Oh goodness this is good! 2 recipes from the 1820s brought back to life + a cabbage with bacon dish so old no one quite knows when it first started. Let's eat & give thanks to the many Irish immigrants that made up early America.
All 3 recipes are translated into modern directions below. Thank you so much for watching and for being a friend 😭We are nearing 1 million subscribers thanks to you! An Irish Stew from 1822 Ingredients: 1 pound of mutton (I'm sure that you can sub this with beef or lamb and it'll still taste amazing) 2 pounds of potatoes 1 onion 1 cup of broth, I used vegetable broth 1 teaspoon of white pepper 1 teaspoon of salt, or to taste Directions: Peel and cut into halves your potatoes. Also cut up an onion. In a deep pan or stewpot put down a layer of the potatoes, then meat, then onions, and again potatoes. Now separately mix up your white pepper and salt into vegetable broth. Pour the broth into the pan, cover well and allow to simmer for 2 hours. Be careful to not cook at anything higher than a gentle simmer. Irish Cabbage, flavored with bacon Ingredients: 1 head of white cabbage 3 slices of bacon 1 teaspoon of peppercorns 1 tablespoon of butter 1 teaspoon of salt, or to taste Directions: Place 3 slices of bacon folded over in the middle of an outer cabbage leaf with 1 teaspoon of peppercorns. Fold the cabbage leaf inwards over the bacon and tie it off with some cooking twine that is suitable for boiling. Now cut your remaining cabbage and put it into a deep pot. Cover with water and add in your salt. Bring to a boil then simmer for 20-30 minutes or until tender. Drain the cabbage and return it to the pot. Discard the cabbage package. Add to it the butter and mix up till melted. Irish Pancakes, 1823 Ingredients: 4 egg yolks 2 egg whites 1 cup of cream, warmed 1/4 cup of sugar Half a teaspoon of ground nutmeg 1/4 cup butter, melted Half a cup of flour Directions: Whip together 4 egg yolks with 2 egg whites. Strain them into 1 cup of WARM cream. Straining the egg removes the membrane-like part of the egg whites. Add nutmeg, sugar and your liquid butter. Into this slowly add in half of a cup of flour while stirring. Now in a hot (but not too hot) skillet melt a bit of butter and then fry up the pancakes thin. Keep in mind that pancakes used to be thinner than they are today. Flip over once one side is golden. For me this took roughly 3-5 minutes per side.
no sugar in Irish pancakes or indeed nutmeg. Hardly would put cream in there, if buttermilk was available and it always was. We never separated the yolk from the white back in the day tbh.
@@LindaStein-ze8bk (This is not PC, but it's my humble opinion): Only a woman would have the ability to detect such a thing; women are true connoisseurs at the art of glimpsing adorable human peculiarities, things usually invisible to us men.
Happy St Patrick's Day! I always find it fascinating how you control the heat temperature using the fire coals. I presume it is similar to camping cooking on the fire pit, but it still amazes me.
It’s mainly timing. The longer it sits the hotter it’ll become and also the amount of coals. I can imagine also that you would need a roaring fire to have things boil.it would take a little practice especially for someone who doesn’t know how to properly cook things already stovetop or grill.
Im so happy that you are not in a permanent rush, like all of the other modern chefs. We need time to do great things, and we have to teach enjoy spending time with them.❤
We cook this dish in England also..Have done for decades..We add carrots and some times celery. I also like barley lamb stew. My mother used to cook these 2 dishes when I was a child 50 years ago and her mother before her. This dish goes way back,probably to the Tudor times...They are my favorite dishes to this day.
Delicious food being prepared by a lovely and capable young woman, a crackling fire in a cozy cabin, and an adorable little kitty....this is why I love your videos!
Its honestly so heartwarming to see people enjoy our recipes. Because for so long, all ive seen people saying over tiktoks etc is "white people food is bland/plane...havent they heard of seasonings?"... "irish/white food lools like slop" etc seemingly forgetting that our ancestors barely had access to food under british rule let alone exotic spices
Beautiful as always. Would you do a cookware maintenance video sometime? Like, wooden utensils/boards, tins, cast iron pots and pans, spice storage, etc.
Yum Justine! I'd love to see you cook turnips (Irish name for them) on the fire from 1820's era too. Turnips were the first Jack-o-Lanterns in Ireland and Scotland. High in nutrients and also so cheap they fed their livestock with them too! They're delicious.
Wishing you wonderful people a very Happy St. Patrick's Day. I have some Irish from my Mom's side (she's Irish/Spaniard) so I feel a special kinship to the Emerald Isle. The only mutton I've ever had is in the form of gyros here in NYC. Looks really good!
The title says no talking, but I clearly hear Mish-Mish chatting away! Thank you for sharing this! I love Irish cooking and seeing how my ancestors ate!
What a perfect St. Paddy's Day feast! Brava, Justine. YUM!!!! I can't wait to watch the chew and chat to find out Ron's reaction to this amazing meal! It just blows my mind and tastebuds too - to learn how little receipts have changed over the centuries. Good food is good food!
Hello, I'm irish but I've loved your authentic channel a long time before now coming to St. Patrick's day. Your lifestyle is beautiful and I'd love to practice it more. It's a happier mental space. Lots of love to you ❤️ 💚☘️
I have just finished peeling many many little Russett Potatoes because I thought they would look good in the stew. I’m talking many many. So I have finished then and drop my meat in flour and then fry before putting into a slow cooker to cook slowly for the day. I added carrots, herbs, mushrooms a little red wine
This is a reply to myself. What was I thinking. Why would I peel the little russet potatoes- especially if they were the little red ones (are they even the Russett?). Anyway I’m not peeling those little new potatoes anymore
Beautiful, as always, Justine! I almost made Irish Stew again this year in my Ode to Ireland series, but I ended going with dishes that were new to me. I always absolutely joining you in your cabin kitchen here and you and Ron on Frontier Patriot. Your videos are always so peaceful. 💜
Aw, loving that you made some Irish dishes. Love the channel. Subbed. Would love to see you try Irish ‘boxty’ (there are two types, boiled and fried) some St.Patrick’s Day. Much love from Ireland xx 💚 ☘️
Justine, all your videos are so peaceful and relaxing to watch. You make cooking look so easy and the food is always mouth watering. If only there was smell-o-vision!!! Thanks for the modern version with the measurements. That helps me a lot. Can't wait to make this meal!!!
So, so many props for how you are able to cook over an open fire. I love watching you cook. It's so relaxing and satisfying. Thanks for what you do, Justine! :)
Привет Жюстин!Я из России, подписалась на ваш канал. Мне нравится, ваша подача ролика, ваша кухня, кое-что беру на заметку. Я тоже люблю готовить. Искренне желаю вам, удачи и новых вдохновений. С уважением Елена!
I watch this and imagine how everything comes about. Just getting the water into the house was a big chore. Every time you needed water you would go out to the well and bring it in. Can you imagine how gleeful people were just to have a water pump in the kitchen. No more trudging through the snow or heat to have to carry several gallons of water at a time, multiple times a day. You just pump the water as needed into the sink or pail or pot.
Hello, in the 1950s my parents, siblings, and I use to go to Canada for a week or so, my aunts and uncles had no electricity, or in the house bathroom. Cook on a big cast iron wood burning stove, out house for the bathroom, no central heating in the winter. I loved it!
