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1915 Savoury Potatoes - Sausage Stuffed Potatoes - Old Cookbook Show
1915 Savoury Potatoes - Sausage Stuffed Potatoes - Old Cookbook Show
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Civil War Bread Pudding
When I think of hospital food, Bread Pudding doesn't come to mind. But during the American Civil War, Bread Pudding made its way into The Hospital Steward's Manual.
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LINKS TO INGREDIENTS & TOOLS**
Metal Pudding Basin with Handles:
Traditional Ceramic Pudding Basin:
Currants:
LINKS TO SOURCES**
The National Museum of Civil War Medicine:
The Hospital Steward's Manual:
The Civil War: A Film by Ken Burns:
Death, Disease, and Life at War by Christopher Loperfido:
I Rode With Stonewall by Henry Kyd Douglas:
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MENTIONED LINKS
BBC STEAMED PUDDING:
BREAD PUDDING
ORIGINAL 1862 RECIPE (From The Hospital Steward's Manual)
No. 30. Bread Pudding.- Boil 1 pint of milk, with a piece of cinnamon and lemon peel; pour it on 2 oz. of bread-crumbs, then add 2 eggs, ½ oz. of currants, and a little sugar: steam it in a buttered mould, or pan, for one hour.
MODERN RECIPE
INGREDIENTS
- 1 Pint (475ml) Whole Milk
- 1 Cinnamon Stick
- Lemon Peel
- 2 oz (60g or 1/2 cup + 1tbsp) Whole Wheat Bread Crumbs
- 2 Eggs
- 1/2 oz (14g or 1/8 cup) Currants
- 2 Tablespoons White or Brown Sugar
METHOD
1. Set a kettle of water to boil while you mix the pudding batter.
2. Add milk, cinnamon stick, and lemon peel to a small saucepan and set over medium heat until it comes to a light boil.
3. Pour hot milk over your breadcrumbs in a medium bowl. Remove the cinnamon and lemon peel. Whisk in the eggs until smooth, then mix in the currants and sugar.
4. Pour batter into a pudding basin and cover. Create a handle using string. (
5. Set covered pudding in a large pot and pour boiling water into the pot until 1-2 inches deep. Cover the pot and set on medium heat for 1 hour. Every 20 minutes, check the pot and if the water is nearly boiled away, add more.
6. At 1 hour, remove the pot from the heat and remove pudding basin from the pot. Allow to cool for 15 minutes then turn out onto a plate and serve.
PHOTO CREDITS
Barack Hospital Kitchen, Scutari: Wellcome Images / CC BY (
#tastinghistory #breadpudding #civilwar
335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
The recipe today on the old cookbook show is from the 1658 cookbook written by Robert May called 'The Acompliſht Cook'. This old cookbook is considered to be a pivotal work in the advancement of cooking in the late 1600s, the recipes reflect how the aristocracy was living and eating. This pudding recipe (pudding just means dessert) is pretty plain by the standards of today, but in the 1600s would have been a special treat. Looking at old cookbooks and classic recipes is a great way of tasting history in your own kitchen.
How To Make An Excellent Pudding:
Take crumbs of white bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.
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Ancient Babylonian Lamb Stew
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Dried Persian Shallot:
Barley Flour:
LINKS TO SOURCES**
The Oldest Cuisine In The World by Jean Bottéro:
Myths From Mesopotamia:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Code of Hammurabi: By Mbzt - Own work, CC BY 3.0,
Wardak vase: Miguel Hermoso Cuesta, CC BY-SA 4.0 via Wikimedia Commons
MUSIC
Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
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What Did Medieval Peasants Eat?
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera:
Canon EF 50mm Lens:
Fava/Broad Beans:
LINKS TO SOURCES**
The Forme of Cury:
A History of English Food by Clarissa Dickson Wright:
Lost Letters of Medieval Life by Martha Carlin and David Crouch:
Medieval Tastes by Massimo Montanari:
Jean Froissart Chronicles:
Le Porretane by Sabadino Degli Arienti:
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Subtitles: Jose Mendoza
MAKKE
ORIGINAL 14TH CENTURY RECIPE (From The Forme of Cury)
Take drawen benes and seeth them well. Take them up of the water and cast them in a morter grynde them all to doust till thei be white as eny mylk. Chawf a little rede wyne, cast thereamong in the gryndyng, do therto salt, leshe it in disshes. Thenne take Oynouns and mynce them smale and seeth them in oile til they be al broun, and florissh the dishes therwith. And serve it forth.
MODERN RECIPE
INGREDIENTS
- 3 Cups (450g) Fava/Broad Beans (or any other bean)
- 1/2 Cup - 1 Cup (118ml - 236ml) Red Wine or Ale
- Salt to taste
- 1 Onion minced (white or yellow)
- Oil or Butter for frying
METHOD
1. Wash and boil the beans over a medium heat until soft. Remove the beans from the water and mash them until smooth.
2. Warm the wine or ale over a low heat and mix with the beans. Start with 1/2 cup and add more to achieve desired consistency. Mix in salt to taste.
3. Place a large pan over medium heat and add the butter or oil. Add the minced onion and fry until golden brown, about 7-10 minutes. When ready, garnish onions on top of the beans and serve.
PHOTO CREDITS
Broad Beans: jules, CC BY 2.0:
Puffin: By Andreas Trepte - Own work, CC BY-SA 2.5:
#tastinghistory #medievalpeasant #medievalfood