Hello everyone. We hope you enjoy this latest episode of The Victorian Way! As always, we asked our expert historian to answer a few questions you might have about this recipe. WHY DID MRS CROCOMBE WORK FOR HER BROTHER? Many of you have been asking about Mrs Crocombe having worked previously in her brother's kitchen. Avis was one of seven children living at her family home in 1841. Some others had already left home and it was fairly common at the time for those beginning work to help to provide a starting place for their younger siblings as they came up to working age. By the age of just thirteen, Avis Crocombe was working for her brother John (eighteen years older than her) near Challacombe in the south-west county of Devon. Here she was a general servant, gaining experience in a range of areas and not only the kitchen, but this was an important stepping stone towards the role of cook as we see her portrayed today. You can read much more about Mrs Crocombe's career path - pieced together from census records and other sources - on pages 195-202 of the Victorian Way cookery book, available here: bit.ly/2RPyrvQ WHAT SORT OF APPLES ARE BEST? You could use Braeburn, Cox, Pippin or Russett apples for this recipe. As Mrs Crocombe mentions, the important thing is to use eating apples. We wouldn't recommend using Granny Smith or cooking apples such as Bramleys. Older varieties are more reliable but if all you can find is a gala or a fiesta, have a go anyway! Let us know how it goes. WHAT DOES MRS CROCOMBE MEAN BY 'LOOSENING' THE MIXTURE? As the name suggests, you want to make sure that your mixture is loose but not wet. So it should be soft but not completely sloppy. Aim for a consistency similar to cake mix. THIS DOESN'T LOOK LIKE EVE'S PUDDINGS I'VE SEEN BEFORE! There are several recipes that use the name Eve's Pudding, not all of which resemble the modern Eve's Pudding at all. Many involve apple, though - as Mrs Crocombe mentions - some don't at all! There are also Victorian recipes which do resemble a modern Eve's Pudding but have different names. Mrs Crocombe, like many cooks in her day, copied down recipes in note form from other sources and the variation in names over time shows how things could gradually change in translation. WHAT IS WINE SAUCE? There are lots of different recipes for wine sauce, two of which are included in the Victorian Way cookery book (available here: bit.ly/2RPyrvQ). At its most basic, it is just a white sauce with added sugar and wine (or sherry). If you don't fancy making a wine sauce, you can copy Mrs Crocombe and just use custard. If you have any other burning questions, post them below and we'll do our best to answer them!
I always like golden delicious apples for cooking as they have a nice flavor, are medium sweet, and hold their shape even when sliced. I must say though, I expected this pudding to have at least a bit of cinnamon or nutmeg!
"My advice for aspiring cooks, be firm but friendly to keep the gardener on your side." Me, a college student surviving on ramen and frozen food: noted
Mrs Crocombe was here when I visited Audley End House. She said good afternoon and I was so surprised she was actually here I didn't even answer, I was starstruck haha. Sorry Mrs Crocombe!
Oh yeah, actually the “lower class” food was actually more flavor filled because if you were high class you didn’t need seasonings because the natural flavor would be enough if you were rich enough (obviously that’s not true for a lot of things as they taste plain lol)
As someone who adores accurate historical costume, can I just say that it’s obvious she is wearing a correct corset for the time, and her silhouette is spot on (please excuse my forwardness, Mrs. Crocombe!)
When you're on your feet all day, a good corset is a godsend to prevent back pains. I learned this when I worked in a theatrical shop during the pre-Hallowe'en rush.
English heritage and kathy Hipperson are legends, just what I need after a horrible physics exam and a mediocre maths test results. Edit: Thank you guys so much for the likes and the support ❤
Lots of you have been asking about Avis starting her working life as a maid in her brother's house, so we thought we'd explain in a bit more detail. It was usual for girls going into service to start locally, working for a friendly employer who would train them up. The employer was often a middle class man or woman with limited means and a certain level of patience - Miss Marple is typical of the type (though much later). It meant girls got their basic training nearby before seeking work further away, usually through the informal servants' network or employment agencies. For those who aspired to work in large houses, moving to London was required, for most wealthy families spent part of the year there, and they preferred to employ indoor servants who weren't local to their own country houses and who had a bit of experience. John Crocombe was Avis' half brother (her father had 7 children by his first wife and 7 by his second, of which Avis was the third). John was 18 years older than Avis and in 1851 was farming 130 acres near Challacombe, about 9 miles from where Avis grew up. At the age of just 14, Avis was his only maid and would have been cooking (probably alongside John's wife Grace), cleaning, and helping to look after the children. It would have given her experience in many areas, such that she could then choose to specialise - as she did with her next move, which was probably as a scullery maid in a larger house. It also meant she was able to send wages back to her family. These would be much needed, given the number of them! It doesn't mean that John was particularly wealthy. You didn't need to be monied to employ help. The vast majority of servants (around three-quarters of them) worked in small households, with one or two servants: a maid of all work and perhaps a nursemaid. Middle class families universally employed a servant, usually living in, but daily girls were also common. Even some working class households paid a girl to come and help do the washing or look after children on one or two days a week. Much the same as having a visiting window cleaner for many people today. John's busy farm employed several farmhands. There was a lot to do, and giving Avis her start in life benefitted both her and her brother. You can read much more about the daily lives of Mrs Crocombe and the other servants here: bit.ly/3EnOzKh ...and of course in the Victorian Way cookery book, available here: bit.ly/2RPyrvQ Remember to hit the Subscribe button if you haven't already, to be the first to know when our next episode is released!
Well to be fair, I really shouldn't be in the kitchen, Mrs. Worrick would be positively crossed if she knows of my sneaking off to see Mrs. Crocombe. Fortunately, Mrs. Crocombe is quite forgiving and promises to keep my visits as our little secret.
Wish we had more gardening episodes to learn about how they kept a lot of the crops fresh and free of parasites and bugs. I also wonder if they even have a little bee farm so they always get fresh honey. I also love the cooking episodes! Always makes my mouth water at most of these dishes! Especially the sweets.
Yeah that was what I was asking for. We all love Mrs Crocombe but following the other staff as well, (the gardener, the butler) would be interesting and educational as well.
I started watching Mrs Crocombe's recipes when I was 13 for fun. I am now almost 20 and have a crocombe disorder : I cant live more than 3 hours without doing one of her recipes. My epitaph will be the following : " for this recipe you will need "
Mrs. Crocombe is like the teacher who loves you but when she greets you it’s like she’s saying “Hello, it’s you, and you’re late to my lesson… again.” But I love her so much. Thank you for another wonderful lesson Mrs. C!
@English Heritage Hi Dr. Annie Gray and Kathy Hipperson, I really enjoy watching your videos. I have severe chronic lower back and neck pain. Most nights I can't sleep because of my chronic pain. I binge watch your videos when I can't sleep. Watching your videos helps me forget about my chronic pain. Thank you for making your videos.
I’m not in school. If I dress in costume obviously enough… maybe I can sneak into a college campus to judge their ramen cups? Hand out recipe cards for that soup recipe she made to give away to the poor?
The book is very informative and inspiring As yet I successfully made la crème au Nesselrode only.. As I do not live in GB, it is difficult to buy suet, so I still have to figure out how to replace that. Very interesting project might be the famous pigeon pie or the mock turtle soup.:-)
It's interesting, the Eve's Pudding I'm aware of is baked, with sliced apples, raisins, brown sugar and spices in the bottom of a baking dish for 10 to 20 minutes before being taken out and a sponge batter is poured over the top. It's then put back into the oven to bake until the sponge is cooked through and served with custard. The use of breadcrumbs in Mrs Crocombe's recipe is a clever way of using up stale bread.
My grandma taught me to make Eve's Pudding, as in the dessert of stewed apples topped with sponge and oven baked! Really interesting to learn that lots of earlier desserts had the name before that one
So glad to see this. I have really missed Mrs. Crocombe. That looks really good. Started as a maid in her brother's house? I'll bet that's an interesting story.
Oh, how I've missed the way Mrs. Crocombe throws some shade. "But that does mean that they are more expensive." Just like today's prices. Even the cheap stuff isn't cheap.
@@sailorv8067 Yes. The 'food shortage'. Plus, forcing the vax under the threat of losing your job, not being able to travel or go shopping. They're trying to turn America into a socialist country. Or a communistic one. Fortunately, my state won't force the mandates. But, food prices are still sky high. We have freedom to come and go as we please. For right now.
I wish Mrs Crocombe would have her own channel, sharing her recipes like this, and also talk about other related stuff as a cook, like shopping, handling the tools in the kitchen and such. Wouldn't that be fantastic?
Yah, I know I'd enjoy loads more Mrs Crocombe content, but then she (Kathy Hipperson) wouldn't have time to work as a historical interpreter at Audley End, and then none of us would get to go visit her anymore. So, maybe I wish they'd just do episodes a little more often so we can get out fix of our favorite Victorian head cook.
Anything like this was called a bread pudding in my families old New England cookbooks. I loved cinnamon apple with raisins or even plain nutmeg was great. One thing I found was that no one used the same amounts of any ingredient so the texture was from dry to almost a custard. I would like to find a really good chocolate one that would freeze well for unexpected company.
Welcome back! Edit: You know id like to see more of what was expected of Mr. Vert and Edgar as the gardens were large enough that I imagine that was no small task to keep trim.
I honestly wanted to hug Mrs. Crocombe when I saw her! This might sound odd, but her videos make me feel comforted. I just want to pull up an old wooden chair and rest my elbows on her wooden table, and catch up while I watch her work. In my heart, she's family. 💛 ( and as family....may I have a pinch of cinnamon spice please)
these Victorian Way videos never fail to make my day🥺💖 I return to them time and again because they are so soothing. thank you so much to the English Heritage for these wonderful productions and to the lovely actress who truly embodies Mrs. Crocombe in the most enchanting fashion!
@@EnglishHeritage Thank you so much for these wonderful videos! Hoping for some Christmas dishes, if you have time&energy to make them. And Kathy is a doll!
A quiet word with the housekeeper, who mentioned the problem to the butler, who raised the issue with His Lordship, who spoke to the estate manager, who gave the gardener the chop...
