My eyes opened wide in fear when you were reading "stick you finger in the sugar" i yelled at the screen "don't do it Ann!!!!!" Alas you have experience.
So, fun fact about the whole 'finger in the caramel' thing: What she is instructing you to do, if done correctly, exhibits the Leidenfrost effect. Long story short, since the caramel is hotter than the boiling point of the water that is around your finger, what should happen is when you put your finger in, the water instantly evaporates and creates a vapor barrier. Because the amount of energy required for the water to change state is significantly high, it would actually draw energy from the air around your finger too and would be cooler than regular temperatures. Mythbusters (who remembers that show!) actually showed this in full effect with, after proving safe, both of them dipping their own fingers into molten lead. The part that gets me is the "Take your finger out with some of the caramel on it". When performing the Leidenfrost effect, the material in question won't stick due to the barrier.
Yeah, it's a technique well known, and studied by cooking and pastry professionals, but as an unnecessarily dangerous way to test caramel: Now that we have sugar thermometer and more... safe ways to test it, weirdly enough cooks and pastry chefs like to not risk having a hand disabled for a week or two due to the water not properly covering the fingers... (BTW as per taking the sugar out of the pan, if I remember well you're supposed to pinch some, pray everything goes according to plan, and drop it without hesitation in the water)
Is this a case of "getting it right by accident" or was the effect simply not understood back in the days? This book is centuries old. Either way, interesting!
Yup, you're supposed to pinch it. I've done this actually; as a student in pastry school. One of the teachers (who had studied in a traditional French apprenticeship program from like...11 or something and thus had a lot of old-school knowledge) had us try. He did have us dip our whole hand in ice water first in case you dipped too deep, and practice the quick swooping movement beside the pot a number of times before we were cleared for the caramel pot. Class of 16; no injuries. All of us burned our fingers the next week while trying to make blown sugar swans and pulled sugar ribbons, though. Thankfully those have gone a bit out of style because they HURT. It seemed like the chef had no nerves left in his fingertips and I swear his fingerprints were barely there.
As someone who has dipped their finger into boiling hot hot caramel “to taste it”: stupid 17 year old me was making “arequipe” which is basically the Colombian name for Dulce de leche. Boiled a can of condensed milk (a cheap brand that was more water and corn syrup than actual milk...) in a little pot and i stood there stirring it until it got thick and dark. I turned off the heat and this idiot without even thinking, I dipped my bare finger in 0-0 Just heat off, finger in, no thought of “maybe dont !?” in those 2 seconds ... it was when the searing pain went up my whole arm did it occur to what what I had done 0-0 Immediate 2 degree burn, worst boil ever on my fingertip and I got laughed at by every nurse in the ER 😅 It took a good month to heal that too , and lots of silver nitrate ... 10/10 do not recommend!!! This is my “funny cooking story” I always have to share because it’s just so ridiculous and perfectly describes the kind of scatterbrained person I am!
ah, the 1800s, when hand grating a pound of almonds and spending an hour stirring melting sugar would of been considered an exciting escape from the daily tedium.
It really isn't that hard! My grandma still uses a special grater for different kinds of nuts. It' has a cylindrical shape and you use a crank to grate everything.
She had to restart several times. Can you imagine how angry a woman from this time would be if she had to keep grating so many nuts singularly and by hand over and over again??😂
This would be why they started training as children - so that by the time they were adults running their own kitchen, they didn't have to do things repeatedly to figure them out.
You think a woman back them cooked a recipe like this for the first time only as an adult? Nope. She'd have started learning as a tiny little kid the way may of us teach our kids today. In another 200 years, I bet they'll think the same things about our cooking today as we think about this cookbook.
@hawkturkey She had a family to care for, and no husband left to work. She did what she felt she had to in order to fund her family, it just didnt work out
Dorothy Joseph actually there are some big lemons you can grow on your own. We have a lemon tree with lemons that are a bit bigger than my hand. They're also mostly rounded, like if you squashed a circle a bit.
Depends on where you live, for example the income inequality is so vast in the USA that if you happen to be born into a poor family you can't afford most of the modern medicine and technologies that could mean the difference between life and death. Also starvation is an issue too because people here are so quick to assume you're either a druggie and/or a freeloader when in reality you could be working harder than most people and still not make enough to support a family. And all the hoops you have to go through to get financial assistance, either from the government or from most private charities makes it unrealistic for the majority of people. Not to mention there's a certain income range you could make that disqualifies you from financial assistance but still isn't sufficient enough to meet your needs.
@@emmasilver2332 that’s not even true at all. What American families do you know that have lost five out of ten children whilst living in the richest nation on earth? What we consider poor now would have been considerably better off than most then. Don’t be ridiculous
I feel so bad for Hannah, having had to endure so much heartbreak and hardship, but I like to think that by sharing her story/books/recipes on a platform like YT, to an audience numbering in the millions, you're honoring her memory, hard work and spirit. I think she'd be quite happy to know her recipes are still being created centuries later and that what she went through wasn't in vain.
*Me:* Where are content farms getting all this stupid, dangerous information to give out? *Outdated Recipe:* Put your finger in boiling caramel *Me:* oh
It does actually work. But I wouldn't try it without first watching how someone does it. Working with boiling sugar can be very dangerous without pictures or video.
John Salter Thats basically how content farms work. They take an idea that should work and fake it. Content farms may show someone sticking their finger into the caramel and then in water to test if the caramel is done but they don’t actually try it. Someone watching their video may try it and get seriously burned because they didn’t know how to do it properly. I’m just saying that’s where they get these ideas.
I remembered there was a clip from Food Network showing a chef dipping their hand in a bowl of ice water then straight to a hot caramel; then dunking back in the ice water. Lots of comments were stating that it is dangerous. Food Network removed the clip.
Quick tip that I've found useful for the mortar and pestle: use a rolling motion with it. Think of it as more a squishing than a pounding motion, and it works a little faster and easier. Hope this helps!
One of my husband’s medications has to be crushed, and i use a tiny mortar & pestle. I find after a smoosh or two to break the pills, the best results come from pushing the bits along the curve of the bowl to grind them, rather than continuing to hit them, which makes bits jump out and get lost.
I love how you show us what doesn't work as well as what does. Only discovered this channel in the last few months and its one of my top 5 favorites now. Keep up the amazing and fun content! Sincerely, from Canada
When I was in pastry school I had a final that was dipping my fingers in ice water, plucking up boiling sugar, and dropping it into the water again. So apparently that's legitimately a thing people do. I cried hysterically before I did it, but it wasn't even warm really. Idk how that works.
Yes, because water doesn't conduct heat well, your fingers are protected. People use this to walk on fire without burning themselves in India and srilanka as religious practice.
I watched a show on Netflix about Asian streetfood, the second episode was about this guy in Japan. At one point they showed him dunking his entire hand and part of his arm into ice water and then he would use that hand to move fish around on a grill while he was literally blowtorching it with his other hand. I was so impressed!
Science teacher: Ok everyone lets do this 100 year old science experiment, it's probably safe Class: Um I'm the only kid still alive Science teacher: Well it's now your responsibility to bring my class average up
I still have my great-great-grandmother' rolling pin. It still spins beautifully and has finger indentations in the handles. I feel closer to my grandmother (my bff, now deceased) when I use it for biscuits or cookies. I wonder if that pin made any of these old recipes
Yes, even though the chances of losing kids were way higher when she was alive it's still heartbreaking to see, that's why they usually have a lot of kids.
When I was in South Africa we volunteered at an orphanage. One of the tasks was shelling macadamia nuts. An afternoon in the heat doing this, to be told the nuts would probably earn a few quid (British pounds) at best. I no longer eat macadamia nuts, knowing how much work underpaid people may have put into it (unfortunately due to disability I can't choose to only eat food that someone hasn't been exploited for as I'd have nothing to eat). You recreating historical recipes in the way it would have been done, is just a reminder of how privileged we are not to just not have to spend all day in the kitchen, but for the choice of food we currently have (though I hope some of these recipes last for those that come after us with much less abundance).
Yes! The historical ones are my favorite! I watch Victorian cooking by Mrs. Crocombe on the English Heritage channel, and she is as wonderful as you. 😊 Thank you, and happy holidays, Ann! 💕💕
@@Chubbyfrog125 That's awesome! I live in Asia so Mrs. Crocombe's ingredients are not as readily available(nor cheap! Haha). I hope you enjoy making the dish and eating it, too. 😊💕
I love that channel! I absolutely love historical recipes, the flavours can be so different as opposed to now. I’m currently on a huge medieval food kick, the flavours are fascinating.
These videos where you dip into the past of cooking and the lives of the people are fascinating. Thanks for sharing and cooking these so we can see how it unfolds. Wonderful.
"Dip your finger in water, then candy, then water" WHAT!! Lol that's them hardworking grandma hands lol... My grandma used to do stuff like this.... pick fried chicken out of bubbling grease like it was nothing lol
I guess at one point the skin thickens like leather. So many chefs touch and grab very very hot things without flinching, hence why I think it must be like ballerinas and guitar players getting callouses that protect them
Her story makes me so sad. I just can’t imagine losing parents so young, raising five children to adulthood, and losing five. Losing any child is just horrific. To end up destitute after working so hard for so long and dealing with so much hurts my heart. However, I think she could at least be a little happy that her legacy has continued on to 2020. I’ll be making one of her recipes for my own family. Thank you, Hannah, for giving these us these recipes and being a groundbreaking recipe-maker. And thank you, Ann, for introducing her to us.
I boiled almonds once and discovered how well they peel off.seeing this video gives me immense joy and thinking that I used the method which was used more than a century ago..Thanks Anna
I’ve been watching you for 3+ years and I’ve always loved your videos!! Thank you for being one of the few people on this platform who still puts so much time and effort into videos ❤️ love how genuine you are!
Agreed. Ann is a gem with her videos! I love the patience she put in the video and showing the "fails" than editing out. She's the best especially the debunking videos.
I love that you show if you have a fail. It makes me feel like less of a failure when I know that when people who actually know what they're doing, also, sometimes fail. ❤️ Love your channel. Monica
omg the almond sugar candy is actually very similar to a traditional Indian candy called "chikki"!! it's the same ingredients except that the almond meal is not so finely chopped, they're more chunky visible pieces, other nuts are used too sometimes. Some people add rose petals as well and some use jaggery instead of sugar! this is amazing 💙💙
Instead of pounding the sugar try it next time in a blender at high speed. Low quantities of sugar at a time. It works if you are in a rush and you need powdered sugar for a recipe (but wouldn't use it to powder on top, cos it doesn't stick as much as the real one and you could end up with naked desserts). Love your videos, I'm binge-watching them every day (Hi from Boston, MA, USA)
This is wonderful, both the recipe and the history lesson. I've used Mrs. Glass's books several times before, but her life history wasn't something I knew. So thank you so much for that
I love these 200 year old recipes. When learning about history, everyday life gets often brushed over, but these recipes bring the flare of what harship cooking meant across. And your narration is wonderful!
THANK YOU SO MUCH for pushing your channel further and further without resting on your laurels. This short cartoon at the beginning was TO DIE FOR when I though I couldn't love your channel even more!
Good point! We've bred them to be bigger over the years, so of course you would need less lemons for a recipe. I didn't even consider that when thinking about why the recipe was off there.
The trick of making caramel with dry sugar is to spread the sugar evenly on a thick bottomed pot and not to touch it until it is all melted. If you do it on slightly higher than medium temperature, it doesn't burn, but you have to remove it from the stove immediately after everything is melted. I never get the caramel right with water mix, but I guess it all depends how we're taught to make things :)
I figured that you used a wooden spoon for the same reason you used an old unequal arm balance, for old-timely authenticity. I used a plastic spoon (possibility nylon, not sure, I don’t know my plastics very well) thinking that the plastic would be easier to clean than wood. This was my first time making caramel from scratch and unfortunately I didn’t think about how much hotter caramel gets than water, and the plastic spoon melted at those higher temps! Since the caramel was completely ruined by the melted plastic I had to throw the whole batch out, clean the pot, and try again, this time using a wooden spoon. I overcooked it a little and it was kinda crumbly but tasted ok. Thanks for yet another fascinating bit of history with delicious recipes attached.
When I learned to make macarons, my instructor actually used the sugar and cold water and finger method. He showed me how he did it and said to leave your finger in the cold and then immediately put it in the sugar and then the cold water as quick as you can. If its gooey then its right, if its hard its overdone. This is something he was taught to do so he can make macarons without a candy thermometer
Not only are you incredibly good at baking and being creative, you seem a very kind, pleasant and well-formed intellectual person. I have seen several of your videos, liked and subscribed. What an amazing lady you are Mrs. Readon. Only channels (which has some substance, and help people to be a better version of themselves) should have be allowed on youtube.
The lemon pastilles only needed 1 1/2 lemons because typical modern-day lemons are bigger than the typical lemons of two-hundred years ago. I grew up with my British mom's cookbooks, and she'd gotten them from her mom, also British. My mom explained to me that the units were in Imperial measures and that sometimes foods were different to today's foods - for example the size of lemons - hence only needing 1 1/2 lemons to get to the right consistency. Just thought I'd let you know something I learned a while ago that I had not actually thought of in a long time, that might could explain the discrepancy. Your channel is absolutely fascinating and I am thoroughly enjoying learning so much, and realizing how nice it is to use an electric mixer to beat eggs or egg whites, especially! Thanks for another great video, Ann.
2nd! i love the 200 year old videos and i love all your videos, watching it now, will edit when finished watching video, + merry christmas and a happy new year Ann! edit: video was awesome, loved the caramel one
@@gavindillon1486 I mean life being worse back then doesn't mean you can't empathize and that's only partially true. There's still third world countries, cities and villages on the earth where starvation is common place and life is hard.
Me too! She lost her parents, husband, and half of her kids, then went to prison and lost the rights to her book. But that's the way things were back then. And it is still like this in parts of this world. Sometimes life isn't fair, but you can cope.
I love these old recipes. There was a family cookbook my mum had that had recipes that were handed down through the family for many generations but most of the stuff no one could make because the ingredients just don't exist anymore. I hope you do more of these!
OMG so glad someone else mentioned Townsends. Huge fan of theirs and love historical cooking. It was so fun to see someone who isn't deeply into historical correctness try one of those recipes out. Closer to how I'd probably do it since I lack some historical equipment.
I've performed the trick of testing caramel with your fingers. We were actually taught it at culinary school in lieu of any thermometer. You need the water to be very cold, and you need to leave your fingers in the water for a few seconds to get down to temperature. Then quickly, and without fear, grab a pinch of the caramel and return to the water. Because it's so quick, you don't burn yourself. But if you hesitate, you will.
OOOOOO, the lemon things would be good for my family in the southern U.S. buy tea spoons and let it set up in the bowl of the spoon, and you turn unsweet tea into lemon sweet tea, it would make great gifts too.
A dash of history to go with your olde time candy 🍭Happy New Year everyone, I hope 2020 is your best year yet!
Old recipes are my fav series from you make more also wow just 1 min ago
hey Ann, merry Christmas and Happy new year! i've been watching you for 4 years i believe ♥️
Love your recipes and each and every one is great
I'm in the US. It's gonna be a year, that's for sure.
My eyes opened wide in fear when you were reading "stick you finger in the sugar" i yelled at the screen "don't do it Ann!!!!!" Alas you have experience.
So, fun fact about the whole 'finger in the caramel' thing: What she is instructing you to do, if done correctly, exhibits the Leidenfrost effect. Long story short, since the caramel is hotter than the boiling point of the water that is around your finger, what should happen is when you put your finger in, the water instantly evaporates and creates a vapor barrier. Because the amount of energy required for the water to change state is significantly high, it would actually draw energy from the air around your finger too and would be cooler than regular temperatures. Mythbusters (who remembers that show!) actually showed this in full effect with, after proving safe, both of them dipping their own fingers into molten lead.
The part that gets me is the "Take your finger out with some of the caramel on it". When performing the Leidenfrost effect, the material in question won't stick due to the barrier.
John Redmond Theres a show I used to watch where people made sweets as they would have been made and they had to use this method, it worked perfectly!
Yeah, it's a technique well known, and studied by cooking and pastry professionals, but as an unnecessarily dangerous way to test caramel: Now that we have sugar thermometer and more... safe ways to test it, weirdly enough cooks and pastry chefs like to not risk having a hand disabled for a week or two due to the water not properly covering the fingers...
(BTW as per taking the sugar out of the pan, if I remember well you're supposed to pinch some, pray everything goes according to plan, and drop it without hesitation in the water)
That makes a lot more sense thanks.
Is this a case of "getting it right by accident" or was the effect simply not understood back in the days? This book is centuries old. Either way, interesting!
Yup, you're supposed to pinch it. I've done this actually; as a student in pastry school. One of the teachers (who had studied in a traditional French apprenticeship program from like...11 or something and thus had a lot of old-school knowledge) had us try. He did have us dip our whole hand in ice water first in case you dipped too deep, and practice the quick swooping movement beside the pot a number of times before we were cleared for the caramel pot. Class of 16; no injuries.
All of us burned our fingers the next week while trying to make blown sugar swans and pulled sugar ribbons, though. Thankfully those have gone a bit out of style because they HURT. It seemed like the chef had no nerves left in his fingertips and I swear his fingerprints were barely there.
If I had to recreate that without a food processor those almond bonbons would certainly contain some meat as well...
Hand grating certainly is not for vegetarians! :D
Ewwww
Meat, blood aand sweat. Perfect seasoning
@@RhapsodyOfJoy bruh-
no nailpolish / nails 😂😂😂?
i like the animation at the beginning, it shows the history behind the historical recipes
thanks, it's quite a poignant and sad tale behind such a famous cookbook!
I really liked that too. I had heard of her and her books before but never the story behind it.
I was just mesmerized by Ann's beautiful penmanship lol mine is completely illegible.
1000th like
As someone who has dipped their finger into boiling hot hot caramel “to taste it”: stupid 17 year old me was making “arequipe” which is basically the Colombian name for Dulce de leche. Boiled a can of condensed milk (a cheap brand that was more water and corn syrup than actual milk...) in a little pot and i stood there stirring it until it got thick and dark. I turned off the heat and this idiot without even thinking, I dipped my bare finger in 0-0 Just heat off, finger in, no thought of “maybe dont !?” in those 2 seconds ...
it was when the searing pain went up my whole arm did it occur to what what I had done 0-0
Immediate 2 degree burn, worst boil ever on my fingertip and I got laughed at by every nurse in the ER 😅 It took a good month to heal that too , and lots of silver nitrate ...
10/10 do not recommend!!!
This is my “funny cooking story” I always have to share because it’s just so ridiculous and perfectly describes the kind of scatterbrained person I am!
I can imagine your despair as the pain hits you, hope your finger healed well!
Well you forgot to put the finger into water first :)
Lê Phạm Khánh Linh worst I have felt 😭 it did :) But it took a long time ...
Catastropheshe i did. eventually but the first instinct was my mouth :’)
And it was a strong enough nein where even under water it didn’t do much 😭
Catastropheshe wait yes! I didn’t know that trick before!
ah, the 1800s, when hand grating a pound of almonds and spending an hour stirring melting sugar would of been considered an exciting escape from the daily tedium.
Lmao
It really isn't that hard! My grandma still uses a special grater for different kinds of nuts. It' has a cylindrical shape and you use a crank to grate everything.
@@anasopromadze6856 I have one of those as well. It actually goes really fast to grind nuts with it.
most of the people who were buying that cookbook and making those recipes probably had servants to do that sort of thing.
Thank you all for such serious replies, I am sure you are all about as much fun at parties as grating almonds.
She had to restart several times. Can you imagine how angry a woman from this time would be if she had to keep grating so many nuts singularly and by hand over and over again??😂
And wasting so much sugar. Sugar was very expensive and a luxury at this time. Most sweetening would be done with honey or molasses.
@Julian Hen plus a lot of things that Ann was struggling to comprehend would have been second nature to them.
This would be why they started training as children - so that by the time they were adults running their own kitchen, they didn't have to do things repeatedly to figure them out.
You think a woman back them cooked a recipe like this for the first time only as an adult? Nope. She'd have started learning as a tiny little kid the way may of us teach our kids today. In another 200 years, I bet they'll think the same things about our cooking today as we think about this cookbook.
“Grating so many nuts”
AYO WHAT-
such a shame that after all that hardship hannah didn't even get the royalties of her book :(
yes I agree!!
How To Cook The Best Food By The Best Chef me to I agree!!
@hawkturkey She had a family to care for, and no husband left to work. She did what she felt she had to in order to fund her family, it just didnt work out
@hawkturkey welp you need to be venturesome to suceed. bill gates and steve jobs are examples of that
@hawkturkey @Azura Forestglen how can you judge her life?! It's so silly... 🤦🏻♀️
I love how the recipes are worded. As if an endearing british grandma was calmly guiding you through, ready to help whenever needed.
Yes I agree 🤩
For the lemon recipe, it may have required 4 lemons back then. Selective breeding has led to lemons being larger and juicier today.
Kenyan lemons are still tiny, if you want the big ones you go to a franchise store or to a commercial farmer's market
Dorothy Joseph actually there are some big lemons you can grow on your own. We have a lemon tree with lemons that are a bit bigger than my hand. They're also mostly rounded, like if you squashed a circle a bit.
RIght. I believe they weren't much larger than a walnut.
My thought as well.
@@Author.Noelle.Alexandria African or European wallnuts?
How blessed we are to live in a time where we can be reasonably sure our children will survive into adulthood.
Crystal L no joke!!
Unless you are an antivaxxer
Well mostly. Also depends on pre and after birth health. Viruses and even how developed you area is
Depends on where you live, for example the income inequality is so vast in the USA that if you happen to be born into a poor family you can't afford most of the modern medicine and technologies that could mean the difference between life and death. Also starvation is an issue too because people here are so quick to assume you're either a druggie and/or a freeloader when in reality you could be working harder than most people and still not make enough to support a family. And all the hoops you have to go through to get financial assistance, either from the government or from most private charities makes it unrealistic for the majority of people. Not to mention there's a certain income range you could make that disqualifies you from financial assistance but still isn't sufficient enough to meet your needs.
@@emmasilver2332 that’s not even true at all. What American families do you know that have lost five out of ten children whilst living in the richest nation on earth? What we consider poor now would have been considerably better off than most then. Don’t be ridiculous
Did you illustrate this? It's so cool.
thanks, yes I did the artwork 💕
Damn she's good at drawing, look at the faces and structure of objects :)
The animation was nuts
And the story was very sad and touching
How To Cook That a woman of many talents!!!
Beautiful!!!
"Grate your nuts on a fine grater"
No m'am I don't think I will thank you.
😂
👏👏👏
LOL
oh god
@@ethanii7544 yessir
The last time I was this early, Hannah still had the rights.
😂
Oof •^•
Usually not a fan of these types of comments but this one made me laugh. Well done.
Oop-
Lol yes
I feel so bad for Hannah, having had to endure so much heartbreak and hardship, but I like to think that by sharing her story/books/recipes on a platform like YT, to an audience numbering in the millions, you're honoring her memory, hard work and spirit. I think she'd be quite happy to know her recipes are still being created centuries later and that what she went through wasn't in vain.
*Me:* Where are content farms getting all this stupid, dangerous information to give out?
*Outdated Recipe:* Put your finger in boiling caramel
*Me:* oh
It does actually work. But I wouldn't try it without first watching how someone does it. Working with boiling sugar can be very dangerous without pictures or video.
John Salter Thats basically how content farms work. They take an idea that should work and fake it. Content farms may show someone sticking their finger into the caramel and then in water to test if the caramel is done but they don’t actually try it. Someone watching their video may try it and get seriously burned because they didn’t know how to do it properly. I’m just saying that’s where they get these ideas.
I remembered there was a clip from Food Network showing a chef dipping their hand in a bowl of ice water then straight to a hot caramel; then dunking back in the ice water. Lots of comments were stating that it is dangerous. Food Network removed the clip.
The difference is did the people actually do it. If they did then the possibility of it working is greater, but that doesn’t mean it always works.
Actually. You can put your finger in molten led. Not even for a second probably of course. But Leidenfrost effect
Quick tip that I've found useful for the mortar and pestle: use a rolling motion with it. Think of it as more a squishing than a pounding motion, and it works a little faster and easier. Hope this helps!
One of my husband’s medications has to be crushed, and i use a tiny mortar & pestle. I find after a smoosh or two to break the pills, the best results come from pushing the bits along the curve of the bowl to grind them, rather than continuing to hit them, which makes bits jump out and get lost.
I love how you show us what doesn't work as well as what does. Only discovered this channel in the last few months and its one of my top 5 favorites now. Keep up the amazing and fun content!
Sincerely, from Canada
I'm happy you found my channel, happy new year :)
@@jadegblueparrot8606 yes she is completely honest...unlike some other channels
So...canadians are formal..hmm
That's how my grandmother separated the skin from the almonds. We (all the granddaughters) loved doing it because it meant we also got to eat a bit 😅
lol we just put it in water overnight
That's how me and my family do it to this day. How else would one get the skin off of almonds?
Lmao I love how she uses a posh accent when reading the recipe 😂😂❤
Me too its my favorite
Very relaxing.
asmRTPOP it’s not, she puts on a more posh accent when reading it
@@asmrtpop2676 I think shes doing it intentionally (the posh accent) it sounds much rounder or when you speak you pout your mouth.
@@asmrtpop2676 no, she has an Australian accent. The accent she puts on is a posh British one
When I was in pastry school I had a final that was dipping my fingers in ice water, plucking up boiling sugar, and dropping it into the water again. So apparently that's legitimately a thing people do. I cried hysterically before I did it, but it wasn't even warm really. Idk how that works.
ok i noticed this and the reason why it doesn't hurt is because of the effect called the
"leidenfrost effect" if I can recall correctly
Its because the water boils off protecting your fingers I believe. Obviously you have to move fast to avoid burning yourself
Which pastry school did you go to cuz I want to make sure I don’t ever step foot in there
Yes, because water doesn't conduct heat well, your fingers are protected. People use this to walk on fire without burning themselves in India and srilanka as religious practice.
I watched a show on Netflix about Asian streetfood, the second episode was about this guy in Japan. At one point they showed him dunking his entire hand and part of his arm into ice water and then he would use that hand to move fish around on a grill while he was literally blowtorching it with his other hand. I was so impressed!
"Dont eat a clock, because its time consuming"
😜😂😂😂
😂🤣
Oops, I already went back for seconds
@@owentan7117 how many dad jokes will i hear today!!
If only every school lessons were like this, schoo would be more fun
Science teacher: Ok everyone lets do this 100 year old science experiment, it's probably safe
Class: Um I'm the only kid still alive
Science teacher: Well it's now your responsibility to bring my class average up
Your right schoo is fun but school isn’t
This isn’t to make fun of your spelling mistake it’s just satirical
Schools should also show debunking videos too.
*school*
AddisonAdam Weber
I know
I still have my great-great-grandmother' rolling pin. It still spins beautifully and has finger indentations in the handles. I feel closer to my grandmother (my bff, now deceased) when I use it for biscuits or cookies. I wonder if that pin made any of these old recipes
That's a treasure, a tool with finger indentations of some of your ancestors. Cherish it well, my dear.
Poor Hannah having lost 5 children then selling her rights and being sent to prison 😢😢😢
yes, what a tough life!
And her mom and husband :(((
Yeah I wanna punch someone for her but they all dead.
Yes, even though the chances of losing kids were way higher when she was alive it's still heartbreaking to see, that's why they usually have a lot of kids.
Debtors' prison is one of the dumbest ideas a living human being ever managed to come up with, slightly out-edging the Juicero.
When I was in South Africa we volunteered at an orphanage. One of the tasks was shelling macadamia nuts. An afternoon in the heat doing this, to be told the nuts would probably earn a few quid (British pounds) at best. I no longer eat macadamia nuts, knowing how much work underpaid people may have put into it (unfortunately due to disability I can't choose to only eat food that someone hasn't been exploited for as I'd have nothing to eat). You recreating historical recipes in the way it would have been done, is just a reminder of how privileged we are not to just not have to spend all day in the kitchen, but for the choice of food we currently have (though I hope some of these recipes last for those that come after us with much less abundance).
Yes! The historical ones are my favorite! I watch Victorian cooking by Mrs. Crocombe on the English Heritage channel, and she is as wonderful as you. 😊
Thank you, and happy holidays, Ann! 💕💕
And Mrs. Crocombe's (the real life Victorian one) recipes are now in a cookbook, too! 😊
I love Mrs Crocombe! I just need 1 more ingredients to make one of her recipes, very exciting!
OMG I watch them
@@Chubbyfrog125 That's awesome! I live in Asia so Mrs. Crocombe's ingredients are not as readily available(nor cheap! Haha). I hope you enjoy making the dish and eating it, too. 😊💕
I love that channel! I absolutely love historical recipes, the flavours can be so different as opposed to now. I’m currently on a huge medieval food kick, the flavours are fascinating.
• A food scientist
• A dietitian
• A pastry chef
• A TH-camr
• A mom/ wife
... yet I can’t even pass Math 👀
These videos where you dip into the past of cooking and the lives of the people are fascinating. Thanks for sharing and cooking these so we can see how it unfolds. Wonderful.
😊😊
What a sad life story!!! That poor lady must have had such a difficult life!!! We are so blessed!!! Thank you for the video!!
"Dip your finger in water, then candy, then water" WHAT!! Lol that's them hardworking grandma hands lol... My grandma used to do stuff like this.... pick fried chicken out of bubbling grease like it was nothing lol
Not just Grandma hands. I still do it when I haven't got a thermometer.
I guess at one point the skin thickens like leather. So many chefs touch and grab very very hot things without flinching, hence why I think it must be like ballerinas and guitar players getting callouses that protect them
Her story makes me so sad. I just can’t imagine losing parents so young, raising five children to adulthood, and losing five. Losing any child is just horrific. To end up destitute after working so hard for so long and dealing with so much hurts my heart. However, I think she could at least be a little happy that her legacy has continued on to 2020. I’ll be making one of her recipes for my own family. Thank you, Hannah, for giving these us these recipes and being a groundbreaking recipe-maker. And thank you, Ann, for introducing her to us.
I love the story at the start so far also you are so good at drawing if you drew it hoping I love the video more (even though I know I will)
thank you :)
She's so creative lol
Damn, This Hannah really had a rough life... Thankfully there are people like you who acknowledge her existence~♡
I think both of the caramels could be really good coated with some barely sweetened dark chocolate. I really want to try those recipes.
I boiled almonds once and discovered how well they peel off.seeing this video gives me immense joy and thinking that I used the method which was used more than a century ago..Thanks Anna
I’ve been watching you for 3+ years and I’ve always loved your videos!! Thank you for being one of the few people on this platform who still puts so much time and effort into videos ❤️ love how genuine you are!
thanks so much Annelise 💝
Agreed. Ann is a gem with her videos! I love the patience she put in the video and showing the "fails" than editing out. She's the best especially the debunking videos.
been here since 2014 so that is 5 years!
I love how an gave us a history lesson on the woman behind the book. Giving her the attention she deserved
Okay, are we just not gonna talk about how freaking good her art is?!!!!
I love that you show if you have a fail. It makes me feel like less of a failure when I know that when people who actually know what they're doing, also, sometimes fail.
❤️ Love your channel.
Monica
omg the almond sugar candy is actually very similar to a traditional Indian candy called "chikki"!! it's the same ingredients except that the almond meal is not so finely chopped, they're more chunky visible pieces, other nuts are used too sometimes. Some people add rose petals as well and some use jaggery instead of sugar! this is amazing 💙💙
It reminds me of mazapan and Mazapan de la Rosa.
Instead of pounding the sugar try it next time in a blender at high speed. Low quantities of sugar at a time. It works if you are in a rush and you need powdered sugar for a recipe (but wouldn't use it to powder on top, cos it doesn't stick as much as the real one and you could end up with naked desserts). Love your videos, I'm binge-watching them every day (Hi from Boston, MA, USA)
Wow, Hannah had such a tough life...I'm glad her recipes live on
I love these 200 year old recipes. Such interesting yet tragic history.
Please do another one of these videos... these are my favorite videos and they are rare to come across. You executed the recipes so professionally.
I made half of the Coffee Caramel Recipe and It turned out Awesome, My whole family loved them. Thank you Ann 🥰
I love how there's this back story so viewers like me has an idea what you're doing...
This is wonderful, both the recipe and the history lesson. I've used Mrs. Glass's books several times before, but her life history wasn't something I knew. So thank you so much for that
I love these 200 year old recipes. When learning about history, everyday life gets often brushed over, but these recipes bring the flare of what harship cooking meant across. And your narration is wonderful!
That putting your hand in boiling sugar/caramel is a real thing! We did it in pastry school!
6:12
Those candies remind me of Mazapanes but they are really soft and crumble easily. I like them and they taste better if you buy them in Mexico.
The drawn story at the beginning shows how much dedication and effort she puts into her videos
2:46 can we just appreciate how satisfying it is?
Lmao what am I doing here
The kindness of your heart really shined in this video! The way you're telling the story just made the recipe 10 times more special
Here’s a challenge: 200 year old recipe in the mini kitchen. 🤷♂️😂👌
That would probably be even more historically accurate because there's no power tools there
@@goldogwolly she has a mini hand mixer and running water. Both of which would not have been around in the 1700's
Brissy Girl more
This is is the emoji police, we’d like to ask you a few questions.
This playlist is delightful. I just binge watched the whole thing. Please continue to do these recipes. They're fascinating!
I love that you used her other book and not the one taken from her! even though shes gone supporting the book she owns is awesome
THANK YOU SO MUCH for pushing your channel further and further without resting on your laurels. This short cartoon at the beginning was TO DIE FOR when I though I couldn't love your channel even more!
Lemon pastilles: lemons were smaller back then.
Good point! We've bred them to be bigger over the years, so of course you would need less lemons for a recipe. I didn't even consider that when thinking about why the recipe was off there.
The trick of making caramel with dry sugar is to spread the sugar evenly on a thick bottomed pot and not to touch it until it is all melted. If you do it on slightly higher than medium temperature, it doesn't burn, but you have to remove it from the stove immediately after everything is melted. I never get the caramel right with water mix, but I guess it all depends how we're taught to make things :)
I would love love love love love to see more confectionery recipes from this book. Make more Ann
I figured that you used a wooden spoon for the same reason you used an old unequal arm balance, for old-timely authenticity. I used a plastic spoon (possibility nylon, not sure, I don’t know my plastics very well) thinking that the plastic would be easier to clean than wood. This was my first time making caramel from scratch and unfortunately I didn’t think about how much hotter caramel gets than water, and the plastic spoon melted at those higher temps! Since the caramel was completely ruined by the melted plastic I had to throw the whole batch out, clean the pot, and try again, this time using a wooden spoon. I overcooked it a little and it was kinda crumbly but tasted ok. Thanks for yet another fascinating bit of history with delicious recipes attached.
"Little round flat drops that we call pastilles"
Harry potter makes more sense now 😅
mooselover5 My thoughts exactly!
I had no idea what puking Pastilles were supposed to look like, until this video, where I found out what a pastille was.
You are literally the coolest TH-cam. You have integrity and actually make good content. Thank you so much
The caramels looked as if they were store bought
I wish I was as good as you
I’m mesmerized by the drawings
The last recipe is still very common in Italy. I've mede them years ago and they are delicious
When I learned to make macarons, my instructor actually used the sugar and cold water and finger method. He showed me how he did it and said to leave your finger in the cold and then immediately put it in the sugar and then the cold water as quick as you can. If its gooey then its right, if its hard its overdone. This is something he was taught to do so he can make macarons without a candy thermometer
I love watching your videos, I hope you and your family are all safe with the fires in the news. I couldnt imagine. I keep you in my thoughts!
Not only are you incredibly good at baking and being creative, you seem a very kind, pleasant and well-formed intellectual person.
I have seen several of your videos, liked and subscribed. What an amazing lady you are Mrs. Readon.
Only channels (which has some substance, and help people to be a better version of themselves) should have be allowed on youtube.
A true tragedy that woman didn't get the recognition she deserved.
Ooooo. I *LOVE* historical cooking! Its so fascinating to see what people did that shaped what we have now. I am so grateful those who came before us.
How can people dislike?
At least there are many others who like your videos.
I love seeing these old recipes as it tells you a lot about what happened back then
With the fires in Australia, I hope you and your loved ones are safe, Anne. Idk if you’re near them, but regardless, hope you’re okay
The lemon pastilles only needed 1 1/2 lemons because typical modern-day lemons are bigger than the typical lemons of two-hundred years ago. I grew up with my British mom's cookbooks, and she'd gotten them from her mom, also British. My mom explained to me that the units were in Imperial measures and that sometimes foods were different to today's foods - for example the size of lemons - hence only needing 1 1/2 lemons to get to the right consistency.
Just thought I'd let you know something I learned a while ago that I had not actually thought of in a long time, that might could explain the discrepancy.
Your channel is absolutely fascinating and I am thoroughly enjoying learning so much, and realizing how nice it is to use an electric mixer to beat eggs or egg whites, especially! Thanks for another great video, Ann.
2nd! i love the 200 year old videos and i love all your videos, watching it now, will edit when finished watching video, + merry christmas and a happy new year Ann!
edit: video was awesome, loved the caramel one
Thanks & merry Christmas to you too :)
I LOVE royal icing, my grandma used to put on top on orange cake, my fav!
Am I the only one who feels sad about Hannah's story :'(
Nope. Life back then sucked harder than it does now
@@gavindillon1486 I mean life being worse back then doesn't mean you can't empathize and that's only partially true. There's still third world countries, cities and villages on the earth where starvation is common place and life is hard.
Yes you are the only one out of the hundreds of thousands watching this who has empathy.
@@MissyMona that's not what I meant. I said no, they're not the only one who feels bad.
Me too! She lost her parents, husband, and half of her kids, then went to prison and lost the rights to her book. But that's the way things were back then. And it is still like this in parts of this world. Sometimes life isn't fair, but you can cope.
I love these old recipes. There was a family cookbook my mum had that had recipes that were handed down through the family for many generations but most of the stuff no one could make because the ingredients just don't exist anymore. I hope you do more of these!
Man what a tragic life she had! 😢 So interesting to learn the history behind these recipes tho, really enjoying this series! 💓
The fancy accent when you’re reading the book is amazing, I love it! Really enjoying this series ❤️
im defiantly going to try make the sugar+lemon lollies tomorrow morning!
How were they?
@@EagleGames95 really good :) they are very simple to make and delicious. I definitely recommend making them!
Ok can we have a little appreciation for the hardwork she puts in .yes all the animation and ofcourse cooking
At least she’s honest, 5 minute crafts would be like “grind one almond, food process the rest, act like they used the grater for all 150 almonds”
1:37 wow, this art is AMAZING! the perspective on that fence is super impressive!
@7:00 crazy as it sounds, mythbusters did that and you should technically not get burned. Course, I wouldn't try that myself regardless.
Not only you know your cooking
YOU KNOW ART
It's beautiful
Hannah Glasse?I’ve watched enough Townsends to be familiar with that name.
I heard the name and I was like "hey, I know who she is!" because of those guys lol.
OMG so glad someone else mentioned Townsends. Huge fan of theirs and love historical cooking. It was so fun to see someone who isn't deeply into historical correctness try one of those recipes out. Closer to how I'd probably do it since I lack some historical equipment.
Fantastic channel!
Ann i love your channel so much
I could tell it's a really old cookbook just by the way you read it aloud! 🤣😜
I've performed the trick of testing caramel with your fingers. We were actually taught it at culinary school in lieu of any thermometer. You need the water to be very cold, and you need to leave your fingers in the water for a few seconds to get down to temperature. Then quickly, and without fear, grab a pinch of the caramel and return to the water. Because it's so quick, you don't burn yourself. But if you hesitate, you will.
"Bomboon" sounds like a word that would get your video demonetized XD
I had salted caramel mocha coffee from starbucks today and I loved it so much, I called it my favorite beverage.
We love food recipes getting made again 200 years later
OOOOOO, the lemon things would be good for my family in the southern U.S. buy tea spoons and let it set up in the bowl of the spoon, and you turn unsweet tea into lemon sweet tea, it would make great gifts too.
Candylicious video💗 Just so simple but perfect oldschool recipes👌👍🤩🍬🍭
You should add thin layer of sugar in the copper pan. Well the sugar melt and slowly add the rest of the sugar.
Too early for new year, to laate for christmas, I just wish everybody a wonderful week :D
I dont watch baking/cooking channels but randomly came across yours today.. I've binge watched so many videos. 😆 I'm addicted.