The warm welcome from Mrs Crocombe brought a tear to my eye. How kind of her! She's strict but deep.down inside she's grown fond us in her own way, I'm sure ❤️
@@donnakawana -- Treacle tart was created late in the 19th century, so perhaps too late to be part of Mrs. Crocombe's 'repertoire'. Also, it was probably not sufficiently elegant or sophisticated to be served at the masters' table. However, she has made simple dishes -- and there's no harm in asking.
Ty so much for the video, I love miss crocombe, but I feel like the videos are cutting out parts, I mean by this that previous videos would have shown her adding the last layer and even removing the pastry from the oven. It's part of the magic
Imagine sitting down to a desert like this, slowly pouring the hot custard on the pie and taking a piece with your spoon... I guess I'll have to make do with the biscuits I've got in the larder, bought from a major supermarket about 2 months ago.
I seem to have an addiction to cookbooks, and this is one I covet. When I move house and have a proper kitchen, it will be added to my collection. I am always hungry and wanting to taste Mrs. Crocombe's good food after I watch her make it.
Mrs. Crocombe, I have a question! Where did you get all the bowls and those wooden triangles? I really want a set for myself, but I can't find anything similar. x_x
In Crocombs time did they actually start to realize whole grain flour was healthier? I always read that they, especially the wealthy, only wanted white flour due to it's pure whiteness and it's a bit more expensive since it was processed more. But I have no idea if they realized the health benefits of whole that early!
So: whole wheat cake, in pie crust, with some cherry layers & extra-thick creme anglaise to the side?? Another "wow i can't believe it" dish. Looks good tho.
I just found your shows and they are just what I need, a sweet dose of the reality I’d prefer. I enjoyed the cherry pie tutorial so much so I looked up the word entreme just in case I hear again or we meet. Thank you for a piece of my heart. 😇🫶🏾🥳🦋
OK, here's a good recipe. One litre of milk - start it on the boil with a good lump of butter - between 15 - 30mls - in it. In the meantime whisk 2 eggs, a good heaped 1/3 cup of sugar, about 10mls vanilla essence, 40mls flour and 40mls cornstarch or cornflour, whatever you call it in your country. Make a good paste of all this in a large bowl. As soon as the milk comes to boil pour it onto your paste and stir the hell out of it to stop it clumping. With a whisk. Switch the heat of and pour the whole lot back in the saucepan and let it just simmer slightly on residual heat. Lovely stuff.
Yes! A video on a complete Victorian dinner service would be most fascinating, even if we do not get to see how something is made, but how it would be served, and why things are served when and how they are served. It seems almost impossible to have a full "hot" meal that is being served in courses.
@@SamuelPCassemiro She's portraying a character, characters can make errors. Everyone believes stuff that isn't factual at one point in their lives. You have to remember Victorians didn't have Google, information wasn't as widely available.
*Mrs. Crocombe stares straight at the camera* “Not forgetting the cinnamon.” It means somebody previously forgot the cinnamon, and you BETTER NOT forget that cinnamon.
Growing up electric appliances aside from toasters microwaves and blenders were pretty much nonexistent, funnily enough I loved to bake and make new recipes any chance I got. Using manual tools was essentially my exercise and now I prefer it over electric tools 😂
@@Certainvie Early in my adulthood I burned out the motor on a mixer and had to finish my Christmas baking by hand. I quickly found that I actually preferred the hand methods because it made way less mess, I could feel the difference between just right and overdone in a way I’d never even imagined, and, biggest surprise of all, 99% of the tasks weren’t actually any more difficult to do by hand than they had been when I’d learned to bake using my mom’s nice stand mixer. At that point, I’d had a hand mixer and was looking forward to graduating to a stand mixer…that Christmas I learned I’d rather use my money some other way. But whipping egg whites is the one task I truly do find easier with an electric tool. I have an immersion blender with a removable head that you can switch out for a whisk attachment, and that’s my go to for egg whites now.
I'm not gonna lie, while most of the recipes are good (yes pigeon pie I'm look at you, you are disgusting!). I mainly watch these videos for the *SHADE.* 😎
I don't think I've ever seen Crocombe so pleased to have a visitor to her busy kitchen. She must be in a good mood. Maybe there were no troubles with the rest of the staff today, or a brutal heat wave finally ended. Hmmm, according to Wikipedia, she didn't marry until after leaving Audley End. Crocombe is, after all, her maiden name. Maybe she had a pleasant walk with that fellow who manages the apples. I sensed some chemistry there in a previous video, and I ain't talkin' cider. I realize I'm totally failing the Bechtel test on that last one, but I feel like gossiping.
This would actually make a nice breakfast, if there were any left over for the morning. Just warm it up in the oven and pour some custard on it. With a big mug of tea. Yum!
Interestingly this was a pudding course, like a sponge pud, tart etc. Dessert meant fruit and nuts perhaps eaten with knife and fork quite often. This is why posh folk call the sweet course pudding not dessert - because we don’t do 2 sweet courses these days, our sweet courses are usually closer to a pudding than a dessert
This dish resembles what we call a cobbler here in Tennessee. The custard is actually baked with the cherries and pastry, instead of served separately. It looks delicious Mrs. C!!!!! I'm always happy to see a new video!
Kathy has captured the hearts of so many people around the world as Mrs. Crocombe. I hope she knows how much she and her work mean to everyone. Every time a new Mrs. Crocombe video comes out I cannot wait to watch it.
@@kumottakun6089 It was years ago, I can’t even remember! It was an episode that had more acting and less cooking. But so many people were unhappy, I don’t think English Heritage made that mistake again. I remember this particular episode was before the interview they had with the actress who regularly plays Mrs Crocombe. The lady who interviewed the regular Mrs. Crocombe actress is the lady who played the defunct Mrs. Crocombe. That’s all I remember! Sorry! Hope this helps….
I cannot imagine anyone but Kathy Hipperson portraying Mrs. Crocombe😊👍 This recipe is more like what the southern USA would call a "cobbler" but the dish still looks delicious. I bought the the "Victorian Way" cookbook and it is wonderful.
@TheCynedd - Though Ms Hipperson appears in the videos, there are several Mrs Crocombe actors that work at the estate and apparently appear on alternate days.
I’m going as Mrs. Crocombe for Halloween this year 🥹…I love how MaryAnne is moving up the ranks…can we get a shade-off between Mrs. Crocombe and Ina Garten? 😂❤
@@barbieblues7639 And yet she still manages to do better than 90% of the actresses we see on the small and big screens. I saw the recent tea video. The writing was bordering on tedium. I think if given the opportunity she could rise to the level of story given to her. She is obviously talented and has a certain something validated by her popularity on this channel.
@@amandagrayson389 I think this is the Victorian way. they would have had different ovens etc so it probably was easier to keep moisture in with a crusted top and sides etc
I agree, and I think it looks really good, but better served with a brandy sauce. I'm not too shocked it's so different. America is more known for cherry pie than Great Britain is.
Ms. Crocombe being so patient mixing everything with just a wooden spoon. I would probably murder someone with the spoon if I had to mix everything by hand with it.
I was in Audley End kitchens two weeks ago, and I can confirm, this music played as I entered the kitchen. ...in my head anyway. Also, yes, I squeeed. Gratuitously. What an amazing job the historical interpreters do there!!
I wonder if that shortcrust pastry makes a really hard shell around this pie. The way it is presented and made makes it look more like a pâté en croûte than a pie. ^^
That looks delicious, but to me it looks more cake like than pie! I am getting my recipes ready for Thanksgiving this year, and I am definitely going to be using some of Mrs Crocombes recipes!!
I'm intrigued by the silver skewers used for decoration, is there a name for them and/or significance to the designs? Thank you for such interesting content.
Me too. I've never seen something like that. Certainly not stuck into a cake/pie. I tried to see, if they had some sort of heraldry on them or religious motifs, but couldn't see them clearly enough.
i dont doubt that *some* tv magic was used but a bigger bowl does allow for more air to be incorporated which makes for faster peaks +she wasn' going for stiff peaks either which likely helped
That looks like something I could make, again! With sour cherries, because father has loads of those. (I did do a very simplified version of the Gertrude a la creme. It was far too sweet for my liking, but the principle is nice and adaptable, exactly as I suspected.)
Oh lovely morning in Australia to be gifted a cherry pie recipe as we head into cherry season here! But did I miss something? Who is Sylvia? She pitted the cherries. Is she an existing kitchen maid? A new hire?
That looks wonderful! I want a pie mold so bad but here in the US they are just ridiculously expensive. I suppose a loaf pan would work but not near so pretty sitting on the buffet before dinner.
QUESTION: If you know, how were cooks hired by the household? Did they have to be recommended by someone else or did they have to cook for the family on a trial basis?
Many of the upper servants were registered with agencies, especially in London. A person requiring a cook for a large establishment would approach the agency. The agents were usually trusted, and an employer would often not interview more than the servant suggested. We see this in the films "Around the World in Eighty Days" and "Nanny McPhee. An alternative method was to advertise in newspapers (particularly "The Times") and trade magazines, or even magazines aimed at a female audience (such as "The Lady"). The advert could be from a servant announcing that they were available, or from an employer announcing a vacancy at their establishment. We see this in the film "Mary Poppins" Although recommendations might be made, that would be unusual as an employer who had a good upper servant would be unlikely to want them to leave. An employer might, however, recommend a lower servant for a promotion, particularly to members of the family.
The warm welcome from Mrs Crocombe brought a tear to my eye. How kind of her! She's strict but deep.down inside she's grown fond us in her own way, I'm sure ❤️
Yeah, you know she likes having us around. Even if we might get under her feet in the kitchen.
She likes us -- just as long as we remember our place.
Ah projection, ye quiete comford.
Do you think Mrs. Crocombe can make treacle tarts??? Wud love her recipe for it. Or just to see if she will cook it?? ✌🏼💗😊❣️
@@donnakawana -- Treacle tart was created late in the 19th century, so perhaps too late to be part of Mrs. Crocombe's 'repertoire'. Also, it was probably not sufficiently elegant or sophisticated to be served at the masters' table. However, she has made simple dishes -- and there's no harm in asking.
Ty so much for the video, I love miss crocombe, but I feel like the videos are cutting out parts, I mean by this that previous videos would have shown her adding the last layer and even removing the pastry from the oven. It's part of the magic
Does anyone else just absolutely live for new details about the Crocombe Cinematic Universe
Please, more Mrs. Crocombe!!!
Not a drop of shade from Mrs Crocombe, but I don’t mind. Must have been a good day at Audley End!
So happy to Mrs. Crocombe return!
Imagine sitting down to a desert like this, slowly pouring the hot custard on the pie and taking a piece with your spoon... I guess I'll have to make do with the biscuits I've got in the larder, bought from a major supermarket about 2 months ago.
filmed in slow motion, with a cello in the background
I seem to have an addiction to cookbooks, and this is one I covet. When I move house and have a proper kitchen, it will be added to my collection. I am always hungry and wanting to taste Mrs. Crocombe's good food after I watch her make it.
Same here, I only have at the very least two cookbooks that are mine (one being digital) but someday when I get my own kitchen I would love this!!
I get so excited when I see a notification come in that has Mrs. Crocombe in it!!
"Cherries can be preserved... in brandy !!"
I love you
This pie looks wonderful. I wish there would be a victorian catering service. ^^
I love you, Mrs Crocomber
To paraphrase "The Good Life"/"Good Neighbors", as long as there is a Mrs Crocombe, there'll always be an England.
I would love to see her as a judge on Great British Bake Off
She knows her folks. Lord Braybrooke is addicted to custard (see her custard pudding recipe), so he's guaranteed to have some pie with it.
I love your British accent! So classy!!
That pie looks SO beautiful!!🥺🥺
Thank you for the new lesson 😙💚
There was a new video and I wasn't notified? Well I never! Good think I check this channel obsessively.
delightful!! go mrs crocombe
I volunteer to become your taste-tester. That looks scrumptious. Thank you,
I love what you already are doing. I have a strong interest in historical domestic history…. So maybe show what Mrs C duties are during a big dinner.
I lost it when she said "...for this recipe you will need...TURBOT!!"
Oh, I love her so much ♡ Can't wait for my book to arrive!!!!! ♡
the reference to be preserved in brandy. I was expecting it to be preserved without, just as preserved fruits, but well. :D
*sees pre-made shortcrust pastry*
*Immediately thinks of Marie Anne*
Mrs. Crocombe back with the shade
Dale Cooper would be happy
Imagine how much life would have improved when they discovered today's fruit pies....yum!
Me at the beginning of the video: Oh, I know how to make a cherry pie.
Me, a few minutes later: *surprised Pikachu face*
Well, that was the most interesting cherry pie I have ever seen…
The china is my favorite also!🧐🤗😇
The end result looks more like cake than pie. I bet it’s still good.
Mrs. Crocombe, I have a question! Where did you get all the bowls and those wooden triangles? I really want a set for myself, but I can't find anything similar. x_x
In Crocombs time did they actually start to realize whole grain flour was healthier?
I always read that they, especially the wealthy, only wanted white flour due to it's pure whiteness and it's a bit more expensive since it was processed more.
But I have no idea if they realized the health benefits of whole that early!
I think so. There was a lot concern about food quality and health back in her day.
So: whole wheat cake, in pie crust, with some cherry layers & extra-thick creme anglaise to the side?? Another "wow i can't believe it" dish. Looks good tho.
What are those metal decorations? Pie stakes? Crust sticks? Are they unique to victorian pies?
yum! looks good.
Love it
I just found your shows and they are just what I need, a sweet dose of the reality I’d prefer. I enjoyed the cherry pie tutorial so much so I looked up the word entreme just in case I hear again or we meet. Thank you for a piece of my heart. 😇🫶🏾🥳🦋
Mrs. Crocombe is the real cherry on top.
but when she leaves us for long stretches, it's the pits.
@@KairuHakubi ☕️🐸
“A jug of custard” sounds absolutely divine 👏🏽
Right?! I'll just drink all of that, they can have the pie.
@@AtenRa hahaha, I was thinking the same. Just give me a spoon and watch me go!
OK, here's a good recipe. One litre of milk - start it on the boil with a good lump of butter - between 15 - 30mls - in it. In the meantime whisk 2 eggs, a good heaped 1/3 cup of sugar, about 10mls vanilla essence, 40mls flour and 40mls cornstarch or cornflour, whatever you call it in your country. Make a good paste of all this in a large bowl. As soon as the milk comes to boil pour it onto your paste and stir the hell out of it to stop it clumping. With a whisk. Switch the heat of and pour the whole lot back in the saucepan and let it just simmer slightly on residual heat. Lovely stuff.
@@suecollins3246 mmmm, sounds yummy! Thank you! ❤
I so need that custard recipe from Mrs. Crocombe.
Could we have an episode about how the courses for different meals work? I'd love to hear Mrs. C's perspective on that
I second that. :D
Yes! A video on a complete Victorian dinner service would be most fascinating, even if we do not get to see how something is made, but how it would be served, and why things are served when and how they are served. It seems almost impossible to have a full "hot" meal that is being served in courses.
@@mdbissell they had warmers. So it would at least all be warm lol
@@mdbissell The Victorians were smart. They had warmers - you filled them with hot coals and then set the food on top in the serving dishes
I second this. Maybe we could finally see Lord and Lady Braybrooke, and bring back Mrs. Warrick, Mr. Vert, Edgar, etc.....
I always love those little facts and history we get about the different ingredients while she teaches us how to make each dish.
Right. I never knew whole wheat flour was easier to produce than white flour because whole wheat is more expensive.
Cherrys are native of asian. There is a lot of fake history in the videos
@@SamuelPCassemiro She's portraying a character, characters can make errors. Everyone believes stuff that isn't factual at one point in their lives. You have to remember Victorians didn't have Google, information wasn't as widely available.
@@thesimslover82884 We are not in the Victorian times.There's no scuse to promote false information with google in their hands.
love the series
*Mrs. Crocombe stares straight at the camera*
“Not forgetting the cinnamon.”
It means somebody previously forgot the cinnamon, and you BETTER NOT forget that cinnamon.
I love that the last shot shows how the cake looks after being cut open, really missed it in previous videos!
Don't forget the autopsy shot of the inside of the pigeon pie. TMI for me!
@@heatherjones6647THIS I will never forget, I'm sure! 😂
Knowing that people had to beat egg whites stiff by hand always makes me so happy I have an electric mixer!
Same! I want to cry when I see poor Mrs. Crocumb creaming butter and sugar with wooden spoon
Growing up electric appliances aside from toasters microwaves and blenders were pretty much nonexistent, funnily enough I loved to bake and make new recipes any chance I got. Using manual tools was essentially my exercise and now I prefer it over electric tools 😂
@@Certainvie Early in my adulthood I burned out the motor on a mixer and had to finish my Christmas baking by hand. I quickly found that I actually preferred the hand methods because it made way less mess, I could feel the difference between just right and overdone in a way I’d never even imagined, and, biggest surprise of all, 99% of the tasks weren’t actually any more difficult to do by hand than they had been when I’d learned to bake using my mom’s nice stand mixer. At that point, I’d had a hand mixer and was looking forward to graduating to a stand mixer…that Christmas I learned I’d rather use my money some other way.
But whipping egg whites is the one task I truly do find easier with an electric tool. I have an immersion blender with a removable head that you can switch out for a whisk attachment, and that’s my go to for egg whites now.
Then u should cry for me lol@@lorifrank430
I'm not gonna lie, while most of the recipes are good (yes pigeon pie I'm look at you, you are disgusting!). I mainly watch these videos for the *SHADE.* 😎
*shudder* The dreaded pigeon pie. 😖
I don't think I've ever seen Crocombe so pleased to have a visitor to her busy kitchen. She must be in a good mood.
Maybe there were no troubles with the rest of the staff today, or a brutal heat wave finally ended.
Hmmm, according to Wikipedia, she didn't marry until after leaving Audley End. Crocombe is, after all, her maiden name. Maybe she had a pleasant walk with that fellow who manages the apples. I sensed some chemistry there in a previous video, and I ain't talkin' cider.
I realize I'm totally failing the Bechtel test on that last one, but I feel like gossiping.
I like this idea of second dessert.
It's like a second breakfast
This would actually make a nice breakfast, if there were any left over for the morning. Just warm it up in the oven and pour some custard on it. With a big mug of tea. Yum!
Interestingly this was a pudding course, like a sponge pud, tart etc. Dessert meant fruit and nuts perhaps eaten with knife and fork quite often. This is why posh folk call the sweet course pudding not dessert - because we don’t do 2 sweet courses these days, our sweet courses are usually closer to a pudding than a dessert
spoken like a proper hobbit
If only this video'd come out sooner, now I've already baked a cake for my birthday. Ah well, maybe next year I'll make a Victorian cherry pie.
Make one maybe on Christmas day or 31 december to celebrate new years lol. Just and idea 🤗
happy birthday Jeff!
Every day can be your birthday if you think it is!
Or do as Mrs Crocombe, serve this cake "before the dessert is served"! Who's going to say no to TWO cakes?? Hahaha
Happy Birthday! It's my birthday today as well! What are the odds, lol?
This dish resembles what we call a cobbler here in Tennessee. The custard is actually baked with the cherries and pastry, instead of served separately. It looks delicious Mrs. C!!!!! I'm always happy to see a new video!
Hi how are you doing?
Kathy has captured the hearts of so many people around the world as Mrs. Crocombe. I hope she knows how much she and her work mean to everyone. Every time a new Mrs. Crocombe video comes out I cannot wait to watch it.
There was a time several years ago, other woman played Mrs. Crocombe. 😮 It was all wrong. It has to be Cathy. The internet has spoken.
If she retires from playing her, she's going to break so many hearts....including mine.
@@akabga what episode was this?
@@kumottakun6089 It was years ago, I can’t even remember! It was an episode that had more acting and less cooking. But so many people were unhappy, I don’t think English Heritage made that mistake again. I remember this particular episode was before the interview they had with the actress who regularly plays Mrs Crocombe. The lady who interviewed the regular Mrs. Crocombe actress is the lady who played the defunct Mrs. Crocombe. That’s all I remember! Sorry! Hope this helps….
❤ I totally agree
Every time I hear Kathy say, "For this recipe you will need..." it just warms my heart.
Ahh same
Who’s ready for the shade… better not use glacé cherries, only second rate cooks use them
~♡~ English Heritage should really think about making and selling the Victorian pie pans for the recipe book ~♡~
Cherry pie and custard, served *before* the dessert course? That's some meal!
I love the idea of a dessert before the dessert
Hello how are you doing?
I cannot imagine anyone but Kathy Hipperson portraying Mrs. Crocombe😊👍
This recipe is more like what the southern USA would call a "cobbler" but the dish still looks delicious.
I bought the the "Victorian Way" cookbook and it is wonderful.
I was thinking the same thing, but my family's method of making cobbler was different, only one layer. I really want to try this.
eh, not really. a cobbler isn't made this way at all
@TheCynedd - Though Ms Hipperson appears in the videos, there are several Mrs Crocombe actors that work at the estate and apparently appear on alternate days.
Oh, how it warms my heart when I get to see a new video of Mrs. Crocombe ♥️🥰
Yay! Thank you for showing a cut piece. I always like to see how it looks on the inside.
yes, need to have 'the reveal'!
I love Mrs. Crocombe, she is so awesome!
Hi 👋 how are you doing?
I’m going as Mrs. Crocombe for Halloween this year 🥹…I love how MaryAnne is moving up the ranks…can we get a shade-off between Mrs. Crocombe and Ina Garten? 😂❤
The casting directors in London, NYC and LA need to be aware of Kathy Hipperson!! She needs her own series.
No! Then we won’t have our Mrs. Crocombe. 😢
She doesn't do well with longer dialogue though
@@barbieblues7639 And yet she still manages to do better than 90% of the actresses we see on the small and big screens. I saw the recent tea video. The writing was bordering on tedium. I think if given the opportunity she could rise to the level of story given to her. She is obviously talented and has a certain something validated by her popularity on this channel.
@@barbieblues7639 You realize she does this in front of groups of people, right? What do you mean, she doesn't well with longer dialogue?
@@fakenorwegian4743 I thought the tea video was great, that's how Victorians would talk back then.
OH MY GOD ANOTHER VIDEO FROM OUR FAVORITE KITCHEN SUPERSTAR 😍
Great video. Did the decorations have any special meaning as they looked like crests? 😊
I’m so excited! I have a few antique raised pie molds. I’ve been looking for more sweet recipes to used them for.
I hope it turns out well!
It’s more like a cherry cake with a pie crust than the type of cherry pie most viewers will recognise
I agree. I was totally confused. It’s not a pie, it’s not a cobbler. I think the definition of ‘pie’ is a bit different than it is in the U.S. 🤷🏻♀️
@@amandagrayson389 I think this is the Victorian way. they would have had different ovens etc so it probably was easier to keep moisture in with a crusted top and sides etc
@@amandagrayson389
See also Black Bun. Oatcake is another.
:)
It's also the dessert before the dessert! I love cherries. This looks delicious.
I agree, and I think it looks really good, but better served with a brandy sauce. I'm not too shocked it's so different. America is more known for cherry pie than Great Britain is.
She is the one for whom without this channel can't survive.
Some people make the show/ movie. Like watching a tremors movie without the Burt character or play by someone else. Won't work
Turbot! Sorry couldn't help myself.
Werk!
Iconic
This reminds me of a cherry bakewell tart, using fresh cherries instead of cherry conserve.
Runs in and 🤗💕s Mrs Crocombe!!! You always come back when we need you the most
You have to love anything served with a jug of custard!
Ms. Crocombe being so patient mixing everything with just a wooden spoon. I would probably murder someone with the spoon if I had to mix everything by hand with it.
This is why they drank so much!
Does this give asmr to anyone else? I love watching her cook it’s so relaxing and gives off this fall comfy vibe ❤
Oh the splooshy gritty sound you mean? If I close my eyes it sounds like a blob monster lurking somewhere.
I was in Audley End kitchens two weeks ago, and I can confirm, this music played as I entered the kitchen.
...in my head anyway.
Also, yes, I squeeed. Gratuitously. What an amazing job the historical interpreters do there!!
I wonder if that shortcrust pastry makes a really hard shell around this pie. The way it is presented and made makes it look more like a pâté en croûte than a pie. ^^
Always a good day when we get to see Mrs. Crocombe cooking the Victorian way!
The original Great British Bake-Off
That looks delicious, but to me it looks more cake like than pie!
I am getting my recipes ready for Thanksgiving this year, and I am definitely going to be using some of Mrs Crocombes recipes!!
I hope English Heritage truly appreciates Ms. Crocombe. She’s the man draw on this channel, hands down.
Finally, Mrs Crocombe is back!
Mrs Crocombe is an icon, a legend and an absolute queen. We love!
I wish there was more of these... I also love it when they have a story line to them.
I'm intrigued by the silver skewers used for decoration, is there a name for them and/or significance to the designs? Thank you for such interesting content.
Me too. I've never seen something like that. Certainly not stuck into a cake/pie.
I tried to see, if they had some sort of heraldry on them or religious motifs, but couldn't see them clearly enough.
those are hatelets-fancy skewers, basically
Oh finally!! I've wondered what dishes looked like cut into! So glad this one was sliced and presented at the end! ❤️
I think the moulded baking tin is rather attractive. Makes me want to go fossicking for antique cookware. Beautifully done.
That was some "TV magic" whisking those egg whites; I've never seen them foam up to peaks in just a few seconds like that!
Notice that she whisks them in a copper bowl. Try that.
i dont doubt that *some* tv magic was used but a bigger bowl does allow for more air to be incorporated which makes for faster peaks +she wasn' going for stiff peaks either which likely helped
That looks like something I could make, again! With sour cherries, because father has loads of those.
(I did do a very simplified version of the Gertrude a la creme. It was far too sweet for my liking, but the principle is nice and adaptable, exactly as I suspected.)
It's nice to know that whole wheat flour is a fad even way back Victorian times.
.The Real History Channel Episode Movie in Year Friday September 23,2022.😎.
Oh lovely morning in Australia to be gifted a cherry pie recipe as we head into cherry season here! But did I miss something? Who is Sylvia? She pitted the cherries. Is she an existing kitchen maid? A new hire?
Yay, a new video!
I wonder what those beautiful metal decorations are, do they have a proper name? I’d love some to decorate my cakes and pies!
Mary Ann wasn't there to whisk those egg whites?! Give her the sack!
A new episode of shade on MY birthday 🎂. Thank you so much🌺🌺
Happy Birthday!
Happy birthday!
Happy Birthday 🎂! It's my mom's Birthday as well.
@@jenniferedgell4101 happy birthday to your mom Jennifer ❤️❤️🙏. I hope it was a good day to her as it was to me🌺🌺🌺
@@dietcokelisa thank you so much☺️❤️❤️💕
That looks wonderful! I want a pie mold so bad but here in the US they are just ridiculously expensive. I suppose a loaf pan would work but not near so pretty sitting on the buffet before dinner.
This seems more like a French clafoutis, or a German plum cake than a traditional cherry pie.
The classest channel and content on UA-cam.
Greetings from the States.
This one is a killer. Especially with the custard.
QUESTION: If you know, how were cooks hired by the household? Did they have to be recommended by someone else or did they have to cook for the family on a trial basis?
Many of the upper servants were registered with agencies, especially in London. A person requiring a cook for a large establishment would approach the agency. The agents were usually trusted, and an employer would often not interview more than the servant suggested. We see this in the films "Around the World in Eighty Days" and "Nanny McPhee.
An alternative method was to advertise in newspapers (particularly "The Times") and trade magazines, or even magazines aimed at a female audience (such as "The Lady"). The advert could be from a servant announcing that they were available, or from an employer announcing a vacancy at their establishment. We see this in the film "Mary Poppins"
Although recommendations might be made, that would be unusual as an employer who had a good upper servant would be unlikely to want them to leave. An employer might, however, recommend a lower servant for a promotion, particularly to members of the family.