Cooking Marathon! - 18th Century Cooking Season 17
381,543
Published 2024-05-24
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0:00 - 12:59 Beef Stew
12:59 - 40:37 Food That Held Up A Nation
40:37 - 52:21 Potted Salmon
52:21 - 1:07:36 Plum Pudding
1:07:36 - 1:22:21 Doing Much With Very Little
1:22:21 - 1:32:32 Stewed Crab
1:32:32 - 1:45:12 Morel Mushrooms
1:45:12 - 1:54:19 Winter Food Storage
1:54:19 - 2:02:22 Meatball Slider
2:02:22 - 2:10:46 Cold Cut beef with Vinegar and Lemon from 1755
2:10:46 - 2:21:48 Panada
2:21:48 - 2:36:33 Biscuits
2:36:33 - 2:42:42 Chicken Pie
2:42:42 - 2:51:36 Potato Apple Pie
2:51:36 - 3:00:34 Fried Pickles and Eggs
3:00:34 - 3:16:02 Meatballs Two Ways
3:16:02 - 3:27:13 Oysters and Chicken
3:27:13 - 3:33:59 Surf and Turf From 200 Years Ago
3:33:59 - 3:40:17 Celery Sauce
3:40:17 - 3:47:55 Custard Tarts
All Comments (21)
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I go sleep to this (in a good way), long format for the win thank you guys 😊
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I love your music, ambient sounds, and speaking. So relaxing.
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I love this channel!
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Great fun. I like how 18th century cooking was all relaxed and in slow motion. :)
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Last November, for Friendsgiving, we had a Hobbit-themed party. What do Hobbits love? MUSHROOMS! So I went back and found your mushroom ketchup videos. I made both the mushroom ketchup and mushroom powder from the older video. Everyone loved it (even the elves). I recommend it highly. Love you guys. ❤
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So many tasty recipes! ☺️💚 Thank ya'll!!
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Hmm. Nearly 4 hrs. Plenty of recipes!! Coffee n snacks.. I'm ready now.
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This was so incredibly fascinating. I loved seeing the excitement from scientists getting to look at such a talented and unique subject. Amazing video all around. Thanks to will for being such an awesome person!
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The morel mushroom episode reminds me of the “wild stew” my uncle makes when we’re out in the woods. Around here, there are tons of these mushrooms, wild onions and garlic and wild rice. All of this goes into a great, hearty stew. It is WONDERFUL. We sometimes use chantrelles or winecaps if we can’t fine morel.
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At 1:30:38 I love how the music stops abruptly for the foul concoction.
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Love your show and all the wonderful history you add to it all!!! Ty
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Thanks Jon and Staff for the Great Cooking and History Lesson Videos. You All Are the Best!
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So thankful for that random person on Reddit linking your fried chicken episode. Been doing all sorts of historical cooking at home ever since. I always loved cooking and history and it never occurred to me that they could be combined until then.
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Potted butter is essentially ghee. It would be kept in a crock, and it stores well for over a year 🙂
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Regarding the recipe for the meatballs with cinnamon, if you look into medieval recipes you will frequently find cinnamon added to meat. In addition, the reason the recipe calls for 4 eggs to a half pound of beef is this is designed to stretch the ground beef. The ratio of meat to bread crumbs is at least 1:1, if not 2 or 3 to 1. This does two things, it allows the small amount of beef to feed more people, and the high amount of bread crumbs and eggs add nutrition while the cinnamon sugar adds flavor to the bread crumbs and eggs.
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I was just watching season 1. You have improved so much!!!!❤ Gained confidence and skill.
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I love this channel.
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I absolutely love your channel and all of the content. Thank you so much ❤
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What happened to the smoke house you built? I saw the smoking fish portion and remembered you building it but have not seen any episodes since.
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better than TV
