I Ate Only Victorian Food for a Week

[@VBirchwood]

[AD] Thanks so much to June's Journey for sponsoring this video! Download June’s Journey for free by clicking the link. The game is available on iOS and Android mobile devices, as well as on PC: cherrypick.gg/VBirchwood-JJ-DEC24 Thank you so much for watching!! 🙂

[@psylinx]

Leak and Chicken Soup is actually quite good and I've had it before. It's not that uncommon even now. George Davis

[@VinlandAlchemist]

Yet another brilliant video - thanks for this! I'm forced to wonder if that rice pudding might like a hint of honey... 🙂

[@jaynedavies2757]

i haven't had bubble and squeak in years. my mother used to make it with bacon bits, just tiny chopped bits of bacon and the onions too. and then fried it raw. a bit more of a modernised version, i know.

[@Oggi7777]

Best week of your life.

[@stareye8]

Would love to see food from Ancient Nubia or Ancient Egypt..if you can find any recipes :)

[@Ekenaa]

If you feel bad about throwing the tomato skins, here's a tip : let them dry, in the sun or in the oven on a low temperature depending on the climate, then grind them to a powder. Store in a jar with salt and oregano to your liking, use as seasoning all year long !

[@korkinalina]

Thank you!

[@jamierenner2115]

That sounds really good.

[@bunhelsingslegacy3549]

Thanks, that's a good idea for what to do with all the tomato skins I end up composting when I can what my garden produces.

[@Ekenaa]

@@bunhelsingslegacy3549 I only do one with oregano because I rarely peel my tomatoes and therefore rarely have discarded skins to use, but if you have a lot you can mix it up ! You could make a creole mix, a sweet curry, one with pepper flakes ... the possibilities are endless !

[@danitza02125]

🤯

[@dees3179]

I’m not convinced about cooking cucumbers either. My late Nan once accidentally cooked a lettuce after mistaking it for a cabbage and came back to find slime. She was a woman who never laughed but she made herself laugh that day. Thanks for stirring a rare good memory of her.

[@dallasurr]

What a lovely memory! Thank you for sharing.

[@Rik77]

You can definitely cook gem lettuce under a grill/broiler. it works well.

[@maddie8983]

Grilled romaine hearts seasoned with salt, pepper, and lemon juice is delicious! You have to do it right though so it doesn't turn into...yeah, slime lol

[@amgroves76]

Cooking cucumber and lettuce was common as it was much more bitter than it is now

[@yvettet9855]

My ex once made lettuce soup - tbh I should have left then and there.

[@johansonkessay]

fruits have evolved so dramatically over the decades. If you view art involving fruit through certain periods you'll see a clear and dramatic difference especially if you find images where the fruit or vegetable is cut open.

[@Ithirahad]

"Evolved", yes. Usually larger, more visually striking, and worse.

[@maddogmadison6379]

A lot of it also has to do with genetic modification but evolution has also played a huge part as well.

[@s__9939]

they didn't evolve, they were purposefully changed by people, plants don't change that much in such a short time frame naturally

[@zap_collection6511]

@s__9939 just letting you know you were seen, agreed with, and understood. Have a fantastic life!

[@Anomaisie]

@s__9939 It's assisted evolution. Artificially sped up.

[@MayMoodArabia]

You can try to do an Arab week. The oldest Arab cookbook is Kitab al-Tabikh (The Book of Dishes), written by the 10th-century Arab cook and scholar Ibn Sayyar al-Warraq. You can also just ask chatGPT for old Arabian cookbooks there are many.

[@naomidenise7358]

great idea!!

[@DragonGirl48]

Good idea but I think she can rely on her own methods for finding old Arabian cookbooks instead of chatGPT. OpenAl is a shady company, look up what they've done to their Kenyan Al trainers on the 60 Minutes yt channel

[@SassyyjuicyMaria]

Interesting...

[@captainfoxheart]

Oh my gosh I want to see that! I want to see a version of this for different cultures! People get on it get on it.. I'm excited!!!

[@aamu3]

that would be so cool!!

[@LavenderGhost630]

I really appreciate you using leftovers in different ways, it helps teach that you can reuse different things in different meals than what was intended. It makes it so you can enjoy a new taste without having the leftovers go bad. I usually keep rice and noodles and cooked veg separate so I can play with the sauce and toppings to keep things from getting too boring. It also helps with less food waste because you're sick of something.

[@VBirchwood]

Thank you! I love leftovers personally, so many things you can do with them 😄

[@eaglenoimoto]

The cucumber used for cooking is likely to have been a different kind if cucumber, more bitter/flavourful and with more structure, as it’s still used in Central Europe today.

[@juliar1225]

Schmorgurken in German. They bake, cook better.

[@danitza02125]

Do you know the type of cucumber, ie the name? I wonder if I can get it in a specialty store in the US, or grow it myself. Thanks!

[@sleepynightowl1550]

@@danitza02125 I think it's called field cucumber in English speaking countries.

[@violetgoesshopping]

@@sleepynightowl1550 courgette?

[@CM-en8qh]

@@danitza02125Eden brothers seeds has an Armenian cucumber but idk what it’s like. You may generally find that “pickling type cucumbers” are more what you’re looking for?

[@BringMayFlowers]

As a Tasting History enjoyer, this video is right up my alley. I would maybe suggest seeing if you can find any 19th century (or earlier) Mexican recipes, particularly Zacatecas would be close to my own heart.

[@talirakerouac3248]

ikr? LOVE Max Miller!!!!!!!!!💖💖🎄🎄🎅🎅💖💖

[@LavenderGhost630]

I'm loving these food history vids. It's like a mix of yummy food ideas (I suck at thinking of ideas for meals outside of what I have been cooking for years now.) and a history lesson wrapped up in one.

[@tubbydammer]

Yes! Love thos series.

[@VBirchwood]

Thank you! So glad you love the series 🙂

[@Game_Hero]

you must like Tasting history with Max Miller too for these reasons, right? Do I have a fellow fan here? Could we hope a collab between the two?

[@alonespirit9923]

Also a draw is the obvious enjoyment of what might be called, the adventure of doing this.

[@LavenderGhost630]

@@Game_Hero Oh my goodness why didn't I get notified by this reply? I LOVE tasting history! I'm pretty sure that's what the algorithm learned from me to send me to this channel!

[@christinebutler7630]

Mrs. Crocombe nods in approval.

[@dawnjohnson8739]

😀

[@TehAwkw0rdGam3r]

I would love to see a collab with Mrs. Crocombe :) the Victorian way of cuisine of the period.

[@VBirchwood]

Yay! 😀

[@Sally4th_]

The lemon issue - even as recently as the 1970s, the lemons we could get in the UK were very small - not much bigger than a hen's egg. Modern lemons are much bigger and very juicy so I'd use no more than a half for a recipe like this. Also, I may be seeing it wrong but you seemed to be grating in the white of the lemon rind as well as the yellow. This is very bitter and would ruin the aromatic taste of the zest. I was taught to run it over the grater until the white was just visible and stop there.

[@Ramoniia]

I was going to comment this about the rind. I use a special zester for lemon zest (a "microplane" except it's not that brand) but they probably didn't have those in the victorian period 😅

[@gingeelise]

yes i wanted to point this out about the lemons!! the ones used here were huge! even now a lot of lemons you find in the uk are small, i've never had that much juice or zest from a lemon

[@Ref-987]

In the UK we have Bubble and Squeak most days on a Monday/Tuesday to use up the left overs from the Sunday Roast. It’s extremely popular to use up Christmas Day leftovers too!

[@stamasd8500]

Yes! My English girlfriend introduced me to bubble and squeak, and since then it's a must on our menu. :)

[@blackbutterfly411]

We always have it on Boxing Day :)

[@spookyboo22]

Love bubble and sqeak

[@cynthiaarrowsmith5709]

Is it like a soup made from leftover meat and vegetables?

[@blackbutterfly411]

@@cynthiaarrowsmith5709 It’s more like a roasted vegetable hash that’s either shaped into patties and fried or served loose like mashed potato. Sometimes people put an egg on top too.

[@felicitysileas1051]

The technique of adding warm liquids to egg or milk mixtures and "tempering them" before you add the cooking liquid back into the main pot is still a technique used today! How wonderful to see the Victorian recipes using the same techniques!

[@oscarchica5566]

I thought it was such a superfluous step before you mentionned tempering. What does tempering do? Does it change the texture?

[@amberdaze7892]

​@@oscarchica5566 it prevents the eggs from scrambling by slowly warming them up to the temperature of the rest of the mixture

[@felicitysileas1051]

@oscarchica5566 Yes, what Amber said down below. If you add egg mixtures directly into the hot soup, it scrambles them. Tempering something with a small bit of liquid from the main pot and adding it in emulsifies it better and thickens the soup in a uniform manner.

[@PaganPunk]

Still do it .....I love making home made egg custard ❤

[@PhilKelley]

Thank you for inviting us into your home. I felt like I was an honored guest, enjoying a meal with you in Victorian times. I have done an in-depth study of "The Double Decade" of 1885 through 1905 and this added so much to my understanding of this period. Food in history is such an important, and often overlooked, part of history. I look forward to future videos on this subject, and will let you know if I think of something you may want to cover.

[@zhukov43]

This channel is such a chilled out vibe, so glad the algorithm sent it my way, I will be watching an awful lot more episodes in the coming days/weeks and years.

[@UDontTakeMeSeriously]

these videos are so cozy, i think maybe it has something to do with them being lit by such warm light. i also really enjoy seeing you make these historical dishes. keep up the good work!

[@VBirchwood]

Thank you!!

[@sphhyn]

In Germany we have a dish with cooked cucumber (which is not my favorite ). It’s usually made with a different variety of cucumber which is shorter and less watery. Maybe they used a similar kind of cucumber back then too.

[@savannahjones2555]

😅😅z

[@dawnjohnson8739]

For the rice, maybe a nut grinder? The kind that you turn by hand and that you either screw on to a tables edge or one that uses suction to attach to the table. Some cakes I make require ground walnuts and the food processor just can’t produce ground walnuts that the original hand-turned walnut grinders do. That might do the trick for the rice.

[@Burning_Dwarf]

Coffee grinder?

[@Ater_Draco]

Is it almost 2am here? Yes Do I have to be up at 7am? Also yes Am I going to watch this vid anyway? Hell yes

[@VBirchwood]

😅 hope you enjoyed the video and weren't too tired the next day!

[@rosebudb1295]

I think it would be neat if you did an American pioneer food week! Like what they were eating on the Oregon trail and foods being eaten by people who had settled in different regions! Also, as an American (and patron!), I'd love to help with the research! Another idea that has less to do with a time period and more to do with a region is southern American food, like grits, collard greens, texas style barbecue, etc. That might be a harder sell, though.

[@zacharyrome3432]

Yes !

[@t.vinters3128]

American pioneer food is precisely Townsends' territory, though I'm still very much waiting for that inevitable crossover.

[@Stephanie-nl2gx]

Definitely this

[@Wednesdaywoe1975]

Have you read the Little House series? They ate hard tack, salt pork, crow pie, molasses candy, watermelon, potatoes, , boiled corn....And any greens they could gather.

[@rosebudb1295]

@Wednesdaywoe1975 I own every book 😊

[@adem6371]

As a once time patissier I was privileged to meet Paul Bocuse as an in training chef and promoted to ask a question. I asked his opinion of chefs, cooks, and manufacturers using vegetable oils so much in contemporary cooking- he answered (translated from French)- ‘you start with butter, add more butter, and finish with butter’. This is a truism in French and European food. We needn’t be afraid, butter (and fat) is flavour. I think that often in historical recipes and sometimes in contemporary recipes they assume knowledge, especially especially in the former. So it can be challenging for people who aren’t cooks or chef’s professionally to recreate recipes. It’s what people refer to as the ‘touch’- once you know the fundamentals of cooking and esp cuisine types you understand what is meant by what seems arbitrary measurements such as a ‘dash’, a ‘sprinkle’, and even a lemon. And then- sauce measurements per dish and tasted change quite dramatically over time. Recipes were often time consuming and finicky- as you say. There are ways of dealing with onion tears- don’t cut the root being the most important one. I think it’s quite an achievement to try these recipes. I have two facsimiles of Mrs Breton’s cookbooks myself and love the history of food- love these vids. 😂😂- Victorian food was definitely not one pot meals!! I’m interested in why you put your patreon fees in euros- is that your main subscriber population? Wow- you’re interested in regenerative agriculture?! I love that, I’m very interested in polyfarming myself. Interesting is my favourite quality- and your videos give me so much interesting, and you’re lovely!!! Thank you ❤

[@lanternheart]

I always enjoy watching these videos, and something about the Victorian setting feels perfect for this time of year (maybe because some of your clothing is mid-century and it reads as Dickensian?). Your clothes, set-up with candles, and the food all felt very cozy together, and this was perfect to end my weekend watching.

[@VBirchwood]

Thank you :)

[@LostLuigiLassie]

Oh man, the Thyme Machine gets me every time! 🤣 I'm dying

[@VBirchwood]

Hahaha I'm glad my cheesy humour is appreciated! 😄

[@karlthorsten9118]

You both need a thymeout.

[@miippi]

I do have a cookbook from 1929 by Jenny Åkerström. Its colloquially know as "cookbook for princesses" because Åkerström worked in Swedish court as a home economics teacher for the Swedish royalty. If you are interested on doing a "I ate only like Swedish royalty for a week" or 1920's for a week, I would be happy to translate some recipes to you. It is FILLED with a bunch of cultural foods, one of witch is called "princess margits tarte" that was made for The Swedish princess Margareta.

[@miippi]

The book I have is in Finnish, but if you do speak islandish, you might be able to understand the original swedish version. I just dont know how easy it is to come across 100 years later.

[@amandabrook5089]

I would love to see that

[@stijnvantongerloo9122]

I love your historical food series! Tasting yesteryear's food forges a very special connection with our ancestors :D

[@VBirchwood]

Thank you! :) Agreed, it's such a great way to connect with our ancestors.

[@nichegoseberazdvatri]

I loved all the lighting, shadow, and colors. You looked like a painting in all episodes.

[@FishDocGrl]

I’ve been enjoying your videos!! I think a week of ancient Persian food would be fun!

[@mewmewmew-xd1gc]

a trick to not cry from onions is to grab a paper towel (or small cloth rag in your case) and run water through it until its soaked, then form it into a soaked ball or mound and put it in the corner of your cutting board. it will absorb all the airborne chemicals that make your eyes water when you cut the onions

[@Johno477]

Bubble and squeek is usually made from the leftover vegetables from a Sunday roast. It is often served on boxing day with cold leftover turkey from Christmas dinner.

[@creamcheness1115]

Thank you for helping me to be hungry tonight. It’s been a really hard Christmas this year and I have been struggling feel hungry. You do some wonderful work❤

[@nathanredd9154]

This was a good video. Bubble & Squeak is amazing and I would love to try that shrimp dish that you made and raved about. Happy Holidays 😀

[@avondalemama470]

I really enjoy these videos. As a food and history buff, these are right down my alley. ❤❤❤

[@ForestDB11]

I enjoyed your rant about connecting with the people who grow our food and the importance of seeing healthy food as a human right! Thank you for another important contribution! Excellent work, as always.

[@saintblades]

We still eat bubble and squeak here in London today lol 😂 we usually make it with leftover roast dinner.

[@Lizzie-h3j]

We always have it on Boxing day I almost like it more than the Christmas dinner!

[@nicolapurdy7450]

I love Bubble and squeak 😊

[@SkillTree]

My mom has been all about this era since I was a kid. She will love this one! Great work, as always!

[@VBirchwood]

thank you!!

[@Romulan007]

I thoroughly enjoyed your video! I've been a Chef for 15 years and I came across this video and had to watch it. Reminded me of when I went to Gettysburg PA and ate at the Farnsworth Hotel where they serve period dishes. Wow , very different than what we eat now! They used a lot of Peanut Sauce in dishes then too. President Lincoln's favorite dish was Chicken Fricasee and I made that for dinner one evening. It was sooooo good! Again, awesome video Ms. Birchwood!

[@Andihak]

Oh I've been waiting for this video from you! Thank you so much for your hard work and dedication to your craft. Absolutely delightful!

[@VBirchwood]

Thank you for watching! :)

[@RedCascadian]

I'm in a bit of an improvised kitchen situation, *so* much of my cooking is done with an instant pot. Usually some form of 'legume soup.' Just an easy way to have all my micronutrients in a bowl after work. Fun hack, smoked turkey necks are a great, less greasy alternative for split pea and ham hock soup.

[@stamasd8500]

...even better are smoked turkey tails. Not joking.

[@lisakilmer2667]

Your introductory voice overs are next level. So very clever! Thanks for doing Mrs. Beeton. I have heard critiques of the book (often negative) so it's interesting to see the recipes actually cooked.

[@VBirchwood]

thank you!!

[@ModernMuse713]

This was my first time watching you. I really enjoyed it...great job!

[@KittySkeed]

Please consider doing some research on 1800s Acadians/Cajuns and Creole Cuisine from Louisiana, United States. The fragrant and delicious food is still a huge impact on Louisiana culture today. Louisiana is known for our food culture, especially in New Orleans. I know this is really far from what you normally do, but I feel like a lot of people would be interested. The Arcadians had to make do with what they were given, living in the swamps of Louisiana. Lots of wild game, Caribbean spices merged with French cuisine. That’s how I would describe Cajun/creole food. ❤ some recipes can be quite surprising, but most are more delicious than you would think! Plus! If you love organ meats, cajun is the way to go. They never let any part of the animal go to waste lol love this series so much. I know it’s a lot of work but don’t stop. It’s so entertaining! ❤

[@Lizzie-h3j]

I'm a chef and id love her to do an episode featuring Creole and Cajun food and id love to know more about the history too. I make Beignets at this time of year for my family.

[@hughnguyen9831]

I LOVE THIS VIDEO FORMAT OF YOURS SO MUCH!

[@mousmous17]

I am in awe of your ability to make adjustments to improve flawed dishes, like adding cream to the liver and lemon dish.

[@VBirchwood]

thank you!! All my immediate family is pretty resourceful, so I think it comes from them 😄

[@LouisaWatt]

Bubble and squeak is also quite popular in Australia. It’s often a breakfast dish using leftovers.

[@OkieJammer2736]

Love your sense of humor. Beautiful video. HAPPY NEW YEAR! Thank you.

[@billmiller4972]

So happy I found your channel. Always friendly and kind and funny and still so much to learn.

[@lindsayrigby707]

Of all of the videos you've done in this series, this is probably most akin to my modern diet as someone in the U.S. who primarily cooks at home. Mains with a protein with a cooked veg or grain, plus a salad, describes most of our families dinners, and I think we'd happily eat anything in this video! I also loved your note in bed about society's rules that sometimes keep us distant from each other - so true!

[@demetrinight5924]

I very much enjoy the historical food journeys you have shared with us. I definitely agree with you that the Victorian foods feel more modern. There are a greater variety of ingredients and spices. It is still nice to explore and interpret the recipes of another era. The fried bananas and eggs sounds particularly interesting.

[@julielafontaine4500]

I am so happy that algorithm found you..that was just so much fun to watch and you are so cute

[@Mark-sl4bw]

If you've never tried it before, I recommend making kedgeree sometime seeing as you enjoyed the curried shrimp so much. It's rice, smoked fish (traditionally haddock, but a lot of people use salmon or another fish), boiled eggs, and other ingredients depending on the recipe all seasoned with curry. It was a popular dish in Victorian times and it's really satisfying. Great video as always!

[@Lizzie-h3j]

Oh I LOVE kedgeree. If I can get Arbroath Smokies I use them.

[@Queendomcruz]

I really enjoyed this, there’s something peaceful in the way you speak and I love that history is a renal passion of yours. I look forward to more of your content.

[@ashdrawsin5727]

that indian shrimp curry recipe is actually a bengali dish known as 'chingri macher malai kari' which roughly translates to 'creamy curry of shrimp'. It was originally invented to suite the british palate by making it less spicy yet tasty.

[@Athlynne]

Oooh, that bubble and squeak looks really good. And I needed that pep talk about slowing down in the winter, THANK YOU.

[@LeeHipperson]

Being English myself, I was so excited to see this was the next exploration! Can't wait to see what's next! France, Germany, Sumeria?!

[@felinetherapy4782]

Love this! Would love to see Tudor food - but mostly because would love to see you you in Tudor clothing.

[@raraavis7782]

It would suit her so well, I feel. Especially the hair and head coverings. It wouldn't take much for her to look like she stepped right out of a historical painting.

[@AJ-hi9fd]

My neighbour used to collect old recipe books, the oldest book was from Elizabeth 1st era, there was a lot of salted meats as salt was used to preserve foods.

[@VBirchwood]

Thank you!! Tudor is definitely in the plans 😊

[@alexandrabrondum812]

your videos, especially this series, is soo comforting to me and satisfies my love for cooking and history together. these videos are so cozy and hygge to me, thanks for another great episode

[@alvarocorralcid4991]

What a wonderful video! Fun fact: In Spain, we have a very traditional but still pretty common dessert called "arroz con leche" (literally rice with milk), which follows the same steps as this Victorian recipe but keeping the rice grains whole. A very comforting grandma-esque finish to a meal, silencingly good indeed

[@blayne2029]

I really enjoy your content. Thank you!

[@mp-zf4ur]

I've been eating Cock-a-Leekie Soup since I was a child but the Scottish version. Yuuum! Lemons back then could have been the sweeter variety and less tart.

[@dawnjohnson8739]

Don’t know too much about lemons, but do know some varieties are sweeter than others.

[@auranoxhighpriestess5475]

I love that you explore with different genres and cultures with the food creation. And lemon is a citrus fruit which helps to prevent scurvy which was common especially for the working class and the poor. More in the shipping field or hard labor, but the lemon would have been a welcomed addition to the meal.

[@isabellaalexandes]

i absolutely love these videos! half of the meals i eat nowadays are historically inspired thanks to you.... idk how possible this would be but ancient egyptian foods would be out of the ordinary :)

[@swezenj]

Your channel is new to me and I’m sure it will be my new obsession! Such cool content.

[@mandylavida]

Bubble and squeak is awesome! We often have it ths day after a big roast dinner, especially boxing day. With a fried duck egg on top and a thick slice of ham......dribble dribble dribble....

[@mandylavida]

And leave the nice thick, white fat on the ham.....

[@MyFullFiguredLife]

I love that you really give it all a good try.

[@genevostok]

Thanks!

[@VBirchwood]

thanks for your support!

[@karenwright9123]

Without very much sugar, this was very sweet!! You are a "for sure" bright spot✨ in an otherwise dreary world. The Cocki leeki sounds good,and I want to try the Bubble and squeak, 🎄Happy Holidays!

[@bearwrex9806]

You are so good at choosing the background music over the different segments. They fit so well, that I almost didn't take notice of them at first.

[@fpoiana]

First time watching your channel and it was superb! congrats for all the effort that you put into making the video, the recipes and the wardrobe, it was fab. Cheers from Argentina. Fede

[@jesuzzah]

I loved seeing the fried banana for breakfast! My family is from El Salvador and our traditional breakfast includes fried sweet (ripe) plantains, a kind of banana. Also, as a vegetarian, I appreciated the shout out to vegetarianism in the Victorian era!

[@UmuPadoru]

31:19 I actually think about this every year. It's so hard to get work done with the rain during fall and then the cold dark days during winter. Honestly, pushing for productivity during these times is just a recipe for depression and burnout

[@robb4394]

Lemons back then were likely a lot smaller and had much less flesh and a thicker rind in comparison leading to less juice. Sam O'nellla Academy did a video titled "Why produce used to suck" and explained how centuries of selective breeding changed produce to what we enjoy today. Just compare the painting of a 17th century watermelon by Italian artist Giovanni Stanchi to a watermelon that we would eat today.

[@karleinegraham446]

I cook cucumber when they are plentiful in summer. Saute onions, tomatoes thyme black pepper and salt cod fish ( bacala) in oil; add sliced cucumbers and cook for two minutes more. Serve with rice or potatoes or other ground provisions. Jamaican in New York.

[@ivywells2909]

I love this series so much! Thank you for bringing us thyme traveling with you.

[@lumis5896]

This was a lovely video with calm candlelight and pretty outfits, and the Victorian food seemed so tasty! It almost makes me want to try to cook cucumbers lol. The first era that popped up in my brain when you asked was "eat like a Neanderthal for a week", it probably wouldn't be possible but would be amazing 😄 1700s and European bronze age would be really interesting though!

[@VBirchwood]

I would LOVE to eat like a Neanderthal for a week, but it would be a tough one hahaha. Thanks for watching!

[@customsmithmfg4377]

You should do a calibration with Max on Tasting History With Max Muller - I have totally loved your channel. I especially liked todays as you pushed in Time Travel into it.. I always wonder how it actually would feel, taste and be if you did go back to a different time.

[@thefarmerswifecanada]

I thoroughly enjoyed this ❤ I recently won a copy of Mrs Beeton’s Cookery Book from 1912 in an auction. This is inspiring for me to try some of the recipes. Great job!

[@GracieLions]

Thanks

[@VBirchwood]

Thanks for your support!

[@adrianaflores9815]

this is the first video i watch from u and i think you might be my new comfort channel ❤🤗

[@jldisme]

Cooked cucumbers can be delicious. I would not use an English cucumber, as you did, because the flesh is too delicate. Try to find a very large regular cucumber, then peel, remove the seeds and slice it. It's wonderful added to a stir-fry.

[@MerriSpaulding]

I so enjoy these videos! Thank you for all your hard work and dedication.

[@VBirchwood]

Thank you so much for watching! Really glad you enjoy the series ☺️

[@aelainem]

I love this series! I'm definitely trying Bubble & Squeak here soon :) That tomato/sardine sandwich, though, was way worse-looking than I initially anticipated 😂😂 but I'm glad it was a hit! Thank you for also always bringing attention to class disparity and the impacts of Imperialism in your content. It's reassuring to hear this addressed in a way that isn't sugarcoated like it so often is 💙

[@amberdoucette]

I am really loving this series. I think it's how I found your channel to begin with. Can't wait to see what you eat next!

[@davidhookway514]

My Irish Grandmother ( im English ) in the 1950s had a Mrs Beetons cook book. - Queen of Pudding. Bread&Butter Pudding. Junket. Apple Charlotte. Eve's Pudding. - - Kedgeree. Fried Spam. Oxtail Stew. - She was just about ' A Victorian ' as born 1896.

[@armsamelia]

Omg I have been waiting to make some victorian food for so long. I have some recipes in my own recipe book like different porridge revives since I love oatmeal type stuff and yeah super excited to try out. This all looks so good!

[@OkieJammer2736]

Thoroughly enjoyed this video! HAPPY NEW YEAR! 🎉

[@punchpineapple]

I really enjoy your style in these "week of cooking..." videos. Also, eating every drop onto the table is a mood - you definitely conveyed how delicious you found that dish. :)

[@sarahburke8955]

Lovely video, as always! I don't know if you'll ever have the necessity to peel tomatoes again, but if you do, you can dehydrate and powder the skins to make a delicious addition to future recipes.

[@barbarareynolds329]

Thank you so for that kind reminder to take it easy on myself this winter! I’ve been A LOT less prob with my school work and have been beating myself up about it. Really needed to hear that, thank you ❤️

[@barbarareynolds329]

Productive* not prob, sorry!

[@Beelzebub_138]

Please keep on doing what you are doing! Your videos are the best!

[@catsandravens]

I do a lot more crafting around this time of year, spinning with a drop spindle, naalbinding, and tatting are very portable crafts that I can take anywhere!

[@sheikahchic]

So glad this randomly popped up on my recommended videos! This is really cool, and it’s something I also really enjoy doing(have followed Tasting History for years!), because a lot of my ancestry goes back hundreds or even thousands of years. So glad to follow someone who does stuff like this! ^.^

[@Kristal_girl82]

Thank you for this video❤ I enjoyed it, as much as your other videos about victorian era❤❤❤

[@vitam1nk0]

It was my first time seeing your video and i want to say that i REALLY loved it! The atmosphere, food, your clothes… everything was perfect! Even the lights !! Definitely gonna watch your next video 🤎🤎

[@VBirchwood]

Thank you! Welcome to the channel :)

[@maryhelen1011]

Another absolutely wonderful adventure in Victorian cooking! I would love to see cooking in cold climates like Siberia and the Artic during early times ! Things they ate must have been hearty to keep them warm and healthy! Love you channel and you!!! ❤❤❤❤

[@vlmellody51]

One of my favorite cookbooks from the late Victorian era in the United States is "Mrs Rorer's Vegetable Cookery and Meat Substitutes". I found it along with many of her other cookbooks and articles on the Internet Archive website.

[@acecreates4299]

Yay!! I found your channel a few days ago and your food videos are my favorite, and I woke up sick this morning so this came at truly the perfect time!

[@VBirchwood]

hope you feel better soon! :) Thanks for watching

[@lyx7]

ur videos r so comforting

[@VBirchwood]

thank you :)

[@christinemackenzie3692]

I’ve never seen your channel before and I am totally taken with what you have done with something that interests you! I am also interested in the Victorian era, but have done nothing at all other than read about it and watch documentaries and that kind of thing. I think you are just awesome - way to go.!!

[@christinemackenzie3692]

I don’t know if you will see this, but I hope somebody does. The net wrap that you wore looked really cosy and I am a knitter. What is it called? I would love to look it up and make one for myself.!

[@katizstrele156]

i believe its called sonntag or sontag. if you look up 'victorian sontag' it should come up 🙂

[@cherylmchale2055]

Hi, I am from the UK, and we still enjoy bubble and squeak here. My favourite is bubble and squeak on Boxing Day, made using leftovers from Christmas Day. We put everything in, including turkey, potatoes, carrots, Brussels sprouts and even chestnuts and stuffing. Absolutely delicious!

[@denisearonow4921]

Fascinating, so enjoyable, a visual treat too with your costumes, and the lighting...Just lovely.