Loseyns - Medieval English Lasagna

Watch Proto Cooks where I discuss the more modern history of Lasagna at • How to make Lasagne~wi...
England doesn't often come to mind when you think of Lasagna, but in the middle ages, the ancestor of today's cheesy calorie bomb was making the rounds all over Europe. Today I explore the evolution of this wonderful dish.
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The Forme of Cury: amzn.to/3aNf12d
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MENTIONED LINKS
Forme of Cury Episode: • England's Oldest Cookb...
De Re Coquinaria Episode: • Oldest Cookbook in the...
Tomato Episode: • The Poisonous History ...
LOSEYNS
ORIGINAL 1390 RECIPE (From The Forme of Cury) Translated
Take good broth and cook in an earthen pot. Take fine white flour and make thereof paste with water. And make thereof foils thin as paper with a roller, dry it hard and boil it in broth. Take Ruayn Cheese, grated, and lay it in dishes with Powder Douce. And lay thereon the foils large and many as thou might. And above powder and cheese, and so twice or thrice, & serve it forth.
MODERN RECIPE
INGREDIENTS (NOTE: You will have plenty of powder douce left over for future recipes)
- 2 Cups (240g) Bread Flour
- ½ (118ml) Cup Water
- 1.5 liters meat stock
- 8 oz (226g) Semi-soft cheese
- 2 teaspoons ginger
- 1 tablespoons sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon grains of paradise (Or other pepper)
METHOD
1. Assemble your powder douce by grinding all the spices into powder and mixing together. There will be plenty of powder douce left over for future recipes.
2. To make the noodles, mix the flour and water together and knead as you would bread dough, about 15 minutes by hand. Then cover the dough and let it rest for 20 minutes. With a rolling pin, roll the dough out as thin as possible, about 1/16 of an inch thick if possible. Then slice your noodles however you'd like. For this version of the recipe, I made squares 3 fingers in width. Then let the pasta dry.
3. Set the stock over medium heat and once it's at a rolling boil, add the dried noodles and boil for 8-12 minutes. The length depends on the thickness of the noodle and how well you'd like it done. Once boiled, empty the noodles and broth into a colander.
4. Assemble the lasagna before the noodles cool. One layer of noodles, a light layer of grated cheese, a layer of powder douce to taste. Repeat 2 or 3 times depending on the size of your tray or bowl.
PHOTO CREDITS
Vincisgrassi: Gastronomia Slow via flickr / CC BY-SA 2.0 (creativecommon...)
Lasagna Bolognese: Sambawamba / CC BY-SA (creativecommon...)
The Plague In Florence in 1348: Wellcome Library / CC BY-SA 4.0 (creativecommon...)
Tomatoes: Liz West via flickr / CC BY-SA 2.0
creativecommon...
Taleggio Cheese: By F. D. Richards from Clinton, MI - Taleggio Vecchia Lavorazione, CC BY-SA 2.0, commons.wikime...
#tastinghistory #lasagna #medievalfood

[@TastingHistory]

What kind of lasagna is your favorite? Have you tried any of the less known versions on the list?

[@talosheeg]

My favorite is the classic!

[@christophermorin9036]

I make Binging With Babish's Skillet lasagna. It's sooooooo gooooood and incredibly simple!

[@Furburn]

the kind that someone else makes for me.

[@elijahramirez2017]

I'm actually really late to the party. I didn't eat lasagna until I was an adult. So I've only had the classic, but boy am I ready to make up for lost time.

[@telkins3388]

Béchamel lasagne!

[@Will-vj5bc]

"and so twice or thrice & serve it forth" - I see what they did there.

[@trichogaster1183]

straight gangsta

[@Oatmeal_Mann]

I don't dish up anymore. I'm an Anglo. I serve forth.

[@anidiotsjourney8328]

RIGHT?! So good haha

[@Astavyastataa]

Den Roten Hahn serve is a NORMAN word REEEEEEEE

[@rebel4466]

ye olde pun intended

[@sephirothjc]

I imagine the inventor of the fork, eating with their stick and thinking 'damn I wish I had four of these.'

[@TristanBehrens]

Well they started with 2 tines, hence the name fork like a forked tongue or forked branch or fork in the road.

[@lukematney7062]

There were forks at the time but Christian nations more or less denounced their use because they "looked like male genitalia" and they wouldn't defile their women by using them. A Byzantine princess married a Western royal and they were all aghast when she pulled a fork from her cutlery set and began using it.

[@eclipseslayer98]

@@lukematney7062 I feel pitt for those poor people. They must have had really weird weiners. They probably hurt a lot too.

[@David0lyle]

Probably started with the forked stick. 🤔 This is good, however …..

[@grivza]

They used spoons though, I doubt they were eating lasagna with their hands or sticks.

[@Khorre]

If you ever get into doing merch, I think a Tasting History apron with the motto "Serve it Forth" would be perfect.

[@dianamccay7276]

InstantBear Yes! I would definitely buy that apron! 👍🏼😊

[@myemmieable]

I'd be down for a "Lasagna Family Tree" poster, too.

[@smugly6793]

Seconded

[@sarahfair9978]

I fourth this! Pleasseee!!

[@kristiehollis4018]

Yes please!!! Christmas coming up.... just saying😁

[@cjspillmann5576]

"Whatever else you can think of". Hearing that reminded me of the cafeteria at university. One day towards the end of the semester they cleaned out all the frozen foods from the freezers and served us what they called "cream of everything soup". The best part is that nobody could agree on what it tasted like...some said celery, others said potato, yet more said chicken. Good times lol.

[@snazzypazzy]

Our university cafetaria also made leftover soups... One day they would serve something with sateh sauce, the next there would be peanut soup. The cheese-soup was horrible.

[@raymondleggs5508]

@@snazzypazzy you'd think the peanut soup would be worse

[@joshjames582]

@@raymondleggs5508 Peanut soup is actually pretty lit.

[@MonsterPumpkin]

@@snazzypazzy Can't believe peanut soup gets a pass but cheese doesn't ???

[@snazzypazzy]

@@MonsterPumpkin The peanut soup was not my favourite but pretty decent actually. Kind of with an Indonesian vibe. The cheese soup was a mess.

[@doctordarkness100]

As a sicilian I've never heard of Lasagne alla norma,perhaps because we agree on the fact that the bolognese version is the one and true version, the rest being imitation or derivatives. Instead we have a lot of incarnations of "Pasta incasciata" which is similar, but consists of different types of pasta and fillings depending on the city or even the family. Also when talking about lasagna in Sicilia some confusion may be present due to the fact that the term was used to describe any type of long and somewhat thick pasta, like tagliatelle, the most famous example of this being the description of the farmer's daily feast in the novel "La Roba" by Giovanni Verga wherein he described the huge pots of lasagna needed to feed the farm workers but he actually either meant tagliatelle or vermicelli. As always good job and sorry for my english.

[@katherinetutschek4757]

You have great English, no need to apologize!

[@davidjoelsson4929]

I love spinach lasagne pasta plates

[@jraaccounts]

this was my understanding of italian lasagne history when i took an internet deep dive on it once upon a time - that what we eat here in america is actually italian-american (ie. created by italian immigrants, who were primarily from southern italy, after they arrived in america), rather than being a dish that's from italy; and that rather, lasagne alla bolognese is, in italy, considered the "ur" lasagne.

[@SpicyButterflyWings]

I know this is more than a year late, but your english is perfect. No apologies necessary friend :)

[@gamingproject5601]

Credo per lasagne alla norma intenda la parmigiana Translation I think that for lasagne alla norma they mean the recipe that we call parmigiana, which is Layers of eggplant, mozzarella and tomato sauce layered like lasagne

[@efjay3183]

”Macabre, but useful for our lasagna recreation today.” A very interesting set of words.

[@Orzorn]

"1 teaspoon of nutmeg" James Townsend has joined the chat.

[@BBCHZ]

How about John?

[@tonicastel5933]

Now if we could just add a Bayleaf - moment of awe! - we would get Boris on.

[@rustyshackelford3590]

“Let’s add a pinch a cayenne” *Chef John from foodwishes joins the chat*

[@Borg1269]

"Boil it in broth" Marco Pierre White has joined the chat.

[@FirstnameLastname-bh9qs]

We could grab Babbish too with a generous pinch of kosher salt in the sausepin

[@Buzzy_Bee_Thoven]

"This is gonna be a huge bite--" Proceeds to nibble from the edge

[@TastingHistory]

I chickened out 🤣

[@xneurianx]

One has to maintain decorum.

[@elfagottist]

Gentlefolk of good breeding never chomp or take large bites

[@ushere5791]

@@TastingHistory lol!!

[@caltheantirobot]

He knew you weren't going to avert your gaze

[@MichaelaFreeman]

Here in the Czech Republic, we make noodles with sugar, butter and ground poppy seed, another version with cinnamon sugar. I love it, so I can definitely relate to a sweet lasagna with apples!

[@MsPomeranianlover]

In Hungary we also do the ground poppyseed version, and also finely ground walnuts or cottage cheese. Poppyseed is my favourite. Yummiest sweet noodles ever :)

[@headrushindi]

Frankly I am surprised that you haven' t got your own Television show. I don't think I can name one TV cook today who has such a well written , researched , and professional show that you are producing . Your personality is just perfect. It keeps me mesmerized and entertained , and I actually learn stuff. Just wonderful !!! As soon as I get the time , You can bet I am gonna whip up some of the dishes you have shared .

[@TastingHistory]

Thank you so much! Someday, maybe I'll be on TV : )

[@DanielleStJohn]

That Neapolitan version for sure looks like American lasagna, and given that a significant portion of Italian immigrants to the US were Neapolitan, that *totally* checks out.

[@spacemanapeinc7202]

More Sicilian than Calabrian or Neapolitan.

[@quelodequelo]

Italy here, some friends from Neaple recommended me to try it only after Lent months, because they do so due to the heavy fat in the recipe. Stay healthy 😬✌️🖐️🇺🇲🇮🇹

[@TonedMars]

Loving the medieval content. Might as well just cook everything from “The Forme of Cury” 🤷🏻‍♂️

[@TastingHistory]

I’d have a few years worth of content right there 🤣

[@CindyLooWhovian]

I second this motion.

[@Tomatonator]

@@TastingHistory and I'd watch every second of it

[@ushere5791]

@@CindyLooWhovian i third it! :) please and thank you, max--everything from apicius and forme of cury!!

[@arokh72]

@@TastingHistory if it means you'll be going for a few more years, at least, then I'll be happy with that.

[@jean-yvesmead3972]

"It's weird but I like it." Many a great evening has started with those words.

[@punchek]

That is so interesting, I just realised in Polish we have "łazanki", which is a square -shaped pasta served most often with cooked cabbage. I suppose the square shape is a connecting agent.

[@mix-n-match834]

Well, that's because if you look when łazanki appeared in Polish cuisine, it's clear that it's reinterpretation of Italian recipe that was probably some early form of lasagna. Queen Bona Sforza was Italian and brought with herself to Poland plenty of Italian cooks, ingredients and recipes.

[@kohinarec6580]

Łazanki's great!

[@reddoor6114]

Polish foods nice. I like how there are a lot of shops selling it in the UK where I'm from

[@fr9062]

@@reddoor6114 9

[@jennifer1329]

I'm not even Polish but I'll have to find a recipe for this. I love cabbage in any and all shapes or forms.

[@dorisfromage2349]

"Doux" *does* mean "sweet", but it can also mean "soft" or "mild". That last definition would fit better as a counterpart to the "fort", meaning "strong".

[@giansideros]

Thanks for the clarification, gorgonzola has a similar naming convention as it's from a Romance speaking country. The milder version is "dulce" and the piquant version is "piccante", which I used to tell myself meant spicy not knowing better.

[@clareselgin3208]

This is why I hang out on this channel. Smart people comments.

[@sabrasabranise3335]

These words are French / Italian With the variations Doux / Dulce and Fort / Forte It’s more french when I think about it

[@sanycschwartzwz4721]

@@giansideros piccante is spicy in french

[@feralbluee]

Ahhh - thank you so very much. now i get it and it makes sense. a petite mwah to you :)

[@Lafeolamom]

“Yeah it’s good “ guzzles down wine.

[@faceless2302]

I saw that and immediately scrolled down to see if anyone else pointed that out

[@RRRRRRP]

Montelpulciano wine deserves a good guzzle

[@robertcornhole5197]

Medieval English garfielf: *I muste obtayne ye goode lasaga*

[@raynemichelle2996]

Lasaga 😛

[@jljljl1820]

"or whatever else you can think of" is exactly how i cook. im keeping up the ancient style

[@fedra76it]

That's how my father cooks, too. Unfortunately, his most profound belief is "If the single ingredients taste good, the final mix will taste good". Which is often untrue, sadly... :D

[@samanthavanscoder9536]

yeah i will never be the kind of person who goes to the store for 1 ingredient so i can cook something

[@jljljl1820]

@@fedra76it i try not to make that mistake :D

[@chadfalardeau3259]

I MacGyver my meals. Cook with what you have

[@schoo9256]

Me too! I can never make the exact same recipe twice, I'm always trying out different additions to see what might make it taste even better :)

[@almostideal1306]

I love how that Apicius is basically "just add meat"

[@almostideal1306]

@StinkyPirates Hell no. :D

[@almostideal1306]

@StinkyPirates I'm not sure, but I'm a huge fan of "more meat"

[@almostideal1306]

@StinkyPirates Now you're just flattering me

[@almostideal1306]

@StinkyPirates My phi9losopjy is more meat. Doing veg, add bacon, more meat, doing minced beef, more meat, always more meat.

[@almostideal1306]

@StinkyPirates My tip, fry your bacon until it's crunchy. Add crushed garlic and scallions/spring onions. Melt in some butter and then add cabbage.Fry until tender, trust me, it is a side you will love.

[@lonerider92]

US: Blood vs Crips Italy: Southern Lasagna Vs. Northern Lasagne

[@zennvirus7980]

Canada/US: The Pemmican War.

[@gege0298]

France: Pain au Chocolat vs Chocolatine

[@parkchimmin7913]

@@gege0298 America: Allow me to introduce myself *_chocolate croissants_*

[@angelashallow7930]

I just read that as blood vs crisps and went when the hell did Americans start calling potato chips blood

[@lonerider92]

@@angelashallow7930 😂😂😂

[@laplanetesauvage5391]

i'm dying how the descriptions of the black death mass burials helps us know what lasagne was like back then, truly amazing, we as a species will never stop describing things through food, because it is the easiest way to get others to understand

[@joshuapatrick682]

The best lasagna I ever had was a rolled lasagna with prosciutto, spinach and ricotta. It was baked with a red sauce on the bottom and a white sauce on the top. It was magnificent!

[@joeragliardo]

That’s cannelloni!

[@MackerelCat]

Or maybe Rotolo

[@wendy5256]

Appetizer: Lasgna Main Course: Lasgna Dessert: Lasgna

[@Ashden96]

okay garfield

[@luanasari5161]

L A S G N A

[@shadmanhasan4205]

Bch Lasagna Bch Lasagna Look at Tseries, they going crying to their mama

[@scottwhitley3392]

Sounds like a great meal

[@maurogonzalez6609]

It actually makes a lot of sense that here in the US we use the South Italian spelling. Most Italian immigrants to the US were from the South (Naples, Sicily, etc.), while in Latin America most Italian immigrants were from the North.

[@olivercuenca4109]

Yeah and as far as Europe’s concerned, interactions have predominantly been with the richer, denser populated and more accessible north of Italy.

[@maximilianmustermann5763]

@@olivercuenca4109 I just realized that here in Germany, I have only ever known the Northern variant of Lasagne, and it's also spelled with an "e". I really wonder why that is, because a large part of the Italian immigrants to Germany in the 50ies & 60ies were from Southern Italy, around the Naples area. Maybe it's because Germans first learned to love the dish when they were on vacation in the northern regions of Italy and they just expected to get the same lasagne back home.

[@wandanemer2630]

Funny thing. Here in the Argentina Capital, the most popular version is the Southern Italy one, as most of our italian inmigrants were from, back in the day.

[@scottwhitley3392]

In the U.K. there lots of Italian immigrant and descendants but mostly from northern Italy.

[@user-lv6rn9cf8m]

Have no idea what to make of any of this. Lasagna refers to one single sheet of pasta, the kind of pasta that goes into the dish lasagne.

[@Rylatar]

The thumbnail reminded me of Polish łazanki - which is a dish that has been brought to us from Italy by queen consort Bona Sforza (and most likely derived its name from lasagna) and was initially made just like Italian lasagna - nowadays it evolved to a more loose form with smaller noodles, usually eaten with sauerkraut , mushrooms or meat but older traditional recipes also mention cheese and many other things.

[@varana]

This is sooo Central European - "oh, there's some food. Let's eat it with sauerkraut and mushrooms!" :D

[@Rylatar]

@@varana True. And I live for that. : 3

[@DonyaLane]

"I'm sticking with the stick!" LOL Max, the sweet lasagna iteration made me think of kugel. That got me thinking that it might be very interesting to do a Tasting History series on some traditional Jewish dishes. Ancient Passover foods might be an interesting subject! I have a feeling the preparations we have today are really Eastern European interpretations, and what they were before that is a mystery.

[@TastingHistory]

Funny you mention it; I’ve just started researching for an episode on the Seder.

[@DonyaLane]

@@TastingHistory , wow! I hope it turns out to be an interesting subject! I can tell that you really dive deep into the historical stuff. I've been binge watching...

[@ragnkja]

Perhaps a look into Sephardic traditions might help unravel what’s part of the ancient core tradition and what’s Ashkenazi-specific? Since the things that are common to Sephardim and Ashkenazim are more likely to be part of their shared origin.

[@Miserybahamut]

One cannot watch just a single "Tasting History." I get lost in these and ... I've got so many bookmarked. So many. QQ

[@andytopley314]

You should check out 'Tods Cutler' for authentic medieval cutlery sets. They are all handmade & I have never heard of anyone buying from Tod and being disappointed, and his prices are incredibly competitive. P.s. love the channel & keep up the good work

[@TastingHistory]

I’m checking them out now. Thank you!

[@41rmartin]

Also you can just buy a Mace on the internet now, which is neat.

[@akicauchemar7286]

I got a quillon dagger from Tod. Only wholehearted recommendation

[@snazzypazzy]

They are way more affordable than I thought they would be! To bad I still need shipping across the atlantic...

[@xneurianx]

I eat all my meals with a stick. Soup takes a while.

[@banditmc12]

I imagine steak is also a challenge

[@xRemRooodx]

@@banditmc12 Just inpale the steak and eat it like a sucker.

[@matthewthiesen6098]

Comment for the win🎉

[@Er0ndites]

gotta smash the end of the stick until it looks like a paintbrush and then paint that soup on your tongue

[@kaelang12]

Ysgramor's Soup Stick

[@nicolettiespaghetti]

It's interesting that they use nutmeg in the pasta because in Greece when my grandpa makes any pasta dish he uses nutmeg in the tomato sauce or in the bechamel

[@silvananivis9867]

Same for Belgium. Salt, (white) pepper and nutmeg is the standard basic requirement for most things

[@merindymorgenson3184]

I always put a sprinkle of nutmeg in my bechamel! Not sure where I tasted it from, but remembered when I was trying to make it that it had a bit more complex flavor. My ruminating through my food bank memory produced nutmeg as the possible ingredient. I added it, and it was perfect. It’s not enough that you can blatantly taste the nutmeg at least the way I’ve tasted it. It just adds a little complexity to the flavor. And lucky you with a Greek grandpa that cooks you food! What’s your favorite?

[@nicolettiespaghetti]

Merindy Morgenson of course! I love the keftas my grandpa makes. They’re just Greek meatballs in tomato sauce but they’re so good.

[@merindymorgenson3184]

Nicolette K mmmm! Those do sound good! Are you learning to make them so that you can make them for your grandkids? I think family recipes are a wonderful legacy. I loved my paternal grandma’s mashed potatoes and fried chicken, and also her strawberry shortbread was really outstanding. And my maternal grandma’s chocolate chip cookies were my favorites. Lots of other things too, but those really stood out. I don’t think I ever saw either of my grandfather’s cooking. Unfortunately, I have no recipes from either grandma, because they didn’t use them. My p. grandma tried to tell me the ingredients for her famous apple cream pie. When I tried to make it, it turned out a mess. But her directions were, “add some of this.” How much? “Well, until it looks right.” Any idea of how much that would be? “Oh, maybe a cup or so.” I finally got an edible version, but it was nothing like the magic of my grandma’s. Unfortunately, she has passed on now, so I’ll never be able to tease out the “secret ingredient” from her, or be able to watch her make it, but I’ll probably keep tinkering with it from time to time.

[@nicolettiespaghetti]

Merindy Morgenson yes I think it’s great to keep recipes in the family. I make my grandpa’s lemon chicken all the time and my mom showed me how to make her Italian food as well. Her homemade marinara sauce is the best.

[@diananoonen2262]

Your channel just brings sanity and comfort to this very insane world. The Black Plague speaks to the fact that better times are in our future and good food with go forth.

[@TastingHistory]

That is so kind. Thank you

[@francescobromo]

Lol I’m Italian and I’d never noticed that it’s spelled differently in the North! Great episode!

[@PiousMoltar]

I'm English and I'd never noticed Americans spelt it differently. Yes, "spelt". That's the correct word in England. Not to be confused with the type of corn. And yes, it is corn. Americans seem to reserve the word "corn" for maize. But wheat, rye, barley, spelt, etc, they're all types of corn. And I found out a couple of days ago that my mum had never heard of spelt, somehow.

[@francescobromo]

@@PiousMoltar Lol I know that, I lived in the UK for several years. I am now more accustomed to American spelling. Also spelt is a type of wheat, not corn :)

[@zeriyx]

@@PiousMoltar i am american and i read julius caesar's memoir on his invasion of gaul. he kept referring to tribes either giving or offering tributes of "corn" and i kept thinking, "...wasn't corn part of the columbian exchange?" yeah, i guess it's more of a general term outside of north america. people would look at you like a psycho if you called corn "maize" where i live.

[@Groovy_Bruce]

@@PiousMoltar spelled, heathen.

[@raynemichelle2996]

@@francescobromo Originally corn just meant grain, in general. Apparently it still does in the UK

[@Swordandsteel]

Dish: *Has anything to do with a country that consumes alcohol * Max: WINE YAY No judgement I love you

[@YukitsuTimes]

That recipe looks like a medieval equivalent to microwaving cheese over your cinnamon toast crunch because you ran out of saltines. Not that I'm speaking out of experience or anything.

[@schoo9256]

Misread as "ran out of sardines", comment was thoroughly worse to read.

[@averageodd]

Soooo... was it good? Asking for a friend...

[@YukitsuTimes]

@@averageodd I wouldn't know, but I assume it would be fine.

[@LancesArmorStriking]

That sounds like a great dish for when you're high ngl

[@SilverGreeneye]

That... actually... sounds kinda... good

[@avengerex]

I am rarely this excited on discovering a new channel but this channel is super dope.

[@alexblair4511]

I have a coworker who's last day is TOMORROW. Found out about a potluck for her TODAY. I walked out to my car thinking "what am I going to make for her?" I pull out my phone and I see THIS. and what's even better is that I work at a preschool and my coworker who's leaving had a classroom called the BUSY BEE ROOM! Insane. What a blessing. So long story short, they're in my oven. haha 😅❤🧡💛🍯

[@jerkfudgewater147]

Buys “expensive cheese” makes medieval noodles from scratch... says it “takes like Kraft mac’n’cheese” 🤣

[@faroukabad]

i think it would be better with ricotta or farmer's cheese.

[@ilsje01]

As a Dutch person (Gouda cheese is a Dutch cheese) looking at the block of cheese he uses, i'm very sceptical and tempted to say it's not Gouda.

[@miekekuppen9275]

@@ilsje01 Living away from the cheese country these days I can confirm that most cheese sold as Gouda abroad is not the real stuff. Not a protected geographical indication.

[@snazzypazzy]

@@ilsje01 It looks straight from the factory... I feel sorry for our American friends

[@ajaxtelamonian5134]

I had a really nice aged gouda recently that was awesome.

[@tablon6948]

Man i love this content so fricking much, as a foodie and a history lover this channel is like a gift from the gods

[@TastingHistory]

Just a gift from Max 🤣

[@lelekasa8564]

@@TastingHistory It's basically the same :)

[@prussianeagle1941]

Townsends is in the house bois.

[@ftcgaming4651]

I'm from Italy and to be honest I didn't even know there were so many different types of lasagna still around. Though the one I think of when I hear lasagna is definitely the Bolognese.

[@iagoabadam977]

There's a recipe for ravioli (Ravieles) in British Library Add MS 32085 (late 13th or early 14th C). It's a sweet dough stuffed with cheese, butter, cream, parsley, sage, and shallots, served on a bed of cheese and topped with more cheese.

[@rudimentaryprobing5423]

Bro, as an Italian that loves arcanine, this might just have to default be my favourite episode ever. Keep up the good work!

[@thebratqueen]

Judges would have also accepted "Rolling rolling rolling... RAW DOUGH!"

[@anniebale4343]

You gotta admit, though. The way he sings "lasagna" with such grace could never be replicated.

[@hughcapet5160]

Do you have a loicence for that loysens?

[@TastingHistory]

🤣

[@Oatmeal_Mann]

Beat me to it

[@maladypond]

If ever there were a statement I needed on a shirt . . .

[@jorgejarai]

Oi, mate! And you got a loicence for making that comment, amirite?

[@andreasacerdoti7881]

It’s so good to finally find someone getting their Italian pronunciation correct. Kudos.

[@thevioletskull8158]

Max: I'm going to make medieval lasagna, form England! Me a half Italian: *WHAT THE-*

[@OkamiPrincess15]

Good thing you weren’t drinking anything at the time!

[@scottwhitley3392]

Wait till you find out all the earliest Mac n cheese recipe’s come from England 😂

[@oneparticularlysmartape]

We need a physical History Hat

[@TastingHistory]

Soon. Soon.

[@hanstun1]

Don't feed the nerds! :)

[@DH-xw6jp]

A floppy hat is a must!

[@oneparticularlysmartape]

@@DH-xw6jp I was thinking more like a bycocket

[@jeph115]

@@TastingHistory let me recommend a miller's hat, they'll look quite good with the culinary aspect.

[@leticiacsan]

I really want to try that ancient lasagna, for some reason (the reason being "sheets of dough deep-fried in olive oil")

[@ActuallyJozu]

"This is gonna be a huge bite, so turn away" *takes moderate sized bite*

[@wilhelmshadow3558]

The musical segments are very much appreciated.

[@AppalachianTemplar]

Quarantine beard is coming along well. And when can we expect an album of Max sings the classic western cooking songs?

[@neoistheone7802]

My dad used to make the best homemade lasagna and ravioli, linguini, cannoli, meatballs etc. Miss his cooking.

[@luckyivan1846]

The rolling lasagna bit with the whip sound made my day

[@goblingunk_]

I like when he's explained everything, everything is cooked, and he tries it and just reacts like he normally would without the presentation.

[@ABOWDEN107]

Thank you so much for starting this channel this year! It’s so amazing!!

[@TastingHistory]

Thank you for watching it!

[@brendonhavener]

So when Shadiversity makes his medieval castle are you going to live there as the castle chef?

[@matthew4528]

That would be perfect

[@Gooberpatrol66]

All medieval-related youtubers will live in the castle and perform their related specialities

[@stamasd8500]

@@Gooberpatrol66 Skallagrim will be on cutting duty. :)

[@phileas007]

Now that's one ambitious cross-over I'd like to see.

[@prussianeagle1941]

@@stamasd8500 No he will be on forging duty XD

[@andersbenke3596]

When they say stick, they probably meant stickER, like a knife, which everyone, children included, would have carried at the time.

[@pattheplanter]

There is some doubt as to whether it was a stirring stick or a spoon.

[@-PadMo-]

They probably did mean more of a stick, actually! One of the ancestors of the fork is what in German is called an "Esspfriem"/"Essdorn" ("eating thorn"), and it's really just a thick stick with a pointy end, much thicker than the stick he used. Mine are forged metal, but wooden ones were likely more common. If you google Essdorn, you can see 'em! They're alright to eat with, not much different from a fork tbh

[@andersbenke3596]

@@-PadMo- I stand corrected, then. I did not know these things existed! Thank you for telling me.

[@HandyHelons]

The best lasagne I’ve ever eaten was in Rome. In a little cafe full of locals. Business men/women and students and older people all seated at tables that were for everybody to share. It’s was just so tasty and felt like a huge family dinner with people popping in and out. We sat with some people we didn’t know and had a lovely time!

[@chloegargiulo5289]

That debate in terms of what the ingredients to a modern lasagna are has certainly caused its fair share of conflict! I (an Italian-American) once got into a knock-down, drag-out Reddit fight with a Brit over whether proper lasagna had ricotta or béchamel (ricotta all the way, baby). Seriously, it was vicious and though it was some time ago, I’m still steamed about it. I am gratified to see echoed here what I found when I did more research, which is that different regions have different recipes (and therefore, most importantly, I am not wrong!). I found in my research that southern Italy, like Naples, uses ricotta and many if not most Italian immigrants to the US have come from southern Italy, which is why the ricotta version is more popular in the States.

[@elijahramirez2017]

Ah, I remember those sow's udder and fish sloppy joes from middle school. Good times! Lol

[@MrAranton]

Considering sows udders are usually discarded these days and how much (or rather little) schools spend on lunch, odds are you really do remember meals containing sow's udder - even if that wasn't actually pointed out to you.

[@elijahramirez2017]

@@MrAranton Fair point! With all the random animal bits that are thrown into food, who knows what is going into most commerical foods?

[@alyssia777]

The person who originally made the comparison of lasagna with mass body burying after the plague... Did they just really love lasagna a lot and were seeing it in everything or they're some sort of dark psychopath lol!?

[@schoo9256]

They just liked to sprinkle cheese on dead bodies. It's not complicated.

[@OnyxXThePunch]

Yes

[@katelillo1932]

Based on their “only a little bit of cheese in lasagna” ideology, I’m going with psychopath.

[@samanthamaxwell924]

"Whatever else you can think of" "Dead people!" "Err..."

[@markw-s5734]

@@schoo9256 😂

[@Darkover92]

Once again you thoroughness surprises me! I didn't even know about "lasagne da fornel" and from a quick research on Google it appears that it's typical of a small valley in the Veneto Dolomites (Valle del Biois) where I've been going on vacation since I was a child. Thanks again for your work!

[@lucasdegennaro]

I think I'm in love with this man! I could listen to him ALL day!! like when mom and dad read you a story before bedtime!! Just LOVE!!!

[@fireemblem723]

My dad has a killer lasagna. It's a monster holiday tradition of ours that takes three. full. days. Day one is dedicated to just making the sauce. Day two, the various meats and sausage, which get an early soak in the sauce to further meld all those flavors. Day three is noodles and final assembly. And it's no hyperbole to say this produces nearly 20 lbs of food. Aluminum baking dishes bend and buckle under the weight of this unholy, yet very delicious, abomination upon the cullinary arts. We then eat it for basically a week, sending metric tons home with friends just to save space in our fridge.

[@SarafinaSummers]

I'm sneaking over to yours for Christmas after smoking half a pound of weed. jj

[@shhno]

oh my god i love the family tree, that's so fun!

[@TastingHistory]

Thank you! ☺️

[@Aerisblack]

I'm from Tuscany, Italy and I've always did the Bolognese one with besciamella and Bolognese Ragu.

[@CompliantCharlie]

I was raised on a noodle dish called "Kugel" that seems to match your description of the Loseyns. You should make a Kugel! Egg noodles, cinnamon, raisins, etc. So good! Lots of people hate it. I love it!

[@danvol3835]

Max, you're getting better and better at this. And you were good from the start. Excellent cooking and history.

[@MetaSynForYourSoul]

The whole time he's eating I'm thinking "You guys were so close! Why didn't you just use 2 sticks?!"

[@schoo9256]

I know, right? I'm sitting here thinking, someone managed to invent chopsticks in Asia, what was wrong with us??? Lol

[@absalomdraconis]

... Why not just a spoon, since they had them at the time?

[@MetaSynForYourSoul]

@@absalomdraconis Spoon would work. I just thought since he said they would use a single stick to eat their noodles with, why not invent chopsticks, ya know? Make it easy.

[@magpiewench]

There's a huge mental leap from stabbing (something europeans seemed to be really into) to effectively tweezing.

[@FlorencePiPropsandDolls]

" we are going to talk about Garfield today but he is no Pokémon..." "Well, put Arkanine ! They have the same colour anyway " 😂😂😂

[@pierinna.przblnc]

i'm pregnant and as i watch your videos, i crave all of this. i ussually like more condimented food, but now i'm going with simple foods like this. and also al capone soup!! but i'm to lazy and tired to cook :'). still can't stop watching your videos! soo good.

[@Markyb1957]

Thank you, Max! Incredibly interesting subject and great presentation! I love your channel so much:) Loved hearing about all the various lasagna!

[@kreiger]

Omg we need an ep of Tasting History: The Musical!

[@ushere5791]

yesssssssss!!!!!!!

[@clareselgin3208]

Max has the chops!

[@Effundatrix]

FYI, my partner teaches ancient Greek and says lasanon can refer to a trivet but often refers to a chamber pot or "night stool." There's also the lasonopheros, a slave who carries your chamber pot for you. Does not take away from the episode. Both of us loved it!

[@traviswonders]

Your spaghetti western music/singing made my morning XD. See what I did there, with the spaghetti? Ah nevermind ;)

[@michellesirois6954]

OMG!!! I LOVE your little pops of humour interspersed throughout.🤣

[@andythames4465]

My Italian grandmother used to dry pasta on sheets back in the day. She made pasta from scratch and her mother did the same! I heard many stories about it when we had breakfast and did crossword in the morning when I was a kid.

[@bigredradish]

you've got a lot of nerve posting this on a tuesday. you're toeing a dangerous line here. one day off and you could have kickstarted the Garfield Paradox.

[@morganmiller41]

Where's my lasagna Jon?

[@zep4814]

So now we know the Anglos have been eating some form of macaroni and cheese and calling it exotic since at least the middle ages.

[@PiousMoltar]

Macaroni cheese is definitely English Even if they sell it as part of the "Italian" range in supermarkets

[@schoo9256]

I mean, the English make great cheese and they are the kings of starchy foods. It should have been expected.

[@bimscutney1242]

This show is so freakin’ entertaining! Done so well.

[@TastingHistory]

Thank you 😊

[@TTalksVA]

people had forks in medieval times, they had 2 prongs instead of 3, and wooden spoons was also a thing as was spoons as you know

[@kilotun8316]

Welp, didn't think when I woke up this morning that I'd be processing a mental image of dead bodies and dirt as a lasagna, but here we are...

[@MetalHeadReacts]

This is the ONLY cooking channel i have ever seen that ACTUALLY knows about the plural and singular aspect of the name... it's something that has always bugged me that people call it lasagna with an A because that would mean you cooked just a single layer of pasta since the sheet itself in called Lasagna, many sheets/layers is Lasagne.

[@KyrieFortune]

I'm from Southern Italy and we say "lasagna", singular form, because Italian linguistics are a weak version of whatever the Caucasus has going on, with romance languages popping around from city to city and being different enough to be unintellegible while non-linguists still believe they're Italian dialects nd not wholeass languages

[@LukeAurio]

It took every ounce of me not to shout "RAWHIDE" during the pasta portion and I can't tell if that's Quarantine brain talking or normal me talking. *_But I like it_*

[@lasombramagister2668]

I just gotta say, I discovered this channel 3 weeks ago and its given me such joy as both a history buff and an overeater. Magnificent job, you have my highest regards!

[@RealitiesCookiejar]

the reason in briton it is spelled lasagne is because briton and northern italy were connected via the lucrative trade route from venice to flanders. The english especially sold their wool in calais to the flemish merchants who prized english wool to be spun into cloth and traded to the venician merchants who traveled to flanders to sell their glass and paper and spices, so naturally the northern spelling would travel to england via this route. The reason america spells it lasagna is because america and southern italy were connected via the lucrative trans-atlantic passage trade route where italy would export sicilian criminals and mafioso and would import american drug dollars, extortion payments and the earnings from pyramid schemes, so naturally the southern spelling would travel the america via this route.

[@bigguy143055]

I love the arcanine sitting cutie in the background!

[@arthurdamato2668]

"If you only get it twice in there, twice is, uh, fine," Max says in a tone of voice that conveys that it's *not* fine if I only do it twice and I know he's totally judging me if I don't do it thrice.

[@azadalamiq]

in high school i dated a dude from an Italian/Greek family and he made me home made lasagna. it was the flat/cheese kind minus the spinich it was good.

[@melissaharris3389]

A spoon or stabbed/picked up with a knife would be the historical way of eating in 14th century England. Everyone had an eating knife that they would bring with them. They did use small metal picks similar to a large cocktail stick for taking meat and other bits from communal dishes served at feasts.

[@flytrapjohn]

That's interesting. Thank you.👍

[@LesDeplorables]

Max, the more I watch your channel the more I love you...

[@jspuckett73]

When my grandmother made homemade egg noodles, she would cut them and then place them to dry on newspaper in an oven with the pilot light on. Some conventional oven lights do generate a bit of heat. I do the same trick with using the light in my electric oven. It works fine for drying out homemade pasta (I use parchment paper instead of newspaper).

[@madelineguidry7275]

Him:Countless families have been torn asunder in their constant civil war. Me: totally understandable. Lasagna is a very serious topic.

[@sugarrrfree]

Looks more like "testaroli" typical pasta from Lucca, Tuscany. Anyway learnt so much about italian food and I live here (in Piedmont). Hello to everyone from Turin! :)

[@saintfranis6023]

love your vids SO much. i can only image ye olde Jarpfelt the crafty loysens cat, who steals from poor John the butcher....

[@marcocavaco3150]

Those photos comparing the dishes at the end, made me literally drool

[@matthewmarin703]

2:30 Something that just caught my attention today on the subject of medieval spice mixtures. Besides its relation to poudre douce and poudre forte, wikipedia also mentions "poudre fine" and "poudre lombard", but I can find even less information on those than on the first two. Could you do an episode on the various medieval spice mixtures one day?

[@openlayerproject9718]

HEY!!!! you made me discover "lasagne da fornel", and I come from the province where they are made! now I will bother my friends to taste this dish!

[@viktorja9896]

Bonus points for the somewhat obscure Linda Richmond skit from SNL 😍 It gets me a little verklempt.

[@skippyjonjones23]

Spontaneous combustion is neither spontaneous nor combustion. Discuss!

[@Cac95]

This dish almost makes me think of my family's version of ham pot pie. It is essentially dough cooked in broth that could be either rolled out or as dough dropped in the ham broth. The only differences are the inclusion of potatoes in the broth and all purpose flour instead of bread flour.

[@niseplank4527]

That sounds very PA Dutch.