I have known so many people who could not make this because it's just to simple. They would be compelled to add stupid things like crushed red pepper or Cardamom and them tell people the recipe is terrible because the jelly tasted like crap. Well of course it tasted bad, you didn't actually follow the recipe!
Yeah, Nostradamus was Catholic and to be called a prophet meant being called a false prophet. He was being true to his faith and also steering clear of the Inquisition or witch trials. Smart move.
Basically what he said was like the small print in today's adds or a disclaimer that ''this product is actually not a prophecy book, it's just for fun, even though it is called a prophecy book''
Hygiene of any sort was rare beyond words in the medieval and renaissance eras--notably due to the christian church ideology. It's also where you get the fairytales that state that a farmer or housewife were fairy blessed if they kept their barns/livestock and houses neat and clean.
Man, Nostradamus played ALL the quack doctor hits. Kicked out of medical school, anti-aging products, teeth whitening, hair products, lozenges, recipe books, public feuding with skeptics... AND vague predictions of the future! The last one's basically just bonus points
IMO it makes the fact that he still managed to be a relatively progressive doctor for his era even funnier. It really says something about that time's medicine when the quack is more effective than legitimate professionals XD
Always have some club soda on hand if you cook or bake often. The next time that happens, remove the shirt immediately or ASAP and pour club soda over the spill, let it fizz, repeat until stain is gone. (This works on anything if you do it before it's set.) Also Hydrogen peroxide, Shout (original) if it's dried (always works), or Spray &Wash.
in eastern europe the cherries grow literally everywhere, so we have tons of this jelly here, to the point of making liquor out of them. although we pit the cherries straight away and leave them in the jam. this jelly, especially the variation with the whole cherries inside beside being eaten with toast is used in pies and even on vanilla ice-cream. it works really well
By your name I assume you must be from Romania. You leave the pits in the jam? Doesn't that hurt when you accidentally bite on them? I hate when that happens :D
I grew up with sour cherry trees and I love pie with vanilla ice cream and cherry wine! I really miss it, I'm still waiting for my new trees to get big enough.
My sister in law is Romanian and brought back a bottle of her mom’s vişinatǎ for us one year. It was tasty but so strong we still have most of it lol. She is NOT messing around with her cherry brandy! Lol
I highly recommend taking the time to pull the seeds out while doing the first step (squishysquishy) Then, after squeezing out the liquid, you can use the pulp to make a tray of Cherry Bar cookies. No waste, and a tasty byproduct!
@@пекельніборошна-т1в Having processed the fruit both ways, I can honestly I've never picked up on any overtones when making jelly, jam, sauce, or ice cream when cooking cherries with the pits. Perhaps my palate isn't as sensitive.
@@charlesmcmasters Theeeee almond-y flavor of which they speak is almost certainly cyanide. I cannot tell if they're joking. I mean, almond and cherry sounds like an awesome flavor combo, but that is not how I would wish to get it. Regarding your palate, though, I've read that like 20-40% of people can't actually detect the bitter almonds that every bit of detective fiction has driven into our minds that cyanide smells like. So, careful with those.
@@cecerafferty5570 Interesting a good point about cooking with cherry stones! And yes, Almond and Cherry is a great combo, though its usually achieved with almond extract. You only use 1/2 as much as vanilla extract as the almond can overpower the flavor.
*Nostrdamus talking to a friend* "Man, I can't wait until Max Miller talks about my cookbook." *Friend* "Who's' Max Miller?" *Nostradamus* "You'll see" ;)
My brain cannot cope with captions. They are overwhelmingly distracting to me, I truly can't use them. In the case of TH, I'm sadly missing out a lot. I'll need to re-watch all episodes paying attention to the captions only.
@@fedra76it My brain benefits from good captions, whereas autogenerated ones are literally worse than none at all, because they’re inaccurate and they distract from the video by showing up one word at a time.
"essence of the cherry" -- this is where we get the term "preserves" from. This week I'm making ginger-nectarine preserves from the tons of nectarines in our back yard, to preserve the essence of the fresh fruit for the rest of the year (something harder to do before the late 1800s invention of home canning). That would be a great Tasting History -- talk about the origin of the now-taken-for-granted can and bottle preservation systems, and talk a bit about the history of botulism before it became an anti-wrinkle treatment. ;)
It is kind of odd that he would throw shade at haters of his jelly rather than those of his predictions. I guess you can say what you want about him but don't you dare say something about his recipes. Lol
I have an idea behind "manure candy." When manure being turned into compost, it gets hot. Like, really hot: approximately 170ish degrees. I think the idea is that the candy mixture is meant to be in a sealed container and slowly cook for 9 days. I think black garlic was originally discovered this way, when garlic was accidentally left in a hot compost pile until it turned into that sweet savory paste.
Or it may bizarrely be for the sake of trace contamination, in something akin to using ambergris for cosmetics or candy. Regardless, I feel that we can safely leave this one to history.
I agree. Using manure as a consistent, nine-day heating element was my first thought, too. (As to steam being the idea, it seemed like keeping steam out was the challenge Nostradamus came up against with using manure as the heating method.)
I'm guessing that Nostradamus didn't call for the seeds to be removed before cooking because the seeds will give the jelly a nice almond flavor. That's because all plants in the genus Prunus contain amygdalin in their seeds. That compound is responsible for the almond flavor.
Fun fact - commercial cantucci (biscotti) cookies often use ground apricot pits instead of actual almonds, but they'll still be labeled as 'almond biscottti'. Read the labels... ;-) Correction: Amerettini not cantoucci!
@@sclausenETC that's terrifying! Amygdalin is a precursor of cyanide. When cooking with the seeds whole, there's not much of a risk because the hard shells don't allow too much amygdalin to seep through, but with the pits ground up, that's a different story.
Amygdalin is cyanide by the way. Look up the chemical structure. It releases cyanide when consumed, and can cause cyanide toxicity. People claimed it would treat cancer. Instead they just got cyanide poisoning AND cancer.
I'd love to know which one Nostradamus considered the side hustle. Was he a cosmetologist and cook that liked the occult? Or was he a seer that liked food and make up? I'd love him for both answers.
It's actually unlikely his "prophecies" were prophecies. There's a long-running tradition of writing messages to others in the form of "prophecies" to get around censors, spies and so on. Nostadamus was too smart a man to write a genuine prophecy that was so f'ing *vague* , not when his instructions on other things are so clear and concise.
@@Craitash I mean, when you point that out, it suddenly becomes obvious, and then the whole "mystery and intrigue of Nostadamus!" schtick falls on its face.
@@RaptorJesus In which case his insistence that he wasn’t a prophet was practically an admission that his uncharacteristically vague “prophecies” were actually coded messages to some of his contemporaries.
I want to poke my head into the dimension where 90's US culture was obsessed with Nostradamus' catty cosmetology and cooking instead of his prophecies!
I had a very sudden, intense memory of my parents making cherry wine in the 70's when you squeezed the cherries into the sugar! It was so vivid I could smell the cherry fragrance. I don't think I've thought of this for 40 years - thank you, Max! What an unexpected pleasure.
I love making Preserves and Jams. My weekend gig in college was actually picking wild Marion Berries that grew along the sides of the roads in Arcata, jamming them, and selling them at the farmers market for about $10 a jar. Sold like sliced bread and made me reliable grocery money for near 2 years
This is why culinary history (with Max Miller), is so sweetly interesting. I knew about his rose lozenges for the plague, and about his nutmeg addiction (in large doses it is hallucinogenic), but with the insight of his... ahem, curious cooking practices, no wonder he saw the future. That is some festive chemistry. But yes, this jelly should be bedighted with proper presentation, for it truly is a dish for the nobility (damn, is cherry expensive this days). Also love the Mr. Mime touch in the 'Pokemon of the day' corner.
And now you know why some individuals, myself included, are some what obsessed with "canning" stuff. Water bath canning is well within your reach, you've already made jelly, so try strawberries! It might be interesting to do a history of preserving fruits and vegetables. Eastern Europe vs Asia and the Far East, the use of salt, the influence of sugar, particularly beet sugar, on canning fruits.... If I ever can get my hands on som sour cherries, I'm going to make this for sure!
Theres a song by the canadian rock band "The Tagically Hip" called little bones. This had never crossed my mind, but i guess its possible they were also singing about stone fruit
Out in Appalachia, my family made a cherry jelly very similar to this that they served with bread, biscuits, and even pancakes and Dutch Babies. But they also warmed it up and spooned it over buttermilk ice cream (the combination of which is absolutely divine!!!!!!!!!!!!!!).
We had a sour cherry tree in the back yard. I grew up on sour cherry preserves and summers of never-ending sour cherry pies. We even took them on vacation with us. Can't wait to try this jelly. In answer to your question, yes, I like them all.
@@brokenglassshimmerlikestar3407 when I was a kid I used to sit in that tree and read. I had a berry basket on a rope. I would lower it down and my mother would put snacks and beverages in it for me to eat. I bet my mother pitted a million cherries from that tree. All by hand.
Two suggestions: Before squeezing the cherries cover the bowl and your hands with a piece of disposable cloth like a well washed outgrown T-shirt. Heavy enough to stay in place. Second, after straining out the solids from the cooked juice further separate the pits and skins from some pulp and add the pulp back to make cherry jam.
As a fun fact, when you mentioned the wording for the cherry pit could be translated to bone, in Spanish we actually call them "hueso", which is the literal translation for bone, and we use for every type of fruit with a pit, from cherries all the way to plums and even for olives.
I have waited for this episode for half a year. Thank you. I tried this years ago. The squeezing part sprayed juice al over the kitchen. The kitchen looked like a scene from earlier seasons of Dexter.
my mum had a kitchen utensil for tasks like this. But I do not know it´s proper name. We always called it "Flotte Lotte" That means "quick Charlotte" in German.
Re: marble. For anyone that makes a lot of pies and pastries, even if you can't afford marble countertops it is SO worth it to have a small slab of marble in your kitchen. Marble stays cooler than the ambient temperature of your kitchen and extends your working time with the dough.
Ah, finally a good recipe for cherry jelly to use all of these cherries from my grandmothers garden!! Growing fruit trees on your property can save you a lot of money and you're having fresh fruit to use in jams, jellies, preserved and in so many recipes. You just have to know where to store all of that stuff in case you're getting a huge harvest.
The sheer number of facial expressions that passed across your, ehem, visage, in the matter of just a few seconds after having that first taste... Comedy gold.
I saw that too! At first it looked like he was telling himself "Don't spit it out!" LOL. Yeah, when something is expensive to make you try to tough it out!
Don't know. I rather thought sumptuary laws were to regulate clothing ( there was a real penchant for legalizing who could wear what materials with what embellishments all over Europe in those days).
Yes, Black's Law Dictionary defines sumptuary laws as "Laws made for the purpose of restraining luxury or extravagance, particularly against inordinate expenditures for apparel, food, furniture, etc." (according to Wikipedia)
Clearly this fabulous work you do on Tasting History agrees with you because you look and sound better than ever. Perfect hair! Handsome beard! Sonorous voice! You always make me laugh with your jokes, and you manage to impart so much great historical info and cooking tips into your webisodes. This episode brought back happy memories of my mom making jam and jellies every year a long time ago, although she never attempted sour cherry jelly. Cheers to you Max Miller!
I had no idea he was so well rounded. I only knew about the doom and gloom prophesies. He cooked too...who knew!? Wonder if this would work with a cheaper, oops ...less expensive fruit? And I was hoping to learn more of this fabulous oil of Olay concoction of his 😅. Although not 60 I'd like to look 20👹. Really enjoyed this episode. Thanks Max.
Many, many fruits can be jellied through a very similar process! Pretty much all stone fruits are ideal, otherwise you start getting into different/more specialized processes.
@@zizzy569 You can add the sugar after straining the juice from the fruit as well, and use the amount of juice for your ratio. A Norwegian cookbook I have suggests 800g-1kg sugar per litre strained juice for a redcurrant jelly, while a generic jelly recipe on the same page suggests a 9:10 ratio by volume of sugar:juice.
That was one, awesome! And two, jam, definitely. I'm British and obviously American Jelly, is basically equivalent to our jam. BUT there's jam, and there's Jam! The consistency is definitely that of really really posh jam. The kind you can usually only afford in those tiny pots in a gift set. My Great Grandma used to make jam, and I really wish she was still around to try making this. I think she'd really enjoy it, and all his snooty comments would have had her in stitches! Thanks so much for this ❤
3 роки тому+22
Oh, I think this jelly on a scone with come clotted cream would be divine...
The clotted cream can also be exchanged for cream cheese, whipped cream or butter, or even nothing at all, and the scone with jelly will still be delicious.
In Spain we have a category of fruits called "frutas de hueso" that include any fruit with a single big seed (the "bone" or "hueso") relative to the size of the fruit: Peach, apricot, nectarine, paraguayan, plums and cherries
@@debrathornley2974 Paraguayan are flat peaches/dounugh peaches. (Originally of china,) en.m.wikipedia.org/wiki/Flat_peach The name probably was imported in the XX century from somewhere in south america and previously they were called tomato peaches.
@@Angel24Marin Ah, didn't see the comma between Paraguayan and plums. This is sort of how, in Chile at least, apricots are called "damascos." But any idea why this Chinese fruit is called a paraguayan?
@@debrathornley2974 It's a bit messy: -Paraguayan are not cultivated in Paraguay as far I know. -It was present in Spain for quite some time, called tomato peaches. - A doughnuts shaped sweet was called Paraguaya in Bolivia (in dictionary at 1917). 20 years prior to the first appearance of Paraguaya as a name for the fruit in a dictionary (1936). Both recorded as words used in America. I'm not sure if they were cultivated in Bolivia but I guess so. - Later it jumped to Spain, probably by people carrying the name and not a publicity stunt.
Back in Serbia we make homemade jam from sour cherries, apricots, plums… when my mum makes them they taste so delicious. I once gave my family’s apricot jam for a British friend to try and he also described it as eating ‘the essence of apricot’ and the recipe was simple. You just need patience and good fruit.
The reason it had that "give" is not only because of how reduced it was, but also because the cherry bones were kept in during the heating process. This same effect occurs with citrus seeds! Also if you don't want to use gelatin for a jam, you can just toss apples in. The pectin makes for an excellent vegan substitute 😊
Clean hands?! I didn't know we were in the age of civility now. Cherry juice is very good at fighting inflammation, I had really bad heartburn a while back, but a bottle of that stuff made me feel quite a lot better.
I discovered your channel today and am binging my way through all the videos, marvelling at the plethora of references, good accents & pronunciation, and care you put into things. i love love love eveything and made pirate guacamole for dinner and it was banging.
Max: " Do not leave the candy in the manure for longer than nine days, I mean is an candy worth it?". Max take a film break and enjoys exotic coffee from a cat's butt...
That would be great to spread in the layers of a black Forest cake. The light chocolate sponge with chewy jelly (in addition to the maraschino cherries)... Divine combination.
That jam is a wonderful blood-red, almost wine-like color. And, 7:43, I can never resist a "Holy Grail" movie reference. I quote that line, "Bring out yer dead" all the time, to the chagrin of my brother.
Never have I been so grateful to have Queen Anne cherry trees in my backyard; this one is a must-try. That toothpaste recipe, though...wow, that just sounded painful lol. You had me in giggle fits through the whole video again!
Re: cherry juice getting everywhere, make sure to clean the juice from your sink, counter, hands, and clothes right away, especially if you've used dark cherries! The juice splashes make your kitchen look like a crime scene, and worse, the juice stains whatever it touches and isn't washed off immediately.
5:40 Regarding cherry stones, in Italy we call them noccioli but it's quite common and people understand you if you call them ossi (bones with the wrong gender since the actual word should be ossam, that is femenine and not masculine)
I made a Rowan berry jelly from scratch with berries that my kids, and I harvested ourselves. I thought that I had done something wrong, when it turned out that honey-like consistency. Now I can feel better knowing that that was and is the consistency of jellies made without "modern," stiffeners. Thank you for this video. I plan on making more jellies in the future.
I know this is kind of out there, but it would be really interesting to look at an old recipe for beef from Argentina. Maybe something from the gauchos and the Mapuche or something. It would be interesting to see that! That, or something from the Caribbean, like early Haitian or Jamaican food.
This is literally like two of my favorite things history and cooking. The latter having gone by the wayside recently due to illness. I want to thank you so much for sparking that interest again in me
@@adedow1333 It was only a joke, making your own Jelly/Jam/Preserves is something a lot of people still do and im sure this one is amazing, hope you enjoy!
In case this is useful for anybody: Montmorency sour cherries in Door County, WI. Lots of pick your own places and are not crazy expensive. Serious health benefits.
Sour cherries are very good for gout and other inflammatory conditions. I had a Montmorency tree once, the fruit is really pretty, yellow with a pink blush, but the hummingbirds used to love to drill little holes in the fruits. Charming to watch from my deck...☺
I have visited Door County several times in the past few years and I can honestly say that area produces some of the tastiest foods! Cheese, wine, fruits! 😍 Plus, the scenery is equally as beautiful!
This is so interesting, in Spanish Cherry pits are "huesos" and it does really mean a bone. In Finnish instead they are "kivi" that means literally stone. Languages are so cool!
Nostradamus' recipe for making sugar crystals is ... fascinating. It involves making a sugar syrup, putting it into a jar and adding a stick, and then burying the whole thing in manure to keep it warm ... (Edited: I should have realised that Max would be drawn to this recipe.)
Thank you Max for presenting all of those fascinating recipes for us! I've already tried out a few and I must say, the Parthian chicken and the Scappi's Torta d'Herbe Communi are really, really good. Please keep up the good work, we appreciate it a lot.
"Snacks haughtily" HAHAHAHA This sounds positively delicious. I'll bet it would be amazing spread between the layers of a Black Forest cake. Fun fact, I never liked wine until an old boss of mine in New Orleans had me taste the cherry wine he made. Much like this jam, it tasted like the essence of cherry (I will drink your essence, Gelfling!). Now deep red wines are my favorite :D
I actually do this type of jelly, and my grandma also does (although with whole cherries left in it) and it is the best with either crepes/pancakes/waffles or with brownie.
Do you prefer Jelly, Jam, or Preserves?
How about Rhubarb? Or marmalade from oranges? Very high pectin in the seeds
Jam
Yes
All of um really in the right applications.
fresh, return to monke
"Boil some sugar and cherries"
"I dunno Nostradamus, seems pretty basic"
"Sorry that my recipe is so hard for you"
Lmfao
Such a good counter. Just cuz it's simple doesn't mean it isn't good
OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOH!!!!!
Nostradamus foresaw social media.
I have known so many people who could not make this because it's just to simple. They would be compelled to add stupid things like crushed red pepper or Cardamom and them tell people the recipe is terrible because the jelly tasted like crap. Well of course it tasted bad, you didn't actually follow the recipe!
Nostradamus being a beauty guru is info I never knew I needed
🤣
@@TastingHistory öööö
I predict... EVERYONE WILL VOGUE
The QVC thing was so funny!
@@goldilox369 The funny thing is I have that grater. It is wonderful!
Yeah, Nostradamus was Catholic and to be called a prophet meant being called a false prophet. He was being true to his faith and also steering clear of the Inquisition or witch trials. Smart move.
Basically what he said was like the small print in today's adds or a disclaimer that ''this product is actually not a prophecy book, it's just for fun, even though it is called a prophecy book''
The fact he specifically mentions "clean hands" is what blows my mind the most
Hygiene of any sort was rare beyond words in the medieval and renaissance eras--notably due to the christian church ideology. It's also where you get the fairytales that state that a farmer or housewife were fairy blessed if they kept their barns/livestock and houses neat and clean.
But Europeans were washing their hands and faces multiple time a day lmao
@@twojastara3710 nah just he fact the recipe has to tell you to wash your hands lol
@@slhughes1267 I am sorry but that's bullshit. They washed a lot.
Be homeless for a month or five and your understanding of hygiene will change dramatically.
Man, Nostradamus played ALL the quack doctor hits. Kicked out of medical school, anti-aging products, teeth whitening, hair products, lozenges, recipe books, public feuding with skeptics... AND vague predictions of the future! The last one's basically just bonus points
this man would be a hit with boomers on Facebook today
@@joshc5613 I hate to tell ya, but all these centuries later he *IS* popular with boomers on Facebook.
IMO it makes the fact that he still managed to be a relatively progressive doctor for his era even funnier. It really says something about that time's medicine when the quack is more effective than legitimate professionals XD
I bet the cherry jelly would be good over the parmesan ice cream
That sounds yummy!
Wait that sounds really good, you're a genius
Yeah that sounds amazing.
You are a flipping genius!!
I’ve had homemade raspberry jam with homemade Parmesan ice cream and it’s just like a frozen cheesecake!
My dads aunt used to make homemade preserves and home made bread. Butter and homemade jelly on the still warm bread? Heaven.
**is jelly**
The first slice of still warm bread should be eaten with just butter, or nothing at all.
It's like toast but it's only been heated once. Revolutionary.
One of my favorite parts of baking.
@@GiselleMFeuillet 😂😂😂
"Don't wear a white shirt, because it will stain it and you will be very sad."
I'm sorry for your white shirt, Max, hope the jelly made up for it 😢
Cherry juice washes out. Hit the residue with white vinegar to get the rest of it and launder the thing. Should come up clean again.
Always have some club soda on hand if you cook or bake often. The next time that happens, remove the shirt immediately or ASAP and pour club soda over the spill, let it fizz, repeat until stain is gone. (This works on anything if you do it before it's set.) Also Hydrogen peroxide, Shout (original) if it's dried (always works), or Spray &Wash.
You could dye the rest of it? Lol
If you pour boiling water (carefully!) over a fruit juice stain from a distance of about 12-16 inches, it will come out
in eastern europe the cherries grow literally everywhere, so we have tons of this jelly here, to the point of making liquor out of them. although we pit the cherries straight away and leave them in the jam. this jelly, especially the variation with the whole cherries inside beside being eaten with toast is used in pies and even on vanilla ice-cream. it works really well
By your name I assume you must be from Romania. You leave the pits in the jam? Doesn't that hurt when you accidentally bite on them? I hate when that happens :D
@@2Ten1Ryu i meant that we pit the cherries and then leave the cherries themselves in the jam
@@TaciturnusIneffabilis Oooooh! Okay! That sounds better :D
I grew up with sour cherry trees and I love pie with vanilla ice cream and cherry wine! I really miss it, I'm still waiting for my new trees to get big enough.
My sister in law is Romanian and brought back a bottle of her mom’s vişinatǎ for us one year. It was tasty but so strong we still have most of it lol. She is NOT messing around with her cherry brandy! Lol
I highly recommend taking the time to pull the seeds out while doing the first step (squishysquishy) Then, after squeezing out the liquid, you can use the pulp to make a tray of Cherry Bar cookies. No waste, and a tasty byproduct!
Or fruit leather!
The stones add this almost almond-like taste to the jelly though
@@пекельніборошна-т1в Having processed the fruit both ways, I can honestly I've never picked up on any overtones when making jelly, jam, sauce, or ice cream when cooking cherries with the pits. Perhaps my palate isn't as sensitive.
@@charlesmcmasters Theeeee almond-y flavor of which they speak is almost certainly cyanide. I cannot tell if they're joking. I mean, almond and cherry sounds like an awesome flavor combo, but that is not how I would wish to get it.
Regarding your palate, though, I've read that like 20-40% of people can't actually detect the bitter almonds that every bit of detective fiction has driven into our minds that cyanide smells like. So, careful with those.
@@cecerafferty5570 Interesting a good point about cooking with cherry stones! And yes, Almond and Cherry is a great combo, though its usually achieved with almond extract. You only use 1/2 as much as vanilla extract as the almond can overpower the flavor.
*Nostrdamus talking to a friend* "Man, I can't wait until Max Miller talks about my cookbook."
*Friend* "Who's' Max Miller?"
*Nostradamus* "You'll see" ;)
Underrated comment 😏
Five hundred years laters 🧽🦑🦀🐡
Disclaimer : He did not see. That is because he is dead
@@manperson5315 For the uneducated reader; dead people cannot see. It could thusly be deduced that he was unable to see, as he was dead.
Sensible chuckle
“Snacks haughtily”… Your captioner has a lot of fun.
My brain cannot cope with captions. They are overwhelmingly distracting to me, I truly can't use them. In the case of TH, I'm sadly missing out a lot. I'll need to re-watch all episodes paying attention to the captions only.
@@fedra76it What are they distracting you from?
@@grabble7605 the video
@@fedra76it
My brain benefits from good captions, whereas autogenerated ones are literally worse than none at all, because they’re inaccurate and they distract from the video by showing up one word at a time.
@@fedra76it The video isn't the point. The information is.
Ah, school being shut down by plague. How very relatable.
that plague also came from Wuhan, directed into Europe by Turkish space lasers
-QAnon historians, probably
@@beepboop204 are you saying it didn't come from Wuhan
@@Alhawaii1 i think he just doesn’t know how to formulate a good joke
@@Alhawaii1 probably ment from a lab.
@@Alhawaii1 yes, i am not stupid, that is correct
"essence of the cherry" -- this is where we get the term "preserves" from. This week I'm making ginger-nectarine preserves from the tons of nectarines in our back yard, to preserve the essence of the fresh fruit for the rest of the year (something harder to do before the late 1800s invention of home canning).
That would be a great Tasting History -- talk about the origin of the now-taken-for-granted can and bottle preservation systems, and talk a bit about the history of botulism before it became an anti-wrinkle treatment. ;)
It feels so oddly soothing to see Nostradamus of all people being hilariously petty dissing haters who badmouthed his awesome jelly recipe.
It is kind of odd that he would throw shade at haters of his jelly rather than those of his predictions. I guess you can say what you want about him but don't you dare say something about his recipes. Lol
@@gilbertotoledo1421 "Everyone only wants to hear my predictions, they never appreciate my REAL talents!!!" -Nostradamus, probably
Trollolol. They just jelly.
I have an idea behind "manure candy." When manure being turned into compost, it gets hot. Like, really hot: approximately 170ish degrees. I think the idea is that the candy mixture is meant to be in a sealed container and slowly cook for 9 days. I think black garlic was originally discovered this way, when garlic was accidentally left in a hot compost pile until it turned into that sweet savory paste.
Clever thought! I bet that’s it - using the heat of a compost heap like a slow cooker.
He also mentions steam, so there may be a moisture component to it as well.
Or it may bizarrely be for the sake of trace contamination, in something akin to using ambergris for cosmetics or candy. Regardless, I feel that we can safely leave this one to history.
I agree. Using manure as a consistent, nine-day heating element was my first thought, too. (As to steam being the idea, it seemed like keeping steam out was the challenge Nostradamus came up against with using manure as the heating method.)
I really want to know who that brave soul was who thought to try the garlic buried in manure. Wonder if it was some medieval truth or consequence?
I'm guessing that Nostradamus didn't call for the seeds to be removed before cooking because the seeds will give the jelly a nice almond flavor. That's because all plants in the genus Prunus contain amygdalin in their seeds. That compound is responsible for the almond flavor.
Fun fact - commercial cantucci (biscotti) cookies often use ground apricot pits instead of actual almonds, but they'll still be labeled as 'almond biscottti'. Read the labels... ;-) Correction: Amerettini not cantoucci!
@@sclausenETC that's terrifying! Amygdalin is a precursor of cyanide. When cooking with the seeds whole, there's not much of a risk because the hard shells don't allow too much amygdalin to seep through, but with the pits ground up, that's a different story.
But can they kill you if they're crushed? Lol
Amygdalin is cyanide by the way. Look up the chemical structure. It releases cyanide when consumed, and can cause cyanide toxicity.
People claimed it would treat cancer. Instead they just got cyanide poisoning AND cancer.
Yeah, but don't get crazy with it, either. Amygdalin also has cyanide in it.
I'd love to know which one Nostradamus considered the side hustle. Was he a cosmetologist and cook that liked the occult? Or was he a seer that liked food and make up? I'd love him for both answers.
He hung around the royal court an He was an apothecary. Im sure he made lots of stuff for the upper class and then wrote it down
It's actually unlikely his "prophecies" were prophecies. There's a long-running tradition of writing messages to others in the form of "prophecies" to get around censors, spies and so on. Nostadamus was too smart a man to write a genuine prophecy that was so f'ing *vague* , not when his instructions on other things are so clear and concise.
@@RaptorJesus Funny how the old History Chanel special forgot that detail.
@@Craitash I mean, when you point that out, it suddenly becomes obvious, and then the whole "mystery and intrigue of Nostadamus!" schtick falls on its face.
@@RaptorJesus
In which case his insistence that he wasn’t a prophet was practically an admission that his uncharacteristically vague “prophecies” were actually coded messages to some of his contemporaries.
I want to poke my head into the dimension where 90's US culture was obsessed with Nostradamus' catty cosmetology and cooking instead of his prophecies!
I had a very sudden, intense memory of my parents making cherry wine in the 70's when you squeezed the cherries into the sugar! It was so vivid I could smell the cherry fragrance. I don't think I've thought of this for 40 years - thank you, Max! What an unexpected pleasure.
I predict we will all love this cherry jelly whether we actually attempt to make it or not.
yea the pound of sugar might have something to do with it
It’s really simple to make, assuming you have access to the fruit.
I love making Preserves and Jams. My weekend gig in college was actually picking wild Marion Berries that grew along the sides of the roads in Arcata, jamming them, and selling them at the farmers market for about $10 a jar. Sold like sliced bread and made me reliable grocery money for near 2 years
Ok, that's impressive.
Well done indeed
That sounds delicious
Damn, that's smart
Damn thats cool
This is why culinary history (with Max Miller), is so sweetly interesting. I knew about his rose lozenges for the plague, and about his nutmeg addiction (in large doses it is hallucinogenic), but with the insight of his... ahem, curious cooking practices, no wonder he saw the future. That is some festive chemistry.
But yes, this jelly should be bedighted with proper presentation, for it truly is a dish for the nobility (damn, is cherry expensive this days).
Also love the Mr. Mime touch in the 'Pokemon of the day' corner.
I buy big bags of cherries from the freezer section. They're cheaper than fresh and when baking or cooking you won't notice the difference.
@@violetskies14 How very peasant-like of you.
Hold up, Nutmeg Addiction? Any good reads on that I can look at lol that's new for me.
Now I feel lucky that I have my own cherry trees, man I can’t imagine not being able to eat them in june
I think Townsends could rival that nutmeg addiction
Shout-out to Jose for the captions on these episodes. "Snacks haughtily" indeed.
Yes! I find them hysterical as well
I am an urban farming teacher and this is one show I am always looking forward to seeing with every update I see if I can use this in my class
The bones of the cherries sounds cool...
Italian people: Yes that's what we still call them.
We don't, unless it's some regional variant or dialect I'm unaware about, which I am willing to believe.
well it's "little bones" in Russian, if you're curious
In Filipino, "bone" and "seed" share the same word (buto)
In spanish we call them huesos=bones too
@@lonelystrategos also 2 liter machine broke, we only got 1 liter machines.
And now you know why some individuals, myself included, are some what obsessed with "canning" stuff. Water bath canning is well within your reach, you've already made jelly, so try strawberries! It might be interesting to do a history of preserving fruits and vegetables. Eastern Europe vs Asia and the Far East, the use of salt, the influence of sugar, particularly beet sugar, on canning fruits....
If I ever can get my hands on som sour cherries, I'm going to make this for sure!
I'd love to see this!
I'd watch a month of preserving:
Canning
Fermenting
Salting
Drying
...what other methods are there?
@@emitaylor4094
Smoking
@@emitaylor4094 pickling as well
@@korrochime2432 yeah!!
@@emitaylor4094 THIS!
5:38 in Russian, the pits / stones of stonefruit are also called "little bones". Funny that it was the same in Nostradamus' French.
Serbian too. Probably goes to the old Indo-European, seeing that both Romance and Slavic branch use similar terms.
Really not that surprising if you look back on the times then French was a language of our nobility.
Theres a song by the canadian rock band "The Tagically Hip" called little bones. This had never crossed my mind, but i guess its possible they were also singing about stone fruit
There are ALOT of French loan words in Russian, and latin, too
Which I find funny is that it's not the case anymore XD
We call them noyau, which means core like the core of a cellul or an atom.
Out in Appalachia, my family made a cherry jelly very similar to this that they served with bread, biscuits, and even pancakes and Dutch Babies. But they also warmed it up and spooned it over buttermilk ice cream (the combination of which is absolutely divine!!!!!!!!!!!!!!).
That flavor description tells me this would be absolutely bomb as a cheesecake topping
We had a sour cherry tree in the back yard. I grew up on sour cherry preserves and summers of never-ending sour cherry pies. We even took them on vacation with us. Can't wait to try this jelly. In answer to your question, yes, I like them all.
Let us know how you like it if you do! 😃
I'm replying to be updated when you do it!
For a moment there I thought your family took the trees with them on vacation... my brain doesn't work
@@brokenglassshimmerlikestar3407 when I was a kid I used to sit in that tree and read. I had a berry basket on a rope. I would lower it down and my mother would put snacks and beverages in it for me to eat. I bet my mother pitted a million cherries from that tree. All by hand.
Two suggestions: Before squeezing the cherries cover the bowl and your hands with a piece of disposable cloth like a well washed outgrown T-shirt. Heavy enough to stay in place. Second, after straining out the solids from the cooked juice further separate the pits and skins from some pulp and add the pulp back to make cherry jam.
Very interesting! Tart cherry is also a remedy for gout, which is also historically a “plague” of the nobility.
As a fun fact, when you mentioned the wording for the cherry pit could be translated to bone, in Spanish we actually call them "hueso", which is the literal translation for bone, and we use for every type of fruit with a pit, from cherries all the way to plums and even for olives.
I love the idea of Nostradamus having his own QVC show as well as the idea of Nostradamus flexing with his fancy cherry jelly.
I have waited for this episode for half a year. Thank you. I tried this years ago. The squeezing part sprayed juice al over the kitchen. The kitchen looked like a scene from earlier seasons of Dexter.
Seems like you could just put a cloth over the bowl with your hands underneath squeezing O.O That sounds positively lewd, doesn't it?
my mum had a kitchen utensil for tasks like this. But I do not know it´s proper name. We always called it "Flotte Lotte" That means "quick Charlotte" in German.
@@evelinharmannfan7191 O M G. I googled it. My late grandmother had that too. I totally forgot about it.
"Noblesse oblige !" Sir your french is almost on point. Merveilleux.
Re: marble. For anyone that makes a lot of pies and pastries, even if you can't afford marble countertops it is SO worth it to have a small slab of marble in your kitchen. Marble stays cooler than the ambient temperature of your kitchen and extends your working time with the dough.
Ah, finally a good recipe for cherry jelly to use all of these cherries from my grandmothers garden!!
Growing fruit trees on your property can save you a lot of money and you're having fresh fruit to use in jams, jellies, preserved and in so many recipes.
You just have to know where to store all of that stuff in case you're getting a huge harvest.
The sheer number of facial expressions that passed across your, ehem, visage, in the matter of just a few seconds after having that first taste... Comedy gold.
I saw that too! At first it looked like he was telling himself "Don't spit it out!" LOL. Yeah, when something is expensive to make you try to tough it out!
Those expressions gave me the impression he was not a fan of the jelly, but unwilling to admit defeat.
That love potion ingredient list sounds like Nostradmus was just trying to prank people.
I wonder if that thing about the jam being "only for the use of the nobility" was a disclaimer he had to put in there because of sumptuary laws
Don't know. I rather thought sumptuary laws were to regulate clothing ( there was a real penchant for legalizing who could wear what materials with what embellishments all over Europe in those days).
@@slhughes1267 Yeah, I might be way off base here haha
Rather not... These laws didn't refer to kind of foods themselves to my knowledge. It might be because sugar was really expensive back then.
Yes, Black's Law Dictionary defines sumptuary laws as "Laws made for the purpose of restraining luxury or extravagance, particularly against inordinate expenditures for apparel, food, furniture, etc." (according to Wikipedia)
Clearly this fabulous work you do on Tasting History agrees with you because you look and sound better than ever. Perfect hair! Handsome beard! Sonorous voice! You always make me laugh with your jokes, and you manage to impart so much great historical info and cooking tips into your webisodes. This episode brought back happy memories of my mom making jam and jellies every year a long time ago, although she never attempted sour cherry jelly. Cheers to you Max Miller!
I remember climbing my grandmother's cherry tree for cherries. She made the best pies from them. Thanks for bringing that memory back.
Same, those trees were fun to climb!
I had no idea he was so well rounded. I only knew about the doom and gloom prophesies. He cooked too...who knew!? Wonder if this would work with a cheaper, oops ...less expensive fruit? And I was hoping to learn more of this fabulous oil of Olay concoction of his 😅. Although not 60 I'd like to look 20👹. Really enjoyed this episode. Thanks Max.
If you don’t have access to a sour cherry tree, currants (red or black) also make good jelly, as do good raspberries.
You can do basically the same thing with plums, although I'm not sure about the sugar ratio.
Only one way to find out.
Many, many fruits can be jellied through a very similar process! Pretty much all stone fruits are ideal, otherwise you start getting into different/more specialized processes.
@@zizzy569
You can add the sugar after straining the juice from the fruit as well, and use the amount of juice for your ratio. A Norwegian cookbook I have suggests 800g-1kg sugar per litre strained juice for a redcurrant jelly, while a generic jelly recipe on the same page suggests a 9:10 ratio by volume of sugar:juice.
"Nostradamus was more concerned with cleanliness than plague doctors at the time!"
"Nostradamus wanted us to eat manure sugar!"
Well, if people didn’t wash their hands I would think horse manure candy would be quite amazing. Lower chance of getting e.coli too
He never said the candy would TOUCH the manure, just that it uses the hot manure to cook it. You can have it in a sealed box.
"No candy is that good!"
I love the fact that that's your main objection to the manure-candy.
That was one, awesome! And two, jam, definitely. I'm British and obviously American Jelly, is basically equivalent to our jam. BUT there's jam, and there's Jam! The consistency is definitely that of really really posh jam. The kind you can usually only afford in those tiny pots in a gift set. My Great Grandma used to make jam, and I really wish she was still around to try making this. I think she'd really enjoy it, and all his snooty comments would have had her in stitches! Thanks so much for this ❤
Oh, I think this jelly on a scone with come clotted cream would be divine...
The clotted cream can also be exchanged for cream cheese, whipped cream or butter, or even nothing at all, and the scone with jelly will still be delicious.
In Spain we have a category of fruits called "frutas de hueso" that include any fruit with a single big seed (the "bone" or "hueso") relative to the size of the fruit:
Peach, apricot, nectarine, paraguayan, plums and cherries
Hmmm. Lived in Paraguay for a while. Wondering what Paraguayan plums are.
We call them stone fruits. Makes sense either way, yet both sound like an art house horror film title
@@debrathornley2974 Paraguayan are flat peaches/dounugh peaches. (Originally of china,)
en.m.wikipedia.org/wiki/Flat_peach
The name probably was imported in the XX century from somewhere in south america and previously they were called tomato peaches.
@@Angel24Marin Ah, didn't see the comma between Paraguayan and plums. This is sort of how, in Chile at least, apricots are called "damascos." But any idea why this Chinese fruit is called a paraguayan?
@@debrathornley2974
It's a bit messy:
-Paraguayan are not cultivated in Paraguay as far I know.
-It was present in Spain for quite some time, called tomato peaches.
- A doughnuts shaped sweet was called Paraguaya in Bolivia (in dictionary at 1917). 20 years prior to the first appearance of Paraguaya as a name for the fruit in a dictionary (1936). Both recorded as words used in America. I'm not sure if they were cultivated in Bolivia but I guess so.
- Later it jumped to Spain, probably by people carrying the name and not a publicity stunt.
Fun fact: in Spanish the cherry pit is also called a bone: _el hueso de la cereza_
Also is known as Cuesco in some parts
Carozo and Pepita are also valid (in Argentina at least)
My parents taught us to call it a semilla (seed) and called it good lol
It's bone in Lithuanian too: vyšnių kauliukai
in German it's called "stone"
so I'm not part of the team, I guess...
Back in Serbia we make homemade jam from sour cherries, apricots, plums… when my mum makes them they taste so delicious. I once gave my family’s apricot jam for a British friend to try and he also described it as eating ‘the essence of apricot’ and the recipe was simple. You just need patience and good fruit.
The reason it had that "give" is not only because of how reduced it was, but also because the cherry bones were kept in during the heating process. This same effect occurs with citrus seeds! Also if you don't want to use gelatin for a jam, you can just toss apples in. The pectin makes for an excellent vegan substitute 😊
Dropped everything I was doing including a cup of coffee (I'll clean it later). Let the show begin!
🤣 hope that’s not the case
Clean hands?! I didn't know we were in the age of civility now.
Cherry juice is very good at fighting inflammation, I had really bad heartburn a while back, but a bottle of that stuff made me feel quite a lot better.
Seeing sassy Max has literally given me life
indeedy do
I discovered your channel today and am binging my way through all the videos, marvelling at the plethora of references, good accents & pronunciation, and care you put into things. i love love love eveything and made pirate guacamole for dinner and it was banging.
Thank you, Lorraine!
Whoever does the subtitles is hilarious!! The last "Snacks haughtily" at the end made me laugh.
Max: " Do not leave the candy in the manure for longer than nine days, I mean is an candy worth it?". Max take a film break and enjoys exotic coffee from a cat's butt...
@suhndog Your bit doesn't work because there's no caper and even if there was, it's not categorically catty the second way.
Viverra*
Not just any cat tho, a bearcat.
At the end of the recipe, my kitchen turned into a bloody battlefield, with the bones of cherries strewn everywhere the eye can see...
"all dark cherries are expensive"
*Me laughing in south Italy*
That would be great to spread in the layers of a black Forest cake. The light chocolate sponge with chewy jelly (in addition to the maraschino cherries)... Divine combination.
I lost it at "My plague is acting up."
That jam is a wonderful blood-red, almost wine-like color.
And, 7:43, I can never resist a "Holy Grail" movie reference. I quote that line, "Bring out yer dead" all the time, to the chagrin of my brother.
Yes, that was perfection.
I actually knew about Nostradamus' Cherry Jelly because it was a trivia question in QI
Me too, but I thought it was a joke.
QI teaches so many useful facts
We used to have several sour cherry trees in our garden and my mom used to make this. That mix of sweet and sour is simply heavenly.
Never have I been so grateful to have Queen Anne cherry trees in my backyard; this one is a must-try. That toothpaste recipe, though...wow, that just sounded painful lol. You had me in giggle fits through the whole video again!
Re: cherry juice getting everywhere, make sure to clean the juice from your sink, counter, hands, and clothes right away, especially if you've used dark cherries! The juice splashes make your kitchen look like a crime scene, and worse, the juice stains whatever it touches and isn't washed off immediately.
I Will Definitely Serve this with Yogurt , Cheesecake or Even Pannacota
5:40 Regarding cherry stones, in Italy we call them noccioli but it's quite common and people understand you if you call them ossi (bones with the wrong gender since the actual word should be ossam, that is femenine and not masculine)
Bones have no gender.
@@EresirThe1st Grammatical gender for things where gender doesn't matter is asinine.
@@EresirThe1st Weird wrong thing to say but sure.
@@grabble7605 In most languages words do have a gender, English is not God diven as the only true language
@@VAFFANFEDE18 Nobody said it was so...Relevance? Also, English has those too so...Again, relevance? Pay attention.
I made a Rowan berry jelly from scratch with berries that my kids, and I harvested ourselves. I thought that I had done something wrong, when it turned out that honey-like consistency. Now I can feel better knowing that that was and is the consistency of jellies made without "modern," stiffeners. Thank you for this video. I plan on making more jellies in the future.
RIP to the white shirt that Max loved.
The sacrifices you make in the name of Tasting History T.T
RIP Nostradamus in Reign, he shall be missed
Sour cherry? That's my jam.
Or, more accurately, jelly.
@@robertborland5083
Both are good, in my opinion.
I hate how hard I laughed at this. Lol 💜
"Snacks haughtily" is one of my favorite captions thus far. :D
"Don't wear a white shirt that you love because it will be ruined and you will be sad." Truly sagely advice.
Ah reminds me of Christmas in Sweden, warm cherry sauce with cold rice pudding. Yum yum 😋
I swear these videos never miss. Well produced, well researched, great humor and editing.
I know this is kind of out there, but it would be really interesting to look at an old recipe for beef from Argentina. Maybe something from the gauchos and the Mapuche or something. It would be interesting to see that!
That, or something from the Caribbean, like early Haitian or Jamaican food.
An Argentina episode would be awesome
Wow, last time I was 19 seconds in, Max was yet to make his Medieval cheese... Love Max's vids
This is literally like two of my favorite things history and cooking. The latter having gone by the wayside recently due to illness. I want to thank you so much for sparking that interest again in me
Fun fact: In Lithuanian language pits of berries like Chery's are called bones too and some of other old languages that are still used today.
I predict: we will never recreate this recipe but still love and praise Max for it
Nah, I just need the cherries, but I'm making this
@@adedow1333 It was only a joke, making your own Jelly/Jam/Preserves is something a lot of people still do and im sure this one is amazing, hope you enjoy!
The main reason I’m not making cherry jelly this week is that the cherries are only just starting to colour.
In case this is useful for anybody: Montmorency sour cherries in Door County, WI. Lots of pick your own places and are not crazy expensive. Serious health benefits.
Sour cherries are very good for gout and other inflammatory conditions. I had a Montmorency tree once, the fruit is really pretty, yellow with a pink blush, but the hummingbirds used to love to drill little holes in the fruits. Charming to watch from my deck...☺
I have visited Door County several times in the past few years and I can honestly say that area produces some of the tastiest foods! Cheese, wine, fruits! 😍 Plus, the scenery is equally as beautiful!
@@nessuno9945 Nostradamus had gout and arthritis for most of his adult life. So, the sour cherry jelly would have been like a self-help recipe.
The idea of calling in sick to work with plague really made me laugh. Thanks Max.
6:12
Max : i will predict that you click subscribe button
Me : too bad, i done that long ago
well, i've now binged myself up-to-date. One small request: would love to see more sea-food recipes.
Like those honey-preserved octopus suckers?
This is so interesting, in Spanish Cherry pits are "huesos" and it does really mean a bone. In Finnish instead they are "kivi" that means literally stone. Languages are so cool!
Nostradamus' recipe for making sugar crystals is ... fascinating. It involves making a sugar syrup, putting it into a jar and adding a stick, and then burying the whole thing in manure to keep it warm ...
(Edited: I should have realised that Max would be drawn to this recipe.)
The solid 3 seconds of faces made when tasting the jelly was absolutely hilarious 😂
I think this would work really well as a filling for Linzer Cookies.
This guy is the best thing that ever came out of Disney.
Thank you Max for presenting all of those fascinating recipes for us! I've already tried out a few and I must say, the Parthian chicken and the Scappi's Torta d'Herbe Communi are really, really good. Please keep up the good work, we appreciate it a lot.
Yummmm cherries are delicious! I love your channel max and im so happy you and jose are still blessing our lives with your infectious cheerfulness!
Thank you ☺️
Mister mime used future sight.
“Until I saw the recipe took 400 ROSES, so that’s not going to happen” I respect that
Heck, Max is just so much fun and a joy to watch. What a wonderful, interesting, clever and silly person ❤
How you built up to the sponsor is really good writing. As a writer, I'm impressed.
"Snacks haughtily" HAHAHAHA This sounds positively delicious. I'll bet it would be amazing spread between the layers of a Black Forest cake. Fun fact, I never liked wine until an old boss of mine in New Orleans had me taste the cherry wine he made. Much like this jam, it tasted like the essence of cherry (I will drink your essence, Gelfling!). Now deep red wines are my favorite :D
Gave you a thumbs up for the "Dark Crystal" reference.
“I will drink your essence” sounds so naughty.
I actually do this type of jelly, and my grandma also does (although with whole cherries left in it) and it is the best with either crepes/pancakes/waffles or with brownie.