Parmesan Cheese Tart - 18th Century Cooking
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- Опубліковано 14 жов 2024
- In this episode we make a wonderful cheese tart from a 17th century cookbook. For this recipe see our cooking blog at http:savoringthepast.net Also for all the great product see our website at: townsends.us Instagram - / townsends_official
Kevin spent hours working on that sign - Thanks for noticing, I will tell him it was worth the time.
Thanks for Watching!
Lovely
We noticed it immediately too - it's awesome 😊
The sign still holds up, Jon. It's really nice.
We have a few cookbooks in our catalog, Amazon carries a multitude of historical cookbooks, but for the fun stuff you can go digging in google books for interesting 18th century cookbooks and it doesn't cost a dime.
Thanks for Watching!
I really like it when you read straight out of the recipe book, I wish you did it more. It's really interesting how they describe the process.
Thanks for the suggestion!
Yes - please do! It is a greta idea.
:)
Viewers love learning from the details. While you were reading this time around, the recipe reminded me of a 16th c one from Madge Lorwin's book, Dining with William Shakespeare. It might be a Gervase Markham recipe, although I can't say for certain. Lost my copy of the book. :-/
I agree
I'm currently taking an online food history class, and one of the recipes we discussed -- and were encouraged to make -- was a 16th century cheese tart called Tartes owt of Lente. The interpreters at Hampton Court Palace in England have a cooking video where they make this tart in the original Palace kitchens. The recipe seemed so familiar that I knew I'd seen or read a similar one, and it finally occurred to me that this is the recipe that I was thinking of! It's quite a bit more complicated, in the ingredients, than the older recipe, which just calls for soft cheese, egg, cream, butter and seasonings to be beaten together in a mortar and pestle. I used a combination of Parmesan and cottage cheese, with pepper and a pinch of mace for seasoning, and it turned out really well. It's so interesting to see basically the same recipe, though, in its later form.
Yes, I love the Hampton Court Palace videos it's too bad there are only a few of them.
Googling them now .. (I've been to Hampton Court Palace and those kitchens? Wow!!
Yes, the pewter bowls in our catalog / website are lead-free. and much sturdier that old fashion pewterware.
Wow, that is a huge relief.... Actually, I'm thinking of becoming a patreon, and do you guys ship to Canada. I wouldn't mind ordering some of those brass coffee grinders. ^_^
I was wondering that; by chance would you know what metals were used to make them?
@@bobbyhempel1513 Something in the zinc aluminum alloy family.
Yes, we are going to wrap up series 3 here in 2 to 4 more episodes and then we will concentrate on some beginner episodes on clothing and such, while we try to juggle a series 4 cooking episode where we go back outside to do some cooking by the fire. I really don't know where we are going to get the time!
hmmmm joining a group - that is a tough one. It is a little like finding the right person to marry. I will give it some thought.
Thanks for watching!
I will see what we can do about behind the scenes, and Yes, another tour of the shop is probably in order as the old one is getting a bit long in the teeth by now. Thanks for the ideas.
Great Idea, We have some ideas about putting different dishes together in meals. We will keep this in mind. We lots more planned before we get there.
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It's an easy one and definitely worth it.
Thanks for Watching!
Very interesting but you forgot the rosewater as listed in the text. The author knew what was needed in a tart made of old, hard cheese. Today we know that rosewater, made from old breeds of roses, is rich in molecules also found in oranges, muscatel and certain spices. Adding rosewater may bind atypical flavors together in this filling and may add a fruit-like flavor and aroma note.
But he didn't forget nutmeg!
I really appreciate the versatility of the recipe to be served either sweet or savory! With that wonderful parmesan, I have the inclination to try adding a little rosemary and finely diced ham. For sweet, a drizzle of orange blossom honey and crushed almonds might be a nice accompaniment. A charming cheesy canvas to work with!
Yes, you could, but I think you will be pleasantly surprised by the mildness of this tart even with Parmesan as the base cheese. If you had a taste and didn't know it had Parmesan cheese in it, I don't think you would guess.
Excellent series of videos , great history and knowledge .
Actor, cameraman, potter AND woodsmith? Kevin truly is a man of many talents.
Binge watching your videos, it's amazing watching your kitchen age from brand new to homey and well-lived over time.
Eight years hence, just to think of what young Townsend has ahead of him!
2019, rainy day here, so watching old episode of best YT channel
Great job as usual! I really appreciate this series and look forward to each new video. Between you and Chef Staib we have really racked up the recipes. We accually have people look forward to coming to our home once a week to try out our 18th century cooking. No complaints yet. Thanks again for the hard work you do.
The opening scene is amazing. Not only the sign and the item arangement, but the camera angles and speed is top notch too! Amazing job guys.
I'd like to go to a catered buffet featuring all the foods John has cooked during his series. 😉🦞🦀🦐🍺🍞🥐🧀🥩🍖🥧
David Golinsky Yes please!
David Golinsky you’d have a boiled pudding section taking up half the buffet
Annie Park lol I would be boiled after that
As a chef, i would love to cater it
you probably wouldn't like it tbh
If you want the pastry known as ricotta pie just replace the parmesan qith 1lb of ricotta. and add 4 tablespoons of sugar more than in the recipe.
I have a feeling our host will be putting together a companion book in the not to distant future. This series is generating a lot of recipes, quality photographs and historical anecdotes.
You're recipes, explanations and presentations
are just great!
I love your kitchen on making an oven outside my deck, love to see your well versed videos, you rock!
Really like the new intro. Always enjoy the music, who plays it?
Thanks again for quality videos! Its a rare thing on UA-cam these days.
I stumbled across your channel be accident while browsing some videos to watch. Since then, I've gone back and watched a lot of them. I'm not that big into history, but I find your videos very fascinating.
I love the new sign in the opening!
I love this series!
The intro music to these videos has a healthier but similar effect to a glass of whisky.
Aaaaaand breathe.... realaaaaax. 🤗
This looks delicious. I think I'll make it next time I get parmesan. The other recipe I have made was the fried chicken which was without question the absolute best fried chicken I have ever had.
I just watched that video yesterday and it looked so nice. Thanks for saying how it worked out. I want to have a go at making it tomorrow now.
love to watch your videos thank you!
I always seem to watch your videos when I'm hungry. Now I'm craving proper cheesecake! Thanks for sharing :-)
I watch these videos and I feel like I'm in the 18th century! Great channel!!
AWESOME as usual = your videos
T.Y. for making ALL of them possible to the rest of us 🥁🥂✝️🥂🥁
Keep these coming,, I'm learning so much!! Thank you!
Is there a channel like this for like 6000 years ago, I really want there to be one.
After viewing several seasons of videos, I've noticed there are a lot of "cast away whites". Did they use these in other recipes/ As a frugal housewife, would I not plan my meals to use these at the same time? Do you have recipes that would use up the whites? Love love love your videos.
They used them or gave them to the animals 🤷♂️
The puff paste (used on the top and in many other recipes) uses just egg whites. So the recipe itself is balanced this way.
In the portuguese convents they used to use the egg whites to make the religious habits more stiff. There were a lot of remaining yolks and convents used to receive sugar loaves as gifts in the 19th century, so the priests and nuns started making pastries and other sweets with the egg yolks, they used to sell those pastries for funds. That's why all the traditional portuguese desserts use a lot of egg yolks in the recipes. Sorry if my english is bad, it's not my native language.
The bread we still use in the UK. We call them breadcakes (or barmcakes if you are from lancashire/manchester)
Barmcakes? I watch the bbc to improve my English. I’ve heard people talk about eating something (a type of large sandwich?) called a barm. Is that because it uses this kind of bread?
@@ariryan8832 Yes. The UK has many accents/dialects. A bacon barm is a big bacon sandwich in a bread roll. But in Yorkshire we say a bacon bap or bacon butty. Confusing if you are trying to learn English
Nikolas Osinski thanks :)
Now that is something worth a try. Thank you ever so much for introducing this to us. Looking forward to your next video.
That looks perfect!!! Either way, savory or sweet !!! Yum
One of the most consistent UA-camrs
my wife is going to love that tart!!! i'm going to have to make that one more than just the once i think ;-)
I notice that often you eat with your knife. Was this a convention of the time? I ask because my mother, a child of the Great Depression and a stickler for table etiquette, would have fainted if I ate with a knife. I'm curious about 18th century table etiquette. Thank you for these great videos.
Forks were not that common during the time. They made their way from Italy. He is eating period correct. Knives and spoons were common.
Holy crap man this is 7 years old, almost 8, I didnt know that the 18th centry cooking was planted for that long. that's cool.
Oooohhhhh- Now this particular recipe sounds scrumpdillylishcous! I've had Medieval cheesecake at various SCA feasts and was surprisingly pleased.
That must have been cool to go to!
Great Job guys! Looks like a very interesting recipe! cant wait to try it out!
I do love all of these videos on cooking, but I was wondering if you ever considered making a video on "getting started" with living history? Maybe the basics on what we should have or what we need in order to participate in events? There are very few websites out there that help the novice person get started without instructing us to "join a group." We have no idea what we need to know or have in order to join a group and don't want to jump into a group without being prepared.
Just found this now wth been watching for 4 years
Good choice about reducing the amount of filling.. but a great idea making the single serve pie.. easier to handle.. and I think most would prefer their own.. Great recipe.. Seems more like a custard.
I imagine that would be wonderful with less sugar and with diced vidalia onion in a more savory pie. maybe some chorizo already cooked. Yum.
looks good and easy!! was their anything you made that you didn't like?
Halfway through this I forgot that we were using Parmesan cheese, I was totally in a sweet pie headspace and when you brought it up again it made me go “Say whaaat?” 😂
I wonder what the rosewater would have done for the flavor
Hearing you read the recipes out of the book, it boggles my mind that you guys can figure out how to actually make the food!
For some reason, my mind is going...this would be great with bacon in it....or ham.
Pretty much everything is great with bacon in it
@@FarrakhanWolcott agreed! Cheese, Bacon and bread are great always
yes, like a quiche
And add chopped cauliflower and garnish with green onions too 🤤
It’s essentially a quiche
I feel I was born in the wrong time lol. I love the olden day simple and fresh cooking!!!!
I feel the same way but I think I would definitely have died as a child.
Did the book make reference to the autentic Italian Parmesan cheese? Was it easy to find it outside Italy in the 17th century?
“With an interesting twist”. Me- “Nutmeg”.
Great video as always! So I know your music is mostly Jim’s Red Pants but what specific track is the intro song here?
The pioneers or homesteaders of 1682 never would have wasted the cut off "excess" strips of puff pastry!
Remember waste not, want not! :)
Can you please make a behind the scenes of an episode! Or another tour of the shop
I would add a little lemon zest.
Love the new intro!
John I believe your tastebuds but I really need an Ivy approval!!! LololoL! Good day to you, vreat recipe.
This is the first I've heard of cooking with pewter. I'm confused. I thought pewter was a soft delicate metal, often containing lead. This must be quite different.
There are different kinds of pewter. Those with lead are soft, the more expensive ones contain antimony and copper instead and are harder. A modern pewter plate shouldn't contain any lead (and even in older ones, the lead content was kept low for anything that would come into contact with food or drink and finer stuff was without lead even then). None have a particularly high melting point, though, so not a great choice for bakeware (although the tougher ones should be fine at 350°F).
i always loved the old english tradition..and its my fantasy to be a part of this tradition
When I think of dessert, I of course think of several ounces of Parmesan cheese...
I know its early, but any plans in the works for a full holiday meal episode or series?
I watched the puf-paste video. It looks relatively hard to make. Does it keep? Or would pie like this be made on days when there was a bit of puff-paste trimming left from another dish
Now I'm hungry!
Thanks!!
Cream, butter, deep frying - no wonder most people only lived to their mid-forties during this time period. :)
I love all your videos ❤️😍
Rosewater in the recipe you read - how common was that?
Anyone know the title of the tune played by fiddle and mandolin during tasting? It’s lovely!
I apologise James to you , i addressed you previously in one of your videos, as John . Thank you for all your history.
❤️🧀
What about the rose water? How was it made in the 18th century?
How long did you let that pie cool? Was it slightly warm, room temperature or slightly chilled?
could you substitute and equal weight of cream cheese for the Parmesan??
I'm sure they're something else, but those look like rippled potato chips at 2:46.
It's a bunch of flakes of butter!
One question, how hot does it usually get in the German kitchen during videos?
It's no usually too bad. With a masonry floor it stays pretty cool.
Jas. Townsend and Son, Inc. Well that is good. I was a history major at Charleston Southern University for a time, and I remember having a long conversation with one of my professors about what individuals did before the advent of air conditioning in homes. I figure insulation and masonry flooring would help immensely.
Looks quite cozy, must be nice in the fall.
Some houses had a summer kitchen, which was a separate shed.
What would people do with the extra egg whites when making recipes like this?
Could you use another type of hard cheese? Perhaps one that isn't so strongly flavored?
CN just follow the recipe, for crissakes, if you want the thing to be authentic.
How was fresh ginger converted into storable ppowdered ginger?
Are your pewter bowls the lead free type?
How much Lead is in your pewter bowls? You shouldn't suggest cooking in pewter cause of the transfer of Lead to the food. Serving on pewter should not be an issue unless the food is acidic.
Imagine adding Cherries to the mix~
Shrek would still love it
With all that Parmesan I don’t think it needs extra salt. Looks tummies though
Indestructi-bowl 🙂
Thanks and keep make vdios online for mud oven cake plg
Who said they didn't eat good back then!
How long did you bake it for in your period oven?
I didn't see you "casting away" those pesky egg whites nor use "old" cheese.
I miss the rosewater , from the recipe?
could this be made with other cheeses?
My sister called me a Cheese Tart, and I don't think it was a compliment.
What about the rose water?
Ah, nutmeg!