What does a 1920s BIRTHDAY CAKE taste like?

[@kreuzlied]

Happy Birthday, and many happy returns of the day!

[@TastingHistory]

Thank you!

[@satenahi]

poggers

[@KIJIKLIPS]

@@satenahi BRUHAPS

[@altheasmith3825]

Zdge53tg

[@hijodelaisla275]

What does "returns" mean in this expression? I've always wondered.

[@britt2060]

"You know what? It's my birthday and I don't have to." The new and more reasonable version of "it's my party and I'll cry if I want to."

[@TastingHistory]

Exactly! And I use that excuse for an entire week 😂

[@PurtyPurple]

@@TastingHistory Mood.

[@truth4004]

@@TastingHistory I'm going to adopt this lol.

[@marisol0813]

That's how it goes around my house when its your birthday too. It''s the best day ever when I get to lay on the couch, bing watch my favorite movies while I ignore the cooking and cleaning and my husband watches the kids 🤗

[@grandcarriage1]

TastingHistory a week? I think “Birthday Month” is so much better...

[@junecooper]

THIS WAS THE CAKE MY GREAT AUNT WAS TALKING ABOUT. Years ago she told me about the time, when she was little (1920's decade), that she bought a cake for her father's (my great grandfather) birthday. And I laughed so hard, because she was trying to explain like "I bought a cake, but it wasn't like a cake like we have now, it didn't have all that cream and filling, and it was small, it wasn't a cake, but it was called a cake IT WAS A CAKE" and I was rolling in the floor laughing. How I miss my great aunt Mercedes, she was a great lady.

[@junecooper]

Excuse my English, but this conversation was held in Spanish many years ago 😂

[@TastingHistory]

That is so cool!

[@libnaramos5361]

@@junecooper o sea que no era un pastel pastel, pero sí era un pastel jaja. It actually is funnier in Spanish.

[@libnaramos5361]

@Sbe 1 sooo funny

[@cynthiaromero3260]

Lmao this is way funnier in Spanish

[@humanearthling1484]

I was given a reprint of Agnes Jekyll's cookbook. My favourite instruction for her is, "make a brown sauce, as you will" second only to when she tells you to have your Butler do it for you.

[@Hgardner36]

Human Earthling 🤣🤣❤️

[@ragnkja]

I guess she assumed brown sauce (as well as bechamel sauce) was something so fundamental that everyone with any cooking talent whatsoever would have been taught how to make it as a child.

[@marinaschulz3183]

Actually, funny story in relation to that 😂 I have an Indian cookbook from (I wanna say the 1940s?). My favourite recipe in the book starts with "go outside and kill your chicken"

[@notAshildr]

@@marinaschulz3183 Sounds like the kind of book I wanna read.

[@marinaschulz3183]

@@notAshildr sadly, its in Portuguese! (Indian cookbook from Goa), otherwise I'd totally share it online 😊😊

[@ericachacon8337]

For the life of me, I can't believe this isn't a show on the History Channel. It's so entertaining, educational, & addictive- I can never watch just one episode! Thank you for all the interesting recipes, & hard work on researching the background info! ☺️

[@TastingHistory]

Why thank you

[@DDlambchop43]

History channel? no, no. Food network at least. Max could be the next Alton Brown.

[@DarthUmbra]

Honestly, Max's show is too good for what the History Channel has devolved into

[@ericachacon8337]

@DarthUmbra That's a fair point- I'm not sure WHAT'S going on, over @ the HC! 😬

[@bethwhitmore-stolar5820]

Obviously they need to give recipe credit to ancient aliens for the History Channel to air it

[@fabrisseterbrugghe8567]

I've had actual hundred year old cake. One of the Guilds in the city of London had a festival to which Queen Victoria was invited. They kept one (giant) layer of the cake, sealed in marzipan, and when Queen Elizabeth II came to celebrate with them 100 years later, they served small pieces of the Queen Victoria cake. The people I was staying with knew that I loved cookery and history and brought one of the pieces home with them. It's surreal that Queen Victoria and I ate from the same cake.

[@bunnyluver2176]

Amazing! How was it?

[@fabrisseterbrugghe8567]

@@bunnyluver2176 Excellent. The best fruitcake I've ever tasted.

[@StonedtotheBones13]

That is so nice of them!

[@kuebby]

That's so cool! I bet Steve1989 would have loved to have tried 100-year-old food that's actually fresh.

[@interpretermom]

@@fabrisseterbrugghe8567I was kind of amazed that a cake survived for 100 yrs until you said it was fruitcake. We all know that fruitcake is extremely well preserved!

[@Moley1Moleo]

"Icing on cakes, often make red with beats or green with parsley..." "And that's why I'm choosing white icing." Utterly brutal.

[@ChozoSR388]

Ah, yes, icing colored with drum tracks.

[@SparkleP8nter]

Idk beat might be good lol,

[@theErin]

@Usa mabaho there's also actual purple potatoes. easier to just use those instead

[@fionafiona1146]

Beets taste fine with sweet foods but Icing shouldn't overpower schokolade ever. American traditions of bragging with little substance and lots of artificial flavor might taint the experience tho.

[@SparkleP8nter]

fiona fiona Back in these times I don’t think the cakes were as sweet as they are now.

[@destrystarwiebelhaus4871]

My great grandmother told me that in the depression her mother would save sugar, flour, vanilla all year so every birthday she would make a cake. No gifts, but fresh baked cake was satisfying enough. The kids could not wait for someone's birthday to come around! When a birthday did come around, the neighborhood would wait around to get a big whiff of sweet cake baking. We take this kind of stuff for granted!

[@EmmaLiza]

"They believed evil spirits had greater access to you on your birthday." Me, vodka in hand: damn straight.

[@hjalfi]

Vodka's not evil! It's chaotic neutral.

[@tazochaiguy]

@@hjalfi agreed! (As for tequila: THAT'S true evil...)

[@AJPDing]

@@hjalfi vodka is evil and tastes like burning

[@esper6119]

OH NO

[@benji45645]

%ABV = % Additional Blocking of Villains Buffs: defense modifier, especially effective against evil spirits and biological threats melee attack modifier, especially effective against invisible spirits present in otherwise empty space If churches had taken up everclear instead of communion wine, Satan wouldn't stand a chance

[@deezimmo4814]

In the 1970's, my younger sister decided to make a birthday cake for our mother. She pulled out a recipe and made a cake from scratch; for her, it was quite a lot of work. When she was finished, I walked into the kitchen and asked her why she did not use a box mix to make the cake. Her response was priceless, "there's a mix??!!"

[@mirandawesley7466]

Awwww poor baby 😂😂😂

[@SonOfFurzehatt]

Pro tip: If you do get water in your melted chocolate and it seizes, you can rescue it by slowly adding more water or milk and it will eventually liquify again. It won't set hard, so it's no good for making decorations, but it's still fine for making cake, ganache frosting, truffle filling, etc.

[@MM-TheEnd]

Thank you for that!

[@HaydenX]

You can fix seized chocolate with either: a: boiling water, added a teaspoon at a time while stirring vigorously until once again creamy; or b: adding liqueur of a flavor agreeable for the chocolate (creme de cacao is the obvious choice, though creme de vanille, triple sec, coffee liqueur, amaretto, or creme de menthe are all reasonable choices that also diversify or amplify the flavor a bit). The reason it seizes is that the sugar and cacao come out of solution and form pseudo-crystals, and both a high temperature solvent (boiling water) or an emulsifying solvent (alcohol) will fix the mix. If you want to be even more adventurous with your cake, and make a more complex flavor, I suggest adding anisette (anise liqueur), limoncello (lemon liqueur) or sikkim (cardamom liqueur) right from the beginning (rather than waiting until you seize your chocolate). Adding a bit of alcohol at the beginning is a sort of seizure insurance, and also one of the reasons why creme de cacao is so commonly added to chocolates (why you see chocolate liqueur on the ingredients list).

[@juanitaschlink2028]

I find if you Introduce some fat, cream or butter, quick and whisk it in fast you can bring it back. Strain it if you can be bothered. But as my mother always said: if you use enough choclate, it dosent matter how bad you mess it up, dont let anyone know and they eat it up and love it.

[@MrCofet]

this comment is too good for youtube

[@HaydenX]

@@MrCofet Thanks...I think?

[@katiekawaii]

To avoid confusion: when you see the very common chocolate "liquor" on ingredients lists, it has nothing to do with alcohol. That's just what they call the pure chocolate mass that you get when you process cocoa beans into chocolate. Chocolate liqueur is alcohol flavored with chocolate and isn't a particularly common ingredient outside of cocktails.

[@kane2742]

Like he said: Alchemy.

[@ActuallyJozu]

Based on that quote about them eating "little solid food", perhaps the Persians would eat a lot of saffron rice pudding called sholeh zard. Traditionally it was only served on special occasions, so probably birthdays. I wonder if they would've had some sort of halva then.

[@765respect]

I love halva but would probably have some tea with rose or better yet, mastic lookum.

[@notAshildr]

@@765respect The mastic sweets I recently bought in Cyprus are the most weirdly sweet thing I've ever tasted, and I'm pretty sure I'm not using them right. Mastic confuses me.

[@765respect]

@@notAshildr I'm so glad your adventurous spirit pointed you into tasting mastic. I love the mastic from Χίος , Chios if you will, the Greek island closest to an official Turkish port of entry. I have eaten the resin in tiny nibbles with coffee but prefer it in loukoumi/lokum.

[@cribird9263]

Wait those are used as deserts? My mom made them for me as baby food when I was a child.(for reference I’m persian$

[@mariahunter9882]

saffron rice pudding sounds delicious.

[@zerowastecalifornia]

KZbin Recommendations at 2 Am: What does a 1920s BIRTHDAY CAKE taste like? Me: I don't need sleep I need answers

[@shelbynicole5019]

SAME I FELT THIS

[@HungerGames0012]

*"I don't need sleep I need answers"* perfectly encapsulates my insomnia and ADHD

[@VintageTechFan]

And it wasn't a Steve video .. maybe better in this case. "uargh .. *retch* .. that's .. *garwk* .. rancid .. *gurgle* ... okay, maybe ONE other bite."

[@desireabrant8346]

Same 😂😂

[@carlsg4l]

Same tho😂

[@elizabetha.9808]

My mother, who passed away in 2001 (God rest her soul), was born on September 10, 1921. I’ll be making this cake to honor her memory on her 100th birthday in a few weeks. Thanks, Max!

[@antcommander1367]

nostalgia cake

[@StonedtotheBones13]

Many happy memories of the day to you. I'm aware I'm late, but still, hope the day is filled with memories and love

[@halu959986]

To anyone who's wondering, the reason you put in ⅓ or ¼ of your egg whites into the batter first instead of the whole lot is to "slacken" your mixture, it makes it looser and easier to mix the rest of the egg. Better to lose a lot of air from a portion of your egg whites, than a lot of air from all of them 😊

[@lemonyanemone]

Max: "What we're gonna do to the oven is a bit unorthodox." Oven: *trembling in corner*

[@TastingHistory]

🤣

[@odinfromcentr2]

Kinky.

[@mushroomfog2509]

@@odinfromcentr2 Why

[@lilith5865]

@@odinfromcentr2 why

[@chrismanuel9768]

@@odinfromcentr2 Why

[@liz9843]

Hello! You *can* rescue “seized” chocolate. Oddly, adding more water until it melts smoothly is the answer for fluid chocolate recipes, and adding vegetable shortening is the answer for baked goods like a cake.

[@ShayShayPlay]

I will carry this information on for the rest of my life

[@newberley]

In addition to making history fun, Max is a terrific comedian. Really dry humor. He needs his own comedy show.

[@Blondie42]

His jokes are the icing on the cake that is his show. 😎

[@Arandomperson_online]

He says what I’m thinking 🤔 most of the time 🤣

[@Levacque]

I laughed so hard at "... How bleak.'

[@valeriestevens5250]

I've loved his humor from the start. He makes history so much fun! And in case no one mentioned it, you CAN bring back melted chocolate that has seized up by adding Crisco to it. Not healthy, but it works. Experience speaketh. Don't use butter, it has water which will make the situation worse.

[@victoriajeanleslie3116]

This is the kind of cake I grew up eating (I'm only 30) I miss my grandmother. I remember her baking me two chocolate pies for my 20th birthday with elaborate pastry weaves on top. She didn't cook much by that age but when she made an effort it blew your socks off ❤

[@pamelafulks582]

got to love your granny and you will never ever forget the pies.🥧🥧

[@zestymoo]

The background music and the cadence of your voice make me feel like I'm watching a PBS show. It's really comforting and nostalgic.

[@ForestBasenji]

Lol I thought I *was* watching a pbs show....you mean this is just a really good KZbinr? 😳😳 This is amazing

[@kellyr.1817]

Same here 🙋‍♀️ lol

[@thesephable]

I love this show. This guy is entertaining and Im learning a lot He's also pretty

[@TastingHistory]

🥰

[@rickhernandez7666]

HIs husband would agree...

[@rondanakamura2655]

Truly, his countenance is comely, but his behavior and speech make him all the more pleasing!

[@Arandomperson_online]

Exactly very handsome 🥰

[@pistolannie6500]

@@rickhernandez7666 Mia & Lilly: "he's good looking"...... Joe: "yes, his husband thinks so also" Mia & Lilly: (fist bump) "right on" Princess Diaries 2(The Royal Engagement)

[@mirozen_]

A great grandfather on my mothers side was a baker, and it's a little snippet of family history that he baked a cake for the Queen of Denmark. I wish we had some of his recipes, but no such luck as when he emigrated to America some 130+ years ago he ended up becoming a rancher! (Not much on topic, but your making a cake from a recipe almost 100 years old brought it to mind! :-) ) Keep the excellent videos coming! I only recently discovered them but I'm enjoying them a lot!

[@chevelledc]

That's really interesting about the extra candle. My mom always put one extra candle on our birthday cakes. She said it was "One to grow on".

[@SgtPepper291]

The hardest part about making a hundred year old birthday cake is waiting a hundred years

[@oogletbooglet6909]

i ll be waitin 100y;b4 i can have a house;to MAKE ANYTHG CALLED CAKE!!!!!!!

[@Liam_Case]

Steve MRE has entered the chat

[@VanessaDownen]

*Artemis:* Sorry, I've got more important prayers to answer than yours. *Peasant:* I made you a Birthday Cake... *Artemis:* OOOH I LOVE CAKE 💙💙💙

[@AmaraJordanMusic]

We stan a goddess. 🤣

[@slickstretch6391]

Bitches love cake.

[@AJPDing]

I imagined this happening in an anime style...

[@TheLizzietish]

The Goddess is wise in all things.

[@connormclernon26]

@@AJPDing Artemis, mightiest of hunters, the virgin Goddess, lover of cake

[@omnisel]

What a simply delightful video series! Brilliant! The pacing is nearly perfect, and this niche insight in history is surely uncommon to find in video form, let alone actually performing the actual cooking of the food.

[@TastingHistory]

I'm so flattered by this. Thank you so much. I'm still tinkering with format (I wish I had a kitchen where I could better film myself cooking), so the feedback is really appreciated.

[@sfmc98]

@@TastingHistory Its so polished, and well put together, I was shocked to find your channel was relatively new. I expected years of videos prior to this that went into reaching this point.

[@4philipp]

Max, just move to Indiana and use Johns kitchen when he is not busy

[@Abfallkannibale]

As a german, having shockingly german parents, I can approve: Yeah, that sounds all very german. "Make it sveet, but not too sveet! Zere is monny in zear afterall." "Ya! Celebrate ze years our child has lived and put von moar on zear so ze child doesn't die! Vould ruin ze party!"

[@n3mo146]

I don't get it. What are you trying to imitate with that weird English?

[@Abfallkannibale]

@@n3mo146 It is the comical-fake-german english accent written down. Doesn'T have the same effect in text, it seems.

[@owenbloomfield1177]

@@Abfallkannibale I could hear the accent. Well done.

[@ebnixix30]

Melstoast perfect😂

[@alienrat-z3g]

That's exactly my mothers accent and I think I might sound a tiny bit like this too.

[@pabmusic1]

I had not seen this before - it's excellent. Thank you. A little bit of pedantic trivia. Agnes Jekyll was from the Jekyll family - a sister-in-law was Gertrude Jekyll the horticulturalist and garden designer. They pronounced their name 'Jeekyll' (quite common in Scotland - it's a Scottish name). One of her husband's uncles had been a friend of Robert Louis Stevenson, who used the name for Dr. Jekyll & Mr. Hyde. Stevenson also pronounced it 'Jeekyll'.

[@susanfuhrmann4778]

I love old recipes! Thanks for this random recommend KZbin! My husbands Family passed down a hand written recipe from his great grandmother from the 1800s-Philadelphia Cinnamon Rolls...and they take time but holy hell-I can see why when neighbors smelled them baking, they came knocking on the door to buy some, they’re amazing! But my favorite part is how she words things-things like “fairly dance the cinnamon over the dough” and “roll as thick as your wooden spoon” 🤷🏼‍♀️ Her cookbook is one of my favorite things 💖 Will be trying this cake this weekend!

[@DevaNeeramanii]

My Granny still to this day, at the blooming age of 87, creams her butter and sugar with a wooden spoon. No modern day mixers for her. She "feels" when the mixture is perfect rather than "sees" when it's supposed to be done.

[@Historian212]

I grew up using a wooden spoon for that job, and if the butter is softened it's super easy.

[@MikaelaKMajorHistory]

I agree that one can "feel" when it's ready, but my weak modern-day arm sure won't say no to electric mixers.

[@MissKristiLee]

I bake daily for a family of 5(3 growing boys lol). I never use a hand mixer nor kitchen aid. Everything is by hand. Takes a little more elbow grease but I enjoy the tradition of it.

[@MissKristiLee]

@@windmillwilly dude what are you smoking?

[@AlexaFaie]

I still don't know how to tell something is done if using a mixer so have never got one. My EDS hates me for doing it by hand (stupid joints don't stay put and it hurts) but I learned how to cream butter and sugar with a wooden spoon so that's the way I do it. And we still use the Be-Ro recipe books that my Grandma and Grandpa used in the 40s and 50s (those are the two editions we have from them, one has my Grandpa's calculations in to convert temperature to the sensible Celsius rather than Fahrenheit). I get confused by more recent recipes because the instructions will tell you to put stuff in a mixer for a certain amount of time and its like "how does that convert to real time minutes doing it by hand?" I highly doubt that I could still manage to do it if I ever reach 87 though. Its hard enough now.

[@hansdevliet3360]

We still call children's birthday parties "kinderfeesten" in the Netherlands, it's cool to hear the history behind that term!

[@leavingitblank9363]

That sounds a lot like you're feastin' on the kinder! 😆

[@nerfbatnow]

I just found your channel through Reddit on /r/History and I am loving the content! I think it was a nice touch to taste your creations. As a fan of history I very much enjoy the context and you do a good job telling a tale without it turning into a lecture.

[@TastingHistory]

I will make sure to taste them in the future. Thank you for the feedback. 😀

[@Ezzie4692]

I like how you said what part of the process he didn’t like. Took me forever to admit to myself that although I LOVE baking, I can’t stand making pie crusts! Finally I have put my ridiculous pride aside and I now joyfully buy pre-made crusts at the market and fill them with delicacies. 😉🌟

[@borderj9519]

This just appeared in my recommended - I've never watched this channel before, but I gotta say, he seems really nice

[@drasiella]

Chocolate can be brought back through necromancy: Add hot cream to the seizes chocolate and breathe new life into it as chocolate ganache.

[@Levacque]

All about balancing that fat content

[@erincarr9411]

Oh my, thank you

[@rhythmandblues_alibi]

I really like how you share your kitchen stuff-ups and dislikes. Not everyone is a kitchen goddess like Nigella who adores every kitchen task. It's a breath of fresh air!

[@beethovenalexander]

If anyone is wondering, the final piano piece is Chopin's beautiful "Butterfly" etude op 25 no 9.

[@Dr.ZoidbergPhD]

Look8ng back at these old episodes, Max's channel has changed so much (for the better!) And he jeeps getting better with time, like a fine wine!

[@msCandelicius]

Tip to never screw up your melted chocolate: Boil the water and turn the heat off so the water doesn't bubble, place the chocolate in a thin bowl over the water and the hot water will melt the chocolate even if it's not simmering, and it doesn't burn the chocolate. It always works perfectly

[@agoosed3281]

Just binged every video on this channel. It's like Townsends without the nutmeg addiction, and I love it. Keep doing what you do, my dude. This is great!

[@amethyst5538]

Don't hate on the nutmeg.😆

[@EpiclyAverageGirl]

The spice must flow

[@mtncreekdawn]

It's not an addiction; I'm sure Jon can stop any time he wants.

[@agoosed3281]

@@mtncreekdawn Riiight, sure he can. Just freshly grate that nutmeg into a thin line, and prepare for the last dose.

[@christinaclark9754]

OH MY Gosh! I needed that laugh so bad! A little bit of nutmeg would probably taste really good in the cake.

[@MiggleMYT]

I am transfixed by his hair. It's so perfect.

[@ObiTrev]

I tasted history once, and that's why I'm not allowed back at the Guggenheim.

[@rockeducation8381]

Bahaaa

[@lairdcummings9092]

You're supposed to *like* the paintings, not *lick* them.

[@jobiplakkajose4555]

Hahaha I... I Can't stop laughing

[@jobiplakkajose4555]

🤣🤣🤣😄😂😂🤣🤣

[@barbarasmith7432]

Had you only kept your mask on ...

[@BethAge95]

I'm sick atm and made it my mission to watch all Tasting History videos from the beginning on and it's a delight so far. Especially like this episode because I would have never thought birthday cakes go as far back as the Romans and since I'm German I was excited to hear we made them popular :) We do love our baked goods... I still got my birthday cakes with as many candles as I'm old when I was a child and we also have an extra candle burning the whole day which is called "Lebenslicht", so light of life. That might actually come from the keeping the evil spirits away thing, never thought about that. Also the cake recipe looks good! Will try that on my next birthday I think :)

[@StonedtotheBones13]

Pls tell me the extra candle is not on the cake? I can better understand that, otherwise idk how ppl dealt with the wax

[@BethAge95]

@@StonedtotheBones13 It's not

[@linasayshush]

The picture of the little kittens just made my day. I don't know why, it just made me so happy

[@theofficialinali]

"Time for history...again!" I do enjoy that. Many happy returns!

[@shantysea5923]

You, sir, are enchanting, enthralling, and a true joy to listen to. I just binged all of your videos, it's everything I never knew I needed!

[@TastingHistory]

Thank you! It’s good to be binged.

[@67Spectre]

Seven dislikes from evil spirits who are all mad that Max is on to their game.

[@Wendy-rq2lb]

This is my new favourite channel. Stumbled on it by accident. Really engaging host and always well researched. Love it.

[@fatimaahuathlira2976]

He should get his own TV show, I loved it💖💖

[@runeheal]

Dude your enthusiasm is infectious and really keeps the videos engaging and fun! I just found you yesterday and it's really brightened up my days. Happy belated birthday!

[@TastingHistory]

Thank you! And so glad to hear it brightened your day 😁

[@DaevaGlow]

My mom inherited her grandma's White House Cookbook (1920 edition). I have looked at it and it has several old cakes recipes in it.

[@Ashmole3]

This is my new favorite channel, btw. The algorithm did me well. Keep it up

[@TastingHistory]

Thank you! Love the algorithm this week.

[@jasminejustice8129]

Maybe I’ve had one edible too many but I’m so shook at how you set this video up. You started with the ingredients and prep and during the time it would bake you tell us the history. I love this! Idk I just currently find this really satisfying to the point that it actually got me excited.

[@rianmayhem]

this is exactly the kind of stuff that should be on the history channel. this and Townsends.

[@Sacred-Heart-of-Jesus829]

My mother's birthday is in March, as well. I love my mother, and really wish I could've made this for her this year. God bless you!

[@brendanryder5726]

gosh this channel deserves more hype

[@JMaxMiller1]

Brendan Ryder permission granted to hype! 🤣

[@curtisdecoste9345]

Hahaha. “And an additional candle, in the hopes that they survived one more year, how bleak.” Very funny.

[@cmmusic4721]

I am losing my mind at how wholesome this is

[@jcast25]

Just a little tip for you max, courtesy of my grandmother. If you seize the chocolate, add a couple of tablespoons more water and it will basically become like a chocolate ganache and once cooled will set back up (albeit, just a little softer)

[@Javer80]

Shoulda worn a mask for this one cuz your energy is contagious. Does anyone help you out with your videos - be it research or kitchen assistance or holding the camera? Who's the production crew, so to speak?

[@TastingHistory]

Thank you! At the moment, it’s just me, me and me. Sometimes my cat hits the camera.

[@mainstreetsaint36]

Six feet is not enough to catch his energy.

[@taylorbritt499]

@@TastingHistory I am officially considering your cat part of the production team, as camera crew 😂

[@elisabethseaton6521]

@@TastingHistory I love that you have a cat

[@VintageTechFan]

@@mainstreetsaint36 I volunteer to catch it. Wouldn't mind some extra energy at the moment.

[@mangachanfan1556]

My internal diva, on any given normal uneventful day, *"It's my birthday, and I **_don't_** have to!"* Thank you, Max Miller. You, and your awesome hair have defined my mood for the year!

[@SuperChaos002]

I just wish I came across your channel sooner. I love history and love watching food related shows. This is a beautiful blend of both. I'm definitely subscribed.

[@TastingHistory]

There wasn’t much of a sooner. I only started 6 weeks ago and until yesterday had 350 subscribers, so you in on the ground floor. 😀

[@caro1ns]

And now only three months later, he has 184K subscribers!

[@MichaelAndersxq28guy]

That little grunt of delight at the end is everything.

[@superme63]

@TastingHistory, firstly, a belated happy birthday Max. Second, chef here. A few tips. * Fingers are absolutely fantastic at separating eggs. * Turn the bowl simultaneously when you fold in your egg-whites. * A little known tool of chocolatieres for when they're tempering chocolate (I know there is no tempering in this recipe, I just think it's a cool fact), is a hairdryer.

[@AshNight1214]

I love this channel so much! Also, I'm so glad there's someone who isn't English who says "plehb" and not "pleeb" lol

[@palindont9238]

This is the best channel and I really appreciate all the work you put into your videos. I'm glad you hit an algorithm high, because you absolutely deserve more subs.

[@TreyNitrotoluene]

7:30 fun fact, more people die on or close to their birthday than any other. Also this is Germany. You think this is dark, read the original fairy tales some time, LOL.

[@TastingHistory]

Ha! So true. My grandma got me the actual grimm’s fairy tales as a kid. Nothing like the a Disney versions.

[@AnaMaria-wt3ix]

@@TastingHistory i remember watching the Disney Cinderella movie, waiting for the step sisters to cut their feet off. I was very disappointed. Also a very morbid child.

[@tmac2744]

@@AnaMaria-wt3ix Sleeping Beauty would never be shot today due to its content. Well, Maybe as low budget porn...

[@notAshildr]

@@tmac2744 The rape and labor pain thing got taken out fairly quickly I believe. Leaving the tons of knights dying horribly impaled by thorns, as well as the cook nearly beating a boy to pulp thing in there for a good while though.

[@tmac2744]

@@notAshildr If by “early on” you mean the late 1600's, you would be correct. If you meant, “soon after the first telling” you would not be. As far as I have been able to tell, the earliest versions of this story show up in 'Perceforest' as early as 1330. In 1634 “Sun, Moon, and Talia” was included in the publication of 'Pentamerone' by Giambattista Basile. These versions have the rape of the sleeping woman and the birth of the twins, though we can point to “Sun, Moon, and Talia” as throwing in a bit of necrophilia into the mix as everyone had thought the young lady dead. Additionally, the king is already married and his wife attempts to force him to eat both of his children (Sun and Moon) as well as Talia, but they are saved (by the cook you mentioned as beating the boy, who substituted other meats and hides them) and she is the one that is killed by the king instead. In these versions, she falls into her torpor due to a splinter of flax, but there is no mention of a curse that causes it. Also, it is one of the children sucking upon her fingers that eventually draws out the flax splinter causing her to wake, but her family had deserted her and the home. In 1697 we get the first “sanitized” version of the story, in 'Histoires ou contes du temps passé' by Charles Perrault. This version has the prince forgo the unwanted attentions, though he does kiss her, and when everyone else wakes, he marries her and she produces twins for him. When he presents them to his mother she hides them away and then attempts to get him to eat them (again saved by the cook and king), but she is thwarted and later dies when her ogre nature is revealed. Additionally, this is the first mention of a fairy curse being the reason she falls into sleep, and that it is a spindle that she pricks her finger upon. This is also the first version with the thorns and such, which the prince walks through. In 1812, the Brothers Grimm included “Little Briar Rose” in their collection. Notably, this version ends after the waking of the princess by the prince kissing her. Otherwise it is nearly the same as the Perrault version. This is the version most familiar today. They did print the second part as a story fragment in their early publication, but omitted it after. Be aware, 'Perceforest' is the oldest written version of the story, but aspects of it show up in the 'Volsung' and 'Eddas', so it could be older than what I have presented here.

[@andersonsantucci9325]

Happy Birthday Sir,this cake is yummy....greetings from Brazil

[@lisafranklin9089]

OK ...SOMEONE HELP ME PLEASE!!!!I I just discovered this channel today and Ive been watching for like 3 1/2 hours and I can't stop! What a hilarious,awesome guy he is..and so thoughtful,too..taking my 2 fav topics and blending them to perfection💗💗💗💗oooh almost forgot, those kitties are so very adorable 🐈💗

[@PilkScientist]

My family has a set of little bird-shaped candleholders from back when they would've gone in a cake like this one. Belonged to me great-grandfather in his childhood.

[@mrychards6682]

Flashback to my childhood! Forgot about those...these were leftovers from probably the 50s.

[@reisun6894]

I thought blowing out candles was a 2019 thing. This year we should be using blow dryers or candle snuffers like a monk in a temple.

[@starsgears9200]

Make like kungfu movie and punch it out.

[@KayElayempea]

If you are all alone it makes no difference.

[@TheIinLiyzz]

I only discovered this channel yesterday and I’m so in love! Keep up the great work, Max!

[@beforetheline4356]

this is the type of stuff you watch at 2am but its ok cus its quality content

[@nekokitty-hayley1023]

Someone give this guy a hug, poor bugger is by himself on his birthday 🎂 x

[@marknesselhaus4376]

Happy late Birthday to you. My Great Great Grandfather was a Baron in Germany back in the 1840.s but at my age now I will leave off the candles as I do not want to set the room on fire ;-)

[@SteamPunk-xp2uv]

Absolutely love your videos! Very unusual. Did you know the KitchenAid was made available for wealthy U. S. home cooks in 1919? That's after the U.S. Navy shipboard bakers fell in love with them, and the Navy had all their ships outfitted with KitchenAids. The industrial revolution hit kitchens, too!

[@TastingHistory]

😮 maybe I’ll need to do the history of stand mixers.

[@SteamPunk-xp2uv]

@@TastingHistory Could be fun, especially with your perspective added! My comment related to the publication date for the referenced recipe was 1922, three years after 1919, so a mechanical aid could have been employed, especially in wealthier households.

[@brycevo]

Happy belated birthday. This is such a great Channel, with such amazing content. Thank you. And I hope you have a great rest of your year

[@clkemp6725]

Count Zinzendorf was a Moravian bishop and I am ordained in the Moravian Church. I am really enjoying your videos and am passing this one on to my colleagues.

[@lisasmiles3318]

And, subscribed. I've been looking for a decent video on the history of birthdays, and I've finally found one. Thank you.

[@totesnotahipster]

My wife made this for my birthday today, turned out really well! Thanks for the great recipe made for a really special birthday! :)

[@briardan9226]

I never knew almond powder was around in the 20s. I thought that was a the new age granola people product.

[@TastingHistory]

It was a popular ingredient in the Middle Ages even!

[@lcflngn]

TastingHistory Blown mind. Gotta say, though almond flour is a fairly small thing (except not to diabetics & those with other carb issues) that “blown mind” feeling is my favorite thing about learning more history. I so so love having my assumptions destroyed.

[@Angelynkd4]

They charge more for it now but it's used in MX holiday dessert.

[@lcflngn]

Lilian Chase lol, truth

[@bluewinterstorm]

Poor thing has never had marzipan (˘･_･˘)

[@DelightfullyGrace]

I’m having a 1920’s party for my 21st birthday this September - maybe I’ll make a 20’s cake too!! And share this video with my friends/family, of course

[@Idolstarcynder]

I love the rowlet in the background! He is the cutest and best grass starter ever :D

[@uigpoe]

the like button is part of the recipe at this point

[@shockingheaven]

6:30 - 6:33 After seeing a lot of Ask A Mortician videos, every time I hear that music, I think I'll see an iconic corpse

[@sharroon7574]

Better you than me, I hate when I get those in my suggested

[@shockingheaven]

@@sharroon7574 Get well soon, I guess

[@RayIveySeriously]

2. In my limited cake baking experience, a cake either uses baking powder and unseparated eggs (a butter cake) OR separated eggs and NO baking powder (a chiffon cake). This yummy looking cake seems to be a bit of a hybrid. Any idea of that is/was common?

[@TastingHistory]

I think that this may be the answer to why the almond flour didn't make it too heavy. The combination of the baking powder and the eggs kept it fairly light. It's not the first time I've seen a recipe that used multiple raising agents; perhaps in 1922, Agnes still didn't quite trust baking powder.

[@frauleinbird]

At least in Central Europe we always do both and call people lazy who don't separate their eggs

[@notAshildr]

@@frauleinbird I've never been called lazy for not separating my eggs for cake recipes that don't ask for it. And I'm as central European as it gets. However, I did once have a roommate that swore by that eggwhites-beat-separately thing.

[@Oatmeal_lord]

why do i feel so connected to this man when I’ve never even met him?

[@nat_eagle]

It's the "eye contact " because same.

[@rillip3]

Happy birthday from the future! Still not doing great with that plague but your birthdays are going strong!

[@meehow72]

You are probably the only man on KZbin who looks as amazing without a beard as you do with one. Love your channel, Max. 👍👍

[@bellad.1274]

💕There were MANY sweeteners available in 15th century Germany.💕 True that sugar from "sugar cane" would have been expensive, but there was Honey forever, along with dried fruits, preserves, date sugars, sugar beets, etc. Plus cakes would not necessarily be dense as they used whipped egg whites as leavening-as you've shown- which makes very light cakes &/or Baking Soda with a spritz of something acidic (=homemade "baking powder"). Baking soda has been around since 3500 BC. Which probably means that- really good cakes, like jelly rolls, have been around a really long time! 😁🎉🥂 Love you!💕 Cheers!!

[@AlexaFaie]

What's a jelly roll? Other than a brand of gel pen? I couldn't imagine putting jelly in a cake - it would wobble too much what with it being set and I couldn't imagine it rolling well either (I was one of those kids who would play with their jelly and ice cream before eating it so I know it doesn't do anything other than mush down if you try to change its shape once it comes out the jelly mould). So I'm guessing the name must be some kind of a joke?

[@bellad.1274]

@@AlexaFaie obviously you are not experienced in the kitchen or baking. A jelly roll is the most basic dessert. Not going to explain. Google it.. (& Jelly meaning jam, not gelatin)

[@AlexaFaie]

@@bellad.1274 Ok well that makes more sense. Over here they are called Swiss Rolls. So if you'd called them by that name I'd have known what you meant. You don't have to accuse me of not being experienced just because you used the wrong word for jam! I've been cooking and baking since the age of 4. So am hardly inexperienced, you just called something by a weird name I'd not heard of.

[@bellad.1274]

@@AlexaFaie ..wow.. ANY cake can be layered with jam, jelly, fruit preserves, etc. A swiss roll, yule log, black forest cake, sacher torte, etc, etc. You are inexperienced. Have a good day.

[@AlexaFaie]

@@bellad.1274 What is wrong with you? Your initial comment seemed fine, but in your replies to me you've been incredibly rude for no reason. I'm not inexperienced just because according to you any cake can be layered with jam. Not all of those types of cake fit under the description of a "roll". Your initial comment said "Which probably means that- really good cakes, like jelly rolls, have been around a really long time!". My initial confusion with your comment was that here jelly = solid dessert in its own right, and jam = fruit preserve. So I asked what a jelly roll was specifically since it seemed a bit of a strange combination to me given what the word jelly means here. So when you then said "oh its meaning jam" in response, then rudely just to look it up (from your initial comment it looked like you were someone who might like to talk about stuff you'd learned not just be rude) it was quite a logical leap to get from "jelly roll" to "jam roll" to get to Swiss Roll since you were talking about cakes and a Jam Roly-Poly doesn't quite count as a cake on account of being made from suet - it gets classed as a pudding instead. Of course I wouldn't say anything about any of the other cake types, as none of those, in their traditional form, is served rolled with jam in it so wouldn't be a jelly roll now would it? (A yule log here is a chocolate sponge filled with cream/chocolate cream, coated with chocolate to look like a log, then dusted with icing sugar to look like snow, so whilst a roll, isn't a jam containing one here). Its almost like you're just trying to be an awful person for no reason. Your initial comment didn't strike me as being from a troll, but I guess you never know nowadays do you?

[@stellapik.]

Your video are fascinating! I've skipped the celebration of my Birthday cause I found it stupid... But now that I've learned the story of the candle to make the cake bright as the moon, and the tradition to put one more candle on the cake to call for another year to come, I'm going to celebrate every single year :)

[@jlevy77]

[@TastingHistory]

Then my work here is done! And thank you 😂 if only.

[@ErikaMartinez-od1jr]

History and cake- I'm here for it🎂

[@fattyMcGee97]

This is exactly how my grandmother used to bake cake and she was born in 1931. Wouldn’t be surprised if her mum had a copy of this book

[@Zeoxis6]

Ludwig had it right lol! This channel is incredibly interesting. It presents an interaction with history in a way I've never seen before, and I really dig it.

[@rowandayton-oxland2775]

I learnt to bake from my mum who learnt to bake from her gran and I use p much this exact recipe (and methods) all the time! I fix seized choccy with extra liquid (usually oat milk for me) and a good mix

[@JennyRoses1975]

Hope you're enjoying your kinderfest from home with Jose and Cersei. Keep them coming.

[@TastingHistory]

We did! I would have liked to put her in Lederhosen. Next year.

[@ragnkja]

TastingHistory Lederhosen would have been a bit much, considering that she already wears fur every day.

[@heybriggie3]

Happy Birthday Max and many more!!!!🎉🎈🎁

[@PaladinThunder02]

This videos are goated. 2 years later still slappin