As the festive season gathers pace, join Mark Griffin and Kathy Hipperson to discover the delights of historical seasonal food. Take inspiration from the Tudor kitchen and try some traditional dishes this Christmas.
Just happened on to this video. My great grandfather was born in that farmhouse. His family lived there for many generations. He immigrated to the U.S. in 1900. It’s cool to see it redone and in use.
Must have been a huge surprise for you, seeing it on here out of the blue like that! I appreciate hearing about these personal connections to videos, it adds interest. Thanks for sharing it with us and a Happy New year to our American cousin! 🇬🇧🇺🇲
Mrs. Crocombe when did you become a time traveler? From the time of Queen Victoria back to the 1500's and the time of King Henry VIII and Queen Elizabeth I. Where do we go next?! The time of King Arthur maybe? Yes, I love all of these videos. Merry Christmas to all!
When he talked about the stillroom- I was like ‘I am living!’ The stillroom was such a *fascinating* part of pre-21st century homes; it wasn’t actually _just_ about distilling, but also other kinds of preserving- in fact, Kathy’s marzipan would have been made there - it was where some of the house’s most expensive ingredients were stored; spices, sugar, imported things like foreign fruits & nuts, & so on.
I believe that is why they started making walled gardens during that time of cold. The bricks would absorbe the sun's heat and extend it through the night. Fruit trees were made to grow along the walls. Giving a longer growing season. We should take heed of history because we are already into this next cold period. You're videos are greatly appreciated, thank you, both!
When you boil a pudding or anything that is going to take a while, always keep a 2nd pot of water boiling to replace what evaporates from the cooking pot. Adding cold water to a cooking pot will reduce the temperature too much and could ruin the food.
I don't know if I would go as far as to use venison (not really that fond of the taste) but I wonder if I could do with beef. You know, now that I am thinking about it, maybe I will do it with venison. Being in Texas I have a sister who's freezer is filled with venison. Also, I have always wanted to make a medieval dish. I am just so fascinated with this period in Great Britain's history. This Christmas it will be on our Christmas table , don't know if anyone will eat more than a taste but that's alright. I can at least mark it off my bucket list!❤️
@@scruffy281 I've tried my family's recipe with beef instead of venison, but it's not as good. Most professional chefs substitute venison with mutton, but I've never tried mincemeat with mutton.
Mince pies still have the meat 'throwback', in the form of suet. More recently the suet can be vegetarian 'suet', but up until only 10 or so years ago, animal suet was the norm. As a non meat-eater here in the UK, I still have to check the ingredients list on ready made mince pies, just in case.
When I truly think about the past and how at that time only rich people could enjoy everything that we buy out of a local market, I really appreciate the time I'm living in today.
Dear Friends hello. I am 98 yrs o!d and I am American but my Ancestry comes from England, Wales, Scotland, Ireland. My Mum made her Mace pie with beef. We always put meat in our pie!. Thank you.
I grew up in New England and my great aunt used to make me mince meat pie, typically at Thanksgiving. It was a pie made with venison from deer felled during hunting season.
2:55 I think I must’ve lived a previous life among the Tudor times. Despite the fact I was raised in the US with a parent who depended heavily on convenience foods like boxed mac and cheese, peanut butter, canned ravioli, and frozen dinners, I grew up with weird tastes such as wanting berries in meat stew, lamb / mutton, savory / sweet mixes, roasted turnip / rutabaga, etc. I wanted all these things without ever having tasted them, simply read about them and said YES ! That sounds way better than tuna casserole! I later found out my roots are in England, Wales, Ireland and Scotland with a little French. What I eat as an adult when I choose my own food is much more like this, although I’m not as fastidious about using animal blood or organ meat (unless it’s sausage). I love your presentation!
Fruit with meat is still quite common in the modern day kitchen. Apple sauce with pork; cranberries with turkey; chutney with . . . well anything, really. I’m going to give figgy pudding a try! Thank you for this video and thank you Griff and Kathy!
Do you know that ready made mince pies still have meat in it? It has the ‘throwback’ called Suet. It’s why if you’re vegetarian you should check them first.
I always throw any berries that are shriveling in my fridge into my beef or lamb stock for stews. Raspberries, blackberries, blueberries all add a deep rich color to the stew with some gentle acidity and the slight sweetness they give isn’t detectable in the final stew; it just balances the saltiness and meatiness. I strain out the solids from the stock and then re-add the meat with “proper” stew veggies like roast root veggies, squash, onions, mushrooms, etc. I also save apple cores and peels with veg scraps for stock.
The spice trade was mostly in India, the Melaka Straits and the islands of Indonesia (Moluccas and etc) First time I heard that the Philippines was part of it for the British.
It was mainly in India but don't forget there were many different country's, I believe manila was occupied by Spain and as Spain was fighting with the French at the time, phillipines was a target.( And England has never got on with Spain anyway) The east India company used to scour Asia for new ventures and money making opportunities. so Britain controlled manila for a time Also as the empire was the most vast trading exchange and even country's that the British didn't get spices from directly it could have been indirectly traded. For example we obviously had meat but it could still be imported from Australia which took months by ship so you wouldn't expect it, but it was all about wealth and showing how rich you are by securing various different items. Further the better. but yes manila was controlled by the British.
There are many different recipes which remind me on those we have here in Sweden since hundreds of years. >Yellow pudding< we got here as >Pressed Pork Jam< in many different tastes
There's actually a reason why the majority of recipes are boiled. Up until the invention of the gas cooker, there was no way to regulate temperature when you were cooking (your best way of cooking was create a flame and hope you dont overcook anything) so boiling was the easiest way to cook something at a consistent temperature
@@ntlespino pretty much. Unless you had access to a roasting spit, the safest way to cook things was to boil them (unless they fancied food poisoning from undercooked meat)
We have said about pigs, " They used everything from the rooter to the tooter" which has always made me laugh, as it is funny and true as well as in this as it is Tudor times, even if they are not spelled the same or mean the same, it sounds similar and makes me smile.
There's a tongue twister you might enjoy then: 'A tutor who tooted the flute tried to tutor two tudors to toot. Said the two to their tutor, "is it harder to toot, or to tutor two tudors to toot?" '
My grandmother made mincemeat pies. I loved them and have her recipe. She would make a lot of the mincemeat and preserve it in jars for later use. Hi from Indiana USA. I think she was born around 1895.
This charming actress has become noticably more comfortable in the kitchen, and I am so happy to see it! Re-subscribing. It was jarring to see Mrs. Crocombe fumble with pastry and knife work lol.
I am so thankful that an hour is still an hour, and there are a dozen of them in each half of the day, and each hour still has an inconvenient number of minutes, and each minute still with 5 dozen seconds.
I used to live in Braintree near Chelmsford when I was a very little girl. My father was stationed there in the late 50s at the airfield. We lived in Blackmore End.
Hollowing out the stuffed carrots look like a good way to end up in the hospital. I think I would steam the carrots part-way first to soften them just a bit before carving.
Thanks for making this for us! It looks like a lot of people put in a lot of effort! It surprised me that there weren't Christmas foods, just fancy ones. My husband and I have gotten away from traditional food and just eat something fancy that we want to, typically a good steak. It makes the holidays more enjoyable. Next time I make gingerbread I'll add in some pepper lol
In Northern Ireland it's still traditional to make a spiced fruit dumpling boiled in a cloth to celebrate Hallowe'en, similar to the Scottish Clootie Dumpling...It's delicious! 😋😋😋
Of course it's not that popular these days, but for a good 400 years it was one of the most popular meats which is amazing so it must be good! ( Aside from the obvious beef which is the only thing I can think of which has been more widely used, mutton was even more popular than chicken I believe) I've never tried it though. My partner only really likes lean meats which is a shame. And as its only the two of us Its a little wasteful to make 2 different proper meals
Hi, I'm following from Italy, from the very heart of Eternal Rome, yet I'm so fascinated with Tudor times and history, so you can only begin to imagine how I like this kind of videos 🥰🥰🥰🥰😘😘😘😘
Sweet and savory is one of my favorite ways to eat. I also love sour foods. But meat with fruit always makes me happy. I’ve always wanted to try a real mincemeat pie, but here in the U.S. those are practically as rare as a unicorn, so I guess I’ll just have to make one. :)