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What is a Posset? Working Class Scraps Turned Fancy Food - 1750 Harvest Posset
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- čas přidán 4. 12. 2022
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My dad grew up VERY poor on a dirt farm in the high desert with 12 siblings in the aftermath of the Depression. Other than the ale, this is a meal he described regularly having, sometimes for breakfast, sometimes for dinner, sometimes for both, and sometimes it was the only meal they had all day. He just called it bread and milk and did try to make it himself a few times when I was young, but it was never like he remembered, and he always blamed it on the store-bought bread. When I got older, I started making my own bread, rather than buying it (it is SO much better!) but it still didn't come out as he remembered. I talked to one of my aunts and she told me how it was meant to be made with boiled milk, beaten eggs, and a touch of cinnamon and nutmeg (those were a REAL treat when they were kids!). The first time I made it for my dad from my aunt's recipe, he said it tasted like all the best parts of his childhood and I rarely ever saw him happier. So I can tell you that at least with my dad's generation (he was born in 1940 and was one of his parent's youngest) this was very much a longed-for food and it was thrilling when they saw it on the table, especially when they had done, or had to do, a lot of work.
Sounds a lot like what we called bread pudding. My mom made bread a lot and would save all the ends of bread we bought too. We would break it all up add eggs sugar milk and spices. Heat it until the bread softened and then bake it most of the time. We would sometimes add apples or berries.
My parents each grew up with a variation of this, including on hot summer days cooled buttermilk with leftover cornbread. Electrolytes, carbs, protein, and cold going down on a hot day.
@@loue6563 My mom made bread pudding frequently when I was growing up too and it was definitely a favorite around our house. It is a much richer and more custard-like dish than the "bread and milk" my dad had which was very similar to this recipe. Gee, now I want to make bread pudding for dessert! 😋
@@AynneMorison I had completely forgotten that my dad mentioned doing a similar thing with cornbread too. I'm going to have to experiment with that now 🤔
My FIL loved eating cornbread-n-milk. If they were over for dinner and I had made a pan of cornbread I always set a glass of milk down at his place-setting for him to have a glass of milk with cornbread crumbled in it. Personally, I'd rather have a slice of cornbread with butter-n-honey for my end of meal treat.
Ryan adds so much to the show. I'm glad to see him in front of the camera instead of always behind the scenes. This Channel is one of the best out there! Keep up the great work Townsends and Company!
Guys you don't know how much joy this brings to me watching this periodic style cooking
If you're looking for more channels like this based on 18th century cooking. Check out Early American. There is not as much commentary but their attention to historical accuracy is just like this channel.
This reminds me of a dish I grew up eating, Milk Toast. I believe it was a food my grandma learned during the depression, and fed to my mom, my mom fed it to me, and I made it for my daughter. It was basically just buttered stale bread toasted, with warm milk and sugar poured over it. It was one of my favorite things growing up but I haven't eaten it since childhood. Funny that the quality of food isn't really what makes a comfort food a comfort food. It's just memories.
Ironically that has it's roots in the civil war, it was fed to infirmed soldiers would couldn't eat normally.
Yes… I remember having that, it was also called graveyard stew
I still make milk toast when I don’t feel well.
Wow I forgot about that. my grandparents used to make
Toast and milk for us before school. Except they called it Melba toast. Didn't know it came from the civil war. Interesting 🤔
My mom grew up on a farm in the 40-50s. She had stale bread and milk all the time.
My grandmother once explained to me that there were two main meals of the day, breakfast and lunch ("dinner" here in the south). Typically, the wife, grandmother, or oldest daughter would be the one cooking while everyone else was working the farm or household tasks. By supper time, every one was exhausted, too tired to eat. Supper was usually leftovers from breakfast and lunch which often would include doing something with the leftover bread or starch: cornbread and milk, or biscuits and gravy, rice pudding, potato pancakes, or bread pudding. Also, boiled custard was very common. My grandmother would make it when we were sick. It was cheap and nutritious. Everyone had cows and hens.
Or supper depends on where you're from.
I like breakfast=wake up food, lunch=noon food, supper=nighttime food.
I thought dinner was nighttime food, but I heard an old plumber call dinner=noon food.
Dinner up north too. From CT and for my grandfather it was breakfast, dinner, and supper.
From southern Ohio here, we use dinner and supper both interchangeable for the evening meal. It's breakfast, lunch, dinner/supper!
@@zubbworks up here on the farm in Alberta, dinner was always the noon meal, supper the evening meal
I discovered this channel a few weeks ago. It's quickly becoming one of my favorites.
I think that as long as there have been grains and milk, there's been some variation of this quick and comforting dish. Once I was with a family of North African heritage, and they gave me leftover couscous stewed with milk and onions. They loved it, but jokingly asked me not to tell their grandma, because it wasn't a dish "fit for guests." :-)
Nice job Ryan. And thanks for you honest assessment. For sure if times are tough we'd all be thankful for something like like a bread porridge to put in our bellies. It's a great reminder of how blessed we are.
Here in the UK, our government have advised poor people, who are unable to pay their bills; to live on porridge oats as they are relatively cheap.
Ryan has such a good attitude and the cinematography in this episode is really beautiful
Ha! Not what I would want to come home to, either, Ryan, but maybe hunger is the spice that makes the dish. Another great episode. Thanks! 👍👍
Ryan's the kind of guy I'd like to sit around and BS with in a firelit tavern, while eating hearty food and drinking strong ale. He radiates such a kind, honest vibe. LOVING these cooking episodes!
There's a good amount of calories in it with the whole milk, full protein with the milk or eggs, and some extra vitamins and mineral with the beer. With a whole wheat, rustic type bread, it even has fiber in it. It would be filling and would help maintain and build muscle for a working person. If you add in fresh, dried, or canned fruits and vegetables to it, like some sour kraut or pickled beats with pickled cucumbers and onions, it would be a full meal. Dried fruit added or on the side would also be a great thing to adjunct the meal to increase the nutrition. A serving of beans, lentils, or peas is also another option to add to it on the side to make it a complete meal and would keep it as a working man's food.
Posset...a word I've not heard since my Edwardian grandmother passed away in 1979.
It's fascinating just how many common dishes evolved into something more elaborate or fancy.
Indeed, and just like Jello in the 1950's - 1970's with all the fancy molds, fruit in it, and whipped toppings, people get bored of a plain dish, and want to make it more exciting.
Fascinating, but also incredibly dismaying, since what was traditionally a poor man's meal is now being upscaled to being a rich man's meal, and pricing the ingredients that the poor man needs for his meals outside of his price range.
I remember hearing that lobster was fed to prisoners hundreds of years ago, because lobsters were seen as “the rats of the sea” so they were looked down upon. Now only the somewhat wealthy can have them regularly. Crazy how much we’ve turned around. Poor meals are now seen as luxurious
I love a good bowl of hot oatmeal for dinner after a cold day outside. If this is the best porridge I could afford, I'd be okay. ❤
If you are talking Hertforshire as in the English county, then it's pronounced HART-ford-sheer. :) As a side note, I've noticed that Americans and Canadians often try to pronounce the "shire" portion as "shur", but most of my fellow Brits pronounce it closer to "sheer" when it is part of a county name... and we only pronounce it as "shy-er" when it is a word in it's own right, as in Shire horses, or the Midlands Shires.
What part of England are you from? Everyone where I live would say it as heart-fud-shuh.
"shir" is another one
I am a Hobbit. I say Shire/Shyer.
I’m from Yorkshire. It would be more like sh-eye-r for for Hertfordshire. Weirdly though I do say Yorkshire with the shur sound. I also use sheer when I say Worcestershire though.
So interesting!
Watching this, I am immediately reminded of my grandpa and his fondness for "milk and bread." He would take cornbread and just add milk to it. That was what he ate for supper a lot of the time growing up, and he would still eat it well into his old age. He lived to be 82, and was healthy as a horse; he died from complications from Alzheimers.
I just awestruck that this was a legitimate meal dating back so far. I always thought it was an odd thing for him to eat and crave, but it makes perfect sense now.
My GRANDAD poured home churned butter milk in a glass and then crumbled left over corn bread bread in a glass for supper and after supper.
Came here to say this, my grandparents grew up as poor share croppers from the Texas and Mississippi areas, they always took left over cornbread and mixed with cold milk, or sometimes warm. It was always a treat to have this at their house when I was a child and I still eat it to this day, sharing the tradition with my kid.
corn is sugar.
@@KdFRacer The thing I find amazing is my grandparents also grew up as poor farmers in a rural area, but they also had a very solid middle class lifestyle by the time I was born. It's kind of interesting how he kept going back to "poor food" despite having access to any kind of food he wanted in the supermarket. The comforts of home and childhood I suppose.
I remember my uncle's and my dad sometimes, making a huge bowl of cornbread and milk and warming it up in the microwave.
"paucit" means scarce
The Appalachian American version is cornbread and milk. I grew up doing that with my grandparents. Good memories!
Reminds me of something my dad used to make. He'd cover a slice of bread with evaporated milk, coffee and sugar. He didn't have a name for it but said it was an old recipe from Pennsylvania Dutch country.
My grandma ate the same thing only with biscuits
I'm from Mennonite country in Ontario (Canada), and I made this last week! The Mennonites up here are distant cousins of those who settled Pennsylvania, and this lovely comfort food is alive and well in our region too. :)
Around my area it’s called coffee soup. You can also make it with crackers. And regular milk.
As a teen, I worked on a neighboring farm. At harvest time, it was go, go, go to get it done. We ate to eat; we didn’t savor the flavor (pardon the pun). I can see this as stated: something fill the belly before bed.
Reminds me of my grandma's favorite comfort dessert. Stale wheat bread rolls crumbled, soaked in hot or cold milk and sweetened with sugar and/or jam or marmelade.
Sounds a lot like bread pudding, which was a family staple growing up in England as a child. Stale buttered bread with milk, sugar and marmalade or currants, stick it in the oven so some of the bread goes crispy on the ends. Mmm
I’ve been watching you guys for years. I’m just here to say you have no idea how happy this channel makes me. Me and some friends sit around and watch sometimes like it’s a regular tv series.
Thank you!
Good evening from Syracuse NY brother and everyone else thank you for sharing your live history videos
Good evening from Rochester!
When you get to talking about layers, consider how many people come home and make something warm, filling, and fast, like a bowl of ramen with an egg or a pot of box mac and cheese, maybe with a can of chicken or tuna in it, and call that dinner, especially if lunch was sizeable and/or late in the day. My student meals tended to posset-like food; biscuits and gravy were cheap and filling to start the day, and supper when I got home sometime after dark was often a ramen with an egg and maybe a handful of frozen veggies prepared in a microwave-safe container. You've also got something close to a bread pudding there, which is also a real treat when you want food to warm up so you can sleep and get rested for the next day.
Good to see Ryan in the kitchen! I miss the cooking shows. Very interesting. Now I need to do some posset research, the modern version looks delicious. 😊 Thanks Ryan and Townsend's! 👍💕💕💕
Hi Ryan. Pleasure to see you in the kitchen today. You are such an amazing person.
Herfordshire would be pronounced Heart-fud-shur. You did get the sound almost correct in your attempts at 3:23 - oddly, out of the four times you attempted, it was the 2 second ones that would be closer to the actual way it's said.
I'm pretty sure the folks from 1750 wouldn't have been that keen on coming back to that as a meal either, but when you have next to no money, anything that feeds you, makes you full, and warms you through, would be very welcome. 😀
Also depends on regional pronunciation I'm from Lancashire and many would pronounce it as Heart-Fud-Shear. Lol but your pronunciation is also correct also I've noticed some people say Shire as it sounds or Shear - either way most UK people know what you are talking about lol unless they are real Pronunciation Nazis lol
@@Mark-nh2hs I was born in Welwyn in Hertfordshire but live in Lancaster and I'd say Heart-fud-shear too, heart-fud-shuh as southerners is perfectly fine as well though.
@@samuelmoore668 I've mentioned something similar elsewhere on here. And agree with you.
@@Mark-nh2hs Weirdly I think of it with Shear but say it with Shur lol (London from an irish family)
When you are hungry and tired from a hard day's work, anything with good calorie count and in enough volume is still very welcome over going to bed hungry.
I see a Townsends post, I like a Townsends post
Yes, & I jump off my current YT view to see the New TOWNSENDS🥳‼️🎈🎉
Ryan is right, I couldn't imagine posset being my dinner after a day of work, especially when my breakfast was meat broth and bread
I just want to say merry Christmas and thank you for all the hard work you guys put into this channel, Townsend’s is so wholesome and informative, it’s so relaxing yet engaging. It’s a comforting escape from our grim reality and yet directly addresses how strong and resilient we are as a species.
ditto!❤
Thanks for this video! Ryan mentions how old this dish might be and it is definitely ancient. I first heard about posset in college when I was studying Plato’s “Republic.” In that book, Socrates references a passage by Homer in the “Iliad” about a wounded hero who is given a posset of Pramnian wine, barley meal and grated cheese. It’s described as a drink, so maybe this version is on the runnier side. In Republic, Socrates and Glaucon are questioning why someone would give a wounded person that posset - but now 20 years after I read it I can’t remember if it’s because the posset was made with ingredients that they thought of as unhealthy, or if there was another point they were trying to make. But the passage stuck with me all this time because I always wondered how those ingredients would taste.
I think Max Miller of Tasting History did this in one of his videos.
Thank you for this additional information! It makes the video even more interesting. This is a great use of ingredients because it doesn’t take too much sugar to make milk sweet!
@@annawilliams7650 He did but his was the Medieval version.
Ryan, you're a treat to watch. This was interesting indeed. Thanks for trying these out for us. 😀
What I think is interesting is this just sounds like a more complex version of something my grandmother liked to make whenever there was cornbread. She’d just break up the cornbread into milk. I believe she called it sweet milk even when it wasn’t a sweetened cornbread that was used.
Sweet milk as opposed to buttermilk. The ‘sweet’ had nothing to do with the cornbread, but with which kind of milk was used.
Pasteurized cow's milk (never mind that Pasteur came along much later), bread, beer, and sugar; really it adds up to a quite nutritious meal with lots of protein, vitamins, carbohydrates, fat, fiber. My guess is that the bread was minced even finer, coming and let to soak so that it comes even closer to the pudding texture of the modern-day posset.
Looks very good!
Many variables to this, I’m sure.
Add a bit of seasonal fruit to the mix, and it’s a desert?
Or a few pieces of root vegetables to increase the “dinner” aspect…?
I could see both those scenarios playing out with this “skeletal” recipe.
The recipe is a Supper recipe, so it would have come a few hours after dinner, probably some time around 9 or 10 in the evening. Back then you would have had your largest meal of the day, dinner, around 2 - 5pm. This would have been a recipe that you would have wanted to be a bit more simple so you had a fully belly to get some sleep before you had to get up at 4 or 5 to start your day again. Bit of beer to dull the pain of the day and some nice warm milk to help you fall asleep fast.
"I've never poured a bowl of cereal and wanted to put coffee in it. " Never have more true words been spoken. And I really enjoyed hearing you say it. ❤️
Wile I miss seeing John in these I really like Ryan, so it was a good choice to have him take over. Love this series.
Ryan!! What a treat to see a video today!! Thank you for posting ❤
I had a tough day at work today - a Townsends video is such a nice thing by to come home to!!
Thanks for watching! Hope tomorrow goes better.
Hertfordshire native here and I'd pronounce it "heart-fud-sheer". Hart, sometimes spelt hert, is an archaic word for a stag, so it's 'the place where the hart (stag) fords the river'. The county crest is a bit of a giveaway - a white stag on a green field.
As someone well versed in international cuisines, the similarity between this and and Indian halwa is noted. Both are a mixture of milk and sugar being condensed into a thicker form. There are many types of halwa/halva in as many different countries. However, the particular kind I'm referring to was showcased in food insiders latest "Big batches" video!
Of note that halva can be something else completely, unrelated to milk and flours with a different texture to boot. This, ofcourse, depends on the country.
It's almost like the concept has been around for a long time. 🙄🤦
@@Copeandseethe822 wow you're really a clever one aren't you
my grandfather was born in 1894. His parents were immigrants from northern Sweden. He didn't drink beer but frequently, when it was cold out side, he had hot milk and toast for supper. He would fill a bowl with hot milk then crumble his toast into it. He added sugar and butter and it was a nice filling and warming experience. Imagine it with fresh farm milk and homemade bread with lots of real butter.
Loved how in depth you went with the explanation of everything with your own thoughts on it.
I would be willing to bet this was someone's favorite meal. Warm sweet and enough alcohol to help soothe sore muscles. Makes me think about my Grandmother, whose favorite breakfast was yesterday's biscuit in a cup of coffee. If it was written down, it was important to someone.
I would never have thought about this as directly medicinal food, but now that you mention it, you're totally right. The beer can be left out and served on the side as medicine, but warmed like that, the dish becomes a kind of sweet warm eggnoggy custard that would be super comforting and keep the muscles warm.
There is a very similar food in Portugal called sopas (roughly translates to soups), the only difference being that we add chocolate.
That sounds delicious 😋
Always trust a big chef’s advice lol love the video
if I'm not mistaken "posset" refers to something that is thickened or curdled in old English
Indeed your correct 👍
So good to see you again Ryan. Really enjoyed this video. Like the variety of videos but the cooking are my favorites. Love learning the history and gaining skills. Thanks!!
Originally breakfast was first meal of the day, dinner was the largest meal regardless of time, and supper was a lighter evening meal. For my grandparents, dinner was midday meal and supper was evening meal.
Love this! I think the thing that makes something a posset is the curdling of milk/cream, which is why these various drastically different dishes are still in the same family.
Agree it's the curdling of the milk or cream that makes it a posset.
I love this video. Both my parents grew up during the Great Depression. Mom remembered the local butcher giving them chicken carcasses for Grandma to boil up. Dad remembered eating milk mixed into cornbread. He was the only boy in the family (he had six sisters, five of them younger), and he ate bread with gravy and the milk cornbread mixture. It topped off his tank, I guess. I grew up eating both, and it DID make the dinner food stretch farther. Thank you for sharing these recipes from our country's past. We should all take a page and go back to making recipes from scratch. We'd probably be a lot healthier as a nation.
My dad and his father would crumble cornbread or my grandmother's flakey biscuits into the fresh milk and stir it around. Sometimes they added sugar and set it aside to soak up or they ate it without sugar and still a bit soupy and eat it with a spoon during dinner.
One of my beloved uncles, on my dad’s side of the family, would always drown his desserts in milk, whatever it was: cake, cookies, muffins, pie, whatever. Even if there was whipped cream or ice cream to go with it, he would decline it and dump milk on it! I had to bite my tongue a few times, when it was my own baking so defiled. I never quite understood it but maybe it just had something to do with simple comfort food he remembered from his early childhood. They were very poor (born in the 1930s) so any food they had must have been simple indeed. My dad once mentioned that when he and his brother were little, “bread and milk” was a favorite treat; basically it was cut up day old bread soaked in warm milk, with a bit of sugar. That was probably the only sweet thing to eat they ever got, as young kids. Sugar was very expensive then and usually reserved for the grownups’ tea. Then of course as soon as the Depression of the 30s ended, there were years of war rationing.
This is crazy I've been deep diving on earlier possets all day. Even had watched the previous Townsend video today on posset. Love you guys
here on the Canadian prairies there exists a similar dish known as bread pudding. you soak dried out/old bread in milk or cream with beaten eggs, a touch of cinnamon and nutmeg, maybe raisins, and sugar. bake it in the oven. it is usually eaten as a dessert but is also great as a breakfast. my grandma used to make it for us when we were kids.
We have exactly that here in Texas as well. I love bread pudding and now you've got me wanting to make a batch lol
Bread pudding is a well known dish, if not more broadly in Canada, it is in most of the US. It's the same as you describe.
This just reminds me of how my grandparents taught us to eat cornbread and mill with the leftover cornbread as an after-eating-stew treat. It tastes a whole lot like eating soft cereal and milk, without having the unappetizing "soggy in milk" cereal texture! My granddad loved it, and I've always been fond of it, too!
My 86 year old dad from southern Appalachia still has cornbread and milk several times a week as a midnight snack.
Posset-ivley Delicious
This is super interesting. I was reminded of something my parents and grandparents talked about, which I believe could be somewhat parallel to this. Here in Portugal there was a 'recipe' which served the purpose of giving energy to workers (adults and children alike). It was called 'sopas de cavalo cansado' (soup for weary horses) and it consisted of pieces of bread covered in red wine and usually sugar, too. Sometimes egg yolks, cinnamon or honey.
Well explained my good sir. Love watching you on this channel. Keep up the good work.
I get you guys try and give us uplifting and light videos. I appreciate your work
Basically you can see old times Posset as a Milk Bread Gruel.
It was filling, and was really a nice meal to eat after a days of work.
Left over bread was great for this purpose.
Really digging the guest presenter on this. Really smooth 👌 mellow vibe about him. Genuinely hope to see more of him. He nailed this and was a pleasure to listen to.
Excellent job Ryan.
Love the channel.
I think that "sugared" wouldn't mean processed sugar like you have there; it would more likely have meant either cane syrup/molasses or more likely what we now call "raw" sugar. I think the flavor of that type of sweetener would have really offset the bitterness of the beer/ale.
This is so much fun to watch. I’ll admit, I want that lemon posset! 😃
I grew up in Portugal and my grandpa used to make something like this for me when I was a kid. Minus the ale. I loved it. I wonder if something like this could be found all over the world.
This was lots of people's comfort food, I bet. I imagine they remembered this from their childhood and they felt this just hit the nail on the head when they wanted a little snacky snack before bedtime.
Great presentation Ryan.
Gotta love it when Ryan is in the kitchen. Another great video guys.
Very, very nicely presented. My compliments. I look forward to seeing more.
It really makes you realize just how tough and hardworking people back then had to be.
Guy looks like he gives the best hugs, could use a hug right now..
Loved it! I appreciate you showing us how it looks now compared to then. Would have loved to see a long version of this. I didn't get to see how/ when you put the beer in.
Beer goes in around 7:26
As for the boiling, one has egg (don't boil!) and the other doesn't (boiling ok) so rather than concluding care doesn't matter I'd say it does
Hi! What a lovely recipe! I'm American-British and with my fading American accent it's acceptable to pronounce it HEART-ferd-sher. You had a perfect go there!
Hello
I'm sitting here in a new sweater my Daughter bought me for my birthday and my phone chimed.
I love your videos!! And very happy you hit your recent mark. As a child we grew up on things today's youth can only imagine. They will certainly have their own foods, stories and challenges, but for my family, it was coal mining.
I remember this meal. We would get up early and you're right, it was a lite breakfast, then chores, then school.
I came home early for chores and afterwards, mom would have made us sugar milk and bread. No beer 😬. I had no idea until now, what it was called.
My folks have long gone home.
Thank you for letting me see them again.
Nice episode!
I remember my dad taking a slice of white sandwich bread and pouring milk and sugar over it. Maybe that was a "posset" he grew up with.
I've done coffee and Oatmeal many times, it works for a quick meal in ice cold areas during the winter. Iffly enough the reason why I did it was because if I drank the coffee and Oatmeal separately one or the other, and at times both.. would be cold.
Much better blended and very thick.
"Hertfordshire" is "Hart-fərd-shear" (where ə is schwa, which is a very neutral vowel)
"-shire" in general is pronounced "-shear" like "shearing a sheep".
Shear? You pronounce it more Sher
@@Alex-cw3rz This is where the difference between a posh vs non-posh accent comes into play too now, as well as southern vs non-southern. I've always associated "sher" with a more posh-southern English accent whilst "shear" is the common-non-southern English accent.
@@GingerGames well I'm from Bolton Lancashire so think Peter Kay, so I'm probably less posh than you and we say sher. To be honest I've never heard shear, neither posh or not, North nor south, never heard said like that.
@@Alex-cw3rz According to wikipedia, the pronunciation is closer to what I wrote (ˈhɑːrtfərdʃɪər/), and even Lancashire can sound like ʃɪər rather than just ʃər. This is really interesting!!!
@@GingerGames well Wikipedia is wrong then
I had leftover cream and now I'm determined to make lemon posset today. Thanks!
We say it Hartfordsheer! And as I understand it they used possets when they washed the sheep in the rivers in spring before sheering. I refer you to "Tales of the green valley" curious stuff on there
One of the most interesting dishes you've had. I'd like to see other recipies for this.
Quite strange, 7:05 - 7:26, what Ryan did there, it reminded me, when I was small I always eat bread with milk, even right now. When I put small pieces of bread in warm milk mostly very sweet with sugar, the bread was moist and very good with milk. I never guess that posset, was something I did when I was small, putting bread in milk than adding sugar. This posset from 1750, something I did when I was helping my mother in garden, but not creamy the way Ryan have on table.
Ryan, you and Jon are the best hosts of this channel. The way you do by showing the recipes from 18th Century is a treasure, not for America, but also useful for all. Preserving dishes from the past, can help to have better food than today. Poor classes or superior classes in those times as food, can be absolute 100% healthy. Good job and God bless you @Townsends.
I grew up on what was called "pudding and toast" at my house. It was passed down from my mom's mom; I'm 64 years old. It was basically homemade vanilla pudding (milk, sugar, egg yolks, flour for thickening and a dab of vanilla) poured over ripped pieces of buttered white toast and served in individual bowls. As a kid it was fun to get to rip your own bread into pieces before the pudding was poured over. It was delicious then as now, and all of my mom's side of the family has loved it although those who didn't grow up with it (like my father and husband) never acquired a taste for it. My daughters love it and we've even adapted it to be gluten and dairy free. When I was growing up we normally had it for breakfast, but I remember my mom said sometimes they would eat it for dinner when she was a girl. I suspect the origins of our dish are in a posset. Thanks for a great show. You all do such a great job.
It may be worth noting that the recipe book speaks of this as supper. Maybe dinner, with it's meat and side dishes, was at noon. A very simple supper like this makes sense at the end of an exhausting day in the fields with barn chores to be done once they got home. When I've had a hard day in the garden, a one dish meal I can just spoon in without fuss is about all the appeal I need. The fastest route to full stomach and bed is all I want.
Also, this makes me think of what my dad (born in 1915 somewhere around Yankton S.D. and Depression raised) called "Farmer's Pie". We would sometimes eat this as a desert at suppertime, or as supper all by itself. It consisted of a slice of bread, spread with jam, with milk poured over it. We also sometimes had bread and milk, in which the bread was crumbled or chunked into the milk somewhat like cold cereal.
Thanks for the fun historical explorations!
We grew up on that. Bread jam and fresh milk during the summer was the best. In the winter it was torn up bread warm milk and salt and pepper.
If dinner was referred to what we call lunch, then when did we start calling it lunch?
"Were they excited about it? I don't know."
The honesty hahahaahha, love your vibes bro
That kind of reminds me of the southern dish of leftover cornbread and buttermilk or milk. It could also be similar to a bread pudding. I had milk and cornbread as an evening snack last week.
I enjoy Ryan's review of the food. His description is detailed and immersive, allowing me to thoroughly imagine what the dish might taste like, while his brutally honest opinion of it is much more refreshing than a more biased and passionate opinion. The brutal honesty is also funny.
I have dieted down to a lean body fat percentage a few times, and I always remember the change in my palate. Foods that I never found appealing when I was well fed actually turn out to be something you crave. I describe it to others as being similar to pregnancy cravings, where I will just mix whatever I have around to satisfy that craving. I've made a chicken, oat and balsamic glaze porridge, mixed diet soft drinks with milk and coated roasted vegetables in a peanut butter and curry bechamel. The point I'm making is in my experience when you are hungry, and I don't mean hungry in the modern sense, your appreciation of unusual flavours broadens significantly. I can easily imagine how such simple food is satisfying and tasty to people who may have many times in their lifetime experienced hunger, and even develop a nostalgic taste for it in better times.
One thing I appreciate about this channel is the transparency…if something happens to be less than good, they don’t hide it. Reality is like that. Taking the good with the bad. And we have it so amazingly good compared to those who lived in the 18th century.
A cook after his own spoon I love your son on this channel. Great video. God save the bartender!
Ah, a pleasure to see you lads!
There are many local dialects in the UK that would pronounce it differently. 😁
This is true the South pronunciation of Lancashire can differ from the North - putting emphasis on the ca where the North will pronounce it as Lank - A- Shear.
Yorkshire :- Erfudshure 🤣
@@OrbioneKenobie be you watching The Last Kingdom 🤣🤣🤣
Another delightful episode
The taste, as you illude to towards the end, Ryan, is something my BFF and I have recently been discussing. It started with my journey into historical sewing and the fact that people didn't know Air Conditioning & Central heat, wearing aaalll those clothes. They had a different perspective on weather and temperature in the context of clothing. We suppose it's the same for food today: we have more access to food that's not truly food and our tastes have evolved. Would someone have truly looked forward to this version of posset? I think yes! Because that's what they would know.
For a cold Canadian winter night, that would definitely hit the spot. Cheers!
Always enjoy these episodes
Ryan, I really like your presentation. When you started taking over from John, I was a bit skeptical. But I think your perspective and style is very much a new start, while losing nothing of what John did. You're like a next generation, which as a Dad, I really appreciate. I'd love to meet both you and John someday.
Its definitely a meal ment to use what you have while filling your stomach quickly. Thanks for another great video!
i love to see where recipes start. this is so interesting!
I've made the drink style of posset. It's made of cream, egg,and sherry. It has a light eggnog texture and taste great.
My mom used this for pie filling as well and added bananas and used this for making banana cream pie. This is amazing homestyle and homestead cooking our family has used for ages. Maybe next video you should make a Christmas Stollen Great video.
Aaaaaand now I'm hungry.
I've learnd througj many failures to only watch cooking shows while eating after just eaten. It's better for me that way.
Good luck on your hunger pangs.😊
My dad who was a depression baby was often fed on milk toast at night for supper ( evening time) he often ate a non cooked version when he got home from long business trips. He got me hooked on it when I was little. Never slept better than after a nice tall glass. Still works great.
When you eat your big meal at lunch (dinner) this is just enough to keep you from waking up hungry in the middle of the night.