Can you imagine coming to work for the likes of Lord and Lady Braybrooke and being that unprepared? The sheer embarrassment; no wonder they hired Mrs. Crocombe instead.
@@KanishQQuotes LOL!! that cochon! Ms Crocombe sharp tongue makes the Guilltine seem like a tortuous affair. And any chef not knowing "his way around a pudding" (is that an euphemism for something...lol) deserves punishment! lol
@@Baccatube79 This is during the Victorian age when most foods OUTSIDE of UK was considered "exotic" when it's common everywhere else. Besides, we don't want people accusing the Lord and Lady of being decadent wanton and culinarily immoral. lol
I now know my kitchen is ill equipped as I don't own a Charlotte mould. However, I do use "exotic" celeriac in my cooking so I don't feel too crushed by Mrs Crocombe's shade. It's so wonderful to have her back 👑
Fancy molded salads remained popular until the 1970s. General Foods, the maker of Jello, issued many cookbooks full of recipes using their product. In the 1960s, there were even Tomato, Mixed Vegetable, and Celery flavours of Jello, just for savoury salads.
I saw these crazy dishes on the TV show The Supersizers... It's absolutely incredible that anyone can enjoy this. Although I love kholodets (meat jelly), when my mom makes it, it's way more meat than jelly. haha
When I married in 1962, I received Joys of Jello as a shower gift, there were some amazing molded vegetable salads in it. I think Mrs Crocombe might approve!
Probably killed by the awful kraft food commercials. Their version would by "gelatin with miracle whip and a can of mixed vegetables, decorate with parsley and coloured marshmallows "
@@Earthy-Artist My Aunt Charlotte used to make what we called Carrot Jello with one box each lemon and lime jello, shredded carrots, and crushed pineapple, topped with commercial mayonnaise. I loved it then but I've never had the guts to try making it myself. I think most people now make it with orange jello and call it Sunshine Salad. I hate orange jello.
While I certainly can't throw shade like The Queen-I can make mayonnaise. It's actually quite easy to make at home. I use a whole egg, tsp of mustard, tsp or two of lemon juice or white vinegar, salt, then mix in a blender. Drip or drizzle the oil in while the blender is running and in just a few minutes, the most delicious mayo you've ever eaten. No preservatives plus it's much cheaper than store bought.
Agreed. easy and delicious to make. And if you afterwards add chopped gherkins and chopped raw onions, you have what we call "remouladen sauce", which goes perfectly on thin slices of cold roast beef.
My sister makes her own mayonnaise, and then makes ranch dressing with it, with her own home-grown herbs. It's funny how different something homemade can be from something you buy in a plastic bottle. I still wouldn't eat that "salad" though
I was having a tough day. Then Mrs.Crocombe showed up on my feed and my good mood is restored! The theme song has a way of inducing instant calm and serenity!
You know it’s a bonus that she doesn’t really awesome recipes but the truth is I watch Mrs. Crocombe just cause she can throw down the shade like nobody else
It's amazing how such a simple recipe can be presented so elegantly. I had heard of molded salads, but I don't think I've seen any quite so appealing as this one.
I love this channel, been a subscriber for years now. I even made my husband watch every new video with me :D It would be awesome if you also show how the dishes are eaten, after the preparation. Most of them look very complicated to eat clean, and I was wondering how the ladies would approach such a salad, who actually cuts it, and how they manage to not mess everything up :)
I love how many people watch these knowing only a couple handfuls of viewers will actually make this. Honestly Mrs crocombe has such a old rustic warn vibe, like going home to grandma's.
"What dish should I bring to the pot-luck? -We don't really trust your cooking skills nor your ill-equipped kitchen; so just bring a simple salad." My simple salad:
Mrs Crocombe was quite correct in her use of the word "refrigerator". It's simply a word meaning any cool room or cold storage place and was in use hundreds of years before eletrified refrigerators were invented.
Early Mrs. Crocombe: If you work in a modest home and they don't have an ice cream maker 😔 Current Mrs.Crocombe: You can mould this with a funnel, if you work in an ILL EQUIPPED KITCHEN 😤
Mrs C, I am coming to visit Audley End this September! Just wanted to let you know so if there is an unexplained swooning during the kitchen tour, you know it's me fainting at seeing you in person! (For real, if anyone knows how I can see if Kathy is going to be there any given date, PLEASE let me know!)
YES! SHES BAAACK ❤️❤️❤️ Literally discovered this channel less than a month ago and binged everything in 3 days! I’ll come back and watch when I get off my shift ❤️
Hello! I have a question : Are there recipes from this time period/ avis’s cookbook that wouldn’t be presented on this channel due to a controversial/potentially dangerous ingredient and or cooking method?
There's one episode where she uses green food coloring, but mentions hers is nontoxic since cheap green food coloring in her time was potentially hazardous.
This is the second video today that utilized aspic( or gelatin) surrounding the dish to “catch the light”. The other dish was based from a Victorian era cookery book.
@@sinaain i was just thinking that. Saw that video this morning with coffee. But for some odd reason after watching both o have the urge to make something in a jelly tin. I have tomatoes and shrimp im thinking the old shrimp cocktail jelly ring lol. Was my favorite as a child. Kinda like a jelled version of bloody Mary with shrimp cocktails
@@vixis But the British history is much more interesting than our German breakfast 😂 Kaffee, Brötchen, Brot, Hörnchen, Butter, Marmelade, Honig, Quark, Käse, Wurst, Müsli, Orangensaft, Obstsalat und Pfannekuchen!
A looked up the Wikipedia article on salad because I thought Mrs Crocombe was joking when she said that the ‘sal’ in ‘salad’ comes from salt. And so it does.
I love these videos, although I prolly wouldn't eat 99% of this food. A lot of it is made with ingredients that look or sound gross to me, but I can appreciate the work put into these recipes and I learn a lot
School of Home Economics can have major in cooking, kitchen maintenance, kitchen budget, house keeping and tapestry to repair as well. A business entity can work where students can initiate as intern and later professional with respectful pay, designation and accommodation as well.
Me: *throws some type of dressing on a bowl of washed vegetables* "looks like a fine salad" Ms. Crowcombe : *laughs in aristocrat's cook* Also, i totally read "i am making a vegetable salad with aspestos" so.... Yep
It's scorching hot outside but there's always SHADE at Audley End!
Not in my part of the world it’s freezing….. I’m in the Southern Hemisphere and it’s our winter 🤣🤣
@@xr6lad Same it's raining cats & dogs here. & I'm currently rugged up like an Eskimo.
And the shade reached ill-equipped kitchens everywhere. 😄
@@spacewolfcub so true 😅🤣
Where I am, the river is practically dry and all the grass is dead. Shade please!
Mrs Crocombe acknowledging Mary-Anns work on the vegetables AND throwing shade on the French chef who came before her made my day!
Knowing what I do of French Chefs of the day, I'm all for that shade getting thrown so beautifully.
I hope they keep up the off-screen arc of Mary-Ann slowly earning Mrs Crocombe's trust and respect!
@vanya would make perfect sense as I would imagine it was, and sometimes still is, regarded as the highest cuisine standard
😆
I live for the drama 😂
"If you work in an ill-equipped kitchen" - once again Mrs. Crocombe, throwing the most iconic shade ever thrown.
Giving that Susie Blake Continuity Announcer causticity 😍😈
We need to be reminded of our place in society.
Looking for a comment about this, haha!
I felt that shade so much my body temperature just dropped 10 degrees! :D
Lording it over us that we don’t measure up. 😉
“And didn’t know his way around a pudding”. I’m surprised the family tolerated such insolence.
Can you imagine coming to work for the likes of Lord and Lady Braybrooke and being that unprepared? The sheer embarrassment; no wonder they hired Mrs. Crocombe instead.
@@TheWeeklyFangirl
Off with their head
@@KanishQQuotes LOL!! that cochon! Ms Crocombe sharp tongue makes the Guilltine seem like a tortuous affair. And any chef not knowing "his way around a pudding" (is that an euphemism for something...lol) deserves punishment! lol
They didn't though 😂
well, hes gone now, isnt he?
It would be amazing if we could watch the family eat a meal made by Mrs. Crocombe. Like a Victorian era muckbang but 100% fancier 😂
You guys at English Heritage had better be paying Kathy handsomely, and taking good care of her.
She's a celebrity now.
I love that Mrs Crocombe only added a single slice of celeriac for a hint of exotic taste. Wouldn't want to shock the Lord and Lady's tastebuds!
Woah woah woah, this would be for a ladies lunch.
Lord Braybrooke would never eat this.
@@DavidMarvin even food has gendered and segregated lol
How come celeriac is exotic in the UK when Germans have cooked the most rural food with this for centuries?
@@Baccatube79 This is during the Victorian age when most foods OUTSIDE of UK was considered "exotic" when it's common everywhere else. Besides, we don't want people accusing the Lord and Lady of being decadent wanton and culinarily immoral. lol
@@elitedangeroustheworldnext9086 It was! Go back to the 1810s and lunch itself was only eaten by fine ladies and only while in town.
I now know my kitchen is ill equipped as I don't own a Charlotte mould. However, I do use "exotic" celeriac in my cooking so I don't feel too crushed by Mrs Crocombe's shade. It's so wonderful to have her back 👑
I didn't even know Celeriac existed until Mrs. Crocombe mentioned it lollol
I don't own a Mary Ann. I could really do with one of those...
I bet you use your Turbot Kettle for making puddings... absolutely unacceptable.
You have to be STRONG to be around Mrs. Crocombe.
A friend has a running gag on her facebook page posting ads from 50s 60s of ghastly jello dishes. I sent her this as an early precursor addition. 😂
Mrs. Crocmbe is a mood today! Flexing the Latin, dissing the French chef and dismissing ill-equipped ketchens. Today is a good day!
She woke up and chose violence.
Fancy molded salads remained popular until the 1970s. General Foods, the maker of Jello, issued many cookbooks full of recipes using their product. In the 1960s, there were even Tomato, Mixed Vegetable, and Celery flavours of Jello, just for savoury salads.
I saw these crazy dishes on the TV show The Supersizers... It's absolutely incredible that anyone can enjoy this. Although I love kholodets (meat jelly), when my mom makes it, it's way more meat than jelly. haha
When I married in 1962, I received Joys of Jello as a shower gift, there were some amazing molded vegetable salads in it. I think Mrs Crocombe might approve!
I didn't know about that! I was a little kid at the time, guess my mom didn't buy the savory flavors. I remember a lot of 'raspberry Jello' 😋.
Probably killed by the awful kraft food commercials. Their version would by "gelatin with miracle whip and a can of mixed vegetables, decorate with parsley and coloured marshmallows "
@@Earthy-Artist My Aunt Charlotte used to make what we called Carrot Jello with one box each lemon and lime jello, shredded carrots, and crushed pineapple, topped with commercial mayonnaise. I loved it then but I've never had the guts to try making it myself. I think most people now make it with orange jello and call it Sunshine Salad. I hate orange jello.
We need English Heritage to produce t-shirts that read ‘For this recipe you will need’ and a picture of Mrs C head!
I second that request!
And aprons!
“For this recipe, you will need…
…SHADE.”
I’d buy it.
I want a picture of a turbot on mine 🤣
@@oldvlognewtricks 😂
I've lived all my life in the southern United States and I'm shocked I've never seen mayonnaise jello at a potluck.
We use Miracle Whip.
Maybe your kitchens are too ill-equipped.
Bahahaha. That comment made me nearly snort out my tea.
As a french, I feel so honored by Mrs Crocombe shade toward the french Chef... ^^
They payed 120£ to Monsieur Merer and about 50£ to Ms Crocombe
Armans, cayerne peppern and SORCE
Lol TH-cam asking me if I want to translate this comment to English 😂
novympia brought me here too 😭
ANOTHER Mrs. Crocombe video this month??? I see the light and there's hope for this world.
Green beans, asparagus, mayonnaise, cauliflower, AND boiled eggs? That ladies luncheon is gonna be so whiffy from all the wind breaking.
Really? Asparagus and mayo and eggs give you wind? Poor you ;)
@@corvuscorone7735 of course! Eggs give lovely sulphuric wind.
Looking at the lovely flower shapes of the chopped vegetables, "Poor Marryanne."
The character she plays is so plain yet so entertaining. Truly charismatic
For this recipe you will need…..One of the best lines ever. I binge watched all episodes. The history is wonderful, Mrs Crocombe is marvelous.
My dad and I cook together and I use it every time!
Ditto
Only thing i hear in my head after hearing: For this recipe you will need; ( is TURBOT in a shouting way) the mrs. Crocombe parody. Insane and funny
I'm surprised this one didn't contain some booze.. lol
“…or a funnel, if you are in an ill-equipped kitchen”
(Me, in my barely-equipped kitchen)
Yasss Queen!
While I certainly can't throw shade like The Queen-I can make mayonnaise. It's actually quite easy to make at home. I use a whole egg, tsp of mustard, tsp or two of lemon juice or white vinegar, salt, then mix in a blender. Drip or drizzle the oil in while the blender is running and in just a few minutes, the most delicious mayo you've ever eaten. No preservatives plus it's much cheaper than store bought.
Agreed. easy and delicious to make. And if you afterwards add chopped gherkins and chopped raw onions, you have what we call "remouladen sauce", which goes perfectly on thin slices of cold roast beef.
I put all ingredients in a jar and use my immersion blender to whip it up..no need to drizzle the oil and it comes out fantastic.
@@corvuscorone7735 Also goes well with fried fish
My sister makes her own mayonnaise, and then makes ranch dressing with it, with her own home-grown herbs. It's funny how different something homemade can be from something you buy in a plastic bottle.
I still wouldn't eat that "salad" though
@@daenas I use this method too, it's awesome
This salad reminds me of the gelatin salads from the 60's, when anything and everything would be put into a mold, including vegetables and mayonnaise!
I remember those first- hand at church meals. Depending on the cook and ingredients, it could go either way.
@@bvillebikelady3651 À
That's what aspic is
I was having a tough day. Then Mrs.Crocombe showed up on my feed and my good mood is restored! The theme song has a way of inducing instant calm and serenity!
You know it’s a bonus that she doesn’t really awesome recipes but the truth is I watch Mrs. Crocombe just cause she can throw down the shade like nobody else
It's amazing how such a simple recipe can be presented so elegantly. I had heard of molded salads, but I don't think I've seen any quite so appealing as this one.
This is probably the first savory aspic recipe I have seen that I actually think looks tempting!
Agreed!
Can't do without a bit of shade, now, can we? LOVED this! I mean, how can a chef not know his way around pudding? :)
I imagine it was about him being a French chef and the pudding being English
Ah yes, Therapy!
So happy to see another shade throwing episode. Can't say the stuff looked appetizing but I love the show.
"...very extravagant and didn't know his way around a pudding..." Something tells me that may have played a part in him not being around anymore.
I love the way the panning shot of the finished salad matches the drone footage of the house.
You are right! You really have "an eye for detail", which Mrs. Crocombe has mentioned today as a condition for making good sallad :)
Mrs.Crocombe throwing shade at that french chef like nothing xD I love her ♡
I'm always up for more shade from our beloved Mrs Crocombe. This humble peon sends his thanks from the former Colony known as Canada.
Suitable for Lady Braybrook, and six of her ladies, even though eight will show unexpectedly. 😊
They wouldn't dare!
Maryanne will gob in the marmalade ice again......
I haven’t been able to sit down and watch these videos because of school and work but when I do, it’s a treat. Literally. Love you, Mrs. Crocombe!
Mrs. C: "Mayonnaise takes time and patience to make"
Me: "Not if I've got a jar of Duke's in the fridge.
Surely Hellman’s.
Nope, no Hellmans in the South. Dukes!
@@sharonsmith583 oh, you’re…… American.
@@MaximilianvonPinneberg Southern American
I had a rough day today at work. This honestly made me calm down and feel better. Thanks Mrs. Crocombe ❤
"...if you work in an _ill-equipped_ kitchen"
I love this channel, been a subscriber for years now. I even made my husband watch every new video with me :D It would be awesome if you also show how the dishes are eaten, after the preparation. Most of them look very complicated to eat clean, and I was wondering how the ladies would approach such a salad, who actually cuts it, and how they manage to not mess everything up :)
I was thinking the same thing
Blessed with another premier of our Queen of Shade please please please let this recipe have Almernds and some Angeliker 😭
The French cook Merer didn’t know his way around a pudding! Oh the shade.
When the world needs shade the most, she appears
I can hardly wait for the not so subtle shade!
Girl where you been?
didn’t know his way around a pudding! oh Mrs Crocombe! 😀
I love how many people watch these knowing only a couple handfuls of viewers will actually make this.
Honestly Mrs crocombe has such a old rustic warn vibe, like going home to grandma's.
"What dish should I bring to the pot-luck?
-We don't really trust your cooking skills nor your ill-equipped kitchen; so just bring a simple salad."
My simple salad:
"And he didn't know his way around a pudding!" The ultimate insult!
:And now this is ready for the refridgerato--the icebox." 🥰🥰😝😝LOVE Mrs. Crocombe!
Mrs Crocombe was quite correct in her use of the word "refrigerator". It's simply a word meaning any cool room or cold storage place and was in use hundreds of years before eletrified refrigerators were invented.
So happy to hear that my kitchen isn't ill-equipped! I love my vintage copper molds!
I’m looking forward to what you’ll create at Christmastime this year! Enjoyable video as always! 👍🏻❤️
Early Mrs. Crocombe: If you work in a modest home and they don't have an ice cream maker 😔
Current Mrs.Crocombe: You can mould this with a funnel, if you work in an ILL EQUIPPED KITCHEN 😤
Mrs C, I am coming to visit Audley End this September! Just wanted to let you know so if there is an unexplained swooning during the kitchen tour, you know it's me fainting at seeing you in person!
(For real, if anyone knows how I can see if Kathy is going to be there any given date, PLEASE let me know!)
Maybe check their web sight or send them a e-mail?
I think we all wish we could throw such elegant shade like Mrs. Crocombe here. Sass eloquently put!
YES! SHES BAAACK ❤️❤️❤️
Literally discovered this channel less than a month ago and binged everything in 3 days! I’ll come back and watch when I get off my shift ❤️
I still can't get over how epic the Novympia parody was. So good.
i love mrs crocombe she's the best cook in the world
He didn't know his way around a pudding. That is some savage Victorian shade!
This was my first time hearing about several of these ingredients and their uses. You learn something new every day!
Ah Mrs. Crocombe always throwing a bit of British Shade.😂
Hello! I have a question :
Are there recipes from this time period/ avis’s cookbook that wouldn’t be presented on this channel due to a controversial/potentially dangerous ingredient and or cooking method?
There's one episode where she uses green food coloring, but mentions hers is nontoxic since cheap green food coloring in her time was potentially hazardous.
Looks delicious. I've only ever had tomato aspic, but would love to try this.
I’m genuinely curious about this too. I feel like it could be kinda good lol
I was having a lousy day, and then I saw this notification. I’m already feeling better. ❤️
I miss the ole theme. So lovely to hear from you again Ms Crocombe. Enjoying your book.
I am so happy to see another episode! I’ve missed Mrs Crocombe 😊
Omg yass queen, Imma prepare a turbot soup to eat while watching this
Thank you for uploading another wonderful video! This has been an atrocious week and seeing this in my notifications brought a smile to my face. ❤️
100 degrees here in Atlanta, GA but the shade at Audley end is epic! French chefs and chatelaines of I'll equipped kitchens, you've been read out!
This video was amazing. soo glad we got an extra one this month. definelty learned what Aspic is.
I’m so happy that this video featured Sorce. It would go very nicely with some TURBOT!
I want to know what that jingle they play for these videos is called.
I want them to release it as its own video, so I can loop it as I assemble ingredients every time I cook. :)
@@spacewolfcub Mm…
i gotta say,i do appreciate the dressing to salad ratio
Me encantan tus recetas!!!
God, I just cannot get over the *pique* with which Mrs. Crocombe tells what we *could* do.
Mrs Crocombe giving shade .....again...love it!
Realizing that I never knew how mayonnaise is made.... Nor has it ever occured to me that I could make it homemade.
have been having the most terrible day. and now the QUEEN OF SHADE has arrived!!! THANK YOU!!!
This is the second video today that utilized aspic( or gelatin) surrounding the dish to “catch the light”. The other dish was based from a Victorian era cookery book.
Sorted food?
@@sinaain i was just thinking that. Saw that video this morning with coffee.
But for some odd reason after watching both o have the urge to make something in a jelly tin.
I have tomatoes and shrimp im thinking the old shrimp cocktail jelly ring lol. Was my favorite as a child. Kinda like a jelled version of bloody Mary with shrimp cocktails
@@sinaain 😜
@@sinaain question is… who’s gelatin is better? Kush, The Normals, or Mrs Crocombe?
this "luncheon" SALAD is more beautifully decorated than all the birthday cakes i had in my life
I present unto thee her majesty Queen Mrs Crocombe!!!! Long live the queen👏👏👏. Best channel ever on you tube😊😊😊
I love Mrs Crowcombe‘s kitchen stories! Only British film makers are able to take us into the past…greetings from Germany 🌻🌻🌻
German breakfast is the best!
@@vixis I agree.
@@vixis But the British history is much more interesting than our German breakfast 😂 Kaffee, Brötchen, Brot, Hörnchen, Butter, Marmelade, Honig, Quark, Käse, Wurst, Müsli, Orangensaft, Obstsalat und Pfannekuchen!
A looked up the Wikipedia article on salad because I thought Mrs Crocombe was joking when she said that the ‘sal’ in ‘salad’ comes from salt.
And so it does.
God save Mrs Crocombe!!
We really are getting spoiled with all these Mrs Crocombe videos
I so look forward to these, I hate they're over so quickly. I'll then binge watch them. Fabulously entertaining.
I love these videos, although I prolly wouldn't eat 99% of this food. A lot of it is made with ingredients that look or sound gross to me, but I can appreciate the work put into these recipes and I learn a lot
YAY!! Another Mrs. Crocombe! Thank you, English Heritage! I needed this today.
Those mayo gelatin monstrosities have been around longer than I thought D:
School of Home Economics can have major in cooking, kitchen maintenance, kitchen budget, house keeping and tapestry to repair as well. A business entity can work where students can initiate as intern and later professional with respectful pay, designation and accommodation as well.
That looks delightful for a summer dish.
Just when I thought my depression couldn't be cured, Mrs. Crocombe drops a new video! 😁
8:52 OMG the aspic with beefstock "sounds" when she picks it up made me gag LOL.
"What's wrong, dear? You haven't touched a bit of your mayonnaise jelly."
No one can throw shade like Mrs C.
Happy to have so much great Mrs Crocombe videos.
Raise your hand if you work in an ill equipped kitchen! 🙋♀️
i understand he was very extravagant. and didn't know his way around a pudding
Me: *throws some type of dressing on a bowl of washed vegetables* "looks like a fine salad"
Ms. Crowcombe : *laughs in aristocrat's cook*
Also, i totally read "i am making a vegetable salad with aspestos" so.... Yep
I've had molded salads in aspic before, but they were all translucent. It never occurred to me that one could be creamy.