The First Fad Diet of Georgian England
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Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #diet
I MADE A MISTAKE! I accidentally edited out the part where I add the eggs yolks! They should be whisked with just a little of the hot milk to temper them and then added to the pot at the very end of the recipe. Mix them in for just a moment before serving.
to err is human - just you, proving the proverb ;)
My mother used to tell about milk toast which was fed to the ill up until the war. It was often recommended by doctors.
You need to pin this, Max! At least the original recipe has the information.
I thought I missed that part;
Thank heavens! I thought I was having a senior moment when I couldn't remember the eggs yolks being added in.
So the reason cinnamon really doesn't want to mix with milk is because it's really hydrophobic. It's ground up fine and made mostly out of lignin and cellulose because it's the inner bark of a tree, and those two molecules don't dissolve in water.
Science!
If you want it to mix well, fry it in the butter after you fry the sippets for just a few moments - cinnamon has oil-soluble compounds.
They don't dissolve in coffee either, and believe me I've tried. Still tastes good though.
@@oldasyouromens Moar science!
@@roseblite6449 I add cinnamon to ground coffee for that very reason. All the yumminess without the clumps.
14:23 For those who don't know: riding a horse actually requires a lot of effort and exertion unless you're literally sitting in the saddle letting the horse walk.
Even a light trot involves standing up and down in the stirrups in time with the horse (if you just sit your hips will be bounced and jolted painfully every few feet...)
yeah! I tried it just once or so, and men, the calories melt away!! You have to use a lot of muscles to stay put
That's why I've always said that people who often ride horses have nice butts! Posting is fun, but it is a lot of work if you're not used to it.
@@imchuckbass4757 You should say something elese
Just watched this and laughed as a horse person because riding is way more effort than being a passenger in a carriage 😂.
It's also still used as a form of physical therapy.
As an Eastern European, I am even surprised milk soups are not so popular in the West. In my country, milk soups are (commonly) a dish for children, it is often served in kindergartens for lunch, but it is also quite a popular home-cooked dish. The most common recipe I know is vermicelli, butter and nutmeg milk soup.
Potato and milk is very popular, as is Broccoli and milk, and rice and milk, but we always call those "cream of (Broccoli, potato)" and they almost always include stock. It's sick people food and children's quick hot lunch, as you describe.
@@oldasyouromens Love me some cream of chicken and buttered crackers.
That sounds delicious
I'm slavic,and also suprised some of our milk soups or close to such things arnt that popular.Okroshka for example was my go to method of a healthy chilled soup on a hot summer day.
Even better is the fact that it has such a heavy milk based flavor,that most of the veggies in it can't be tasted.my parents used the soup to get me to eat my veggies when I had my "no" phase,just chopped them small so can't make out what's what and down the hatch.
In Sweden it's really rare, soups are rare in general(except I guess pea soup). However we have quite a few recipes where something is "stewed" which in Swedish vernacular means it's boiled in milk. The most iconic one is stewed macaroni, oh and of course rice porridge, a christmas season special, basically rice boiled in milk.
Recipe: "Milk Soup the Dutch way"
My sleep-deprived brain: how do you milk soup in any way?
Carefully or else it'll stick it's foot in the bucket so you have to start over.
@@lorrainemunoa791 Exactly, it's done very very carefully. 😆
The same way you milk an almond.
Lol. My brain does that too
😂
Funny to hear of Max and his battle with weight. He is such a perfect looking man, I wouldn’t have thought he had felt he had these mere mortal concerns. Quite relatable.
I know! Right? Max is such a cutie! And would still be with a little extra weight! 🥰
Surprising to learn the people you admire are merely human.
Though it makes him more relatable.
He is handsome 🥰
Ikr? Was thinking the same thing.
Wish I had his jawline honestly
Kinda random comment but I just want to say that your channel has been my safe place for over a year, no drama, no toxicity, no anxiety, only nice food and interesting history. Every single time I’m having a rough day it never fails to cheer me up, love your personality, love your work
Same!
Max is fab isn't he?
I have similar feelings, his videos are gentle and interestingly fun. Plus the recipes look tasty
Here here!
Yes, I feel the same way!
Update: this is very good, though I made it differently. I made the soup portion the same and like it with and without bread, but for the bread I used ciabatta, buttered it while cold, spread with a LOT of cinnamon sugar, and then caramelized in the oven until crisp before adding it to the soup. The crispy sugar added another layer of texture and was so good. After that as my nightcap I couldn't stay awake and slept like a baby.
That is a good idea! I have to tried it this way, thanks!
That actually sounds really good
At 4:53 he says 1 and a half teaspoon of cinnamon, but that looks like its more than that, did he mean tablespoons?
@@artv.9989 using tablespoon would be VERY cinnamony, teaspoon is right! You want 1.5 teaspoons cinnamon to about 3-4 tablespoons sugar.
I was raised eating "milk toast." It had buttered toast and salt, rather than cinnamon and sugar. It was presented as just a meal, not as part of a diet.
As someone who also has struggled with weight, this speaks to me as well. During the height the pandemic I don’t know how much I weighed but I wouldn’t be surprised if I was in the 400s. I stopped when I moved and I decided I needed to lose the weight. I started in September of 21 and I am now almost at 80 pounds lost. For the first time in years I’m under 300 pounds. I look and feel so much better. I still have a ways to go before I’m at my final weight goals however.
HUGE CONGRATS!!! Keep going, you can do it. Very inspirational, thank u for sharing.
Keep at it! I'm in the process of losing weight too. It took a long time to put it on, will take a while to get it off. Congrats on the outstanding weight loss so far!!!
That's a very hard thing to do but keep it going! Congrats!
Holy cannoli! That is awesome work!
Wow!!
The milk soup looks absolutely delicious. Gotta try it at some point.
As for the good doctor, at least his diet seems like a genuine attempt at helping people and not an attempt at draining them of cash, like many modern diets. It is also fascinating to read how he realized some things, like getting proper sleep is good for your health, even if he was wrong about the why.
Your last sentence there brings John Locke's theories on child-rearing to mind; the guy never had children, and certainly had some odd ideas, but also gave some legitimately good advice for the time, like "don't beat your children" and "don't expect young children to understand and adhere to all the manners and rules".
Also interesting about the sunlight aspect as that's essentially diagnosing a vitamin D deficiency without even knowing what it is. Sometimes they were on to a good idea without fully understanding why such as a bread poultice for an infected wound or willow bark tea for a fever.
@@MrGrimsmith Also, getting high exposure to daylight hours is very, very helpful for Seasonal Affective Disorder. And I'm so glad he tells people to get out and do things! ❤
Very much agreed!
@@MrGrimsmith Good point.
I'm Dutch, and 'moist sugar' is still very much a thing and is available in white, light, and dark brown. We call it 'basterdsuiker' It's just sugar with some glucose or molasses added to give it the texture of wet sand and is very useful when baking cakes because it dissolves easily and makes the cake soft and moist :)
If you were American (like USA American 🇺🇸) the hilarity of your description would impress you haha 😂. It’s like describing water to a fish.
Actually that’s a bad comparison because of how dumb fish are. Let’s say it’s like describing metal to a blacksmith
@@kevai6290 1
That’s just brown sugar
Ain’t no way you don’t know what brown sugar is….
In South Africa my parents (and thus me and my siblings and cousins) grew up eating a dish called "Melkkos" (translated to Milk Food). It is basically a thin roux with small clumps of flour stirred in until it has cooked through like tiny dumplings. After its been cooked gently it is served with cinnamon sugar. Perfect comfort food on a winters evening. Love your channel!
Sounds similar to arroz con leche
I love seeing Max's eyes twinkle when a recipe tastes really good!
I just love Max's eyes, period!
@@13blackcatzzz But he keeps darting the eyes like an electrocuted cat
@@13blackcatzzz
Max Miller my beloved
So funny, he looks shocked haha
I saw the little boy that still lives in him at first bite. Precious
It honestly seems pretty valid to tell people to avoid having arguments with people if you're feeling bloated or ill. Being stressed totally makes that worse. Also, as someone with IBS and chronic GI issues, I think his idea about getting your organs moving around a little makes a lot of sense! Sounds silly, but I've felt compelled to do that many times without anyone ever instructing me to do so, and it can really help.
Max, thank you for being brave and vulnerable and telling us about your lifelong struggle with your weight. (I had no idea.) And the twinkle in your eye when you first tasted that - it makes me both want to make the dish and avoid the dish at all cost (for fear of gobbling it all down at once).
Well-done video as always, Max. Thank you.
Honestly, as a former Methodist, a lot about John Wesley makes more sense knowing that he was a patient of someone who had these beliefs. Thanks for another great episode!
This is a very interesting comment! What was the connection you drew between John Wesley and Dr George Cheyne? I understand that John Wesley was a lifelong vegetarian who reached the age of 91 but don't know much else. Keen to hear your thoughts if you'd like to share.
Whenever I need to ad cinnamon into wet ingredients, I always mix it in with another powdered ingredient like the salt or sugar, or with honey if for a drink. That way it blends in more easily. :)
That works well. Another trick is adding the liquid to the cinnamon a few drops at a time while stirring. Both work by interfering the clumping of hydrophobic cinnamon.
Regular exercise, good sleeping habits, the importance of sunlight to regulate your body-rhythm, the importance of fibres (grains+veggies)...the good doctor was, despite not having scientific backing for it, way ahead of his time!
It kinda warms my heart knowing that people from 300 years ago, if given cinnamon toast cruch, would say it taste very familiar.
My mom grew up as a farmer's kid in the 50s German countryside.... she always talks about my grandma making this soup in winter and it was really a hearty meal for the kids. It apparently tastes amazing when done with fresh milk. I didn't know this recipe is this old though. In Germany this dish is called Milchsuppe or Dicke Milch.
Please tell me you recognize the hilarity in dicke milch 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I am from Germany and when I was a kid, my mother showed me that milk bread soup made of warm milk, stale black bread (most of the time rye bread) with salt and pepper was a common breakfast food during her parents and grandparents time to use up stale bread. It also was a sick food. Today there aren't many people anymore who know this recipe but it once was pretty common. Just like the classic bread soup with broth.
Ich bin Türke und wir machen dasselbe nur noch mit etwas Butter :)
@@SC0RPI057 Ah interessant🤔, dann aber eher mit Weißbrot, oder?
Growing up, my mother would heat milk with salt, pepper and some butter, then pour it over toasted bread. We called it Milk Toast and it was a wonderful comfort food.
Also german here. My mom often made a sweet breakfast milksoup with soup noodles (preferably those small mussels)
Also German here. My granny made this when we were recovering from a cold. It contained only milk, brown bread (not toasted), and a pinch of salt. It was the first thing I ever cooked.
I'm Dutch and as a kid I have had this, with more bread though. I know this as bread porridge. Nice to see this dish on one of your episodes!
O, THAT is what it is! I was wondering, for I did not recognise it at first, as a Dutchie 😛 No, I have never eaten broodpap before.
Yep. I too got many childhood memories. 🇳🇱
And with a couple whole eggs added, and baked in the oven, it becomes the bread pudding I grew up with. Love it.
Yes with the eggs added before cooking it is the bread pudding my mother used to make.
Also reminds me a lot of Beschuitpap.
This is what my mom called "milk toast" and she gave it to us when we were sick. Even today all of the family have it when we are sick, because it is easy to digest and tastes good. Thanks for the episode.
former chubby kid here. the struggle never really goes away so this is super relatable. having a healthy relationship with food does help though.
As a little girl when I had a sore throat, my mom made me milk, white bread, and sugar in a bowl. It was cold and the bread was soggy, so it was easy on the throat.
My mom made the same thing with WARM milk!
My mom did milk-poached eggs over toast. Essentially milk toast and the bonus good you eggs. I still make it when I feel less well.
Warm milk with honey does wonders, a nice "pick and buckle me up"
milk toast has been a common food for the sick for centuries. easy to digest, easy on a queasy stomach (milk was one of the few things i could eat on chemo), and easy on a sore throat/mouth, and since many breads of the time where whole wheat and even their white flour was like 1/4 whole wheat the meal is pretty nutritious too
I need to remember that the next time I get a sore throat 🙂
Somebody should go through all of your videos and see every time you said "that will be an episode for another day" I bet you could get through 2023 with just those. Keep up the awesome work with these
It seems we've got the future covered.
Reminds me of when Alton Brown used to say, "But that's another episode". He had like a whole notebook full of them, and I know he's covered a few since Good Eats came back.
Kind of the way modern admirers of Arthur Conan Doyle have written Sherlock Holmes fan fiction based on adventures Dr Watson alluded to, but never wrote out in full. Like "Wilson the Notorious Canary-Trainer" and "The Giant Rat of Sumatra." On the other hand, it's really quite different. Never mind.
@@MsLeenite I have absolutely no idea what you're talking about but I'll trust you
"But that's a story for another time."
Man I remember when this channel had like 1500 subs now look at it, so happy to see something like food history have such success
I'm from Germany and my family regularly makes milk soup or Milchsuppe, although we usually use oats instead of bread. We also don't like to use cinnamon, since we don't really enjoy the taste of it. It is commonly used as a food for sick people but I also just like to make some when I'm in the mood for something quick and simple. It's kinda like a comfort food for me.
Milk, sugar, eggs, cinnamon and bits of bread... I'll be honest, my first thought is that if the recipe were reordered slightly you'd effectively have made a kind of bread pudding. Should be interesting to see how this goes.
And I do love bread pudding
That’s what I thought, mmmm pudding
I thought the same thing. Mmmm bread pudding soup!
I was thinking French toast
But bread pudding doesn't have you toast/fry the bread, which will add flavor thanks to the Maillard reaction and bonus fat
My mom would make this as a treat when we were living in Denmark in the '90s! Wow thanks for unlocking some lost memories!
When we were living in Russia, my mom would make this with rice instead of bread. If we had the money, sometimes she'd add a slice of thick white freshly baked bread with butter and sharp cheddar to eat alongside it. That's some good memories 😊.
In Texas, USA, this is my mother's Bread Pudding [Europeans would probably call this a custard]. She used a thick bechamel sauce with a bit of vanilla and sugar, then poured that over the toasted bread.
A coworker who I didn’t know very well randomly asked me one day if I like history and food and of course I love both… she suggested your channel. She figured me out so well! I love your videos and have your cookbook in my cart. Thank you for your videos and recipes ❤
Oooh, I love seeing old Dutch recipes. Their cuisine was lost to time and is being revived by a new era of chefs. So cool!
“Soup” refers to the bread, not the liquid. In French medieval romances, you can read stories of knights cutting up large “soupes” from a loaf and dipping them. Hence sopapillas, hence zuppa inglese, and sippets, which are all derived from the bread-soup word. In French, people still sometimes say “potage” (pot liquid) instead of “soupe” to refer to the liquid dish. And there are of course empty quarrels about the difference between soupe and potage because they mean the same thing in modern French. But that’s also why you need a large piece of bread in the “soupe à l’oignon”. It’s not “potage à l’oignon”, but “soupe,” bread!
Love this, thanks.
Oh! So that's why dal is called pease pottage - it's potage made of peas😂
As someone who’s read ‘Gorgeous Georgians’ by Terry Deary in the ‘Horrible Histories’ Series of books, Milk Soup doesn’t even begin to cover how Georgian England was a separate dimension of its own.
Yes! Such a good book.
Maybe don't trust Horrible Histories. The TV show, at least, was full of misinformation - I don't know about the books.
@@oldasyouromens It’s meant to be fun. I’m not reading it to ace my exams.
@@oldasyouromens pretty sure most of the educated population can tell the difference between something written for fun, and a history 101 textbook. Buuuut, then again, I've seen viral tiktoks of people licking toilets, and eating laundry soap pods, so I wouldn't put anything past people these days
@@renaissanceredneck3695 : Yes, best to beware the idea that people "can tell the difference", as often it depends so strongly on personal experience that even whoever expects other to be able to tell the difference is sadly unable to- occasionally I run across a TH-camr quoting some historic book whose author very clearly _could not_ tell the difference, despite being quite clearly educated.
I came across your channel after my mom passed away. In my deepest grief I found some joy and laughter through your content. Thank you for all you do and have a wonderful 2023!
Milk Soup: The Dutch Way Recipe
Ingredients:
1.1 L whole milk
1.5 tsp cinnamon
70 g light brown sugar
2 egg yolks
8-12 pieces of bread
3 tbsp butter
Method:
1. Melt butter in a pan and add bread. Fry for one minute on each side, or until golden brown.
2. Place the bread on a baking sheet and put into the oven at 105ºC for 30 minutes, or until dry and crisp.
3. When the bread is nearly done toasting, pour the milk into a pot and whisk in cinnamon and brown sugar.
4. Place the toast in the milk. Raise the heat until the milk simmers, being sure to stir so the bottom doesn't burn.
5. Whisk the egg yolks with a small amount of the hot milk, added slowly. Once the eggs are tempered, add to the pot and mix for just a moment. Serve warm.
I love that the two healthiest things he recommended were the most scrutinised by the other "doctors" of the time. This was truly hilarious at times, enlightening at others. I always thought of diets as something maybe started by Salsbury but mostly a modern conceit. Therefore, i enjoyed learning so much about this puzzling diet.
... the look of pure delight after Max took the first bite! 😍
YES! the pure joy of "oooh this is good!" So expressive. and the whispered 'this is so good' 😊
Had me grinning. 😄
Both of my parents are from Italy and growing up, my Mom, who hated milk, would eat this whenever she was pregnant or nursing to get her calcium. Her version was a little simpler. She would heat some milk and a little sugar and add torn pieces of her homemade bread, which had gone stale , into the mixture. It was absolutely delicious! 😋
Thanks for the wonderful memory 😊
Loved this video for multiple reasons. Aside from obvious comfy vibes and good food, seeing the emotions you went through really made my day. When you mentioned your weight going up and down over your life, I could feel how hard it actually was to admit that to millions of viewers. I got a little misty eyed cuz I've been there (still am there). BUT! Seeing your unabashed JOY when tasting the soup! 🥰 I love the moments where you taste something and your eyes light up before you've even swallowed. They make my day.
As soon as you finished the list of ingredients my mind went "That just sounds like cinnamon toast crunch." lol. Need to try this one for sure and Happy New Year to everyone!
I guess Max *can* see why kids love the taste!
@@SimuLord And this would be a lovely breakfast, with the added bonus of the egg protein.
Cinnamon crunch toast in a posset!
Cinnamon sippet squish
Well it basically is just milktoast, which is the meal that cinnamon toast crunch is based off of. Like 1960s and earlier it was a pretty common breakfast and then the cinnamon toast crunch cereal came out and milktoast became increasingly associated with words like "weakling" or "boring" and that damaged its public image while the cereal provided an alternative so its popularity soared while milktoas's died
My family is from North East England, and my Mum always made sippets to go into soup. Though where I now live near London my southern friends call them croutons. Absolutely delicious, whatever they're called!
Just a new name for an old thing. A delicious old thing 😁
@@scladoffle2472 Start a new tradition!
I've struggled with weight issues my whole life too. I'm in my early thirties now and I got the bariatric sleeve done. I've already lost 80 pounds. It would be more but there was the holidays so I kind of just stayed at the same weight. Plus, I've been recovering from ACL reconstruction surgery since September.
The only issue for you is that you'd need to sacrifice a month to an all liquid diet. Then you have a month of softer foods before you can get back to regular foods. I don't know if you'd be able to cover Tasting History for that long. Maybe José could do the tasting?
17:22 When Max's face lights up you know it's very good! And I would gladly accept this as a diet regimen!
A resident at a nursing I worked at would ask for something like this. She called it "Graveyard Soup."
Why was it called that?! LOL of all the things to call it while living at a nursing home, oh man! 😆 (I worked at one for ten years, morbid humor was all we survived on)
@Just Sara No idea. It must be one of those Great Depression recipes.
Perhaps the slabs of bread were reminiscent of gravestones
10:34 ‘Source: Trust Me Bro’ started with this. The logic is flawless.
"Trust me bro" is a tradition many thousands of years older than that.
@@robbert-janmerk6783Fair point.
In Poland we have a dish called "nothing soup". The soup itself is quite similar to your version, however I think most recipies include some form of vanilla (when I was a kid, vanilla extracts and that sort of stuff wasn't highly available, so we used vanillin sugar) rather than cinnamon. The clever part of our soup is that we also use the egg whites and after whipping them until soft peeks form, we add them using a spoon onto the hot soup to cook them and form cloud-like drop noodles. So yummy 😀 Maybe I'll make one myself this week, thanks for the inspiration!
Usually paid advertising on other channels is annoying - but it is a pleasure to hear it with your voice and infos.
Dutchie here!
As soon as you started reading the original recipe I shouted "BESCHUITPAP!", or rusk-porridge. Which is something I make as a nostalgic comfort food every now and then. Not for dessert, but for breakfast!
Warm milk, poured over beschuit (I am not entirely certain rusk is the same, but it is what popped up in Google Translate and it seems similar enough), topped with sugar and optional flavourings like cinnamon. I usually take granulated sugar, but "moist sugar" is definitely a Dutch stapel. Known as "basterd suiker" it comes in white, light brown, and dark brown and is readily available in all supermarkets. The only thing missing are the eggs. But you know, adding those just makes this a very loose custard, and we just looooove our custard (or "vla") so much, it comes ready made in the most insane flavours (vanilla and chocolate being the most common, also available as dubbel-vla or the two flavours together side by side in the same carton).
With a Dutch father, my favourite custard growing up was the coffee custard! Though I also occasionally enjoy having vanilla custard with it too
@@clockworkmonsters8590 do you mean "hopjesvla"? It is indeed based on coffee flavoured hard candy, and is named for it as well. It is my mum's and my husband's favorite (both the custard and the candy!).
@@suzannespruijt2146 Despite being born in Eindhoven and growing up with a lot of Dutch foods, I was four when we moved, so I sadly don't speak any Dutch (though my Opa used to say I should learn so I could Eavesdrop on their conversations) so I'm not sure what it's proper name is, just that it's delicious and I need to have it more often! XD
this comment and video explained something that my grandma made for me a few times as a kid... i'm american but my family is dutch, going back a long time. so there are so many foods like this where my grandma made this random stuff that i have never even seen before or since childhood. but i find comments and vids like this online with these foods that sound very similar to stuff actual dutch people eat today. so interesting haha.
What kind of "insane flavors"?
The look on your face when you tasted it was priceless. You were as a little kid again, and it was delightful. I firmly believe your reactions are a significant part of why your videos do so well. I come for the history, but enjoy your presentation and seeing that you have not lost the sense of wonder mostly seen in kids. That is the true gift of adulthood, you can grow ever older but always stay a kid at heart
very endearing
Great episode as always! I love how cooking (and the way you present it) connects us to the people of the time.
A note on sippets: You mention the seeming redundancy of tossing dried bread into the soup until it's moist. Remember that, in those days, bread tended to be baked for consumption that day and, if it wasn't eaten promptly, it would become crusty and stale. Sippets were a method of extending bread's palatability and use - rather like using bread crumbs to coat food for frying, bulk out meat patties, etc.
While I do agree that the texture of "rehydrated" bread is different than fresh bread, I suspect that the sippets were as much (if not more) about preservation as about their toothsome characteristics.
I personally like the mouthfeel of rehydrated bread. It chewy 😋
This reminds me of what my mother used to make for me when I was sick as a kid: Zwieback (a crunchy sweet bread/snack for kids) broken up slightly in a bowl of milk, heated in the microwave for a minute or two. It was my absolute favorite (I was ill a lot XD ) and I even sometimes made it for myself when I was a teenager as an after-school snack, because it's so tasty :D
Reminds me of one of my two very best friends from high school. We actually knew each other in intermediate school, so close to 50 years of friendship-- I have to call her, it's been a while.
Anyway, she's Ecuadorian and one day told us she was excited because her mom was making her favorite-- Milk Soup. The other two of us laughed at such a ridiculous thing. She decided to show us and had her mother make it again to feed it to us. This one was savory and soooooo delicious with cheese and potatoes. Taught the both of us a lesson, she did!
Oh, that sounds gooood!
I looked it up and it's called Locro de Papa. Based on photos, it's looks like an Ecuadorian comfort food. I'm tempted to try it out.
That soup has me thinking of the term milk-toast.
Fun fact: 'Milk toast' is a food, while 'Milquetoast' describes someone who is weak or bland
@@algernopkrieger7710 yeah wasn't it someone's last name?
@@gypsylee333
Yes, the cartoon character Caspar Milquetoast.
@@ragnkja oh I remembered it as a real guy lol but thanks for correct info.
Yep, when a young kid in the fifties we called it milk toast. I haven’t had in decades.
Thank you so much for opening up about your struggles; it‘s always soothing to hear that one‘s TH-cam idols have the same or similar issues to oneself, and weight and body dysmorphia especially are such loaded and difficult topics to talk about openly. I hope I have the courage to open up about things like that when life gives me the opportunity.❤
Incidentally, when I lived with my grandma as a child (around 5 y.o.), she‘d sometimes prepare a very simple version of this bread soup, which was just hot milk, fluffy white bread pieces inside and a generous sprinkle of sugar on top. She‘d make it for me as a special treat or when I was feeling down. Without knowing it, you have made a video that cherishes and elevates that core childhood memory of mine, so thank you for that. 😊
I'm Dutch and I ate something similar to this whenever I got ill as a child. "Kitten porridge" is much easier to eat when you're not feeling well than normal bread dishes.
That kind of sounds cute, but also horrifying. I don't want to eat kittens.
First of all Happy New Year .. as a Dutchman I never heard of Milk soup but what my mother made is similar...a few stale slices of bread in parts, added to boiling milk with sugar and cinnamon...boil it for a few minutes. . We called it Brood Pap ..Bread porridge....sometimes with a dash of 'good' butter in it. Normally she made it on the sunday mornings. 😊
my first thought was that this would be "milksops", bread soaked in warm milk eaten by the sick in Victorian england. On googling I see that the word "Milksops" is derived from middle english so much older.
As a person who abstains from all meat & is trying to lose weight, I loved this episode. I like the vegetarian episodes a lot but this one was particularly relatable. 👏🏽💪🏽🥗👏🏽
Estonia has their own version of milk soup too. It's literally warm milk with sugar and whatever macaroni you have that you eat with black bread, raw salmon a boiled egg and green onions. It might not sound so good but it's great.
proud of you for reaching a point in your body/weight relationship where you can be so open about it with the whole world. and also (if this is the case) for turning your relationship with food into something so positive and that brings joy into 1.54 million people's lives!
When I was starting to recover from the flu or whatever as a kid, Mom would make me cracker soup with was basicaly hot milk poured of broken up saltines. She said that her Mom made the same thing for them when they were sick but used toasted stale bread. And for her self Gramma would grate in a bit of onion. So yes, this is a health food. And a Happy New Year to, Jose, Ceirsi, Jamie, and . . . . oh yeah, Max.
my mom told me that when she was sick her mom would make her "milktoast" which was toast with hot milk and a pinch of sugar. So, this was a thing apparently.
Aww! My mom made the same things but with graham crackers! Mmmmm
Did they put TSP in crackers back then?
Max, can you do an episode on additives?
When sick I will sometimes have the crackers and milk with some sugar added.
Oddy toast would have more flavor (thanks to the Maillard reaction) than saltines, unless the later were a bit over done.
A few years back when I was visiting my mom, she was feeling particularly nostalgic as she wanted to make 'bread soup'. This is not something she had ever really made for the family when I was young, but it was something she had had with her parents/my grandparents when she was young. It's basically just stale rye bread boiled in milk with salt and butter added. A very simple dish, from back when serious efforts were made every day to not have anything edible go to waste. But also rather tasty for what it is! Cheers from Finland.
I don't know about the rest of South America, but here in Colombia there's a soup called "changua", specially popular in the capital, Bogotá. It's made with milk, water, egg, salt, spring onion and coriander. I find it quite delicious, though some people really hate it. It is traditionally eaten with bread, but I grew up eating it with "arepa" (a thicker corn tortilla), the most common accompaniment in my region.
“grew daily in bulk and in friendship.” EXCUSE ME but I feel personally targeted with this 😂
As long as it comes with friends…
Instructions unclear. Grew in bulk but still no friends.
@@everett6072 Awww that’s sad. I’ll be your friend.
I don’t know why, but it was so touching to hear you talk about how you had gained and lost weight and had struggled with it over the course of your life. Because I think a lot of people can really relate to that, but we don’t always hear about it on YT unless specifically searching for the topic. Idk, it just felt like I needed to hear that right now for some reason. The human relationship with food runs so deep. Our entire history is founded on it and it forms such a huge part of our psyches no matter what time period we were born. It is the most common experience across all human beings and living creatures and yet it is also the most intensely personal and unique to each individual. 😮 I’m zooted
That’s funny asf 😂 like halfway through reading your comment I was like “this guy has to be high as balls rn”
Cheyne’s diet reminds me *a lot* of the Grahamite system in mid-1800s America! Strictly vegetarian, lots of whole grains (yes, that’s where Graham flour came from), no alcohol or caffeine, a vigorous (but not too vigorous!!) lifestyle, and watch out for the novel-reading. They even had a medical journal: “The Graham Journal of Health and Longevity”. I wonder if Graham got some of his ideas from Cheyne?
Milk Soup is a thing I closley connect to my grandmother. It was a dish she made often when I was a kid, but somehow never again after my cousin was born when I was in elementary school. As I never knew the name of the dish, I never asked her for a recipe. But I missed it over all the years. So thank you for bringing it back to me!
Happy New Year! Looking forward to another year of making videos. Thank you for watching. 😃
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Happy new year!
Thank *YOU,* (and Jose!) for continuing to educate and entertain us.
Keep up the great work and heres to the hover stew one day
your channel is vital for my trying to have a relationship with my mom, can never thank you enough for your amazing free content
Happy new year! I have a question. How many Pokémon do you have? I always look to see what one you have in the background.
I do so love the look of Joy on your face when the food tastes good.
Just rewatched this. I recently got new hearing aids, which work wonderfully. Imagine my surprise when I discovered that there is pleasant, gentle, beautiful background music! Thank you for that.
You have a talent & gift to narrate in such a calming manner. I find your videos highly informative, educational, and soothing!! 😊
My first thought when I heard milk soup was of Oyster Stew. My great grandmother used to make a big pot for family dinners. It was just steamed oysters in a soup made of whole milk, butter, salt and plenty of pepper. I never cared for the oysters, so I would put tons of saltine crackers in the broth. 😋 I've had oyster stew at a local seafood restaurant, and it seemed to be similar ingredients... it might have included some cayenne since it had more of a bite. I live and grew up in North Florida.
Kind of sounds like a paired down, oyster version of New England clam chowder. Which I also always crushed saltines in as a kid 😂
Yes! My grandpa has to have this for new years every year. Nothing but fresh oysters with their juice (strained for dirt, of course), a ton of milk, a ton of butter and seasonings. I hate oysters but the milk soup this makes is SO good with oyster crackers. We're in VA and he grew up in NC
Woah I also grew up in north florida and my cousin always made this same thing! I also preferred the broth cause the oysters got all weird and shriveled up 😂
My mom would make the same thing and she's from south georgia! That's so interesting I never thought it was a regional thing
Oh oyster stew. My family has made that every Christmas for at least a few generations now. Nobody really likes it but we all sort of choke down an oyster or two just to honor the tradition.
Funny how one of the things Cheney got right, the 8 hour sleep schedule and vegetables was the thing that other doctor was mistrusting of, similar to how the some doctors would later in history protest to washing their hands between operations. History does repeat itself, huh?
Blind squirrels, stopped clocks...
He got a lot of things right, it sounds like. The history of science and medicine is fascinating; in this case, keep in mind that their diagnoses were broad and inaccurate, so they might have diagnosed several different illnesses as the same thing based on similar symptoms (like asthma or cancer) and they didn’t make a distinction between diseases and what today we know are nutritional deficiencies (think of rickets, scurvy, or goiter). So if he made up some nutty diet based on humors, but it *did* help with someone’s condition, it’s not unscientific for them to conclude the diet was beneficial.
In real terms, cutting out alcohol and getting enough sleep is a game changer for anyone who has too much of the former and not enough of the latter, so even just that is valid medical advice.
Vegetables are essentially a poverty food. The best evidence we have suggests pre-historic man was an apex predator and ate mostly meat for millions of years; our biology hasn't fundamentally changed in the ~10k years since the agricultural revolution. Before the saturated fat and cholesterol panic of the 1960s (which was based on huge logical leaps and not robust evidence), animal-source foods were rightfully associated with health and vigor; they're more nutrient-dense than vegetables and unmatched in protein quality, without any of the anti-nutrients or tough-to-digest fiber.
The best thing that can be said about vegetables is that at least you have something to eat and they're not actively harmful to most people.
History doesn't repeat, it can't. But it certainly does rhyme!
@@ArmandoDoval That is false. Homo Sapiens have always been omnivores. We ate anything we could get our hands on because we sure as hell were not the apex anything until well into the Paleolithic.
Human biology is designed for either but does best on a varied balanced diet.
Take your keto myth and beat it.
This is such a great story, Max. Highly relatable. Thanks so much for sharing!
The bread part looks just like a Brazilian dish called "rabanada". It's served during the holidays and consists of slices of bread dipped in milk and eggs, fried on a frying pan (as in the video) in butter or vegetable oil and then dipped in sugar and powdered cinnamon. Delicious!
That sounds like "Arme Ritter" here in Germany
Or French Toast in the US
Clam/corn Chowder is a milk soup. Potato bacon soup could be considered a milk soup, i'd think. but mostly chowder.
I love both of those! Yum. (Edit: That would be what we in the U.S. call New England Clam Chowder, as opposed to Manhattan Clam Chowder, which is tomato-based and has no milk. I like both, but prefer the milk-based one.)
As someone that lives with epilepsy, it was interesting when it was mentioned-- the ketogenic (keto) diet as we know it today gained popularity in the 1920s and 30s as a pediatric treatment for epilepsy. I had no idea the history of what kind of diet can be beneficial went so far back. The keto diet can be bland and boring at times, but I have definitely felt the differences in my brainstuff since I started at the recommendation of my neurologist.
Yay history!
That's so interesting! I imagine it would have been so difficult to identify effective diet-based treatments for illnesses, especially rare illnesses, back then, especially when they had little visibility into the mechanisms at work.
If you're interested in hearing about the history of the keto diet and how it became popularised as a weight loss diet, the podcast Maintenance Phase did an excellent episode about it.
I love the illustrations you always put in
Loved this, you made me laugh when you first said about Cinnamon Toast cereal as I had just put a spoonful of said cereal in my mouth!! So I now know what that dish you made tastes like, many thanks x
Here in Portugal a variation of this is an absolute treat we love as kids. Before breakfast cereal, this was our breakfast treat. Rather than toast and coffee, we just made a hot milk with a dash of coffee for flavor, sugar, and dropped our buttered toasts in. So good on winter mornings!
Mingau de pão? A gente faz mingau de bolacha maisena ou bolacha Maria no Brasil? Se bem que vcs falam "papas", mingau é uma palavra tupi que usamos.
As a Swiss historian, my mind immediately went to the Kappeler Milchsuppe, when I saw the thumbnail. I really loved the topic of this video as well, and as you mentioned that the Swiss milk soup will be the topic of a future video, I’ll wait patiently and with much anticipation.
As a historian, this is one of those legends, where one has to admit, that we will never know what exactly happened, but the soup is a really nice Segway to talk about the history of the religious civil wars, between the reformed (protestant) and catholic regions, which are not often talked about even in Switzerland. I even wrote my master thesis about certain aspects of the reformation in Switzerland, so the topic is really near and dear to my heart.
I just saw you had an interview on CBC Radio! I hope this grows your Canadian (and Canadian listening) audience leaps and bounds. Thanks again for all your wonderful content. Best wishes to you and yours.
Max, thank you for bringing whit, humor and passion to matters of taste and history! I’m doing a bing watch for the next 8 hours and am sure I will smile, chuckle and learn along the way!
Again thank you!
Oh, well, there's a South Asian dessert called shāhī tukdā made with fried bread dipped in sugar syrup and soaked in evaporated milk! It's yum and dates back to the colonial period. Great video as always!
If this had been made with flour dumplings instead of sippets it would be very similar to Norwegian kleppsuppe/kleppmelk.
I sooooo love that you can see the taste on Max's face the second it enters his mouth. Keep going Max and a happy new year, even if late. :)
I just found your channel these past few days, and I really love you doing ancient cuisine to see what was good as well as how our pallets have changed, and you are very balanced in your apprasials.
I don't think I have ever seen Max with a happier smile than after tasting milk soup for the first time 😆
"Milk and toast" was my Dad's go to meal when his stomach acted up.
It works!
this is one of my favorite episodes so far. i would love to see more fad diets and health conscious foods featured on the channel.
Excellent Episode !
Here in South Africa, we have something similar. Sago Pudding and Melkkos (Milkfood). Both recipes are essentially the same, except the one uses Sago/Tapioca and the other one Flour... Some rainy days it's the perfect dinner...
This is very like the dish "Brown Ships and White Ships" - a nursery favourite from my childhood (and anytime I need to do some comfort eating!! ) but that is buttered toast in thin egg custard (or hot milk if you have no egg) with brown sugar.. and a little nutmeg and/or cinnamon
Sounds scrumptious!
Great work as usual man! Love this channel!
I just love these stories and old recipes. Reminds us all we are a mere hundred years out from the incurable to the well managed or cured maladies. Many of those cures are food related, even now. Thank you for a well done video.
Happy New Year Max. When I was young, I remember my mother making what she called milk soup with potatoes. When I was sick she made it by simmering milk with small cubes of potato and would serve it with plain brown bread on the side. I guess it was a way to get liquids, vitamins, and Minerals that didn't upset the stomach.
You're essentially describing my mom's potato soup: hot milk with cooked potatoes and onion.
My parents grew up in thev1920s vegetables were boiled to death. Eg cabbage was boiled whole for ages. Then the water given to the kids as a treat. If she had an apple it was accompanied with a slice of bread and butter for some odd reason.
My relatives survived the German occupation of their country this way - eating any vegetables they could scrounge in the countryside. Hundreds of thousands of people starved to death, unfortunately, but my relatives survived by eating a lot of dandelion greens, foraged vegetables, and foraged nuts and acorns and things like that. They always boiled the vegetables a little excessively, but there was probably a reason for that at the time.
We had bread and butter with every thing
Bread, butter and an apple was my school lunch
To make it more rounded of a snack , a petit meal.... 4 food groups in those 3 items. Fat, protein, grain and fruit/veggie...
All vegetables boiled to it's cellular matrix and drowned in butter... that's how my English granny did it.
This sounds so good!!!
I was always under the impression sippets were meant to be a way to use old stale bread (like french toast) so it makes sense that fresh bread wouldn't have the right vibe