I love how you are honoring Mrs. Beeton's memory by cooking her recipe.

The 1900’s looks just as lovely on you as the 1940’s/1950’s. When blanching food it is plunged into cold or ice water immediately after coming out of the boiling water. This step would have prevented you from burning your fingers while peeling your almonds.

@jgood005

6 ай бұрын

I wonder if the ice bath would've made them even easier to peel too, since heat expands things maybe the cold would've shrunk the meats

@nancyhuenergardt8442

6 ай бұрын

I would've chopped up the almonds after blanching them, then put into the oven. This looks like the stuff they have in Spain called Turron.

@mariacherrington61920

5 ай бұрын

Great tip thanks 😊😊

Hair tutorial please!!! I love how whenever you film Dining Through the Decades you match your outfit and hair to the decade- it really makes you imagine how these housewives would’ve looked as they cooked and baked😊

The Edwardian Age is my favorite period. More of this decade please! ❤️

@thebrookealyson

6 ай бұрын

I love it too!

@terrisserose

5 ай бұрын

❤ same

In Italy we call it “croccante” (means crunchy in English) and it can be found at all local festivals, made with every kind of nuts 😁

I did my hair like that and cooked and baked for a whole day from a 1900s cook book!🍳🥗🍲

When dealing with hot sugar, be sure you have every ingredient already prepared to go straight into the melted sugar, lest it set before you're ready.

When I lived in Spain we would buy a holiday treat called Turron. It was an almond nougat that came either soft or hard. I actually preferred the hard kind. They formed it between slices of edible paper which kept your fingers from getting sticky. Almond dishes are very popular in southern Spain.

@SageLilleyman

6 ай бұрын

Ohhh wow! That sounds like maybe this is the same then! 😊

@norainnoflowers1551

3 ай бұрын

My mother is Peruvian. She buys Turrón de Doña Peppa every October. because it’s associated with the celebration of our patron saint. It’s made of stacking layers of anise shortbread-like cookie bars soaked in honey, fruit, and spices topped with sprinkles.

Sage, you look lovely as an Edwardian lady! I love your videos, they're so nice and peaceful, and warm and cosy, all at once! I hope you and James had a lovely Christmas and I wish you a happy new year! ❤️

I always like watching these videos while I’m out watching my chickens forage. One of them likes to sit in my lap and watch, so I imagine that Mabel and Maude are like chicken celebrities to her :)

Oh Sage!so beautifull memories from 40s and 50s!sweet taste from cookies,almonds,cinamon and caramella!love the easy way you cook the recapies,the tender autmosphere of your kitchen;please keep creating all of!wish you all the good thinks!Betty

In Brazil we have a very similar recipe, we call "pé de moleque", which means literally "kid's foot" 😂😂😂 instead of almonds we use peanuts and the there are variations around the country, sometimes we use condensed milk with sugar, sometimes with something similar to molasses. It's a traditional dish, especially in June when we have what we call Junina's party, we celebrate all June and July. Pé de moleque is a grandma recipe here and we love it!

@SageLilleyman

6 ай бұрын

Wow that’s so interesting! Thanks for sharing 💞

Oh no! I have to wait 7 hours!?!?!? Boo hoo!😢 hahah love you sage!!!! Pray for you and your hubby and your chickens! Are you bringing the full coop and everything to the new house? So excited for you!!! Thanks for being you!! Love this and so happy to have this little calm vintage corner of life❤

@SageLilleyman

6 ай бұрын

Aw thank you so much!! Yes, we are bringing everything with us!! xx

@debraporter4616

6 ай бұрын

I totally agree when you say thanks for being you Sage! Sage is such a kind human being. I really enjoy listening to you, you have such a gentle voice and I can tell you have a heart of gold as my dad used to say.

@leewhite8355

6 ай бұрын

Nut brittle ?

You look so lovely in your period outfit! Thank you for another fun video, Sage. I have to say I'll miss seeing your sweet little house when you move, but Im excited for you and James to have a new space.

I'd definitely call that almond brittle lol :D when I think of nougat I think of the chewy layer that you find in some candy bars haha.

@lisasharf1442

6 ай бұрын

Brittle for sure! I know she had a mic on when she was tasting it, but I was afraid she’d break her teeth!

@JB-vd8bi

6 ай бұрын

She literally mentions this being different

@tammyellison735

6 ай бұрын

I was going to say the same thing. You can grease your hands and press it out that way too

In Italy this is a must have for Christmas, we call it “croccante di mandorle” that translate to “almond crunch “

In America we would call this almond brittle. We pronounce the "T" in nougat, as well. I know, barbaric! hee hee Looking forward to the next dining video. I love this series! Thank you so very much.

@Yeetgirl1

5 ай бұрын

If you Google it the t is actually silent, she's saying it right.

@therealJamieJoy

5 ай бұрын

Yes, I understand that, but Americans do pronounce the T sound. The word is often used in candy commercials when describing candy. Regardless of whether or not it is correct in other versions of English, American English pronounces the T. @@Yeetgirl1

@ProfessorEchoMedia

5 ай бұрын

I’ve always heard it with the end “t” spoken so I was mystified by Sage’s pronunciation.

@therealJamieJoy

5 ай бұрын

I had heard it mostly the American English way, but in cooking videos it is said differently sometimes. I just wanted to share that with Sage and her community because I know everyone enjoys discussing different cultural aspects of her videos!! :)@@ProfessorEchoMedia

You can take a can of Condensed Milk and put in Crockpot covered in water for about 8 hrs on low and you have a Caramel Sauce that is pliable to work with and then add peanuts !! Then cut up and add or add melted semi chocolate chips to make a candy bar.😄

@looloo4029

6 ай бұрын

Good tip!

Sage, just wanted to say Thank you for all your videos. They're so relaxing and fun to watch and when you renovate a room, it's so interesting to see the process. Hope you had a great Christmas and have the best New Year ever! 🙂

I liked your video…….even before I saw it!

I love the differences in our pronunciations, in my area in America (The Mid-West) we pronounce it New-Get. I love watching these videos. Love your content!

I think I’ve read that after blanching to loosen the skins you rub the hot almonds in a towel to safely remove the skins without burning your fingers. And up here in the states we pronounce the t at the end of nougat. Suspect it is a regional pronunciation.

LOVE your hair and need a tutorial please. Great video, thanks so much. To peel the almonds quickly and easily pop into a lidded jar or container and shake. Blanched skins will fall off and it saves those burnt fingers.

Hey it's cool to see you being inspired by lovely Laci Fay, fellow vintage dresser, the copper molds hanging on the wall I recognize a lot. Really cool to see similarities between vintage users. Thanks, nice video.

This kinda looks like what we call "turrón" in mi country, and its still a typical christmass dessert. There are many variations but one of the classical ones (the hard version) looks like this, with caramelized almonds and the white holy-bread like layer.

@SageLilleyman

6 ай бұрын

Ohh that's interesting!! 😊

@thruErinseyes

6 ай бұрын

What country dear?

@Hiraeth_Nightshade

6 ай бұрын

Spain :)

@lucianaleiva518

6 ай бұрын

In Argentina we eat that too. Yummy 😋

@felipinpirinpinpin

6 ай бұрын

In Chile too. We eat "turrón navideño" at Christmas, but it's also common to eat it throughout the year, the only difference is the non-Christmas version has peanuts instead of almonds

It actually looks like decent nougat! Nougat can be soft or hard. It might have been easier for you to spread between 2 parchment papers with a rolling pin. Hard nougat is easier to eat when it's thin :)

Lovely to see Melbourne at the beginning. Edwardian fashion suits you. Great video.

Just love the Edwardian look!

I love the Victorian and Edwardian era, so I was very interested in watching your video! I've heard of Mrs Beeton's cookbook but have never seen one in person myself. I'd love to see more recipes and videos centered around this time period!

You guys should definitely celebrate Christmas in the winter.

So fun! I think of 3 Musketeers when I think of nougat!

That's basically almond brittle. Super tasty

I just absolutely love the hair! 🥰

@SageLilleyman

6 ай бұрын

Thank you!! ❤️

That hairstyle is so pretty.❤😍

God bless this woman… She MUST be protecting at all costs. Xoxo

I'm into crunchy dishes (my teeth are still fine lol) so I feel that I would really like this 😄 I really love your content and appreciate the effort put into it, this series has been so enjoyable!

Wow, we definitely pronounce nougat differently in the US! I never knew how others pronounced it. And great video as always.

That blooper part always makes me laugh 😂

Baahaahaaa🤣😅...you persevered and that's what matters! You gotta love the reading the rest of the recipe after it's in the pan "wait, what does it say" 👀

Sage you had your Edwardian ‘Pretty Woman’ moment. Slippery little suckers! This was very entertaining. Although, I’m going to stick to soft nougat. Merry Christmas to you and your family!!!! Xxx 🎄 🕊️

This Nougat is actually called Nougatine, it’s a harden caramel with very small almond and nuts chips in there. That’s the difference 😁

I just love your videos, it makes me want to get cook books from years past!!

My mama said to add a tablespoon of a lemon liqueur with the juice also. She's always made it with liqueur and it tends to be softer.

Loved this video, as you were making the nougat and trying to spread it in the pan it definitely reminded me of peanut brittle, 😊 happy hoholidays 🎉❤

Love your hair!

dear,Sage...........just the thought of you broadcasting from Melbourne gives me goosebumps,my husband lived there for years bevor his family and he return to germany..............your videos are so beautiful.................Blessings and Greetings from Daggy ,Kiel,Germany☘☘☘

Glad you dining thur the decades are back enjoying themselves much .

It looks delicious ❤ What if you pop it in the microwave? Will it soften a bit?

You know one of my favorite places to visit is the Antique stores! Oh my goodness the treasure that one can find there from years past ♥️ I enjoy watching your videos so much! Thank you for sharing all of these wonderful recipes! 🙂

If you have some left (or make a new batch) you can put it in a mixer or food processor and blitz it until it becomes a smooth creamy paste, kind of like a thick nut butter. Add a little bit of cocoa powder and you will have a delicious, Nutella-like spread with a lovely almond flavor.

It would be cool to see you do a 1970s dish in those outfits!!’🪩💃

Be so nice slightly blended and top over ice cream if it too tough to eat alone thanks sage ❤️

@SageLilleyman

6 ай бұрын

That’s a great idea, yum! 😋

Wonderful to see you try out these different recipes!

Sage! I love your videos please make more. Just become a KZreadr full time 😆

Nice to see another video Sage.

Love the Gibson Girl look!

We have something symilar here in Brazil, we call it Pé de Muleque (Brat's foot) Its my favorite sweet.

Fabulous! I absolutely LOVE your videos! I hope you and yours had a wonderful and blessed Christmas! ❤

@SageLilleyman

6 ай бұрын

Thank you so much! I hope you had a lovely Christmas also! xx

Pronounciation is interesting between countries - the T is not silent in this word, so its not Nouga, its Nougat. Many American candies are buildt around a nougat. I might have just put the almonds in the pan, then poured the melted sugar mixture over them, the almonds were cooler than the syrup so immediately set it up. Or even put in a thin layer of syrup, the nuts, then cover with the remaining syrup. I think this is more of a brittle than a nougat. Butter would have helped, on the spoon or using buttered fingers to quickly press the mixture down. Perhaps the syrup sitting had time to cool too much before the nuts were added - sugar sets up quickly. Turn of the century bakers often had thin slabs of marble to work on, a warmed slab of marble, that has been buttered is what they are talking about. Chopping the nuts more finely would have helped too, but that would need to have been done like the day before, not while making the syrup. Still and all a fun cooking adventure for Christmas!

Looks like peanut brittle..but it looks so tasty..

I love that you have the bloopers in at the end of each video.

You were in a sticky situation but it turned out well! Loved you hair and outfit! I always enjoy your posts and when you get to your new digs you'll have lots of treats to whip up! Take care! Have a great rest of the week and hugs to you!

Isibilla might be my new favorite name.

That looks like “Peanut Brittle” Well done doing battle with the toffee 🤣😂🤣😂

Love the Edwardian look on you Sage. As always i love your videos. Happy Holidays ❤🎉🎄

@SageLilleyman

5 ай бұрын

Aw thank you so much!! xx

Here in the USA we pronounce nougat New Gut.I think I'll stick to the soft type.

omg i didn't even realize your from Melbourne. good to know there are 50s people around in my state!

Looks so good

Love this look!

That looks lovely!

Amo seus vídeos você é incrível

It looks delicious.

My friend just gave me a similar sweet. I loved it

It looks so delicious, Sage! Thank you for this recipe! Sending love from Arkansas ❤

Мне нравится ваша подача ретро зарисовки вашей повседневной жизни .Я ,тоже люблю все старинное и я думаю что здесь мы с вами сходимся во мнении. .Хочу вам комплимент зделать ,аы очень эффектная девушка ,на которую приятно бывает смотреть .😊✨🎄

Almond brittle! Looks good!

oooh in England we’d call this brittle and it’s usually peanuts! Sometimes you can get a bar of half and half of nougat and brittle!

Sage I love watching your videos happy new years ❤🎉

Your videos are so intertaing and enjoyable to watch !! Thank you for posting it

If there was a vegetarian quiche recipe you would like to make I would absolutely enjoy watching that!

Love your hairstyle, very pretty!!😊

We have this in the uk it’s made with peanuts and it’s called peanut brittle cake

Your hair so perfect I love it. And your blouse so lovely

Sage I love your hair and dress. I do hope you will do some more dining through the decade's in the future. It's nostalgia on a plate 😊

@rollandjoeseph

6 ай бұрын

She confused me with that "do" she has going on..lol🤭

We call it nut brittle in England toffee and nuts

I love your videos ❤ much love darling from the United States ❤

Good job, Sage! 👍😊 Love watching your channel! ♥️

This episode brought to you by your local dental association. 😂😂. Great video!

I absolutely love the Victorian look 🤩 the nougat looks great too 👍 Kinda like peanut brittle but almonds

Lovely video.Happy new year 🎉🥳

Sage is pronouncing nougat correctly. I am Aussie but of European origin, and this is how we all pronounce it. ☺️💕

Happy holidays Sage & James🎄🎄🎄 I’ve missed you,, thank you for the video! From Evansville, IN USA!!

This hairstyle is everything on you ❤ 🤭

😋

🤩 nice to see you again, thank you for vlogging I love your cooking videos (and thank you to your camera man James 😉)

You may consider having the book turned into a hardback by a bookbinder

Here in the States, we call that brittle

Reminds me of brittle. Instead of peanut brittle it's almond brittle. 😊😂😂😂

Your hair is so lovely in this video!

This was fun! Please make more recipes from This book/time period.