Easy Scotch Eggs in the 18th Century 

Who ever does your camera work does an fantastic job.

"Scotch eggs with Benjamin Franklin" would've been a good title

We all can only hope for a spouse who just says "What the hey, why dont we just cook 18th century food together?" god bless

Why do I watch these on an empty stomach

Here's the deal: I live in Alaska on land homesteaded by family in the late 40's. We don't have running water and just got electricity last year. If it isn't grown on the farms we work or isn't shot by us, we find it hard to get. We don't make much for money. Most things are traded for work. Your videos are really an asset and they help us live with the things we have. Thank you. So, if you will, we could use some good ways to use the moose offal. We use it for haggis but... a moose liver is... huge. Another haggis recipe would be good too.

these videos are comfy as hell.

Michael Dragoo takes the Towsends videos from a 10/10, to an 11. Just rewatched this video years later and it's so great to watch the beginning of this friendship.

James Townsend, youre a proper Hobbit.

In the UK these are a very common snack food, usually breaded and it would be hard to find any shop that doesn't sell refrigerated ready to eat ones. I guess they aren't so popular across the pond. Shame really, they're so easy and tasty!

Guess im having another Jas. Townsend marathon these past couple days haha. I needed to catch up here. Well done lads

you guys should have more vids with Benjamin Franklin in it

I fully concur with Molly. The camera work and audio is incredibly good. 10/10

I watched one video of yours and immediately subscribed. You have a fantastic presence and a great voice; combine that with great historical teaching, and your channel is gold. Thank you!

Your content is golden. I just found this and I am so amazed by what I've seen. Why must all these vloggers have over a million subscribers when true works of art are found in all the gem channels like this one. Excellent job and keep up the good work! :)

It's pretty amazing watching these early episodes compared to more recent ones. So much evolution in film style, such as fewer jump cuts, and still keeping Jon's wonderful enthusiasm and charisma.

You guys are the rock stars of this sort of topic. Really priceless stuff here you serve up. No one is doing this at this level, certainly not with this much enthusiasm or detail. I thank you.

You stated that we should consider adding some of these recipes to our reenacting - actually, I am going to add them to my contemporary cooking!👍👍👍

Love how the guy says "thank you, sir" , so charming!

Looks like Benjamin Franklin cooking with Neil Patrick Harris. Love it. Subscribed!! 😁

4:54 he almost said "I love kids" but didnt. kind of a shame you cant say that anymore without someone thinking you're weird

0:14 he's like an 18th century Gaben

I'm surprised there's no rolling in bread crumbs at the end like with modern scotch eggs.

I've just discovered this channel this morning, and I'm so glad I did. I can't understand how anyone could dislike these videos.

I actually really love that title "living history demonstrator"

I've been missing scotch eggs ever since I moved from the UK. Thanks for inspiring me and showing how to make my own! :) love this channel

I love history AND cooking. These videos are so well done...both entertaining and informative. Thanks for doing such a great job.

Did he just pull a cast iron pan off an open flame with no gloves? savage..

I really loved this show. I’ve made homemade scotch eggs myself with sausage meat in casing the egg and them breaded. Theses looked very tasty and I’d really like to do them with the ham as tbh it’s a good way to use up left over Ham. I also love the ones with the black budding in. Theses days there are so many variety of scotch egg

Omg this just reminded me of this fantastic looking pastry I bought last year, it had an entire hard boiled egg on top but little did I realize it still had the shell on until I chomped into it.

This recipe is so quick! I love the Scotch Eggs at our huge Renaissance Fair, so now I can make my own.Thanks!

I could watch these episodes all day long because they're so incredibly fascinating. The host, the guest, the entire production is first-rate. I'm glad I'm a subscriber and I'll keep watching.

Your dedication to history and your willingness to share it is awesome! I'm 48 years old and I learn every time I watch one of your videos. We just moved to Smithfield Virginia just outside of Williamsburg VA. We are embracing the history here. I use your videos to help teach my kids. Thank you for all you do.

Great, now Im hungry again...... why are simple foods like this so good..... this with some of those pancakes would be great !!

Thanks for posting. Great breakfast. My grandson calls them "Let Me Outs." Thanks for the sauce addition.

I learned how to make scotch eggs while researching British lifestyles a few years ago. I had no idea they go back to the 18th century. These videos are just fascinating. As someone who loves cooking and history, I thank you for making these shows. Keep up the good work.

Thank you for introducing me to Scotch eggs! I grew up in New England and somehow never ate them before. I'm eating them for brunch right now with earl gray tea and a poppy seed bagel and I have to say it is an incredibly satisfying meal.

Scotch eggs are never called Scottish eggs as they don't come from Scotland. Scotch comes from Scotched meaning coated or wrapped. invented in London but derived from Indian food.

Can't decide wether that's Ben Franklin or GabeN

Growing in the UK our Scotch eggs were made from sausage meat and breaded. Then deep fried or baked. Still one of my favorites along with pork pies.

They enthusiasm and shear joy you and your guests put into these videos is infectious! I use to go to reenactments when I was in school and the engagement of the reenactors made such an impression on me. Thank you for brining back the joy of living history!

This RU-vid channel is a true gem! Can't stop watching :)

This is so cool about teaching the kids! A lot of adults think that today's children only care about phones and video games, however, if we take the time to immerse them in another era they get so into it! I use Jon's videos in my "Time Travel" home-school curriculum and they really are great! (and I dress up too Lol)

Lol I love how the guest cant stop eating the eggs, I'm sold

You do such an excellent job with getting people together! This channel is second to none, sir! Keep up the good work!

Michael Dragoo is such a delight! He brings a lot of excitement to the show in the same way Jon does. I have yet to try this recipe, but since I'm locked up in my own home, I might give it a go.

Never call a Scottish man "Scotch". He's a Scot :) Told to me by a Scot.

I just love these videos. To be completely honest, I feel something out of you both. Not just a passion, but real love for what you are doing.

Scotch egg recipie in a mid 20th century book of mine; Basically dust the egg in flour, wrap the egg in sausage, then bread it by dusting of flour, dip in egg, and breadcrumbs, deep fry then cool to room temperature for serving.

This looks delicious but nothing beats a molten center in a scotch egg. That slightly runny yolk coming out when you cut into it is just heaven.

Everything you do is so interesting.

I just discovered this channel last week, and I love it. You make such incredible, useful, positive, uplifting, wholesome, and exciting content (yes I could go on). I want to try all of the recipes! As an aside to Mr. Townsend, I am cook, and spent all four years of high school (quite some time ago now) in culinary classes, and the way you engage with creating the food makes me feel like you are a trained professional. I don't know if this is the case or not, but I really appreciate your work, passion, kindness, and professionalism.

"Living history demonstrator" is such a delightful way to put it!

Anyone else how Michael quickly said grace before eating? I found that very wholesome.

6:14 Michael Dragoo Becoming Sassy Dragoo! Yes Thank You John!

So happy you made this video. I had never heard of them before but gave it a try at home and absolutely loved them! Thanks for expanding my culinary world.

Your passion for history and keeping it alive is inspiring. One of my scout masters growing up used to do 18th century re-enactments with his friends on our trips. They would sit by the fire with a Dutch oven and tell stories while sipping cider. He served in two wars and was always a part of the boston st. Patrick’s day parade, my birthday, and would ride in a Jeep with other soldiers to make awareness for veterans. He stopped the parade once when I called out his name to say hello. This always brings back those fond memories. He instilled a real passion for history in the troop so thank you for continuing such great traditions

just 2 guys outdoor-cooking a scotch egg like poeple in the 18th century did.

This dude deserves to be on TV

You can tell Michael used to be a lot more nervous in front of the camera but he still does great. Glad that he stuck with it.

I have watched these vids over and over, love them, and wish I could give them a like every time.

Not period, but for dessert, pack sugar cookie dough around a well chilled Cadbury egg and deep fry. (Use clean oil.)

i do WW2 German reenacting it's all horse meat and iron rations for me

I have several historical cookbooks that I got from Pennsbury Manor. One is William Penn's wife's recipes, one is Native Americans in the area's recipes, the other is French cooking, some may be fro Thomas Jefferson, he was quite an epicure and was into nutrition and health. The fourth book is on herbs of the Manor with types, growing methods, uses and recipes for various uses.

18th Century Scotch Egg (Recipe Transcription) Mince up half a pound of ham finely. When you are done, transfer it to a bowl and mash it up until it is no longer cubes. (Use a large wooden spoon or a pestle.) At this step in the recipe, I recommend putting your skillet or pan on a medium-high heat. Add in 1/4 cup of bread crumbs (toasted bread crumbled works perfectly) 1/2 to 1 tbsp of Nutmeg and Allspice (to taste, experiment with it and see what you like) Salt and pepper to taste, and add in a well beaten egg-yolk. Add in a small garnish-green if desired. Shallots or Green Onions will work nicely. I recommend putting in your chosen fat (suet or lard) or alternative into the pan around now. Mix and turn over with your hands until it is the consistency of hamburger patty. The next step involves hardboiled eggs, so if you do not have them on hand, boil an egg in the shell for approximately 7-10 minutes depending on the consistency you want inside. (*) Shape your patty-consistency ham-mix that you made into a patty. Place it onto a non-stick surface, place your hard-boiled egg on the center of it, and then make another patty and place it overtop the egg, then pick up the patty. Form the ham around the patty, making sure to leave approximately half an inch of ham around the egg. When you have finished forming the scotch egg, set the one on the pan or skillet you are using. Use spoons, metal or wooden, to turn the scotch egg gently, so you do not burn your hands or make the egg fall apart. After it is a medium to dark golden brown on all sides, take it off the heat and let it set on a plate. Repeat from (*) until you are out of ham. If you have a light roux or gravy prepared, pour it over your eggs! Enjoy!

Two wholesome men talk about food colorized 1735

This is the best cooking show. Character is broken but the character of the food holds true.

I’m not a homesteader. I can’t build a log cabin, with a rock and log chimney, nor an outdoor oven. I can, however, cook. By including cooking on your channel I can join in. Thank you.

Whenever I need some wholesome purification for my soul, I watch your vids. Love you.

Love the excitement, passion and enthusiasm in these videos. The production quality is top notch as well. I think this channel is a perfect example of how quality videos will always draw an audience, regardless of content. I had absolutely no interest in living history beforehand and yet now I do. I can't wait to see where this goes in the future. Congrats on the growth of your channel and keep up the excellent work!

He kinda reminds me of Gibbs from Pirates of the Caribbean

These videos are so neat and informative but they are also very funny. the chemistry between you two is almost like a comedy skit.

I love ya man thanks for sharing gems like this. It would be a damned shame if we start to lose recipes like this.

That's the strangest Scotch egg that I have ever seen.

Now I gotta try Scotch eggs. Darn you people!

I just want to say that I really appreciate your channel. I love learning about the 18th and 19th century period cooking and living. Thank you for doing this - keep up the great work!

My great-grandmother from Tewkesbury, England made these when I was a little kid. Her sauce had mustard in it. My grandfather (her son) used to like a little Worcestershire sauce on them, but that would not be period-authentic, because it wasn't really a thing until the mid 1800's. But to this day, I put a little sauce on almost all my egg dishes. Thanks to you and Michael for the great video!

Does Michael have a YT channel? He seems like cool people.

I'm not sure how I ended up here, but I'm not even mad. Really interesting content you guys put out!

I love Scotch eggs. And I make my own all the time. Here in the UK they are typically finished with a bread crumb crust which is magnificent! Thank you for this super excited to spread the SE word!

Has become one of my new favorite channels. I wish to live like this!

Great stuff, I am from India, and we have a lot different stuff here too, so actually I was thinking how I can mix the two processes, types, equipment and things.

5:30 for recipe!

Good episode! I'm interested in cooking with suet more now! I'll have to check out your video on it. Scotch Eggs are still a very popular snack in the UK, I have one after my Monday lectures most weeks, very nice for picnics.

This video was the kinda feelgood thing i need these days. I love this channel.

What is interesting about Scotch Eggs is you can use some left over meat - any really - and eggs which would be readily available. Was this sort of thing eaten at breakfast? Also you two played off each other really well.

I play Doom, work for gov't defense, watch anime on the down low, am a chef at an upscale resort, paying my way back to college slowly, and 20 years old. Yet I still subscribed because this channel is such a fun and different one. I love it!

Gentlemen, this recipe is now a favorite amongst my homestead. My thanks to you for sharing!

I’ve come across this channel by accident. Just wanna say I’m glad I did! For me, in a world that moves fast, cooks fast, it’s refreshing to slow down and enjoy cooking as well as sharing great food with family and friends..great job guys!

Always great! Does Mr Dragoo have a cookbook or website?

I take it the hard boiled egg must have the shell removed?

I have only watched two episodes so far, but this is fantastic. The host is great, the editing and camera work is spot on. Way to be awesome, Townsends.

The recipe I've used called for sage sausage if possible, coating the ball in a few layers of bread crumbs (egg used to help it stick), and frying in a pan of oil. I recommend giving that a try as well if anyone is interested in scotch egg recipes.

5:33 Yall thank me later

What sort of little stove is that? I really like it!

No idea how I found this channel Have gotten a lot of great food and cooking ideas so far Thanks so much for sharing your passion and knowledge of the 18th Century

I love this channel! I've tried all the recipes and completely switched to an 18th century diet. I just turned 33 and I figure I have about 2 more years to live. Delicious!

There are many recipes for Scotch Eggs (aka: "Kilt" Eggs & "Highland" Eggs). This one is superior. Add in some garlic and caramelized onions to the ham mixture. Oh yeah. I hope this helps.

Recipe starts at 530

I really like how you don't look like you're going through an exorcism whenever you eat something amazing. (Unlike some shows you see on TV now) You have a warm sincere atmosphere that I love.

What a dedicated individual showing authentic enthusiasm in this recpie. Thank you for sharing