I Only Made Victorian Food for 24 Hours
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- From making devonshire squab pie with muttons and apples, to making a beautiful boozy trifle, Inga spends a whole day making only Victorian recipes dating back to the 1800s, by Mrs. Avis Crocombe and others.
0:00 Intro
1:40 Breakfast - Kedgeree
8:15 Lunch - Rhubarb soup
15:04 Dinner - Devonshire squab pie
23:31 Dessert - Trifle
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Inga not using the small oven would be like Babish not using the tiny whisk.
Every chef has their favorite tool!
when worlds collide
😂 yep
I can relate to the tiny whisk thing. I love to use my own tiny whisk for the most inane things!
Omg God bless your soul
That moment she mentioned English Heritage and Mrs Crocombe warmed my (presently) very depressed heart
Mrs. Crocombe would be so proud Inga 😍
sameee I automatically thought of bernadette too
I know a lot of people watch the Victorian way, but knowing Inga of all people watches it really made me squeal
Same
Seeing Mrs Crocombe and Inga in one video just made my worlds collide! It's like a crossover I didn't know I need!!
@@jadeandblood true
In addition to the Indian connection with the “Kedgeree”/Khichri meal, punch also has Indian origins. Punch in Hindi and Urdu means five, so there were five ingredients supposed to be in the original recipes. Colonization of India is also the reason so many of the dishes you made have actual spices instead of just herbs and salt. Since the namesake of the era you’re focusing on was also the self-proclaimed “Empress of India,” a lot of Indian things became en Vogue in that time period, even if giving a crap about the Indian people who developed those things did not.
Interesting! Thanks for sharing tho.🥺
omg thank u i didn’t know
"Colonization of India is also the reason so many of the dishes you made have actual spices instead of just herbs and salt" That's false. Looking back at English recipes of the 14th century shows that many spices were used; especially nutmeg, pepper, mace, ginger, cinnamon, saffron (which was grown in England) and many others, and this was before colonisation. Please don't spread false narratives.
@@peachesandcream8753 Yeah, a particular area in England was even famous for a particular kind of mustard (Tewkesbury mustard) loooooong before colonization took place.
@@neepsnorpington You can even still buy that mustard today in it's original form or mixed up into a condiment. I hate it when people claim that the English have never been able to cook when our recipe books from the past tell a completely different story.
Inga has the coolest pots. A beautiful clear amber one and a HEART-SHAPED one?!!? I never use this word but...ICONIC
if you're looking to do more historical foods, maybe Max Miller's Tasting History or Townsend's would be good channels to work/collab with!!
A solid agreement for this comment!
Inga - would you please consider making Ancient Roman foods for 24 hours? I love historic foods, and it would be so cool to see you challenge yourself that way. Additionally, if A.T.E. made another video with one of you trying to make a dish based off its name, I would love to see one of you try langues-de-chat, which is French for tongue of the cat. It might be hard if you don't know what it is!
Isnt it a cookie that looks like tongue?
You should watch tasting history with max Miller
@@characterblub I am well aware of Max Miller. :) One of my favorite TH-camrs. I think his humor, recounting of historic events, and of course, interesting dishes are all fascinating!
@@theyoungconservation Yep! But if you didn't know it was a cookie... I actually have a great video for homemade langues-de-chat on my channel! It's part of an icebox cake video.
@@mollyscozykitchen4693 we actually have similar cookies here in Indonesia called Lidah Kucing, which also means cats tounge. Pretty sure we imported the recipe from French, it is just funny that we still use the same name but altered in our language 🤣
queen vicky is rolling in her tomb seeing someone cooking her food with chopsticks. and that elates me
Same!
On the bright side I think Mrs. Crocombe would be excited. Whenever she had access to new ingredients and tools from around the world she would be happy. It’s crazy that she created all of these recipes inspired by different countries, and because she was working class I doubt she was able to travel much.
"as boozy as possible" ...time to channel Rie
"Double alcohol!"
@@alainastone7840 “Have you ever done triple alcohol?” “Not yet!”
Never mind, I forgot that the candy cane episode featured triple alcohol.
I ADORE "The Victorian Way" and I don't think English heritage would have predicted its enormous success. Kathy Hipperson is an amazing actress. I love how you executed the recipes, and now really need that book!
2:28 khichri ~ खिचड़ी ( pronunciation in hindi ~ khichdi), most north indian mothers usually make it when they have to cook in less time. Goes well with curd / pickle. My south indian friends always joke that it's basically chicken biryani minus chicken.
love ur channel.
Khichri is fast food of my home.
It's famous in west bengal too... During monsoon we have Khichdi and Hilsa fry
@@malabikasahadas1114 I love patla Khichuri in winter with lots of Bhortas.
I'm from the deccan peninsula (so neither north or south I guess?) And khichdi has a different consistency here. It's enjoyed as a staple breakfast item with keema(minced meat with spices) and "khatta" ( a tamarind and sesame sauce?chutney?) And papad/papadom
Though I hate eating it with keema and I hate eating it for breakfast hahah
we have it for breakfast on christmas!
Cooking trick: Rhubarb and strawberry can be used interchangeably in jellies and pies. In soups Rhubarb has more flavor and taste than celery.
that is very interesting
Really? I would think that strawberries are sweeter while rhubarb is quite a bit more sour.
@@maxsilbert Once you sweeten the sauce it balances it, but my personal opinion is that the rhubarb has a better chew and expresses that sweet/tart combination better in a pie. My grandmother would use them both in a pie to "get the best from both". I just keep it a simple rhubarb crumble and call it good.
@@spzaruba5089 Ahh I see, that makes sense. Thanks for the info
And they can also be combined, especially with vanilla. :)
They both also make delicious syrups and jams.
A splash of rhubarb syrup in water is a delicious summer drink.
I am indian, I am eating khichri right now while watching this so I am feeling proud. Also if you wonder why a British dish has Indian origins, it's because British have ruled over India for a quite a lot of time. So obviously they did not only take The Kohinoor diamond and the riches, they took khichri. Quite weird but it does make sense, kinda. Ok now I am gonna enjoy my khichri while watching the vid. Bye
I think food is the one thing that should be allowed to be copied and adapted by different cultures. Food is universal afterall.
@@khristiec6863 True indeed!!
They took a whole lot of stuff from the subcontinent, WITHOUT the permission of the rulers
Love from Pakistan
@@khristiec6863 true
@@tushyampanchal9834 I'll just say, the UK's litteral national dish is a curry, the Chicken Tikka Masala. So we have a lot of food Inspiration from India even if its not authentic because we couldn't handle the spice 😂
While waking up later would not be ok with Mrs Crocombe, I do believe she would take a liking to you Inga.
no no, cooking apples are literally nearly inedible. granny smiths are still eating apples, just ones you can cook with too. baking apples like bramleys are so overwhelmingly sour they are unpleasant to eat raw, and often make you feel ill
Though, for some recipes, English Heritage specifies not to use Granny Smith's due to the texture after cooking. Their apple dumplings recipe, for example.
They come out really mushy! Bramleys hold their shape much better!
I've also seen recipes that use both: bramleys, for the texture, & also some kind of eating apple, for the flavour.
We don’t have Bramley apples here in the US. I’ve actually tried to find something comparable to it before, and there just isn’t anything that sounds similar here.
This was so fun to watch as a British person, Inga is just the sweetest!
Also, top tip from a family that makes a variation of kedgeree regularly: smoked fish is king. Most people would use smoked haddock, but our favourite is smoked salmon or smoked mackerel ❤️
inga's skin is clearer than my future
I'm gonna be using Inga's "little pieces" of rhubarb as a measure when eating little pieces of chocolate in the future 😌
Thank you Inga
I don’t think that’s what she meant.
My family has a personal recipe for kedgeree that we’ve been making for generations we use smoked cod, curry powder, mustard powder, paprika, hard boiled eggs cut up inside and lots of butter like you serve it with a tab of butter on top. With the smoked cod and curry powder it has way more flavour
English food sucks, so you stole Indian food
@@vedantjhunjhunwala2654 my family isn’t of English descent but I heartily agree, when I visit the UK the best food is almost always Indian
Guess your lineage consists of British colonisers that used my people as slaves.
@@dr.nishta7122 oh be quiet. Such a bore. What do you want us to do? The past was awful and terrible things happened. They are not my fault. That’s called history. However, we’ve been making kedgeree for decades in my family. We usually use smoked haddock.
@@eccremocarpusscaber5159 I’m not pointing fingers. ‘what a bore’ ? Disrespectful. I’ve had a great grandfather die because of the British. It is history, but the least you can do is RESPECT it. People like you make me 🤮
Inga, try making only Malaysian food for 24 hours!! (There's millions to choose from so don't worry :p)
Love this video btw!!
10/10 want to see this!!
Omg yes please inga!
Steven Lim should make an appearance if Inga's doing a Malaysian challenge!
Wait wait so how was the trifle?! Haha Inga was so excited to get boozed up that we didn't get a final shot of the dessert or commentary 😂😂
-maybe she got too drunk-
Oddly enough, I can imagine English Heritage (and by association, Mrs. Crocombe) and the costubers community would thoroughly enjoy this
Same. Incidentally, I just got done watching Bernadette Banner's latest upload and came here lol
@@FlagCutie oooh samesies!! (she finally dropped her skincare routine so score)
@@helenaburnwood6436 oh I love this congruence of viewers!
Yes she did!
I know tool substitutions were made, but it's certainly curious how they would've blended up the soup without, say, a modern immersion blender lol
Maybe a food mill?
And I wonder what they used to cover the mutton and apples without tinfoil
@Mihael Keehl i get what your saying, and yes they did use linen cloths to cover things, but I’m 90% sure that no one is cooking mutton in the middle of fighting in the war
A fekken lid
Something like a potato Masher I'd imagine
I’m so happy Mrs. Crocombe is getting the attention she deserves. I think it’s awesome that the woman who really made these recipes and worked in the kitchen who would usually be unknown is getting such admiration. I knew by the thumbnail that you were making the kedgeree! Hahaha. Also, the actress who plays her has a pure mathematics degree, which is interesting.
I wonder if mutton has a different taste and smell over there. Because here in India mutton has quite a strong smell. And works well in heavily spiced curries and rice dishes.
In India mutton is goat's meat. In the rest of the world it is the meat of a sheep, tastes very different.
@Star Light no cap goat meat is what is called as mutton in India lol. Its not a scam that's just how it's is called over here in India.
@Star Light where and when did you encounter this bizarre scam in the uk? I mean, if I want mutton I’ll buy mutton. And if I want goat I’ll just buy goat. If a seller is bullshitting about the type of meat they sell, they’ll be in so much trouble they’ll end up in legal trouble. Are you buying your meat from a man that has meat hanging in his coat that he opens to sell you his wares? 😂
Oooh, no. In South Asia, you absolutely treat meat to _not_ have any gamey taste. We call it 'heak'. We treat it with spices, ginger, garlic or papaya. If your meat smells or tastes gamey, it just shows that you don't belong in the kitchen. I don't think I could stomach the pie, honestly.
@Star Light: I assure you, my comprehension is perfectly sound. Spices do not _interact_ well with gaminess, they are used to _mask_ the meaty flavour. All fragrant herbs and spices do is ensure we do _not_ taste the gaminess. They are used to treat the meat, not play with existing meatiness. Yes, some of our dishes may like to highlight the natural taste of meat, but in that case we use very few spices. What do _you_ think gaminess means?
Mrs Crocombe from English Heritage certainly made a mark of influence of cooking, congratulations ma’am
You should definitely try making khichdi the original indian way, it's delicious. And you normally eat khichdi with dal and some sweet Indian mango pickle (atleast in my house). You should try it!
Yess, with mango pickle or kadhi (this may just be my family lol)
In UP it goes well chokha
I personally love it with curd.
Never would've thought this would be the next 24 hour challenge. Awesome!
"Britain is the only country that differentiates between culinary apples and desert apples" that's not true, Poland does that too and I'm pretty sure other eastern European countries do too.
I didn’t realise until this video that Americans don’t have eating apples and cooking apples. I just assumed every country has apples that you would only use for baking and apples that you would eat normally
I come from Russia and we do have something like that too. Not as important, but there are apples we wouldn’t use in baking for sure
Canada does it as well!
@@Bergen98 öö
my granddad used to make Kedgeree with smoked Haddock and its SO GOOD - the salty smokiness with the eggs and the rice OH. MY. GOD
Just few points on trifle , im not sure if the recipe has changed drastically from Victorian times, but im from UK, we use jelly instead of jam (not sure the American alternative name, think u call it jello) and custard is a lot more runny like when it was in pan to heat up, we have custard with some of our desserts, french alternative is called Creme anglais , My friend from new york had custard for first time when she came to visit me and loved it, i ended up posting her some !
She did make a classic custard though and then added the almonds and gelatine to make it thicker as the recipe specified. And in Victorian times jelly/Jell-O dishes where mostly not desserts but jelly made from stock with meat and vegetables inside. Might be a weird combination with the custard 😅
In The Victorian Way trifle episode, Mrs. Crocombe made a thick trifle with ground “armands” (almonds) and gelatin. In the US, we have jelly, jam and jello. Here, jelly is like jam, but made from just the juice. Jello is “juice” and gelatin.
first time ever feeling this from one of Ingas videos
"wow... I don't want ANY of that"
I'm glad she seemed to enjoy it though, haha.
next time i suggest u should try eating Indonesian food for 24h, i would love to see it😍, a lot of different food you can make not just the popular Rendang or Nasi goreng. Here is some options!😆
Break fast:
- Nasi kuning + Sambal Roa
- Lontong Sayur
- Bubur Ayam
Lunch:
- Soto Ayam
- Gado Gado
- Ayam Geprek
- Nasi Padang
Dinner:
- Sate Maranggi
- Mie Aceh
- Seafood saus padang
Dessert:
- Es Teler
- Wedang Ronde
- Kelepon
- Es Pisang Ijo
Snacks:
- Cireng
- Telur Gulung
- Lumpia Semarang
Almost every savory food in Indonesia always have sambal beside the food, and the sambal must be SPICYYY 🔥
Hey, in Poland we also diverse apples to catrgories; ones for baking/cooking (sour and firm) and ones for consuming raw (sweeter and more delicate).
That's definitely a thing in Sweden too! Although some kinds of apples can be used for both
We in Germany do it, too. But the apples have their own variety name and we know what variety to use. In England they are literally called "baking/cooking apple" in the store, not e.g. "Granny Smith", etc.
That is actually true in the US, too. Google “cooking apples” and you may find a list or chart of which is which.
@@TheNinnyfee Yeah, we have Bramley Apples here which were specifically created to be used in baking and cooking. They're very sour and firm which makes them perfect for keeping their shape when cooking.
@@peachesandcream8753 Yes, I know them, they are perfect for cooking. Similar to Boskoop here in Germany.
So who else noticed the difference in Inga's pronunciation.....I feel like she watched a lot of British recipes for this video and the accent is slowly taking over 😂😂
But must say.. enjoyed watching the video 💕
for the kedgeree the traditional way is to poach the fish in milk and ideally use smoked haddock
I got hooked un this channel within 1 week. The joy of cooking, trying things out, the encouragement and the fun. It is very enjoyable to watch.
As soon as I saw the title I was like “please tell me you’re gonna talk about Audley End”… my heart is so happy! The somewhat crossover I didn’t know that I needed 🥰
That little hehe laugh was actually the most wholesome part of the soup
Oh my god ... love the content, love the vibe, love the background music, I absolutely loved everything about this video ... and also, the heart shaped pot was so cute
Inga and Mrs. Crocombe... the crossover I didn't know that I needed but am thrilled to see 👍
i'm pretty sure 24 hour Filipino foods would be loved by a lottttt :">
Yasss!!! Finally! I want to see that also!! You will never regret it it's so delish🤤
Filipino breakfast is top tier!!! SARAP NAMAN
Yes!
you are amazing inga! your videos are so nice and relaxing. never feels aggressive or loud or anything. hope that makes sense
oh no no no... we had a cooking apple tree growing up... you ain't gonna wanna bite into that as a snack!
I love how I remember most of these recipes from the English Heritage vids! Glad you got to try some Victorian Era foods, Inga! If you tweak that kedgree, can you post what spices you use?
I don’t think i would be able to survive until 4 for lunch
Inga changing accents from time to time was quite something lol
Mrs Crocombe: For this recipe, you will need...
Inga: For this recipe, this is what I have...
I love how the freedom of expression has changed over century.
That heart-shaped cooking container was really tripping me out! For a second I thought my phone screen got damaged somehow thereby creating a wavy image! 😅
Yes! i thought that too 😅
Glad I'm not the only one
Great, now im craving biryani 😭
Same
Yea and I guarantee that's about $200, as it's a Le Creuset pot and I would venture to say one of the rarer ones
I loved this! I love Ms. Crocombe and the Victorian way, You did all these recipes justice. I second you trying some of the recipes from The Townsend channel. This is another one of my faves.
inga, i've been going through a lot of grief. i watch your videos every night as therapy. your positive energy soothes me :') please continue. thank you, i love you.❤️
As always well done and always impressed with the personal time commitment you put into these videos. Here is an era you might like to explore Cuisine of Antebellum America which I'm sure you could even drill down to regional cuisine down to what was all the rage in NY at the time.
Plz make Turkish recipes for 24 hours
When we use rhubarb, usually in desserts, we are told to pair it with something milk-based. I think it's the acid in rhubarb which calcium cancels out
I’ve been waiting for inga’s video!
Yass!!! Been waiting for ATE videos. Weekends are made for these.
I was inspired by your cooking this dish as it made up my mind as to breakfast, so I prepared it and added some umami spices as well as Garlic and parsley, along with some ground ginger S& P and last but not least, a spice called Tajin with a little bit of heat and suggestions of Lime and it turned out great! Thank you so much for sharing! Liked and subscribed to this and the A.T.E. channel as well!
Vinnie
I don't understand why I love this series so much, but I love it, thank you for sharing
Watched the whole video, thoroughly enjoyed watching you cook, very inspiring! Thanks again, Vinnie😇
I just love how Inga makes things so interesting and lovely.
Yaaaay! Mrs. Crocombe!! Huge fan
Absolutely love this girl! You're awesome, love your natural approach on lack of pretence . Much love ❤️🙏
You know girl I watch ur videos in the morning with my cup of coffee before work. Its visual therapy lol keep it up!
I just wanna say you make the hardest recipes looks so easy you’re so calm love u
kedgree traditionally has smoked haddock in it which would change the taste profile
In Trinidad, Kitchri is a common dish for lunch! Rice / lentils / dhal
The way you @inga hold the wooden spoon the mix is a very unique way of doing it.
Not only does the food look amazing, but the presentations are immaculate as well!
Love the little heart shaped Le Creuset pot
New Inga video? Amazing. I am instantly soothed and ecstatic 😌
I think you should’ve used baby rhubarb, which is light green. As Mrs. Crocombe said, lighter paler stalks are used for soups and the red stalks are more popular in jams and desserts. But great job anyways. 😚
I loved how two of my favorite channels combined
I would love to see Inga do different countries for 24 hours or US regional foods for 24 hours. It would be interesting
Let’s go been waiting awhile for this
As a Victorian scholar, I love watching those recipes- fascinating.
For a second I thought Inga is gonna churn her own butter when she mentioned English Heritage! 😂
I'm from germany and interested in the history and traditional recipes from my region (lower saxony). Surprisingly I can see many similarities to our kitchen, wich is really interesting. Especially combining sweet with sour and hearty (rhubarb and bacon for example) is typical here, too. But the longer I think about it, the more in common do we have...our language (plattdeutsch) includes many english words and even the landscape is pretty similar, what means that mostly had the same things growing in our gardens. Only thing we don't have, are indian influences lol.
Thank you for this video!!
I love Inga so much. She gives me such calm and sweet vibes
Love Mrs. Crocombe! Thanks for sharing her recipes.
I absolutely love Khichdi! My mum used to make it all the time when I was younger, she used to add smoked haddock in it which I thought added a nice flavour! 😃
Inga is glowing and I can't help looking at her eyebrows!!! Plus, the food looks so gooooood
it's really fascinating to see how khichiri have been modified in England to become kedgeree by adding fish and how it has been transformed by the Egyptian when the indians introduced this dish to us in world war 1 and became koshary a rice/pasta/lentil dish with a hearty tomato sauce and vinegar sauce and it's actually one of the signature vegan dishes of the Egyptian cuisine and it is considered as the national dish of Egypt, it really amazes me how food transforms and change from one place to another .. i hope to see 24 hours of egyptian food in your channel soon and i would be more than happy to help with anything to see this happens :)
It was so wonderful to spend the day with you and enjoy an elegant drift to the past lol. I really enjoyed this video.
the little "hihi" she said before putting in the bread at 11:27 INGA IS TOO PRECIOUS!!!
My Grandma taught me how to make kedgeree when I was growing up. Smoked cod works great with it. I just use curry powder as the seasoning.
There was an amazing series put out by the BBC called "The Victorian Kitchen" with Ruth Mott. (1989) They did another one called The Wartime Kitchen and Garden" (1993) You will have to search for them. I believe there was a dvd set for them. I think you would really like them Inga. Ruth Mott worked in kitchens using Victorian techniques and has a wikipedia page.
This was So fun to watch and learn along from. Yes I am absolutely here for these historical food challenges. It is like time traveling through food. So cool. This was so much fun 🥰💜🌈
I only know kedgeree from having read of it in Connie Willis' To Say Nothing Of The Dog, so I am curious to try it now that I've seen Inga's positive reaction to it (a running joke in TSNOTD was that the main characters considered it practically inedible).
Tapping the spoon on the side of pot befre putting it down...I'm so happy to see one thing in common... 😂😂
I love this video. Great job 👍🏿
Thoroughly enjoyed this!
Hey Inga, great vid as always. Small correction: belgium and france also differentiate between culinary and dessert apples.
I love Inga's enthusiasm! ❤️❤️❤️
Interesting concept. Never thought about eating stuff from way back when.
ADORE the heart shaped pan!!!
Germany also differentiates between culinary apples and backing apples. It's not like you can't eat the backing apples (e.g. Boskoop) raw, its just not the most pleasant experience for most people. They are less juicy and more sour than sweet. Used for baking, the finished product won't be too watery, not overly sweet, and usually backing apples keep their shape pretty well.
finally new inga video 😊
Absolutely floored that rhubarb is considered a vegetable, I only know it in a fruit context - as a compote, as jam, in cakes... And I was coincidentally having it as a juice spritzer while watching this video 😅
Ooh... two channels I love coming together, a concept from another channel (Victorian routines) merged with Inga's 24 hour food challenge
Oh man! I wish I had you as a friend so I could come help eat all this great food! Great video!
a crossover i didn't know i needed x