I think it's because the acid in the chutney mix can interact with the copper and create substances you don't want to ingest. Copper pots weren't just used for good quality, there is specific chemistry stuff that happens when using them.
@@flameraven42 yup, especifically she speaks of verdigris, which refers to copper compounds that arise from copper in the pot interacting with the acetic acid of the vinager
When cooking (or cleaning, really doing any housework) playing "Preparation" from the Downton Abbey suite really Delights me. I like to think I'm some servant in a country house bustling to prepare for an important guest 😂😂
Whimsical Music doesn’t follow me around in my kitchen. Louis, however, loves to follow me around when I am making a sardine sandwich and meows as I do each step.
For the Americans, "sultanas" are what you would call "golden raisins". Here in Canada they're usually called "sultana raisins", and are sold alongside regular raisins and currant raisins.
When I cooked for Thanksgiving the other day, I tied my apron behind my back, adjusted my glasses in the mirror, and pretended I was Mrs Crocombe. The meal came out stupendous, especially the cranberry chutney.
That's what we call as "achaar" in India, and which is synonymous with the nostalgic summer afternoon at Grandma's place. For us Indians and especially in Bengal "chutni" is slightly different from aachar. Chutni is like a sweet dessert whereas achaar is sun dried which can either be sweet or savoury or hot made with mango and spices or chilli and spices which adds a delicious flavour along with meals.
My mother and aunties would leave their freshly made Indian achars, pickles, relishes, and other fermenting recipies out in the sun as well, to this day. Though not expecting daily sunlight.
There are 73 Mary Annes. Mrs Crocombe just calls them all the same name and when shes exhausted one leaves them in a ditch outside for the knackers yard..
I have always struggled at cooking, but "English Heratige" Is making me cook more, and as well making me help my mother more with cooking. Soon, we will do one of Mrs. Crocombes' recipes. Tell her that her food looks good! Thank you!
Since we don’t have long enough summers to grow proper winter apples here in northern Norway, we have to make our apple preserves (whether chutney or sweet jam) in the autumn. I suppose I could use some frozen apple chunks to make chutney if we use up (or tire of) the plum chutneys we made this autumn.
We hope you enjoy this latest episode of The Victorian Way with Mrs Crocombe! Here are the answers to some questions you may have about this recipe... WHAT SORT OF APPLES SHOULD I USE? Avoid using 'cookers' such as bramleys. We recommend russets if you can get hold of some, or granny smiths, but other eating varieties will be fine too. Ideally use a fairly sharp apple. SHOULD I INCLUDE GARLIC? Readers of the Victorian Way Cookery Book (bit.ly/2RPyrvQ) will note that the recipe includes minced garlic. Mrs Crocombe doesn't include garlic or onion in her version since bad breath was very much frowned upon in the Victorian household! But our modern chefs feel it's better with either or both added, so you may wish to try it for a fuller flavour. I DON'T HAVE A COPPER PAN, CAN I USE A DIFFERENT ONE? Copper pans are not exactly household items in 2021. If you don't have access to one, a modern sugar-boiling pan or other stainless steel pan will work just fine. Don't use tinned copper, as the sugar in this recipe means that it gets very hot and may melt the tin coating. A PIG'S BLADDER?! Yes, a pig's bladder. This formed a surprisingly good seal and would only smell for a few days while it dried out, after which the stench would pass. If you don't have one lying around, a modern Kilner jar or similar will do the job. Vacuum-seal jars were introduced around about Mrs Crocombe's time and - as she says - made life much easier for cooks. HOW LONG WILL IT KEEP? In her original manuscript, Mrs Crocombe wrote of this recipe: "the longer it is left the better it becomes." We recommend leaving the chutnee for at least a month before opening. Once opened, keep it in the fridge and it should be good for three months.
"If you don't have one lying around"... Props to you for your humour, English Heritage! Whoever came up with and greenlit the idea of The Victorian Way series deserves much respect! Each new video brightens my day, and I can tell by the comments that the feeling is widely shared throughout the world!
Mrs. Crocombe: Chutney is best after its kept a while Me: Ok I've got time to wait Mrs. Crocombe: I'm going to put this in the dry larder for A YEAR Me: *sad*
Plenty of chutneys can be eaten fresh, they're just not as good...try using random recycled jars to put up in and you'll usually have a taster amount left in the bottom of the pan for your immediate cravings (and decent chutney a month or three down the line - a year is pretty risky territory to modern food standards).
This video was so educational! Not only do I have a renewed appreciation for my Mason jars, but I even know how to pronounce Worcestershire sauce, now! Thank you, Mrs Crocombe!
My roommate and I just bought the cookbook and are planning a menu for a Victorian Christmas party. Our eyes have lit up every time we open the book. We're very excited! Many thanks from Utah!
I wonder if the real Mrs Crocombe is looking down and realizing she stood the test of time and is now re-lived on UA-cam with millions of views and fans 😂❤️❤️
"You could always use cork and wax, or what I grew up with, a pig's bladder stretched over the top of a jar" that went from zero to a hundred real fast! :))
That's the wonder of stuff like this-- you'd never realise people did a particular thing at a different level of technology/resources if you didn't learn it. The only real rule is that there's a ton of completely alien things you don't know about different times/places (and I still love being surprised by the information)
I make and jar jams and I highly recommend people learn how to make them, as well as pickles and other good food preservation techniques. Very easy and fun!
“This chutney will need to be stirred for a good 3/4s of an hour…so I think I’ll leave that to Mary Ann…” The Queen of Shade has returned. Long may she reign!
Right? I was like "she didn't make Mary Ann prepare the apples? Is Mary Ann dying in the servants quarters?" "I think I'll leave (standing over the hot stove for 3/4 an hour) to Mary Ann" k, never mind...
Good point, Victoria! In fact it's a sort of hybrid. The chutnee of Mrs Crocombe's manuscript book was very much based on the Indian original, but English Victorian cooks then adapted the recipe to make use of homegrown ingredients and better suit the English palette. Hence, 'English Chutnee.'
One of my tutors at university (I was an American doing a year abroad) tried to convince me that Irish writers weren't really "Irish writers" because they didn't write in Gaelic and I was like "seems unfair." Also, the English claim T.S. Eliot as their own even though he was born three hours away from where I grew up.
I love making chutney but I've never salted the apples first, I must give that a try! Mrs C didn't mention but it's important to sterilise your jars before filling - a hot wash in your dishwasher is the simplest way. Would the Victorians have been able to get fresh green chilis? Seems an unusual ingredient for rural Essex!
I'd assume a wealthy household in Victorian times would have chilis in their gardens, since Indian food was so popular. And I was wondering about the jars too. The amount of historical jarred foods left in storage makes me wonder how often they got botulism.
@@spencerwilton5831 Yes basically the amount of sugar added would be enough to preserve that small amount of chutney. Didn't they have funnels in Victorian times? I can't imagine filling a jar with that sticky stuff with no funnel.
Just stumbled across this channel a couple of weeks ago. I have been binge watching ever since! Such a refreshing and marvelous show to watch; wholesome and good natured. I am super elated that Mrs. Crocombe is back!!! Every day I look forward to seeing what Mrs. Crocombe has in store.Thank you so much for creating and sharing this program!
Leaving pickles out in the sun on a hot roof is how Iranians (Persians to the Victorians) treat their pickles. Garlic pickled in dark vinegar goes like caramel = yum.
“I’d quite like the sun to be out every day for a month” She needs to see Alaska and the Arctic Circle like if Jimmy went there for the ice instead of the ice house, cuz the sun don’t set for months...
When visiting Juneau, there were hilarious information leaflets for us tourists. I remember one passage going like: "You will also meet the local people. They can easily be identified on a sunny day: they are the ones asking what the bright yellow ball in the sky is" 😀
The fact she complains about the sun never shining for a month really got me, unexpectedly fun. I couldn't possibly ever get tired of her, Anny and Kathy always do a perfect job
I don’t think my very Dutch taste buds would survive this much flavour in one jar 🤣 All I keep thinking is that all those ingredients must not be delicious together and yet everybody seems to love the result in the comments 🤣
That last part was really helpful as I have 2 jars of homemade chutney in my icebox from last year that I've been thinking of throwing out. Thanks, Mrs C!
“The peels and core can go to the pigs.”
It’s so nice that she cares about us, too. 🥰
She just wants to use your bladder to seal her next chutney, in case she runs out of Mason jars...
@@princevesperal ahahah, you’re right! 🤣
😄😄👍
I thought she was talking about the Braybrooke children.
Ha ha....
"For this recipe, you will need..." - those magic words that make any day better.
😁😁😁
And I always expect her to say one of these:
- Cayerne peppern
- Armans
- and SORCE
TURBOT!
0:45
So so true!
"I'd quite like the sun to be out everyday for a month."
Wow, she managed to throw shade at the sun...!
Exactly what I’m about to say 🤣🤣
🤣🤣🤣🤣🤣🤣🤣🤣
😂🤣 And all of England. Haha
She throws so much shade she makes vantablack look shiny
Mrs. Crocombe and her total eclipse of shade. Take that Mr Sun 🌞👊
"You risk your copper pot poisoning you"
Truly the Victorian way!
well, she didn't boil the jar... botulism is still a possibility
@@idraote Anny probably did that before the scene. Definitely a tweeny job, not the head cooks
What a way to go...
I think it's because the acid in the chutney mix can interact with the copper and create substances you don't want to ingest. Copper pots weren't just used for good quality, there is specific chemistry stuff that happens when using them.
@@flameraven42 yup, especifically she speaks of verdigris, which refers to copper compounds that arise from copper in the pot interacting with the acetic acid of the vinager
SHE’S BACK, BABY
Yeah!))
I missed her
Yess
This American’s Thanksgiving treat from the Brits!
COOL!!👍👍
I wish whimsical music followed ME around my kitchen.
I wish I had a beautiful montage when I list things
Hire a flutist!
When cooking (or cleaning, really doing any housework) playing "Preparation" from the Downton Abbey suite really Delights me. I like to think I'm some servant in a country house bustling to prepare for an important guest 😂😂
“Alexa, play whimsical music”
Whimsical Music doesn’t follow me around in my kitchen. Louis, however, loves to follow me around when I am making a sardine sandwich and meows as I do each step.
For the Americans, "sultanas" are what you would call "golden raisins". Here in Canada they're usually called "sultana raisins", and are sold alongside regular raisins and currant raisins.
My Sultanas are jarred in gin.
Thanks! I've been curious for a bit now, and I'm glad to have the clarification
We know.
Thanks. I'm m American and I knew that 😁
Thank you!
When I cooked for Thanksgiving the other day, I tied my apron behind my back, adjusted my glasses in the mirror, and pretended I was Mrs Crocombe.
The meal came out stupendous, especially the cranberry chutney.
Her power lives though cooking! ✨
Did you make piegon pie too?
That's what we call as "achaar" in India, and which is synonymous with the nostalgic summer afternoon at Grandma's place. For us Indians and especially in Bengal "chutni" is slightly different from aachar. Chutni is like a sweet dessert whereas achaar is sun dried which can either be sweet or savoury or hot made with mango and spices or chilli and spices which adds a delicious flavour along with meals.
the influence is visible here in Malaysia too. We also have a few 'acar' dishes.
How do you pronounce achaar
@@audreyhogan8285 ah-chaar as in chore.
@@audreyhogan8285 in Malaysia: ‘a’ as in ‘car’; ‘char’ as in ‘charcoal’
Tomato and pineapple chutneys especially
6:00 It's never sunny for that long in England, because of all the shade from Mrs Crocombe
My mother and aunties would leave their freshly made Indian achars, pickles, relishes, and other fermenting recipies out in the sun as well, to this day. Though not expecting daily sunlight.
They can probably expect a lot more sunlight than anyone in England in the winter half of the year.
“Ahh I didn’t see you there!”
Ms Crocombe says catching me at the pantry in 5am in the morning stealing apples
I love how Mary-Anne is ever-present but never to be seen. She like the Schschrödinger's cat of maids.
🤣🤣
She has appeared in some earlier episodes. 😊 Cat is alive
and when she is seen, its never the same lady LOL forget about mrs lovetts pies, you wanna be looking into mrs crocombes....
There are 73 Mary Annes. Mrs Crocombe just calls them all the same name and when shes exhausted one leaves them in a ditch outside for the knackers yard..
more like the higgs boson
Just when I needed her, the Queen returns. “For this recipe, you will need…” ♥️♥️
TURBOT!
A pig's bladder stretched over the top of a jar was my only childhood toy.
Did you drive anyone mad with the drumming?
You are lucky you got that! Gawd, I could only dream of such luxuries.
@@MaximilianvonPinneberg -- I was a child in a family of twelve. We lived in a hole in the ground.
That was the highlight of the episode
@@kevinbyrne4538 So are you a Vole??🙂
I have always struggled at cooking, but "English Heratige" Is making me cook more, and as well making me help my mother more with cooking. Soon, we will do one of Mrs. Crocombes' recipes. Tell her that her food looks good! Thank you!
The macaroni and cheese is excellent.
@@annnbear You know you’re wrong for that😂
Yes but I'm pretty sure you use cistern water for your Turbot
My favorite food that Mrs. Crocombe made was "Custard Pudding"
@@cynthynwill Mrs. Crocombe did make a macaroni & cheese.
Since we don’t have long enough summers to grow proper winter apples here in northern Norway, we have to make our apple preserves (whether chutney or sweet jam) in the autumn. I suppose I could use some frozen apple chunks to make chutney if we use up (or tire of) the plum chutneys we made this autumn.
That's why we have pickled walnuts in the UK, and similar preserves for produce which hasn't ripened enough to be edible!
Pickled walnuts?? Is this edible🤕🤕
I'm impressed Mary Anne has managed to keep her job this long!
I can’t help but yell, after she says “for this recipe you will need…” TURBOT!
Don't forget the Armans, cayerne peppern, and SORCE.
Lol 😆
I just laughed my Audley end off 😂😂😂
SAURCE
English Heritage goes together with Tasting history and Bakeoff as the holy trinity of wholesome telly 😊
Can you imagine if Max got to travel to Audley End, dress up, and be a kitchen apprentice or something like that??
@@hannahcollins1816 that would be so cool!!
I would add Townsends to that list! Then we would have a canape quartet.
@@Ana-dx7wk Yeeesssss!!! I adore John!!
Don't forget the Townsends!
Was driving and saw the notification pop up for Ms. Crocombe and pulled over immediately. She's definitely a priority!
🤣😂🤣
We hope you enjoy this latest episode of The Victorian Way with Mrs Crocombe! Here are the answers to some questions you may have about this recipe...
WHAT SORT OF APPLES SHOULD I USE?
Avoid using 'cookers' such as bramleys. We recommend russets if you can get hold of some, or granny smiths, but other eating varieties will be fine too. Ideally use a fairly sharp apple.
SHOULD I INCLUDE GARLIC?
Readers of the Victorian Way Cookery Book (bit.ly/2RPyrvQ) will note that the recipe includes minced garlic. Mrs Crocombe doesn't include garlic or onion in her version since bad breath was very much frowned upon in the Victorian household! But our modern chefs feel it's better with either or both added, so you may wish to try it for a fuller flavour.
I DON'T HAVE A COPPER PAN, CAN I USE A DIFFERENT ONE?
Copper pans are not exactly household items in 2021. If you don't have access to one, a modern sugar-boiling pan or other stainless steel pan will work just fine. Don't use tinned copper, as the sugar in this recipe means that it gets very hot and may melt the tin coating.
A PIG'S BLADDER?!
Yes, a pig's bladder. This formed a surprisingly good seal and would only smell for a few days while it dried out, after which the stench would pass. If you don't have one lying around, a modern Kilner jar or similar will do the job. Vacuum-seal jars were introduced around about Mrs Crocombe's time and - as she says - made life much easier for cooks.
HOW LONG WILL IT KEEP?
In her original manuscript, Mrs Crocombe wrote of this recipe: "the longer it is left the better it becomes." We recommend leaving the chutnee for at least a month before opening. Once opened, keep it in the fridge and it should be good for three months.
"If you don't have one lying around"... Props to you for your humour, English Heritage! Whoever came up with and greenlit the idea of The Victorian Way series deserves much respect! Each new video brightens my day, and I can tell by the comments that the feeling is widely shared throughout the world!
@@princevesperal haha, just what I can here to say!
I’m so very glad that Mrs. Crocombe left such good and detailed notes in her personal notebook. It gave us all so much to learn from.
"A cork, or a wax to seal. Or, what I grew up with"
Oh? interesting
"A pig's bladder, stretched on top."
... 😅
😂😂😂😂
For this recipe you will need:
Shade
@K Kr Been watching this channel for so long, I didn't even blink.
@K Kr Pig's bladder have several uses in that time around.
TURBOT
Every time she says ‘Maryann’, I keep hearing the white rabbit from Alice in wonderland yelling for her. 🤣😳poor Maryann!
Mrs. Crocombe: Chutney is best after its kept a while
Me: Ok I've got time to wait
Mrs. Crocombe: I'm going to put this in the dry larder for A YEAR
Me: *sad*
Plenty of chutneys can be eaten fresh, they're just not as good...try using random recycled jars to put up in and you'll usually have a taster amount left in the bottom of the pan for your immediate cravings (and decent chutney a month or three down the line - a year is pretty risky territory to modern food standards).
Peeling the ginger with a teaspoon is such a clever thing. Thanks for the tip, Mrs Crocombe😊
Yep true pro kitchen tip. I saw that and was like, of course Ms Crocombe is legit.
“For this recipe, you will need…” never disappoints
TURBOT!
Cayern peppern
This video was so educational! Not only do I have a renewed appreciation for my Mason jars, but I even know how to pronounce Worcestershire sauce, now! Thank you, Mrs Crocombe!
She actually only says Worcester sauce. Worcestershire is pronounced "WUSS-teh-sher". Cheers!
@@adedow1333 😮
@@adedow1333 - True, but most people use the short version as Worcester sauce.
@@Poultrymad Americans say wooster-sheer and British say wooster
We generally just say Lea & Perrins, it the original and genuine you know!.
My roommate and I just bought the cookbook and are planning a menu for a Victorian Christmas party. Our eyes have lit up every time we open the book. We're very excited! Many thanks from Utah!
and may you have a most wonderful Victorian Christmas party!
I wonder if the real Mrs Crocombe is looking down and realizing she stood the test of time and is now re-lived on UA-cam with millions of views and fans 😂❤️❤️
She’s been reincarnated beyond even Tut’s wildest imaginings!
"You could always use cork and wax, or what I grew up with, a pig's bladder stretched over the top of a jar" that went from zero to a hundred real fast! :))
That's the wonder of stuff like this-- you'd never realise people did a particular thing at a different level of technology/resources if you didn't learn it. The only real rule is that there's a ton of completely alien things you don't know about different times/places (and I still love being surprised by the information)
I just hit play so fast!! Been missing the Mrs' cooking!!
I was on a marathon watching the victorian way videos and now she is here with a new video 😭
This is officially the best part of my day, possibly week.
I make and jar jams and I highly recommend people learn how to make them, as well as pickles and other good food preservation techniques. Very easy and fun!
I love these videos. They are so comforting; their very atmosphere banishes the chaos of our times for a while.
“This chutney will need to be stirred for a good 3/4s of an hour…so I think I’ll leave that to Mary Ann…”
The Queen of Shade has returned. Long may she reign!
Her tongue is sharper than any blade. Mary Ann knows where she stands in the heirarchy. Ms Crocombe is QUEEN
😂😂😂😂
Right?
I was like "she didn't make Mary Ann prepare the apples? Is Mary Ann dying in the servants quarters?"
"I think I'll leave (standing over the hot stove for 3/4 an hour) to Mary Ann"
k, never mind...
Where's the shade in that ?
Marry Ann has done a perfect job of not letting the chutnee to stick in the pot
The noticeable “grayer” cast across the video’s lighting. Indeed, winter is upon us ☺️
I love how there isn't any music when she is cooking/baking. It's just the natural noise and the needed commentary.
Going through the roughest time of my life rn and that was 9 minutes of pure blissful oblivion 🖤
So sorry to read about your rough times. But at least Mrs. Crocombe can make everything better.
"this recipe is certainly not British, it's from India"
*Later*
"There we are! English Chutney"
How very British 😂
Good point, Victoria! In fact it's a sort of hybrid. The chutnee of Mrs Crocombe's manuscript book was very much based on the Indian original, but English Victorian cooks then adapted the recipe to make use of homegrown ingredients and better suit the English palette. Hence, 'English Chutnee.'
One of my tutors at university (I was an American doing a year abroad) tried to convince me that Irish writers weren't really "Irish writers" because they didn't write in Gaelic and I was like "seems unfair."
Also, the English claim T.S. Eliot as their own even though he was born three hours away from where I grew up.
I mean, good luck getting straight sunny days for a whole month in Ye Olde Britain.
So so happy to see Mrs. Crocombe back for another fantastic recipe tutorial.
Hope you enjoy!
the cooking videos from this channel are my favorite!
Interesting recipe. It's such a treat to be blessed with a video today. More PLEASE!!
I love making chutney but I've never salted the apples first, I must give that a try! Mrs C didn't mention but it's important to sterilise your jars before filling - a hot wash in your dishwasher is the simplest way. Would the Victorians have been able to get fresh green chilis? Seems an unusual ingredient for rural Essex!
Probably a hot house or greenhouse?
I'd assume a wealthy household in Victorian times would have chilis in their gardens, since Indian food was so popular. And I was wondering about the jars too. The amount of historical jarred foods left in storage makes me wonder how often they got botulism.
adeliva Chutney and pickles are too acidic for botulism.
@@spencerwilton5831 Yes basically the amount of sugar added would be enough to preserve that small amount of chutney. Didn't they have funnels in Victorian times? I can't imagine filling a jar with that sticky stuff with no funnel.
The colonies would send seeds over. They are planted pretty commonly in the Old Countries after the start of colonization period.
So good to see you back Mrs Crocombe!
Just stumbled across this channel a couple of weeks ago. I have been binge watching ever since! Such a refreshing and marvelous show to watch; wholesome and good natured. I am super elated that Mrs. Crocombe is back!!! Every day I look forward to seeing what Mrs. Crocombe has in store.Thank you so much for creating and sharing this program!
Sounds like a recipe I could actually do and have the ingredients for!
Mary Ann is lucky she didn’t screw up the chutney. Her reward is her life in the eyes of Mrs. Crocombe.
Mrs crocombe, being the genius that she is, casually using the peeling-ginger-with-a-spoon-hack is giving me life :D
She returned when the World needed her most ❤️
Mrs Crocombe handles chillis bare hand like a boss.
I found myself warning her out loud not to touch her face after that bit!
love the chapters and glad to see the comment section back
I wish I could learn to stage a table as beautifully as you have for the panning shot of the ingredients!!!
Leaving pickles out in the sun on a hot roof is how Iranians (Persians to the Victorians) treat their pickles. Garlic pickled in dark vinegar goes like caramel = yum.
Indians and bagladeshis do that too
HAPPY THANKSGIVING MRS.CROCOMBE!!! With this video Christmas came early 🎄
I absolutely love English Heritage!!
I simply adore Mrs Crocombe ❤ What a wonderful series!!
The Queen is back ! 🙌
Whenever my mama cooked with apples, she always let us kids have the skins. Yum!
I love the skins :) my mom used to keep a little extra apple on when I asked for them and the tossed in cinnamon sugar 🥰
I miss you mama .
@@Puglover130 Oh yum! That sounds so delicious!
“I’d quite like the sun to be out every day for a month”
She needs to see Alaska and the Arctic Circle like if Jimmy went there for the ice instead of the ice house, cuz the sun don’t set for months...
When visiting Juneau, there were hilarious information leaflets for us tourists. I remember one passage going like: "You will also meet the local people. They can easily be identified on a sunny day: they are the ones asking what the bright yellow ball in the sky is" 😀
Wrong time of the year, and at least here on the coast of northern Norway we get as changeable weather as anywhere in England.
The vegetable peeler is such a wonderful invention!👍🤣👍
These videos are always worth the wait.
Yum! So good on meat. Thank you MrsC and English Heritage! Wish I had some of that for my turkey tomorrow.😥😉🦃🇬🇧🏴
watching Mrs. Crocombe cook is so soothing.
As an indian I'm hounred to see our humble chutnee prepared by Mrs crocombe💕
This channel is so comforting and entertaining
I love seeing you pop across my notifications.
This series makes me so stinking happy. It's one of my favorite things on the entire Internet.
We love you, Mrs. Crocombe! 💖
Hello Mrs. Crocombe from Florida, USA.
Glad to see you 🌞
She even pronounced Worcestershire sauce. This woman is perfection 👌
“I’d quite like the Sun to be out every day for a month” KILLED me
YES! She's back, we need her.
Indians : Our curries and chutneys are super spicy and delicious..the british can never..
Mrs.Crocombe : Hold my apples
This is essentially murabba
@@KanishQQuoteslolll
@@142chrisjakeso are you, and here we are
@@142chrisjake so are you, and here we are (2)
@@142chrisjake no u❤
I was about to go start making pies for tomorrow and then I saw there was a new video and so this is happening first
I just made mine! I'm waiting for my pumpkin pie to cook and this.popped up.
PLEASE DON’T EVER STOP DOING THIS SERIES. Sorry for my poor English, but I love this series so much
As usual the videos of Mrs crocombe are amazing, but as an Indian I still can't digest the fact that she made a chutney with apples.
6:00 Mrs. Crocombe throwing shade to the English sun! 🤣🤣
Thank you Mrs Crocombe! Exactly what I needed to get me ready for a perfect Thanksgiving prep. Love from the US!
The fact she complains about the sun never shining for a month really got me, unexpectedly fun.
I couldn't possibly ever get tired of her, Anny and Kathy always do a perfect job
I could listen to her say "Ribston Pippin" all day long.
I wish we could see a recipe a year from now using this chutnee. I can't imagine how this could be used in making food lol
It's not so much used as an ingredient in recipes but rather as a relish on the side, to liven things up a little.
@@CFinch360 Ah I see. Thanks for the reply!
@@TheSodabottle Chutney is delicious served as a relish with a supper of cold meats, cheese, game pie, salad & a good hunk of bread :)
Remember to boil your jars like they owe you money
I’m so glad to be watching these gems again!
Absolutely marvelous, as always!
I cannot express in words how much this video means to me
love from Kolkata India ❤️💐
Always nice to see Mrs. Crocombe.
I don’t think my very Dutch taste buds would survive this much flavour in one jar 🤣 All I keep thinking is that all those ingredients must not be delicious together and yet everybody seems to love the result in the comments 🤣
Yup, same here, but panamanian (central american) taste buds.
Best served in small doses, rather like the lemon ketchup that Glen and Friends made a while ago
Thank you, Mrs. Crocombe, for another piece of your grace and wisdom!
- The Servants
Published 15 minutes... 1k views... Yep that's our Ms C.
This series doesn't come out a lot, but these videos are so awesome. Hi Mrs. Crocumbe We love you! 🔥❤💯
Mrs C: Add Sugar
Me: How much sugar?
Mrs C: Yes
So glad to see Mrs Crocombe back!
Pozdrawiam serdecznie z Polski i dziękuję za przepis.
That last part was really helpful as I have 2 jars of homemade chutney in my icebox from last year that I've been thinking of throwing out. Thanks, Mrs C!
Lovely! I enjoy canning all the things, so particularly enjoyed seeing a recipe to be preserved. Thank you!
I'm thankful for her and this program! Happy Thanksgiving!