How to Make Soufflés of Curry - The Victorian Way

Подписаться 1,4 млн

Просмотров 219 тыс.

50% 1

Buy your copy of our 'Victorian Way' cookery book: bit.ly/2RPyrvQ
Visit Audley End House and Gardens for yourself: bit.ly/31K6exp
It's the peak of summer at Audley End House and Mrs Crocombe is preparing a dessert to come after dinner - but this dessert is savoury. Found in Agnes Marshall's 'The Book of Ices' (c.1885), these "fish curry" soufflés are the perfect follow-up for a summer evening meal.
English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: bit.ly/38Cv9lA
INGREDIENTS
00:00 For this recipe, you will need...
• 55g / 2oz butter
• 2 small onions
• diced 2 sour apples, peeled, cored and diced (granny smiths are ideal)
• 1 sprig of thyme
• 2 bay leaves
• 1 sprig of parsley
• 25g / 1oz desiccated coconut
• 1 tbsp ground almonds or 6 whole blanched almonds
• 1 filet of sole, flounder, plaice or other white fish
• ½ tsp curry powder
• ½ tsp curry paste (or ¼ tsp curry powder and ¼ tsp tomato puree)
• ½ tsp tamarind
• a pinch of salt
• the juice of 1 lemon
• a little milk
• yellow food colouring
• 10 oz / 300ml whipped cream (made using approx. 8oz /225ml whipping or double heavy cream)
• 5oz / 150ml aspic made using a good peppery fish or chicken stock (or plain water with peppercorns and herbs infused in it)
• 1 sheet of gelatine
• cooked, peeled prawns, to garnish
METHOD
01:25 Dice the apples
03:00 Fry the diced onions in the butter until lightly browned, then add the apple and herbs
03:32 Add the coconut, followed by the fish, spices, tamarind, lemon juice and salt
04:51 Pour in just enough milk to cover and simmer until tender
05:25 Add a splash of food colouring to make a nice, rich yellow
06:16 Pound the mixture through a sieve - or, in the 21st century, use a blender
07:04 Whip the cream and gently fold in the aspic jelly (or gelatine)
07:47 Gently whip in 5oz (150ml) of the curry mixture
08:22 Fold gently into paper-lined ramekins or small glasses
09:03 Freeze in your nearest ice cave for 1½ hours (or chill to set in the fridge, do not freeze or the gelatine will collapse)
09:20 Garnish with the prawns
SUBSCRIBE TO OUR CHANNEL: goo.gl/c5lVBJ
FIND A PLACE TO VISIT: goo.gl/86w2F6
FOLLOW US ON TIKTOK: bit.ly/3LPAF96
LIKE US ON FACEBOOK: bit.ly/3MevLDN
FOLLOW US ON TWITTER: bit.ly/3pvFv3y
FOLLOW US ON INSTAGRAM: bit.ly/3Balkei

Развлечения

Опубликовано:

6 июн 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 648

@EnglishHeritage 10 месяцев назад

We hope you enjoyed this latest episode! As ever, here are the answers to some questions you may have, from Dr Annie Gray: • Tamarind? Wow. Where would Mrs Crocombe have got all of her imported ingredients from? Victorian food has a reputation for being bland and stodgy, which simply isn’t fair. The British had always travelled, and brought back the tastes of the world. During the 17th and 18th century, the East India Company and, later, the government itself, traded extensively with the East Indies and China. Their trading practices were deeply exploitative and eventually involved taking over India and parts of Africa by force. Meanwhile Britain was also an active participant in the slave trade, transporting millions of enslaved people to the West Indies to work on their plantations there. Although slavery had been abolished in British colonies in 1833, Britain retained an extensive Empire, and goods including tea, coffee and spices poured into the country through ports including London, Liverpool, Bristol and Glasgow. This meant that spices and other ingredients such as tamarind were readily available, especially to the rich. Mrs Crocombe would have been able to procure many things through local grocers, who would have been able to order speciality goods in knowing that they enjoyed the patronage of the Braybrookes. If she struggled in Saffron Walden, Cambridge was not far away. The Braybrookes also had a townhouse in London, so could call upon the high end stores there, which included Harrods and Fortnum & Mason, both of which still exist today. • Fish curry ice cream? Sounds pretty nasty. We’ll be honest. They curry itself is fine. The iced soufflé is slightly more of a challenge to modern tastes. However, it would have worked very well in the context of a late Victorian savoury course. • What was a savoury course? At the end of a Victorian meal you’d always be served dessert, which meant fresh and dried fruit, nuts, and ice creams and water ices (see The History of Ice Cream: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6z-pIgKG27M.html). By the late Victorian era you might also have savouries, which were seen as more masculine, as they were stronger flavours, and crossed over with the cheese course, which was optional. Savouries often involved chilli or curry spices, strong cheese, anchovies, olives, mushrooms and other flavours which we’d now say were full of umami. • What is aspic? It is a savoury jelly, used like gelatine to set dishes such as this iced soufflé, as well as for making display dishes involving things like eggs and vegetables set in a clear jelly. Previously it would have been made like jelly, from boiling calves’ feet for hours, before straining and reducing the liquid. By 1881 you could not only buy packet gelatine, but also ready-made aspic in tins. • What happens to the rest of the curry? It could easily be used to make more iced soufflés the next day, or served as it was for breakfast or luncheon. Don’t worry: the Victorians would not have wasted anything, and neither do we. • Isn’t this a set mousse? Yes. Iced soufflé is just another term for it. You can also make these like a conventional mousse, in flat sided dishes with a paper band around them which you remove just before serving so that they look just like a conventional cooked (hot) soufflé.

@janekovalsky3050 9 месяцев назад

Dodaj, proszę, polskie napisy do swojego kanału. Nie wszystko rozumiem a historia Wielkiej Brytanii jest wspaniała. Dziękuję za Twoją pracę❤❤❤

@gabeh7923 9 месяцев назад

Hello! Thanks for the background on this recipe. I was wondering if Mrs. C used any cookbooks in her work? If so, which ones? Thanks!

@EmotionalSupportCapybara 9 месяцев назад

As a native of a former british colony, I appreciate your honesty about the exploration that we and other ex colonies faced under British rule. Thank you for not whitewashing history!

@mcmd2009 8 месяцев назад

@EmotionalSupportCapybara your country benefited from the British.

@thomgizziz 8 месяцев назад

Many of these recipes are delightfully disgusting!

@ruchas5982 10 месяцев назад

As an Indian I feel somewhere along the long journey from India to audley end, coconut milk was misinterpreted as coconut+milk 😅

@geovannacampos6794 10 месяцев назад

i am not indian but this was my thought too! though they certainly didn’t have much access to fresh coconut so making coconut milk would be a challenge

@FrolleinFroschbein 10 месяцев назад

@@geovannacampos6794just put the coconut flakes in the milk and let them marinade. Tadaaa, coconut milk.

@terriatca1 10 месяцев назад

@@FrolleinFroschbein That may have not been known then.

@celinhabr1 10 месяцев назад

Brazilians also have a lot of traditional food with coconut milk, so i was also wondering is they did that. But maybe it's simply how they make, prefer.

@cynthiachengmintz672 10 месяцев назад

@@geovannacampos6794coconut milk is typically canned. Wouldn’t it be the case then, too?

@ColdDeadKitty 10 месяцев назад

While I find this dish to be a crime against humanity, i still very much enjoy watching Mrs.Crocombe make it, along with all her other dishes.

@theseeker4700 8 месяцев назад

Lol! Yes

@laurakojobeecham4872 8 месяцев назад

Agreed, it looks hideous 😂

@TheAllSuaveMrToast 8 месяцев назад

agree

@ClownThings 8 месяцев назад

Agreed, I love watching Ms. Crocombe but oh my Lord I cannot imagine eating this

@MomMom4Cubs 8 месяцев назад

I can almost smell it through the screen.🤢 That's what an amazing job Mrs. Crocombe does! Whilst I find most British food to be nauseating, I do so love her Victorian cooking show (and the rest of the English Heritage offerings!).

@AstheCrowTries 10 месяцев назад

There were a lot of twists in this one.... the desiccated coconut, the fish, the whipping cream, the aspic, the pulverizing into baby food, calling it a souffle despite the lack of eggs (it's more like a savory panna cotta), the extraordinarily diplomatic explanation of British curries.... Victorians, man.

@abyrupus 2 месяца назад

They did have a curry recipe before, but people didn't understand the context, and the comment section was a war-zone filled with angry people with "this is not how you make a curry. This is the actual recipe." So, this time, they explained it more clearly that - "Yeah we know this is not authentic curry from India. We are making a Victorian interpretation of the curry. This recipe is from English cookbooks of the time period." Which is why the comment section for this one is chill.

@deyayona 10 месяцев назад

Whenever Mrs. Crocombe says that now she will start decorating or garnishing a dish, the first thought that comes to my mind is pigeon's feet.

@spacewolfcub 10 месяцев назад

The trauma is real. Yup.

@anitanalley2417 10 месяцев назад

Did she do a starry eyed pie once? I can't imagine that put before the Braebrookes. I must be thinking of another show.

@dormghost 10 месяцев назад

Or jellied mayoinaise

@kousetsuhana 9 месяцев назад

ah, i see I'm not the only one scarred from that pie 🤭

@danabausback928 Месяц назад

At least I’m not the only one who was traumatized by the pigeon pie garnish

@aubaliscious 10 месяцев назад

I'll never tire of Mrs. Crocombe saying "armonds".

@mrsspanner14 10 месяцев назад

Or vaniller, or “sorce” 😂

@Lanthanideification 10 месяцев назад

TURBOT

@milazinnia 10 месяцев назад

As well as of course "cayern peppern". The Novympia team are legends, their take on The Victorian Way is one of my all-time favorite RU-vid videos.

@YolandaBKool 10 месяцев назад

The lord and lady's son in lawr also says it that way

@PLuMUK54 10 месяцев назад

This is a West Country (Devon) accent in keeping with Mrs Crocombe's roots

@OofusTwillip 10 месяцев назад

"I hope you're enjoying the seasonal weather," in the midst of a brutal and deadly heatwave, is the shadiest thing she says in the whole video.

@ellaisplotting 10 месяцев назад

There's been nearly a month of torrential rain and cool weather in England, so she's burning all potential viewers 😆

@zanna186 10 месяцев назад

@@ellaisplotting I'm pretty sure I can hear a thunderstorm in the background towards the end of this video.

@nunyabiznes33 10 месяцев назад

We're having a typhoon in the middle of El Niño in my country and I appreciated the shade haha

@cristywyndham-shaw5111 10 месяцев назад

105⁰F in SE Texas. Brutal and deadly is right. 🥵

@noahcount7132 10 месяцев назад

Dear Mrs. Crocombe, The iced curry souffles do not appeal to me at all, but watching you prepare them (or virtually any other dish) is a genuine delight. 😊

@dilekk7758 10 месяцев назад

I absolutely love and enjoy watching her cook even though I'm a vegetarian! 😂

@simday1396 10 месяцев назад

I agree!

@minajones8341 10 месяцев назад

I agree! The recipe looked horrific but it’s so much fun to watch her 😂

@belovedchaos1 10 месяцев назад

Very much agreed, but she has such charisma I’d probably eat whatever she’d put in front of me.

@jonawesolowski-thecommunit9968 10 месяцев назад

I fully agree. I cannot think of this dish as a pallette cleanser 😮

@DianeGraft 10 месяцев назад

I see a big bowl of curry powder. "Wow, that's a lot of spice for a Victorian dish" I think. Mrs Crocombe then puts a tiny spoonful of it into the curry. She then puts one spoonful of the finished curry into a large bowl of whipped cream. Ah, that makes sense now.

@mm-yt8sf 10 месяцев назад

i thought that too, there was a lot of the cooked mixture left over...i was waiting to hear if she was going to use it in something simpler for the other servants 🙂

@cazzabojangles 10 месяцев назад

@@mm-yt8sf If they're lucky, every servant gets a dollop of cold curry for their sunday dessert

@kimzajc 10 месяцев назад

It's the homeopathic approach to spicing 😂

@Earthy-Artist 10 месяцев назад

I also noticed that. At first I just thought she had added more when the camera wasn't on. But the very light color if the finished product tells me otherwise.

@Random84530 10 месяцев назад

Probably still too spicy for the people back then.

@Ohhhwehere 10 месяцев назад

oh look at miss Crocombe making it easier for all the drunks in the house to find their deserts ❤😂

@alison__16 10 месяцев назад

She's just putting the almonds in there because she knows we love hearing her say 'armonds' 😜😁

@drklawz9179 10 месяцев назад

Never in my life did my South Asian self expect to see a "curry" made of fish and apples, which is then pounded into a paste and mixed with whipped cream 😕 Props to Mrs for explaining the reason behind why it's so different from the curry we're used to

@terminallumbago6465 10 месяцев назад

It seems as though they had to adapt the recipes to the ingredients they had available, much like how certain cuisines are different in the US than in their native countries, to the point of possibly being unrecognizable.

@krysab6125 10 месяцев назад

I apologise for the horrible things we Brits have done to your cuisine 😅

@sanjuktachatterjee6807 10 месяцев назад

You are forgetting almonds and coconut. 🤦🏻‍♀️😂

@momofmoscow27 10 месяцев назад

@@krysab6125thank you 😭

@xr6lad 10 месяцев назад

But then given some of thing other cultures do eat (and I mean that in a nice way) making use of items or body parts that are somewhat ‘different’ to western palates I think I’ll stick with the apples. 🤣🤣🤣

@mm-yt8sf 10 месяцев назад

i think the shrimp on the edge of the cup would be a fair warning that it's not a sweet dessert 😀

@poisonedflowers 10 месяцев назад

You'd be surprised by those wacky victorians

@PokhrajRoy. 10 месяцев назад

Don’t ask Mrs. Crocombe to just “make it simple”: IT DISGUISES THE SKILL AND EFFORT that one puts into it.

@annnbear 10 месяцев назад

Clearly.

@Celticknit1 10 месяцев назад

She said that and then the recipe kept going and going. All I could think is that she was not paid enough for a dish like that!

@luiousy7329 10 месяцев назад

@@Celticknit1consider it has curry powder and paste from those day and age, it was certainly a super luxury food

@kyrab7914 5 месяцев назад

She's not wrong tho 😂

@MapleRhubarb 10 месяцев назад

My favorite part was where food coloring was added to give it more of a pop, and then all of the color was immediately lost in the whipped cream/final product. 😆

@shaventalz3092 10 месяцев назад

But just imagine how much duller the final dish would be without the extra coloring.

@nunyabiznes33 5 месяцев назад

It was probably a bit more colorful in person.

@shreyashbande 10 месяцев назад

It’s pouring and humid here in Mumbai but there’s always some SHADE at The Audley End

@nunyabiznes33 10 месяцев назад

FR Audley End probably already have its own climate zone at this point. 🤣

@sophiebaines6768 10 месяцев назад

The Queen of shade is back just in time for the next heatwave 🥵

@beaubrent 10 месяцев назад

Never in a million years would I have thought to make a curry, pound it up, put it through a sieve and then mix it with whipped cream. That is kind of genius.

@jeffcarty3292 10 месяцев назад

Or weird.

@marycanary86 10 месяцев назад

it is..?

@OrangeTabbyCat 10 месяцев назад

@@jeffcarty3292Whipped cream, cream cheese and puréed smoked salmon….. salmon cream…. It’s very common and not that much different

@gracefuller9554 10 месяцев назад

@@jeffcarty3292 the whipped cream has no sugar in it

@brucetidwell7715 10 месяцев назад

When you put it like that, it doesn’t sound so bad. The fact that it’s served as “dessert “ and not on toast for tea is still a challenge.

@clarsach29 10 месяцев назад

Indians watching this may be throwing up their hands in horror at the Victorian idea of a curry but as Mrs. C says, we adapt recipes to local ingredients because getting hold of fresh coconut, mango, and some spices is very hard.....that said, fruit curries are eaten in India sometimes and cooking white fish with dairy is something done in Bengal (fish with yoghurt rather than milk) so maybe this recipe isn't so far off.

@terminallumbago6465 10 месяцев назад

I wonder if that’s why certain cuisines (like Chinese, Mexican, etc.) are made differently in the US than in their countries of origin, because when immigrants or expats brought those recipes over they couldn’t find many of the same ingredients

@ulvalea1 10 месяцев назад

@@terminallumbago6465 Also because of local taste. In Norway we have s habit of eating tacos and pizza that is considered child friendly foods because they are filled with flavours that are mostly similar to meatloaf 😅

@sanjuktachatterjee6807 10 месяцев назад

Fruit curries in India never have fish or any other non vegetarian ingredients in them. Base of Indian curries is first chopped onion sauted in oil/butter/ghee, then ginger and garlic are added, followed by tomato puree or yoghurt or both. All these ingredients were readily available in Victorian England. Even if spices like turmeric, coriander might have been difficult to obtain, chillies and cumin were available. The fish curries of Bengal which use yoghurt never ever used tamarind and curry paste or curry powder in them. There is a lot of difference between milk and yoghurt.

@nyotauhura7412 10 месяцев назад

@@terminallumbago6465 Chinese food in America is what it is because it was meant as a way to get around immigration law not serve actual Chinese cuisine. Chinese restaurants originally served high-end French/European food style food. They were Chinese because they were owned and staffed by Chinese people not because they served Chinese food.

@havanadaurcy1321 10 месяцев назад

@@ulvalea1Agreed, my grandparents neighbour when my mother grew up adapted her goulash. Secret of hers: Tomatoes.

@GretalRabbit 10 месяцев назад

‘Iced’, ‘curry’ and ‘soufflé’ are not words I usually see together but Mrs Crocombe never fails. I think my partner would actually like these, he once ordered fish cakes for ‘dessert’ in a restaurant!

@Getpojke 10 месяцев назад

Sounds like a great person. Much prefer savoury to sweet myself.

@nevertoooldgaming_Rave 10 месяцев назад

This is the most mixed set of emotions I have ever had over a food dish. Bravo.

@deborahmower8539 10 месяцев назад

I can't think of any dish less appealing, but I love these videos.

@Lucinda_Jackson 10 месяцев назад

🤷🏼‍♀️ Looked good to me!

@aliciakillen1940 10 месяцев назад

Yeah this was a SOLID no for me!

@valeriebirge8922 10 месяцев назад

That pigeon foot one was less appealing 😂

@spacewolfcub 10 месяцев назад

@@valeriebirge8922 🤔 Okay, yeah, that’s fair.

@idjtoal 10 месяцев назад

...jellied eels ?

@bw2082 10 месяцев назад

Waiting for the not too subtle shade. Can we get a cross over with the Mrs.Warwick and Mr Lincoln? The shade would be darker than a total eclipse.

@krysab6125 10 месяцев назад

MRS CROCOMBE: 'I hope you're enjoying the seasonal weather' 😉 ME: *watching as it absolutely CHUCKS it down with rain here in the UK* That HAS to be deliberate!

@CCoburn3 10 месяцев назад

It would be interesting to have a series about Mrs. Crocombe's predecessors. Cooking the Georgian Way. Perhaps even a number of series going back to the first owner's time in Henry VIII's time.

@andycalimara 10 месяцев назад

A Henry VIII cooking show WOULD be lovely

@CCoburn3 10 месяцев назад

@@andycalimara So would an Elizabethan cooking show. There is so much difference between the food eaten during the Tudor period and now that it would be extremely interesting. And, since that period sees a lot of food being introduced from the Americas, it was an extremely exciting time in food history. I think it would certainly be a good series.

@terminallumbago6465 10 месяцев назад

@@CCoburn3Tasting History with Max Miller does something like that, with recipes from all over throughout various points of history, from Ancient Greece to 1950s Alcatraz menus

@beth12svist 10 месяцев назад

And Townsends do 18th century recipes. In America, but they use quite a few English cookbooks, since I believe the first American one is only from the end of that century. ETA: In fact, they did a crossover with The Victorian Way a while ago. It's how I found them, I think.

@xr6lad 10 месяцев назад

Back in 2008 there was a British series called ‘The Supersizers go’ staring Sue Perkins and Giles Coren and each week they would spend a 7 days eaten nothing but food cooked grown and serviced in various time periods including ‘Elizabeth, Georgian, Victorian, Roman, Edwardian, WW2 (with typical rationing type food), 1950’s and 1970’s. It was good. And they’d have to live that lifestyle and dress for that period all week. I have seen it floating about on RU-vid.

@princevesperal 10 месяцев назад

It always makes my day when The Victorian Way releases a new video with Mrs Crocomb!

@matesafranka6110 10 месяцев назад

I'm not a Victorian cook, but I am a pastry chef who has plenty of experience mixing mousses that are very similar in texture, and as such I have some notes. If you really want a light and airy texture, mix the whipped cream into the curry rather than vice versa. It's generally recommended to do it in three stages. First, add only one large spoonful of cream and mix quite viogorously, just to loosen up the curry. Then, add just under half of the remaining whipped cream, and use gentler movements, folding rather than stirring, until that's fully incorporated. Finally, fold in all the remaining cream. This method will make sure the end product has a smooth consistency with no lumps, and the cream retains as much air as possible.

@crystallinecrisis3901 10 месяцев назад

I’ll be sure to dig Mrs. Crocombe up and let her know

@irinatrushanova4768 10 месяцев назад

It is rather a show than an accurate gastronomic thing. Be patient

@qwertyTRiG 10 месяцев назад

Adam Ragusea has done some empirical testing of stirring vs folding, and determined that it doesn't make much of a difference. As he says, expert practitioners often know how to get good results, but don't know much about how things actually work.

@matesafranka6110 10 месяцев назад

@irinatrushanova4768 I get that, it's just a note for anyone who wants to try this at home to make their lives easier and get good results

@Priscabc 10 месяцев назад

Can't I just yeet them together, then re-whip?

@Witiko 10 месяцев назад

I want to see how Mrs. Crocombe cooks a dish for an ill person; some food that gives you back health and power.

@spacewolfcub 10 месяцев назад

Oh, neat idea!

@cristywyndham-shaw5111 10 месяцев назад

That would be cool! Calf's foot jellies, soups, blancmange...😊

@SugarDemon1035 10 месяцев назад

I love the idea of serving both savory and sweet treats during dessert. Sometimes sweet stuff is just too overwhelming.

@randomaccount6387 8 месяцев назад

It's still common in some restaurants to offer a cheese plate as alternative for dessert

@joyplummeridge6940 10 месяцев назад

I would love a set of those glass custard cups

@calicocat6571 9 месяцев назад

I love victorian cooking. I actually cooked a victorian dinner for my latest birthday. Saxe Couburg soup, victorian curry and Cherries Jubilée🥰🎂🎉

@aewtx 9 месяцев назад

Very cool!

@yippee8570 8 месяцев назад

That sounds like fun!

@Sally4th_ 10 месяцев назад

Two and a half hours to go? Just time to make a batch of scones so I can have one with tea while I watch.

@wandererkapt 10 месяцев назад

These are probably the most random, unexpected list of ingredients I have ever seen lol

@PokhrajRoy. 10 месяцев назад

I’ve never heard of Curry Soufflé but it sounds intriguing.

@princevesperal 10 месяцев назад

What an odd recipe! Fascinating! This is *spicy fish Jell-O™* ! 😮

@nailguncrouch1017 10 месяцев назад

Exactly what I was thinking.

@Lucinda_Jackson 10 месяцев назад

Not really. The aspic just stabilizes the whipped cream (as does the gelatin we use today). It's not jello-like, at all, really. More like spicy, fish whipped cream. With shrimp!

@princevesperal 10 месяцев назад

@@Lucinda_Jackson It honestly sounds like a recipe for food poisoning!😅

@DJL78 10 месяцев назад

The Queen is back!!!

@kcvinwehoLA 10 месяцев назад

I stand chastened, as I do after most every Mrs C video. I have not been warming leftover meats in a curry sauce, but I intend to immediately rectify that error!

@avian68tb 10 месяцев назад

Leftover pot roast in a curry sauce sounds divine

@orchardhouse9241 10 месяцев назад

I think I will do this with some leftover pork chops and see what happens.

@jwspruance 8 месяцев назад

you certainly should do that! long established tradition in my family with chicken, turkey and lamb. An entirely new dish the second day, try it you will like it

@rurulosha 10 месяцев назад

im a vegan generation gurl , still mesmerized by Mrs Crocombe casually explaining her aspic routine 🤌🏽

@maxxkane1 10 месяцев назад

I never want the show to end😊.thank you!

@theKeshaWarrior 10 месяцев назад

I would be perfectly happy watching Mrs. Crocombe prepare old boot casserole at this point, and after this recipe I think I might rather eat the boot lol...

@wishingstar22 10 месяцев назад

This looks great. I was just thinking yesterday how I really needed another visit with Mrs. Crocombe.

@KiraRagged 10 месяцев назад

feels like the forefather to fish fingers and custard

@scraperindustry 10 месяцев назад

I was wondering why she needed food coloring if she was already using curry, but she only used a tiny pinch of it 😅

@AstheCrowTries 10 месяцев назад

Normally turmeric does a supernatural job of coloring curry but.... Victorians.

@beth12svist 10 месяцев назад

Heh, yeah, I was basically looking at it all "you've got perfectly good natural food colouring available, why the bottle...?" It would be extra amusing if the bottled one contained turmeric.

@nunyabiznes33 10 месяцев назад

@@AstheCrowTriesdon't the curry powder already have turmeric in it?

@jonathannerz1696 9 месяцев назад

I love the way she says, “They are very modern.”

@lynettehuggins56 8 месяцев назад

I would love to watch longer and more detailed episodes of the Victorian Way. I love watching Mrs. Crocombe in her kitchen. Please make a lot more episodes and make them longer. Love this channel.

@Extremelychubbyglutton 10 месяцев назад

Props to the cameraman for going back to the Victorian Era to film this

@bluejedi723 10 месяцев назад

I want more of her. ❤

@user-hc9rl5hd2f 10 месяцев назад

I'll never tire of Mrs. Crocombe saying "armonds".. Thank you for more looks into history, these videos are wonderful.

@vjhreeves 10 месяцев назад

Anyone else feel a thrill of excitement just hearing the intro music?? 😁

@tabithabjelland8028 10 месяцев назад

It's good to finally see a new video from Victorian way. It's been a while since I've seen a new one. It would be nice if they made more videos more frequently cuz I do enjoy these videos.

@spacewolfcub 10 месяцев назад

I think they said once that they’re spacing out the episodes because the source material is so limited. They’re working from one journal of Mrs Crocombe’s recipes, afaik.

@beth12svist 10 месяцев назад

Also the actress does other things as well, so she would not be available for regular shooting. At Audley End, there's a number of people sharing the role, but that would be awkward in videos.

@sharonsmith583 10 месяцев назад

Mrs Crocombe is baaaaaack! A Mrs Crocombe video is just what i needed today.

@anastasiacross1866 10 месяцев назад

Thank you for more looks into history, these videos are wonderful

@classiccasualgaming 10 месяцев назад

I have a feeling that English Heritage had read our previous comments on another video on how real curries were made in Asian countries, so Mrs Crocombe added the reason why she used apples in her curries for this video.

@amym7825 10 месяцев назад

Always lovely to see Mrs. Crocombe! This recipe was quite involved. ♥️

@AlannaZackrison 10 месяцев назад

I love mrs. crocumb!! So happy to see her and a delicious looking recipe!

@wynnkidsnannylorivance4111 10 месяцев назад

This looks better than I anticipated.

@KilanEatsandDrinks 10 месяцев назад

Wonderful! A unique recipe from the 19th century that gives us a peek into how dishes are reinterpreted during that time. I love this series so much! Cheers from Indonesia!

@ShimmerPancake13 10 месяцев назад

We are going to England next spring and Audley End is on my list!

@jennosyde709 9 месяцев назад

I like how she gives tips for modern audiences while still managing to maintain character.

@francisdec1615 6 месяцев назад

Refrigerators existed back then. They were just very rare and probably very expensive.

@eternallight351 10 месяцев назад

thanks a million! i was waiting for Mrs. Crocombe to appear again in videos for delicious recipes!

@claudiocavaliere856 10 месяцев назад

Absolutely enchanting! How very charming! Congratulations!

@JaiProdz 9 месяцев назад

I love the sound of the storm in the background

@user-oj5bw7sl8p 10 месяцев назад

Thank you for this excellent video, dear English Heritage! It's a pure delight to watch wonderful KATHY HIPPERSON as Mrs. Crocombe.

@zackstpierre2562 9 месяцев назад

At first I had NO idea where she was going with that pan on the stove but then she mentioned the sieve and my eyes were opened "ohhh I see where your going now" lol❤ I love this channel

@hollybyrd6186 10 месяцев назад

Even in a blistering heat wave, there will always be shade to be found in the kitchens.

@emhoj97 Месяц назад

I just had a wisdom tooth removed and so can't eat solid food for a few days. Watching through all of Mrs Crocombes videos to soothe me haha

@miahyde2599 10 месяцев назад

Even though this recipe sounds terrible, I am so happy to watch her create mostly wonderful sounding treats. ❤️

@zumeraaa 10 месяцев назад

This is one of those dishes that I really want to try because I can't imagine how these ingredients taste together!

@danielintheantipodes6741 10 месяцев назад

They look delicious! Thank you for the video!

@carolbenson6524 4 месяца назад

I finally found your channel again!!! Loved listening and watching you cook! 😅

@supriyatetala3991 10 месяцев назад

Wow after long time so excited

@hannahcollins1816 10 месяцев назад

Mrs. Crocombe on my birthday!! What a gift!! And curry?! Yum

@pibly7784 10 месяцев назад

Nice to see Mrs. Crocombe again !

@TKHudson2005 9 месяцев назад

Damn... I love this series!

@LiB280 10 месяцев назад

Io ADORO questo canale!!!❤ I LOVE this channel Greetings from ITALY

@paulasimson4939 10 месяцев назад

My head explodes at the idea of eating this after a meal, but I think as an appetizer it could be delicious.

@aewtx 9 месяцев назад

I would never think of curry as a palate cleanser.

@annann9926 10 месяцев назад

Really look forward to all your videos. ❤❤❤

@roselyncampisi822 10 месяцев назад

Looks so good!

@roymarven2554 10 месяцев назад

quite lovely, thank you as ever

@Hu-qd4pk 10 месяцев назад

6:40 a fact about chilles in relation with curry. Chili peppers were first introduced to to India by the Portuguese. The curries were more mild before the introduction of chili peppers in India.

@lizzyli928 8 месяцев назад

I'm glad I'm not the only one confused by this dish. Great episode ,much entertained!

@rahulphoen 10 месяцев назад

It's amazing how this is still going on

@valfletcher9285 10 месяцев назад

how different and interesting!!!! One more I will watch many times!

@orchardhouse9241 10 месяцев назад

This has given me an idea. Pounded-up curry might be a good filling for savoury tarts to have as part of a tea.

@HalfLatinaJoy86 6 месяцев назад

This actually looks pretty tasty, I might make this someday. Thanks!

@KyzylReap 10 месяцев назад

Interesting. I'd like to try this one!

@chi25vaio 10 месяцев назад

😊 I would love to taste this, I could never make. I am not that great a cook. It's absolutely delightful to see Mrs. C again! I love these videos 😊

@dianaortega9714 10 месяцев назад

Are we not going to talk about the lone leaf of parsley in this dish? 😄 Lots of unkind things have been said about English cooking, but this particular detail is bizarre.

@FishbowlMand 10 месяцев назад

Thank you, I came looking through the comments to see if anyone else was appalled by the one leaf of parsley 😂

@jlizamavera 10 месяцев назад

I love Mrs. Crocombe s recipes. She is great. I really feel in victorian times wjen sje explain some of her challenges in the kitchen of thst big house.😊❤

@britt2dabrat344 10 месяцев назад

I be looking forward to seeing Ms. Crocombe its therapeutic 😌

@sarahhart7404 10 месяцев назад

❤❤😊😊😊Yeah another great Mrs Crowcombe video

@GammyHog 10 месяцев назад

This made my night so much more awesome 🥰

@stephenotaku.2312 10 месяцев назад

And when the world needer her the most, she came back!!!! Love the decoration of souffles. Thank you for the videos

@xavierhuc2125 3 дня назад

That flexing of the perfect set of the soufflés with the hand on the hip 👌

@racheltoler3895 10 месяцев назад

Great and informative video! ❤

@aleks8888no 10 месяцев назад

This would be a tasty modern starter with some Melba toast.

@drhumajunaid8142 10 месяцев назад

I just love watching you Mrs.crocombe . it's very refreshing.and yes we are enjoying 40 degrees in here.

@mariaboletsis3188 10 месяцев назад

My favourite Victorian lady is back! Very interesting dish indeed. I would try it, I love curry!

@rayskitten78 10 месяцев назад

To all comenters who are saying they had never seen curry this way in their country, please remember this is ment to be victorian style so it is an interpretation of a dish also they may of had to substitute some ingredients and spicy curry may not of been in vogue