This game has gone into overtime so many times we've forgotten the classic spectator foods over the generations and the teams have changed colors and costumes. I never get bored with it though. Maybe because it's liberty vs. subjugation.
Jackie Freeborn, oranges you don’t add any pectin to marmalade, at all. Pears if I remember and cherries but not so much then there are a few of the berries which ones I don’t remember.
Blackcurrants are so high in pectin you could make even strained jelly without adding extra pectin. If making cordial/syrup with them you have to keep the boiling rather short or you activate too much pectin
I'm a history student (& a fan of baking) & I have to to say I'm a big fan of your series. Sometimes we focus so much on the battles & politics of history that we ignore the everyday aspects of the past, like cooking or homemaking.
@@calvinr.johnsonjr.9076 Lol reminds me of that Tim Allen joke Grandma: "It's a recipe from the 'old' country" Tim: "Yeah? well maybe it should have *stayed* in the 'old' country"
And many people forget that the small homely things are also what makes history. After all, who would fight the big wars and make the big economic changes, if there was no one to feed them? All things in history are integral to it.
@@calvinr.johnsonjr.9076 I'm currently working on a novel set in the 17th c- & looking into cultural aspects like period cleaning, food & recipes was a very fun part of my research. It was a good way to break between all the war, political & religious research I had to do. And I tell you, while some *were* definitely quite gnarly, just to read them- some recipes were also pretty baller, & if I had more money, I would have made more of them. I was also really surprised by things that I assumed *had* to be later, that, in fact, had much earlier incarnations.
Watching some of these back, I've only just come to appreciate how whoever edits these always stops the slower-paced music before Jonathon takes the first bite, and then starts up the jaunty fiddle closing music immediately after. It interjects a lovely and subtle bit of suspense into the video, and I love how it winds the whole thing down to a lovely, wholesome close.
My mother was a master fruit pie maker. The most memorable apple pies she made used an unidentified apple from a tree that grew wild behind our house. The apples never were large and because it was not tended, the apples were full of worms! They were tart and barely got any red on them before they fell to the ground. Us kids would climb that tree and pick those apples. My mother would cut the worms out of them and make these delicious pies made with sugar and cinnamon. I regret to this day that no one thought to save a branch from that tree and see if a fresh tree could be grown. It's been gone thirty years. My mother said green apples make the best pies because they have more pectin (?) in them and it's easier to tame a tart pie than it is to make a pie tarter.
It was probably a wild apple tree grown from seed. A tree grown from seed could be anything from a crabapple to a new variety of dessert apple, but usually they are tart and strong flavored. They make the best cooking apples, pie apples, and the best tasting apple cider. You could grow some trees from seeds and see what you get. Or look along country roads in the fall, they usually have lots of wild apple trees from discarded apple cores, often several trees per mile.
@@mrdanforth3744 I'm in Indiana and I recall my parents alluding to a legend that the old apple tree was planted by John Chapman but of course there is no evidence. The tree grew to a height of about 20 -30 feet tall consisting of three trunks. We kids nailed boards among it's branches to make "a fort" like all kids did. Adult me visited my parents one day and found out land developers had bought the field behind our house and had that tree and many others removed as part of the easement. Progress and all that ya know.
Great story! Everyone should save the seeds from their favorite apple and plant them in a bean can with holes on the bottom to see if they sprout. Grow your own apple pie tree!!
@@SLilley-jd8rj Yeah, and that other cooking guy (don't remember his name, but he always seemed drunk)... "And a little wine...and a little more wine... and a little more wine..." LOL
You've made me miss my Grandma's apple pie. We're from the North East of England, she used a double crust of shortcrust pastry, and sliced the apples into perhaps 12 pieces each. She used a cooking apple like Bramley, and some sugar, but it was always a wonderful balance of sweet and tart (Bramleys are notoriously tart so no need for lemon juice). She milk washed (not egg, she grew up under rationing, eggwash was a waste of eggs!) & strewed the top with sugar and decorated with leaves and rosebuds made from the pastry trimmings. Such a simple dish that really centred the fresh fruit from the tree in the garden 🥰
Cannot find the "Colonial Apple Pie Recipe" Townsend video on UA-cam. Only finding "A Dessert Fit For The Washingtons" video, describing Washington's favorite custard. For completeness, really needs to add the custard recipe!
My mother in law makes apple pies in almost exactly the same way. Only difference is once the lid is cut off and the custard put in, the pie is baked for another 10 mins until the custard is bubbling. Then when served each "portion" gets a piece/slice of the pie lid stuck into the filling/custard. I've never seen it done this way anywhere else so possibly a local thing to Hertfordshire?
Can’t get Enough of this channel. I’m so happy it’s growing in size! We need more of this in today’s society. History is IMPORTANT. And by hell its fun and exciting too a Win Win.
So many people simply don't care about knowing and preserving history. It's tragic seeing our past be forgotten. History is and always will be one of my most passionate interests. Knowing what our ancestors did is crucial for our own advancement and knowledge. Reflection is a powerful asset.
Petition to add Townsend to the Trinity of Wholesomeness with Steve Irwin, Bob Ross and Mr. Rogers. Can't get enough of this guy. Down-to-earth, educational, friendly, AND a handy man! He's earned my respect.
How big were apples back in the day? We have like 200+ years of breeding and irrigation and care to ensure uniform, large, breed-specific apples. Maybe quartered tiny apples were more what they were using?
There are still heirloom varieties of apple out there, many of them from the 1700s and 1800s. You're right, they often tend to be smaller, but there's a lot of size and shape variation and the biggest ones are not drastically smaller than modern ones.
No kidding. My mom got a box of golden delicious apples out of Washington one year, they were large as pomelos. I would have one for dinner, my entire dinner... I love apples...
@@jogiff that was mean.. it just goes to show you that YOU ARE ACTUALLY THE INSUFFERABLE ONE.. WHO PUTS THEMSELVES ON A PEDESTAL... UGH HOW DISGUSTING TO BE YOU.. your PEDESTAL is actually an un flushed toilet.. lol. How Insufferable..
@GENERAL DISARRAY'S BOSS 83 It's probably best to Google it and search through the results. You'll get a good understanding by actually seeing it as opposed to just being told. Also I'm too tired to explain
@GENERAL DISARRAY'S BOSS 83 The term is a portmanteau of "costume" and "play." Its simplest definition is dressing up as a character from a show or movie or game etc. It can be extended out bit to include a general costume of a style or fandom (e.g. steampunk, high fantasy). Stretching it to include historical clothing for fun and personal style seems something that I could certainly agree with, but I can see some saying it would be too much.
I'm excited for the custard episode!! I think that's such a neat and interesting take, to cut the top off and add that in! So unique or unheard of for modern times. Thanks for all your videos! I love them!
Its finals week and ive been extremely stressed but these videos really help me forget everything and help me slow down. keep em coming, my favorite one was the harvesting spring greens video you guys made a while back.
It's the 25th of October 2020, I got up and watched your video and now we're eating this delicious apple pie for breakfast this morning. I love simplicity. Thank you for demonstrating to us that it really can be this easy and this good.
A lot of old apple pie recipes I remember called for "dotting the apples with butter" before adding the top crust. You can also add custard ingredients along with the fruit, which will thicken as it bakes. And an old New England custom is to serve wedges of sharp cheddar cheese with apple pie (or even with pumpkin pie). It's as easy as pie ;-)
@@mrdanforth3744 thats been a saying in England for centuries, Apple pie is often served with cheese, a nice sharp cheddar or a salty Cheshire, and apple pie with cheese in the pastry is also very nice.
Love it. I had a recent family gathering and I made this. Barely got to try it because everyone else demolished it. Just made another one for a different occasion and got high praise about it again! This was an excellent recipe that I'm sure to make again. Thanks Townsends!!!
Thank you for all your time and effort in producing these videos. BTW I entered your apple fritter recipe in this year's NLHRF Eastern dessert contest and won third place. All the other entries were deluxe Dutch oven creations, mine were deep fried in a sauce pan of lard. Thank you so much!!!! You have taught me so much!
Love your videos! You put so much into them and your hard work all comes through! Love the music, it is energetic but relaxing all at the same time. I actually treasure these videos, please keep them coming!
@@petergray2712 - That's only because Sriracha has completely taken over the condiment category in recent years.. before that ketchup had always outsold hot sauce
I’ve got to try this. At Christmas I make egg custard pies. It was my Great Grandfathers’ favorite and my grandmother would make one for Christmas. To you, your family, and the staff st Townsend’s, Merry Christmas and thank you for all you do for living history.
🍎 *1773 Apple Pie* 🥧 Pie Apples (Golden Delicious, Johnathon Apple), peeled and peeling saved. Quarter them and discard core. Place peeling in a saucepan with a little water and boil down. Apple cider can be used. The objective is to make an Apple concentrate to flavor the pie. Use puff paste to go around the edge of the pie plate. Leaving the bottom open. Add Apple slices to the pie plate. 1-2 layers, as desired. Add sugar (1/4 cup) Add lemon zest, to taste. Add lemon juice, from 1/2 lemon. Add nutmeg (13 scrapes, if using fresh) Add cinnamon, if desired. (To taste) 1 blade of mace added to the peels and cider. Pour over apples in pie plate and add a little more sugar, if using tart apples. Add additional paste to top of pie. Oven preheated to 375°F (35-40 min). Brush with egg wash if a shiny top is desired. Cut top inner round and pour in a custard: _recipe will be featured in a different episode_ Cover apples with custard and cut the top crust into triangular shapes and insert into custard/apple “pie”.
What about the custard, have yet to see where that receipt is? I know there are several custards and possets he has made and I'm sure almost any world work... But I want to know which one he used here and I'm not seeing anything on it.
Some of us Brits still eat apple pie with custard or clotted cream 😋. I would have imagined that when they describe cutting triangles they meant what is the equivalent to a cake or pizza slice which is almost a triangle.
@@diederikgeertzen9469 that must be exciting to know your ancestry that far. I'm first and a half American my father was born in Germany after WWI and immigrated here at age 10 with his family. My mom was born here but parents were born in Germany. I love early American history.
This would never work in my kitchen. I'd go to cut up the top of the pie and it would be missing, and my husband's beard would suddenly be full of crumbs...
Some of your recipes will go well for our Christmas dinner.. Orange Fool, apple pie .. an a few puddings and fresh homemade butter with fresh buttermilk biscuits and the bird roasted from a string over open fire.
im so glad i found this channel. i, like most people, assumed that cooking in the 17-1800s was mostly boring, flavorless stuff like salted beef or ambiguous slop. its so fascinating to discover creative recipes like this from the time period! that's not to say the simple recipes aren't just as interesting, though. i totally plan to make that bread/water/cheese soup at some point lol
Exactly. "America's test kitchen", you know Chris Kimball, uses this same technique (almost implying THEY thought of it) when actually it is found as early as 1773, and no doubt even earlier!
I am so glad ya'll did this video! I had just made a pie and was thinking of the origins of pies. I also have assumed techniques like de-glazing probably started with the need to clean pots and pans without a dishwasher. And then thought maybe the crust was a way to keep sticky juices from caramelizing on the pan? So interesting that the recipe you found did not have a crust at the bottom. There goes that theory! The other thing I had been thinking about was sweeteners. I was surprised sugar was used because I assumed sugar as we know it today would be hard to come by. Particularly cane sugar. I would have thought honey would have been used instead. So 3 questions: 1) the sugar they call for, would that have come from beets, cane, or elsewhere? 2) are there recipes for a baked fruit desert that include honey? 3) is the Townsend who wrote the recipe any relation? This channel is one of my favorites! Thank you so much! Keep it up!
Whenever I am having a melancholy day, all I need to do is watch a Townsends video, and I'm reminded to appreciate the little things....like fresh nutmeg :)
@A Gentleman yeah, that's why cheap, crap beer like bud and coors is always marketed as being chilled as low as possible; cos it hides the awful flavour.
I’m dangerously tempted to show my iPhone/UA-cam savvy grandmother your channel, so she can compare notes with these recipes. This channel has also explained those funny smelling nutmeg things she always keeps around.
For a guy 280 yrs old looks well preserved as my mortician would say Thanks for posting What a real Hoot.... My late Aunt Mary taught me how to make apple pies, from the apples from our farm in SEPA....and when she made pies, she did not make a few she made dozens, for the neighbors, priests, nuns and all.....and the old oven was coal fired....and guess who loaded the coal....and cleaned it out.....
What a splendid recipe and presentation. Why am I not surprised to find nutmeg added to the recipe? I have a period redware pie plate. It is worth too much to use, but I can appreciate the scale. Were I to have cooked at that period, I would have cut the upper crust into segments of a circle and I would have returned the custard and the pointy segments of puff pastry to the oven to brown and crisp the underside of each segment and the top of the custard. These days, I would top with clouds of rum-flavored whipped heavy dairy cream. Well...we COULD DO EXACTLY THAT in our time.
that looks good...my Mum would make an apple pie (or rhubarb when in season) every weekend (we grew our own fruit) which would always be served with custard...wonderful...I like this version with the custard poured in and the top cut...tfs
I love your videos and I love apple pie. one thing you should all be aware of though - be sure to get unwaxed apples, and organic untreated lemons. often, apples with have a wax coating added to them. this wax is not good to consume. yes you can remove it with boiling water but we shouldn't HAVE to. and lemons are often treated with a highly toxic pesticide called imazalil - which you do NOT want to consume. if you are using lemon peel or zest in any recipe - always make sure you get ORGANIC and UNTREATED lemons. (and of course remember to wash all produce before use anyway)
My favorite part about this video is how you can really see the host's genuine excitement to try a piece of that pie, further evidenced by how quickly he took a second bite. I'll have to give this simple recipe a try!
I just made this chicken today. I followed the recipe exactly except substituting a deep fryer and peanut oil for an iron pot of lard over a flame. :Absolutely delicious. A total winner. Already know I’ll make this again. Outstanding, as always.
You mention that some early recipes cook the apples down to almost a sauce, which is actually the way my family make apple pie, essentially making a jam for the filling. I wasn't aware this wasn't the normal way of making it until just now.
If you want an earlier recipe, the 1390 English cookbook The Forme of Cury has a one for Tartys in Applis: Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel. They don't do recipes like that nowadays. *Do yt forth to bake wel* should be included in every modern recipe book.
@@dawn-blade Yeah, nobody really knows but 'cofyn' may have been a way to say a pastry case with an open top. 'Do yt forth to bake wel' is a nice dramatic way to say 'bake it' (they had an unhealthy overuse of the word 'do').
I love your channel, I've tried a few recipes you've shown. Thank you for the quality content and the enthusiasm you also have when sharing this information.
@BachieGaga 9 She became diabetic and got rid of a lot of her recipes. Very sad. But this one looks exactly like hers. www.allrecipes.com/recipe/223069/strawberry-rhubarb-custard-pie/
Why do ppl put a thumbs down as if the video is horrible....well it couldn't have been too horrible for them to watch it and then make a thumbs down...what haters!!
I have a few modern baking cook books I use with my daughter, but I think we will try some more "traditional" recipes next time. Thanks for expanding our horizons !
"A nice goodly amount."
Now that's a volume I can get behind.
goodness*cm^-3. It's like regular volume only you're taking into account the goodness.
Ha glad I wasnt the only one who noticed that! :D Sounded great!
Nic Pereira 😂😂😂😂😂
Reminds me of a head Chef I used to work for, " use a good amount, no wait you used Too Much." , Hahahahahahahaha 😀🌶️⚡!!!
1773 sweet apple nachos, perfect while watching the redcoats vs rebels game.
LOL!
This game has gone into overtime so many times we've forgotten the classic spectator foods over the generations and the teams have changed colors and costumes. I never get bored with it though. Maybe because it's liberty vs. subjugation.
It's comments like this that remind me why I love the internet. Thanks for a hot BLAST of joy.
🤣🤣
Fukkin' hell. That's mad funny, Cuz.
Does anyone else imagine Jon in the 18th century, frustrated without a youtube to share his love of 16th century cookery with the masses?
16th century cooking is just flour porridge (you know a pancake before you fry it) and the occasional scraps of meat from nobles lmao
only you. ;)
Back in the 18th century, they just called it cooking.
Now I do! 😂
@@MelonMafia1 NOPE
Apple peels are very rich in pectin, a natural gelling agent, so adding the boiled down peels would help thicken the filling.
...yum
Sheep Ewe fascinating tip. Wonder what other fruits have large amounts
Jackie Freeborn, oranges you don’t add any pectin to marmalade, at all. Pears if I remember and cherries but not so much then there are a few of the berries which ones I don’t remember.
Blackcurrants are so high in pectin you could make even strained jelly without adding extra pectin. If making cordial/syrup with them you have to keep the boiling rather short or you activate too much pectin
you know your facts my good man
I'm a history student (& a fan of baking) & I have to to say I'm a big fan of your series. Sometimes we focus so much on the battles & politics of history that we ignore the everyday aspects of the past, like cooking or homemaking.
CPoLofVancouver However some cooking techniques could stay in the past. lol
@@calvinr.johnsonjr.9076 Lol reminds me of that Tim Allen joke
Grandma: "It's a recipe from the 'old' country"
Tim: "Yeah? well maybe it should have *stayed* in the 'old' country"
And many people forget that the small homely things are also what makes history. After all, who would fight the big wars and make the big economic changes, if there was no one to feed them? All things in history are integral to it.
Amen. When living was hard your priorities tended more toward the immediate.
@@calvinr.johnsonjr.9076
I'm currently working on a novel set in the 17th c- & looking into cultural aspects like period cleaning, food & recipes was a very fun part of my research. It was a good way to break between all the war, political & religious research I had to do.
And I tell you, while some *were* definitely quite gnarly, just to read them- some recipes were also pretty baller, & if I had more money, I would have made more of them.
I was also really surprised by things that I assumed *had* to be later, that, in fact, had much earlier incarnations.
I love that. “It doesn’t call for extra spices, but we’re going to assume they put in nutmeg” basically every historical cooking video
Watching some of these back, I've only just come to appreciate how whoever edits these always stops the slower-paced music before Jonathon takes the first bite, and then starts up the jaunty fiddle closing music immediately after. It interjects a lovely and subtle bit of suspense into the video, and I love how it winds the whole thing down to a lovely, wholesome close.
My mother was a master fruit pie maker. The most memorable apple pies she made used an unidentified apple from a tree that grew wild behind our house. The apples never were large and because it was not tended, the apples were full of worms! They were tart and barely got any red on them before they fell to the ground. Us kids would climb that tree and pick those apples. My mother would cut the worms out of them and make these delicious pies made with sugar and cinnamon. I regret to this day that no one thought to save a branch from that tree and see if a fresh tree could be grown. It's been gone thirty years. My mother said green apples make the best pies because they have more pectin (?) in them and it's easier to tame a tart pie than it is to make a pie tarter.
It was probably a wild apple tree grown from seed. A tree grown from seed could be anything from a crabapple to a new variety of dessert apple, but usually they are tart and strong flavored. They make the best cooking apples, pie apples, and the best tasting apple cider.
You could grow some trees from seeds and see what you get. Or look along country roads in the fall, they usually have lots of wild apple trees from discarded apple cores, often several trees per mile.
@@mrdanforth3744 I'm in Indiana and I recall my parents alluding to a legend that the old apple tree was planted by John Chapman but of course there is no evidence. The tree grew to a height of about 20 -30 feet tall consisting of three trunks. We kids nailed boards among it's branches to make "a fort" like all kids did. Adult me visited my parents one day and found out land developers had bought the field behind our house and had that tree and many others removed as part of the easement. Progress and all that ya know.
How can you be sure she cut the worms out? That may have been the best seasoning! Extra protein and all.
Macintosh? They are nice and tart, don't get very big, and don't get very red.
Great story! Everyone should save the seeds from their favorite apple and plant them in a bean can with holes on the bottom to see if they sprout. Grow your own apple pie tree!!
You are like the Bob Ross of the food world!, Keep it up the world needs more wholesomeness like you... Love the recipes!
Happy little nutmeg
That's exactly what he is, you're right
He isn’t a re-enacter, he is a real guy from the 18th century
I mean, this recipe is from a John Townshend. Clearly his current spelling is just an attempt to throw us off the track.
Time traveler
@@iansberg850 nah, just immortal.
@@TheWoodsman661 he was born in 1700 😂
Because of all the Nutmeg, Hahahahahahahaha 😀🌶️⚡!!!
He's gotta start selling t-shirts as a gag gift for his fans that just has that grater with the words "A little bit of Nutmeg" above it.
Great idea !
I'd buy one.
It's up there with Chef Johns "A dash of Cayenne"
Yes.
@@SLilley-jd8rj Yeah, and that other cooking guy (don't remember his name, but he always seemed drunk)... "And a little wine...and a little more wine... and a little more wine..."
LOL
Every time Jon says ‘nutmeg’, an angel gets it’s wings!
So, is this 1773 Jon Townsend a relative or are you finally admitting that you're actually 280 years old? ;)
😂🤔
He’s 280 years old
It's just that Nutmeg is a natural preservative, so since Jon consumes so much of the tasty spice, he is impervious to aging.
@@davide.burden2043 So, he who controls the nutmeg controls the universe?
@@Rouverius there can be only one
You've made me miss my Grandma's apple pie. We're from the North East of England, she used a double crust of shortcrust pastry, and sliced the apples into perhaps 12 pieces each. She used a cooking apple like Bramley, and some sugar, but it was always a wonderful balance of sweet and tart (Bramleys are notoriously tart so no need for lemon juice). She milk washed (not egg, she grew up under rationing, eggwash was a waste of eggs!) & strewed the top with sugar and decorated with leaves and rosebuds made from the pastry trimmings. Such a simple dish that really centred the fresh fruit from the tree in the garden 🥰
1773 Townsend: doesn't explain custard
2018 Townsend: doesn't explain custard
History repeats itself
Nah, its the same guy. He changed the spelling of his last name
If you watch the colonial apple pie video it's the same recipe with his daughter cooking and she makes and explained the custard!
Thank you!
Cannot find the "Colonial Apple Pie Recipe" Townsend video on UA-cam. Only finding "A Dessert Fit For The Washingtons" video, describing Washington's favorite custard. For completeness, really needs to add the custard recipe!
I mean it's custard it explains itself
I'm just here for the nutmeg.
Who else knew we were going to see nutmeg going in? Raise your hands
DreamsiclesASMR Hahahahhahahahah
I was always taught to add nutmeg into apple pie.
Jp Kalishek 🙋♀️🙋♀️
@@jpkalishek4586 oh yeah!
My mother in law makes apple pies in almost exactly the same way.
Only difference is once the lid is cut off and the custard put in, the pie is baked for another 10 mins until the custard is bubbling. Then when served each "portion" gets a piece/slice of the pie lid stuck into the filling/custard.
I've never seen it done this way anywhere else so possibly a local thing to Hertfordshire?
What is the custard made?
That disk of top crust could be put back to crisp up some more too, so the bottom is as browned as the top.
And Instead of custard use Brie.
@C cg I hope you have your Mother in Law’s recipe and asked her where she learned it.
Can’t get Enough of this channel. I’m so happy it’s growing in size! We need more of this in today’s society. History is IMPORTANT. And by hell its fun and exciting too a Win Win.
So many people simply don't care about knowing and preserving history. It's tragic seeing our past be forgotten. History is and always will be one of my most passionate interests.
Knowing what our ancestors did is crucial for our own advancement and knowledge. Reflection is a powerful asset.
Apple pie and custard. Still a favourite pudding in the U.K.
**** off with your custard/pudding bull****!
Apple crumble and custard is a lot better though. And easier to make.
I prefer apple crumble and custard
Yes, but they don't put the custard *in* the apple pie any more.
Yasmin Holness
Apple crisp and custard is better.
"you do not need spices for this recipe, so we will add nutmeg". Perfect xD
Petition to add Townsend to the Trinity of Wholesomeness with Steve Irwin, Bob Ross and Mr. Rogers. Can't get enough of this guy. Down-to-earth, educational, friendly, AND a handy man! He's earned my respect.
How big were apples back in the day? We have like 200+ years of breeding and irrigation and care to ensure uniform, large, breed-specific apples. Maybe quartered tiny apples were more what they were using?
That is a good insight.
There are still heirloom varieties of apple out there, many of them from the 1700s and 1800s. You're right, they often tend to be smaller, but there's a lot of size and shape variation and the biggest ones are not drastically smaller than modern ones.
No kidding. My mom got a box of golden delicious apples out of Washington one year, they were large as pomelos. I would have one for dinner, my entire dinner... I love apples...
Really great point 👌
Not all heritage apples were tiny. Check out Monty Surprise in NZ.
Who else looked at the thumbnail and thought those were nachos?
It looked like an insufferable hipster reimagining of apple pie. Fascinating to see that it's actually the more traditional version of apple pie.
@@jogiff
You thought it was some overly futuristic stuff but it was me, the traditional way!
@@jogiff that was mean.. it just goes to show you that YOU ARE ACTUALLY THE INSUFFERABLE ONE.. WHO PUTS THEMSELVES ON A PEDESTAL... UGH HOW DISGUSTING TO BE YOU.. your PEDESTAL is actually an un flushed toilet.. lol. How Insufferable..
@@coolmoon4382 Found the hipster
Brandon Vistan yup!
I swear this guy just decided to combine cosplay with cooking one day and now we get to experience the fantastic results.
@GENERAL DISARRAY'S BOSS 83 It's probably best to Google it and search through the results. You'll get a good understanding by actually seeing it as opposed to just being told. Also I'm too tired to explain
@GENERAL DISARRAY'S BOSS 83 The term is a portmanteau of "costume" and "play." Its simplest definition is dressing up as a character from a show or movie or game etc. It can be extended out bit to include a general costume of a style or fandom (e.g. steampunk, high fantasy). Stretching it to include historical clothing for fun and personal style seems something that I could certainly agree with, but I can see some saying it would be too much.
‘Cosplay’: a word for people too insecure to admit that they’re playing dress-up.
I'm excited for the custard episode!! I think that's such a neat and interesting take, to cut the top off and add that in! So unique or unheard of for modern times. Thanks for all your videos! I love them!
“Possibly a little bit of..... (intense moment of suspense)....nutmeg” ;-)
This is one of the most wholesome channels on UA-cam
Unless you are English and then this channel is about treasonous rebels. LOL
John Townsends is a time lord.
Lol
Its finals week and ive been extremely stressed but these videos really help me forget everything and help me slow down. keep em coming, my favorite one was the harvesting spring greens video you guys made a while back.
It's the 25th of October 2020, I got up and watched your video and now we're eating this delicious apple pie for breakfast this morning. I love simplicity. Thank you for demonstrating to us that it really can be this easy and this good.
A lot of old apple pie recipes I remember called for "dotting the apples with butter" before adding the top crust. You can also add custard ingredients along with the fruit, which will thicken as it bakes. And an old New England custom is to serve wedges of sharp cheddar cheese with apple pie (or even with pumpkin pie). It's as easy as pie ;-)
Ace Lightning and delicious they all are too.
Apple pie without cheese,
Is like a kiss without a squeeze
LOL ha ha old Canadian saying.
My dad would have said that - he really love his sharp New England cheese (and he loved to kiss and squeeze my mom).
@@mrdanforth3744 thats been a saying in England for centuries, Apple pie is often served with cheese, a nice sharp cheddar or a salty Cheshire, and apple pie with cheese in the pastry is also very nice.
My dad loved sharp cheddar on apple pie. Wouldn’t dream of putting ice cream on it.
Love it. I had a recent family gathering and I made this. Barely got to try it because everyone else demolished it. Just made another one for a different occasion and got high praise about it again! This was an excellent recipe that I'm sure to make again. Thanks Townsends!!!
This whole channel is like a pure beacon of light glowing in the darkness that is my subscriptions
Thank you for all your time and effort in producing these videos. BTW I entered your apple fritter recipe in this year's NLHRF Eastern dessert contest and won third place. All the other entries were deluxe Dutch oven creations, mine were deep fried in a sauce pan of lard. Thank you so much!!!! You have taught me so much!
You love your job, I can tell! We love your job too! Thank you for always sharing history with a smile!
Love your videos! You put so much into them and your hard work all comes through! Love the music, it is energetic but relaxing all at the same time. I actually treasure these videos, please keep them coming!
Nutmeg...it was the Heinz ketchup of the 17th century.
Actually hot sauce outsells ketchup by a three to one ratio in the USA
@@petergray2712 -
That's only because Sriracha has completely taken over the condiment category in recent years.. before that ketchup had always outsold hot sauce
@@Tonyisgaming peppers and tomatoes are Nightshades like the potato
I’ve got to try this. At Christmas I make egg custard pies. It was my Great Grandfathers’ favorite and my grandmother would make one for Christmas.
To you, your family, and the staff st Townsend’s, Merry Christmas and thank you for all you do for living history.
🍎 *1773 Apple Pie* 🥧
Pie Apples (Golden Delicious, Johnathon Apple), peeled and peeling saved. Quarter them and discard core.
Place peeling in a saucepan with a little water and boil down. Apple cider can be used. The objective is to make an Apple concentrate to flavor the pie.
Use puff paste to go around the edge of the pie plate. Leaving the bottom open.
Add Apple slices to the pie plate. 1-2 layers, as desired.
Add sugar (1/4 cup)
Add lemon zest, to taste.
Add lemon juice, from 1/2 lemon.
Add nutmeg (13 scrapes, if using fresh)
Add cinnamon, if desired. (To taste)
1 blade of mace added to the peels and cider.
Pour over apples in pie plate and add a little more sugar, if using tart apples.
Add additional paste to top of pie.
Oven preheated to 375°F (35-40 min). Brush with egg wash if a shiny top is desired.
Cut top inner round and pour in a custard:
_recipe will be featured in a different episode_
Cover apples with custard and cut the top crust into triangular shapes and insert into custard/apple “pie”.
What about the custard, have yet to see where that receipt is? I know there are several custards and possets he has made and I'm sure almost any world work... But I want to know which one he used here and I'm not seeing anything on it.
doing gods work here.
Some of us Brits still eat apple pie with custard or clotted cream 😋.
I would have imagined that when they describe cutting triangles they meant what is the equivalent to a cake or pizza slice which is almost a triangle.
Last time was I this early, America was still a British colony.
I was even earlier, new york was still dutch!
Diederik Geertzen my ancestors came to the Dutch colony
@@DAYBROK3 mine, too!
@@DAYBROK3 very cool, do you still have a dutch surname?
@@diederikgeertzen9469 that must be exciting to know your ancestry that far. I'm first and a half American my father was born in Germany after WWI and immigrated here at age 10 with his family. My mom was born here but parents were born in Germany. I love early American history.
This would never work in my kitchen. I'd go to cut up the top of the pie and it would be missing, and my husband's beard would suddenly be full of crumbs...
That's why you need to cut the puff paste into spikey triangles to ward him off
Some of your recipes will go well for our Christmas dinner.. Orange Fool, apple pie .. an a few puddings and fresh homemade butter with fresh buttermilk biscuits and the bird roasted from a string over open fire.
Try the onion pie, turned out to be an incredible addition to several holiday dinners.
If you're going to roast a bird over the fire, I want to eat at your place Lolz
A few years ago they did a series on making Christmas dinner from roast turkey to 12th night cake. Many good ideas for a traditional celebration.
Peter Banderas good idea I like cooked onions..I saw that video . Thank you. Good addition to the menu..
Mr Danforth 374 I saw that it was my inspiration for this Christmas. I don’t think the kids will dress up tho.. smh.
A very merry Christmas to all at Townsend’s and a great new year from Ireland love what you all do so much
I absolutely love your channel, and how you give such a vast amount of information! Love how you dress the part too! 😊😊💗
im so glad i found this channel. i, like most people, assumed that cooking in the 17-1800s was mostly boring, flavorless stuff like salted beef or ambiguous slop. its so fascinating to discover creative recipes like this from the time period! that's not to say the simple recipes aren't just as interesting, though. i totally plan to make that bread/water/cheese soup at some point lol
Hello. New UA-camr of a month here. From NY State. So glad I found your channel. HUGS and blessings
Making this again today for Easter, I would love to live like back then in there compound! You guys are awesome 😎
I believe the reason for boiling the peel was to create a pectin thickener for the sauce... peels contain pectin but aren’t so nice in a pie 😉
Exactly. "America's test kitchen", you know Chris Kimball, uses this same technique (almost implying THEY thought of it) when actually it is found as early as 1773, and no doubt even earlier!
I have no idea how I came across this channel or what video I started with, but I'm so glad I did.
When you put the triangles of puff pastry in it I was reminded of nachos lol
Apple pie nachos sounds like stoner food.
AdLibby us too!!!!!!
Mmmmmmmm.....
Apple pie nachos ......
Mmmmmmm.......
From the photo I was fascinated that he was using corn chips!
It sounds like a Funnel Cake but with pastry "chips" instead of fried dough.
I am so glad ya'll did this video! I had just made a pie and was thinking of the origins of pies. I also have assumed techniques like de-glazing probably started with the need to clean pots and pans without a dishwasher. And then thought maybe the crust was a way to keep sticky juices from caramelizing on the pan? So interesting that the recipe you found did not have a crust at the bottom. There goes that theory! The other thing I had been thinking about was sweeteners. I was surprised sugar was used because I assumed sugar as we know it today would be hard to come by. Particularly cane sugar. I would have thought honey would have been used instead. So 3 questions: 1) the sugar they call for, would that have come from beets, cane, or elsewhere? 2) are there recipes for a baked fruit desert that include honey? 3) is the Townsend who wrote the recipe any relation? This channel is one of my favorites! Thank you so much! Keep it up!
How do you bring up this recipe is by John Townsend but not mention if he was or wasn't related? You know we are all wondering. lol
Whenever I am having a melancholy day, all I need to do is watch a Townsends video, and I'm reminded to appreciate the little things....like fresh nutmeg :)
Apple pie and custard is still common in the UK, except we pour the custard on top of the pie instead of deconstructing it and pouring it inside.
I'll take my custard churned and frozen on top 🍨
I think custard on pie sounds fabulous! I have a recipe for warm lemon meringue, haven't tried it yet.
@joe jitsu custard isn't melted ice cream.
@A Gentleman yeah, that's why cheap, crap beer like bud and coors is always marketed as being chilled as low as possible; cos it hides the awful flavour.
A Totally Ordinary Aubergine
It's a shame as I love the awful flavor.
I’m dangerously tempted to show my iPhone/UA-cam savvy grandmother your channel, so she can compare notes with these recipes. This channel has also explained those funny smelling nutmeg things she always keeps around.
Fun fact - Many hundreds of years ago back in England, custard would be served with savoury dishes!
still is.. i have pie & custard all the time. rhubarb tarts & custard too
For a guy 280 yrs old looks well preserved as my mortician would say
Thanks for posting
What a real Hoot....
My late Aunt Mary taught me how to make apple pies, from the apples from our farm in SEPA....and when she made pies, she did not make a few she made dozens, for the neighbors, priests, nuns and all.....and the old oven was coal fired....and guess who loaded the coal....and cleaned it out.....
What a splendid recipe and presentation. Why am I not surprised to find nutmeg added to the recipe? I have a period redware pie plate. It is worth too much to use, but I can appreciate the scale. Were I to have cooked at that period, I would have cut the upper crust into segments of a circle and I would have returned the custard and the pointy segments of puff pastry to the oven to brown and crisp the underside of each segment and the top of the custard. These days, I would top with clouds of rum-flavored whipped heavy dairy cream. Well...we COULD DO EXACTLY THAT in our time.
That Apple pie looks so good. Now that the holidays are upon us, it's perfect time to try this recipe. Thank you. Happy holidays.
I actually have Mace in my spice rack because of this channel!
Amy N Us too!!!!!!!!! Well that and cooking dishes from the Game of Thrones cookbook!
I got allspice after watching this channel.
Me too! I use it for the onion pie. YUMMM
Suet and Rennet! Two things we never thought we’d own but now it’s in both our fridges. Think we got a cheese making episode in our future!!!!
Amy Wright oh the onion pie is awesome! Have you tried the bacon lattice pie yet?
How fascinating!!! Just stumbled across your channel and I am loving it!!! Thank you for doing these videos for us just lovely!
As an English person it is hard to imagine an apple pie pudding without custard.
As a British person, I couldn't agree more! Icecream? 😖
As an American, I think you use the word ‘pudding’ way too much.
I love this Channel!
that looks good...my Mum would make an apple pie (or rhubarb when in season) every weekend (we grew our own fruit) which would always be served with custard...wonderful...I like this version with the custard poured in and the top cut...tfs
I love your videos and I love apple pie. one thing you should all be aware of though - be sure to get unwaxed apples, and organic untreated lemons. often, apples with have a wax coating added to them. this wax is not good to consume. yes you can remove it with boiling water but we shouldn't HAVE to. and lemons are often treated with a highly toxic pesticide called imazalil - which you do NOT want to consume. if you are using lemon peel or zest in any recipe - always make sure you get ORGANIC and UNTREATED lemons. (and of course remember to wash all produce before use anyway)
Love your passion.
My favorite part about this video is how you can really see the host's genuine excitement to try a piece of that pie, further evidenced by how quickly he took a second bite. I'll have to give this simple recipe a try!
Love this channel
Love the videos... glad UA-cam had me stumble across your channel
This looks so good can hardly wait for custard video to make this thank you
Love watching your recipes! Puts a different perspective on history
Oh, I hope the custard vid is coming soon :-)
I absolutely enjoy your cooking videos. It has inspired me to try it for myself. Thank you so much for the content you create. It is much needed.
The Geoffrey Chaucer recipe sounds nice as well, from 1381
Hi Jo .... Good To see you folliw Jon too. Tim B from facebook
I just made this chicken today. I followed the recipe exactly except substituting a deep fryer and peanut oil for an iron pot of lard over a flame. :Absolutely delicious. A total winner. Already know I’ll make this again. Outstanding, as always.
I almost wept watching him destroy that beautiful crust. And now I want apple pie
So happy UA-cam put this in my recommended videos! This looks better than any apple pie I've ever made/eaten.
I think cooking the peels would add pectin to the pie helping to thicken it since it didn't call for any thickener.
oops, just found out where someone beat me to this comment.
I love these videos. I could watch them all day long.
Damnit, now I want pie, and it's eleven in the evening.
That looks fabulous! Thank you for yet another wonderful video.
Last time I was this early, I had something original and entertaining to say.
You mention that some early recipes cook the apples down to almost a sauce, which is actually the way my family make apple pie, essentially making a jam for the filling. I wasn't aware this wasn't the normal way of making it until just now.
If you want an earlier recipe, the 1390 English cookbook The Forme of Cury has a one for Tartys in Applis:
Tak gode Applys and gode Spycis and Figys and reysons and Perys and
wan they are wel ybrayed colourd wyth Safroun wel and do yt in a
cofyn and do yt forth to bake wel.
They don't do recipes like that nowadays. *Do yt forth to bake wel* should be included in every modern recipe book.
Is cofyn Old English for coffin? And what does "do yt forth" mean? Ancient English is puzzling.
@@dawn-blade Yeah, nobody really knows but 'cofyn' may have been a way to say a pastry case with an open top. 'Do yt forth to bake wel' is a nice dramatic way to say 'bake it' (they had an unhealthy overuse of the word 'do').
Just made this for the family! For my first time making a pie from scratch it turned out pretty good! Love these videos thank you guys so much!
"This one is done by John Townsend in 1773"
Wait a moment!
I love your channel, I've tried a few recipes you've shown. Thank you for the quality content and the enthusiasm you also have when sharing this information.
Try caraway seed instead of cinnamon and thank the Norwegians. :) Honestly caraway pairs very well with apples.
Massive history fan right here and discovering your channel is just a joy!
Apple pie with custard inside,my new favourite from now on!
My mother used to make a strawberry rhubarb custard pie when I was a wee nipper.
That sounds delicious as well!
@BachieGaga 9 She became diabetic and got rid of a lot of her recipes. Very sad. But this one looks exactly like hers. www.allrecipes.com/recipe/223069/strawberry-rhubarb-custard-pie/
Quite different from the normal apple 🍎 pies but still look delicious 😋 thanks for sharing. Happy holidays to everyone
How did you say "nutmeg" without a big grin? :)
Why do ppl put a thumbs down as if the video is horrible....well it couldn't have been too horrible for them to watch it and then make a thumbs down...what haters!!
The saying ‘American as apple pie’ just flew out the window.
This channel is very interesting. Thanks for all you guys do. I'm going to try a few of these recipes one day.
I’m ready for that custard recipe!
I have a few modern baking cook books I use with my daughter, but I think we will try some more "traditional" recipes next time. Thanks for expanding our horizons !
Would also love that custard recipe!
Thank you for a great recipe. I've ordered several items from your website for Christmas gifts.