Video není dostupné.
Omlouváme se.
Civil War Bread Pudding
Vložit
- čas přidán 27. 07. 2020
- When I think of hospital food, Bread Pudding doesn't come to mind. But during the American Civil War, Bread Pudding made its way into The Hospital Steward's Manual.
Support The National Museum of Civil War Medicine at www.civilwarme...
Follow Tasting History with Max Miller here:
Instagram: / tastinghistorywithmaxm...
Twitter: / tastinghistory1
Reddit: r/TastingHistory
Help Support the Channel with Patreon: / tastinghistory
Tasting History's Amazon Wish List: www.amazon.com...
LINKS TO INGREDIENTS & TOOLS**
Metal Pudding Basin with Handles: amzn.to/2D5NGLG
Traditional Ceramic Pudding Basin: amzn.to/3jsW0Ga
Currants: amzn.to/3fYTmWK
LINKS TO SOURCES**
The National Museum of Civil War Medicine: www.civilwarme...
The Hospital Steward's Manual: collections.nl...
The Civil War: A Film by Ken Burns: amzn.to/30Kvakx
Death, Disease, and Life at War by Christopher Loperfido: amzn.to/32Sr7VN
I Rode With Stonewall by Henry Kyd Douglas: amzn.to/3fYWTnY
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
MENTIONED LINKS
BBC STEAMED PUDDING: www.bbcgoodfoo...
BREAD PUDDING
ORIGINAL 1862 RECIPE (From The Hospital Steward's Manual)
No. 30. Bread Pudding.- Boil 1 pint of milk, with a piece of cinnamon and lemon peel; pour it on 2 oz. of bread-crumbs, then add 2 eggs, ½ oz. of currants, and a little sugar: steam it in a buttered mould, or pan, for one hour.
MODERN RECIPE
INGREDIENTS
- 1 Pint (475ml) Whole Milk
- 1 Cinnamon Stick
- Lemon Peel
- 2 oz (60g or 1/2 cup + 1tbsp) Whole Wheat Bread Crumbs
- 2 Eggs
- 1/2 oz (14g or 1/8 cup) Currants
- 2 Tablespoons White or Brown Sugar
METHOD
1. Set a kettle of water to boil while you mix the pudding batter.
2. Add milk, cinnamon stick, and lemon peel to a small saucepan and set over medium heat until it comes to a light boil.
3. Pour hot milk over your breadcrumbs in a medium bowl. Remove the cinnamon and lemon peel. Whisk in the eggs until smooth, then mix in the currants and sugar.
4. Pour batter into a pudding basin and cover. Create a handle using string. (www.bbcgoodfoo...)
5. Set covered pudding in a large pot and pour boiling water into the pot until 1-2 inches deep. Cover the pot and set on medium heat for 1 hour. Every 20 minutes, check the pot and if the water is nearly boiled away, add more.
6. At 1 hour, remove the pot from the heat and remove pudding basin from the pot. Allow to cool for 15 minutes then turn out onto a plate and serve.
PHOTO CREDITS
Barack Hospital Kitchen, Scutari: Wellcome Images / CC BY (creativecommon...)
#tastinghistory #breadpudding #civilwar
2 CORRECTIONS: Dr. J.J. Woodward’s dates are 1833 - 1884. AND I misspoke; Hospital Stewards were NON-Commissioned officers.
Lololol imagine being born, becoming a historically important doctor and dying before your first birthday. Doogie Howser could never!
Can you do an older beef stew?
Man he sure did accomplish a lot in his one year of life, aside from that, great video! 👍🏻
Forgiven. Fingers are tricky things, you gotta watch 'em.
hi honey! Bakers and farmers everywhere started their day , still do, at day break. By the time noon rolled around they had put in a full day of 8-10 hours. They were ready for a big meal. dinner..to dine. In the evening they supped, and supper was a lighter meal. Both are from the the early English language, which came to the colonies.
We had a blast working with you on this! Hope people enjoy the recipe!
The pleasure was all mine 😁
69th like nice
Looks delicious, I'll be trying it.
Thanks for the metric measurements, it is time empirical measurements became history.
@@lindatisue733 *scowls in American*
"Sorry we had to cut off your leg with only whisky for an anesthetic, but, on the bright side, tonight it Toast Water night!"
I'll... stick with the whisky.
@@michaelmccarthy4077 True, but assuming they were sick, I don't think all those diseases would be fully cooked out of those limbs.
Remember. This was before modern medicine was created.))
Mmmm beef tea
Maybe beef tea is just a broth.
Hell yeah
"Back then you could a gotten a job because your dad was rich or your uncle was General McClellan, imagine living is such a crazy time..." This ironically hits home...
I love that sense of humor!!
I’m pretty sure that was the point
Satire really is lost on our American cousins isn’t it?
@@TedBarton91 I'm Canadian and I got it :(
"The Joke"
*Your head*
@@TedBarton91 don't mistake the few people that comment on CZcams with all of us lol, there are over 350 million of us 😁
one of the things I absolutely adore about your channel (as someone in recovery from an eating disorder) is that you never talk about like, calorie counts or fat level or sugar levels (outside of how they effect the taste/texture of the fish) and I want to honestly thank you for that. This is one of the few cooking channels that never triggers my disordered eating problems AND it also lets me indulge in my love of historical recreation and useless information. Thank you so much!!
Woodward: *doesn't hire anyone with cooking skills*
Also Woodward: "why can't anyone here cook!?"
🤣 shocking
@Jasper102211 America, hires a complete moron to run the country and no one holds him accountable for anything. Why then should he hire qualified people?
@Jasper102211 Someone watches too much CNN.
@@peryole I agree, hopefully they should kick out the house democrats soon enough!
Very few soldiers know how to cook when first assigned the 92G MOS; that's what Advanced Individual Training is for. (Not that they had such a thing in 1865, but remember: the US Army was *very* small in 1860.)
I'm sorry Max but the musket ball lodged in your thigh really brings out the flavor of the currants
🤣 it’s brings that certain je ne sais quoi.
The flavor is enhanced by delirium, fever, and gangrene.
Moe of a je ne sais AAAAAUUUUURRRGHHH
@@TastingHistory I don't know what that is. 😎😎😎
😂
"Can you imagine such a crazy time?" I see what you did there.
Actually the beef tea sounds a lot like what we’d serve as a broth today, possibly even a bone broth, and if it’s anything like today in another respect, the isinglass/gelatin would likely be dissolved in it (making it much less, uh, chewy than you might first imagine haha). I could be wrong, but my frame of reference is coming from a very old, very enduring method, so it’s probably not *that* far off, anyway. 😉 It is actually fantastic for building a sick or injured person’s strength back up, providing many essential nutrients that are difficult to get in any other foods, let alone the ones on the front lines.
The bread pudding is probably purposefully mild, 1, so as to preserve precious resources, and 2, to be appealing enough to encourage the sickest of the sick (who usually had very weak appetites) to eat but also to not upset their digestive systems, which had likely been accustomed to only ration food for quite some time. Injury and ailment further weaken the gut’s health, so mild food is better for many reasons during recovery.
Yeah, recipes like beef tea and toast in water are for when a patient can't keep down any solid food but you still need to get some nutrition in them. Any time you see an old recipe thats basically Lightly Flavored Water - that's what it's for!
Sounds like bovril
Yep. Thin beef broth.
FYI: Apparently, putting a coin into the water bath was an aid to making sure there was still enough water in the pot. As long as you could hear the coin clinking in the boiling water, you were good. When the pot went quiet, it meant you were running low/dry so it was time to add more boiling water to the pot.
Worth trying.
Thats pretty handy
Depends on the metal of the coin, right?
Nokomarie
Feel free to experiment :D
That's genius. Definitely trying that.
I feel that the part about getting a job just because you're the child of someone important was a little too close to home.
🤣
@@TastingHistory Good job with your look of utter despair and loathing during that part :P
We’re just better at pretending it doesn’t happen now :/
@@TastingHistory The shade hahah
@@TastingHistory I'd say that pun trumps some of your others.
"Beef Tea"
What's wrong with beef tea? I love a cup of Bovril in the winter.
I grew up in Baraboo, Wisconsin. The Catholic hospital, St Clare's, always had an egg pudding on the menu. They claimed it was a dandy form of nutrition for the ailing. Your bread pudding looks just like their egg pudding!
'I'll show you how to make it at home, even if you don't have a musket ball lodged in your thigh.'
Wish I knew that wasn't a requirement going in. I feel silly now. Silly and in immense pain.
That’s a hoot!
That's a hard way to learn! I was taught to read through the instructions first.
@@Junzar56 Haha yeah, I guess it was pretty funny...
Anyway, they say they gotta amputate the leg so...
😂
Just make sure the surgeon has plenty of whiskey on hand for you. If you're a yankee, chances are good. If you're a rebel, well, the wooden dowel comes in handy for not biting your own tongue off.
Just because I know you care about these things: Wigglytuff, in French, is call Grodoudou.
My father in law (who will be 79 this year) is a late in life child for his father, as was his father, which means he grew up eating Civil War recipes that his parents and grandparents made. Particularly, he has been craving bread pudding. His lament is that bread pudding _now_ isn’t the same. So I’m looking forward to seeing if this is what he was talking about.
@Bobby Grant No, but he was born just a few years after
How did he like it?
Hey Rayna!! Any update?? Did you make this? If, so, did your father in law enjoy it??? Enquiring mind need to know lol
So it took awhile to get around to showing him, but while said it looked delicious, it wasn’t the same. The one he remembers seems to be a kind of inbetween texture from this and modern bread pudding. Though I may make it anyways.
Nora ephron ( the director) made one on her blog similar to this. She used lots of cream vanilla and more sugar and raisins were optional
“I am such a dork”
If being a dork means us being able to enjoy the adorkable videos, then dork away! We love them 😍
you might even say we adork them!
(i'll show myself out)
i concur! ;)
@@ushere5791 dudee its so baddd XD
Bedorkable!
female simp
this is why history is the perfect fandom. everything is guarantied one shared universe, and there's crossovers all over the place
Thank you for this, my dad was a physician in the Navy and had a personal interest in Civil War Medicine. He told me often that medicine made leaps and bounds forward during the Civil War.
Indeed it did! During that period the germ theory of disease took hold, and army doctors began the practice of sterilizing their equipment, sometimes between every patient if there was time! It really cut down on sepsis and gangrene amputations. Also, they figured out that whiskey was good for that, as well as for anesthesia. And some of our familiar tools were also developed then. So yeah... Big leaps.
[ "Here, I've finished with this guy. Take this knife and rinse off the blood, then toss it in some boiling water for a few minutes." "Doc, the water isn't hot yet." "Oh, darn! Just pour me a glass of whiskey then, and stick it in that. Don't forget to rinse it, boy!" ]
@@lukasmakarios4998 Sadly, this knowledge doesn't seem to have made it into the Hospital Steward's Manual. It doesn't mention sterilization in any way and, in fact, advises one to rinse surgical tools in tepid water, specifically recommending AGAINST hot water because it's "injurious to the handles". Shame.
Wasn’t sure how to feel about this guy but I see a Pokemon in the background, so I decided to trust him.
His fiance has a thing for pokemon and switches out the plush on the bar rack pretty frequently, it's really cute.
I'll laugh if you're 45 years old still playing with toys. ( Had to raise the age limit for playing with toys again).
Qoi Pond that‘s adorable
Carmen Peters cool.
Not sure if it's a Furby or a pink Clefairy
“Bread pudding might also be on the menu”
Me: Yes!
“Ah but there’s a catch. You’re gonna have to get shot first.”
Me: ..... It’s worth it.
And thus making the "worth a shot" sentence a bit of literal sense.
If you've ever had standard hospital food then getting shot would be worth getting something like this
He thought he'd woken up in the hospital, but the food was too good, even heavenly. What if he'd died in that battle, he wondered.
"Or maybe a mild case of dysentery would work"
Me: IT'S NOT WORTH IT IT'S NOT WORTH IT
In these times of uncertainty and unhappiness, Max Miller is the hero we need.
I made this today! It’s wonderful!!! I’ve never made a steamed pudding before, but it’ll be my new thing now. My husband is a bread pudding snob, and he said it was the best he’s ever had. He didn’t even pour milk on it! So, how is it so perfectly sweet and has such a light texture with just those ingredients? Now I’m going to have to get a mold. This was so good!! Full disclosure.... I made it in my Instant Pot.
Yay! I’m so glad it turned out well.
He got rid of it before I could eat more and I was so sad :(
Instant Pot- great idea!!
Wigglytuff is on the background because its preevolution is Jigglypuff, or in Japanese, Pudding
clever
Uh...sure. 🤣 Kalos region Nurse Joy use Wigglytuff instead of Chansey. Already used Chansey so....
Insert El Dorado “Both is good” meme.
Thank you for solving this mystery for me, I was trying to figure out how that one was related.
Why would he not put jigglypuff?
Maybe the pudding was tuff to wiggle out of the mold?
Bread pudding is such an underrated dessert
in Louisianan most cafe serve a variant of it. could get some as a desert at oak ally too.
@@azadalamiq here in Argentina too, most of the places have bread pudding or even Rice pudding as a dessert, you can also find "dulce de batata con queso" and ice cream as alternative for common desserts
@@daianakarinacoronel2794 I had it in Bolivia on a mission trip. The locals made it for us. The most disgusting thing I ever tasted (I think they messed up and didn't cook it long enough) But I ate every single crumb and smiled and asked for seconds because they poured their heart into it.
They also made us a snack one day with some sort of large soft cracker a piece of meat and lots of habaneros. My mouth was on fire and I wanted to tap out but I asked for more. I mean mama did raise me right.
My nan was a nurse who married a nurse, this must be why her bread pudding was so good.
Bread and water actually reminds me of a housemate I had who used to drink 'Hot Marmite', which was basically a big spoon of marmite dissolved in boiling water with bits of ripped up toast mixed in. You ate the toast out with a fork then drank the water. It was nicer than it sounds.
Great when you're sick! Very high in vitamins and minerals and all those important things. And apparently the first way Marmite was supposed to be consumed, iirc?
Watching Americans eat Kiwi Marmite is hilarious though lol
Me all my life: "History is boring, who cares?"
Max: "Let's learn history... through FOOD."
Me: "GASP that's my jam...History is AMAZING, I need to learn more."
Thank you Max - you make history fun and entertaining, I am so grateful.
Best compliment I can get : )
Your Jam? Strawberry or raspberry jam?
@@Ajehy blackcurrant
There are some amazing books approaching history through the lens of food. I recommend the book Salt: A world history, and Cod: a biography of the fish that changed the world. Mark Kurlansky is the author of both.
also The Secret Lives of Lobster is an interesting food focused history book
Traditionally, "supper" is the term for the evening meal while "dinner" is the term for the largest meal of the day. And since the noon-ish meal used to be the largest meal of the day, it was called "dinner". But today, our largest meal is usually the evening meal, which is why most people call it "dinner" now.
Except for Sunday, at least in some houses.
finally I understand the distinction! thanks :D
Yup, I was taught the same, so Christmas lunch is always Christmas dinner and that night we'd have supper instead of a large evening meal.
Breakfast, brunch, lunch, dinner, supper and dessert.... Hobbit lore, I guess.
When a person from England says they are, "Having their tea," (as in a meal, not just a cup of tea) is that more like the noon/smaller meal or the evening/larger meal? In 2022 speak, please.
I'm a sous chef in a hospital...
Thank you!! Never really thought about the history of hospital kitchens..thank you for sparking a new learning experience in hospital kitchen history...way cool
"I am such a dork."
Yes. And we love you for it.
It's midnight here and Wigglytuff has clearly used Sing on me because I'm sleepy as heck but hearing you dorking out keeps me awake so I can pay attention.
I feel like Doctor Mike needs to see this. He's always complaining about the food in hospitals and it's funny how that seems to be an issue for over 100 years
I love Doctor Mike!
@@TastingHistory I recently had a 4 day stint in the hospital for a broken arm, and whole-heartedly agree the food is TERRIBLE. Never had so many raw, dry, unseasoned vegetables.
as someone who has spent a great deal of time in hospitals, i would always try to find ways of improving my food whether it’s with the little salt and pepper packets i get or the sauces it comes with or the little packs of fruit jelly…. and even while utilizing all of these things and finding out new hacks to improve the taste… it doesn’t help barely at all lol
though i will say- one of my best hospital food creations was cottage cheese with peaches in fruit syrup added to it, with a pinch of salt and all the sugar i was given
They just under-seasoned everything by default just to not harm patients with heart disease or other NCDs basically. But you guys are right that a little bit extra salt or sugar aren’t always bad for every patient. I personally don’t endorse having unlimited access to salt or sugar on hand for obvious reason 😅. What I think might work pretty well could be a little bit of salt, fish sauce, curry powder, pepper, other spice blend that are made from real grounded herbs, if you know what I mean 😂. As long as you are considerate towards your neighbors nasally everything will be fine 😂
Stonewall Jackson's horse, Little Sorrel, was probably named that way because of his red coat. Reddish horse coats without any black is called sorrel.
The horse was a redcoat!?
@@MrRobbi373 the British are coming!
@@hipeople9856 Britain *did* support the South during the Civil War....
@@lotharbeck71 That is incorrect Great Britton was strictly neutral throughout the war. Prince Albert was a very strick abolitionist.
GB was also pretty dependent on US food and as market for manufactured goods. Trade with the CSA fell by 90% during the war. GB did acknowledge the existence of the CSA as an independent entity they did not recognize them as a separate country. Helping the CSA would have almost certainly lead to war with the US and greatly hurt GB economically.
@@dimesonhiseyes9134 uhh....you might want to read more into it. many csa blockade runners went to GB and traded, and even bought ships there.
Yas! More old American food, please! As an assignment in AP US History, my teacher would have us make food from the time we were studying. We would do this once every month. There were a lot of interesting recipes. It really made you think about what kind of cookware they had to make food with during wars, the Gold Rush, and the Oregon Trail.
"I am such a dork" - Yes, and we love you for it
We really need a Townsends crossover.
Watch this space...
@@TastingHistory wheee
@@TastingHistory This is my personal CZcams equivalent of Spiderman showing up in Captain America: Civil War.
Townsends is really not that good at it. I was disappointed with the content of his show.
@@theKobus most under rated comment ever
The National Museum of Civil War Medicine? never seen them sponsor anyone~
guess they know good quality when they see it xD
Right?? This is the kind of sponsorship I like to see! 😂
im in awe with the sheer number of pokemon toys that are being rotated throughout the episodes!
Jose commented on another video, said they have 250+
As a hospital chef I love this 😂 now I want to experiment with this bread pudding hmmm 🤔
If you leave the bread in the water long enough to ferment, you have Kvass, a popular Slavic beverage
Or one can add spices and a little fat and get wodzionka, a bread soup.
Traditionally dark rye - which of course would have been what the Slavs were eating. Really low ABV, slightly fizzy, a bit sour, really refreshing when it's hot. You can add other things as well. If there is a Russian/Eurpoean deli near you, they may have it. If you're really lucky, it'll be cold section - as in small/locally made.
Summoning Boris.
HEERRREESS BORIS!!
In general, soaking things in hot water to extract the nutrients was (and is) a great way to feed someone with a broken jaw. Since meat was more expensive (for broth) I can definitely see toast & water being a sensible cheap alternative.
Bread pudding is so underrated. If I see it on a menu (which, sadly, isn’t often) I always get it, and it’s always great. If you make this recipe again I recommend adding a whiskey caramel sauce. Unbelievably delicious!
You MUST check out the Townsends CZcams channel. Off the top of my head I can recall at least 4 different recipes he has.
One of the best things about Louisiana is bread pudding is all over the place in restaurants
@@matthewezell1911 Whitepot pudding is an old take on bread pudding, it is one of the most popular recipes Townsends has done, they remade the video 2 or 3 times. It is similar to this recipe, and may be its ancestor.
They have done many other boiled puddings too, like plum duff (dough with raisins and/or currants) for dessert and peas pudding as a main course.
You mentioned how interesting it was to see the mass volumes of food. Years ago I saw a recipe for stuffed camel. It required the body of one adult camel, with legs and neck removed. It was stuffed with multiple vegetables, measured by the bushel. The cooking method was to bury it under a "half hand" of dirt, and then build a bond fire on top, that was to be kept going for days. Note at the end of the recipe: "Feeds one tribe."
Must have been passed down for quite a long time
I am so pleased that a musket ball to the thigh is not a requirement for this recipe!
My nana used to make bread pudding for us when someone was ill - never realized it came from a tradition this old 😊😅
My gran was a Mennonite from generations back and bread pudding was the fair when we came down Ill
@@jamescrow4915 oh that’s so cool
@@TotosTalesMennonites were off shoots of Quakers and German separatists. Her life is so medieval and calls back to a simpler time. Alot of these recipes and ideas are in my grans notebooks, some still in an older German dialect. Very fascinating stuff
@@jamescrow4915 I am aware of the Mennonites. And I can imagine that the notebook is quite the treasure trove! The dialect sounds interesting as well - any idea which it is? I grew up in Germany so I may be familiar with it 😅
@@TotosTales it's conceivable you could be familiar however the Friesen family would be Prussian or Flemish consider medieval dialects for the best subset. Some of the family history is from Manitoba or Pennsylvania Dutch. It's an odd blend
pliny the elder is gonna love this
🤣
Good ol' Pliny!
"Recommends not to leave out in the summer months because it could ferment and become alcoholic." Yeah. Right. He TOTALLY was recommending people make soggy toast water and not make booze to raise morale on the front.
In my country this is still very popular, though we use vainilla and orange while we heat the milk. I highly recommend it, it's cheap and easy to make :)
Re: Tying handles onto pudding molds for steaming... They make it look so easy in the Mrs, Crocombe videos from Audley End House. :)
Gotta go to the English. It’s a skill they’re born with.
@Uknown person from an another planet If you follow Mrs Crocombe, at lot of her dishes are pretty much similar to what would have been eaten in Downtown Abbey, especially in the pre war episodes. Plus there is the official show cookbook. www.amazon.com/Official-Downton-Abbey-Cookbook/dp/1681883694
@@arokh72 - Mrs Crocombe is a goddess!! Her cookery book is soon to come out too. ;) smile.amazon.co.uk/dp/1910907421/?coliid=I2H48MH2I1J2L1&colid=1N2K40Q4ZMBLZ&psc=1&ref_=lv_ov_lig_dp_it
@@TastingHistory Sorry but she lost me when she kept trying to poke pigeon feet back into a pastry crust lol
@@kateg7298 Do. Not. Google. Stargazy Pie!😱
“I am such a Dork.”
It’s why we love ya.
Max, from my years of working in New Orleans i long to walk into a eatery and see Bread Pudding on the menu. The basic elements are the same but instead of bread crumbs they just use chunks of old bread...mostly french bread. But the requisite bourbon sauce really....really made that dessert pop and every restaurant had their own variation on the sauce. But now I'm determined to try your recipe. Sounds and looks yummy.
I like that general lemon thing. When I was a kid we used to open limes, add chili powder and kind of soak it little by little.
In school I made plain hardtack for the teacher and got an A+ on the assignment, I wonder what this would’ve gotten? An award? 😂
Probably some rum drizzled on from the teachers desk stash ;p
Did you include weevils? That's extra credit. 🤣
So here's a fun history bit on one of the ingredients in this recipe: Currants. There were two distinct plants used in the era that were called currants: Zante currants, which I'm guessing you used here since they are still used in the USA and available, are literally a raisin made of a specific cultivar (Black Corinth) of standard table grapes (Vitis vinifera). This is likely what the hospitals would have in stock during the civil war, primarily imported from Greece but also some domestic vineyards started making them in 1861 and were available for sale before then in newspapers of the time
But there were also blackcurrants (Ribes nigrum) which were also commonly grown and used at the time. They are much harder to get a hold of now in the US though as in 1911 there was a federal ban in growing them due to being an intermediate host for pine rust that endanger the timber industry of the USA at the time. But before the ban, they were a popular cultivated fruit and were also sold dried and under the name currants and were used interchangeably in recipes of the day. The one useful context clue for recipes in this age if it calls for both raisins and currants it probably means blackcurrants in this context since zante currants and raisins taste and have very similar texture while adding only expense and no benefit, while blackcurrants and raisins have complimentary flavors and textures that accent eachother.
This explains why I have to buy blackcurrant jams & jellies from outside the US. Thank you for the explanation and tip about the flavors!
Super interesting! A whole fruit and flavor was banned, that's wild.
That's so good to know. Thanks for the great explanation. We have the bush here in New Zealand so l had no idea it had ever been anything else.
Weird, I never would have thought of grapes when hearing "currants"
I always wondered about this. I assumed they were small raisins but then often recipes call for both o_O. Thanks for the clarification!
Your enthusiasm is infectious! 😃
Do you see what I did there? 🤓😆
I do actually mean it. 😳 Bless you for your videos - they are absolutely brilliant!!
Love from a steamed-pudding-making Brit! 😆XXX 🇬🇧
I would love to go to the National Museum of Civil War Medicine, sigh... 😁
Uh oh.. just stumbled upon this channel. Guess I'll have to binge watch this till the sun comes up.
0:50 the guy lived from 1833-1834 and was a doctor, talk about a genius
Time traveler.
Only logical explanation
@@IaMaPh1991 - Doctor Who in another regeneration.
Still in many parts of the South, "dinner" refers to the midday meal and "supper" to the evening meal, especially if the midday meal is the largest meal of the day. "Supper" comes from the French for "souper," which comes from the fact that evening meals were often simple and small, just soup and bread for many.
Exactly! They could/can even be used as verbs for the separate meals. To quote Brahm Stoker’s Dracula:
“I pray you, be seated and sup how you please. You will I trust, excuse me that I do not join you, but I have dined already, and I do not sup.”
(To cover up the fact that our dear Count isn’t actually eating... normal food)
In many places in Europe they still have their largest meal at lunchtime.
I live in Canada, and I've always used "supper" for the evening meal (but I still use "lunch" for the midday meal, and when I hear "dinner" I think of it as a synonym for supper).
Patrick Burrows in northern England we call the midday meal “dinner” and the evening meal “tea”. It’s probably a regional thing though.
Around here it's something you sometimes hear old people say
How exciting, to have collaborated with the National Museum of Civil War Medicine!
Regarding historical figure crossovers: H.G. Wells interviewed both Stalin and Lenin (Lenin was, IIRC, a fan); and _Swallows and Amazons_ author Arthur Ransome dated Trotsky's secretary.
And married Evgenia, too
When you’ve seen the bread water and beef tea on EmmyMade’s “Hard Times” series. 🙋🏻♀️ I think Max and Emmy would make a great collab, as they both appreciate history and good research!
I was gonna mention Emmy's beef tea video! I think they would be amazing too!
I really hope they collab at some point!
On Max' collab with Townsend & son, he mentioned he'd love to work with Emmy some day.
Max & Emmy. If you know the reference, it's only perfect.
Beef tea is just bouillon or consomé. My mother made it to me when I have had an stomach surgical intervention. Very nutritious.
In the UK we have Brovil, a brand of beef tea it's a lot more rich and beefy than any bouillon I've tasted.
I love it, especially when the weathers cold, somehow feels more warming than any other hot drink.
Yep had it before too. Calf's foot jelly is literally jell-o. They had savory and sweet flavors back in the old days.
I will say one of the top 3 bread puddings I've ever had in my life was at Methodist Hospital Downtown in Houston, Texas circa 2015-2017.
My boyfriend's New England grandmother referred to the evening meal as "supper." I was a breakfast, lunch, and dinner kid, so this gave me little shivers of pleasure and joy.
In the UK we still have something like beef tea. It’s called Bovril.
Sally Lloyd what is beef tea
Aya Shadow
It’s beef stock meant for drinking. Nice on a cold day, and one of the very few things you can consume if you have to fast before a medical procedure.
Ffs beef tea = beef stock = consommé de boeuf
Also Marmite for those of us who don't eat meat.
James May is the only reason I had heard of it.
Lunch is a cold meal during the day. Dinner is a cooked noon(ish) meal. Supper is the evening meal (probably based on the “sup” or “sop” which was a common way to eat without utensils - using bread to transfer the contents of the bowl of whatever to ones mouth).
And beef tea is just beef stock, I think, and the gelatin was needed for tissue repair. Sounds gross but if some salt were added, it’s actually really good. Like a simple stew. :)
(Edited to add a word)
The Norwegian word for dinner means “midday”, but most people don’t eat it at midday. We also have “formiddagsmat”, or “fore-midday-food”, which is increasingly called “lunsj” (yes, that’s the Norwegian spelling of “lunch”, pronounced more like “lunsh”), probably because the former is four syllables and the latter just one.
Interesting. I love learning little tid-bits like this that explain the origins of terms we use today. All the best.
Nillie, that’s really interesting! Thanks for sharing it. I do agree they easier to communicate words tend to rule for things like this... I would definitely go for one syllable over four in this situation.
didyouknowyoucanchangethis, same, I thought maybe it was a joke, but I put in my two cents in case anyone in the comments actually didn’t know... AND wanted to.
Good points about the evolution of the language, loan words, and so forth, can really make a mark on languages.
I remember studying French in high school and the teacher said that there was no word for hot dog in French (sausage, yes, hot dog, no) and it made some of them mad that the acceptance of a French pronunciation of hot dog was the most common way to communicate that item... because it polluted the language. While English is like “yeah, well take all your loan words and some of that syntax too, for good measure!” Lol
Holli Carter
There’s no word for “hot-dog” in Norwegian either, but we do have a term for it, and it means “sausage with bread”.
You're not a dork. I came for the content, but I stayed for your insights
"In that second bite, I got some cinnamon."
Also three fork tines and half of Canada.
question:
The "low diet" wouldn't be like "hey Joe, this guy is a goner, don't waste full rations" but give him something sweet, just to please the dead man?
I dunno, sweet things (that aren't like chocolate or other overly rich and therefore bad for a poor stomach offerings) can be surprisingly easy to digest, and contain a lot of energy. And of course can encourage a person who may not even _want_ to eat to have at least a nibble, which can go farther if it's calorie dense. If a person really can't eat much or has certain stomach ailments (ie going right through them), that may be ideal.
On the other hand were these diets even remotely scientific, or partly based around quackery? Were the different levels of diets something to be on for any length of time, or is a low diet equivalent to something that a person might be briefly put on nowadays prior to a surgery or colonoscopy?
Low diet really wasn't to prevent waste, after all soliders ration were relocated to the hospital and beef tea took quite a bit of meat. Low diet refers to invalid food, when your condition kept you from eating a full diet. It was also believed to strengthen the appetite if food were dainty
My aunt usually do that with the old bread. She uses the oven to baked it instead of steam.
With some nuts this recipe becomes even better.
Greetings from Brazil.
Layer the top with sliced apples and you'll get a transcendent experience
Nooo, I don't wanna go to Brazil.
I'm 81. My grandmother& mother made beef tea for us when we were sick. I made it for my son when he would get sick also used it to help nurse a sick cat back to health. Great stuff.
Having listened to what the normal diet in the hospital was, I imagine that this pudding was a fantastic treat for these poor men. Hurray for them. They all deserved whatever good things that were presented to them . God bless all of the poor souls who died or were injured in this war, be they Yankees, rebels, slaves or other civilians. It was a very tough time. Thanks for the great video Max.
Max, I've barely started this video, but I just wanted to say how much I've loved your videos and how happy I am to have found your channel. This is some seriously unique (and highly entertaining) content. Thanks for what you do, and keep going, please!
Thank you for watching! Hope Brazil is doing well 😁
Beef tea really isn’t so bad. Think Bovril mixed with hot water. Ahhhhh, memories of childhood.....
Oxo cubes in hot water . . . . .great for colds and chesty coughs . . . .
Nothing like a flask of Bovril at the football
Isn't it just warm broth?
Dimes On His Eyes Yes. Beef(y) broth, is basically what it is.
@@jeremychoo934 ok good. If all I need to do is provide beef broth we are all going to be ok. I got it by the can load.
We going to be ok guys. I got cow tea for days.
Dinner is the name for the biggest meal of the day. If you eat your largest meal at noon, then your noon meal is dinner. Supper is always your evening meal.
My grandparents used to say that too. It can be confusing. If your supper is your largest meal then supper is your dinner and noon meal becomes lunch. Lunch comes from an Anglo Saxon word for what was basically a snack. Hope that helps!
The mention of Florence Nightingale delighted me!
Looks like she gave him a recipe book from Alexis Soyer a Frenchman who a celebrated chef in early Victorian England creating the layout for modern restaurant kitchens, invented the Soup Kitchen to aid the staring in the Irish Potato Famine & the field stove during the Crimean War along with concept of an army catering corp. Most of this he did from his own pocket, sadly he died at 48 in 1858 he was what the British might say a thoroughly decent chap.
This is the first bread pudding recipe I have seen that uses bread crumbs. I actually started making bread pudding with crumbs a few years ago. It's way better than usual bread pudding.
My very German grandmother in northern Wisconsin also called them “dinner” and “supper.” It took me forever to figure it out. Throw “Davenport” in the mix, and it’s like another world up there.
My Polish Grandmother also said "supper" all the time. I just thought it was cutely antiquated, and I guess it was 😅
I went to Europe with a friend from Pennsylvania. He kept asking wait staff about where we could get "supper." He got a lot of blank looks. We had no problem finding "snacks." They were on menus everywhere.
Made it yesterday: very yummy, will make it again. Lighter than bread & butter pudding.
I’d made a summer pudding with seedy bread so used the crusts left from that to make the breadcrumbs. Saves wastage.
Also, I used the ends of the lemon & lime, that I’d sliced for G&Ts, to flavor the milk... again, virtuously avoiding waste!
Next time I’ll use less sugar & more fruit.
Other things I’ll try: chopped dates, dried cranberries or dried cherries would be a good alternate to currants. I may also try some ground almonds and/or chopped nuts.
Another thought, Townsend has some wine sauces & they may be nice . Or maybe a sauce of dried cherries cooked in sweet wine.
I'd top with some vanilla ice cream or a big ol' dollop of fresh whipped cream. Yum!
As a teacher of AP U.S. History, thanks for this episode! I see a food lesson during the Civil War unit. Keep up the excellent work with this channel.
Even nonAP History can benefit from this. Making history come alive with culturally relevant references (food, medicine, clothing, etc) helps with converting knowledge of bits into understanding how things shaped our pasts.
I am blaming you for any musket balls that spontaneously lodge themselves in my thigh on my next range trip.
Yeah the bread pudding my old nan makes is kinda the same, except it's packed full of currants and covered in brown sugar. The bread is also crisped up a bit more to make nice chewy bits.
When I was in Air Force basic training in San Antonio, TX and also at tech school in Biloxi, MS one of my favorite desserts at evening chow was bread pudding that was made with torn up pieces of bread instead of crumbs. I can still taste it today at 77 yrs. young, one of these days I'm going to have to try and whip some up. You can even drizzle a little maple syrup on, yum.
I love how there are already a dozen comments even though the vid was posted only two minutes ago and no on could have finished it yet. This demonstration of loyalty begs the question - Max, what must we, your legion of followers, call ourselves??
Legio Maximii maybe? Latin students please correct the declension.
Eh, CZcams's time listings are questionable at best. And it's also possible Patrons get early viewing privileges before the video goes public.
The Tasters? The Tastys?
When I was in the hospital having my son, I ordered off the menu. I asked for fajitas. I got a slice of Wonder Bread with ketchup on it. So after that? I did take out.
My goodness! Apparently they wanted to let the patients leave ASAP?
Damn that's bad. I remember when I was in hospital for a few days the food wasn't good, but it was at least a meal. Things like overcooked green beens, potatoes, a piece of meat. The first night I just woken up from surgery, was high on morfine and starving. So I asked for food and all I got was a tiny piece of toast. And another one. Then finally the nurse let me have some bread and cheese. It all went well, I was happy, until I puked all over my bed (I couldn't move much). And the poor nurse had to clean it all up... After 4 days in the hospital I desperatly wanted some better food though, I was happy to get out of there.
Good God! When & where was THAT?
you must be joking. i thought bad hospital food just meant, like, mass produced pre-packaged meals. but that's just a culinary crime of indescribable sadness.
Ah, medical history my beloved... The reasoning behind the bread and water one is because it's easier to get the nutrients into a patient who can't keep solid food down. GI diseases like cholera and dysentery rapidly dehydrate the body, and this was before IV fluids, so the easiest way to boost vitamins, minerals, and water was through easy to get down and digest recipes like bread and water. There's also recipes using beef(/meat) instead, making a light bland broth essentially. You can really see the two ends of the spectrum of food in this, one for strict necessity and the other actually enjoyable.
This was a really fun episode! It would be interesting to revisit this looking at the differences between Union and Confederate hospital meals, since supply lines were different for them, and supplies changed throughout the war and depended on local availabilities as well. For Confederate hospital meals, you may be able to contact the Chimborazo Civil War Medical Museum in Richmond VA. The people there are very nice, I've worked with them before.
Max extended his parchment graphic so the smoke puff doesn't go out over a black void! I see you, excellent!
Its interesting that the 19th century Americans used weights while 20th and 21st century americans use volumes. Maybe because its the army?
Also hi Wigglytuff.
Weights are always better for cooking. We’ve gone backwards.
Measuring weights requires machines. Measuring volumes just requires containers. Measuring by volume might be backwards, but it’s a logical step that at least not due to being lazy. It’s just cheaper.
@@lotharbeck71 Definitely an alternative but for replicating recipes matters, weights will always be better.
lotharbeck71 a set of measuring cups will run you, what, $6? You can get a decent food scale for about $10. It’s really not that much of a monetary difference. American bakers are just used to volume measures, and use the method they’re more familiar with.
@@adrianamo819, I'm talking about historical perspective. A measuring cup in 1900 will last you forever, but measuring weights requires a machine, even if it's just scales with weights.
I like how the civil war medicine's url looks like "civil warmed". Sounds so wholesome.
You can see a real smile on Max’s face when he takes the big bite. He really enjoyed the foods flavor
Mine is cooking - will let you know the results
I'd love for you to look into the history of the pineapple, it's got such an interesting history and I'd love to see you try an early recipe.
Love your channel, you've really helped keep me sane ❤
This channel could quite possibly be the best thing to happen in 2020
Seeing that brief case of surgical tools is a reminder of just how well we have it today. Our ancestors were badasses.
Yes they were.
I love all your videos, but this was one of my favorites and close to my heart. I have been a critical care nurse for 20 years. Florence Nightingale is one of my personal heroes. I also find medical history to be very interesting. So, thank you for creating and sharing this video!
How many of us would rather watch a new (or old) episode of "Tasting History" than an episode of any show on the "History" channel or "Food Network"? I know what I prefer, Max, and I thank you for your good work. i know I keep saying it, but seriously WHEN IS THIS GUY GOING TO GET HIS OWN NETWORK SHOW!?!?!?!?
This is actually a very very common desert in Brazil. My grandma used to make it. Sometimes with raisins, sometimes with cut up pieces of banana or even shredded coconut. But with tons of cinnamon and sugar.
I love bread pudding, except in Chile we call them “colegiales” because it was an inexpensive treat for us colegiales (school children). I love your channel too!
There are very few channels I'm randomly reccomended via the algorithm, who's channel is like 5-7 months old (first video says 5 months but channel made 7 months ago so...) who is already sitting at a whopping quarter of a million, who i binged watched every single video in 1 day
My grandmother ran a hospital kitchen in Sydney. Back when they used to make food on site with real ingredients. So much better quality that we get today.
The nepotism stuff was pretty funny 😂 "Could you imagine such a time!?" 😂😂
THE SHADE
Our buddy Max hauled out a little sarcasm for this one.
Understated but devastating.