I used to work on a shrimping boat down in southern Louisiana and I immediately thought..HE IS MAKING BEIGNETS!!!! Lol a touch of POWDERED sugar on top and he would have a nice batch on hand!
The author was obviously in the pocket of the hog farmer's guild. "No, really, you NEED to use lard for this! Some other people use drippings, but it's not as good, trust us."
Oh Jon. As a Hertfordshire native born and bred, this was fascinating. Pronounced: "heart-ford-sheer" for your future reference. I'm going to try making these myself!
Pronunciation tip- it's a weird quirk of English English, but Hertfordshire is pronounced HARTfordshure. I don't know why, probably something to do with old English, we've got loads of places that aren't pronounced how you'd think they are.
A forgivable mispronunciation. I am often amused, in a kindly way, by Americans trying to pronounce Worcestershire Sauce, which is pronounced woostersheer.
Reminds me of something that I was privy to eat as a child. We always called them fried sweet cakes or fried spice cakes. The one thing I do remember is that there was a significant rising time to let the yeast do it's job for both the fermented flavor and the extra added "puffiness" of the end product.
Nice video. In Denmark we have these and they are called "Klejner" same principle. Dough fried in lard. Klejner or in old german Kleiner means "small" or small in stature. Served at christmas.
My mother made something similar, that she called fritters. They were tasty with syrup. They sound like a breakfast delight but she would cook them for supper and fry them in Crisco, the old white stuff from the gallon metal can. I do not know what she put in them. My bet is Bisquick or self rising flour. And probably milk. She was a South Georgia girl and her ancestors were from the English Midlands and Scotland. She would roll them out and cut them in inch and one half wide stripes and fry them. They would puff up in the middle after frying and were sweet to taste, so they had some sugar in them.
1:15 As if for pie crust may also refer to assembly and handling. IE Have a good idea of ingredient amounts to minimize trial mixing to arrive at appropriate consistency, mix only enough to combine, do not knead to avoid gluten formation, immediately roll out. The dough could be US biscuit-like. Substitute cultured buttermilk for the skim milk and deep fry the cut dough and you may have something close to the buttermilk found at many donut shops in the US. Just speculation.
You should do three recipes and don't us where they're from. Two of them are real 18th century recipes, and another one a modern invention. Audience has to guess based on the ingredients and process which one is the modern one 😉
on the ancient english bread page there's a recipe as such : take random amounts of wheat bean nut or pea flour add water to make a stiff dough make small cakes and cook on a hot rock . ive done it much like journey cakes tasty
I my country we call them "buhti" ("puffies" because they puff). The *proper* way to eat them - bite one edge off, and then fill the balloon with jam or cottage cheese (or both). Yum yum.
These would be good with cinammon and brown sugar if you wanted to put a modern twist on it. I’m sure you could also fill them with something to make a meal out of it.
I’m 62, as if today, and I moved out from my parents home a couple of times early on but I never went back after age 19. So most of my cooking knowledge is self taught but would never have even fed me nor my husband and 3children had it not been for what I saw in my mothers kitchen. A very limited, depression era instruction with a little help from TV cooking shows of the 70’s and 80’s was what I saw there. We were always satisfied and healthy. Only a very few recipes were used as most was just considered common knowledge. And throughout my life, then til now, I still don’t use recipes. It’s the look, the feel, and the little (now) forbidden tastes after each ingredient that I’ve made my dishes from. Sometimes they don’t work but I attribute those problems to expired flour and over heating… never to my instincts!🧐😉
Play Ambition: A Minuet in Power. It is based in the 18th Century. It might be fun for the Nutmeg Tavern. Have you traveled to see the Over Mountain Men re-enactment at Fort Casewell (Sycamore Schoals in Elizabethton Tennessee?
I'm not a chef and while I've heard of "allspice", I have no idea what it tastes like. That said, if I tried this recipe for myself I'd probably replace the allspice with cinnamon and then when they were finished, I'd brush some melted butter over the top of them and THEN sprinkle some extra sugar on top. IDK...those were just the thoughts I had while watching this.
FYI the term 'skimmed' milk from the time period of this recipe means the fat was skimmed off the top after the milk was left to separate, you are left with 'whole milk' after skimming.
Modern skim milk and milk fats are the products of milk being ran through a centrifuge. The whole (4%), 2% and 1% has the milk fats added back in to obtain the correct percentages then homogenized. "Skin" milk has no milk fats in it.
In Denmark er have a special Christmas cake, called " klejner" witch is kinda similary cooked in pig fat... It's sweet and look a little alike, though it's turned inside itself and out
I'm trying to track down best soup ever had 13yrs ago and the restaurant closed. Its a tomato beef soup originated in Ukraine, became popular in china during world war with their twist on Borscht soup so it would have an asain twist to the ingredients. Any thoughts? All I know is water, tomato beef and salt.
Sooo.... Not good enough for the high table, but I bet the high table wished they could try them. It's amazing how "poor food" made it's way to culinary genius with just plain cheap ingredients.
Fried, risen dough flavored with "sweet" spice. Call me crazy, but that sounds a lot like churros. So, 18th Century back-of-house version? TBH, twists of some kind of dough fried on oil or lard are found in a lot of different cuisines. But churros may be the one that survived to the present day in the most similar form.
Churros are with no eggs, it is a sticky dough and you must precook the flour with the water and oil in a pan til it is really sticky, then put them in the "churrera" and fry in oil. And no spice just sprinkled sugar. 😉
I honestly wonder why they called for yeast in this recipe, when there's no time for it it to rise or proof at all... and yeast doesn't tend to do well when fried like this. If it was something like baking soda (which they did have back then, usually referred to as pot ash or pearl ash (or over here in Scandinavia Stag's Horn Salt)), then I could see it... but the call for yeast just confuses me.
I loved that portabel soup recipe and wish more good for to take whit when you go out. I love to learn more about that food and i guess they hade LOT of it. And even how i store food long time. I really love this chanel and i really think this is best Chanel on hole youtube. And you are allways so in it please dont ever stop this. You make my day.
"Ok I'm gonna teach you how to do Hertfordshire cakes" "Wait you forgot to tell me the amounts" "I told you an egg or two, what more do you want? My job here is done"
if you deep fry canned biscuit dough it makes great donuts. The holes are always my favorite. My mom used to do that when i was a kid for my birthday. :)
I think sometimes you get so used to making something that its just intuition. You don't think about someone else making it, so don't take any detailed notes.
One year, when I was much younger, I was helping during 'sugaring time' for an elderly couple. The wife on the farm would treat us with various 'lard fried' goods on every hard won day.
@@MetricJester Oh yeah, funnel cake is a BATTER. batter is less forgiving than dough, and when you're trying to pour it juuust right.. oh jeez and you have to have the oil temp just right too or it'll automatically cook into a pile of little nuggets
Mr. Townsend, I love your videos. You show us we don't have to be trained chefs to make these recipes, and that is very much appreciated. Thank you, kind sir, for making us feel comfortable in our own kitchens.
Do you remember in the movie 'Wizard of Oz" when Auntie Em was handing out fresh made crullers to the farmhands? Looks like this was a long time tradition, huh? 👍
Some days this is how I make dinner. No recipe, just ‘what do I have and how much of it do I want?’ Most of the time it works out ok but in baking you can get some unexpected results until you get a sense of proportion. I imagine the women who cooked these spent a lot of time baking and had some intuition on a lot of it. To me, when they say like pie dough or “paste like” I imagine a dough that doesn’t hold together as much as yours did.
I've always liked recipes where the process is more important than the ingredient amounts. For example, if you take a standard biscuit recipe, and know what to do you can extrapolate that into everything from pancakes to muffins and many other things.
It was a form of gatekeeping though. Like magic. The first/easiest explanation for how a trick is done, is normally how it was actually done. If they revealed “their secrets” the show is over for every magician world wide. For bakers, if regular joe could make basic pastry in their own home? My baker goes broke
@@dylanzrim3635 not really though. People still buy crappy sandwiches that have sat in plastic for days from supermarkets because it's faster and easier than making their own. Despite it only taking a few minutes. Pastry takes time and only those who want to will make that time however universal the technical knowledge is. And most magicians' tricks are out there, people don't bother learning and many who do still like watching just to admire the skill and try to spot the trick. As with all things it comes down to the fact that people with experience will figure things out and be able to adapt in ways others cant.
@@MartinTheReader well said. Though I'd contend that people don't want ingredients/proccesses known not to keep everyone from using it but to decrease competitors. That's why most inventions, recipes, tricks, etc. that people and companies use are proprietary.
FASCINATING. Post-WWII, Good Housekeeping's newly-weds cookbook had a recipe that called for heating milk and pork lard and a bit of salt and sugar together as the basis for building up a standard white wheat flour yeast-risen bread. Our Mom taught my brother and me to make it. It was our standard family home loaf...until Wonderbread invaded the market and was cheaper to buy than to make bread at home. The same starting technique of milk, melted lard, and so on was a basis for New England's famous Parker House Rolls. The idea apparently has DEEP Colonial roots.
@@psalm91rdwlkfpgrl There have been a few others that Jon "didn't particularly care for" as my dad used to say. That was his polite way of saying, "That stuff is terrible and I won't eat it on a bet."
These look very close to the little fried cakes I make, family recipe... I make mine savory not sweet, and no egg in the dough Otherwise, pretty much the same. Sprinkle with coarse salt at the end. Been making them for decades. They never last long, I barely have time to clean up the kitchen before they're gone. :) I usually let them puff up quite a bit - for that I rest the dough after I add the yeast, not fry them right away.
My thoughts, those are Schmalzkuchen. 😆 Yeast, Milk, Egg, Lard - only the allspice is not what we use today, but it does sound like an 1750-1800 version. It’s always fun to see how many cultures have a similar or even just the same recipe, like Schmalzkuchen, Beignets and Hertfordshire Cakes. 😄 Man, now I crave Schmalzkuchen. 🤤
I’m a high school social studies teacher and I love your channel. I use your videos a lot to give my students a good idea what life during the 17th and 18th centuries looked like. It’s really hard to find good quality videos on this subject. If I may make a suggestion for a future video, there are no good quality 10-15min videos overviewing the life of colonial Americans. At least that I can find. I know your entire channel covers this well but having a single overview video would be incredibly useful in a high school US History classroom.
These kinda remind me of fry-bread, right done to the vagueness of how much of the ingredients. Pretty much the same key ingredients; fat, flour, yeast and water with something to sweeten it up just a little. The major difference being you don’t want to knead the doe too much. With fry-bread, you knead until it is no longer sticky.
@@R2Bl3nd Its hard to say, but given the timeline of the great vowel shift, its likely it either sounded the same or potentailly could have been "HaUrTfordshure".
They're like mini fried scones! Take out the spice, butter instead of lard, baking powder for yeast and you have my great grandmother's recipe for fried scones.
These are basically beignets the way we make them down in New Orleans! Making that dough right is an art form.
That's what I was thinking right away. I never had them but I know what they are.
I used to work on a shrimping boat down in southern Louisiana and I immediately thought..HE IS MAKING BEIGNETS!!!! Lol a touch of POWDERED sugar on top and he would have a nice batch on hand!
Down here beignets are with apple
Agreed! Or sopapillas from my part of the country, New Mexico.
I agree!
The author was obviously in the pocket of the hog farmer's guild. "No, really, you NEED to use lard for this! Some other people use drippings, but it's not as good, trust us."
Drippings were used to add flavour.
Big Hog strikes again
@@BADASSMANDO Big hog is a good name for a Porcoration
doubtful
lard makes a big difference even in modern recipes
Oh Jon. As a Hertfordshire native born and bred, this was fascinating. Pronounced: "heart-ford-sheer" for your future reference. I'm going to try making these myself!
Where abouts in Hertfordshire ?
I was going to comment the same. Weird pronunciation for places!
@@georgetaylor5183 Rickmansworth.
Was going to say this. Thanks for saving me sounding like an ass. Again.
@@stellarconcealment Croxley green
Pronunciation tip- it's a weird quirk of English English, but Hertfordshire is pronounced HARTfordshure. I don't know why, probably something to do with old English, we've got loads of places that aren't pronounced how you'd think they are.
Yes, but closer to Hartfudshə, I would say. Though some say Hartfudshear.
I'm glad someone wrote about pronunciation. You saved me doing it !.
He should watch "My Fair Lady".
How do you pronounce Hartford? I would love it if it was pronounced Hertford.
A forgivable mispronunciation. I am often amused, in a kindly way, by Americans trying to pronounce Worcestershire Sauce, which is pronounced woostersheer.
Living in New Orleans, they remind me of cafe du monde beignets. Powdered sugar is what we put on them here.
I was thinking beignets as well!
As soon as he took them out of the pan I thought, "Beignets!"
YES! I knew if I scoured the comments i would find this 😅
I've made your dough "nuts" a few times over the last couple years, and they are really good. Makes me wanna make them again.
Oh, do shate the link! :)
I feel so warm and cozy watching this... especially since fall is coming ... sending you much love, and thank you!!!
Reminds me of something that I was privy to eat as a child. We always called them fried sweet cakes or fried spice cakes. The one thing I do remember is that there was a significant rising time to let the yeast do it's job for both the fermented flavor and the extra added "puffiness" of the end product.
Nice video. In Denmark we have these and they are called "Klejner" same principle. Dough fried in lard. Klejner or in old german Kleiner means "small" or small in stature. Served at christmas.
My mother made something similar, that she called fritters. They were tasty with syrup. They sound like a breakfast delight but she would cook them for supper and fry them in Crisco, the old white stuff from the gallon metal can. I do not know what she put in them. My bet is Bisquick or self rising flour. And probably milk. She was a South Georgia girl and her ancestors were from the English Midlands and Scotland. She would roll them out and cut them in inch and one half wide stripes and fry them. They would puff up in the middle after frying and were sweet to taste, so they had some sugar in them.
1:15 As if for pie crust may also refer to assembly and handling. IE Have a good idea of ingredient amounts to minimize trial mixing to arrive at appropriate consistency, mix only enough to combine, do not knead to avoid gluten formation, immediately roll out. The dough could be US biscuit-like. Substitute cultured buttermilk for the skim milk and deep fry the cut dough and you may have something close to the buttermilk found at many donut shops in the US. Just speculation.
It's history and cooking all at the same time, what's not to love?
From the ingredients, the lard for baking and the described shapes they sound like German Mutzen and Mutzenmandeln!
There's also one called Scherben (shards)
Its crazy to me i bought clothes from you via paper form in the mail in the 90s and here i am watching you cook on the internet. Nuts!
Really enjoy your videos. This one especially.
So proud of this channel! Still cranking out content after all these years!
You should do three recipes and don't us where they're from. Two of them are real 18th century recipes, and another one a modern invention. Audience has to guess based on the ingredients and process which one is the modern one 😉
Fall is in the air! I love the Townsends channel so much! Amazing history packed into every upload. Can't wait for the next Nutmeg Tavern livestream.
on the ancient english bread page there's a recipe as such : take random amounts of wheat bean nut or pea flour add water to make a stiff dough make small cakes and cook on a hot rock . ive done it much like journey cakes tasty
I might need to make these. They look great.
I think a short rest to allow a rise before frying might be good.
I my country we call them "buhti" ("puffies" because they puff). The *proper* way to eat them - bite one edge off, and then fill the balloon with jam or cottage cheese (or both). Yum yum.
They look great...thanks
Can't wait to see it! It's always a good day when Townsends uploads 😀
Classic 18th century cooking! Great episode.
This is an awesome exercise in experimental cooking! Seems like the perfect base for just about any bite sized pastry.
7:15 hey, that guy's from the future!
''so basically, if they taste bad it's your fault''- William ellis
These would be good with cinammon and brown sugar if you wanted to put a modern twist on it. I’m sure you could also fill them with something to make a meal out of it.
If the Food Network and the History Channel collaborated for the perfect show, Townsends would be the best that they could hope for as a result.
Thank you for the videos
sounds like a word of mouth recipe that people who didnt have any measuring cups can make and as you said, perfected the taste they liked over time
I’m 62, as if today, and I moved out from my parents home a couple of times early on but I never went back after age 19. So most of my cooking knowledge is self taught but would never have even fed me nor my husband and 3children had it not been for what I saw in my mothers kitchen. A very limited, depression era instruction with a little help from TV cooking shows of the 70’s and 80’s was what I saw there. We were always satisfied and healthy. Only a very few recipes were used as most was just considered common knowledge. And throughout my life, then til now, I still don’t use recipes. It’s the look, the feel, and the little (now) forbidden tastes after each ingredient that I’ve made my dishes from. Sometimes they don’t work but I attribute those problems to expired flour and over heating… never to my instincts!🧐😉
Play Ambition: A Minuet in Power. It is based in the 18th Century. It might be fun for the Nutmeg Tavern. Have you traveled to see the Over Mountain Men re-enactment at Fort Casewell (Sycamore Schoals in Elizabethton Tennessee?
What a fabulous copper milk pan. I was wondering if you would tell me more about it - how you came across it?
I'm not a chef and while I've heard of "allspice", I have no idea what it tastes like. That said, if I tried this recipe for myself I'd probably replace the allspice with cinnamon and then when they were finished, I'd brush some melted butter over the top of them and THEN sprinkle some extra sugar on top. IDK...those were just the thoughts I had while watching this.
Allspice tastes similar to a mixture of cinnamon, nutmeg, and clove. It was cheaper and more available to lower classes than the individual spices.
FYI the term 'skimmed' milk from the time period of this recipe means the fat was skimmed off the top after the milk was left to separate, you are left with 'whole milk' after skimming.
Modern skim milk and milk fats are the products of milk being ran through a centrifuge. The whole (4%), 2% and 1% has the milk fats added back in to obtain the correct percentages then homogenized. "Skin" milk has no milk fats in it.
Use cookie cutters to cut out shapes. Dust the puffy ones with sugar and cinnamon :)
In Denmark er have a special Christmas cake, called " klejner" witch is kinda similary cooked in pig fat... It's sweet and look a little alike, though it's turned inside itself and out
I swear Jon--I am sending you a wooden spoon!! LOL
Thanks for the video ! Love the idea for this one
Yes I would have put surgar on them also! You have to lol. Thanks for the great content!
Sorta sounds like fried dough from the fair.
My calibrated eyeballs estimate the estimated teaspoon to be more like an estimated tablespoon.
They would be very calorie dense for a hard working farm hand with that much lard.
But all that hard work needed the dense calories
I'm trying to track down best soup ever had 13yrs ago and the restaurant closed. Its a tomato beef soup originated in Ukraine, became popular in china during world war with their twist on Borscht soup so it would have an asain twist to the ingredients. Any thoughts? All I know is water, tomato beef and salt.
These officially meet the nutritional equivalent of a dunkin donut...
I'm pretty sure these videos didn't used to have commercials in them. It's actually kind of jarring.
Nicely done Jon! Surprised you didn't add in a measure of cooked pumpkin, and set these up to be the original "pumpkin spice" treats!😁😳
Whenever dough is fried I think of churros
Sweet!
Very much like beignets
We need a redo episode. We need nutmeg!
Most asian recipes are still like that, like just use your instincts and YOLO.
I would love to see some 17th century stuff. But this is good. 😉
Sooo.... Not good enough for the high table, but I bet the high table wished they could try them. It's amazing how "poor food" made it's way to culinary genius with just plain cheap ingredients.
I bet powdered sugar would be good on them! 😋
Going to try this. But I’ll roll them into little balls and let them rise for a bit before hitting the oil.
Honestly, they look like Beignets
11:05 🤣👍👌
another banger
One of the few channels I really enjoy watching even though I am not a cook.
I would imagine if these were thicker and allowed to rise, they would be rather doughnut like. They are just missing a simple glaze.
little fritters
Heart-ford-shire....❤ 🚗🐎
Google said it sounds like ...haat
·
fuhd
·
shuh
Trying to be helpful not hurtful
Hungry again.
you gotta sugar them when they are right out of the fat
Fried, risen dough flavored with "sweet" spice. Call me crazy, but that sounds a lot like churros. So, 18th Century back-of-house version? TBH, twists of some kind of dough fried on oil or lard are found in a lot of different cuisines. But churros may be the one that survived to the present day in the most similar form.
Churros are with no eggs, it is a sticky dough and you must precook the flour with the water and oil in a pan til it is really sticky, then put them in the "churrera" and fry in oil. And no spice just sprinkled sugar. 😉
@@adelabrouchy Very well, I'll amend that to "almost exactly unlike churros" 😜
@@christopherreed4723Sorry, I am a total fan of churros because of my Spanish grandfather, just to make them justice 😄
I honestly wonder why they called for yeast in this recipe, when there's no time for it it to rise or proof at all... and yeast doesn't tend to do well when fried like this. If it was something like baking soda (which they did have back then, usually referred to as pot ash or pearl ash (or over here in Scandinavia Stag's Horn Salt)), then I could see it... but the call for yeast just confuses me.
Try those with honey.
What would an 18th Century recipe be without nutmeg?! (;
I loved that portabel soup recipe and wish more good for to take whit when you go out. I love to learn more about that food and i guess they hade LOT of it. And even how i store food long time. I really love this chanel and i really think this is best Chanel on hole youtube. And you are allways so in it please dont ever stop this. You make my day.
"Ok I'm gonna teach you how to do Hertfordshire cakes"
"Wait you forgot to tell me the amounts"
"I told you an egg or two, what more do you want? My job here is done"
Next on 5 hour crafts!
it's only for the servants, it's not like it _matters_ that much lol
Now be sure to make them just right!
people back then had a brain and didn’t need to be told what to do all day every day
@@MikehMike01 Except for the enslaved
I love how he says, “But I didn’t put nutmeg on them!” with his out to reassure us he doesn’t have an addiction to nutmeg. 😆
He can give it up anytime he wants to...
He rules nutmeg, nutmeg doesn’t rule him.
Nutmeg is addicting though.
... he just doesn't want to!
But that's exactly what a nutmeg addict _would_ say...
Reminds me of my grandmother's biscuit recipe: flour, baking soda, salt, lard, and buttermilk. Roll to a thumb thick. Bake in a hot oven.
my grandma too have a recipe like that, this must be something very old, cause we are brazilians with german and portuguese ascendency.
if you deep fry canned biscuit dough it makes great donuts. The holes are always my favorite. My mom used to do that when i was a kid for my birthday. :)
I think sometimes you get so used to making something that its just intuition. You don't think about someone else making it, so don't take any detailed notes.
@@osrr6422 That’s why there are soups my dad made that I can’t replicate. His gumbo, chili and clam chowder are gone forever. Sigh.
Sounds really yummy!
When I'm tasting something I've made for the first time, I just imagine the Townsend Eats music is playing
the "It doesn't taste like sh*t!" theme
Does it stop with a record skip when the recipe fails you?
One year, when I was much younger, I was helping during 'sugaring time' for an elderly couple. The wife on the farm would treat us with various 'lard fried' goods on every hard won day.
Hard to go wrong with sweet dough fried in lard.
This is the truth
I've failed at funnel cake, though.
@@MetricJester Oh yeah, funnel cake is a BATTER. batter is less forgiving than dough, and when you're trying to pour it juuust right.. oh jeez and you have to have the oil temp just right too or it'll automatically cook into a pile of little nuggets
@@KairuHakubi Anything made of of dough is much more forgiving than anything made out of batter.
Hi Jon! I'm from Bedfordshire, bordering Hertfordshire, and its pronounced "Heart-Ford-Shire"! Thank you for your content and the brilliant history
Mr. Townsend, I love your videos. You show us we don't have to be trained chefs to make these recipes, and that is very much appreciated. Thank you, kind sir, for making us feel comfortable in our own kitchens.
When it feels right.
I am giving it a go with these!! These would probably be glorious with a hot coffee, chocolate or tea!
Would love to hear how they turn out!!!
You should totally make a video and post to your channel ♥️
Can guarantee that’s how they had it.
Or hot apple cider.
We demand to know what happened!!!
Do you remember in the movie 'Wizard of Oz" when Auntie Em was handing out fresh made crullers to the farmhands? Looks like this was a long time tradition, huh? 👍
Some days this is how I make dinner. No recipe, just ‘what do I have and how much of it do I want?’ Most of the time it works out ok but in baking you can get some unexpected results until you get a sense of proportion. I imagine the women who cooked these spent a lot of time baking and had some intuition on a lot of it.
To me, when they say like pie dough or “paste like” I imagine a dough that doesn’t hold together as much as yours did.
Pie dough has a certain type of give though, it's much dryer than bread or choux, and can be rolled out and keep it's shape.
@@MetricJester I agree but its still not quite what they had going there.
I've always liked recipes where the process is more important than the ingredient amounts. For example, if you take a standard biscuit recipe, and know what to do you can extrapolate that into everything from pancakes to muffins and many other things.
It was a form of gatekeeping though.
Like magic. The first/easiest explanation for how a trick is done, is normally how it was actually done. If they revealed “their secrets” the show is over for every magician world wide. For bakers, if regular joe could make basic pastry in their own home? My baker goes broke
@@dylanzrim3635 Illusions, Michael! (Please tell me there are other Arrested Development fans here)
@@dylanzrim3635 not really though. People still buy crappy sandwiches that have sat in plastic for days from supermarkets because it's faster and easier than making their own. Despite it only taking a few minutes. Pastry takes time and only those who want to will make that time however universal the technical knowledge is.
And most magicians' tricks are out there, people don't bother learning and many who do still like watching just to admire the skill and try to spot the trick.
As with all things it comes down to the fact that people with experience will figure things out and be able to adapt in ways others cant.
@@dylanzrim3635 the only people who complain about gate keeping are those the gate was meant to keep out.
@@MartinTheReader well said. Though I'd contend that people don't want ingredients/proccesses known not to keep everyone from using it but to decrease competitors. That's why most inventions, recipes, tricks, etc. that people and companies use are proprietary.
“I have no idea how it’s going to turn out of how I’m even going to do it.”
-me when writing an essay
me getting up in the morning
FASCINATING. Post-WWII, Good Housekeeping's newly-weds cookbook had a recipe that called for heating milk and pork lard and a bit of salt and sugar together as the basis for building up a standard white wheat flour yeast-risen bread. Our Mom taught my brother and me to make it. It was our standard family home loaf...until Wonderbread invaded the market and was cheaper to buy than to make bread at home. The same starting technique of milk, melted lard, and so on was a basis for New England's famous Parker House Rolls. The idea apparently has DEEP Colonial roots.
Can’t wait for Friday’s at the Nutmeg Tavern! Always like to kick off my weekend at the Tavern!
"If they are made as they should be, the men will like them." means the correct way to make them is how ever you like them.
Ummm, no
@@mjay6567Bro.. the mans just made a semi funny joke, over a year ago, what are you even doing replying with this?
@@papabear9481 says the moron to the loser 😂
I think the way to make them is with as much lard as possible lol
@@cleanerben9636with enough lard and sugar you can achieve nirvana
Could you please do some quail and bear cooking?
I'd rather do some ale and beer drinking.
I hope that your request can be granted one day.
Come on, John…you know it’s going to be awesome, YOU always make it awesome!
except for that stewed fish. that was yucky
@@psalm91rdwlkfpgrl There have been a few others that Jon "didn't particularly care for" as my dad used to say. That was his polite way of saying, "That stuff is terrible and I won't eat it on a bet."
These look very close to the little fried cakes I make, family recipe... I make mine savory not sweet, and no egg in the dough Otherwise, pretty much the same. Sprinkle with coarse salt at the end. Been making them for decades. They never last long, I barely have time to clean up the kitchen before they're gone. :) I usually let them puff up quite a bit - for that I rest the dough after I add the yeast, not fry them right away.
I was thinking with the yeast you could let it set to give the dough time tto rise.
Hertfordshire gang represent
Letchworth gang
Never heard of these cakes though - you?
@@zoewilkins2896 nope
Basically German "Schmalzkuchen", but with added allspice. Though nowadays they are mostly made with oil instead of lard ("Schmalz" in German)
Cultures are meant to be shared.
Reminded me of a beignet
My thoughts, those are Schmalzkuchen. 😆 Yeast, Milk, Egg, Lard - only the allspice is not what we use today, but it does sound like an 1750-1800 version. It’s always fun to see how many cultures have a similar or even just the same recipe, like Schmalzkuchen, Beignets and Hertfordshire Cakes. 😄 Man, now I crave Schmalzkuchen. 🤤
I’m a high school social studies teacher and I love your channel. I use your videos a lot to give my students a good idea what life during the 17th and 18th centuries looked like.
It’s really hard to find good quality videos on this subject.
If I may make a suggestion for a future video, there are no good quality 10-15min videos overviewing the life of colonial Americans. At least that I can find.
I know your entire channel covers this well but having a single overview video would be incredibly useful in a high school US History classroom.
These kinda remind me of fry-bread, right done to the vagueness of how much of the ingredients. Pretty much the same key ingredients; fat, flour, yeast and water with something to sweeten it up just a little.
The major difference being you don’t want to knead the doe too much. With fry-bread, you knead until it is no longer sticky.
Hertfordshire is pronounced "Hartfordshure".
Was it pronounced that way back in 1750 though?
Probably yeah
@@R2Bl3nd Its hard to say, but given the timeline of the great vowel shift, its likely it either sounded the same or potentailly could have been "HaUrTfordshure".
@@R2Bl3nd Ask someone from Boston to pronounce it. It is my understanding that is how English was pronounced before the Revolutionary War.
@@jjudy5869 oh interesting!
this is 100% spot-on how my mom gives me a "recipe" for one of my childhood favorite dishes.
Same
“Just do what I’ve been doing for the last 20 years. You’ve been paying attention, right?”
It's pronounced HART HARTfordshire
Even back in 1750?
@@R2Bl3nd, yes
They're like mini fried scones! Take out the spice, butter instead of lard, baking powder for yeast and you have my great grandmother's recipe for fried scones.
that sounds delicious!
Hertfordshire is pronounced "Hartfordshire".