@Lassi Kinnunen white carrots taste more like parsnip and purple carrots taste more like beets, which kinda makes sense. they both still taste like carrot though.
@@Hanklerfishies ... Mmm ...Sadly...Carroty flavours of 2018 apart...one must say... They did not taste then as you say. Sorry to be horrid ... but 99% likely as not ...they tasted completely different Mmm ..it's so sadly more complicated... Purple or white or whatever the colour, the actual taste of any veggie, or of anything grown up to a thousand years ago, cannot be compared to an estwhile similar veggie sold in ones local Tesco today. Darwin, intentional human intervention and even the EU have "harmonised" this "produce" beyond any comparison to its former style, shape and, yes, taste. Even the pearl barley used by our intrepid, would be Jamie Oliver, on this video looked suspiciously liked a hybrid (such perfect F1 grains) and were clearly an Asian variety...probably Chinese. ( Even middle 20th century UK grains were much smaller and more round ) One can indeed obtain seeds of various coloured carrots to grow at home. One, I read, is "designed" to "taste of asparagus", or so the seed catalogue proclaims. The idea of this video is lovely. The execution is 21st century perfect. And the people and their costumes so clean and tidy too. But the stew wouldn't even begin to taste original...sadly. Even if one set out to replicate a stew made by, say, someones great great (Domestic British) granny. Say her stand by, home made, mutton and barley stew...one would be unable to find the original ingredients at every turn. Or in the spirit of equality, and to be faithful to the millions of non domestic British grannies in the UK...lets replicate their early 20th century stews too. These different stews could run to a wide scope of indigenous meats and veggies from their home localities and would no doubt be every bit as scrummy. But to believe, genuinely believe, that one can replicate the taste, even of foods of 60 years ago, is sadly to be deceiving oneself. It is impossible. Genetics, agricultural selection and most significantly in europe "political gigary pokery" has gastromonically betrayed you...and destroyed the plant and animal genetic variety once common..even in a single lifetime.... One might seek out from Kew and ask if they have genuine 1000 year old seed stocks in careful storage...but on the whole..one has no chance to taste the past anymore than to visit there. But one can enjoy the "show" as one enjoys, say, Dr Who. Fun...but unreal. Eat well...eat wisely...but eat 21st century...it's all we have.
@Eva Goodwin it's not a hijab (as far as I know, the veil wasn't used for religious reasons, nor is it derived from Middle Eastern influence), it's just fabric used to keep the hair away from the face and to prevent sunburn (notice how it also covers her neck and upper chest)
I'm no expert in medieval culture but for most of European history married women had to cover their head with a hat or a scarf. Christianity and Islam can be very similar in their ancient ways. Women were thought as husbands' property so they had to cover themselves because only their husband could see them. In Christian cultures this only went away for good in the early 1900's. It's not about women "losing modesty". It's about women controlling their own lives.
This is so relaxing. Also I heard that some households in the middle ages would have something called a "perpetual stew," which is basically a pot that is kept simmering for a very long time (over days and weeks or even longer), into which one would occasionally toss in whatever foods they happened to pick up that day, and from which one would occasionally pour a bowl to have a bite to eat.
Not just in the middle ages. When you have the fire going all the time, it's easy to keep a stock pot simmering and toss in your leftovers. It's a way of making sure no food is wasted.
My great grandparents grew up in the Great Depression. Perpetual stew was done until my great grandmother's passing in the 80s. We sometimes still do it in the winter, just because.
this sounds a lot like a traditional (and almost obsolete nowadays) dish called 'hazenpeper' (which literally translates to 'hare pepper' but 'pepper' was just an old way of saying 'spiced/flavored'). It is/was a stew made from hare, bacon, veggies such as carrots, onion and/or leeks, flour for thickening and spiced with herbs like thyme, bay and juniper berries. Wouldn't surprise me in the least if the recipe hasn't been around since the middle ages. Most one-pot-stews are.
Funny, so much of the food we have in the Americas was brought over from Europe. There are very few things available in North American markets that originally came from North America. That goes up when you add what first came from Central and South America. But most of it still came from the old world.
@@alexgrover1456 All the edible nightshades, along with quinoa and cashews and several other foods, were from Central and south America, yes...but North America was growing native crops that are more broadly popular now, too. Corn, Pecans, Turkey, peanuts, domesticated Sunflower, Pumpkins, cranberries and of course, sugar maples.
@@melissasaint3283 Let me put it this way, look at all the foods you see in the supermarket and look at the percentage of foods that are new world. While crops like maize and potatoes are significant additions, the others are not major contributors to our everyday foodstuffs. I don't want you to get me wrong, because North America has a lot more to offer the world in terms of food, but currently most of the world, including the US simple does not use as many native food as we would like to believe we do. And for clarification, maize, peanuts, and pumpkins are not originally from North America. They were all imported from Central and South America.
@@alexgrover1456 we fry everything with sunflower oil here in Central Asia, tomatoes are among the most common salad ingredients and tomato paste is even more widespread when cooking basically anything soupy or stewy, chilies are used to spice up everything, chocolate is one of the most popular dessert items, the list goes on.
I think you all are missing what I am saying. The percentage of foodstuffs in most of the world containing new world species is rather small. While some types of food are in places all over the world, the percentage of the over all food consumption is rather small.
I like the fact that they used the medieval Customs (clothing, cooking tools ) even they used the white and purple carrots which were common unlike the orange breed! And the food looks so good !
@kristian rikardsen By "ethnic English", I suppose you mean the mixed Frankenstein's monster of Italians, Danes, Germans, Norwegians and Frenchmen who invaded and pillaged the land over a thousand years ago.
Cometmoon448 nah most English people are native Briton, with minority Anglo Saxon admixture. The imposition was mostly cultural not genetic and plus nearly all modern ethnic groups are a mix of different migratory groups.
@@krishsen2520 I saw that study years ago, too (95% of the indigenous British genome derives from Ice Age settlers, with only the remaining 5% coming from all other waves of migration since then). However, I have heard whispers that those findings are now horribly out of date.
I studied a little bit of Medieval history back in college. To watch a video with accurate fashion and ingredients available at the time makes me so happy, like we traveled back in time to witness it 😭
I cook like this in winter. In medieval times, they also added season herbs such as lovage and tarragon. Even the Norse (Vikings) imported and cultivated herbs in their northern communities for cooking.
This video did a great job at transporting me back to the medieval era; I really felt like I was peeking through a window to the past. Kudos English Heritage.
It's actually stunning to see that the medieval cuisine of Britain is so similar to the old Austrian cuisine. This very recipe is still going strong here in Austria. Well... With orange carrots though. Guess the more things change the more they stay the same :)
This is not an everyday stew, at least not for the common man. To get that amount of meat in your food on a regular basis you'd have to either be a poacher or at least reasonably well off. The majority of English peasants would be living on a vegetarian diet most of the time, simply because getting milk and eggs from the few animals they could afford was much more economical in the long term than slaughtering them, which was only done if the animal was too old to produce any of the above or if they couldn't keep feeding it. If this is an army camp things would be different. Those in command would try to feed their troops well as long as the supply lines allowed it or if they could procure food locally. And of course soldiers could be allowed to hunt small game since it eased the workload of those tasked with securing the food supply. At the very least officials would look the other way - they had to worry about keeping an army in fighting condition.
None that focus on just food especially, but there's plenty that detail how historians think commoners actually lived back then, and things like food and hygiene usually come up in those chapters (hint: not everyone was dirty and avoided baths ;p ) If I had to name one it'd be Ian Mortimer's "Time Travelers Guide to Medieval England" since it's written with a very entertaining premise in mind, like an actual guide for stuff you need to know if you stepped out of a time machine in 13xx. Only caveat is it's about the 14th century, about 250-350 years after the battle of Hastings. The interesting thing about it is that Mortimer doesn't focus on the lives of the especially wealthy and powerful but on things like how the law was upheld, like if the sheriff goes looking for the guy that 10 of his neighbors say stole a pig, and what happens when he finds him (and how he finds him). And how all that compares to what you know from our time. And that book does go into how you might be received and what to expect if you were to knock on the door of a peasants hut, a well-to-do merchants house or a church door at sunset, asking for shelter for the night, that kind of stuff. Mortimer really tries to dispell the trope of medieval people all being either a bunch of filthy, cabbage-eating, dull-witted serfs who do nothing but work 16 hours per day in the fields or one of those putting the boot to the neck of the former.
Krawurxus Also meat is a good traveling food since it often has its own legs to walk on. So it does make more practical and logistical sense to have more meat when part of a moving army and carrying weight is a real issue.
At first I thought this was filmed at the Pensic War in Pensylvania in the USA with the Society for Creative Anachronism. Call me pleasantly surprised when I saw it was filmed in England in Sussex! I am so glad that there are historical societies in The UK that recreate Medieval history also. 😀
I love how this has such an epic score, like Hans Zimmer. It turns someone waking a stew into something deep and important ( which it is ). This is like a medieval drama directed by Christopher Nolan or Steve McQueen.
Catch me desperately looking for a thickener. Lmao. Stew was looking scarily light. But such a neat video though. Made me want to get married off to a foreign sovereign so my father could secure an alliance.
Most stews don't have a recipe per se. Just throw the meat and veggies in a pot and cook (usually simmering for hours) until ready. This one is a broth based with the cider.
@@jayfawn8478 Incorrect/ Vinegar is a byproduct of the alcohol making process, hence why there's different types like white wine vinegar, cider vinegar, etc. When someone says "cider" they mean the beverage itself, not the leftovers.
We have narrowed to a group called Blue and the title is Ghost. The trick is trying to isolate what out of thousands if not tens of thousands genre dates and etc.
@@raraszek Meat in those days was real meat, i.e. 100% organic, free range and grass-fed. Over here, an organic chicken costs around £17 in the supermarket. A modern battery chicken costs around £3.50. Therefore, the equivalent to the meat people ate in medieval times is still very expensive for the average person today.
@@raraszek Peasants would have had access to plenty of meat including fish. They'd have put nothing to waste and consumed parts of the animal that many people shun today.
Very interesting! I went to visit the copy of the Bayeux Tapestry in Reading this Saturday. It's incredible just how massively long that thing is. It's difficult to appreciate the craftsmanship until you see it in person.
Quite delicious, healthy and beautiful to see how it was prepared and cooked! I don't peel carrots when I cook them either! Why? Thank you for sharing this beautiful video....
Cooking in the Victorian way is marvelous, but cooking in the medieval way is EPIC! Please, more medieval recipes!
I second this request!
Whole-heartedly agree!
indeed!
Vlahos yes please!
The best way is the modern way.
I love the fact that they took the effort to use white and purple carrots, instead of the orange ones we use today.
Orange carrots are rather a new thing that we bred then to have. They didn't have orange carrots back then.
There were no orange carrots in the middle ages
@Lassi Kinnunen white carrots taste more like parsnip and purple carrots taste more like beets, which kinda makes sense. they both still taste like carrot though.
@@Hanklerfishies ...
Mmm ...Sadly...Carroty flavours of 2018 apart...one must say...
They did not taste then as you say. Sorry to be horrid ... but 99% likely as not ...they tasted completely different
Mmm ..it's so sadly more complicated...
Purple or white or whatever the colour, the actual taste of any veggie, or of anything grown up to a thousand years ago, cannot be compared to an estwhile similar veggie sold in ones local Tesco today.
Darwin, intentional human intervention and even the EU have "harmonised" this "produce" beyond any comparison to its former style, shape and, yes, taste.
Even the pearl barley used by our intrepid, would be Jamie Oliver, on this video looked suspiciously liked a hybrid (such perfect F1 grains) and were clearly an Asian variety...probably Chinese.
( Even middle 20th century UK grains were much smaller and more round )
One can indeed obtain seeds of various coloured carrots to grow at home. One, I read, is "designed" to "taste of asparagus", or so the seed catalogue proclaims.
The idea of this video is lovely.
The execution is 21st century perfect. And the people and their costumes so clean and tidy too.
But the stew wouldn't even begin to taste original...sadly.
Even if one set out to replicate a stew made by, say, someones great great (Domestic British) granny. Say her stand by, home made, mutton and barley stew...one would be unable to find the original ingredients at every turn.
Or in the spirit of equality, and to be faithful to the millions of non domestic British grannies in the UK...lets replicate their early 20th century stews too.
These different stews could run to a wide scope of indigenous meats and veggies from their home localities and would no doubt be every bit as scrummy.
But to believe, genuinely believe, that one can replicate the taste, even of foods of 60 years ago, is sadly to be deceiving oneself. It is impossible.
Genetics, agricultural selection and most significantly in europe "political gigary pokery" has gastromonically betrayed you...and destroyed the plant and animal genetic variety once common..even in a single lifetime....
One might seek out from Kew and ask if they have genuine 1000 year old seed stocks in careful storage...but on the whole..one has no chance to taste the past anymore than to visit there.
But one can enjoy the "show" as one enjoys, say, Dr Who.
Fun...but unreal.
Eat well...eat wisely...but eat 21st century...it's all we have.
WAIT WHAT? THERE ARE WHITE AND PURPLE CARROTS?
Mrs. Crocombe great great great great ... grandmother.
😀 ✌❤☕☕☕☕
because we've evolved?
Its used to keep the hair clean and tidy...also for warmth.
@Eva Goodwin it's not a hijab (as far as I know, the veil wasn't used for religious reasons, nor is it derived from Middle Eastern influence), it's just fabric used to keep the hair away from the face and to prevent sunburn (notice how it also covers her neck and upper chest)
I'm no expert in medieval culture but for most of European history married women had to cover their head with a hat or a scarf. Christianity and Islam can be very similar in their ancient ways. Women were thought as husbands' property so they had to cover themselves because only their husband could see them. In Christian cultures this only went away for good in the early 1900's. It's not about women "losing modesty". It's about women controlling their own lives.
I was planning to make this for my wedding feast but my groom died of black plague
if thou is feeling sade for the losse of thy betroth'd, have a Doctor let some bloode from thy arm to balance thy humours
Sorry for your loss.
Im so sorry. Mine danced himself to death. So tragic.
We started the trend okay?
your pfp meshes so well with this comment LMAO
This is so relaxing. Also I heard that some households in the middle ages would have something called a "perpetual stew," which is basically a pot that is kept simmering for a very long time (over days and weeks or even longer), into which one would occasionally toss in whatever foods they happened to pick up that day, and from which one would occasionally pour a bowl to have a bite to eat.
Not just in the middle ages. When you have the fire going all the time, it's easy to keep a stock pot simmering and toss in your leftovers. It's a way of making sure no food is wasted.
My great grandparents grew up in the Great Depression. Perpetual stew was done until my great grandmother's passing in the 80s. We sometimes still do it in the winter, just because.
@@rhardee16 is it safe to eat?
Bernie O'Connor that sounds revolting
@@medd0ws It’s constantly boiling, so I would assume yes.
this sounds a lot like a traditional (and almost obsolete nowadays) dish called 'hazenpeper' (which literally translates to 'hare pepper' but 'pepper' was just an old way of saying 'spiced/flavored'). It is/was a stew made from hare, bacon, veggies such as carrots, onion and/or leeks, flour for thickening and spiced with herbs like thyme, bay and juniper berries. Wouldn't surprise me in the least if the recipe hasn't been around since the middle ages. Most one-pot-stews are.
I know it as Hasenpfeffer in germany lol
MusikKritik my dad would always threaten to make hasenpfeffer stew out of the Easter Bunny to tease me
I can see you like Bugs Bunny.
"Schlemiel! Schlimazel! Hasenpfeffer Incorporated!"
-'Laverne & Shirley' TV Theme song
Stew is essentially 'jam ingredients into water until it tastes good' and is probably one of the oldest foods in exsistence
This is what I want to see more of. What people ate before we bought over so much stuff from the Americas
Funny, so much of the food we have in the Americas was brought over from Europe. There are very few things available in North American markets that originally came from North America. That goes up when you add what first came from Central and South America. But most of it still came from the old world.
@@alexgrover1456 All the edible nightshades, along with quinoa and cashews and several other foods, were from Central and south America, yes...but North America was growing native crops that are more broadly popular now, too. Corn, Pecans, Turkey, peanuts, domesticated Sunflower, Pumpkins, cranberries and of course, sugar maples.
@@melissasaint3283 Let me put it this way, look at all the foods you see in the supermarket and look at the percentage of foods that are new world. While crops like maize and potatoes are significant additions, the others are not major contributors to our everyday foodstuffs.
I don't want you to get me wrong, because North America has a lot more to offer the world in terms of food, but currently most of the world, including the US simple does not use as many native food as we would like to believe we do.
And for clarification, maize, peanuts, and pumpkins are not originally from North America. They were all imported from Central and South America.
@@alexgrover1456 we fry everything with sunflower oil here in Central Asia, tomatoes are among the most common salad ingredients and tomato paste is even more widespread when cooking basically anything soupy or stewy, chilies are used to spice up everything, chocolate is one of the most popular dessert items, the list goes on.
I think you all are missing what I am saying. The percentage of foodstuffs in most of the world containing new world species is rather small. While some types of food are in places all over the world, the percentage of the over all food consumption is rather small.
I love the style of this video ,it is so alive .
I like the fact that they used the medieval Customs (clothing, cooking tools ) even they used the white and purple carrots which were common unlike the orange breed!
And the food looks so good !
More like “The Battle of Tastings” haha
Oh that one is great ! 😂😂
BOO GET OFF THY OLDE STAGE!
Killed it when you laughed at your own joke. 🤨
@@onthrotheeevee6495 thats better than the original post. 😂
Where the English and the Norman-French Duke it out in the kitchen on who has the better culinary prowess. Like a medieval Iron Chef competition.
Love this authentic ethnic English history - please keep up your excellent work!!
@kristian rikardsen Don't forget Theobald, son of Mahumet, coming at you live from 13th century Hampshire.
@kristian rikardsen
By "ethnic English", I suppose you mean the mixed Frankenstein's monster of Italians, Danes, Germans, Norwegians and Frenchmen who invaded and pillaged the land over a thousand years ago.
Cometmoon448 nah most English people are native Briton, with minority Anglo Saxon admixture. The imposition was mostly cultural not genetic and plus nearly all modern ethnic groups are a mix of different migratory groups.
@@krishsen2520 I saw that study years ago, too (95% of the indigenous British genome derives from Ice Age settlers, with only the remaining 5% coming from all other waves of migration since then). However, I have heard whispers that those findings are now horribly out of date.
Adam it's not 95%. It varies depending on the region. Northeast England has the highest at 40% ish, but the rest of the country is 5-20%.
I studied a little bit of Medieval history back in college. To watch a video with accurate fashion and ingredients available at the time makes me so happy, like we traveled back in time to witness it 😭
1:25 that moment when you realize that Juniper Berries are actually a thing and not just some Skyrim invention
i knew they were real, did NOT know they weren't poison lol
Kayceesprite, juniper is the main flavour in gin, so if you're of age it's quite likely you've even tasted it
Lmao same
*Seriously* WHO MAKES THE MUSIC FOR THESE?! this intro is beautiful... along with Audley End House & Gardens music 😭
I cook like this in winter. In medieval times, they also added season herbs such as lovage and tarragon. Even the Norse (Vikings) imported and cultivated herbs in their northern communities for cooking.
This video did a great job at transporting me back to the medieval era; I really felt like I was peeking through a window to the past. Kudos English Heritage.
Next video we learn how to avoid the plague
Wash your hands.
Make your house smell nice
avoid rats
Discover Penicillin First
to avoid the plague
It's actually stunning to see that the medieval cuisine of Britain is so similar to the old Austrian cuisine. This very recipe is still going strong here in Austria. Well... With orange carrots though. Guess the more things change the more they stay the same :)
Love each and everyone of your videos. It’s lovely to see life in such a different way.
One of my favorite parts about doing reenactments is the food, the flavors are always so unique and wonderful.
I don't know why, but this video was so peaceful. If there are people who live like this today I would like to live with them for a while.
Life seems so peaceful, and still. This time must have been one to remember
The Middle Ages was anything but peaceful.
This is not an everyday stew, at least not for the common man. To get that amount of meat in your food on a regular basis you'd have to either be a poacher or at least reasonably well off.
The majority of English peasants would be living on a vegetarian diet most of the time, simply because getting milk and eggs from the few animals they could afford was much more economical in the long term than slaughtering them, which was only done if the animal was too old to produce any of the above or if they couldn't keep feeding it.
If this is an army camp things would be different. Those in command would try to feed their troops well as long as the supply lines allowed it or if they could procure food locally. And of course soldiers could be allowed to hunt small game since it eased the workload of those tasked with securing the food supply. At the very least officials would look the other way - they had to worry about keeping an army in fighting condition.
None that focus on just food especially, but there's plenty that detail how historians think commoners actually lived back then, and things like food and hygiene usually come up in those chapters (hint: not everyone was dirty and avoided baths ;p )
If I had to name one it'd be Ian Mortimer's "Time Travelers Guide to Medieval England" since it's written with a very entertaining premise in mind, like an actual guide for stuff you need to know if you stepped out of a time machine in 13xx. Only caveat is it's about the 14th century, about 250-350 years after the battle of Hastings.
The interesting thing about it is that Mortimer doesn't focus on the lives of the especially wealthy and powerful but on things like how the law was upheld, like if the sheriff goes looking for the guy that 10 of his neighbors say stole a pig, and what happens when he finds him (and how he finds him). And how all that compares to what you know from our time.
And that book does go into how you might be received and what to expect if you were to knock on the door of a peasants hut, a well-to-do merchants house or a church door at sunset, asking for shelter for the night, that kind of stuff.
Mortimer really tries to dispell the trope of medieval people all being either a bunch of filthy, cabbage-eating, dull-witted serfs who do nothing but work 16 hours per day in the fields or one of those putting the boot to the neck of the former.
+Krawurxus read the description
Krawurxus Also meat is a good traveling food since it often has its own legs to walk on. So it does make more practical and logistical sense to have more meat when part of a moving army and carrying weight is a real issue.
@@midshipman8654 it would still be impossible to get so much meat in the first place
msbroomstick1 well I’m not talking about a diet of 100% meat, but definitely one with more meat than the average peasant.
She has a really kind face! I love how she smiles, she looks so nice
For a moment there, I thought the dog was the next ingredient.
I-
Same :v
... And now I want to know what they ate when there was famine, thanks. D:
C J, I think you see an example of it on the end of that leash.
Me too, lol.
Absolutely mesmerizing and relaxing to watch. The music helped.
I love watching these.. The fact that they bother with the setting, and the costumes, great effort! It really takes you to that time
You cannot know how much I love to watch people cook
i love this. so calming and educational at the same time.
Please do more medieval cooking things!!!
That was very relaxing to watch ❤ Now I want to cook that stew too!
The background music is:
"Ghost" by Blue - look up the album "I D K ?"
Kwah I found it earlier as well, but I wish there was an instrumental version available 🥺
I cant and wont give up I must have this track.
The music is so relaxing.
Please make more Medieval cooking. Very fascinating. Juniper berries is something I would never think would be in food
At first I thought this was filmed at the Pensic War in Pensylvania in the USA with the Society for Creative Anachronism. Call me pleasantly surprised when I saw it was filmed in England in Sussex! I am so glad that there are historical societies in The UK that recreate Medieval history also. 😀
I love medieval and renaissance history and the era all of it is very fascinating and interesting to me
Why is this so soothing???
I love how educational this is. I can almost imagine the people of that era cooking this.
Looks delish! Healthy cooking often means going back to simpler times.
Need more of this time period!!
I love how this has such an epic score, like Hans Zimmer. It turns someone waking a stew into something deep and important ( which it is ). This is like a medieval drama directed by Christopher Nolan or Steve McQueen.
They say the perfect sleep asmr doesn't exist. I found it. It's glorious. I could watch this for hours on end.
Eowyn needs to see this video.
I need more of these medieval cooking type videos!
Looks scrumptious.
Im making a stew right now it's cold outside and it just makes me feel comforted and warm
We probably can't expect exact amounts, but any advice on getting this stew as accurate to the video as possible? How many juniper berries?
For a pot that large I would use about 8-10.
Also, how much cider? Is it enough to cover the food? Thanks!
Batra Chian theres no exact amount in cooking. Especially in ancient recipes. Just add to taste.
hmmm Kind of looks like 4 or 5 cups of cider. I wouldn't know where to get juniper berries but I really want to make this!
just add ingedients until your ancestors whisper "enough"
God i love this channel, keep up the good work!
Catch me desperately looking for a thickener. Lmao. Stew was looking scarily light. But such a neat video though. Made me want to get married off to a foreign sovereign so my father could secure an alliance.
Bread crumbs were commonly used as a thickener in these times of soups/stews. Was the easiest use for stale bread.
The grain usually thickens a stew up quite nicely if cooked long enough.
That's why she pit in the barley
We’ve cooked this today, on an earth fire and an earthenware pot. Cider from the Basque Country. Just awesome!
That soup honestly sounds really good.
Oh that looks tasty. Any chance you lot could post a link for the complete recipe? 🍜
Most stews don't have a recipe per se. Just throw the meat and veggies in a pot and cook (usually simmering for hours) until ready. This one is a broth based with the cider.
KrauseKreation cool. But how does one make the cider LOL? I'm serious.
@@ladymaiden2308 cider is just another fancy term for vinegar
@@jayfawn8478 No it isn't! Cider is an alcoholic beverage made from fermented apples. Do not try to make a stew using vinegar.
@@jayfawn8478 Incorrect/ Vinegar is a byproduct of the alcohol making process, hence why there's different types like white wine vinegar, cider vinegar, etc. When someone says "cider" they mean the beverage itself, not the leftovers.
I really liked this video. I also liked the little glimpses of other activities that were going on.
Lovely music, lovely relaxing video. Thanks e.h.! Recipe looks tasty too :)
I wish I knew what this BGM was. It's so soothing...
The recipe actually sounds pretty tasty. I might have to make it (with modern means of course).
We have narrowed to a group called Blue and the title is Ghost. The trick is trying to isolate what out of thousands if not tens of thousands genre dates and etc.
lovely video thank you so much for sharing with us.
He ate that piping hot food
Hard core!
it must've been cold during that time..
I was at that reenactment in October 2016. It was so cold in the morning that we were buying rain coats that we didn't need by the end of the day.
I love this!!!! And mr Townsend
Great to just relax and see this . Thank you.
Gosh I could sense the freshness and everything
I wanna see more medieval cooking!
The stew looks delicious and I have always dreamed of going to the ruins of Battle Abbey. ❤🍲
Medieval larping looks so fun. I'm Hispanic/Latino but I'd love to try this lol
You can tell how wealthy these people are to have the metal knives and a leather pouch for every day wear.
Not to mention all that meat, which the average peasant certainly wouldn't have eaten regularly
@@raraszek Meat in those days was real meat, i.e. 100% organic, free range and grass-fed. Over here, an organic chicken costs around £17 in the supermarket. A modern battery chicken costs around £3.50. Therefore, the equivalent to the meat people ate in medieval times is still very expensive for the average person today.
@@raraszek Peasants would have had access to plenty of meat including fish. They'd have put nothing to waste and consumed parts of the animal that many people shun today.
@@mattlm64 serfs had a diet of mainly gruel
This is really satisfying to watch
She looks like she's been making this her entire life. Very impressive
The music bring back memories
The music was so beautiful...
That was great thank you!
Loved watching the medieval cooking. Want to watch more. He must have had bread with it?
Very interesting! I went to visit the copy of the Bayeux Tapestry in Reading this Saturday. It's incredible just how massively long that thing is. It's difficult to appreciate the craftsmanship until you see it in person.
What a pity we will never know the name of the artist. Many people may have taken part in embroidering it, but someone had to design it first.
I love this video so much! Please do more medieval cooking!!
this videos are way too short i want 40 minutes at least of each video haha i love them but i wish more video less cuts.
All that looks so satisfying. No rushing it. Wholesome organic ingredients. Letting it cook properly. Ah Im starving now at 12am.
This meal looked homey like it’ll fill your tummy up ready for a good nights rest
Love this idea for a series
Planing on going back in time, this will be handy
That medieval woman is utterly beautiful
The equipment they have (particularly the knives) is probably a lot better than the medieval people would have had access to.
That looked so delicious! Easy to do, too. Yummy!
wow its so different to what we are having in Greece
The berries and cider are a nice touch.
It makes me really happy ☺
I love anything with barley in it!
God, I love this channel
Food for witches, gnomes, trolls and Quasimodo??
I came home from work early for this meal
I like to taste what people used to eat in history not only in Victorian age but also medival. I’ll cook pottage tonight
Brilliant, thank you!
Quite delicious, healthy and beautiful to see how it was prepared and cooked!
I don't peel carrots when I cook them either! Why?
Thank you for sharing this beautiful video....
Such soothing background music.
I'm hungry now watching at 4:47 am here at Melbourne, Australia.
This actually looks really delicious.
I’d love to see more videos in this style
I had no fucking idea white/purple carrots existed. Amazing.
everything about that was beautiful. I felt like I was there.
I would watch a series of these videos and buy the set
This is satisfying to watch
Quite similar to the kind of stew my grandmother would've made, but without the juniper berries. Strange they went out of fashion for a long time!
I love your channel! 😄💜