A Tart to Topple a King - Lombardy Custard
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- čas přidán 22. 06. 2020
- While the Crustade Lombarde (Lombardy Custard) can't take all the credit for Richard II's downfall, his love of all things rich and decadent did play its part. In this episode, I show you how to make the Crustade Lombarde and explore just how Richard II fell from power.
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LINKS TO INGREDIENTS & TOOLS**
Emile Henry Pie Dish 9'': amzn.to/310TT5K
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LINKS TO SOURCES**
Richard II - A True King's Fall by Kathryn Warner: amzn.to/3hRiQX4
The Oxford Handbook of Food History by Jeffrey M. Pilcher: amzn.to/37VgC4z
The Medieval Court Of Richard II | How To Get Ahead | Absolute History - • Video
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MENTIONED LINKS
The Forme of Cury: • England's Oldest Cookb...
CRUSTADE LOMBARDE (Lombardy Custard)
ORIGINAL RECIPE (From the Harleian Manuscript 4016)
Take good cream and leaves of parsley and eggs, the yolks and the whites, and break them into the cream. Beat the mixture until it is so stiff that it will stand by itself. Then take fresh marrow and dates cut into two or three, and prunes, and put the dates and the prunes and the marrow into a fair coffin made of fair paste, and put the coffin into the oven until it is a little hard. Then draw it out of the oven. Take the liquid and put it into the coffin and fill it up and cast enough sugar on. If it is Lent, leave the eggs and marrow out, and then serve it forth.
MODERN RECIPE
INGREDIENTS
- 9in pie dough
- 15 dates
- 15 prunes
- ¼ cup of bone marrow
- 1 cup (235ml) of heavy cream
- 2 eggs
- 3 Tablespoons of finely minced parsley
- ¼ cup (50g) of sugar, more or less if you want.
- A large pinch of salt
METHOD
1. Preheat oven to 425°F/220°C
2. Chop the dates and prunes into 2 or 3 pieces each.
3. Line a pie pan with your dough, then prick the bottom and spread the dates, prunes, and marrow evenly over the bottom, then bake for 10-12 minutes, or until the crust is fully cooked, then allow to cool. Reduce oven temperature to 375°F/190°C.
4. Combine the cream and eggs in a bowl and whisk until soft peaks form. Whisk in the salt and chopped parsley.
5. Pour the cream and egg mixture into the tart shell and sprinkle the top with sugar. Bake for 20 minutes or until the custard sets and the top starts to brown. There should still be a slight wobble in the middle. Allow to cool before serving.
PHOTO CREDITS
Duke of Ireland Coat of Arms - By NsMn - Own work, CC BY 3.0, commons.wikimedia.org/w/index...
Crown - Source : pluspng.com/crown-png-hd-8715....
MUSIC CREDITS
Crusade - Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/
#tastinghistory #richardii #medievalfood
Jesus your channel is exploding.
Even 2000 years later Garum seems to be the essence to success
So true haha
I watched all videos but the garum one was my first too
My Garum brought all the boys to the yard. And some ladies as well.
TastingHistory Really hope one day you can compare fermented Garum and boiled Garum. I really want to know how different they are from one another!
Cheesecake brought me to the yard - but the garum definitely doesn't hurt!
Here's what I love about the Internet. Me: "My passions are history and cooking." 1998: "Dude, you're a weirdo!" 2020: "Here's a historical cooking channel for you".
Right?! Geeks are taking over! How times have changed.
Cmon man dont lie only weirdos were on the internet in 98
Townsend and Sons is another one of my favorites about historical recipes! Some great info out there.
@@Bkings7 Hey! I was on the internet in 98 and .... okay, point well taken. ;)
I didnt get online properly until 2005
Bone marrow was the biggest "Gross, I'm never going to eat that" to "How have I lived this long without trying this" transition that I've ever had.
It's amazing.
i know right? it's crazy good! but remember to limit the intake because of cholesterol!
i mean it's mostly just fat, so yeah it should taste alright. 'bone butter'
Good news! There's actually no link between dietary cholesterol and cholesterol levels in the blood. It was one of those things that sounded reasonable, so nobody ever fact checked it.
@@macaroll There is good and bad cholesterol. Your body requires the good kind. Make sure to get enough cholesterol.
Never seen a cooking channel that also explains the history behind the recipe. Very creative
Try the Townsend's, they're great at historical recipes
@@danidoglover1 - I like that channel, too, but Mr Townsend specializes in the Colonial / Federalist US eras. No garum or hippocras for him!
Haven't seen many cooking channels then.
There’s an ancient Roman cooking channel too. The guy even grinds his own grain in a mortar to make things. He doesn’t go as far in depth, and for some reason some people have a hard time with his accent. For me it’s part of the attraction.
@@corettaha7855 That sounds like Chef Frank from Epicurious and Protochef. Except he built his own planet to start his own life forms that eventually became wheat which he grinds from stones from the mountains he made by pushing tectonic plates together.
My dads a doctor of medieval literature and life in general.
I cannot thank you enough for these videos, I’m finally making things he wants to eat!
Man, I'd love to talk to your dad!
I am so jealous of you
HUZZAH!
So because your dad has a doctorate in medieval literature he only wants to eat medieval food? Tell your dad he's taking his degree a little too seriously.
Does your father have a lifelong quest to find the Holy Grail and kept a thick journal of his research for it...
i really like the history lessons that you do in all of these (also the changing plush in the background each vid)
The Pokémon bring the sophistication.
@@TastingHistory raise tha pinkie to tha moonstone.
Between Tasting History and Dr. Kat, my quarantine has been filled with early modern influences. And now to bake a custard cause it's the only easy I can eat (the) rich... for now.
I agree.
@@TastingHistory Aw, if you get a Monster Hunter plushie, I swear I'll... Uh... Get really happy lol
"You can use a store-bought crust. I won't judge you." *proceeds to make an IMMACULATE crust* You may not judge me, but I'm fully capable of judging myself, thank-you-very-much. Yours looks awesome.
I am a history teacher, and to be honest, I really can't wait to show some of your videos to my students and share some of the food with them. I only hope that there are some more colonial era recipe videos by the time school starts again in the fall! (If it starts again)
I love this so much! And come back next Tuesday so see an 18th Century Salmon with Egg Sauce for the 4th of July episode.
Best history teacher award right here
My 7th Grade History teacher, Mr. Thornburg would have loved this channel.
That was one of the only "smash that like button" gimmicks that I've ever enjoyed.
I try 😁
@@TastingHistory you dun did good! Got the laugh of approval from me for sure 😂
Yes! And that reminds me. . . Just went and hit the like button.
@@TastingHistory It's working. Hooked me right in lol
It's nice and quick and indeed it works
That shopping list sounds like my mom's when she is planning a dinner party and is unsure if it will be enough
🤣
just make sure the rest of the family doesn't depose her
How do I wangle an invite? Moms who think "there's no such thing as too much to eat" are my kind of moms. ';-)
@@exidy-yt Marry into any Italian family...
I love that you mentioned getting marrow from an Asian market. Asian markets are a veritable treasure trove of oft hard to find ingredients and wonderful new flavors, and I'm sad to say, I don't live near one anymore.
I used to work at one! So good.
I went to my local one recently, which I was told Asian markets are supposed to carry mushroom powder, and they didn’t have a clue what that was. : /
@@anti-ethniccleansing465 a lot of times they dont speak great english, mushroom powder has several different names in asia so i would do your research and find the name of the type you are looking for and ask that way, you can also just go around the store with the text translator app on your phone and try figuring it out that way, i can tell you they probably have it it just isn't in english packaging.
@@anti-ethniccleansing465 I will caveat that not all Asian markets are the same, but your best bet would be to look in the sauces/powdered broth aisle. The "mushroom powder" would probably be under the name of something like "vegetarian broth powder" and you can check in the ingredients list if it's yeast or mushroom derived.
@@anti-ethniccleansing465- mushroom powder is fairly easy or make. grind dried mushrooms to powder. done.
I keep a kosher kitchen, and do so in order to have that ingredient.
"And this is where out tart enters the story..."
Stage left, a small peasant tart emerges on stage, singing for his lost love
Man, how were the logistics of that shopping list even handled? I mean, how the hell does someone in the late 14th century actually procure *eleven thousand eggs?* I feel like there must have been some very interesting stories surrounding the creation of these feasts that were never recorded.
I’d love to find that kind of stuff out actually. Episode idea!
King probably got those from other lords and their knight's vassals, who must comply with the king no matter what(that qaa typical practice for the time), and that may've likely contributed to how the lords got so pissed off, since the king can just take as much of their food as they want whether they like it or not
I'm wondering if not all of the 11,000 were fresh eggs. Pickled ones might well have been used for some dishes. Nevertheless, it's an obscene amount of eggs, for sure.
We already have a historical cooking channel, now we need a historical logistics channel.
Might have been other birds than just chickens...ducks? Songbird?
“Why not show off, you’re the king?” -literally should be the description of your channel.
Ha! 🤣
Make a t-shirt, because this phrase applies to almost any king in History
Max: "Why not show off? You're the king."
Mel Brooks: "It's good to be the king."
This plus bardcore is gonna lead to a Medieval Cultural Renaissance.
Ren faires are about to be lit.
I see what you did there.
I would legitimately adore this
Ren Faires were already lit.
You have my 8.5 year old obsessed with cooking and its history! We will be using these for covid homeschool this year! Thank you Max!
I love that!
For my historical fashion needs, I watch Bernadette Banner. For my food needs, I watch this channel!
Love that. She’s great.
@@TastingHistory historical cooking fashion collab opportunity!!
I studied history in college years ago and at the end of each semester we used to have a "historical dinner party" set in the time period we studied that semester.(Ancient Rome, Middle Ages, Renaissance, Age of Enlightenment and the Industrial Revolution)
I had a hard time finding recipes as the internet wasn't what it is now, and how I wish your channel existed back then! My "tourte en croûte à l'eau chaude" never had a chance!
Anyway, i love your work! Glad I found your channel!
I can't imagine how hard it would be without the internet for research. I remember my mother having a medieval cookbook growing up, but that was about it. And that's because she was a humanities and English teacher.
A Historical Dinner Party sounds like a blast!! I'm going to have to borrow that idea, I love themed dinner parties! Or just parties in general, any reason to eat, drink, and be merry heh
@@TastingHistory Hey, that's really cool! I've been trained just like your mother (PhD in Literary Studies and Master's in English Literature, but in Brazil, both) and I love cooking. So I'm loving your channel and will certainly make several of your recipes! Thanks for a great and fun insight on historical recipes. Also, I'm straight but not prejudiced, so I can say with no problem you're remarkably handsome and charming, which only helps the way you present your channel. And you behave like a pro entertainer. One could easily imagine a professional TV station behind you. Impressive to see you doing all this by yourself.
@Taylor Townsend Yes sure! Just send me a private message and I'll answer to best of my ability!
Interesting memory - I had the same assignment but was much younger. I seem to recall it was for French, though it should have been history class. I took the easy way out and did poached pears, still a classic and I think I found long lineage. Plus it has the added benefit of introducing port to a bunch of middle schoolers :)
"It's my show and I can do what I want." is always my favorite explanation for a creator to go on a tangent.
There will be more tangents, I promise.
Revisiting this, something caught my eye that I hadn’t noticed before: “If it is Lent, leave the eggs and marrow out.” So a crust full of dates, prunes and cream, with no eggs to set it. (And no marrow, dang!) I guess it would be more like a dried fruit pudding; it certainly wouldn’t be a “custard” anymore.
This sounds odd enough that I’ll probably have to make it.
Did you make it?
@@deendrew36 I did! With all the ingredients. It was delicious.
That menu had no veggies.
"Come to my royal banquet! You will not poop for a week!"
I think the prunes in the Lombardy Pie would have solved that. ;)
Well, of course! Vegetables are peasant food, not fit for a royal plate!
@@FoxtrotMouse Not entirely true, nobility and the King DID eat vegetables, but not common ones that the peasants would eat. Fruit such as oranges and veg such as artichokes were highly prized, since these were exotic produce that had to be imported from overseas. Even the more common veg such as carrots could find their way onto the King's plate, depending on how they were prepared
most people shit daily regardless of fibre consumption
@calihartley2010 Mucoid plaques are a myth. Reduced stool volume just means you are making less waste.
Being an avid cook, I am guessing that the parsley was there to soften the flavor from the bone marrow, which can overpower the other flavors. Parsley (tea leaves too) have been used by drunkards for years to ease the odor coming off their breath when interacting with the public.
That could be it! Which would explain the lack of flavor of either. Just a richness from the marrow.
Thank you, that's a wonderful idea that makes a lot of sense.
TastingHistory you think they used the marrow the same way suet fat is used to add richness and moisture to pastry and dishes (even in fruit desserts) like we do now in England? doesn't sound so weird when compared 🍒🍓🍰
@@blackmarya I think that's exactly how they used it. Just like how mincemeat used to be made of meat. Sweet and savory were often paired.
blackmarya I would compare it to how many people use crisco in crust today. But it will add a much richer texture to your crust and everything else using bone marrow.
"Chop your dates up and put them in the coffin."
Somewhere, Jeffrey D. is breathing heavily.
"Nobody's gonna judge you"
*Mrs. Crocombe has entered the chat*
Me: *sweats profusely*
WHERE HAVE YOU BEEN MY WHOLE LIFE?! Two of my favorite things brought together in a marriage of such felicity under the gentle care of this most worthy host...
Thank you! What a lovely way you speak.
Elewys! You do tablet weaving? I so so want to learn... but I am unbelievably bad at anything craft. 😕
Lovely picture, by the way!
@@TastingHistory Too much Austen? Fun fact: I'm descended from John of Gaunt (some 20 generations back).
@@sisuguillam5109 Thank you! Yes, I have my own fledgling video series on how to do Tablet Weaving. Let me know if you have any questions--I'm happy to help!
15 dates and 15 prunes... Sounds like an average year for me. #foreversingle
Ha!! 🤣 Comment of the day. Everyone pack it in.
Hahaha
And here I am, taking lovely long walks with... my pitbull. Buy I love my dog, so, there is that.
Why doesn't he have more attention? He's absolutely spectacular, you learn, he's funny, and it's wonderful.
Thankfully, a lot changes in 3 years ☺️
I began with the ancient Greek "cuisine" of μέλας ζωμός and kept watching.
I have to admit, this is one of the most interesting history (and cooking) channels.
Great work!
Thank you 🙏
Thank you 🙏
Thank you 🙏
I love this channel (: I want to eat like a medieval king and get gout at the ripe age of 32
These are worthy pursuits. #goals
oh my goodness. 😂😆
Don't we all?
I think I'm in love. 😍
Hahahaha I love the mission statement (but fear the idea of gout)! Check out my food channel!
- Pay attention kids, the apron of knowledge will teach you about history and cooking.
-What, you're not interested? Well you should...there's a pokemon in the background.
I have been binge watching this channel for the last few hours and I have been waiting for people to start talking about the ever changing stuffed animals :)
11:28 The way "dozen" was spelled like 3 different ways on the same list lol, also 11 thousand eggs?!?!?!
In today’s world CZcams is absolutely filled with videos to watch. The most popular videos gaining millions of views just seem like click bait or a gimmick to continue gathering views with lack luster content. Nowadays I only truly enjoy videos that and make genuine quality content and unfortunately quality videos lack millions of views that they actually deserve. Max you are one of those few individuals making unique quality content, thanks and keep up the good work.
Thank you so much!
We need to get this gentleman to one million subscribers. His content is funny, informative and all around just plain interesting. I will say I'd like to see cooking while giving the history of the foods and whatnot. I LOVE this channel.
As soon as I’m able to get a kitchen big enough to have a camera in it, I do hope to mix the cooking and the history a bit better.
@@TastingHistory I hope so. I really enjoy your content and look forward to more.
Word! I'd subscribe a second time if I could!
@@TastingHistory I have been showing your videos to everyone I know! They are awesome.
@@TastingHistory Several of us have been urging Townsends to do a mutual video of some kind, possibly when the pandemic is over. How are you at cooking over a fire?
Me: *has college in two months*
TastingHistory: do you really need textbooks?
Me: nah
You really don't
Seriously though I am just finishing up a PhD and I have never bought a text-book... I do have a reference collection but they are all second hand books I bought in second hand stores for a steal
only 1 of my modules had a required reading book and the library had like 20 copies in the short term loan room, majority of our readings were available to the public online
you can buy textbooks or you can eat, but if you can do both you can just buy a job and just skip university
@Holden Mcgroine Amen to that. I wish I hadn't fall for the university meme. Had I gotten a 2 years course on programming, I'd have enough to afford rent for my own place. Instead, I'm stuck at my parent's for God knows how much more time.
Who thinks his "History Hat" should be a crown because he is clearly the king of historical cooking.
🤴 I agree
The Townsends would like to know your location
Waluigi's Waluweenie Max resides in LA
Waluigi's Waluweenie exactly !! John will always reign supreme.
@@ej.203 I feel like Townsend would love these :).
Max saying “luvvah” is my new ringtone.
God what I would give to see a collab between him and Townsend's.
Or mrs crocam (sp?)
@@Tiger89Lilly Mrs Crocombe would set him to picking apples 😂
🤮 Townsends 👀 .... hard pass... the presenter is super awkward
@@ShadowPoet lay off the nutmeg lord, you scoundrel.
Or Morgan Donner. This guy's become a big hit in SCA circles.
I didn’t know there was history for food. But I’m all here to listen to it, since it seems pretty interesting
That’s what I love about history; there is history for everything! So glad you’re enjoying.
Zeytrixx If you’re interested in more channels about historical foodstuff, I’d recommend Townsends or English Heritage. They’re both quite good but only represent a certain time period (1800’s America for Townsends and Victorian England for English Heritage).
Whaaa so you never wonder who combined peanut butter and chocolate?
@@TastingHistory There's history for history!
So I definitely want some “Serve it forth’’ merch!
Ooh - like an apron!
Fruit, cream, parsely, and bone marrow? ...Is this the precursor to Aunt Myrna's party cheese salad?!
@Wobbles and Bean - Ha! B^)
I'm a little disturbed that I understand that reference...
God I’m happy i found this channel
I’m happy you found it too!
Ikr. Listen to some bardcore while your cooking it just ads to it.
I remember when I subbed at 2k now seeing you have 138k is amazing, and you still make A+ quality content. Good job! And keep on cooking!
Thank you! I love that you we’re here at 2K 😁
At the rate his channel is growing that can't possibly be more than a few days ago lmao
Yeah this might just be the fastest growth I’ve ever seen for a channel. I think the algorithm really liked the Garum video and recommended it to a ton of people haha, that’s how I found the channel. It’s awesome!
@@ML-mx3mm The legacy of the Roman empire lives on through Tasting History
It seems you’ve been chosen by the algorithms dude. Congratulations! I love the channel and I’m amazed you’re neither a chef nor historian, since you’re doing great at both!
Thank you! Yes, the Algorithm shone it's algorithmic light on me this week.
yre giving jon townsend a run for his money when it comes to adorable guys making historical foods on youtube and i am HERE FOR THAT
i found you the other night and you remind me of a history teacher that really, really likes his job and all his students adore his class cause at the end of the year you always make pancakes.
I think it could have been an alternative career path. I come from a family of teachers.
With just a smidgen of Fractured Fairy Tales thrown in to his delivery!
I'd adore the class largely for the humor. Any pancakes are a bonus, imo. 😅
Every historical recipe: it starts off sounding normal but just wait! BONE MARROW (or the like)
Right? Always like, SO CLOSE!
@@TastingHistory Kind of makes one wonder what our recipes will read like in two or three hundred years. What weird thing will they add or normal thing that is weird for them in an otherwise nearly identical dish?
Today we'll be making a cherry pie. You will need: flour, butter, sugar, cherries, and goose tongues.
Well, gelatin is made out of bones, and most red food coloring is made from insects (Cochineal). So yeah, many jelly desserts contain both cow bone and crushed insects.
Or Silicon dioxide ( found in quartz and a part of sand ) is used as a anti-caking agent in food.
I literally cannot believe that this is just a side project for you. I hope that you keep going post quarantine. Thank you for the niche content that caters to the cooking enthusiasts/history nerds like me!
Throwing in the "smash of a like button" in the ingredients was marketing gold. It got me chuckling and that well earned thumbs up
Love how Robert de Verre is often refered to as King Richard's "friend" dunno if historians are naive or wilfully ignorant but Richard had Robert dug up two years after his death to kiss him. You don't do that for your bros
Yeah, they were definitely more than friends.
It's how Achilles and Patroclus is considered "friends". Achilles going on a murderous rampage after Patroclus was dead (after having been sat in a petulant sulk before); and their wish to have their ashes mingled so that they would be together in the afterlife?
nah, not a chance they were lovers, just bros being bros
Seriously historians? Seriously!?
(Can, btw, recommend the book The Song of Achilles by Madeline Miller. Although, be prepared to cry )
History is full of "very close friends", "trusted confidants" and "devoted ladies in waiting"...
It doesn't help that a lot of our historical narrative was shaped by the Victorians.
You don't dig up your dead homies for one last goodbye kiss?
@kinsmarts its historical fiction, and afaik follow the main story of the Illiad fairly faithfully.
Have you even read it?
I hadn't expected the bone marrow. I'd never seen marrow scooped out of a bone before. That made my bones feel weird.
Right? Like you can feel the scratching. Not pleasant.
@@TastingHistory Mmmm grilled marrow bones, topped with a mound of sea salt, roast garlic and with a side of garlic bread. Life doesn't get much better than that.
@@stamasd8500 I posted my own recipe of marrow in the comments, try it out ;)
@@stamasd8500 - Oh, yes it does!
Same 🙊
Your channel is exploding and I still see you making an effort to reply to every comment. You've got a great thing going here, Max!
Today was a rough day in class. I'm in culinary school and in baking today things didn't exactly go as planned. Allnof that to say your video made me smile. I love your videos.
Well I'm very glad I could make you smile. Great that you're in culinary school! I wish I could take a class to learn some knife skills. Tomorrow will be better, and if not that, Thursday.
These are so good, I’ve gotten into the habit of just hitting “like” button before I even watch the video!
Not a bad habit 😁
Yeah me too. Tbh it's pretty rare I ever thumbs down a video from a creator I'm subscribed to. I'm picky about what I watch and they're all like my extended family 🙂
same
same, click, like watch, enjoy
I can always count on you for three things. 1) A new and interesting recipe, 2) A new background stuffy and 3)) something to make me smile!! I so appreciate all of the research you do to present the materials.
Sugar on top is like a creme brulee. Hey, it would be like a souffle if egg whites were beat seperately, then folded in.
That's what I expected, and I think if it had been under a broiler at the start, it would have achieved that crust.
@@TastingHistory you're doing a great job. Do a story about your favorite childhood dish and make the episode about you. Who are you?
@@TastingHistory I was thinking it would be more along the lines of a "tarte au sucre" that has nice thick sugar crust on top.
Seeing this channel explode from 30k to 150k in like three weeks is pretty amazing
You’re telling me! 😁
Seeing this channel explode makes me feel warm and fuzzy inside, ngl.
it would be cool to see some middle-eastern or native american dishes (maybe even with guests!)
unrelated, and I don't mean to be "that thirsty guy", but you're pretty handsome and look like you could play captain america lol
Maybe if Captain America stopped working out so much.
I really want to do both middle-eastern and native american dishes. And I'm looking to do them with guests who know the cuisine, just like you said. Great minds think alike, I suppose.
@@TastingHistory You should definitely look up "Not Yo Momma's History", they're done a lot of work and research in re-enactment, their primary focus is on teaching about slavery in America (food included).
there is a native American recipe that you can try, it's called 3 sisters, and it's a really simple stew of corn, squash and beans
It's called "3 sisters" because Natives would plant them together, allowing the beans to use the corn stalks as a trellis and the squash grown along the bottom to shade the roots of the corn and beans so they needed less water in dry times.
@TastingHistory hi I'm arab and i can help with your research if you want i have looked upon old cook books long time ago and from what I've read it didn't change much the language of it maybe a little old so as the english some names changed a bit but the dishes themselves didn't change much and i really don't know why I'm still writing this but basically I can translate stuff for you if you wish :)
@@qamarashkar1881 Dude! I might not make youtube videos, but I would absolutely love to get some of those recipes, if you're still willing to share. Should I send you an email or something?
I’m so happy for the way this channel has exploded these last few weeks. I found you not long ago and was shocked that you had
The algorithm definitely showed me love last week.
Seriously...I can't get enough of this channel. Its gotten me through some Covid anxiety attacks.
Channels like this are why I love CZcams. In school I was always more interested in learning about everyday life and culture, but often it was just dates and names. Thank you for showing how history can be so interesting.
Do you plan on covering recipes from Russian cuisine? Just in case, William Pokhlyobkin has done some great works on the subject, but I don't know how many of them available in English. But you probably already know him.
Max, this hobby/side project of yours has turned into something rather fantastic. Great episode, love the show!
Thank you!
I just know this channel is going to get big - you're gaining tens of thousands of subscribers each day already, and I wish you millions more!
Thank you! Fingers crossed.
My grandmother on my stepmom’s side was a passionate Anglophile and amateur historian and genealogist. I cannot watch these episodes without thinking of, and missing, her. Elizabeth, wherever you are, I hope you can see these over my shoulder! How I wish you were here to see where the internet has taken us. ❤❤❤❤❤👑
Cooking/baking + history + a different stuffed animal in the background every episode, most likely a Pokemon. You, good sir, have earned my pledge of loyalty *subscribes
Congratulations on reaching 100k subscribers, Max. And it seems it's growing exponentially, which is well deserved. Your channel is a treasure!
Best wishes to you, your fiancé, your cat and Pokemon
Thank you, Marcelo. Yes, this week the algorithm really made things happen.
So I have been trying to figure out based how you carry yourself and your attention to detail (love the attention to detail) what job you are furloughed from and what I've come up with is if you are not a teacher you could be and your students would love you. You hold your audience's attention well, just a pleasure to listen to. Good job++
I work in film distribution for one of the studios. It’s such a fun job selling big movies to theaters and I miss it a lot.
@@TastingHistory Now I know. I was wondering that too 😉
@@TastingHistory did you come into that line of work by way of film school or being a theater geek, Max? Your polish and editing skills speak of solid years of experience.
@@celestewatson4874 Through my connections in theater. It was quite the circuitous journey.
"Take your dates and chop them up" - Ok, Patrick Bateman
LMAO!
The thought had crossed my mind also.... :-)
Wonderful!
To my absolute pleasure, I click on this "add" on my screen and what do I see? MAX MILLER!! great to see you're doing so well and who knew... cooking and history. You always had a way of surprising us all.
Thank you Brenda!
you're killing it man, keep it up
Thank you!
This has been great. As someone who loves cooking and history, I enjoy this so much
Thank you, Nicholas!
So glad I found this channel!
Each video is a recipe and history lesson in one!
Not to mention the fact that you seem like you were born to be an educator and entertainer.
Honestly 10/10 mate. Keep it up!
CZcams recommending this channel to me for watching wholesome 18th century cooking 🔥🔥
The Dragonite in the background says "Smash the like button and subscribe because this dude is pretty cool!"
Keep up the good work! I’ve been watching your channel for the last several days and I’m loving it! I’m glad to see that your channel is picking up a bit of steam, as you just celebrated getting 100K subs and now you’re at 140K. I hope you do some more Roman meals again!
More Rome is on the way.
TastingHistory Hazah!
Listen to me very carefully. I love you and your channel so much that I actually watch through the full ads for you. THE FULL ADS, MAX. Never stop making amazing things.
I’m listening and I’m loving what I hear. 😊
It’s so cool to see how different historical events fit together! I’ve always loved the story of Joan of Arc so I’m always over here hissing and going “aHa THAT English king...”
I don't know how old you are, but there was a USA series called Connections back in the...80's, possibly 70's too. You might want to look those up. I mean from the US not on the USA channel, since I don't know from where you are.
Edit: Actually it may have been a UK series that showed here on PBS...hard to remember for this old brain.
I really do love how you just nailed the perfect format for this kind of show right from the outset. It's informative and interesting to see these old recipes realised.
Thank you!
I'm glad that CZcams pick this up!
Me too! 😄
Can we also appreciate that as well as getting awesome history and recipes, we also get a great pokémon in the bg of nearly every vid :D
My favorite food binge: Tasting History with Max.
The time for history transition always gets me a little hype.
I worried it was too hokey, so I'm glad you enjoy.
Familiaritas Obscenae! That’s what I’m gonna call my lovers from now on.
🤣
Sounds so classy!
How did this channel take so long to get recommended to me by youtube? Two thirds of my viewing history is history and cooking videos!!!!!
I just happened upon your channel in my recommend within the past week and wondered why you didn't have more subscribers, but it looks like I wasn't the only one! Excited to see you continue to grow!
This channel brings me so much peace. Thank you for helping me reach a whole new level of zen
I love this. My voice is like nails on a chalkboard to me, so I’m glad it’s the opposite for you.
I'm the second viewer. For some reason I'm really happy about that. Love these videos, and this channel. Plus I love custard. I would also love if you did a collab video with Townsends & Sons. Just a thought.
I’m happy about that too! Next week, you’ll be #1, I’m sure 😁
omg, a TastingHistory/Townsends collab would be amazing!
I'm sure this has been said a billion times before, but I really appreciate the inclusion of celsius and metric in these videos!
Glad to do what I can 😁
WHY IS THIS SO DAMN ENTERTANINING I CAN'T EVEN TOAST BREAD
Love the history, love the cooking and you're hilarious. So so glad CZcams put one of your videos in my reccomend list.
Thank you, Elizabeth! I'm so glad you found me.
@@TastingHistory the channel is giving me flash backs to the middle school project our school did where we put on a medieval feast, complete with trenchers and the like. Not accurate at all, but fun to learn about.
The metric conversions are very much appreciated. : )
just want to say...I am addicted to your videos...watched them more than once and have recommended to everyone that loves food
Just found this channel. Very interesting and well done! Made me double-check sources of sugar in 1450 (date of your recipe) --- and learned it was sold by Venetians who processed it around Tyre. Its extreme scarcity explains why it was "cast on the top" the way we would sprinkle cinnamon on something. Wikipedia says the first reference to sugar sculptures at a banquet dates to 1457, by which time the Portuguese were producing sugar on Madeira. I also learned recently that Tudor gardens held tons of parsley, which was in loads of dishes in large quantities (source: Tudor Monastery Farm series, and Weald and Downland Museum research booklet for Bayleaf Farmstead).
I love all of this. ALL OF IT! I definitely need to do an episode on sugar; I've found many people think it's a New World ingredient because that's where it ends up being grown.
This is literally the best CZcams channel!
High praise! Thank you.
I lead a simple life. Tasting History posts a video, I click...then drool! And DRAGONITE!
Come for the Pokémon, stay for the Max. 🤣
Fantastic! People have forgotten that both marrow and suet were common ingredients in desserts, even up to the early 20th century. As a meat cutter, I have had many customers wanting to know about suet because they would see it in a recipe. While modern recipes have eschewed using them, our ancestors knew that adding them added richness and depth. Congratulations on the rise in subscribers! When will we get the standard Q&A video?
Maybe at 200k I’ll push him to do it. Now to find out how those work...🤔
I've been binge watching your channel, it's great! Your introduction to this one had me picturing Richard II getting a custard pie in the face.
This channel is quickly becoming one of my favorites!
I enjoy your channel more and more. I think salt was left out of recipes because it was to taste.
Thank you! Hopefully I keep getting better.
I love the little soft toys sitting quietly in the background
It makes me feel like a proud mother to comeback and watch older vids and see how far you've come 😭😭😭 praying for your success