For those who missed the drama ... a HUGE THANK YOU to everyone for your amazing support after KZfaq banned my 'Woodburning Warning' video. The outcry was so big on YT, twitter, FB & Reddit that KZfaq simply had to reverse their decision & the debunking video was put back up. It's now sitting at no.2 when searching 'fractal woodburning' which hopefully means that people will see it before they attempt this incredibly DANGEROUS craft! Thanks again to you guys & also to some friendly people inside the system who recognised the AI's error. Here's hoping it helps someone!

Dave: Good morning sweetie Ann: Hear me out... lets's have a party Dave: That's, actually quite lovely. We can invite the neighbors Ann: With food from 200 years ago. Dave: *sighs*

I can see why this would be recipes for a fancy feast. I mean this would be expensive today and accessing all these things are relative easy NOW... I imagine a house would have to have some spare coin for sure to be able to produce this 200 years ago. Thanks for sharing, Ann! Much love to your fellas for being our testers!

this is an absolutely insane amount of work to do for a single 18 minute youtube video! she makes it seem simple but this is probably a couple of weeks of flat out work to do this

Jed saying that the cow tongue dish tasted like what he imagines Molly's dog food to taste like had me cackling with laughter. Young children always have such a brutal forwardness that is both refreshing and amusing (unless you're the target of it lol)

I really love the fact that Ann's children have grown up eating such good food that they have such a colourful vocabulary to describe their tasting experience

To me it makes sense that some of these “desserts” either are bitter or don’t have sugar, because they’re served alongside proper dishes. I don’t think those are meant to be desserts, but side dishes - like today, having cranberries alongside the meat. I like mixing sweet and savoury, especially jam and charcuterie which is done widely with wine boards too. It’s always interesting to see how much some things change while others stay the same!

Those raspberry puffs quite remind me of a cereal of sorts. They're small, crunchy, and brightly colored, and I can guarantee their fruity flavor would pair well with milk.

Love the family's reactions! "Tastes like hotel air freshner" & "The fruit is good. The jello seems....superfluous" were some of my favorites.

I love that even your youngest child is such a well-articulated food critic! When I was his age I probably wouldn't have touched any of those dishes except the sweetest haha.

Anne!!!! Here in Italy we have an extremely old pie, we still eat it for Christmas in southern Italy every year. IT'S 600 YEARS OLD!!! The name is "Pastiera napoletana". It's a weird recipe but I swear it's such a comforting dessert, I would love it if you could try making it!

Dave saying "These made me smile" is just so wholesome

Worth remembering that at the time they had Service à la française, which is basically buffet style. Nowadays we are used to Service à la Russe, with dishes brought to the table one at a time. That's why there are so many dishes in one "course", you weren't expected to eat everything, you just picked what you fancied.

I mean this was fascinating and definitely true to your aesthetic, but NO ONE should underestimate the added fun of your family's commentary when tasting the food. Dave, as always, was great, but today your boys had me rolling!! lol Hysterical comments from both. But the comment: "It tasted _AWFUL!_ “ should be a GIF.

Cow tongue is an incredibly popular cut in Mexican food, you should try it again prepared in a different way. It’s one of my favorite foods and is really nice when you make it properly.

One day I’d really like to see a H2CT and Tasting History collab. I feel like Ann and Max would get along so well!

I baked something exactly like the ground-almond-cake from my modern Swedish cookbook yesterday. Basically almonds and eggs and citrus. Obviously, this cake has survived the centuries, at least in Scandinavia where we love our almonds.

I laughed at the "taste like hotel air freshener". The fruit in jellies sound like a "I have no idea but need an extra dish" kind of dish. Blanc mangé is jellied milk (regular, almond milk, coconut milk, ...) with things that gives it flavor. Coconut blanc mangé is a nice dessert served cold during hot summer days :) You could do chocolate or coffee blanc mangé too.

Anne's children have very advanced palettes... You can tell they have grown up eating a large variety of foods

Hi Anne! Cow tongue is actually popular in some areas of Spain, where I live, specially in the rural ones. I had it a few times and it's served sliced, like bistec. My grandmother used to cook it for christmas dinner before I was born, and it was my father's favorite dish! If you want to look up how it's prepared here we call it "lengua estofada" :)

I loved all the reactions to everything! Especially when Jed said: "there was little sweets on top that were meant to be stars but they tasted horrible!"

When I was a kid seven years ago, I randomally came across your channel. I've been watching your videos since. Best accident of my life. Ever. Love you Ann.

I was 8 years old when I found your channel. I had never seen such amazing videos before back then, so I always watched each of them (and most of them many times). Now I'm 16, and it's lovely to see you're still doing wonderful videos like you used to, keep it up :)!

Your sons' reactions are such a cute addition (coming from someone who isn't even fond of children haha)! The younger son saying the candied lemons were disgusting was hilarious 😂

This style of dining with lots of different dishes all being served at the same time, placed on the centre of table in large serving dishes from which the guests would serve themselves, is called service à la française. It was the typical and fashionable way to serve your fancy dinners and feasts in Europe from the 1600s until the 1800s, apparently being based on how the fashionable French court dined. The number of dishes that would be served was calculated by multiplying the number of guests by about four-so for you and your three very kind taste testers, the 18 dishes you made is about right! If you were serving 25 guests then, instead of making 18 dishes but making each one in a larger quantity, your staff would have been expected to cook 100 different dishes. Imagine trying to prepare 100 different recipes! I think a lot of those 100 would have ended up being very similar! Especially since it was not expected that all of the guests would eat all of the dishes, they would just eat from the dishes near where they were seated. So I'm sure there would have been tables laid where there were variations on a recipe, like raspberry puffs, lemon puffs, orange puffs, and mace puffs, but placed around the table so that no guest would have ended up just eating four different flavours of puffs and not getting any of the more substantial dishes. I think the more high status guests would have the best, most expensive, and finest dishes served closest to them on the table. Our modern style of fine dining with dishes served in separate, sequential courses where each diner is served an individual portion on their own plate rather than serving themselves from a large communal serving dish is called service à la russe. It was apparently introduced to France by a Russian ambassador around 1810 and caught on in England some time after that. It became all the rage after the 1860s, so after your 200 year old cookbook was written :)

When you mentioned modern apples potentially being bigger I started wondering what other flavors or ratios are different these days - i.e bigger eggs, more acidic tomatoes, different texture apples, etc

8:03 oh I know this! Using a feather as a pastry brush continued on to at least the 19-20th centuries. You’d want a goose feather, they’re firmer.

Kind of fun to realize I have experience with a food that Ann doesn't. I LOVE cow tongue.

You should try tongue again, it’s one of the meats commonly used to make authentic Mexican “tacos de lengua.” Just boil it for a few hours until tender, peel it, then chop it into small chunks and mix the pieces up because some parts are fattier. Put it in soft corn tortillas with chopped raw onion and cilantro, and sprinkle salt and lime juice to taste. The BEST tacos ever! My husband is from Mexico and these are a family favorite. Our kids are sure to come to dinner if we’re having these and frequently ask if he’ll make them anytime soon, and he has to use 2 tongues to make sure there’ll be enough for the 5 of us because we scarf them down! 🌮😋

Amazing feast, you can see why cooks are often portrayed in fiction as being temperamental. Considering that this massive preparation had to fit in around the everyday cooking for a (probably large) household. Ann said two days, but that's not including, as she said, preparation, planning and shopping; also there were a few modern short cuts taken such as modern gelatine, using a blender, or a mixer, which meant in the case of the beating for half an hour, a modern chef could do other things whilst beating. It's an amazing effort by Ann. Dave's editing was wonderful, and the taste testing by Team Reardon wasn't as traumatic as some are.

I always love when you cook historical dishes: that's my personal wheelhouse :) I will say that in the "apple snow" recipe, the eggs are *not* supposed to cook! You should have allowed the apple to cook before you mixed it with the egg whites, which in most historical versions of that recipe, it is clear that you're making an meringue with apple flavouring, so I would add the fine sugar in the form of hot simple syrup, to stabilize the meringue further. Apples, as it happens, used to be larger than our current ones, not smaller! The comparisons you're looking for are costard and pearmains, which we know date to the 1300's and we know that even back then, the *average* costard was described as "3 and a half inches at the base", in an english text using imperial units, (ie: similar to today's inches). That would today make it a "56" apple, (or "you can fit 56 of them in a standard box"), the second largest classification in common use today. And if you bought large-graded costard apples, they would be 12cm, or almost 5 inches. Also, Floating Island still exists today. I would say trifle is the closest modern recipe to the one you made, while the line of desserts that are called floating island became more and more about the titular islands, which as you may have noticed, weren't present here. In the modern floating island incarnations, you would have a couple of "islands" of whipped cream atop the top layer of cake, and then a layer of custard that would hide the cake and partly bury the whipped cream, leavings its peaks to be "floating islands".

I loved this so much. Ann's narration was soothing and interesting and I could have listened to her describe these historical foods for hours! I hope there's more of these to come.

The pear compote feels very similar to stoofperen, which we still eat in winters in the Netherlands today! It would’ve probably been much firmer pears than we’re used to today, making the “boil until soft” a multiple-hour endeavor. Definitely fit for either storing away for winter *or* a nice party where you’re trying to impress your guests with how much time you could afford to put into this dinner!

I really love these old recipes. You're seriously the Bob Ross of baking.

Can I just say, I am soooooo thankful that I get to eat modern food. I suppose 200 years from now people might say the same thing, and maybe people 200 years ago thought food 200 years earlier than them was gross. In any case, I'll take our modern pies and jello dishes over the former.

I love how many things used almond for flavor, my favorite. I bet pistachio would've been a lovely color substitution to the spinach juice

“It took us three days to make that potato salad… THREE DAYS!!!” That apple pie recipe looked really cool and creative! And the MoonShine looked fun too!

As someone who comes from an Eastern European country, we still have the jellied meats as a very popular side dish or snack, you can make them without any gelatin at all if you boil pork with the skin still on for a long enough time (with veggies and spices of course 😅) And cow tongue is used in a delicious deli meat we call... 'cow tongues' 😂 except it isn't blended but boiled and cut up into big pieces, then set in clear or blood jelly! It's quite delicious like that, but it also has a very specific consistency which some people find gross 😅 Great video again, Ann!! Love these old recipes, and seeing how much they differ from what we eat now!

I loathe television, and more often than not youtube. I couldn't put my issues into words, but the overall sense of promoting mindless self indulgence with no regard to truth value has been bothering me most of my adult life. I cannot express how much I appreciate your videos. They have given me the vocabulary needed to explain what is so offensive in seemingly "harmless" nonsense that is clearly not going to play out in real life the way it does on screen. It's incorporating movie physics into instructional manuals for children, and the results can indeed be disastrous. I love your recipes, I have watched no less than a dozen debunking videos now, and I appreciate so very much the things you are doing on your channel. Way to go for restoring some of my faith in humanity! 🤣🥰

i was expecting a full shot of the whole feast and i'm so happy to see it!!! such a lot of work for that many dishes!!! that's really cool for Ann to recreate this for us!!!

I have seen hartshorn jelly in a Jane Austen cookbook before and they said it was a firm citrus jelly. The authors recommend to simply replace all the steps with antlers in it with gelatine. Some of these recipes are very familiar to me as German /Austrian old-fashioned desserts. The snow is Apfelschnee (apple snow) which has a slightly different method from what you did but the same ingredients. And the Blanc is Mandelgelee (almond jelly) which is made with homemade almond milk

The meaning of the word "course" has changed over the past couple of hundred years. These days most of us have _"service à la Russe,"_ that is a course consists of a single dish (e.g. soup) or foods that the cook has chosen to serve together (e.g. meat, potatoes & 2 veg or curry and rice or pasta with sauce and grated cheese). In the Georgian era, a "course" consisted of large numbers of dishes, as illustrated here. Setting them out "correctly" on the table was considered very important - that was why they even provided a diagram. As Ann said, this was the second course, they'd already served a first course. (I'd be curious to know what was in the first course, if they had some sort of a culinary logic in terms of what was served with what and when.) Serving a meal like this was very much a case of conspicuous consumption or illustrating how well off you were. The spices would not have been cheap back then and grapes would have been very exotic in England. Even well into the 20th century citrus was very much a treat as it had to be imported. It still needs to be imported but the relative cost is lower. I have met something similar to the older style of dining once, a luncheon that was about 2 days worth of eating at a Sicilian friend's house. It wasn't quite all set out on the table all at once, the dishes just kept coming and coming - and it was all delicious. Big props to her mother who must have put a lot of work into feeding us all. (Then, when it was time to leave, we were all sent home with left-overs, in case we became a little peckish on the journey home.)

Gotta appreciate the amount of work that goes into preparing, filming and editing these videos

I love the juice of half a lemon part at 4:10.... Clearly a dish made with love

“It’s nice but it tastes like hotel air freshener.” Hahaha!!! Yes!! That description literally let me taste the almond cakes through the screen. I know exactly what he’s talking about. Nice. 🤣. Hey Ann! Love your videos!!

This was wild from start to finish. I'm from Eastern Europe, so the meat stored in gelatine is familiar (soup cooked with lots of veggies and bones so it becomes gelatinous the next day). That's why even normal gelatine reminds me of meat stock and I can't even suffer the look of it. This looks like a feast out of a story book :) Lovely and entertaining video. Esp w the boys being the guinea pigs xdxd

Thank you so much for these videos! I really love them because I live in a country right now that has very few modern appliances and very different baking ingredients than what I'm used to. So these videos have been very encouraging to me as I adjust to a different way of baking! I now just say to myself, if they could make it 200 years ago I can most certainly make it here. Thanks again ☺️☺️

I absolutely adore this videos, i love old recipes and old world stuff, this is always such a nice little window into how people of the past lived and enjoyed life with good food (well good to them lol), its just such a cool experience seeing things from the past, in long lost memory, brought to the present

It's kind of fascinating to see how recipes have evolved over time, as measurements, tools, and techniques have become more standardized. A lot of these aren't instructions so much as...aspirations, lol. "Cut bread as thin as you can, layer it on as light as possible." Back then they couldn't assume every cook would have a perfectly sharp serrated knife or a bread slicer to cut super thin slices. So instead of giving a specific thickness like a half or quarter inch, they're just like "Eh just as thin as you can."

I love your 200 year old recipes Ann. It so interesting to see how people used to cook. Thank goodness we have improved a lot now.😊

This was fun to watch. Loved all the boys reactions to the food. You are very blessed with your family.

Ann I'm jealous of how well your family gets to eat! These seem so fun to try

I love these videos Anne. I know they don’t get nearly as many views and they’re probably more expensive to produce but I absolutely adore them.

Incredible!! I'm so glad I live now rather than back then... I love your familys honesty and willingness to try the recipes. If it's not chicken nuggets or hot dogs or Mac and cheese, my kids look at me like I'm crazy. 😂😂😂

This was so great . Thank you for all your hard work

Your dedication to making all these dishes is a thing of wonder! So interesting to watch!

The jellied meat dishes are still served today in a lot of countries, we usually add (a lot of) minced garlic to the jelly (also in the traditional way we boil bones for the gelatin, so hey, deer antlers aren't that far of a stretch!) Super interesting video, and some of the recipes still stand the test of time. I hope you have a wonderful day!

Floating islands is one of my favorite desserts. How it’s cooked today is extremely different compared to that 200 years ago recipe. Today, it’s a “raw” meringue placed on top of a custard.

Have no idea why this came up on my Utube feed, but I so enjoyed it! and was laughing my head off in the kitchen (cooking myself) at your sons' reviews! Fantastic.

That was delightful! Very educational! The critiques were also refreshingly honest and to the point. Splendid! Thank you!

Here in the Netherlands it’s still very common to eat “stoofpeertjes” (stoof = steamed, peertjes = small pears). We eat it in winter time, particularly around Christmas. I love to make it and eat it with a scoop of vanilla ice cream 😍 you can even buy the pears in tubs in the store around Christmas. It’s beautiful to see to, purple/red pears 🥹

I always think it's amazing how sophisticated your children's palettes are. And I will assume that's because they've been eating so many different things since they were young. I was talking to my husband about this and I was thinking that I know adult that wouldn't try half the food you put out never mind children. Thanks for sharing that was very very interesting.

Super interesting, Ann! Love the participation by your family! You all rock! I loved learning about these dishes!

Have been watching you since you’ve started! Absolutely adore you and your family! Hope you all stay healthy and blessed!

I made marmalade once…only once! After peeling, slicing, boiling a ten pound bag of oranges (and, being up to my elbows in STICKY!) I ended up with one medium jar of marmalade, which I gave to my father for Christmas, and vowed to never repeat that mistake! 😅

The raspberry puff recipe looks so good, i wanna try making it now.

This was amazing and I can't believe what you must have spent on that menu. Thank you so much for making this video.

*ALWAYS* appreciate the time & hard work you put in your videos. It is very appreciated Ann.

I'd say the tongue pate would be good on bread or crackers just texture-wise. Would be disappointing and thus bad to expect chocolate, but get a savory dish. Also, cow tongue is really good just boiled and cut to thin pieces.

I'm here to confirm that potted seafood (I had crab) on toast is absolutely gorgeous

I love listening to this one at bedtime, Ann's "chocolate time" voice is on all the way through.

Fantastic video Ann! Love having visuals of these old dishes,

Thank you Ann! I love your historical videos, well all of them really! This would have been a huge and expensive feast in 1822. All the items in gelatin would not only been to preserve it, but also because gelatin at the time had to made in the kitchen by boiling the bones for days. So to have a gelatin dish at that time was not only a sparkling in the candlelight delight, it would be a show of your wealth and importance.

Ann is literally the most wholesome youtuber ever. Loving the content.

Your video is magnificient, responses of your loved ones were priceless! Thank god for Escoffier and his invention of the menu, a few meals that will go together.

I **love** that your family was so helpful! 🌻

service a la francaise = courses where savoury and sweet dishes are served which was from (I believe) the middle ages up to the 19th century and service à la russe = courses grouped from starters to the fish course, then the main course and finally dessert course. Service a la russe is what we mostly use in European based dining. More or less courses can be served with service a la russw and other parts of the world have different dining styles.

"These make me smile" I agree, those look like perfect little bites... I found myself repeatedly surprised(?)... or at least mildly surprised by how many of these reminded me of dishes I've seen and tried and how I can imagine their evolution over the last two centuries

I’m taking those raspberry puffs, they sound like a nice Christmas treat that could be easily sprinkled over trifle!

I watch a lot of people reviewing food but somehow my favorite is always your kid and Emmy, they've got the same calm and casual energy yet quite the distinct vocabulary and I love it.

Interesting to watch this as I am Swedish and when Dave started to talk about Christmas, well... there are sausages, pickled herrings, salmons in various forms, lyed fish, patés, meatballs and a huge grilled ham. While I know many have Christmas dinners, in my country you have a smörgåsbord of predominantly, you guessed it, meats, some bread, kale and for dessert rice porridge. We still kept the old traition of stuffing yourself in meat, but at least it is only once a year.

I almost wonder if the 'dish of snow' is related to the Russian recipe 'zefir'. It's basically marshmallows made from apples and sugar, it's got some interesting similarities! 'Life of Boris' on KZfaq has a recipe for it on his channel you could check out if you're curious. :)

Thank you for your time, your panel, the recipes and your great narration.

I love the comments from you youngest son. He is so honest and absolutely delightfuls.s

A delicious feast! I've done an Orange cake before with whole orange. You have to boil for like 45 mins or so to get rid of the bitterness, then it can be cooled and pureed for the cake batter.

What always surprises me is that they used so much alcohol and gelatine (or other gelatinous ingredients) back then. Or how the desserts were pretty much whipped heavy cream with fruits and sometimes with alcohol - one that immediately comes to my mind is Peach Melba by Escoffier (thank you Max from TastingHistory) or Eton Mess, or even a simple trifle. Not that cream and fruits is unpleasant dessert, but it's interesting that our current desserts are more complex and cake-like: various sweet pastries, cookies, donuts, brownies/blondies, cakes (+ no-bake cakes), muffins, macaroons, truffles, mochi... All contains flavour and is quite filling, as well as they all have the "healthier" versions, plus - you won't find much alcohol in them either. So it's super interesting to see how tastes changes over decades and centuries.

I loved this video. Not only was the photography and the videography exquisite but I adored the family weighing in so honestly on all these bizarre foods Mom made them taste.

Thanks. Amazing how much food has changed in just 200 years.

I love the videos where the boys get to participate. Hearing their different perspectives and ways of describing the food really helps to give a more 'rounded' understanding of it. For some reason I was expecting blancmange to be a savory seafood dish, until I realised I was confusing it with bouillabaisse. An understandable mix up, considering I've never tried either, and the first time I heard of either dish was in Harry Potter.

Cow Tongue is a delicacy in Germany. You also have to cook it in water. But then cut them into slices. Serve it with madeira sauce and Spätzle. Please try it. It is sooo goood. 😍

I love you Ann Reardon, you are amazing, I love watching your videos on cooking and everything. I used to always watch you in college, you helped me get through my day! ❤❤

A big thanks to you and your Family. I love your Videos and i am thankful for the entertainment and the teaching

I love your 100 and 200 year old recipes!! I find them so intresting! I appreciate how much effort these must take 😅 I hope you had a great day. Thanks for the new vid. P.s Made your carrot cake recipe today and it was so moist and scrummy 😋 Loving all the recipes in your cook book so far! 😁🫶🏼

I love the honest review from her sons and husband. 😄👍🏻

I haven't had tongue in a long time, but I remember that as a child I loved it. We didn't pure it, though. We ate it as little steaks, usually with some condiment, like mayo. It was absolutely delicious. I want some now.

That was great! Interesting to see these old recipes and funny to see the honest reactions to the finished dishes.

Marmalade mini tarts sound like a fantastic dessert, especially if you do an icing drizzle over top to help offset the tartness!

Here in Poland we have something simillar to floating island. It's called makówki and we eat it in southern Poland on Christmas. We boil poppy seeds in milk, honey and almonds and layer poppy mixure between old, stiff buns. It sounds wierd but we love it!

You’re astonishing, I can’t believe the incredible work you put into this!

Aiii 💀🤣 🤣🤣 15:55 ... Your son killed me 💀 Out here taking big bites of cow tounge + veal thinking it's chocolate mousse 💀 God Bless Your Family 🤣❤️