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I just made the little pudding bites but with butter, and it was pretty pleasant! I dabbed them in just a tiny bit of maple syrup and that was delicious!

He is in a room to cast a decent spell

The Breakfast King from Breaking Bad.

You need more of these type of videos

surprised there was no honey

The only raisins I like are the ones from California that dance.

It is amazing watching stuff like this. We have it so good nowadays!!!

Can you do a video about the unemployed disaffected man's dessert?

Petition to bring back "Cheesing time" at the office.

Wow Super Super Super 👍

I'm descended from the first French settlers in Canada and anishinaabe. My sister is allergic to beaver, which we think is hilarious considering our ancestry. The other part of my family came to Canada in the early 1800s. My 3x great grandma was the doctor in a lumber camp. Her husband lost his leg in a train accident and she saved his life.

In my country we consider rye to be acceptable for some desserts. Such as a delectable porridge

Wow! Those farm owners sure were considerate. Feeding the workers less so they don't get a bellyache. If only all employers were that caring😊

Nope!

0:50 It's interesting how he writes with his left hand. It's above the words. I write below. My hand, wrist, and forearm are never in the path of my writing.

It was definitely survival of the fittest.

I’d like to see more desserts made with hearty grains and a little fruit

Great narration, dude; pacing, pronunciation, and enthusiastism

“There’s no nutmeg in it” flips off camera

Put garlic instead of anchovies in, add hard grounded cheese, more butter, some thyme, a slush of rum or brandy and voila

Have you ever made a ploughman's lunch?

Great use of the word, Satisfying! Your channel is full-filling! 😁

I'm a Zimmerman

"Salted pork??" - Gimli, son of Gloin.

I don't care if I'd survive or not. Please god send me there. Anything is better than what we are suffering under now.

Nice thumbnail

My son made the Indian custard for me. Thanks!

Was molasses widely used as a sweetener in that time period?

My last name means "small farmer" in German. I believe I am owed royalties. Send the check to "Caleb Strohl". Thanks.

I had bread and cheese with beer for lunch today. Imagine if that was just expected? I am sure mine was of far higher quality, but what sounds like a poor man's repast on paper is legitimately among my favorite meals, Especially if it's sourdough or French baguette with sharp, aged cheddar, and an English pub/pale ale or light IPA. And desserts sweetened with fruit instead of sugar? I am already In.

Not too sweet is what prefer.

You should mention how British smuggled spices inhumanly

Never new nutmeg was used as spcie beside Vimal paan masala😂😂

Love dessert. Thanks for the history/cooking lesson. 😁

Dried hominy (nixtamalized corn) can be found at any Mexican market. Finely ground hominy is called Masa. It's available fresh or dry. Masa is used to make corn tortillas and tamales. It's also used as a thickener in soups, stews and drinks.

10:57. My grandfather was born in 1915 in rural Wisconsin. He lived on a farm, and he told us that his mother would bake everybody in the family apple pie that they would eat early before they went out to work the farm.

The notion of foraging being a matter of extremity is always something that makes me chuckle. As I pulled this video up, I was eating a sandwich made with foraged mulberry jam (though, admittedly, the sugar came from the store). Last night, I had noodles with garlic mustard and nettles collected from my local park, and I'm planning on heading out mushroom hunting this weekend. I live downtown in the city, and would be eating even more from the land, if I had any wilderness near at hand. I rather think that a lot of these people were similarly gleaning their food from outside their garden as much as growing within it; it's simply that, when the domestic foodstuffs ran out, the foraged goods bore more mentioning. By the way, a note on nettles: I think these greens are absolutely delicious - but be warned: they do contain high levels of oxalic acid. They're immensely nutritious, and I have no doubt that one could get through a hard time by eating tons of the stuff (along with an occasional source of fat and protein). That said, they should be eaten in moderation (especially later in the season) if one has the option. They can cause calcium oxalate kidney stones in the long term, and put a strain on the kidneys in general. Have them once a week and you should be fine - especially if you stay well-hydrated. As I write this already-wordy comment, one final thing occurs to me: as the kidneys become taxed, it does often lead to a loss of appetite (the body trying to avoid taking in any more toxins until the current load is eliminated). I've experienced this myself, the first year I started harvesting nettles, and went a bit overboard. One feels a bit bloated, but by no means ill, and I imagine the feeling of satiety might be another reason why nettles were enjoyed in the difficult time you referenced.

This is interesting and depressing, the natives invented the food that helped their invaders invade quicker. Great job everyone.

Good sourdough - in my experience - does not actually taste sour or off. If it does someone spiked it with vinegar to make “sour-faux.”

I love cheesecake ❤❤

i made this and it was good but felt like it was missing something

Those fritters looked *extremely* good! They remind me a little of tempura vegetables - obviously the batter is much different, but the idea of a relatively thin slice of vegetable or fruit, then fried in some good fat, is just so yummy. And apparently universal across so many cultures too! The boiled pudding seems the strangest to me as a modern person, it's like next-morning grits sort of. Though plainly not QUITE, for one thing the Southern country way of cooking hominy grits absolutely does not play well with sweetener...

I have done some historic recipes exactly as written and it might surprise you how well they work. In this one... Scalding probably isn't the same as boiling, in fact it's probably not hot enough to have bubbles coming up from the bottom of the pot or steam rolling off the top of they would have said "seething". My guess is about 140-180 degrees fahrenheit. Adding two gallons at that temp to the molasses and yeast would stabilize it at a temperature not hoy enough to kill the yeast. As far as the cold water not being sterile, as long as it was good water to begin with the alcohol would keep it preserved. It doesn't take much to stop pathogens from growing though lactobacillus and acetic bacteria might grow in it. Those are my thoughts though. Perhaps this was an error when written.

Presuming I was born with Autism and all the other family conditions that may or may not happen, I would have a very tough time in the 18th century, probably put in a poor house or institution for the insane. While I sometimes ponder the romantic aspects of yesteryear, let's be realistic. Someone like me would likely not have the prospects of today, even in simple things like being literate.

Boiled dough sounds like chicken and dumplings and it was my FAVORITE meal as a kid haha so I approve.

Last month I made a five course dinner based on recipes from the RMS Titanic.

No way. We are too soft. That’s why we’re in the situation we’re in now. But I’m glad we don’t have to.

Babe don’t call it “girl dinner”, Jon Townsend called it “cheesing-time”

In the UK the word "pudding" is still synonymous with "dessert", for every generation, old as well as new.