If this inspires anyone to get into professional cooking, just know that you’re not gonna find a chef like this out there. This dude is one in a million Edit: referring to his personality
Chef McGrady, your warm and engaging personality makes these recipes even more tempting. I look forward to all your videos and I hope you keep doing them for us. It's great to get a firsthand look at the recipes enjoyed by Her Majesty Elizabeth II.
Darren, many thanks for showing the world what a wonderful, delicious and varied foods we have here in the U.K. not to mention our rich history to boot. Most Americans think we eat Fish n Chips, Trifle and Shepherds Pie all the time but you show just how varied our cuisine is. Love you to make some more traditional U.K. desserts Eve’s pudding, Liverpool, Manchester, Yorkshire and Bakewell Tarts, Fools, Syllabubs, Cobblers and Crumbles, or Cherries Jubilee. Or delicious mains for example Hotpots, Raised Pies or varied game pies, Pie n Mash, Bubble n Squeak, Faggots or Beef Wellington. I know you concentrate on your years working for the Palaces but I’m sure most of the royals have eaten traditional British fare, I myself served most of the royals during my catering years in London 80s/90s. Keep going sir loving your posts chef.
@@jenmagson9044 oh I don’t know, with good ingredients you can make an excellent Shepherd or Cottage Pie. I slow cook my mince beef or lamb with onions over night. Add some tiny bits of carrots and swede and cook for an hour or so. Let cool completely then make your mash potatoes. Use good potatoes, lashings of butter and some cream. Top over the cooked cooled mince then make points with the potatoes so whilst cooking they get all crispy and golden. I sometimes add cheese to the pots or sprinkle some good cheddar delicious 🤤
Having three lemon trees and loving lemon curd, I know I’ like this very much. I’m very glad you explained how to make our American cream work in the recipe: thank you!🙋🏼♀️
Thank you so much Darren for sharing some of the Palaces recipes with us!! They look so good!! My mother made a version of this with vanilla instead of lemon and layered strawberries instead of blueberries, it was delicious too!!
I made this for my family. Chef, you weren’t kidding; very easy to make, delicious, and everyone loved it. And those biscuits are killer with a cup of coffee too. Thanks!!!!
This is the very first video I’ve ever watched on this channel, and it absolutely captivated me. Staying at home from work today with the flu, and I’m binge watching my new favorite channel. I know I’m going yo try some of these recipes.
That looks amazing! I've never heard of a posset before but I love all things British, so, knowing the history behind this lovely dessert and how it was frequently on the menu at the castle, it's something I am definitely going to try my hand at. Thank you, Darren, your videos brighten up my day!
@@Darren_McGrady I love all your videos, Chef! You share your knowledge and expertise while at the same time being entertaining and a source of things British and Royal! Thank you so much!!
My mother-in-law is elderly and British and has been living in Texas for 70 years. I make her many of your recipes. This is surely going to be made this week as a surprise treat. I'm sure she hasn't heard the word 'posset' in decades, but she'll probably shed a tear. You can only imagine the relationship we'd have if I didn't loathe her.
That looks lovely! I am so happy you walked into our lives! You are so warm and heartfelt. I love watching your videos and love your commentary, you fill me with joy!
Hi Darren: Greetings from Vancouver, B.C. I gave this a try this past week as per your instructions and it turned out very well. The Amaretti biscuits and blueberries really take what is a simple dessert up a notch. Thank you.
I moved to the UK from South Africa in my youth to become a carer and this dessert was one of many recipes I learned from my lovely clients along the way. But the only time I attempted to include the biscuit pieces they did indeed float to the top! Thank you so much for rounding off this bit of my education. 😄
I always love your energy and vibe when you do these videos. I started watching your videos last year, your Proper English Breakfast was awesome and delicious. Now I'm off to try making this Lemon Posset, looking forward to binging more of your videos after this.
Thank you Darren Mcgrady for your recipe making the Posset desert I love it I am going to make this recipe and I will let you know The result . All your video recipes are so professionally done that's makes me to do the recipe and enjoying it. Thank you Darren Mcgrady you are A great and passionate Cook.
I hollowed out 3 organic lemons that I halved and used them as my ramekins. You can brûlée the top. It's a delicious recipe and the berries on the side. Parfait!
I’m an Aussie and I’ve never heard of posset either. But it sort of reminds me of JUNKET - Luke warm milk, sugar, junket tablets, topped off with a sprinkling of nutmeg on top …weird really, when you think about junket apparently is meant to be “curds and whey” which I can’t imagine trying … ahh, reminiscent of Little Miss Muffet sitting on her tuffet eating her curds and whey, 🕸🕷
How are you doing master Darren iam new subscriber Arabic lady citizen iam very glad to watch your channel because food is part of culture country we know in England the tea time from another channels iknow there are tea sandwiches too pudding gingerbread at Christmas hopefully ican make some of your royal recipes for our family friends stay safe blessed good luck to you your loved ones
I have always loved a good lemon or lime posset! So good to see its origins outside of Colonial Williamsburg where I first had it here in the States in the 70s.
Chef McGrady, I discovered your channel yesterday. Not sure why it took so long to find you. Still, I really like your channel and recipes. I've forwarded almost every one to my daughter, who spent six weeks in London during her college years. Lemon Posset looks splendid. The blueberry topping is the perfect finish. Our family will be making many of your recipes and your cookbook is on my list. Thank you for sharing your vast knowledge and personal stories of the time you spent with the Royal Family. Please keep the wonderful videos coming. Cheers!
When my Mum used to make this, she'd use arrowroot as a thickening agent for any fruit (but she'd also add half a teaspoon into the main mixture) because posset was the ideal way of getting a stomach-settler into a whiny kid with tummy troubles. See also junket. Because it was an entirely different age, my Mother saw absolutely no problems with putting a bit of brandy syrup in junket to deal with a child's teething problems!
My gr-grandparents who grew up in the 19th century and lived through KE's reign used to drink posset. In our family according to family history was usually only taken when someone was, ill.
Yum!!!!!!!!!!!!!!!! Thank you forever!!!!!!!!!!!!!!!!!!!!!!!!!! ( I watch all your episodes......SO it seemed right/correct/appropriate to thank you for your previous, current and future videos and cooking techniques! GOOD FOR YOU THAT YOU HAVE BEEN ABLE TO MAXIMIZE AND CAPITALIZE on your experiences!!! Well-done!!!!!!!!!!!!
Just enjoyed Key Lime Pie this week. Then there are the refrigerated Lemon Bars with sprinkled with powdered sugar on top. If you like those crisp citus flavors...FABULOUS!
Always enjoy watching your vlogs. My Auntie Fran always made that when she came to visit my parents growing up. Nice to see you make that. Another Ambulance trip to the hospital for me due to my shingles. Due to from a hug I received on my birthday from next door. Very painful with shingles. I sure. Do miss the UK. Have a wonderful day. Stay safe. Cheers.!
@@candied.crabapples Sorry to hear about your shingles when you received your vaccine. It’s very painful. For me it was just a hug for my birthday from next door. Guess I won’t get any more hugs. He squeezed so hard that did injury to my shoulder and bruised my a Ribs. Can deal with that but shingles. Even the doctors asked me if I had any trauma and I told them. They said that would cause this. Thanks for your concern and hope your ok. Stay safe. Cheers.!
Queen had really good cook chef McGrady. I wish someone could cook for me like this. I like to eat but not very much for spending time in the kitchen. I will try make Posset because it looks yummy. Greetings from Australia.
Here in Sweden we have these tiny amaretti, called "mandelbiskvier" (almond biscuits) that are usually used as a topping with rose hip soup along with cream or vanilla ice cream, very classic swdish dessert. They are about the size of a thumbnail and more crunchy with a chewy inside than "normal" amaretti. Really nice with lemon posset, I prefer them to larger amaretti.
It's so refreshing to see and hear te stories you have about the Royals. The question I have , Prince Philip loved to grill , what was the seasoning and preperation he used to prepare it for the grill? Also what was his favorite Meat to grill .
I follow my mother's recipe. She either served the biscuit on the side or once the posset is set, crushed biscuits around the rim. Then a few colourful berries and a sprig of mint in the middle as a decoration. It's much more simple, less time consuming and very beautiful.
💘 💘 💘 Listening to Darren & Winston 😃 Chef McGrady has a warm & cheerful personality that I can enjoy hearing all day long ❤ I have tried some of his recipes & must give this a try as well. Keep up the fantastic stories & receipes for I can try making 😊. ❤ ❤ ❤ ❤ ❤ rating 😃 from CA 🇺🇸
I want this man to adopt me because I know I would eat so well with him cooking away!!! Maybe too well; I might end up as a poster child for Weight Watchers but it would be soooo worth it!!
Chef, I've recently become interested in 18th century American cookery, which was based upon British cooking. I bought a couple of cook books that were recreated from the time period, and have so much fun trying these old recipes, which are very vague regarding measurements. 😳 I'm so glad you shared this recipe. I will give it a go. Thank you!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
If this inspires anyone to get into professional cooking, just know that you’re not gonna find a chef like this out there. This dude is one in a million
Edit: referring to his personality
Chef Jean is the best. He's Italian-French and the best around.
Chef Darren, you are a treasure, and I could listen to you all day!
Chef McGrady, your warm and engaging personality makes these recipes even more tempting. I look forward to all your videos and I hope you keep doing them for us. It's great to get a firsthand look at the recipes enjoyed by Her Majesty Elizabeth II.
Thank you for the tips on U.S. cream vs. U.K. Cream also love the “how to keep the biscuits” on the bottom tip.
Darren, many thanks for showing the world what a wonderful, delicious and varied foods we have here in the U.K. not to mention our rich history to boot. Most Americans think we eat Fish n Chips, Trifle and Shepherds Pie all the time but you show just how varied our cuisine is.
Love you to make some more traditional U.K. desserts Eve’s pudding, Liverpool, Manchester, Yorkshire and Bakewell Tarts, Fools, Syllabubs, Cobblers and Crumbles, or Cherries Jubilee.
Or delicious mains for example Hotpots, Raised Pies or varied game pies, Pie n Mash, Bubble n Squeak, Faggots or Beef Wellington.
I know you concentrate on your years working for the Palaces but I’m sure most of the royals have eaten traditional British fare, I myself served most of the royals during my catering years in London 80s/90s.
Keep going sir loving your posts chef.
Well, I agree but there's a lot to be said for Shepherd's Pie
@@jenmagson9044 oh I don’t know, with good ingredients you can make an excellent Shepherd or Cottage Pie. I slow cook my mince beef or lamb with onions over night. Add some tiny bits of carrots and swede and cook for an hour or so. Let cool completely then make your mash potatoes. Use good potatoes, lashings of butter and some cream. Top over the cooked cooled mince then make points with the potatoes so whilst cooking they get all crispy and golden. I sometimes add cheese to the pots or sprinkle some good cheddar delicious 🤤
I make Posset quit often as it is so simple, but rich and elegant. The amoretti biscotti is a nice addition.. Thank you Darren ⭐️
I can see why...it looks yummy and so simple!
Why cream did not coagulate after adding lemon??????
@@mja532Fat content, mild heat and whisking. The acid does change the milk. It thickens, which is like a curdle but just more uniform and fine.
Having three lemon trees and loving lemon curd, I know I’ like this very much. I’m very glad you explained how to make our American cream work in the recipe: thank you!🙋🏼♀️
You can do the same with sweetened condensed milk and lemon juice.
@@rubynelson1164Or key lime juice, = base for key lime pie.😋
Had this several years ago while visiting the Cotswolds and it is my favourite pudding. Love making it.
I had it in the cotswold a couple of weeks ago too . Made it myself and it was so good 😍
Thank you so much Darren for sharing some of the Palaces recipes with us!! They look so good!! My mother made a version of this with vanilla instead of lemon and layered strawberries instead of blueberries, it was delicious too!!
How did she make it thick without the lemons?
I made this for my family. Chef, you weren’t kidding; very easy to make, delicious, and everyone loved it. And those biscuits are killer with a cup of coffee too. Thanks!!!!
This is the very first video I’ve ever watched on this channel, and it absolutely captivated me. Staying at home from work today with the flu, and I’m binge watching my new favorite channel. I know I’m going yo try some of these recipes.
The Almafi coast salutes you Darren and The Queen keep up the amazing recipes!
The Almafi coast is GORGEOUS
That looks amazing! I've never heard of a posset before but I love all things British, so, knowing the history behind this lovely dessert and how it was frequently on the menu at the castle, it's something I am definitely going to try my hand at. Thank you, Darren, your videos brighten up my day!
Glad you enjoyed it! Thanks Deborah
@@Darren_McGrady I love all your videos, Chef! You share your knowledge and expertise while at the same time being entertaining and a source of things British and Royal! Thank you so much!!
We love you! Love your stories about Princess Diana and Queen Elizabeth. You are so genuine!
My mother-in-law is elderly and British and has been living in Texas for 70 years. I make her many of your recipes. This is surely going to be made this week as a surprise treat. I'm sure she hasn't heard the word 'posset' in decades, but she'll probably shed a tear. You can only imagine the relationship we'd have if I didn't loathe her.
Sounds like she needs a visit to Dallas to visit the Royal Chef! 😁
Well that last bit you wrote was a downer🤨
Huh?? I’m so confused, lol. Started off so well, then the last bit 😩 lol. Hope you didn’t poison the posset à la Lady Macbeth, 👀😳😂.
Man this looks so good! I love lemony deserts! Thank you for sharing your recipe with us Darren. Hope you're having a great summer.
That looks lovely! I am so happy you walked into our lives! You are so warm and heartfelt. I love watching your videos and love your commentary, you fill me with joy!
Hi Darren: Greetings from Vancouver, B.C. I gave this a try this past week as per your instructions and it turned out very well. The Amaretti biscuits and blueberries really take what is a simple dessert up a notch. Thank you.
I adore your energy and passion for cooking. I get excited to see any video of you and the history behind what you’re cooking for us. Ty!
I moved to the UK from South Africa in my youth to become a carer and this dessert was one of many recipes I learned from my lovely clients along the way. But the only time I attempted to include the biscuit pieces they did indeed float to the top! Thank you so much for rounding off this bit of my education. 😄
My mouth literally watered with this desert. 🙏 chef.
You are such a good man sir! Your way of storytelling has healing qualities, at the end of a long day. Keep up the good work sir! From India
Definitely! I love his videos and I like before watching them as I know they're going to be good!
When Darren gets 1 million subscribers, he should do a video where he prepares a lamb dish and Winston runs away the piece of lamb 🤣
That looks unbelievable!! I love lemon to begin with
Posset is a new one for me but can't wait to make it. Thank you for your love of food and sharing your recipes. ❤
This seems delicious and has a beautiful look!
Possets are delightful and super easy to make. You can serve them in the scooped out lemon skins too.
Thank you....perfect.
Looks fabulous!!’ Great, simple ingredients..
Paying attention to chemistry
of food preparation:) yum.
Winston was rather quiet in this one 😆😆😆
I missed Winston! He should have been in a baby bib with a pacifier when Darren explained the original meaning of "posset"!
Winston was just paying attention to the recipe. 🤣
He was! He was napping!
I always love your energy and vibe when you do these videos. I started watching your videos last year, your Proper English Breakfast was awesome and delicious. Now I'm off to try making this Lemon Posset, looking forward to binging more of your videos after this.
A desert made with one of my favorite fruits and served with my favorite biscuits on it?????
Definitely gonna make this as soon as I can
I havent seen one of your videos for quite a bit but I'm glad to see the channel hasn't stopped! Once more I'm suprised by your skill.
Thank you Darren Mcgrady for your recipe making the Posset desert I love it I am going to make this recipe and I will let you know The result .
All your video recipes are so professionally done that's makes me to do the recipe and enjoying it.
Thank you Darren Mcgrady you are A great and passionate Cook.
Looks so lovely it dismissed your early talk of baby vomit, and now I would love to try this. Thanks!
I hollowed out 3 organic lemons that I halved and used them as my ramekins. You can brûlée the top. It's a delicious recipe and the berries on the side. Parfait!
I know it may not be new to you, but I'm from the USA and I've never heard of posset. Thanks for showing us this. It looks easy and delicious.
I’m an Aussie and I’ve never heard of posset either. But it sort of reminds me of JUNKET - Luke warm milk, sugar, junket tablets, topped off with a sprinkling of nutmeg on top …weird really, when you think about junket apparently is meant to be “curds and whey” which I can’t imagine trying … ahh, reminiscent of Little Miss Muffet sitting on her tuffet eating her curds and whey, 🕸🕷
I've made this recipe and it's turned out lovely, thank you Darren! looking forward to trying more of your recipes :)
Thank You so much. I look forward to making this lovely desert.
This is amazing! Very lemony and delicious! Thank you Chef!
Dear Darren! You are awesome! Your dishes and deserts are fantastic. You are a wonderful story teller. Love watching your videos.
How are you doing master Darren iam new subscriber Arabic lady citizen iam very glad to watch your channel because food is part of culture country we know in England the tea time from another channels iknow there are tea sandwiches too pudding gingerbread at Christmas hopefully ican make some of your royal recipes for our family friends stay safe blessed good luck to you your loved ones
When I came to this video and saw the pic of the cringing Queen, I thought there might be an "opossum in the palace." 🤣
No, the !!! POSSUMS !!! are at my place, and the are very friendly.
From Queensland.
You are right panne cotta and crème brûlée do steal the show but this pudding is so light but rich ideal after a heavy dinner
my 4 year old loves the intro with Winston
I am Australian and have never heard of this. I cant wait to make it, thanks! 🤩😍👍😉🤗
So lovely ! I wouldnt put anything on it, fruit that is. Just a big bowl of the pudding and thats it !
I used crumbled and toasted coconut macaroons. Delish!
I have always loved a good lemon or lime posset! So good to see its origins outside of Colonial Williamsburg where I first had it here in the States in the 70s.
The only disappointing thing about videos is you can’t taste the food
fr
Yes haha
Yes. What's with that? 😏
Lol I so agree!
😭
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thank you! You too! Stay safe. Miss Scotland
Chef McGrady, I discovered your channel yesterday. Not sure why it took so long to find you. Still, I really like your channel and recipes. I've forwarded almost every one to my daughter, who spent six weeks in London during her college years. Lemon Posset looks splendid. The blueberry topping is the perfect finish. Our family will be making many of your recipes and your cookbook is on my list. Thank you for sharing your vast knowledge and personal stories of the time you spent with the Royal Family. Please keep the wonderful videos coming. Cheers!
Thanks mMike, welcome aboard :)
When my Mum used to make this, she'd use arrowroot as a thickening agent for any fruit (but she'd also add half a teaspoon into the main mixture) because posset was the ideal way of getting a stomach-settler into a whiny kid with tummy troubles. See also junket. Because it was an entirely different age, my Mother saw absolutely no problems with putting a bit of brandy syrup in junket to deal with a child's teething problems!
Junket... yikes, that's a really old British dish. I have to add that to my list
My gr-grandparents who grew up in the 19th century and lived through KE's reign used to drink posset. In our family according to family history was usually only taken when someone was, ill.
Yum!!!!!!!!!!!!!!!! Thank you forever!!!!!!!!!!!!!!!!!!!!!!!!!! ( I watch all your episodes......SO it seemed right/correct/appropriate to thank you for your previous, current and future videos and cooking techniques! GOOD FOR YOU THAT YOU HAVE BEEN ABLE TO MAXIMIZE AND CAPITALIZE on your experiences!!! Well-done!!!!!!!!!!!!
This sounds delicious. A version of American lemon or key lime pie is made this way with evaporated milk and lemon or lime juice.
Just enjoyed Key Lime Pie this week. Then there are the refrigerated Lemon Bars with sprinkled with powdered sugar on top. If you like those crisp citus flavors...FABULOUS!
Thank you so much for sharing the history.
I shall definitely try this for a fresh and delightful summer dessert.
Sharon Smith: Not Evaporated Milk dear, but Sweetened CONDENSED Milk.
Always enjoy watching your vlogs. My Auntie Fran always made that when she came to visit my parents growing up. Nice to see you make that. Another Ambulance trip to the hospital for me due to my shingles. Due to from a hug I received on my birthday from next door. Very painful with shingles. I sure. Do miss the UK. Have a wonderful day. Stay safe. Cheers.!
I’m sorry you aren’t feeling well. The second vaccine triggered shingles in me. Get well soon!!
@@candied.crabapples Sorry to hear about your shingles when you received your vaccine. It’s very painful. For me it was just a hug for my birthday from next door. Guess I won’t get any more hugs. He squeezed so hard that did injury to my shoulder and bruised my a Ribs. Can deal with that but shingles. Even the doctors asked me if I had any trauma and I told them. They said that would cause this. Thanks for your concern and hope your ok. Stay safe. Cheers.!
Looks wonderful! I'm going to make a double recipe and bring it to my Bible study group.
Beautiful!!! 🍋🫐 When you took that bite, my salivary glands kicked into overdrive!!! 😑😋💖. Thank you, Chef Darren!!!
Vyzerá famózne, tento dezert vidím prvý krát, je veľmi lákavý, uvidím, či sa mi podarí. 👍
Queen had really good cook chef McGrady. I wish someone could cook for me like this. I like to eat but not very much for spending time in the kitchen. I will try make Posset because it looks yummy. Greetings from Australia.
Estou encantada com receita e a forma como vc explicou... sou do Brasil e quero saborear essa sobremesa incrível ❤
How could anyone give this fabulous dessert a thumbs down?! I‘ll be making this one soon😍👍👍👍
Their finger slipped surely!
I have heard of it before but didn’t know what it was. I will have to try this. Thank you Darren! I love your videos!❤
I just made this and it is delicious - fit for a Queen. Thanks so much. .S.H.
Thank you for sharing this yummy looking dessert! I can’t wait to make it. I love your recipes! 🍋🫐👏🏻👏🏻👏🏻👏🏻👏🏻
Thanks so much! 😊
Beautiful! Thank you.
its so awesome to learn from an institution like you.
thank you for your good humor and clear explanations ! I shall try it soon !
So elegant..looks delicious
Here in Sweden we have these tiny amaretti, called "mandelbiskvier" (almond biscuits) that are usually used as a topping with rose hip soup along with cream or vanilla ice cream, very classic swdish dessert. They are about the size of a thumbnail and more crunchy with a chewy inside than "normal" amaretti. Really nice with lemon posset, I prefer them to larger amaretti.
You need to do a collab with Tasting History with Max Miller! Please!!! This dish would have been perfect for a collab!
So simple to make, even I might attempt this one!
Great recipe beautiful kitchen 😋😋 wonderful ❤❤❤❤ my dear friend 🙏❤️
this looks simple. something to try on a weekend!
Brilliant! Subscribed! Your instructions left no question unanswered and that’s a winning video. Thank you.
Thanks for the sub Donna, hope you enjoy the rest of the vids
Interesting dessert, very easy and original! Will try to cook it for sure. Thanks!
No better taste than the combo of lemon and blueberries. This looks amazing. Chef McGrady, you make a better cook of me.
Beautiful! Easy. Thanks.
It's so refreshing to see and hear te stories you have about the Royals. The question I have , Prince Philip loved to grill , what was the seasoning and preperation he used to prepare it for the grill? Also what was his favorite Meat to grill .
I love lemon posset - so easy to make and so delicious
I follow my mother's recipe. She either served the biscuit on the side or once the posset is set, crushed biscuits around the rim. Then a few colourful berries and a sprig of mint in the middle as a decoration. It's much more simple, less time consuming and very beautiful.
YUM!!! I think I might like that with raspberries too!
love your stories and cooking. Keep it up Darren.
What a delicious looking dessert. I'll have to try this.
💘 💘 💘 Listening to Darren & Winston 😃 Chef McGrady has a warm & cheerful personality that I can enjoy hearing all day long ❤ I have tried some of his recipes & must give this a try as well. Keep up the fantastic stories & receipes for I can try making 😊. ❤ ❤ ❤ ❤ ❤ rating 😃 from CA 🇺🇸
Hi Darren love this recipe I am so fascinated with the British history of long ago god bless you stay safe
What a mouth watering dessert 🤤
amazing work, as always!
I want this man to adopt me because I know I would eat so well with him cooking away!!! Maybe too well; I might end up as a poster child for Weight Watchers but it would be soooo worth it!!
i cant tell you how much i appreciate it you sharing these recipes ! i love them will definitely try this
Just made it!!! Yup it’s amazingly rich…. I love lemon.
Definitely want to try this - thanks Chef!
That dessert looks incredible……
Made posset for dessert today. It was very nice indeed! Thank you for the recipe Chef !
If i could taste with my eyes...
Chef, I've recently become interested in 18th century American cookery, which was based upon British cooking. I bought a couple of cook books that were recreated from the time period, and have so much fun trying these old recipes, which are very vague regarding measurements. 😳
I'm so glad you shared this recipe. I will give it a go. Thank you!
That looks really good and simple.
Love love simple. Simple yet elegant and priceless on the palette
Thank you Darren for another wonderful video, this looks delicious!
Thanks for the English to American cream percent conversion methods!
I Love Lemon 🍋. Beautiful and Yummy Dessert.