I Make Impossible Hertfordshire Cakes - 18th Century Cooking

[@TheBLGL]

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

[@Pygar2]

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

[@Marlaina]

He rules nutmeg, nutmeg doesn’t rule him.

[@MetricJester]

Nutmeg is addicting though.

[@Pygar2]

... he just doesn't want to!

[@jacksons1010]

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

[@Spirelord]

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

[@RabbitsInBlack]

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

[@tanktheunstoppable7263]

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

[@othala7540]

Down here beignets are with apple

[@kristinwright6632]

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

[@wendykleeb2071]

I agree!

[@panqueque445]

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

[@LillibitOfHere]

Next on 5 hour crafts!

[@SavageGreywolf]

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

[@williamjenkins4913]

Now be sure to make them just right!

[@MikehMike01]

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

[@christopherbrice5473]

@@MikehMike01 Except for the enslaved

[@shaventalz3092]

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

[@terriatca1]

Drippings were used to add flavour.

[@BADASSMANDO]

Big Hog strikes again

[@algirdassalomskas9050]

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

[@MikehMike01]

doubtful

[@MikehMike01]

lard makes a big difference even in modern recipes

[@denisesmith505]

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

[@karenglenn2329]

When it feels right.

[@criswilson1140]

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

[@feliph64]

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

[@DeterminedDIYer]

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

[@osrr6422]

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

[@BeeWhistler]

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

[@adedow1333]

Sounds really yummy!

[@floydblandston108]

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

[@AHumbleStreamer]

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

[@jamesellsworth9673]

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

[@alifewithluna4134]

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

[@jontheriot6752]

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

[@dylanzrim3635]

Can guarantee that’s how they had it.

[@werelemur1138]

Or hot apple cider.

[@buckaroobonzai2909]

We demand to know what happened!!!

[@stellarconcealment]

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

[@georgetaylor5183]

Where abouts in Hertfordshire ?

[@Apairoffluffysocks]

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

[@stellarconcealment]

@@georgetaylor5183 Rickmansworth.

[@TheOriginalCoda]

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

[@georgetaylor5183]

@@stellarconcealment Croxley green

[@Spoonishpls]

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

[@BlackMasterRoshi]

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

[@sorrenblitz805]

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

[@fugithegreat]

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

[@mrdanforth3744]

Hard to go wrong with sweet dough fried in lard.

[@cam4636]

This is the truth

[@MetricJester]

I've failed at funnel cake, though.

[@KairuHakubi]

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

[@bunnyslippers191]

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

[@anythingyoucandoicandobett6586]

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

[@18deadmonkeys]

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

[@Agustin-zg5wk]

Same

[@hayleybartek8643]

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

[@oliviacooksnyc]

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

[@mariaboletsis3188]

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

[@jmille711]

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

[@bvoyelr]

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

[@gidget8717]

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

[@randommcranderson5155]

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

[@MetricJester]

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

[@randommcranderson5155]

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

[@mackdog3270]

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

[@dylanzrim3635]

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

[@zrobeast]

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

[@MartinTheReader]

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

[@HawRazor]

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

[@billvigus3719]

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

[@jamesvoigt7275]

Not only is fall the harvest time, but also the time for slaughtering animals as the flesh will stay good once the weather is cold. So lard would have been more abundant in that season.

[@lavenderlylin]

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

[@cam4636]

me getting up in the morning

[@scifirocks]

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

[@pattheplanter]

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

[@geraldinegregory.1803]

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

[@debbralehrman5957]

He should watch "My Fair Lady".

[@LikelyToBeEatenByAGrue]

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

[@petehall889]

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

[@dgarrard100]

It never ceases to amaze me how poorly written old recipes tend to be. I'm not insulting their writers' prose, I'm talking about the utter lack of specifics such as amounts.

[@blgraham00]

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

[@suzibikerbabe8073]

Oh, do shate the link! :)

[@terrykunst3883]

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

[@psalm91rdwlkfpgrl]

except for that stewed fish. that was yucky

[@bunnyslippers191]

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

[@roflstomps324]

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

[@applecheekedgirl]

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

[@psalm91rdwlkfpgrl]

that sounds delicious!

[@Sicorius]

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

[@donnar9864]

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

[@bluejayjitsu4429]

Ooo exciting! I'm from Hertfordshire

[@aseo9524]

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

[@jammer1962]

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

[@roblakey9581]

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

[@jessehinman8340]

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

[@stamasd8500]

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

[@debbralehrman5957]

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

[@Imustscream]

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

[@dawnjohnson7688]

I was thinking beignets as well!

[@brucetidwell7715]

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

[@punk105]

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

[@sunnihunny]

Ahhh.. cafe du monde! I can only hope to go once more in my life!❤❤❤❤❤❤

[@theresaanndiaz3179]

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

[@liberispuritatem]

7:52 MOOOM, HE'S EATING RAW DOUGH!!!!

[@4stringz.]

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

[@maryrhudy9250]

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

[@RainbowTurd]

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

[@abdullah167]

Cultures are meant to be shared.

[@punk105]

Reminded me of a beignet

[@BonnieEldritch]

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

[@robmarshallofficial]

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

[@marilynmitchell2712]

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

[@frauleintrude6347]

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

[@broomfieldsdual-sport]

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

[@beautifuldreamer3991]

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

[@LillibitOfHere]

You should check out tasting history with max miller

[@SarahK86]

@@LillibitOfHere I was just about to say so myself

[@zrobeast]

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

[@essaboselin5252]

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

[@lilywhitepurity]

She would know, for sure!!

[@MrLzender]

This guy is the Bob Ross of ancient cooking

[@Amanda-kw1vi]

Lol. From watching this channel I've learned that everything back then either tasted like Thanksgiving, Christmas, ham, was bland, smelled/tasted like smoke, or tasted like literal ash from a fire. If you were lucky there may have been other flavors 💖

[@gregfeneis609]

1:15 As if for pie crust may also refer to assembly and handling. IE Have a good idea of ingredient amounts to minimize trial mixing to arrive at appropriate consistency, mix only enough to combine, do not knead to avoid gluten formation, immediately roll out. The dough could be US biscuit-like. Substitute cultured buttermilk for the skim milk and deep fry the cut dough and you may have something close to the buttermilk found at many donut shops in the US. Just speculation.

[@mississippiapple1078]

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

[@happygardener28]

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

[@fletcherbullock7291]

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

[@cleanerben9636]

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

[@debbralehrman5957]

They look like a nice little treat.

[@aldorinokripperino8797]

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

[@ivorybow]

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

[@xxTheSkidKidxx]

Never stop doing what you do John.

[@chadsmith8966]

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

[@chrishansen9379]

I'm pretty sure these videos didn't used to have commercials in them. It's actually kind of jarring.

[@Rowsdow3r]

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

[@elspet3813]

I'm 65 & when I was publishing a cookbook in 1990 using 4 generations plus of family recipes, every single recipe from my Grammie and before that my Mum copied over in the 1940s said "flour to thicken" no matter if it was wallpaper paste, cookies, cake, or pastry hahaha. We were supposed to know how thick the batter needed to be before it was cooked haha

[@marilynmitchell2712]

We learn by watching. I try to make my son watch me so he will understand. I learned by making mistakes. Mom didnt teach me much variety so I HAVE to watch cooking videos.

[@daleannharsh8295]

Is there a video on the making of the kitchen used for filming? Love to see the whole set-up.

[@yvonnetomenga5726]

Yes. Check the playlist. Fire is raised for filming.

[@Hin_Håle]

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

[@omegapuschel]

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

[@normak35]

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

[@TylerJC1212]

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

[@rossfoley9303]

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

[@KnightsWithoutATable]

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

[@esox56]

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

[@Pyrfalcon]

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

[@mfenaughty]

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

[@GentleTaipan]

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

[@Zoot_of_Anthrax]

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

[@helgrenze]

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

[@JeanneLugertLadyTatsLace]

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

[@benjaminscribner7737]

Really enjoy your videos. This one especially.

[@mrknoch]

Classic 18th century cooking! Great episode.

[@Yddras]

This seems to be just a hot water pastry but with milk instead of water, which is why the recipe said "just like a pie crust" hot water pie crusts are still used for pies in the UK.

[@rusty7009]

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

[@Barbarra63297]

Mom was born a farmgirl in 1910, one of 5 girls and one brother, lard and salt was how Grandma preserved meats in huge crocks. Lard or minced suet was used all the time in baking, frying, roasting, etc. Not one of the entire family was overweight because they worked literally before sun up to after sundown. In our modern life we are for the most part sedentary (compared to how our ancestors worked) so we can still use these things but it isn't healthy for us, we don't bust our butts just to survive anymore, not in a physical way at least. My mom's mom was born in 1880 and died in 1975, I was lucky enough to enjoy real farm fare and then they would put me to work in the kitchen garden, or driving the grain truck or whatever I could do as a kid, I loved every minute of it. It's a 'good' tired at the end of the day. Try pushing a wheeled hand plow through an acre of kitchen garden and see if you don't develop muscles instead of fat no matter what you eat. :)

[@lanemcculley4351]

I think, John, that you would win every single technical challenge on Great British Baking Show. If you can work from those instructions, you can do anything!

[@paulbourdon1236]

Definitely will try this! Thanks!!!

[@corinneone]

These look so good! I love your channel 🍎

[@shadodragonette]

Sooo.... Not good enough for the high table, but I bet the high table wished they could try them. It's amazing how "poor food" made it's way to culinary genius with just plain cheap ingredients.

[@oscarredfearn3492]

Hertfordshire gang represent

[@TheOneAndOnlyLewis]

Letchworth gang

[@zoewilkins2896]

Never heard of these cakes though - you?

[@oscarredfearn3492]

@@zoewilkins2896 nope

[@donnhussey568]

I like how he takes a bite of one, puts it back on the plate, then eats half of a different one.

[@Gomer216]

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

[@perschondelmeier3046]

Nice video. In Denmark we have these and they are called "Klejner" same principle. Dough fried in lard. Klejner or in old german Kleiner means "small" or small in stature. Served at christmas.

[@d_richter]

I think a short rest to allow a rise before frying might be good.

[@emberrain7050]

So I recognized this recipe as soon as you started making it. Only, we always used scalded milk and then either the lard or butter. If you scald the milk you really don't need the eggs, which is good when you're allergic. You can pretty much find them in any Mexican restaurant across the south and southwest. Modern takes often substitute the milk with water and the yeast with baking powder. I don't know why they want to make a generic biscuit when these things are so good when following an authentic recipe. Now the question becomes did the Hertfordshire recipe make it to Spain where they then brought it to Mexico or did natives of central America already have their own version.

[@paulmckenzie5155]

Could you please do some quail and bear cooking?

[@mrdanforth3744]

I'd rather do some ale and beer drinking.

[@dwaynewladyka577]

I hope that your request can be granted one day.

[@shelleynobleart]

Yay. Living for these videos from Townsends!

[@looie7805]

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

[@magnusschveing2409]

Perfect deliciousness for fall.

[@paulhennessy5627]

Great video as ever John.

[@tthappyrock368]

In days past, there was a lot assumed about what knowledge other cooks had about processes. My mother received the following instruction from my paternal grandmother, "First, you take some pork.." Detail-oriented Mom shut down at that point. I have no idea about the rest of the recipe. I wasn't born yet, lol! My maternal grandmother used to cook pancakes in rendered chicken fat. They tasted heavenly!

[@FunAtDisney]

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

[@flonations1323]

Thank you for the videos