The 200 Year Old Cookbook dessert recipes How To Cook That Ann Reardon

The 200 Year Old Cookbook dessert recipes How To Cook That Ann Reardon

Welcome to How To Cook that I’m Ann
Reardon and today we’re going to be making a recipe from my 200 year old
cookbook that my mum gave to me. This episode was requested by my lovely
patrons … if you’d like to get involved supporting the channel and vote on
future episodes I’ll put a link to my Patreon page below. There’s a whole
section in this book dedicated to fritter recipes so I thought we might
try out four of them and the first one up is white fritters. Take two ounces of
rice and wash it clean in water … I’m using brown rice because white rice
wasn’t invented until mid 19th century so we’re too early for white rice. Next
it says: and dry it before the fire. So I guess I’d better drain it and spread it
out on a cloth and then dry it in front of the fire. It’s hot enough here in
Australia that I think it would just dry in the sun but let’s go with the recipe.
Then beat it very fine in a mortar … the thing that strikes me about these two
hundred year old recipes is just how much work everything was! Basically here
we’re just making some rice flour which now the recipe would just say: add a
couple of tablespoons of rice flour and would just go to the cupboard and get it
but then they had to wash the rice dry the rice and grind it themselves and
rice is so hard to grind … so even though I’m pounding it, not much is happening.
Next it says to sift through a lawn sieve. A quick search on the internet for
lawn sieve and on etsy there’s an 1800s round sieve made with leather with holes
in the bottom and a wood circle around the outside. Then from my research next
they went to plaited horsehair and it wasn’t until the 1900s that they started
to use wire. Well all I’ve got is a wire sieve of course it’s pretty fine so not
much is getting through so I guess I’ll just have to keep pounding away at the
lumps that are left. 30 minutes later and the fourth time through the sieve and I still don’t have it all small enough to go through but I think I’m either really
bad at using a mortar and pestle or their sieve was not as fine as mine and
it’ll be a little lumpy if I tip this in … the bits that are left or about the size
of large sugar grains so I’m just going to tip them in and see how we go. Look
how brown what we ground first was that’s what’s right down the bottom
compared to what we ground at the end. That shows you all the brown part of the
rice that got ground off first that’s the bit with all the B vitamins and the
nutrients in it that’s the bit that we don’t get when we get white rice to eat.
When white rice was first introduced it caused widespread vitamin b1 deficiency
across Asia with lots of people getting berry berry so now they tend to fortify
the white rice but you’re still not getting all the nutrients you’d get with
brown. Put it into a saucepan just wet it with milk and when it is thoroughly
moistened add to it another pint of milk. Set the whole over a stove or a very slow
fire and take care to keep it always moving. It’s summer here in Australia and
we have a total fire ban which means I cannot light a fire so I’ll have to use
my stovetop which is actually quite a relief can you imagine having to light a
fire to cook this and every little thing that you want to bake. Put in a little
ginger and candied lemon peel grated. Keep it over the fire till it is almost
come to the thickness of a fine paste. I couldn’t get candied lemon peel so I’m
using grated lemon rind and a little bit of sugar instead. This is taking forever
to thicken I mean it’s slightly thickened but I
definitely wouldn’t call it a paste. These white fritters are something I
would not want to make again unless they taste amazing because they’re sure
taking a very very long time to make. Thanks by the way to everyone who
tweeted the hashtag #saveYouTubebaking to @TeamYouTube … there are lots of
other genres of creators like the how-to creators and beauty creators and craft
creators who were also getting involved in tweeting the video saying that they
were experiencing the same problem with content farms like 5-minute crafts
gobbling up all the views so they just can’t stay on the platform unless
they can somehow get more views so let me know if @TeamYouTube replied to
any of your tweets I’d love to know if they were listening if this is a two-way
conversation that would be awesome. Two hours later and we have a paste yay! I
don’t want to see these white fritters ever again so long! Now it says: when it
is quite cold spread it out with a rolling pin and cut it into little
pieces taking care that they do not stick to each other. This is so sticky it
is going to need a lot of flour to make it not stick to each other so I’m gonna
roll it out and I’m not sure what shape we’re supposed to cut them into it just
said cut into little pieces so I’ll do some stars but then it says: flour your
hands and roll up your fritters handsomely and fry them. Does that mean
roll them into a ball? It’s so sticky it’s sticking to my hands or does that
mean cut circles and roll them into a handsome shape? what does it handsome
shape look like? This makes you realise how much we rely on having pictures in
cookbooks …I have no idea what they mean by what’s written here. Anyway let’s fry
all of these and see which one works the best. So we have the stars, some spheres
and the handsomely rolled ones they don’t look that handsome once they’re
cooked. The balls look the best but let’s cut that open … they feel a bit soft yep
look they’re not cooked in the middle perhaps they’re supposed to be shallow
fried they don’t really go crisp when they’re shallow fried though so I’m not
quite sure how they were supposed to be done.
When done strewn on them some sugar. Well I wouldn’t spend
half a day making those again hopefully the next two-hundred-year-old fritter is
a lot more impressive and not quite so underwhelming. Custard fritters they
sound good they’ve got batter on the outside custard in the middle mm-hmm.
Beat up the yolks of eight eggs with one spoon of flour and half a nutmeg. Add in
the flour now to grate half a nutmeg. If you’ve ever wondered what this weird
rough side on the grater is for it’s for hard spices like a nutmeg so you can
grate them. I love the smell of nutmeg so good. Whenever I use this mini grater
people ask me where I got it from and I’ve had it for so long that I can’t
even remember I’m really sorry. look at the pattern side of this nutmeg isn’t
that cool and that gives you your spice. so we can add in that nutmeg and then it
says: add a little salt and a glass of brandy and a pint of cream sweeten it
and bake it in a small dish. it doesn’t say how much sugar to add so I’m gonna
put in four tablespoons and then bake it in a small dish… well I think we might
bake it in the dish it’s in because it fits well in there and it’s already
pretty deep. it doesn’t say to do this but usually when you bake a custard you
put it in a water bath coming halfway up the sides to stop it from overheating and
splitting. While that’s baking let’s move on to fritters royal. Put a quart of new
milk into a saucepan. They did not have refrigerators back then so new milk is
the best way to have it one fresh and two also have the cream mixed through. if you
leave fresh milk that’s just been milked from a cow or a goat or anything else
the cream settles to the top of it so you end up with like skim milk at the
bottom. when it begins to boil pour in a pint of sack or wine … isn’t that just
gonna curdle the milk? yes it did! oh I hope that was supposed to happen!
what does it say next? Then take it off the heat let it
and for five or six minutes skim off the curd and put it into a basin, can you see
how that is curdled it looks gross to me but it’s obviously what was supposed to
happen so let’s scoop out the curds like it says… then it says beat it up well
with six eggs and season with nutmeg. They like their nutmeg in their fritter recipes. You don’t see many recipes with nutmeg in it nowadays apart from
Gingerbread. then beat it with a whisk and add flour sufficient to give it the
usual thickness of batter put in some sugar and fry them quick. I don’t
actually know how big these should be. I’ll start with an ice cream scoop size
and see how they go. well they look nice and golden but they are not cooked in
the center so I’ll have to try smaller ones …you might notice that I have foil
at the bottom of the basket and that’s because otherwise the liquid batter
would go through the basket when it sinks to the bottom and stick to it and
then it’s not going to come back up to the top. these Fritters Royal have an
unusual texture I guess you’d kind of call it a bit rubbery even, definitely
not my favourite next on the list is Apple Fritters they sound more like
something we’d have today, so let’s try them and then we’ll do the custard ones
at the end. take some of the largest apples you can get pare and core them
and cut them into round slices – to pare something is to take the skin off it so
we just call that peel and core the apples now. So pare and core them and
then cut them into round slices. so we’ll just cut that one up there we go. take
half a pint of ale and two eggs and beat in as much flour as will make it
rather together nor common pudding. It would be great if they’d actually put in
quantities of flour for these recipes because I’m not really familiar with
what the consistency of a common pudding was back in the 1800s so I’m just going
to have to guess. Add nutmeg and sugar to your taste… again with a
nutmeg every fritter has nutmeg so far. let it stand for three or four minutes
to rise. Dip your slices of apple into the batter fry them crisp and serve them
up with sugar grated over them. These apple fritters were delicious! they’re
not too hard to make so skip on the first two and give these two
hundred-year-old apple fritters a go. Now let’s see what happens with the custard
ones … it says dip them into a batter made of half a pint of cream a quarter of a
pint of milk 4 eggs a little flour and a little grated ginger. After adding 2 cups
of flour you end up with a nice batter consistency like this. Now it says to cut
this baked custard into quarters and dip it in the batter and then fry it. But
they would be huge chunks if I just did them in quarters so I’m going to try
doing it in eighths. it’s actually quite hard to get it out and if I show you
here the the texture of it it’s quite soft so I’m not sure how it’s going to
go and I put it in the batter but we’ll give it a try. Cover it up with the
batter and then lift it up out… that seems to be holding its shape quite well.
now we’ll drop it in … look at that! This one doesn’t seem to brown as quickly as
the others because there’s no sugar in the actual batter I guess because the
custard in the middle will be quite sweet. Let’s see what it looks like
inside mmm hot custard. but it looks to me like that custard has split with the
heat of being fried. I think some of our modern custard recipes would stand up
better to being fried but the batter on those custard fritters is actually
really lovely I think I’ll use the batter again maybe on some apple
fritters or something else. What do you like to have battered and fried? what
would you try this batter on? Let me know in the comments. With thanks to all my
patrons the platinum-level patrons are listed here…
and a shout out to my diamond level patreon cryptozoologic. Thank you all so much I really
appreciate you if you’d like to support the channel go to
and sign up there. Click here for my other two hundred year old recipes here
for chocolate and here for clever or never. Make it a great week and I’ll see
you on Friday 🙂

100 thoughts on “The 200 Year Old Cookbook dessert recipes How To Cook That Ann Reardon”

  1. any dutchies seeing Oliebollen and applebeignets? Love these recipes and I will try the batter to use it for home-made icecreams

  2. These Apple fritters look to be very similar to a dessert we (still) have in Germany – called “Apfelkücherl” (Apfel = Apple)

  3. if you enjoyed this kind of content yall should check out townsends. he recreates recipes from the 18th century. it's a really underrated youtube channel.

  4. I recently just watched this and one thing I think you should try and make is frybread or Navajo Frybread both are the same and just want to see how it’ll turn out when you make it.

  5. just saying, If the book is american, the pint is 14oz, whereas british pints are 16oz. you may have added too much milk, making its cooking time differ.

  6. You can buy the mini box grater here just fyi…

  7. reminds me of the time my mother tried to tell me how to make yam casserole. no amounts of ingredients, just "put in butter slices" and "sprinkle the cinnamon on top". ended up with a dry and under-seasoned casserole. whoops.

  8. I love these videos. The time and thought you put into them are lovely. One recommendation (from what I've seen my grandma do in the past), try rubbing the pestle against the mortar rather than only pounding it. Either way, keep up the great work and thank you!

  9. Very fun. I was giving a 150 Year old German Cookbook, and will be making some recipes soon too! Just post a RumTopf how to. Thanks for making great baking videos!

  10. Wow.

    To cookbook: What do you use? You don’t look a day over 30!

    Edit: Cue dramatic classical!

  11. I know a guy who's got a collection of old books one of them is a sick remedy cook book he doesn't even read books I'm gonna take it. That guy is a fucking asshole/super weird like who apologizes as if they're having a break up then calls the person a moron? Chill dude there was never a thing between us. Guy has issues no wonder why he's been single most his life. Yikes. What an story that gives no satisfaction. Can't wait to get that book, gonna snatch it like a drag queens wig.

  12. we have one of those oldstyle sieves at my place of work. they are great to put on top of a pan because of the little edge on the bottom

  13. we still have apple fritters like these (we call them appelflappen) and something we call oliebollen (fritters that most usually contain raisins or currants) for New Years in the Netherlands and they're wonderful even when cold and can also be re-heated if desired.

  14. white rice has been around since the Han dynasty, so I wouldn't say it didn't exist in the early 19th Century, it's more that it was expensive and labour intensive to husk back then, so only rich people had access to white rice.

  15. white rice invented 2200 years ago. 200 bce. but, in old cookbook, sometimes tapioca was what they meant. Portuguese had the tapioca traded to Japan. Kitchen servants still called it rice because of trade.

    Also the rolling, roll flat, cut circles, take a small stick or a straw, roll paste in tube shape to fry. Handsomely, is a cylinder the width of a finger.

    A common pudding is more liquid cruder flour and less eggs. Like corn flakes in milk thin.

  16. Do note a 200 year old recipy asking for ale would not be a pale ale. It would be closer to an English ale or something very matly.

  17. This made me realize how wonderful it would be to combime How To Cook That and the 200 year old cook book with English Heritage

  18. What's the difference between an apple and a pear?

    You can pear an apple, but you can't apple a pear

  19. Enjoyed this video very much. You should collaborate with Townsends (youtube channel) with one of these recipes! They do 18th century cooking videos and they do love their nutmeg! 😀

  20. The only thing I’ve ever put nutmeg in is white sauce for pasta, and I tend to put far too much in, just cause I love the taste of nutmeg, plus plenty of pepper.

  21. I'm curious as to the logic of dampening the rice flour and then adding more milk, hm.

    Is this the same recipe book the Wedding cake came from? I wonder if the translation (well, measurement unification) issues like the others commentators said is why these recipes are coming out odd.

    I want those apple fritters.

  22. I have the same grater. I believe they sold at Costco and target.

    I found this similar one on Amazon

  23. A recipe from the early 18th century in Germany calls for big seedless raisins and a spiced and sweetened fritter batter. Coat the raisins lightly with flour, shake off the excess. Use a thin skewer, pick up a raisin or two on the skewer, dip in the batter to coat, and fry in hot oil until a lovely golden brown. Do not remove the skewer. Because raisins weren't commonly available and insanely expensive, it was for royalty and nobility. Pile on a plate decorated with a napkin and enjoy with your lover.

  24. I have a cookbook called Reference Hand-Book for Nurses by Amanda K. Beck, Fifth Edition Revised. It’s from 1928, and includes a section called The Preparation of Foods, with some really crazy recipes. It has some crazy recipes like Rice Water, Toast Water, Bonnyclabber, Beef Tea, Cracker Gruel, Fried Calf’s Brains, and Plain Milk Soups with Vegetables. I’m very eager to try out some of the recipes in it.

  25. If yall love old recipes, check out John Townsends YT, he makes so many of these and does an amazing job, and hes really calming to watch 🙂

  26. Omg your pestle and mortar skill is shocking!
    Try Vertical Pounding with a twist to begin then start grinding in a circular motion until fine.

  27. I love old cookbooks. I did use to own a vegetarian/vegan cookbook from 1880-1890, and on a bit older in swedish. There is a lot of great and lost/forgotten recipes. Specially typical swedish recipes from different parts of the country that has long been forgotten. Just in a few generations.

  28. Well, I am American and it is safe to say we have battered and fried most things 🤣. Fried pickles are actually pretty good.

  29. I love these videos so much! They are so interesting and different from normal videos! If anyone else loves these vids I also recommend ‘the Victorian way’ by English heritage

  30. The quantity of flour would be different since they had different moisture contents, from storage (like robin hood vs store brand flour) and they had different ash contents (to control moisture), which are now standardized in Europe.

  31. Make some anceint egyptian marshmallows please. I think it would be super cool to see something so anceint be brought to the modern era, also using them in recipies instead of modern marshmallows would probably be amazing 😛

  32. My mum and me make apple fritters(old family recipe) every New Years eve together with oliebollen(Dutch fritter-like pastry). <3

  33. You’re definitely one of the most creative youtubers! It’s always a delight watching your videos. Thank you for all that you do 🙂

  34. Applefritters are still a common dish in parts of Germany and Austria. They are called Apfelküchel or Apfelkirchi. It's something I make in a fryingpan with a bit more oil in it. There is no need to deepfry. They are very good with sugar and cinnamon.

  35. In Poland apple fritters are actually really common (we call them racuchy) but we grate the apples and mix them with flour, eggs, and some other stuff depending on the recipe. They’re similar to pancakes just with apples

  36. oh my God she just blew my mind I always wondered what that small hard spiky side was meant for that totally makes sense now mat for hard spices.

  37. please do more stuff from this book. really liked the historical reference of what was consumed and how the technology was different. love it.

  38. I think “lawn” (from the lawn sieve) may have been a woven fabric…something like cheesecloth, pulled very tight?

  39. I watch the Townsends 18th century cooking and oh boy did they adore nutmeg. It was used in sweet and savory dishes. I'm not a fan of nutmeg except for a tiny bit on custard. Guess I would have gone hungry in the 18th century and apparently the 19th also! I've never used fresh nutmeg so maybe I'd like that. Might try it…some day.

  40. I’m definitely going to make the first recipe…using mochiko flour. That should make things work a lot faster and easier. I love finding period gluten free recipes as most of my immediate family happens to be celiac. The apple recipe is also a very likely one to alter-cider would be a good substitute for the ale and again, I’ll try using mochiko flour. The custard fritters are an interesting idea, I’m not entirely sure how I’ll tweak it.

  41. when I worked on a replica tall ship circa 1700 I was told handsomely meant slowly, and roundly meant quickly. when we lifted gear on board with the course-yard-arm tackle we did it handsomely as if we had time to look in a mirror.

  42. all those egg yolks…all that rich ingredients….but people did work harder back then. Make it a savory batter and dip onion rings in it 🙂 Make it sweet and use dried fruit in the middle. hum…

  43. Could the "lawn sieve" refer to the woven cloth known as lawn? I know it was often used for summer garments and being woven, it might(?) be porous enough to use as a sieve for something as fine as a flour rather like what's called cheesecloth today. Might be wrong, but it seems like something that would be used in the kitchen.

  44. I HATE IT that I search for anything baking and all I see is 5 minute crap…and stuff made by those video farms. I can’t find anything quality…ever. 😐

  45. where di your mom get that book? an antique sale or something? asking because i would very much like to find a book like that

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