MY late grandpa (back in Tennessee) loved this on a chilly night, we called it ''MUSH'' Grand pa died in 1964 at 93. Pa ate this as a boy back in 1870's, miss you, grandpa...We shall meet again!
+Jas. Townsend and Son, Inc. This is a fantastic recipe, and thank you for sharing it! My mother has a very hard time eating solid foods, and all the regular staples of that sort of life(mashed potatoes, cream of wheat, pudding...) get old very fast. Just the other day she was talking about how much she missed eating cheese and crackers. When you mentioned that bread soup base was a food staple for people like that in the past, I had to try it. Major success! And such a simple recipe that we had everything on hand already. We plan on experimenting further to see what we can make. Thank you!
If you wanna add a bit of something to amp up the flavours of a homemade mac and cheese, mix a pinch to a half-teaspoon of powdered onion and like a teaspoon of plain mustard (maybe more or less depending on your serving size and preference) into your sauce. Adds depth to them savoury flavours, although if you're going off a recipe these might already be listed in your ingredients 👍
I bet this soup would be great with some caramelized red onion and perfect with some crusty sourdough bread. Sometimes simple is what works with soups, it's interesting how stuff like this was considered for the poor and today it's considered fancy old fashioned cooking.
I tried original recipe and it was tasty. This basically reminds of Balkan "popara" which was traditionally made of old bread, lard or other grease, salt, and water - with variations to put milk instead of water (in any ratio) and add mild or aged "white" cheese and/or other diary products as kajmak (fermented and aged milk "skim") etc. and, also, eggs. Ingredients depend on budget and preferences. Finaly, you get tasty and mashy stuff. Using that experience, I made this cheese soup again, but with 50/50 mixture of milk and water and lard added to taste. I suggest everybody to try it :)
+CloudyDaze Yeah seriously, I was completely floored by how simplistic yet effective this recipe was! I was like "Really?! Water, Bread Crumbs, and CHEESE?! That's it?!". A series of 18th Century "Food for the poor" WOULD be an amazing series for those of us who's pockets are a might empty!
+Mark Miles Try adding a beaten egg too - it smooths out the texture and provides nutrition. What this is is effectively a porridge (which can refer to any type of cooked grain in liquid - including bread crumbs) with cheese.
+Joe Sumcock I think the problem would be that poor people didnt write cookbooks, so i imagine there isnt a great deal of information on what they ate.
A year ago I had a terrible toothache and interestingly enough, the only thing that consoled me in between pain-killers, was watching your videos. Thank you! :)
You know, I really admire your passion and love for what you're doing, in this case 18th century cooking. You can tell that what you do is not cheap and rushed but rather well taken care of overall.. good job!!
I am half Italian,I love your quote that even the Italians prefer Cheshire cheese over Parmesan. This may not be incorrect,as Cheshire cheese has a certain depth,it’s incredible. I was in London in September,spent all my time in Greenwich,and feasted on Cheshire,with a tear of bread,and butter that was mindblowing.
Cheshire has that wonderful rind-like quality,so very condusive for soup making. The Dutch cheeses do the same,with their rind,which,today is underappreciated,treated as refuse.
Thanks a lot for the amazing recipes you share. We really love your channel and my son uses to watch it to train His English as You speak like a teacher (from a foreigner point of view, of course)... So always thumbs up! Food is really intercultural; in the small village on the Maritime Alps (North-West of Italy), where I was born, they used to prepare the same meal in order to re-use both old, dry bread and cheese. Cheers from Italy. Paolo
This soup is surprisingly addictive! I tried it out once with panko breadcrumbs (that's all that was left in the cupboard) & parm, and it was so very tastey with the Italian seasoning!
Its not comparable to the Cheshire cheese they used in those days though. Theirs was aged much longer and so harder, allowing it to be transported easily. Modern cheshire is aged much less, its more firm and crumbly, rather than a hard cheese like Parmesan
I tried this recipe, my advice is to add a chopped up onion and some rosemary to the water and boil before adding the bread crumbs, makes for an even tastier soup.
I made this recipe but changed it up a little bit. I used regular old store-bought cheddar cheese, added an onion & and one clove garlic all minced well. For spices Salt, pepper, basil, and garnished with a swirl of sriracha. It turned out pretty well.
I have to say the more I watch, the more I love. your series is a breath of fresh air, well produced and a joy to watch. I got my father watching as well. We both have a love of history and food! Thank you for bringing this here!!
Being an avid history buff, I enjoy your videos greatly! I've made this cheese soup 3 times now & it quickly has become a personal favorite. I've found that breaking apart a soft sharp or even soft smoked cheddar cheese over the pot for those small pieces helps quicken the cooking process & you never have to add salt or additional flavours either. This is a delicious soup as is. Thank you so much for sharing this recipe! :)
Looks like the perfect warming winter lunch for a Canadian winter! Might be interesting to use this as the basis for a welsh-rarebit alternate with a little mustard and beer added.
I shouldn't be watching this after 3am while also being hungry But we all know the interesting food happens around this time .... I might make this tonight with smoked mosterella, and a the remainder of the 10 month aged parmesan. This would be good with scoops of pumpkin for all of October too tbh. Have it on the skillet with butter, get it all warm and a little hard from nice charring. Now I'm getting more hungry, heeeeelp me stooop
This is so simple and awesome! I can see some modern upscale restaurant trying to capitalize off something so simple by making it seem more elegant by adding drizzles of olive oil, cracked pepper, and a pinch of some type of fresh herb.
Any cheese soup will be even better with just a touch of cayenne pepper, known as guinea pepper in the period, to enhance the cheese flavor. Keep in mind, we're talking like 1/8tsp for a pot of soup this size, maybe less. There should be no heat, it's just there to enhance the cheese flavor.
You're right, but he's not trying to present a tasty recipe so much as an accurate one. I imagine spices like Cayenne imported from Mexico, would have been very expensive for the average 1700's peasant. I think its more likely they would have enhanced the flavour with foraging. Local herbs and greens etc
Um, that little spice kit you see Mr. Townsend use all the time and that is in his catalog contains Cayenne. I don't think he would have included it if it was not period correct. Black pepper came from far further away, and it's in the kit too.
I agree too, I've always enjoyed reading Farmer Boy written by Laura ingles Wilder her descriptions of all the food Almanzo ate, especially at breakfast time.
I have to say, having watched your series for several months, your enthusiasm for what you do is infectious and these videos make my days so much better. Keep it up!
Jon, I'm so glad to hear that you know of the Genesee Village in Mumford. I live very close to it, and have been there many times, but years ago. I know now that in the summer they have wonderful activities for children. Games, cooking, antique toys. it's a great place to see how our ancestors lived. Most of the buildings in the village are authentic, but moved from their original locations. Very worthwhile to spend a day there!
Hey everyone. Never made a youtube recipe before but tried this and omg !!! I boiled then roasted some brocolli which i then added to the cheese and breadcrumb mixture, then blended it...... then i fell in love ! This will be repeated throughout my life and i will pass this on to generation's
@@jordanezell5132 it would have a much heavier and greasy feel to it if you did that Im pretty sure... i went to a local bakery as they have breadcrumbs falling out their assholes lol
So interesting! I've always wondered why cheese soup, macaroni & cheese recipes, etc include dried mustard in the ingredients. By your comments upon tasting this recipe, it might be safe to say that it comes down to the difference between real Cheshire cheese and the more readily available cheddar. Thank you for demonstrating this recipe!
I tried this recipe after a few hours splitting firewood by hand listening to Jim's New Red Pants, and all I have to say is WOW. I've never tried a bread soup base and I used a Vintage reserve cheddar. Perfect comfort food after working outdoors. Thanks and keep them coming.
It amazes me how little things change. My grandmother has two cookbooks that she passed down. She had both copied so the grandkids could have both. She's got her "holidays, guests are coming, or a nice dinner" cookbook. And she's got her "These recipes got me through really tough situations" cookbook. I learned so much from the latter. Techniques, rather than recipes. Outside the box thinking. Old recipes that are expensive to buy premade but cheap to buy in parts. She has a soup recipe VERY similar to this. She used grated pregrated parmesan, as it was cheaper than buying ANY cheese in bulk... the the milk/cream could stretch the cheese. Today, my favorite soup follows the techniques I learned from that book. It swaps a dry, aged cheese for preshredded swiss... and I throw two tons of anchovies in with the breadcrumbs instead of adding salt. Everybody I've met loves it until they find out its anchovies. At the scale of anchovies to cream, it comes out much more like a warm and savory Cesar... but as a creamy and gooey mac.
I have wanted to do this recipe for years. Finally tonight I made it with extra sharp cheddar.. I found the recipe to be pretty decent! Then I made adjustments, with some milk, chicken broth, salt, pepper, garlic powder, mustard powder, onion powder and oh my goodness. I'm freaking out over how good it is! Add a little liquid smoke and bacon and it would go to a whole new world!
Hi Jon I just want to thank you for the videos that you and Kevin produce together... I find them valuable learning for myself... your way around the camera is so professional and your manner is very entertaining.. thanks again I never get board watching...
So simple I decided to try it out. It's really great! I just added a couple of sauteed onions to the mix, since I like onions. Thanks for the wonderful recipe! :D
I've been to that Village before, the Genesee Country Village twice now, it is very nice, good place to visit, my kind of place, they have old houses that the transported there and made an old time village out of it, the kind you see in movies, the homey, friendly feel, very relaxing. The Genesee has more of a Victorian feel to it. Old Bedford Village is a good place to visit as well, has more of a Colonial feel to it, but both are very interesting and if you want more of an authentic feel go in later months, less tourist, not so hot it is uncomfortable, plus the changing of the leaves in fall(my favorite time of year) adds to the atmosphere.
This reminded me of my mom's bread soup (different, still super-simple, with milk, and chives on top), which was one of my favouritest soups as a child. I'll have to try my hand at both one of these days.
Genesee Country is a beautiful place. I've been going there since I was a child, when I participated in their dinner programs. That cheese looks beautiful, and it seems to have made a wonderful soup!
I like how you take brief pauses here and there to let people know what kind of substitutions they can make or what might be the best bet at the supermarket.
Staying home today with a cold and watching your videos. This seemed easy enough to make with stuff around the kitchen. Couldn't make it exactly the same, but it filled my stomach, soothed my throat and tasty as well. Thanks!
Good thing I watched before dinner...because of course, now I had cheese soup for dinner! No bread in house so I did what every Colonial cook would do, substitute cornmeal. Excellent soup, dusted with nutmeg, and so easy! Thanks for the video👍
Hi Jon, this soup looks so good! I think I will try it with some homemade sourdough bread crumbs and Kerrygold Dubliner cheese, which is a nice crumbly cheddar!! Thanks for sharing!
+Jas. Townsend and Son, Inc. Hi Jon, I made this soup a couple of days ago using the Kerrygold cheese, and it turned out wonderfully! I will be adding this recipe to my "rotation!" Thanks for sharing on your channel.
This is my new favorite channel! I stumbled across it two days ago and love it! I think I’m going to try this recipe but add some roasted chicken in with it!
This soup sounds fantastic. We try and go to GCM annually and a few years ago they served mac n cheese made with their cheese and it was the best I had ever had.
How do you get the cheese to liquify? Boiled for I don't know how long, the bread and the cheese don't break down at all, leading me to believe this video is fake.
@@Scythera99 hope this helps a little. 🥰 Cheese should never be boiled as it will separate and not melt. It would also depend very much on the type of cheese used as to whether it would melt or not. I would definitely grate whatever cheese used to help it melt easier. Use only gentle heat once the cheese is added. The bread used would also make a difference in the consistency. I would only use older bread that could made into crumbs with a blender or something similar.
I made this soup for my family tonight. We live in the Pocono mountains so the warm rich soup hit the spot. However, in the future I would start out with less water (so it cooks down faster), some pepper and maybe cut some of the bread crumbs for butternut squash to reduce the carbs. But over all it was great and went a long way in a big family. Also, the Ships Biscuits (I think it is also called "hard tack") go well with this soup. :)
Just discovered you! I'll be watching intently and taking some of your recipes (or variants of) out with me on my wild camps! Many thanks, keep up the stellar work!
Man, that looks soooooo good. I love cheese soups and usually dip pieces of crusty bready into it to soak up that goodness and make it even more filling.
I really need to try this! Cheshire cheese is easy to get where i live so i think it's something to try over the weekend. The video reminded me of a time when i had some Stilton soup in a 19th century themed restaurant in England (first time eating Stilton in any form and visiting a restaurant with a period setting) and loved it. I bet i wouldn't be disappointed with this either :D
Yeah I'm kinda stupid for Stilton, really any good proper Blue Cheese, just so long as it has some "punch" to it. Assuming you're talking about the "Blue" version, as the "White" version is not known by most of the people I've met.
As an extra little tip, remove the panade from the heat before adding the cheese. Cooking cheese can cause the fat to separate and become grainy. Great job as usual Mr. Townsend. Keep up the good work! ^^
I wanna give you my compliments. your videos are really interesting and I'm learning a lot. I expecially appreciate the meat pies video. I love pies. :-D Greetings from Italy, Mariateresa.
I would use sourdough breadcrumbs cooked down in an unsalted stock of onions, carrots, celery, and dried mushrooms with a typical herb bundle and some black pepper. I would also put a splash of hard cider in there before I add the grated Cheshire cheese.
just fry the bacon untill it's crispy and only put it in at the last moment if you used aged cheddar and no salt it will probably be good, if it's still too salty just cut back on the cheese or bacon
This looks fantastic! I might make it with stock instead of water for a bit more nutrition, but I'll definitely have to try it this way first. Cheshire cheese is one of my favorites.
I made this soup a few nights ago with a very sharp cheddar, and added a few spices such as parsley, nutmeg, pepper, and salt. served with a hunk of buttered sourdough. very delicious. I would love to see more recipes using the bread soup base, as it seems like it can be a very versatile base for other foods.
I've been watching a few of your videos for the past hour and I definitely love them! I'm subscribing! also, I think I'll try making this soup now that it's getting colder out, we could definitely use a hearty, savoury soup.
I made a parmesan soup topped with homemade croutons, bacon pieces, and chopped chives, as a starter for my snobby, rich EX-inlaws when I fixed a crown roast for Christmas. It finally impressed, but I also stopped caring. Lol. But that soup! That marvelous soup! It was wonderful but not something you can sit and eat loads of....OK, well, maybe.
Believe it or not, a modern cheese soup recipe is best with nutmeg, your [and the 18th Century's] favorite spice. I use it all the time in broccoli cheddar soup!
I've been wondering about your 'kitchen set'. I've never seen the floor I don't think. What would be the common flooring during the 18'th/19'th century?
Depends on the location, ethnicity and income level. Our kitchen has a brick floor, but other floors in the time period would be dirt, wood, stone, or tile and the like.
Wow. Came across this video and didnt know the city I lived in was something jas townsends & sons dealt with. I am so trying that. Looks like it might make a good nacho dip!
Since it's breadcrumb based, I'm not sure that I would wish to eat any bread with it, but pepper, yes! I absolutely agree! Maybe some fried onions on top?
This is essentially a grilled cheese sandwich that you eat with a straw... I can get behind that.
TechnoSkittles my girlfriend said the same thing upon tasting this soup
Lol
A millennials and gen z's dream along with avocado toast
I bet it would taste really good with bacon in it...
😂😂😂
MY late grandpa (back in Tennessee) loved this on a chilly night, we called it ''MUSH''
Grand pa died in 1964 at 93. Pa ate this as a boy back in 1870's, miss you, grandpa...We shall meet again!
"I would probably put a bit of pepper, it's just because I'm that kind of person" - Jon in 2016 before he discover nutmeg
+Jas. Townsend and Son, Inc. This is a fantastic recipe, and thank you for sharing it! My mother has a very hard time eating solid foods, and all the regular staples of that sort of life(mashed potatoes, cream of wheat, pudding...) get old very fast. Just the other day she was talking about how much she missed eating cheese and crackers. When you mentioned that bread soup base was a food staple for people like that in the past, I had to try it.
Major success! And such a simple recipe that we had everything on hand already. We plan on experimenting further to see what we can make. Thank you!
I'm thinking of using this as a sauce for Mac and cheese.
Me too! :D And baked potatoes! And broccoli!
If you wanna add a bit of something to amp up the flavours of a homemade mac and cheese, mix a pinch to a half-teaspoon of powdered onion and like a teaspoon of plain mustard (maybe more or less depending on your serving size and preference) into your sauce.
Adds depth to them savoury flavours, although if you're going off a recipe these might already be listed in your ingredients 👍
My man living in the year 3003
Metal Gear nah my mans living in 1703
How was it?
I bet this soup would be great with some caramelized red onion and perfect with some crusty sourdough bread.
Sometimes simple is what works with soups, it's interesting how stuff like this was considered for the poor and today it's considered fancy old fashioned cooking.
I tried original recipe and it was tasty. This basically reminds of Balkan "popara" which was traditionally made of old bread, lard or other grease, salt, and water - with variations to put milk instead of water (in any ratio) and add mild or aged "white" cheese and/or other diary products as kajmak (fermented and aged milk "skim") etc. and, also, eggs. Ingredients depend on budget and preferences. Finaly, you get tasty and mashy stuff.
Using that experience, I made this cheese soup again, but with 50/50 mixture of milk and water and lard added to taste.
I suggest everybody to try it :)
I mean of course cheese and onion goes well together. It’s pretty common food combo.
@Dutch Van Der Linde Not for long. It's all coming down sooner than later.
Add a splash of white wine to change it to an old French version
Yes please, and I'll have a second helping.
Can you please post more Bread Soup recipes? Honestly for a person living on a budget I can't help but be incredibly blown away
+CloudyDaze
I'd watch a whole series on, 18th Century- Food of the Poor.
Good Stuff.
+CloudyDaze Yeah seriously, I was completely floored by how simplistic yet effective this recipe was! I was like "Really?! Water, Bread Crumbs, and CHEESE?! That's it?!". A series of 18th Century "Food for the poor" WOULD be an amazing series for those of us who's pockets are a might empty!
+Mark Miles Excellent idea! I wholeheartedly agree!
+Mark Miles Try adding a beaten egg too - it smooths out the texture and provides nutrition. What this is is effectively a porridge (which can refer to any type of cooked grain in liquid - including bread crumbs) with cheese.
+Joe Sumcock I think the problem would be that poor people didnt write cookbooks, so i imagine there isnt a great deal of information on what they ate.
A year ago I had a terrible toothache and interestingly enough, the only thing that consoled me in between pain-killers, was watching your videos. Thank you! :)
You know, I really admire your passion and love for what you're doing, in this case 18th century cooking. You can tell that what you do is not cheap and rushed but rather well taken care of overall.. good job!!
+skyboat345 Thank you for the kind comments!
I am half Italian,I love your quote that even the Italians prefer Cheshire cheese over Parmesan.
This may not be incorrect,as Cheshire cheese has a certain depth,it’s incredible.
I was in London in September,spent all my time in Greenwich,and feasted on Cheshire,with a tear of bread,and butter that was mindblowing.
Cheshire has that wonderful rind-like quality,so very condusive for soup making.
The Dutch cheeses do the same,with their rind,which,today is underappreciated,treated as refuse.
Jon, save me a bowl - I'll be right over :-)
This guy is just wonderful and so humble. And when he said “I like to put pepper on it because I am that kind of a guy,” I lol’ed.
Me too!! He is so sweet!!
Thanks a lot for the amazing recipes you share. We really love your channel and my son uses to watch it to train His English as You speak like a teacher (from a foreigner point of view, of course)... So always thumbs up!
Food is really intercultural; in the small village on the Maritime Alps (North-West of Italy), where I was born, they used to prepare the same meal in order to re-use both old, dry bread and cheese.
Cheers from Italy. Paolo
ya jons annunciation when he speaks is so clear and crisp
This soup is surprisingly addictive! I tried it out once with panko breadcrumbs (that's all that was left in the cupboard) & parm, and it was so very tastey with the Italian seasoning!
Cheshire cheese is still pretty easy to get a hold of in the UK so there should be a specialist store here or there in the US that can get it for you.
Its not comparable to the Cheshire cheese they used in those days though. Theirs was aged much longer and so harder, allowing it to be transported easily. Modern cheshire is aged much less, its more firm and crumbly, rather than a hard cheese like Parmesan
You could just make it yourself.
amazon.com has it to order! :)
EXACTLY!
You could always simply buy a wheel and age it yourself...not hard to do...especially when waxed...
I tried this recipe, my advice is to add a chopped up onion and some rosemary to the water and boil before adding the bread crumbs, makes for an even tastier soup.
I made this recipe but changed it up a little bit. I used regular old store-bought cheddar cheese, added an onion & and one clove garlic all minced well. For spices Salt, pepper, basil, and garnished with a swirl of sriracha. It turned out pretty well.
I have to say the more I watch, the more I love. your series is a breath of fresh air, well produced and a joy to watch. I got my father watching as well. We both have a love of history and food! Thank you for bringing this here!!
Being an avid history buff, I enjoy your videos greatly! I've made this cheese soup 3 times now & it quickly has become a personal favorite. I've found that breaking apart a soft sharp or even soft smoked cheddar cheese over the pot for those small pieces helps quicken the cooking process & you never have to add salt or additional flavours either. This is a delicious soup as is. Thank you so much for sharing this recipe! :)
Looks like the perfect warming winter lunch for a Canadian winter! Might be interesting to use this as the basis for a welsh-rarebit alternate with a little mustard and beer added.
+James Reid My thoughts exactly!
this is thr happiest youtube channel i love it
I shouldn't be watching this while I'm hungry...
HyperdrivePics same
How I feel on basically all of his cooking videos.
I shouldn't be watching this after 3am while also being hungry
But we all know the interesting food happens around this time ....
I might make this tonight with smoked mosterella, and a the remainder of the 10 month aged parmesan. This would be good with scoops of pumpkin for all of October too tbh. Have it on the skillet with butter, get it all warm and a little hard from nice charring.
Now I'm getting more hungry, heeeeelp me stooop
i am, and i'll make this now
been binge watching your vids, I love this channel!
This is so simple and awesome! I can see some modern upscale restaurant trying to capitalize off something so simple by making it seem more elegant by adding drizzles of olive oil, cracked pepper, and a pinch of some type of fresh herb.
Any cheese soup will be even better with just a touch of cayenne pepper, known as guinea pepper in the period, to enhance the cheese flavor. Keep in mind, we're talking like 1/8tsp for a pot of soup this size, maybe less. There should be no heat, it's just there to enhance the cheese flavor.
You're right, but he's not trying to present a tasty recipe so much as an accurate one. I imagine spices like Cayenne imported from Mexico, would have been very expensive for the average 1700's peasant. I think its more likely they would have enhanced the flavour with foraging. Local herbs and greens etc
Um, that little spice kit you see Mr. Townsend use all the time and that is in his catalog contains Cayenne. I don't think he would have included it if it was not period correct. Black pepper came from far further away, and it's in the kit too.
+Robert Honan ok, I guess I was mistaken :)
I think it would be interesting if you did a video on just the topic of breakfast
+Ryan Smith Thanks for the suggestion.
I agree too, I've always enjoyed reading Farmer Boy written by Laura ingles Wilder her descriptions of all the food Almanzo ate, especially at breakfast time.
I have to say, having watched your series for several months, your enthusiasm for what you do is infectious and these videos make my days so much better. Keep it up!
Jon, I'm so glad to hear that you know of the Genesee Village in Mumford. I live very close to it, and have been there many times, but years ago. I know now that in the summer they have wonderful activities for children. Games, cooking, antique toys. it's a great place to see how our ancestors lived. Most of the buildings in the village are authentic, but moved from their original locations. Very worthwhile to spend a day there!
Hey everyone.
Never made a youtube recipe before but tried this and omg !!! I boiled then roasted some brocolli which i then added to the cheese and breadcrumb mixture, then blended it...... then i fell in love ! This will be repeated throughout my life and i will pass this on to generation's
CantStopCor The Goat
I wonder, could a person use crushed croutons as a substitute for the bread crumbs?
@@jordanezell5132 it would have a much heavier and greasy feel to it if you did that Im pretty sure... i went to a local bakery as they have breadcrumbs falling out their assholes lol
It's amazing how low key and simple all of these recipes were/are and the dishes look so much better than what we eat these days!
So interesting! I've always wondered why cheese soup, macaroni & cheese recipes, etc include dried mustard in the ingredients. By your comments upon tasting this recipe, it might be safe to say that it comes down to the difference between real Cheshire cheese and the more readily available cheddar. Thank you for demonstrating this recipe!
I tried this recipe after a few hours splitting firewood by hand listening to Jim's New Red Pants, and all I have to say is WOW. I've never tried a bread soup base and I used a Vintage reserve cheddar. Perfect comfort food after working outdoors. Thanks and keep them coming.
This channel is a gem.
It amazes me how little things change.
My grandmother has two cookbooks that she passed down. She had both copied so the grandkids could have both.
She's got her "holidays, guests are coming, or a nice dinner" cookbook.
And she's got her "These recipes got me through really tough situations" cookbook.
I learned so much from the latter. Techniques, rather than recipes. Outside the box thinking. Old recipes that are expensive to buy premade but cheap to buy in parts.
She has a soup recipe VERY similar to this. She used grated pregrated parmesan, as it was cheaper than buying ANY cheese in bulk... the the milk/cream could stretch the cheese.
Today, my favorite soup follows the techniques I learned from that book. It swaps a dry, aged cheese for preshredded swiss... and I throw two tons of anchovies in with the breadcrumbs instead of adding salt.
Everybody I've met loves it until they find out its anchovies. At the scale of anchovies to cream, it comes out much more like a warm and savory Cesar... but as a creamy and gooey mac.
I have wanted to do this recipe for years. Finally tonight I made it with extra sharp cheddar.. I found the recipe to be pretty decent! Then I made adjustments, with some milk, chicken broth, salt, pepper, garlic powder, mustard powder, onion powder and oh my goodness. I'm freaking out over how good it is!
Add a little liquid smoke and bacon and it would go to a whole new world!
These videos are so relaxing to watch
Hi Jon
I just want to thank you for the videos that you and Kevin produce together... I find them valuable learning for myself... your way around the camera is so professional and your manner is very entertaining.. thanks again I never get board watching...
So simple I decided to try it out. It's really great! I just added a couple of sauteed onions to the mix, since I like onions. Thanks for the wonderful recipe! :D
Love love love the historical education you're providing !!!
I've been to that Village before, the Genesee Country Village twice now, it is very nice, good place to visit, my kind of place, they have old houses that the transported there and made an old time village out of it, the kind you see in movies, the homey, friendly feel, very relaxing. The Genesee has more of a Victorian feel to it. Old Bedford Village is a good place to visit as well, has more of a Colonial feel to it, but both are very interesting and if you want more of an authentic feel go in later months, less tourist, not so hot it is uncomfortable, plus the changing of the leaves in fall(my favorite time of year) adds to the atmosphere.
This reminded me of my mom's bread soup (different, still super-simple, with milk, and chives on top), which was one of my favouritest soups as a child.
I'll have to try my hand at both one of these days.
Genesee Country is a beautiful place. I've been going there since I was a child, when I participated in their dinner programs. That cheese looks beautiful, and it seems to have made a wonderful soup!
I like how you take brief pauses here and there to let people know what kind of substitutions they can make or what might be the best bet at the supermarket.
Staying home today with a cold and watching your videos. This seemed easy enough to make with stuff around the kitchen. Couldn't make it exactly the same, but it filled my stomach, soothed my throat and tasty as well. Thanks!
Somebody beat me saying bacon, but I was thinking a little garlic and chopped green onion on the top, and a teaspoon of sour cream
With our long rainy winter this year i've really been into soups and stews.
Looks so good and would be awesome to have in cold days!
I love this series. You guys are great and all you do is so informative, fun and appreciated!
Thank you for the Rochester, NY shoutout! Absolutely adore your channel :)
Good thing I watched before dinner...because of course, now I had cheese soup for dinner! No bread in house so I did what every Colonial cook would do, substitute cornmeal. Excellent soup, dusted with nutmeg, and so easy! Thanks for the video👍
Hi Jon, this soup looks so good! I think I will try it with some homemade sourdough bread crumbs and Kerrygold Dubliner cheese, which is a nice crumbly cheddar!! Thanks for sharing!
+Roclans Farm Tell us how it turns out...
+Jas. Townsend and Son, Inc. Hi Jon, I made this soup a couple of days ago using the Kerrygold cheese, and it turned out wonderfully! I will be adding this recipe to my "rotation!" Thanks for sharing on your channel.
That soup looks absolutely luscious!
You always do incredible videos! Many thanks!
I am loving this channel! I’m so glad I found it. I want to try a version of this soup!
This is my new favorite channel! I stumbled across it two days ago and love it! I think I’m going to try this recipe but add some roasted chicken in with it!
I have discovered your channel today, it is awesome! and you explain everything so nicely. I follow you, regards from Spain :)
This is such a wonderful video, that soup looks delicious!
I’m thinking Dubliner cheese. It can be grated or sliced, and has those salty crystals in it. I’m going to try it with this recipe.
This soup sounds fantastic. We try and go to GCM annually and a few years ago they served mac n cheese made with their cheese and it was the best I had ever had.
I've made this soup several times. It is easy, cheap & delicious.
How do you get the cheese to liquify? Boiled for I don't know how long, the bread and the cheese don't break down at all, leading me to believe this video is fake.
@@Scythera99 hope this helps a little. 🥰 Cheese should never be boiled as it will separate and not melt. It would also depend very much on the type of cheese used as to whether it would melt or not. I would definitely grate whatever cheese used to help it melt easier. Use only gentle heat once the cheese is added.
The bread used would also make a difference in the consistency. I would only use older bread that could made into crumbs with a blender or something similar.
Looks great!
I made this soup for my family tonight. We live in the Pocono mountains so the warm rich soup hit the spot. However, in the future I would start out with less water (so it cooks down faster), some pepper and maybe cut some of the bread crumbs for butternut squash to reduce the carbs. But over all it was great and went a long way in a big family. Also, the Ships Biscuits (I think it is also called "hard tack") go well with this soup. :)
WOW so easy, and very tasty from the sound of it
Just discovered you!
I'll be watching intently and taking some of your recipes (or variants of) out with me on my wild camps!
Many thanks, keep up the stellar work!
that sounds and looks delicious.
This is my new favorite channel!
Man that looks good!
Everytime I'm eating something at my house I end up watching this guy's video so my meal taste better lol
This recipe is so simple, and so versatile! I feel you could do so many things with it! Im definitely going to try it out sometime soon!
Man, that looks soooooo good. I love cheese soups and usually dip pieces of crusty bready into it to soak up that goodness and make it even more filling.
I'm not usually the kind of person that tries new things especially with food but that does look extremely delicious.
This soup is a wonderful soup! I made it once, and the aged cheddar gives it such a bold taste!
I really need to try this! Cheshire cheese is easy to get where i live so i think it's something to try over the weekend.
The video reminded me of a time when i had some Stilton soup in a 19th century themed restaurant in England (first time eating Stilton in any form and visiting a restaurant with a period setting) and loved it. I bet i wouldn't be disappointed with this either :D
Yeah I'm kinda stupid for Stilton, really any good proper Blue Cheese, just so long as it has some "punch" to it. Assuming you're talking about the "Blue" version, as the "White" version is not known by most of the people I've met.
Isn't that the "stinkiest cheese on Earth"? I seem to remember hearing that somewhere.
I did this but with Brie. Amazing. Eat it with a nice crusty bread. So good.
As an extra little tip, remove the panade from the heat before adding the cheese. Cooking cheese can cause the fat to separate and become grainy. Great job as usual Mr. Townsend. Keep up the good work! ^^
I think I will try this recipe since I love cheese and seems to me it should be delicious and simple to make. Thanks
I picked up a delightfully pungent Highland Cheddar the other day. I think I'll make this soup with it for dinner tonight!
Thank you I do enjoy your Channel especially the cooking ones keep up the good work and thank you again
You don't have to tell me what sippets
are; Mrs Crocombe taught me that one (and also how to make them!).
I wanna give you my compliments. your videos are really interesting and I'm learning a lot. I expecially appreciate the meat pies video. I love pies. :-D
Greetings from Italy,
Mariateresa.
I would use sourdough breadcrumbs cooked down in an unsalted stock of onions, carrots, celery, and dried mushrooms with a typical herb bundle and some black pepper. I would also put a splash of hard cider in there before I add the grated Cheshire cheese.
Again... this channel rules....
Tempted to add bacon.
+Frank Weimorts bacon would make it too salty
+Frank Weimorts bacon is very salty itself.Well maybe raw bacon would do the thing.But I once made cheese and smoked bacon sauce and it was too salty.
Mikołaj Sobczyk Maybe adding pepper would help balance it out.
and crispy fried onion
just fry the bacon untill it's crispy and only put it in at the last moment if you used aged cheddar and no salt it will probably be good, if it's still too salty just cut back on the cheese or bacon
Simple and quick and not expensive, perfekt for modern cooking
I actually CAN find Cheshire cheese right in a store in town and I actually made this with it
Yet another revelation! Never heard nor thought of bread based cheese soups! Wonderful.
great videos. I've binge watched for the past 2 hours. definitely subscribing !
This looks fantastic! I might make it with stock instead of water for a bit more nutrition, but I'll definitely have to try it this way first. Cheshire cheese is one of my favorites.
I made this soup a few nights ago with a very sharp cheddar, and added a few spices such as parsley, nutmeg, pepper, and salt. served with a hunk of buttered sourdough. very delicious. I would love to see more recipes using the bread soup base, as it seems like it can be a very versatile base for other foods.
Can't wait to try this one out!
will have to add this to my "careening" party's menu. should be simple easy to make at a campsite.
I've been watching a few of your videos for the past hour and I definitely love them! I'm subscribing! also, I think I'll try making this soup now that it's getting colder out, we could definitely use a hearty, savoury soup.
I made a parmesan soup topped with homemade croutons, bacon pieces, and chopped chives, as a starter for my snobby, rich EX-inlaws when I fixed a crown roast for Christmas. It finally impressed, but I also stopped caring. Lol. But that soup! That marvelous soup! It was wonderful but not something you can sit and eat loads of....OK, well, maybe.
Looks like a delicious dish.
CHEESE SOUP EXISTS!?!
The world really is a magical place.
Believe it or not, a modern cheese soup recipe is best with nutmeg, your [and the 18th Century's] favorite spice. I use it all the time in broccoli cheddar soup!
It makes a wonderful dip
I've been wondering about your 'kitchen set'. I've never seen the floor I don't think. What would be the common flooring during the 18'th/19'th century?
Depends on the location, ethnicity and income level. Our kitchen has a brick floor, but other floors in the time period would be dirt, wood, stone, or tile and the like.
Wow. Came across this video and didnt know the city I lived in was something jas townsends & sons dealt with. I am so trying that. Looks like it might make a good nacho dip!
I really enjoy watching your videos
Since it's breadcrumb based, I'm not sure that I would wish to eat any bread with it, but pepper, yes! I absolutely agree! Maybe some fried onions on top?