History's Fluffiest Dessert! - Everlasting Syllabub
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- čas přidán 14. 07. 2024
- This is the easiest recipe I've done on Tasting History, and it's also one of the best; a wonderful summery dessert. The recipe comes from Hannah Glasse's 18th Century, The Art of Cookery Made Plain and Easy, and the dish lives up to the book's promise.
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EVERLASTING SYLLABUB
ORIGINAL 18TH CENTURY RECIPE (From The Art of Cookery Made Plain and Easy by Hannah Glasse)
To Make Everlasting Syllabub Take five half pints of thick Cream, and half a Pint of Sack, the Juice of two Seville Oranges, or Lemons, grate in just the yellow Rind of three Lemons, and a Pound of double-refined Sugar well beat, and sifted. Mix all together with a Spoonful of Orange-flower Water, beat it well together with a Whisk half an Hour, then with a Spoon fill your Glasses.
MODERN RECIPE
INGREDIENTS
- 1 1/4 pint (590ml) heavy cream (or double cream)
- 1/4 pint (120ml) of a medium sweet wine (white port, sherry, etc)
- The Juice of 1 orange
- The Zest of 1 large lemon (or 2 small)
- 1/2 pound (227g) powdered sugar
- 1 tsp orange blossom water
METHOD
1. Mix the cream and sugar together in a large bowl until sugar is dissolved.
2. Whisk in the remaining ingredients.
3. Whisk either by hand for 30 minutes or with an electric mixer until you form stiff peaks.
4. Serve or refrigerate for up to 3 days.
PHOTO CREDITS
Star Anise - (CC BY-SA 2.0) commons.wikimedia.org/wiki/Fi...
Pepper - Prosthetic Head / CC BY-SA (creativecommons.org/licenses/...)
Ambergris - Peter Kaminski / CC BY (creativecommons.org/licenses/...)
#tastinghistory #easyrecipes #syllabub #historicrecipes #dessert
EDIT: There was a typo in my script. It should be 1/4 Pint (120ml) of Sack Wine rather than the 1/2 Pint I mentioned. Mea Culpa!
could I swap rose water for orange flower water?
Absolutely! It was a very popular ingredient then.
@@TastingHistory this might be a silly question but would removing the alcohol from this recipe change anything? I have an intolerance but loooove fluffy desserts
I was thinking the same. Easiest fix would be to use a good grape juice and leave out some sugar. Weirdly, I also thought about rhubarb juice. It has a sour, tart flavour that I think would work well. Might try a mixture of rhubarb and grape and see if it's getting floofy.
It's so fast, easy and cheap that I wouldn't mind experimenting.
@@schnabeltiertv you have no idea how much you have made my day!
You can't convince me that "Everlasting Syllabub" is not a Willy Wonka product.
Facts!
it's a part of his "Adult" line
That was also what I initially thought.
Perhaps Road Dahl was inspired by this?
Candy is dandy, but liquor is quicker
"I garnished it because I'm fancy."
You're damn right you are, Max. Shine on you crazy diamond.
Awesome comment
Underrated comment! 😂
I ROARED with laughter at this...
"I Don't Do Garnish" was the name of a recipe blog I once owned! LOL
Best Comment EVER! LOL
I like how he says to scoop it into serving glasses like I'm not going to eat all of it out of the mixing bowl.
He's either hopeful or hopelessly naive. 😄😄
😀
😅
😂😂😂
I would.
She's throwing shade at everyone in the room there. "They're too stupid to understand you chefs and you're too pretentious to care"
As a kitchen worker I spit out my coffee because this is indeed shade at EVERYONE PRESENT
"but hey at least you're not FRENCH"
@@terryfuldsgaming7995 in modern English we would call them lardons :)
I think the entire point of the book is exactly that! To just throw as much shade as possible at Chefs who love to use their fine and fancy words and don't understand that the poor servants were going to be asked to replicate this later haven't got a freaking clue what they're talking about.
It's also basically accusing the French of being pretentious for the sake of pretentiousness which honestly is a pretty common jab that the English throw at the French. So that's like par for the historic course *shrug*
She's also accusing them of being dishonest in this accusing them of overcharging these English Lords and the owners of great houses who may only be Merchant class, for the privilege and Prestige of having a French cook. What she's really doing here is advocating for more English Cooks.
And to achieve that she knows she has to make it very plain what these recipes actually mean.
She's also writing at a time when there's the concept of this kind of servant called the Maid of All Work, so a solidly middle-class family with a bit of money to spare who can only really afford one servant would get someone usually a young unmarried woman to do basically everything (house work wise) and be the wife's assistant. These poor girls who were in some cases forced into these jobs as a Maid of All Work by their families own desperation. Would be coming straight off the farm without a flying clue how to do half the stuff their fancy City patrons wanted them to do.
One of the reasons for the book's popularity historically speaking, is people who were simply aspirational who couldn't even afford a maid of all work. Yet they wanted to know what the sort of next rung up the societal ladder needed to know. So that as their husband and perhaps they themselves busted their ass to achieve that next level of social status they wouldn't be walking into it blind. They wouldn't be uncouth or common about it because the wife would have been studying this book getting ready for the day her husband got promoted and they could finally afford a maid. Entertaining was a giant part of how someone moved up the social classes in England during the 1800. So this was a real actual need that people had.
So in essence the book filled both a very real need for these Maid of all work and other servant jobs that were being created to serve the newly moneyed Merchant classes. But also to make it easy for upper-class and aristocratic women to train their new servants.
For something written in the very stratified English society of the 1800 it had a big enough appeal, that I'm not surprised at all it became a best-seller for an entire century.
@@juanjuri6127 French “people”
I am all for a trend that has everyone eating straight drunken whipped cream out of a glass with a spoon and no shame.
🍻
Fantastic comment
This was my first reaction. "Uh, how about I just eat whipped cream from a bowl and drink bourbon at the same time?"
SAME.
2020 just started to look brighter.
I dont think it's condescending. I think shes actually throwing shade at pretentious chefs and I LOVE it.
I was thinking the same thing! But maybe I don't find it condescending because I wouldn't know what those fancy french cooking terms mean either.
Agreed, at least he first part, though I'd love to believe the second.
Today it would be condescending, but class was a MUCH more tangible and consequential thing at that time. Had she done otherwise, it would have been very easy to have her dismissed as ignorant if she did not use technical cooking jargon.
I think she wrote it intentionally so it can be taken either way depending on the prejudices of the reader, that way she can alienate everyone and no-one at once.
I would have no idea what a 'lardoon' is. Yeah for condescending if it actually empowers 'the lower sort'; they would be able to become better cooks, thus higher prized employees, when going into service was practically the only (respectable) job a poorer girl had :)
This! This is exactly how I would have read it
Everyone else during quarantine: whipping up instant coffee
This channel during quarantine: whipping up EVERLASTING SYLLABUB
Excellent!
Syllabub is mentioned in the book “The Princess Bride” (not the movie) by William Goldman…so I looked online to find out what it was, and that is what lead me to your channel! 😊
I actually think Hannah Glass was being back-handed with her opening statement, not to the "poor girls" but to the "high cooks" with their fancy, flowery-language. They were probably... /French/.
I could see it going either way. Hell, I could see it being an insult to _both_ the high- and low-classes!
EVERYONE SUCKS-except u middle class ur an angel and we’re thrilled to have u
It does read that way to me as well, but it is still also condescending in either context.
It's not that primitive or just the way you would want to have it. Basically, no-one would have necessarily been very offended (since they weren't pathetic pussies in character as everyone online) to have been called lower classes or soemthing of the sort.
@@bfkc111 They did not have CZcams comment sections, but they did have newspapers and pamphlets and booooy did they ever insult one another.
They just phrased it better, that's the only difference.
"White Port, not exactly an easy thing to find..." Except for me, hailing from Porto, Portugal!
I thought the same thing. 🥂
Laughs in Europe 😆
Loving all the Europeans thinking the same lol
Nem mais!
I'm jealous as fuck. I'm stuck I the middle of Texas. I'm happy to find a halfway decent tawny now and again.
A'ight, I know the recipe for 50 people might be a bit much for the average person, but all I can think is how great this would be for a wedding dessert. EDIT: It came out to about $1.03 a person, using the ingredients I was able to quickly find online. this assumes the white port bottle costs $50, I wasn't sure how much it should cost so I picked the most expensive one on the list. I also excluded any taxes you may find in your state. Seeing as how a wedding cake slice usually starts at $3, and you can store this for a couple days, I think this is a pretty good deal.
We are making this to serve at the rehearsal dinner for my daughter's wedding this weekend
@@rodfleck let us know how it turned out! Did the guests enjoy?
@@Lonesome__Dove they loved it. It's such a simple and delicious dessert! Highly recommend
@@rodfleck beautiful. Ill definitely be trying for my next get together soon.
We used a $20 bottle of white port and it was delicious!
Teacher: Okay class, take out the syllabus I asked you to bring for homework yesterday!
Me who misheard the teacher the day before: uh oh
Hahaha give her some!! She will probably forget *all about the homework* i'm sure lolllll ^~^
I laughed at “and I’ve called every Trader Joe’s- no ambergris” I work at Trader Joe’s and honestly yes people ask questions like that
Me too
I always mix up Trader Joe’s and Tim Hortons...
And you call yourself traders!!
If you think saffron and truffles are expensive look into ambergris prices. The legality of even posessing it is questionable.
You're telling me! The artisanal perfumer in my employ has a devil of a time procuring it for my signature scent.
I mean, there is nothing more British then hating the French to be honest
Hey to be fair we make time to hate the Scots, Spaniards and Germans too..
Far Right: "Something something european culture"
Me: "Hey, are you calling me French?"
Don't forget their strong dislike to so kindly put it towards the irish folks
Unless the Germans are invading France, then France is our best friend. It's like "Hey only we are allowed to bully France!"
Hating the Dutch!
For 1, you just seem like one of those people who genuinely is kind and deserves good things so I'm happy to see the success of this channel! I've been enjoying it since the spring and love it. 2, I actually had syllabub (more of the whipped drink) in Colonial Williamsburg and have it in their Tavern cookbook but never tried recreating it. My dad is out of the hospital and is very underweight so we are trying to fatten him up again. For some reason, citrus is one of the only flavours he's feeling right now so I made this and he loved it! It's great too because it's light but also calorie-dense so it works with his tiny appetite. Obvi, my mom and I are also enjoying it sans needing the cals - oh well! gros bisous
Thank you so much!
Max: I made this for the four of us a few days ago to test it out on all of us. The raves were deafening! The next afternoon we were tasked to make a dessert for 30-40 people and I decided, without question, to make a triple recipe for that. I served it in plastic champagne glasses with orange peel garnish. AgaIn, people were so entranced with it and with the added bonus of its history.
Well, I brought half of it home with me and thought about how fast we were going to have to eat it, since you mentioned that it's only good for about 3 days in the fridge. This morning I noticed that it had partially seperated with some clear liquid at the bottom of the tub. And then, I had a thought:
It's cream! Why not churn the stuff in an ice-cream churn. I have one made in Japan that you throw the barrel into the freezer. Off I went, worried about the alchohol preventing the cream from freezing. But, it didn't!!! I hope you mention this sometime in the future for it makes a delicious frozen treet and lasts much longer in the freezer than the fridge!
Great presention, BTW!
Mike Keach
Tampa, FL.
Max would never do this. He’s not a fan of ice cream 😂
@@alexfoxleigh9443what? He's made ice cream a few times on the channel.
@@spamcan9208it was a joke. Ice Cream is literally one of his all-time favourite foods.
@@alexfoxleigh9443 hard to tell intentions sometimes through text alone and I only recently started watching this channel
@@spamcan9208 easily done. Think nothing of it.
My 5 year old daughter found this video. This is what happened:
1) she cackled like an evil witch because “syllabub” is such a funny word
2) DEMANDED that I drop everything and watch it with her. (I was showering at the time)
3) She has asked that I make this for her birthday.
Needless to say, I am subscribed. Food plus history, that both my small human and myself can enjoy - sold.
Hopefully minus the wine then if she's five 😂😂
@@mylesm4335 Don't be such an American. How much wine is there going to be in a couple of scoops of the finished syllabub? She can have one helping without bursting into flame.
@@austenhead5303 well yeah, but she's a kid and it was meant as a lighthearted comment oof
@@mylesm4335 Sorry, I just feel it is my duty to smack people when they suggest obeying/perpetuating silly puritan rules. You don't expect me to shirk my duty, do you? That poor child might have missed out on her historically accurate syllabub. We can't have that.
@@austenhead5303 aight dawg have a nice day
I like you. Particularly the bad jokes. You're fun.
Thank you, but I’m sure I don’t know what you mean by BAD jokes 🤣. Just pity my fiancé who has to put up with it 24/7.
@@TastingHistory In the South did they call it Syllabubba?
@@TastingHistory The lamer, the better!
@@TastingHistory Don't hide from the bad jokes. Just enjoy the cringe you inflict.
@@thomasjenkins5727 You want two possible outcomes from a joke. People bursting out laughing OR facepalming so hard, they get a bruise on their forheads!
Max: “No excuses, go make this.”
Me: “But I’m 18.”
Max: “I said *no* excuses.”
Is this a joke I'm too european to understand?
@@MrAntiKnowledge they cant have alcohol until they're 21😂
@@lorellduncan9130 Poor bastards
There ARE non alcoholic wine's out there that would likely work just as well! I'm tempted to find some so my mother (whose medication FORBIDS her anything alcoholic) can have some too!
@@tickledorteen will grape juice works?
A little Downton Abbey trivia: I was watching the beginning of Season 4 Episode 3 and the head cook mentioned having to make syllabub to be served later in the meal. The assistant cook responded that she would whip the creme after the first course was served. In the prior episode, an electric mixer was purchased as a new appliance so it was certainly plausible for the assistant to pull it off for 40 guests. Thanks to this segment, I was able to immediately understand how the offhand reference to Syllabub was an appropriate food offering at the formal gathering and very doable with the electric invention. I would never have noticed the term unless I had seen this segment. Thanks!
My first attempt failed. The cream curdled immediately when the aromatics were added. Dauntless, I gave it 15 minutes with the hand mixer before conceding defeat and deciding to try again, this time using the method I normally follow for this type of confection: beat the cream to a soft whipped consistency, then beat in the sugar, then the aromatics one at a time, then continue beating until the desired consistency is achieved. Perfection! The result was delicious. The hint of orange water immediately transported me back in time--just what you want from a historical recipe. I can hardly wait for February, when the Seville oranges come to market. Seville oranges are nothing like regular oranges, being bitter rather than sweet. I'm imagining a whole new taste experience. Thanks for this video.
Thank you for this tip! I just tried to make this and my cream curdled too.
Peter Schaffter I did the opposite! I threw everything in the bowl first, and then used the hand mixer, and it came out wonderfully!
He mentioned a typo in his recipe, I believe it was a 1\4 pint of wine instead of a half-pint... That may have been the issue?
@@KickyFut I followed the Recipe and it came out great for me, just a hair soft. Although I put everything in the bowl, and then mixed it, so maybe that made the difference.
Oh, if only I had read this comment before trying it out myself! I Made a curdled, buttery mess instead of a fluffy desert! :-(
I love how much he loves his craft, it's so obvious that he's enjoying himself making these goods and showing them to the world ;w;
😁🙏
Man never seen such a carismatic youtuber
@@pipelara27 he deserves to have AT LEAST 4 million subs
I just made this, and it's really good. The orange blossom water was about $3 at a middle eastern grocery store, and the white port wasn't bad either. It can also be used later for a dessert drink.
Just a note: I think it’s so interesting that they used a Seville orange because Seville oranges are exceptionally bitter, but British people loved the bitter oranges so much that they made several recipes from the bitter fruit such as the syllabub or orange marmalade that even the Queen Mary Tudor loved so much that she said, “The Scots can’t claim this one.”
Hey lady, you need six pounds of butter to fry twelve eggs! There's no margarine for error!
I see what you did there :)
BADDA BING!
*applause*
Cute 😊!!
Half a pound of butter per egg is basically deep-frying.
"She didn't take it as seriously as previous cookbooks" Wait, what? Medieval ones were like "Throw in some meat, if you want, add in some water or something. Here's some spices you should add but it's up to you. Leave it over a fire and stir occasionally. Check whenever you feel like it."
As someone who has a few of those books, yeah pretty much. There would be a list of basic ingredients and some vague instructions, the rest was up to the cook
Well they must’ve gotten REALLY uptight between the medieval period and the 16th century
Weren't most people in the medieval period illiterate? I heard on some other video that the cookbooks/recipes at the time were made for professional chefs, who, judging by the fact that they could read, probably worked for people in high positions like kings or noblemen. The vague instructions could make sense that way, since they were made by professional chefs and is intended to be used by other professional chefs, they probably didn't need detailed instructions on what they needed to do since they already knew what they were doing. A list of ingredients and a barebones procedure were probably enough for them.
Instructions unclear, ended up with empty plate.
@@michaelbenavidez1572 That's a common misconception. Most people could read and write but they couldn't read Latin which is why they were considered "illiterate".
I tried this recipe today. I can attest to how absolutely delightful it is. I couldn't find orange flower water, so I subbed in regular orange extract, and I stopped at the soft peak stage rather than stiff peaks (I was afraid of going too far and turning it into butter, so I stopped early), but it was still absolutely amazing. Also, nobody in my area carries white port, so I used moscato instead, and it seems to have worked out quite well.
If you need to find it literally every Arab market will have it :)
I imagine orange extract would taste quite different from the orange flower water given that citrus flowers basically smell like a perfume department.
@@MumrikDKCorrect, they are very different flavours.
At the same time, I keep hearing that orange flower water is not very 'tasty' to the modern Western palate, so I too would opt for the orange extract. To me, it tastes more like perfume than food.
I watched this when it first came out and I had to come back to say that “Everlasting Sillybub” (intentionally spelled wrong) is what I call my dog when she’s being persistently annoying. :)
Clarissa Dickson Wright (one of the Two Fat Ladies) did a wonderful documentary on the BBC on Hannah Glasse. Very fun and very instructive. Glasse filled the perfect niche for that time: usually, only the nobility had dinner parties, to show off their wealth, and it was in vogue to hire expensive professional French cooks. But during the 18th century, the middle classes became wealthier and wealthier, and they too wanted to impress upon others their prosperity by giving dinner parties for friends, family and prospective business partners. But they could not afford the professional (French) cooks. Glasse knew this (she was the bastard daughter of a nobleman who had grown up in her father's house, so while she herself wasn't rich or marriage material for some nobleman - being a bastard - she also knew good food and the manners and mannerism of a noble household), she knew how the upper classes lived and her recipes, which any ordinary cook or maid could follow, changed the eating habits of the middleclass forever. Her recipes were tasty, impressive, but never too dear. She knew that her sneering at the French and their wasteful ways would appeal to the hardworking, frugal middleclasses. Clever Hannah!
I’m TOTALLY looking that documentary up. Thank you for the info...
Was ambergris not expensive back then?
Sierra Southwell VERY
@@sierrasouthwell9237 Remember, class is not strictly equivalent to wealth in pretty much any society. It's almost a modern, Marxist-descended concept that causes that to be so strictly related in our minds. Marx had quite a bit (even though most of it is just provably wrong; still that's the benefit of 150+ years of archaeology and thought) of influence on modern thought and historical theory, outside of his outright communism. Moreover, the middle classes we refer to in many historical periods would be more like what we'd consider the upper middle class or even what many would consider rich/ upper class, whereas nobility would be the well connected and ultra-wealthy. Which makes sense given that the modern middle class is what happens when economic growth makes better living sustainable for a large portion of the population, whereas "middle class" in the past was people who had quite a bit of money due to trading or speculation in many cases; new money, or just being kept out of the old boys club, or some other social problem.
Of course what confuses matters is the pseudo-modern-middle-class equivalent that occurred around the same time, with the rise of qualified and well paid tradesmen/ yeomen. If you look at them with a modern eye and a Marxist-theory influenced lens, _they_ look more middle class. However they were not wealthy enough for many of these things per-say, and by comparison were poor; they just weren't peasants, socially or economically, and would probably be most accurately likened to their modern equivalent; people with good enough paying blue collar jobs. Though equivalents to white-collar jobs did kind of exist, they were in weird socio-economic niches (falling under the clergy, or later functionaries of the state or people who worked directly under this upper-middle class) which grew into a more modern context as time went on. And in early America you have even more wrinkles built on English wrinkles built on this yeoman-wrinkle.
Nobility (at least when the class stratified and we are referring to specifically the rich individuals, rather than say early-medieval nobility who were poorer and more close to a system of liege-warlords, or the lesser nobility in any period) were so incredibly wealthy that today it would boggle the mind. And they were nothing compared to the ultra-wealthy of the past; the richest people of the past were so wealthy (and in societies where that wealth literally came at the expense of others, unlike modern economies!) that there is no comparison with individuals that makes sense. We're talking in a comparison with the wealth (in earnings, spending, and assets) of good sized modern _governments._ If you took all of Bezos's assets (IE Amazon, etc), converted them into cash, he's nothing. The very richest of these in history; Mansa-Musa, Croesus, etc; there honestly probably isn't any comparison to at all until we start to talk about _groups_ of megacorporations or _countries GDP._ Which makes enough sense given that many positions of nobility were closest to an investment of part of what we now think of as powers of the state in an individual, whether that is a fief or in the early modern period actually a position in something akin to a government/ kings council. And of course kings were kings, literally reigning over countries and at the extreme top of the socio-economic-political spectrum.
Complicated socio-economic bullshit, snobbery, and people imitating each other for one reason or another; a tale as old as time. The past was complex. I do have to wonder if there's any record of imitation ambergris at the time; presumably if it tastes of the sea, a little bit of seawater/ salt and some other ingredient would be 'good enough.'
@Lex Bright Raven I keep seeing that bandied about as a lone graph, but a soundbyte does not a reality make. Besides, wealth disparity is a secondary indicator at best, not actually all that important in comparison to what an average (or comparatively poor) level of wealth can get you; because, wealth is not a fixed sum game (which would imply that there is only a certain amount of wealth to go around and one person being wealthier takes wealth away from others; quite the opposite, at least with modern economics).
Also lol, "well actually something I saw on reddit blows your exposition out of the water"
I made the syllabub! My friend made chocolate cake and we used it as a topping. Incredible. That said, I really can’t imagine eating it on it’s own. It’s delicate perfume-y taste seems to go better as a counter-point to a dense chocolate.
Everything goes better with chocolate. 😁
I agree, I made it as well and found it paired great with fresh fruit and on top of brownies!
@@TastingHistory I didn’t think I could love you any more!
I remembered this comment the other day while making brownies, came back to the video and made some syllabub to put on top. You lady are a genius and I love you.
Finally got around to making this. My son and I put it together in about 15 minutes.
Whole family really enjoyed it. The orange flower water added an almost perfumy character.
Thanks, Max! Be trying another soon.
With the alcohol??? Unless your family is all over the drinking age-
@@alyssaurus17 Seriously? Get a life.
The drinking age is 16 or 18 in most of the world, and even in the States, it's legal for people under 21 to drink with a parent's permission. It's really not a big deal.
Haha I think the concern for underage drinking is valid but in this case I don’t think there’s enough alcohol in one serving to do much harm
You can use non alcoholic wine or just use a replacement of like juice.
We made Syllabub. It is great on peach slices or cookies!
And yes: a teaspoon full has 205643 calories.
I made this and froze it into popsicles. It is delicious.
That sounds like a great idea
You mad GENIUS. ❤️
@@Peaches4167 It's basically a shortcut ice cream.
@@hbfdfgjcyk555 short ice cream with alcohol!! Now THAT is an ice cream worth taking my lactose intolerant meds for!!😂😂
It was basically an ice cream, so yeah, btw I swapped the orange with mint, work really well for hot days here in Indonesia
If you want to put in some extra effort, grind the zest in a mortar with granulated sugar until it turns into a paste. Voila, no more stringy pieces, and super intense aroma.
@haselni - That sounds like a wonderful suggestion to me!
Awesome! Thank you! I will use this in more recipes where the zests bothered me. 💛
Ok I am in Love with this idea, and shall do so henceforth 😊
I grated my zest on a nutmeg grater, and I have no stringy pieces,
Sounds like a good idea. My hand mixer picked out about 80% of the lemon zest out of my mixture.
As soon as he said he was going to do this "seriously," I was already giggling, knowing what was coming. That sense of humor is priceless in these videos lol. If more history teachers were like this, no student would ever fail a history class! I had to try this one straight away, but all I had on hand at the time was Persian limes and Spumante...it still worked, and it was yummy! Thanks for digging these recipes out of history for everyone.
Idk if this was intentional or not, but the presentation style is such a classic. And as it is used to present educational content the predictable classic style doesn't become boring or dull but rather relaxing and entertaining.
In short, this show is sublime. I love it.
You look like the most huggable dude ever.
Well thank you!
Just huggable? 🤭
@@abc4607 😏
What's funny is I was watching one of his other videos and thinking the exact same thing Lol Someone actually said it! I was thinking if it's just me or this guy looks really cozy and cuddly and gives good hugs lol
I have a Master's degree in history with a specialty in Early Modern England, Early America. I used Glasse as a primary source for a paper I wrote about the popularity of French cooking in the latter half of the Seventeenth and early Eighteenth Century. I used that exact quote about good English cooks that you did!
Fascinating! Are you working in your field?
Ahhhh!! That was one of the most interesting comments EVER. Cheers mate! Good job!
"Ah, dammit, what the hell is a lardoon?"
-Ben Franklin, probably
Some kind of a chubby cavalryman? Or a fancy piece of headwear!
an odd spelling of lardon or bit of bacon
Now I understand what that one piece of my grandmothers Crystal was used for. We couldn’t figure it out.
I’ve made syllabub before. It’s delicious. I think I’ll cut your recipe in half again, or I might be tempted to eat way to much of it. Thank you for the reminder that this exists
Max, you absolutely need to get together with Bernadette Banner and make some dress-and-dinner collage. You two would work soo well together!
This is a genius idea 💛
Omfg YESS!!!!!!!!
Matchmaker!!!!
My God I was thinking the EXACT same thing! Id love to see them do a collab, both in dress, both cooking in period
Omg!!!! Dream team!!!
11:43
"I garnished it because I'm fancy" - gesturing with fancy pinky out.
I am here for this energy. Yes.
It is my fancy pinky 😆
@@TastingHistory All the emotes from that one little bite left me giggling like a school girl! I'm absolutely going to try this for my friends once this whole pandemic is over from just the sheer reaction of that one bite.
I am currently reading Annie Proulx’s book ‘Barkskins’ and when Syllabub was mentioned I did not have to look it up because of watching your video! Thanx Max.
"Your mother was a hamster and your father smells of elderberry!" So say the French
My daughter and I make flavored whipped cream as a desert instead of a topping frequently. Now when someone calls us on it we can just say we made sillabub😋
Whipped cream with sprinkles is one of my go to desserts! 😋
"No excuses not to make this"
Me: **disagrees in lactose intolerance**
**also disagrees in citrus allergy**
Lactose intolerant gout sufferer here. Damn the torpedoes. Give me the creamy goodness.
They have a lot of 'lactose-free' milk in the supermarkets nowadays where I live (they essentially remove the lactose through some proces). I wonder if there's lactose-free cream yet, since all you need is the butterfats anyway.
Heavy cream contains almost no lactose actually
@@octobergrey5582 - I just made it using a peach wine, no citrus at all. You could also probably sub all the fruit for mint, probably using Rumplemintz instead of wine.
Hey Max! Seville has a world record to be the city with the highest population on orange trees, there’s an interesting story behind that, but those oranges are SUPER sour, almost impossible to eat. But UK has been using them for years to make gin and mermelades. Might be the reason why the recipe said to use lemon instead 🍋 🍊
Head Chef here, great content that I would like to add to.
Syllabub is still made today in a number of establishments around the UK, France, Spain has its own version as does Italy though the names have changed and it has become something a little different. I was even making this in 5-star hotels.
The second, which refers to Hannah Glasse's dislike for french cuisine is that around that time France was at the height of a cultural trend and much of the food in high society England was french, with British food being relegated to the lower classes. Imagin at that time french food is like a brand name, it's not better than what else is around, you were just paying more because it was "French"
Even today, the official cuisine of the British royal family and that is served on all formal occasions, state dinners at etc is French, as are the menus etc
French chefs in British households were also payed more than an English cook, and French male chefs the most of all. While female English cooks the least (up to 3 times less in wages). So I get why Hannah was pissed!
I like more history with my history. Do you remember what the Italian syllabub was called?
@@kyrab7914 Zabaione is the closest to syllabub that we made in italy
When given the choice between French cuisine and baked beans on toast, I can't blame the British royal family for choosing the former.
@@OldManMoko thanks very much!
Who else recognizes Hannah Glasse from Townsends?
She appears often on there. She was a giant in 18th century cuisine.
i recognise her from the Two Fat Ladies. I believe it was the pony club episode, where Clarissa made a "Chocolate Pye" (and she made sure to mention that it was spelt p-y-e), which she then topped with yellow rose petals. Same with Robert May and the Acomplisht Cook.
*raises hand*
Me! Me!
Hannah Glasse was the Martha Stewart of the 18th century.
If you can find social tea crackers or chocolate wafer cookies or even thin ginger cookies layer them with this alternate until the dish is full then refrigerate for at least two hours and serve with a light dusting of coco on top.
In Australia we make a version of this using Arnott's Chocolate Ripple biscuits. My niece and nephew made my birthday cake this way one year and it was a surprisingly delicious and kid friendly recipe.
@@Roulandus-le-Fartere it was my mothers recipe when she wanted to impress guests she used brandy or creme de mint or even crème de cacao depended on how posh the company was. LOL
Loved this. Watching him geek out over food is the highlight of my evening.
“I’ve called every Trader Joe’s in town and... no sperm whale ambergris...” Lol! I just spittled my water. 😆🐳💛
Actually, ambergris can be found on apothecarysgarden.com/, and several sellers on Etsy, as well as several specialty sellers through their facebook pages - Celtic Ambergris, the Rising Phoenix, etc... No, definitely not at Trader Joe's.
(Ambergris, oud, civet, etc... are my favorite scents. I wish they could be found at the corner store!)
Sperm whales are endangered, hence no ambergris at Trader Joe's, but ebay sellers are not constrained by these rules.
"The Convention on International Trade in Endangered Species (CITES) considers ambergris a waste product of sperm whales that occurs naturlly, making it legal to collect it from the beach or sea." (www.nhm.ac.uk/discover/what-is-ambergris.html) if you find a lump floating or beached, you could be handsomely rewarded. I wonder if it acts as a fixative for the flavors in this recipe? Honestly, I seriously doubt I'd waste real ambergris by ingesting it.
Anyone googling ambergris substitutes?
My Edwardian nana used to make this with either medium or cream sherry and I loved it as a kid. It really is a delicious dessert. Yes, clutch those pearls if you must but back in those days we kids used to have the odd plonky dessert along with the adults. I used to love her trifles too, which were laced with sherry. We weren't allowed to drink alcohol but we were allowed the special occasion plonky desserts.
My granny (born in 1921) made a fruitcake with pineapple in it. And the pineapple had been soaked for a good 24+ hours in sherry. Plonky cake indeed.
@@Luubelaar I don't think that my nan (born in 1901) ever made a fruit cake that didn't have at least a little plonk in it either, now I think of it. I imagine most of the actual alcohol was cooked out as the cake baked, but it does add a lovely depth of flavour, doesn't it? Her Christmas puddings had brandy and sherry in them as well. She'd soak the fruit in the plonk for a day or so and then add extra as she was mixing the batter. She'd then wrap it and hang it in an airy place to age and "mature" and then boil it at Christmas. I imagine she used as much alcohol as she did to help preserve the pudding too. The longer it was hung to age, the nicer it tasted when it was cooked up. She'd usually make them a few weeks before Christmas. I don't make them anymore but no one ever got sick or anything from them and they tasted wonderful and extremely rich.
@@Luubelaar my grandma has fruit soaking in a jar for black cake and it's older than I am
@@enokii - No. You don't go buy a fruitcake, take it home and boil it. It's a specific type of cake. You mix up the batter and put it into either a special pan or bag (depending on the type of cake you're making) and boil it to cook it. As opposed to other cakes where you mix it up and pour it into a pan or mould and bake in the oven.
@@enokii Luubelaar is right. It's a specific type of fruitcake that is cooked by boiling after the batter is tied up in a cloth or by steaming rather than baking.
A wild name, for an even more wild dessert. Love how fluffy it looks!
Max, My appreciation for the time you spend in research is growing. Kudos.
Dude, I randomly came across your channel and love it. My son and I have plans to try some of the recipes you've posted. Thanks for doing all this, you're amazing! Obviously not this one for him. He also says to tell you he loves the hidden Pokemon in the background in each episode.
So glad you’re both enjoying it! This could definitely be made nonalcoholic with a juice if you’d like. If you do make something, I’d love to see how it turns out.
And yes, we have an extensive Pokémon collection so it’ll be a while before they have to repeat. 😆
Same here, never knew how I never found it!
Splendid syllabus! Systemically succinct in summary, and scarcely stinting in its supply of sensible yet scintillating suggestions. Certainly, the subject of your study will make a sumptuous surprise at my next soirée.
Ssssssssss s s sSsSs
Go home V, you're so drunk you've started using S instead of V for your alliteration.
@@DomR1997 So sorry, sir. -_^
Your ecstatic scribblings with a nod to specific culinary aesthetics signify a simply smashing success. Kudos!
Just discovered this channel and Max Miller who created and presents it. I was looking for more information about Syllabubs, because I am preparing a Downton Abbey dinner for friends and stumbled upon this video and enjoyed it so much that I watched a few others afterwards. I love it. What an excellent idea. He makes it soooo entertaining, Max Miller is funny and informative at the same time. Excellent channel, excellent videos!
Being such an old recipe I was expecting this to fail epically and taste disgusting so I'm actually genuinely surprised it worked and that it tastes good. I want to try this now.
I made this tonight and it was delicious! Here are my thoughts: I left out the wine at first then split the batch in half. I made half of the Syllabub with white port and the other half with Madeira. The white port really let the citrus shine and made a more refreshing, light dessert. I enjoyed the Madiera batch a more though, there was a nice nuttiness and dark fruit notes that made the dessert more rich and enjoyable. It complimented the citrus well but in a different way. I didn't have any but I imagine topping with a sprinkle of almond slices would have been amazing with the added flavors and crunchy texture. I wonder though whether orange blossom water is stronger today than it was in the past. It was nice but I thought that it should have taken more of a backseat. When I make it again, I think I will use about a third less orange blossom water. I froze the leftovers, manually churning after about 3 hours to make Syllabub ice cream, and it is delicious! If you are looking for a way to save the leftovers, I highly recommend it.
Wow, this is such a helpful comment. Could you imagine it without any alcoholic drinks in there? Maybe just orange juice instead?
@@shystudyspy I would go with something a little more subtle and less acidic than orange juice if you wanted to try something non-alcoholic. You don't want to overpower the flavors or curdle the cream. Maybe, pear juice or an apple cider. You could always just cook the wine in a saucepan until all the alcohol has evaporated though and then mix it in with the Syllabub.
Dave Regan Thanks, these are some good ideas. I’m in the middle of moving, but as soon as I have a kitchen I will try this.
That's fascinating, given that lately I'm much more likely to have Madeira on hand than port of any sort (but especially white). I'm the only one that drinks either in this house, and I feel a little bad about opening a bottle of port and having to finish it off. But Madeira is so durable that it can be left and drank over a longer span of time.
What Madeira did you use?
Also, I was JUST googling about Madeira ice cream. Alas, there is none (there are recipes for port which would probably adapt).
@@mahna_mahna I used Rare Wine Co. New York Malmsey Madeira. I wouldn't necessarily recommend it as a cooking ingredient because it is so delicious on its own and a bit pricey, but it was the fantastic in this dessert and the only one I had on hand. The lemon zest played off of it beautifully. If you are looking for a fantastic Madeira, I highly recommend it.
I live in the Delft, the Netherlands and we have an amazing 'midevil' restaurant in town. They serve syllabub for desert every night and have the tradition of telling (their version of) its origin story. It goes along the lines of this:
So Henry the 8th was was wandering around his castle looking for a lady to enjoy himself with. He happens across the kitchen and starts playing 'the oldest game of the world' with one of his kitchen girls. During this they knock over shelfs and stands and the ingredients of syllabub fall together in a bowl. Then their act is so vigorous that it whips the cream. To his shame half way through his 'apparatus' stops working and he is about to give up when he accidentally puts his hand in the syllabub. He then licks his fingers and is reinvigorated and finishes the act.
It always had me in stitches as a young teen.
🤣 Lol, you just can't make this stuff up. Oh wait, maybe you can! 🤣 Makes for a great story.
I'd love to eat in that restaurant!
I love eating there :D
I wish I could eat there ! And that we had something like that in ny
_excuse me what the fuck_
@@ghostfumes Closest thing probably Medieval Times in NJ? But that's more about the show, the clash of knights in the arena----doesn't sound at all the same as the restaurant I imagine in Delft.
This is the only dish I’ve made from this channel, and the only one I ever will in all likelihood. Really good!
Your enjoyment of old recipes is refreshing.
Hannah has a point, half a pound of butter is more than sufficient to fry a dozen eggs.
But then it wouldn't be French.
Also, re: ambergris-it's super expensive. I bought 15mL in alcohol solution at 20% concetration for perfumery, it was over $300, and even *that* was a lucky-ass discount due to a listing error by the vendor. The whales produces this to aid the passing of squid beaks and such, that would otherwise irritate the digestive tract. Then, when it's "passed", it floats in the ocean being turned and exposed to the sun, until the stuff washes up on beaches like rocks, only they're lighter, slightly flammable, and smells like newborn baby and the ocean.
In most places it is illegal to possess or harvest ambergris. It was made illegal to reinforce whaling bans since a more reliable way of obtaining it is thru killing and processing Sperm whales.
@@brianfox771 Hunting sperm whale is a very unreliable way to obtain ambergris, because as mentioned, ambergris doesn't obtain any of its character unless it's constantly turned by saltwater and exposed to UV. Additionally, only a small fraction of sperm whales produce the substance. Unfortunately, the only good way is beach combing with a trained dog, or something. Hence why it's so rare and expensive. Anyone killing whales for ambergris is wasting there time.
Yummy.
Disgusting.
So now what I need to know is what absolute mad lad decided to eat the rock that washed up on the beach that smells like BABY
Can I just say that I appreciate you so, so much and that I have never gotten this much joy from a CZcams channel. I seriously just adore what you do and you’re just such an inspiration. Thank you so much ❤️
I throughly enjoy watching and learning new old world recipes. I also am beyond thrilled because you have centuries of recipes to share!
So, the Garum video brought me here and I'm *so* glad it did because these are the types of cooking videos I love. Her scathing remark about the popularity of French cuisine at the time... wow, shots fired.
But was she wrong?
the garum video brought me here too and i couldn’t be happier
i also found this channel because the garum video popped up in my recommended. i have nothing to complain about.
oh geez, i have a blueberry mead that is about 15% that would sub as a sack wine. omg, i have to make this when it finishes!
Blueberry mead sounds divine! Especially at 15% 🤣
I'm jealous, I made simple mead and used over-aggressive yeast that took it all the way to 18%+ and I'm convinced there's not a drop of honey/sugar left in it haha, it just tastes like vodka cut with water.
@@TastingHistory I agree. It sounds f***ing amazing.
You love food and history so much that I am glad you came up with this channel!! The way you convey that love is remarkable and so amusing well done!!
10:48 She's effectively saying French cooks are pretentious and over complicate things I love it very much.
My lunch companion wanted to know why I was roaring and saying grrrrrrrrlllll at points. Max is a hoot. I’m totally trying this dessert.
😆 grrrrrlll
Tsk tsk. All that talk on which wines are the best substitute for sack wine, but no talk on the Seville orange substitution for the citrus lovers out there? Seville oranges are a variety of "bitter orange" with a very intense citrusy flavor and almost no sweetness. Instead they are very acidic and sour. They aren't eaten raw by the slice because the pulp is way too bitter, but the juice and zest are used to flavor all sorts of things - liqueurs and marinades and stuff - and to make marmalade since they're high in pectin. And the flowers are used to make orange blossom water 😊
A regular orange, or "sweet orange," is sweet, the flavor isn't nearly as intense, and they're less acidic. They're perfect for eating by the slice, but no replacement for Seville oranges in cooking. The recipe calls for lemons if you don't have Seville oranges. Lemon flavor is different than Seville orange flavor but lemons are acidic and sour like Seville oranges. Sweet oranges were well known to London at the time, so I believe the decision to recommend lemons instead of sweet oranges was intentional. Sweet oranges became available in Europe during the 1400s and 1500s. This was before greenhouses, so during winter the trees were kept in buildings full of windows called orangeries. Yup, whole buildings specifically for oranges, because they liked them that much.
Seville oranges can be ordered online, but they're hard to find in stores (unless you live somewhere with a strong homemade marmalade tradition). They can be substituted by mixing orange juice and lemon or lime juice in equal amounts. Maybe throw in some grapefruit juice. The exact flavor won't quite be the same anyway, so go for whatever you like and as long as the end result is more acidic than sweet you're golden. Some people add vinegar to make it more acidic, but too much vinegar will make it taste like, well, vinegar, so be careful.
Thank you for that great information . I have just moved into a cottage with a Seville orange tree, I haven’t tried any yet, they are still green. I’m going to research Orange blossom water now too, as I haven’t heard of it before.
Liking for the time it took to write this
As someone who's lived in Seville for 30 years, I couldn't agree more. In fact, ornamental orange trees are everywhere in Seville. Feel free to take as many oranges as you like (you won't be fined or looked at judgmentally), specially if you want to take their seeds for planting, but eating them is just not an option.
That being said, Seville orange blossoms are bigger than their sweet counterparts, and their scent is way richer and more powerful.
@@sergiogrima8331 - Thank you for the info. Much appreciated.
@FrogsForBreakfast - Thank you for the info. Much appreciated.
We LOVE your channel! We have watched almost all of your videos! My 19 year old and I , love your way of sharing, the format, recipes... love that you hint for the original ingredients... please keep going! We have learned so much!
Just found the channel and absolutely love it. Have been binge watching random videos for the last 3 days. I really like the host. So sweet and personable. And those eyes are mesmerizing.
Hannah Glasse wrote the first "For Dummies"-book in history XD I don't find her introduction all that condescending, considering the fact that language is very much a class marker and higher class language is geared to exclude the lower classes from information, education and advancement, not just in the culinary realm...
Based
You're right. Hannah Glasse essentially wrote, what would have been considered in her time, 'Cookery for Dummies.' It's no wonder the book was such a best seller.
Bingo. You, you get it. Glasse isn't condescending, she's straight up going "these lord dudes are using language they know their servants don't know, screw that, I'm going to write a cook book not being a dick and give info in words useful to the people reading it"
What a queen
@@Lolibeth We should all stan Hannah Glasse
Ginger Biscuit I seem to remember going rather well with that and if I am not mistaken Ms Glasse has a rather good receipt!
I'll admit I had to read your statement a fair few times to get my brain wrapped around it.
Seriously! It WOULD NOT stop reading the first of it as: Ginger Biscuit! I seem to remember...
I thought you were just swearing really politely, lol. I'm okay, I worked through it. 😅
Ginger Biscuit is my drag name.
If you meant French for recipe then recette*
I read the ginger biscuit at first like "by George!" Or "golly gee!"
donovan cullum - recipes were referred to as receipts in ye olden days.
Having breakfast while watching TastingHistory, best moment of the day.
Binge-watching your channel, feels like I've known you forever. Awesome content, keep up the great work!
Syllabub is still reasonably common here in Australia...love the stuff, up there with lemon posset. I remember having at Xmas as a child. We used Sauterne in the 70's, garnished nutmeg. Often now days use Champagne ( Billecart Salmon, Louis Roederer or a Pol Roger )
I had no idea! Love that the tradition is alive somewhere. 😃
My mother used to make a it too in the 70's, I was only young but I remember standing there in the kitchen for what felt like hours beating the cream for her...... I need to make it now!..in Australia too...
Really? Either it goes under another name or it's a specific regional or class tradition because I am also Australian and I'd never heard of either Syllabub or Posset until I got into historical cookery.
Also Australian and not heard of it, but I am going to try it. Also I am thinking it would be nice instead of cream on top of a pavlova.
I'd never heard of a lemon posset before, but I'm heading to the store for the ingredients (among essentials of course) because it sounds divine! Thanks for mentioning that sweet too
"Anti-French prejudice". She was English. That's normal. It's been going on between us for centuries.
That kind of statement about misunderstanding French cuisine is why England is well known as a nation of poor cooks. It goes to show that the toad's spit never touches the dove, and the world has judged who was in the right.
:p
@@thatfrenchguy9140 Nah, that comes entirely from US soldiers during World War 2. The UK was on rationing, so all the food was pretty terrible, and they assumed that was normal. There is some truth to it, in that children raised during rationing picked up a host of bad cooking habits, but it's really just a myth these days, and was never true beforehand. I mean, the British Empire, largest in history, was quite literally built on the *spice* trade.
@@InevitableVitare ... and yet they kept hanging on to falsehoods that stopped any potential progress they could have made using trade :/ . I spent a lot of time in Britain and even their best cooks can't cook or season meat. Most of the time fruit and vegetable tend to be incipid too but I blame the ingredients. The amount of oil they use is also unheard of, and most of what can be considered decent is part of generic north western european peasant food. This isn't bad by any means but it cements the fact that brits are not great culinary inovators or food manipulators. In fact historically they have preferred importing cultural food items from France and India over incorporating spices or other cooking methods into their own culinary theories (they have imported meals but can't really take appart what they like in them to use it elsewhere). What I did enjoy though was the cheese culture. It is neither French nor Italian and gives a satisfying sense of flavour and fullness most of the time. Cheddar is rather comon but you can't speak trash about their cottage and veined cheeses.
@@thatfrenchguy9140 The UK consistently pops up in lists of top restaurants and has some of the biggest name chefs, in the world. I don't know where you ate, but it really isn't as you describe it. If you are French as your name suggests, where do you think "Ros beef" comes from? Pre-War Britain was so famed for cooking meat it entered the French language. And then turned into an insult, because... well see my first comment.
Look, I'm not contending that the UK has some of the finest food in the world. It doesn't, I know that. We're not on the level of, yes, France or Italy, but the reputation that it's bad is entirely wrong.
@@InevitableVitare Rose beef is not a particularly popular food item in France. Many Frenchmen consider it to be undercooked if you incorporate it in a meat dish and overcooked if you use it instead of deli meat (I mean, compared to what we usually use, that's a foreign taste). It's always awkwardly chewy, wet and oddly tasteless. Which is why it's used as a sobriquet for the English. It kinda falls short of being appropriate whatever you try to do with it. And that's the butt of the joke, overabundance of a ressource like meat seems to be lost on the brits/ wasted into something that does not contribute to cultural elevation, and does not transform into a measure of success no mater how much luck favours them or how much effort is sunk into the item. (again, according to French cultural bias and eating habits). It's the prime example of what Frenchmen mean when they say the English can't cook. Hence the metaphor. It's on the level of "Quantity only has a value of its own as long as you're not going after the French".
You're right though, there are some cooks who leave Britain and come back after honing their skills abroad. But they take so much from what they learned abroad and interact so little with local food culture that you can't talk about them being representative of what english cooking is like, as they have no cultural impact beyond their restaurant. Not yet anyway. Your example indeed shows that there are great individuals within the UK who can cook, but they did not aquire much of their skill from English gastronomy or general English cooking habits. As you said there's been a tragic point in history after which cooking culture ceased to be transmitted between generations and presumably a lot was lost for the general public. This drastically disminishes the "talent pool" for "culinary exploration" (yuck, speaking about food like that sounds hipsterish) and it also means that much of what is gained within one generation is lost by the next one in a perpetual cycle of reinventing the wheel. There's a cultural sickness that's creeping in the west and it is leading to stagnation as people seem to cook less and less, and are loosing their taste for elaborate food. Sadly English speaking countries have been hit the hardest so far (industrialisation? over-reliance on Take away restaurants?), but anyone who's set foot in Paris will tell you about the overabundance of kebab shops.
There's also the issue of statistical bias, it is normal for a country who hosts global rating services or shares its language to have more referenced restaurants than countries which do not share its language. These referencement services are always culturally focused on what is closest to them. That foreign establishements appear at all in the list is a miracle, but if they also top the list it means a lot. For instance there's a lot of people in China, which means that statistically they will passively harbour a lot of above-average talent compared to the total population of the world. But their system doesn't seem to turn this advantage into a genius factory and they're constantly playing technical catch-up with the western world. That's the kind of situation we're looking at. Sorry if it sounds too politic-y.
Also, when I said English cheese culture was neither French nor Italian I meant it had its own unique qualities and flavours, not that it paled in comparison. As for cooking, to be fair I was refering to everyday food even though my language was hyperbolic. I do enjoy British food archeology and hearty traditional meals (although you kinda have to get out of London to enjoy something like that), it's just that modern cooking has lost some definition. I've eaten a lot of plain blackpudding over there while you can't really catch a french one dead without apples and onion confit.
Your historical research is so good.
I was rewatching this video today.
Thank you for reading the words of Hannah Glasse. I've had her book for years and often turn to it for our regular family dinners.
Oh you know us French. There’s NEVER enough butter!!!!!!!
Beurre svp!
Indeed. I love French food!
"We do not do "less butter" in this kitchen"
She wrote in plain language for her time period! I love that!
I just found this channel yesterday(?), and I am having SUCH a good time just bouncing through random videos. Your delight in what you're making is just so obvious, and I am absolutely here for the puns hahaha
I found your channel a couple weeks ago and I don't regret subscribing, I manly subscribed because I am a fan of learning about history and also the interesting foods
TL;DR version: Make sweet whipped cream and add Cointreau or Grand Marnier.
I heard about syllabub in the book the Borrowers, it’s mentioned once when Arietty’s parents are talking about the grand old days. I looked up what it was at some point but this is certainly more informative than the blurb I read.
That's where I first heard of it too, and yes, my mind shot back to it when I saw the title of this video. A lovely series of books.
An important note: Seville Orange is very specific non-sweet orange, usually used in cooking (like Marmalade) and is the flavor for orange-flavored liquere. Since this recipe isn't cooked, the Seville would have been the Orange Flower Water x3, so it might not be the taste for modern people.
We are going to make it right away! Thanks so much
My first thought when you said the name of the dish was "This sounds like something from Wonka's Chocolate Factory."
The name is definitely my favorite part 🤣
My first thought was that it sounds like something out of Harry Potter
@@inkuii - Well, Willy Wonka DID come first!
Oh so basically Hanna Glass (or however you spell the lady's name) was the first person to be like "academics use a difficult language, yo! Most people don't understand academic texts - let's use a commonly accessible language!" I LOVE THAT!!! That is stuff people struggle with TODAY!
And as someone who reads a lot of cook-books (I read far more than I cook, to put it like that) the DIFFERENCE between reading a book meant for "commoners" and a book written by a chef for other chefs is.... night and day!!!! The chef books take SO many things for granted - just like this lady says about the lard!
I ahve read books that have a wonderful recipe, but part of it is just like "make this thing". Okay, HOW do I make this thing? Oh, you're not gonna TELL me, because you just assume this is such a basic thing that everyone knows how to make it already... Oh okay....
I LIKE this Glass lady!
Honestly. If you're going to tell me to make something required for the recipe but don't give me the recipe for that. You can bite my tush. And I'd say I'm quite educated as well.
A lot of the old recipes were intentionally opaque. They were not meant for general consumption because buying a book was not a thing for 99.9% of the population. They were only for records or for other experienced chefs to elaborate on.
hannah glasse 10:50
'imposed on by a French booby than give encouragement to a good English cook' 🤣 I am dying from laughter at the saltiness of that whole section hahahahaah!
This is insanely good my dude. Thanks for bringing this recipe to CZcams. Amazing.
This is basically a flavored whipped cream.
More like buttercream frosting
@@dharanishakthivel7263 Not at all like buttercream frosting. The consistency is exactly whipped cream. Buttercream frosting contains butter. Which is why they call it buttercream.
I believe that I have experienced the beginning of a Matrix meltdown. I came here to say this exact comment and found another Troy K saying it already.
Except it's tart and the acid causes curdling during the whipping, giving it a different texture.
Sticky Chocolate his version doesn’t look curdled at all. I’ve made key lime mousse with lime juice and cream and it didn’t curdle...
You can also “uncurdle” whipped cream by adding more cream a bit at a time and whisking it until it solidifies again (unless you have over whipped it and made butter- then you are hosed)
There is so much Syllabub in my future this Summer. I'm just going to surprise people with it. The name alone is worth it, but your expressions when you first taste something don't lie and now I'm beyond excited to try.
Yay! It’s so easy. I’d love to see Instagram pictures when you make it.
As a resturant owner and chef,, Max is my celebrity crush😊 He makes me lol everytime I watch him.
I just saw this and am SO nerdily excited! I made my own version based on Hannah Glasse's recipe in early May. I've edited my Instagram post to tag you. Great minds and all that. :) Also, thank you for the explanation of *why it's called Everlasting. That makes so much sense.