We hope you enjoyed this latest episode! As ever, here are the answers to some questions you may have, from Dr Annie Gray: • Tamarind? Wow. Where would Mrs Crocombe have got all of her imported ingredients from? Victorian food has a reputation for being bland and stodgy, which simply isn’t fair. The British had always travelled, and brought back the tastes of the world. During the 17th and 18th century, the East India Company and, later, the government itself, traded extensively with the East Indies and China. Their trading practices were deeply exploitative and eventually involved taking over India and parts of Africa by force. Meanwhile Britain was also an active participant in the slave trade, transporting millions of enslaved people to the West Indies to work on their plantations there. Although slavery had been abolished in British colonies in 1833, Britain retained an extensive Empire, and goods including tea, coffee and spices poured into the country through ports including London, Liverpool, Bristol and Glasgow. This meant that spices and other ingredients such as tamarind were readily available, especially to the rich. Mrs Crocombe would have been able to procure many things through local grocers, who would have been able to order speciality goods in knowing that they enjoyed the patronage of the Braybrookes. If she struggled in Saffron Walden, Cambridge was not far away. The Braybrookes also had a townhouse in London, so could call upon the high end stores there, which included Harrods and Fortnum & Mason, both of which still exist today. • Fish curry ice cream? Sounds pretty nasty. We’ll be honest. They curry itself is fine. The iced soufflé is slightly more of a challenge to modern tastes. However, it would have worked very well in the context of a late Victorian savoury course. • What was a savoury course? At the end of a Victorian meal you’d always be served dessert, which meant fresh and dried fruit, nuts, and ice creams and water ices (see The History of Ice Cream: ua-cam.com/video/6z-pIgKG27M/v-deo.html). By the late Victorian era you might also have savouries, which were seen as more masculine, as they were stronger flavours, and crossed over with the cheese course, which was optional. Savouries often involved chilli or curry spices, strong cheese, anchovies, olives, mushrooms and other flavours which we’d now say were full of umami. • What is aspic? It is a savoury jelly, used like gelatine to set dishes such as this iced soufflé, as well as for making display dishes involving things like eggs and vegetables set in a clear jelly. Previously it would have been made like jelly, from boiling calves’ feet for hours, before straining and reducing the liquid. By 1881 you could not only buy packet gelatine, but also ready-made aspic in tins. • What happens to the rest of the curry? It could easily be used to make more iced soufflés the next day, or served as it was for breakfast or luncheon. Don’t worry: the Victorians would not have wasted anything, and neither do we. • Isn’t this a set mousse? Yes. Iced soufflé is just another term for it. You can also make these like a conventional mousse, in flat sided dishes with a paper band around them which you remove just before serving so that they look just like a conventional cooked (hot) soufflé.
As a native of a former british colony, I appreciate your honesty about the exploration that we and other ex colonies faced under British rule. Thank you for not whitewashing history!
I can almost smell it through the screen.🤢 That's what an amazing job Mrs. Crocombe does! Whilst I find most British food to be nauseating, I do so love her Victorian cooking show (and the rest of the English Heritage offerings!).
There were a lot of twists in this one.... the desiccated coconut, the fish, the whipping cream, the aspic, the pulverizing into baby food, calling it a souffle despite the lack of eggs (it's more like a savory panna cotta), the extraordinarily diplomatic explanation of British curries.... Victorians, man.
They did have a curry recipe before, but people didn't understand the context, and the comment section was a war-zone filled with angry people with "this is not how you make a curry. This is the actual recipe." So, this time, they explained it more clearly that - "Yeah we know this is not authentic curry from India. We are making a Victorian interpretation of the curry. This recipe is from English cookbooks of the time period." Which is why the comment section for this one is chill.
Never in my life did my South Asian self expect to see a "curry" made of fish and apples, which is then pounded into a paste and mixed with whipped cream 😕 Props to Mrs for explaining the reason behind why it's so different from the curry we're used to
It seems as though they had to adapt the recipes to the ingredients they had available, much like how certain cuisines are different in the US than in their native countries, to the point of possibly being unrecognizable.
But then given some of thing other cultures do eat (and I mean that in a nice way) making use of items or body parts that are somewhat ‘different’ to western palates I think I’ll stick with the apples. 🤣🤣🤣
I see a big bowl of curry powder. "Wow, that's a lot of spice for a Victorian dish" I think. Mrs Crocombe then puts a tiny spoonful of it into the curry. She then puts one spoonful of the finished curry into a large bowl of whipped cream. Ah, that makes sense now.
i thought that too, there was a lot of the cooked mixture left over...i was waiting to hear if she was going to use it in something simpler for the other servants 🙂
I also noticed that. At first I just thought she had added more when the camera wasn't on. But the very light color if the finished product tells me otherwise.
i am not indian but this was my thought too! though they certainly didn’t have much access to fresh coconut so making coconut milk would be a challenge
Brazilians also have a lot of traditional food with coconut milk, so i was also wondering is they did that. But maybe it's simply how they make, prefer.
Dear Mrs. Crocombe, The iced curry souffles do not appeal to me at all, but watching you prepare them (or virtually any other dish) is a genuine delight. 😊
Indians watching this may be throwing up their hands in horror at the Victorian idea of a curry but as Mrs. C says, we adapt recipes to local ingredients because getting hold of fresh coconut, mango, and some spices is very hard.....that said, fruit curries are eaten in India sometimes and cooking white fish with dairy is something done in Bengal (fish with yoghurt rather than milk) so maybe this recipe isn't so far off.
I wonder if that’s why certain cuisines (like Chinese, Mexican, etc.) are made differently in the US than in their countries of origin, because when immigrants or expats brought those recipes over they couldn’t find many of the same ingredients
@@terminallumbago6465 Also because of local taste. In Norway we have s habit of eating tacos and pizza that is considered child friendly foods because they are filled with flavours that are mostly similar to meatloaf 😅
Fruit curries in India never have fish or any other non vegetarian ingredients in them. Base of Indian curries is first chopped onion sauted in oil/butter/ghee, then ginger and garlic are added, followed by tomato puree or yoghurt or both. All these ingredients were readily available in Victorian England. Even if spices like turmeric, coriander might have been difficult to obtain, chillies and cumin were available. The fish curries of Bengal which use yoghurt never ever used tamarind and curry paste or curry powder in them. There is a lot of difference between milk and yoghurt.
@@terminallumbago6465 Chinese food in America is what it is because it was meant as a way to get around immigration law not serve actual Chinese cuisine. Chinese restaurants originally served high-end French/European food style food. They were Chinese because they were owned and staffed by Chinese people not because they served Chinese food.
My favorite part was where food coloring was added to give it more of a pop, and then all of the color was immediately lost in the whipped cream/final product. 😆
Never in a million years would I have thought to make a curry, pound it up, put it through a sieve and then mix it with whipped cream. That is kind of genius.
It would be interesting to have a series about Mrs. Crocombe's predecessors. Cooking the Georgian Way. Perhaps even a number of series going back to the first owner's time in Henry VIII's time.
@@andycalimara So would an Elizabethan cooking show. There is so much difference between the food eaten during the Tudor period and now that it would be extremely interesting. And, since that period sees a lot of food being introduced from the Americas, it was an extremely exciting time in food history. I think it would certainly be a good series.
@@CCoburn3Tasting History with Max Miller does something like that, with recipes from all over throughout various points of history, from Ancient Greece to 1950s Alcatraz menus
And Townsends do 18th century recipes. In America, but they use quite a few English cookbooks, since I believe the first American one is only from the end of that century. ETA: In fact, they did a crossover with The Victorian Way a while ago. It's how I found them, I think.
Back in 2008 there was a British series called ‘The Supersizers go’ staring Sue Perkins and Giles Coren and each week they would spend a 7 days eaten nothing but food cooked grown and serviced in various time periods including ‘Elizabeth, Georgian, Victorian, Roman, Edwardian, WW2 (with typical rationing type food), 1950’s and 1970’s. It was good. And they’d have to live that lifestyle and dress for that period all week. I have seen it floating about on UA-cam.
‘Iced’, ‘curry’ and ‘soufflé’ are not words I usually see together but Mrs Crocombe never fails. I think my partner would actually like these, he once ordered fish cakes for ‘dessert’ in a restaurant!
MRS CROCOMBE: 'I hope you're enjoying the seasonal weather' 😉 ME: *watching as it absolutely CHUCKS it down with rain here in the UK* That HAS to be deliberate!
I'm not a Victorian cook, but I am a pastry chef who has plenty of experience mixing mousses that are very similar in texture, and as such I have some notes. If you really want a light and airy texture, mix the whipped cream into the curry rather than vice versa. It's generally recommended to do it in three stages. First, add only one large spoonful of cream and mix quite viogorously, just to loosen up the curry. Then, add just under half of the remaining whipped cream, and use gentler movements, folding rather than stirring, until that's fully incorporated. Finally, fold in all the remaining cream. This method will make sure the end product has a smooth consistency with no lumps, and the cream retains as much air as possible.
Adam Ragusea has done some empirical testing of stirring vs folding, and determined that it doesn't make much of a difference. As he says, expert practitioners often know how to get good results, but don't know much about how things actually work.
Not really. The aspic just stabilizes the whipped cream (as does the gelatin we use today). It's not jello-like, at all, really. More like spicy, fish whipped cream. With shrimp!
I would be perfectly happy watching Mrs. Crocombe prepare old boot casserole at this point, and after this recipe I think I might rather eat the boot lol...
I stand chastened, as I do after most every Mrs C video. I have not been warming leftover meats in a curry sauce, but I intend to immediately rectify that error!
you certainly should do that! long established tradition in my family with chicken, turkey and lamb. An entirely new dish the second day, try it you will like it
I would love to watch longer and more detailed episodes of the Victorian Way. I love watching Mrs. Crocombe in her kitchen. Please make a lot more episodes and make them longer. Love this channel.
It's good to finally see a new video from Victorian way. It's been a while since I've seen a new one. It would be nice if they made more videos more frequently cuz I do enjoy these videos.
I think they said once that they’re spacing out the episodes because the source material is so limited. They’re working from one journal of Mrs Crocombe’s recipes, afaik.
Also the actress does other things as well, so she would not be available for regular shooting. At Audley End, there's a number of people sharing the role, but that would be awkward in videos.
At first I had NO idea where she was going with that pan on the stove but then she mentioned the sieve and my eyes were opened "ohhh I see where your going now" lol❤ I love this channel
I have a feeling that English Heritage had read our previous comments on another video on how real curries were made in Asian countries, so Mrs Crocombe added the reason why she used apples in her curries for this video.
Heh, yeah, I was basically looking at it all "you've got perfectly good natural food colouring available, why the bottle...?" It would be extra amusing if the bottled one contained turmeric.
6:40 a fact about chilles in relation with curry. Chili peppers were first introduced to to India by the Portuguese. The curries were more mild before the introduction of chili peppers in India.
To all comenters who are saying they had never seen curry this way in their country, please remember this is ment to be victorian style so it is an interpretation of a dish also they may of had to substitute some ingredients and spicy curry may not of been in vogue
Maybe a dated recipe, but it is very reminiscent of a steamed "fish curry souffle" dish we enjoy in Thailand today. It would be a good (and delicious) dish for a contemorary fusion menu, served near the end as intended here. But using fresh coconut milk, of course.
Are we not going to talk about the lone leaf of parsley in this dish? 😄 Lots of unkind things have been said about English cooking, but this particular detail is bizarre.
Wonderful! A unique recipe from the 19th century that gives us a peek into how dishes are reinterpreted during that time. I love this series so much! Cheers from Indonesia!
It's unfortunate that the Braybrooke's son in law likes to think he's enjoying "simple" fare from the talented Mrs. Crocombe. Otherwise, we all could've enjoyed a much more pleasing lemon ice palate cleanser at the end of our summer meal, instead of whatever the heck that stuff was.
We hope you enjoyed this latest episode! As ever, here are the answers to some questions you may have, from Dr Annie Gray:
• Tamarind? Wow. Where would Mrs Crocombe have got all of her imported ingredients from?
Victorian food has a reputation for being bland and stodgy, which simply isn’t fair. The British had always travelled, and brought back the tastes of the world. During the 17th and 18th century, the East India Company and, later, the government itself, traded extensively with the East Indies and China. Their trading practices were deeply exploitative and eventually involved taking over India and parts of Africa by force. Meanwhile Britain was also an active participant in the slave trade, transporting millions of enslaved people to the West Indies to work on their plantations there. Although slavery had been abolished in British colonies in 1833, Britain retained an extensive Empire, and goods including tea, coffee and spices poured into the country through ports including London, Liverpool, Bristol and Glasgow. This meant that spices and other ingredients such as tamarind were readily available, especially to the rich. Mrs Crocombe would have been able to procure many things through local grocers, who would have been able to order speciality goods in knowing that they enjoyed the patronage of the Braybrookes. If she struggled in Saffron Walden, Cambridge was not far away. The Braybrookes also had a townhouse in London, so could call upon the high end stores there, which included Harrods and Fortnum & Mason, both of which still exist today.
• Fish curry ice cream? Sounds pretty nasty.
We’ll be honest. They curry itself is fine. The iced soufflé is slightly more of a challenge to modern tastes. However, it would have worked very well in the context of a late Victorian savoury course.
• What was a savoury course?
At the end of a Victorian meal you’d always be served dessert, which meant fresh and dried fruit, nuts, and ice creams and water ices (see The History of Ice Cream: ua-cam.com/video/6z-pIgKG27M/v-deo.html). By the late Victorian era you might also have savouries, which were seen as more masculine, as they were stronger flavours, and crossed over with the cheese course, which was optional. Savouries often involved chilli or curry spices, strong cheese, anchovies, olives, mushrooms and other flavours which we’d now say were full of umami.
• What is aspic?
It is a savoury jelly, used like gelatine to set dishes such as this iced soufflé, as well as for making display dishes involving things like eggs and vegetables set in a clear jelly. Previously it would have been made like jelly, from boiling calves’ feet for hours, before straining and reducing the liquid. By 1881 you could not only buy packet gelatine, but also ready-made aspic in tins.
• What happens to the rest of the curry?
It could easily be used to make more iced soufflés the next day, or served as it was for breakfast or luncheon. Don’t worry: the Victorians would not have wasted anything, and neither do we.
• Isn’t this a set mousse?
Yes. Iced soufflé is just another term for it. You can also make these like a conventional mousse, in flat sided dishes with a paper band around them which you remove just before serving so that they look just like a conventional cooked (hot) soufflé.
Dodaj, proszę, polskie napisy do swojego kanału. Nie wszystko rozumiem a historia Wielkiej Brytanii jest wspaniała. Dziękuję za Twoją pracę❤❤❤
Hello!
Thanks for the background on this recipe. I was wondering if Mrs. C used any cookbooks in her work? If so, which ones? Thanks!
As a native of a former british colony, I appreciate your honesty about the exploration that we and other ex colonies faced under British rule. Thank you for not whitewashing history!
@EmotionalSupportCapybara your country benefited from the British.
Many of these recipes are delightfully disgusting!
While I find this dish to be a crime against humanity, i still very much enjoy watching Mrs.Crocombe make it, along with all her other dishes.
Lol! Yes
Agreed, it looks hideous 😂
agree
Agreed, I love watching Ms. Crocombe but oh my Lord I cannot imagine eating this
I can almost smell it through the screen.🤢
That's what an amazing job Mrs. Crocombe does! Whilst I find most British food to be nauseating, I do so love her Victorian cooking show (and the rest of the English Heritage offerings!).
Whenever Mrs. Crocombe says that now she will start decorating or garnishing a dish, the first thought that comes to my mind is pigeon's feet.
The trauma is real. Yup.
Did she do a starry eyed pie once? I can't imagine that put before the Braebrookes. I must be thinking of another show.
Or jellied mayoinaise
ah, i see I'm not the only one scarred from that pie 🤭
At least I’m not the only one who was traumatized by the pigeon pie garnish
I'll never tire of Mrs. Crocombe saying "armonds".
Or vaniller, or “sorce” 😂
TURBOT
As well as of course "cayern peppern". The Novympia team are legends, their take on The Victorian Way is one of my all-time favorite UA-cam videos.
The lord and lady's son in lawr also says it that way
This is a West Country (Devon) accent in keeping with Mrs Crocombe's roots
There were a lot of twists in this one.... the desiccated coconut, the fish, the whipping cream, the aspic, the pulverizing into baby food, calling it a souffle despite the lack of eggs (it's more like a savory panna cotta), the extraordinarily diplomatic explanation of British curries.... Victorians, man.
They did have a curry recipe before, but people didn't understand the context, and the comment section was a war-zone filled with angry people with "this is not how you make a curry. This is the actual recipe." So, this time, they explained it more clearly that - "Yeah we know this is not authentic curry from India. We are making a Victorian interpretation of the curry. This recipe is from English cookbooks of the time period." Which is why the comment section for this one is chill.
Never in my life did my South Asian self expect to see a "curry" made of fish and apples, which is then pounded into a paste and mixed with whipped cream 😕 Props to Mrs for explaining the reason behind why it's so different from the curry we're used to
It seems as though they had to adapt the recipes to the ingredients they had available, much like how certain cuisines are different in the US than in their native countries, to the point of possibly being unrecognizable.
I apologise for the horrible things we Brits have done to your cuisine 😅
You are forgetting almonds and coconut. 🤦🏻♀️😂
@@krysab6125thank you 😭
But then given some of thing other cultures do eat (and I mean that in a nice way) making use of items or body parts that are somewhat ‘different’ to western palates I think I’ll stick with the apples. 🤣🤣🤣
I see a big bowl of curry powder. "Wow, that's a lot of spice for a Victorian dish" I think. Mrs Crocombe then puts a tiny spoonful of it into the curry. She then puts one spoonful of the finished curry into a large bowl of whipped cream. Ah, that makes sense now.
i thought that too, there was a lot of the cooked mixture left over...i was waiting to hear if she was going to use it in something simpler for the other servants 🙂
@@mm-yt8sf If they're lucky, every servant gets a dollop of cold curry for their sunday dessert
It's the homeopathic approach to spicing 😂
I also noticed that. At first I just thought she had added more when the camera wasn't on. But the very light color if the finished product tells me otherwise.
Probably still too spicy for the people back then.
As an Indian I feel somewhere along the long journey from India to audley end, coconut milk was misinterpreted as coconut+milk 😅
i am not indian but this was my thought too! though they certainly didn’t have much access to fresh coconut so making coconut milk would be a challenge
@@geovannacampos6794just put the coconut flakes in the milk and let them marinade. Tadaaa, coconut milk.
@@FrolleinFroschbein That may have not been known then.
Brazilians also have a lot of traditional food with coconut milk, so i was also wondering is they did that. But maybe it's simply how they make, prefer.
@@geovannacampos6794coconut milk is typically canned. Wouldn’t it be the case then, too?
Don’t ask Mrs. Crocombe to just “make it simple”: IT DISGUISES THE SKILL AND EFFORT that one puts into it.
Clearly.
She said that and then the recipe kept going and going. All I could think is that she was not paid enough for a dish like that!
@@Celticknit1consider it has curry powder and paste from those day and age, it was certainly a super luxury food
She's not wrong tho 😂
"I hope you're enjoying the seasonal weather," in the midst of a brutal and deadly heatwave, is the shadiest thing she says in the whole video.
There's been nearly a month of torrential rain and cool weather in England, so she's burning all potential viewers 😆
@@ellaisplotting I'm pretty sure I can hear a thunderstorm in the background towards the end of this video.
We're having a typhoon in the middle of El Niño in my country and I appreciated the shade haha
105⁰F in SE Texas. Brutal and deadly is right. 🥵
This looks delicious!
Dear Mrs. Crocombe,
The iced curry souffles do not appeal to me at all, but watching you prepare them (or virtually any other dish) is a genuine delight. 😊
I absolutely love and enjoy watching her cook even though I'm a vegetarian! 😂
I agree!
I agree! The recipe looked horrific but it’s so much fun to watch her 😂
Very much agreed, but she has such charisma I’d probably eat whatever she’d put in front of me.
I fully agree. I cannot think of this dish as a pallette cleanser 😮
Indians watching this may be throwing up their hands in horror at the Victorian idea of a curry but as Mrs. C says, we adapt recipes to local ingredients because getting hold of fresh coconut, mango, and some spices is very hard.....that said, fruit curries are eaten in India sometimes and cooking white fish with dairy is something done in Bengal (fish with yoghurt rather than milk) so maybe this recipe isn't so far off.
I wonder if that’s why certain cuisines (like Chinese, Mexican, etc.) are made differently in the US than in their countries of origin, because when immigrants or expats brought those recipes over they couldn’t find many of the same ingredients
@@terminallumbago6465
Also because of local taste. In Norway we have s habit of eating tacos and pizza that is considered child friendly foods because they are filled with flavours that are mostly similar to meatloaf 😅
Fruit curries in India never have fish or any other non vegetarian ingredients in them.
Base of Indian curries is first chopped onion sauted in oil/butter/ghee, then ginger and garlic are added, followed by tomato puree or yoghurt or both. All these ingredients were readily available in Victorian England. Even if spices like turmeric, coriander might have been difficult to obtain, chillies and cumin were available.
The fish curries of Bengal which use yoghurt never ever used tamarind and curry paste or curry powder in them. There is a lot of difference between milk and yoghurt.
@@terminallumbago6465 Chinese food in America is what it is because it was meant as a way to get around immigration law not serve actual Chinese cuisine. Chinese restaurants originally served high-end French/European food style food. They were Chinese because they were owned and staffed by Chinese people not because they served Chinese food.
@@ulvalea1Agreed, my grandparents neighbour when my mother grew up adapted her goulash. Secret of hers: Tomatoes.
She's just putting the almonds in there because she knows we love hearing her say 'armonds' 😜😁
oh look at miss Crocombe making it easier for all the drunks in the house to find their deserts ❤😂
My favorite part was where food coloring was added to give it more of a pop, and then all of the color was immediately lost in the whipped cream/final product. 😆
But just imagine how much duller the final dish would be without the extra coloring.
It was probably a bit more colorful in person.
i think the shrimp on the edge of the cup would be a fair warning that it's not a sweet dessert 😀
You'd be surprised by those wacky victorians
Never in a million years would I have thought to make a curry, pound it up, put it through a sieve and then mix it with whipped cream. That is kind of genius.
Or weird.
it is..?
@@jeffcarty3292Whipped cream, cream cheese and puréed smoked salmon….. salmon cream…. It’s very common and not that much different
@@jeffcarty3292 the whipped cream has no sugar in it
When you put it like that, it doesn’t sound so bad. The fact that it’s served as “dessert “ and not on toast for tea is still a challenge.
The Queen of shade is back just in time for the next heatwave 🥵
I can't think of any dish less appealing, but I love these videos.
🤷🏼♀️ Looked good to me!
Yeah this was a SOLID no for me!
That pigeon foot one was less appealing 😂
@@valeriebirge8922 🤔 Okay, yeah, that’s fair.
...jellied eels ?
It’s pouring and humid here in Mumbai but there’s always some SHADE at The Audley End
FR Audley End probably already have its own climate zone at this point. 🤣
It would be interesting to have a series about Mrs. Crocombe's predecessors. Cooking the Georgian Way. Perhaps even a number of series going back to the first owner's time in Henry VIII's time.
A Henry VIII cooking show WOULD be lovely
@@andycalimara So would an Elizabethan cooking show. There is so much difference between the food eaten during the Tudor period and now that it would be extremely interesting. And, since that period sees a lot of food being introduced from the Americas, it was an extremely exciting time in food history. I think it would certainly be a good series.
@@CCoburn3Tasting History with Max Miller does something like that, with recipes from all over throughout various points of history, from Ancient Greece to 1950s Alcatraz menus
And Townsends do 18th century recipes. In America, but they use quite a few English cookbooks, since I believe the first American one is only from the end of that century.
ETA: In fact, they did a crossover with The Victorian Way a while ago. It's how I found them, I think.
Back in 2008 there was a British series called ‘The Supersizers go’ staring Sue Perkins and Giles Coren and each week they would spend a 7 days eaten nothing but food cooked grown and serviced in various time periods including ‘Elizabeth, Georgian, Victorian, Roman, Edwardian, WW2 (with typical rationing type food), 1950’s and 1970’s. It was good. And they’d have to live that lifestyle and dress for that period all week. I have seen it floating about on UA-cam.
‘Iced’, ‘curry’ and ‘soufflé’ are not words I usually see together but Mrs Crocombe never fails. I think my partner would actually like these, he once ordered fish cakes for ‘dessert’ in a restaurant!
Sounds like a great person. Much prefer savoury to sweet myself.
This is the most mixed set of emotions I have ever had over a food dish.
Bravo.
It always makes my day when The Victorian Way releases a new video with Mrs Crocomb!
Waiting for the not too subtle shade. Can we get a cross over with the Mrs.Warwick and Mr Lincoln? The shade would be darker than a total eclipse.
MRS CROCOMBE: 'I hope you're enjoying the seasonal weather' 😉
ME: *watching as it absolutely CHUCKS it down with rain here in the UK* That HAS to be deliberate!
I'm not a Victorian cook, but I am a pastry chef who has plenty of experience mixing mousses that are very similar in texture, and as such I have some notes.
If you really want a light and airy texture, mix the whipped cream into the curry rather than vice versa. It's generally recommended to do it in three stages. First, add only one large spoonful of cream and mix quite viogorously, just to loosen up the curry. Then, add just under half of the remaining whipped cream, and use gentler movements, folding rather than stirring, until that's fully incorporated. Finally, fold in all the remaining cream. This method will make sure the end product has a smooth consistency with no lumps, and the cream retains as much air as possible.
I’ll be sure to dig Mrs. Crocombe up and let her know
It is rather a show than an accurate gastronomic thing. Be patient
Adam Ragusea has done some empirical testing of stirring vs folding, and determined that it doesn't make much of a difference. As he says, expert practitioners often know how to get good results, but don't know much about how things actually work.
@irinatrushanova4768 I get that, it's just a note for anyone who wants to try this at home to make their lives easier and get good results
Can't I just yeet them together, then re-whip?
I want to see how Mrs. Crocombe cooks a dish for an ill person; some food that gives you back health and power.
Oh, neat idea!
That would be cool! Calf's foot jellies, soups, blancmange...😊
Two and a half hours to go? Just time to make a batch of scones so I can have one with tea while I watch.
I love the idea of serving both savory and sweet treats during dessert. Sometimes sweet stuff is just too overwhelming.
It's still common in some restaurants to offer a cheese plate as alternative for dessert
I love victorian cooking. I actually cooked a victorian dinner for my latest birthday. Saxe Couburg soup, victorian curry and Cherries Jubilée🥰🎂🎉
Very cool!
That sounds like fun!
What an odd recipe! Fascinating! This is *spicy fish Jell-O™* ! 😮
Exactly what I was thinking.
Not really. The aspic just stabilizes the whipped cream (as does the gelatin we use today). It's not jello-like, at all, really. More like spicy, fish whipped cream. With shrimp!
@@Lucinda_Jackson It honestly sounds like a recipe for food poisoning!😅
Even in a blistering heat wave, there will always be shade to be found in the kitchens.
I love the sound of the storm in the background
I would love a set of those glass custard cups
I would be perfectly happy watching Mrs. Crocombe prepare old boot casserole at this point, and after this recipe I think I might rather eat the boot lol...
I’ve never heard of Curry Soufflé but it sounds intriguing.
The Queen is back!!!
im a vegan generation gurl , still mesmerized by Mrs Crocombe casually explaining her aspic routine 🤌🏽
I stand chastened, as I do after most every Mrs C video. I have not been warming leftover meats in a curry sauce, but I intend to immediately rectify that error!
Leftover pot roast in a curry sauce sounds divine
I think I will do this with some leftover pork chops and see what happens.
you certainly should do that! long established tradition in my family with chicken, turkey and lamb. An entirely new dish the second day, try it you will like it
I never want the show to end😊.thank you!
This looks great. I was just thinking yesterday how I really needed another visit with Mrs. Crocombe.
These are probably the most random, unexpected list of ingredients I have ever seen lol
I would love to watch longer and more detailed episodes of the Victorian Way. I love watching Mrs. Crocombe in her kitchen. Please make a lot more episodes and make them longer. Love this channel.
I'll never tire of Mrs. Crocombe saying "armonds".. Thank you for more looks into history, these videos are wonderful.
Mrs Crocombe is baaaaaack! A Mrs Crocombe video is just what i needed today.
I like how she gives tips for modern audiences while still managing to maintain character.
Refrigerators existed back then. They were just very rare and probably very expensive.
I want more of her. ❤
This looks better than I anticipated.
Anyone else feel a thrill of excitement just hearing the intro music?? 😁
We are going to England next spring and Audley End is on my list!
these are my comfort videos but also the idea of curry and fish being used as a "palate cleanser" is insane
It's good to finally see a new video from Victorian way. It's been a while since I've seen a new one. It would be nice if they made more videos more frequently cuz I do enjoy these videos.
I think they said once that they’re spacing out the episodes because the source material is so limited. They’re working from one journal of Mrs Crocombe’s recipes, afaik.
Also the actress does other things as well, so she would not be available for regular shooting. At Audley End, there's a number of people sharing the role, but that would be awkward in videos.
At first I had NO idea where she was going with that pan on the stove but then she mentioned the sieve and my eyes were opened "ohhh I see where your going now" lol❤ I love this channel
I just had a wisdom tooth removed and so can't eat solid food for a few days. Watching through all of Mrs Crocombes videos to soothe me haha
I'm glad I'm not the only one confused by this dish. Great episode ,much entertained!
I have a feeling that English Heritage had read our previous comments on another video on how real curries were made in Asian countries, so Mrs Crocombe added the reason why she used apples in her curries for this video.
This is one of those dishes that I really want to try because I can't imagine how these ingredients taste together!
feels like the forefather to fish fingers and custard
I love the way she says, “They are very modern.”
Mrs. Crocombe on my birthday!! What a gift!! And curry?! Yum
I love mrs. crocumb!! So happy to see her and a delicious looking recipe!
Always lovely to see Mrs. Crocombe! This recipe was quite involved. ♥️
My head explodes at the idea of eating this after a meal, but I think as an appetizer it could be delicious.
I would never think of curry as a palate cleanser.
I was wondering why she needed food coloring if she was already using curry, but she only used a tiny pinch of it 😅
Normally turmeric does a supernatural job of coloring curry but.... Victorians.
Heh, yeah, I was basically looking at it all "you've got perfectly good natural food colouring available, why the bottle...?"
It would be extra amusing if the bottled one contained turmeric.
@@AstheCrowTriesdon't the curry powder already have turmeric in it?
Even though this recipe sounds terrible, I am so happy to watch her create mostly wonderful sounding treats. ❤️
Thank you for more looks into history, these videos are wonderful
This has given me an idea. Pounded-up curry might be a good filling for savoury tarts to have as part of a tea.
Nice to see Mrs. Crocombe again !
Well, that was a different sort of dish but I'd try it. But anchovy paste on toast? I LOVE anchovies!
6:40 a fact about chilles in relation with curry. Chili peppers were first introduced to to India by the Portuguese. The curries were more mild before the introduction of chili peppers in India.
To all comenters who are saying they had never seen curry this way in their country, please remember this is ment to be victorian style so it is an interpretation of a dish also they may of had to substitute some ingredients and spicy curry may not of been in vogue
As someone who is allergic to seafood, I will never make this and am glad I never have to eat it. Mrs. Crocombe is still a delight, though.
That flexing of the perfect set of the soufflés with the hand on the hip 👌
I'd make that up as an apple and onion curry (leave out the fish) and skip the pureeing. Would be a fine side dish.
Nothing better to cleanse the pallate than fish and apples mixed with whipped cream and shrimp 😅
Wow after long time so excited
This would be a tasty modern starter with some Melba toast.
Maybe a dated recipe, but it is very reminiscent of a steamed "fish curry souffle" dish we enjoy in Thailand today. It would be a good (and delicious) dish for a contemorary fusion menu, served near the end as intended here. But using fresh coconut milk, of course.
I just love watching you Mrs.crocombe . it's very refreshing.and yes we are enjoying 40 degrees in here.
This recipe sounds like all the wrong answers in a test sheet.... But Mrs Crocombe make it look delicious 😋❤
And when the world needer her the most, she came back!!!! Love the decoration of souffles. Thank you for the videos
Are we not going to talk about the lone leaf of parsley in this dish? 😄 Lots of unkind things have been said about English cooking, but this particular detail is bizarre.
Thank you, I came looking through the comments to see if anyone else was appalled by the one leaf of parsley 😂
@@FishbowlMand Same lol
Wonderful! A unique recipe from the 19th century that gives us a peek into how dishes are reinterpreted during that time. I love this series so much! Cheers from Indonesia!
Thank you for this excellent video, dear English Heritage! It's a pure delight to watch wonderful KATHY HIPPERSON as Mrs. Crocombe.
WELCOME BACK MRS CROCOMBE YOU HAVE BEEN MISSED
Omg she's coming backkkkk
This is right up there with the turbot and gallantine of turkey in terms of weird dishes.
It's amazing how this is still going on
Absolutely enchanting! How very charming! Congratulations!
It's unfortunate that the Braybrooke's son in law likes to think he's enjoying "simple" fare from the talented Mrs. Crocombe. Otherwise, we all could've enjoyed a much more pleasing lemon ice palate cleanser at the end of our summer meal, instead of whatever the heck that stuff was.
It’s the faux modesty of the upper classes 🤭🤭🤭
He's a son-in-laurel not son-in-law.
Haha I thought it looked delicious!
I think you meant son-in- lorr lol
What's with all this judgement for a dish you haven't even tried?
This recipe is genuinely horrifying but I love you Mrs Crocombe x
Honestly, these look pretty good.
I'm in West Coast USA and know nothing about this kind of stuff but it was super enthralling to watch
Interesting. I'd like to try this one!
thanks a million! i was waiting for Mrs. Crocombe to appear again in videos for delicious recipes!
I’d try it. Glass of champagne to go with it. Yummy yummy! 🎉
They look delicious! Thank you for the video!
Damn... I love this series!
I love how she answered all of our doubts from the previous curry dish XD