I feel like the slow descent into madness that was the making of this meal followed by the polite daintiness of the meal itself was very historically accurate.
Loved this. In 1913 my grandmother was still cooking on a wood burning cook stove made of cast iron. It wasn't until after aluminum, steel and glass/ceramic cookware that women started having issues with iron anemia because they stopped using cast iron cookware. The food would absorb some of the iron from the cookware. "Sultanas" are golden raisins, it's just a British name for them like "Biscuits" are cookies and and "chips" are french fries (if you want potato chips you need to ask for "Crisps") . My grandmother would get up at 5 AM and make a fruit pie for the kids to eat at school, and they would be up feeding the cows, chickens, pigs and horse. My grandfather didn't buy a tractor for the farm because he thought they were just a fad. Electricity and indoor plumbing came into the house in 1950's after my mom's sisters played a prank on my uncle's "fancy city gal wife" by moving the outhouse back a few feet. Aunt "C." fell into the cesspool below and had to be pulled out. She threatened my grandfather with not being able to see his first grandchild until the house had been "modernized."
when the coffee fell over all i could think was that meme where its like “and they ask you how you are and you just have to say your fine but youre not fine but you cant get into it because they would never understand” 😩😂
As someone who does a lot of cooking and makes a bit of a hobby out of nutritional anthropology, I thought you did a fantastic job. I think you did a perfect, if unintentional, job of recreating a young American woman trying to keep up with food trends. A lot of the food recommended from those magazines would have been unfamiliar and the vagueness of the recipes didn't help. The equivalent today would probably be something like molecular gastronomy at home - a lot of unfamiliar ingredients, cooking instructions that don't make sense, everything is a little more expensive than you thought it'd be, and an unfair amount of dishes. What matters is that the food came out well, regardless of what the recipe writer intended. Plus you got a nice salad recipe out of it!
Please don't be offended but I laughed my whole way through this! It was awesome how poised and dignified you were in spite of the troubles you were encountering. I'm sure you learned from your disasters. Of course your clothes were gorgeous through out although the pink shorts startled me ha ha. Completely entertaining thank you for torturing yourself for 6 hours for us.
Some things I loved: - Your facial expressions when your dogs were barking - Our opinions on onions are the same - Your blue socks are lovely - Puppy cuddle breaks are the best kind - Your coffee disaster was honestly wonderful, you just stood looking at the state of the top of the hob was marvellous - Your costumes were lovely and the apron wonderfully frilly - Your face when you were drinking the coffee, it looked like a nightmare - The sheer amount of effort you put into this, not only the time and actual cooking, but the dishes, clearing up, stress and money on ingredients Some interesting things I noticed: - In the UK, raisins and sultanas are different, one being black grapes and the other green grapes - You can buy chicken stock in shops in the US which a totally foreign concept for me - I thought the sauce was glossy - i even said 'its glossy' out loud :D This was a marvellous video with a wonderful outcome! Thank you!
Angela, this meal looks like something that would be prepared in a middle class to upper class home in 1913. There would be at least a cook and maybe a scullery maid preparing the meal. The fact that that you, a one woman show who has never made these dishes before, to pulled it off is amazing and impressive.
Gabriella Grimaldo not really, no. The middle class audience for this book would only have a maid hired in for parties or holidays. This meal would be made by the lady of the house. This isn’t actually a particularly difficult meal.
Anna Breon perhaps not, but cooking this meal for the first time with a camera rolling adding stress, I would say that makes it more difficult. Thank you for that tidbit about the middle-class family during that era by the way.
I don’t know, my family was poor and lived way out in rural central Texas. My grandmother was a very young bride (14 years old) and my mother was to be born in 1914.
Angela, I watch a great deal of your videos and you inspire me to really work at perfecting all of my skills, crochet and sewing in particularly. I must admit though, this video has been an absolute HOOT to watch. You are adorable, and this cooking episode reminds me of the daily mishaps in my own kitchen.....and I truly do enjoy cooking!!! Thank you for sharing this video, it was so much fun. :)
I cannot *TELL* you how much I enjoyed watching you make this beautiful dinner! Remember how Julia Child handled mistakes she made & just shook it off & continued. She'd say, ""The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude," and, "You just have to have the courage of your convictions!" You are brave, smart and have courage of your convictions. We are inspired by you & your cool video.
I'm getting some serious, "new wife trying to make a big fancy meal for her husband but it doesn't go to plan, but he eats it all and gives her an A for her effort," vibes. I love it. I might try that relish.
Thanks Angela, this one was great fun to watch! I love your presentation, packed with (self) humor and the occasional drifting of topics. This must having taking a lot time and effort to select, prep, prepare, clean and edit. But well worth it, if you ask me. Tanks again, have a great week.
Well, that was just adorable! You were like an eager young bride trying to fix a great big meal to impress her husband and his important guest for like your first home-cooked meal after your honeymoon. You actually did very well, with a few minor mishaps. I totally agree that nothing went so wrong that a little experience wouldn't smooth the bumps. If I were a guest at that meal, i would enjoy everything and be very impressed and proud of you for doing such a good job, and honored that you shared it with me. Thank you for this fun and different sort of video! I hope you will do another such.
I love at the end how you take a sip of the coffee and then with all politeness and composure you describe: "That tastes disgusting". I love this video.
This whole video reminded me of that Half Blood Prince scene where the students are trying to do that potion for Slughorn's class. Loved it! The outfit you wore at the end was so beautiful!
rotary cutter, good call. But with kitchen knives, sharper is actually safer. A sharper knife is less likely to slip, so if you're a little prone to being inattentive you're less likely to hurt yourself with a sharp knife. Unintuitive, but true. A typical set of kitchen knives is made up of two paring knives (these are your multipurpose cutters for small items), a long skinny knife meant for chopping vegetables, and a large heavy knife used for meat and other tough items. No need for fancy shmancy ones, those four will get most things done. serrated knives are for bread and steak, using them for veggies is dangerous to you and bad for the knife (they get dull very quickly, and slip easily when covered in all those juices). When chopping vegetables, the safest method is to rest the end of the knife on the cutting board, and just pivot around. Use your fingers (or if you're really worried, a fork) to push the vegetables into the path of the knife blade. Because you can feel both ends the knife, that should help your coordination (and you've physically limited the number of places your knife could be anyway). Just make sure your cutting board is free of crumbs before you do this. If you tend to twist knives, practice cutting using one of those wrist braces meant for carpal tunnel.
Okay so this was HILARIOUS. I just spent 45 minutes and 52 seconds with this AMAZING video but it was SO entertaining and fun to watch because im so used to seeing you excell at everything you do (sewing is all we see so i have a kind of limited perspective) and this was a huge clusterfuck and your face at the coffee noir was the biggest mood ever
She did very well this was not a clusterfuck. I think everbody us forgetting that these recipes came from 1913 not 2018 and she is going by instructions set in 1913 not how we would cook it today. I applaud you angela you did a spectacular job. Looooved the dress and apron.
38:20 “I guess I will just...leave them there...” (pause...) (pats steaks with fork a few times) You’re amazing. I love this. This whole video is gold.
You did marvellously well considering. I think the lemon meringue pie looked awesome and I’m surprised your bechemel thickened so well with gluten free flour. The sultana sauce sounds vile, but I’m not a fan of super sweet and savoury things being mixed. Great video!
That mixing of savoury with sweet was rather common with cooking in the past, apparently - I loved the 'Super-Sizers' show when it screened in Australia, even though I know it wasn't perfect- but I love history & it gave a bit of insight into eating in the past- in the Medieval & Tudor/ Elizabethan ones, for instance, I think they compared it (the putting of sweet sauces with savoury foods) to Chinese- don't quote me, it's been a while. Part of the reason why, apparently; they feared uncooked fruit was unhealthy (& created gas). I liked that show, it wasn't like most car-crash 'reality' TV today.
You didn't overbrown the meringue! It looks perfect. In fact, my mouth is watering for it... I loved that you wore those lovely clothes for it, although ngl, I was quite nervous for those white cuffs the whole time through... and I might've lightly gasped when you actually used the frilly apron to dry your hands... lol And the final outfit - what can I say, your creations are beautiful, but so are you. If you don't mind me saying so. This video was so fun!
I specifically avoided any recipes that required frying since I was worried for them too! I tucked them up when cooking the meat, too. The frilly apron is fully functional for wiping hands (clean hands, at least). Thank you!
You did great! This was really fun and I would love to see another one of these from a different era. After you’ve recovered from this adventure of course. 😂
Very fun video!!!! Oh my goodness!! Hope you do more of these. I had a blast watching laughing and everything about it!!!! This was a great surprise from you!!!
I predict your own syndicated show in your future. You are so enjoyable to watch. Always have been! Also, like you, I love vintage cooking. I have my grandmother’s old Searchlight cookbook. Now I am going to look for the Sunday Dinner one. But I admit enjoying reading cookbooks more than actually cooking with them. Angela, you are amazing! And adorable!
This was just so great! Any chance that you could do something like this with each decade? Because I would be more than pleased for my patreon contribution to go to something like this. It would be such a cool way to summarize the decade and show the functionality of the new garments. --- I'm really picky about food textures too. OMG! "Works with skulls too." I almost choked! Lemon Meringue is my favorite pie ever! I had no idea it was such an "old" recipe. Fun Fact: Sugar is actually considered a "wet" ingredient. Not sure why, but I think it has something to do with it starting as a liquid within the sugar cane and is then dried/evaporated to make table sugar. I actually gasped and said "Oh no!" when the salt grinder broke. And that coffee strainer tilt! Ah! And even though you edited out, I appreciate all the little "Shit!" moments. I curse when I cook too. Especially with new recipes. The potatoes & cauliflower look delicious, shame they weren't so flavorful.
That was seriously impressive. I'm pretty sure I would be having a mental breakdown by the third or fourth dish. I like cooking, but I suck at cooking multiple things at once and tend to get very stressed about doing more than one task at a time.
I absolutely loved watching this! It's such a comfort to see a non-chef cooking fancy meals and know that I'm not the only one who struggles. You handled the stress very beautifully. Please consider doing other videos like this!
I loved this video! It reminded me of a British series I stumbled upon a few years ago, called The Supersizers Go.../Eat... (the title changed from the first to the second series). A food critic and a comedian (Sue Perkins from Bake-Off, actually!) spend a week eating foods popular during a specific time period. They go from Ancient Rome to the 80s. The first episode was a one-off called “Edwardian Supersize Me” and then there are two series. If it’s still on TH-cam, I recommend checking it out.
2:50 I was absolutely mumbling “gurl better wear an apron for this” but I knew you would. And then you pull out this gorgeous lacy looking thing that not only protects the dress but still leaves it visible. 10/10 as always.
oh yes please, Tutorial! I've wanted an apron like that in forever, but somehow the more simple a project the more I act like a moron who knows nothing of sewing... so my attempts up to date were not satisfying :)
PLEASE do this again for every decade. Your humor was entertaining, and it was interesting to see the recipes come together. :) It almost felt like we were stumbling through the recipes together. It's good to stretch your abilities. Lots of fun to watch.
that was such a fun video! I think I cook well, but I would never have attempted so many dishes, I simply can't keep my concentration that long on cooking, so a lot of Kudos to you! also "works with a skull too!" and "cabbage guy from avatar" ❤️❤️❤️. I am now in love with you. You'll just have to live with that ;)
Even to bake a couple of things (bikkies, baklava, a slice & apples for my brothers' apple pie), not a 7-course meal like this took my mom & I *all day* so you are really doing well- I burst out laughing when you reacted to your dog going off, & then with the cabbage!
I really enjoyed watching you cook. It was very charming and entertaining and also made me go downstairs and dig through my pile of antique books to look for recipes to try. There are 6 different types of flour soup and a mock turtle soup that uses a calf head as a replacement for American turtles that rarely reach European markets alive. I am going to try to cook something. Not the calfshead.
Anna B. This video infected me with cooking history fever. I found the Raisin sauce in my (german) cook book, and I'm considering making it. I also made the canapees twice now and I love them they go well with earl grey tea with honey and a drop of milk. I hope you get well soon! Gastritis is such a nasty illness, I wouldn't wish on my worst enemy's.
Anna B. That sounds horrible. Luckily I never had anything that bad. If you are allowed to eat fruit again I recommend fruit salad with basmati rice. It's literally the best especially after a rice and water diet. And I'll let you know for sure. I'm also thinking about making videos myself about vintage stuff, sewing and lolita fashion, but I'm not sure yet...
Yay for a new video today, thank you Angela! First, I'm sorry to hear you have to deal with Celiac. My daughter who is about your age does too and it is challenging. Have you ever tried the pie crust recipe from the King Arthur Flour website? My daughter loves it. Second: 2nd) Carl's Bad. It is the site of a famous cavern here in the US and no doubt the recipe came from a famous inn or restaurant there. 3rd) They'd have you soak the cauliflower because back then they didn't have reliable pesticides and you would need to try to get the worms out of the cauliflower that way. 4th) You did an amazing job preparing all those vintage recipes and were a real trouper tasting all of them too as well as looking beautiful all the while. Thank you for the immense effort and expense this video must have taken, I really enjoyed it! Happy Easter!
I now regret wondering why the cauliflower needed soaked. I may never forget that. Kind of you to provide the information, it's just too bad my imagination is so good.
Love your personality and your adventurous journey back in time! Couldn’t help but smile throughout your video! Your outfit in the end is so very beautiful! Bless your heart in all those hours in the kitchen and not enjoying most of your meal! Fun watching you!
Hard boiled eggs : add salt and vinegar to water - bring to a boil. Add eggs - and cook for 12 minutes. Once 12 minutes is up - take out and run under cold water for 2 minutes. DONE! Team mate is a chef and told me to do this.. Works EVERY time!
I think this is a fabulous idea! I loved watching and it's a great companion piece for your sewing through the decades videos! I really look forward to seeing more of these!
I hope you do another one of these. It was such a delight to watch , even with the troubles that you run into. And I have to say that is it very satisfying to see a formal dinning with proper dishes and you outfit is stunning. I am going to a a New Years 1920's Dinner party, authentic wear, food and slang will be used. This has inspired me and trying to do vintage recipes and outfit. Hoping to get better a sewing when I feel confident making my own outfits. This was helpful and entertaining.
I love your cooking method. You take things in stride and are OK with laughing at your mistakes. Seriously, I loved this video as much as your sewing videos!! You made my day
This is so great, and the colour on that meringue is actually really good! I find it so funny that you say sultanas aren't common anymore, because here in Australia they're the main type of raisins people eat as snacks. Then we have currants (the little ones) and raisins (the big juicy ones), which are really only used in cooking/baking.
This was fun! Here's a tip: that drawer under the oven ... it's for keeping food warm until you're ready to serve. Most people think it's a storage drawer for pots and pans and things, but it's actually not. It's a warming compartment.
This was so fun to watch! You did a phenomenal job making the dress and apron and preparing the meal. Your meringue looks lovely, it’s not over browned. Please do another video like this!
I loved this so much, I'm not often a fan of super long videos but I found this one super entertaining and fun to watch. I never knew historical recipes could be so interesting!
This was such a refreshing idea to see coming from you. We usually see such a polish side of you when you are making your regular sewing videos but being able to witness such a different task (at least for me) was thrilling & exciting ! I often forget your actual age with your regular videos but with this one it reminded me that you are still so young. I found it quite relatable, funny, cute & charming all at once
Maybe smoked chicken would have been nicer than ham? I would have also mixed the egg in and used garlic aoli and sprinkled bacon bits on the top and maybe some shallots or chives. Not really keeping with authenticity but I love those flavours. Like little Caesar salad bites 😋
Came across your channel and watched the whole thing...I enjoyed it! I like that you did what everyday ppl do...we are not all world renowned chefs...and you tackled this to the end. Loved it!
This is the best cooking video I've ever seen!!! You are so funny and entertaining! Please continue this series if you enjoyed it too because it is fantastic!
I know I should have been watching this for the cooking... but I was mostly looking at camera usage and placement. (Those potatoes look really good tho.) Also, I too, think cooked raisins are disgusting. Biting into an unadvertised raisin in a cookie is tantamount to biting into a cooked bug.
There is nothing about this video I didn't like! I found it funny, charming, and a wonderful glimpse into the life of Angela. I also appreciate the candor and honesty of where you could have done better, and your description of the coffee makes me want to try it, good, bad, or other! I am still in the early stages of learning to sew, which is how I found your channel, but I really hope you continue to do the occasional video like this. I thoroughly enjoyed it! I would sit down and share this meal with you with no reservations at all!
I loved this video! Honestly so relatable watching you cooking. You should definitely do more like these! I would love to see you try earlier Victorian “cucumber curry.” Great job!! 💕
Angela, I absolutely ADORED this video!! I know you had some trouble with a few things, but it totally reminded me of when I cook in the kitchen! I love your sewing videos immensely, but I definitely wouldn’t mind a few of these types of videos sprinkled on your channel here & there! Take care & can’t wait for more! 💖
OMG you're so adorable! I actually really enjoyed this video. Can you imagine being a new bride in 1913? The stress they were under? oh and to have little ones or be pregnant. Whew! We owe a lot to these ladies!!
You were such a trooper for seeing this through!!! Loved all the chaos that ensued as you worked your way through this dinner. Congratulations on a wonderful and entertaining endeavor!!
Also if you would like an actually tasty mayonnaise order “Duke’s Mayonnaise” either online or look for it in your grocery stores. All other mayonnaise’s I’ve tasted were vastly too sweet.
Oh sweet girl, I absolutely loved your cooking video. You remind me so much of my granddaughter. Your awkwardness and vulnerability is refreshing and hilarious. As poised and controlled as you are in the sewing videos, it's so funny seeing you in something so unfamiliar to you. I know it's been 2 years ago since this video was made, but I thoroughly enjoyed it. God bless you. I love your pups too. Important to take time to give cuddles to your babies. Thank you honey.
Lol...you are so very adorable, brave and tenacious! I think you did a fabulous job for someone who is not an experienced cook! And your costumes were gorgeous! A very enjoyable 45 min. well spent. I hope you do more of these.😘
I relate so much to this video, in that I am pretty much like this in the kitchen whenever I cook. Even for things that I'm pretty experienced with. Little disasters every few minutes. You just handled yours with more decorum than I ever could. Thank you for sharing this experience.
This was so much fun! I have felt the frustration of something not working out like I was expecting it to and loved how you handled it. Thanks for putting that out!
FYI: Nova Scotia apparently had good salmon fishing along parts of it's shoreline, a great lure for tourism. Nova Scotia, the province of my birth, is still known as Canada's Ocean Playground. So...hence the name of the little fishy sandwiches. By the way, try a simple roast chicken dinner. That's a good Sunday dinner, with good youtube videos for instruction. This dinner was too elaborate for one person to cook. You needed at least one other person to help.
I honestly think I clicked on the video to get a better look at that stunningly beautiful top you are wearing. I'm quite sure you threw it together in the sewing room, kidding aside....I have watched Many of your videos and see that NOTHING is ever thrown together without much detailed thought, patience, determination and Plenty of Talent.
See this is what I wanted to say but pronouncing it as "Carls bad" seems like one of those really uncultured american pronunciations haha, good to know for future though!
It's more like a Z than an S ("karlz-bad"). At least the one in California. I know there are other Carlsbads, so they may say it differently? But when I lived in CA, that's how I always heard it.
I loved this video. I collect and use depression era cook books, it is so nice to see someone young trying old recipes out with such excitement for the finished product.
This was a fun video to watch, glad you didn't get your hands on a 17th century "receipt" recipie book, that is using open fire cooking. I will not send you any knives, even dull ones. I will not try 1914 cooking, my stove is nice and clean, makes me want to order pizza more often. Very good case for ordering pizza in my opinion. I am puzzled on how clean your apron was and how the kitchen ended up. Gwen wasn't afraid of the kitchen, it was the crust. I am afraid of gluten free pie crust as well. It does not work like flour with gluten at all, but when it has to be used, why not. That bechamel sauce looked perfect as well as the relish and the potatoes. The merengue on the lemon pie looked very good and not over done. Glad you didn't go totally period correct as well, 1914 eggs would be horrendous, almost like putting eggs in coffee. 1914 dress in a modern kitchen looks good!!!
I have been thinking about doing some, let's say, experimental archaeology- to research for a novel I'm writing, set in the 17th c - I am terrified; it's one thing to try and write with a dip-pen, as opposed to a biro, or learn to embroider- but the cooking thing...
The Lemon Meringue pie is browned perfectly! This video brings be so much joy, thank you so much! You are such a trooper, after having kitchen mishaps like that happen i get so discouraged and you finished with grace!
I loved this way more than I thought I would. You are such a darling and I love your enthusiasm. And you totally make me want to try cooking a full meal from another era!
Have you watched Fannie's Last Supper on Netflix? This video reminded me of it. I'm guessing here, but I think you might like it based on the fact that every show you mention watching are ones that I love. Also I have the same blue T.A.R.D.I.S. shirt that I've seen you wear in another video. :)
watching your good natured attempt get worse by the second is beyond relatable. the last 15 mins honestly were so entertaining and your struggle to maintain order was priceless.
You did a spectacular job of cooking .You even learned “improvising “ some of your recipes. I always keep the amounts of salt called for in recipe low to almost no, because you can always add a little at the table. Keep cooking , you will learn more , so don’t let yourself get discouraged. You set a beautiful table and you were simply fabulous.
I feel like the slow descent into madness that was the making of this meal followed by the polite daintiness of the meal itself was very historically accurate.
Her video and your comment made my day. :)
omg yes, seriously i feel like that is probably the most accurate thing. Nobody stays sane making holiday meals NOBODY!
Samantha Montgomery I enjoy holiday cooking, personally
I never said it wasn't fun, just that there is always the slow descent into madness when it starts to get late and you're still baking/cooking etc.
Samantha Montgomery every november-january 😂😂
Loved this. In 1913 my grandmother was still cooking on a wood burning cook stove made of cast iron. It wasn't until after aluminum, steel and glass/ceramic cookware that women started having issues with iron anemia because they stopped using cast iron cookware. The food would absorb some of the iron from the cookware. "Sultanas" are golden raisins, it's just a British name for them like "Biscuits" are cookies and and "chips" are french fries (if you want potato chips you need to ask for "Crisps") .
My grandmother would get up at 5 AM and make a fruit pie for the kids to eat at school, and they would be up feeding the cows, chickens, pigs and horse. My grandfather didn't buy a tractor for the farm because he thought they were just a fad. Electricity and indoor plumbing came into the house in 1950's after my mom's sisters played a prank on my uncle's "fancy city gal wife" by moving the outhouse back a few feet. Aunt "C." fell into the cesspool below and had to be pulled out. She threatened my grandfather with not being able to see his first grandchild until the house had been "modernized."
:O Those are some good stories!
Please tell us more stories! Start your own channel. :)
😊
Omg greatest thing I read all day
Thanks for sharing!!!
when the coffee fell over all i could think was that meme where its like “and they ask you how you are and you just have to say your fine but youre not fine but you cant get into it because they would never understand” 😩😂
As someone who does a lot of cooking and makes a bit of a hobby out of nutritional anthropology, I thought you did a fantastic job. I think you did a perfect, if unintentional, job of recreating a young American woman trying to keep up with food trends. A lot of the food recommended from those magazines would have been unfamiliar and the vagueness of the recipes didn't help. The equivalent today would probably be something like molecular gastronomy at home - a lot of unfamiliar ingredients, cooking instructions that don't make sense, everything is a little more expensive than you thought it'd be, and an unfair amount of dishes. What matters is that the food came out well, regardless of what the recipe writer intended. Plus you got a nice salad recipe out of it!
You put it perfectly there.
Please don't be offended but I laughed my whole way through this! It was awesome how poised and dignified you were in spite of the troubles you were encountering. I'm sure you learned from your disasters. Of course your clothes were gorgeous through out although the pink shorts startled me ha ha. Completely entertaining thank you for torturing yourself for 6 hours for us.
Noneof Biz I laughed so hard watching this! Her personality is precious.
Some things I loved:
- Your facial expressions when your dogs were barking
- Our opinions on onions are the same
- Your blue socks are lovely
- Puppy cuddle breaks are the best kind
- Your coffee disaster was honestly wonderful, you just stood looking at the state of the top of the hob was marvellous
- Your costumes were lovely and the apron wonderfully frilly
- Your face when you were drinking the coffee, it looked like a nightmare
- The sheer amount of effort you put into this, not only the time and actual cooking, but the dishes, clearing up, stress and money on ingredients
Some interesting things I noticed:
- In the UK, raisins and sultanas are different, one being black grapes and the other green grapes
- You can buy chicken stock in shops in the US which a totally foreign concept for me
- I thought the sauce was glossy - i even said 'its glossy' out loud :D
This was a marvellous video with a wonderful outcome! Thank you!
Charlie Wallhead i
Charlie Wallhead I’m from America and I’ve always thought that Sultanas are a particular type of green grape
Wait... Why don't y'all have chicken stock in the UK? 🐔
there was more to dislike though
My reaction to that today was oh good I'm not the only one looking at my dogs like why are you like this
"Works with skulls, too" I screamed and then I died.
Nehelania so did they Nehelania , so did they.
HA!
I just cracked up at her charming, sweet smile, followed by unexpectedly smashing the lettuce into the counter.
😂😂😂
Angela, this meal looks like something that would be prepared in a middle class to upper class home in 1913. There would be at least a cook and maybe a scullery maid preparing the meal. The fact that that you, a one woman show who has never made these dishes before, to pulled it off is amazing and impressive.
Gabriella Grimaldo not really, no. The middle class audience for this book would only have a maid hired in for parties or holidays. This meal would be made by the lady of the house. This isn’t actually a particularly difficult meal.
Anna Breon perhaps not, but cooking this meal for the first time with a camera rolling adding stress, I would say that makes it more difficult. Thank you for that tidbit about the middle-class family during that era by the way.
I sooooooo agree hugely impressive.
I don’t know, my family was poor and lived way out in rural central Texas. My grandmother was a very young bride (14 years old) and my mother was to be born in 1914.
Your right! I had forgotten that aspect. The lady of the house was likely to be entertaining guests. Well done meal. I was excited for the GF pie!!!😋😍
Angela,
I watch a great deal of your videos and you inspire me to really work at perfecting all of my skills, crochet and sewing in particularly. I must admit though, this video has been an absolute HOOT to watch. You are adorable, and this cooking episode reminds me of the daily mishaps in my own kitchen.....and I truly do enjoy cooking!!! Thank you for sharing this video, it was so much fun. :)
I cannot *TELL* you how much I enjoyed watching you make this beautiful dinner! Remember how Julia Child handled mistakes she made & just shook it off & continued. She'd say, ""The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude," and, "You just have to have the courage of your convictions!" You are brave, smart and have courage of your convictions. We are inspired by you & your cool video.
I'm getting some serious, "new wife trying to make a big fancy meal for her husband but it doesn't go to plan, but he eats it all and gives her an A for her effort," vibes. I love it. I might try that relish.
“Works with skulls too.” That was the best! Lol!
Thanks Angela, this one was great fun to watch! I love your presentation, packed with (self) humor and the occasional drifting of topics. This must having taking a lot time and effort to select, prep, prepare, clean and edit. But well worth it, if you ask me. Tanks again, have a great week.
Well, that was just adorable! You were like an eager young bride trying to fix a great big meal to impress her husband and his important guest for like your first home-cooked meal after your honeymoon.
You actually did very well, with a few minor mishaps. I totally agree that nothing went so wrong that a little experience wouldn't smooth the bumps. If I were a guest at that meal, i would enjoy everything and be very impressed and proud of you for doing such a good job, and honored that you shared it with me. Thank you for this fun and different sort of video! I hope you will do another such.
“Just bang it on the counter; pops right out!
“Works with skulls too”
*Killed me*
(distressed) NOT MY CABBAGES !!!
Emma can't come up with a creative username
Thanks for the avatar reference. Unexpected and pleasant.
Julia Mackris my pleasure! 😄
I literally checked to see if anyone else wrote this! I was going to if no one else did! 😂😂😂
I love at the end how you take a sip of the coffee and then with all politeness and composure you describe: "That tastes disgusting". I love this video.
This whole video reminded me of that Half Blood Prince scene where the students are trying to do that potion for Slughorn's class. Loved it! The outfit you wore at the end was so beautiful!
Yusss Harry Potter reference ♡♡ Snape approves!
Albus Dumbledore good to see you, Headmaster ♡
Oh yeah the draught of the living dead. Loved that scene. It made Hermione look like she was supposed to look. Bushy hair and all.
I was exhausted just watching. It was fun though. You should make more of these.
I got exhausted all over again just editing it heh!
I absolutely agree.
I empathized with you all the way! I never try anything like this because if something can go wrong - it WILL! You are so brave to do this - kudos!!
rotary cutter, good call. But with kitchen knives, sharper is actually safer. A sharper knife is less likely to slip, so if you're a little prone to being inattentive you're less likely to hurt yourself with a sharp knife. Unintuitive, but true. A typical set of kitchen knives is made up of two paring knives (these are your multipurpose cutters for small items), a long skinny knife meant for chopping vegetables, and a large heavy knife used for meat and other tough items. No need for fancy shmancy ones, those four will get most things done. serrated knives are for bread and steak, using them for veggies is dangerous to you and bad for the knife (they get dull very quickly, and slip easily when covered in all those juices). When chopping vegetables, the safest method is to rest the end of the knife on the cutting board, and just pivot around. Use your fingers (or if you're really worried, a fork) to push the vegetables into the path of the knife blade. Because you can feel both ends the knife, that should help your coordination (and you've physically limited the number of places your knife could be anyway). Just make sure your cutting board is free of crumbs before you do this. If you tend to twist knives, practice cutting using one of those wrist braces meant for carpal tunnel.
There’s nothing more dangerous than a dull knife
Okay so this was HILARIOUS. I just spent 45 minutes and 52 seconds with this AMAZING video but it was SO entertaining and fun to watch because im so used to seeing you excell at everything you do (sewing is all we see so i have a kind of limited perspective) and this was a huge clusterfuck and your face at the coffee noir was the biggest mood ever
I genuinely had to check how long the video was because I didn't believe you. It didn't feel that long at all :D
_FräuleinKah_ du bist doch bestimmt deutsch oder?
Ja^^
I didn't even pay attention to the run time, lol
She did very well this was not a clusterfuck. I think everbody us forgetting that these recipes came from 1913 not 2018 and she is going by instructions set in 1913 not how we would cook it today. I applaud you angela you did a spectacular job. Looooved the dress and apron.
38:20 “I guess I will just...leave them there...” (pause...) (pats steaks with fork a few times)
You’re amazing. I love this. This whole video is gold.
You did marvellously well considering. I think the lemon meringue pie looked awesome and I’m surprised your bechemel thickened so well with gluten free flour. The sultana sauce sounds vile, but I’m not a fan of super sweet and savoury things being mixed. Great video!
That mixing of savoury with sweet was rather common with cooking in the past, apparently - I loved the 'Super-Sizers' show when it screened in Australia, even though I know it wasn't perfect- but I love history & it gave a bit of insight into eating in the past- in the Medieval & Tudor/ Elizabethan ones, for instance, I think they compared it (the putting of sweet sauces with savoury foods) to Chinese- don't quote me, it's been a while.
Part of the reason why, apparently; they feared uncooked fruit was unhealthy (& created gas).
I liked that show, it wasn't like most car-crash 'reality' TV today.
A1 steak sauce has raisins in it. Idk if you have ever had it, but if you think of things like that it helps
You didn't overbrown the meringue! It looks perfect. In fact, my mouth is watering for it...
I loved that you wore those lovely clothes for it, although ngl, I was quite nervous for those white cuffs the whole time through... and I might've lightly gasped when you actually used the frilly apron to dry your hands... lol And the final outfit - what can I say, your creations are beautiful, but so are you. If you don't mind me saying so.
This video was so fun!
I specifically avoided any recipes that required frying since I was worried for them too! I tucked them up when cooking the meat, too. The frilly apron is fully functional for wiping hands (clean hands, at least). Thank you!
Angela Clayton So much fun! Wondering what happened to all of the leftovers?!
You did great! This was really fun and I would love to see another one of these from a different era. After you’ve recovered from this adventure of course. 😂
WordsofaReader I
Very fun video!!!! Oh my goodness!! Hope you do more of these. I had a blast watching laughing and everything about it!!!! This was a great surprise from you!!!
I predict your own syndicated show in your future. You are so enjoyable to watch. Always have been! Also, like you, I love vintage cooking. I have my grandmother’s old Searchlight cookbook. Now I am going to look for the Sunday Dinner one. But I admit enjoying reading cookbooks more than actually cooking with them. Angela, you are amazing! And adorable!
This was just so great! Any chance that you could do something like this with each decade? Because I would be more than pleased for my patreon contribution to go to something like this. It would be such a cool way to summarize the decade and show the functionality of the new garments. --- I'm really picky about food textures too. OMG! "Works with skulls too." I almost choked! Lemon Meringue is my favorite pie ever! I had no idea it was such an "old" recipe. Fun Fact: Sugar is actually considered a "wet" ingredient. Not sure why, but I think it has something to do with it starting as a liquid within the sugar cane and is then dried/evaporated to make table sugar. I actually gasped and said "Oh no!" when the salt grinder broke. And that coffee strainer tilt! Ah! And even though you edited out, I appreciate all the little "Shit!" moments. I curse when I cook too. Especially with new recipes. The potatoes & cauliflower look delicious, shame they weren't so flavorful.
This is the most worthwhile 45 minutes of TH-cam. I love the honesty of this project.
I am applauding you for making the effort and seeing it through to the end.
That was seriously impressive. I'm pretty sure I would be having a mental breakdown by the third or fourth dish. I like cooking, but I suck at cooking multiple things at once and tend to get very stressed about doing more than one task at a time.
"Works on skulls too ☺" 🤣🤣🤣 omg I loved that. 😂😂😂 I love your humor~
I absolutely loved watching this! It's such a comfort to see a non-chef cooking fancy meals and know that I'm not the only one who struggles. You handled the stress very beautifully. Please consider doing other videos like this!
Loved watching this. Deserves A LOT more views. Please do more in the future if your heart is willing 💖
I loved this video! It reminded me of a British series I stumbled upon a few years ago, called The Supersizers Go.../Eat... (the title changed from the first to the second series). A food critic and a comedian (Sue Perkins from Bake-Off, actually!) spend a week eating foods popular during a specific time period. They go from Ancient Rome to the 80s. The first episode was a one-off called “Edwardian Supersize Me” and then there are two series. If it’s still on TH-cam, I recommend checking it out.
I had sooo much fun watching this. Please continue with these videos :)
The result at the end was marvellous, good job.
2:50 I was absolutely mumbling “gurl better wear an apron for this” but I knew you would. And then you pull out this gorgeous lacy looking thing that not only protects the dress but still leaves it visible. 10/10 as always.
that APRON I'm so dead 😍😍 You made that in an hour??? I'm in love with it tbh
I want to make another one with better fabric (and shorter straps) and film a tutorial! It was so fun to make!
oh yes please, Tutorial! I've wanted an apron like that in forever, but somehow the more simple a project the more I act like a moron who knows nothing of sewing...
so my attempts up to date were not satisfying :)
Those are some of the most beautiful early 20th century clothes that I have ever seen!
PLEASE do this again for every decade. Your humor was entertaining, and it was interesting to see the recipes come together. :) It almost felt like we were stumbling through the recipes together. It's good to stretch your abilities. Lots of fun to watch.
that was such a fun video!
I think I cook well, but I would never have attempted so many dishes, I simply can't keep my concentration that long on cooking, so a lot of Kudos to you!
also "works with a skull too!" and "cabbage guy from avatar" ❤️❤️❤️. I am now in love with you. You'll just have to live with that ;)
Even to bake a couple of things (bikkies, baklava, a slice & apples for my brothers' apple pie), not a 7-course meal like this took my mom & I *all day* so you are really doing well- I burst out laughing when you reacted to your dog going off, & then with the cabbage!
I really enjoyed watching you cook. It was very charming and entertaining and also made me go downstairs and dig through my pile of antique books to look for recipes to try. There are 6 different types of flour soup and a mock turtle soup that uses a calf head as a replacement for American turtles that rarely reach European markets alive.
I am going to try to cook something. Not the calfshead.
Anna B. This video infected me with cooking history fever. I found the Raisin sauce in my (german) cook book, and I'm considering making it. I also made the canapees twice now and I love them they go well with earl grey tea with honey and a drop of milk.
I hope you get well soon! Gastritis is such a nasty illness, I wouldn't wish on my worst enemy's.
Anna B. That sounds horrible. Luckily I never had anything that bad. If you are allowed to eat fruit again I recommend fruit salad with basmati rice. It's literally the best especially after a rice and water diet.
And I'll let you know for sure. I'm also thinking about making videos myself about vintage stuff, sewing and lolita fashion, but I'm not sure yet...
Yay for a new video today, thank you Angela! First, I'm sorry to hear you have to deal with Celiac. My daughter who is about your age does too and it is challenging. Have you ever tried the pie crust recipe from the King Arthur Flour website? My daughter loves it. Second: 2nd) Carl's Bad. It is the site of a famous cavern here in the US and no doubt the recipe came from a famous inn or restaurant there. 3rd) They'd have you soak the cauliflower because back then they didn't have reliable pesticides and you would need to try to get the worms out of the cauliflower that way. 4th) You did an amazing job preparing all those vintage recipes and were a real trouper tasting all of them too as well as looking beautiful all the while. Thank you for the immense effort and expense this video must have taken, I really enjoyed it! Happy Easter!
I now regret wondering why the cauliflower needed soaked. I may never forget that. Kind of you to provide the information, it's just too bad my imagination is so good.
Love your personality and your adventurous journey back in time! Couldn’t help but smile throughout your video! Your outfit in the end is so very beautiful! Bless your heart in all those hours in the kitchen and not enjoying most of your meal! Fun watching you!
Hard boiled eggs : add salt and vinegar to water - bring to a boil. Add eggs - and cook for 12 minutes. Once 12 minutes is up - take out and run under cold water for 2 minutes. DONE! Team mate is a chef and told me to do this.. Works EVERY time!
I think this is a fabulous idea! I loved watching and it's a great companion piece for your sewing through the decades videos! I really look forward to seeing more of these!
You should redo this experiment with Mid Century fashion and food. It would go a lot better I think.
I hope you do another one of these. It was such a delight to watch , even with the troubles that you run into. And I have to say that is it very satisfying to see a formal dinning with proper dishes and you outfit is stunning. I am going to a a New Years 1920's Dinner party, authentic wear, food and slang will be used. This has inspired me and trying to do vintage recipes and outfit. Hoping to get better a sewing when I feel confident making my own outfits. This was helpful and entertaining.
This was so fun! Great idea !
I love your cooking method. You take things in stride and are OK with laughing at your mistakes. Seriously, I loved this video as much as your sewing videos!! You made my day
This is so great, and the colour on that meringue is actually really good! I find it so funny that you say sultanas aren't common anymore, because here in Australia they're the main type of raisins people eat as snacks. Then we have currants (the little ones) and raisins (the big juicy ones), which are really only used in cooking/baking.
This was fun! Here's a tip: that drawer under the oven ... it's for keeping food warm until you're ready to serve. Most people think it's a storage drawer for pots and pans and things, but it's actually not. It's a warming compartment.
Works for skulls too! (I'll be SO tempted to work that phrase into a conversation...)
This was so fun to watch! You did a phenomenal job making the dress and apron and preparing the meal. Your meringue looks lovely, it’s not over browned. Please do another video like this!
You are hilarious, and what a project, you did fabulous. Your parents must be so proud of you
I loved this so much, I'm not often a fan of super long videos but I found this one super entertaining and fun to watch. I never knew historical recipes could be so interesting!
I love that you dressed the part. Very cute outfit.
This was such a refreshing idea to see coming from you. We usually see such a polish side of you when you are making your regular sewing videos but being able to witness such a different task (at least for me) was thrilling & exciting ! I often forget your actual age with your regular videos but with this one it reminded me that you are still so young. I found it quite relatable, funny, cute & charming all at once
This was so good to watch! I'm looking forward to try some of the dishes and see how that goes for me.
Your apron... Oh, OH!!! Loving it so much!!!
This was such a joy to watch, and I loved it. You coped so much better than I would have been able to manage. You were perfect
Maybe smoked chicken would have been nicer than ham? I would have also mixed the egg in and used garlic aoli and sprinkled bacon bits on the top and maybe some shallots or chives. Not really keeping with authenticity but I love those flavours. Like little Caesar salad bites 😋
Came across your channel and watched the whole thing...I enjoyed it! I like that you did what everyday ppl do...we are not all world renowned chefs...and you tackled this to the end. Loved it!
As someone who works in a kitchen a lot of this video was just me cringing but you did so well for such weird recipes and such little equipment!
This is the best cooking video I've ever seen!!! You are so funny and entertaining! Please continue this series if you enjoyed it too because it is fantastic!
I know I should have been watching this for the cooking... but I was mostly looking at camera usage and placement. (Those potatoes look really good tho.) Also, I too, think cooked raisins are disgusting. Biting into an unadvertised raisin in a cookie is tantamount to biting into a cooked bug.
LOL!! Biting into a cooked bug...bleh!
There is nothing about this video I didn't like! I found it funny, charming, and a wonderful glimpse into the life of Angela. I also appreciate the candor and honesty of where you could have done better, and your description of the coffee makes me want to try it, good, bad, or other! I am still in the early stages of learning to sew, which is how I found your channel, but I really hope you continue to do the occasional video like this. I thoroughly enjoyed it!
I would sit down and share this meal with you with no reservations at all!
I loved this video! Honestly so relatable watching you cooking. You should definitely do more like these! I would love to see you try earlier Victorian “cucumber curry.” Great job!! 💕
I adored this video! It’s good to know the frustration of cooking is timeless.
I love how you reasure yourself in gradual panic that it's gonna be fine. xD
Angela, I absolutely ADORED this video!! I know you had some trouble with a few things, but it totally reminded me of when I cook in the kitchen! I love your sewing videos immensely, but I definitely wouldn’t mind a few of these types of videos sprinkled on your channel here & there! Take care & can’t wait for more! 💖
the Nova Scotia is referring to the fish.
OMG you're so adorable! I actually really enjoyed this video. Can you imagine being a new bride in 1913? The stress they were under? oh and to have little ones or be pregnant. Whew! We owe a lot to these ladies!!
30:17 “here are the patahtoes” hahahah I love this, I would definitely not mind if you did these sort of videos in the future!!
You were such a trooper for seeing this through!!! Loved all the chaos that ensued as you worked your way through this dinner. Congratulations on a wonderful and entertaining endeavor!!
Also if you would like an actually tasty mayonnaise order “Duke’s Mayonnaise” either online or look for it in your grocery stores. All other mayonnaise’s I’ve tasted were vastly too sweet.
Oh sweet girl, I absolutely loved your cooking video. You remind me so much of my granddaughter. Your awkwardness and vulnerability is refreshing and hilarious. As poised and controlled as you are in the sewing videos, it's so funny seeing you in something so unfamiliar to you. I know it's been 2 years ago since this video was made, but I thoroughly enjoyed it. God bless you. I love your pups too. Important to take time to give cuddles to your babies. Thank you honey.
The dress at the end ♡ 😍
Lol...you are so very adorable, brave and tenacious! I think you did a fabulous job for someone who is not an experienced cook! And your costumes were gorgeous! A very enjoyable 45 min. well spent. I hope you do more of these.😘
I love everything about this😍💟
This was so much fun! Thank you. You are so good at not taking yourself too seriously - just enough.
By the way I thought the meringue was perfect! It was beautifully browned just right in my opinion. (Yes I have made several meringue lol)
I relate so much to this video, in that I am pretty much like this in the kitchen whenever I cook. Even for things that I'm pretty experienced with. Little disasters every few minutes. You just handled yours with more decorum than I ever could. Thank you for sharing this experience.
"Works with skulls too!" lmaooooooo
This was so much fun! I have felt the frustration of something not working out like I was expecting it to and loved how you handled it. Thanks for putting that out!
FYI: Nova Scotia apparently had good salmon fishing along parts of it's shoreline, a great lure for tourism. Nova Scotia, the province of my birth, is still known as Canada's Ocean Playground. So...hence the name of the little fishy sandwiches.
By the way, try a simple roast chicken dinner. That's a good Sunday dinner, with good youtube videos for instruction. This dinner was too elaborate for one person to cook. You needed at least one other person to help.
I honestly think I clicked on the video to get a better look at that stunningly beautiful top you are wearing. I'm quite sure you threw it together in the sewing room, kidding aside....I have watched Many of your videos and see that NOTHING is ever thrown together without much detailed thought, patience, determination and Plenty of Talent.
“Carls_Bad” that’s how that’s pronounced. Like say Carl and bad
See this is what I wanted to say but pronouncing it as "Carls bad" seems like one of those really uncultured american pronunciations haha, good to know for future though!
With a short a, not an elongated one like the normal a in bad.
It's more like a Z than an S ("karlz-bad"). At least the one in California. I know there are other Carlsbads, so they may say it differently? But when I lived in CA, that's how I always heard it.
I loved this video. I collect and use depression era cook books, it is so nice to see someone young trying old recipes out with such excitement for the finished product.
I’m sorry but the “it works for skulls too” had me cackling
Another fabulous historical cookery video. I know you've only done two, but they are definitely my favourite of all your videos.🙂
This was a fun video to watch, glad you didn't get your hands on a 17th century "receipt" recipie book, that is using open fire cooking. I will not send you any knives, even dull ones. I will not try 1914 cooking, my stove is nice and clean, makes me want to order pizza more often. Very good case for ordering pizza in my opinion. I am puzzled on how clean your apron was and how the kitchen ended up. Gwen wasn't afraid of the kitchen, it was the crust. I am afraid of gluten free pie crust as well. It does not work like flour with gluten at all, but when it has to be used, why not.
That bechamel sauce looked perfect as well as the relish and the potatoes. The merengue on the lemon pie looked very good and not over done. Glad you didn't go totally period correct as well, 1914 eggs would be horrendous, almost like putting eggs in coffee. 1914 dress in a modern kitchen looks good!!!
I have been thinking about doing some, let's say, experimental archaeology- to research for a novel I'm writing, set in the 17th c - I am terrified; it's one thing to try and write with a dip-pen, as opposed to a biro, or learn to embroider- but the cooking thing...
I meant to say 'learn to embroider like the period'- I have beginner/intermediate embroidery skills already.
The Lemon Meringue pie is browned perfectly! This video brings be so much joy, thank you so much! You are such a trooper, after having kitchen mishaps like that happen i get so discouraged and you finished with grace!
I was under the impression that broiling is done in an oven, but you’re going to need a cast iron pan for that.
I loved this way more than I thought I would. You are such a darling and I love your enthusiasm. And you totally make me want to try cooking a full meal from another era!
I LOVE your eating costume! I havent seen it before is tehre a blog post or something where I could see more?
I so enjoyed this!! I have never felt so in tune with someone while they were cooking!
Have you watched Fannie's Last Supper on Netflix? This video reminded me of it. I'm guessing here, but I think you might like it based on the fact that every show you mention watching are ones that I love. Also I have the same blue T.A.R.D.I.S. shirt that I've seen you wear in another video. :)
watching your good natured attempt get worse by the second is beyond relatable. the last 15 mins honestly were so entertaining and your struggle to maintain order was priceless.
Your moment with the beshamel sauce I'm pretty sure we've all had that moment. But you rocked it.
You did a spectacular job of cooking .You even learned “improvising “ some of your recipes. I always keep the amounts of salt called for in recipe low to almost no, because you can always add a little at the table. Keep cooking , you will learn more , so don’t let yourself get discouraged. You set a beautiful table and you were simply fabulous.