450 Year Old Pumpkin Cheesecake

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Subtitles: Jose Mendoza - IG @worldagainstjose
PHOTO CREDITS
Jack-o’-lanterns: William Warby - CC BY 2.0 via Flickr
Wikipedia Jack-o’-lantern: By ESanders (WMF) - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Cornish Jack-o’Lantern made from a turnip: By Bodrugan - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Traditional Jack-o’-Lantern in the Museum of Country Life, Ireland: By Rannpháirtí anaithnid at English Wikipedia, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Peat Bog: cc-by-sa/2.0 - © Eric Jones - geograph.org.uk/p/4659564
Bog Body: Malene Thyssen, CC BY-SA 3.0 creativecommons.org/licenses/b..., via Wikimedia Commons
Turnip Jack o lantern: Geni at English Wikipedia, CC BY-SA 3.0 creativecommons.org/licenses/b..., via Wikimedia Commons
#tastinghistory #pumpkincheesecake #halloween

[@sparklypoof]

"It's BUTTER; you're not going to regret it" - TRUER WORDS WERE NEVER SPOKEN

[@mamadragon2581]

I thought the exact same thing when he said that!

[@leademi1387]

This made me think of Paula Dean lol

[@leademi1387]

Omg I squealed seeing the “We Are Trick” Halloween Mimikyu! I have one too!

[@kymo6343]

I was literally going to say exactly this XD

[@axelpatrickb.pingol3228]

I do. Butter is expensive in my country. Using too much in one dish would deprive the other dishes that include that ingredient...

[@hilotakenaka]

"This might be the best thing I've made on this show" The garlic harvester sauce beef made last week: "We've Been Tricked, We've Been Backstabbed and We've Been Quite Possibly, Bamboozled"

[@TastingHistory]

🤣 two awesome dishes in a row.

[@Immopimmo]

They don't have to complete against eachother though. One's a main dish and the other's a dessert so they can be equally good. 😊

[@TheFarmboys]

@@Immopimmo right? This is just progress towards the ultimate 4 course meal

[@vinnytube1001]

Put garlic sauce on pumpkin cheesecake, easy.

[@zennvirus7980]

@@TastingHistory Maybe you should clarify it as "this is the best _dessert_ I've made". Might help avoid confusion.

[@harukaimai8086]

9:07 Fun fact, this is actually the corpse of Grauballe Man, a bog body found in Denmark in the 1950s. He’s from around 2000 years ago and he’s actually not a corpse of someone being led astray by the “lights” in the bog, he’s a victim of ergotism. Ergot is a fungus that grows primarily on rye and when consumed causes ergotism, which is basically like a really bad acid trip. Like, seeing ghosts and blood dripping down the walls, kind of acid trip. Anyways, traces of ergot were found in his stomach since his body was so well preserved by the peat bog he was in, and joined by the fact that his throat was slit before death, he’s an example of early Germanic tribe punishment of people who didn’t “fit in” (in this case, people who could see ghosts/spirits). The Roman historian Tacitus (from 1st century CE) talks about these punishments and their crimes, which is how anthropologists figured out why all these bog bodies were basically naked, shaved, wrapped in leather and killed in various ways. It’s fascinating stuff. I forget who, but another anthropologist also suggested that ergotism played in role in the witch trials, since most of the areas of where witches were burned were places where grain was kept damp and low to the ground, so these people being “witches” were actually hallucinations of people with ergotism. It’s still a theory though, but still interesting.

[@lisamrb4620]

Absolutely so interesting! Thank you so much for this information.

[@MyLifeInWonderland]

While you're not wrong the cause of death is as of yet unknow however it is most commonly believed that the man was a sacrifice to the gods, rather than him being killed for being an outcast.

[@lucheng1945]

Yep ergot fungus is a powerful hallucinogenic drug. It is used to make LSD (aka acid)

[@paavobergmann4920]

@@lucheng1945 Hnnja, but that involves quite a bit of chemistry to go from ergotine to lysergic acid diethyl ester....but yes, the fungus already contains like 2 dozen alkaloids that share the basic structure, which makes them fit to the receptors of all your main neurotransmitters. So there is a chance that a fungus with the right ratios, like a bad trip, just sends your central nervous system into total chaos. It is much more likely, however, to result in extreme and permanent cramping of either your blood vessels, which can have your limbs dry up and fall off, or your skeletal muscles, which has you suffocating in excruciating pain. Fun fungus.

[@Michael_______]

Actually it was tradition to throw (after a clan skirmish) the bodies and spears of the enemy into the bogs. This red headed corpse in particular was not linked to ergot poisoning of any kind. I'm 99.99% okay being wrong. Post a link for me in reference to your finds. I'm curious

[@jonawilliamson5208]

Hi Max, I made the 450 yr old Pumpkin Cheesecake Recipe for my 65th birthday. It was rather delicious and exceptional.

[@PineappleLiar]

‘Looks over at the cream cheese, canned pumpkin, and eggs that have been sitting in my apartment not being used.’ I know what we’re doing tonight, boys.

[@mak3960]

Yo I was thinking the same!

[@EdgyShooter]

You have an interesting collection of unused ingredients!

[@PineappleLiar]

@@EdgyShooter well canned pumpkin has a 2 year shelf life so I had some from last year, I always have a few too many eggs cause I don’t eat them that often but I have to buy a dozen for when I do, and I had leftover cream cheese from making a crab dip for a party (everyone vaccinated) about a month back. So all the pieces were there for the making. Also addition I decided to add a bottom layer crust made of biscoff cookies cause I’m quite fond of them!

[@hz3917]

@@PineappleLiar who cares if people were vaccinated?

[@1ACL]

I do

[@tinawilder-whiting3682]

I giggled out loud at “It’s butter…you’re not going to regret it”. Improved my mood immediately, as TH always does. And I will absolutely try to make this one:)

[@j.t.leavell226]

2 cups (450g) pumpkin 1 cup (240g) ricotta 1 cup (225g) marscapone or cream cheese 7 medium eggs 1 1/4 cup brown sugar (250g) 2 tsp cinnamon 4 tsp ginger 1 cup (240ml) cream or high fat milk 5 tbsp unsalted butter (70g) 1/4 cup 60ml melted butter Bit of cinnamon/sugar mix 350° 1 hour 15 minutes I'm going to try experimenting by adding the crust from the cheese apple pie episode. Crust 2 cups (240g) flour 2 egg yolks 6 tbsp (85g) butter 1/4 cup (60ml) water I am leaving out the saffron because I am peasant.

[@kristenpate1500]

You are an angel! Thank you!

[@Lazydaisy646]

2 Table spoons of cinnamon 🙂

[@MossyMozart]

J.T. Leavell - And for an even better experience, I suggest that you try butternut squash instead of pumpkin. Tastier, less wet, less stringy - superb! No other changes needed; proceed per normal.

[@CaffeinatedTigress]

Only because it's a huge pet peeve: maScaRpone. It's like 'nascar' but with an m. People pronounce it wrong and I don't know why.

[@MrsQ22]

@@CaffeinatedTigress haha I thought the same thing.. I read it there in the comment but in my head said mascar..

[@imagitext1342]

OH MAN! My husband and I made this for Thanksgiving and agreed this was the best pumpkin pie anything we've ever had! We tried it cold first and it was okay. Thirty seconds in the microwave and it was AMAZING. It's like rich liquid fudge but not sickly heavy. Changes we made that might help others trying this recipe: We used 6 large eggs instead of 7 medium because that's what we had. A fine mesh strainer is great for getting the liquid out and canned pumpkin worked fine. Cut down the sugar to only a cup because I didn't want something very sweet. We also used a 9x13 pan. It needed maybe only an hour and was over temp for a cheesecake by the time I thought to check it. Even then the texture was fantastic. We also heated the butter in the pan first then poured the batter in to help make the crust and where the butter helped brown the edges was the best part

[@imagitext1342]

@@synthetic1538 It was creamy-good in my opinion. A bit softer than you'd get from a modern pumpkin pie. I believe we used the same amount of liquid, but it's been a while

[@freetomato]

Sounds amazing. I will say, though, that a few years back I roasted and puréed a pumpkin and used it instead of canned for pies and bread. It had an amazing fluffy custard texture, and a more pure pumpkin flavor than I’ve ever gotten from a can. I will never be able to untaste the taste of can. Fresh pumpkin would probably send it over the top.

[@always_b_natural703]

@@freetomato Apparently, canned pumpkin isn't pumpkin, but mostly carrots

[@lisahinton9682]

@@always_b_natural703 Not true. Simply look at the ingredients on the can's label. (I am writing from the USA - not sure where you are, though, so perhaps that is the case where you are. Max mentions in this episode what kind of pumpkin is generally used in canned pumpkin.) Cheers.

[@suellenw561]

I didn't see this post when I wrote mine. We did some similar things. One thing I didn't mention is that I used cottage cheese & mixed everything together with an electric mixer which broke up the cottage cheese lumps better & may have fluffed the eggs.

Fun fact: it is believed by the Celts that the head was the seat of the soul, and the taking of the head of particularly prominent adversaries was a mark of honour. They’d, according to Caesar, preserve the heads in pine oil to display when guests of note came by.

[@TastingHistory]

I do the same thing!

[@adedow1333]

@@TastingHistory 🤣

[@TerMau01]

Giving head must've been a bigger event back then...

[@victoriashevlin8587]

@@TerMau01 🤣

[@LittleMoshingShana]

roman writingss about the "barbarians" are to be taken with huge caution tho

[@roflcopterIII]

So if you're ever in Ireland, there's a country life museum in County Mayo that shows some examples of old school carved turnips and other samhain/Halloween paraphernalia. Lots of cool creepy masks as well. Peat bogs in Ireland are pretty dope. Both sets of my grandparents were farmers and spent a good chunk of their time cutting turf for fuel. Given how the chemical composition of the bogs preserves things, you can find all sorts of stuff. One of my grandfathers found a bog body, which is currently in a museum. My other grandfather found prehistoric Irish elk antlers. Other people have found jewelry, bog butter, and other relics.

[@violetskies14]

That sounds really cool!

[@erikjohnson9223]

Bog butter?

[@jaehaspels9607]

What's bog butter?

[@violetskies14]

@@jaehaspels9607 bog butter is butter that was traditionally stored in the peat bogs in parts of Ireland. The bog preserves the butter really well but occasionally people would forget about it and it would get left there. Fast forward to today when people find it.

[@StephBer1]

@@violetskies14 That's amazing.

[@Minandreas213]

Being someone that unfortunately has to avoid gluten, this lack of a crust really appeals to me. I think I'm going to try this.

[@taracampbell2433]

I make gluten free pumpkin pie every year, and yes its absolutely fabulous without a crust. however, if you want a crust, put 1 1/4 cups walnut halves or pecans in a food processor and grind finely - it should just start to clump together. Scrape the edges clear of anything that's stuck, add 1 cup almond flour and 1 egg white, and process in bursts til it just starts to clump. pour it in lightly oiled 9" pan and press it out evenly. Stab a few times with a fork and bake 20-22 minutes @ 375 F until lightly golden browned. Let cool at least 10 minutes before adding filling and bake as usual.

[@Minandreas213]

@@taracampbell2433 Thanks for the tip! I'll have to try this for Thanksgiving.

[@taracampbell2433]

@Paul Burkum 😁

[@aureasmortem]

My mom has celiac's and loved to eat pumpkin pie before her diagnosis so she was psyched as hell for this recipe since there wasn't any wheat in it. For Thanksgiving we did a double batch that filled 3 shallow pie dishes and she's offender number 1 when you find 3 pieces missing when you weren't looking 😂 it was really good so I've made it again tonight only with way more ginger since she asked for it (we also added nutmeg/cloves/allspice/cardamom both times) It's officially a Thanksgiving tradition in our house now

[@susie9893]

@@taracampbell2433 pecan is a better flavour with the pumpkin imo (Orange with walnut)

[@rokzane]

I had the idea of taking this recipe and turning it into a Mexican style flan (which most commonly contains cream cheese). I also enhanced the pumpkin flavor by putting the pureed pumpkin in a nonstick skillet and cooking it until the majority of the water is driven out of the pumpkin and the pumpkin thickens up and caramelizes a bit. As a flan, this recipe is out of this world!

[@jcortese3300]

This is how thorough this guy is with his production values: he's wearing a pumpkin-colored shirt.

[@FrarmerFrank]

I'm wondering if he roasted the seeds? Wash the seeds in a collindar till clean Dry thoroughly Toss in olive oil and optionaly salt,pepper,garlic powder,and/or Paparika Spread evenly and spaced a little from each other on lighly breezed cookie sheet Roast at 350f for 15 minutes, tossing/turning the seds at the 5 and. 10 minute mark cool before storing

[@AF-ke9by]

@@FrarmerFrank I like to boil them in salted water for 15 minutes first, which, incidentally, helps with the cleaning, then roast them. They end up less salty, and the shells are easier to break open and chew.

[@mwater_moon2865]

Yes, Thank you Max of Burbank!

[@thedukeofweasels6870]

The wheels in that design kind of look like a crude representation of classic pumpkin pie like Minecraft style XD

[@supergeeky7529]

ya don't wanna just eat the pumpkin but BE the pumpkin!

[@danielm5535]

“Ricotta and Mascarpone… or use cream cheese, you won’t be able to tell the difference.” I think some Sicilian grandmother is cursing right now.

[@TastingHistory]

🤣 even she wouldn’t tel when it’s baked in a dish with this many ingredients

[@bobdowling6932]

@@TastingHistory Grandmothers ALWAYS know. Scicilian grandmothers doubly so.

[@ohrats731]

I would think cream cheese would be more salty but maybe I’m just picky lol. My mom and I always argue about whether it matters to use salted or unsalted butter in a recipe. I say I taste the difference, she says she doesn’t 🤷‍♀️ Bake based on your preferences and don’t share I guess is the moral 😂

[@shaventalz3092]

You were asking what they did to make the dead so angry with them? This. They did this.

[@sunnycharacter]

@@bobdowling6932 Portuguese maes or avos too. You don’t mess with them! Lol

[@wolfmac3923]

Hey Max! I loved the video, but it would be very useful to have the full recipe in the description. Having it in the video timeline is pretty cool to see scale and to get a feeling for the recipe, but I know that I would like to have it fully written out in the future. I do plan to make this though, so thanks for everything you've put out. For anyone else who wants the full form: 450g Pumpkin Puree 1 Tbs Salt 240g (1 cup) Ricotta 225g (1 cup) Mascarpone 7 Medium Eggs 2 tsp Cinnamon 4 tsp Ginger 240ml (1 cup) Cream 70g (5Tbs) butter 60ml (1/4 cup) Melted Butter for tarte pan

[@agroshotzz2894]

Mistake cinnamon amount, it is 2 TABLESPOONs not 2 teaspoons.

[@rekesque]

Agreed! I'm making this today for thanksgiving and it's a bit of a pain to keep skipping around in the video to write stuff down for shopping and follow the steps. I'd love to see a website where you post full recipes (like Chef John from FoodWishes does, maybe?)

[@ninmaxwell3848]

@@rekesque agreed! I also am making this today for tgiving!! Guess Ill just have to watch the video again!

[@mmkozick]

@@rekesque he's probably holding off on that since he's coming out with a cookbook...guess what I'm ordering once it's available ;-)

[@mmkozick]

1 1/4 cup brown sugar

[@xbrandi12345x]

I am SO grateful recipes are written like they currently are and not the messy and strange essay style way they were written in the past.

[@lisahinton9682]

@Brandi I love the old way. Yes, it takes some actual reading, but so what? One simply is reading a description of the process of making the item. Those old-style recipes have a charm to them that a list of ingredients does not.

[@emilysmith2965]

Twelve pages about Uncle Dave’s farm and a “Jump to Recipe” hyperlink?

[@suziecreamcheese211]

I think Fannie farmer initiated the modern style.

[@TayWoode]

Haha there’s plenty of KZbin cooking channels that have narcissistic women telling us all about their weekend, taking their dog to the vet, mowing their lawn, the holiday they went on, as if we don’t have a life, ten minutes later still waiting for the recipe

[@xbrandi12345x]

@@lisahinton9682 I love finding old recipes but sometimes the handwriting is hard to make out!!

[@ViennaVampire]

Oh, the legend about Stingy Jack was super fascinating, cause we have a pretty similar legend in Vienna, Austria. One day, a young man who was known for being horribly lazy tried to avoid doing his daily duties by hiding and relaxing in a nearby forest. Then, just as he becomes so hungry, he contemplates going back, the devil appears and offers him a feast in exchange for his soul. The young man agrees and recieves his feast. After he is finished, the devil wants to collect his soul, but the young man just says: "I would pay my due with no hesitation to the devil himself naturally, but how do I even know that you really are the devil? Can you prove it for me? Then I'll give you my soul." The devil's like "WTF?" and asks how he should prove that he is indeed the devil and the young man says: "Turn yourself into a giant, like a century old oak." The devil does so. Then the young man says: "Now, turn yourself tiny, like an acorn." The devil, again, complies. As soon as he turned himself tiny, the young man captures him in his purse in which he also carries a cruzifix, so that the devil can not change back. Then the young man takes the devil to the local blacksmith and asks him to hammer the purse on his anvill. After a while, the devil surrenders and agrees to not collect the young men's soul to hell, not now or ever. So the young man releases him and continues to live out his (lazy) life in peace, having the joy of always remembering how he tricked the devil himself into throwing a feast for him. :)

[@wolfwest3031]

This is very similar to the Billy and mandy story except when Jack send the queen a trick pressent so she orders the guards to kill him 👁👄👁

[@yorukaadams940]

My guy found the cheat codes for life

[@matsuspeaks]

what a clever King whomst we stan~

[@vigilantcosmicpenguin8721]

I gotta take notes in case the devil ever tries to steal my soul.

[@jaehaspels9607]

The devil seems very trusting of people.

[@wintermute5974]

Scappi specifying 'very hot' butter in the bottom of the pan makes me think it might be meant to work like a Yorkshire pudding, where the outer layer of the batter basically fries when you pour it into the fat. Leaving the pan in the heated over for ~10 minutes before hand would get you most of the way there. Doing it like that would also give it a more distinct outer layer, sort of like a very thin crust. Also, if you're not that excited by the cheesecake crust then you should try making a basque cheesecake. They aren't the prettiest cheesecakes in the world, but they're extremely easy compared to most other baked cheesecakes. No crust, no need to worry about getting the baking exactly right, no fussing over tiny air bubbles that might cause it to crack. Tastes amazing too.

[@victoriashevlin8587]

I have never heard of a Basque cheesecake, and now I am obligated to find a good recipe and make it. I'm really looking forward to enjoying the result. Thanks 😊

[@simonederobert1612]

@@victoriashevlin8587 If you want a good recipe for Basque Cheesecake, go to another one of my favorite cooking channels: Food Wishes, with Chef John. My grandson and I made one from that recipe. YUM! This recipe from Tasting History sounds just as yummy, and I can see it in my future now!

[@pavanneveltman]

Same

[@violetskies14]

I was thinking that too! I want to try this recipe so I'll have to see if heating the butter like that works. Also just googled basque cheesecake and they sound delicious.

[@RLKmedic0315]

@@simonederobert1612 Absolutely! Chef John is the best, and his Basque Cheesecake looked amazing.

[@onespiceybbw]

First one of your recipes I tried out. I took your advice about halving the milk, or at least I meant to, but somehow ended up putting it all in. My daughter said the cheesecake was delicious, but my mom griped about the sweetness (no surprise there!) and then said "I guess I should have eaten a smaller piece". She's 94 so I guess she's entitled to her appetite and her opinion, but I thank you for the recipe. I plan on making it again for the actual holiday. :)

[@hummingbirdcarver7204]

With your mom being 94 she is entitled to gripe. My mom was 82 almost 83 when she passed. I would give almost anything to hear my Mama gripe again. Thank you for your post it made me smile Andre me cry at the same time. Thinking about my mama. I could see myself in the kitchen helping my mom I make pumpkin pies.

[@seallisonAGD]

Made this for my family for Thanksgiving. It was a smash hit, including with our four year old who had been asking about pumpkin pie for days. Make this, it’s delicious and as rich as it is, the texture is deceptively light.

[@deereating9267]

My family here in Ky raised these heirloom pumpkins we called 'hog pumpkins' for several generations, then to our great sadness, we lost the seed. Thanks to you, Max, I now know what they were, and can get them again. Never knew they were raised commercially at all or grown outside our family farm.

[@krdiaz8026]

Don't know anything about farming. May I ask how you lose the seed?

[@deereating9267]

@@krdiaz8026 There are a lot of factors involved, but I'll see if I can explain briefly. In this case, the person saving the seed from season to season chose a fruit that had undesirable qualities. We ended up after a few seasons with a plant that produced flattened, thin-fleshed pumpkins that were watery and not sweet or dense like the original, thus we had lost the genetics of the original heirloom. Seed cultivars are lost every day due to a multitude of reasons. One of the biggest reasons seeds are 'lost' is that the fruits they produce are not as pretty or as perfect for shipping as other cultivars. This is why you don't see Dickinson pumpkins in stores very much, but you do see the cute little pie pumpkins. I had been searching for "thick walled sweet dark orange fleshed pink heirloom pumpkins" for years, "hog pumpkins" was also getting me nowhere. If I'd been drinking something, I'd have spit it at the screen when I saw that picture of the Dickinson pumpkin. Serendipity is so fun.

[@prcervi]

it might not be the exact same pumpkin as the one you use to have but comparing the photos and your long description in your reply to the other guy it looks a good match(look more orange then a pink)

[@deereating9267]

@@prcervi The skin on them is a pale, dusty, pinkish-orange color. The flesh inside is a deep reddish orange. Just seeing that unique shape in the picture was enough for me to know. We'd grown them for 5 generations since about 1830. It won't be exactly what we grew, but it looks really close. We always thought it tasted a lot like canned pumpkin, lol.

[@Decanta]

I'm so glad that this moment of serendipity happened for you!!

[@Lauren.E.O]

I just tried making a stuffed pumpkin recipe on a whim and now my mom’s obsessed with me making some huge pumpkin showstopper piece for Thanksgiving…so definitely taking notes while watching this video. 🎃

[@ragnkja]

Several smaller pumpkins will look just as good and may be easier to get right, since it’s not always straightforward how to scale cooking times and temperatures to bigger dishes.

[@Lauren.E.O]

@@ragnkja Yeah, smaller ones make sense. I’m also worried about using up too much oven space on the day of. We already don’t have enough room for everything she wants to make. We’ve literally stacked containers in the ovens before, so using an entire oven just to make something showy feels like it would be stressful.

[@ragnkja]

@@Lauren.E.O Another argument in favour of the smaller pumpkins that will need less time to cook through. A big pumpkin that you’re not sure how long it will take in the oven is probably _not_ what you want, given those constraints.

[@Entiox]

Here's an idea of you want to do a big pumpkin centerpiece, pumpkin soup made out of smaller pumpkins (they usually have a better flavor) that can be roasted in advance, then served out of a lightly roasted big pumpkin used at a soup tureen. It's something that I've done a few times, and there are lots of different styles of pumpkin soup you could do, like a smooth pumpkin cream soup, a chunky roasted pumpkin soup with other roasted vegetables in it, a roasted pork and pumpkin soup. The last one I did was a creamy roasted pumpkin soup with roasted vegetables and acorns.

[@Lauren.E.O]

@@Entiox That sounds really good!

[@NamedMyTaco]

I don't know how some wouldn't just fall in love with this show. I wish Max would make episodes about how he would adjust the recipe and make the dish differently.

[@havsumora]

Yes, a Recipe Reboot!

[@fornax4676]

I love the story of stingy Jack. Those clever folktales always make for a good time.

[@inf0phreak]

Awww. It's a Mimikyu with a Noibat mask. What a perfect Pokémon plush choice :)

[@justanotheryoutubeaccount0]

Isn't it just a ghost in a pikachu cosplay wearing a noibat mask?

[@wompa70]

Best quote EVER! "It's butter, you're not gonna regret it."

[@lizzieandmocha1131]

I'm a history major graduating in December, and I also LOVE baking and cooking, so this is right up my alley! So glad I found your channel today!

[@laurencelance586]

I made this yesterday. And yes, it is delicious. It's good cold, but much better warm. This is about 7 cups of liquid the bakes down to much less, but just remember you've got seven cups of liquid to put into some sort of bakeing container. My cheesecake pan worked, but the butter leaked out and caused the oven to smoke. I'll have to find a better baking container. - a 9 inch ( interior measured) X 2 inch deep cake pan looks like it will work. PS I wouldn't change the amounts of anything in this recipe. P.S. December 22, 2021 I've made at least a half dozen of these in the past 4 weeks., including two on monday and two more yesterdy. "Tis the season, after all. Solid hit all the way around.

[@joshuafino3560]

hey thanks for leaving this comment. Im going to make this for thanksgiving and have been wondering about volume of liquid and how it is left over.

[@laurencelance586]

@@joshuafino3560 I'm making another today. Last night I filled a 9 in x 2 in cake pan with water and found it will hold the 7 cups of liquid.

[@Tinkering4Time]

Ngl after all of the hard work he does one of my favorite parts is seeing Max enjoy himself so much when he finds new favorites.

[@ramkitty]

Delighted to be bedighted.. ceylon cinnamon the aromatic incense and spice of ancients is quite different than saigon cinnamon and thus would be less spiced and more floral.

[@kathilisi3019]

I made this pumpkin cheesecake yesterday when we had friends over and everyone loved it. Thanks Max! 😃👍

[@kiracummins3150]

I'm really curious to know what the texture of this was after it was chilled. I would not alter the recipe at all unless it is still really loose when stone cold. With that many eggs, you may wind up with rubber. But I definitely want to give this a try. I stopped putting crusts on cheesecakes years ago - I don't feel like they bring much to the table in the flavor department. I will say, that if you *want* the texture to be smoother, there are ways. I've made a lot of cheesecakes and experimented a lot to learn how to make a good cheesecake. Brand of ricotta can make a huge difference, it's a known problem with American made ricotta because of the additives commonly added to the cheese making it grainy. Farmer's cheese is more reliable, but much more difficult to find unless you make your own. Order of assemblage can also make a big difference in your final texture. Beat your cheeses and butter together first. Only if they are completely smooth are you going to get a smooth final product. Then add your sugar. Add your eggs one at a time, beating until smooth after every step (once you start adding the eggs you want to be careful not to overbeat it). And then just stir in the sieved pumpkin at the very end along with the spices.

[@stickychocolate8155]

I'm not sure how to save a comment for later so I'm just leaving my own comment

[@lamia8089]

Just bookmarking this comment lol

[@strovysmith]

It was great served warm. I put it in the fridge to take to work Monday (was in the fridge Saturday night) They all said it was delicious and the texture didn't change much enough to be noticed.

[@dlbstl]

Sounds yummy!

[@Weave.seen.this.b4]

It's awesome cold, making my second one now; will serve it cold. Also, I soaked 2 batches of apples and pears in brandy w/ cinnamon, brown sug, nutmeg and clove. Used one batch on duck stuffing, Im aiming to flambe the second as a topping,....... peace out

[@PerpetualJoy]

Max, thank you for making this your full-time job. These videos are such a treat.

[@EMSpdx]

My suggestion: 1) Don't boil the fresh pumpkin, but bake/roast it in a hot oven at 400F to really concentrate the flavor. 2) cut the cream, and possibly the eggs, in half.

[@CindyduPlessis]

a lot less moisture might lead to a firmer end result, yes?

[@KickyFut]

@@CindyduPlessis Oh I wholeheartedly agree! Way too much moisture, and roasting the pumpkin adds so much more interesting flavor to it!😁

[@ChannelingCourtaud]

You may also microwave it, or steam it cut in half and then cut off the skin without risking to lose a finger.

[@deathdancin]

Concentrated pumpkin essence.

[@00muinamir]

Agreed. I just tried it and it's on the moist side, just barely holding together. And that was with canned pumpkin puree, to boot. I wouldn't cut out that many eggs, maybe two. But definitely reduce the liquid if you'd like your torte to be more firm.

[@terrylawrence4121]

My sister made this for Thanksgiving yesterday. Incredibly fluffy and melt-in-your-mouth when warm, not at all bad when cold. Thanks given to Max!

[@onewaytosavetheday]

I made this tonight in preparation for my Thanksgiving celebration! I used a mix of acorn and butternut squash because my grocer wasn’t selling pie pumpkins. I baked it for 40 minutes at 400f and didn’t bother straining it out of laziness. I added a bit of allspice, clove, and nutmeg because obviously. It’s incredible. Why does anyone bother with pumpkin pie when this exists? Thank you for sharing this with us! ❤️

[@alexisflory6496]

Because no one knows of it. A tragedy really

[@jroden06]

“It’s butter so you’re not going to regret it!” Had myself and my ghostly Southern ancestors laughing 😂

[@Valsorayu]

*Distant french laughter*

[@allisonspears5895]

I said it last week and I'll say it again: Max needs to make a tier list to rank his past Tasting-History-foods!

[@mrs.g.9816]

I absolutely love pumpkin. Rather than make a pie this Thanksgiving, I opted for a savory stuffed sugar pumpkin recipe from the Hidatsa people of the northern plains. It's been a tradition in my house for several years. You may want to include an episode on this recipe later, because it's so simple and delicious. It includes ground bison or venison (or ground beef, which is cheaper and more available), eggs, wild rice, green onions, lots of sage, salt and pepper. But the pumpkin cheesecake sounds great, too!

[@brenna1841]

I'm not sure if anyone else has said it yet, but Samhain is pronounced 'sah-win'. And I will be making this recipe! ☺️

[@DarkPatu]

It wasn't pumpkin, but I actually made a cheesecake this weekend! Espresso cheesecake with biscoff crust and a super thin semisweet chocolate ganache layer on top. I always separate my eggs and whip the whites before folding in so it's super tender and light.

[@adedow1333]

That sounds fabulous

[@mariaantoniajosephajohanna]

That sounds SO good!

[@DarkPatu]

For anyone who wants to make it: Filling 3 8oz packages cream cheese (softened) 4 large eggs (at room temperature, separated) 1 1/2 cups white sugar 2tsp vanilla extract 1/4tsp kosher salt 1 packet cafe bustelo instant espresso Crust 1 sleeve biscoff cookies (pulverized) 6tbsp unsalted butter Ganache 1/3cup semisweet chocolate 3tbsp heavy cream 1. Mix the cookie crumbs and butter, mixing to fully saturate and press into a thin layer on the bottom of a springform pan, pressing up the sides about 1~1.5". Blind bake for 8-10 minutes at 320°F/160°C, set aside and allow to cool completely. 2. Whip cream cheese and sugar until fluffy, adding in egg yolks one at a time until fully incorporated and smooth. Add vanilla, salt and espresso powder. 3. Whip egg whites to a stiff peak, gently folding into the cream cheese mixture until no white streaks remain. 4. Pour the mixture into your prepared crust, wrap the bottom and sides of the springform pan TIGHTLY with aluminum foil, making sure the bottom is completely covered with no tears. Wrap the pan in a dish towel and place into a bain-marie and bake for 70~90 minutes at 350°F/175°C until the entire cake has a very slight jiggle and has begun to pull gently away from the sides of the pan. 5. Allow to cool in the oven with the door ajar for at least one hour. 6. Combine chocolate chips and heavy cream, microwaving in 10 second bursts, stirring well after each until smooth and glossy. Pour the ganache over the top of the cheesecake and use an offset spatula to smooth out into a thin, even layer. Optionally sprinkle with flaky salt and transfer to the fridge. Allow to chill a minimum of four hours, preferably overnight. Slice with a knife warmed in hot water for clean cuts and enjoy!

[@kapuapatacsil1964]

uhhh, recipe, please!

[@messanya]

@@DarkPatu that is so sweet of you! I will definitely try making this, so thanks a lot

[@taekwongurl]

I really hate that pumpkin "spice" has become a thing for the internet to hate on. I still love pumpkin everything, so I'll make this!!!

[@ragnkja]

“Pumpkin spice” has nothing to do with pumpkin except that people think it goes well with pumpkin.

[@scaper8]

@@ragnkja I mean, yes; but it is the flavors of the spice combination typically found in modern pumpkin pie. So it is not _totally_ unrelated.

[@leetri]

It's because corporations try to force it everywhere and make a huge deal about it. People aren't hating the flavour itself, they hate the entire marketing PR and how they forced it to become a trend. Some are also really annoyed by people who made pumpkin spice their entire lifestyle and wouldn't shut up about it. No one really cares about it anymore tho, the trend peaked in 2015 and I haven't seen anyone talk about it for years.

[@ragnkja]

@@scaper8 In Norway it’s more commonly associated with gingerbread.

[@sapphireseptember]

@@leetri I just bought a pumpkin spice themed eyeshadow palette and pumpkin spice flavour lip balm/lip scrub duo, depends on where you live I suppose. (I do love it, and go to Starbucks just to get a hot chocolate with pumpkin spice syrup in it, it's not autumn without it!)

[@lepar119]

Made this for Thanksgiving this year. The family loved it so much, I will be making it again for Christmas. Thank you!

[@achanwahn]

“You’ll never know the difference.” You take that back! 😝 Mascarpone is totally different from cream cheese! 🧐😄

[@timothykirkpatrick3955]

My grandma used to make pumpkin pie. But she was upset we would eat the filling and leave the crust. So once she threatened to just make a big bowl of pumpkin. Dad told her she was overreacting. Frankly I wouldn't have had a problem with that.

[@ReggieArford]

Delete the eggs, and add a bit more milk. Delicious pumpkin soup!

[@catpoke9557]

Usually when people eat the filling out of the crust it means their crust is too hard to even reasonably break with a fork, and surely doesn't taste/feel good either. So when I see someone with this odd problem of everyone eating around their crust, all I can do is wonder why they don't understand what the problem is lol If your crust is good, it should take more effort to eat around it than not. If it takes more effort not to, then your crust needs help. That's my standard.

[@taracampbell2433]

I frequently just pour the filling in ramekins and bake it. single serve crustless pies FTW!

[@plaguemarine7767]

@@ReggieArford Iike chewing.

[@ReggieArford]

@@plaguemarine7767 I 'like" chewing, but if I'm cooking for one, it's more bother to make a crust than to do without. Put crackers in your soup, it'll suffice.

[@LimSiege]

WISHBONE! I love that show. It sparked my love of history and mythology.

[@evakatrinaa]

Wishbone!! ❤

[@koreyb]

...and Jack Russells.

[@TheStrangeAlchemist]

Making timestamp references for myself. Ingredients 1:37. Method 4:26. Finishing 14:28

[@nancymelito5604]

Thank you@

[@olafmoen2199]

Made this today! We loved it! The taste is spicy and good, the texture is amazing - it just melts in your mouth. I never imagined this strange soup of a batter would turn out as this scrumptious pudding!

[@rhov-anion]

I've been wanting to host a Renaissance/Medieval themed family dinner. This will be perfect! All the spice sounds wickedly good.

[@stargirl7646]

My family did that once years ago!

[@DepressoCatto]

Man that would be cool and even more so if everyone dresses like a medieval person too

[@rhov-anion]

@@DepressoCatto We all have the outfits. My wedding was Scottish/Renaissance themed, and my sisters still have the chemise and over-dresses my mom and I sewed for the wedding party.

[@michelemichaelsen2643]

Okay, that sounds like an amazingly fun thing to do!

[@thesqueedler]

DO IT! historical dinners are funnnnn

[@ohrats731]

I love pumpkin and cheesecake combined. If you want some crust but don’t want to fiddle with a dough, I recommend making a crumb crust out of ginger snap cookies 👌

[@anonymousher0]

Just wanted to say that I just made this tonight for Thanksgiving, and it was insanely good. It was like a gift from god. Thanks for the recipe and thanks for the learning experience.

[@grlpeterson]

Even in my 20s, wishbone was a big favorite! One of the best ever made for public broadcasting!

[@EmpressoftheLoneIslands]

WISHBOOOOONNNNNEEE!!!! Just had to say that. It was one of the *best* shows for kids, and I wish I had every episode. The pride and prejudice one was my all time favorite.

[@evakatrinaa]

I may have bounced in my chair like a five-year-old 😂

[@lizwaters5988]

Mine was Rip van Winkle. I miss Wishbone

[@em4151]

I started hearing that whistle and drum song the second I heard his name.

[@TheNiamhish]

Oíche Shamhna shona daoibh gach duine! A few years ago we started carving turnips instead of pumpkins and they look so much cooler. No one in our house eats pumpkin so turnips are less wasteful as well. This year I managed to find two turnips almost the size of my head. Fun fact: Samhain is also the modern Irish word for November it's pronounced sow-in (sow rhymes with cow)

[@TheNiamhish]

@@stevyd what we in Ireland call turnips others call swedes or rutabagas so they're generally much bigger than the small white turnips

[@joshuaobrien6137]

@@TheNiamhish Is it harder to carve the turnips? I definitley think the turnips look creepier, but I'm guessing they went to pumpkins do to them being easier to carve(their basically hollow and they are not particularly tough(relatively speaking)?

[@TheNiamhish]

@@joshuaobrien6137 yes it's much harder to carve a turnip 😂

[@nancymelito5604]

Did you catch the religion mix-up? Samhain came first, then Christianity co-opted it in trying to stamp out the older culture.

[@Silvershadowfire]

This is an amazing recipe, I made it for myself and my family, then made a sugar free version for my diabetic mom, and she loved it too. This is going on my permanent list of stuff to make.

[@judylovejoy5891]

This looks so good, and the history lesson was fun too. But omg, I LOVE that Mimikyu plushie in the background!

[@frankieamsden7918]

Carving out a turnip takes on a whole new meaning after you've actually tried to chop up a fresh one

[@chrisball3778]

That's probably the main reason pumpkins have replaced them for making Jack o' lanterns in most of Britain and Ireland these days, as well as in the USA. Turnips are not only really hard to carve, but actually quite dangerous- lots of people used to cut their hands trying to do it. Pumpkins are way easier and safer. Nothing ruins Halloween fun quite like real blood and a trip to hospital for stitches.

[@roflcopterIII]

Right lol. Like, no wonder pumpkins were adopted for carving; they're a huge upgrade. I can only imagine how many people cut their hands up trying to carve turnips.

[@saphiro2225]

I've found a melon baller for scooping and a small paring knife for carving do the trick! Less mess than pumpkins and bonus mashed turnips from the insides :) Also I love how they get creepier as they shrivel

[@frankieamsden7918]

@@saphiro2225 😂😂😂

[@ragnkja]

@@saphiro2225 Yup, I’d definitely take my cue from wood carvers and use a curved tool to scoop out the inside rather than a knife.

[@yaboianjo634]

Max, I just wanted to thank you for you videos and all the research you put into them, this has became my favore biweekly appointment

[@cburri4842]

This is the first one of your recipes I've made and it turned out delicious! I used half a cup of cream instead of a whole cup, and it set up perfectly. I also just used some butter to grease my springform pan and that was plenty. Very nice video and recipe! I enjoy watching your channel!

[@suellenw561]

I made this for Thanksgiving dinner ... with a few changes. I used 1 cup sweetened condensed milk (because I had a can) and cut back on the other sweeteners. I used 6 large eggs -- again because that's what I had. I think that made for a more "sturdy" finished product. When making it again, I think I would put it in a spring-form pan or something that is not so deep as the bowl I used. It ran over just a little during baking. It reminded me of a souffle although I've never made one.

[@aborachis1649]

I am LOVING that you're keeping your promise to bring back the word "Bedight". This was by far my favorite episode. Thanks so much!

[@robertwhite3965]

i highly suspect, max, that you just love puddings, and adore whatever the latest sweet desert you produce is. there's no shame in this either, it was neat learning about the old jack o' lantern!

[@overlord3051]

The moment I saw how much butter, cheese, and sugar went into it, I suspected it would be the best thing you've ever made on the show :P

[@demolaynick]

Just wanted to say thank you for this. Today is my birthday and I always have a pumpkin pie instead of cake. We made this one this year and it was incredible 😍☺️

[@davidm9612]

The prefix O' and Mc in Irish and Scottish traditions usually denotes ancestry. So O'Laughlin/McLaughlin would mean descendant of/son of Laughlin respectively Dunno if it's actually relevant, but since max mentioned that the jack-o'-lantern was once called Jack McLantern, I figured it might be

[@pamelaadam9207]

Also mac ..mcdonald roughly is .. of the donald

[@giovannigiorgio4622]

WELLL ACTUALLY "McCarthy".... Irish "MacCarthy" ... Scottish.... any -O-prefix ALWAYS Irish. The O is the Gaelic word “ua” and thats Gaelic for Grandson. Scottish dont use O BUT..... Lots of immigrants 1800s bad time for dear old Ireland so they jumped over to gods country Scotland, they mingled, thats where you guys are getting a bit mixed up with you Anglo Saxon Patronymics, and the traditions, im Robert James Brown the 7th there have been 7 of us and before that my Gaelic name is Raibeart Seumas Donn, this name was my great great great great great great great grandfathers name. Another cool thing Scottish did was say "Crawford", thats a place... thats also a name..... Barton name.... also a place.... Than occupational names.... the usual Stewart, Shepherd, Mason, Kemp, Webb all Scottish Occupational names... We also hold a grudge the Scottish..... I hate anyone with the last name Campbell for the massacre on the MacDonalds in 1692. If it wasnt for inbreeding the Campbell scum would have died off.

[@katherinetutschek4757]

That's something I didn't know - thanks!

[@pamelaadam9207]

@@giovannigiorgio4622 we hold them along time when family is hurt lands are lost and oppressors try it on. Clear us once and we will never forget bloody Sutherland

[@TrueMentorGuidingMoonlight]

I was told by an Irish friend of mine that people who dropped the O’ “took the soup”. He told me that it all happened when the Irish Catholics were under famine and the Protestant Brits arrived with priests and soup kitchens. If you wanted to not starve and take their offer, you would have had to reject Catholicism, convert to Protestantism, reject your Irishness, and drop the ‘O from your surname. So O’Sullivan became Sullivan. I actually have no idea if he was right on that story or if I misheard/misinterpreted him, so any replies for correction would be appreciated.

[@DeusExCanis]

"It's butter, you won't regret it"*** *** This statement not endorsed by the American Heart Association

[@Ingeb91]

Yeah I mean your waist line and your heart might, but your taste buds will be aggressively OK with it.

[@DIEGhostfish]

Better than veggie or seed oil.

[@0neDoomedSpaceMarine]

Butter and lard is way better for you than stuff like canola and and palm oil, assuming comparable amounts. Olive oil is grand stuff though.

[@DIEGhostfish]

@@0neDoomedSpaceMarine And suet's possibly the best of the best, but who knows since it's literally just from one part of a cow and thus incredibly expensive.

[@fun_at_work]

Just in case the pro-animal fat crew wanted some awesome research documenting the truth: kzbin.info/www/bejne/fX-1oGB_l7ZkgNE

[@sevenowls7776]

Made this today with half the cream and an extra egg. Baked in a bundt tin. Sublime. It's very moist and holds together just fine. I'm actually too full to try this right now but sozzled with sweetened brandy and with whipped cream (or a brandy sauce perhaps) it'll be glorious. Will try this tomorrow. With thanks from Scotland!

[@ksozeproductions7182]

You've convinced me to make this. I have fresh organic pumpkins and didn't know what to do with them.

[@Lauren.E.O]

I like to think the first person carving a scary face into a vegetable was just doing it for fun and was confused as heck when people started talking about using them to protect themselves from spirits. 1: We’re saved! *swings the carving through the air joyfully* 2: Leave Mr. HappyFace alone!

[@gabbyb9418]

Ive been thinking about doing carved turnips to be traditional!

[@violetskies14]

@@gabbyb9418 according to my grandma who used to do them when she was little it's much more difficult to get the inside bit out. Much more scary though lol. When she was little in her village in Wales they were still using turnips. She prefers the pumpkins.

[@amandaharding235]

@@gabbyb9418 You should definitely carve one at least once. I've done that for Halloween at the library I work at, and it's really neat. I will warn you, though, you're whole kitchen is going to smell like turnips, and since they aren't hollow, you'll have to be careful about scraping it out with a spoon or you'll punch a hole in it. It's worth it, though! It actually glows quite a bit brighter than a pumpkin jack-o-lantern, too!

[@heathermadilene]

I used to work at a living history museum and had to cook from recipes dating back to the 18th century up to the early 20th. I have a 1745 gingerbread recipe that's amazing!

[@1ACL]

Is it a secret?

[@Menagerie_K]

Please share!

[@JawsthatByte]

Is it a recipe you share?

[@stormwolf48]

@Heather Madilene I'm going to add to the "please share" chorus! I grew ginger this year, help me use it! :)

[@jethro4453]

Heather, how you gonna say you have an amazing recipe, but then just dip out without sharing it?! 😂

[@DawnOldham]

I am looking forward to your upcoming million subscribers! You so deserve it!

[@taylornation320]

Fantastic. Didint think Jack o lanterns stemmed for samhain. Now i love it even more. What a wondrous holiday. It is so interesting how the world went from pumpkins for the holidays here and there, to everyone must have pumpkins, eat pumpkins, pumpkin clothes, etc. So fascinating how culture changes through the years

[@HudsonMangum01]

Hey Max! Just wanted to say congrats. Congrats to how hard you’ve worked to achieve such success here on KZbin. It brings me such joy seeing new videos brought to the community! I still remember sitting at home scrolling through KZbin during lockdown, eating my bowl of Cheerios and seeing your first video. Im so glad I’ve started following your journey through history! Thank you Max!

[@Attic244]

I loved Wishbone. You've mentioned liking Jane Austen before so I'm pretty sure you have seen the Pride and Prejudice episode, Furst Impressions. I haven't watched it in years though, so I'm gonna go look it up right now.

[@adedow1333]

The Sleepy Hollow episode was my favorite of Wishbone. I can still sing the song

[@Tinkering4Time]

@@adedow1333 come on Wishboooooone. What’s the story, Wishbone? I still have my Wishbone plushy. Mock me, by all means. IDGAF.

[@julieneff9408]

My daughter loved Wishbone. Among her old stuffed animals is a (life sized?) talking Wishbone but his batteries have long since been taken out.

[@kaylathehedgehog2005]

@@Tinkering4Time You got one, too?! I still have mine from ages ago. His little outfit's been long missing, but I still have him and love him.

[@yamato0965]

"This is when you close the door in my face, isn't it? Yes, it is." 😊

[@kaelakeluskar]

I love how much research you put into all of your videos. I always learn so much that I never knew before

[@reneetwist1]

I am definitely going to make this for Thanksgiving-- "No crust? I'M IN!"

[@JohnSmith-ch9sm]

15:20

[@donmcarthur2146]

You will get a better pumpkin flavor if you roast the pumpkin, cut side down, until soft. Takes longer but the flavor is more concentrated.

[@dwaynezilla]

True, but it's not the recipe, haha. That sounds like material for a 3rd channel, or maybe content for the future. Mixing up culinary options from the era. I mean roasting a pumpkin was likely something they could have done. So you could take this recipe and try it with roasted pumpkin, less cream/butter/etc, and so on and have a second video. History section can be filled with justification/explanation of the tweaks.

[@ragnkja]

Roasting a pumpkin back then would have given it a noticeable smoky flavour, which probably wasn’t desirable in a sweet dish, but that’s not an issue we have to deal with today, so feel free to do it. Given that Scappi clearly made an effort to avoid too much extra liquid in his batter, he probably would have roasted the pumpkin instead of boiling it if he had our modern ovens.

[@donna589]

The best perk of this channel besides being so really interesting--is that the host is Prince Charming ;)

[@juditpohl8905]

Thank you, Max! I've made it, and we are so grateful to you with my boyfriend for this heavenly treat! The only change I made was instead of boiling the pumpkin, I baked it in the oven until the top darkened a little to reach this smokey caramel flavour I like in pumpkin so much. This will be one of my favourite autumnal sweets. :) Thank you again for all the research you put into your videos, and thanks for making people's kitchens a happier place! :)

[@limeparticle]

FINALLY someone who pronounces “mischievous” correctly! Also “mascarpone”. I will freely admit I have no life and am both easily annoyed and easily impressed.

[@marylee7467]

And ricotta also

[@sharroon7574]

Aaaah yes the annoying mischiev- eeee-ous that so many people repeat.

[@sagebalsys7390]

Language is constantly changing and the correct pronunciation from a linguistic point of view is the one thats used the most

[@greatwhitecat2324]

@@sagebalsys7390 that is very evident just looking at the recipes Max finds, some of them are still English but seem wildly different than how we write today.

[@sagebalsys7390]

@@greatwhitecat2324 yeah exactly. This is basic shit. Also people need to learn that dictionary definitions are descriptive not prescriptive, that is they are based solely on the way a word has been used by the people that speak that language, rather than telling you how you should use a word.

[@jacobms911]

I made the pumpion pie last year and I will absolutely be making this one this year for Thanksgiving. Thanks Max!

[@michaelwalker4977]

Same!

[@charnh.4360]

I love these videos. Mixing food with learning ... just keeps me entertained and interested through the whole vid. Thanks for the content!

[@johnworlein8581]

This year I made both the 1914 Pecan pie and this pumpkin cheesecake following your concise instructions. Both were easy to make and met my best expectations, as well as those who got a slice. I reduced the cream as suggested to 2/3 cup and the result was a nice firm pudding that held together well in slices. This one is a keeper, that will be made and enjoyed again, and again. Thanks, Max!

[@irencsak]

12:10 a Wishbone reference, nice lol now you've got me singing the old theme song

[@deborahorwig465]

🎵 What's the story, Wishbone? 🎶

[@Love-and-Salt]

Now I have never made one of the recipes on tasting history…however when Max says this is the best thing he’s ever made on this channel, I know I need to

[@RafaelElectronic]

The amount of research done for this is amazing, and the final product looks like HEAVEN

[@teresa505]

I'm so glad I found your channel! The recipes are interesting and the history behind them are fascinating. New subscriber!!❤

[@DarkPatu]

I expected no less, but as a practicing druid and theology buff I really appreciate you pronouncing samhain correctly!

[@violetskies14]

Thats so cool I've never seen a practicing druid before! My friend is a wiccan and I've known a fair few others but no druids.

[@debbiek4951]

Couldn't stop laughing when you said, "It's butter; you're not going to regret it"! Exactly...never regret butter...never. This is something that you should have on one of your apparel items.

[@alicewoodruff8286]

I finally prepared a recipe from Tasting History, and I don't regret it one bit! I followed one commenter that said they used Biscoff cookies for a crust- that sent it over the edge. Thank you always, Max, for your top-notch content. This is definitely going on the Thanksgiving table this year.

[@haleymitchell8133]

My husband and I have been doing Keto for the past 4 weeks or so (yes right before the holidays, we know) and this recipe caught my eye that it could easily be made Keto friendly by substituting the sugar. I used Swerve brown sugar and made this for Thanksgiving and, I have to say, it was so delicious! I had many family members that said they loved it without knowing it was sugar free. It was just the right amount of sweetness and, I agree, the cinnamon really is just right as well. Thank you so much for creating such intriguing and tasty content. I love your videos and look forward to the next one every week!

[@tatiannatownsend1531]

I’ve been watching a lot of videos about the history of Halloween and I’ve been pleasantly surprised to realize that a lot of our traditions and beliefs surrounding this holiday are actually from Ireland. I should have known “Jack O’ Lantern” lol who else could that be?

[@richardbeebe8398]

I find myself holding my breath as Max samples his creation, and then declares his judgment ... today's moment came at around 15:28 ... and it's pure Max! Great video, great recipe, great reaction, Max!

[@NorinnRichard]

I just made the Pumpkin Cheesecake for Thanksgiving desert. It is amazing! Thanks for this one, Max!

[@Drefsab]

I made this for the family a few weeks ago, and everyone loved it. I will say, though, that I added a crust to it because my first attempt resulted in the butter being pushed out of the pan and smoking up my apartment lol. I also used five large eggs instead of seven medium eggs, since I couldn't find medium eggs anywhere, but I think it works out to about the same amount. Finally I dropped the cream down to half a cup like you suggested. Turned out great!

[@orynwasson8161]

I made two of these this afternoon. The amount of filling in the recipe is enough for two standard 9" pies. One I made with a crust, one without. They are both most excellent!!! However, with the crust is much better to my taste. The salty taste of the crust really sets off all the flavors very well. Thank you very much for a new tool for the box.

[@nancymelito5604]

Thank you for the tip.

[@OriginalCreatorSama]

I loved Wishbone!! I read so many books because of that show!! Also i would totally watch you make your favorites recipes from the show into a spread of a history spanning meal!

[@CMBauer]

Loved that show!!

[@TheSleepyowlet]

Made the beef and the pumpkin cheesecake for Halloween, and it's been a smashing success! Cooked buckwheat goes _really_ well with the beef dish (for anyone who wants to try it, put two cups of water in the pot for each cup of buckwheat, add salt, bring to boil, then let simmer on low heat for 15-20 minutes until all the water is gone) and it's accurate both for the time and the culture. Family wants to eat it again really soon! Thank you for sharing the recipes!

[@Tempirance1]

I absolutely love Italy. The beauty of the historic buildings, bridges, small shops & bistros in Venice are amazing. I hope to soon visit Rome next.