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Unicorn Stew
United Kingdom
Приєднався 30 бер 2020
Cooking the history books to taste weird and wonderful food from the past!
Tasting a WW2 Foraging Recipe | Food History
This week, on the 85th anniversary of WW2 starting, I'm going back in culinary history to taste a recipe from a foraging cookbook, designed to help people supplement their rations.
In 1940, a cookbook was published with recipes designed to help Britons forage their way to victory. Today, I'm cooking a partridge meat hot pot and delving into the history of rationing and foraging during World War II.
Don't forget to comment with ideas for future episodes, and subscribe to become part of history!
00:00 - Intro
00:20 - The Recipe
01:19 - Partridge Meat
01:55 - Rationing & Foraging
03:26 - Lamb Kidney
04:25 - Hot Pot
05:29 - Tasting
Recipe:
From They Can't Ration These, by Vicomte de Mauduit
Bone a brace of partridges and cut the meat into neat pieces. Bind a greased hot-pot dish with thin slices of streaky bacon. Cover with a layer of partridge meat, sliced sheep’s kidney, sprinkle with salt, pepper, and cover with a layer of sliced potatoes. And then with more bacon, continue these layers until the ingredients are finished. Sprinkle on a top of chopped shallot and pour in a gill of stock. Cover completely with sliced potatoes dipped in melted cheese and butter. Sprinkle with breadcrumbs. Place over this some greased paper and bake in a moderate oven for 2 hours. Serve in a hot pot dish
#FoodHistory #UnicornStew
Unicorn Stew
Cooking the history books to taste weird and wonderful food from the past. New episodes every fortnight.
Instagram - theunicornstew
TikTok - www.tiktok.com/@theunicornstew
Image Credits:
British Library
British Council
In 1940, a cookbook was published with recipes designed to help Britons forage their way to victory. Today, I'm cooking a partridge meat hot pot and delving into the history of rationing and foraging during World War II.
Don't forget to comment with ideas for future episodes, and subscribe to become part of history!
00:00 - Intro
00:20 - The Recipe
01:19 - Partridge Meat
01:55 - Rationing & Foraging
03:26 - Lamb Kidney
04:25 - Hot Pot
05:29 - Tasting
Recipe:
From They Can't Ration These, by Vicomte de Mauduit
Bone a brace of partridges and cut the meat into neat pieces. Bind a greased hot-pot dish with thin slices of streaky bacon. Cover with a layer of partridge meat, sliced sheep’s kidney, sprinkle with salt, pepper, and cover with a layer of sliced potatoes. And then with more bacon, continue these layers until the ingredients are finished. Sprinkle on a top of chopped shallot and pour in a gill of stock. Cover completely with sliced potatoes dipped in melted cheese and butter. Sprinkle with breadcrumbs. Place over this some greased paper and bake in a moderate oven for 2 hours. Serve in a hot pot dish
#FoodHistory #UnicornStew
Unicorn Stew
Cooking the history books to taste weird and wonderful food from the past. New episodes every fortnight.
Instagram - theunicornstew
TikTok - www.tiktok.com/@theunicornstew
Image Credits:
British Library
British Council
Переглядів: 85
Відео
Tasting a 500 Year Old School Lunch Recipe | Food History
Переглядів 16314 днів тому
One year on from tasting the first official school meals in 1906, I'm going back over 500 years into food history to cook and taste a school lunch recipe from the time of Henry VIII. The 5th Earl of Northumberland kept detailed records of his household expenses, including food. Their household book from 1513 gives us an insight into the diet of his five children, as well as the boys studying in...
Tasting McDonald's First Big Mac Recipe | Food History
Переглядів 3,1 тис.28 днів тому
Today, I'm re-creating the first ever Big Mac recipe as I delve into food history to learn more about McDonald's road to creating their famous double decker burger, and what this milestone in burger history tasted like. Believe it or not, it took about three decades of McDonald's restaurants before the Big Mac was launched. Don't forget to comment with ideas for future episodes, and subscribe t...
Why Paris Ate Its Zoo Animals | Food History
Переглядів 242Місяць тому
As Paris gears up for the Olympics, I'm delving back into food history to cook a recipe from a time when Parisians ate all of their zoo animals. I'm cooking a kangaroo stew recipe 1870, when Paris was under siege during the Prussian war, and learning what drove Parisians to eat everything from elephants to cats and rats. Don't forget to comment with ideas for future episodes, and subscribe to b...
Cooking a 100 Year Old Wimbledon Dinner | Food History
Переглядів 1,3 тис.Місяць тому
As the Wimbledon tennis tournament begins, I'm delving back into food history to cook a champion's dinner from over a century ago! Don't forget to comment with ideas for future episodes, and subscribe to become part of history! 00:00 - Tournedos Rossini 00:44 - Madeira Sauce 01:11 - Strawberries & Cream History 02:33 - Pommes Rissolées 03:18 - Foie Gras 03:42 - French Food in England 03:53 - Fi...
Tasting a 400 Year Old Marmalade Recipe | Food History
Переглядів 4492 місяці тому
This week on my journey to taste weird and wonderful food from history, I'm turning to a delicious sounding recipe for peach marmalade, from Elizabethan times! Join me as I re-create this 400 year old recipe, and learn more about food history as I uncover some fun marmalade facts from history. 00:00 - Intro 00:49 - Peach Marmalade 02:37 - Marmalade in WW2 05:35 - High Tea 06:06 - Tasting Recipe...
Tasting Jane Austen's Comfort Food | Food History
Переглядів 5 тис.3 місяці тому
Indulge in a culinary journey through history as we taste Jane Austen's favorite comfort food: toasted cheese. I'm also going to discover the delicious dishes and drink that inspired her writing. Join mein exploring the intersection of food and literature in this mouth-watering video. Watch now to uncover the flavors of the past! Don't forget to comment with ideas for future episodes, and subsc...
Cooking The First Menu On Mount Everest | Food History
Переглядів 3523 місяці тому
Did you know that when Tenzing Norgay and Edmund Hillary reached the summit of Mount Everest in 1953, they did so on a ration diet of sardines, tinned fruit, jam, lemonade powder, mint cakes, and lashings of sweet tea? Join me this week on culinary journey in food history to the top of the world by tasting the menu eaten by the first explorers to reach the top of Mount Everest. 00:00 - Intro 00...
Tasting The First Brownie Recipe | Food History
Переглядів 5464 місяці тому
This video explores the fascinating history of chocolate brownies, revealing how this beloved dessert was invented. Discover the origins of this iconic treat and learn about its evolution over time following the first chocolate brownie recipe. Watch now to discover the delicious world of brownie history in this food origins taste test. Don't forget to comment with ideas for future episodes, and...
Recreating The Last Supper: Food History
Переглядів 3725 місяців тому
Did you know that historians think they might know what Jesus ate for The Last Supper? While looking for Easter recipes, I’ve been delving into food history to look at some of the early Passover recipes that historians think the disciples may have shared with Christ as their last dinner together. This may have included lamb, cholent, charoset, bitter herbs and unleavened bread. Join me as I try...
Cooking Winston Churchill's Exploding Chocolate | Food History
Переглядів 1975 місяців тому
Cooking Winston Churchill's Exploding Chocolate | Food History
Eating Humble Pie: A Historical Taste Test | Food History
Переглядів 4305 місяців тому
Eating Humble Pie: A Historical Taste Test | Food History
Rating Medieval Love Foods for Valentine’s Day | Food History
Переглядів 1626 місяців тому
Rating Medieval Love Foods for Valentine’s Day | Food History
Tasting The Burns Night Dinner | Food History
Переглядів 1927 місяців тому
Tasting The Burns Night Dinner | Food History
Cooking Cheap Meals Like A Victorian | Food History
Переглядів 1,5 тис.7 місяців тому
Cooking Cheap Meals Like A Victorian | Food History
Food History: Cooking Captain Scott's Christmas Dinner at the South Pole
Переглядів 2268 місяців тому
Food History: Cooking Captain Scott's Christmas Dinner at the South Pole
Food History: Cooking A President's Thanksgiving Dinner
Переглядів 6619 місяців тому
Food History: Cooking A President's Thanksgiving Dinner
Food History: Cooking Rasputin's Last Meal
Переглядів 3,2 тис.9 місяців тому
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The Origins of Halloween Food | Food History
Переглядів 28310 місяців тому
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What did Churchill eat for his WW2 Birthday Dinner? Food History
Переглядів 4,9 тис.10 місяців тому
What did Churchill eat for his WW2 Birthday Dinner? Food History
Tasting King William III’s Favourite Drink | Food History
Переглядів 36811 місяців тому
Tasting King William III’s Favourite Drink | Food History
What Food Did Walt Disney Eat? Food History
Переглядів 30811 місяців тому
What Food Did Walt Disney Eat? Food History
I Cooked The First Ever School Dinners
Переглядів 1,1 тис.11 місяців тому
I Cooked The First Ever School Dinners
Food Origins: The First Mac & Cheese Recipe
Переглядів 1 тис.Рік тому
Food Origins: The First Mac & Cheese Recipe
Food History: Cooking The First Ever Yorkshire Puddings
Переглядів 8 тис.Рік тому
Food History: Cooking The First Ever Yorkshire Puddings
Food History: Oppenheimer's Favourite Cocktail
Переглядів 1,5 тис.Рік тому
Food History: Oppenheimer's Favourite Cocktail
Tasting WW2 Ration Food Fakes | Food History
Переглядів 1,8 тис.Рік тому
Tasting WW2 Ration Food Fakes | Food History
Food History: Samuel Pepys And The Stone Feast
Переглядів 265Рік тому
Food History: Samuel Pepys And The Stone Feast
Cooking Elvis Presley's 800 Mile Sandwich | Food History
Переглядів 1,4 тис.Рік тому
Cooking Elvis Presley's 800 Mile Sandwich | Food History
I just gagged watching you biting into that saltfish!! Bleaurgh! Should be soaked out for hours to get rid of the majority of the salt!
Sadly this was pointed out to me long after I’d chewed on the briny rubber.
No sugar in the sauce? The sauce is sweet.
Not according to the chef who once leaked it, but anything’s possible. They do list sugar on their allergen information today, along with a lot of other preservatives I couldn’t find in my local shop 😊
I love how honest this is.
Part of the fun for me is not knowing how the recipe will turn out. But usually I’ve bought fresh ingredients in preparation.
I would argue that butter is both sticky and slippery.
And oh so tasty!
you are officially one of my all time favorite food channels now. So funny.
You’re very kind, thank you and glad to have you on for the ride!
I love this! I just stumbled on your channel, and I love it a lot. If you haven't checked out Tasting History by Max Miller, I highly recommend it. It remind me a lot of this channel.
Ah thank you, very kind. And yes, very aware of Mr Miller and his great work! We both have a similar love, though my chaotic Britishness can’t stand up to his lovely polish.
This was fascinating, and I'm glad you enjoyed the mutton stew! (Was there a reason why you skipped blending together the raisins with their broth and some bread as described in the recipe? Not judging - genuinely curious.)
I will be very honest and say that I just wasn't entirely clear on what it was trying to instruct. Was it trying to soften the bread, at a time when a lot of bread was only edible if soaked in broth etc? Was it trying to create a separate thickener to re-add to the pot later? I just didn't within myself know what it was trying to accomplish. As all this is written at a time when cookbooks were in their infancy and presumed a degree of knowledge for household staff, I just opted to interpret as I thought would make a good stew :)
Why does eating sparrow sound so vulgar? I can't wrap my head around it!
thats not how you eat salt fish
I’ve since been told. One day I’ll try it properly, but I need to recover first.
Salt fish should be soaked to reduce the salt, and cooked. It works well in fish cake, or in split pea soup.
This has since been pointed out to me. I’ve vowed to withhold judgement until I can try it properly.
And now I know how people feel when I tell them I don't like pizza.
I get it. I’m a British person who doesn’t like tea. We’re all culinary outcasts somewhere!
The hoosh is meant to be cooked/boiled so its more like porridge.
And this is why I’m not an explorer 😊
Toasted cheese is good with brown mustard or white wine mustard (like Grey Poupon, which also adds a touch of sweetness, especially nice with baby Swiss cheese and crusty, freshly baked bread) it would be interesting to try it with honey mead, if you have a palette to tolerate the sweetness.
Really good idea to riff on it with Swiss cheese. I wanted to use Gruyère, but the English and the French weren’t on the best of terms throughout the Regency period. Also definitely thought Grey Poupon just a joke from Wayne’s World…
"Crispy water" is possibly the best description of iceberg lettuce I have ever come across. Cutting burgers into wedges can sometimes help to prevent them from "landsliding" and make them easier to handle in general. Tip for getting maximum value from McD's: last I remember, extra ketchup, mustard, onion, pickle, and crispy water were all free (extra tomato wasn't). This was over a year ago, though.
Thanks - I think I stopped short of “where flavour goes to die…” That test mac was the first McD I’ve had in about five years. It didn’t make me want to rush back sadly.
He knew the people needed them good good carbs.
Like any good leader should!
At 3:42 this is not the type of sweet pickle relish they are using at McDonald's
It may well be - they’re pretty secretive, so it’s hard to know. It’s also safe to presume that my local shop (which I was pretty astonished even had sweet pickle relish) is using a different type from Pennsylvania circa 1967. I’ve learnt from doing this to just focus on what I can control 😊
that might be the worst I have ever seen >3
Is 45grams the size of the burger now or the size in 1967?
From what I could find out, it’s stayed the same. They went back and forward a lot - particularly with the sauce recipe through the nineties and noughties. But then when Fred Turner became CEO, he made them revert back to the original recipe.
The same size the patties have always been. The regular hamburger patty is 1.6 oz or 45 g.
Wow
This was really cool! I always think of McDonald's food as being consistent and eternal. It was fascinating to see how the product changed over time.
Thanks - it’s always interesting to see how big brands evolve over time when we think of them as static. Not sure where you live, but I’ve always loved the Museum of Brands in London if you’re interested in this.
I know I'm late to this. But loved it. Thanks
Love this, and from now on if i have bad eggs I'll have a cider.
Can thoroughly recommend it as a way to stay level headed in a crisis!
That 3 hours later transition was 😙👌
I’m glad. It’s about the limit of my filmmaking abilities 😊
Love this. I've heard about the Paris zoo selling the animals durimg this time but never heard about the kangaroos. As an Australian that actually likes eating kangaroo i really appreciate this. Thanks
I tried Kangaroo once, it was pretty good, but I won't have it again...
I genuinely found this recipe ok to eat. But I also haven’t defrosted any of the portions I put in the freezer since, which maybe tells a different story
I remember finding kangaroo sausages in the local branch of Iceland at one point - they were quite good, as I recall (so were the crocodile burgers). And ostrich meat is now sold in Sainsbury's. Is it possible that the lions and tigers weren't eaten because they're obligate carnivores (apparently those tend to taste revolting and some of their organs are a health hazard, not that this stopped the starving Parisians from eating cats - it didn't even stop restaurants in the UK during the Second World War from sneakily serving up cats sometimes)? Would you ever consider trying bread "extended" with sawdust? (As seen in some sieges.)
Iceland? Wow! To be fair, the last time I went in one was to try and find some turkey twizzlers for my school dinners episode. I’d rather have had the kangaroo sausages in hindsight. That could be well true re: the predators, but it’s also hard to know whether they would have been aware of these dietary consequences in 19th century Europe.
Re sawdust, there’s a long list of things I’m curious about but likely won’t try. From people bulking out their flour with chalk, to tansy cakes - which were once popular but highly toxic. Sadly, I think sawdust falls in this bracket.
So Hillary drank warm Southern Sweet Tea🫨🫨
TWIST!
Starving during a siege is a pretty bleak subject, but I guess it also goes to show that people will do what they have to to survive. Great video!
Completely - that’s why I was keen to not just focus on zoo animals and talk about the people eating rats to survive. Thank you!
Food and crazy history ! Win win !
Gonna put that on a t-shirt 😊 thank you!
The modern quart came into being about 1826, so before that, it could have been different and different by location also.
Oh for sure - dealing with measurements in recipes just gets murkier the further you go back!
I imagine the water buffalo , elk, antelope, gazelle would be easier to use because the butchers were used to working with similar types of animals. I guess they treated the birds like peacocks and flamingo like any domestic meat bird. Used them like chicken or goose. I wonder what a cake made with peacock eggs taste like?
Love the stories and energy that you bring to your videos! I have one question, though...where did you get kangaroo meat? 😅
Ah thank you so much for the kind words! I bought it online from a company called Kezie, which was far less intrusive then going from butcher to butcher trying to find a sheep’s head (as I had to do in January). Thanks for watching!
It not a penis cookie cutter it's a Christmas candle and two glass ornaments 🤣🤣🤣🤣🕯️
A square of chocolate was one ounce. Glen and Friends has taught me lots about weird American measurements. I'm with you. Weighing is so much easier. And less washing up too.
Ah thanks for the insight. And yes, measurements get harder to equivocate or interpret the farther back you go. But we can all agree that shapes aren’t helpful.
@@unicornstew lol definitely not. The brand Baker’s chocolate made their blocks so that a square equaled an ounce to make measuring easy I guess. That would have been fine except for the tendency of Americans to think there’s nobody else in the world, and so in their recipes they started using squares as the measurement 🙄 I’ve now caught up on all of your videos btw. Love your channel. Keep em coming!!
Cocktail! Cocktail! Cocktail! Seriously, if this isn't the perfect time for a "Bellini" when is?!? 🍑🥂
Way ahead of you! I’ve had about 3 peach gin fizz nights since filming.
2 gills is about 1/2 pint - that’s helpful!! What kind of syrup are you using there?
I went for a standard gomme syrup: 50/50 water and sugar
@@unicornstew thanks. This is actually on my list to try in summer. I think I might do a half batch though, so if I hate it I don’t feel too guilty throwing it out lol
What did you say your dream sandwich was? Peanut butter and what? I couldn’t catch it. In Australia we have peanut butter and Vegemite. We do also do peanut butter and jam or honey, but it’s good to have a non sweet option too.
Mine is peanut butter and quavers. They’re a cheese flavoured puffed potato crisp which may be uk specific. I spent years as a fussy eater child eating my toast only with peanut butter or marmite, but I could never combine them. I don’t even like using the same knife!
@@unicornstew yeah they seem to be uk specific. I’d reckon either Twisties or broken Cheezels might come fairly close though. They’re made with corn and rice rather than potato, but still puffed up and flavoured with cheese. Maybe I’ll give it a try one of these days. I’m sure part of the attraction of combining peanut butter and Vegemite as children was that it was a thing to substitute the words for other words starting with P and V that refer to… ummm how to put this… anatomy of a private nature lol. So it was p***s butter and v****a mite. So you tried it and you had it again because it meant you got to say a rude word lol. And then you acquired a taste for it 😊
This was definitely an experience we missed out on in the UK!!
@@unicornstew yeah it just doesn’t work with Marmite 😂😂😂
Seems like the steak would have gone bad decades ago.
I know, but I wasn’t prepared to excavate a sewer heap for the original.
@@unicornstew Vintage ingredients may have been more authentic, but I think you were wise to go with fresh. Looks delicious.
As always great video
Thank you. It was surprisingly fun to say ‘dirty vicar’ that much without irony.
So with the salt...... if this recipe was intended for people who were starving, they would also be dangerously lacking in electrolytes. I have a disorder in my adrenal glands and my body doesn't hold onto electrolytes properly. I now take capsules full of salt (and others full of potassium) every day, but I used to try to get what I needed from salting foods and it was nuts how much I could have before it would begin to taste even a little bit salty. I'm not saying that 3oz of salt definitely wasn't an error, but if that was 20 servings, 3oz converted to grams and then divided would be 4.25g of salt per serving, which is actually less than the recommended maximum today which is 5-6g of salt (2000-2400mg sodium). So given they had no other food providing any electrolytes, this was probably delicious to them and not at all salty. Maybe.
That’s a really interesting consideration that I admit I haven’t made. I do wonder to what extent they had this level of medical Knowledge around nutritional value at this point. All I can say is it was like eating soup made with seawater.
@@unicornstew oh yes they wouldn’t have known how much each person needs every day by weight, but they did know that they needed some every day back then. I’m thinking they probably figured out how much salt the average person uses per day and just multiplied it out. No actual science. But surely they would have had some of the intended recipients taste it before they made giant vats of it too, so it can’t have tasted like seawater to them.
@@unicornstew btw I made a roast and yorkies tonight, which I’ve been craving since I watched your yorkies video (did use my usual recipe that puffs though). Thanks for the inspiration 😊
Brilliant. Thank you.
I love this. Just found this channel, auautomatic follow. Thanks will keep watching and check out the other videos you have.
Ah thanks so much for the kind words, and really glad to have you on the journey! Do let me know if you have any suggestions.
I love yorkshire pudding- why havent I seen this video before?!
Welcome to the chaos! 😊
Wow just found this channel. Im surprised this never came up on my channel ive been watching max miller for years
Well glad you found it now and hope you enjoy! Always let me know if you have any ideas you want me to try out.
that looks great holyyyyy. love this series!
Ah thanks so much!
Do I want to know how much the truffle cost? Would I be right in thinking that this dish was one big stack of umami? (It looks delicious, although I've always had trouble cutting steak for some reason so I tend not to go for that any more.)
I have to admit that I stopped short of buying fresh truffle after splashing out on the proteins. I used some preserved shavings I got given as a stocking filler last Christmas! And yes, really heavy on the umami, though it was so rich and buttery that it felt truly indulgent!
Preserved shavings still sound indulgent (I can very occasionally get a bottle of truffle oil from work, and that has maybe half a dozen truffle shavings to infuse it), so I'm sure it was just as good as the original.
Your work sounds like a good place to be!
Didn't even know there was a such thing as ethical fois gras. I'd actually be willing to try it now.
I still agonised over it, as I think ‘ethical’ is always a matter of personal perspective. But I was glad there are companies that do a non-forced version so I could get a sense of it.
Foie gras 🤮 I can go for the rest.. Pygge/Porc. That's why!! Thank you, now I know!!
Yes, I had a lot of anxiety around using foie gras. Had to special order something non-forced just to rationalise it, but it was still too rich! Glad I could share that 😊
A square of chocolate weighs 1 oz. It is used in America & Canada.