There's something fishy about this 200-year-old DESSERT! | How To Cook That Ann Reardon
ฝัง
- เผยแพร่เมื่อ 23 ก.ย. 2021
- 200 year old recipes are weird
SUBSCRIBE on youtube: bit.ly/H2CThat
Support: / h2ct
My Cookbook: bit.ly/ARcookbook
bit.ly/EstateDJ and / estatediamondjewelry
Recipe: howtocookthat.net
Merch: th-cam.com/users/howtocookthat...
How To Cook That Channel: / howtocookthat
Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week we are making three recipes from a 200 year old cookbook, domestic cookery by a lady. I'll share what I found about the life of the author, Eliza Rundell and the eminent jewellery store Rundell and Bridge. Join me for creative cakes, chocolate & desserts, new video every Friday.
Subscribe on email: bit.ly/H2CTemail
SUBSCRIBE on youtube: bit.ly/H2CThat
Recipe details: www.howtocookthat.net
TH-cam Channel: / howtocookthat
Instagram: / howtocookthat
Facebook: / howtocookthat
Feel like binge watching? Here's some more of my videos:
DEBUNKING VIDEOS: • Blossom's Fake Video E...
200 YEAR OLD BAKING: • The 200 year OLD chees...
CHOCOLATE TUTORIALS: 🍫bit.ly/chocolate_chocolate_and...
DESSERT RECIPES: 🍨 bit.ly/how_to_cook_that_desser...
CAKE DECORATING LESSONS: 🍰 bit.ly/amazing_cake
MINIATURE BAKING: • Teeny Weeny Challenge ...
CLEVER OR NEVER: • CLEVER or NEVER? Kitch...
10 BEST recipes in 10 minutes: • Top Ten BEST recipes i...
HOW TO MAKE MACARONS & SNACKS: 🍩bit.ly/macarons_sweet_snacks
You can send letters & stuff to:
PO Box 202
Chirnside Park 3116
Australia
Business enquiries only: business@howtocookthat.net
MUSIC BY: SET SAIL used with permission, check out their other songs on iTunes... itunes.apple.com/au/artist/se... - บันเทิง
![[Full Episode] MasterChef Junior Thailand มาสเตอร์เชฟ จูเนียร์ ประเทศไทย Season 3 Episode 5](http://i.ytimg.com/vi/g5wpgeAIzMs/mqdefault.jpg)
![[LIVE] : ONE ลุมพินี 69 | คู่เอก "กุหลาบดำ vs นาบิล"](http://i.ytimg.com/vi/PNM6U8e_HMo/mqdefault.jpg)
![ภาพนี้ก็ฮาเหมือนกันนะเนี้ย #2 SS8 [ พากย์นรก MEME.EXE ] | easy boy](http://i.ytimg.com/vi/RMhUgxxD49Q/mqdefault.jpg)
Amazing video! I'm so glad that you're enjoying the rare Georgian Ring from our collection. Here's for anyone that loves window-shopping rare antique rings:
Thanks again!
It is stunning!
how wonderful that you loawned the beautiful ring to Anne stunning peice so beautiful to see alongside the cakes x
it's amazing!
Country Georgia or State Georgia?
I like how Ann Reardon's family clearly love her cooking, but absolutely do not trust anything that is put in front of them while they are on camera 😂
I wonder if Dave is trying to outsource some of the testing now that their son's older, a grand family tradition
Would you, Megan?
@@thevampirefrog06
I wouldn't blame the poor fella!
I could not blame them one bit!
Nor should they!! 😂 I was dying! They're such good sports!
Dave: Oh hey look, a normal recipe that tastes good!
Ann: It's made with fish guts
Dave:
That hit the laughter spot
I know this is just a joke, but it's a swim bladder, not guts.
@@princessmoonwalker The bladder is one of the organs in a fish, which classifies it as guts to me
Spoiler: traditional gelatine (so the non-veggie stuff) is made from the cartilage, tendons, and other connective tissue of animal carcases as a byproduct of meat production. Now, that sounds so much more appealing than fish guts right?
And yes, I eat meat and love my Gummi Bears. It's just that I can't help wondering, with cartilage, tendons, and connecting tissue and the swim bladder of a fish being effect very similar stuff, why one is perceived as gross and the other okay? Seriously, as long as the thickening agent is tasteless and doesn't taste of fish (or whatever), I wouldn't care which dessert I was given.
Dave: 😭😩🔫
Considering how much of a flavor historical gelatin often imparted on the final product (you know the chicken gelatin still tasted chicken-y after hours of refining), the fish air bladder actually seems like it was a much easier to source and to create jelling agent that didn't add a flavor to the final dish. Yeah, a bit gross, but surprisingly effective when compared to other options from the time period!
And it last till this day..in some part of my country, there are several fish with prized swim bladder. the fish themselves are cheap but those dried fishbladder worth hundreds of US $ per kg
Definitely a better gelatin resource for those who live in coastal areas.
I don't think it sounds gross at all, if you can't taste or smell it in the final dish.
@@junbh2 It's definitely not more gross than the process to obtain chicken or pork gelatine. And if it has the benefit of not adding a fishy taste to the dish, all the better.
I believe calf's foot jelly leaves no flavour in the final dish
I’m so glad David get to taste something that is actually edible on camera once in a while. I also love how he said “this isn’t Ann Reardon, but it’s edible.”
I don't want to imagine how the smell of the room was with that fish boiling for hours.. we thank you Ann for your sacrifice lol
Omg Ann, I hope you used the entire canister of air freshener in that kitchen.
Run the extraction fan on max and it shouldn't be that much of a problem.
@@tylertruong3428 🤣🤣🤣
@@rolfs2165 it doesn't always work too well from my experience lol u will still get a little something in the air 😂😂😂
Made fish soup once. Once was more than enough. Funny enough, I like to eat it, I just don't like smelling it the day after.
The recipes are intriguing, but the historical context and research you did really takes the cake! I wonder if someone (say a popular Australian food scientist, TH-cam creator, and cookbook author) would consider making an annotated new edition of an old cookbook such as this one 😉
I wonder how that would work legally? With licensing and copyright and all that?
@@tinapaytinapay books this old are well within the public domain, even in the US.
Might consider collab with tasting history with max miller
As a historical researcher and qualified writer/editor, I would happily join in with Ann on this. It'd be cool to have a cookbook full of old-fashioned recipes translated to modern parlance and measurements.
Would be nice if each was modern language of the recipe along with a modernized version of the recipe.
I really want to know: how did they come to know that something as random as fish air bladders could gelatinize liquids?
Well, when you bake a whole fish, (depending on the fish,) you always get little chunks of a gelatin-like substance in the pan. I'm guessing that some people decided to narrow down which part was doing it.
it could be fish bones too. I know for a fact that chicken bones do end up leaving that jelly after you boil it for long enough. In fact, there's a dish in Poland made of meat jelly and you use boiled chicken paws to make the gellatin.
@@Kokose a lot of old recipes used chicken to make gelatin but that leaves more of a savory taste while the fish one can be masked better.
@@usagiprincess4387 my grandmother used to make biscuits filling with fish gellatin. She'd add a little bit to the plum jam to make it stiffer
Me too!!! We think were so special with our modern science and microscopes but folks from long ago figured a lot of stuff out. How?!!
"women . . . cannot write a book about cookery"
Me, glancing at Ann's amazing cookbook on my shelf with a huge smirk on my face
all my cookbooks are written by women lol
But....i thought is was WOMEN cooking?! Men don't make no sense😒
@@lailataluminousnight8064 The more modern sexist opinion leans that way for sure but in the past only men could be chefs or pastry chefs (or really any kind of expert). Women were able to cook and do things men did but "they would always fall short of the deed of a man."
So a woman would cook for the family to contribute but she wouldn't be considered an expert by the masses back then no matter her genius.
@@lailataluminousnight8064 there's this unfortunate tendency for jobs becoming male dominated once they become valued.Women were the ones cooking at home, yes, but high-end hired chefs like the rich people would have were mostly male in this period.(and it went on well into the twentieth century for that matter.the stereotype was high -level professional chef =male, home cook/hobby =female)
@@randomaccount6387 life sucks...
"This looks...Possibly more dangerous" is a wonderful way to describe that pie XD This sentence really made me giggle.
I looove these old recipe videos ♥
It the crossing from meat mince pie to the christmas mince pies we know today
trauma from trifle made by chicken jelly from long time ago. XD
A lad who’s learnt from his experiences
''it might be better hot?''
''its not better hot.''
Most likely, the whisk used back then, at least by her, would have been a wooden whisk, and you don't want the eggs to stick or get absorbed into the wood.
Townsends sells the sort of whisks that would have been used back then and they look like a bundle of stiff straw. Possibly dried willow twigs.
@@rtyria It's birch & they're lovely.
i thought that was the case. hell yeah ty for teaching us!
Dried out wood/straw would break also, so I guess it was for reinforcing them too.
How cool! I hope Ann will find one and give it a try in one of her future old recipes 😍
As a Dave supporter, I hugely approve of him getting a nice table, background , candles and a pot plant - I think he's earned it and I always want to see Baroque Dave
10:01 something about the way she says “a sponge cake by Mrs. Randal” was really sweet to me. I just think it’s nice to call her by her name, even though the book is so old.
i know i was also thinking that
For someone who's been known to eat all sorts variation of pure carbon, David has a surprisingly delicate tongue (edit: not tounge) when judging these recipes. 😁
He's had alot of practice!
All sorts of variation of pure carbon I’m dying 🤣🤣🤣
It’s so nice to see Dave having something nice to eat for once
We have to give a salute to his tongue 😂
The marriage that eats together stays together?
As a child (in England), I remember that if my mother had a glut of freshly laid eggs, they were immersed in a bucket full of isinglass - which I think came in a powdered form with water added. The eggs would keep over the winter, when the hens weren't laying many, and she would use those eggs for her baking and the limited supply of fresh ones were used for our breakfasts.
People still do this, though with hydrated lime instead. There’s barely any deterioration in the quality, even after 1 year. Such clever ideas to help things go further with less waste!
I just watched Townsend’s video on egg preservation techniques including isinglass, but he didn’t say if the preserved eggs would still work for baking and only tested them scrambled. Thanks for sharing your experience!
Gosh that's fascinating.
You can also store eggs simply in a bottle of oil. The basic aim is to prevent air getting in, since egg shells are permeable.
13:23 "It might be better hot. Can I try it warm?"
13:40: Proof you should always be careful what you wish for.
Love seeing these old recipes.
That got an audible chuckle out of me. I love Ann, but I REALLY love her boys!
Old recipies are such an interesting way to revisit the past. I think it's because you get an idea of how people used to eat and it's a part of history that would be very easy to forget if it wasn't for cook books because its easy to assume that people ate mostly similar foods even if they were cooked differently.
If you want a lot of ancient recipes, Max Miller from Tasting History makes one every week ^^
The last one was the blood bread from the ancient scandinaves XD
@@krankarvolund7771 better with blood mead! 😀
@@krankarvolund7771 there’s also dylan hollis if you’re interested and haven’t heard of him, he makes old recipes and provides hilarious commentary
@@Renegadeseer Noted, thanks
@@Renegadeseer does he make full videos? I've seen his shorts but sometimes he's too much. It is very entertaining when he really thinks something will suck and he likes it. Like a fake apple pie and some avocado thing (they probably could have been the same one I don't remember)
I love how her son and husband is so used to the weird stuff in recipes that they aren’t bothered by knowing there’s fish guts in there
Sacs. Not guts: fish sacs.
As she said, it's not weirder than gelatin. We just don't have to make our own gelatin.
I love how Dave and your son had such low, low expectations for the old-fashioned food. The reactions of "well, it's not terrible" were hilarious knowing everything they've tasted over the years.
I love how Ann has done so many of the dunking videos that “edible” is a compliment now
No, the currants are the dried kind. Also called "raisins of corinth" in some recipes. If it were the fresh kind, it would specify red currants or black currants.
I have to disagree because I've run into this problem myself. Currants are not the same as raisins of Corinth or Zante currants that we find in the US. 2 of them are the same thing and are grape-raisins and one is an actual currant. Zante currants are dried Corinthian grapes, hence the "raisins of Corinth" name. Currants were banned in the US back in, I want to say the 30's or 40's because they are a carrier of White Pine disease and were destroyed by the Forrest Service. It's an interesting thing to read about. But that's when the Zante currants became synonymous with currants here. Only in the past decade or so have currants become something we can have in the US again.
@@enunya I understand that. One of my hobbies is historical cookbooks.
I have made mince meat pie before and it is almost exact as the recipe in the book here.. just no egg. I usual use brandy and or rum and let it all sit for about a week. I also tend to add other kinds of dried berries and fruit to the mix
Yes! Dried currants are actually very small grapes- hence also being called 'raisins'. Fresh currants are called 'red' or 'black currants', if boiled down or put into a recipie, they continue to be referred to as black or red currants. In medicine black currants are called 'Sambucca'. I know this because I'm allergic to grapes, but not black or red currants. (I figured this out due to an eccles cake). My mother is from FInland, so the only think I drank out of a bottle other than milk was Ribena. I still love black currant everything!!!
@@enunya I don't think you actually disagree with gollygoshdarn. You're right, fresh currants have only been available in north America fairly recently. In recipes from England they are referred to as black or red currants, never just 'currants'. Currants in a recipe always refers to the dried ones, and they aren't actually currants, they're dried grapes, just as you said. They should be called "mini raisins' (thank you english...). Black currant flavored candies, jelly, etc have always been very popular in Europe, and now they are more popular in China and growing in popularity in North America.
I love your old recipie videos, please definitely make more of these old recipies. Seeing what they used instead of our modern ingredients is fascinating, I never would have thought of using a fresh fish for a dessert! 🤯
The lady at the fish offered to gut it for me and looked at me strangely when I said 'no thanks'
@@HowToCookThat "no thank you thats my favourite bit 😈"
Fresh fish is how pannacotta was invented. They didn't have gelatine packets back in the 1500's so they boiled fish bones and the air sacs to make gelatine :)
@@datgaydangernoodle1315 "I'm actually not going to use this for food"
Hello 👋 how are you doing
I love how the book itself starts with an empowering message but absolutely hate the way women, femininity, female-dominated industries and pastimes have been shafted all throughout history. I also think it ironic how nowadays cooking and baking are viewed more as "woman work" despite being an essential life skill that every person should know the fundamentals of (and can readily learn or master) regardless of sex or gender
Agree. My mom made sure we all knew how to cook, clean, do laundry, make basic clothing repairs, and all other homemaking skills. My brother included. My dad is also an amazing cook too, though he would usually only cook on the weekends because he worked late. His recipe for homemade burgers never fails to disappoint, and he knows how to alter existing recipes to suit our family's palates. If he finds out too late that we're out of a certain ingredient, he'll find a suitable substitution that we do have on hand. If he makes something from a recipe that didn't quite turn out right, he immediately knows upon tasting it what needs to be altered for next time. Nearly all our recipes will have at least one alteration written in.
Now that I'm grown, I've become a pretty good cook myself, with most of my fails being due to trying to make a gluten free version of a normally gluten-filled recipe. Sometimes it would be because I made a simple error like adding baking soda instead of baking powder or overfilling the baking pan so I end up having to scrape off the bottom of the oven. Occasionally it will be because I didn't have time to do much more than just throw a bunch of random stuff into a pot and see what happens. But thanks to my parents, I know how to cook things that I can actually eat, and most of the time they taste amazing. My boyfriend isn't quite as good at cooking as I am, but he's not as experienced either so I don't blame him. And he's always looking for ways to improve. Ultimately, cooking is an absolutely essential skill unless you can afford to eat out for every meal. And even then, home cooked meals are almost always healthier than restaurant food, and certainly healthier than most prepackaged microwavable meals in the grocery store.
Re suet: Mum always makes a suet pudding for Christmas. She told (me as a child) that suet comes from the fat around the kidneys of lamb or beef. As a teenager shopping with Mum, went to the butcher to get some suet (about October, to prepare for Christmas) and was told that "it was out of season". She fumed at them because of the lie they tried to sell her - if they had run out, they should have said so; not try to save face with an untruth. They would never benefit from her again as she defected totally to the supermarket as they had dried/powdered suet as well as meat and deli ("all in one place"). She never told Dad (and I was instructed as well to omit it) and he never commented on any taste change or "mouth feel" change, so he obviously like it as well! This was close to 40 years ago.
Imagine 200 years from now someone exactly like this making a video with Ann's cookbook!
Hehe yeah
"And it says to whisk the egg whites to 'stiff peaks' then 'fold' in the mixture, not sure what these 21st Century humans meant by folding food, but I guess the Instant Pastry Synthesizer 3000 wasn't a thing yet."
@@alexanderander7495 damnnnnnnn
@@alexanderander7495 😂😂
@@alexanderander7495 They did use eggs back then, so this is technically a whisked chicken ovulation. It might sound gross to you, but it was one of the better sources of protein back then...
Funny thing here in Italy we still call gelatin sheets (made from pig or beef) "colla di pesce" or "fish glue" that is the common name of icinglass
@Manuela Montuori Well yes, connective tissue.
It's wiggly in our (as animals) body, is wiggly outside our body
@Manuela Montuori Who knows, pasticceria=magia
Can we just appreciate how amazingly her videos are filmed and edited and the background information she always added about the authors. I'm loving the vintage background:) sending lots of love!!❤
I'm appreciating that she bought a pound of currants, a half pound of raisins, lots of suet etc. just to try this recipe, almost knowing it would end up a fail.
The 'soak the whisk' reference is likely because they were using a wooden (or some type of cane?) whisk, not a metal one. If you watch Mrs Crocombe's cooking on English Heritage, she has one of these wooden style whisks. Not sure what the water is actually supposed to help with in this case, but it'd explain why soaking a metal whisk seems pointless - because it is.
The soaking makes the material more flexible, so it won't break as wasily.
Now, the interesting thing about the suet in the pie is that mince pies (you know, the fruit-filled nice sweet tarts we all enjoy at Christmas) originally were filled with meat. Mincemeat originally came about as a good way of preserving meat, without salting, curing, smoking or drying it. Dried fruit was added to it, and eventually it changed from being meat based to being filled with the mincemeat that we know today. So this pie is interesting as in the 1800's, that period falls nicely into the period where those pies are evolving from meat to fruit based. We still use suet in our mincemeat (just not to the same degree) and egg has fallen out of use entirely.
Store bought mincemeat filling still has beef in it, None Such brand for example. There is a difference between mince pie that only has fruit, and mincemeat pie that has meat in it.
@@enunya Oh, we don't have that brand over here. As far as I know in the UK we only have a few brands of mincemeat, and none of them have beef in. (Robertson's is the most common brand over here) Interesting to know, though! The standard ingredients in most of our mincemeats are: Suet (usually vegetable suet nowadays) Mixed Spices, Sultanas, Currants, Raisins, Candied Mixed Citrus Peel, Apple and Sugar.
@@Elfdaughter It's so interesting to see what brands and recipes we share and how they differ! Your brand has better ingredients lol. The one I mentioned sadly uses corn syrup instead of sugar nowadays. I wish ours had currants in them instead of just raisins. Neat enough though, mincemeat was one of the first prepackaged foods in the US colonies. It was sold in wooden buckets!
A bit like Pemmican, the dried meat, fat and fruit trailmix of many native American tribes
This part of the video kinda reminds me of when Rachel from friends made the ‘trifle’ and mixed it with the wrong recipe, Shepard’s pie. 😂😂
The "welcome how to cook that, I'm Ann Reardon!" Never gets old
200 year old recipes : Hey that's not bad
Modern day TikTok recipes : That's vile, dangerous, not possible to make without tricky editing, or just completely inedible.
To be fair, I have learned a ton of legitimate recipes from tiktok that were incredible!
You mean TH-cam…? There’s far more fake recipes here than tiktok
@@catsballs9657 mainly because TH-cam is an older platform. Give it a few years and I guarantee you the disinformation and misinformation will be about on par with how YT is today.
I cannot imagine what sorts of abominations cheap guides offered back then that didn't survive time. I imagine people in the future thinking today's stuff in well preserved cookbooks are horrible, while being unaware of the DIY recipes
@@catsballs9657you clearly haven't heard of the side of tiktok where people make gross and obviously fake recipes for engagement
I love how y’all honored Eliza with your descriptions of the food. So sweet.
I love how the channel is becoming a family production: moar victims, moar edumacation!
I like that the son has picked up his parents phrasings
How u got that emoji o.o
@@miichii6667 just under the comment box on TH-cam (I'm using Chrome on Windows) there's a laughing face, level with the "Cancel"/"Reply" buttons but on the opposite side. I hadn't seen it before 😸 it needs some work, as I'm typing this in the Notifications dropdown and the emoji selector is too wide 🤢the scroll-bar doesn't go far enough so I'm possibly missing some🤔
Plus her son is really cute 💜
About watering the utensils:
my grandma does it for every wooden utensils she uses to cook, especially when she does desserts/pastries, she says that it avoids the ingredients sticking to the utensils!
[ sorry for my bad English!]
Your english is better than mine & I'm a native Californian. Your Grandmother must have loved cooking too.
OMG Ann, I have my great grandmother’s “White House Cookbook” it needs some serious TLC. But the recipes & stuff in it are mind blowing. There’s sections on manners, table settings, cleaning & home remedies a lot of which contain cocaine and other things we would find odd these days. It’s my little treasure. If I ever win the New Zealand lottery I would love to have it restored.
Wow, that would be quite a book!
Incidentally, there's a great youtube channel all about book restoration.
If you're crafty at all, have a look: th-cam.com/users/DIYbookrepair
Coincidentally, Hitler had a load of medicine, in his end stages, that included cocaine, something sleep-inducing, loads of vitamins, e-coli (don't ask) and several others. They described it as a cocktail. Obviously he was batshit cray before he started the war and yet I feel a bit sorry for him in his last year, because imagine what the hell so much cocaine, morphine, e-coli and hormones and opioids does to your brain.
But sorry, I'm kindof drawing a strange sideline here, nevermind. It reminded me of it.
@@Widdekuu91 no worries. I was shocked when reading some of the recipes. They used to be able to buy cocaine and other things drugs without a prescription. Did you know that the original Coca-Cola recipe contained cocaine as noted in the name.
@@asyoz thank you for that heads up. I’ll have to check it out.
@@womensarmycorpsveteran2904 Yeah, I know. I don't even like drinking the current Coca Cola, let alone the one with cocaine xD
“It’s not quite Ann Reardon”- good man.
I 💜 this! Netflix SHOULD hire you to do these type of videos as a series!!
😃😃😃
My friend said that on Nailed It! On Netflix, Ann was in it. I don’t watch that series, but that’s sounds cool!!
totally!
I’d be so happy for her and would excitedly watch
@@MitsukiMoon001 woah really!! Which episode was she on
Totally agree!
Wonderful video as always!! So interesting the old ways they cooked. Loving your cookbook too, it was a birthday present for my parents 😍
yep!
Ups, from my parents* hehehe I'm the one enjoying it
@@aliciacastillerogomez6178 u can edit the cmnt by clicking the 3 dotted button.
@@adailandnura5363 I know, but I think that if I do that I lose Ann's like 😢
@@aliciacastillerogomez6178 you would lose the like if you were to edit it, sadly. I got a like from someone I follow, edited my Grammar and lost the like 😭
Just here to say that I love the "darker" setting, it's elegant, cozy, and easy on my eyes whenever I binge your videos at 3 am lol
"it's an improvement...until you find out what's in it" - I feel like Dave just called out a whole lot of modern food X-D
Great video. I use suet all the time, and its actually ONLY the fat around the beef kidneys. BUT, I can tell you from years of experience, you need to render down the pelletised fat you have bought (Our local foodland also sells it that way), strain it off and THEN grate it. I actually do it outside very slowly in a heavy pan on the BBQ as it does stink. However, rendering, or melting it all down first and then straining it, removes all the connective tissue, bits of blood and other tissue material in the fat. Those bits make the recipe not as nice as it could be. I also adore old jewelery, I have a Georgian diamond ring - C 1780, and they really are very unique pieces!
Love the historic recipes and the odd ingredients. The lack of measurements must make it challenging to figure out what is needed without several experiments .
Fascinating ring, it looked beautiful on your hand. You wonder how many different people have worn it since the 1850's.
I have often wondered about that. Did they just assume everyone would already know? But how?
The name "Ketelby" rang a bell, it is also the name of a composer, Albert William Ketèlbey (also english pianist and writer). They were apparently related to each other, according to an article!
7:20 this part made me cry because Maria deserved everything and the fact these wonderful women were oppressed and put into an oblivion makes me sad too. Thank you Ann for what you do, and god bless these amazing women who despite of being under the patriarchal influence of those times tried to create something great. 🙏❤️
I had the same thought, it was lovely that Ann shared the story of the author and gave her spotlight
10:50 I am not sure exactly when the wire whisk was invented, moreso popularized, but it *may* be that this line was intended for wooden/twig whisks, and that you would use a stiffer dry whisk or a soaked and more flexible one for different usages?
This video is so soothing. A calm voice, peaceful music, and beautiful visuals. Thank you for your hard work!
Hopefully just what is needed in a crazy world. This week we had a minor earthquake, riots and protests in the city and are still in lockdown.
Hi i am 12 and i love cooking because of you
Me knows how to cook cause of this channel 😎😜 it’s so late for me this is nice to watch.. for the 8th time..
@@HowToCookThat I hope you guys are doing well!
Shout out to James for taking after his dad in the food tasting business 😂
And shout out to Ann for the as always incredible amount of effort and research she puts into her videos!! 🙌🏻
I'm loving the bigger involvement of the whole family. Dave doesn't have to suffer alone.
Me: Don't know whats in the video.
Also me: orr... smash the LIKE Button bc. its Ann!
Hi
I always like before even seeing the video because... ITS ANN ITS GONNA BE AWESOME
I love the work Ann does!
Yes!!
It’s been 40 min since this has been posted for me.. Look at those comments! I can’t believe how kind people are!
Are you familiar with Jon Townsend’s channel? He does early American recipes using period cooking tools and open fire! Soaking a whisk of that era makes sense, it was likely to be a bundle of thin twigs not a metal whisk.
This was so engaging! I love your son’s wit, he’s a regular chip off the ‘ol block as they say. Would love to see more out of this book! The history lesson was especially delightful! You’re a class act Ann! 💕
I love how calming this was. Ann's voice, the soft music, lovely (discounting the fish) visuals, truly a wonderful experience!
I could listen to Dave talk all day. He has such a calm, baritone, fatherly lilt.
I'd love to hear him read some recipes in an ASMR type of setting. Super relaxing.
For real though lool up Jason Stephenson, he does sleep meditation and has a similar accent.
I think there's an audiobook reading of the book he wrote that he reads!
I can't believe you dressed the table and even added music in the background like they are gonna be eating like kings while they realize the weirdness of the recipes you made
Thank you so much for sharing the story of the authors of these books who deserve to be remembered, especially women that were not getting the credit they deserved back then.
I'd love to see more recipes from this book! The history of recipes is so interesting. The lengths people had to go to for 1 recipe really makes you appreciate what we have on hand today in our modern kitchens
It's always a treat on Friday when Ann uploads :D
😀 thanks eiman
omg ur so luck ann replied!
@@HowToCookThat You're very welcome Ann! ❤ Keep up the amazing work :D
@@charlotte588 :DD
I just read the cambridge companion to Jane Austen, there was a chapter on being an authoress at the time. I can really recommend giving it a read! It properly explains why they would make it look like she wasn’t interested in the money and instead wrote out of a “purer reason”. I highly recommend giving it a read!
Thanks for the recommendation. I'll have to look that one up.
where can I find it? As my google is used to German, it doesn't yield very much
@@julecaesara482 So the full name is "The Cambridge Companion to Jane Austen" and the ISBN: 9780521746502, using either of that you should be able to find it on any book-sales site. Since it is printed by Cambridge University Press you can also find it at their site.
I love that Eliza Rundell wrote this book out of spite and it was vastly successful. I hear spite tastes bitter but it seems it can also be sweet or savory, and delicious. Quite rich too🤑😀
It's interesting to see what ingredients/methods have lasted over time. Like "isinglass" isn't common, but lemon rind is fairly common.
Wonderful video, as usual!
Hi Ann! Two weeks ago I ordered your cookbook signed from your website, and since I live in Melbourne, I received it that same week! I made your baked churros recipe for my whole family and we all loved it so much! Thank you for all the effort you put into these recipes, and I’ll definitely doing more!
was the book good? should I buy the signed copy? Also I hope your enjoying lockdown! (i'm from melbourne too!)
So happy to hear that you got it relatively quickly (Australia post can be unpredictable as you know). Hmmmm churros, I will have to make some more.
@@HowToCookThat yummy
@@HowToCookThat 😃
@@HowToCookThat I got the cookbook too and made your lemon meringue cupcakes, they were delicious, thank you so much for all your hard work!!
ahhh it’s always so interesting to watch you go back in time and try these recipes! keep it up, love you ❤️
I'd love to actually time travel. Imagine that as a youtube channel. Where, or rather when, should we go today? 😂
@@HowToCookThat id love to go to 1666 and see what happened in and after the great fire of london :)
@How To Cook That
I would love to love to time travel to 2018 just so I can have a world trip without a massive pandemic 😑 I also wish that we could time travel to give the vaccine to all the countries to help keep everyone safe. Time travel has always been so intense and cool.
You should check out Townsends for old American cooking or Ms. Crocombe from English Heritage. Both explain the recipes and the reasons behind some of the stranger ingredients. Townsends actually has a small collection of cookbooks for sale.
How interesting!! I’m guessing that the mince pies should’ve been a smaller size, kind of like the ones you can buy nowadays here in England… the current recipe isn’t too different after all!
I was thinking that. its only the egg I cant really explain
My partner and many friends are Filipino - the egg is definitely addition they'd do with the fruit
Definitely served cold and individual pies
@@Andrea-en9qb original mincemeat pies (and those of us who still occasionally hold true to the tradition) had mince in them, eggs are just a substitute for the meat (often substitutes were used when cooking for those with gout)
Christmas fruit mince pies precisely what I was thinking as she made it.
Today, I learned the atanomy of a snapper. Seriously, is there anything Anne can't do/teach?!? She is an amazing human!
I am absolutely obsessed with your historical cooking series, I've always loved learning about how people used to do things. I think of all the conveniences we have now that we may often take for granted. I mean, I struggle enough with cooking now as it is 😂 I'd have been no good back then lol
Hello 👋 how are you doing
From my experience 'currants' usually refers to the dried variety (dried Corinth grapes AKA Corinths) because the bush variety is almost always referred to as blackcurrants, redcurrants or whitecurrants. That's just my experience with old cookery and gardening books though. 🤓
whenever I'm having a rough day or am dealing with overstim issues, I watch one of your videos. Ann, thank you for making these. your calm demeanor and video style makes it really hard to stay mad for very long, and really helps with grounding and getting back into a good headspace
As a history teacher, I love the attention to detail and accuracy! Your videos are always so soothing. ❤️
Wow, thank you!
hi Ann, I just want to say thank you for always putting so much love and effort into your videos for your subscribers and friends! you always manage to make us all laugh and give us inspiration for when we are at home in lockdown or looking for a new hobby etc.. you have a wonderful family and I love how they are all willing to take part in your videos with a huge smile on their faces.
with love from the UK. 🇬🇧
Thanks so much for your encouraging comment, means alot. Lockdown is certainly dragging on - with lots of riots and protests in the city here.
@@HowToCookThat
I agree! Seeing all these kind coments and watching your content at 8:32 (the time I am writing this comment AU 🇦🇺) It just shows how kind and cool the internet is sometimes. I’m so happy that HowToCookThat has been so successful.
For the record, I love seeing your son in these videos. The man can taste and describe food with such eloquence, I love it and hope to see him in more videos!
You know there's a lot of love there, when poor Dave eats everything Ann puts in front of him. xx
I believe dried currents are a Australian perspective. I don't think anyone I know would put dried currents in a cake. I wouldn't even know where to buy them. I always use fresh ones.
Aww I love that your son has joined Dave on tasting indescribable things!
NO ONES SAFE!
In the UK we have mince pies at Christmas. The "mincemeat " inside does indeed have suet mixed with dried fruit and orange peel and often some sort of alcohol and sugar. They are delicious but the only egg used is to brush the pastry top lol.
Was going to say this. We also had them in Australia when I was young .. though you would not have bought them pre-made the way you could today. They were a part of Christmas, like Christmas pudding, and very much more suited for a winter's feast than a beach barbie. Perhaps it's because my family (and, hence, my parent's friends) were all English immigrants that we all knew what mincemeat was as far as fruit pies were concerned..
@@stainlesssteellemming3885 Yes, the title of the pie including the word mincemeat definitely indicated to me dried currants and not fresh red or blackcurrants
Originally mincemeat did have beef or mutton in it with the suet and fruit. Mince pies evolved from mediaeval meat pies that were flavoured with dried fruit, sugar and lots of spices, ultimately derived from a dish crusaders brought back from the middle east.
Adding chopped egg to mincemeat seems like an economical substitute for the meat that would otherwise be added, similarly adding protein and richness.
@@sheepewe4505 yes I knew this but thanks anyway
Yeah I was like... isn't this just a pretty standard mince pie? :D Although they're mostly vegetarian these days.
200 year old recipes playlist is still my comfort playlist, I watch it when I’m stressed and love falling asleep to it ✨🥧✨
Mince pies with suet and fruit are still very popular in the UK, especially around Christmas. They're normally cooked in batches in a cupcake tin, and can be eaten either hot or cold. We don't normally put eggs in them any more though.
Ann, I just want to say, before the cooking even started, I so appreciate the love and care with which you treat the old cookbook. 💗
First dave now the poor kids
i love you
POOR DAVE
The kids shall learn !
This is the type of channel where they can just stop in the middle of the video and start giving a history lesson about jewelry and I’m still completely invested.
We all love it when Ann posts amazing content! Hoping to buy your cookbook sooner or later. Good wishes to all
This is my favorite series of yours. And I'm actually curious the difference between those recipes made as instructed, VS. Made using modern machines to help whip them up. It would be interesting to see how much the recipe might improve, if it does at all. Or if it somehow got worse that could be fascinating as well.
Hello 👋 how are you doing
I would love to see that too! I was sad we didn't get to see the taste of the newer version of the lemon treat
"All gastronomes of a refined grade unite in denouncing she-cooks" sounds pretty similar to the douchey bro-chef "This isn't your mother's kitchen, this cooking is MANLY. If you can't handle having someone scream in your face over a poached egg, GET OUT OF THIS KITCHEN" nonsense of the 2000s when male celebrity chefs were rising to prominance. The more things change, the more they stay the same
I guess it's "Male privilege"
The more things change, the more they stay the same...
You know it takes a real SIGMA to cook!
*rolleyes*
Hundreds years of blokes yeling " women must stay in the kitchen" and suddendly men yelling " women, get out of MY kitchen". Well... men have 2 heads, but the blood stays only in the lower one. XD
Or just "men are better at everything" which is a sentiment I've found very hard to escape in every single job I've had :/
Yeah I always found that so confusing. Women everywhere were confined to kitchen, but still prohibited to cook at the “highest” level. Like wtf
The old recipe videos are everything I love! History, unexpected ingredients, wondering why some instructions are that way, plus the priceless reactions at the taste test!
Yeah! Another 200 year old recipe which looks rather unique. Thank you for sharing this 200 year old recipe with us
Well this is definitely something with a twist! Thanks Ann for doing an amazing job by shining a light on the past ❤️
"It's an improvement, until you find out what is in it.."
I laughed so hard. This statement applies to so many dishes ...giggles.
I love that Ann's family is always sceptical when things actually taste good.
Crazy how the author had to take so much time and legal action to get some money for her work. I know women weren’t respected and couldn’t own a lot of things, but it’s still hard for me to wrap my head around a publisher going “ah yes, thanks for doing all the work. That’s mine now.” I’m sure he felt justified and though something like the publishing is the real work. I know creative theft still happens but I’m glad it’s somewhat less expected now and there’s more legal protection against it. Unless your work was stolen by a giant company….
I read through the wiki page and after the sales first exploded, the publisher sent her a one-time small amount of money as a gift. However, after subsequent editions (aka the publisher milking his cash bow) were published with poor editing and obvious mistakes, she complained and asked she be able to review them. In response to this VERY reasonable request he called her conceited and told her off! I can't imagine the rudeness, the man was getting rich off of her. And to top it off, she was a widow.
@@PinkieSugar The arrogance of men like him never ceases to astound.
Well, she originally said she didn't want to make a profit. That's how the publisher claimed the copyright to begin with.
While yes and I completely understand how bad this story is. She originally did it just for the recipes to be known, ie intentionally free. This isnt thing of the past, you can still sign licensing agreement this bad today(both as man/woman) and there's nothing you can do about it. Basically the same with mr Sapkowski and Witcher series. And now who is the bad guy, those who actually made her dream true(or in case of Sapkowski they initially wanted to go RevShare, but he only wanted some upfront payment) or those who intially agreed on licensing deal they exactly knew about and then only after someone else profited from it and made it rise wanted a cut? Of course in case of this lady she was approaching the publisher and not the other way around, but why did she agree then?
TLDR: Always limit licensing deals to some time period or to limited number of copies/editions.
I LOVE these old recipes and love that your son is tasting them as well . I wish u can taste them too in the future .
Love your videos Ann, as a Greek mother myself I really appreciate your cooking methods and care you have for your family and representing the Greek community at large. Keep up the good work. Regards Theodora.
Dave's "Not quite Ann Reardon" is just so sweet 😊
These old recipes are fascinating! It makes me wonder who first discovered that boiling the fish air bladders worked to set a jelly. The historical details were wonderful, too.
I often wonder things like that - who first separated eggs and whipped egg whites - they take so long to whip without beaters.
These are things I ask myself almost daily. The latest one toying with my mind is similar - who discovered the edible part of fugu and how?
What a wonderful episode! I think the whisks were wooden and maybe soaking them in warm water helped them loosen up. Not an expert bur just guessing :)
Wikipedia says they used twigs in the 18th century, but the New York Times says by the 19th, wire risks were more common. So it's a bit weird the author would have said that if I caught the time period in the video right but maybe it was early enough that the wire risks hadn't yet caught on.
Yea
Smart thinking! Some others have said that’s true and they sound like they know what they’re talking about
I would watch a hundred videos of 200 year old recipes, especially from this book! I love that you're highlighting this lady's work 200 years later and making sure your watchers know this book was written by a woman. IDK it makes me ridiculously happy.
This is my favorite type of video ever! The history is so fascinating and rare to fine. I love watching your quality content
I love the feminist message of this book!
Worth remembering: in North America when you buy currants you're generally buying small raisins rather than dried blackcurrants or redcurrants.
Loving the animations!
now that you said that... i'm suddenly not sure how many times i may have mistaken one for the other
Hello 👋 how are you doing
Here in Canada, currants are currants. I think that's an American thing.
@@stillhuntre55 I'd like to know more about you if you don't mind 🙂
The anthropologist in me is living for your historical cooking videos! I adore them!
This is brilliant! So much fun to see these old recipes made! Thank you for your golden content, Ann! 🖤
I enjoy watching how much cooking and baking have evolved. I imagine that the sponge cake was the best thing ever to them because it was an improvement of how it was made before.
I'll totally want to see more recipes from this interesting cook book.