Dessert 200 years ago
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- เผยแพร่เมื่อ 29 ธ.ค. 2022
- Totally unique snowball dessert from 200 years ago that has been lost in time.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week we are making recipe from a 200 year old cookbook for a unique dessert. I have not seen this recipe in any modern cookbooks. Join me for creative cakes, chocolate & desserts, new video every Friday.
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I love it, of course an Australian has to compare the innocent apple snow ball to a spider egg sack 😂
He's not wrong. I'm American and had same thought.
That’s what I was thinking lol 😆
Yeah i was so fascinated by that
I’ve never seen in my life a spider sack so it’s interesting that is his first thought
Well it does really look like one. It was actually my first thought too!
@Darcie Clements
Me too. Especially with "webbing" on it, I was reminded of a spider egg. I wouldnt have looked at that and thought "snowball".
I love how the book talks about how the appearance of food is a delight of its own, and then later on we get Dave commenting how he likes them from appearance alone, they "make him happy".
The book knew what it was talking about
dad: they make me happy
son: they remind me of spider eggs
tru
i got emotional at the end when they really enjoyed the dish- to think a forgotten recipe the creator was obviously very proud of is being enjoyed again centuries later! I'm sure Joseph would be glad! :D
"I thought you were not supposed to eat the yellow snow". As always, Dave's humor is on point 🤣🤣🤣🤣
He's right! Canucks learn this in pre-school! 😊
In the Netherlands we have this pastry called appelbollen ("apple balls"). It's basically a peeled apple in puff pastry with sugar and cinnamon (and sometimes raisins) in the apple where the core was. The pastry is topped with sugar before putting it in the oven. So that's pretty similar to the first steps up until the merengue 😉
I was about to comment the same thing - it looks a lot like appelbollen or like the appelbeignets (where you dip apple slices in oliebollen dough and fry them)
Was about to comment the same :) .
Now I want appelbollen.... 😋😋😋
@@kwekkie same. Super lekker
My "aunt " (the girl my mom grew up next door to) was from Norway and she'd make those. They were delicious and I'm so excited that I kinda know how to make them now.
Our pumpkin bread recipe is hers as well.
My grandmother made these! She used apples and quinces from her garden. She cut large rounds of pastry and crimped them around the middle with a cross-cut in the top so that the pastry didn't burst. For the icing/meringue she added lemon zest. For the sugar strands they were always golden, never clear. She lived in a renowned fruit growing area, most famous for yellow and scarlet cherries. No fruit there now, it's England's silicon valley/nuclear research centre these days with the orchards mostly all grubbed up 😪
Is that near Ashford? I’m in Faversham but used to live in Rye and drive past somewhere like that (modern, not orchards, though we still have some fruit and veg (for now) and a great place at Brogdale).
@@clarewillison9379 No, a few miles east of Wantage. It was in Berkshire but unfuriatingly is now in Oxfordhire since the boundary changes in the 1970s. It was famous for its cherries in particular during the 19th and early 20th century. Very good apples and pears too.
That's facinating! Could you elaborate on what you mean by "crimped them around the middle"? I'm having trouble visualizing
@@Ai-yahUdingus One circular piece of pastry on top of the apple, one on the bottom and the two edges pinched together with the fingers in a wavy edge. If this isn't understandable, please ask for further clarification.
@@hatjodelka that wasn’t what I was thinking, so I am glad someone asked.
Dave saying, “They make me feel happy” is the sweetest and purest thing on the internet this year. 🥰
Totally agree 😍😍😍😍
Of course he's happy. He didn't need to eat the failed experiment food 😂
Just as predicted by Mr Joseph Bell two centuries ago. Seems he really knew his craft.
Lol, I was looking for this comment.
They make me feel happy too. ^^
The happiness of his face when he said “they make me feel happy” is just so positive and infectious
My Great Grandma made these to eat on Christmas Eve. The only main difference is she put the sugar webbing over each apple pie snowball (that's what use to call it). Sometimes she'd also use pears and cut them so they would be rounder. I don't like pears so I never tried those. For the apples she would use both green and red. And she would use orange marmalade for the center and sprinkle a bit of cinnamon before she (well me) would wrap the apples. (I had to wrap the apples because she only had one arm and the apples wouldn't sit still for her.
Thank you for bringing back that memory.
Thanks for sharing. Recipes are way more engaging with a story attached!
A "croquant" is a dome-shaped openwork cover meant to sit over a dessert, and was often beautifully decorated. They look kind of like a mesh flycover you'd put over a salad, but with no mesh and if the structure is enamelled porcelain instead of plastic or wire. They kind of look like the top of a rotunda, and sometimes had enamelled ivy vines or flowers to decorate. They covered desserts but usually sweetmeats. Sometimes they were made of spun sugar or confectioner's paste, which is likely why there was a mould for them! Look up "wedgewood croquant" to see a lovely example.
The croquantli mold typically consists of two metal sheets that are hinged together, with a pattern engraved on the inside of each sheet. The dough is placed between the two sheets and pressed together, imprinting the pattern onto the dough. The mold is then opened and the shaped dough is removed and baked until crispy.
Thank you ChatGPT...
I loved Dave saying that the snowballs made him happy, so completely sweet and lovely!
😁
Your son's description of this desert tasting like apple pie in merengue has definitely gotten me kind of curious to try and make one these.
So many great things about this video! Love the narration. Love the cheeky art work. Love the honesty of not wanting to try for clear. Love your fellas being included and their reactions.
Thanks Em :)
Her sons description of the pastry was the best, “it looks like a spiders egg sack” 😂😂 had me dying
@@Maybe.Its_You I'm like "ah yes, I bet Australians see a lot of those" lol
I'm just happy Dave got to eat something delicious!
I wonder whether keeping it clear makes it even more stretchy?
when i travelled the world back in the 70s i had a similar dish in france, but the ingredients for the core of the apple were different, in the french version they had raisins and dates, sultana's and cherry i think it was... long time ago but i remember it...
Sounds wonderful!
Poutine a trou is what they call it here in Acadia (French Atlantic Canada)
Yes! It's from Normandy, and it's called "douillon" :)
"I don't know what they are, I don't know what they taste like. But I like the look of them! They make me feel happy."
I think Dave neatly summed up every time I see a recipe on your channel that I've never seen before. :D Thank you Ann!
My mom used to make apple dumplings here in the US when I was growing up. It was basically the same thing but instead of being filled with jams, it was filled with cinnamon, sugar, and butter, which created a caramel-like filling.
My mom did that too but without the pastry
I love seeing Dave and the boys taste testing your creations.
I think you discovered a new creepy Halloween dessert, "giant spider egg sacks."
First time EVER I've been here for single digit comments section.
That was my immediate thought as well! :)
Oh, yeah, I'll definitely try that out next October. :D
It's perfect for Halloween
I used to sell apple dumplings at the Renaissance Fair that were very similar, cored baked apples with a jam center wrapped in pastry, but we covered them in vanilla icecream instead of meringue.
The way I read the instructions, I think the sugar web was supposed to be made inside the bowl and made to be like a ball and placed on each snowball..
Looks like such a fancy treat to serve to your loved ones. Definitely want to give this a try, thanks Ann for another great video!
Back then this wasn't done to feed loved ones, this was to show off your wealth, almost all food was when serving at parties
@@hypercept less elaborate food, not visually pretty, dipshit
@@hypercept Making an apple pie is far less easy than just getting an apple.
I love when you make these recipes! I appreciate that you include your fails rather than giving the appearance that it’s simple to make. I’d like to see you try the spider web again but making it firmer where it would crack apart like ice instead of being so sticky to eat. Even though it says to make the “web” on a bowl maybe if you made the “web” directly on the snowball it would have worked better?
As she said, it was the lemon juice that affected the texture, not her method
I don't typically comment, but honestly this is my favorite video of yours. What seriously did it for me was the ending presentation and your supportive family. The combination with the music and their happiness just made me feel warm inside. Great job!
Love that you're delving into some historical recipes Ann! For those of you that enjoyed this sort of content, I strongly recommend tasting history with Max Miller, he is awesome with producing era accurate food and drink and gives a thorough history lesson too!
Weren't apples a lot smaller even just 100 years ago? I could see these being made from those tiny apples and being a delight! Love the videos as always!
That's a good point. I bet the apples also tasted quite different
Not necessarily. The Bramley cooker dates back to 1809 and is often large. The UK had iterally hundreds of different varieties of all shapes.and sizes.
That would certainly help with the pie dough!
@@fionaheatherw The size difference is not just because of variety, though, but because of fertilization and management techniques. Just compare organic and non organic apples.
It depends on the variety, but the most common types of apple used to be smaller on average (much less consistent in general).
Here in the States we call them apple dumplings though we don't ice them.
My mom makes them and fills them with raisins, brown sugar, and cinnamon (depending on how tough the skin of the apple is she sometimes doesn't bother peeling them) .
They were a family favorite when I was growing up. Every once and a while she'd spoil us and we'd have them for dinner☺️
My mother made them, too, in the 60s and 70s. I think we called them baked apples. They just had the pastry crust around them and not the meringue or spider web. Hers usually had raisins and cinnamon inside. Try them with vanilla ice cream.
My family makes what we call baked apples as well basically the same without the crust occasionally topped with marshmallows they toast up really lovely as they bake
My granny made something similar, and she's from Bosnia :)
That sounds sooooo good! I'm going to buy some apples!
I don't like apple pie very much, but I think I'd enjoy this. I like more fruit flavour and the apple being whole would be very nice.
I've never heard the name "snowballs" but I have had a similar dessert (i.e. apple encrusted in pastry) called an apple dumpling.
I love how you narrate the 200 year old recipes. Proper and soothing with a touch of sarcasm. These look delicious.
Except for the merengue, my dad used to swear that this is how his mom would make apple tarts. My mom, my sister and myself tried many different methods of doing this, but it was never conformed to my dad's memory of his mom's apple tarts.
I always love how calm and soothing your voice is
I hope you're doing alright, Ann!
Classic Dave, being cautiously supportive before he even knows what he's looking at!
I agree with your son. It does kinda look like a spider egg. It would be so fun for Halloween
This is definitely the prettiest 200-year-old recipe so far, Ann. I wonder if the caramel threads can be replaced with isomalt instead? That way it looks more like ice 😁
The meringue is called Royal Icing in the US -- I guess it's not a thing in Australia? It's used to decorate crispy shaped cookies/biscuits and for gingerbread houses because it dries so hard. I thought the result might be too sweet with it all over, but it looks like the thickness was perfect! Definitely want to try this now.
We have Royal icing in Australia
you don't actually live in the US, huh? ... because we don't call meringue Royal Icing. Burger King is our only royal food... and we use real icing for gingerbread houses lol.
Always love a new Ann vid. She is smart as a whip and shows a lot of empathy and concern for other people. So heartening. No wonder she is so successful. Thanks for sharing your greatness, Ann!
I think this dish would be neat as a Halloween treat with a big faux spider! 🕷️🕸️
coloring the sugar red or green would be pretty cool too
I love this idea!
My brain went to a Skyrim themed feast or party with these being called Frostbite Spider Egg Sacs as soon as I seen them at the end to be honest!
@@TinySwanGrandAdventures I NEED TO MAKE THIS GREAT IDEA yeah im making it OMG AND SOME Snowberry Crostata ON THE SIDE PERFECTION
@@happydayness7449 You gotta let me know how it turns out because that sounds amazing!
After your so said spider eggs, i just thought that you could probably very easly adapt this as a halloween sweet for a party with a bit of tweaking
Apples are perfect for fall, too! Love this idea!
I feel high class watching this
We used to bake apples (with skins on) with dried fruit, brown sugar and cinnamon in the core space. We also made "apple snow" which was a stiff white meringue into which was folded a cooled apple puree. It was then slowly cooked in the oven to St, but not get brown. Icing sugar was sprinkled over it.
I really enjoyed this video! The recipe reminded me of 2 different German recipes: 1. baked apple pie - the apples are filled with jam and put into a high pie dish, the space inbetween is covered with a mixture of nuts and vanilla pudding. 2 snowballs - they are thin dough strips that are formed into a loose ball, then fried and covered in powdered sugar or chocolate sauce (you can also get them with sweet fillings like marzipane or chocolate cream).
Had the same thought about apple pies in Germany. My mom always makes one where she uses apricot jam as a glaze and another one where the cored out apples are filled with a sugar, hacked almonds and cinnamon mixture.
Those look like apple dumplings with frosting. But, we use cinnamon and apple sauce instead of apricot jelly or marmalade to fill the hollowed out core. When I was very young, I remember going to the restaurant at Zellers (a store like Kmart or Target) where my aunt and grandmother would order apple dumplings and a cup of tea while taking a break from shopping.
I remember this recipe from an "old"(2005ish) Israeli cooking show for children, and always wanted to try making it... Never have, but seeing this recipe brought me back to my childhood!
I’m always so impressed by the amount of research you do for your videos, not to mention how imaginative you are in making videos I just have to watch as soon as they pop up! Thanks so much!
We still make a dessert very similar to this in the US called 'Apple Dumplings' and they're baked in a few centimeters of a sugar& lemon syrup. The baked apples let off their juices to add flavor and pectin to the syrup. Delicious! 🙂
Thank you for sharing this wonderful and fascinating recipe! Love your channel!
I think the "apples in bathrobe/nightgown" known in Central Europe are very similar, even though we often use puff pastry.
Yes. Äpfel im Schlafrock. Just missing the meringue and the spider web, but seems like the recipe did survive. And slightly evolve.
4:54 I like how unrealistically drawn hands are a distinguishing feature of AI art.
This was so lovely to watch! And a total win for 200 year old recipes. Looks like it’s time to add it back to the holiday menu!
I'm wondering if the apples should be smaller? Like we have "standard" large apples, but I can also buy bags of what we call "kid apples" that are like half the size, and I'm wondering if that would be more period-appropriate?
I have found that you can use the pointy end of that peeler to core the apples as well :) I know because I have that same peeler and have used it for that purpose, it makes it a lot easier.
I used the sounded end of a metal serving spoon (after cutting the core circle with a paring knife). Worked great.
That's what I was wondering. I've seen peelers with a tight curve and a serrated edge just for digging out the core of the apple
Snow looks fluffy and more flaky if it is the dry snow type (typically in dryer and colder environments like Colorado or Utah). Snow looks soggy, heavy, and limp if it is the wet type (typically in humid and warmer environments like Chicago or Washington). In Oregon/Washington, they have more ice storms which is far different and can make things look like they are encased in glass or frosted glass. All of that is if it is fresh and you can have a mixture of all of them in the same storm.
If all three of your boys loved it, I think we all would! The beginning part is close to how my family in Appalachia make their apple dumplings. Yum!!!!
this reminds me somewhat of victorian apple dumplings. Also 1800s, a little later though. And they were boiled in a cloth instead of baked on a sheet. But I love this idea. Definitely going to give it a go.
A sight for sore eyes, a happy new years to the entire Reardon family.
Also this dessert looks a combination of a baked alaska and dutch 'appelbollen'.
This family is so sweet. A highlight of these already lovely videos.
This is so cool! I love how everyone loved the taste. It's nice to see something "old" or "lost(ish)" is still delicious to the people of today. Also, the comments on this video are great! So much insight from people whose family makes these, etc :)
In Pennsylvania, USA we would call them fancy apple dumplings. And, yes, apple dumplings are very good. Thank you for the video and all your hard work. Have a Happy New Year.
I'd love to see a video where you remake these 200 year old recipies into modern day versions.
Like this one. I'm sure they would be a hit if they were easier to eat
I started thinking about how this could be easier to eat, and I thought about the size of the apple! I'd assume the apples 200 years ago in England would've been smaller than the ones we have in the modern day, and thus I'd assume the dessert would be a bit easier to eat. Of course, I'm just assuming and could be completely wrong.
@@sammalsikuri3828 no you're right, apples were generally way smaller!
@@Scarlett.GrangerNot necessarily.
@@blueismylove3128 do you understand the word "generally" lol
These commemorations of old recipes are really extraordinary. Excellent.
I love your accent when you read from the book. And I love that for once you fed the guys something that they all liked. I'm especially happy for Dave and I loved how he said "I don't know what it is but it makes me happy". A very blessed new year to you all. 💗
I adore these old recipes, so much fun to know what people ate back then😊
They were so creative with their desserts back then! Can't just serve a normal apple pie, you have to serve it artfully covered in meringue. It looked really good! Great video!
These are much larger than I thought. Beautiful dessert. It would be really fun to have a dinner party with the menu being 200 year old recipes. That dessert would be the cherry on top to the party. ❤️
I have watched you for a while now and I really enjoy your videos. I appreciate that you care more about helping people to stay safe than anything else (with your informational videos). I wish you and your family a Happy New Year!
Yay! The 200 Year-Old series is my absolute favourite! 🤍
Happy New Year Ann, Dave and Boys 🥂
There's a pastry in Ghent, Belgium named "sneeuwballen" (snowballs), but it is (seems to be) way airier and softer, chocolatey too. This sure is a different snow ball 😺
(Also not Dave's comment of yellow snow 😅😅😂😭😂😂😅🙈)
What's NOT chocolatey in Belgium? 😉 First place I ever saw a cereal aisle 'choc' full of chocolate flavored cereals. It was wonderful! 😊
Honestly, these videos cooking old recipes are my favorite. Keep up with the good content! ❤
This looks 😋 yummy,!! A croquantly is a desert cover sometimes decorative openings allowing glimpses of what's underneath and sometimes made of spun sugar.
So happy you made this it looks great I can't wait to try this.
Do they have specific molds for it?
I just love the 200 year old recipe series. They're my favourite.
This is pure ASMR content! Ann's voice is so soothing, the recipe is unique, and the animations are so professionally done! Ann is the pinnacle of youtube 🥳
This isn't ASMR in the least. You have no idea what you're on about.
This was a lovely video to bookend the year, Ann! My little sister and I loved it so much- cant wait to try and make it ourselves ♥
I just made this recipe for the first time and it was absolutely delicious! I couldn't believe how much it reminded me of my grandma's cooking. It's amazing how the simple, classic recipes can be so comforting and satisfying. Thank you for sharing this treasure!
wow, the success of this recipe surprised me! So often these old recipes don't match modern tastes. It might even be worth a try :)
My recipe book calls pastry 'paste'. It does of course come from Thomas Bell, of the famous Newcastle Bell family of flour makers. 😁 It's not quite as old as yours, being from 1956. Be-Ro was originally 'Bells Royal' baking powder and self raising flour, but after the death of Edward VII it became illegal to use the Royal name. Not that they had any connection to royalty in the first place.
These old recipes videos are my absolute favorite!! So excited for this one
I watch you every day for 5 years and my children watch your videos with me every night for 5 years haha we adore you and your voice is so soothing
I wish you a very wonderful 2023 Ann. Thank you for all the amazing content this year :)
Love the idea that he had a bakery in my town, Scarborough!
Been watching you since a few years now. Feels nice and warm to see the kids growing up. You guys are a great family!
Happy New year to the Reardons, with love from Mumbai 🎊
As a collector of photographs from the 1800s, I so appreciate you giving this old recipe new life!
I love these videos, it really puts into perspective how differently desserts and cookbooks were made just 200 years ago, thank you for this lovely upload
I would really like to see a modern take on this recipe. Likely not very different ingredients, just better/eased construction.
The term Crocantli Mould could originate from the Italian and/or Spanish desert "Crocanti or Crocante" which are typically shaped in the form of balls and average from the size of a bombon to the size of a very small apple or plum. They are normally rolled by hand in ball shapes, but some molds do exist for them, perhaps 200 years ago they just pressed them in molds/moulds for doing very large batches instead of rolling them by hand. My best guess.
This video just made me happy. The way your husband and sons reacted to this. It melted my heart, I have your cookbook and I love it. I love your videos. If you ever come to the states and do a meet and greet close enough I would love to meet you. Thank you for making it a great week,
You are genius when it comes to solutions. I love the idea of using parchment paper to smooth the sides of the balls. I never would have thought of that. THIS, above all your knowledge, is why you succeed. You are smart. You take that knowledge and put it together and wonderful ideas emerge. ;) Hope you have a Happy New Year, Ann!
Wow, I didn't expect any new videos until the first week of 2023. HTCT is definitely a nice way to end 2022 🥳❤️
I was so excited to see another old recipe! Thanks Ann
We have a similar dish in Switzerland that is still sometimes made called Apfel im Schlafrock wich translates to Apple in a dressing gown
I’m impressed you got this video done in under 10 minutes. Congratulations guys, it’s all my favourites rolled in to one 🇦🇺❤️
Ann are you okay?? It is not like you to disappear please just let us know you are ok
She replied to another comment saying shes on holiday and will be back this friday 😊
The 200-year-old recipe videos are so wholesome and pleasant to watch. But still nothing I will ever try at home.
Happy New Year 💖💝
Very new to your channel and LOVING IT! Please never stop, I don’t want to stop watching. You are well spoken, entertaining, informative and how do we get a family that is so pleasing and well balanced? They are your best recipe!
This must be the basis of stuffed apples, without the fancy toppings. 😊 Yummy! Happy New Year everyone and thanks Anne, and your lads, for all the fun this year as always. Cheers! 🥂🍾🍻🎉🎆
Happy New Year Ann and fam!
thx for the amazing cookbook Ann, Keep up the wonderful work
We used to cook that as kids in my hometown (Burgundy), but without the meringue! We would decorate it with some leaves and flowers made of the same pastry then add a bit of egg yolk to get it all golden and pretty. Thanks from bringing back the memories!
Apple dumplings covered in merangue - looks delicious! I can see it going down well in a Halloween setting as "spider eggs" :)
I love your historic recipe videos so much! This is one I think I'll try myself, maybe with a more "baked apple" filling with nuts instead of marmalade, though
Love it! Looked delicious!
Happy new year Ann!
Thank you Anne for keeping with this series! It's one of my favourite things to watch on TH-cam overall. I know this gives you not even close to as many views as your debunking videos so you could easily drop this series as its not as profitable. To me it is very fascinating to see what actual food was like so many years ago! Even the language is fascinating.