Navy Captain Food in the 18th Century - Cheshire Pork Pie - Pork & Potatoes

[@jonbenson6109]

I’m proud of John. He’s beating his crippling nutmeg addiction.

[@capnclawhammer3024]

Nah, we're not addicted. We can stop whenever we want! ...

[@giovannicorraliza4393]

dont be proud. one can be glad for someone

[@zyxwut321]

I wonder if he goes to the same spice 12 Step program that Chef John goes to for Cayenne pepper?

[@tomastomas11]

@@zyxwut321 lmao 🤣

[@p.j.5539]

😂😂😂

[@genericpersonx333]

My Grandfather was a US Navy Captain's personal assistant on the island of Bermuda during the Second World War. I think they actually had something like this once or twice as salt pork, fresh potatoes, and wheat flour were welcome change from the canned food the Navy tended to supply and the local foods which were basically all onions and seafood. Funny to think that salt pork would be considered a treat, but shows you how monotony is relative; what is dull to one person is going to be exotic to another. Also fun to think that a Captain in 1942 could be eating the same thing his counterpart in 1742 did.

[@floydblandston108]

I knew someone who grew up in Maine in the 1920's. He said lobster was poor folks food...

[@genericpersonx333]

​@@floydblandston108 Mind, in Missouri during the 1920s where my Grandfather grew up, lobster was definitely not cheap for anyone since it had to be shipped fast at high cost from the East Coast. Made his time in Bermuda all the more amusing since lobsters cost barely pennies while he was lucky if he got a tin of ham once a month. Came back from the war with some very complicated tastes. Thankfully, as a successful country lawyer, he could afford to buy lobster, pineapples, and other then exotic foods for the American Midwest.

[@floydblandston108]

@@genericpersonx333 - conversely, in 'downeast' New England, pork- in the form of smoked bacon, hocks, and salted fatback was used mostly as flavoring and grease in such local delicacies as clam (and corn) chowder, baked beans, and salt pork gravy. Land to grow grain- and the climate to do it- basically don't exist, which leaves you with pasture (milk and some meat), garden vegetables like potatoes, and the ocean. Oh, and apples- lots of apples! My Dad said he never saw a whole steak set out for dinner until he joined the U.S Army.

[@CampfireChronicle1]

tradition is strong in the navy.

[@mgh7634]

salt pork is actually really good tasting if you prepare it and cook it well (which wasn't always an option for men using it as provisions due to limits in resources and time but hey). Same for salt cod I've found. Both have a wealth of uses and recipes that are all really good, many of which are better than even their fresh alternatives.

[@wfldfire]

"you don't need to add nutmeg" OK, what did you do to Jon? You look like him, you sound like him. I'm going to try this anyway.

[@vigilantcosmicpenguin8721]

Nutmeg is optional, but, of course, strongly recommended.

[@razark42]

No nutmeg? Blink three times if you need help!

[@Marlaina]

Maybe Mr. Dragoo is attempting to overthrow Jon’s channel using anti nutmeg propaganda.

[@40KoopasWereHere]

He's a changeling! The Dominion is attacking KZbin!!!

[@kaylathehedgehog2005]

I was just wondering if it hurt him any to say that you don't need to add it.

[@CP-tm7be]

I made this yesterday. Not bad, just a little bland. And the pork does get a little tough. I also made a smaller "tart" (with leftover dough) but diced everything, and added onions, mushrooms and some Thyme which helped it immensely. A fried egg over the top and a little hot sauce further improved it and made for a very nice breakfast! Thanks for the inspiration, Townsends!

[@munch15a]

im thinking il try with mushroom's sage and onions maybe some grated carrots can I ask if it was too salty with the salt pork ?

[@aaronrashott3514]

The fried egg and hot sauce got me on board. We're getting close to a poor, sailors, eggs Benedict. I'm going to kick it around a bit.

[@HarryFlashmanVC]

Have you got the book Lobscouse and Spotted Dog?

[@JohnGault2398]

My grandmother made something similar to this with leftover roast beef; she added onions as well.

[@PaleHorseShabuShabu]

Ha, I was going to post that I would have added onions.

[@Meep55412]

Hmmm. I have a chunk of left over roast. I've gotten 2 dinners out of it, grilled roast beef sandwiches with au jus and steak salad, and didn't know what to do with the last of it. Thank you for the idea! With rising meat prices I'm trying to get them to stretch further.

[@Jaydoggy531]

As I saw this I was screaming in my head "THIS NEEDS AN ONION TOO!" But if it wasn't in this recipe, it wasn't in. Buuuuut, I'm a pork+potato fellow enough that I'll definitely try this more than once and try with/without.

[@sterfdwaas]

I add onion to everything

[@Polymorphidz]

John: "Imagine you have a barrel full of salt pork!" Me: "OK..."

[@Ikwigsjoyful]

Your comment gave me a chuckle!

[@SamPanamaOfficial]

I can’t get enough of this channel. We all need to be taught history by people who are as enthusiastic as John and crew. I’ve always been a hands on learner, and seeing them cook and build like the people in olden days is almost as good has getting to be there with John and crew myself. Keep it up!

[@vigilantcosmicpenguin8721]

"Imagine you have a barrel full of salt pork. How will you prepare it?" I'd guess Jon is the only person on Earth who doesn't have to imagine.

[@Roddy556]

The little salt meat buckets at my grocery store look so old lol

[@Alex-cw3rz]

Meat and Potato Pasties (rather than pies) are still very common in Bolton, England where I come from, one of the pasty shops was established in 1667 and still going today, the neighbouring town Wigan has theirs in Pies. A local delicacy in each place is too put the pie/pasty in a bread bun. They are called a Wigan Kabab and a Pasty Barm.

[@wellwell7950]

Just had a pasty from Ye Olde Pasty Shoppe today from my lunch! Queues were huge as always at lunch time, It was on Rate My Takeway's youtube channel a couple of months back as well. Such a small world, tbh I prefer carrs pasties if I'm honest.

[@j.j.savalle4714]

Pasties are quite big here in northern Michigan as well and i love them. The best ones use turnip and rutabagga in them. Jon's pie looked great as well and probably tasted even better coming out of that clay oven. Hard to beat pork/potato/butter in a crust!

[@pattyfarghaly1821]

I miss living in Manchester area every day.

[@thummumcrysanth]

@@j.j.savalle4714 Love those northern Michigan pasties!

[@fourdayhomestead2839]

@@j.j.savalle4714 I drive 2hrs to Ironwood to buy a 6 month supply!!

[@josephwhitmanjr9603]

I love these episodes not only do you get awesome cooking ideas but you also get a great history lesson. I really enjoy this entire channel thank you Mr Townsend for sharing your passion and enthusiasm it's very inspiring 👍

[@dangernoodle7700]

This man is living the dream. Amen brother.

[@kimstuff2086]

You could add nutmeg, but you don’t need to… *Mouth drops open*

[@gw2276]

This is my new favorite channel on KZbin

[@nilo70]

Thank you for making this wonderful episode !

[@johnhicks3797]

I have always enjoyed going to Williamsburg Virginia growing up and this channel brings me right there. I love the passion you put into your videos and the historical and educational demonstrations. I find I want to try some of the recipes you make just because in today's time we wind up eating the same things and it would be fun to try new things.

[@jamesschmidtke5183]

This channel is such a comfort! Just love this guy!

[@Tuxon86]

Slight variation for this recipe, make a mix of apple and potatoes slice instead of just potatoes. Apples goes well with pork.

[@jd9119]

Maybe have some apple sauce to dip each fork full in to?

[@austin2842]

Pour gelatin into the pie, let it go cold and you'll have something like a Melton Mowbray pork pie.

[@spinningbackspin]

great suggestion.

[@jd9119]

That'd be like a gravy. I like it.

[@redpoppotus]

Thank you for posting again!!!

[@TheJubbert]

Aubrey - May I trouble you for the saltpork?

[@theaverageglasses6197]

The recipe is great as always, but for some reason the music really stood out to me on this video! Beautiful and fits so well.

[@maikoh5121]

You are always a delight to watch! In my opinion your channel on the 18th Century ranks the highest. Keep up the great work!

[@earlshaner4441]

Hi from a snowy Syracuse NY everyone thank you for sharing your different parts of history and adventures my friend

[@CharlesLumia]

Syracuse!!

[@heidim7732]

We have snow in New Brunswick, Canada as well.

[@elijahbigsby4154]

Snowing like crazy up here in Rochester too >.>

[@myrlstone8904]

Snow showers in Maryland today.

[@kimfleury]

Hey Aaron or Ryan or the Amazing Lauren -- I'd like to request a possible crossover Livestream connection with the KZbin channel, @Working Horses with Jim. I think their videos were recommended to me by KZbin because of my interest in your channel, actually. Jim and his wife Brenda are farmers in Upstate NY. They farm and log with draft horses. They use modern equipment, as well, as necessary. Jim built his own sawmill. He's got a planting of lumber, and he takes commissions to harvest neighbors' plantings. He's low key and modest, doesn't like the fuss of attention, yet when he realized viewers are truly interested in learning from him, he took to teaching like a fish takes to water. I think your viewers would be interested in the old ways of farming and logging with draft horses. I think it would be especially interesting to hear Jim and Jon talk about tree plantations, and the necessity of responsible harvesting for the health of the forest (or the woods, if you will). I'm not sure if he'd be able to schedule a 4pm Eastern Time Livestream connection on a Friday, but all I can do is suggest it to both of you and maybe get your brains gearing up for a future event. It might be better to aim for next winter, as his schedule frees up some. But if you connect with him, it gives you both time to consider and prepare. If nothing else, you'll enjoy watching his horses work 🐎

[@twitchsopamanxx]

As it was well known at the time, all navy captains had a barrel each of Nutmeg with them.

[@Warriorpoet79]

Thank you so much for your channel. I’ve truly enjoyed it over the last few years. It’s a delight. Cheers!

[@bumbleguppy]

Mr. Townsend has been using 18th century ovens for so long he no longer uses that wooden paddle and just puts a pie in a 400 degree oven bare handed!

[@myrlstone8904]

Speed is your friend.

[@benjaminscribner7737]

I stumbled upon these videos a few days ago. Already hooked.

[@Jwend392]

"Light along there with that pork pie, Killick!"

[@lawrencetaylor4101]

I cooked this last night but the crew were muttering. I threw the ringleader overboard and gave the others 30 lashes...have to keep a tight ship.

[@tonymitchell3985]

As always, such a wonderful video of traditional cooking.. Love these things.. the family not so much as I am always making them try my "creations" ! LOL

[@BeeWhistler]

Now I understand why Tweety taunted Sylvester with salt pork when he was seasick. I just figured it was because salt pork is gross, but now I have context.

[@GauravSingh-ku5xy]

I just love this channel. There's something about primitive methods of cooking and eating that's really appetizing.

[@cheezypizzaguy]

The world needs more history lessons

[@GigaBoost]

This isn't a history lesson

[@TylerJC1212]

@@GigaBoost define “history lesson”, because I disagree. This ancient recipe is history.

[@aleksandrakingo5850]

Looks great! Thank you for sharing this beautiful recipe!

[@LolLol-ug6kd]

Stay well, we need you doing your thing for another 50 years!

[@Eidann63]

Amen!! 👍🙏

[@agimagi2158]

Thank you for the quick salt pork tipp!!!

[@jamesellsworth9673]

The pie filling even came out moist and appetizing! Would this have been just one of the courses served in the officers' mess?

[@dwaynewladyka577]

That's a good question. I wonder what other dishes those on ships would be eating? Cheers, James! ✌️

[@sadlife8495]

wow that looks really good, i love these types of recipes with preserved meat, idk why it just fascinates me. also i love salt pork, jerky, and aged sausage

[@chrismaverick9828]

A Townsends episode without using nutmeg?!!?! Certainly a red-letter day. I'm pretty sure I saw him grating some into the clay when they were making the big oven. :D Excellent video as always.

[@MrProctorShow]

I recently discovered this channel and each episode is a joyful experience. Nice work, Townsends!

[@vernskid]

So so happy for this video! Need this much enjoyable break .

[@vmhvideo]

I've never seen water added like that before. And it doesn't make the bottom soggy? Fascinating.

[@williammurphy9416]

As a guy from Cheshire myself, this is great! Keep up the great work!

[@freedtmg16]

What you do is soooo cool! Thanks for keeping this great history alive!

[@margiemasih990]

I love that outdoor oven.

[@mandocalrissian6454]

1:51 I got freaked out when I saw him touch the barrel, which looked like it was tucked in the corner far away, but realized it was just the perspective lmao. I'm also sleep deprived bc of finals

[@georgea.567]

Something Killick could have served Captain Aubrey. I love stuff like this.

[@nastyhoneybadger5054]

I only recently found the channel a few days ago but I have been addicted lol

[@atomicagegamer3693]

I've enjoyed watching this for series, for quite a while. Question: what exactly does "good" mean in these old recipes? In this case, it sounds like it might mean "strong/thick" in reference to the pie crust but I'm not certain. I'd imagine that every word counted, considering publication costs of the era, so it seems like each word would carry some necessary meaning.

[@MurderMostFowl]

I wondered this myself. Your explanation is perfectly reasonable. I can see that being what they mean. One other alternative might be the same as in the modern sense…”high quality”. Maybe then the author is saying you can use any pie crust recipe you want but make sure it’s sufficiently suited for this recipe because it the interior ingredients need a high quality crust. I’m just guessing but that sounds reasonable to me.

[@atomicagegamer3693]

@@MurderMostFowl Yeah, it's entirely possible that it's a straightforward reference to quality but that seems potentially vague. What would qualify as high or low quality, etc? I'll have to go back and watch some of the other videos but I feel like "good" is often used for things like broth, gravy, etc.. What would make it high or low quality? It makes me wonder, again, if it's a more of a reference to potency?

[@Richard0292]

@@atomicagegamer3693 Personally I interpreted good pie crust as meaning made entirely with butter as opposed to the cut with suet or lard or even made entirely from either.

[@MurderMostFowl]

@@atomicagegamer3693 for sure, it’s a mystery! Good luck!

[@atomicagegamer3693]

@@Richard0292 Something along those lines (specific ingredients) would make sense to me. I re-watched the beef stew video and the recipe called for "good gravy" with no clarification. Any ideas?

[@raymid4320]

I love this channel and have been binging videos. Please keep it up I love learning about history and the editing is awesome.

[@AlphaMachina]

Subscribed immediately the moment I saw this. Fantastic series here.

[@jeffyoung60]

That 18th century baked pork pie could be enhanced with sliced carrots and a few sliced onion pieces. Toss in some pepper for added taste, but not too much. Yes, add some butter to the ingredients, but not too much. Perhaps if some sweetness was desirable to the savory, add just a few apple slices. In any case, the resulting baked pork pie should taste twice as delicious.

[@Crafty_Chari]

I was thinking the same thing, would be good with apples!

[@MurderMostFowl]

Every time I see extra pie crust cut off. I am like “bake that and give it to meeeee!!” Lol

[@amaruqlonewolf3350]

Y'know that he loves it the way it is when he says that you don't need to add nutmeg.

[@jasonthorpe7087]

I say this every time!1!! I get hungry ever time I watch this vids! Thanks

[@BillyBOB-sm3rl]

It always get me. They don't call for steam vents but ppl do anyways.

[@Hato1992]

Adding just a bit of onion and cheese would make this even better. I need to try out this recipe.

[@dursban100]

I really enjoy the videos. Thank you for all the hard work you do.

[@wallytuber]

Which one do you like better? The cheshire Pork Pie or Apple pork pie? What is your favorite meat pie so far?

[@paulseale8409]

Ship's cooks were marvels weren't they! They could cook this on the open ocean!

[@sizer99]

I would definitely add sliced onion to this - but of course you need to make the original recipe as it is to start with.

[@7drunkenmermaids431]

My Mexican half of the family would use salt pork for seasoning a big pot of beans. DELICIOUS

[@FrikInCasualMode]

Let's be honest: pork and potatoes naturally go together well. Be it in a stew, casserole or meat&potato pie. Brined Polish cucumber would be an excellent side dish to that 😍

[@hearusrock8831]

I love this guy. He truly loves what he does

[@goatkidmom]

Flour and butter in 3:1 ratio. Thank you! Edit Do I put nutmeg in it as well as salt? 😃

[@GigaBoost]

Of course!

[@sandragovender5530]

7:42 I tried the pie with salted pork. It is delicious. A taste of history

[@davejones9469]

My dad served in the Canadian navy in the 60s. They got to drink beers while tanning on the deck on days off, and had an overproof rum ration every lunch. When it was someone's birthday, everyone would pour a bit of their ration in a pot...and they got the day off for "health reasons" lmfao. Their freedom really pissed off the American sailors they passed by. He was even docked next to the Enterprise while in the HMCS Annapolis, a medium destroyer (now artificial reef, scuttling vid on YT). My dad and his buddies waved up at the Americans looking down at their coolers of beer and chocolate bars with envy lol.

[@papabear9481]

I love a good pot pie. Preferably turkey, chicken, or beef, with peas, carrots, potatoes, and onion in a light cream sauce. I'm hungry now

[@jaydoggy9043]

4:45 is a good tip for making a "quick" salt pork. I don't think I'd be able to pragmatically make the impressive barrels of salt pork you make, but I'm very curious about the salt pork recipes.

[@braddixon3338]

Intriguing pie there. I'd be interested in making that just to have the experience of history, of course I'd need to make the 24 hour salt pork that you mentioned.

[@DanielSchmidt94521]

I wonder why this episode is a bit darker lighting wide verses other episodes? Otherwise. Great video. I've learned a lot from your videos.

[@mrs.e]

What was the definition of “soft water”? Thank you for always wonderful content!

[@wll1500]

Water without mineral content such as sulfur.

[@gwend6413]

''she calls for a good pie crust.'' ''we are making the standard pie crust.''

[@tsmithkc]

I kinda miss the old Jims Red Pants intro montage. The new one is good too, but the old one was really nice.

[@brookesfriend8359]

Looks delish I hope you're feeling better

[@lachlanmccutcheon1655]

A great addition to Pork Pie would be Sauerkraut

[@floydblandston108]

Too salty I'd think- sauerkraut has a lot of its own salt.

[@joshuaaudiedepositario3041]

Looks good, I was thinking of putting some onion maybe, to balance the saltiness. :) Love the vids, keep it up. 🤗

[@davestelling]

I'm admiring that pork barrel. My great-grandpa was a cooper...

[@ssidelnick]

Great Pie John!

[@barryschalkwijk9388]

I'm thinking adding a layer or two of caramelized onions...and maybe some parsley

[@dicebed]

Stupid question here - but what did they do with the left over pie crust? You have to cut away parts of it - so what did they do with those pieces? I can't imagine they threw it away, but what did they use it for? Did the cook eat pieces of it? Did the children eat it? Can you eat unbaked pie crust? Did they make biscuits with it. or did they really just discard it? Did they feed it to the dogs and chickens? I ask because there is an old song that goes - "Chicken in a bread pan, picking out dough, granny will your dog bite, 'no, child, no'" - so can chickens eat the uncooked dough?

[@AM1N4L]

Fascinating as always, thank you for making these wonderful videos!

[@deejayimm]

I find it crazy that back then they peeled potatoes, when even now, when we are not exactly dying for nutrients, I leave the skin on. They taste better.

[@bontragerjones]

Imagine you have a barrel full of salt pork... *entire staff @ Townsends* Huzzah!

[@barbarajoseph-adam8337]

Gosh, that looks heavenly.

[@joshuapatrick682]

I’m thoroughly incredulous that they boiled everything as the standard preparations.

[@jamestoop4767]

hi i just saw this video and i was wondering how they had a video camera back then? this video is very good quality for the 18th century.

[@bobby4059]

i believe he is lying, this is 2022 hes very confused lol

[@jamestoop4767]

@@bobby4059 ya it has to be lie because cameras were not THIS good in 1800

[@katinaswanson6511]

Didn't John say in one of his videos that a seagoing vessel wouldn't have an oven, so pies would be *boiled*?

[@benhaney9629]

Some of these old recipes. They’re like, “get salt pork, get potatoes, make crust, layer, season, cook.” They aren’t exactly instructions...

[@SarahM-lw2gd]

You said it didn't need nutmeg. Are you feeling okay?

[@comsubpac]

He ate one whole of camera

[@Angloking333]

I like your channel so much mate.

[@pattyfarghaly1821]

What a sweet pie. Your a great pie maker.

[@dragonbutt]

"Imagine you have a barrel full of salt pork. How will you prepare it?" Its salt pork. It doesnt have feelings or emotions. You dont have to prepare it for anything.

[@FloridaManMatty]

Bravo!! 😂

[@jellesnippe721]

Great video, and the recipe looks super interesting!

[@voidsaverob]

bro im just starting but salt pork pie sounds delicious asf

[@GreenZinfidel]

I've noticed in a lot of these old cook books, the authors' instructions will specify that you should use a "good" ingredient. For example, in this one, John reads that he should "make a good crust." I've heard this in loads of other Townsends videos too. Anyone know if this means anything specifically for this time period? Or is this sort of the equivalent of modern cookbooks imploring you to use "fresh" ingredients or basically just a nudge not to cheap out?

[@mrdanforth3744]

There were different recipes for pie crust. Sometimes they made a lid out of pie dough which was discarded before the dish was served, in that case they would use cheap coarse flour, water and a little salt. A good crust meant to be served as part of the dish, would be made of fine flour, with butter or lard. They had no aluminum foil back then, if you did not have a lid for your pot you would cover it with a pie crust. Sometimes they made a whole cooking vessel out of pie dough. That would take a tough dough to hold its shape. This was known as a standing crust or coffin.

[@hankdoughty4375]

Looks delicious need to try this one

[@kip_c]

this guy looks like he would speak in a thick scottish accent but sounds like your local art teacher

[@Xanderviceory]

The hosts energy is always perfect :-)