I suppose this is off topic, but this setting is so lovely. The glow around the window, the softly-lit lanterns, the pottery on that shelf, it all has a calming, charming tone. Just wonderful.
They've been working on it. As it turns out, I find the addition of the new glassware (they said in the Nutmeg Tavern video, they just got it back in stock) works well to create a fuller ambience. Lovely settings at the table, I agree. And you're right about the window glow. Nice catch.
They did build their own homestead, communal earthen oven, blacksmith shop wood working tools a log cabin, I think they're building a small barn now. And the pottery John made himself. He also made the pots for the potted salmon video.
It's known as a 'Jam Roly Poly' here in the UK. Every child in the UK used to have this as part of their school lunch from time to time. A similar, but lighter dish is called 'Swiss Roll'.
I thought a swiss roll was made with sponge? It looks more like a jam roly poly which is flat rolled suet pudding with jam then rolled and steamed or baked.
One of the oldest dishes here in Austria is Strudel. Not only with fruit fillings like Apple but also with Beans or Cabbage. The good thing about Strudel is that anytime they were made, they also cooked a vegetable soup with carrots, celery, trunip, peas and pretty much any common vegetable and then they cut the leftover strudel dough into small patches and dropped them into the soup, resulting in a slightly slimy but delicious alternative to noodles.
Yes Strudel. My great grandmother came from Austria. My grandmother always told me, you must be full of aggression to make a good Strudel dough, while slapping the dough vividly and ruthless on to the kitchen table ( take this… :-) ) and you have to pull it very thin, nearly translucent so one can read a newspaper underneath. My favourite is Strudel with mushroom filling.
@@frauleintrude6347 in modern day baking thats called the window pane test I think, where you stretch a piece of your dough until its transluscent to see if the gluten has developed well
This brings to mind the Beatrix Potter story about the roly-poly pudding...I always wondered what that was! Now it makes sense. The rats were going to roll up the kitten in the pie crust and boil the whole package, but thankfully he escaped!
this reminds me of something we made when i was a kid. take 8 slices of bread, cut off crusts, roll flat, overlap each slice slightly, brush with melted butter, add favorite jam. roll. bake for 15 mins at 300 till lightly toasted. slice and sprinkle with powdered sugar.
This reminds me of a German recipe for "Hefeknödel" (Yeast dumplings) - basically a slightly sweet to neutral ball of dough from wheat flour and yeast, filled with a fresh prune plum that has the stone taken out and replaced with a sugar cube. Then they are also closed up and boiled in water - the texture is very "glutenous", kind of like the consistency of Japanese rice cake (mochi), and veeery delicious :-)
I’ve been struggling with insomnia the last month not being able to catch any sleep at night. 4 hours tops and it’s been destroying me. The only way I can fall asleep is with some kind sound, so I play RU-vid videos. Randomly found this channel and it puts me to bed feeling happy and thinking about food. Love the historical facts, the sounds of cooking and the delicious looking snacks, meals and treats. Thank you beyond words for helping me out 🤙
It's similar to jam roly-poly, a steamed, suet-based dessert that used to be served in British Primary schools. You can buy posh versions in the retro dessert section of some supermarkets. Traditionally has to be served with plenty of custard 😍
i don't think the roly poly/pill bug is a danger to trees. i think it just lives in rotting vegetation on the ground. fun fact: they're crustacea, related to crabs and shrimp 🙂
In Puerto Rico, something similar is called... Brazo Gitano (gypsy arm) Idk why, and I was too scared to ask about it when I was little. I used to refuse to eat them because I thought the Roma (gypsy) people were made out of bread like "hombres de gengibre" a.k.a: ginger bread men 😅 I was a strange kid 😂
An interesting detail from the recipe book: there are “corner dishes” as well as side dishes. Was the layout of the table that tightly prescribed or does it have some other meaning?
The layout of the table was prescribed, especially for more formal meals. The most expensive/impressive-looking main dishes went in the center of the the table or directly in front of the host or hostess, and the more ordinary dishes, as well as the vegetables, went along the sides of the table, and on the corners. Each item was divided between 2 or 4 dishes or platters, and they were arranged symmetrically on the table. That was considered more attractive, and there was a dish of each item within reach of everyone on the table, to minimize passing the full dishes or platters around.
@@havokmusicinc There were (I'm not sure if there still are) Native American cultures where acorns were one of the diet staples. Somewhere in the West, I can't recall if California or elsewhere - somewhere where there were a lot of oak trees. They boiled them before using them further, I believe.
@@beth12svist im in redding California and tribes use to fight over our land for the acorns. Ive got over 10,000 pounds of acorns on my property and nearly everyone around me has the same... Ive been looking for recipes that I can add to the paper bags I start handing out with the acorn flour in it. Ive started dehydrating black berries and have a massive wild plumb tree collection.
Here in Uruguay and Argentina we eat quite a similar treat called "arrollado de dulce de leche", basically a milk caramel roll, made from sweet cakey dough that is often glazed with chocolate or simply sprinkled with confectioners sugar.
My husband and I have been collecting pawpaw seeds. We are going to hopefully get some pawpaw trees planted at the family farm. I look at all these recipes and think whether or not they would work with a pawpaw filling. I think this might work.
Biskuiterolle with strawberry jam marmalade and powdered sugar dates back... well... forever in my family maternal side from the Sudetenland in Czech, when it still was in the Hapsburg Empire! 😋
My mums apple dumplings made with a suet crust is something I loved from my childhood here in uk. Steamed puddings take a while but they are so worth it.
We do steamed puddings a lot (boiled deserts similar to this). You really don't need to worry about the water getting to it. it will, there is no stopping it. Fortunately it almost instantly cooks the outside sealing it from my experience.
Jon, been watching you all for years now (pre-500k) and when I finally can drive out to my sister in-law's place for a visit post-pandemic (we had to delay for years before due to little kids and other factors), I'm going to drive out to your shop even if I have to do it by myself because you and yours are so great. I've bought online but I want to go to your actual physical shop to "window shop" and probably buy a lot of things I don't actually need. :D
I used this pie crust recipe to make a quiche and I messed up… Now I have to make one every week, everyone loved it! New subscriber here, thank you for sharing all of these wonderful videos, you’ve been at it for quite a number of years and I’m very happy to have stumbled across your channel!
My mother, who was from.Maine, made these rools from pie dough. Hers were filled with cinnamon sugar and butter and baked. Around the holidays, we might get rolls with a pecan filling. She baked hers...and they were crispy and wonderful.
You're so right about making your own pie crust: it IS easy, and the first one (or, okay, the first few) will not look great. But it's okay because they'll taste fine! And gosh, you'll have to make another pie to get more practice! And then you'll have to eat the pie! Oh no! This is a sacrifice that we can all make for our families. We will eat imperfect pies.
In Pernambuco, a state in Brazil's Northeast region, there is a traditional dish that looks like this, "Bolo de Rolo" (Roll Cake). But the dough is made with corn flour, and there are a large variety of fillings. It goes well with a black coffe and a slice of a savoury cheese...
I'm uk it's called jam rollie polly You need put sugar in the pastry mix and serve it up with custard It's traditionally made with suet qnd flour not butter .
my grandma used to make something like this with the leftover pie crusts after she made the pies, but she baked them with the pies instead of boiling them. Much easier that way. ;)
@@rosemcguinn5301 Sounds good. On my dad's farm in Alberta, Canada, we had wild ditch strawberries, and Saskatoon berries. They were really good. Cheers, Rose! ✌️
I don't know how far back the recipe goes, but in the South (USA) my grandmother made a very simple but delicious dish called "butter rolls." It is baked though not boiled. Really good!
I’m pretty disappointed that you were cutting the strips for tying off the roll, you could easily have tied one end, wrapped a good length of the strip around, then tie it off at the other end.
Yes. My grandmother was a wonderful woman who loved to experiment and cook. Now, for the jelly roll, she would have a raspberry/blueberry mix with honey. The top was caked with either sweetened cinammon dust or powder sugar. Such a good treat.
I recently discovered your channel. I have been binge watching. So great! I plan on getting the cloth, so that I may try this, & the other recipes that require it. Thanks for what you do!!
Thanks for sharing with us Jon, your baking skills are great ! That turned out fantastic and has to taste so good. Stay safe and keep up the good work and videos, Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻
The way we did on the farm with a large family is to use the remaining crust pieces from making pies. All types of fillings and baked not boiled. Still my favorite jelly roll. 💋😊✔
My mother and grandmother always rolled up leftover pie dough with jelly or hazelnut spread or butter, cinnamon, and sugar. Never boiled it, but threw it in the oven with the Thanksgiving or Christmas pies to give the kids a little sweet snack while the turkey or ham cooked.
Growing up my mom would use leftover pie crust & fill them with melted butter & jam or melted butter & cinnamon. But they were baked not boiled & they were delicious!
Ever microwaved a banana and eaten it with icecream? Just microwave enough so it goes mushy/guey don’t over cook (icecream does not go in microwave) also try some chocolate sauce with the icecream and banana
As always, wonderful content! I would like to pose a query on 18th century cooking, albeit not necessarily related to this video. I have for the past year-and-a-half started to compile my own late 17th early 18th century larder. Yet I find some aspects of it rather challenging, especially in regard to how certain ingredients should be stored. One such item is rose and orange blossom water. I would assume they might have been stored in small vessels of either glass or glazed ceramic, yet I have found no such bottles in museum collections or in the written accounts. If you would care to shed some light on this culinary conundrum I would be ever grateful. Cheers!
I love what you are doing- setting up a historical larder. I wud say maybe rose or orange water may be located in non- American grocery store. If you do find it and it is in a plastic bottle I would transfer it into a glass bottle. Or search on line for these 'waters' in GLASS.
I would say that any glass bottle which holds about a quart of liquid could be used to hold orange flower water or rose water, and there are plenty of those in museums! They are not only wine or alcohol bottles!
I got into a bit of a rabbit hole about this topic when I found out marmalade roll recipes have baking powder in them and I went "I'm pretty sure they don't have baking powder in Narnia." So in my search for non-baking powder predecessors, I came across these boiled pudding variations. Which are clearly not the thing from Narnia, but it's still exciting to see you make it. :-)
