Brilliant recipe you dug up, and your calligraphy was the right sort of workmanlike authentic, not perfect but imperfect in a beautiful way.

Thank you for taking the time to send us such a great letter and recipe. Cheers!

I like how you down low asked Jon to send you a nutmeg grater at the end 😆

That right there was some dedication, I actually have my own ink and quill set along with a wax sealing stamp and sealing wax..I've only ever used it once sadly and that was to write a note to my grandmother for her to see it in use, and she lived in the same house so I had no reason for the wax. I'm honestly a little scared to use it and don't really have anyone to write to who would appreciate the effort aside from maybe one of my...5ish friends..kinda on the fence about one as he's more of a friend of my friends than my friend and we don't see him that often as is.

@@Marlaina Hey..a travel grater with a pocket for the nutmeg is great. I'm tempted to buy one myself as I found a place locally that sells whole nutmeg, got 3 whole ones I've been using for my pancakes..good lord I did not realize how good a little cinnamon and nutmeg would go on top or in the batter itself till I found this channel.

Eyyyyy! I watch your channel!

omg watching this at the same time as Max Miller 🤭 🥰 🤩

@@twolilfishies viewing party at a distance!

Lovely to see you, Max! Watching the recipe with interest, as we have loads of tart apples coming along.

Thanks so much, Max! Really glad you watched as well 😊

Hey folks they're worth looking for, my favorite apple ever

Cox's orange.. nice pippin.

Was there a Newton pastry which inspired "Fig Newtons"?

It's a tough job, but I had time to write a letter to someone I admire ☺️

I love how he just low key mentioned "yeah my boss replicates old recipes" haha. Everyone in that kitchen is just so humble and happy its so wholesome its stinking sick lol

I can agree with how calming these vids can be, especially during this last year or so with everything going on..it feels a little like we've gone back in time with pandemics and plagues and the like causing mass chaos and confusion..we all need a good friend like this channel to calm us down and to learn some helpful things. I'm going to an old fashioned festival myself in early October at a heritage farm that's not but 40 miles from where i live and is an actual working farm.

It is enjoyable for me also. Enjoy yourself and learn a little history you can make. My mother in law is 87 and still loves to bake. She is doing this recipe now.

They're so relaxing to watch.

Careful😁 we'll make you one of us when you're not looking 😂🤣😉.

Thanks so much! I thought so too... A personal touch

Made all the more amazing by the fact that his boss is one of the most recognized and award winning chefs whose ever lived. Anyone with the chops to work in that restaurant has all the bragging rights on earth and this guy, like his Chef, is just kind hearted and open and caring. Makes my black heart smile alright.

@@joshschneider9766 "Makes my black heart smile alright." lol

Aww thanks! 😁

Good ideas! Thanks for sharing your expertise!

They did, my great grandma gave me her grandmother in-laws recipe for hardtack. That branch was old french louisianna territory settlers turned Lincoln men. She used her wood oven warming cabinet for the bread water bowl then hung the dough in cloth over the cistern overnight. Baked into crackers the next day.

@@adedow1333 You are welcome! I miss doing those things and I can't contain myself from giving my two cents when I see others do what I used to. I'm glad I didn't came out as rude! 😁

@@TreyNitrotoluene Thanks for the input! In my homecountry they had "ghiacciaie", basically basements deep inside the earth to keep certain food items as cold as possible, but I don't really know what temperatures they got to.

@@federico3652 That sounds like a root cellar. temps between 45-60F (7-16C). A cistern was an underground pool of water that was filled from roof rain runoff. Like a cave is was steady 50F 10C year round.

We're just coming into Orange pippin season in the UK 🙂

How wonderful! My son read about Pippin apples in a book a couple years ago and was determined to try some. We spent one season traveling all over southeastern Michigan to farms and apple orchards looking for some to no avail. One farmer told us they were more prevalent in the New York area, but I am happy to learn they can be had in Ohio. Our search will continue!

@@katherinestojanovski6734 maybe they can send you some from Ohio!

@@Ater_Draco Cox’s Orange Pippins rock! Time to visit the farmers market here in the US NW.

@@TheKargini Cox’s Orange Pippins were one of the commoner apples sold in the greengrocers here in the UK when i was a lad, you can tell if they're ripe by shaking them you can hear the pips rattling inside, as i wrote that down i thought did i dream that, i'm sure i didn't.

you sir are a guy with taste. Nice.

@@Cryfield1999 Let’s get this out on a tray.

throw in lofty pursuits as well

@@WhiskeyPatriot Nice.

Nice hiss! 😂

Thanks a lot ☺️

i would love a historically accurate apple butter recipe!

Yes I didn't think liquor preferred to water. So interesting comment.

For the curious, vodka is used in pie crust because alcohol dissolves MUCH easier than water. If you dab a little isopropyl onto a surface, it'll likely be completely gone within a minute, versus water that several minutes later might have beaded up a bit and still be wet in some spots. The dough is easier to handle because you can make it a bit wetter without it being dense when baked, the alcohol evaporating so readily creates steam in the dough and forms little air pockets, making it flaky and fluffy, and vodka is essentially pure ethynyl and water so it doesn't impart any unwanted flavor to the dough. Something like a good brandy or rum I imagine would be nice in a pie crust, add a good flavor that would pair well with fall fruits, a little sweetness maybe depending on what you use. Maybe beer in a savory context, like beer battering? Whiskey? I was also kinda miffed that he used water instead.

Well, as they say... there's no place like home.

Ooh those sound delicious!

Overlapping tiny hearts ♥️ around the edge would look fancy on the open face tart

Ever heard of kings cake ? ☺

I took some syllabub to a Neighborhood Watch Christmas party a couple years ago and it was a HUGE hit. That stuff is awesome!

Thanks v much for the kind words. Great choice of desserts... I recommend you try Sambocade as well, from a Forme of Cury See you soon hopefully, Carole 😁

I have my moments...

@@TariqKhan-gl2zh hate to see what the others are dude

I just learned the other day that instant pudding has been around since 1936!

@@christinebenson518 It is amazing what we can learn when we take a dive into history. It can actually save your life one day.

@@christinebenson518 it's a little older than that, isn't it? either way that's how we got confused and started calling that 'pudding' instead of 'custard except not real custard with eggs but instead using plant starches' as the english called it. because the mixes for that and proper english 'pudding' were both introduced to americans at the time when packaged foods started being a thing, and they confused them.

You might have to make it yourself or go to a specialty store.

The writing really sounded like it was from the 18th century too!