Called a "rice pudding" this dessert is by all modern interpretations a pie. Here is the recipe below translated into modern measurements from the original. It tastes like a rice flavored custard! If you prefer your desserts to be on the sweeter side add more sugar than what the original calls for. The original instructs that you can either boil the filling in a bag without a crust or you can bake it in a crust. Below are instructions for how to bake it in a crust like a pie. Ingredients: 1/2 cup rice flour 3.6 cups whole milk The rind of 1 lemon 1 cinnamon stick 3 eggs Half a tablespoon of nutmeg .25 cups of sugar 1/4 cup currants (optional) Directions: Put 1/2 cup of rice flour into a pan with 3.6 cups of milk. Mix up well till no longer lumpy. A whisk helps tremendously with this. Put the rind of 1 lemon and a cinnamon stick into it and put over your fire. Stir frequently till it boils. Beat it up well till thick then reduce your heat and let it simmer for 25 minutes. Once done set aside to cool. Now beat up 3 eggs with a your half tablespoon of nutmeg and .25 cups of sugar. To the now cooled milk mixture previously mentioned remove the cinnamon stick and lemon rind. Add the beat up eggs, sugar and nutmeg mixture to your cooled milk and currants if using. Line a pie plate with paste and pour in the filling. Bake at 350 degrees/175 C for 1 hour. Allow to cool for at least 10 minutes before slicing. Enjoy!
There will be no chew chat this week! I will miss you all 😭I was sick for the last 2 months but tried to hide it the best that I could. Now that I'm well Ron caught it and is feeling under the weather. I can't wait for next week so that we can chat with you all again.
I've always loved the way old recipes have such inexact measurements. A pinch, a handful, a scoop. I have to admit that my favourite is now, 'as much beef as you can afford'. If that doesn't describe most families' recipes at some point then I don't know what does.
There were no measuring cups or spoons in those days. I have heard that this period of time is when people coined words such as just a dash, a pinch, a handful and a finger just to name a few.
Yup, I use my own judgement on recipes. I may start with a recipe but then start twisting it more to my liking, other times I just come up with something and no set recipe.
Husband and I have lived this way almost 20 years. We love it. He built our cabin, we have 130 acres, farm the "old" way, raise our own meat and crops, can our food etc... It's the best. My favorite part is waking up having coffee on the porch listening to the quiet sounds of nature while the rest of the world still sleeping is what we say.. he'll say, "you ready for a cup before the world wakes up?" I'm only 38 and he is 44... We'll never go back to the "other world " lol.. also, the food tastes better this way(especially bread) I use a wood stove in winter and over fire outside in summer
It’s always a bonus when I get to see/hear Mish Mish. 🥰 One of the many things I love about your videos is that you don’t fill it up with useless background music. I get to hear crows, chickens, Mish Mish and other nature sounds, along with the sounds of cooking. I just love the peace and quiet of it all.
Everyone I've shown this channel to has agreed that a long video with the fire, crackling, the tools scraping, the food being chopped, the chickens, Mish Mish, the birds, and the occasional rain on the roof with thunder... would be excellent to fall asleep to.
I first saw one of Justine's videos on the TH-cam side bar a few weeks ago and I was very drawn in by the sounds of the fire and no distracting loud modern music. It gave me a feel for the era she is re creating. I'm a big fan of her channel now!
I was in our grocery store today. They had music on with someone singing (?) or should I say screaming words that I couldn't understand. How wonderful to see and feel the peace of this video. Thank you.
I totally agree. Check out Kend Heyati's (the e's are upside down in the name, but I don't know how to type that) Country Life Vlog. It's his parents in Azerbaijan, and it's the same - peaceful, no talking or music. Just the ambient sounds of nature, their pets and her cooking. Watching one video will get you hooked. :)
I love how she's slow and intentional with her movements and handwork, i.e., how she picks up pitchers, pours things, stirs etc. It seems very proper and dated. Love it!
I just love this channel. When this modern world gives me anxiety all I have to do is watch this channel and I feel like I am grounded . . . It makes my day and I feel better . . . Not to mention the smells of the kitchen . . . Anyone else smell those potatoes on the fire or is it just me?
Justine, your cooking skills over an open fire are superior! Every single dish you've ever made since the beginning of this series has looked (and I'm sure TASTED) absolutely fantastic!! Keep up the great work! I'm a chef and I LOVE to see others enjoying the marvels of cooking and the glorious outcome from it!
Yes! I hadn’t even realized the actual precision needed to not just keep the fire going, but to know what to do for a ‘simmer’ or ‘boil.’ Its fascinating to watch this meal being put together! Kudos to you, Justine! ❤️
I absolutely love opening my TH-cam and seeing you on here. Some of your dishes I still make today. My oldest favorite dish is a vanilla custard. It’s always a hit with my family. Thank u so much for making these videos. It’s so nice to see people embracing our history. I’d love to live like this forever. Yes, I’d give up the internet, phones, tvs, computers…all electronics. We all need to go back to this when times were spent with family. Not staring at a screen….like I’m doing now 😂😂😂
I want to express my appreciation for your videos on both channels. I am a disabled veteran. Every night, I watch your videos to decompress and relax me to go to sleep. I have also tried some of the recipes. hank you so much for all you do.
Thank you Jack! It's so much fun it feels like a mad science experiment bringing this 200+ year old dishes back to life. There are no pictures in those cookbooks naturally so you don't know what it will look like till it's done! You are laying your eyes on something that no one has seen for 100s of years and gosh do I love that.
I am in the middle of an ice storm. When I found out it was coming and might lose power, I was like, "yeah I can still cook. I will just do it in the fireplace like Justine does."
My family did that during a bad ice storm once! Just like Justine, we cooked potatoes over the coals and boiled milk and water for cocoa. We were able to store perishables outside in the snow. Truly refreshing (if a little trying after four days without power), nothing like losing power to remind you how fragile life can be. Hope you and yours stay safe in the storm ❤
In the 1960's we were out of electricity for at least a week. My mom cooked in the fire place for a week and fed the neighbors. She was in heaven. After WW2, she had lived in a house built in 1800 in a coal mining village in England. It had a fireplace used for cooking and a primus stove. During the aftermath of the storm, she found bbq brickets in the store as the wood and presto logs were gone. I am going to practice doing this when I go camping this summer!
@@ej8710 WOW! That's awesome. Those skills came in handy. Also, the fact that she fed your neighbors too, shows that she is a sweet lady. That was a very thoughtful thing to do.
Your videos give me the strangest sense of relaxation, comfort, and happiness. Maybe it's because they help me to always remember how easy my day to day living is. Maybe it's because I'm interested in learning more of these old fashioned domestic skills should I need them. Either way, I love your channel. ♥️😊
I was wondering how you were going to reduce your heat, they you pushed to coals away. Made sense once I saw it, I’m just so used to turning a knob. 😆. I love your new canister set, it’s beautiful. A great video as always, thank you for sharing another historical meal with us.
I learn so much from this channel! The way things are going, it’s good to have an idea of how to cook over a fire like this. It was nice to see you add the log and manage the flame, a “behind the scenes” vibe. Thank you!
Thank you for the peaceful and inciteful video. I really enjoy relaxing after a hard days work and enjoying the simplicity of the old ways. I do it as often as I can. The recipe following the video adds a nice touch. Your reaction to trying the meal you just created is like the apples on top of the rice pie. Nice touch sharing the quantity on the post. I like to use original approach personally. Nothing like a pinch of this and a handful of that.
I am so incredibly appreciative of this channel. Justine, you are wonderfully skilled with the open hearth cooking. I’ve tried it myself while re-enacting and I’m always impressed by your ability to time and plan effectively with such an imprecise and intimidating method of cooking! A lot of skill goes into this and I am so grateful for your dedication to this craft. Your dedication to bringing recipes “back to life” warms my heart-your passion is bountifully evident ❤
I just came across your videos and I must say. I love them. Such simplicity, tranquility, and peace. Wow. It calms me watching your videos. Your skills are unparalleled. Thank you for sharing.
I absolutely cannot describe the personal theraputic value that I get from these well timed drops in my feed. I don't even remember how long ago I subscribed after enjoying the early ones. The original print recipes at the end are the reminder that this reality you portray to us is just pure blessing. Thank you so much for these! And I must add that that your productions exemplify pure mastery, stunning mastery of your methods and overall efficiency in each and every episode. The ASMR aspect that you employ really transforms it into the said therapy that's so needed these days. Cheers!
@@EarlyAmerican Might sound crazy but I loved my Mum's mashed carrot and swede as a little girl in the 1970s. So many children today don't like vegetables but I always did: broccoli, peas, carrots, cauliflower, potatoes. They were the main ones we had back then.
I'm a new viewer. I love these recipes and really enjoy watching you cook them over a fire. Thanks for leaving the recipes, I would like to try all of it. Love your little kitty too.
Glad I discovered this! Very enjoyable and calming to step back in time with you. I could live like this in Scotland in a little stone cottage in the Highlands near the ocean and be very happy! Smiles!
That looks really good Justine! Got to hold off for the next 46 days though it’s Lent and cannot consume meat or sweets! It’ll be something to look forward to though, thanks for all the great videos. God bless you and Ron!🙏👍.
Your rice pudding! I come from a region in the Netherlands called Limburg. That rice pudding is a typical regional pie called "rijstevlaai" in Dutch or "riestevlaaj" in Limburgs dialect. We make it a bit different, with rice in it (no rice flour). But It's all soft and creamy goodness that is gooood!!! I love rice pies in any shape or form. Also patato. Give it to me!
These are so great. Any time I have gone to a Heritage Site or watched anything like your videos, I am caught by the time involved simply for preparing daily meals. It is literally an all day job, from sun up to sun down. A lot of hard work went into it. Thank you for making these videos and sharing them with all of us.
Sorry, add on to this... and the fire needed... I am sure in colder parts of the country, in the cooler months it was welcome, but summer anywhere must have made it a challenge, especially with the amount of clothes people wore.
@@baDWolf_75 In the summer, they would have summer kitchens, outside of the house in a structure with open walls so the breeze could take away the excess heat. This would keep the excessive heat from the inside of the house. And it would also keep the house from burning down in the event of a fire, which was not infrequent. I'm a Texan, and I try to imagine cooking over an open flame in 100+degree temps, wearing full skirts. Yikes.
The Rice Pudding is still very much part of Latin Culture, Brazilians make it with cinnamon and sugar while Spanish people add the lemon peel to it. I never tasted with the lemon peel
It's good, I've had it with raisins and cinnamon with the lemon peel and with just the lemon peel, the only thing is the added lemon seems to give me chronic heartburn. Love the English baked rice puddings with butter and nutmeg, actually I think I just love rice puddings.
I really love the rice pudding - I just want to go down right now to the kitchen and make it - it is 00:06am, bit too early I guess to start making it - lol!!! Thanks for this, rice pudding brings back uncharted lovely childhood memories. How did they weigh out their foods and liquids back then - was this why the cup measures were created?
I just realized that all desserts back then that used milk were probably naturally sweeter than how they taste with our modern pasteurized milk. Your raw milk video made me think of this.
If you don't want the currants to sink to the bottom; dampen them then coat it more rice flour. Drop them in after you pour the pudding into pie shell. I usually push a few in about 1/3 of the way. You can do this most things if you want them more distributed throughout the pie. Works with a lot cake recipes too.🙂
I must say it again, Art. This is pure art and culture from the Early American team. For some time now, I've felt that each video and simulation of daily living and tasks of the period they're portraying and "living", is a tribute to our ancestors, a tribute to the forefathers, and a tribute to all of the men and women and families who came and settled in the United States of America (and any of the Anglo new world countries) during the colonial times and worked hard to improve their lives under simple or harsh conditions, but at the same time helping develop and shape the country - the culture, laws, function, society, etc. That's why everyday, pay tribute to them, and RESPECT the hard work and efforts of what the early people and early Americans had achieved. Contribute and help continue what the early people had done.
Another great video! The food looked delicious and I could tell from the smile on your face when you tasted the pie! Hope you two get well soon! You have a house to build! Gonna miss the chew & chat this week, but will be looking forward to next week. ❤️🥰
The meal looks delicious. You became an expert in cooking on fire. The food comes perfect. Thank you, Justine. Your sweet Mish Mish was meowing. He is adorable. 🐱❤️
Whenever I make Dutch oven peach cobbler for special family occasions, and someone still brings over other desserts whether its homemade or store bought, mine is always eaten or finished first. I take pride in baking or cooking with the Dutch oven. Everyone appreciates it. My mouth was watering this whole video.
Buying beef these days is an adventure. I asked husband to bring home chuck steak to stir fry. Since there wasn't any he brought home something called short ribs without the bone. Mystery beef I called it. Made beef stew. It cooked for 2 hours at 300f. Pretty good. Don't forget your vit c and zinc. Get well boys and girls.
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 พฤศจิกายน 2567](http://i.ytimg.com/vi/wPd7VFfWHIA/mqdefault.jpg)
Called a "rice pudding" this dessert is by all modern interpretations a pie. Here is the recipe below translated into modern measurements from the original. It tastes like a rice flavored custard! If you prefer your desserts to be on the sweeter side add more sugar than what the original calls for. The original instructs that you can either boil the filling in a bag without a crust or you can bake it in a crust. Below are instructions for how to bake it in a crust like a pie.
Ingredients:
1/2 cup rice flour
3.6 cups whole milk
The rind of 1 lemon
1 cinnamon stick
3 eggs
Half a tablespoon of nutmeg
.25 cups of sugar
1/4 cup currants (optional)
Directions:
Put 1/2 cup of rice flour into a pan with 3.6 cups of milk. Mix up well till no longer lumpy. A whisk helps tremendously with this. Put the rind of 1 lemon and a cinnamon stick into it and put over your fire. Stir frequently till it boils. Beat it up well till thick then reduce your heat and let it simmer for 25 minutes. Once done set aside to cool. Now beat up 3 eggs with a your half tablespoon of nutmeg and .25 cups of sugar. To the now cooled milk mixture previously mentioned remove the cinnamon stick and lemon rind. Add the beat up eggs, sugar and nutmeg mixture to your cooled milk and currants if using. Line a pie plate with paste and pour in the filling. Bake at 350 degrees/175 C for 1 hour. Allow to cool for at least 10 minutes before slicing. Enjoy!
Really Delicious and I see nature ❤️❤️❤️
New ASMR Girl is supporting to you 🎉🎉🎉
Goodmorning
There will be no chew chat this week! I will miss you all 😭I was sick for the last 2 months but tried to hide it the best that I could. Now that I'm well Ron caught it and is feeling under the weather. I can't wait for next week so that we can chat with you all again.
@Early American hope you both getting better soon! Meal looks delicious!!
@Early American hope you both getting better soon! Meal looks delicious!!
I've always loved the way old recipes have such inexact measurements. A pinch, a handful, a scoop. I have to admit that my favourite is now, 'as much beef as you can afford'. If that doesn't describe most families' recipes at some point then I don't know what does.
I agree completely. Love your comment ❤
That's proper cooking. My mum never used measures; she used experience.
Right! And it all came out good anyway.
There were no measuring cups or spoons in those days. I have heard that this period of time is when people coined words such as just a dash, a pinch, a handful and a finger just to name a few.
Yup, I use my own judgement on recipes. I may start with a recipe but then start twisting it more to my liking, other times I just come up with something and no set recipe.
Husband and I have lived this way almost 20 years. We love it. He built our cabin, we have 130 acres, farm the "old" way, raise our own meat and crops, can our food etc... It's the best. My favorite part is waking up having coffee on the porch listening to the quiet sounds of nature while the rest of the world still sleeping is what we say.. he'll say, "you ready for a cup before the world wakes up?" I'm only 38 and he is 44... We'll never go back to the "other world " lol.. also, the food tastes better this way(especially bread) I use a wood stove in winter and over fire outside in summer
I envy you. I am tired of many of the things in our modern world and soulless depressed cities.
It’s always a bonus when I get to see/hear Mish Mish. 🥰 One of the many things I love about your videos is that you don’t fill it up with useless background music. I get to hear crows, chickens, Mish Mish and other nature sounds, along with the sounds of cooking. I just love the peace and quiet of it all.
Everyone I've shown this channel to has agreed that a long video with the fire, crackling, the tools scraping, the food being chopped, the chickens, Mish Mish, the birds, and the occasional rain on the roof with thunder... would be excellent to fall asleep to.
I first saw one of Justine's videos on the TH-cam side bar a few weeks ago and I was very drawn in by the sounds of the fire and no distracting loud modern music. It gave me a feel for the era she is re creating. I'm a big fan of her channel now!
I was in our grocery store today. They had music on with someone singing (?) or should I say screaming words that I couldn't understand. How wonderful to see and feel the peace of this video. Thank you.
I totally agree. Check out Kend Heyati's (the e's are upside down in the name, but I don't know how to type that) Country Life Vlog. It's his parents in Azerbaijan, and it's the same - peaceful, no talking or music. Just the ambient sounds of nature, their pets and her cooking. Watching one video will get you hooked. :)
I do too. They are relaxing as well and definitely in the ASMR category. Her videos are the best. Love these 2 Ron and Justine ♡
I love how she's slow and intentional with her movements and handwork, i.e., how she picks up pitchers, pours things, stirs etc. It seems very proper and dated. Love it!
What wed call mindful, I would think.
This is almost like ASMR... I could fall asleep listening to these wonderful sounds.
I just love this channel.
When this modern world gives me anxiety all I have to do is watch this channel and I feel like I am grounded . . . It makes my day and I feel better . . . Not to mention the smells of the kitchen . . . Anyone else smell those potatoes on the fire or is it just me?
I'm always amazed at what our ancestors went through in a day just to prepare a meal. 🌹
Until fairly recently, I could not imagine them eating such elaborate meals until the invention of the stove.
Justine, your cooking skills over an open fire are superior! Every single dish you've ever made since the beginning of this series has looked (and I'm sure TASTED) absolutely fantastic!! Keep up the great work! I'm a chef and I LOVE to see others enjoying the marvels of cooking and the glorious outcome from it!
Thank you SO MUCH! Most of these historical recipes are fantastic! Some are terrible but I make them for better or for worse 😅
You should go visit you both would enjoy it . Just watch out for Ron 😂
Lovely!
Yes! I hadn’t even realized the actual precision needed to not just keep the fire going, but to know what to do for a ‘simmer’ or ‘boil.’ Its fascinating to watch this meal being put together! Kudos to you, Justine! ❤️
I absolutely love opening my TH-cam and seeing you on here. Some of your dishes I still make today. My oldest favorite dish is a vanilla custard. It’s always a hit with my family. Thank u so much for making these videos. It’s so nice to see people embracing our history. I’d love to live like this forever. Yes, I’d give up the internet, phones, tvs, computers…all electronics. We all need to go back to this when times were spent with family. Not staring at a screen….like I’m doing now 😂😂😂
One of the parts I enjoy is the fire management. The cooking is soothing fire management is awesome.
When you combine being a pyromaniac and a food lover you get Justine.
@@EarlyAmerican🤣🤣🤣
@@EarlyAmerican 😁
Wow Justine is such an expert handling the fireplace, racking coals and the trivet. You go girl!!
Right? That never gets old.
I know I was thinking the same thing. It’s not easy to be infront of a fire cooking.
That custard pie looks delicious. And 200 years later, roasted meat and potatoes are still a favorite.
Justine is very skilled at using the open fire and cast iron cooking pots. I never get tired of watching her work.
I’m sure it took lots of practice!!!
Hopefully she'll cook MishMash one day soon
I want to express my appreciation for your videos on both channels. I am a disabled veteran. Every night, I watch your videos to decompress and relax me to go to sleep. I have also tried some of the recipes. hank you so much for all you do.
Thank you for your service😊
Wonderful! 1822 is two years after my house was built. I'm loving these videos!
It's so peaceful watching you cook! 💞
Yes, I agree. I have been ache, headache and need quiet show. It's the best here!
Was just thinking how calm I feel when watching Justine cook..😊💯💐
I agree. It's so peaceful.
Thanks! You are so sweet & talented Lady Justine!
Thank you always and forever Kerri!
You make everything look so good. Thanks for sharing.
Thank you Jack! It's so much fun it feels like a mad science experiment bringing this 200+ year old dishes back to life. There are no pictures in those cookbooks naturally so you don't know what it will look like till it's done! You are laying your eyes on something that no one has seen for 100s of years and gosh do I love that.
The period correct cabin and accouterments make your videos spot on. I could live there.
what a gift this is.....this effort. Thank YOU!
So relaxing thanks for sharing with us your truly amazing 💞
My hubby and I love these videos. It's something fun to watch together.
I am in the middle of an ice storm. When I found out it was coming and might lose power, I was like, "yeah I can still cook. I will just do it in the fireplace like Justine does."
My family did that during a bad ice storm once! Just like Justine, we cooked potatoes over the coals and boiled milk and water for cocoa. We were able to store perishables outside in the snow. Truly refreshing (if a little trying after four days without power), nothing like losing power to remind you how fragile life can be. Hope you and yours stay safe in the storm ❤
In the 1960's we were out of electricity for at least a week. My mom cooked in the fire place for a week and fed the neighbors. She was in heaven. After WW2, she had lived in a house built in 1800 in a coal mining village in England. It had a fireplace used for cooking and a primus stove. During the aftermath of the storm, she found bbq brickets in the store as the wood and presto logs were gone.
I am going to practice doing this when I go camping this summer!
@@ej8710 WOW! That's awesome. Those skills came in handy. Also, the fact that she fed your neighbors too, shows that she is a sweet lady. That was a very thoughtful thing to do.
I cooked a roast on top of our basement wood stove in ice storms in New Hampshire.
I could roast hot dogs and make smores.
Not only is she a good cook, she's an adorable cook. Ole' Ron is one lucky fella
Your videos give me the strangest sense of relaxation, comfort, and happiness. Maybe it's because they help me to always remember how easy my day to day living is. Maybe it's because I'm interested in learning more of these old fashioned domestic skills should I need them. Either way, I love your channel. ♥️😊
I was wondering how you were going to reduce your heat, they you pushed to coals away. Made sense once I saw it, I’m just so used to turning a knob. 😆. I love your new canister set, it’s beautiful. A great video as always, thank you for sharing another historical meal with us.
I learn so much from this channel! The way things are going, it’s good to have an idea of how to cook over a fire like this. It was nice to see you add the log and manage the flame, a “behind the scenes” vibe. Thank you!
Justine, isn't it amazing to think that 1822 was 200 years ago! Time really flies! Love the new beautiful pottery containers now in full use!
I love your videos! They greatly represent a more simple time in history 😊
Omg... Im about to go to sleep and you drop a food video now??? 😂😂😂
Love your content. Thanks!!!!!
Glad to see you doing more cooking. I'm sure it will be yummy!
Thank you for the peaceful and inciteful video. I really enjoy relaxing after a hard days work and enjoying the simplicity of the old ways. I do it as often as I can. The recipe following the video adds a nice touch. Your reaction to trying the meal you just created is like the apples on top of the rice pie. Nice touch sharing the quantity on the post. I like to use original approach personally. Nothing like a pinch of this and a handful of that.
I am so incredibly appreciative of this channel. Justine, you are wonderfully skilled with the open hearth cooking. I’ve tried it myself while re-enacting and I’m always impressed by your ability to time and plan effectively with such an imprecise and intimidating method of cooking! A lot of skill goes into this and I am so grateful for your dedication to this craft. Your dedication to bringing recipes “back to life” warms my heart-your passion is bountifully evident ❤
Thank you so much Justin and Ron for letting me watch weekly
As usual everything looks delicious! Hope you guys feel better soon! ❤
Thank you so much Terri! We are on the uppity finally.
I just came across your videos and I must say. I love them. Such simplicity, tranquility, and peace. Wow. It calms me watching your videos. Your skills are unparalleled. Thank you for sharing.
I love these simple ingredient recipes. Not use 629 different spices or overcomplicated stuff, but all looks delicious and so hearty
I think that Justine is just efficient in how she works. There are few wasted moments.
I love your cooking shed! And it helps to have all the proper equipment for open fire cooking. So nice to watch.
I am in awe of the cooking skills you have. I have learnt so much watching you. The meal & pudding looks delicious.
Ron would have loved tonight's dinner. Hope he felt like eating some of it. Wishing him a speedy recovery
What a lovely video… for some reason, I feel comfort. I could away from my busy life
I’m always in awe of your prowess figuring out cooking temps with an open fire. Kudos to you Justine! And Ron!
What a delight your show is, in all respects. Other than awakening my appetite, you and your work is serene.
I absolutely cannot describe the personal theraputic value that I get from these well timed drops in my feed.
I don't even remember how long ago I subscribed after enjoying the early ones.
The original print recipes at the end are the reminder that this reality you portray to us is just pure blessing.
Thank you so much for these!
And I must add that that your productions exemplify pure mastery, stunning mastery of your methods and overall efficiency in each and every episode.
The ASMR aspect that you employ really transforms it into the said therapy that's so needed these days.
Cheers!
Pie looks very delicious!!! Really like to watch you cook---so different from now.
My husband and I love to watch you from Saint Charles, Mo!
Oh hey I was just there 2 days ago! Thank you you two for watching.
Everything looks delicious-I had my doubts about the rice dessert-but after seeing how much you liked it, I will have to give it a try 😋 ❤
Absolutely love this. No words needed. Transport into time. Thank you
Nothing matches the taste of my Mom's simple, home cooked food growing up. These are the best meals in the world since the beginning if time for me. 😁
She made them with love for you.
@@EarlyAmerican Might sound crazy but I loved my Mum's mashed carrot and swede as a little girl in the 1970s. So many children today don't like vegetables but I always did: broccoli, peas, carrots, cauliflower, potatoes. They were the main ones we had back then.
Looks magnificent, Justine! You are supreme at pie crusts! MishMish had a lot to say as well. Enjoyed every moment. xoxo
Your fascinating to watch. The food looks incredible.
I'm a new viewer. I love these recipes and really enjoy watching you cook them over a fire. Thanks for leaving the recipes, I would like to try all of it. Love your little kitty too.
Thank you for being here Barbara!
It's so cute how Mish Mish has his own cat door!! I think I am going to try that beef and potato dish it looks very tasty!
Okay, that looks amazing! However, my grandma's rice pudding is still the best ever, and not a pie. Miss you, grandma (1899-1995).
You gotta tell us the recipe now! RIP grandma ❤
Glad I discovered this! Very enjoyable and calming to step back in time with you. I could live like this in Scotland in a little stone cottage in the Highlands near the ocean and be very happy! Smiles!
That looks really good Justine! Got to hold off for the next 46 days though it’s Lent and cannot consume meat or sweets! It’ll be something to look forward to though, thanks for all the great videos. God bless you and Ron!🙏👍.
Both dishes look very tasty. Love watching you cook. You have complete control over that fire!
Thank you Nancy !
I love ground rice pudding warm with a teaspoon of home made jam in the middle . So comforting 😊
Your rice pudding! I come from a region in the Netherlands called Limburg. That rice pudding is a typical regional pie called "rijstevlaai" in Dutch or "riestevlaaj" in Limburgs dialect. We make it a bit different, with rice in it (no rice flour). But It's all soft and creamy goodness that is gooood!!! I love rice pies in any shape or form. Also patato. Give it to me!
It's 11:30pm, so I'll be watching this in the morning, but wanted to say hi! I thoroughly enjoy ya'lls videos!💗
I absolutely enjoyed this, excellent work. Outstanding
These are so great. Any time I have gone to a Heritage Site or watched anything like your videos, I am caught by the time involved simply for preparing daily meals. It is literally an all day job, from sun up to sun down. A lot of hard work went into it. Thank you for making these videos and sharing them with all of us.
Sorry, add on to this... and the fire needed... I am sure in colder parts of the country, in the cooler months it was welcome, but summer anywhere must have made it a challenge, especially with the amount of clothes people wore.
@@baDWolf_75 In the summer, they would have summer kitchens, outside of the house in a structure with open walls so the breeze could take away the excess heat. This would keep the excessive heat from the inside of the house. And it would also keep the house from burning down in the event of a fire, which was not infrequent. I'm a Texan, and I try to imagine cooking over an open flame in 100+degree temps, wearing full skirts. Yikes.
The Rice Pudding is still very much part of Latin Culture, Brazilians make it with cinnamon and sugar while Spanish people add the lemon peel to it. I never tasted with the lemon peel
It's good, I've had it with raisins and cinnamon with the lemon peel and with just the lemon peel, the only thing is the added lemon seems to give me chronic heartburn. Love the English baked rice puddings with butter and nutmeg, actually I think I just love rice puddings.
I really love the rice pudding - I just want to go down right now to the kitchen and make it - it is 00:06am, bit too early I guess to start making it - lol!!! Thanks for this, rice pudding brings back uncharted lovely childhood memories. How did they weigh out their foods and liquids back then - was this why the cup measures were created?
Is this where Horchata came from to? Rice water with a heavy cinnamon flavoring
I’ve never had the Spanish version either. I’m like lemon peel with cinnamon? 🤯
@Goldie who says that it's too early? never too early for a favorite dish
these videos are so addicting. I wish I had a cute cozy cabin like you have!! Love it!
Wow amazing what these people did back in that day. Love this video. TFS God Bless.
Seriously... "reduce heat" ...Justine pushes embers away from kettle...love it !
I just realized that all desserts back then that used milk were probably naturally sweeter than how they taste with our modern pasteurized milk. Your raw milk video made me think of this.
I think the same too. I used raw milk for this video.
If you don't want the currants to sink to the bottom; dampen them then coat it more rice flour. Drop them in after you pour the pudding into pie shell. I usually push a few in about 1/3 of the way. You can do this most things if you want them more distributed throughout the pie. Works with a lot cake recipes too.🙂
This woman is talented. Great video!
I love watching your videos😊 from the UK 🇬🇧
Thank you for watching and learning from the beautiful UK.
I must say it again, Art. This is pure art and culture from the Early American team. For some time now, I've felt that each video and simulation of daily living and tasks of the period they're portraying and "living", is a tribute to our ancestors, a tribute to the forefathers, and a tribute to all of the men and women and families who came and settled in the United States of America (and any of the Anglo new world countries) during the colonial times and worked hard to improve their lives under simple or harsh conditions, but at the same time helping develop and shape the country - the culture, laws, function, society, etc. That's why everyday, pay tribute to them, and RESPECT the hard work and efforts of what the early people and early Americans had achieved. Contribute and help continue what the early people had done.
This is so grounding and satisfying and honest. Thank you for your channel♥
Love the way the Elves cleaned the countertop when the potatoes & beef pot was put on the table before cooking! I’d love to have a few of them!
That elf is called ME 🙃
The pudding intrigued me and the meat and potatoes, looked delicious. Yet more ideas. Thank you 😊😊❤❤❤
Love watching
I used what I had on hand. Pork steak & potatoes with mushroom gravy. Love it. Thanks for the starter recipe. I love your program, watch it everyday.
Watching you cook the meal is my favorite thing.
I love that you aren’t talking. It is so calming to just watch and drift off to sleep.
I'm always impressed with your cooking. It's not easy to cook a lot of dishes over open fire and coals! I'd be scorching and burning everything!
Thank you System.
Another great video! The food looked delicious and I could tell from the smile on your face when you tasted the pie! Hope you two get well soon! You have a house to build! Gonna miss the chew & chat this week, but will be looking forward to next week. ❤️🥰
Everything looks delicious 😋. Thanks for the video. 💓
The meal looks delicious. You became an expert in cooking on fire. The food comes perfect. Thank you, Justine.
Your sweet Mish Mish was meowing. He is adorable. 🐱❤️
Lovely as always!! I SO enjoy your videos!! Thank you for sharing!
That's very natural food is very good prepared
Thanks and greetings from Egypt
Whenever I make Dutch oven peach cobbler for special family occasions, and someone still brings over other desserts whether its homemade or store bought, mine is always eaten or finished first. I take pride in baking or cooking with the Dutch oven. Everyone appreciates it. My mouth was watering this whole video.
It is so interesting to know the tools and techniques in practice plus the ingredients available 200 years ago. Thanks a lot.
These videos are amazing, thank you
How wonderful! Thank you ❤
Buying beef these days is an adventure. I asked husband to bring home chuck steak to stir fry. Since there wasn't any he brought home something called short ribs without the bone. Mystery beef I called it. Made beef stew. It cooked for 2 hours at 300f. Pretty good. Don't forget your vit c and zinc. Get well boys and girls.
❤❤❤. Love the setting, the outfit, the cinematography, the background music, the theme….
I Love These Clips! You Provide A Real Look Into The Past! Justine Is Great!
the amount of love and effort that goes into that pud is *unreal.* It looks great. But tbqh i want that beef in my mouth lol
I absolutely love this video. How you can make this delicious food? It's magic! 👏👏👏
Love your Sunflower apron. Very basic but hardy meal. Love your videos.
Thankyou for these videos! It looks so good!And it looks so relaxing back then cooking!Live to watch you cook too!🥰🙂
Love from (Newham) East London 🇬🇧
It's the ASMR aspects that I like best. More, please.
I really enjoy when you pop up with a new video for me to watch.
Love watching you guys!