Cooking from a 160 YEAR OLD Recipe Book

[@jeffbrady7840]

Excellent!! Jamie’s scream when he dropped it in the boiling water was magic.

[@craigbryant9925]

He went full primate 🤣

[@huggledemon32]

Mike’s passive aggressive “folding” was gold!🤷‍♀️😂🤣🥰

[@matesafranka6110]

Guys, you HAVE to do a collab with English Heritage after this. Seeing the normals work under Mrs Crocombe's supervision would be everything I need and more :D

[@Khazandar]

Would physical punishment be allowed? Jamie getting rapped on the knuckles for being cheeky is something I could enjoy. She definitely has that stern school teacher vibe.

[@StudioDeux]

I’d kill to see them and Mrs. Crocombe in a video. Pass it on, anyone?

[@elisa.llew-send]

I second this!

[@sjokomelk]

What about Novympias version of Mrs. Crocombe? She uses a microwave and is a lot more sassy. 🤣

[@joannehulme6317]

Great idea, I love Mrs Crowcombe.

[@justmemayel4174]

My mom has this book (in French, from her great grandma or something) and not only is the book amazing for basics, it's also full of little cards with family recipes that just get added in by every woman in the family. Sadly we lost the most important card from my childhood, our family lemon pie. Nothing compares, but the book is still great!

[@MarcFromNijmegen]

Truly a family heirloom. Treasure it!

[@RICDirector]

TAKE PICTURES OF ALL CARDS!! That way even if they get lost, a record exists.

[@justmemayel4174]

@@RICDirector ... Why on earth did no one thought of that before? Like, are we just all stupid? Definitely will do it next time I visit!

[@faithnfire4769]

@@justmemayel4174 I feel that. Always felt like blasphemy to scan older notes and cards from cookbooks and the like... right until we loose one. Other guy has the right idea!

[@Aurirang]

Got a similar one about cookies. :D Although it's an older book and most of the cookies start with: take 500g of butter...

[@Bg-ftz]

This slightly has the vibe of Ebbers being a puppeteering overlord trying to control three chaotic foxes getting up to some mischief while their parent is away... and I am 100% here for it!

[@seanthebluesheep]

This is wonderfully evocative and weirdly accurate?

[@cuddlelover]

I have a picture in my head and i love it!!

[@sarahwatts7152]

Yes! Exactly!

[@sneer0101]

Isn't this a description of most episodes

[@BernardTicToc]

Hey Sorted this is the description of the video please edit the upload and use this 😂

[@AdornThyHeadset]

Jamie dropping the mold in the water was... **chef's kiss*-I mean *normal's kiss** 😂

[@austenhead5303]

And the panicked screaming afterwards.

[@daveleo78]

The panicked monkey noises were perfect.

[@loriegabidel]

"YOU'RE THE ONLY ONE WITH A FULL SET OF WORKING EYES!" 😂 Never change, Mike.

[@BIFFALA]

I love my husband so much

[@ntlespino]

We know Jamie has color blindness, but what vision impairment does Mike have that Barry is the only one with a full working pair?

[@loriegabidel]

@@ntlespino I think he meant the only one out of the two of them working on whatever they were doing because he was doing something else.

[@BIFFALA]

@@ntlespino Mike sometimes wears glasses in videos, maybe that's what he was referring too?

[@Kerosene.Dreams]

Being color blind does take away from the fully working eyes a little bit.

[@loz6263]

Always good to see Mike back in a video. The combination of all three normals and Ben is what makes the channel for me!

[@AllTheArtsy]

I tend to binge their videos like once a month. Can you tell me if/why Mike isn't in as many videos recently?

[@loz6263]

@@AllTheArtsy not sure. I know he does a lot of the behind the scenes work so maybe he was focusing on that or maybe he just had some time off. Who knows.

[@phenospark5688]

I love that they are still using that weird bent spoon that they tested ages ago

[@SortedFood]

we love the supoon!

[@annaskov5723]

I noticed a while ago that they have more colors so not only are they using it, they've purchased more

[@seaga666]

@@SortedFood video idea? Kitchen gadgets from our videos we still use ?

[@cami5173]

@@SortedFood like the person above me said, PLEASE could we get a video on what gadgets you guys still use, if any, other than the supoon? 🥺

[@Psychoti]

It's actually a really good piece of kit. I've got one and use it nearly daily.

[@SortedFood]

Who loves these Cookbook reviews?? We asked you for some of your favourite Cookbook recommendations and here's what you said: bit.ly/3PDskpG

[@Patogeno1000]

Try “The Cook’s Companion” by Stephanie Alexander. It’s a pretty comprehensive Australian cookbook that’s used by a fair amount of people in my country, including my family.

[@sdube001]

The Fannie Farmers cookbook was fairly big here in the USA. My mom used a copy, her friends all had one, and I was given a copy moving into my first apartment. I also had a Betty Crocker cookbook, and my personal fave, Madame Wongs Longlife Chinese Cookbook. That last was included with Westbend electric woks.

[@JAF30]

What about some odd ball cook books or even if we (the fans) can send in some scanned in pages from really hard to get or local only cook books.

[@DIYTAO]

Really fun to see. Recipies with odd measurements, forgotten ingredient names, really loose baking and cooking instructions. Like: bake in good heat until done :-) There are so many ways to throw curveballs to this format.

[@robinsmith5442]

I had the Joy of Cooking. Lots of "extra" recipes. Do y'all know about tempering eggs you have in custard?

[@v.crowley]

"What the hell is an ounce?" That brought me great joy XD as someone who's learned imperial then metric for career... watching the conversion struggle amuses me greatly...

[@JakeMDavey]

I’m of a similar age to these boys and we very much learnt what an ounce was as teenagers. They must have been better behaved than us…

[@Getpojke]

Hehe, same here brought up using imperial, had to change to metric but went into an industry that used antiquated measurements like acres, cords, chains, perch, pole or rod. I still use a confusing mixture.

[@user-neo71665]

American amateur machinist, I'm so used to swapping back and forth I don't even pay attention to it anymore.

[@elisevantriest1673]

Also extremely ironic since it was recently announced that, since leaving the EU, the UK would move back to imperial...

[@tams805]

@@elisevantriest1673 Yeah, but other than the already traditional ones that still exist, that just isn't going to happen.

[@Erdnussbuttertoast]

with that "garlic grinder" from last video and the precision scale here, i wonder what ben's *really* growing on his allottment 👀

[@SortedFood]

It certainly does beg some interesting questions...

[@joepratt9039]

Barry pretending to not know what an ounce is aswell very clever

[@trifontrifonov4297]

Can't be helped. With KZbin screwing everyone up left and right the guys need a way to keep the channel going. I for one think selling ounces of "mint" is as good way to make ends meet as anything else. :D

[@believeinmatter]

@T[A]P Me!! To Have [S]EX With Me reported.

[@jettnash5217]

@@SortedFood Well clearly Ebbers is the only one familiar with Oz measurements!

[@bethaniewilde2616]

This video was so perfect! Our normals getting back to their 2014 roots of bickering during a bake. 10/10 sorted at its best.

[@IvyLilley]

Barry with the tied back hair is a LOOK! Great episode guys!

[@CoolAsFreya]

I know she's all the way in Australia, but you've GOTTA collaborate with Anne Reardon from How To Cook That channel, she loves cooking from old books! I'd love to see her remote control one or several normals!

[@Galadare]

A Sorted collaboration with Max Miller of Tasting History could be interesting as well.

[@laartje24]

Great idea. She could actually remote control them all the way from Australia.

[@qwertyTRiG]

Closer to home, Mrs Crocombe.

[@huggledemon32]

YES!- I love Anne!

[@Tacobell1384]

I'd love to see Dylan B Hollis Collab. Because he is very much a normal but loves cooking from old cookbooks.

[@bunkertons]

Love how Jamie took full dad control here. He really stepped up!

[@craigbryant9925]

That is his super power and he needs to lean into it.

[@bunkertons]

@@craigbryant9925 word!

[@Saluno375]

I would actually love a video exposé on WHY these olden-times recipe are so difficult for us to follow now... Maybe featuring a few recipes "translated" to modern sensibilities? Could be interesting!

[@chantalhamilton2374]

I think a lot of it has to do with kitchen modernisation. In these older recipes, everything was cooked over a gas stove or open fire, all mixing and whisking by hand and all crushing/grinding with a mortar/pestle. So everything was more coarse, more rustic and required additional finessing like the excessive straining and egg floats to pull out impurities. In this recipe, they got really caught out with the gelatin because sheets didn't exist back then and powder to sheet gelatin is NOT a 1:1 conversion by weight. Way, way back, they would have had to boil their own hooves/horns for gelatin in the first place as well. If you check out Ann Reardon on How to Cook That, you'll also hear how a lot of these recipes don't really tell you what your dish should look like. It's all "mix for a good time" or "until you find that it is done" and such. That's really confusing compared to modern recipes which will give better cues like a description of texture or appearance.

[@alexsis1778]

A lot of the older recipes as well are meant to be read ahead of time and understood. They wouldn't normally read them and expect a step by step guide like we do. Its why they didn't have the whipped cream ready because Jamie was going in order and not reading ahead. Mrs Beaton's was actually revolutionary because it was the first book to use what we would think of as the modern recipe formula. Prior to that you'd get things like "Prepare meat and cook it well" without any sort of instructions on steps, times or temperatures other than perhaps a reference to a fast or slow oven. If you're interested in older recipes and seeing how you might make them today I highly recommend checking out the channel Tasting History with Max Miller. He does recipes going all the way back to ancient Rome and gives a step by step guide on how to make them as well as combining in some history relevant to the dish. Its a great channel!

[@luchia4tom134]

to add to the other comments. apparently there can be mistranslations with the measurements. how to cook that ann reardon did a recipe from an old book and the quantities didnt work as she took the imperial numbers and just converted them to modern day grams, but back then the amount of an ounce is different to modern days ounces, so if the measurements werent updated to match modern day measurements even if you follow the recipe things could go wrong

[@BioYuGi]

In addition, sometimes a recipe may specify something like "A bottle of cream" or "A container of creamed cheese", but there's no guarantee those quantities have stayed the same over decades.

[@beth12svist]

​@@luchia4tom134 I don't know about ounces, but here in Central Europe you can certainly get wildly differing versions of a unit depending on where exactly you are at which point in time. Research is necessary both for old recipes and old references to clothing and length measures for fabric...

[@SheepdogSmokey]

1 - A suggestion, the boys find a MONSTROSITY of a recipe, leave Ebbers a video telling him to make it, ten return to judge. 2 - Ebbesr needs to react to this video 3 - Can we get the food team making their version on video, using 2022 methods/etc?

[@acolytetojippity]

didn't 1 already happen? it was poached sole with 2 different sauces which each required like 3 other sauces to make, and a "flower made out of a boiled turnip" as garnish

[@idagrady2052]

I would LOVE to see Ebbers reaction to the process.

[@acolytetojippity]

@@idagrady2052 go watch the vid then. he had quite a few things to say about the recipe and the techniques he was having to use.

[@looksirdroids9134]

Maybe check your comments for errors before suggesting things.

[@SheepdogSmokey]

@@looksirdroids9134 Maybe don't be an overbearing wannabe english nazi, I see no errors.

[@soccerchamp0511]

As a historian who works in an American Civil War museum, this was really neat to watch. I'm sure there were Americans using this book and making this exact recipe during the war. I love food history, so keep these videos coming! Also, if you could do a collab with Townsends that would be AWESOME! They do videos about 18th century living and do a TON of 18th century cooking.

[@starryskies624]

ben was basically making sure after a long day of food he got back to some food, now THAT'S smart

[@thebe1azi500]

We need a Mrs Crocombe and sortedfood collab after this!!

[@IamAlmostRealWitch]

yes

[@olivierdubois9372]

I really love those old recipe books and watching the boys trying to decipher them, but I would like (if possible) to have the recipe on screen to follow along with them and try my hand at understanding it.

[@doryld]

These are the times I love wearing a smart watch! Why, you may ask? I'll tell you! As the mold was dropped in the water, fished out and turned, my heart rate went from my normal 52 to 95!! I have the spike literally on hand >D and the fact that you can have cliffhangers in a cooking show is beyond me

[@EvaLution]

Mike's face and body language when Barry tells him to 'fold it'.... Perfection 😂♥️

[@georgedersley3869]

Poor Mike.... It's like trying to cook with 2 very enthusiastic 8 year olds

[@janmay3901]

Mike was the 12 yr old supervising his 8 yr old brothers

[@MissLexi51]

I have a recipe book from the 1980s, "the Microwave Guide and Cookbook". Would love to see the boys do a full meal in the microwave!

[@mamadragon2581]

This was hilarious. I kept waiting for Mrs. Crocombe to show up and sort the boys out, though.😀

[@serendipity191]

For this recipe you will need ……

[@qwertyTRiG]

Or for B. Dylan Hollis to turn up and scream at them.

[@PeanutPepin]

I just discovered this show a few weeks ago, and I’m addicted. This is my happy place. You’re all goofing around, but still taking the food seriously. My favorite things: having a laugh and eating /making good food. Thanks for doing such a great thing! I wish I could be goofing around with you all.

[@CUFC247]

My Dad gave my Mum 'Mrs Beeton's All About Cookery' in 1966 when they got married and now I have it.Very good book , have cooked a few recipes from, must do more. I am of the generation in the UK had conversation tables 'drummed' into them at school as they were the 1st imperial to metric kids.

[@violetskies14]

I know no imperial because "by the time you're grown up you won't need it" except now I'm grown up and oh we're still using a weird mix. They told my mum it too in the 90s.

[@sutdog6707]

Ultimate battle of each normal doing the same recipe from this book but no visuals of what its meant to look like would be awesome

[@kelseyhannes4247]

As an American, the first part of this video is how I felt trying to use the sorted recipes on their app 😅

[@samuelprescott7426]

They say what the measurements are in Imperial units in the app, though...

[@sabrina5382]

I really enjoy these kind of episodes. It’s a little glimps into old almost forgotten foods, desserts, etc… and it’s a blast watching you boys interpret the almost archaic language. Cause I would never be able to

[@Y0G0FU]

My Grandma used to make this Dish for Family Gatherings and she somehow managed to make the Lemon Jelly look like Shards of Glass.. she never told me how exactly she did it because no matter what i tried they always where slightly cloudy and/or Yellow :P So i knew what the Normals had to do and iam actually impressed! They did far better then i imagined given how.. well outdated the Old Recipe Books can be haha.

[@pbandpudge]

I laughed all the way through this episode, when Jamie almost fully dunked it in the boiling water I died lol

[@TheDepressedChemist]

Hey guys haven't got the time to watch the video right now but definitely will once I finish work but just wanted to thank you all for the Sidekick app I downloaded last week when I moved out for the first time and my god I didn't know basic pasta with a homemade pesto would be that good really been missing out all my life and the money saving is fantastic so thank you so much!!

[@SortedFood]

Ah that's so good to hear, glad you're enjoying it!!

[@angelmwdead]

This was incredibly entertaining, especially Mike's constant frustration 😂 please do more of these!

[@IndieMarkus]

Thank you for the non-clickbaity title and thumbnail! I always appreciate that :)

[@ukebec1178]

I really enjoyed this and would love to see more episodes in a similar vein. I thought the boys did a fantastic job on this.

[@Anna_TravelsByRail]

Already loving the new cookbook! And having everything in imperial is just 💯

[@SortedFood]

You mean "having everything in imperial is just 💯 more difficult?! 😂

[@Anna_TravelsByRail]

@@SortedFood haha. Definitely. I couldn’t do it without scales, a calculator and an imperial measure. And then I’d probably still fail. 😂

[@LordOceanus]

As an American with a science degree it's... Uhh... It's oddly easy for me but still a pain

[@Getpojke]

Just switch the scales to imperial. Plus I'm sure that type of suspiciously little scales are often used for weighing things in ⅛ ᵒᶻ & ¼ᵒᶻ's!

[@Galadare]

The best part of the video is the look on Jamie's face at 15:34 because he KNOWS we're going to want more.

[@marymaryquitecontrary]

It was like, "No, please, please let there be a merciful god". 🙀

[@chocolatecurls94]

Omg Barry with a bun is a mood 😍😍

[@zamara211]

Please do another one out of this book!!! I love old cookbooks, and this is amazing!

[@threethousandbees7260]

After the fish pie incident I still think Ben needs to re-earn his teamwork badge

[@ukgroucho]

Mrs Beetons book is a true classic and truly unrecognised in modern culinary culture. Yes it has some odd stereotypes and cultural gestures but the fact that she wrote it 150 years ago (nearly) is just awesome I have a slightly damaged copy that my parents used to refer to... part of British cooking history

[@MegaFortinbras]

I have a copy of Mrs Beeton's Household Management that was given as a wedding present to my grandmother in 1919. There is a sentence in the household management section which begins, "In households where only one footman is kept ..." It also calls for boiling carrots for one hour, but for "young carrots", half an hour is sufficient. I did make the Sussex pond pudding from it, and that turned out very well.

[@tessan613]

Probably not the same varieties of carrots we have today 🥕

[@Shallemb]

Baby carrots do cook fast

[@KR-mx4nt]

Your videos are helping me [somehow] deal with losing our dog, our baby. Thank you for them, you guys are wonderful.

[@PlayThenSay]

Cooking is an art, baking is a science.

[@phoenixanam606]

What great fun! Yes, please do more from the book and is the book still available?

[@Spankypenguin1]

As a child I was taught how to cook by my mum using recipes from her 1950's reprint of this book. It was fantastic.

[@nicstroud]

Mrs Beeton's cookbook is awesome and I still dip into from time to time, especially when making classic dishes. I'd recommend it as an addition to any keen home cook's library. Let's see more of her recipes on the show please. 🍰🤤

[@shinigamityara8693]

I'd love to see Kush make things like that as well. it would be interesting to compare why his turned out the way it did and what the normals could've done differently to get there.

[@stone5against1]

Great idea, I'd love a "behind the scene with Kush" kind of video to show the differences.

[@shyphirenflowerchild4631]

I would love to see the team recreate a Madame Benoit recipe from her iconic recipe book "New and Complete Encyclopedia of Cooking". She is a Canadian legend and much loved French Canadian chef, as well as, a Canadian icon.

[@billyeveryteen7328]

You know, considering all of the shortcuts, miscommunications, and mishaps, I was expecting a disaster. Their end result ended up remarkably similar to the food team's. Especially given that the guys tried to follow the recipe literally, while the food team got to interpret the recipe using their professional training and education.

[@acolytetojippity]

Well...Jamie tried to follow the recipe literally. if they'd done so, it would have turned out better.

[@rjjm88]

Barry's hair is next level. His style is on point this video!

[@Qeszek]

I challenge you ! Make a jar of jam (each) from my great-grandmother's handwritten recipe from 1812. But do it the old-fashioned way, without using any modern equipment.

[@SortedFood]

Oh wow - what would that entail?

[@JesssL]

This sounds really fun!!

[@IamAlmostRealWitch]

that sound super fun. And having episode about real cold-fashion cooking could be interesting.

[@Qeszek]

@@SortedFood It is entirely up to you. But the way I see it in my mind is this: follow the recipe and use only equipment available at the beginning of the 1800s. The recipe is not complicated, but contains one crazy twist.

[@timp1390]

Yes more please!! That was good fun

[@patrickdevine3867]

You absolutely need to cook from the Italia Squisita 'Original & Gourmet' Cookbook. The food and recipes are excellent, but the english translation is not great and makes it VERY challenging to cook from!

[@hampuskullberg9932]

Mike sure was on fire today, I bet the old sassy ginger will almost shed a tear of pride when and if he watches it!

[@teriebella3614]

Barry suits this hairstyle.. He pulls off a poncy man bun like no one’s bizzo ❤️

[@mattic6]

LOVE the idea of the food team doing it, too, for the big reveal! Bravo! More!

[@wizzzard999]

Idk if its at all possible, but I'd love to see you do a recipe or two from Mrs Crocombe's cookbook that's published by english heritage. There's a bunch of victorian style dishes there! Edit: The irony of a new episode of The Victorian Way baing published mere minutes after commenting this is immaculate XD

[@huggledemon32]

For some reason I can just imagine Barry BOUNDING in to work, and being inordinately excited and proud of his little man bun!🤷‍♀️🤣🥰👍🏻👍🏻

[@stevemccrory9130]

FOOD TEAM TAKE-OVER! Time for the boys Ben AND the "normals" to take a holiday and let the real cooks take to the stage and enjoy the plaudits.

[@zzskyninjazz1821]

Only problem is that the food team choose to not be on camera save for a few

[@april147]

Chaos and loads of fun! Love this idea! I would be happy if you make these kind of recipe following cooking video more!

[@lelaniadam]

This was so much fun. I'd love to see what the normals would do under the gaze of Mrs Crocombe! Please check out her videos on English Heritage's channel!

[@kristinnelson-patel442]

Thank you to Mike for saying out loud that the gender role stereotyping in the book needs to be left in the past. Much appreciated.

[@JewelOfForest]

Love it when the boys make food from old cookbooks. It's always really interesting fun disaster, or an awesome success

[@GIBBO4182]

I don’t fancy their chances without Ebbers🤣

[@amandashelton1162]

I love your channel. You guys are amazing. Thank you. You make me smile. ❤️☺️

[@AuntK68]

My American mind couldn't help laughing at the sheer panic of using Imperial measurements ("HOW MUCH IS AN OUNCE?!?!") but they did far better than I would have if the situation were reversed! I think they did a great job and that book seems really interesting!

[@pramwilson]

At the end when they show both creations: Me: they are IDENTICAL!! Ben: they are very, very similar Mike: they are not that similar

[@RyanEglitis]

It's hilarious to me that the people who invented imperial are so confused by a receipe in it.

[@joygernautm6641]

I just discovered your channel yesterday and I’m obsessed!!

[@SortedFood]

Welcome!!

[@Eric-bq8nd]

"It's all in Imperial!" he says, as though he doesn't live in a country that buys fuel in liters, to drive miles to the pub, to have a pint...or would do if the wife wasn't on them because they'd gained a couple stone. AT LEAST WE PICKED ONE SYSTEM!

[@ElleLizzyMay]

This made me super anxious to watch, not in a good way. You normals are incredibly brave doing that on camera for the first time! I hope you any angst you felt with each other dissipated quickly. Big love from Australia 🇦🇺

[@JaySay]

I would like to say I'm surprised that you guys had era appropriate molds for the gelatin, but knowing Ben's proclivity to silicon bakeware, I imagine this came from his personal stash of extras. Yes, extras. In case the boys screwed it up, and, oh, idk, dropped it in boiling water for too long. Or lit it on fire somehow. You never know in the Sorted Kitchen!

[@elizabethcronin7582]

I was having quite a day…quite a week, really. This delightful bit of fun was the perfect respite. Thank you. By the way, your videos are my eldest son and my get together activity, along with cooking. It always promotes wonderful conversations and learning something new. We have a great bond, but this quality time reinforces it. What you do matters. Thank you for that as well.

[@Tanya-hq2km]

This episode was chaotic excellent 😁😁.. loved it. More of this please 🙌

[@bananadramagazelle]

I loved the change from timed challenges! This was really fun

[@carlabrown2313]

As a Canadian who had to lean metric in school and imperial for everything from cooking to construction to talking to my parents, the fact that there are non-americans that don't learn both is hilarious.

[@furrantee]

I LOVE Mrs. Beeton! My Christmas present to myself one year was an 1880s copy of her book and yes it can be a bit....much but it is also so interesting to see the time come alive again. Yes please! to more videos from her book, perhaps something savory like a stew or meat dishes?

[@meloveoasis]

Kush's version looked fantastic with such defined layers. Would have loved to hear what he had to say about the boys approach vs his. Time to pop his cherry and get him on camera :]

[@NassiLove]

The horror in “it’s all in imperial!” Is so relatable.

[@thatPingu99]

Exquisite video, more of this book please

[@jasonnugent963]

I give major kudos to the guys here. To cook a recipe they’ve never seen before?.. I think they did awesomely !!

[@nowvoyaging8881]

Love Mike talking about making “a triumphant return” while having a fleck of whipped cream in his hair. ;)

[@MarcFromNijmegen]

I love these old recepis. It is so nice to see more old fashioned foods recreated, I feel we're losing something by not knowing these anymore.

[@SortedFood]

Completely agree - but we're also adding new foods to our world all the time, it's just juggling to keep all the best ones front of mind!

[@anne-marie9842]

I really liked this video. I learned to cook in the late 1950s. Cookbooks then had many more recipes but no or few photos. Well done guys, your dessert looked good and obviously tasted good enough too.

[@pixiewankanobi1844]

This is hilarious. In my early 20's, forty years ago, my historian brother gave me a copy of Mrs Beaton's book of Household Management. The care of 'the staff' is still my favourite bits. Along with instructions for the Dairy Maid, the Footmen etc is the very important care of the Wetnurse. She needs lots of food and 'Porter' (BEER!) as a daily beverage. So kind and sensible. 😅

[@stingman777]

That bloop was too perfect!

[@gruff619]

We need more of this. That was brilliant. Keep it up lads.

[@paulnav]

Neeeeeext!! That was fun! Looking forward to the future recipes!

[@annalisaralston8438]

I have this book. It's been passed down through the family for years, all the way out here in Tasmania

[@Bluebelle51]

I have a copy of Mrs. Beetons from 1880 I've used it rather regularly to my surprise, although since I don't have a coal oven, I haven't had occasion to "bank the coal" to adjust the oven heat

[@lidort]

The normals need to be Mastering the Art of French Cooking

[@marcilk7534]

I love old recipes. This would be fun to try.

[@like17badgers]

I like the idea of Ben leaving them a video of him going to some event to say he wont be in today cause it implies Ebbers already went to that event, recorded the video, and either saved it for the next time that event rolls around or just uses it whenever he doesnt feel like coming in to work

[@xenon5441]

I would love to see more videos of the three guys having to work together like this, the deciphering is one of the most fun and chaotic things I've ever seen lmao 😂 It would also be amazing to watch Ben Cook something the guys choose, just to, see him do it and have them taste and judge 😂 Amazing as usual you guys!

[@rullywinkle]

Sorted is such a gem of a cooking show on yt. Thanks for all the videos sortedfood.

[@Waterflame]

2:28 "What the hell is an ounce?" I laughed so hard that I almost choked on my water. At least you have a scale that can help you out!

[@mpstevensuk1]

I love these old recipe challenges.