I suppose this is off topic, but this setting is so lovely. The glow around the window, the softly-lit lanterns, the pottery on that shelf, it all has a calming, charming tone. Just wonderful.
They've been working on it. As it turns out, I find the addition of the new glassware (they said in the Nutmeg Tavern video, they just got it back in stock) works well to create a fuller ambience. Lovely settings at the table, I agree. And you're right about the window glow. Nice catch.
They did build their own homestead, communal earthen oven, blacksmith shop wood working tools a log cabin, I think they're building a small barn now. And the pottery John made himself. He also made the pots for the potted salmon video.
My mother, who was from.Maine, made these rools from pie dough. Hers were filled with cinnamon sugar and butter and baked. Around the holidays, we might get rolls with a pecan filling. She baked hers...and they were crispy and wonderful.
One of the oldest dishes here in Austria is Strudel. Not only with fruit fillings like Apple but also with Beans or Cabbage. The good thing about Strudel is that anytime they were made, they also cooked a vegetable soup with carrots, celery, trunip, peas and pretty much any common vegetable and then they cut the leftover strudel dough into small patches and dropped them into the soup, resulting in a slightly slimy but delicious alternative to noodles.
Yes Strudel. My great grandmother came from Austria. My grandmother always told me, you must be full of aggression to make a good Strudel dough, while slapping the dough vividly and ruthless on to the kitchen table ( take this… :-) ) and you have to pull it very thin, nearly translucent so one can read a newspaper underneath. My favourite is Strudel with mushroom filling.
@@frauleintrude6347 in modern day baking thats called the window pane test I think, where you stretch a piece of your dough until its transluscent to see if the gluten has developed well
This brings to mind the Beatrix Potter story about the roly-poly pudding...I always wondered what that was! Now it makes sense. The rats were going to roll up the kitten in the pie crust and boil the whole package, but thankfully he escaped!
this reminds me of something we made when i was a kid. take 8 slices of bread, cut off crusts, roll flat, overlap each slice slightly, brush with melted butter, add favorite jam. roll. bake for 15 mins at 300 till lightly toasted. slice and sprinkle with powdered sugar.
This reminds me of a German recipe for "Hefeknödel" (Yeast dumplings) - basically a slightly sweet to neutral ball of dough from wheat flour and yeast, filled with a fresh prune plum that has the stone taken out and replaced with a sugar cube. Then they are also closed up and boiled in water - the texture is very "glutenous", kind of like the consistency of Japanese rice cake (mochi), and veeery delicious :-)
It's similar to jam roly-poly, a steamed, suet-based dessert that used to be served in British Primary schools. You can buy posh versions in the retro dessert section of some supermarkets. Traditionally has to be served with plenty of custard 😍
I’ve been struggling with insomnia the last month not being able to catch any sleep at night. 4 hours tops and it’s been destroying me. The only way I can fall asleep is with some kind sound, so I play TH-cam videos. Randomly found this channel and it puts me to bed feeling happy and thinking about food. Love the historical facts, the sounds of cooking and the delicious looking snacks, meals and treats. Thank you beyond words for helping me out 🤙
Yes. My grandmother was a wonderful woman who loved to experiment and cook. Now, for the jelly roll, she would have a raspberry/blueberry mix with honey. The top was caked with either sweetened cinammon dust or powder sugar. Such a good treat.
An interesting detail from the recipe book: there are “corner dishes” as well as side dishes. Was the layout of the table that tightly prescribed or does it have some other meaning?
The layout of the table was prescribed, especially for more formal meals. The most expensive/impressive-looking main dishes went in the center of the the table or directly in front of the host or hostess, and the more ordinary dishes, as well as the vegetables, went along the sides of the table, and on the corners. Each item was divided between 2 or 4 dishes or platters, and they were arranged symmetrically on the table. That was considered more attractive, and there was a dish of each item within reach of everyone on the table, to minimize passing the full dishes or platters around.
We do steamed puddings a lot (boiled deserts similar to this). You really don't need to worry about the water getting to it. it will, there is no stopping it. Fortunately it almost instantly cooks the outside sealing it from my experience.
i don't think the roly poly/pill bug is a danger to trees. i think it just lives in rotting vegetation on the ground. fun fact: they're crustacea, related to crabs and shrimp 🙂
My husband and I have been collecting pawpaw seeds. We are going to hopefully get some pawpaw trees planted at the family farm. I look at all these recipes and think whether or not they would work with a pawpaw filling. I think this might work.
@@havokmusicinc There were (I'm not sure if there still are) Native American cultures where acorns were one of the diet staples. Somewhere in the West, I can't recall if California or elsewhere - somewhere where there were a lot of oak trees. They boiled them before using them further, I believe.
@@beth12svist im in redding California and tribes use to fight over our land for the acorns. Ive got over 10,000 pounds of acorns on my property and nearly everyone around me has the same... Ive been looking for recipes that I can add to the paper bags I start handing out with the acorn flour in it. Ive started dehydrating black berries and have a massive wild plumb tree collection.
My mums apple dumplings made with a suet crust is something I loved from my childhood here in uk. Steamed puddings take a while but they are so worth it.
I used this pie crust recipe to make a quiche and I messed up… Now I have to make one every week, everyone loved it! New subscriber here, thank you for sharing all of these wonderful videos, you’ve been at it for quite a number of years and I’m very happy to have stumbled across your channel!
In Pernambuco, a state in Brazil's Northeast region, there is a traditional dish that looks like this, "Bolo de Rolo" (Roll Cake). But the dough is made with corn flour, and there are a large variety of fillings. It goes well with a black coffe and a slice of a savoury cheese...
I don't know how far back the recipe goes, but in the South (USA) my grandmother made a very simple but delicious dish called "butter rolls." It is baked though not boiled. Really good!
My mother and grandmother always rolled up leftover pie dough with jelly or hazelnut spread or butter, cinnamon, and sugar. Never boiled it, but threw it in the oven with the Thanksgiving or Christmas pies to give the kids a little sweet snack while the turkey or ham cooked.
Here in Uruguay and Argentina we eat quite a similar treat called "arrollado de dulce de leche", basically a milk caramel roll, made from sweet cakey dough that is often glazed with chocolate or simply sprinkled with confectioners sugar.
Jon, been watching you all for years now (pre-500k) and when I finally can drive out to my sister in-law's place for a visit post-pandemic (we had to delay for years before due to little kids and other factors), I'm going to drive out to your shop even if I have to do it by myself because you and yours are so great. I've bought online but I want to go to your actual physical shop to "window shop" and probably buy a lot of things I don't actually need. :D
Townsends is just the best channel on TH-cam. Period. U know I prob said it before but this show is so high quality I feel like it belongs on PBS. John, you deserve every accolade thrown your way and then some. You've opened my eyes to SO MUCH. A greater guide on our journey through colonial America we could NEVER HAVE. Thank you sir for all your time and effort in making these videos. You're an inspiration to all of us!
Biskuiterolle with strawberry jam marmalade and powdered sugar dates back... well... forever in my family maternal side from the Sudetenland in Czech, when it still was in the Hapsburg Empire! 😋
I'm uk it's called jam rollie polly You need put sugar in the pastry mix and serve it up with custard It's traditionally made with suet qnd flour not butter .
my grandma used to make something like this with the leftover pie crusts after she made the pies, but she baked them with the pies instead of boiling them. Much easier that way. ;)
The way we did on the farm with a large family is to use the remaining crust pieces from making pies. All types of fillings and baked not boiled. Still my favorite jelly roll. 💋😊✔
Turned out great. It’s amazing that boiled dough works. Another thing I noticed is modern cookbooks have nice glossy pictures. No pictures in 18th century unless a hand drawing of recipe. Have to know how to assemble with experience. Great job.
You're so right about making your own pie crust: it IS easy, and the first one (or, okay, the first few) will not look great. But it's okay because they'll taste fine! And gosh, you'll have to make another pie to get more practice! And then you'll have to eat the pie! Oh no! This is a sacrifice that we can all make for our families. We will eat imperfect pies.
In the old country we called it jam roll poly. As a kid we had a lot of steamed puddings, both sweet and savory. My mum used butter wrappers to seal the paste. Then wrapped in a muslin and steamed./ boiled. It was a great favorite.
Growing up my mom would use leftover pie crust & fill them with melted butter & jam or melted butter & cinnamon. But they were baked not boiled & they were delicious!
In Puerto Rico, something similar is called... Brazo Gitano (gypsy arm) Idk why, and I was too scared to ask about it when I was little. I used to refuse to eat them because I thought the Roma (gypsy) people were made out of bread like "hombres de gengibre" a.k.a: ginger bread men 😅 I was a strange kid 😂
@@rosemcguinn5301 Sounds good. On my dad's farm in Alberta, Canada, we had wild ditch strawberries, and Saskatoon berries. They were really good. Cheers, Rose! ✌️
For modern folks making the cold paste, put it in the fridge for 1/2 an hour. It will roll out easier. And yes, cutting in the butter using the food processor is faster. And keeps the butter colder. The actual cold paste will be the same, just a little more fool proof. But yes, the old way is wonderful, just a bit more finicky. PS Because the filling is sweet, a teaspoon or 2 of sugar in the paste would be nice.
From where I'm standing, sugar in the paste is completely unnecessary. It's surrounded with jam. It's like an apple strudel; you don't put sugar in there, either.
If you have not yet done so, you really, really need to read Ruth Goodman's "The Domestic Revolution" which chronicles England's shift from wood to coal burning for domestic purposes, starting in the 16th century in London. This affected a huge number of aspects of daily life. Cleaning, home decor, architecture, improvements in metallurgy to accommodate the different nature of the fire (which in turn created metal that was suitable for the later industrial revolution), and, of course, cooking, because the nature of the cook fire was very different. A lot of the American cooking you're doing shows this influence - it is very different from the cooking of wood-burning England, but it is based on English cookbooks oriented around coal-based cooking, and then you (and early English settlers) are re-adapting it to wood fires. ETA - on thing that Goodman mentions is that keeping something at a boil for a long time is easy on coal, but more labor intensive on wood. Conversely, cooking things that need to be brought to a boil, but then reduced to low heat, is much easier on wood. Which explains the shift away from thick porridge such as frumentry, and towards thinner soups and stews, and boiled puddings, where you don't have to worry about the thick food scorching over the heat of the fire.
I got into a bit of a rabbit hole about this topic when I found out marmalade roll recipes have baking powder in them and I went "I'm pretty sure they don't have baking powder in Narnia." So in my search for non-baking powder predecessors, I came across these boiled pudding variations. Which are clearly not the thing from Narnia, but it's still exciting to see you make it. :-)
I doubt they did this in the 18th century, but if you replace the water with hard alcohol, you'll get a less dense texure, alcohol does not encourage gluten formation. I'm going to try this & an onlon jam version.
I highly reccommend Ruth Goodman's book on coal, which talks about how the use of coal changed English cuisine, including the flowering of boiled cloth puddings.
I see others have noted the similarity to the roly poly. I ran across this recipe a few months ago in “Jet Age Cookbook”, an old (about 1970, not Townsends old) Australian cookbook from the Royal Australian Air Force Women’s Association, as “Jam Roly Poly”. 1 cup Lion S.R. Flour, 1 tablespoon butter, 1 teaspoon baking powder, salt. Mix into paste with little milk. Roll out and spread with jam or syrup. Roll up not too tight and put into pie dish and pour over sauce. SAUCE: 1 small cup boiling water, ¼ cup sugar, 1 tblspn butter pour hot over roll and bake ½ hour in mod. oven. Bake 1 hour for apple roll.
When we made something with pastry, we'd use up any scraps by spreading them with jam, rolling them up, and putting them in the oven along with whatever we were baking. This is a more deliberate version of our little jam rolls.
I recently discovered your channel. I have been binge watching. So great! I plan on getting the cloth, so that I may try this, & the other recipes that require it. Thanks for what you do!!
Well now, I've never made a pie crust, don't ever foresee the need to make a pie crust, but I'm suddenly very concerned about my ability to make a pie crust. I need a drink.
Hi John, try this with beef suet instead of butter, served up with English style Vanilla Custard. Many of these boiled puddings were served with plenty of custard in my youth. 'Sticks to your ribs' they said!
We'd call this a jam roly-poly in the UK, it's thill quite a common desert. It's usually made with suit sponge; SR flour, shredded suit, a spoonfull of sugar and a pinch of salt.
Kind of reminds me a cherry dumpling .the raw cherry was inside of some dough,boiled for about 45 minutes then served with cinnamon sugar and butter ,NOW I AM HUNGRY! That Raspberry dumpling you made there is BEAUTIFUL and I'll bet dee'lish
I make an interesting version of these. I use soft-boiled quail eggs and country sausage. I coat them in eggs and Panko breadcrumbs and fry them. For the sauce I use a mix of sour cream, yellow or Dijon mustard, and honey.
My father loved to bake. Want to share his pie crust technique. He would cut half the shortening in first until it looked like sand. Then the second half until it formed the traditional "peas". Used iced water to turn it into dough taking care not to heat the shortening with his fingers. This makes a beautiful flakey crust. Just wanted to share this with someone. My sons love to cook and the youngest enjoys baking but I don't think any of them likes baking pies.
Fun Fact: the roll of material used in the Panasonic batteries in the Tesla cars is called a jellyroll and before the material is turned into the small rolls, it is part of a pancake, and some of the conveyors the cells travel along are called sushi conveyors.
Oh this has got me in the mood for a jam roly-poly. Maybe will make one this weekend. The term Jelly roll always reminds me of the Jazz artist Jelly Roll Morton.
I heard a complete stranger talking about townsends videos.... John is officially a celebrity..
As he and this channel should be. Between the wholesomeness, education, and entertainment, this is one of the best cooking/food channels on TH-cam.
It was the Catsup episode that I first heard of Townsends, I’ve been subbed since.
Dana Snyder watches this channel
Same here! I've been telling everyone to check out the top 5 desserts episode lol
I wonder now if he makes more money off his TH-cam videos than he does from his store. He deserves it if he does, but I wonder.
I suppose this is off topic, but this setting is so lovely. The glow around the window, the softly-lit lanterns, the pottery on that shelf, it all has a calming, charming tone. Just wonderful.
It's a chicken coop converted to a film set. There's a behind the scenes in a previous video.
They've been working on it. As it turns out, I find the addition of the new glassware (they said in the Nutmeg Tavern video, they just got it back in stock) works well to create a fuller ambience. Lovely settings at the table, I agree. And you're right about the window glow. Nice catch.
They've upped their video production game a good bit lately. They're really making things look nice.
@@ssl3546 Yeah, I was bummed when I learned this isn't really real.
They did build their own homestead, communal earthen oven, blacksmith shop wood working tools a log cabin, I think they're building a small barn now. And the pottery John made himself. He also made the pots for the potted salmon video.
My mother, who was from.Maine, made these rools from pie dough. Hers were filled with cinnamon sugar and butter and baked. Around the holidays, we might get rolls with a pecan filling. She baked hers...and they were crispy and wonderful.
One of the oldest dishes here in Austria is Strudel. Not only with fruit fillings like Apple but also with Beans or Cabbage. The good thing about Strudel is that anytime they were made, they also cooked a vegetable soup with carrots, celery, trunip, peas and pretty much any common vegetable and then they cut the leftover strudel dough into small patches and dropped them into the soup, resulting in a slightly slimy but delicious alternative to noodles.
Mom was of Austrian descent, she never wasted anything and the meals and dishes she cooked were delicious!
Yes Strudel. My great grandmother came from Austria. My grandmother always told me, you must be full of aggression to make a good Strudel dough, while slapping the dough vividly and ruthless on to the kitchen table ( take this… :-) ) and you have to pull it very thin, nearly translucent so one can read a newspaper underneath. My favourite is Strudel with mushroom filling.
A bean strudel sounds SO GOOD. And that soup ughhh
@@frauleintrude6347 in modern day baking thats called the window pane test I think, where you stretch a piece of your dough until its transluscent to see if the gluten has developed well
i think i prefer this chewy consistency more than today's fluffy rolls.
The texture looks delightful. Def making these sumbitches
Good for you
You have tried the recipe?
Same. I like pie more than cake. I always make myself a pie for my birthday. And my husbands as well.
Yes, i think I'd like a perfect middle of chewy but fluffy that sounds pleasent
This brings to mind the Beatrix Potter story about the roly-poly pudding...I always wondered what that was! Now it makes sense. The rats were going to roll up the kitten in the pie crust and boil the whole package, but thankfully he escaped!
this reminds me of something we made when i was a kid. take 8 slices of bread, cut off crusts, roll flat, overlap each slice slightly, brush with melted butter, add favorite jam. roll. bake for 15 mins at 300 till lightly toasted. slice and sprinkle with powdered sugar.
This reminds me of a German recipe for "Hefeknödel" (Yeast dumplings) - basically a slightly sweet to neutral ball of dough from wheat flour and yeast, filled with a fresh prune plum that has the stone taken out and replaced with a sugar cube. Then they are also closed up and boiled in water - the texture is very "glutenous", kind of like the consistency of Japanese rice cake (mochi), and veeery delicious :-)
It's similar to jam roly-poly, a steamed, suet-based dessert that used to be served in British Primary schools. You can buy posh versions in the retro dessert section of some supermarkets. Traditionally has to be served with plenty of custard 😍
I’ve been struggling with insomnia the last month not being able to catch any sleep at night. 4 hours tops and it’s been destroying me. The only way I can fall asleep is with some kind sound, so I play TH-cam videos. Randomly found this channel and it puts me to bed feeling happy and thinking about food. Love the historical facts, the sounds of cooking and the delicious looking snacks, meals and treats. Thank you beyond words for helping me out 🤙
It's super cool seeing all the guys from different countries with their own take on this! Love this community!
"Today's recipe is a twist." What beautiful pun to open the episode with.
Yes. My grandmother was a wonderful woman who loved to experiment and cook. Now, for the jelly roll, she would have a raspberry/blueberry mix with honey. The top was caked with either sweetened cinammon dust or powder sugar. Such a good treat.
In Brazil we have this same recipe with a twist: instead of jelly we use guava paste and we call it "bolo de rolo" ~ "roll cake"
An interesting detail from the recipe book: there are “corner dishes” as well as side dishes. Was the layout of the table that tightly prescribed or does it have some other meaning?
Interesting
I noticed that, too. Was wondering the same thing!
The layout of the table was prescribed, especially for more formal meals. The most expensive/impressive-looking main dishes went in the center of the the table or directly in front of the host or hostess, and the more ordinary dishes, as well as the vegetables, went along the sides of the table, and on the corners. Each item was divided between 2 or 4 dishes or platters, and they were arranged symmetrically on the table. That was considered more attractive, and there was a dish of each item within reach of everyone on the table, to minimize passing the full dishes or platters around.
If you've ever seen portraits of meals from the time you can see the way they arranged their tables.
I’m curious why you cut the tie. One piece might have been used again. These tapes made to tie with,of course,had to be made by hand back then.
I love it when old books explain something so well. It makes it so easy to picture what it looked like back then it's awesome
We do steamed puddings a lot (boiled deserts similar to this). You really don't need to worry about the water getting to it. it will, there is no stopping it. Fortunately it almost instantly cooks the outside sealing it from my experience.
The plated presentation there at the end looks amazingly "Christmas-y."
As an aside: "roly-poly" is a US regional nickname for wood lice!
In Australia it is a name for types of tumbleweed.
Yep, I've also heard Pillbug
How gross!! Lol!!!
Those things are wood lice? Are they a pest for trees?
i don't think the roly poly/pill bug is a danger to trees. i think it just lives in rotting vegetation on the ground. fun fact: they're crustacea, related to crabs and shrimp 🙂
My husband and I have been collecting pawpaw seeds. We are going to hopefully get some pawpaw trees planted at the family farm. I look at all these recipes and think whether or not they would work with a pawpaw filling. I think this might work.
I do think townsends even has a recipe using pawpaws! Good luck with your trees, I hope they'll grow big and strong!
@@agimagi2158 they do. They adapt a chocolate pie recipe.
Plant loads of seeds. They are known to be hard to grow from seed.
Best of luck!
Pawpaws sound very interesting, apparently George Washington liked them chilled for dessert.
@@PRDreams yes! Our plan most likely is to try to grow some from seed for fun, and purchase some grafted trees as well.
Can you guys do a show on the historical baking of recipes with Acorns.
Coffee replacement or medical uses?
oooh, that would be so interesting!
Interesting, acorns are awful bitter but so are some almond varieties so I'm sure there are historical uses
Hail Satan.
@@havokmusicinc There were (I'm not sure if there still are) Native American cultures where acorns were one of the diet staples. Somewhere in the West, I can't recall if California or elsewhere - somewhere where there were a lot of oak trees. They boiled them before using them further, I believe.
@@beth12svist im in redding California and tribes use to fight over our land for the acorns.
Ive got over 10,000 pounds of acorns on my property and nearly everyone around me has the same...
Ive been looking for recipes that I can add to the paper bags I start handing out with the acorn flour in it.
Ive started dehydrating black berries and have a massive wild plumb tree collection.
My mums apple dumplings made with a suet crust is something I loved from my childhood here in uk.
Steamed puddings take a while but they are so worth it.
Yeah you got use suet not butter
How interesting. I thought it might be gummy but you could see the flakiness when you cut it. Must try this! Thank you.
Here in Sweden we call em "Rulltårta" or "Rollcake", staple of my grandmas and a childhood favourite!
Thou to be fair, it tends to be with a soft airy cake dough rather than pie crust.
Fika ! ☕🍰
I'm part Swedish! Awesome to know!
@Lassi Kinnunen 81 yes, I've always had/made it with a sponge cake. I'm interested in trying this with the boiled pastry, though!
@Lassi Kinnunen 81 interesting!
When I hear Jelly Roll, I think of Jelly Roll Morton, the ragtime and jazz pianist who greatly innovated music in America.
I used this pie crust recipe to make a quiche and I messed up… Now I have to make one every week, everyone loved it! New subscriber here, thank you for sharing all of these wonderful videos, you’ve been at it for quite a number of years and I’m very happy to have stumbled across your channel!
This is just the most wholesome channel ever. You're always in a good mood and it gets me in a good mood no matter what you cook or do lol
In Pernambuco, a state in Brazil's Northeast region, there is a traditional dish that looks like this, "Bolo de Rolo" (Roll Cake).
But the dough is made with corn flour, and there are a large variety of fillings.
It goes well with a black coffe and a slice of a savoury cheese...
I appreciate a man who can make a pie crust!
I love how you put the excerpt from the book on screen for us. Thank you!
Seconded!
Pie bottoms are THE best part of a pie! To have an entire dish made out of it sounds like heaven!!
Always great to see your these older versions of things we have today! Thanks for another great video!
Seeing an upload of a Townsends video is a day brightener ☀️
@DuncanAndFriends Pranks Thirsty?
@DuncanAndFriends Pranks Thank God the telephone did not exist yet in the 18th century.
John's "little bit of flour" is equivalent to "just two shots of vodka"
James's "little bit of flour" ............
I don't know how far back the recipe goes, but in the South (USA) my grandmother made a very simple but delicious dish called "butter rolls." It is baked though not boiled. Really good!
Perfect timing, I just got to my last jar of Cherry jelly from this summer and wanted to use them for something special
Here in the U.K. we call it Swiss Roll. Thanks for the video. 😊
My mother and grandmother always rolled up leftover pie dough with jelly or hazelnut spread or butter, cinnamon, and sugar. Never boiled it, but threw it in the oven with the Thanksgiving or Christmas pies to give the kids a little sweet snack while the turkey or ham cooked.
My grandmother did the same thing! I am making this over the weekend with the cinnamon and sugar like my grandmother made!
Here in Uruguay and Argentina we eat quite a similar treat called "arrollado de dulce de leche", basically a milk caramel roll, made from sweet cakey dough that is often glazed with chocolate or simply sprinkled with confectioners sugar.
That sounds so GOOD.
It seems like it might be a good recipe for a snack, for you to enjoy in the nutmeg Tavern with your drink.
Ashleigh you are so ON the spot !!! Jon definately needs to enjoy some of these rolls in the Nutmeg Tavern 🍺
THANKS for making a fascinating recipe choice and for daring to cook it up! A pudding sack was a 'thing' my grandparents had on hand.
2.7k views in 30 min with 0 dislikes. I love the Townsends community.
Jon, been watching you all for years now (pre-500k) and when I finally can drive out to my sister in-law's place for a visit post-pandemic (we had to delay for years before due to little kids and other factors), I'm going to drive out to your shop even if I have to do it by myself because you and yours are so great. I've bought online but I want to go to your actual physical shop to "window shop" and probably buy a lot of things I don't actually need. :D
Townsends is just the best channel on TH-cam. Period. U know I prob said it before but this show is so high quality I feel like it belongs on PBS. John, you deserve every accolade thrown your way and then some. You've opened my eyes to SO MUCH. A greater guide on our journey through colonial America we could NEVER HAVE. Thank you sir for all your time and effort in making these videos. You're an inspiration to all of us!
Biskuiterolle with strawberry jam marmalade and powdered sugar dates back... well... forever in my family maternal side from the Sudetenland in Czech, when it still was in the Hapsburg Empire! 😋
In Puerto Rico we called them brazo gitano. Really popular still.
Brazo de reina here in Chile
First thing I ever bought from Townsends were horn spoons (back in the early 90's). Love seeing them used in this episode.
This has very quickly become my favorite channel. Just absolutely wonderful
This is my favorite cooking show
I'm uk it's called jam rollie polly
You need put sugar in the pastry mix and serve it up with custard
It's traditionally made with suet qnd flour not butter .
So a variation on the Biscuitrolle, that is one of my most requested go to cakes, when I bake for family of friends
my grandma used to make something like this with the leftover pie crusts after she made the pies, but she baked them with the pies instead of boiling them. Much easier that way. ;)
Same, and some had cinnamon sugar filling.
I've seen a video from which I learned baked pie crust jam rolls are a traditional dish in Belize. No pie, straight into the roll.
My grandma also made this, but like your grandma, baked it instead.
The way we did on the farm with a large family is to use the remaining crust pieces from making pies. All types of fillings and baked not boiled. Still my favorite jelly roll. 💋😊✔
I visited Old Williamsburg and our ancestors set a fine table. They'd iron patterns into the linens and went to great lengths to decorate the food.
Turned out great. It’s amazing that boiled dough works.
Another thing I noticed is modern cookbooks have nice glossy pictures. No pictures in 18th century unless a hand drawing of recipe. Have to know how to assemble with experience. Great job.
That there is a 18th century sous vide.
Wonder if you could do an actual sous vide with that setup.
You're so right about making your own pie crust: it IS easy, and the first one (or, okay, the first few) will not look great. But it's okay because they'll taste fine! And gosh, you'll have to make another pie to get more practice! And then you'll have to eat the pie! Oh no! This is a sacrifice that we can all make for our families. We will eat imperfect pies.
Your reference to the taste of the bottom crust of a pie was the best explanation of how this pasty tasted is the best I've ever heard.
Thank you so much for that one, how fun and it looks and sounds wonderful.
Townsends sending us to the 18th century, I've been enjoying this channel for years
In the old country we called it jam roll poly. As a kid we had a lot of steamed puddings, both sweet and savory. My mum used butter wrappers to seal the paste. Then wrapped in a muslin and steamed./ boiled. It was a great favorite.
5:15 is that a wasp on the table behind him?
Looks like a caterpillar to me
Growing up my mom would use leftover pie crust & fill them with melted butter & jam or melted butter & cinnamon. But they were baked not boiled & they were delicious!
In Puerto Rico, something similar is called... Brazo Gitano (gypsy arm)
Idk why, and I was too scared to ask about it when I was little.
I used to refuse to eat them because I thought the Roma (gypsy) people were made out of bread like "hombres de gengibre" a.k.a: ginger bread men 😅
I was a strange kid 😂
That's actually really cute. I love the way little kids' minds work sometimes. ☺️
I can also imagine how good wild blueberry jelly would be in something like that. It does look really good. Cheers!
blueberries would be delightful! And let's add some nutmeg too!
@@rosemcguinn5301 Sounds good. On my dad's farm in Alberta, Canada, we had wild ditch strawberries, and Saskatoon berries. They were really good. Cheers, Rose! ✌️
... oh help.
Raspberries sound good to begin with, but blueberries? I can't resist blueberries.
For modern folks making the cold paste, put it in the fridge for 1/2 an hour. It will roll out easier.
And yes, cutting in the butter using the food processor is faster. And keeps the butter colder.
The actual cold paste will be the same, just a little more fool proof.
But yes, the old way is wonderful, just a bit more finicky.
PS Because the filling is sweet, a teaspoon or 2 of sugar in the paste would be nice.
From where I'm standing, sugar in the paste is completely unnecessary. It's surrounded with jam. It's like an apple strudel; you don't put sugar in there, either.
@@beth12svist Strudel is a flaky crust. This is a pie crust. I like a touch a sweetness in my solid pie crusts when they have a sweet filling.
@@LisaMarli To each their own I guess. :-)
"Your first pie crust might not be perfect"
Me, 50 pie crusts in: "Damn this pie crust"
These are called "rulltårta" (roll cake/tart) here in Sweden, and still common.
Yes I agree the bottom crust is the best. It's my favorite part of a pie.
If you have not yet done so, you really, really need to read Ruth Goodman's "The Domestic Revolution" which chronicles England's shift from wood to coal burning for domestic purposes, starting in the 16th century in London. This affected a huge number of aspects of daily life. Cleaning, home decor, architecture, improvements in metallurgy to accommodate the different nature of the fire (which in turn created metal that was suitable for the later industrial revolution), and, of course, cooking, because the nature of the cook fire was very different.
A lot of the American cooking you're doing shows this influence - it is very different from the cooking of wood-burning England, but it is based on English cookbooks oriented around coal-based cooking, and then you (and early English settlers) are re-adapting it to wood fires.
ETA - on thing that Goodman mentions is that keeping something at a boil for a long time is easy on coal, but more labor intensive on wood. Conversely, cooking things that need to be brought to a boil, but then reduced to low heat, is much easier on wood. Which explains the shift away from thick porridge such as frumentry, and towards thinner soups and stews, and boiled puddings, where you don't have to worry about the thick food scorching over the heat of the fire.
Man , u never disappoint. Thank you.
This is like my grandmothers recipe. But she used the scraps from her sandtart cookie dough . Thin but full of flavor
I always get hungry watching your recipe videos. Now I’m going to get ingredients to make this. Thank you John
Jam Roly Poly. Suety goodness with custard :)
I got into a bit of a rabbit hole about this topic when I found out marmalade roll recipes have baking powder in them and I went "I'm pretty sure they don't have baking powder in Narnia."
So in my search for non-baking powder predecessors, I came across these boiled pudding variations. Which are clearly not the thing from Narnia, but it's still exciting to see you make it. :-)
I really appreciate your upbeat, friendly character.
I doubt they did this in the 18th century, but if you replace the water with hard alcohol, you'll get a less dense texure, alcohol does not encourage gluten formation. I'm going to try this & an onlon jam version.
I highly reccommend Ruth Goodman's book on coal, which talks about how the use of coal changed English cuisine, including the flowering of boiled cloth puddings.
Pie crust... Rasberry jam you say? I'm all in! Those words are but music to my ears.
Jam roly-poly! Glorious suet stodge, love it 👌
I see others have noted the similarity to the roly poly. I ran across this recipe a few months ago in “Jet Age Cookbook”, an old (about 1970, not Townsends old) Australian cookbook from the Royal Australian Air Force Women’s Association, as “Jam Roly Poly”.
1 cup Lion S.R. Flour, 1 tablespoon butter, 1 teaspoon baking powder, salt.
Mix into paste with little milk. Roll out and spread with jam or syrup. Roll up not too tight and put into pie dish and pour over sauce.
SAUCE: 1 small cup boiling water, ¼ cup sugar, 1 tblspn butter
pour hot over roll and bake ½ hour in mod. oven. Bake 1 hour for apple roll.
We call this in the UK Jam Rollie Pollie and we sometimes still make it because it's a cheap and easy pudding and it can also be baked in an oven.
🇬🇧still a very well loved favourite in U.K.- but instead of butter we use suet. So it’s a suet pastry. Best eaten hot with custard 👍🏻
Definitely gonna try this recipe! Thanks Jon and team!
When we made something with pastry, we'd use up any scraps by spreading them with jam, rolling them up, and putting them in the oven along with whatever we were baking. This is a more deliberate version of our little jam rolls.
I recently discovered your channel. I have been binge watching. So great! I plan on getting the cloth, so that I may try this, & the other recipes that require it. Thanks for what you do!!
Well now, I've never made a pie crust, don't ever foresee the need to make a pie crust, but I'm suddenly very concerned about my ability to make a pie crust. I need a drink.
We still eat jam roly poly in the uk, but with custard.
Hi John, try this with beef suet instead of butter, served up with English style Vanilla Custard. Many of these boiled puddings were served with plenty of custard in my youth.
'Sticks to your ribs' they said!
At school we called this dead man's leg, jam roly poly with custard
This channel is such a breath of fresh air.
I love this channel. It's such a pleasant and relaxing place to be.
We'd call this a jam roly-poly in the UK, it's thill quite a common desert. It's usually made with suit sponge; SR flour, shredded suit, a spoonfull of sugar and a pinch of salt.
Kind of reminds me a cherry dumpling .the raw cherry was inside of some dough,boiled for about 45 minutes then served with cinnamon sugar and butter ,NOW I AM HUNGRY! That Raspberry dumpling you made there is BEAUTIFUL and I'll bet dee'lish
I make an interesting version of these. I use soft-boiled quail eggs and country sausage. I coat them in eggs and Panko breadcrumbs and fry them. For the sauce I use a mix of sour cream, yellow or Dijon mustard, and honey.
Congratulations on 2 million subs! Merry Christmas too 🎄
My father loved to bake. Want to share his pie crust technique. He would cut half the shortening in first until it looked like sand. Then the second half until it formed the traditional "peas". Used iced water to turn it into dough taking care not to heat the shortening with his fingers. This makes a beautiful flakey crust. Just wanted to share this with someone. My sons love to cook and the youngest enjoys baking but I don't think any of them likes baking pies.
Fun Fact: the roll of material used in the Panasonic batteries in the Tesla cars is called a jellyroll and before the material is turned into the small rolls, it is part of a pancake, and some of the conveyors the cells travel along are called sushi conveyors.
Oh this has got me in the mood for a jam roly-poly. Maybe will make one this weekend. The term Jelly roll always reminds me of the Jazz artist Jelly Roll Morton.
Looks great, really like the sound of the cooked dough texture.
You're a host that is very easy to watch! Thank you for your content!