The Noble Origins of Afternoon Tea

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RECIPE
4 eggs
1 cup plus 2 tablespoons (225g) caster sugar
2 sticks (225g) softened salted butter
A little less than 2 cups (225g) flour
2 teaspoons baking powder (Optional)
A Pinch of salt
Jam
1. Beat the butter until fluffy, then cream together with the sugar. Whisk the salt (and baking powder if using) into the flour and mix together with the butter mixture until somewhat combined.
2. In a separate bowl, whisk the eggs until very frothy, then mix with the butter/flour until well combined. If it is not a stiff but pourable batter, add milk in, one tablespoon at a time, until it is.
3. Spread the mixture in a well buttered rectangular pan and bake at 350°F/175°C for 15-20 minutes or until a toothpick inserted comes out clean.
4. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.
5. Cut the cake into small finger then slice each finger in half to form a sandwich. Spread jam on one half and replace the other half on top. Sprinkle with powdered sugar and serve with tea.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTOS
Afternoon tea at Windsor Arms: ~Bani~, CC BY 2.0 creativecommon..., via Wikimedia Commons
Crumpets - Iain Farrel vis Flickr
Petits fours: By Thomas Claveirole from Paris, France, upload by Herrick - Petits Fours / Finger Food, CC BY-SA 2.0, commons.wikime...
Cucumber Sandwich: James Petts from London, England, CC BY-SA 2.0 creativecommon..., via Wikimedia Commons
Scone: By Takeaway - Own work, CC BY-SA 3.0, commons.wikime...
Isabella Beeton's Book of Household Management: By wellcomeimages... wellcomeimages..., CC BY 4.0, commons.wikime...
Twinings Tea House: By Elisa.rolle - Own work, CC BY-SA 4.0, commons.wikime...
#tastinghistory #afternoontea #victoriaspongecake

Опубликовано:

28 сен 2024

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Комментарии : 2,3 тыс.

@TastingHistory 2 года назад

Make sure to check out Cosplay Cafe at cosplaycafellc.com/

@nikiclark6158 2 года назад

Hummm I grow lemongrass, for teas and spices...

@milliehaagen7526 2 года назад

I absolutely have and will be telling friends 🙂

@adamdubin1276 2 года назад

You said something about a series on tea, I insist you do this posthaste! It will be very interesting.

@juliabaum8832 2 года назад

They're like the mobile version of another Bay Area comic-themed coffee shop that was open for a few years. I love it!

@martinlake000 2 года назад

What, no milk in your blue tea?

@DragongodZenos 2 года назад

Max: "I want to keep this history light." Also Max: "The poor lady was shamed and died from a tumor."

@midoriya-shonen 2 года назад

And that's how you know how dark the history of tea is 😬

@kyzrvlhlm1995 2 года назад

The duality of Max

@krono5el 2 года назад

how insane is europe in the 17th century they couldn't identify a pregnancy. wow, talk about behind the times.

@midoriya-shonen 2 года назад

@@krono5el He might've been able to do it if he listened to her for half a second. Sounds like he thought he knew more about her body that she did

@Randomeaninglessword 2 года назад

@@midoriya-shonen I'm not a Victorian-era physician so I can't say for sure what he had going for him, but to defend the doctor a bit: this was all before x-rays or ultrasounds or the majority of modern tools and tests we have available. Those symptoms really sound like pregnancy. Obviously he should have checked a bit harder because she clearly wasn't pregnant, but it's also very easy for us to say that with the hindsight of her conclusive autopsy and modern medical techniques.

@TastingHistory 2 года назад

This cake was one of the first things I ever saw on The Great British Bake Off and that’s what inspired me to start baking. So in a way, Tasting History owes it all to the Victoria Sponge. 😁

@Firegen1 2 года назад

One day this is going to full circle and Ketchup with Max and José will have Mary Berry on it.

@sekhmara8590 2 года назад

😂 here’s a grand huzzah to the classic Victoria Sponge!

@aielle84 2 года назад

I don’t see the Cosplay Cafe link in the description?

@cresscelesta 2 года назад

As an avid tea drinker, you now have me excited for the eventual "Tea Month" :)

@chanceDdog2009 2 года назад

Me: Runs to the kitchen and makes tea.. Eating with little Debbie because I am just a peasant. But classy 😂🙂

@ItsYaBoiV 2 года назад

When I was a child, my mom read Beatrix Potter to me, and the Hobbit, and both instilled in me this love of a fantasy version of historical England. We used to make a lunch of tea, cucumber sandwiches, and scones with cream, along with a blanket out in to the yard and "picnic" while reading in the shade.

@terry902 2 года назад

That sounds wonderful like a scene from a book.

@10Raccoon 2 года назад

Sounds like so much fun! We used to do similar, but we would spread our blanket on the livingroom floor as the weather was often poor where I grew up. I'm glad you got to have such good memories with yiur mother!

@chezmoi42 2 года назад

@@10Raccoon So, would that have been a 'very low tea'?

@adreabrooks11 2 года назад

Mama V deserves a Good Parent award! Tell her the internet said so! ^_^

@EB-yx4fn 2 года назад

what a charming tradition!

@musiclover148 2 года назад

Making the cake denser surely made it easier to cut it into thin fingers and spread jam on it without creating a mound of crumbs, not to mention easier to pick it up and eat it as a sandwich without raining crumbs all over. So maybe there was method to their madness!

@TheMeloettaful 2 года назад

Huh, that does make a lot of sense! Much easier to cut into sandwich pieces instead of them just falling apart into delicious cake crumbs 😋.

@BeautifulStrangeMyst Год назад

I completely agree! The context for how food was eaten is so important and often overlooked! In austria, we have this cake called gugelhupf, which is a sweet yeasted dough with a filling of raisins and nuts. I was used to be made a little dry on purpose, because it was supposed to be dunked, either in coffee or milk. :)

@angel8fingers Год назад

I concur! Good eye!

@Scott-tq7ko Год назад

That might explain not using the baking powder but not adding flour early on, which tends to create a chewier rather than a denser crumb due to gluten formation.

@tessdurberville711 Год назад

Better to not spoil one's favorite tea gown.

@1stGruhn 2 года назад

Older varieties of wheat were 'softer' than what is generally available as all purpose today. You'd have to get a soft wheat similar to cake flour to begin to get close to some of those varieties. Plus, hand mixing isn't as rigorous as electric... so less gluten development from the softer wheat and lesser mixing might have formed a softer cake.

@TheBitzr Год назад

I would love to find this wheat cake flour in my cake! ❤

@watthaile2053 Год назад

That's just an original standard Pound Cake recipe. Use her recipe .... Except , Take out a tablespoon of flour and add in a tablespoon of cornstarch. Then, use this method. Separate the eggs, put the whites and a large mixing bowl and the yolks in another. They think whites until stiff and add one half of the sugar. Beat it well and set aside. And the other bowl, add the butter and the other half of the sugar and meet until light and fluffy. Mix in the flour cornstarch and a pinch of salt, meet for just the barest minute. Dan Foley beaten egg whites into the batter until Incorporated. Turn into the pan and bake. It is the same ingredients. This is the recipe and the method I use for my Pound cake. It is the mixing method that makes all the difference.

@JaneHornsby-iz9ob 3 месяца назад

Brands popular in the American South (White Lily, and Martha White for instance, and perhaps Red Band) are made from the softer Winter wheat. They are preferred for Southern biscuits, but because of this may be hard to find, except in the "self-rising" (baking powder included) type. If you can buy them plain, they may produce a cake more like tge original.

@tando6266 2 года назад

I like to think that as max takes a bite he thinks back to episodes like the hard tack or the blood ones and thinks "I have earned this"

@shevahauser1780 2 года назад

haha i always think 'hey this one's actually good!' also as a side note, i thought high tea was because it was at highnoon

@poop696969poop 2 года назад

clack clack

@babablacksheepdog 2 года назад

The part about the Flora Hastings story that wasn't mentioned, was that Flora, as well as her alleged lover, Sir John Conroy, were members of the inner circle of Queen Victoria's mother, the Duchess of Kent. The Duchess was a rather domineering mother, and she and Conroy (he was also alleged to have been the Duchess's lover), implemented a very strict system of rules called the Kensington System, ostensibly to keep the then-Princess Victoria safe, but the result was the complete alienation of Victoria from the outside world. Victoria grew to hate the system (she was lonely, extremely restricted in what she could do and essentially bullied by her mother and her circle), and by extension her mother, John Conroy and everyone else associated with them (which included Lady Flora, who was her mother's lady-in-waiting). When she ascended to the throne, the Duchess and Conroy even tried to argue that she was too young and too "unstable" to rule on her own, and tried to make the Duchess her Regent, but Victoria was strong-willed and held firm against them. The moment she became Queen, she abolished the Kensington System, ordered that her mother's chambers be as far as possible from her own, and fired Conroy (he had been appointed Comptroller of Victoria's Household - by her mum, of course - if I remember correctly). When the Flora Hastings scandal happened, Victoria jumped on the chance to avenge herself against both Conroy and Hastings (and indirectly, her mother too). It explains why she was so harsh against Flora (it wasn't just that she was a "mean girl," she had her reasons), although it doesn't excuse her, of course.

@SafetyBriefer 2 года назад

woah...

@goldenrosie 2 года назад

I don’t blame Victoria for not wanting anything to do with her mother and Conroy’s social circles after what they did to her growing up. Surely what those two did to her was emotional abuse.

@Naharu. 2 года назад

After reading about it, cant blame her. I'd probably still be angry with them too

@feralbluee 2 года назад

this the kind of history i love. it’s human. it’s real life, not just dates of when such and such happened. if you understand the people involved, it’s easier to know why history happened the way it did. poor Flora - imagine not knowing what the hell is going on🫣 thanks so much. 🙃🫖🌷🌿🌼🌱🌷

@JelMain 2 года назад

You must also remember Victoria wasn't expected to become Queen. George IV only had one legitimate child, Charlotte, who married a very competent soldier, Leopold of Saxe Coburg. Then disaster struck: she died in childbirth. When Victoria was born 2 years later, she was rather bad news: the establishment looked for Kings, the previous female monarchs having all died without issue (Queen Anne's son died in early adolescence). In 1830, Leopold accepted a firm job offer from Belgium, which cleared the way for Victoria..

@HarryFlashmanVC Год назад

As a boy growing up in Scotland, even in the 1970s an idea days menu was: Breakfast 7am Elevenses 11am Lunch 1pm Afternoon Tea 3.00pm High Tea 5pm Supper 9pm This, or some variation of it, was a traditional Scottish form. Afternoon tea: cucumber sanwiches and small cakes with tea. High Tea.. this was a brilliant meal.and you still find it in Scotland and the North of England especially in institutions. Breakfast: Porage Bacon Sausage Eggs Toast Marmalade Etc. Elevenses Bacon rolls Aberdeen Butteries Tattie scones Cheese or fruit scones and butter Lunch: the main meal of the day So High Tea is a savory main dish: Cottage Pie, Fish and Chips, Pie and Chips, this wouldn't be a large portion Folllowed by sandwiches, scones, and jam, potato scones and cakes in large quantities. You then had supper before bed: bread, cheese, ham, cold raised pie like a Pork Pie, pickles and chutneys.. washed down with beer or a sweetish wine. Eat this for 30 years... die of gout or a hear attack

@bruderschweigen6889 5 месяцев назад

Are you entirely sure you're not a hobbit?

@KayPrescesky 3 месяца назад

OMG that all sounds freaking delicious!

@kellysong2256 8 дней назад

Wow! I would like to try that out for about a week 😂 Yum

@spectre9340 2 года назад

I'm so glad you talked about the whole "meat tea" thing and how it replaced the evening meal cos my British boyfriend kept talking about having tea in the evenings and I was shocked that he wouldn't be having a proper meal. He explained that he referred to dinner as "tea", not to be confused with "afternoon tea". Glad to know there was actually some history behind it and it wasn't just his town being weird with their terminologies.

@MeStevely 2 года назад

When I was a small boy in the 50's my parents would often take me to stay in English hotels where the evening meal was still often called 'High Tea'. I think that has fallen out of fashion in hotels now, but your boyfriend is quite correct, many Brits still refer to the evening meal as 'tea'.

@BethJoan 2 года назад

In the Midwest of the US “lunch” was actually a small 4th meal. Your daily meals were breakfast, dinner (noon meal), lunch, and supper (evening meal). It was usually all canned, picked, and potted foods served with fresh fruit and shortbreads. This was during the 1850-1950 era.

@spectre9340 2 года назад

@@BethJoan omg that explains so much Cos he would refer to lunch as "dinner" and as I've mentioned in my original comment, dinner as "tea".

@Draggonny 2 года назад

I'm guessing he's from the North of England as here in the North East we call lunches "dinner" and evening meal "tea".

@beccaboo3040 Год назад

I'm from East England and we always say what are we having for tea as in dinner lol. We don't say lunch well depends on if your a snob and it's mainly them who have afternoon tea.

@MononokeLynn 2 года назад

I’d love to see a video on cucumber sandwiches. “Importance of Being Ernest” mentions them so often, I’d like to know the original idea of it - I like white bread, butter and thinly sliced cucumber. However, many recipes are crazy overboard these days.

@TastingHistory 2 года назад

One of my favorite plays and the movie from the 90s is amazing. “He ate every last muffin!”

@morrigankasa570 2 года назад

I've never done that type of Cucumber sandwich rather I've done it with Cream Cheese spread instead of the butter. But true some things go too far.

@kathleenhensley5951 2 года назад

ALGERNON. [Picking up empty plate in horror.] Good heavens! Lane! Why are there no cucumber sandwiches? I ordered them specially. LANE. [Gravely.] There were no cucumbers in the market this morning, sir. I went down twice. ALGERNON. No cucumbers! LANE. No, sir. Not even for ready money. ALGERNON. That will do, Lane, thank you. LANE. Thank you, sir. [Goes out.] ALGERNON. I am greatly distressed, Aunt Augusta, about there being no cucumbers, not even for ready money. LADY BRACKNELL. It really makes no matter, Algernon. I had some crumpets with Lady Harbury, who seems to me to be living entirely for pleasure now.

@gljm 2 года назад

@@TastingHistory You really must see the 1952 version which is far superior with Michael Redgrave, Dame Edith Evans and Margaret Rutherford. Another great version has David Suchet (Hercule Poirot) as Lady Bracknell ! This is a filmed version of the play you can find parts of it on RU-vid.

@corvus_da 2 года назад

Ah, I love that play! Out of all the books we read in school, I think this was the only one that everyone enjoyed.

@sonder8310 2 года назад

Just wanted to compliment you: you combine two of my favorite things: preparing food and history!

@TastingHistory 2 года назад

Thank you 😊

@Arcane_Archer 2 года назад

...Also Pokemon!

@lindaseel8633 2 года назад

@@Arcane_Archer Oh yes!

@SmokeyChipOatley 2 года назад

I would’ve said pokémon and British aristocracy but those are good too.

@anthonybanderas9930 2 года назад

I was going to say preparing food and eating it, but sure, history is also nice.

@dragonflyfirefly9465 2 года назад

A whole series on tea? That sounds delightful!

@darriendastar3941 2 года назад

Definitely. I'm hoping that it will be another 'Titanic' series for Tasting History. That series on the food and history of the doomed ship is so good that I keep it on a separate playlist for when I've got a weekend with nothing to do. It still gives me chills. A truly excellent piece of film-making and I'm hoping the Tea series will be just as good.

@terrybull1534 2 года назад

@@darriendastar3941 I like cook the dishes and sit on a slightly deflated pool float in the ocean to get the full experience

@darriendastar3941 2 года назад

@@terrybull1534 HAHAHAHAHAHAHAHA 😀

@SophiaRavenna 2 года назад

Yes, I agree! I love tea and enjoy learning its history, even the darker parts.

@andreasbraess3759 2 года назад

I wished he had longer put in page Cosplay Cafe in and put link in where it can order.

@BigboiiTone 2 года назад

Also I love how the selling points for all these old time recipes is bowels. "Oh it'll move your bowels. It'll settle your bowels and calm your nerves" Which I guess makes sense considering how prevalent cholera and dysentery were

@mahenonz 2 года назад

We have a Victorian home hints book and basically every remedy in the medical section begins “empty the bowels and apply leeches.” 😂

@BigboiiTone 2 года назад

@@mahenonz Move the bowels, drain the blood. Perfect health!

@LuvzToLol21 2 года назад

Fun fact: butterfly pea flowers (the things that make the Water Type tea blue) are also a natural acidity indicator. Add some lemon juice and it'll turn purple

@--Paws-- 2 года назад

So Anna Maria Russell did not only make Afternoon Tea time a custom but also made "spilling of tea".

@ragnkja 2 года назад

Isabella Beeton turned 25 the year her _Book of Household Management_ came out, so she was no matron writing for the younger generation, but a young woman writing for others like herself.

@TastingHistory 2 года назад

Sadly, she died shortly afterward. 😔

@ragnkja 2 года назад

@@TastingHistory Indeed. She was working on a _Book of Needlework_ (published posthumously in 1870) shortly before she died, and it shows quite clear signs of having been put together by others from her notes.

@mialemon6186 2 года назад

Man this video got surprisingly sad. Everyone gets brought up, then shortly after a "She died" is dropped. Reality is kinda jerkish at times.

@musiclover148 2 года назад

I totally empathize with that 4:00-5:00 "sinking feeling" of the Duchess of Bedford! Hallelujah for afternoon tea, although I don't always call it that. It's just stuffing my face with baked goods and tea when I get hungry.

@bodyno3158 2 года назад

I totally get it too, it's literally light hypoglycaemia, I usually feel "absolutely hammered" at 5-6pm, if I had a lighter lunch, I'd feel the same as what duchess had experienced, sinking feeling from 4pm to 5pm. A few high calorie snacks with a cup of light stimulant drinks will fill the gap between lunch and dinner nicely. Also with an afternoon tea, you can eat less at dinner, which is good for stomach.

@AnaxErik4ever 2 года назад

The reference to Disney's Mad Hatter messing around with the White Rabbit's watch (with some ingredients in today's recipe) is worth a like on its own. Victoria Sandwich is a classic cake recipe that many bakers test their skills on to see if they "cut the mustard". It is a "naked" cake, having no icing or frosting on the outside, so you can tell whether it has been generously and evenly filled, or whether your baker has skimped on the jam and cream in the center. I have seen it being made several times on the Great British Bake Off, and I would not be surprised to see it on many a tea table or under a display dome in a bakery.

@prometheustartarus 2 года назад

Omg it's a Tasting History episode on my favourite part of the day. Max, you're an absolute gem.

@TastingHistory 2 года назад

It’s the only way to get through the afternoon 😁

@thecommonsenseconservative5576 2 года назад

What country are you in

@SoulQueenoD 2 года назад

Wasn't expecting to finally get a description of what a tea gown was in a food video, but I'm glad I got it.

@Hair8Metal8Karen 2 года назад

Check out Nicole Rudolph's channel. She's a dress historian and her videos are so informative

@sallycassian4494 2 года назад

Wonder if it has anything to do with tea--length dresses?

@erraticonteuse 2 года назад

It's funny, I know of another story about Queen Victoria and out-of-wedlock pregnancies. There was some minor royal or noble family from one of the German states who were so posh that they had individual footmen to escort each of their daughters to bed each night. That that ended about as well as you can expect. Apparently Queen Victoria was basically the only person who gave their pregnant daughter the time of day after and arranged a "good marriage" for her. I wonder if it happened after this event.

@10Raccoon 2 года назад

Given that the way Queen Victoria regretted the way she acted in this story, it would make sense that she give the benefit of the doubt to ladies in the future.

@articxunodorseggnej8016 2 года назад

What happened I don’t really understand? And is there actual documentation on the super fancy family

@erraticonteuse 2 года назад

@@articxunodorseggnej8016 The footman got one of the daughters pregnant. As one might have predicted when making it a man's job to literally take a teenage girl to bed. Her name was Marie of Mecklenburg-Schwerin.

@articxunodorseggnej8016 2 года назад

@@erraticonteuse duchess Marie of Mecklenburg-Schwerin? It says she married Russian royalty

@yoursinsincerely8724 2 года назад

@@articxunodorseggnej8016 it was actually Duchess Marie of Mecklenberg-Strelitz

@thismissivemisfit 2 года назад

I am more of a tea drinker than coffee, so I would absolutely love an episode on tea. In Southeast Asia, thanks to strong diplomatic and trade ties with China during the Malaccan Empire (during the 14th to 17th century) tea culture spread everywhere. In my childhood, my grandma or my mom would fry banana fritters, or other types of sweet and savory fritters, and serve it with black tea for an evening snack, although my late grandpa preferred his with black coffee. It's especially heavenly when it rains. Local herbs and spices are added for health benefits such as the butterfly pea flower, lemon grass, kaffir lime and many others. The water-type tea you got looked to have had butterfly pea flowers in it because I recognize the colour. It's thought to be beneficial to maintain eyesight and a tonic for women's reproductive health.

@murphyleigh6319 2 года назад

I'm an American, and a big fan of oolong tea over the more common English teas, but I absolutely love the idea of a small fourth meal at 5pm to precede an 8-9pm dinner, it seems like exactly the kind of thing my body wants to naturally do to begin with, so I think I might start instituting it, since I live by myself.

@pouglwaw5932 11 месяцев назад

Yes, since my English silver tea service includes a fat teapot and a slimmer one, I use that one for oolong tea [instead of coffee] to give people an interesting choice of teas. Generally, those who prefer tea without milk choose the oolong. The most popular is a Springtime-picked oolong that has sweet floral notes without adding anything.

@natashaberry8404 2 года назад

"Tea: A Global History," by Helen Saberi is a great book to learn all about the history of tea! Used it for a paper in uni last year and it's very comprehensive. It even has a recipe section! The author also has a series of similar books for other types of foods.

@TastingHistory 2 года назад

The Global History series is fantastic! I have many of them.

@SuperBrieBear 2 года назад

Amazing synchronicity. I just made strawberry jam last night. I make it using frozen strawberries from the supermarket without waiting for the packet to thaw. Straight into the pan on medium high. I also use regular sugar. When it boils I lower the heat and leave for 15-20 mins, mixing every 5 mins so it doesn't burn. When it just start to stick to the bottom I turn off the heat and mash it with a fork. Best thing is you can make it as runny or lumpy as you wish. If you leave in the fridge overnight it will reach a consistency like Max's.

@switchboardrevelry4275 2 года назад

Yeah, I didn't need any pectin for strawberry, blackberry, nor blueberry jams. You just use regular sugar and lemon juice and cook it longer.

@m.theresa1385 2 года назад

I use fresh fruit which I stock up on while it’s on sale and sometimes stash in the freezer ‘til I’m ready. No pectin in mine, though I do boil with apples (which I remove) sugar, and a bit of lemon juice. Once I mash and reach a good consistency I test runniness on a frozen plate, and I’m done. Quick and easy (and delicious! )

@marylee7467 2 года назад

I am a tea freak, with no less than 14 types in my pantry. I love tea parlors. I've made Victoria Sponge, but not like this one. I didn't realize scones were added later, love scones. And I'm going to make some jam now using this method. As Pooh said I'd really love a smakeral now. And yes please, history of tea would be amazing 🫖🌸

@TastingHistory 2 года назад

Smakeral! I remember that.

@marylee7467 2 года назад

@@TastingHistory I had a feeling you might 😁🫖

@mariello05 2 года назад

Same here , lots of diferents teas on my pantry

@Poopyduckling9999 2 года назад

I never knew there's more than one type of tea??

@mariello05 2 года назад

@@Poopyduckling9999 Hassam Darjeeling Earl Grey Puer Eh and so on

@ruialmeida818 2 года назад

Kudos for introducing part of my heritage in one of your videos. As a Portuguese man I'm quite proud of our history and heritage (although it has its darker moments). An additional fun fact - marmalade was also introduced in the English court at this time also by the Portuguese. Marmalade is a derivation of the Portuguese word marmelada, which in its turn comes from the Portuguese word marmelo (quince in English) from which the marmalade is traditionally made of.

@thenovicenovelist Год назад

Did you also see the episode he did about the Portuguese visiting Japan and bringing a sweet egg dish to the country? It was pretty interesting.

@nobbyj.3053 22 дня назад

It was introduced by Catarina of Braganza, queen and wife of Charles II. And it was also her who started the tradition of afternoon tea at court.

@ruialmeida818 22 дня назад

@@nobbyj.3053 yes I know. That is a well known fact amongst the Portuguese.

@jeremychoo934 2 года назад

Mrs Beeton’s recipe isn’t that far off from the modern recipe. The quantities tell you that this is basically a pound cake and I was surprised to find that this is actually an early example of the reverse creaming method which I thought was a modern (ie. late 20th century) technique. The theory behind reverse creaming is that when you coat the flour with fat, you inhibit gluten formation when the liquid ingredients (eggs, etc) are added so no surprises that the cake turned out with a nice crumb. The only difference I can see is that the modern recipes use self raising flour with the addition of baking powder. I believe Mary Berry’s recipe uses the all in one method instead of the creaming method but I prefer making my sponges for a Victoria sandwich using the genoise method which also means less butter without compromising on taste. And the genoise method produce a much lighter/fluffier sponge because you don’t deflate the beaten eggs like you do withe Mrs Beeton’s recipe.

@PLuMUK54 2 года назад

Afternoon tea was part of my childhood. My grandma and mum did the catering for many of the village events, and, as mum was well known for her cakes, afternoon tea was a popular request. Extra fancy (small) cakes were always made, and other cakes, sandwiches, and so on, set aside for the family. A few years ago I went out for afternoon tea, and found the modern version rather ordinary. I'd obviously been spoiled. I still drink Twinings Tea; the one that I have was advertised years ago by Stephen Fry as being "good enough to serve my plumber"! I used to have a nearby tea merchants whose stock was incredible. I'd offer my guests tea, then ask which they wanted of about 20 that I used to have. A sad day when that shop closed.

@dianethornhill3651 2 года назад

Have you been looking in my pantry at all the tea I have?

@LoriCiani 2 года назад

My dear old late mum was an amazing baker. She could do anything, from elaborate wedding cakes to the humble Victoria sponge. Her little butterfly cakes were always a favourite with everyone, her shortbread was always crisp and buttery. I don't have her talent. I miss her.

@andreacollins4500 2 года назад

Just a quick note from a professional baker, what the original recipe is describing seems to be what we now call the Two-Stage Mixing Method: the softened butter is beaten into the flour and other dry ingredients until crumbly (stage 1) and the sugar and beaten eggs are added separately (stage 2). In modern bakeries, it’s also called High Ratio Mixing Method as often the butter is replaced with high-ratio shortening. A professional cake is generally mixed using this method and it makes a light and fluffy cake that can still stand up to being stacked (a la wedding cakes). The Cream & Sugaring Mixing Method (butter + sugar, then eggs, then wet, then dry) is what most home bakers are used to using and that is probably what they moved to when the flour was added in later stages.

@APfw-tri 2 года назад

I used to make cakes after a medieval recipe, and while I did mix in the flour carefully at the end, I didn't use leavener either. The cakes were wonderfully soft and the flavour is much nicer. Somehow the baking powder adds a slight side flavour that I'm not too fond of.

@kampase 2 года назад

High Tea being the main meal of the day for some is reflected in regional names of the evening meal in the UK. In the North, we call it Tea where other regions call it dinner (among other names)

@kathleeenmcclintock4931 2 года назад

My Great Grandmother MacGlauglin, was from Ireland. At precisely 12 noon the world stopped and the tea kettle would whistle! One time we made cream cheese and rose petal sandwiches to go with it! Wonderful memories!

@melaniemassicotte6212 2 года назад

Please do a whole series on tea! It's such a rich history from around the world! Every year during maple season, I make myself a huge cup of black tea with fresh maple sap and whiskey. It's my favourite drink!

@selenagamya1612 2 года назад

Ooh, tea with maple syrup and whiskey actually sounds amazing

@lavenderlylin 2 года назад

Now I have the desire to draw Max in a tea gown.

@pek5117 2 года назад

Afternoon Tea is a thing here in Australia, normally scones with jam and cream and/or cucumber sandwiches. Tea doesn't have the best history but either does coffee. The cosplay cafe looks great, wish I could visit.

@liv97497 2 года назад

Lovely episode! Funnily enough my favorite sponge is a traditional portuguese recipe with no leveners either - it all hinges on whipping the egg whites very firm and then adding other ingredients to it, and you *DO NOT* stop the mixer. I've experimented with this recipe a bunch, but it's at its most wonderful as is. Very delicate and fluffy, and amazing for rolled up cakes, as it does not break. And no baking powder!

@cosmonoodles7690 2 года назад

Some things I have learned from making jam annually with my family. The most important thing is that everything depends on the berries, the flavor, color and consistency depends on the weather and the berries, ideally you want to use recently harvested berries. We have found that using pectin instead of jam sugar gives a more jelly-like consistency. It takes time to fully set and that time again depends on the berries. It can take everything from a day to weeks to set. Pectin bottles usually have a recipe on it and all of the correct ratios. We use a recipe from a bottle that has worked for us. But keep in mind that we make it for an entire year.

@hogwashmcturnip8930 2 года назад

Never try recycling fruit you have used for wine making! May sound obvious, but I am a miser, and my fruit was going as far as I could make it go. The cupboard looked like a Slasher film! Vesuvius plum jam. Wonder why it never caught on?

@abathtub1411 2 года назад

i was going to ask what time of year you usually do this, but rereading it i realize its probably whenever the berries you use are harvested! Thank you for the information

@zoinomiko 2 года назад

Or if you're using slightly unripe fruit, use less pectin to compensate for natural pectins. (My favorite thing about making Jam was blanching the peaches and rubbing the skins off...

@charlifornien 2 года назад

Oh, poor Lady Flora. One can only imagine the loneliness and heart break she went through till her death.

@linshannon4480 2 года назад

This is a fantastic episode all 'round. I lived in England while a young girl and much of the history you've put together isn't news, but you've done it in a charming and informative manner. As an aside, may I compliment you on the artwork you've chosen. Some of the illustrations are so vibrant, and many I've never seen before, despite being a bit of a history buff.

@elizabethclaiborne6461 2 года назад

Getting blasted on caffeine was the forerunner to that great Roaring Twenties innovation, the cocktail party. And the tea dance, which was tea, a band, and often cocktails. If you don’t have a tea gown, formal wizard robes will do. My green velvet McGonagoll robes work well for festive afternoon hanging out. out

@elewysoffinchingefeld3066 2 года назад

Yes!! Please do a whole series of tea history! I love having afternoon tea with friends (which I try to do about once a month) and would love to see what history you dig up on the subject. You always find the most fascinating things. Cheers!

@cmschmidt 2 года назад

When you said “tea and cake” my Eddie Izzard loving brain started in with tea and cake or death. Tea and cake or death! Send help ……. This is a great episode Max.

@juleenee 6 месяцев назад

1:35 I hope this was printed as "and add the eggs," >next page> "which should be previously thoroughly whisked"

@teacheramanda3945 2 года назад

As a person who struggles with anxiety, your videos are so calming to me! I appreciate your content and how it’s presented.

@varalys 9 дней назад

I know this is an old video, but this reminded me so much of happy times with my granny. She was upper middle class and when we stayed we ALWAYS had afternoon tea. A big pot of Indian leaf tea, an array of cakes (though my fave was buttered slices of a sweet currant filled bread) and fancies, it was always something I looked forwards to at about half three to four in the afternoon. Granny died in 2007, but when I go and spend the day at my mums I still have a slice of her home baked cake around the same time as afternoon tea! Thanks for letting me remember some good times.

@asdisskagen6487 2 года назад

OMG, I absolutely hope you do a whole series of videos regarding tea, its types, and its history. The history of tea is pretty much the history of a lot of the world. Maybe it will even inspire more tea drinking! P.S. - I absolutely adore the thought of afternoon tea and am really sad that it wasn't one of those traditions carried on in the US from England (and yes, I realize why that is).

@mahenonz 2 года назад

Well to be fair, they did have one large tea-party, but then they stopped. 😉

@b.elzebub9252 Год назад

12:20 And also because 'Regina' literally means 'Queen' in latin. Queen Victoria is often referred to as 'Victoria R.I.' or 'Victoria Regina Imperatrix'.

@kathrynstansbury2349 3 месяца назад

What you need with that cake is a good, strong cup of Yorkshire Tea, well steeped with a dash of milk - perfect!!

@sarahwatts7152 2 года назад

Yes please to tea month! A different type of tea per episode? You could talk about Baisao the Japanese Zen tea seller for green tea, fasinating

@panq8904 2 года назад

Seconded! Green, Black, Oolong, White, Pu-erh, Yellow, Matcha. So much to potentially cover over so much time and different cultures!

@erikjohnson9223 2 года назад

Yaupon and the "black drink" (not very British; Brits had the plant named "Ilex *vomitoria*" to shut down a potential competitor to the British East India Company's flagship product.

@adaelion3772 2 года назад

I would love to see a tasting history episode on "cowboy caviar". My family found a delicious recipe, and with a name like that, there must be some interesting history.

@tembl3ques 2 года назад

"cowboy caviar" is actually just a salsa, as in mexican salsa. its even eaten with tortilla chips.

@Fidgottio 2 года назад

Not really. It was created in 1940 by Helen Corbitt and served at a number of hotel and club restaurants she ran over the years

@luisrod11206 2 года назад

Lmao spa water is next I guess

@Are_We_Having_Tea 2 года назад

The original name was “Pickled Black-Eyed Peas”, as that was the primary ingredient. It was traditional and thought to bring good luck to eat Hoppin’John, a black-eyed pea dish on New Years Day in the South. The Pickled Black Eyed Peas was Helen Corbitt, the food director at Nieman Marcus in the 1950’s, take on the classic dish for the Houston Country Club. Since her version had more black eyed peas than most modern takes, the name Cowboy Caviar made more sense.

@Lemoncatsf 2 года назад

I am wondering if your fascination with afternoon tea since childhood stems from reading British children’s novels? So many wonderful ones and they definitely had an influence on my imagination etc.

@TastingHistory 2 года назад

Very likely. My mom read a lot of those to me.

@Zerbey 2 года назад

My Mum used this exact recipe throughout my childhood, she had a copy of Mrs Beeton’s book and many meals came from it!

@jamesdaniel17 2 года назад

I was talking to my mum about your channel about 2 days ago, and she asked if you had a video on afternoon tea, and I was so happy to see this pop up on my feed the next day! We're from a town near Bedford and I had to make an afternoon tea for one of my GCSE's, so I was super excited for this video and what you'd talk about. One fact that I enjoy about afternoon tea is how it's meant to be structured: in a three tier afternoon tea, sandwiches should be on the bottom tier, scones in the middle, and desserts on top.

@IQzminus2 2 года назад

Just 3 days ago I had family over for afternoon tea. I served scones, clotted cream and jam, all home made. And a few finger sandwiches. Sadly no Victoria sponge, I almost made one, but I didn’t have the time this time around, maybe next time. Last time I was to England I had a few Victoria sponges, really delicious, and each thing really gets to shine and make a big difference with it being made of so few ingredients. Simple but can be really good. Max should make a recipe on clotted cream, maybe together with a scones recipe. It’s out of this world good. Takes a while, but it’s well worth it. Every single person I’ve served clotted cream (most of them being the first time they tried it as I’m from Sweden) have loved it. And every single time I’ve made some, no matter how much I seem to make, its always none leftover at the end. It seems to become a instant favourite of pretty much everyone who tries it.

@hogwashmcturnip8930 2 года назад

Clotted cream is Simple. But it has to be best quality Double cream. I skimped 2nd time and it didn't work. Preheat the oven to 160c.Put in the cream in a shallow dish, and turn the oven off Immediately .Leave it in there for 10-12 hours. Then transfer to the fridge for 24 hours. If there is any liquid, separate it and use for sauces and so on.

@Beedo_Sookcool 2 года назад

And never, EVER buy "English Clotted Cream" from "The Devon Clotted Cream Company," which is actually in Wiltshire. Bloody horrible stuff.

@ghostladydarkling3250 2 года назад

Clotted cream???? Sorry, I am from the States.

@Beedo_Sookcool 2 года назад

@@ghostladydarkling3250 It's delicious! Really, really thick and creamy. Just don't get the brand I mentioned, because their quality is terrible.

@hogwashmcturnip8930 2 года назад

@@ghostladydarkling3250 Its a Regional delicacy from Devon and Cornwall Until you have tasted it you haven't lived. But beware, because nothing else will ever quite match it. Devon ice cream with a scoop of clotted cream on top! You will think you died and went to heaven .It is the quality of the milk they produce. best grazing, breed of cow..,..

@respther2003 2 года назад

We had afternoon tea while visiting London a number of years ago and it was delightful! Thank you, Max, for visiting the history of this custom. 😊

@sallycassian4494 2 года назад

Me too. I searched out a tea room that also had a small museum on the history of tea attached to it.

@My_mid-victorian_crisis Год назад

I love making Victoria Sandwiches. I add Earl Grey tea in my raspberry jam.

@MisterDestructive 2 года назад

I'm from the UK and a Victoria sponge is my favourite cake and has been since I was a small child. Thanks so much for making this video it was really interesting to learn the history of something so heavily regarded as a British tradition.

@brucetidwell7715 2 года назад

In the US at least, powdered pectin is easier to find than "pectin sugar" and probably cheaper. It's usually on the baking isle at the grocery store with the canning jars. The label will tell you how much to use per pound of strawberries (or other fruit, since it varies according to the natural pectin in the fruit). There is also something called "Freezer Pectin" which used for jellies that you don't want to put up in vacuum seal jars but I've never used it.

@skippyjonjones23 2 года назад

Yeah, I’ve only ever used powdered pectin or the freezer variety. I never even knew there was sugar pectin.

@joaoantonio1279 Год назад

we also have that victoria sandwich in the Philippines, we call it “Pianono” and we also have that afternoon tea culture in the Philippines and we call it a “Merienda” same with all hispanic countries, an in between meal starting from 4pm up to 6pm, it depends on what time you preferred..

@Uldihaa 2 года назад

Heck, you could probably do entire series for every tea drinking country. Most of the word takes their tea seriously.

@christophermcdonald2270 2 года назад

This was something my English great grandmother made. It’s my favorite dessert in the whole world. Thank you so much for making my day, Max

@yumyummoany 4 месяца назад

A fascinating insight. My working class family had a cup of tea in the afternoon, no cake or biscuits. What we called ‘High Tea’ was eaten after tea or after work if the main meal of the day was eaten mid day. It was something on toast or sandwiches. That was the last meal of the day unless we had ‘supper’ which would be a sandwich, usually jam. ‘Supper’ has become the fashionable name for the middle classes for the evening meal. Leaning to my working class roots I still call this meal ‘tea’!

@HaidarAlyse 2 года назад

BRING US THE TEA SERIES!!! This is the drinking history I’m waiting for!! ☕️🫖🍵

@BritInvLvr 2 года назад

I’ve been wanting to make a Victoria sponge because it looks so good on the British shows I’ve watched. I’m looking forward to how this version comes out.

@JulieWallis1963 2 года назад

My tip is get your butter just right. Too soft and the cake will be greasy, too hard and it will not incorporate well and your cake will be disappointing. Soft butter, not melted, not hard.

@druidOcelot 2 года назад

i also would enjoy a whole series on the history of tea. i *highly* suggest covering the events that lead to the tea plant, Camellia Sinesis, being smuggled from china to inda by a british spy, because that was a WILD situation and highly interesting.

@bethrussell-tx5jn Год назад

Using the certo recipes for jam is quite delicious. I've been making fresh strawberry and raspberry jam every year since I was 16. My kids never had store bought jam, and jellies until they moved out

@mumimor 2 года назад

Now you got me looking in all the cupboards for my grandmother's teacups. And I found them. I think I'll try this recipe, because I find the concept of a chewier sponge rather fascinating. (I drink tea every day, but more of a builder's mug of Yorkshire Gold than a refined Darjeeling).

@marthahawkinson-michau9611 2 года назад

I usually take a builder’s mug Irish Breakfast tea myself. Overbrewed, always. I started drinking it like that because I had a terrible toothache, and it made it stop hurting. It worked better than the pain medicine I was taking. I didn’t love it at first, but I’ve gotten used to the taste. Now regular tea tastes bland.

@AGMundy 2 года назад

Entertaining and informative as ever. I wryly smiled when I saw Max using his lemon squeezer with the lemon correctly placed for once.

@th_uk4157 2 года назад

Maybe I'm sheltered but having eaten my fair share of Victoria Sponges over the years, I can honestly say I've never had it with whipped cream. 😅 Maybe some buttercream sandwiched with the jam for a special occasion like a birthday, but honestly I don't think I've ever seen it served with whipped cream in the UK. Not to say people don't do it, just fascinated that this is the first time I'm hearing of this modern take on it. And I used to work at Fortnum and Mason!

@hogwashmcturnip8930 2 года назад

Buttercream! That is the stuff! When Max mentioned whipped cream I thought 'American Version' because surely it would make the cake go soggy if you don't eat it all? My father, who had been a baker, always put buttercream in his. Very nice they were too .And he used this recipe. Just self raising flour.

@newtmazonas2676 2 года назад

I guess it must be the difference between if you're making a cake to finish all up in the same day, or something to enjoy over time. I've never seen whipped cream in it either, usually buttercream like you say. The sort of cake you can keep in a tin in the cupboard to enjoy over the next week, rather than one that takes up a whole shelf in the fridge and goes soggy by day 3. That said, I can see a cream tea version with fresh strawberries replacing the jam working very well with whipped cream filling it.

@jacquelyns9709 2 года назад

@@hogwashmcturnip8930 Sorry to burst your bubble but self-rising flour has chemical leaveners in it.

@slwrabbits 2 года назад

Oh, used whipped cream by mistake? So now I have to eat all the cake right away? How is this a problem?

@nickmason279 2 года назад

Always fresh cream and never buttercream..

@Kitty-ig4yh Год назад

My favorite activities are touring historic homes, followed by having afternoon tea in a tea house or a rose garden.

@dmen89 2 года назад

Yeah! A series on tea! My wife has done some digging in the past of tea (as a tea sommelier and cultural social worker), specifically from a Dutch perspective. It's, to say the least, interesting and indeed quite dark and laden with hilarious and gruesome details.

@pauljames7333 2 года назад

The cake looked amazing! I am eagerly awaiting your book so I can start tasting history myself; I’ve already preordered it here in the UK 😊

@TastingHistory 2 года назад

Yay! Thank you!

@1300BlueStar 2 года назад

@@TastingHistory Glad to see you took pity on us poor Canadians and included your book on Kobo and not just the Kindle.

@jayhom5385 2 года назад

Well 2 things about adding the flour at the beginning. Yes it makes it chewy but it'll hold on to the steam and puff up as well has hold together like bread to make a sandwich.

@SugarcatPlays 2 года назад

"Let's do a lighthearted history lesson. A lesson of CANCER AND BULLIES!" - Max 2022

@catsidhe181 2 года назад

well...compared to the history of tea and England...yeah, that IS lighthearted 😅

@virginiarundle4005 2 года назад

Fabulous! Thank you. These ladies wouldn't have used tea bags either! Loose leaf tea made in a tea pot is best. If it is a china tea pot you will need to heat it first and throw away the hot water before adding your tea. Make sure you put boiling water onto loose leaf tea and let it brew. No need for a strainer either if you put milk into your tea cup first and pour the hot tea onto the milk. Try it! The secret to enjoying tea is to use fine porcelain tea cups (try your local op shop) as a thin lipped cup is so important. Pour any unused cold tea from the tea pot onto pot plants or into your garden as a tonic.

@gabriellafield8978 3 месяца назад

Omg I would love a whole series on the history of tea! That would be fantastic

@markomib 2 года назад

THANK YOU for calling it afternoon tea, instead of 'high tea" and explaining true high tea meaning. Unfortunately even in England its afternoon and cream teas are being called high tea due to american tourists. but it is rediculous to think of "high class" people demanding "my high class tea" and my "rich lady bath"

@laceylives 2 года назад

I am so here for a series on the history of tea!

@jlshel42 2 года назад

Maybe we'll get some historical dim sum ideas

@sabriel_ 2 года назад

i'm such a tea snob that the idea of a tea series sounds delightful! I always found the history of tea fascinating. Japanese and Chinese teas tend to be my favorite but Taiwanese oolongs and a high quality Ceylon are also magnificent. It's my dream to visit tea fields in Japan one day and go to a traditional Japanese tea ceremony. You really can't beat ceremonial grade matcha.

@Master_Blackthorne Год назад

Believe it or not, in Victorian times people employed used tea leaves to clean their carpets. The maids would work the still wet leaves into the carpet from edge to edge and the leaves would pick up all the dirt and debris in the carpets, much like an early form of Bissell carpet cleaner.

@bunsolami 2 года назад

There’s something about Victorian food and tradition that is so fascinating

@susanelliott9984 2 года назад

When I was growing up we had tea every day. It wasn’t a meal between meals. It was the final meal of the day. If anything else was required before bed, a bowl of porridge would be the thing

@p0up0un3 7 месяцев назад

in French, petits fours are salty appetizers and the recipe for the victoria cake is close to what we call a 'gateau 4/4' (pro tip you can also cook that batter in a waffle iron 😊 store in an airtight metal container to enjoy during several weeks. yes you read right. weeks !! it simply dries up like cookies)

@Sarafu 2 года назад

I would like to see a series of videos on tea, simply because it expands across the whole globe. It would definitely need to be multiple videos!

@Allronix 2 года назад

Hell yeah. I just got back from vacation in Victoria BC where I got to sample three High Teas (and blew a wad of cash at the downtown tea shops). Since getting back, I've been looking for food recipes to pair with my haul of fine loose leaf. Thanks for being just what I was looking for

@palmtreebev4971 2 года назад

The Empress and where else? I used to go to an old tea room in Oak Bay....it was divine (and 1/4 the cost of the Empress!) but the last time we were in Victoria it was closed. After over 40 years the ladies who owned it retired.

@Allronix 2 года назад

@@palmtreebev4971 Tried the Empress. BEST tea (fantastic rose congu, Murchie's makes a pretty good replica), but not as good on the treats. It was a little overpriced and VERY loud. (Almost as bad as the Bellagio in Vegas. Great tea, but the casino noise was terrible) The Pendray house? They used bagged tea. As good as you can get for bagged (a very smooth and floral green tea called French Garden was my pick), and very good food. Buchart Gardens? THAT was the tea of teas. A SMOOTH Rose congu tea of their own, a fantastic view of the Italian gardens from my chair, and the food was far more amazing than Pendray and Empress. My spouse is no fan of cucumber but he merrily scarfed the cucumber, dill and ginger version they served.

@Charliefarley170287 2 года назад

I thought I knew a lot about afternoon tea cos it’s my favourite meal of the day and being British means tea runs through my veins. But this video taught me so much. Two little things to add though; 1. It’s still kind of frowned upon to have cream in a Victoria sponge and 2. Tea dresses are still a thing but more in a vintage loving fashion way. When you want something smart for a nice occasion but not as formal as evening gown you go for a tea dress which is usually knee length and made of a light fabric, often in a 1930s to 1950s kind of vibe but also could be modern and great for the summer.

@verenamaharajah6082 3 месяца назад

Maybe it depends where you live, but I’ve never known a fresh cream sponge cake to be frowned upon. It’s my favourite as I can’t bear buttercream. I like to put good quality strawberry jam on, then whipped cream topped with sliced fresh strawberries, and if I have enough, more whipped cream and strawberries on top. I usually did an ‘all~in~one ‘ sponge, so really easy to make and presented on a beautiful cake stand, the pleasure it gives people is well worth it!

@sarchlalaith8836 2 года назад

My man... Finally got some classy food. Crumpets with butter, custard slices, Victoria sponge and tea. I'm on my way max!

@angeleyeszarai 2 года назад

Havent tried any of that, but it sounds good 😋

@paulmaccaroni 2 года назад

The moment Max mentioned tea my brow went up. YES TO TEA HISTORY ⭐

@samovarsa2640 2 года назад

I look forward to hearing about the sordid history of Rob Fortune, one of the most nomanative-determined persons ever, and a high ranking contender for worst Scotsman who ever lived (coming from a person from Scotland) in this tea history.

@Steff-in-a-pan 2 года назад

I did a cooking class as a team building activity and we made Victorian sponge cake, sticky to fee pudding, and some sort of sausage roll. It was fun to create our own tea party!

@laceyadkison4706 Год назад

I appreciate you explaining the difference in all the ingredients/recipes. This is so cool! Thank you!

@caroliz59 2 года назад

I can confirm that Mary Berry's recipe is the best. And adding whipped cream is wonderful.

@Goldenkitten1 2 года назад

I've never been big on tea for whatever reason, just hot leaf water not unlike coffee being hot bean juice. I guess if I had to pick I'd go with green tea since it has a distinctly different taste than the traditional teas we had in the west for so long. I did have a stint with Earl Grey tea as a kid buuuuuut I think that was just because Captain Picard was my role model.

@hogwashmcturnip8930 2 года назад

Not much into tea or coffee either. Plus you cannot get a good cup of tea 'abroad' A teabag alongside a glass of tepid water! Conversely if they are trying to make like the Brits they stew it to death. I am sure the Chinese may disagree, but us Brits like our tea the ay we like our tea, end of! Lol

@marika147 2 года назад

Fun fact: in Scotland it's very common to ask "What's for tea?" and it's the same as "What's for dinner?". Although some parts of England call 'lunch' *dinner*, so go by times of the day you're referring to 😂

@Beedo_Sookcool 2 года назад

The way I've been given to understand it, "dinner" is supposed to mean your main/biggest meal of the day, so you could have your dinner for lunch or supper, depending on which was the heartier.

@asmodiusjones9563 2 года назад

8:18 I heard that Europeans didn’t invent adding milk to tea, they learned it from Tibetans who drink it that way to this day (albeit with yak milk or butter, not cow milk). The tea often came overland in hard-packed bricks and has a very strong flavor.

@MrDaithis 2 года назад

Yaks don't make milk no more than bulls. Also thats not the cause of milk in tea in Britain, it was to cool the tea to stop the cracking of cups which where at the time made from a ceramic which could not withstand high temperatures

@asmodiusjones9563 2 года назад

@@MrDaithis If yaks don’t make milk, then where does yak butter come from? All (female) mammals make milk, that’s what makes them mammals.

@nicholasnewlin1138 Год назад

I had teas all the time growing up. I lost touch with it in my early twenties, but now I wanna get back into it. Awesome video, Max.

@echosackett4757 6 месяцев назад

This was very enjoyable to watch! One comment about the leavening. The original recipe sounds very similar to an old fashioned Southern pound cake recipe. Old fashioned pound cake recipes don’t use chemical leavening, and they rise up very nicely with just the air beaten into the butter and eggs.