Thank you, Sarah! That's lovely information to have! Truth be told, I'll likely never use the information, but my brain feels a bit more complete. Again, thank you!

You can also figure out about where these people grew up through their teeth as well. Isn't a part of that from what they ate?

Keyboard warrior here...I concur.

Thank you! That was very interesting! 👍👍👍

@@mammamiia08 Yep! It can help us trace migration patterns and then through that we can figure out trade routes, military movement and things like that alongside their diet

Would definitely be nice to see him try again with the same exact ingredients, no cheating with oil or different spices.. But I mean, the meat could be cooked over a fire, and use the herbs in different ways.. Or heck, chop up the meat and use the dough as a casing. So many possibilities

​@@stone5against1This would be great! They could also do this for different cultures and times, giving Ben the same ingredients that would be available and letting him experiment and create.

Would be great to see a battle, where they are given ingredients from prehistoric Britain and limited to similar cooking methods available around that time.

I second this wholeheartedly, would love to see it modernized, they gave some good feedback on it, and we know they have the skills to put it to use~

That would be really cool! The recipe has potential I think :)

So insightful and learned in the matter, it’s impressive ☺️

Acorn oil would have been another option.

@@chrisk283 Typical fat sources as an ingredient or crafting material would have come as rendered animal fats, like suet, tallow or lard Acorns would have seen better and easier use being toasted and eaten that way

That's very fascinating! Thanks for sharing your experiment :)

@@GingaGirl2000 Thank you for the compliment. Historical cooking is a fascinating subject. Learning not only what we ate, but how we cooked it takes you down some interesting paths. I sometimes wish I'd gone into living archaeology rather than the career I chose. If you're interested in the subject Ivan Day has a great website for slightly more recent historical cooking at foodhistorjottings.blogspot.com/ . It would be great if Sorted did some work with him sometime.

FYI this is not an ancient recipe, it was the cook book equivalent of clickbait. Hell half the ingredients did not exist in the UK for over 3000 years after this recipe is supposed to exist

Come to think of it, there's a traditional Hungarian folk tale about an absurd meal called stone soup ("köleves" in the original). Maybe that's a sort of memory or remembrance of this ancient way of cooking.

@@ac1dflare937 Barley came to Northern Europe around 5th to 6th millennia BC but other wild grasses would have been gathered, it's one of the reasons I bulked it out with native hazelnuts. There are a couple of native deer species even though fallow had to be reintroduced after glaciation moved them out of the Isles. Pollen cores show that nettles are native to parts of the UK, not introduced as I was taught back in my school days. The chives are an import, but we do have native allium species. Dandelions have native & indeed endemic varieties in the UK. I'll admit I haven't looked into when some of them arrived back after the ice retreated, but I imagine a fair few did get here before the humans returned. We will never know the full extent of what our ancestors ate & yes this recipe was conjecture of what could have been around & suggested by pollen samples & & other archaeological finds. But its a fun experiment & part of the experimentation is trying to learn. It also sparks imagination & interest in some who have no idea where their food comes from. Some people are actually surprised that eggs come out of a chicken & that their meat doesn't magically appear in shrink wrap or formed as chicken nuggets. Sorted is trying to raise awareness of food & I think showing something, even if it is partially conjecture gets people talking. Since this video was dropped to me writing this 24 thousand folk have watched it. If it gets a few talking or thinking about food sourcing & production, I think its a good thing.

Not much on a deer! Very lean.

Surmise. I like that word. Imma steal it to describe my every action

Indeed 😆

The fact that he didn't think to get some disposable gloves, which I KNOW they have in that studio/kitchen somewhere, is even better. ;)

​@@SortedFoodso funny 😂😂😂😂😂😂😂

Sous chefs 😊always get the fun jobs.

​@KhronicD you just have to blanche them for like 60 secs and the sting will go away

Forme of Cury would be great! I would love to see how one of the chefs got on with an English translation of Apicius

Scappi's Opera would also be a good contender, as would Apicius' De Re Coquinaria, both of which have English translations

YES, the Middle English/Roman readouts would be a blast😂

Excellent idea. Maybe one cook from "The Forme of Cury" & the other from "Liber de Coquina/The book of cooking/cookery". That way they could do lasagne, as both are in contention for the earliest recipe for the dish. Get Jamie to do the English version from "The Forme of Cury" so he can annoy Italy as he's already ticked off Spain. 😆

yes yes yes

that sound like fund idea.

Having taken a modern pottery class I can only imagine how difficult it must have been to make a new clay pot back then. They must have been really frustrated or embarrassed by their failed cheese 😅

I found multiple articles and safe to say, I'm extremely fascinated!

@@ninamarie177 Gotta remember they would have been learned it from the local potter as a kid, and their standards were a little different to now. Having seen the pot, it was pretty thick, crude, and unglazed. Not exactly disposable, but easily replaceable if you live near a river. I know a few modern homesteaders who make similar clay pots as and when they need them like it's nothing

That's incredible. Humans are funny and we really haven't changed all that much 😂

Bring in Miller and Sohla El-Waylly and do a paleolithic five course feast.

@@Zardagbum Oh! Even better idea! I'm in! :D

YES!!!!! I need him back on the show at some point and a collab between them even more!!!! Same as guga foods!

@@Zardagbumalso guga food!

No, that bloater is a terrible charlatan@@hunter5822

That’s wonderful! Thanks for watching 😁

​@@SortedFoodSO CUTE 🎉🎉🎉🎉🎉❤❤❤❤

Awwww ​@SortedFood bringing up the next generation!!! 👶👩‍🍳🍽👨‍🍳

Wild Garlic is amazing. Its such a great ingredient if you can get your hands on some fresh stuff

Ramps -- an onion relative found in the States, particularly Kentucky.

​@rcrawford42 why stop at ramps? Y'all oughta send those boys some poke when it comes up this Spring

So glad to hear it, thanks for watching! 😁

Bracken is eaten by a number of people across the world! It's toxic because of a carcinogen, ptaquiloside, and thiaminase, an enzyme that breaks down thiamine and can therefore cause beriberi (thiamine deficiency), and heat denatures both of them. You can also destroy the ptaquiloside with a base, such as ash, and it even breaks down slowly over time at room temperature. Bracken consumption has been correlated with high rates of gastric cancer in certain regions, but it may be due to ptaquiloside leaching into the water supply rather than dietary consumption.

Dried meat and fat with wheat and the fern makes me wonder if it wasn't a form of pemmican. Native American pemmican can include berries, but I can see the wheat standing in to provide carbs, and the fern could have been a seasoning or preservative.

@@rcrawford42 I was thinking about pemmican too!

From how he died, where he was found and what he was carrying at the moment of his death it's very possible he was being chased and/or hunted and running for his life. I'd imagine in that situation you eat what you can that's quick and easy. It's possible he didn't realise exactly what he was eating and mistook it for something similar he knew was edible due to the haste and fear that was driving him on, especially if he was sleep deprived. 100% speculation obviously but doing such guessing, story making with such ancient history based on the few, facts you have is part of the fun of such finds to me.

​@@H.M.Ot4kuHas he ever been "normal"?😉 All of them have been doing it for years and have cooks around them.

How is this evil? It’s quite brilliant if you ask me.

I had a similar idea when they were collecting badges, challenging someone's badge, having them cook something to prove that they earned it. Dunno if I'd take the sous-chef jacket away from Barry, he earned it. If anything, I'd have Mike and Jamie have battles to decide that in a year, who can challenge Barry for it with another three-course meal with judges.

This is amazing!!!!

I'm all for this in theory, as Kush pointed out we know who the actual better chef is. Barry won because what those chefs are looking for happens to be his exact area of expertise. Sadly, it'd be pointless, at least with Ben as a judge. Barry has won multiple creativity battles while openly admitting that he's making a different chef's recipe, including telling Ben that he's making one of HIS recipes. He won one with a recipe he'd done before, WITH ben giving him instructions, against mike pulling off something Ben had never attempted and said he liked. Barry has been allowed to work past the time limit, to openly bend or break rules. I like all our Sorted hosts, but Ben has a pretty notorious bias toward Barry. Probably at least partially from Barry's particular style being perfect for Ben's palate. Getting that many in a row just isn't going to happen, unless they get Kush or Slater in to judge.

You can check out Max Miller and his Tasting History and Sohla El-Waylly Ancient Recipes.

@@cindiargumaniz2193 I love Tasting History! His video on Figgy Pudding was informative and I love his humor. Thanks for the suggestions!

Yeah I was thinking the same thing

nomnom

I agree, some sort of fat is a good thing if making dumplings. (Why we use suet in the UK). So if forced to use venison either use the suet from the carcass - or butter & cheese was available at this time period, add that into the mix.

Indeed, that sort of cut would be ideal for a soup.

I think it's one of those dishes that humans given similar ingredients will come up with over and over again. There are some dishes that seem fairly universal that just get adapted to the available ingredients and tastes of the area.

Aren’t the the humors a disproven theory from the middle ages? Like Bile and so forth?

@@abehmeI think they got it from the Ancient Greeks during Antiquity (around 400-500 BC)

Hahaha love this! We wonder what they would think? 🤔

I was actually sort of curious about this. They said the "recipe" dated back to the stone age, and my first reaction was: how did they boil things then, without metal pots. But apparently clay cooking vessels date back to 20k bc. Interesting!

Also from the same rabbit hole, people apparently definitely wrote things down in 6k BC, unlike what Ebbers expected of them. :)

Ben stating “there’s no fat in this”… yes, however you’re assuming the venison was butchered the same way as today and that they didn’t cook with rendered venison fat. Perhaps a task so common practice, it wasn’t needed to be written down in the instructions/recipe.

@@MrVovansim I also fell down a rabbit hole!

Of course! Only the important questions here 😆

​@@SortedFoodAMAZING 🎉🎉🎉🎉🎉❤❤❤❤❤

Yes, nettle soup is meant to be really good!

​@@SortedFoodyessir 🎉🎉🎉🎉🎉❤❤❤❤

I tried it the other spring, thanks to Atomic Shrimp and his foraging videos. Brilliant it was, too.

My brothers wife made nettle and dock leaf soup a while back and it was shockingly tasty. Very little else in it, just a bit of vegetable stock, potatoes, onions and pepper makes a really good vegetable broth. Nettles taste a lot like spinach, dock leaves are like a more herby lemon grass. Two weeds that you'd be annoyed to find growing in your garden that are hard to stop growing, never mind difficult to cultivate...and they are actually really good ingredients. We just don't utilise them at all in the UK even though they are everywhere.

Care for sharing a recipe with us?

@erzsebetkovacs2527 oh gosh, lemme try. It's been a few years because I moved. For 1 Mason jar, boil together 3 cups water, 1 peeled and large-diced peach (fresh), approx. 6 inches rhubarb chopped (fresh), and 3.5 oz dried stinging nettle with 1-3 cups sugar, to your own taste. Boil it low & slow (maybe a simmer?) Until the rhubarb has broken down, then you can turn it up if that's your wish until it coats well the back of a spoon. Cool and put into a Mason jar in the fridge.

Great shout!

​@@SortedFoodYES PLEASE 🎉🎉🎉🎉❤❤❤❤

Very true! If only we had a portal….. that would be awesome.

​@@SortedFoodLOVE YOUR CONTENT GUYS 🎉🎉🎉🎉🎉❤❤❤❤❤❤❤

You need to show the plant who's the boss!

​@@kjts9846😂

If they want to use hedgehogs they should call the RSPB (Royal Society for the Protection of Birds). They had planned to cull some 5000 hedgehogs in the Hebrides to protect birds. After the killing started they eventually relented to public pressure & relocated the survivors. (Though many say that relocation is also a death sentence). But yeah, a prehistoric Pass It On sounds a grand idea.

Ooooh that sounds like a cool book to read!

The nettles look very young to me, just... at this time of the year you don't find fresh nettles in the wild. They start to appear in February, March and are tiny and dark green then, get bigger in April and peak in early May - best time to harvest and dry / preserve them. So they have to come from some sort of (heated?) greenhouse. 👀

Glad you enjoyed it. Thanks for watching!

She even did a version of THIS recipe a couple years ago! kzfaq.info/get/bejne/mN9oiqelzKvDdJc.htmlsi=Fu3_9wgKeINypUDO

Or sorrel soup with hard-boiled eggs. YUM.

I love Sally! Her reproduction garments are incredible

Sorrel soup 💚

Is it garlic garlic? How do you pickle it and how do you use it for the festival?

Hi! You take peeled fresh garlic and cut a bit off of each end. Throw it all in a clean container. Heat up (simmering or just barely boiling) the vinegar of choice and pour over the garlic. Cover it completely. Then let it sit. You want the garlic to turn green. That sounds bad but it's not, it just means it's pickled. You can use eat the garlic (whole pieces) in (between) bites of dumplings/ gyoza or the like and you can use the vinegar it's soaking in to dip your dumplings in, too. For Spring Festival (mid February this year), everyone in the north eats dumplings as midnight rolls in so it's featured then. Making this pickled garlic is part of the festival prep, this year we should make it on January 18. The garlic stays good as long as it's in the vinegar. It gets sweeter the longer it is pickled. Delicious! @@erzsebetkovacs2527