Cooking Marathon! - 18th Century Cooking Season 11
Vložit
- čas přidán 10. 06. 2024
- Contains:
0:00 - 11:30 - Corn And Eel Succotash
11:30 - 18:04 - A Dish Of Mushrooms
18:04 - 25:09 - Rivel Soup
25:09 - 33:57 - Salmon Pasties
33:57 - 47:53 - Pennsylvania Swankey
48:30 - 1:00:15 - Medicinal Plants
1:00:15 - 1:12:29 - Historic vs. Modern Kitchens
1:12:29 - 1:22:17 - Beggar's Pudding
1:22:17 - 1:27:29 - Turnip Ragoo
1:27:29 - 1:31:01 - Steaks in Ale
1:31:01 - 1:40:44 - Roast Beef
1:40:44 - 1:45:33 - Root Soup
1:45:33 - 1:53:32 - Turnip Soup
1:53:32 - 2:01:21 - Antler Cookies
2:01:21 - 2:18:55 - Ginger Beer
2:18:55 - 2:28:24 - Jugged Hare
2:28:24 - 2:33:33 - Baked Applesauce
2:33:33 - 2:39:43 - Bacon Fraze
2:39:43 - 2:46:00 - Rutabaga
2:46:00 - 2:54:42 - Acceptable Pudding
2:54:42 - 3:00:00 - Rabbit Fricassee
Corn and Eel Succotash • Corn And Eel Succotash!
Dress A Dish Of Mushrooms • To Dress A Dish Of Mus...
Rivel Soup • Rivel Soup - The Histo...
Roast Beef Over An Open Fire • Roast Beef Over an Ope...
Early American Ginger Beer • Early American Ginger ...
Steaks Fried In Ale • Steaks Fried in Ale! -...
Savory Noodle And Turnip Soup • A Savory Noodle and Tu...
Rabbit Over An Open Fire • Rabbit Over an Open Fi...
Deep Fried Cookies! - Little Deer Antlers • Deep Fried Cookies! - ...
Rutabaga has Never Tasted so Good • Rutabaga has Never Tas...
Baked Applesauce Pudding? - An Historic German Recipe • Baked Applesauce Puddi...
Rabbit Cooking! A Recipe from 1747 • Rabbit Cooking! A Reci...
Historic German, Root Vegetable Soup • Historic German, Root ...
An "Acceptable", Less "Offensive" Pudding • An "Acceptable", Less ...
Bacon Pancakes?? - A 1773 Bacon Fraze • Bacon Pancakes?? - A 1...
Stale Bread? Don't Waste It! - 1773 Bread Pudding • Stale Bread? Don't Was...
Historic Kitchens vs. Modern Kitchens • Historic Kitchens vs. ...
These Plants Could Have Saved You! - Historical Herbal Medicine • These Plants Could Hav...
Fish In Your Pocket? - Salmon Pasties • Fish In Your Pocket? -...
"Pennsylvania Swankey" - An Easy Small Beer Recipe • "Pennsylvania Swankey"...
Edible Turnips? - A Recipe From 1824 • Edible Turnips? - A Re...
Click here to get your Townsends catalog! ➧ www.townsends.us/pages/catalo... ➧➧
Help support the channel with Patreon ➧ / townsend ➧➧
Click here for Townsends merch! ➧ www.townsends.us/merch-store.html ➧➧
Passed out drunk too this didn’t even know I watched this until I checked my history 10/10 keep making amazing content
Buy their book on cordials. Learn to brew your own.
You can pass out again colonial style
You doing alright?
😂 literally did the same thing.
Bruhh same! 😂😂😂
Yep very soothing
I’ve been having this video series going while I work my forge. I absolutely love hearing lists of ingredients, what steps are involved, and how our forefathers would do things.
Sirs, this channel relaxes me. I thank you.
Lazy s I’ve o🎉
1:58:14 - Baker's tip! If you dampen your hands in a bowl of water before you start working the dough, it helps keep it from sticking to you!
YOU ARE CORRECT!!! I tried it. Thanks much!!
@@dolin7645 You are very welcome!
OMG!! I've been hoping to find a recipe for the soup my Dad used to make - he said it was German. This is it! Thank you!!!!
This is not a “recipe”
@@maxvanrossem It's the closest I've found!
@@maxvanrossemgo watch more beatboxing tutorials instead of being toxic about preparing a meal
@@immortalmecha8770 you took the time to “research” me before making a response 🤣 I respect that.
thank you guys for breaking this season into chapters!
I don't know if your aware but what all of you have done here is really a great thing! Thank you!
Your channel does a great job bringing all of these different historical sites together. Thanks for your efforts.
All happen to be in my neck of the woods coincidentally. The eel river is just miles away from me. I had no idea they were that close until I heard that. Hell I've probably met this guy and didn't even notice.
You can buy hominy in a can at any grocery store. I grew up eating it as a side dish. If you want dried they sell it by the pound at Hispanic markets.
Nice pfp
⁸3÷'
I love hominy!
It's just corn soaked in lye water. I think it just has to set over night. I don't really eat much hominy or corn but in pretty sure that's all it is.
@townsends okay so about the bread Italian way, it means to make a dough and introduce the said amount of oil in and knead it again. I'm Greek and we have lots of common recipes with Italians. The purpose it to make a rich dough that fries up good on the outside and stays soft and juicy on the inside. Hope you see this
Doing dishes in a bowl and with boiling water on the stove is quite easy. Another bowl to rinse is good. It just takes a bit more organisation and planning. What really helps is some kind of sink or pipe going out so you don’t have to carry dirty water outside. Some old houses have like an enlarged funnel leading out to a hole in the ground beside the house.
Watching you two warms my heart. Absolutely precious.
Jon asking the woman to join him for a glass of Swankey reminds me of "Kevin tried some of these last night, and he's still alive!"
Gives me that "If I'm going down, you're coming with me!" kind of feeling. lol
It felt more like a polite gesture. It sounds like she makes these batches quite often so there shouldn’t be too much danger. Beer was the drink of choice before water purification really took off in modern history
You could do that eel soup with smoked salmon as well. When I was a boy we used to net the eels at a local stream and then smoke them...absolutely delicious! Smoked eel was always served at holidays...so good!
Ohhh, that sounds delicious!
@@Lettusfarm That was the Delaware river they came up and into the streams. I believe you can still net them legally. It's so doable!
@@Lettusfarm❤🎉❤❤
Man that sounds good!
I ate eel once on a camping trip in Australia. We caught it in a fast flowing fresh water creek. We skinned it and fried it in butter. We all agreed it tasted like chicken (like everybody says bush food does) not like fish at all.
Its funny how you call them "yellow turnips" or rutabaga. Until I was probably 17 it was the only type of turnip I knew existed haha.
My go-to youtuber for grabbing a quick and easy recipe 👍🏾
That German soup IS THE SOUP TO EAT WHEN SICK! My family always makes this. I just made it earlier today because I'm sick!
I don't know how I got here with autoplay, but I'm loving the content now! Thankyou lol now I listen nightly 😂
Fell asleep and woke up to this too!
One way that they used to mitigate the problems of maintaining a consistent temperature was to use an intermediate 'surface' between the fire and the pot or pan being used. This could be a slab of heavy stone, or (if they were affluent enough) a sheet of fairly thick iron. Once heated, both enabled a much more reliable and steady temperature.
I'd love to be cooking in the 18th century. I love 'messing' with it all the time :) So having to work to keep the flame right would stop me from stirring things that don't need stirring LOL
Really love this series. You guys are truly artists and I'm always excited to watch
In Australia there was a primitive refrigerator most people had. It was a metal cage with tiny ventilation holes like fly screen to keep insects out. It was covered in cloth that was kept continuously wet from a water reservoir. It was then hung from the ceiling in a breeze way. As the water evaporated the food inside the cage was kept cool. From memory I think they were called a calgoorie food safe.
Good morning Terri , Baxter, Sammie,Lou ans Kallie!!
I like doing sheet pans over roasted veggies in the oven . It's easy way to do a bunch at a time. I use veggies like bell peppers, mushrooms, zucchini, Cabbage cut into steaks, asparagus, brussle sprouts. I just drizzle a spoonful of bacon grease or olive oil over whatever veggies and toss it around so it coats the veggies just a little then roast them. You add your seasonings at the end.
I also like veggies like eggplant and zucchini grilled in the airfryer then sprinkled with parmesan.
Stir fried cabbage and veggies is great too.
Thanks for the sing along:)
i have been falling asleep to these for months now keep em comin
I miss smoked eel from my years living in The Netherlands! Too bad you can’t find it here! The skin should peel off easily.
Also passed out drunk and woke up to this.
During the eel succotash recipe, they said, there is a beautiful broth. My mind flashed to the trolls in The Hobbit. They were discussing the best way to cook the adventuring party. I will assume that eel is tastier than hobbit though.
I think adding some white wine, butter and also cooking the soup with a bay leaf and maybe some thyme or rosemary from the herb garden would have been a nice and very doable addition to the turnip soup.
You should go to Greenfield Village, Dearborn, Michigan, one of the best historical scenes ever!
That looks really cool. I grew up going to Fort Edmonton. The history of the fur trade on the river there is cool and the allow you to cook our own Bannok on a wooden stick.... So delicious. Most simple food of all time.
We need an Ivy Townsend Playlist! My girls love seeing her work with her dad and want to see more of her videos.
Ginger Beer: I really appreciate how you make clear that words like molasseses have changed meaning over the last 300 years.
Thanks, Michael, for talking about the people around the world. Sometimes this isn't always understandable to someone who isn't from the US. Many thanks, and I'm looking forward to more of your work!
If I May correct you on a point Eels spawn in the Sargasso Sea and the small glass Eels make their way back to rivers and lakes to live until its time to migrate back to Sea usually in the Fall
Its Salmon that spawn in rivers ☝️🧐
Roast beef “might be a little rare in the middle”
Cuts open beef.
Well. Thats done mate. Well done.
Great tips! Made the root soup for my family it was a big hit!
the old bottlers probably used yeast that doesn't get as high in the ABV making process as today's yeast do. Less conversion means less CO2. That would make bottles exploding less likely, but I bet it still happened on occasion.
Love seeing Kevin Carter again!!
love this series
I think Eel ranks 3rd for highest in vitamin K2 which many people are deficient in. Above eel would be foi grass ( fattened duck liver) and natto. Thank you!👍
I boycott Foi Gras. It's a sad affair :( You can make Natto at home too.
Glad to see you Paired the meat with mushroom ketchup. I watched that episode on how to make it and I could only imagine the flavor as you took a bite 🍄
So good to see Kevin helping you out with that recipe.
They are caught sometimes in central illinois. First time i saw an eel was in the early 70s.
There is a place in Delaware that sells locally caught eels.
Delaware delicacies smoke house.
The guy uses a weir to catch them.
I live in Delaware and will have to find them.
Good watch. Important.
Great video guys! On the salmon situation parsley definitely needs to be part of that"cooked the Italian way"! 👍
Back in rhe 60s, when I was about 7 years old, my neighbor belonged to a hunting and fishing club called Penn's Manor, which was William Penn's home. It was a lake formed by rhe Delaware river in southeastern Bucks County, PA. Since it was open to the sea, it would have a population of eels. We used to catch them like crazy, but I was the only one to keep them as my mom was Italian and loved them. My neighbor and his son would cut their lines when they hooked an eel until I convinced them I would unhook them and would take them. It would be a place for Mr. Townsend to explore. It was just below Washington Crossing. Skin the eel, cur in bite sized chunks, and deep fry them...the bones disappear. Never heard of that kind of PA Swankey beer. "Energy in the morning!"😀 I know Jon can't say it...but those medicinal herb uses are safer than any Big Pharma drugs.
They are in the Hudson River too. Agree about natural cures as opposed to pharma. I've rectified many an ailment w/o pills.
My mom was from Indiana and many of my ancestors are buried there. I love history but I'm gonna sit the eel out 🤢 😂😂😊
Thanks Chefs, this is cool and makes me happy. Please continue.
I dry sautee a lot of my wild foraged mushrooms with a bit of salt to pull liquid out in one of my iron skillets. Its great with miatakes and black trumpets. I then add butter, cracked pepper, fresh thyme, and the cream. Its great over venison or our rabbits and asparagus.
I never did that. Sounds brilliant and I'll try the dry sautee.
The thought of doing dishes without running hot and cold water is so nightmarish it sounds like an entire circle of hell.
Recently made mushroom ketchup. I have NO IDEA how it ever fell out of flavor with the American palette. Its just scrumptious.
What kind of mushrooms did you use? I've been thinking about trying to do some with pink and golden oyster mushrooms next time I grow some. I've never tried it but from the descriptions of it, to me it seems like it would mix well with worchestershire sauce on a nice piece of roast beef from a pot roast, maybe make a sandwich with a Swiss roll and take the sauce mixture+au jus from the roast to dip in/ pour on the potatoes carrots..... I do lots of physical labor so I try to eat the way my great grandparents did. I think all the vegetable oil/ seed oil is destroying our health in the West, I only use animal fats.
So glad you finally gave the rabbit a little attention. Squirrels & rabbits and venison were used a lot more than beef bcuz they were free meats. I would like to see some more of these types or meat recipes. Thank you.
In 1996? Pride and Prejudice miniseries. Jane peeled mushrooms. I assumed it was to remove the outer layer which came in contact with soil.
The “instant noodles” are more commonly spätzle on German! We make them all the time. Eggs, flour, and btw, I grew up in Winston Salem. It was the only field trip I ever got to go on in elementary school😂🤦♀️
Love this cooking.
I love this channel
New subscriber, very interesting. Good job on the histories of the food
Love this channel mate.. thanks
I really enjoy watching the videos on how they cooked etc back in the 18th early 19th centuries I find them educational
QUESTION: How is Townsends cooking in long sleeves without making them messy or buring them?
Very, very carefully😮
@@PlayaSinNombreHe is more talented than I.🫡
Chef coats basically all have long sleeves.
@saltiney8578 I guess that's why I'm not a chef. I would be a mess.
Had to run out and get a roast that looked so tasty!
This is really really interesting! Got to try this and the bread too!
The Rainbow River in Central Florida near Ocala have eels
Love this cooking.. My go-to youtuber for grabbing a quick and easy recipe .
My grampa used to get smoked eel in Long Island ny. We are it as kids and it was delicious
in connecticut,when I was a kid in 1967 we would go to the river and bring home what we thought were eels which were actually black water snakes, but may mother would grill them outside anyway= very tasty and made us feel good about taking care of ourselves
"Anything with gravy is good..." Love it! Thank you.
i love this long form content so much thank you guys! so nice to not have to click back and change the videos constantly since youtube REFUSES to just keep one channel on, i'll put 10 townsends videos on then randomly get some bullcrap like "3 hours of useless facts about fallout new vegas" (seriously it's put that video on my autoplay AT LEAST 60 times over the last 4-5 months it's INSANE how bad yt wants me to watch that damn video regardless of how many times i click IM NOT INTERESTED DO NOT SHOW ME THIS)
Amazing content. Love the show
Cooking Marathon! - 18th Century Cooking Season 11 that's great, my friend
love it
I checked out a book from the library about recipes from Irish pubs and it had the history of some pubs that go back to the 1500's, really cool. One thing I did learn is what they call bacon we call tenderloin.
Missed it live but watching the rerun. Hello from Scotland.
Eel is very good as long as it's prepared correctly.
This is close, I'd love to pay a visit this is amazing
That looks eely good!
This reminds me of my childhood. My mother used to make succotash, although she never called it that. I only ever had eel once. I was digging for clams and razor clams on the beach with my family, and my father saw an eel swimming past in the shallow water and cut it's head off with the shovel. That was almost forty years ago.
now i'm hungry! i gotta try that fricassee with the turnips.
Why do I have a rabbit gnawing on a carrot and going "Hey, what's up cook" and then suggesting jugged duck instead ;)
Not having grown up in America, the only way I know about succotash is through cartoons. I think it's Bugs Bunny who mentions it a lot. So thank you letting me learn more about what a succotash is!
I love this channel so much
I remember catching eels on night lines at family fishing camp near corden indiana. On BLUERIVER. Im 60 now and we caught eels till i was in my 20s.
As Italians, a traditional Easter/Christmas dish, consists of large chunks of fresh black sea eels baked with green fresh peas and tomato sauce over it in the oven cooked slow. Onions caramelized and garlic lightly golden cooked in olive oil the eel is first fried in with crusty Italian bread finishes this meat free dish.
It's so funny every time I see this episode and John says, "you wouldn't normally add sugar to a savory dish" I say - Spaghetti sauce! LOL Cos you add sugar to spaghetti sauce - at least my dad wanted it in there, either carrots or sugar to cut the tomato acid. :)
I want to marathon these episodes and every time nutmeg is used or mentioned... drink
2:18:55 Could this be adapted to a slow cooker? Or would it be better as a water bathed covered casserole, like a baked custard?
I remember seeing maybe a half dozen eels caught in central illinois in the early to the mid 70s.
Love this
Hi my dear friend I am new to your channel. I am looking for great easy meals on a budget. This one really fits the bill. I don’t think you can get any more expensive and wonderful tasting. Thanks so much for sharing
3 hours of content and I fell asleep halfway through
Lough Neagh smoked eel from Northern Ireland is superb. If you are doing more eel recipes, give them a try!
When seeing the eel episode shortened I already though that shot of the river looked like an old school eel trap😅
PS: never knew rump steak and sirloin was the same, always thought of sirloin as a lower quality cut in comparison, guess over here in Europe they just tried to sell lesser quality rump steak as sirloin. The Beef must have been so much more tough if you wouldn't just sear it right away
How about duck recipes?
On the ginger beer one. Did you find them making a starter, like I do for wine? I fill a quart jar with filtered water and add a hand full of raisins (if using other fruit add some sugar), stir daily. With in 3-4 days it should start fizzing. Then use 1 cup per 1 gal. Of wine being made (I use an air lock).
My mom had to carry water for her mom. No indoor plumbing at all. This would be until 1961. Wash tub and all. So carrying water really isn't that far away.
Liked for that top foam. That's a 10!
If they are talking about cutting the red out it could be the shrimp russala mushroom.
Me looking for a video to watch with my 21st century cooking:
I love watching your videos but I can't eat the vast majority - until today!! The Steaks in Ale can be made low carb by using a light beer (3 g in whole 12 oz beer) and xantham or guar gum for thickener. I'm going to make it today!
Now we know where the phrase I AM GROOT comes from
I learned to make this soup in Tirol, where it's called spatzeln-a wonderful light dinner dish. They have special gadget for making the dumplings that looks like a grater with an attached box that holds the dough, similar to a cabbage grater. I'm curious what material your whisk is made from.
FYI, I have caught an eel out of the east fork of the White River about 10 yrs ago in IN. I tried to cook it... I didn't like the flavor (maybe cause it wasn't smoked or didn't skin it?)
Smoking it definitely improves the flavor. I’ve found that brushing it with melted margarine and then smoking it really brings a burst of flavor