14:33 "A decorated tower.... with the bleeding heads of your enemies...." 🤣🤣🤣🤣🤣 This is my favorite take on your 2-day-slog masterpiece! This young Mr. Reardon definitely inherited his father's sense of humor. 👍🏻
@@mwater_moon2865 Dave has been subjected oh so many more innocent looking "treats" that he's probably cautious taking his first bite at dinner by now 🤣
My great grandpa had a hand crank wooden bucket ice cream maker and we'd spend our summer weekends of the 80's cranking up ice cream in the shade of the open garage door. What a memory. Your determination and execution was, as always, something I truly admire. Aloha from Hawai'i 🌺
My family had one of those hand-cranked ice cream makers too, and would bring it out for neighborhood events in the summer; the real trick was parents convincing their kids to turn the crank, which we were eager to do when the reward was ice cream! I think the bucket was mostly submerged in the ice, which would've helped Ann's freeze faster and get colder!
Oh, man, we had one with an electric motor and it was my job to keep it stocked with layers of ice and salt for the hour or so (at least that's ehat it felt like?) it took to turn the warm custard into ice cream. Thst seemed tough enough so I can't imagine churning it myself too!
Yeah, I wonder if it was too modern for this recipe. Certainly seems like Ann would be able to get a better result with one of those, rather than churning it with a spoon.
These hundred year old recipes always amaze me. The culinary artists from back then certainly were ambitious. Combined with the lack of our modern technology, and it’s a miracle that they were able to come up with stuff like this 🤯🙌
Well - my guess is that most of these recopies came from noble kitchens that had a lot of people working in them. Alone, this is insane, but if you have a few people that make the recepy and some apprentices or kitchen aids that you can chug the peeling of the almonds to, it is quite doable.
Instead of appliances for whipping and pounding they had kitchen maids! Things like that were only done in big households with many kitchen servants and only on special occasions. It was to demonstrate your wealth (kind of like rich people might serve a 1000.- pound bottle of wine or wagyu beef, lobster and truffle mushrooms). Manual labour was cheap since they didn’t pay them much. And while they didn’t have modern appliances they had some techniques and clever utensils that would have made the work easier for them then if you attempt it today without having the utensils or knowledge. Like they might have had a mortar and pestle suited to this specific task as well as a better technique and just more practice. No Offenes to Ann Reardon who has done better job using that mortar then I ever would, but if you for example see a Thai chef using a mortar and pestle to make a Thai curry you will be amazed of how better job they are doing then you yourself ever will. And that’s because they do this task all the time, know the best technique and have a mortar optimised for that task. Anyway, it would still be a huge undertaking, but they would have known how to get it done and it would have been a suitable highlight to show off the wealth of the household.
I genuinely love how all your boys approach each new Ye Olde Culinary Creation with a mixture of terror and joy. And then there's Dave, equally as frightened as his sons, but game to try whatever you put in front of him. Well done, Ann! I can't imagine how much editing you had to do to get this glorious monstrosity down to a sane kind of size! Not to mention all the whipping...truly, you are a modern day hero.
Ann, that shape is called horse eye, at least with gems and stuff. The artist in me really appreciates these old cookbooks, the pictures are just amazing. My kitchen wall is covered with old cookbook pictorials, so I may be impartial.. What a lovely, extra decadent dessert! Definitely not for everyday..
I can definitely understand trying your hardest to use time period accurate ingredients, but the decision to use time period accurate _tools_ is amazing dedication, and personally I really appreciate it, thank you Ann!
That whitening the almonds brought back memories of my abuela having my sister and I peal walnuts for the Chiles en Nogada. All these ancient recipes were a group effort and must be appreciated as such. Especially when done by one person, like you did. Thanks.
Cherry juice for icing. Genius. I don't know how something that easy and delicious sounding isn't more common. Edit: Guess I'm outta the loop, haha. Thanks for the tips everyone.
You want the younger views you gotta collab with someone from the hermitcraft community! 😅 goodtimeswithscar seems like the best choice imo. With all his cookies in Minecraft. 😂 wait!!! PEARLESCENTMOON! She lives in Australia!! I almost forgot!!!
Amazing. I bet these were done in kitchens with various people on staff who would do different parts, I can't imagine the hours and hours that took! The ice cream looks delicious. The cinematography of this video is great!
I have to say the videography has to be the best of all your videos. The black background, the well timed music, and your voice and AMSR style sound effects.. Great stuff
Anne - your dedication to these old recipes is INCREDIBLE 😮 Making ice cream in a wooden barrel 😂 It’s so much fun to join you on your baking journey and witness these old school masterpieces 🤩 I LOVE every time you bring out the really old recipe books 🥰
@@HowToCookThat I love the dedication to craft! But I do have to ask, was your apricot jelly made with 100% sugar? So many in the store are made with part corn syrup and as I have found making my own jellies and jams (which when done the old fashioned way without instant pectin take about 60% sugar!-- but add another day....) they are VERY sticky, much more so than store jarred jellies.
Your editing is always so good, but that little segment of you pounding the blanched almonds was great! Everyone has this image of old-timey cooking taking a long time, but never that it's so laborious and intense. I'm glad this recipe was actually delicious because of how long it took and of course your family is great to see. The "bloody heads" on the "tower" and "horse head in jelly" comments were great. And it's nice to see how trusting/willing they are to just eat these things that may not taste great. That knife bit was scary though!
Hey Ann! We spy the beautiful Antique Georgian Ring from our Jewelry Collection. So glad that you're still loving it 🎉 and it matches this videos theme perfectly 😊 2:38
Wow Ann, that tower of ice cream sandwitch turned out so beautifully! You're so skilled! Also, one of your boys saying that it was topped with the bloody heads of the enemies made my week because _YES_ 😂
This video deserves an award for its editing! The mortar & pestle segment was so different from this channel's usual vibe, but it was great. Food vids are usually cozy and gentle, but you went full on dynamic and epic 😀
Okay the descriptions of the finished item by the kids are hilarious (pancakes, cheerios, and heads of one's enemies, oh my 😂) I'll admit just watching this I was quite glad to have my mixer/food processor nowadays, but it definitely looked quite neat once all the pieces were together
As a person with two left hands and very unsophisticated tastes in food, I always am in absolute awe whenever I see Ann cook, especially these ancient recepies. It's pure art, and the amount of effort that goes into each small thingie is astounding! Thank you so much for these videos, lots of love to you and your family! 💕
Bah, 150 years ago, even 200 isn't all that old re:food. There's a lovely channel called Tasting History with Max Miller that cooks truly ancient recipes. Though based on everything I've seen through the ages, the cooking isn't where the work and show is as much as the BAKING, hence the need for a pastry chef to focus on just this sort of thing.
Not to mention some of Ann's modern creations - the gingerbread houses and the like. And then there's the miniatures. All are amazing and several orders of magnitude beyond my cooking and baking skills.
I just watched the entire video and still I cannot comprehend the amount of time and effort and energy that went into making this. It looks exhausting to make,but the finished product looks spectacular. Just wow. And as you said, it definitely makes you appreciate modern conveniences all the more. Great job, Ann! 👏
This would probably have been a recipe in a wealthy household which means it would not have been made by a single person. A chef or housekeeper would have put it together but scullery maids would have made the individual pieces
This made me realize that my family makes/made dessert in a very old-school way. We used to leave butter out in a covered tray. It will last about a week, so long as the weather is temperate, and is always soft for easily folding into dough. For mortar and pestle - It shouldn't shatter if you alternate between light pounding and grinding by putting some shoulder weight on it and rotating. Although my mortar is bronze, which certainly is a little more durable. Hand whipping is exhausting regardless but whipping it in an oval motion instead of back and forth helps to aerate the cream. "slipping" almonds as we called it is best done by a grandparent who somehow does it at lightning speed. That's the only easy solution I know lol kudos on your hard work and dedication - that "sandwich" is certainly more ambitious than anything we ever made!
I remember peeling almonds as a kid in Sardinia late 70s.. I liked doing that, found the task not tedious at all.. but mostly because I could stuff every other almond in my mouth while doing it XD
The 200 year old recipes definitely remain my favorite to watch. We have it so easy now. Then comes the miniature creations. Finally is the cake rescues. Tho I enjoy all your videos. Have a good day yall
Your family are the best, Ann. I’m glad you include them in your videos as your official taste testers! This is an incredible recipe and the amount of work that went into it…wow.
First, I loved seeing your boys; they all sound like different variations of Dave! Second, just wow! It's hard to believe all the work that went into these recipes! I used to like to bake a lot and made pretty intense Christmas cookies (learned from watching my mom) and after many years gave it up because of the work involved. I can just imagine the baker making this scolding anyone who bothered her and shouting out: It's time to pound the ice!
Although I love it when you re-create old recipes, I understand the lack of abundance of these types of videos in your channel. You really put intensive amount of work into making a single recipe, and I'm not even considering the amount of work and time it took for you, or your team, to edit a video. So, good job Ann! Your work is much appreciated, and loved by me, your viewers, your family, and your patrons ❤️❤️.
We love having a new video!!! And it one my favorite kinds! I have a clingy toddler, who's sleep transitioning and I'm awake alot at night. I've been using this playlist of old recipes to fall asleep to. I really love the gelatin ones and the one where Dave and the boys are reading old English! It always makes me smile.
I decided to hand whip a large bottle of cream last weekend to save the noise from everyone watching a movie. Between 3 of us we finally got it done. This better be a MAGNIFICENT dessert Anne ! I can only imagine the conversation in your house when this was happening. Great great job 🇦🇺❤️
Old Timer's Tip: When I was very young and visiting my grandmother, I remember her mixer broke down earlier in the week, so to make the cake she'd promised to bring to church, she creamed the butter, flour, sugar, and salt together with a wooden spoon against the side of the mixing bowl, as what I now see was an ad hoc mortar and pestle. I'm pretty sure old Fanny Farmer cookbooks listed this step in many of their recipes.
@@lucarubinstein3907 I was actually referring to creaming butter and sugar. For mixing batters and dough, you can't beat a danish/dutch bread whisk/hook (you'll find them under all 4 name combinations). Even the heaviest cookie/biscuit dough comes together quickly.
I use a fork and the edge of my mixing bowl, works as well as a pastry cutter (or handheld dough blender, depending on where you live) to cream butter OR mix dough and I don't have to take up any extra room in limited space kitchen. But then I have never owned a stand mixer, and after 25ish years of baking get by fine with my little hand blender I picked up after tiring of hand whipping cream in college.
Dear Ann, there is a much easier way to peel the almonds and crush them. Minions. You have some available to you, and I happen to know it's school holidays here in Victoria. I recommend making use of them.
I love these old recipe videos. That you actually go through the hard work of using time period accurate methods is so amazing (I learn a ton, I honestly had no idea the mortar and pestle was used as a food processor). Plus you have enough knowledge and experience to understand the bits that arent included in the recipe and can actually make them work (respect: that is super impressive). When I watch your channel on these old recipes, I actually feel like Im getting a decent idea of what these recipes would have looked like at the time.
Whenever there's new upload from Ann's channel, I automatically hit the like button even before watching it. And yep, it didn't disappoint me. The video and the content is always amazing and insightful.
Seeing your youngest makes the realisation hit again of how long I've been watching for!! I've also grown up with you Anne! Love the video, so much effort ❤
Wow, this was incredible! And your videography and editing were fantastic in making this dessert seem to be the luxurious experience it probably was for those enjoying it off the backs of the cook(s) who labored for 10+ hours! Wow, it turned out beautifully!
"You've got your grass.. you've got your decorated tower.. you.. the bleeding heads of your enemies" 😂 I can't believe I missed this video when it came out. Super interesting
1:16 If you hold the pestle the same way you hold a whisk and crush the almonds against the side of the mortar, you will have an easier time and your hand and wrist will hurt less.
@@HowToCookThatAre you referring to the teeny lemon meringue pie? Because I've noticed that for some reason that video does not show in the video feed of the channel (at least to me). It goes straight from the vaping video to the blueberry muffin video. I distinctly remember that I watched it when it was released, but now the only way I can find it is through the "teeny weeny challenge" playlist. It must be a bug or something, and I think this could explain the low views
@@HowToCookThat I can't find the teeny weeny lemon meringue pie that a viewer mentioned. I searched for it a couple of different ways. Is it still on CZcams?
this was just so wholesome! again, it's awesome so have your family in the videos, they add a very charming touch. The whole video is like a blockbuster movie, you've put so much work into it!!!! amazing!
I'm in love with those old recepies, and you make them more interesting. It' my favorite series on this channel. Always liked history and delicious food, and now, when they're together i love it even more
"Bleeding head of your enemies". LOL. Your boys are wonderful. I love these recipes. I appreciate the amount of work that you have to do. Big respect. Cheers from the pacific northwest, Canada side.
first poor Ann! It is likely that most of these old recipes were prepared by those who had several servants working under them which made the work much easier - doing by hand what our food processors, etc., do mechanically. I wonder too if they had different mortar and pestle of various sizes to process some of the foods.
The trick with the mortar isn't to smash, but rather use your wrist and a twisting motion to pull product under the pestle. The bottom of most molcahetes is usually textured to assist in the grinding process. Mine is made of dark black volcanic rock, and the pores of the rock make grinding a breeze. (If you can ever consider grinding '°a breeze" lol(
"You've got your tower...and...the bleeding heada of your enemies." 😂😂😂😂 Your boys (and their senae of humor) are a delight and make me miss my college freshman. ❤️ What a gorgeous creation!
15 seconds in and I’m dropping a comment and liking immediately. What a challenge! An old recipe and no modern appliances, yaaaaaaaaaasssss. Thank you Ann!
Always excited to get a new baking video from Ann! I know switching to being a debunking channel was forced by the algorithm, but I really miss the baking.
This was both an amazing feat of cookery and film making, but an amazing desert. (I'm certainly glad all the family liked it- Imagine if the pastry was quite off from modern tastes or something!) Excellent work yet again.
Note that the mortar and pestle were giving a better consistency of paste compared to the blender. I still use my grandmothers mortar and pestle for certain tasks for exactly that reason. Same way, I use her apple saucer to make apple sauce with a much superior texture. Preparing delicious food is a way to manifest one’s love for those who will enjoy the food, and any extra effort for an extra special result shows the extra love.
As she was talking about it as an antique gadget, my immediate thought was about mofongo - something that is still to this day typically prepared with mortar and pestle. It makes it form the way it’s supposed to. And it is a large quantity of something prepared this way. But it’s worth it cuz it makes it turn out right, and it’s delicious.
this is wonderfully timed for me because I actually got to use a hundred-year-old ice cream maker just two days ago! it's a wooden bucket that you fill with ice and rock salt similar to what you used, but there's a crank you attach to the freezing container with a paddle inside that whips it as you crank. Still pretty labor intensive, it took twenty solid minutes and we needed someone else holding it in place while cranking, but the result was absolutely worth it and very fun to experience.
The amount of work put into these is marvelous, I bet they taste much better just because of how much work was put into them. The hours of work, the number of ingredients you needed to use. Beautiful.
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Nice video, Ann. ..Even though I have watched only 21 seconds so far.
I play this game!!!!! It's a lot of fun :)
I wanted to say this video is so cinematic! You did awesome on this :3c hope to see more like it
fun video
"It's actually yum." needs to be your channel motto.
"It's not a horsehead in jelly, it's pretty yum" had me laughing out loud. I love your family, Ann. Thank you for sharing this!
You are so welcome!
That’s my favorite quote too!!😂😂😂
I was literally gonna comment the same thing 😂
It says a lot about the kinds of dish Ann usually puts in front of them for her videos.
I liked “The bleeding heads of your enemies” on top lol😂
14:33 "A decorated tower.... with the bleeding heads of your enemies...." 🤣🤣🤣🤣🤣 This is my favorite take on your 2-day-slog masterpiece! This young Mr. Reardon definitely inherited his father's sense of humor. 👍🏻
But not his caution! you'll notice Dave only took a VERY small bite of the ice cream to try at first 13:42
@@mwater_moon2865 Dave has been subjected oh so many more innocent looking "treats" that he's probably cautious taking his first bite at dinner by now 🤣
my fave part of this video lol
I just love their "gentle" approach! Smash it!
I absolutely loved this comment. He's been watching Game of Thrones :D
My great grandpa had a hand crank wooden bucket ice cream maker and we'd spend our summer weekends of the 80's cranking up ice cream in the shade of the open garage door. What a memory.
Your determination and execution was, as always, something I truly admire. Aloha from Hawai'i 🌺
My family had one of those hand-cranked ice cream makers too, and would bring it out for neighborhood events in the summer; the real trick was parents convincing their kids to turn the crank, which we were eager to do when the reward was ice cream! I think the bucket was mostly submerged in the ice, which would've helped Ann's freeze faster and get colder!
@@exaviere yeah, ours was always fully packed with ice and salt.
Oh, man, we had one with an electric motor and it was my job to keep it stocked with layers of ice and salt for the hour or so (at least that's ehat it felt like?) it took to turn the warm custard into ice cream. Thst seemed tough enough so I can't imagine churning it myself too!
Yeah, I wonder if it was too modern for this recipe. Certainly seems like Ann would be able to get a better result with one of those, rather than churning it with a spoon.
My grandpa did the same thing, same time frame. Definitely fond memories. 😊
"Your grass, your tower.... your bleeding heads of your enemies.' Gotta love Ann's family!
These hundred year old recipes always amaze me. The culinary artists from back then certainly were ambitious. Combined with the lack of our modern technology, and it’s a miracle that they were able to come up with stuff like this 🤯🙌
Well - my guess is that most of these recopies came from noble kitchens that had a lot of people working in them. Alone, this is insane, but if you have a few people that make the recepy and some apprentices or kitchen aids that you can chug the peeling of the almonds to, it is quite doable.
@@Mysterios1989 definitely that. I can’t imagine one person in the 1800s doing all this work for two days, on top of cooking meals and other chores.
@@Mysterios1989 Heh. Kitchen Aids.
Instead of appliances for whipping and pounding they had kitchen maids! Things like that were only done in big households with many kitchen servants and only on special occasions. It was to demonstrate your wealth (kind of like rich people might serve a 1000.- pound bottle of wine or wagyu beef, lobster and truffle mushrooms). Manual labour was cheap since they didn’t pay them much. And while they didn’t have modern appliances they had some techniques and clever utensils that would have made the work easier for them then if you attempt it today without having the utensils or knowledge. Like they might have had a mortar and pestle suited to this specific task as well as a better technique and just more practice. No Offenes to Ann Reardon who has done better job using that mortar then I ever would, but if you for example see a Thai chef using a mortar and pestle to make a Thai curry you will be amazed of how better job they are doing then you yourself ever will. And that’s because they do this task all the time, know the best technique and have a mortar optimised for that task. Anyway, it would still be a huge undertaking, but they would have known how to get it done and it would have been a suitable highlight to show off the wealth of the household.
It's interesting how cooking becoming easier has made most people put in less effort as opposed to going even more intricate with the easier methods.
this video is a cinematic masterpiece🤌✨
I genuinely love how all your boys approach each new Ye Olde Culinary Creation with a mixture of terror and joy. And then there's Dave, equally as frightened as his sons, but game to try whatever you put in front of him. Well done, Ann! I can't imagine how much editing you had to do to get this glorious monstrosity down to a sane kind of size! Not to mention all the whipping...truly, you are a modern day hero.
Fun fact: “Ye” is The. The Y looking letter is an old form of TH put together. My lifelong quest is to get people to stop saying, “Ye Oldey Days”
Ann, that shape is called horse eye, at least with gems and stuff. The artist in me really appreciates these old cookbooks, the pictures are just amazing. My kitchen wall is covered with old cookbook pictorials, so I may be impartial.. What a lovely, extra decadent dessert! Definitely not for everyday..
"you have your grass, your decorated tower... The bleeding heads of your enemies" 😂
Hilarious
I can definitely understand trying your hardest to use time period accurate ingredients, but the decision to use time period accurate _tools_ is amazing dedication, and personally I really appreciate it, thank you Ann!
It's quite educational to see just how much labour went into these recipes. And what things were particularly difficult.
That whitening the almonds brought back memories of my abuela having my sister and I peal walnuts for the Chiles en Nogada. All these ancient recipes were a group effort and must be appreciated as such. Especially when done by one person, like you did. Thanks.
It's so surreal seeing how grown up all these boys are now! Great channel, love it.
Cherry juice for icing. Genius. I don't know how something that easy and delicious sounding isn't more common.
Edit: Guess I'm outta the loop, haha. Thanks for the tips everyone.
It is! I use it quite a bit. All juices.
@@lindas.8036 Me too! I used to work in a wholsale bakery & they did that as well.❤
makes me wonder what other juices would be good for it
I've done it with lemon and strawberry, 10/10
Now I want a black cherry Forrest cake😭
I hope this video gets 20 million views.
All that work alone certainly deserves it.
oh i wish! But unfortunately 'nice' videos don't blow up these days on CZcams (sigh)
@@HowToCookThat Sad but true, Anne. Making it even more important to celebrate the good in people like you!
@@HowToCookThat *But there are LOADS of us who Still Love & Appreciate all your Hard Work & Great Content!*
You want the younger views you gotta collab with someone from the hermitcraft community! 😅 goodtimeswithscar seems like the best choice imo. With all his cookies in Minecraft. 😂 wait!!! PEARLESCENTMOON! She lives in Australia!! I almost forgot!!!
Amazing. I bet these were done in kitchens with various people on staff who would do different parts, I can't imagine the hours and hours that took! The ice cream looks delicious. The cinematography of this video is great!
The amount of dedication she has is incredible. I would have lost my cool if I had to try and glue those barely sticking pieces to the dessert!😆😆
I have to say the videography has to be the best of all your videos. The black background, the well timed music, and your voice and AMSR style sound effects.. Great stuff
thanks Adam, I really appreciate that :)
Also pretty nails.
That sifting flour was tho. 😍
@@AubreyMobley I agree!~ Super pretty nails and super pretty cake!~
I wholeheartedly agree. Production on this one was outstanding, and so was the end result.
Anne - your dedication to these old recipes is INCREDIBLE 😮
Making ice cream in a wooden barrel 😂
It’s so much fun to join you on your baking journey and witness these old school masterpieces 🤩
I LOVE every time you bring out the really old recipe books 🥰
thanks so much!
@@HowToCookThat I love the dedication to craft! But I do have to ask, was your apricot jelly made with 100% sugar? So many in the store are made with part corn syrup and as I have found making my own jellies and jams (which when done the old fashioned way without instant pectin take about 60% sugar!-- but add another day....) they are VERY sticky, much more so than store jarred jellies.
Your editing is always so good, but that little segment of you pounding the blanched almonds was great! Everyone has this image of old-timey cooking taking a long time, but never that it's so laborious and intense. I'm glad this recipe was actually delicious because of how long it took and of course your family is great to see. The "bloody heads" on the "tower" and "horse head in jelly" comments were great. And it's nice to see how trusting/willing they are to just eat these things that may not taste great. That knife bit was scary though!
Hey Ann! We spy the beautiful Antique Georgian Ring from our Jewelry Collection. So glad that you're still loving it 🎉 and it matches this videos theme perfectly 😊 2:38
Gorgeous ring! And it fits so perfectly with her aesthetic 😍
😀@@sharonelles3741
Oh wow! That is a beautiful ring!!
Thank you@@devorahstark8747
Wow Ann, that tower of ice cream sandwitch turned out so beautifully! You're so skilled! Also, one of your boys saying that it was topped with the bloody heads of the enemies made my week because _YES_ 😂
Thanks so much! 😊
That was so funny 😂😂😂
Oh love your 200year old recipes Ann. ❤😊
For 200 hundred years old, Ann looks great!
This video deserves an award for its editing! The mortar & pestle segment was so different from this channel's usual vibe, but it was great. Food vids are usually cozy and gentle, but you went full on dynamic and epic 😀
I can’t even explain the amount of excited I felt when I saw another 200 year old recipe video!!! These are the best!!!!!
Okay the descriptions of the finished item by the kids are hilarious (pancakes, cheerios, and heads of one's enemies, oh my 😂)
I'll admit just watching this I was quite glad to have my mixer/food processor nowadays, but it definitely looked quite neat once all the pieces were together
not just heads, "bloody heads" please 😅😂😅
As a person with two left hands and very unsophisticated tastes in food, I always am in absolute awe whenever I see Ann cook, especially these ancient recepies. It's pure art, and the amount of effort that goes into each small thingie is astounding!
Thank you so much for these videos, lots of love to you and your family!
💕
Bah, 150 years ago, even 200 isn't all that old re:food. There's a lovely channel called Tasting History with Max Miller that cooks truly ancient recipes. Though based on everything I've seen through the ages, the cooking isn't where the work and show is as much as the BAKING, hence the need for a pastry chef to focus on just this sort of thing.
Not to mention some of Ann's modern creations - the gingerbread houses and the like. And then there's the miniatures. All are amazing and several orders of magnitude beyond my cooking and baking skills.
“Bleeding heads of your enemies”-can’t get more descriptive (or appetizing) than that! 😹😹
I love the family taste tests! They are all so articulate and honest in their opinions. And hysterically funny!😂
I just watched the entire video and still I cannot comprehend the amount of time and effort and energy that went into making this. It looks exhausting to make,but the finished product looks spectacular.
Just wow. And as you said, it definitely makes you appreciate modern conveniences all the more. Great job, Ann! 👏
This would probably have been a recipe in a wealthy household which means it would not have been made by a single person. A chef or housekeeper would have put it together but scullery maids would have made the individual pieces
@@dragonfairie27 scullery maids probably wouldn’t be part of making food. They just wash all the dirty dishes!
I really enjoy when you make old recipes! 🌼
thanks plantagardenforever
Your kids make such insightful observations. They're also adorable. Thanks for the video, Ann!
This made me realize that my family makes/made dessert in a very old-school way.
We used to leave butter out in a covered tray. It will last about a week, so long as the weather is temperate, and is always soft for easily folding into dough.
For mortar and pestle - It shouldn't shatter if you alternate between light pounding and grinding by putting some shoulder weight on it and rotating. Although my mortar is bronze, which certainly is a little more durable.
Hand whipping is exhausting regardless but whipping it in an oval motion instead of back and forth helps to aerate the cream.
"slipping" almonds as we called it is best done by a grandparent who somehow does it at lightning speed. That's the only easy solution I know lol
kudos on your hard work and dedication - that "sandwich" is certainly more ambitious than anything we ever made!
I remember peeling almonds as a kid in Sardinia late 70s.. I liked doing that, found the task not tedious at all.. but mostly because I could stuff every other almond in my mouth while doing it XD
very clever of you :)
🥰@@HowToCookThat
The 200 year old recipes definitely remain my favorite to watch. We have it so easy now. Then comes the miniature creations. Finally is the cake rescues. Tho I enjoy all your videos. Have a good day yall
Your family are the best, Ann. I’m glad you include them in your videos as your official taste testers! This is an incredible recipe and the amount of work that went into it…wow.
First, I loved seeing your boys; they all sound like different variations of Dave!
Second, just wow! It's hard to believe all the work that went into these recipes! I used to like to bake a lot and made pretty intense Christmas cookies (learned from watching my mom) and after many years gave it up because of the work involved.
I can just imagine the baker making this scolding anyone who bothered her and shouting out: It's time to pound the ice!
Although I love it when you re-create old recipes, I understand the lack of abundance of these types of videos in your channel. You really put intensive amount of work into making a single recipe, and I'm not even considering the amount of work and time it took for you, or your team, to edit a video. So, good job Ann! Your work is much appreciated, and loved by me, your viewers, your family, and your patrons ❤️❤️.
These old recipe videos are always great
We love having a new video!!! And it one my favorite kinds!
I have a clingy toddler, who's sleep transitioning and I'm awake alot at night. I've been using this playlist of old recipes to fall asleep to. I really love the gelatin ones and the one where Dave and the boys are reading old English! It always makes me smile.
I decided to hand whip a large bottle of cream last weekend to save the noise from everyone watching a movie. Between 3 of us we finally got it done. This better be a MAGNIFICENT dessert Anne ! I can only imagine the conversation in your house when this was happening. Great great job 🇦🇺❤️
Old Timer's Tip: When I was very young and visiting my grandmother, I remember her mixer broke down earlier in the week, so to make the cake she'd promised to bring to church, she creamed the butter, flour, sugar, and salt together with a wooden spoon against the side of the mixing bowl, as what I now see was an ad hoc mortar and pestle. I'm pretty sure old Fanny Farmer cookbooks listed this step in many of their recipes.
Still do it that way - saves time getting the mixer out.
yeah, I always use a big wooden spoon to mix any cake batter or cookie dough!
@@lucarubinstein3907 I was actually referring to creaming butter and sugar. For mixing batters and dough, you can't beat a danish/dutch bread whisk/hook (you'll find them under all 4 name combinations). Even the heaviest cookie/biscuit dough comes together quickly.
I use a fork and the edge of my mixing bowl, works as well as a pastry cutter (or handheld dough blender, depending on where you live) to cream butter OR mix dough and I don't have to take up any extra room in limited space kitchen. But then I have never owned a stand mixer, and after 25ish years of baking get by fine with my little hand blender I picked up after tiring of hand whipping cream in college.
Dear Ann, there is a much easier way to peel the almonds and crush them.
Minions.
You have some available to you, and I happen to know it's school holidays here in Victoria. I recommend making use of them.
I love these old recipe videos. That you actually go through the hard work of using time period accurate methods is so amazing (I learn a ton, I honestly had no idea the mortar and pestle was used as a food processor). Plus you have enough knowledge and experience to understand the bits that arent included in the recipe and can actually make them work (respect: that is super impressive). When I watch your channel on these old recipes, I actually feel like Im getting a decent idea of what these recipes would have looked like at the time.
i hope you never stop these antique recipe videos, its so interesting seeing this aspect of history brought to life
Would be really interesting to see a comparison between the old ways and then also the modern ways of making the same dessert perhaps!
I was thinking the same! I would love to see this.
My personal fave of your series, the 200 year old recipes!
"Bleeding head of your enemies" had me rolling on the floor 😂❤
I love how she’s so honest, she’s probably the best CZcamsr
Terrific editing! Especially the mortar and pestle part! Keep up the wonderful work! We truly appreciate you and your beautiful family. ❤️🎉✌️😎😍👍🍷🧑🍳🥰
Thank you so much!
right! exactly what i was thinking! i knew something bad was about to happen before it did
Whenever there's new upload from Ann's channel, I automatically hit the like button even before watching it. And yep, it didn't disappoint me. The video and the content is always amazing and insightful.
thanks so much :)
Seeing your youngest makes the realisation hit again of how long I've been watching for!! I've also grown up with you Anne! Love the video, so much effort ❤
Thanks for being a creator who makes wholesome content that can be really enjoyed. 😊
"Your grass, your tower, the bleeding heads of your enemies." 🤣
Wow, this was incredible! And your videography and editing were fantastic in making this dessert seem to be the luxurious experience it probably was for those enjoying it off the backs of the cook(s) who labored for 10+ hours! Wow, it turned out beautifully!
I love your kids reactions.
They are just great people, well done with them Dave and Anne.
This is INSANELY AMAZING. Even I, not a big fan of making pastries, felt like doing it. Very very nice. Cudos to you, Ann!
favorite part of the week is when Ann posts! love from Saudi Arabia 💕
hi mimi 😊
@@HowToCookThat hello! 🫶🏼
I love you Ann! ❤️ I'm from the US and just want you to know that I'm up at 5 :36 am to begin the day with you 🙏 You are a blessing 🌞
I pray that your day is awesome Amanda
@@HowToCookThat Thank You ❤️🙏 I pray you have a wonderful night, Ann 🥰🙏
Your videos are always so fresh and interesting, and we can all tell you put a LOT of work into them! We love you, Ann! 👏🏼
"You've got your grass.. you've got your decorated tower.. you.. the bleeding heads of your enemies" 😂
I can't believe I missed this video when it came out. Super interesting
1:16 If you hold the pestle the same way you hold a whisk and crush the almonds against the side of the mortar, you will have an easier time and your hand and wrist will hurt less.
thanks I'll try that next time
@@HowToCookThat100%. Grind, don't pound, except when you need to break the almonds/spices, etc. Also that way you won't break the pestle.
Mmm. I'm thinking it was broken ... not-so-accidentally?
@@jenniferh9824 Hahah. The thought crossed my mind. I would totally do that on purpose-by accident.
Ann, I love ice cream sandwiches. It's spring in Australia, and autumn in America. I'd love to see more teeny weeny recipes.
g'day Bryon, the last teeny weeny got really low low views
@@HowToCookThat Teeny weeny videos get teeny weeny views.
@@HowToCookThatAre you referring to the teeny lemon meringue pie? Because I've noticed that for some reason that video does not show in the video feed of the channel (at least to me). It goes straight from the vaping video to the blueberry muffin video. I distinctly remember that I watched it when it was released, but now the only way I can find it is through the "teeny weeny challenge" playlist. It must be a bug or something, and I think this could explain the low views
@@HowToCookThat I can't find the teeny weeny lemon meringue pie that a viewer mentioned. I searched for it a couple of different ways. Is it still on CZcams?
this was just so wholesome! again, it's awesome so have your family in the videos, they add a very charming touch. The whole video is like a blockbuster movie, you've put so much work into it!!!! amazing!
it is so much fun, watching you channel! I have been on a binge the last few days. Well done, Ann!
Your channel is so comforting, I love how over the years your content always remains good quality and super entertaining. Thanks Ann!
The effort you put in deserves an AWARD 🥇 you have so much patience and determination it amazes me Ann!!!! ❤
I'm in love with those old recepies, and you make them more interesting. It' my favorite series on this channel. Always liked history and delicious food, and now, when they're together i love it even more
"Bleeding head of your enemies". LOL. Your boys are wonderful. I love these recipes.
I appreciate the amount of work that you have to do. Big respect.
Cheers from the pacific northwest, Canada side.
first
poor Ann! It is likely that most of these old recipes were prepared by those who had several servants working under them which made the work much easier - doing by hand what our food processors, etc., do mechanically. I wonder too if they had different mortar and pestle of various sizes to process some of the foods.
Happy to start off my Friday with Ann!
Can I just say that these 100+ year-old recipes are my favorite kind of video? ❤
It’s always a great day when Ann uploads a 200 year old recipe video!
The trick with the mortar isn't to smash, but rather use your wrist and a twisting motion to pull product under the pestle. The bottom of most molcahetes is usually textured to assist in the grinding process. Mine is made of dark black volcanic rock, and the pores of the rock make grinding a breeze. (If you can ever consider grinding '°a breeze" lol(
this
I love getting a notification from your channel! Have a great day!
P.S. loving the cookbook.
thanks lovrevukic3678
"You've got your tower...and...the bleeding heada of your enemies." 😂😂😂😂 Your boys (and their senae of humor) are a delight and make me miss my college freshman. ❤️ What a gorgeous creation!
15 seconds in and I’m dropping a comment and liking immediately. What a challenge! An old recipe and no modern appliances, yaaaaaaaaaasssss. Thank you Ann!
I love the 200 year old recipes❤
OMG Anne I love your videos I always look forward to see what new recipe I’m gonna try next 💜
These videos are always so amazing! The dedication to the recipe, the beautiful cinematography, the lovely personality that shines throughout ❤❤
This is incredible and you are even more incredible for recreating this dessert. Thank you for your dedication to keep us entertained ❤
i loooooooooove ice cream sandwiches!!!!
Always excited to get a new baking video from Ann! I know switching to being a debunking channel was forced by the algorithm, but I really miss the baking.
Im sick today on my first day of vacation, and your videos always brighten up my day.
Ann's content is like a rose among weeds. so wholesome, so informative. Most other content is just stupid/toxic.
This was both an amazing feat of cookery and film making, but an amazing desert. (I'm certainly glad all the family liked it- Imagine if the pastry was quite off from modern tastes or something!) Excellent work yet again.
Note that the mortar and pestle were giving a better consistency of paste compared to the blender. I still use my grandmothers mortar and pestle for certain tasks for exactly that reason. Same way, I use her apple saucer to make apple sauce with a much superior texture. Preparing delicious food is a way to manifest one’s love for those who will enjoy the food, and any extra effort for an extra special result shows the extra love.
As she was talking about it as an antique gadget, my immediate thought was about mofongo - something that is still to this day typically prepared with mortar and pestle. It makes it form the way it’s supposed to. And it is a large quantity of something prepared this way. But it’s worth it cuz it makes it turn out right, and it’s delicious.
@@pancake2700 an excellent example!
and i think that with a mortar and pestle, youre supposed to grind the pestle in like a circle, not just pound it
this is wonderfully timed for me because I actually got to use a hundred-year-old ice cream maker just two days ago! it's a wooden bucket that you fill with ice and rock salt similar to what you used, but there's a crank you attach to the freezing container with a paddle inside that whips it as you crank. Still pretty labor intensive, it took twenty solid minutes and we needed someone else holding it in place while cranking, but the result was absolutely worth it and very fun to experience.
I love your family so much Anne!! What gentlemen they are. the impressed and appreciative reaction to your 2 day labor was absolutely heart warming
Ann was so done with the mortar n pestle that she summoned her hidden strength so that she has an excuse to use the food processor 😏
The production value of this video is amazing!
Ive been a fan of your content for a few years and your nail polish is always perfect!!
thank you ❤️
Your baking skills are also pretty fantastic 😂
Loved the vid, especially the dramatic mortar and pestle scene. Fantastic and beautiful as always!
Agreed. I am debating if that was the best part of the video editing.
The amount of work put into these is marvelous, I bet they taste much better just because of how much work was put into them. The hours of work, the number of ingredients you needed to use. Beautiful.
The quicker way of peeling almonds are servants. I have seen an 200 year cooks notebook some one has written I hate peeling almonds in it big letters.
that's awesome I am glad I am not alone
low-key want to try this. I have all the ingredients
go for it ... but give yourself a couple of days!! 🤣
Update: I made it, I think my kids liked it more than my husband did
Adorable family. Thanks as always for the intricate and informative videos. It's so much work! I appreciate you for sharing it with us.
I love your 200 year old recipes, I think this is your best one yet!
Love this recipe but this one is definetly one you love to eat / test but not make. I wont be making this one its ALOT of work :) love from greece
do try the cherry icing 🍒
Yummy delicious Ann and have a great weekend ❤❤❤
you too Kathleen
I love the dramatic almond crushing sequence. Lol