My dad grew up VERY poor on a dirt farm in the high desert with 12 siblings in the aftermath of the Depression. Other than the ale, this is a meal he described regularly having, sometimes for breakfast, sometimes for dinner, sometimes for both, and sometimes it was the only meal they had all day. He just called it bread and milk and did try to make it himself a few times when I was young, but it was never like he remembered, and he always blamed it on the store-bought bread. When I got older, I started making my own bread, rather than buying it (it is SO much better!) but it still didn't come out as he remembered. I talked to one of my aunts and she told me how it was meant to be made with boiled milk, beaten eggs, and a touch of cinnamon and nutmeg (those were a REAL treat when they were kids!). The first time I made it for my dad from my aunt's recipe, he said it tasted like all the best parts of his childhood and I rarely ever saw him happier. So I can tell you that at least with my dad's generation (he was born in 1940 and was one of his parent's youngest) this was very much a longed-for food and it was thrilling when they saw it on the table, especially when they had done, or had to do, a lot of work.

@loue6563

Жыл бұрын

Sounds a lot like what we called bread pudding. My mom made bread a lot and would save all the ends of bread we bought too. We would break it all up add eggs sugar milk and spices. Heat it until the bread softened and then bake it most of the time. We would sometimes add apples or berries.

@AynneMorison

Жыл бұрын

My parents each grew up with a variation of this, including on hot summer days cooled buttermilk with leftover cornbread. Electrolytes, carbs, protein, and cold going down on a hot day.

@cezzieq

Жыл бұрын

@@loue6563 My mom made bread pudding frequently when I was growing up too and it was definitely a favorite around our house. It is a much richer and more custard-like dish than the "bread and milk" my dad had which was very similar to this recipe. Gee, now I want to make bread pudding for dessert! 😋

@cezzieq

Жыл бұрын

@@AynneMorison I had completely forgotten that my dad mentioned doing a similar thing with cornbread too. I'm going to have to experiment with that now 🤔

@jjudy5869

Жыл бұрын

My FIL loved eating cornbread-n-milk. If they were over for dinner and I had made a pan of cornbread I always set a glass of milk down at his place-setting for him to have a glass of milk with cornbread crumbled in it. Personally, I'd rather have a slice of cornbread with butter-n-honey for my end of meal treat.

Ryan adds so much to the show. I'm glad to see him in front of the camera instead of always behind the scenes. This Channel is one of the best out there! Keep up the great work Townsends and Company!

Guys you don't know how much joy this brings to me watching this periodic style cooking

@jamesmcpherson2606

Жыл бұрын

If you're looking for more channels like this based on 18th century cooking. Check out Early American. There is not as much commentary but their attention to historical accuracy is just like this channel.

This reminds me of a dish I grew up eating, Milk Toast. I believe it was a food my grandma learned during the depression, and fed to my mom, my mom fed it to me, and I made it for my daughter. It was basically just buttered stale bread toasted, with warm milk and sugar poured over it. It was one of my favorite things growing up but I haven't eaten it since childhood. Funny that the quality of food isn't really what makes a comfort food a comfort food. It's just memories.

@SilvaDreams

Жыл бұрын

Ironically that has it's roots in the civil war, it was fed to infirmed soldiers would couldn't eat normally.

@julieking5151

Жыл бұрын

Yes… I remember having that, it was also called graveyard stew

@rabidsamfan

Жыл бұрын

I still make milk toast when I don’t feel well.

@jasonrottlaender1721

Жыл бұрын

Wow I forgot about that. my grandparents used to make Toast and milk for us before school. Except they called it Melba toast. Didn't know it came from the civil war. Interesting 🤔

@russellrlf

Жыл бұрын

My mom grew up on a farm in the 40-50s. She had stale bread and milk all the time.

I think that as long as there have been grains and milk, there's been some variation of this quick and comforting dish. Once I was with a family of North African heritage, and they gave me leftover couscous stewed with milk and onions. They loved it, but jokingly asked me not to tell their grandma, because it wasn't a dish "fit for guests." :-)

My grandmother once explained to me that there were two main meals of the day, breakfast and lunch ("dinner" here in the south). Typically, the wife, grandmother, or oldest daughter would be the one cooking while everyone else was working the farm or household tasks. By supper time, every one was exhausted, too tired to eat. Supper was usually leftovers from breakfast and lunch which often would include doing something with the leftover bread or starch: cornbread and milk, or biscuits and gravy, rice pudding, potato pancakes, or bread pudding. Also, boiled custard was very common. My grandmother would make it when we were sick. It was cheap and nutritious. Everyone had cows and hens.

@cyankirkpatrick5194

Жыл бұрын

Or supper depends on where you're from.

@zubbworks

Жыл бұрын

I like breakfast=wake up food, lunch=noon food, supper=nighttime food. I thought dinner was nighttime food, but I heard an old plumber call dinner=noon food.

@c.bradley1097

Жыл бұрын

Dinner up north too. From CT and for my grandfather it was breakfast, dinner, and supper.

@melondarae3817

Жыл бұрын

From southern Ohio here, we use dinner and supper both interchangeable for the evening meal. It's breakfast, lunch, dinner/supper!

@SamJ6131

Жыл бұрын

@@zubbworks up here on the farm in Alberta, dinner was always the noon meal, supper the evening meal

I discovered this channel a few weeks ago. It's quickly becoming one of my favorites.

Posset...a word I've not heard since my Edwardian grandmother passed away in 1979.

Ryan has such a good attitude and the cinematography in this episode is really beautiful

Ha! Not what I would want to come home to, either, Ryan, but maybe hunger is the spice that makes the dish. Another great episode. Thanks! 👍👍

Ryan's the kind of guy I'd like to sit around and BS with in a firelit tavern, while eating hearty food and drinking strong ale. He radiates such a kind, honest vibe. LOVING these cooking episodes!

It's fascinating just how many common dishes evolved into something more elaborate or fancy.

@CommodoreFan64

Жыл бұрын

Indeed, and just like Jello in the 1950's - 1970's with all the fancy molds, fruit in it, and whipped toppings, people get bored of a plain dish, and want to make it more exciting.

@KainYusanagi

Жыл бұрын

Fascinating, but also incredibly dismaying, since what was traditionally a poor man's meal is now being upscaled to being a rich man's meal, and pricing the ingredients that the poor man needs for his meals outside of his price range.

@sundstrom193

Жыл бұрын

I remember hearing that lobster was fed to prisoners hundreds of years ago, because lobsters were seen as “the rats of the sea” so they were looked down upon. Now only the somewhat wealthy can have them regularly. Crazy how much we’ve turned around. Poor meals are now seen as luxurious

I love a good bowl of hot oatmeal for dinner after a cold day outside. If this is the best porridge I could afford, I'd be okay. ❤

Nice job Ryan. And thanks for you honest assessment. For sure if times are tough we'd all be thankful for something like like a bread porridge to put in our bellies. It's a great reminder of how blessed we are.

@suelane3628

Жыл бұрын

Here in the UK, our government have advised poor people, who are unable to pay their bills; to live on porridge oats as they are relatively cheap.

There's a good amount of calories in it with the whole milk, full protein with the milk or eggs, and some extra vitamins and mineral with the beer. With a whole wheat, rustic type bread, it even has fiber in it. It would be filling and would help maintain and build muscle for a working person. If you add in fresh, dried, or canned fruits and vegetables to it, like some sour kraut or pickled beats with pickled cucumbers and onions, it would be a full meal. Dried fruit added or on the side would also be a great thing to adjunct the meal to increase the nutrition. A serving of beans, lentils, or peas is also another option to add to it on the side to make it a complete meal and would keep it as a working man's food.

If you are talking Hertforshire as in the English county, then it's pronounced HART-ford-sheer. :) As a side note, I've noticed that Americans and Canadians often try to pronounce the "shire" portion as "shur", but most of my fellow Brits pronounce it closer to "sheer" when it is part of a county name... and we only pronounce it as "shy-er" when it is a word in it's own right, as in Shire horses, or the Midlands Shires.

@Eueueyw

Жыл бұрын

What part of England are you from? Everyone where I live would say it as heart-fud-shuh.

@animeboitiddies6146

Жыл бұрын

"shir" is another one

@karenglenn2329

Жыл бұрын

I am a Hobbit. I say Shire/Shyer.

@dontdeletemeyoutube6689

Жыл бұрын

I’m from Yorkshire. It would be more like sh-eye-r for for Hertfordshire. Weirdly though I do say Yorkshire with the shur sound. I also use sheer when I say Worcestershire though.

@gerrymarmee3054

Жыл бұрын

So interesting!

"paucit" means scarce The Appalachian American version is cornbread and milk. I grew up doing that with my grandparents. Good memories!

Reminds me of something my dad used to make. He'd cover a slice of bread with evaporated milk, coffee and sugar. He didn't have a name for it but said it was an old recipe from Pennsylvania Dutch country.

@veronicavatter6436

Жыл бұрын

My grandma ate the same thing only with biscuits

@adreabrooks11

Жыл бұрын

I'm from Mennonite country in Ontario (Canada), and I made this last week! The Mennonites up here are distant cousins of those who settled Pennsylvania, and this lovely comfort food is alive and well in our region too. :)

@miriambarnett2782

Жыл бұрын

Around my area it’s called coffee soup. You can also make it with crackers. And regular milk.

As a teen, I worked on a neighboring farm. At harvest time, it was go, go, go to get it done. We ate to eat; we didn’t savor the flavor (pardon the pun). I can see this as stated: something fill the belly before bed.

Watching this, I am immediately reminded of my grandpa and his fondness for "milk and bread." He would take cornbread and just add milk to it. That was what he ate for supper a lot of the time growing up, and he would still eat it well into his old age. He lived to be 82, and was healthy as a horse; he died from complications from Alzheimers. I just awestruck that this was a legitimate meal dating back so far. I always thought it was an odd thing for him to eat and crave, but it makes perfect sense now.

@lavillablanca

Жыл бұрын

My GRANDAD poured home churned butter milk in a glass and then crumbled left over corn bread bread in a glass for supper and after supper.

@KdFRacer

Жыл бұрын

Came here to say this, my grandparents grew up as poor share croppers from the Texas and Mississippi areas, they always took left over cornbread and mixed with cold milk, or sometimes warm. It was always a treat to have this at their house when I was a child and I still eat it to this day, sharing the tradition with my kid.

@radfan7020

Жыл бұрын

corn is sugar.

@kounurasaka5590

Жыл бұрын

@@KdFRacer The thing I find amazing is my grandparents also grew up as poor farmers in a rural area, but they also had a very solid middle class lifestyle by the time I was born. It's kind of interesting how he kept going back to "poor food" despite having access to any kind of food he wanted in the supermarket. The comforts of home and childhood I suppose.

@cyankirkpatrick5194

Жыл бұрын

I remember my uncle's and my dad sometimes, making a huge bowl of cornbread and milk and warming it up in the microwave.

Reminds me of my grandma's favorite comfort dessert. Stale wheat bread rolls crumbled, soaked in hot or cold milk and sweetened with sugar and/or jam or marmelade.

@cronykil74

Жыл бұрын

Sounds a lot like bread pudding, which was a family staple growing up in England as a child. Stale buttered bread with milk, sugar and marmalade or currants, stick it in the oven so some of the bread goes crispy on the ends. Mmm

Herfordshire would be pronounced Heart-fud-shur. You did get the sound almost correct in your attempts at 3:23 - oddly, out of the four times you attempted, it was the 2 second ones that would be closer to the actual way it's said. I'm pretty sure the folks from 1750 wouldn't have been that keen on coming back to that as a meal either, but when you have next to no money, anything that feeds you, makes you full, and warms you through, would be very welcome. 😀

@Mark-nh2hs

Жыл бұрын

Also depends on regional pronunciation I'm from Lancashire and many would pronounce it as Heart-Fud-Shear. Lol but your pronunciation is also correct also I've noticed some people say Shire as it sounds or Shear - either way most UK people know what you are talking about lol unless they are real Pronunciation Nazis lol

@samuelmoore668

Жыл бұрын

@@Mark-nh2hs I was born in Welwyn in Hertfordshire but live in Lancaster and I'd say Heart-fud-shear too, heart-fud-shuh as southerners is perfectly fine as well though.

@Mark-nh2hs

Жыл бұрын

@@samuelmoore668 I've mentioned something similar elsewhere on here. And agree with you.

@xander1052

Жыл бұрын

@@Mark-nh2hs Weirdly I think of it with Shear but say it with Shur lol (London from an irish family)

@KnightsWithoutATable

Жыл бұрын

When you are hungry and tired from a hard day's work, anything with good calorie count and in enough volume is still very welcome over going to bed hungry.

Hi Ryan. Pleasure to see you in the kitchen today. You are such an amazing person.

I’ve been watching you guys for years. I’m just here to say you have no idea how happy this channel makes me. Me and some friends sit around and watch sometimes like it’s a regular tv series.

@townsends

Жыл бұрын

Thank you!

When you get to talking about layers, consider how many people come home and make something warm, filling, and fast, like a bowl of ramen with an egg or a pot of box mac and cheese, maybe with a can of chicken or tuna in it, and call that dinner, especially if lunch was sizeable and/or late in the day. My student meals tended to posset-like food; biscuits and gravy were cheap and filling to start the day, and supper when I got home sometime after dark was often a ramen with an egg and maybe a handful of frozen veggies prepared in a microwave-safe container. You've also got something close to a bread pudding there, which is also a real treat when you want food to warm up so you can sleep and get rested for the next day.

Good evening from Syracuse NY brother and everyone else thank you for sharing your live history videos

@lxlotl

Жыл бұрын

Good evening from Rochester!

Good to see Ryan in the kitchen! I miss the cooking shows. Very interesting. Now I need to do some posset research, the modern version looks delicious. 😊 Thanks Ryan and Townsend's! 👍💕💕💕

Pasteurized cow's milk (never mind that Pasteur came along much later), bread, beer, and sugar; really it adds up to a quite nutritious meal with lots of protein, vitamins, carbohydrates, fat, fiber. My guess is that the bread was minced even finer, coming and let to soak so that it comes even closer to the pudding texture of the modern-day posset.

I see a Townsends post, I like a Townsends post

@katiemoyer8679

Жыл бұрын

Yes, & I jump off my current YT view to see the New TOWNSENDS🥳‼️🎈🎉

@mnforager

Жыл бұрын

Ryan is right, I couldn't imagine posset being my dinner after a day of work, especially when my breakfast was meat broth and bread

Thanks for this video! Ryan mentions how old this dish might be and it is definitely ancient. I first heard about posset in college when I was studying Plato’s “Republic.” In that book, Socrates references a passage by Homer in the “Iliad” about a wounded hero who is given a posset of Pramnian wine, barley meal and grated cheese. It’s described as a drink, so maybe this version is on the runnier side. In Republic, Socrates and Glaucon are questioning why someone would give a wounded person that posset - but now 20 years after I read it I can’t remember if it’s because the posset was made with ingredients that they thought of as unhealthy, or if there was another point they were trying to make. But the passage stuck with me all this time because I always wondered how those ingredients would taste.

@annawilliams7650

Жыл бұрын

I think Max Miller of Tasting History did this in one of his videos.

@v.m.8472

Жыл бұрын

Thank you for this additional information! It makes the video even more interesting. This is a great use of ingredients because it doesn’t take too much sugar to make milk sweet!

@Momoko524

Жыл бұрын

@@annawilliams7650 He did but his was the Medieval version.

What I think is interesting is this just sounds like a more complex version of something my grandmother liked to make whenever there was cornbread. She’d just break up the cornbread into milk. I believe she called it sweet milk even when it wasn’t a sweetened cornbread that was used.

@marylamb1649

Жыл бұрын

Sweet milk as opposed to buttermilk. The ‘sweet’ had nothing to do with the cornbread, but with which kind of milk was used.

Looks very good! Many variables to this, I’m sure. Add a bit of seasonal fruit to the mix, and it’s a desert? Or a few pieces of root vegetables to increase the “dinner” aspect…? I could see both those scenarios playing out with this “skeletal” recipe.

@huma474

Жыл бұрын

The recipe is a Supper recipe, so it would have come a few hours after dinner, probably some time around 9 or 10 in the evening. Back then you would have had your largest meal of the day, dinner, around 2 - 5pm. This would have been a recipe that you would have wanted to be a bit more simple so you had a fully belly to get some sleep before you had to get up at 4 or 5 to start your day again. Bit of beer to dull the pain of the day and some nice warm milk to help you fall asleep fast.

"I've never poured a bowl of cereal and wanted to put coffee in it. " Never have more true words been spoken. And I really enjoyed hearing you say it. ❤️

Ryan, you're a treat to watch. This was interesting indeed. Thanks for trying these out for us. 😀

Hertfordshire native here and I'd pronounce it "heart-fud-sheer". Hart, sometimes spelt hert, is an archaic word for a stag, so it's 'the place where the hart (stag) fords the river'. The county crest is a bit of a giveaway - a white stag on a green field.

I just want to say merry Christmas and thank you for all the hard work you guys put into this channel, Townsend’s is so wholesome and informative, it’s so relaxing yet engaging. It’s a comforting escape from our grim reality and yet directly addresses how strong and resilient we are as a species.

@LBrobie

Жыл бұрын

ditto!❤

As someone well versed in international cuisines, the similarity between this and and Indian halwa is noted. Both are a mixture of milk and sugar being condensed into a thicker form. There are many types of halwa/halva in as many different countries. However, the particular kind I'm referring to was showcased in food insiders latest "Big batches" video!

@diansebastian23

Жыл бұрын

Of note that halva can be something else completely, unrelated to milk and flours with a different texture to boot. This, ofcourse, depends on the country.

@Copeandseethe822

Жыл бұрын

It's almost like the concept has been around for a long time. 🙄🤦

@BigboiiTone

Жыл бұрын

@@Copeandseethe822 wow you're really a clever one aren't you

Wile I miss seeing John in these I really like Ryan, so it was a good choice to have him take over. Love this series.

my grandfather was born in 1894. His parents were immigrants from northern Sweden. He didn't drink beer but frequently, when it was cold out side, he had hot milk and toast for supper. He would fill a bowl with hot milk then crumble his toast into it. He added sugar and butter and it was a nice filling and warming experience. Imagine it with fresh farm milk and homemade bread with lots of real butter.

There is a very similar food in Portugal called sopas (roughly translates to soups), the only difference being that we add chocolate.

@movienerd202

Жыл бұрын

That sounds delicious 😋

if I'm not mistaken "posset" refers to something that is thickened or curdled in old English

@Mark-nh2hs

Жыл бұрын

Indeed your correct 👍

I would be willing to bet this was someone's favorite meal. Warm sweet and enough alcohol to help soothe sore muscles. Makes me think about my Grandmother, whose favorite breakfast was yesterday's biscuit in a cup of coffee. If it was written down, it was important to someone.

@oldasyouromens

Жыл бұрын

I would never have thought about this as directly medicinal food, but now that you mention it, you're totally right. The beer can be left out and served on the side as medicine, but warmed like that, the dish becomes a kind of sweet warm eggnoggy custard that would be super comforting and keep the muscles warm.

My dad and his father would crumble cornbread or my grandmother's flakey biscuits into the fresh milk and stir it around. Sometimes they added sugar and set it aside to soak up or they ate it without sugar and still a bit soupy and eat it with a spoon during dinner.

@KathyPrendergast-cu5ci

Жыл бұрын

One of my beloved uncles, on my dad’s side of the family, would always drown his desserts in milk, whatever it was: cake, cookies, muffins, pie, whatever. Even if there was whipped cream or ice cream to go with it, he would decline it and dump milk on it! I had to bite my tongue a few times, when it was my own baking so defiled. I never quite understood it but maybe it just had something to do with simple comfort food he remembered from his early childhood. They were very poor (born in the 1930s) so any food they had must have been simple indeed. My dad once mentioned that when he and his brother were little, “bread and milk” was a favorite treat; basically it was cut up day old bread soaked in warm milk, with a bit of sugar. That was probably the only sweet thing to eat they ever got, as young kids. Sugar was very expensive then and usually reserved for the grownups’ tea. Then of course as soon as the Depression of the 30s ended, there were years of war rationing.

Ryan!! What a treat to see a video today!! Thank you for posting ❤ I had a tough day at work today - a Townsends video is such a nice thing by to come home to!!

@townsends

Жыл бұрын

Thanks for watching! Hope tomorrow goes better.

Love this! I think the thing that makes something a posset is the curdling of milk/cream, which is why these various drastically different dishes are still in the same family.

@annawilliams7650

Жыл бұрын

Agree it's the curdling of the milk or cream that makes it a posset.

here on the Canadian prairies there exists a similar dish known as bread pudding. you soak dried out/old bread in milk or cream with beaten eggs, a touch of cinnamon and nutmeg, maybe raisins, and sugar. bake it in the oven. it is usually eaten as a dessert but is also great as a breakfast. my grandma used to make it for us when we were kids.

@splatterkat3838

Жыл бұрын

We have exactly that here in Texas as well. I love bread pudding and now you've got me wanting to make a batch lol

@Laura-kl7vi

Жыл бұрын

Bread pudding is a well known dish, if not more broadly in Canada, it is in most of the US. It's the same as you describe.

I love this video. Both my parents grew up during the Great Depression. Mom remembered the local butcher giving them chicken carcasses for Grandma to boil up. Dad remembered eating milk mixed into cornbread. He was the only boy in the family (he had six sisters, five of them younger), and he ate bread with gravy and the milk cornbread mixture. It topped off his tank, I guess. I grew up eating both, and it DID make the dinner food stretch farther. Thank you for sharing these recipes from our country's past. We should all take a page and go back to making recipes from scratch. We'd probably be a lot healthier as a nation.

This is super interesting. I was reminded of something my parents and grandparents talked about, which I believe could be somewhat parallel to this. Here in Portugal there was a 'recipe' which served the purpose of giving energy to workers (adults and children alike). It was called 'sopas de cavalo cansado' (soup for weary horses) and it consisted of pieces of bread covered in red wine and usually sugar, too. Sometimes egg yolks, cinnamon or honey.

Basically you can see old times Posset as a Milk Bread Gruel. It was filling, and was really a nice meal to eat after a days of work. Left over bread was great for this purpose.

This just reminds me of how my grandparents taught us to eat cornbread and mill with the leftover cornbread as an after-eating-stew treat. It tastes a whole lot like eating soft cereal and milk, without having the unappetizing "soggy in milk" cereal texture! My granddad loved it, and I've always been fond of it, too!

@elchicharron9503

Жыл бұрын

My 86 year old dad from southern Appalachia still has cornbread and milk several times a week as a midnight snack.

Posset-ivley Delicious

Loved how in depth you went with the explanation of everything with your own thoughts on it.

This was lots of people's comfort food, I bet. I imagine they remembered this from their childhood and they felt this just hit the nail on the head when they wanted a little snacky snack before bedtime.

It really makes you realize just how tough and hardworking people back then had to be.

Always trust a big chef’s advice lol love the video

This is crazy I've been deep diving on earlier possets all day. Even had watched the previous Townsend video today on posset. Love you guys

I grew up in Portugal and my grandpa used to make something like this for me when I was a kid. Minus the ale. I loved it. I wonder if something like this could be found all over the world.

Really digging the guest presenter on this. Really smooth 👌 mellow vibe about him. Genuinely hope to see more of him. He nailed this and was a pleasure to listen to.

I've done coffee and Oatmeal many times, it works for a quick meal in ice cold areas during the winter. Iffly enough the reason why I did it was because if I drank the coffee and Oatmeal separately one or the other, and at times both.. would be cold. Much better blended and very thick.

I think that "sugared" wouldn't mean processed sugar like you have there; it would more likely have meant either cane syrup/molasses or more likely what we now call "raw" sugar. I think the flavor of that type of sweetener would have really offset the bitterness of the beer/ale.

So good to see you again Ryan. Really enjoyed this video. Like the variety of videos but the cooking are my favorites. Love learning the history and gaining skills. Thanks!!

@libertycowboy2495

Жыл бұрын

Originally breakfast was first meal of the day, dinner was the largest meal regardless of time, and supper was a lighter evening meal. For my grandparents, dinner was midday meal and supper was evening meal.

This is so much fun to watch. I’ll admit, I want that lemon posset! 😃

Hi! What a lovely recipe! I'm American-British and with my fading American accent it's acceptable to pronounce it HEART-ferd-sher. You had a perfect go there!

We say it Hartfordsheer! And as I understand it they used possets when they washed the sheep in the rivers in spring before sheering. I refer you to "Tales of the green valley" curious stuff on there

Guy looks like he gives the best hugs, could use a hug right now..

Nice episode! I remember my dad taking a slice of white sandwich bread and pouring milk and sugar over it. Maybe that was a "posset" he grew up with.

As for the boiling, one has egg (don't boil!) and the other doesn't (boiling ok) so rather than concluding care doesn't matter I'd say it does

There are many local dialects in the UK that would pronounce it differently. 😁

@Mark-nh2hs

Жыл бұрын

This is true the South pronunciation of Lancashire can differ from the North - putting emphasis on the ca where the North will pronounce it as Lank - A- Shear.

@OrbioneKenobie

Жыл бұрын

Yorkshire :- Erfudshure 🤣

@Mark-nh2hs

Жыл бұрын

@@OrbioneKenobie be you watching The Last Kingdom 🤣🤣🤣

That kind of reminds me of the southern dish of leftover cornbread and buttermilk or milk. It could also be similar to a bread pudding. I had milk and cornbread as an evening snack last week.

It may be worth noting that the recipe book speaks of this as supper. Maybe dinner, with it's meat and side dishes, was at noon. A very simple supper like this makes sense at the end of an exhausting day in the fields with barn chores to be done once they got home. When I've had a hard day in the garden, a one dish meal I can just spoon in without fuss is about all the appeal I need. The fastest route to full stomach and bed is all I want. Also, this makes me think of what my dad (born in 1915 somewhere around Yankton S.D. and Depression raised) called "Farmer's Pie". We would sometimes eat this as a desert at suppertime, or as supper all by itself. It consisted of a slice of bread, spread with jam, with milk poured over it. We also sometimes had bread and milk, in which the bread was crumbled or chunked into the milk somewhat like cold cereal. Thanks for the fun historical explorations!

@jenniferhansen6868

Жыл бұрын

We grew up on that. Bread jam and fresh milk during the summer was the best. In the winter it was torn up bread warm milk and salt and pepper.

@coltm4a186

Жыл бұрын

If dinner was referred to what we call lunch, then when did we start calling it lunch?

I grew up on what was called "pudding and toast" at my house. It was passed down from my mom's mom; I'm 64 years old. It was basically homemade vanilla pudding (milk, sugar, egg yolks, flour for thickening and a dab of vanilla) poured over ripped pieces of buttered white toast and served in individual bowls. As a kid it was fun to get to rip your own bread into pieces before the pudding was poured over. It was delicious then as now, and all of my mom's side of the family has loved it although those who didn't grow up with it (like my father and husband) never acquired a taste for it. My daughters love it and we've even adapted it to be gluten and dairy free. When I was growing up we normally had it for breakfast, but I remember my mom said sometimes they would eat it for dinner when she was a girl. I suspect the origins of our dish are in a posset. Thanks for a great show. You all do such a great job.

I've made the drink style of posset. It's made of cream, egg,and sherry. It has a light eggnog texture and taste great.

I get you guys try and give us uplifting and light videos. I appreciate your work

In the Supersizers Go episode for the Restoration, Sue and Giles had sack possets, which were like a thick drink.

Well explained my good sir. Love watching you on this channel. Keep up the good work.

I have dieted down to a lean body fat percentage a few times, and I always remember the change in my palate. Foods that I never found appealing when I was well fed actually turn out to be something you crave. I describe it to others as being similar to pregnancy cravings, where I will just mix whatever I have around to satisfy that craving. I've made a chicken, oat and balsamic glaze porridge, mixed diet soft drinks with milk and coated roasted vegetables in a peanut butter and curry bechamel. The point I'm making is in my experience when you are hungry, and I don't mean hungry in the modern sense, your appreciation of unusual flavours broadens significantly. I can easily imagine how such simple food is satisfying and tasty to people who may have many times in their lifetime experienced hunger, and even develop a nostalgic taste for it in better times.

When I was very young my mother liked to do bread with milk...she did use sugar sometimes and even cinnamon. Often it settled upset tummies....no ale though 🤗

@janach1305

Жыл бұрын

Milk toast: two slices of buttered toast sprinkled with cinnamon and sugar, placed in a pie pan of warm milk and eaten with a spoon. A warm and comforting breakfast when you’re staying home from school sick.

@faithhope2212

Жыл бұрын

@@janach1305 sounds good 🤗 I think mama was going for more bland with the sugar helping it go down. 😄

@janach1305

Жыл бұрын

@@faithhope2212 Mix the cinnamon and sugar together before sprinkling it on. You never get full cinnamon or full sugar, but a nice mild mixture. I still keep some on hand in a shaker to put on buttered English muffins.

@faithhope2212

Жыл бұрын

@@janach1305 I do cinnamon sugar also...love it on toast 😊

My mother loved leftover cornbread crumbled into a glass and topped with cold milk, eaten with a spoon. I'm sure she had this as a child during the Depression, possibly in a bowl. My mother-in-law also ate this only she preferred buttermilk.

I enjoy Ryan's review of the food. His description is detailed and immersive, allowing me to thoroughly imagine what the dish might taste like, while his brutally honest opinion of it is much more refreshing than a more biased and passionate opinion. The brutal honesty is also funny.

My dad who was a depression baby was often fed on milk toast at night for supper ( evening time) he often ate a non cooked version when he got home from long business trips. He got me hooked on it when I was little. Never slept better than after a nice tall glass. Still works great. When you eat your big meal at lunch (dinner) this is just enough to keep you from waking up hungry in the middle of the night.

When I was small, and we didn't have much, my mom sometimes broke soda crackers (I think Americans call them Saltines) into a bowl, sprinkled on a bit of brown sugar, and then poured hot milk over top. By the time it cooled enough to eat, the crackers had soaked up a lot of the sugary milk, and it was delicious.

@bonniechance2357

Жыл бұрын

We had something similar in 1960s Texas. Except we'd just crumble the saltines into a glass of cold milk. The saltiness of the crackers mixed surprisingly well with the sweetness of the milk. The crackers didn't become too mushy, either, so it added an interesting texture.

@josephinegibbs3902

Жыл бұрын

@@bonniechance2357 Yes, I remember this! I remember putting in just a few crackers at a time and eating them quick while they still crunched, and then putting in some more. Western Washington state for me, but being raised by parents who were raised during the Depression in Iowa and S. Dakota.

I'm from Poland, my grandmother used to prepare it for me in the evening when I was little, warmed milk with crispy torn Kajzerka with sugar and sometimes cinnamon. Kaiserka - a small, round roll with characteristic five radial furrows on the top. It is usually baked with wheat flour, malt, sourdough or yeast, salt and water

Loved it! I appreciate you showing us how it looks now compared to then. Would have loved to see a long version of this. I didn't get to see how/ when you put the beer in.

@rabidsamfan

Жыл бұрын

Beer goes in around 7:26

The memoir of Ebenezer Fox mentions something fairly similar on a couple of occasions I think. I’m paraphrasing, but while traveling and stopping at taverns, he is served “a bowl of bread and milk” for which he only pays a couple pennies. He doesn’t describe it in any great detail, but after watching this video, it made me think maybe this is what he had-a frugal meal after being out on the road all day. And, my grandfather told me about being on his grandfather’s farm. His grandfather made a dish of broken up rye bread, coffee, and cream all combined in a bowl. My grandfather remembered seeing this in the late 40s and early 50s when his own grandfather was much older.

"Were they excited about it? I don't know." The honesty hahahaahha, love your vibes bro

Gotta love it when Ryan is in the kitchen. Another great video guys.

Grew up eating milk toast. Just about the same thing I would say. My grandparents lived very simple lives in a old farm. Grandpa still used a mule to plow fields and work the farm up until the late 80's. He liked milk toast two or three times a week for dinner. He was 93. Old stail bread lightly toasted. Put in bowl. Cover with warm milk. Add sugar, cinnamon and maybe a drop of vanilla. Mix. Eat

Excellent job Ryan. Love the channel.

It reminds me of a dish we have in Austria. Not sure about the translation. We call it "Sterz". It's made from coarse corn-"flour", like polenta, usually pretty thick. Served in milk and sugar like the posset. We also add cereal coffee to the milk. I expect it to taste similar.

@oldasyouromens

Жыл бұрын

Cereal coffee?

@elephantchessboard9060

Жыл бұрын

@@oldasyouromens Roasted grains that can be used like coffee powder to make a coffee replacement. It seems to have a lot of names. Not sure which would be most appropriate. I found it as malt coffee, grain coffee, cereal coffee etc.

@oldasyouromens

Жыл бұрын

@@elephantchessboard9060 that's not super common here. When we do have it, we call it by its brand name, Postum. I didn't know what you were talking about because typically everyday adults don't drink it - mostly children, ill people, and people with religious or social objections to coffee. I drank it in hospital when they wouldn't let me have tea, it was good. It would be a nice flavor in a simple dish like that.

I'd actually love to try and make that sometime at home. I normally eat oatmeal on top of biscuit or bread with either just a bit of coffee or syrup for taste(especially if my coffee is cold) if I need something quick and filling when I don't have alot of time due to work.

A cook after his own spoon I love your son on this channel. Great video. God save the bartender!

Sitting with Washington at Valley Forge, me and the boys enjoyed a hearty Posset. Good times

Apparently it was always meant to look like curdled milk, from the Latin word “balductum.” When people wanted to smooth out the lumps, or thicken it from the drink, they’d add cheap or more expensive thickeners to it, and add citrus acid for extra curdling??. It’s always been sweetened, though, it seems, so that is a very interesting main meal. 🤔🤔🤔

You are brutally honest! The working class had to work all day to come home to this. Me? I just had to skip through a number of Medicare ads to enjoy your take on posset.

My grandparents were the third generation operating the family farm. Grandma would feed everyone a hearty but not too heavy breakfast before they went to the fields. Lunchtime was dinner -- the biggest meal of the day, a meal to slake the hunger from the morning's work and set them up for a long afternoon of more work. Often there were breaks midmorning and mid-afternoon for a snack and coffee, since you don't waste daylight -- you work the fields as long as you have daylight. Supper was after coming in from the fields, and was a smaller, simpler meal. Eating too much before bed caused poor sleep, and everyone was too tired to deal with much. A simple stew or something like this posset would be just the thing. Keep in mind -- Grandma would have been working even longer than the field crew, starting her work day fixing their breakfast and ending her work day eating her own supper and cleaning up. (Although this was often followed by mending, sewing, or knitting while she "relaxed" in a chair.) A simpler meal with less clean-up was welcome at the end of the day, when she was most tired. The family farm wasn't a big conglomeration of an operation, but it wasn't a poor living, either. Each generation did well, comfortably middle class, well enough to have money to spare to help neighbors through tough times. A posset of this nature could be quite economical if need be, but it could also be heartened up quite well, too.

A posset pot was a bowl with a handle and a spout for feeding an invalid. A posset was a soft food.

My great grandmother used to make this for babies and toddlers. And she would sometimes put a little beer in it. Here it's called "beer'n'bread" after all. If you boil it up it be smooth.

Very, very nicely presented. My compliments. I look forward to seeing more.

I had leftover cream and now I'm determined to make lemon posset today. Thanks!

I can see a good sized bowl of hot oatmeal with cream and cinnamon (maybe raisins) as a very satisfying meal at the end of the day.