These are basically beignets the way we make them down in New Orleans! Making that dough right is an art form.

@RabbitsInBlack

2 жыл бұрын

That's what I was thinking right away. I never had them but I know what they are.

@tanktheunstoppable7263

2 жыл бұрын

I used to work on a shrimping boat down in southern Louisiana and I immediately thought..HE IS MAKING BEIGNETS!!!! Lol a touch of POWDERED sugar on top and he would have a nice batch on hand!

@othala7540

2 жыл бұрын

Down here beignets are with apple

@kristinwright6632

2 жыл бұрын

Agreed! Or sopapillas from my part of the country, New Mexico.

@wendykleeb2071

2 жыл бұрын

I agree!

The author was obviously in the pocket of the hog farmer's guild. "No, really, you NEED to use lard for this! Some other people use drippings, but it's not as good, trust us."

@terriatca1

2 жыл бұрын

Drippings were used to add flavour.

@BADASSMANDO

2 жыл бұрын

Big Hog strikes again

@algirdassalomskas9050

2 жыл бұрын

@@BADASSMANDO Big hog is a good name for a Porcoration

@MikehMike01

2 жыл бұрын

doubtful

@MikehMike01

2 жыл бұрын

lard makes a big difference even in modern recipes

I love how he says, “But I didn’t put nutmeg on them!” with his out to reassure us he doesn’t have an addiction to nutmeg. 😆

@Pygar2

2 жыл бұрын

He can give it up anytime he wants to...

@Marlaina

2 жыл бұрын

He rules nutmeg, nutmeg doesn’t rule him.

@MetricJester

2 жыл бұрын

Nutmeg is addicting though.

@Pygar2

2 жыл бұрын

... he just doesn't want to!

@jacksons1010

2 жыл бұрын

But that's exactly what a nutmeg addict _would_ say...

"Ok I'm gonna teach you how to do Hertfordshire cakes" "Wait you forgot to tell me the amounts" "I told you an egg or two, what more do you want? My job here is done"

@LillibitOfHere

2 жыл бұрын

Next on 5 hour crafts!

@SavageGreywolf

2 жыл бұрын

it's only for the servants, it's not like it _matters_ that much lol

@williamjenkins4913

2 жыл бұрын

Now be sure to make them just right!

@MikehMike01

2 жыл бұрын

people back then had a brain and didn’t need to be told what to do all day every day

@christopherbrice5473

2 жыл бұрын

@@MikehMike01 Except for the enslaved

Hard to go wrong with sweet dough fried in lard.

@cam4636

2 жыл бұрын

This is the truth

@MetricJester

2 жыл бұрын

I've failed at funnel cake, though.

@KairuHakubi

2 жыл бұрын

@@MetricJester Oh yeah, funnel cake is a BATTER. batter is less forgiving than dough, and when you're trying to pour it juuust right.. oh jeez and you have to have the oil temp just right too or it'll automatically cook into a pile of little nuggets

@bunnyslippers191

8 ай бұрын

@@KairuHakubi Anything made of of dough is much more forgiving than anything made out of batter.

Reminds me of my grandmother's biscuit recipe: flour, baking soda, salt, lard, and buttermilk. Roll to a thumb thick. Bake in a hot oven.

@feliph64

2 жыл бұрын

my grandma too have a recipe like that, this must be something very old, cause we are brazilians with german and portuguese ascendency.

@DeterminedDIYer

2 жыл бұрын

if you deep fry canned biscuit dough it makes great donuts. The holes are always my favorite. My mom used to do that when i was a kid for my birthday. :)

@osrr6422

2 жыл бұрын

I think sometimes you get so used to making something that its just intuition. You don't think about someone else making it, so don't take any detailed notes.

@BeeWhistler

2 жыл бұрын

@@osrr6422 That’s why there are soups my dad made that I can’t replicate. His gumbo, chili and clam chowder are gone forever. Sigh.

@adedow1333

2 жыл бұрын

Sounds really yummy!

When I'm tasting something I've made for the first time, I just imagine the Townsend Eats music is playing

@BlackMasterRoshi

2 жыл бұрын

the "It doesn't taste like sh*t!" theme

@sorrenblitz805

2 жыл бұрын

Does it stop with a record skip when the recipe fails you?

One year, when I was much younger, I was helping during 'sugaring time' for an elderly couple. The wife on the farm would treat us with various 'lard fried' goods on every hard won day.

this is 100% spot-on how my mom gives me a "recipe" for one of my childhood favorite dishes.

@Agustin-zg5wk

2 жыл бұрын

Same

@hayleybartek8643

2 жыл бұрын

“Just do what I’ve been doing for the last 20 years. You’ve been paying attention, right?”

"If they are made as they should be, the men will like them." means the correct way to make them is how ever you like them.

@mjay6567

Жыл бұрын

Ummm, no

@sebcalabro6252

Жыл бұрын

​@@mjay6567Bro.. the mans just made a semi funny joke, over a year ago, what are you even doing replying with this?

@sebcalabro6252

Жыл бұрын

@@papabear9481 says the moron to the loser 😂

@cleanerben9636

9 ай бұрын

I think the way to make them is with as much lard as possible lol

@arthas640

8 ай бұрын

​@@cleanerben9636with enough lard and sugar you can achieve nirvana

FASCINATING. Post-WWII, Good Housekeeping's newly-weds cookbook had a recipe that called for heating milk and pork lard and a bit of salt and sugar together as the basis for building up a standard white wheat flour yeast-risen bread. Our Mom taught my brother and me to make it. It was our standard family home loaf...until Wonderbread invaded the market and was cheaper to buy than to make bread at home. The same starting technique of milk, melted lard, and so on was a basis for New England's famous Parker House Rolls. The idea apparently has DEEP Colonial roots.

Hi Jon! I'm from Bedfordshire, bordering Hertfordshire, and its pronounced "Heart-Ford-Shire"! Thank you for your content and the brilliant history

Mr. Townsend, I love your videos. You show us we don't have to be trained chefs to make these recipes, and that is very much appreciated. Thank you, kind sir, for making us feel comfortable in our own kitchens.

@karenglenn2329

Жыл бұрын

When it feels right.

Oh Jon. As a Hertfordshire native born and bred, this was fascinating. Pronounced: "heart-ford-sheer" for your future reference. I'm going to try making these myself!

@georgetaylor5183

2 жыл бұрын

Where abouts in Hertfordshire ?

@louisev1503

2 жыл бұрын

I was going to comment the same. Weird pronunciation for places!

@stellarconcealment

2 жыл бұрын

@@georgetaylor5183 Rickmansworth.

@TheOriginalCoda

2 жыл бұрын

Was going to say this. Thanks for saving me sounding like an ass. Again.

@georgetaylor5183

2 жыл бұрын

@@stellarconcealment Croxley green

I am giving it a go with these!! These would probably be glorious with a hot coffee, chocolate or tea!

@jontheriot6752

2 жыл бұрын

Would love to hear how they turn out!!! You should totally make a video and post to your channel ♥️

@dylanzrim3635

2 жыл бұрын

Can guarantee that’s how they had it.

@werelemur1138

2 жыл бұрын

Or hot apple cider.

@buckaroobonzai2909

Жыл бұрын

We demand to know what happened!!!

Do you remember in the movie 'Wizard of Oz" when Auntie Em was handing out fresh made crullers to the farmhands? Looks like this was a long time tradition, huh? 👍

I've always liked recipes where the process is more important than the ingredient amounts. For example, if you take a standard biscuit recipe, and know what to do you can extrapolate that into everything from pancakes to muffins and many other things.

@dylanzrim3635

2 жыл бұрын

It was a form of gatekeeping though. Like magic. The first/easiest explanation for how a trick is done, is normally how it was actually done. If they revealed “their secrets” the show is over for every magician world wide. For bakers, if regular joe could make basic pastry in their own home? My baker goes broke

@zrobeast

2 жыл бұрын

@@dylanzrim3635 Illusions, Michael! (Please tell me there are other Arrested Development fans here)

@MartinTheReader

2 жыл бұрын

@@dylanzrim3635 not really though. People still buy crappy sandwiches that have sat in plastic for days from supermarkets because it's faster and easier than making their own. Despite it only taking a few minutes. Pastry takes time and only those who want to will make that time however universal the technical knowledge is. And most magicians' tricks are out there, people don't bother learning and many who do still like watching just to admire the skill and try to spot the trick. As with all things it comes down to the fact that people with experience will figure things out and be able to adapt in ways others cant.

@HawRazor

2 жыл бұрын

@@dylanzrim3635 the only people who complain about gate keeping are those the gate was meant to keep out.

@billvigus3719

2 жыл бұрын

@@MartinTheReader well said. Though I'd contend that people don't want ingredients/proccesses known not to keep everyone from using it but to decrease competitors. That's why most inventions, recipes, tricks, etc. that people and companies use are proprietary.

Pronunciation tip- it's a weird quirk of English English, but Hertfordshire is pronounced HARTfordshure. I don't know why, probably something to do with old English, we've got loads of places that aren't pronounced how you'd think they are.

@pattheplanter

2 жыл бұрын

Yes, but closer to Hartfudshə, I would say. Though some say Hartfudshear.

@geraldinegregory.1803

2 жыл бұрын

I'm glad someone wrote about pronunciation. You saved me doing it !.

@debbralehrman5957

2 жыл бұрын

He should watch "My Fair Lady".

@SpeakShibboleth

2 жыл бұрын

How do you pronounce Hartford? I would love it if it was pronounced Hertford.

@petehall889

2 жыл бұрын

A forgivable mispronunciation. I am often amused, in a kindly way, by Americans trying to pronounce Worcestershire Sauce, which is pronounced woostersheer.

Some days this is how I make dinner. No recipe, just ‘what do I have and how much of it do I want?’ Most of the time it works out ok but in baking you can get some unexpected results until you get a sense of proportion. I imagine the women who cooked these spent a lot of time baking and had some intuition on a lot of it. To me, when they say like pie dough or “paste like” I imagine a dough that doesn’t hold together as much as yours did.

@MetricJester

2 жыл бұрын

Pie dough has a certain type of give though, it's much dryer than bread or choux, and can be rolled out and keep it's shape.

@randommcranderson5155

2 жыл бұрын

@@MetricJester I agree but its still not quite what they had going there.

“I have no idea how it’s going to turn out of how I’m even going to do it.” -me when writing an essay

@cam4636

2 жыл бұрын

me getting up in the morning

Can’t wait for Friday’s at the Nutmeg Tavern! Always like to kick off my weekend at the Tavern!

"We have the lard here, so let's do it." I like the cut of your jib. We could all learn to use lard more often!

Love it! This reminds me of my Peace Corps days when I was trying to cook a variety of comfort foods with no recipes, a few very basic ingredients, a tabletop gas stove, and candlelight. I was already a practiced cook so I could muddle my way through with educated guesses about ingredients and amounts, and they usually ended up at least passable if not immensely satisfactory (but maybe that was just the comfort food deprivation talking).

Living in New Orleans, they remind me of cafe du monde beignets. Powdered sugar is what we put on them here.

@dawnjohnson7688

2 жыл бұрын

I was thinking beignets as well!

@brucetidwell7715

2 жыл бұрын

As soon as he took them out of the pan I thought, "Beignets!"

@punk105

2 жыл бұрын

YES! I knew if I scoured the comments i would find this 😅

Come on, John…you know it’s going to be awesome, YOU always make it awesome!

@psalm91rdwlkfpgrl

2 жыл бұрын

except for that stewed fish. that was yucky

@bunnyslippers191

2 жыл бұрын

@@psalm91rdwlkfpgrl There have been a few others that Jon "didn't particularly care for" as my dad used to say. That was his polite way of saying, "That stuff is terrible and I won't eat it on a bet."

I've made your dough "nuts" a few times over the last couple years, and they are really good. Makes me wanna make them again.

@suzibikerbabe8073

2 жыл бұрын

Oh, do shate the link! :)

These kinda remind me of fry-bread, right done to the vagueness of how much of the ingredients. Pretty much the same key ingredients; fat, flour, yeast and water with something to sweeten it up just a little. The major difference being you don’t want to knead the doe too much. With fry-bread, you knead until it is no longer sticky.

Basically German "Schmalzkuchen", but with added allspice. Though nowadays they are mostly made with oil instead of lard ("Schmalz" in German)

@abdullah167

2 жыл бұрын

Cultures are meant to be shared.

@punk105

2 жыл бұрын

Reminded me of a beignet

@BonnieEldritch

2 жыл бұрын

My thoughts, those are Schmalzkuchen. 😆 Yeast, Milk, Egg, Lard - only the allspice is not what we use today, but it does sound like an 1750-1800 version. It’s always fun to see how many cultures have a similar or even just the same recipe, like Schmalzkuchen, Beignets and Hertfordshire Cakes. 😄 Man, now I crave Schmalzkuchen. 🤤

They're like mini fried scones! Take out the spice, butter instead of lard, baking powder for yeast and you have my great grandmother's recipe for fried scones.

@psalm91rdwlkfpgrl

2 жыл бұрын

that sounds delicious!

If you rest your dough, even for an hour, it will relax and let you roll it more easily. I’m a chef and make pie dough for a living, I like to let my dough rest for a day or so, if I can. This is my favorite part of KZread. Especially as I renovate my 1755 New England home.

This man’s optimism in his videos is comforting, even in uncertain recipe times lol I think love you townsends!!

These look very close to the little fried cakes I make, family recipe... I make mine savory not sweet, and no egg in the dough Otherwise, pretty much the same. Sprinkle with coarse salt at the end. Been making them for decades. They never last long, I barely have time to clean up the kitchen before they're gone. :) I usually let them puff up quite a bit - for that I rest the dough after I add the yeast, not fry them right away.

@debbralehrman5957

2 жыл бұрын

I was thinking with the yeast you could let it set to give the dough time tto rise.

Could you please do some quail and bear cooking?

@mrdanforth3744

2 жыл бұрын

I'd rather do some ale and beer drinking.

@dwaynewladyka577

2 жыл бұрын

I hope that your request can be granted one day.

I’m a high school social studies teacher and I love your channel. I use your videos a lot to give my students a good idea what life during the 17th and 18th centuries looked like. It’s really hard to find good quality videos on this subject. If I may make a suggestion for a future video, there are no good quality 10-15min videos overviewing the life of colonial Americans. At least that I can find. I know your entire channel covers this well but having a single overview video would be incredibly useful in a high school US History classroom.

I enjoy this nice man in his nice hat making nice treats.

Been watching this channel so long that, when he reads from the old timey books, I don't skip a beat. Good stuff. Edit: Looks a lot like Newfoundland toutins.

I love how you make old recipes. I have a cook book of ancient Roman cooking. It's called The Roman Cooking of Apicius.

@LillibitOfHere

2 жыл бұрын

You should check out tasting history with max miller

@SarahK86

2 жыл бұрын

@@LillibitOfHere I was just about to say so myself

@zrobeast

2 жыл бұрын

Sohla El Walley (formerly of Bon Appetit) has a web series on History Channel’s YT where she tries the earliest written recipes of foods we have today. That’s also worth checking out if you like Townsends and Tasting History.

so a pre-doughnut doughnut hole. I'd like to try it while letting the yeast work a little longer.

@fletcherbullock7291

2 жыл бұрын

I always love old doughnut recipes because they’re closer to the name. Originally they were all just equivalent to the doughnut holes. That’s why they’re doughnuts. They’re fried dough in the shape and size of a nut

Thank you for making these videos. I always love watching them. Keep up the great work. I would like to try that with "Apple Pie Spice".

Ooo exciting! I'm from Hertfordshire

They turned out pretty good! It was fun seeing you attempt (and succeed) doing a recipe like this.

Really enjoy your videos. This one especially.

Your cooking episodes like this one are my favorites. Your commentary really brings them to life.

The pin cashing ones you could put whipped cream, custard, or jam inside of really easily.

Fall is in the air! I love the Townsends channel so much! Amazing history packed into every upload. Can't wait for the next Nutmeg Tavern livestream.

Reminds me of something that I was privy to eat as a child. We always called them fried sweet cakes or fried spice cakes. The one thing I do remember is that there was a significant rising time to let the yeast do it's job for both the fermented flavor and the extra added "puffiness" of the end product.

Definitely will try this! Thanks!!!

Love that you mix it all up with the two best tools in the kitchen, your hands! Great video! Thanks. 👍🏻

I feel so warm and cozy watching this... especially since fall is coming ... sending you much love, and thank you!!!

Thanks for the video ! Love the idea for this one

These look so good! I love your channel 🍎

This channel is so enjoyable. Keep up the good work.

Reminds me on the following traditional German recipe: 500 g flour, 20 g fresh yeast, 1 egg, about 50 - 75 g sugar and more for sprinkling, about 200 - 250 ml milk, 50 g Butter, pinch of salt, as for spices whatever you got, cinnamon or cloves. Heap flour, make a well, into goes lukewarm milk, sugar, crumbled yeast, stir the yeast milk mix a bit, wait until it foams, add egg and salt, start kneading, add little milk or flour if needed, add soft butter in small batches, knead until the dough is smooth but not sticky wet. Form into a ball, let rest under a dampened towel until doubled in size. Roll out into a finger thick large rectangle ( 1-2 cm thickness). Cut diagonally into small rhombuses or rectangles, deep fry for 2 minutes, only a few at one time, traditionally in lard (or oil), stir with a slotted spoon to flip them over - until golden brown, remove and toss with sugar and spice of you choice, lots of cinnamon, less powdered cloves. You can add spice or leave it out or add spice to the dough. They only taste good eaten at the same day.

Looks good. Funny to see you sprinkle suger on them at the end and pretty much none of that suger sticked lol just fell to the bottom of the plate lol great video like always 👍🏻👍🏻

Yay. Living for these videos from Townsends!

Great video as ever John.

I might need to make these. They look great.

They look amazing! You could probably fill those pincushions with some custard too. Mmmmm...

They look like a nice little treat.

So proud of this channel! Still cranking out content after all these years!

These look so easy and worth trying. The only question I have is about the lack of salt. You didn't seem to miss it but I think I would add a good pinch of salt to richen up the overall flavor.

Seems like a yeasty kind of sweet bannock!

@dwaynewladyka577

2 жыл бұрын

Beignets is what they remind me of. The Louisiana doughnuts. Even though I'm from Alberta, I've seen similar recipes to this.

Townsends is my go to for interesting, informative, and fun recipes. More importantly the videos just make me happy! Thank you for that.

Perfect deliciousness for fall.

Haha love the shrugs when you were adding the ingredients. Glad they turned out well! Definitely remind me of doughnuts.

There is something so satisfying about getting your hands into the dough and working with it. I always find breadmaking relaxing.

Turned out to be one of my favourites. You seemed just as lost as we were and trying the dough was definitely the right thing to do.

They look so much like a modern Kenyan breakfast item called mahamris

I love the cooking you do, I wish I could smell them as you make them. Living in a cabin like yours making the food you make is a dream come true for me

@marilynmitchell2712

Жыл бұрын

I think that kitchen was a chicken shed. Just repurposed for the videos.

I want to try this one! I like the allspice and sugar combination idea.

Love this show!!!!

They look great...thanks

This channel's cooking videos are amazing! This video inspired me to make Korean ramen with thin cuts of beef and clean up after myself while drunk! While my roommate earlier today made ready-made Pillsbury cookies and left a giant mess of dirty pans and utensils and wrappers. The rush of inspiration is fantastic! Keep on doing what you're doing Townsends!

I love these recipe videos.

Never stop doing what you do John.

Man, I love this channel

For some reason, this episode got me thinking you should try doing a video with Ruth Goodman. As a historian of all things domestic, she'd have a blast with these vague recipes.

@lilywhitepurity

Жыл бұрын

She would know, for sure!!

Love this video, had me laughing often, thanks

Thank you for the videos

They really do look delicious!! Too tempting not to try!!

In Denmark er have a special Christmas cake, called " klejner" witch is kinda similary cooked in pig fat... It's sweet and look a little alike, though it's turned inside itself and out

This is an awesome exercise in experimental cooking! Seems like the perfect base for just about any bite sized pastry.

Directions and guidance from a very experienced cook/baker for other very experienced cooks/bakers.

These reminded me of beignets, especially the puffed ones. Just ad some powdered sugar!

Classic 18th century cooking! Great episode.

This reminds me of a very primitive version of a Crullers recipe I have from a local museum cookbook. Baking soda was in use by that time, and Nutmeg was used instead of Allspice, but otherwise, very similar. Another great video guys!

Looks very good. This is a rather old dessert, still very popular in our alpine region, "Schmoizboachas", i.e. lard-baken, yeast dough pieces, cooked swimming in hot lard. The shape varies locally, some are called "Nussn", nuts, some " Nudeln", noodles, not meaning pasta. They usually were served to the farmservants on certain religious occasions as Thanksgiving for example. They were the dessert after a "eat as much you can" dinner. Today these Cakes are served in many little alm inns for hikers. But I never found a precise recipe, it`s all left to the skill of the cook, and I think, you did very well!

It didn't say to fry them in lard but it didn't say to not do that is now my life's motto. Bring on the pizza rolls!

Looks good!

Thanks for sharing with us Jon, looks like a great dessert for anyone. Thanks for sharing with us. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻

Its crazy to me i bought clothes from you via paper form in the mail in the 90s and here i am watching you cook on the internet. Nuts!

Never thought I'd see my counties name on this channel. Hertfordshire is pronounce heartforshire over here. Not sure why, old English is funny sometimes.

@michellezevenaar

2 жыл бұрын

The vowels used to sound different when they choose what letters to use to spell it. The pronunciation and spelling stays the same but the language changed.

@handsolo1209

2 жыл бұрын

It was the great vowel shift. It was almost certainly spelled more phonetically previously, but they changed the spelling while retaining pronunciations for a lot of words.

@andylyon3867

2 жыл бұрын

Male deer river crossing shire. Hart is a male deer.

@MattieBeekeeper

2 жыл бұрын

I love our old place names. There's Threekingham (pronounced Threkingum) or Osbournby (pronounced Ozzenby). Language evolving but place names staying the same, love it

I got a recipe for pie crust from a friend and it is very much like the one you are using...fantastic pie crust...perfect and flaky everytime

13:10 that spot in the middle of the ones that puffed up is where italian bigne' gets stuffed with custard

You should do three recipes and don't us where they're from. Two of them are real 18th century recipes, and another one a modern invention. Audience has to guess based on the ingredients and process which one is the modern one 😉

I have a similar recipe for "Fried Bread" that uses baking powder. Might try experimenting with this one, letting it rise a bit before rolling.

@JeanneLugertLadyTatsLace

2 жыл бұрын

Try after rolling and cutting then letting them raise a bit. Just a bit puffy before frying

Yes I would have put surgar on them also! You have to lol. Thanks for the great content!

I loved that portabel soup recipe and wish more good for to take whit when you go out. I love to learn more about that food and i guess they hade LOT of it. And even how i store food long time. I really love this chanel and i really think this is best Chanel on hole youtube. And you are allways so in it please dont ever stop this. You make my day.

I love your videos. This recipe would be great to try filling them with a precooked meat mixture or even a raisin/currant filling. 🙂

Reminds me a lot like Roll Kuchen. I am from Polish/German decent. They pair very well with watermelon.