A Delicious Onion Pie From Primitive Cookery

Today's recipe is for and "Onion Pie". It comes from the Primitive Cookery book and it is absolutely fantastic. It's very inexpensive and easy but it is perfect for a main dish. Wonderful flavors and textures. You have to try this! #townsendsonionpie
Link to this recipe on our cooking blog: bit.ly/2a2OGga
More great information!
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Our Retail Website - www.townsends.us/
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[@SlamdogX]

This has got to be one of the most underrated youtube channels out there. This is interesting as hell.

[@townsends]

+Henry's Embryo Thank you for your kind comments and thanks for watching!

[@virginiahaskins8900]

👍 yes you're right about that!!!

[@chrismumford9206]

Agreed. I don't even like to cook, but I just love watching this channel.

[@whoputyouontheplanet3345]

I agree!

[@sharont3613]

I have got to try this onion pie! I love your videos! Thanks!

[@Aziara86]

"For people of lesser means..." Me to husband: "go buy some apples and eggs, I know what we're eating tonight!!" In all seriousness, this pie is way more delicious than I expected.

[@tahabashir3779]

apples?

[@Aziara86]

@@tahabashir3779 that's the only ingredients we were missing that day ;)

[@wu1ming9shi]

The only thing I'm missing is this thing called "mace"? But I suppose some extra nutmegg is just fine too I suppose.

[@allyson2day]

@@wu1ming9shi I bought some mace off Amazon to make his lent pie last year. It’s like a really strong nutmeg but different. Not going to find it in stores though

[@wu1ming9shi]

@@allyson2day I somehow thought it was the opposite. A lighter version of nutmeg. We aren't any nutmeg users anyway so I'll just have to add more normal nutmeg then I suppose.

[@emm_arr]

I have no idea why KZbin started showing me this channel's vids. I'm glad it did!

[@lburrell1965]

Wow ! A little beef gravy over this would bring it home. Great video . You are one of the main reasons I stopped paying 130 bucks for cable and enjoy you tube. May God bless you and your family.

[@townsends]

+bushbaby 1 Gravy - Yes! - Thank you for your kind comments!

[@ml.2770]

Onion gravy. We can't afford beef. If we could we'd be chowin' on beef pie. ;)

[@paulleach3612]

@@ml.2770 Mix up some Bovril, add cornflour. Ghetto gravy is served.

[@maxnoerenberg6370]

or instead of water use a splash of beer....or if you want to make it a bit fancier.....wine or Sherry

[@Mrskateboardboy]

Good gravy would help, but it helps most pies anyway. This recipe is basically a bust, in my opinion. It is peasant food meant to fill a belly and to heck with enjoyment.

[@zbaerenlovesme5216]

My husband said "hey that guy with the old recipes you like has an onion pie!" haha he knows me well. Nothing i like more than 18th century recipes and onions!

[@LadyAriella1960]

+zbaerenlovesme 18th century cooking is great but also try Apicius, his "Roman Cookery" is even more ancient and with some pretty good recopies in there as well I've used them on campouts in the past s well

[@NoTimeForLies]

We did try this pie and it was fantastic! I would never have thought these ingredients and spices would work so well together. I agree with another person who said that mace was an expensive spice. I paid $7.00 for a tiny little container. I'm guessing the cost is associated with the use of mace. it's a potent spice. Here's a hint: I enjoyed the pie even more the next day right out of the fridge when it was cold. The spices were much more dominant when the pie was hot. The flavors were more diffused when the pie had set over night and was cold. This just makes me like this recipe even more.

[@gypsysnickerdoodle4354]

Duane Oxford-Baker awesome to hear!

[@KD-mv8uf]

Go to a co-op. You can buy bulk spices and get as much or as little as you need.

[@ThePopopotatoes]

@@KD-mv8uf Various ethnic grocery stores also sell mace for cheaper!

[@mum2jka]

@@ThePopopotatoes Agreed. I picked up mace from a local Indian supermarket and it has lasted years!

[@dtrip8795]

I just made the Onion Pie. It was very good. I used 1/2 tsp salt which wasn't quite enough. I might increase the other spice a little. Very good and very filling. Love the channel!

[@MichaelMcFearin]

My wife made this last night and it was great, having another slice for breakfast. I will warn though, it is like nothing I have tasted before. The spice blend is strong and I can't compare it to any modern flavor. It is a much stronger taste than I think most people would like but it is really worth a try.

[@ThoriumHeavyIndustries]

I ask me if the quality of spice has increased so much in 200 years... I mean back in 1700 that bag of peppers took 6-12 month from the fields of central india to northern europe shelfs - and there was no vacuum packing or plastic container :D. And that might be the reason that many of the dishes, when prepared with the same amount of spice today taste totally overspiced... Another point is that the use of rare spice was prestigious and shows your wealth... so you would overspice everythink to demonstrate your social status.

[@mccollumparkfarmersmarket7836]

Wet your knife before you cut a boiled egg. They cut a lot cleaner

[@townsends]

Thanks~!

[@l0new0lf000]

It doesn't matter. The eggs all go inside the pie. Not some garnish where it must be sliced perfectly. Pfff.

[@catlover4ever104]

meh it's good to know

[@Robert25938]

Helpful, thanks!

[@asideofaioli4630]

Dirty 💓

[@alittlesliceoflife]

I made this for dinner last night and it was sooo delicious! I enjoyed it hot with slices of extra sharp cheddar cheese.

[@elizabethchouchou]

I tried this recipe today but decided to change it a bit by switching out the boiled egg for fennel. It was a HUGE hit with my family and I can't wait to eat the leftovers tomorrow. They also loved that the recipe was from the 18th century! Love your channel!!!

[@townsends]

Sound great - thanks!

[@Gameboon]

What kind of apples do you recommend for this dish?

[@mikeisernie]

I can't do the eggs so I'm glad to know they aren't necessary.

[@rlt94]

Well fennel is certainly something they would have had a lot of.

[@dboerema]

I agree with you it looks delicious but I hate hard boiled eggs.

[@PorscheAddict]

We have a similar dish in Romania still going on...I've been eating this dish since I was young and my mother still makes it from time to time. Potatoes, onion, egg, butter and seasoning.

[@QuantumRift]

Does it give you the farties?

[@TheMasterhomaster]

What’s the name of the dish? Placinta de ceapa?

[@diver362]

Doing what Townsend does for a living is a dream! Imagine immersing yourself in culinary history like this everyday. Wearing the clothes, using the tools, and cookware. Simply wholesome work! Always a pleasure to watch these videos.

[@KetsaKunta]

You can do it too.

[@hawks9142]

You can do it too! They have reenactments almost everywhere and we're lucky enough to have the internet to find them.

[@PuddlesPityParty]

Did somebody say ONION PIE!!!! SAVORY ONION PIE!!!!!

[@MrAAntall]

Hey

[@siyacer]

Hey ppp

[@mariop9462]

PUDDLES!?

[@1One2Three5Eight13]

This is my 5-year-old's favourite dinner. (She has been told that it's not reasonable to expect to eat it every day, but would be happy to so do.) I cannot recommend it highly enough, although we tend to use a bit less butter than the recipe calls for.

[@SarahLizDoan]

1One2Three5Eight13 that’s a very cool kid you have!

[@laclapp7]

This comment you shared 3 years ago brought me joy today. Thanks for posting

[@designstash3670]

This recipe has turned into one of our go to comfort foods during rainy cold weather. We've done variants of it by adding sausage or slices of ham on a layer. Really LOVE this recipe! Thanks Townsends for sharing this heritage beauty!!!!

[@akdlg9sjjslk8]

I am tearing up right now because I love this channel so much... I don't want it to end... Townsend you are an amazing individual... Thank you for bringing in this content to YT. Gosh I want to try these recipes so badly, but here I am with a swollen mouth bc I got my wisdom teeth removed...

[@Psycorde]

Must be the onions

[@MossyMozart]

Lessa Robinson - I agree. Perhaps one day we'll start to see what 18th century wheelchairs and Depends looked like as Mr Townsend the Elder carries on making his videos. Also, 18th c foods for the toothless. I'll STILL watch! (I've been very ill recently, so have been wondering how 18th c families cared for a severely ill family member without washing machines, plastic sheeting, limited amounts of clothing and bedsheets, high nutrition drinks, ginger ale, etc. Forget treating the person medically even if it were possible; the nursing care alone must have been extremely taxing on a family's resources.)

[@teresamcmurrin8672]

@@MossyMozart Excellent question. I've read of many cases with a chronically ill parent, often one daughter would forego marriage in order to give full-time care. I've been a live-in caregiver for an elderly blind woman on hospice care, and know how much work it can be even with the help of home hospice nurses & CNAs, and the benefits of modern medicine and movable hospital beds...

[@GiLuSSa]

You really saved my dinner today! My pie ended up being 2 kg, so even more than 4 pound! I've not peeled the apples and the potatoes because, well, fibers vitamins and stuff... They really did it in 18th century? Thanks you for your videos! I really love what you do! Cheers from italy!

[@feralbluee]

Giulio Sacco me, too. even mashed potatoes taste better with the potato skins.

[@andrewtisdale4186]

I just have a designated scrub brush just for cleaning potatoes and carrots. It saves a lot of time peeling and it's better for you.

[@BlGGESTBROTHER]

Alexa Penn Agreed. I never understood peeling the skin off of fruits/veggies.Often times that’s the most tasty/nutritious part!

[@european-one]

I expect they'd use the peel for something else

[@karaamundson3964]

They really peeled everything in the 18th C and by the 19th C became obsessive! The skins of carrots were, in fact, only found in red, purple, and occasionally yellow until the mid-19th C. Sometime around then, vegetable hybridizers created orange carrots to appeal to people who wanted "clean" food...food which appeared to have been pre-peeled. 😒 You've got to wonder... But people now are kinda weird about some things too.

[@scottishtexan33]

Made this tonight for the family, my wife is adding it to Christmas dinner with the short ribs, keep up the great show

[@MilesDissinger]

Made this pie tonight...AMAZING! Definitely try this one! Thanks Townsends!

[@footballkicker70]

Subbed. Thoroughly enjoyed every video I've watched so far

[@townsends]

Thanks for the comment and the sub!

[@isabellabihy8631]

Yes, that's a really good one. It is that sort of a recipe producing a satisfying meal when you're down to pantry basics, flour, butter or lard, boiled eggs, onions, apples and potatoes plus some spices. When you mentioned the mushroom ketchup, I had a big smile on my face. This is going to be dinner tomorrow. It is not going to be the original, but I imagine a dash of Worcester sauce in the filling to be tasty as well. It also reminds me of a sentence in old recipe books "If available, take ..." (Not a citation). It's a make do. Great! Edit: I made it for myself and then six weeks ago for me and my Mom. I omitted the boiled eggs, but added a table spoon full of vinegar. Compared to the historic recipe we went full luxury and had a mushroom sauce (lacking the mushroom ketchup) and pork chops with it. My mom is a picky eater, and she enjoyed it. Absolutely delicious!

[@Nijichan3]

I made my pie tonight with two friends. My friend's top tip is to make a vegetarian gravy with herbs to put on top! We followed the recipe to a T (except we forgot to pour water in the pie before baking - not a problem with gravy!) Imagine chicken pot pie, but with minimal dishes and student-level budgets. Peasant food at its finest.

[@aleswitch]

this reminds me very much of a recipe, local to where I grew up in between the Wales border and Birmingham, in England. that recipe is called 'Fidget Pie' It is the same as your recipe, but you also add a layer of ham or bacon. It was made, to be served cold the next day. A hearty lunch to be taken into the fields, before mechanisation of farming. Thankyou so much for all the hard work you do, bringing us a literal 'taste' of History.

[@rayruckus4446]

Every single time I see apples and onions put together I can't help but think of Amish food. I think that would be a very interesting episode for you to do the parallels between the Amish community and the 18th and 19th century.

[@Hannamatska]

I love this man !! He seems like a great dad I think his family are lucky to have him.

[@rickysapp9834]

Just tried this recipe. I used the one pound measurements. It took much longer to bake than an hour because of the thickness of the pie, but it turned out great! I found your channel after going to a local event. I really enjoy your visits to historical places, the Gunston Hall series was great. Thanks for all that you are doing to bring history to life.

[@invisigoth510]

I am so glad I discovered this channel. I grew up near Colonial Williamsburg & the 18th Century was a regular part of my life. This made me a little homesick & nostalgic

[@invisigoth510]

So much of my family's home cooking uses nutmeg & all thus time I didn't realize that was a holdover from the 18th century

[@NiiKEMAN]

Savor the flavors and aromas of the 18th century. Love it

[@VinnieHer]

This is absolutely amazing! I was craving a simple pie and remembered this recipe so I finally decided to try it out! I've mostly been watching these 18th century cooking videos for fun but I think I'll try more of them out because I was blown away =D

[@drakepatrick3261]

onions. I love onions.

[@maximilianfranz2158]

who does not love onions

[@karaamundson3964]

*Y E E S S S S S*

[@barry9460]

Indian Fascist no one asked you street shitter

[@katestewart-taylor3740]

My grandma made something similar to this. Only she added sausage or bacon ( cooked) depending on what we had. Also some cheese if any was available and sage. The eggs were raw and beaten and poured over the top then the crust was added.she may have grated the potato and wrung it out too. I also remember a variation with sweet potatoes and apples and country sausage. Grand Ma was born in the 1870’s.

[@WildDieWoodard]

Can't WAIT to try this one! As a vegetarian viewer, I always love these recipes!!!

[@JohnnyK60]

Veg baked beans might go well with this.

[@vbs4257]

I made this for an 18th-century cooking demonstration. Also fed my colleagues. Fantastic! Everyone loved it.

[@ritcheymt]

I made this yesterday for my two sons. We scarfed it up! The flavors were super! I did not let the crust dough rest. I didn't know why it was necessary. That would have been a nice inclusion on this video - to say that it's crust dough needs to rest for 4 hours before rolling. So my dough rolling was a real wrestling match and the crust was harder than the hardest Aussie meat pie ever made, but once you mixed the crust with the filling it softened up fine. I also used a 9x9 square glass corningware casserole dish and baked for 80 mins. Even my son who dislikes onions liked this.

[@tuppybrill4915]

Michael Ritchey - Look up Delia Smith flakey pastry, that’s what I tend to use. Always let pastry dough rest before rolling and don’t overwork the dough. PS I have the pie too but with mushrooms instead of eggs and it was great.

[@eckankar7756]

I made this two days ago. Only difference is I cooked the apples, onions and potatoes first to sweat them and get some color and shrink the volume down to fit more into the pie. That worked perfectly. After cooking in a pan for maybe 10 minutes I let them cool down a bit as I got the dough ready, added the spices and eggs in layers and got a much larger amount of the filling in the pie. I loved the pie but everyone else hated it. More for me. I love eating foods from history and wondered how many others had enjoyed this pie hundreds of years ago. thanks for posting.

[@narutoLT]

eckankar What a bunch of plebs.

[@SarahLarsonwgm]

This pie is wonderful! I have made it twice. The first time I made it I did it just as written and it was excellent, the only negative is that the hardboiled eggs didn't fair well with reheating. I made it again yesterday without the eggs and it was still very good and will be better reheated (though it's kind of a shame since the original recipe calls for them). For sides we have liked a bit of ham or bacon.

[@izioie]

So I made this today. My husband does not like nutmeg so I used a Fine Spice Mix from my Medieval Kitchen cookbook. It has black pepper, cinnamon, ground ginger, saffron, and ground clove. My family is picky (except for me). They enjoyed it. I also used red onions since it was what I had. This made the pie a bit sweeter than I expected. The Southern in me used some Crystal hot sauce on it and now it is amazing. I'll add this one to the win list.

[@danieljennerman7549]

I just made this recipe today with the addition of sliced mushrooms in the pie. It is outstanding I can't stop eating it.

[@8stringmonkey]

Something my stepdad taught me about onions is if you want a sweeter onion pick one that is "flat" if you want a "hot or spicy" onion get a rounder shaped one. He made a similar one but he used scrambled eggs.

[@ElizaDolittle]

In Italy (at least southern Italy, where I'm from) they still make onion pie, although a much more simplified version - and with green onions. They cook green onions in olive oil with calamata olives and a few cherry tomatoes - not sure if they include garlic and white onions, but then they put this in a covered pie crust. Sooooooo good!!!!

[@jessethollywood90]

who needs cooking school I just watch this guys video its awesome.

[@randywatson8347]

No additives, all pure natural ingredients and straightforward preparation :-)

[@RonJohn63]

To give you a background in all the things that he doesn't explain.

[@Lollipopmorgue]

This channel has substance and is still fun to watch. So much of KZbin is click bait and fluff so your channel is a breath of fresh air.

[@p3l1k44n1]

Pie is like a steam cooker made out of dough.

[@JPSRose]

*Pastry.

[@p3l1k44n1]

*pie

[@JPSRose]

V4 Garage Pie crust is pastry... lol

[@p3l1k44n1]

I wasn't talking about pie crust. I'm talking about the dough ball that has food inside it which is always known as pie. Pastry is like dry soft bread that has meat or veggies inside. Or sweet pastry that has sugar and stuff.

[@kennethbailey3440]

pas·try ˈpāstrē/Submit noun noun: pastry a dough of flour, shortening, and water, used as a base and covering in baked dishes such as pies. synonyms: crust, piecrust, croute "two layers of pastry" an item of food consisting of sweet pastry with a cream, jam, or fruit filling. plural noun: pastries synonyms: cake, doughnut, croissant, cruller, Danish (pastry), eclair, tart, tartlet, pie "breakfast pastries" Origin but maybe you meant a pudding like the kind that are boiled from google search

[@raychang8648]

I watch KZbin channels about a lot of things, but I think your channel is absolutely number one when it comes to detail and focus on the theme. You really try to make every small detail just like it was at that time, be it clothing, utensils, ingredients, methods, . (But thank you for not trying to speak English like they did back then.) I cook often, and this channel is a treasure. Thank you so much! (I have an Asian-sounding name because I've immigrated to Taiwan, but I grew up in Ohio--in case you're curious.) Keep up the good work!

[@hankgr64]

I have a 20 pound sack of onions so I felt the time was right for some onion centric recipes. I cheated on the crust an use a store bought thing, and it was very good. I had about 4 ounces of pork mince in the freezer and I added this to this recipe. This pie was tremendous! I have many ideas now to mix it up some but I loved the meld of the flavors of the original. I will visit the onion soup this weekend.

[@davidR5599]

whoever down liked this is a fool. townsends brings only the best recipes from the 18th century. i love this recipe. i gave it a whirl and added some venison and mushrooms. it was amazing. i love this channel. i continuously attempt the recipes presented on this channel. i love it and cant wait for new recipes.

[@001Catey]

My grandmas used to make a dish similar to this. They didn’t use crust and it was just a layer of potatoes, layer of onions, dots of butter over the layers sprinkled with salt/pepper and repeat until you fill up the dish. I don’t remember what they called it though. But I’m going to try this and top it with cheese maybe. Thank you for the video.

[@Sorensenator86]

scalloped potatoes except has cheese and milk

[@001Catey]

Sorensenator86 No this was a bit different b/c scalloped you make a white sauce with the milk and cheese.

[@anjiliveach3267]

I made this pie about a year ago, and I LOVE it! I'm thinking it's about time to make it again. ☺ Perfect for the chilly weather!

[@pythiasibyls6269]

I'm addicted to onions, I can't get enough of them, and I'm looking forward to trying this recipe!

[@squelchotron8259]

Just saw your channel and I must say you are incredibly informative and make a great atmosphere. Consider yourself subbed, and keep being awesome keeping european culture alive.

[@townsends]

Welcome to the channel, Thanks for the comment and the sub!

[@thatgirlwhousedtohavereall5549]

I’ve made this onion pie a couple of times during the holidays... Everyone (except the children) liked it & were surprised by the taste.

[@alienonion4636]

Must try. I often live on potatoes and onions. Apple is a favourite of mine in savory dishes such as this.

[@duncansmith2717]

just made this with the filling layered in small ramekins and a flat suet dumpling top with sage. a little mushroom ketchup at the table, and i'm in heaven

[@ritcheymt]

Okay, James Townsend, it is 10:57 pm, I decided to watch this just as a pleasant thing to think about as I go to bed.... and now I have a raging appetite for this delicious pie. Love your videos; thanks for sharing. I've never been any good at pie crusts, though -- gotta try the video you linked for that.

[@kmanca1]

Total Thumbs up!!! I made this tonight and was tempted to eat the whole thing at one setting! Outstanding!

[@Elmoman11able]

this channel has my sub. I think its amazing what you are doing, not enough people care about history and how people lived. Good job, inspiring.

[@michaelmaranda3386]

That looks like a very tasty vegetarian dish.

[@doloreserin]

Michael Maranda I can't wait to make this, take out the eggs and butter and it's vegan! I wonder how this would taste with spinach. Reminds me of a-fritata and stuffing at the same time. Yes, I put apples and onions in my stuffing. !:

[@xxxxxx5868]

Eggs Butter

[@hunterbunter6690]

B0p G0d those are both vegatarian.

[@Greendragon434]

except for the lard in the crust, lol

[@noorazraq2245]

Greendragon434 You can make a crust with butter,or oil.

[@TheRausing1]

I LOVE ONION PIE. The combination of that fact, and the fact that I have the upmost respect and trust in your channel, means that I’ll definitely be making this when I return home.

[@TiffSpiffy]

Made this as prescribed and it's tasty! A nice hearty breakfast, and the pie keeps well in the refrigerator.

[@maryroybal678]

I really love your videos. You're a great man to keep this 18th century cooking alive. I appreciate it very much. I love the way you dress too. Thanks to the people who film you while cooking. one day I want to visit you . Your channel is my favourite cooking channel. I did the smelt recipe and I loved it. You are one smart man. Thank you very much for your channel. The thing I don't understand is the heritage pig part about the bacon. Is that expensive bacon. Thx From Mary W S Roybal one of your fans.

[@moigoi4957]

Tried this recipe and was surprised and delighted with how good it is! Very savory and filling. The spices weren't overwhelming.

[@hoangvuification]

i been watching non stop from 1am to 2pm

[@brissygirl4997]

BeagleBear Gaming Now that is commitment!!

[@jamesauchinleckthealchemis5377]

I know im really late but did you try any of his recipies?

[@CrunchyRhombus]

It's vary rare now a days where you see a recipe that surprises you with it's uniqueness. Thanks for sharing

[@amywright2243]

Made my first pie of any kind tonight! This onion pie was a huge hit and a definite repeat item. I underestimated the time it would take to prep all the veg, but once my ingredients we're assembled, the pie went together in no time. Baked for an hour and delicious. I bought mace and nutmeg just for this recipe... it's not a common flavor but it's good. Thank you for a great video!

[@Gameboon]

My girlfriend made this two weeks ago following your recipe, it was delicious!

[@dorothygalewiz]

I made this tonight exactly as you said. We loved it. Thank you

[@gorilla_with_jetpack4102]

I make this when I'm trying to save money and I absolutely love it. A can of cream of chicken soup poured in makes it even better!

[@dalewilson8476]

Jon keep up the good work, the wife and I love your videos. And this one was no exception. We tried out your onion pie recipe tonight. We followed the recipe, but we added some garlic..it was Great. Thanks

[@acidarrow]

Wow, that would go fantastic with some roast pork, I think I might give it a go!

[@nilaphillips3500]

that sounds like a fantastic pairing!

[@mwgary]

Eggs, apples, potatoes and onions! What a combination. I can't ever imagine ever wanting to eat that.

[@maried3955]

Your loss :)

[@hheintze1]

I made this today for supper and it was lovely. Thank you so much for sharing the recipe!

[@p.l.g3190]

This struck me as being a very odd recipe, but as I like all the ingredients, I decided to give it a try. It is utterly delicious! I still think this pie has no business being as scrumptious as it is, but I definitely will make it again.

[@CindyBcr]

I've been watching some of these videos since someone shared "coffee eggs" on Facebook. This was the first recipe I actually tried. It came out really great, but would've been even better had I paid more attention to the directions. Also, I didn't have mace on hand, but bought some now because I'll definitely try this again! I'm not a reenactor, but I firmly believe that our ancestors had many things to teach us, including food.

[@baylorsailor]

I've got to try this one! Sounds and looks delicious!

[@elisafischersomit856]

I started using this years ago as a great vegetarian thanksgiving option. Wonderful “comfort food” and delicious with a vegetarian mushroom gravy.

[@CacheCanada]

Made this for dinner tonight and loved it. It was so easy. Couldn't find any Mace so used Allspice. Worked out well. Nice recipe thanks.

[@arborealequine]

Just tried it,an d it was excellent flavor, although not without not without adjustment. The only real adjustment would be to moisture. The recipe sliced and seemed to swim in a lot of moisture. We talked about trying things like baking the potatoes first before slicing and adding. I admit that initially, the spice mix was a bit overpowering, but it mellowed significantly in the cooking. We are fans of this one!

[@Robert25938]

I wait for the moment you taste the food...I watch others and they are great but they stop the video before they eat the food. No I want to enjoy eating the food with you - it adds so much! Thanks!

[@Greylin91]

I really like how you have run through this recipe. It's a simple one but you take care over every little detail which leaves the viewer in no doubt about anything. Wish more cooks would present their recipes like this!

[@PREPFORIT]

Awesome pie back then & now. Budget friendly too.

[@HollyShortFiles]

Just made this. First pie I've ever made and probably the best I've ever had

[@samuski36]

That look Fantastic! The only thing it's missing is lardons of bacon! I would try adding peas as well, they might substitute for the water because they have a lot of moisture, and would add to texture and flavor as well. Peas also make an excellent addition to taco meat in case you've never had it! Another Fantastic recipe and video!

[@debammann5861]

Gotta try this one before winter is officially over. Looks yummy!

[@casualartistry4193]

Ive been falling in love with this channel and its recipes. A lot of them i can eat due to not eating red meat theyre super simple, and i personally relate to the reenactment side too this is just great 10/10

[@Zolt]

Hi there. First, I'm not leaving comment usually, but I decided to follow your advise in one of your videos - so here I am. It's been over a year I found your channel, et I'm so happy about it. I don't do things related to re-enacting, but I'm interested in everything related to "old ways" - so your recipes are a blessing. Anything that shows how to do things yourself (soap, bread, ...) Now, I decided that this week-end, I would try 2 of your recipes : the farced cabbage, and the onion pie. (Sorry - I left the same comment on both videos since I did both.) Although they both use the same spices, they taste completely differently! The onion pie was a real success. The farced cabbage was good (to my liking) but most people didn't like the texture. I have to say I went without the suet - just the meat, cabbage, and spices. However, for my part, I really liked it - but I should have put more spices. Before I close this comment, I have one question for you. In a lot of recipes, I see the use of egg yolk. Was there a particular reason why the white part wasn't used that much? Was there som negative aspect to it? Was there some way to recuperate it? Thanks for all your videos, advises, and this amount of interesting info. One last thing - you were talking about a recipe book for non-rich people. Some recipes that all could do with limited $ possibilities. Could you tell me which would be the book? I'd like to order it. Thanks again! Olivier

[@mrdanforth3744]

The book is Primitive Cookery. In those days primitive meant something simple and basic that anyone could do. They sell a reprint at the Townsend store.

[@mrdanforth3744]

Why did they use egg yolks? In those days they used egg yolks to make a dish richer, and more flavorful. They did not eat a lot of meat and what meat they had, was leaner than ours. So they appreciated dishes with a bit of fat. Today of course, we would more likely eat the whites and throw away the yolks. But not because they taste better lol.

[@abeam91]

searched about hardtack in 18th century, then found this channel. then, i went tru each videos. got to admit here, this is an awesome channel! it's like traveling tru time with you. and sir, nice facial hair you have. really suited this channel with that facial hair. thank you for making this channel.

[@danny1023]

Iam so happy someone made a channel like this, so entertaining

[@RLKmedic0315]

I realize this video has been up for 2 years, but I am relatively new to this channel. I made this pie tonight, using vidalia and yellow onions, some fresh picked apples and 2 russet potatoes (and a store bought crust, lol) it was DELICIOUS. Very savory, v er rd moist and tender. The flavor was much sweeter than expected. Possibly due to using a vidalia onion. The entire family went for seconds! If you haven't yet, you really should try this recipe out, you will not regret it.

[@Tiberiotertio]

That still has a tradition in eastern France and in Germany, runs there under the name of onion cake, a typical early autum favorite, only differance is that no apples are used, but cremé fresh, and chopped bacon.

[@angelamehrer4179]

I'm just really getting into this channel, and I absolutely adore it! And I'm starting to understand he LOVES nutmeg! 😂 I'm building a save file of recipes I've got to try! Love this channel!!!

[@Flatline74]

This has to be delicious! Will try this weekend!

[@maxnoerenberg6370]

I am english and I do pies on a regular basis ......with all sort of different stuffing.......... I even did a onion-only pie once.......just a whole lot of sliced onions quickly sauteed in a pan with butter and oregano ( just to let the oregano infuse the onions all over ) But my pie dough was not that dry........instead of just using flour and butter, I added a bit of milk, buttermilk or even water, to make the dough more moist...and it puffs up much better. Love your recipes though........

[@mikeskelly2356]

Polish ML made this with Papinka mushroom and lard puff pastry. Not the healthiest thing to eat when you're not working in the fields 16 hours a day, but still delectable once or twice a year. Served with 'Kapusta' filled pirogi's and a bit of Kielbasa and you were in no shape to move for hours. Followed, of course, with Wiśniówka and homemade pickles...

[@ricktruman1416]

Makes me smile every time he adds nutmeg.

[@homesteaddiaries656]

Man I'm drooling! I'm trying this tomorrow! Can't wait. Love this channel!

[@TrooperBri]

The inclusion of boiled versus raw eggs as a binder is interesting. Adding water was surprising too considering what the apples and onions release. Looks very tasty. This is definitely a pie you don't see in New England anymore, thanks for sharing!

[@pabloricardodetarragon2649]

+Trooper Bri It's rather common in regional French cooking, with boiled eggs, the water being replaced by white wine. There is no binder, the boiled eggs do not bind. Some add marinated grounded veal meat.The crust cover is mandatory to cook every thing in steam. The layers stay visible. Pure raw eggs are a poor binder as they form ugly "crumbs" in such a pie, so it's better to dilute them in milk and cream. It's the quiche...No crust cover, but it's better to cook every component except the egg binder before. Another variant from north of France and Belgium is slightly pre-cooked leeks, onions and potatoes with bechamel sauce in a pie with cover. Some add cheese, a local one, that smells horribly but with a delicious taste. The same thing can be done with rolled and filled pancakes. there several variants like boiled endives and white ham in bechamel with swiss cheese.

[@stevenfrysinger9489]

This receipt works really well with sweet potatoes instead of white. Also, cider instead of water gives it a nice twist.

[@amyposey2842]

I make a pretty good short crust already, and since I started watching you (a month ago, plus all your back episodes) I have made 3 family size pot pies for a beef, turkey and broccoli and a ham and pea one. I am going to make this tomorrow, boiling eggs now. I also need to remind myself to order this cookbook tomorrow, you have done a few from this one and I want to read them and make notes. :) Keep up the great work!!

[@GraniteValleyDave]

Thanks for this John, it looked delicious! I love these Primitive Cookery episodes because cheap and easy meals are always great to have on hand. I'll have to try this. I'm sure it's been asked before, but was garlic used much during the time period? I don't really recall seeing it pop up in any recipes of yours but I may just be forgetful.

[@invisigoth510]

The English tended to use garlic more as a medicinal herb & Jon does mostly English cooking. The French did use garlic in cooking & French recipes from that era will have garlic as an ingredient

[@feralbluee]

hi - this is by far not primitive cooking. you have to way far back for that. look up Native American cooking, for one, because we know a lot about how they prepared foods going way back. even then, humans are very inventive and love good food. probably hunter-gathering should be primitive.

[@jatisoem7472]

@@feralbluee Primitive Cookery is the title of the book that used in this episode

[@rebahsolomon1913]

So I got here via the New York Times, which recommended your channel. I studied 18th Century (and early 19th Century) lit in college. Love your passion for the era! And it's neat to know there was frugal cookbook out there for people of "lesser means." An 18th Century Cheap and Good or Frugal Gourmet, if you will.

[@mrdanforth3744]

Cooking For Ye Dummies lol