to when you watched it so that I can spoon-feed you the funny part? Umm, yeah, no.
@@lisahinton9682 Hahaha ewww. You could have just not replied instead of being a tool. I found it anyways. I'm sorry you decided to not be part of the good vibe community on TH-cam. LMAO
@@JaxLittles
Oh, but your comment is just sooooo "good vibe". And your username - just a delight, you are!
@@JaxLittles Imagine getting upset with someone for not catering to you xD. No one owes you shit. The moment you realize that, your life will be much better. Not wanting to spoon feed someone something, when it's literally right in front of you, isn't trying to "not be part of a good vibe community", trying to make someone feel like shit for not wanting to help you out when they had zero obligation to do so on the first place is fucking gross.
It's an English documentary so it's "Jelly" not "Jello", I press my case.
I concur.
No there is a slight difference between jello and jelly .Jello is a dessert made by boiling flavoured gelatine in water, whereas jelly is made by boiling gelatine, sugar and some flavouring (often derived from fruit) and allowing it to set. To be quite honest, i did'nt know it , till I check in a dictionary, because the title sounded weird to me and I reacted the same way as You did.Furthermore, in the documentary they use the term jelly and not jello., proving that even the actors did'nt know about this slight difference . Anyway, what really matters is that this dessert tastes good.
@@jacquesmunier1294 thank you, I didn't know that. I just meant he (Ivan) in the episode said Jelly so the correct term is Jelly.
Bloody Jello,honestly.And Queen Victoria too.I cant see her asking for "jello"
@@bazzatheblue yes, it doesn't sound English and upper class. Jelly is English and proper. But Americans do everything different to British people.
What's missing or somehow i missed it, is the process of creating the gelatin. I saw a doc on Netflix where a woman created full 19th century dinner from scratch & she had to create the gelatin from the pork fat on a fire burning stove where temps had to be maintained. I gained a such a respect for the cook staff of those days.
Yesss Ann Reardon (from how to cook that on youtube) did a trifle from the same era and she spent hours boiling chicken bones, separating the gelatin, then reboiling it with egg shells to try and remove any chicken flavor and she still couldn’t get it to be “pure”. It was insane lol
@@laurenc4138 I LOVE Ann Reardon & How To Cook That! It was the crazy historically royal cake with the macarons & a million other pieces wasnt it? & it had a big orb on the top? Quite the sight that piece was!
Hey, what’s the documentary name??
LitAfuseiCantStop I think so yeah! It was so cool to watch her channel is awesome, I love baking but rarely do it so I get to live vicariously through her skill lol
@@JennyyP I think what the OP is referencing was something I saw on Netflix a while back. I think it might be "Fannie's Last Supper". They make a twelve course meal using only ingredients/technology that would have been available at the time. That one is American though.
That jelly has some serious jiggle 10/10
And here I am eating 99 cent hot fries judging the jelly like I have any say like: “oh no completely inappropriate for the queen.”
I had champagne flavored gummy bears once and fell in LOVE!!! Idk if jello these days is much different from the 1800s but I'd definitely get a plate of this jello😋
I love the wine filled gummy bears at the opera too.
@@angelamarie4137 OMG they have those at the Opera?! Now I wanna go to one🤩🤩🤩
It was pretty different in the west, but in China, Japan and Korea the taste is pretty much the same since our jelly was and is made from algae and not from animal cartilage.
We have those in vineyard in russia. Idk, it's good jello bits, but like... Maybe you like champagne overall :D
And our gelatin is still made from animals so the taste is the same
@@hollowed4306 I feel like we still use animal parts for gelatin in the US as well🤔 but yes, lol I do like the taste of champagne anyway😅 so I'll probably enjoy most champagne flavored things
This show is just what I need during quarantine. I must admit I am an Queen Victoria groupie too and I have never seen this show. I love the chemistry bewteen the hosts they's amazing
Thanks so much for posting these episodes. I must say, I am REALLY enjoying this amazing series. It is a perfect addition to your wonderful TH-cam channel.
Will you be posting any more episodes? I'd love to see more!
This video is so overtly brazenly British.
So no one is going to mention the hot pink rubber duck on the Victoria statue? Just me? Ok. 🦆
And the can wrapped on her left wrist?
Or the spray paint can strapped to her hand lmaooooooo
"More jelly vicor?" Now that's a cheeky English sense of humour if ever I heard one!
I love the ladies love of food and how she finds so much joy in all the meals she helps make
Watching this reminds me of how over the top it was for hundreds of staff to work to fulfill the whims of a hand full of people, who are only where they are because of the accident of birth. And at that, they wanted to be blissfully ignorant of the fact that the staff were there. Making the staff hide and use hidden doors and hallways seems like the height of snobbery.
Agreed
That dancing cone 😂
I need to make the champagne jello with sparkling green apple wine now. I’m obsessed.
This series has been brilliant!
Love it!!❤💚
@@SAnn-rf3oz £
IT IS EXCELLENT PROGRAM.
odd combination all over. islamic architecture, chinese decor, french food.
I would not be surprised if she did loose her appetite, its all very overwhelming.
I really like some of the camera techniques used in this video. The sound is also really nice, the music doesn’t overpower any of the dialogue.
What beauty you three bring to the world. A world long lost. You hand us tickets to this world. May your show never end. Harold's wife
The kitchen looks like the kitchen in the cartoon chowder!
Why is no one talking about the fact that someone has taped a spray paint can to the statue of Victoria's hand??? I'm confused and intrigued! XD
LoL😂🤣
This has made me want to finally use my molds I've been collecting 😊👍👍👏👏👏
Genius engineers those Victorians.
"heavily engineered jelly" I laughed my ass out
Fascinated by life downstairs in royal households. Kudos to the chefs and other servants
Ayy anytime I hear about Stoke-on-Trent I actually feel a bit of pride and I'm not even from there just did my degree there 😆
I’m doing my degree there now and I thought the same thing!
I love this series. Love food and antiques so a win win.😄
Omg... she is so overbearing and almost stresses around more than the chef gets to talk. Let the man talk!! Jeeez....
I love this about making "jelly" desserts ! So fun to eat probably as the rest of the dinner :o)
Boiled pigs trotters put through a jeelly bag
Watching this series makes me feel so good. It's fun to see them with their different perspectives and personalities and I'm glad to get to see videos of places I'd love to see but probably never will.
That kitchen looks shockingly similar to Mung Daal's kitchen
I know right.
I was cracking up, laughing, at them in the kitchen with the wobbly pyramid jelly 🤣 23:05
She is a hoot!
Ugly, tacky and gaudy place! Kinda brilliant. 😂
she had the pounds to prove her love for her yummies!
What a dumpster fire ! The title of the documentary is: "How to Make. . . " and there were no directions for this recipe. Also, I'm not sure what architecture has to do with champagne jelly. Ivan Dey is a great food historian and cook, however.
This is a documentary tv show... it’s not a TH-cam recipe video
The sad fact is that whilst the pavilion was being built, thousands of royal subjects were living in abject poverty.Even servants were nobodies and had to stay hidden.Working from dawn and often til the early hours for a pittance.
18:55 the sneezing bit is just so funny to me, but I don't doubt that someone would come RUNNING in with a tissue for Victoria to sneeze in lol 😂!
I havent heard about this place before and Ive never knew how crazy the design of the Pavilion its mixed with some great buildings country around the world
I, as well, was an insane groupie following around 2 separate Queens - Freddie Mercury and Drag.
You two art just such a treat.
Tupperware company should make this kinds of molds.
They did in the 70s.
I couldn't stop laughing at that towering, wobbly jelly...
Katerina Luna diCamella honestly my inner child giggled so much I had to pause and rewind. Her wheezing at the ‘naughty’ tower as it jiggled was just fantastic!
Pillaging, slavery, colonization and exploitation buy wonderful things, huh.
I love jellies, wish I could try that pink champagne and rosewater!
Where do we get the recipes and molds for these? I want to make them and eat them!
Also a shame she didn't enjoy the sermon at Chichester. That's where my ancestors are from.
These gel creations look like Dr Seuss books come to life!!! Qs.: why do Brits refer to these as "puddings"??
Helene Papageorge Generally desserts are called puddings....just another name for a sweet course at the end of a meal.
@@creatrixcorvusarts876 Thank you for that info. I learned that "tea" also refers to dinner?? Is this true? Or is that just in NZ and Aus.? In America, things here are pretty straight forward & boring.
@@eleni1968 Other than afternoon tea and high tea(both served at around 4pm.), tea might refer to a lighter supper time meal, usually around six o’clock. This might be a laborers / workers meal with them having had a larger meal (dinner) earlier in the day.
This one has me dying laughing 🤣 Rosemary is a blast!!
He doesn’t look like he is enjoying the champagne jelly like she is 😂😂🤣
This is cute but nobody ever addresses the fact that her daughter destroyed most of her diaries....Victoria wasn't all she's made out to be
"Underneath the leaves, we have a..."
FRIGGIN DRAGON!
"...ventilation system..."
WHAT? HOW CAN YOU NOT MENTION THE D R A G O N?
It’s so funny that Jell-o (jelly) was considered so fancy back in the day. Nowadays, we add cheap vodka to it and call it a party!
Awesome video. Really witty & fun and "pretty" + informative at the same time. Wish you'd shared the detailed recipe of the champagne jelly though.
Love hearing the tangible steps you're implementing to make dents towards your dreams!😀
The Champagne Jello:
*6:37* *11:30* *19:20* *22:33*
You're welcome.
I love this series so much!!
Same! History buff big time
What is the silver stuff they used in that one jelly? Edible silver leaf or something?
Breathtakingly beautiful confections!
Thank you both again for the opportunity to see through the eyes of a young queen, Bravo.
It’s pretty amazing how the jellies set so well on ice in the larder .
I love making Victorian era food with my carers. Today I made marmalade water ice and I'm waiting for it to set ☺️
they don't really use gloves in these videos
If you have an old silverware set with a "jelly spoon" this is what it's for serving, NOT for jam.
This one is so fun, many laughs!
Didn't Victoria loathe Brighton and it's people?
i mean, was she wrong though?
Victoria would love Bill Cosby and all that puddin pop"!
I am sorry but this house is too much for me. Too loud, too bright, too much. I am not trying to be mean. It's just too much for me. It caused me to have a headache.
“And listen to the sound of Victorian and jelly coming out of the mold” that sounded like someone just took a dump
Why am I watching this
These shows are very light hearted, entertaining and informative. I cant help but smile lol. I'm wanting some champagne jelly myself now lol.
Those palm tree pillars in the kitchen are fabulous.
“David that’s a long way up”
Wonderful program - what a treat!!
I was hoping for the receipt for champagne jelly
This series didn't include that as much... There are several episodes I wish had them. The recipes were posted on the BBC website.
www.bbc.co.uk/food/recipes/sparklingjelly_71535
Here go.
The pressing question on my mind is, why was there a spray can taped to the statue of victoria's hand ? Who placed it there? Why didn't they remove it for the doc.? 🤔
95% of the time I agree with the British term over the American, but here jelly is fruit juice with added sugar and pectin, jam is fruit juice with fruit pieces, sugar, and pectin, preserves or conserves are whole or large fruit pieces with sugar and pectin. Jello is a brand name for gelatin. There's a name for everything, so it makes a lot more sense.
I agree with you. This is a British television show or video series, but if it's being posted on American TH-cam, where many Americans will view it, they'd have to use the term "jello" so that people wouldn't expect the chefs to immerse jam jars in boiling water in order to sterilize them. In America, if you say "jello", you mean dessert, even if the rest of the English-speaking world disagrees.
I hear what you're saying- but I wasn't talking about the title of the video at all. As far as the title is concerned, we'd all get what they were talking about if they called it "Gelatin". The #2 manufacturer here is Knox. On the package it says "Knox Gelatin". They can't call it jello because that is a brand name here.
Thank you for sharing this wonderful series .
They look delicious and beautiful.
The comment about the tedious sermon by Bishop was even more humorous than the wiggly jellies. Great series!
I even let the commercials play through...🤣
I love the jellies. Even if they were a little off, flavour wise, their appearance would delight.
They are so pretty and look delicious!
Like a Dr. Seuss book come to life !!! Why are Jello creations considered gelee puddings? Is it because they were boiled?
"Jello," I thought the Brits called it "Jelly?"
We do. Jelly is made either from Gelatine (a by -product of animal preparation) or, for vegetarians, like me, there's a non-animal alternative made from Agar-agar, made from a seaweed.
What the USA-ans call jelly is actually jam or conserve.
What is the recipe?
came here to watch jello ended up reviving the young life of a queen from another time and country
Quarantine 2020. Time to make Victorian Jellies 🧐
It's always a hiiiive of activity!
I want to go with them when they do this. D:
Did they have ice in QVictorias days?
@anna verano Thanks, I didn't know that. They had electricity then?
Ice Houses were part and parsel of towns in both the UK and America in the 1800s. Mostly you went to a frozen lake in winter with a gang of men and very long saws, and you would cut block after block of ice and brought it to the Ice House to keep cold year round. Here's how it was done in Pennsylvania. th-cam.com/video/P2IiY0g6LJA/w-d-xo.html
It starts at 12:13 how to make it...
Okay that almond rose milk jelly looks feckin BOMB tho dagnabbit DROOLING 💦
The best episode of an iconic series.
Lives in a gilded palace and says it looks “fresh and pretty”. Honestly the only thing that actually excited this woman was rolling around with Albert.