The Tudor Christmas kitchen

[@whatalsaid]

This must be Mrs. Crocombe's ancestor.

[@brat46]

Yes as everyone eats Mrs. Crocombe's pastry.

[@sassytbc7923]

They are like twins!

[@Henriroc]

Its her past life

[@rah62]

"For this recipe you will need..." [cue music]

[@daveandgena3166]

Mrs. Crocombe isn't a time traveler, she's a Time Lord!!

[@covishen]

I keep waiting for a Tardis to show up.

[@elizabethfortunato3371]

She would have been so much more fun than Jodie! Hopefully down the road she'll get the chance

[@MossyMozart]

@@covishen - A half-timbered TARDIS.

[@Kaziglu1]

To make this Tardis, you will need...

[@ash.lou613]

That's what I was going to comment.

[@Wosiewose]

Griff: "If I'm the Lord of Misrule, I can tell Kathy to stand on one leg for the next hour." Kathy: [Mrs Crocombe look]

[@rebeccawayman4219]

That look was classic...

[@scruffy281]

😂❤️

[@Charmatica39]

'the kitchen maids can do that' i wish she'd say

[@John081590]

When I saw Kathy Hipperson, I just screamed, "Mrs. Crocombe!!!!". Good thing i was alone lol

[@kathrynd5158]

Our family's heirloom recipe for mincemeat calls for ground venison. It's so rare these days to see actual meat in mincemeat. It's great to see this!

[@carlosspeicywiener7018]

That's the recipe I have. It came to America with my great grandmother. Really good

[@kathrynd5158]

@@carlosspeicywiener7018 It's the best tasting mincemeat!

[@scruffy281]

I don't know if I would go as far as to use venison (not really that fond of the taste) but I wonder if I could do with beef. You know, now that I am thinking about it, maybe I will do it with venison. Being in Texas I have a sister who's freezer is filled with venison. Also, I have always wanted to make a medieval dish. I am just so fascinated with this period in Great Britain's history. This Christmas it will be on our Christmas table , don't know if anyone will eat more than a taste but that's alright. I can at least mark it off my bucket list!❤️

[@kathrynd5158]

@@scruffy281 I've tried my family's recipe with beef instead of venison, but it's not as good. Most professional chefs substitute venison with mutton, but I've never tried mincemeat with mutton.

[@clairenoon4070]

Mince pies still have the meat 'throwback', in the form of suet. More recently the suet can be vegetarian 'suet', but up until only 10 or so years ago, animal suet was the norm. As a non meat-eater here in the UK, I still have to check the ingredients list on ready made mince pies, just in case.

[@TofuNapa]

Tudor Christmas?! This proves Mrs Crocombe aka "Kathy" is a time traveler! 😶😆

[@nceleste63]

These two work like a harmonious symphony of Tudor skills and knowledge. What a culinary delight!

[@jessestewart169]

Husband and wife. Best friends or relatives of some kind.

[@annmargaret6992]

Dear Friends hello. I am 98 yrs o!d and I am American but my Ancestry comes from England, Wales, Scotland, Ireland. My Mum made her Mace pie with beef. We always put meat in our pie!. Thank you.

[@ginasellers3207]

Mrs. Crocombe, 😮 what are you doing here? It's like you're cheating on Lord and Lady Braybrook with Griff? My anxiety is flaring up. 😔

[@jaguar4120]

Yup. Lol... 😆

[@divaden47]

She's mediaeval moonlighting!!

[@P3891]

clearly this is not Mrs. Crocombe and likely to be one of her ancestors lol

[@dotsyjmaher]

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@czhaok]

@@P3891 I suspect you're right. This is likely Mrs MCcrombe 😭😭

[@mi2ube]

That top shot of the table with all the ingredients is beautiful. Love that cauldron!

[@brendasoler4759]

Fruit with meat is still quite common in the modern day kitchen. Apple sauce with pork; cranberries with turkey; chutney with . . . well anything, really. I’m going to give figgy pudding a try! Thank you for this video and thank you Griff and Kathy!

[@dancingcarapace]

Do you know that ready made mince pies still have meat in it? It has the ‘throwback’ called Suet. It’s why if you’re vegetarian you should check them first.

[@WintrBorn]

Not to mention a ham with cloves studding pineapple. Or lemon with fish - while lemon isn't sweet, it's still a fruit.

[@TentinQuarantino_]

I always throw any berries that are shriveling in my fridge into my beef or lamb stock for stews. Raspberries, blackberries, blueberries all add a deep rich color to the stew with some gentle acidity and the slight sweetness they give isn’t detectable in the final stew; it just balances the saltiness and meatiness. I strain out the solids from the stock and then re-add the meat with “proper” stew veggies like roast root veggies, squash, onions, mushrooms, etc. I also save apple cores and peels with veg scraps for stock.

[@nikitawashington9328]

Yes, that's very true.

[@treadlightlyorelse849]

When I truly think about the past and how at that time only rich people could enjoy everything that we buy out of a local market, I really appreciate the time I'm living in today.

[@Jay92925]

Those Tudors were unbelievably advanced with that kitchen counter, modern cooker and stainless steel utensils. Local witch with modernities like that

[@nikitawashington9328]

😂😂😂😂😂😂

[@Cerulean0987]

I grew up in New England and my great aunt used to make me mince meat pie, typically at Thanksgiving. It was a pie made with venison from deer felled during hunting season.

[@lanacashion1108]

Kathy you are an amazing actress. You truly make me believe you are the person that you're protraing. Thank you so much you really make my day.

[@TentinQuarantino_]

2:55 I think I must’ve lived a previous life among the Tudor times. Despite the fact I was raised in the US with a parent who depended heavily on convenience foods like boxed mac and cheese, peanut butter, canned ravioli, and frozen dinners, I grew up with weird tastes such as wanting berries in meat stew, lamb / mutton, savory / sweet mixes, roasted turnip / rutabaga, etc. I wanted all these things without ever having tasted them, simply read about them and said YES ! That sounds way better than tuna casserole! I later found out my roots are in England, Wales, Ireland and Scotland with a little French. What I eat as an adult when I choose my own food is much more like this, although I’m not as fastidious about using animal blood or organ meat (unless it’s sausage). I love your presentation!

[@jeffmeyer9319]

I am so thankful that an hour is still an hour, and there are a dozen of them in each half of the day, and each hour still has an inconvenient number of minutes, and each minute still with 5 dozen seconds.

[@letloosedrevolt]

Wow

[@srichey444]

The look on his face when she ate a bit of the minced pie & put the rest back in the pie. WTH? Cracking up! 😄😄😂🤣😂

[@jarednil69]

This video helps me sleep!! 😴😴😴😄👍

[@nixitripps9005]

Can't go wrong with Kathy

[@karoleigharmstrong8568]

All ways happy to see Miss Kathy, and Mr. Mark cooking.

[@noname-qw9td]

As a Welshie myself I can't stop watching these videos. I'd love to try making these someday

[@scruffy281]

Me to!! It's as if you are truly tasting history.

[@jeanneamato8278]

I used to live in Braintree near Chelmsford when I was a very little girl. My father was stationed there in the late 50s at the airfield. We lived in Blackmore End.

[@laurametheny1008]

I hope both of you had wonderful Christmas Holidays as well. Thank you for the spread and history info. I just love that stuff.🙏😍🇬🇧🌺🥕🍯

[@Phoenixesper1]

An Hour of Mrs.Crocombe... And now my life is complete!

[@markmatson2645]

You know that the people were so funky during the Tudor period.

[@valerieohogan4167]

Thank you for all the effort you went to, to create this, costumes, history facts as well as the cooking. Much appreciated. I learnt a lot. ❤❤

[@aislinngraves4291]

What a lovely program. Very entertaining and I learned some new things! :D

[@imagitext1342]

Thanks for making this for us! It looks like a lot of people put in a lot of effort! It surprised me that there weren't Christmas foods, just fancy ones. My husband and I have gotten away from traditional food and just eat something fancy that we want to, typically a good steak. It makes the holidays more enjoyable. Next time I make gingerbread I'll add in some pepper lol

[@carlygoff7751]

I love grains of paradise!!

[@cindyalmughrabi4192]

Best Kitchen, Store, Shops, Supermarked

[@attilathehun1107]

Such a lovely 16th century ceramic cooker hob in the bg......

[@libertyann439]

That red jacket is awwwwsome!

[@margiecarson3755]

A lovely and very interesting episode. I could listen to Cathy talk all day long. Thank you.

[@ChaklitTea]

I’m in love with tudor history also Kathy ? I’m gone to heaven!!

[@fredfloyd68]

2 doors ...such good info...yeah we are back in those times again...

[@JaxLittles]

Clicked on this thinking that Mrs. Crocombe got fired and demoted to countryside servant. But understanding she's a Timelord makes much more sense.

[@covishen]

It's not British unless it's been boiled for several hours. LOL

[@Echnaton1954]

There are many different recipes which remind me on those we have here in Sweden since hundreds of years. >Yellow pudding< we got here as >Pressed Pork Jam< in many different tastes

[@IdontknowwhatImdoing539]

There's actually a reason why the majority of recipes are boiled. Up until the invention of the gas cooker, there was no way to regulate temperature when you were cooking (your best way of cooking was create a flame and hope you dont overcook anything) so boiling was the easiest way to cook something at a consistent temperature

[@ntlespino]

Boiled for safety?

[@IdontknowwhatImdoing539]

@@ntlespino pretty much. Unless you had access to a roasting spit, the safest way to cook things was to boil them (unless they fancied food poisoning from undercooked meat)

[@ladychatelaine697]

You know NOTHING! 😖🙄🤨

[@catherinejustcatherine1778]

Very nice. Thank you so much for all the information.

[@discogareth]

You will need..TURBOT Novympia’s video got me into this wormhole of historical cooking.

[@chrishand9324]

That stare was very funny xD thank you for the videos :) 🇺🇸🇬🇧

[@Kaziglu1]

Mrs. Crocombe vs. the Daleks

[@docm27]

Saffron isn't merely a colouring. It has a glorious flavour.

[@smartjulia]

What a lovely natural video....really enjoyed...thanks

[@bdhsnahah7411]

In the middle east we stuff carrots (all veggies actually), so we have a special tool for coring them hahaha

[@scruffy281]

If you don't mind does the tool have an English name? I would love to try to find one. I looooove stuffed veggies. Thank You.

[@bdhsnahah7411]

@@scruffy281 www.aswaqmecca.com.au/product/manakra-zucchini-corer/ we call it a mankara. Check out the link :)

[@scruffy281]

@@bdhsnahah7411 Awesome!! Thanks so much. I can't wait to try this!

[@astra7015]

Great concept and lovely realisation! TY !👌💫

[@kristyburgess9847]

One of my carers keeps sheep and she's promised me some mutton which is difficult to find in Australia so I'm really excited ☺️

[@czhaok]

Of course it's not that popular these days, but for a good 400 years it was one of the most popular meats which is amazing so it must be good! ( Aside from the obvious beef which is the only thing I can think of which has been more widely used, mutton was even more popular than chicken I believe) I've never tried it though. My partner only really likes lean meats which is a shame. And as its only the two of us Its a little wasteful to make 2 different proper meals

[@dancingcarapace]

@@czhaok my mum loves to splurge everyone once in a while and make mince and dumplings with lamb mince instead of beef.

[@ELee-zv5ud]

@@czhaok Lamb is better tasting as it is tender, while mutton is from older sheep so it is much tougher.

[@Kimmy25600]

Love how long this is!

[@stacysatterfield2154]

Wish Mark and Kathy made more besides Tudor and Victorian kitchens. So interesting these videos also loved Mrs C.

[@LoriSkees]

This was delightful!

[@kathysunshine699]

We had beef in our mince meat pies the whole time I was growing up, in Ohio, USA...and I am only 60, so it is not that unknown these days

[@elizabethfortunato3371]

I'm in my 50's. My Irish grandmother taught me how make mincemeat. She used scraps from a leg of lamb, or roast pork in a pinch

[@DK-tq8ql]

Its still made regularly with beef in Pa also.

[@hedgewytch88]

I use pepper in my medieval gingerbread and it adds a definite medieval edge ... the spice isn’t as pokey as pepper usually is when it’s mixed with honey 🍯.

[@carolyndarley1045]

May I ask, what do u mean by 'pokey'?

[@stanlygirl5951]

I use just a small pinch of cayenne and another of white pepper, then lots of ginger. Makes it nice and spicy. I do prefer using dark or blackstrap molasses instead of honey, though.

[@hedgewytch88]

@@carolyndarley1045 like spicy - doesn't feel hot like you'd imagine.

[@hedgewytch88]

Zingy , hot, in the mouth. ​@@carolyndarley1045

[@ngonsor]

Mrs. Crocombe's great-great-great great great-grandmother

[@cm9439]

I enjoyed watching this very much. I hope there's another video for Christmas 2021. Thank you.

[@nursesheris8777]

Looks like English pudding is sort of like our American dressing or stuffing most made with bread here and other bits of things if you desire but mostly bread and spices and broth then baked… or instant like Stove top Stuffing mix

[@sarahstrong7174]

I suspect most people in Tudor times would not have anything rich or fancy to eat at Christmas but thought themselves lucky if they had enough food to see them through the winter & managed to catch a rabbit or were gifted a bowl of suet from a neighbour or a bag of flour from an employer, or a pail of soup from the church.

[@amyhohman6592]

❤️👍 delicious.

[@wellingtonsboots4074]

Thank you enjoyed this. I am resisting the temptation Kathy.

[@NettiGaming]

What a lovely video. Thank you

[@connieblackmon3932]

Mrs. Chocombe! ♥

[@annenerobertson124]

Really enjoyed this!

[@georgiaman1926]

I bet these guys would be a hoot at a party.

[@zimsearchmister1712]

Didn’t know this ever existed. I’m questioning all of reality I swear As a side note woman really excels at that wonderful role of a hearty and well mannered cook woman

[@jessestewart169]

Really amazing to watch.

[@karendooks6244]

I was always told that the pudding cloth should be greased and floured so the pudding would not lose all it's flavour by becoming waterlogged.

[@karengerber8390]

Happy Holidays!

[@sillybeeful]

We have a fabulous book (dating from the 1970s) called “Seven Centuries of English Cooking”, my Mum used to make the exquisite Honey & Saffron Quiche from that book at Christmas time. Can’t quite remember but in the book it appears in association with Henry VIII … either a marriage or coronation 🤷🏼‍♀️

[@sandravelasquez8499]

Cool and, I'm Mexican- American! I love Lucy Worsley, Mary Berry & 2 Fat Ladies, the biker ones! It's a small world 🌎😌... thank you, awesome!

[@microplastique]

enjoyed the video, thank you!

[@Phoenixesper1]

1:02 "For this recipe you will need... All of THIS!"

[@jodez1049]

Your both Awesome. I am part Welsh♥️

[@madeleinea2359]

I loved this!

[@jeanneamato8278]

This was wonderful!

[@chrissiehines3268]

Love all that is done ...thank you!!

[@kathleenriggs8757]

🥰LOVE your videos 🥰

[@gomamon8439]

This woman must be one of the Doctor's forgotten regenerations.

[@anjistone2946]

Very enjoyable! ❤️🤍

[@glorialange6446]

Mrs Crocombe... Time Traveler!

[@peterbaxter2913]

Magnificent Tudor Aga I see there.

[@IIIJoeBrownIII]

Kathy's like "Yeah but you're not lord of misrule so."

[@mariawelling4194]

Magnificent!

[@mnels5214]

Thank you! So wonderful

[@wasanapanarin5454]

I love this.

[@theShamrockShepherdWagon]

It's like a timewarp looking at the juxtaposition of the modern kitchen side on the right...

[@raevenbrooke3030]

An hour of Ms.Crockabee yes please

[@user-oj5bw7sl8p]

Thank you very much for this interesting program! Happy New Year!

[@rochelleb973]

Mrs Crocombe ! 🥰🥰🥰🥰

[@Mr.SLovesTheSacredHeartofJesus]

Not only in Tudor times. BUT all Christians today are called to fast and abstain during Advent for the coming of Christ. That's not changed. ⛪✝

[@louiserobinson8770]

I made the minced meat pies very tasty 😋

[@khadijehkhederie3516]

I love ❤ the Dudor The Victorian Christmas 🎄 Kitchen ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ Khadijeh ❤

[@pahanjayasooriya2513]

Mrs.crocombe's ancestors are such as entertaining as her even her former family member Kathy is also entertaining.

[@ilovemyservicedog8862]

I wish we had the big carrots in the US and once in the US are terrible they’re skinny and long can’t really do anything with them. I love these big fat ones in the UK wish we could get them here.

[@juniperjane9582]

Mrs Crocombe's great, great, great, great, great, great, great grandmother. Not sure about the man, is he the ancestor of Lord Braybrooke or Mary Ann the scullery maid

[@fml0653]

Funny how everyone sees Kathy Hipperson and Mrs. Crocombe as being one and the same.

[@lisacoleman7330]

Hey it’s Mrs.Crocombe!!!

[@zorabandida5632]

Wonderful Video, thank you so much. Did I understand you well talking about posting the recipes? I cannot find them here. Best wishes to everybody, take care

[@h.m.b.-s.9498]

They’re on the landmark trust website. www.landmarktrust.org.uk/globalassets/1-aa-new-responsive-site-images/website/news--events/open-days/festival-of-landmark/landmark-tudor-recipes.pdf

[@lisabudd5979]

Lol mice pie..im Australian when i was lil 5 i was given one ,i thought yuk mine meat in a pie than it was fruit ...i totally love fruit mice pies i look forward to Christmas for them.

[@veronicavatter6436]

Kathy!!!!!

[@alastryona]

"maybe your grandparents may have made puddings in a cloth" Me, an american: but alas, no