We hope you enjoy this new episode of The Victorian Way. Here are the answers to some questions you may have, from food historian Dr Annie Gray: • Tell me more about the Harewood connection. ANSWER: It is true, head gardener James Vert had a strong connection to the Harewood estate in Yorkshire (though he was born in Cheshire, where his father worked for a junior branch of the Lascelles family). His wife’s family were also tied to the estate. He started work at Audley in 1880, but retained close connections in Yorkshire. Louis Lecomte is a real person: chef at Harewood House from 1876-1890. He contributed recipes to Theodore Garrett’s Encylopedia of Practical Cookery (1892), from which this recipe is taken. • This seems like something from 1950s America - savoury salads in jelly. ANSWER: Savoury jellies have a long history. The earliest jellies were made from calves’ feet, which were boiled to extract the gelatin, which was then flavoured and sometimes coloured. In the 19th century packet gelatin made from pork trotters was developed. The Victorians made lots of sweet jellies, using both calves’ feet and packet gelatin, but they also used unsweetened jelly as decoration for savoury dishes and as a way of displaying cold dishes, by setting mousses in jelly, or suspending ingredients in a moulded jelly. By the 1880s these savoury jellies were known as aspics to distinguish them from the sweet type. This is essentially an aspic, though it is rathe more delicate than most of the examples in other books. Savoury aspics continued to be made - though they were going out of fashion - until the 1970s. In the States, they underwent a real resurgence in the 1950s, when recipes often mixed sweet and savoury ingredients together in what sometimes seems (to modern eyes) like a very confusing cacophony. Search for jello salad on the internet and you will find some truly alarming examples. • Why is this Italian? ANSWER: Your guess is as good as ours. Gruyere is Swiss, and calves’ foot jelly was no more common in Italy than in Britain. Most Italian Jelly recipes are for a multi-coloured sweet jelly. Perhaps Louise Lecomte or one of the other contributors to the Encylopedia of Practical Cookery knew something we don’t (or something we no longer know, anyway). • What are the other cheese dishes Mrs Crocombe references? What does she do with the offcuts? ANSWER: The Victorians were very keen on cheese, especially hard cheese, which was pricier (and therefore preferred by the aristocracy). Popular dishes included Welsh (and other regional) Rabbits (cheese on toast, sometimes with beer), ramakins (similar, but in pots, sometimes without the bread but with cream and spice), and lots of versions of cheese straws. You can see Mrs Crocombe making cheese seftons here: th-cam.com/video/XKPTUxoBw88/w-d-xo.html • Where did the ice come from? ANSWER: Country houses like Audley End all had ice houses, into which ice was put in winter, chiselled from lakes and ponds. The ice house was effectively a deep well, with a small brick construction on top to allow access. It kept ice frozen for several years. By 1881, you could also buy ice imported from North America and Greenland. • What is an odd boy? ANSWER: Country estates invariably had an odd-job man around, often an older man who had semi-retired from more physical labour, but who was still able to fetch and carry and do random tasks around the grounds and service wing. Boy did not necessarily mean young - it was more a denotation of status.
"Search for jello salad on the internet and you will find some truly alarming examples." -- I can specifically recommend Dylan B. Hollis's channel for this purpose, he has plenty of videos about mid-20th century recipes, and they are indeed not for the faint of heart.
@@stargirl7646 Plain gelatine is flavorless. Plain aspic is generally defined as a savory liquid (usually some sort of stock) thickened with gelatine, so it will have a taste of whatever you thickened.
the concept of ice houses is fascinating to me, creating hot is as simple as smacking things together but to create cold you need extensive logistical networks to harvest, ship and or store the coldness medium so you can transfer its coldness onto something like this godless jelly, i swear they only liked it cause having a fridge was so baller
@@dadevi Not only is cucumber refreshing, it also has cooling properties and can help in reducing heat in the human body, so it's a great ingredient to use in summer treats.
Mr. Vert, my foot. We all know Mrs. Crombe's been watching "Minnesota Salads That Aren't Really Salads" TikToks and she got this straight from That Midwestern Mom.
You do know that Italian cooking and Victorian cooking were around a long time before Minnesota or any salads people think are from there. Salad recipes would have arrived with all the immigrants from the UK and Europe who settled the land.
@@ptolemyglenn79, it’s a joke! Look up That Midwestern Mom. She’s from Minnesota (USA) where I live and this comment was fully tongue in cheek. She recreates recipes using Jell-O (for us, jelly is jam without the fruit pulp and seeds) from the 1950s and 60s when people used it to make all kinds of god-awful molds. (Tuna, onions, and celery in lime Jell-O anyone? No, I’m not kidding.)
I was in that kitchen yesterday! We visited Audley End and had a lovely time in the house and gardens. We went to the kitchens and saw Mrs Crocombe and the kitchen maids making fruit jellies in orange shells, seed cake and some little pastries that were almond and raspberry but looked like salmon with icing on top. We didn't get a taste of anything but it was a lot of fun, having those ladies there really brings the period setting to life. ❤
Skip the intro? Never! I must admit I am getting a hint of "Minnesota salad" from this recipe - I guess Jello salads are the great-granddaughters of Italian Jelly!
lovely looking jellt. And a bir of FYI the term ice box was only used once we had invented mechanical regrigeration systems and needed to distiungush them from the cabinets that held blocks of ice known as refridgerators .
I truly have to wonder what becomes of the dish once Mrs. Crocombe finishes making it. Like does the filming staff get to sample it? Imagine coming to work and they're like "how about some cheese jelly"? 😂All that aside, I do love this channel so much
I wonder what Victorians would think of the jello mold craze mid 20th century... Fascinated or horrified. Also 15 hrs since this released on YT and I am the 3rd comment, that's wild. But a bright point of my long work day was getting to see a video! Thank you to all that make these video's possible! @EnglishHeritage
I'm not getting notifications for some reason... so this was a super surprise to see Mrs Crocombe again. I absolutely love her ... long may she reign in the kitchen!!❤❤❤❤❤
Did you try setting the notifications to All, instead of Personalized? Maybe that’s what’s causing the issue, because I notice when it’s set to Personalized, sometimes it doesn’t recommend you the channel because assumingly it doesn’t fit with your recommendations. It got better when set it to All…
Harewood House in Leeds, seat of the Earl of Lascelles. Eventual home for Mary, Princess Royal and Countess of Harewood. The Earl Mrs. Crocombe mentions would have been the grandfather of Sir Tommy Lascelles, first private secretary to Her Late Majesty, Queen Elizabeth II.
I don't know what makes it Italian. Perhaps it is because Monsieur Le Conte said it is, while eating escargot and baguette while asking curious questions on our pudding recipe.
Dislike aspics with all my heart but I would watch Mrs Crocombe make just about anything at this point 😅 and I agree with her that calling whatever that was Italian is peculiar 😂
I've recently watched the whole of "Duchess of Duke Street" (for frock spotting. I've never been able to find a list of where BBC:s costume departments' historical frocks have been used, so now I'm watching everything with a historical setting), which is about a chef and hotel owner in (mostly) Edwardian times. After a while it almost becomes a joke: "How will you serve it?" "In aspic."
Refrigerator as a term for a cooling house or place where things may be chilled was first recorded in 1803 (the term was first recorded in the context of a coolant in 1611). It was in fairly common use by 1881. It was another term for ice cave, or ice box. Mrs Crocombe would not have had access to an electric refrigerator (they did not come into widespread use in Britain until the 1960s) - but instead picture a wooden chest, lined with lead, and into which ice or ice and salt would be put to ensure the central compartment was at the right temperature to set ice creams or jellies (ices need to freeze, whereas if jellies made with gelatin freeze, they flop).
Any cook of mine who served me aspic would be looking for a new Lord and Lady to serve. Sorry and all. Other than that, Mrs Crocombe for Prime Minister!
We need a crossover episode where Jon Townsends and Mrs Crocombe cook together Perferably with Max Miller narrating. (But softly, hidden in the bushes, like David Attenborough)
One hopes that one of the maids of the house will open a window once Mrs. Crocombe cuts the cheese. (Apologies from this humble peasant from across the sea, dear Mrs. Crocombe.)
Isn't it Italian simply because of the gruyère cheese? Swiss and Italian culture flows together in the Alps and I'm sure gruyère-like cheeses were produced on the Italian side of the border.
I'm surprised by the lack of shade thrown at box jelly. I honestly didn't expect Mrs C to allow something like that into her kitchen. But maybe it's good to have in case Mary Ann Fs something up. Again.
Nope...wtf did these rich people eat back in the day...ick. I want some French onion soup with gryuere. Not some weird tiny cheese bits in jelly over salad!?! Maybe a walnut, cranberry, gorgonzola said with a vinaigrette would be lovely.
I love Mrs. Crocombe but the dish is so gross though I have been aware of salad put on top of jelly. And savory gelatin being a common food for the rich.
The ‘odd boy’? I reckon he does odd jobs? The Lascelles were royalty! The Earl’s wife was Princess Mary, daughter of GV! That’s quite an endorsement of the dish, then!
This plate is absolutely horrible and is a crime for the whole cheese universe, but I love you anyways ❤😂 And I must say thank you so I know that this plate exists for real, because if I dare tell about it, nobody would believe me. I think Monsieur Le Comte was a spy from the cuisine française to avoid English cooks to improve their recipes, but that's my personal opinion Signed : a french girl, very found of cheese
The comment on Stilton has me wondering if it was aged or young Stilton that Mrs. Crocombe was referring to for a dish such as this. For a brief time, i was a cheese-monger, so I've seen both. With young Stilton made with dried blueberries or dried mango and candied ginger. Aged Stilton is a blue cheese, which I've regrettably not tried. I've tried Gorgonzola and Saint Agur, both relativly young blue cheeses compared to Stilton. As a general rule, the more expensive cheeses are generally more aged, as the work put into making it increases its value. But some younger cheeses, mostly blues, are still quite pricey due to the work put in to introducing penicillin or other mold to produce the blue or dark green veins that we see. Another factor to the price of cheese, at least nowadays, all depends on the diet of the cows, goats or sheep. If water buffalo milk is made into cheese, it's quite pricey. Milk fat content also plays a role. The fattier the cheese, the higher its worth. For example, skim milk mozzarella is far cheaper than whole milk, because skim milk is more water, which is why it melts easier. But it's not quite as rich. Wonderful instructions, Mrs. Crocombe and thank you so much for bringing her to us for all these years, English Heritage! I've been a longtime fan and I'm always looking forward to seeing more of your content.
Mrs Crocombe would surely have said “Harwood” as, until the current Earl, David Lascelles, became the holder of the title, that was how the name of the house was pronounced by the family and those in the know….and Mrs Crocombe was surely in the know! Things are changing a lot at Harewood now and one of the changes is that the pronunciation in use has been changed to Harewood….but even Mrs C surely couldn’t have seen that coming!!!
We hope you enjoy this new episode of The Victorian Way. Here are the answers to some questions you may have, from food historian Dr Annie Gray:
• Tell me more about the Harewood connection.
ANSWER: It is true, head gardener James Vert had a strong connection to the Harewood estate in Yorkshire (though he was born in Cheshire, where his father worked for a junior branch of the Lascelles family). His wife’s family were also tied to the estate. He started work at Audley in 1880, but retained close connections in Yorkshire. Louis Lecomte is a real person: chef at Harewood House from 1876-1890. He contributed recipes to Theodore Garrett’s Encylopedia of Practical Cookery (1892), from which this recipe is taken.
• This seems like something from 1950s America - savoury salads in jelly.
ANSWER: Savoury jellies have a long history. The earliest jellies were made from calves’ feet, which were boiled to extract the gelatin, which was then flavoured and sometimes coloured. In the 19th century packet gelatin made from pork trotters was developed. The Victorians made lots of sweet jellies, using both calves’ feet and packet gelatin, but they also used unsweetened jelly as decoration for savoury dishes and as a way of displaying cold dishes, by setting mousses in jelly, or suspending ingredients in a moulded jelly. By the 1880s these savoury jellies were known as aspics to distinguish them from the sweet type. This is essentially an aspic, though it is rathe more delicate than most of the examples in other books. Savoury aspics continued to be made - though they were going out of fashion - until the 1970s. In the States, they underwent a real resurgence in the 1950s, when recipes often mixed sweet and savoury ingredients together in what sometimes seems (to modern eyes) like a very confusing cacophony. Search for jello salad on the internet and you will find some truly alarming examples.
• Why is this Italian?
ANSWER: Your guess is as good as ours. Gruyere is Swiss, and calves’ foot jelly was no more common in Italy than in Britain. Most Italian Jelly recipes are for a multi-coloured sweet jelly. Perhaps Louise Lecomte or one of the other contributors to the Encylopedia of Practical Cookery knew something we don’t (or something we no longer know, anyway).
• What are the other cheese dishes Mrs Crocombe references? What does she do with the offcuts?
ANSWER: The Victorians were very keen on cheese, especially hard cheese, which was pricier (and therefore preferred by the aristocracy). Popular dishes included Welsh (and other regional) Rabbits (cheese on toast, sometimes with beer), ramakins (similar, but in pots, sometimes without the bread but with cream and spice), and lots of versions of cheese straws. You can see Mrs Crocombe making cheese seftons here: th-cam.com/video/XKPTUxoBw88/w-d-xo.html
• Where did the ice come from?
ANSWER: Country houses like Audley End all had ice houses, into which ice was put in winter, chiselled from lakes and ponds. The ice house was effectively a deep well, with a small brick construction on top to allow access. It kept ice frozen for several years. By 1881, you could also buy ice imported from North America and Greenland.
• What is an odd boy?
ANSWER: Country estates invariably had an odd-job man around, often an older man who had semi-retired from more physical labour, but who was still able to fetch and carry and do random tasks around the grounds and service wing. Boy did not necessarily mean young - it was more a denotation of status.
"Search for jello salad on the internet and you will find some truly alarming examples." -- I can specifically recommend Dylan B. Hollis's channel for this purpose, he has plenty of videos about mid-20th century recipes, and they are indeed not for the faint of heart.
Does plain aspic taste like anything?
Reading a cookbook my grandmother used, pigs feet jelly was common too
@@stargirl7646 Plain gelatine is flavorless. Plain aspic is generally defined as a savory liquid (usually some sort of stock) thickened with gelatine, so it will have a taste of whatever you thickened.
the concept of ice houses is fascinating to me, creating hot is as simple as smacking things together but to create cold you need extensive logistical networks to harvest, ship and or store the coldness medium so you can transfer its coldness onto something like this godless jelly, i swear they only liked it cause having a fridge was so baller
"I don't know what makes this Italian. Perhaps it is because Monsieur le Conte says it is." Adorable!
I felt Mrs Crocombe isn't the type of person who will take things at face value
@@xianyv - She was being shady.
If Le Conte tells you what something is, you usually need to listen to Le Conte.
"Annie and the Odd Boy" sounds like an experimental folk rock duo that only plays in vegan cafès
😂😂😂
🤣🤣🤣🤣
damn fr
odd boy meaning is in the pinned post now!
I didn’t read what you wrote properly and thought you were gonna say they play vegan instruments.. I need sleep
Italian jelly: Ooh!
Layered with cheese: Oh...
That's how I felt with the cucumber ice cream. I was like "why cucumber"?
@@thesimslover82884 Cucumber lime is a summer juice flavor in the states. I'm sure cucumber ice cream is bland but refreshing.
@@dadevi Not only is cucumber refreshing, it also has cooling properties and can help in reducing heat in the human body, so it's a great ingredient to use in summer treats.
@@dadeviI’m from the States and I’ve never heard of that until reading your comment just now.
@@thesimslover82884In reality, cucumber in desserts and drinks is very refreshing and does not taste like a sweet salad, it tastes very good
Mr. Vert, my foot. We all know Mrs. Crombe's been watching "Minnesota Salads That Aren't Really Salads" TikToks and she got this straight from That Midwestern Mom.
How silly Tik Toks? Why would she be looking at a clock for recipes. You're speaking witchcraft
😂😂 imagine that collab
You do know that Italian cooking and Victorian cooking were around a long time before Minnesota or any salads people think are from there. Salad recipes would have arrived with all the immigrants from the UK and Europe who settled the land.
They did kinda start in the late 19th or early 20th century.
@@ptolemyglenn79, it’s a joke! Look up That Midwestern Mom. She’s from Minnesota (USA) where I live and this comment was fully tongue in cheek. She recreates recipes using Jell-O (for us, jelly is jam without the fruit pulp and seeds) from the 1950s and 60s when people used it to make all kinds of god-awful molds. (Tuna, onions, and celery in lime Jell-O anyone? No, I’m not kidding.)
I'm 53 and and a retired chef. mrs. Crocombe makes me feel like a 12 year old stable boy and I'm here for it.
"I will now cut the cheese!" 🤣😂
Just what I needed. Long live our Kitchen Queen!
I agree 1000%❤
Absolutely!! 💓
Yes she is a queen trained under a drag mother. The shade of it all. Lol
"Today, I'll be using it roar." 😂
Love her accent. I'm American but I've started saying "source" for sauce in her honor.
Ahhrrrrmonds.
Also, "ideaR" 😂
P.S.: I've heard some older people talking like that in Utah where I've spent most of my life. They'll also say stuff like "waRsh". 😂
"Tuhrrr-buht"
Angelicar😂
I don't get the joke. Her English is perfect and her "accent" is easy to understand for a non-native speaker like me
"Get the basics right first."
That's a lesson everyone could use.
I was in that kitchen yesterday! We visited Audley End and had a lovely time in the house and gardens. We went to the kitchens and saw Mrs Crocombe and the kitchen maids making fruit jellies in orange shells, seed cake and some little pastries that were almond and raspberry but looked like salmon with icing on top. We didn't get a taste of anything but it was a lot of fun, having those ladies there really brings the period setting to life. ❤
Did you get to experience the shade in person? 🤩
"But today I'm using it RAWR"
Welcome back Queen!😂❤
I have never heard hard cheese been described as raw before. 😂
"Annie & The Odd Boy" will be the name of the band I never start.
I will be a bassist if you ever need a hand 😂
It also implies there is Even Boy somewhere in the household ?
😂😂😂
please let me be the drummer, i got some lesson with my cousin once a year
Skip the intro? Never!
I must admit I am getting a hint of "Minnesota salad" from this recipe - I guess Jello salads are the great-granddaughters of Italian Jelly!
Definitely. Unholy granddaughters when they involve tuna and onions.
“A good clear jelly is the sign of a good cook.” *Proceeds to stare pointedly*
She's already judging us
She's seen my jelly.
She didn't explain how to make a jell6.
It'll be so lovely to watch this! Can't wait!
Life is really stressful right now and Mrs Crocombe's little video gifts just bring me so much zen.
how nice of Mrs Crocombe to provide us once again with shade in this summer heat!
the idea of cold savory jelly is so texturally challenging
I've had aspic and I've found it vile
We in Russia have jelly made from meat and meat bullion, very tasty btw
I really enjoy it, but it's definitely an acquired taste.
I think the same about sweet jellies, tbh.
@@en1909s9iah - But NOT Mrs Crocombe's!
As an Italian I can say we're not very fond of savoury jellies. But Always good to see mrs crocombe!
A day without Mrs Crocombe is like a candle without flame.
Jelly's traditional to Eastern European cuisine are never clear, and in fact, the more rich, dark and flavorful, the better.
I've often thought a jellied fragrant stew would be nice on hot day.
“piggy smelling” - love it!
lovely looking jellt.
And a bir of FYI the term ice box was only used once we had invented mechanical regrigeration systems and needed to distiungush them from the cabinets that held blocks of ice known as refridgerators .
Oh, interesting.
This makes so much sense
I've heard a refrigerator called an ice box many times, but I don't think I've ever heard an ice box called a refrigerator.
Agreed. A rare anachronistic error.
@@LymanPhillipsNot necessarily, after all, refrigerator as a word first appeared in 1611.
"Annie & the Oddboy"
What a great name for an alternative music duo.
Jelly for lunch sounds lovely 😀
Annie and the Oddboy is the name of my post-punk band.
Looks like a Dare…idk if I could eat many of these old recipes…but LOVE the channel keep it coming
"I'm now going to cut my cheese"....
*Americans chuckle*
Was looking for that comment. 😅
I just started wheezing at that part🤣 and had to come straight here to see if anyone else noticed!
Mrs. Crocombe cutting the cheese.........who would have thought!!!!
"The Odd Boy" is feeling very called out
She may just be Mrs. Crocombe, but she'll always be a queen in my eyes.
Layered jelly with cheese and salad is wild!
I truly have to wonder what becomes of the dish once Mrs. Crocombe finishes making it. Like does the filming staff get to sample it? Imagine coming to work and they're like "how about some cheese jelly"? 😂All that aside, I do love this channel so much
Why, she served it to Lord and Lady Braebrook, of course. Something this fancy can't be eaten by the servants.
We need a followup series of videos that is the filming staff reactions after trying it!
I wonder what Victorians would think of the jello mold craze mid 20th century... Fascinated or horrified. Also 15 hrs since this released on YT and I am the 3rd comment, that's wild. But a bright point of my long work day was getting to see a video! Thank you to all that make these video's possible! @EnglishHeritage
fascinated, I'm guessing, since they were rather partial to fanciful molds in the 19th century
I wondered the same thing. 😅
I'm not getting notifications for some reason... so this was a super surprise to see Mrs Crocombe again. I absolutely love her ... long may she reign in the kitchen!!❤❤❤❤❤
I didn’t get a notification either. I couldn’t bare to miss an episode!
Did you try setting the notifications to All, instead of Personalized? Maybe that’s what’s causing the issue, because I notice when it’s set to Personalized, sometimes it doesn’t recommend you the channel because assumingly it doesn’t fit with your recommendations. It got better when set it to All…
Always a good day when Mrs. Crocombe shares another of her recipes!
This series deserves a channel of its own (but i understand why you keep it on here). Love your work! Keep it coming
I can barely wait for her videos. Please keep them coming.
Harewood House in Leeds, seat of the Earl of Lascelles. Eventual home for Mary, Princess Royal and Countess of Harewood. The Earl Mrs. Crocombe mentions would have been the grandfather of Sir Tommy Lascelles, first private secretary to Her Late Majesty, Queen Elizabeth II.
After watching that recipe all I can think of to say is “Why?”.
Just what I needed on this fine summer day! Nothing quite like Mrs.Crocombe shade to cool off in the summer heat lol
A video of you actually tasting what you prepare would be nice.I love you but would enjoy your honest opinion on dishes you make.
Always happy, when Mrs. Crocombe arrives.
*”Rather piggy smellin’….”*
Is a pretty sick burn.
😂❤
I'm skipping the first course 😅
The most powerful shade thrown "I don't know what makes this Italian... maybe because he said it was"
It's curious how many of these English Victorian receipes I associate with 1950s America, or 1970s dinner parties.
The recipe ia very 1950s-70s Germany. 🤢
Thankfully it got out of fashion
I don't know what makes it Italian. Perhaps it is because Monsieur Le Conte said it is, while eating escargot and baguette while asking curious questions on our pudding recipe.
So unflavoured jelly with pieces of cheese in it? I don't want to speak ill of Mrs Crocombe but she has certainly done better.
Dislike aspics with all my heart but I would watch Mrs Crocombe make just about anything at this point 😅 and I agree with her that calling whatever that was Italian is peculiar 😂
I've recently watched the whole of "Duchess of Duke Street" (for frock spotting. I've never been able to find a list of where BBC:s costume departments' historical frocks have been used, so now I'm watching everything with a historical setting), which is about a chef and hotel owner in (mostly) Edwardian times. After a while it almost becomes a joke: "How will you serve it?" "In aspic."
I'm Always so happy to see Mrs. Crocombe.
We had “armonds”, “cayern pepper”, “source”, and now we can add “rawr” to the list lol
Ok we need to know more about the “Odd Boy”
Italian jelly: procede to list gruyère cheese in the ingredients 😂
When I was growing up, my favorite comfort foods were chicken liver pate, chicken aspic, and cow tongue. It's all about what you grew up with.
That may be the most unappetising dish Mrs C has made on this channel, and that includes the pigeon pie!
"You can always remold them"
I need to know more of this magic. =O
I rock up to Italian family celebration with this, I’m gonna get glared at with many added ‘wtf is that?’
English heritage THE VICTORIAN WAYyou're doing a fantastic job with this program thank you watch YOU from Vancouver Island Canada
Absolutely fabulous! Congratulations! What a pleasure! Enchanting in every possible way!
Odd boy doesnt even get a name! even Marianne has a name.
"Refrigerator"? No more "Ice box"?
I didn't realize I needed Mrs. Crocombe in my life today....until now!
It feels like Christmas every time she's back ❤
Tell us more about this "odd boy."
I want to hear more about this odd boy.
We Stan Mrs. Crocombe
What? No cayerne peppern?! ❤😊
Please, can we meet the Odd Boy.
This is her most 50's recipe yet.
The REFRIGERATOR???!! 🤯🤯🤯 Dr. Annie Gray, please tell us more - what were Victorian Era refrigerators like?
Refrigerator as a term for a cooling house or place where things may be chilled was first recorded in 1803 (the term was first recorded in the context of a coolant in 1611). It was in fairly common use by 1881. It was another term for ice cave, or ice box. Mrs Crocombe would not have had access to an electric refrigerator (they did not come into widespread use in Britain until the 1960s) - but instead picture a wooden chest, lined with lead, and into which ice or ice and salt would be put to ensure the central compartment was at the right temperature to set ice creams or jellies (ices need to freeze, whereas if jellies made with gelatin freeze, they flop).
@@EnglishHeritage Thank you!!!! Very insightful indeed!
"Today we're making Italian jelly".
Me: Yeee, I love jelly!
"It's a layered jelly. With cheese."
Me: 😵💫Out.
"Annie & the Odd Boy" Sounds like the title of a Neil Gaimam short story or a Doctor Who episode.
Every time I hear her say the word, entré I always hear: "For the entré, I'm making rhubarb soup because lunch wasn't quite disgusting enough" 😅😂
I could see the crunchy going with the jelly texture
I seen Mrs. Crocombe's face pop up and I clicked quickly to see what intriguing dish she'll be making.
Yes!! Welcome back, Mrs. Crocombe! ❤️❤️ been waiting for this! 💕💕
Lol, I like the slight shade towards Monsieur L'conte. "Maybe it's only Italian because he says it is."
Also I was definitely expecting a lot more cheese in this recipe given the amount she sliced.
I wonder what the flavor of this would be. Bland?
Chicken / cheese flavoured because of the stock and gruyere
Ah, we're getting the savory + jelly combo before the 1950s.
Any cook of mine who served me aspic would be looking for a new Lord and Lady to serve. Sorry and all. Other than that, Mrs Crocombe for Prime Minister!
We need a crossover episode where Jon Townsends and Mrs Crocombe cook together
Perferably with Max Miller narrating. (But softly, hidden in the bushes, like David Attenborough)
One hopes that one of the maids of the house will open a window once Mrs. Crocombe cuts the cheese. (Apologies from this humble peasant from across the sea, dear Mrs. Crocombe.)
I'm using it rawr. LOLOL Aspic, blancmange ,cheese, salad.. What's not to love?? o.0
Isn't it Italian simply because of the gruyère cheese? Swiss and Italian culture flows together in the Alps and I'm sure gruyère-like cheeses were produced on the Italian side of the border.
I was biting my nails that it was going to overflow! Mrs. Crocombe has steady hands.
wow, it's great to know those videos are still being made! mrs crocombe
I'm surprised by the lack of shade thrown at box jelly. I honestly didn't expect Mrs C to allow something like that into her kitchen. But maybe it's good to have in case Mary Ann Fs something up. Again.
Nope...wtf did these rich people eat back in the day...ick. I want some French onion soup with gryuere. Not some weird tiny cheese bits in jelly over salad!?! Maybe a walnut, cranberry, gorgonzola said with a vinaigrette would be lovely.
Nothing like an unexpected video from Mrs Crocombe to liven up the day
I love Mrs. Crocombe but the dish is so gross though I have been aware of salad put on top of jelly. And savory gelatin being a common food for the rich.
Thank you, Mrs. C. I needed a visit from you today. 😊
The ‘odd boy’? I reckon he does odd jobs?
The Lascelles were royalty! The Earl’s wife was Princess Mary, daughter of GV! That’s quite an endorsement of the dish, then!
This plate is absolutely horrible and is a crime for the whole cheese universe, but I love you anyways ❤😂
And I must say thank you so I know that this plate exists for real, because if I dare tell about it, nobody would believe me.
I think Monsieur Le Comte was a spy from the cuisine française to avoid English cooks to improve their recipes, but that's my personal opinion
Signed : a french girl, very found of cheese
She's back 😁
The comment on Stilton has me wondering if it was aged or young Stilton that Mrs. Crocombe was referring to for a dish such as this. For a brief time, i was a cheese-monger, so I've seen both. With young Stilton made with dried blueberries or dried mango and candied ginger. Aged Stilton is a blue cheese, which I've regrettably not tried. I've tried Gorgonzola and Saint Agur, both relativly young blue cheeses compared to Stilton. As a general rule, the more expensive cheeses are generally more aged, as the work put into making it increases its value. But some younger cheeses, mostly blues, are still quite pricey due to the work put in to introducing penicillin or other mold to produce the blue or dark green veins that we see.
Another factor to the price of cheese, at least nowadays, all depends on the diet of the cows, goats or sheep. If water buffalo milk is made into cheese, it's quite pricey. Milk fat content also plays a role. The fattier the cheese, the higher its worth. For example, skim milk mozzarella is far cheaper than whole milk, because skim milk is more water, which is why it melts easier. But it's not quite as rich.
Wonderful instructions, Mrs. Crocombe and thank you so much for bringing her to us for all these years, English Heritage! I've been a longtime fan and I'm always looking forward to seeing more of your content.
Mmmm...cheese and unflavored jelly. I'll pass, but it was very enjoyable to watch you make it nonetheless.
Mrs Crocombe would surely have said “Harwood” as, until the current Earl, David Lascelles, became the holder of the title, that was how the name of the house was pronounced by the family and those in the know….and Mrs Crocombe was surely in the know! Things are changing a lot at Harewood now and one of the changes is that the pronunciation in use has been changed to Harewood….but even Mrs C surely couldn’t have seen that coming!!!