"It is one of the FEW modern conveniences that I allow in my kitchen," said Mrs. Crocombe, disapprovingly peering over her glasses at the frozen pizza, gravy mixes, and salad dressing bottles in most of our homes.
And yet I feel there might be a hint of pride that so many people can keep such food fresher for longer then anyone could have dreamed of back then. But knowing her she'd much rather not show it. 😅😂
@@xr6lad You think I don't know that? I even jokingly included the " ™ " mark in my comment. We tend to call them "Jell-O shots" regardless of which brand is being used.
I made one of her Christmas custards, I thought no way will mine work as well. Was amazing. I poured a small amount of Lagavulin smoked whiskey on top. It was SO good. I was sincerely proud of myself. Give it a go! I think I’ll try this recipe as well! Happy New Year from 🇬🇧
When my mother was in service ,not such a high standing household as mrs Crocombe served, claret jellys were often made forgrand dinners. Mum taught me how to make them they caught light from the candelabra and glowed like garnets on the table.
"As these are in copper molds, not ceramic , they should turn out with quick dip in hot water or being wrapped around with a hot cloth" - I bet no mould dared not to turn out in Ms Crocombe's kitchen !
I think that first jelly didn’t come loose from the mold very well; the bottom doesn’t have the clean lines of the rest. I think Mrs C adjusted her method a bit and the rest released from their molds just fine.
A few years ago, Jell-O had a "sparkling" white grape flavour, that required chilled ginger ale instead of cold water. Not as sophisticated as champagne jelly, but quite interesting.
I remember those as well!! Lord, it was so delicious 😍 I'm happy to see someone else know what I'm talking about and it wasn't just some fever dream I had
My daughter and I visited Audley End House back in June. (We're from Southern California.) It is so beautiful in person, the grounds are pristine and we even took a walk through the kitchen. So cool to see everything in person. We loved our trip!
I've actually made these with sparkling rosé and they looked amazing dished up with raspberries and strawberries. That was in the 1980s and now I've got the urge to make them again. Thanks Mrs. Crocombe and a very happy new year to you as well. 🍾🍾🍾
I'm not English, never even been to England, yet this series makes me ridiculously happy. There's something so charming and warm about it. Love it. Thanks for continuing to produce these lovely snippets of food history.
Such a coincidence! My daughter made a dessert, French 75, which is basically Champagne Jelly, this New Year's Eve. She served it with grapefruit sections. It was was delicious and, yes, quite the palette cleanser. We loved it.
@@malini1999 it's traditionally a part of French cuisine, but not limited to it. It's a small bit of food or drink served between courses to clear away the residue and flavours of the previous dish from your mouth and tongue, so that your mouth is fresh for the next dish.
What she said about gas and electric lighting is something that was in the middle of changing during the Victorian Era. Candle light was widely used for a long, long time, but around the time of the Victorian Period, the use of gas as a light source started to appear inside homes. It worked, and was a large part of why ornate wallpaper became so widely used (and had the unintended side effect of causing arsenic poisoning, since the first real standalone green pigment, Scheele’s Green, was extremely popular and the main ingredient of it was arsenic). The problems it caused, though, was that it left a grimy residue, and was also potentially explosive. Thus, the later Victorian period saw the development of electric lighting, seen as a much better, cleaner alternative to gas lighting. Big names at the time welcomes electricity into their homes, thus it became seen as the new big thing, something that, if you could afford electrification into your home, you were sort of a hot shot, the right type of person to be around. Funny thing too, it was so new and unknown how it worked for so many people, there were little placards that told people not to attempt to light the thing with a match, but rather all you had to do was flick the switch!
It wasn't until 1937 that they started to add Methanethiol, or Mercaptan, to gas such as Butane, Propane, and Natural Gas. So it's was pretty dangerous to have gas lines in your home.
When I watch these videos all my troubles seem to melt away, at least for a few minute, as I indulge in dreaming what it would have been like living in a grand house during the Victorian era.
During the Victorian age, gelatin was extracted by boiling cow or pig hooves in a giant kettle for several hours. Next, the liquid would be strained and the bones discarded. The liquid was then left out for a day, give or take, to settle. After skimming the fat off the top, flavoring was added and, voila, a gelatin dessert was born!
Made champagne jellies last night, didn’t realise that the alcohol taste would remain strong even after partial cooking, very interesting flavour as a result. Oh and there were so so so much foam, and we ended with a layer that was almost like meringue on top of the actual jelly.
Oh that look at "Mr. Strutt loves it")))) Just one simple glance and everybody understood what kind of character Mr. Strutt is))) Beautiful, simple recipe. Love it. Marvellous as always))
Aloha nō mai Hawaiʻi! Greetings from Hawaiʻi! I've only just recently stumbled upon this brilliant TH-cam channel. Our Queen Emma of Hawaiʻi had a friendly relationship with your Queen Victoria, so friendly that Queen Emma was invited to spend the night at Windsor Castle on her visit to England whilst raising funds to build St. Andrew's Cathedral here in Honolulu (an Anglican church originally, now an Episcopalian church). I consider myself to be an Anglophile, as I'm sure many of my ancestors were (evident by all the women named Victoria from that time), and watching your videos gives me wonderful insight into the culture of that time. Thank you so much for your work, or as we say in our language, Mahalo nui loa no ko ʻoukou hana ikaika. Mele Kalikimaka a me Hapenūia! Merry Chirstmas and Happy New Year!
Leftover champagne??? Wow I have never heard of a thing!!! Other than to be placed directly into my mouth of course. I'll have to try with non leftover champagne. Or maybe prosecco instead as thats more my budget!
Mrs. Crocombe makes things look so easy! If I tried turning out champagne molds, it would probably look like a scene from that classic move, "The Blob".
You too can have "Champagne" as a palette cleanser. When it doesn't come from Champagne, it is called Cuvée Brut. The one closest in taste to the finest French champagnes is from Patagonia, but it's not available in very many places. But if you happen to know someone who imports food from Argentina or Chile already, you could ask about it. It won't be expensive due to the exchange rate being very favorable and this terroir being wildly underappreciated. Cuvée Brut from Washington State or British Columbia is perfectly good, but be aware that it is slightly less sweet and crisp due to the cloudier weather. Mixing in a teaspoon of apple juice would help. The wines labeled Cuvée Brut from California or Spain or Australia are NOT good for this use: the flavor is much too fruity, due to the warmer climate. They taste more like Prosecco. If you're really on a budget and your main concern is looks, there is also Pear Cidre Brut by Stella Artois. It has the same texture as fine champagne, but it is made from cast off apples and pears rather than carefully cultivated grapes so the price is much much lower. It costs only as much as a slightly fancy beer. It makes a lovely off-white jelly with a delicate but tart flavor. You'll want to dilute it with some non-alcoholic white pear juice though, as the cider is much less sweet and more alcoholic than Champagne (a typical French Champagne will be >5% alcohol, An American Cuvée Brut might get as high as 7%, Cidre Brut is 10-13% alcohol as with most ciders). You'll want 200ml of juice for 1 litre of cider. Eat the rich, but also eat like the rich 😎.
@@sophiejones3554 Woah! Thank you for this detailed explanation of the Cubee Brut... I'll have to get some! I have plenty of gelatin so... Maybe I am eating like the rich next week! Thank you again for your reply, and I hope that you have a great day!
@@sophiejones3554 love this comment and saving for future use. Am interested in trying with muscato spumante as something cheap and some flavor I know interested parties like.
I've got a visit to Audley End House planned for March 2023. I don't expect to see Mrs. Crocombe (although that would be a real treat), but can't wait to see the place!
Wonder if Mrs C poured a little glass of champagne and set aside for herself for a afternoon tea in her sitting room: just to verify the quality of course.
I too felt sure they would show them in candlelight with the bubbles sparkling through - especially since she mentioned both the bubbles and the candlelight - but sadly, no.
Well done, as usual, Mrs. Crocombe. I suppose if Mrs. Patmore had made this at Downton Abbey, then Daisy would have been the one doing the straining through cheesecloth.
Your videographer has those transitions down to an art: slow, panning aesthetic shots of the kitchen and grounds is just that little bit of extra we really love!
I made a port wine jelly mould for Christmas once. It was quite a treat, but we all could only eat a small bit of it. The rest was diced up and served over Dutch pancakes the next morning. Odd, but in a good way.
Victorian jelly moulds are so beautiful and intricate! I wish they sold beautiful ones like that nowadays. I have a nice old german pudding tin with a pretty design, and a rabbit one too. But they’re both very old and I’ve never seen similar ones for sale new.
Alas I am but a man and not well versed in the mysterious arts of the kitchen as our dear Mr.s Crocombe but I sit in awe of a master artisan at their craft. Truly a feat of divine inspiration (and a fair amount of perspiration no doubt). May the new year be as delicious as ever.
I think Mrs. Crocombe slipped a bit when she used the term “refrigerator,” which didn’t exist at the time as an appliance. Note how she quickly corrected herself to say “ice cave.” 😊 7:57
Love this channel and especially Mrs. Crocombe ❤ But the large jelly actually made me laugh... kinda looks like a silicone implant... 😂 Obviously I have still some of the champagne from NYE in my system :) Happy 2023 to all of you and stay safe and healthy! 💕
I've made similar jelly, but I used fruit juice and fizzy lemonade as it was for my sons sixth birthday. It's fun eating gelatin dishes that have been made with a fizzy drink as the bubbles still tickle.
It is genuinely humbling sometimes remembering just how much effort went into making gelatin prior to the introduction of the commercially available stuff. It really used to be a status symbol.
I wonder, does she cook for a tasting table when there's a tour at the residence? If so, WHAT a treat!!! If I traveled, I surely would make this a major visiting point on my travels!!!
I don't have champagne but I definitely have a bottle of Moscato I would love to use. Yum! I take it nothing was used inside the mold at all, first. They are completely dry when the jelly liquid is poured in? Thank you for making my day sweeter.
Amazing. What I wouldn't give to have done Champagne Jell-O(tm) shooters back with Mrs. Crocombe! Methinks she doth have stories to tell of vast intrigue.
Yay! Finally seeing Mrs. Crocombe make jellies. Was pink champagne a thing in 1881? If so, I bet alternating pink and white jellies would look nice. Next video, aspics?
Happy New Year to everyone in the comment section and everyone at English Heritage. (Mrs. Crocombe failed to mention what year it is in her time right now but a Happy New Year to her and everyone at Audley End House!) 🍾🥂🍮
An excellent way to start the new year. Thank you English Heritage, the staff at Audley End, producers, writers, actors, production crew, everyone. You bring such wonderful entertainment as well as historical facts, I am always happy after I view The Victorian Way.
I've been having fun using plain gelatin to make fruit juice gelatin from cranberry juice, cherry juice, and I have some leftover pineapple juice that I'm going to use. Since it's pasteurized it shouldn't break down the gelatin, but now I want to make champagne jelly.
That looks delicious and not too difficult to create. One day I would like to make a jelly from scratch using the old Victorian method! Thank you for the video!
Hurrah Mrs Crocombe is here for the new year! HAPPY NEW YEAR everybody at English Heritage and Audley End (including 'Mrs Crocombe' and staff) then everybody on this channel!
No not at all warm water or warm rag... As was done here. Also she made sure the edges were unstuck before flipping it upside down... Hot but not boiling water an just ever so quickly as to not liquify the jellies again....
I love your obviously perfect british pronunciation i understand every word you say thanks for share these recipes i made lot of this and enjoing the culinary journey. Thanks
When I was young , my mother would make champagne jelly as a great treat from the leftovers after a big party. When I got older there wasn’t much leftover.
“To really bring out the sparkle, I shall be setting fire to Mary-Ann, which Lady Braybrook finds frightfully amusing.”
"Not all of her, of course. Just the hair."
@@idjtoal that made me laugh so much.
LMAO
Best comment lol
Best comment! 🏆 Love ur humor
"It is one of the FEW modern conveniences that I allow in my kitchen," said Mrs. Crocombe, disapprovingly peering over her glasses at the frozen pizza, gravy mixes, and salad dressing bottles in most of our homes.
Boxed macaroni and cheese (but I disapprove of that too)!!!
Right? I felt the judgment right away 🫥
i'll endure the disapproval for my delicious ranch dressing
I felt so violated, like how can she possibly know this and yet so guilty at the same time. I'm sorry Mrs. Crocombe.
And yet I feel there might be a hint of pride that so many people can keep such food fresher for longer then anyone could have dreamed of back then. But knowing her she'd much rather not show it. 😅😂
So Jell-O™ shots are actually Victorian in origin! This channel really *is* educational!
I thought the same thing! 🤣
They’ve come a long way from the table of the aristocracy to a walk up window on canal street 😂
Jell-O didn’t exist in Victorian times. It’s a brand name.
@@xr6lad You think I don't know that? I even jokingly included the " ™ " mark in my comment.
We tend to call them "Jell-O shots" regardless of which brand is being used.
the aristocracy getting LIT in the 1800s.
And them suddenly, for 7 minutes and 57 seconds at least, a rather dreary day becomes beautiful.
Will I ever make this? No. Will I watch this video? Absolutely yes.
Well, you would have to be able to afford champagne and Mrs Crocombe first.
it's so relaxing
You should give it a go. It's a really simple recipe and well worth the small effort.
I made one of her Christmas custards, I thought no way will mine work as well. Was amazing. I poured a small amount of Lagavulin smoked whiskey on top. It was SO good. I was sincerely proud of myself. Give it a go! I think I’ll try this recipe as well! Happy New Year from 🇬🇧
I feel the same way!
When my mother was in service ,not such a high standing household as mrs Crocombe served, claret jellys were often made forgrand dinners. Mum taught me how to make them they caught light from the candelabra and glowed like garnets on the table.
My Nana used to make port jellies to go with beef at Christmas
That sound cool!😮 wonder how that looks
@@arminarlert1953 very festive actually. Like little red santa hats 😄
@@martynnotman3467 That sounds really good, actually. Kind of like cranberry sauce with turkey.
@@martynnotman3467 I think I would enjoy that
"As these are in copper molds, not ceramic , they should turn out with quick dip in hot water or being wrapped around with a hot cloth" - I bet no mould dared not to turn out in Ms Crocombe's kitchen !
I think that first jelly didn’t come loose from the mold very well; the bottom doesn’t have the clean lines of the rest. I think Mrs C adjusted her method a bit and the rest released from their molds just fine.
One stern look from Mrs. Crocombe and the jello lept right out of the mould.. She's like a polite drill sergeant who doesn't scream and swear at you.
May I request 12 days of Crocombe for next Christmas? Nothing celebrates Advent like the elitist shade of our fave head cook.
If you're request comes into being I'll definitely be watching
I came for the shade, but stayed for the firework display at the table ;-)
A few years ago, Jell-O had a "sparkling" white grape flavour, that required chilled ginger ale instead of cold water. Not as sophisticated as champagne jelly, but quite interesting.
Child friendly
I remember those as well!! Lord, it was so delicious 😍 I'm happy to see someone else know what I'm talking about and it wasn't just some fever dream I had
The sophisticated ancestor of jello shots!
Yes! 😁
It dates back to medieval times...
My daughter and I visited Audley End House back in June. (We're from Southern California.) It is so beautiful in person, the grounds are pristine and we even took a walk through the kitchen. So cool to see everything in person. We loved our trip!
I hope to visit on my trip this summer!💖
I keep saying I will go, it's not all that far from where I live. Maybe this summer.
I'll let my friend Kelly know, she works on the grounds
So lucky! Would love to go there!
Did you sample the champagne jellies?
I've actually made these with sparkling rosé and they looked amazing dished up with raspberries and strawberries. That was in the 1980s and now I've got the urge to make them again.
Thanks Mrs. Crocombe and a very happy new year to you as well. 🍾🍾🍾
Imo I'll use agar agar instead of gelatine so it sets quickly and won't melt at room temperature
I was just thinking how lovely they would look with a rosé 😊
I'm not English, never even been to England, yet this series makes me ridiculously happy. There's something so charming and warm about it. Love it. Thanks for continuing to produce these lovely snippets of food history.
This is cute eh
Me too , I love it!
Was in Uk a week ago.
She seems to be giving the camera operator (or us?) ULTIMATE shade in the thumbnail.
Somehow seeing those desserts jiggling and wiggling is just so delightful.
I am now proceeding to call my fridge an "Ice Cave" lol
Such a coincidence! My daughter made a dessert, French 75, which is basically Champagne Jelly, this New Year's Eve. She served it with grapefruit sections. It was was delicious and, yes, quite the palette cleanser. We loved it.
What does Palette cleanser mean? (Non native english speaker asking)
@@malini1999 palette cleansers clear flavors from your mouth and throat.
Sort of like tea can do. But better.
@@malini1999 it's traditionally a part of French cuisine, but not limited to it. It's a small bit of food or drink served between courses to clear away the residue and flavours of the previous dish from your mouth and tongue, so that your mouth is fresh for the next dish.
It's "palate", not palette
That sounds amazing
What she said about gas and electric lighting is something that was in the middle of changing during the Victorian Era. Candle light was widely used for a long, long time, but around the time of the Victorian Period, the use of gas as a light source started to appear inside homes. It worked, and was a large part of why ornate wallpaper became so widely used (and had the unintended side effect of causing arsenic poisoning, since the first real standalone green pigment, Scheele’s Green, was extremely popular and the main ingredient of it was arsenic). The problems it caused, though, was that it left a grimy residue, and was also potentially explosive.
Thus, the later Victorian period saw the development of electric lighting, seen as a much better, cleaner alternative to gas lighting. Big names at the time welcomes electricity into their homes, thus it became seen as the new big thing, something that, if you could afford electrification into your home, you were sort of a hot shot, the right type of person to be around. Funny thing too, it was so new and unknown how it worked for so many people, there were little placards that told people not to attempt to light the thing with a match, but rather all you had to do was flick the switch!
It wasn't until 1937 that they started to add Methanethiol, or Mercaptan, to gas such as Butane, Propane, and Natural Gas. So it's was pretty dangerous to have gas lines in your home.
Queen Victoria loved gelatine moulds - and the difficulty of making them before processed gelatine was available made them a status symbol.
It's hard to find the words to describe how much I appreciate Mrs. Crocombe.
We appreciate you! Thanks for watching.
I honestly admire how the actress keeps a straight face when presenting g the big jelly...
When I watch these videos all my troubles seem to melt away, at least for a few minute, as I indulge in dreaming what it would have been like living in a grand house during the Victorian era.
A lot would depend on if you were upstairs or downstairs.
@@bb22602 and male or female.
Another Mrs. Crocombe jewel. The massage on our souls we all need.
Mrs. Crocombe making Jello shots was not on my New Year bingo card lol 😂
During the Victorian age, gelatin was extracted by boiling cow or pig hooves in a giant kettle for several hours. Next, the liquid would be strained and the bones discarded. The liquid was then left out for a day, give or take, to settle. After skimming the fat off the top, flavoring was added and, voila, a gelatin dessert was born!
Made champagne jellies last night, didn’t realise that the alcohol taste would remain strong even after partial cooking, very interesting flavour as a result. Oh and there were so so so much foam, and we ended with a layer that was almost like meringue on top of the actual jelly.
Like Jello 123 had 3 layers. Cool!
I was waiting for this. I can no longer live without Mrs. Crocombe. 🤗❤️
Same.... its just a weird feeling. Like i somehow know her in person. 😄👍💙👋
You need to get a life.
Oooooh 2023 is starting good.
Oh that look at "Mr. Strutt loves it")))) Just one simple glance and everybody understood what kind of character Mr. Strutt is))) Beautiful, simple recipe. Love it. Marvellous as always))
Aloha nō mai Hawaiʻi! Greetings from Hawaiʻi! I've only just recently stumbled upon this brilliant TH-cam channel. Our Queen Emma of Hawaiʻi had a friendly relationship with your Queen Victoria, so friendly that Queen Emma was invited to spend the night at Windsor Castle on her visit to England whilst raising funds to build St. Andrew's Cathedral here in Honolulu (an Anglican church originally, now an Episcopalian church).
I consider myself to be an Anglophile, as I'm sure many of my ancestors were (evident by all the women named Victoria from that time), and watching your videos gives me wonderful insight into the culture of that time. Thank you so much for your work, or as we say in our language, Mahalo nui loa no ko ʻoukou hana ikaika. Mele Kalikimaka a me Hapenūia! Merry Chirstmas and Happy New Year!
I actually made this with leftover champagne from new years eve. I poured them in champagne coupe glasses along with some berries and it's great!
Leftover champagne??? Wow I have never heard of a thing!!! Other than to be placed directly into my mouth of course. I'll have to try with non leftover champagne. Or maybe prosecco instead as thats more my budget!
I loved when she said modern, you can really feel like you travel back in time....
One for the bowl, one for the chef!
Put that with edible gold flakes and/or edible gold powder for a shine would be really cool
That does sound pretty. 🙂
The student version is to make these with vodka lemonade, but they're absolutely great, especially with ice cream
When the large jelly popped out, it’s shape quite gave me the Vapours. 😂
Nice to see the Victorians got away with a little ribaldry. 👍
Mrs. Crocombe makes things look so easy! If I tried turning out champagne molds, it would probably look like a scene from that classic move, "The Blob".
A very delicious blob, mind you....
Champagne as a palette cleanser?! My goodness, I know it can make anyone unhappy being envious of another's lifestyle, but dang! What a treat!
You too can have "Champagne" as a palette cleanser. When it doesn't come from Champagne, it is called Cuvée Brut. The one closest in taste to the finest French champagnes is from Patagonia, but it's not available in very many places. But if you happen to know someone who imports food from Argentina or Chile already, you could ask about it. It won't be expensive due to the exchange rate being very favorable and this terroir being wildly underappreciated. Cuvée Brut from Washington State or British Columbia is perfectly good, but be aware that it is slightly less sweet and crisp due to the cloudier weather. Mixing in a teaspoon of apple juice would help. The wines labeled Cuvée Brut from California or Spain or Australia are NOT good for this use: the flavor is much too fruity, due to the warmer climate. They taste more like Prosecco. If you're really on a budget and your main concern is looks, there is also Pear Cidre Brut by Stella Artois. It has the same texture as fine champagne, but it is made from cast off apples and pears rather than carefully cultivated grapes so the price is much much lower. It costs only as much as a slightly fancy beer. It makes a lovely off-white jelly with a delicate but tart flavor. You'll want to dilute it with some non-alcoholic white pear juice though, as the cider is much less sweet and more alcoholic than Champagne (a typical French Champagne will be >5% alcohol, An American Cuvée Brut might get as high as 7%, Cidre Brut is 10-13% alcohol as with most ciders). You'll want 200ml of juice for 1 litre of cider. Eat the rich, but also eat like the rich 😎.
@@sophiejones3554 Woah! Thank you for this detailed explanation of the Cubee Brut... I'll have to get some! I have plenty of gelatin so... Maybe I am eating like the rich next week! Thank you again for your reply, and I hope that you have a great day!
@@sophiejones3554 love this comment and saving for future use. Am interested in trying with muscato spumante as something cheap and some flavor I know interested parties like.
I've got a visit to Audley End House planned for March 2023. I don't expect to see Mrs. Crocombe (although that would be a real treat), but can't wait to see the place!
Wonder if Mrs C poured a little glass of champagne and set aside for herself for a afternoon tea in her sitting room: just to verify the quality of course.
If by "little glass" you mean half a bottle then almost certainly
@@martynnotman3467 👍🤣
😂😂
I'm normally not a jello fan but this sounds like it'd be good. Also, I wish we could've actually seen it sparkling in candlelight...
I wish they would have filmed that but I suppose it would be difficult to catch.
I too felt sure they would show them in candlelight with the bubbles sparkling through - especially since she mentioned both the bubbles and the candlelight - but sadly, no.
Well done, as usual, Mrs. Crocombe. I suppose if Mrs. Patmore had made this at Downton Abbey, then Daisy would have been the one doing the straining through cheesecloth.
I like how mrs crocombe throws shade at times
Your videographer has those transitions down to an art: slow, panning aesthetic shots of the kitchen and grounds is just that little bit of extra we really love!
Happy new year to Mrs. Crocombe, everyone at English Heritage and all the fans here 🙂
I made a port wine jelly mould for Christmas once. It was quite a treat, but we all could only eat a small bit of it. The rest was diced up and served over Dutch pancakes the next morning. Odd, but in a good way.
Victorian jelly moulds are so beautiful and intricate! I wish they sold beautiful ones like that nowadays. I have a nice old german pudding tin with a pretty design, and a rabbit one too. But they’re both very old and I’ve never seen similar ones for sale new.
I live for Mrs. Crocombe. Shes my hero
Alas I am but a man and not well versed in the mysterious arts of the kitchen as our dear Mr.s Crocombe but I sit in awe of a master artisan at their craft. Truly a feat of divine inspiration (and a fair amount of perspiration no doubt). May the new year be as delicious as ever.
@@WyrdHag Only the misogynists can't.
I think Mrs.
Crocombe slipped a bit when she used the term “refrigerator,” which didn’t exist at the time as an appliance. Note how she quickly corrected herself to say “ice cave.” 😊 7:57
I have a question about that too, how to they refrigerate food in the 19th century.
Love this channel and especially Mrs. Crocombe ❤ But the large jelly actually made me laugh... kinda looks like a silicone implant... 😂 Obviously I have still some of the champagne from NYE in my system :) Happy 2023 to all of you and stay safe and healthy! 💕
bahahahaha I thought the same 😆
I always think of Victorian jellies being a bit naughty, TBH.
I thought the same thing! 😂
lol! I like the way some of the smaller ones were falling over..hehe...
OMG I thought it was me!! 🤣🤣
My grandmother used to make these (she was born in the Victorian Era), and OMG, they are so delicious!
I’ve made champagne Jellie a couple times before, each time with fresh raspberries suspended in them. They were absolutely delish
I would love to see an episode with the dining room that shows how the table might actually be set up. With the food dishes decor etc.
I've made similar jelly, but I used fruit juice and fizzy lemonade as it was for my sons sixth birthday. It's fun eating gelatin dishes that have been made with a fizzy drink as the bubbles still tickle.
I would actually love to try this for a NYE party, or even a simple girls night! Defo on the 2023/24 to-do list.
And the world is a better, bubbly, fuzzy, champagne, sparkling place again thanks to Mrs C🥂🍾
It won't stop jiggling!
It is genuinely humbling sometimes remembering just how much effort went into making gelatin prior to the introduction of the commercially available stuff. It really used to be a status symbol.
I wonder, does she cook for a tasting table when there's a tour at the residence? If so, WHAT a treat!!!
If I traveled, I surely would make this a major visiting point on my travels!!!
Mate, the yell I let out when the first jelly unmoulded perfectly!!! Brilliant, love these videos.
I don't have champagne but I definitely have a bottle of Moscato I would love to use. Yum! I take it nothing was used inside the mold at all, first. They are completely dry when the jelly liquid is poured in? Thank you for making my day sweeter.
You killed it Ms Crocombe. Hope Sylvia isn’t giving you too much trouble around your kitchen.
Love when the jellies get turned out 🍾
Amazing. What I wouldn't give to have done Champagne Jell-O(tm) shooters back with Mrs. Crocombe! Methinks she doth have stories to tell of vast intrigue.
Molded jellies with alcohol. Why am not surprised she just made Jell-O shots. 😂
I wonder what size mesh they used to strain jelly.
Also, Mrs. Crocombe would have a field day with modern 250+ bloom gelatin.
Those jellies are 'heartbreakers' in trying to get them to stand uniformly. They illustrate the stress and strain of being a head cook.
Happy New Year! Here’s to Mrs. Crocombe being absolutely fabulous and throwing shade like no one’s business.
A new video dropping on my birthday is exactly what I need!
Belated happy birthday! You must follow this video with one of the cake episodes. 🎂
omgoshhhh when the first one popped out, I said "they look like little jellyfish!" How cute!!! 😆
I woke up with a headache.
Mrs Crocombe : CHAMPAGNE SHOTS !!
Alright, then.
i love when you mention little historical notes that give out more of the context of the time.
Yay! Finally seeing Mrs. Crocombe make jellies. Was pink champagne a thing in 1881? If so, I bet alternating pink and white jellies would look nice.
Next video, aspics?
Pink champagne was available at that time
Ooooh, now i DREAM to take jello-shots with Mrs C !!
Happy New Year to everyone in the comment section and everyone at English Heritage. (Mrs. Crocombe failed to mention what year it is in her time right now but a Happy New Year to her and everyone at Audley End House!) 🍾🥂🍮
Watching this, I'm dying to know how many times it took to get the jellies to come out just right. The "outtakes" for this would be amusing.
An excellent way to start the new year. Thank you English Heritage, the staff at Audley End, producers, writers, actors, production crew, everyone. You bring such wonderful entertainment as well as historical facts, I am always happy after I view The Victorian Way.
Mrs Crocombe got the bottles Champagne from titanic
I love the way the jellies quiver and wobble after being poured from their moulds on to the plate. That big one looks like an alien invader.
Wow, those look amazing, probably taste pretty good too, those plates are absolutely beautiful
I guess this is Jell-O shots the Victorian way 😂😂
I've been having fun using plain gelatin to make fruit juice gelatin from cranberry juice, cherry juice, and I have some leftover pineapple juice that I'm going to use. Since it's pasteurized it shouldn't break down the gelatin, but now I want to make champagne jelly.
Pineapple will be tricky as it contains enzymes which stop the jelling. Likely best to read up a bit on that one first.
It’ll be as if they’re having their own little fireworks display at their table - which they will also, or course, be having.
Always a delight to see Mrs. Crocombe.
This is probably the second time she's said refrigerator 🤣😂 I dunno if they used them at Audley end but it's so fun to hear her say it
The ice room was known as the refrigerator
@@Ater_Draco oh! I had no idea. Thanks!
Never thought I'd see Mrs. Crocombe to a "3 ingredient recipe" like on those modern tiktoks or music halls. ;)
Love this series. Champagne jelly looks delicious.
You know darn well she took a swig of that champagne when nobody was looking.
That looks delicious and not too difficult to create. One day I would like to make a jelly from scratch using the old Victorian method! Thank you for the video!
Hurrah Mrs Crocombe is here for the new year!
HAPPY NEW YEAR everybody at English Heritage and Audley End (including 'Mrs Crocombe' and staff) then everybody on this channel!
I haven't watched in years but I'm delighted these videos are still being made!!
I would serve and eat that for New Years dinner any time.
The ones in the canneles moulds are adorable although a bit risky to get out without damage.
No not at all warm water or warm rag... As was done here. Also she made sure the edges were unstuck before flipping it upside down... Hot but not boiling water an just ever so quickly as to not liquify the jellies again....
Now I rly want to see the lady and the lord consume this bizzare dish. Would be cool if you included a dining scene in the vids too :)
I love your obviously perfect british pronunciation i understand every word you say thanks for share these recipes i made lot of this and enjoing the culinary journey. Thanks
When I was young , my mother would make champagne jelly as a great treat from the leftovers after a big party. When I got older there wasn’t much leftover.
SHES BACK!!! Or I’m just getting the videos recommended to me again but either way I’m happy to see more of these videos!
Happy New Year, Mrs Crocombe and all you other Crocommbe-ites! Here's to another year in the shade!