What Did People Eat at Christmas Throughout History?
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Dan Snow joins food historian Annie Gray to explore festive food through the ages.
Porpoises, beaver tails, boar's head and puffins: these are just some of the exquisite dishes that have appeared at festive feasts in the past. In this episode food historian, Annie Gray joins Dan Snow in his kitchen to cook up some delicious Christmas fare from ages past. They make wassail - an ancient alcoholic punch - and mince meat pies as they talk about the pagan rituals, medieval feasts and Victorian traditions that dictate what we put on our Christmas dinner tables.
You can make these festive delicacies at home as you listen! Find the easy-to-follow traditional recipes Dan and Annie used here: Annie's book is called 'At Christmas We Feast'.
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#historyhit #dansnow #christmas
Growing up watching Dan and his Dad in history documentaries, seeing him making videos like this on youtube, to this day, fills me with such blissful amounts of serotonin :')
Amen to your view on vegan cheese. Definitely needs more work
I love this! Including the lack of measurements. Lovely sounding stuff. Dan's attitude is hilarious. "Vegan cheese is rubbish." Truer words were never spoken.
I love Annie's energy and attitude. And now I want those mince pies.
Great video as always History Hit team! As my mother was in the Royal Navy, she would love to know where Dan got his lovely sweater from?
When I lived in France, 12th night or epiphany cake (gallette des rois) was eaten on 6th January and it marked the end of the Christmas period. It was something to look forward to and was the transition back to "la vie quotidienne". It was fun to find the fève in your slice; like the sixpence in the plum pudding. Annie has my support for reintroduction of 12th night cake.
I can’t get past the hilarious height difference between these two. 😅
Dan is a Giant! 6'5-6'6
@@ccptube3468 He's kinda short compared to my brother who is 7 foot yes he is I should know because I grew up with him one day he was tall and then he was whoosh 7 foot. He's a grandpa now.
The disconnect for me is how tiny that knife looks in his big mitts.
@@katecapek3116 I know my dad had huge hands his ring size was 13, but he was only 6'3 tall we nicknamed his hands mini shovels. It was amazing how he was able to fix things with those massive hands he never had an issue except when he worked on Ford vehicles. He said they had a small space duh.I guess so with those hands. And those hands hurt when needed ouch no belt needed either. Just one swat was enough when we were bad as a last resort.
My mother is 4’10” and my son is 6’10”. Now, that is a photo!
Anne Brontë published her work under the pen-name "Acton Bell". Was Anne Brontë inspired to use that name by Eliza Acton?
Interesting thought. I have read quite a lot about the Bronte sisters and have not heard that theory, but who really knows? Acton is an old male name meaning "village with oak trees ("oak-tun"). The sisters used ostensibly male names to publish their books at first, with initials corresponding to their own names: Curran (Charlotte); Ellis (Emily) and Acton (Anne). I would guess they just plucked the names out of the hat, so to speak. Curran is of Irish origin, and Ellis is a Welsh name. Both these names are gender-neutral.
No. We know who Eliza Acton was. Stop making stuff up.
@@Catsincages Why would that be relevant, please? It's highly likely that the Bronte sisters knew about Eliza Acton, but that does not mean it inspired Anne's choice of nom de plume, but it might have, for all anyone knows (though I think it's not likely).
@@Catsincages it was only a suggestion.
Oooh, I would have mixed the dried fruit with the booze for at least a week before making the pies. Mum would do this with minced dried fruit for her fruit/wedding cakes (Jamaican style). A proper mince pie.
I think a Tudor would have made the filling months in advance and let it mingle.
I started making black cake (Guyanese style) for Christmas about 12 years ago. When I looked up some mince pie recipes a few years back, it definitely rang some bells. Put up your fruit in autumn and use it for everything in December.
And I DO agree about the mince pies. If you want the umami, you gotta have the meat.. 🥩👍
Funny how goose was considered lower-down... they're horribly expensive now -- about $100 per bird. I got a 5 lb ribroast for $28.
Big fan of Dan and his work. As a vegan I really hope our cheese gets up to scratch some day. I really lament the lack of vegan Cheshire cheese, Lancashire cheese, and other glorious cheeses in my life.
5:56 "Make epiphany great again"
This made me laugh way more than it should have 😂
Annie talks, Dan does the work! lol 😂 What happened to the wasail? The baked apples?
Y’all could make the epiphany great again by celebrating Mardi Gras with us!
I feel the same about starting Christmas so early. For our Christmas pudding, I use the recipe from my GGGrandmother, who brought it to Canada in 1883. I even use the same bowl. It's a carrot and potato based dessert, steamed for 3 hours. I plan to try the mincemeat tarts next year, and have just ordered your book from Amazon!
Dan seems so enthused to be in the kitchen, lol
I think he’s hungover…
Yeah he seems to hate the entire thing. I feel bad for her. She was great
this dude did not want to be there lol he gave zero fucks
I had way too much Christmas chaos to watch this until now.
Dan would have a much easier time of it had he used a much larger knife. I have one that's about 10 inches long, a chef's knife. It would have made short work of that meat. He looks like he's wielding a paring knife.
Dan is a bit of a culinary clutz!
Where can one get Dan's fabulous Royal Navy Christmas Jumper?
For a food historian, she has the single worst food take I have ever heard. 'Roast dinners are terrible'? For shame.
Also, if Dan could learn to eat with his mouth shut instead of chomping away like a five-year-old, that would be wonderful.
Great video, thank you both - but Mr Snow, is all well? (You seem a tad under the weather there)? 🤗
As an American I hunt dear and maybe what we call elk which is more like a red deer in Europe. Anyway my wife may get one of each and I may get one of each and that is enough suet to last every recipe that calls for suet for the whole year.
A fall bear is good too. They have a lot of surface fat to be rendered and they have a lot of suet that has an interesting flavor. Most people (especially Europeans) think of bears as strictly carnivores, buy not only are they omnivores like us, but the mostly eat grass and tubers and berries when in season. Honestly, they'll eat anything, but they seem to prefer the apples in my small orchard. Sadly no cider from the windfalls.
All that meat goes to feed my family, my four kids and their families. The bones and antlers go to knife handles form the blades I make from and sell from my forge. The brain is used to brain tan the hides that keep moccasins on my grandchildren and my feet all year and patch my work pants. The intestines go to sausage casings and we grow a good portion of the vegetables, herbs and a small patch of grain and a larger patch of corn.
We do good for ourselves. We've been able to put money away for the grandchildren for college or if that's not what they want then they'll have enough to start a small business. I'm teaching the stuff that my elders taught me and most importantly I'm trying to teach them to use their minds. Thanx for the wasail recipe, I'm tired of my German wife's mulled wine for yule. She doesn't even use a sweet Rhine Valley white wine. I'm tired of cabbs
Annie is such a knowledgeable lady to be around! I only finished the video because of her. Dan's gloomy attitude put me off from the very beginning. They should have chosen someone else if he didn't feel comfortable cooking in front of the camera hahaha 😆
Dan is a very skillful mincer! So impressed. Waaaaay too much sugar in the wassail and mince pie, imho; that would cover the taste of everything else.
Dan Snow is, like, really crap at cooking! I mean, in other respects he seems quite nice, but that's some very mangled apples...
Enjoyed this thank you will have to do real mince pies next year
But it's Boxing Day already. 😹
...which is only the 2nd day of the 12 days of Christmas!
That's great, I can leave my Christmas decorations up 12 more days. No worries. They are all plastic. The 4 Advent candles are timed to turn on and off. Batteries 👍. The votive candles you have to turn off and on yourself. 😜
@@PeaceLoveHonor Actually it was the 3rd unless you are in Hawaii as I am. And my point, need I explain the obvious...is that as this content is about preparing for Christmas it should have come out on the first day of advent, not when it did.
I also live Turkey and all the trimmings and living in Canada we do this for Canadian thanksgiving, American thanksgiving , Easter and Christmas. Basically any excuse. You are not alone Dan
I really don't like turkey at all... so boring. You have to do so much to it to give it any flavor (white meat sucks, and it's mainly all that). I did a turkey this past Thanksgiving only because I couldn't pass up a 10 lb bird for $5. I might pass it up next year anyway and just do a duck or rib roast.
@@kck9742 I wasn't a fan of the white meat until I started cooking it myself.....
I have made similar, but with more brandy. make it in September, bottle it and make mince pies at Christmas and it is absolutely delicious.
Yuck I don’t like raisins,sultanas or currents so not a fan of mince pies. Maybe if I just had the mince beef.lol.
Are "inverted commas" anything like "quote marks"?
Err what happened to the baked apples they put in the oven and omitted to take oUt then amazingly they were gone to put in the pies!
Who’s house is that? I am buying you a wire whisk and an apple corer.
Annie Gray, Please come to my stall at a Reenactment, you will love what I make and sell 😀
near butt-crack moment! Lordy, I want Dan to use a bigger knife
Abaft the mainmast, hock and seltzer (if available) was the hangover cure of choice.. 2023 two points on the larboard bow. Mr Snow, would you do me the honour of taking a glass with me? Then, I believe, we may clear for action. 🍷🎄🌟👍
*"I say, the future is a serious matter;*
*And so, for God's sake, hock and soda water!"*
- Byron
"The whole thing?"
no! are you daft? pour us a glass!
Oh my goodness he’d be a nightmare in the kitchen…he is so slow !
Pour in the whole thing?
yeaahhh!!
What a lady
Except for when my niece got me instant Starbucks coffee because she misunderstood thinking I did not have a kitchen, I have not had instant coffee in 30 years. So I imagine if a Victorian somehow got ahold of the Doctor's TARDIS he or she would find the modern take on mincemeat as much of a disappointment as I found the coffee she got me.
I can't understand a word she is saying.
@@Fair_dinkum She was mumbling in some sort of British accent in depressed volume and if the presentation had been more professional it would have been an interesting video.
Dan why do you look so awkward in the kitchen
By the way, you can buy real suet from Townsends and son. They have a lot of colonial American foodstuffs and cooking implements and just meet stuff.
Sainsburys ruined my Christmas. Wont go into the horrific details,but that maggoty stock fish sounds quite appetising after what sainsburys foisted on me!
We still have Martinmas on 11th on November in CZ - Christmas starts this early. Just an idea for next year. I enjoyed this vid immensely and subscribed.
Plant based Cathedral City is lovely
I can't watch Dan cut with that knife!
Interesting, we always do a prime rib on Christmas. Pretty much the only time the family does a prime rib.
You said it Annie! Love mince pies, but can only have it with my mum, because we are the only two who like it.
After watching this video. I'm now off to eat a mince pie😋🎄
I would have starved to death in Victorian times... :)
Merry Happy to Everyone!
Why does he look so pissed
When I was growing up ALL straws were made out of paper !
Please include the recipes next time okay
@@kevin02mulder okay
they kind of did for the mince pies.
250g diced roast meat, 250g mixed peel, 250g currants, 250g raisins, three diced apples, lemon zest, a diced boiled lemon, 250g caul fat, 250g sugar 250ml of brandy, nutmeg and mace.
butter puff pastry for casing.
Fumbled the bag releasing this the day after Christmas
Quite a view from your flat mate. Cheers!
Sorry I'm late. Excellent film from the team
Great video
I really like her! Really enjoyed this!
Nice pudding brooch!
Merry Christmas! 🎁🎄
My burning question is: "Where are the three apples they put into the oven"? What recipe was that?
That was for the wassail. Best video on that is by Tasting History with Max Miller 👍
@MargaretUK Thank you...I wondered. Didn't see them incorporate the baked apples into the Wassail.
That was a lot of fun.
How wonderful.......
Love your work 👍
Love her pin!!!
Brilliant 👏
As an American I hunt dear and maybe what we call elk which is more like a red deer in Europe. Anyway my wife may get one of each and I may get one of each and that is enough suet to last every recipe that calls for suet for the whole year.
A fall bear is good too. They have a lot of surface fat to be rendered and they have a lot of suet that has an interesting flavor. Most people (especially Europeans) think of bears as strictly carnivores, buy not only are they omnivores like us, but the mostly eat grass and tubers and berries when in season. Honestly, they'll eat anything, but they seem to prefer the apples in my small orchard. Sadly no cider from the windfalls.
All that meat goes to feed my family, my four kids and their families. The bones and antlers go to knife handles form the blades I make from and sell from my forge. The brain is used to brain tan the hides that keep moccasins on my grandchildren and my feet all year and patch my work pants. The intestines go to sausage casings and we grow a good portion of the vegetables, herbs and a small patch of grain and a larger patch of corn.
We do good for ourselves. We've been able to put money away for the grandchildren for college or if that's not what they want then they'll have enough to start a small business. I'm teaching the stuff that my elders taught me and most importantly I'm trying to teach them to use their minds. Thanx for the wasail recipe, I'm tired of my German wife's mulled wine for yule. She doesn't even use a sweet Rhine Valley white wine. I'm tired of cabbs
Just going to mix these eggs with a fork in a nice metal saucepan 😂
I love how many times this woman referred to the lower classes and poor...
As an American I hunt dear and maybe what we call elk which is more like a red deer in Europe. Anyway my wife may get one of each and I may get one of each and that is enough suet to last every recipe that calls for suet for the whole year.
A fall bear is good too. They have a lot of surface fat to be rendered and they have a lot of suet that has an interesting flavor. Most people (especially Europeans) think of bears as strictly carnivores, buy not only are they omnivores like us, but the mostly eat grass and tubers and berries when in season. Honestly, they'll eat anything, but they seem to prefer the apples in my small orchard. Sadly no cider from the windfalls.
All that meat goes to feed my family, my four kids and their families. The bones and antlers go to knife handles form the blades I make from and sell from my forge. The brain is used to brain tan the hides that keep moccasins on my grandchildren and my feet all year and patch my work pants. The intestines go to sausage casings and we grow a good portion of the vegetables, herbs and a small patch of grain and a larger patch of corn.
We do good for ourselves. We've been able to put money away for the grandchildren for college or if that's not what they want then they'll have enough to start a small business. I'm teaching the stuff that my elders taught me and most importantly I'm trying to teach them to use their minds. Thanx for the wasail recipe, I'm tired of my German wife's mulled wine for yule. She doesn't even use a sweet Rhine Valley white wine. I'm tired of cabbs
"Vegan cheese is rubbish". Indeed. Lots of delicious food that's vegan; the fake stuff is rubbish.
The guy was a bit annoying and boring