Tasting History with Max Miller
Published 11 Nov 2025Creamy pumpkin soup served in a hollowed out pumpkin
City/Region: France
Time Period: 1651This is one of the first recipes for pumpkin soup where we can be sure that the pumpkin they’re referring to is a new world pumpkin. This cookbook was written by François Pierre de la Varenne, who’s credited with leading the shift away from highly spiced medieval and renaissance foods into what we would call French haute cuisine. He was into showcasing the flavor of the key ingredient in whatever he made, and this soup does it.
The cloves, onion, and pepper are there but subtle, and the pumpkin really shines through. You can use canned pumpkin to make this soup even easier, and serving it in a hollowed out pumpkin adds some festive flair. It’s simple, delicious, and would be a great addition to any holiday or autumnal table.
Pumpkin Soup with Milk
Cut up a pumpkin and cook it as above [in water and salt], then pass it through a strainer with some milk and boil it with butter, seasoned with salt, pepper, and onion stuck [with cloves], and serve with yolks of eggs thinned [with some broth].
— Le cuisinier françois by François Pierre de la Varenne, 1651
May 5, 2026
A 375 Year Old French Recipe for Pumpkin Soup
May 4, 2026
Gentleman’s Relish (Patum Peperium) – Weird Stuff In A (Sort Of A) Can #142
Atomic Shrimp
Published 16 Aug 2020Here’s something I have been meaning to feature on the channel for a little while — it’s a savoury anchovy paste that has been in continuous production in England since 1828 — the Georgian Era.
For more information about this product, start here: https://en.wikipedia.org/wiki/Gentlem…
The music for the spoon segment is called “Forever Yours” by Wayne Jones – from the YouTube Audio Library
May 2, 2026
Making Real English Toffee from 1881
Tasting History with Max Miller
Published 5 Dec 2025Rich, sweet pieces of Victorian Era toffee
City/Region: Everton, England
Time Period: 1881Around Christmas, my house is full of candy and baked goods, and for me, toffee is one of the quintessential Christmas treats. Possibly invented by Molly Bushell in 1753 in Everton, just outside of Liverpool, toffee can be hard like the recipe we’re making here or of a softer, chewier variety.
While either option is delicious, this recipe is specifically for the hard style of Everton toffee. It’s a really simple recipe (the hardest part is waiting for it to come up to temperature), and is such a rich, decadent treat. The lemon extract adds a layer of acidic complexity to the toffee, but it doesn’t taste of lemon.
Feel free to dress yours up by adding some nuts to the dish before you pour the toffee over it, or sprinkle some chocolate chips over the toffee while it’s still hot so that they melt.
Everton Toffee.
Put one pound of brown sugar and one tea-cupful of cold water into a pan well rubbed with good fresh butter. Set it over a slow fire, and boil until the sugar has become a smooth, thick syrup, then stir into it half a pound of butter, and boil for half an hour. When sufficiently boiled, it may be tested by dropping some on a plate, and if it dries hard and can easily be removed, the toffee is ready for flavouring. For this purpose, add twenty or thirty drops of essence of lemon. Pour the toffee into a wide well-buttered dish. If liked, vinegar may be substituted for the water, then the lemon may be omitted.
— Cassell’s Dictionary of Cookery, England, 1881
April 30, 2026
China’s weaker-than-it-seems strategic position
On the social media site formerly known as Twitter, ESR expands on a post by Tom Kratman about the strategic weakness of the current Chinese government:
Tom didn’t explain his second assertion, but it’s important so I’m going to do it.
China is in the worst strategic position of any great power in history because it is critically dependent on resources it has to import, and it doesn’t have control of the sea lanes over which it imports them.
China is neither food nor energy self-sufficient. It needs to import pork from the United States, grain from Africa, coal from Australia, and oil from the Middle East to keep its population fed and its factories running.
Naval blockades at about three critical chokepoints (Hormuz, Malacca, Sunda) would cripple the Chinese economy within months, possibly within weeks. China does not have the blue-water navy required to contrast control of those chokepoints. The moment any first-rate naval power or even a second-rate like India decides China needs to be stopped, it’s pretty much game over.
As a completely separate issue thanks to the one-child policy, Chinese population probably peaked in 2006 and has been declining ever since. Every year in the foreseeable future they will have fewer military-age males than they do now. Most of those males are only sons; their deaths would wipe out entire family lines, giving the Chinese people an extremely low tolerance for war casualties.
Then there’s the glass jaw. The Three Gorges Dam. Which is already in some peril even without a war — you can compare photographs over time and see that it’s sagging. If anyone gets annoyed enough to pop that dam thing with a bunker-buster or a pony nuke, the resulting floods will kill millions and wipe out the strip of central China that is by far the country’s most industrially and agriculturally productive region.
The Chinese haven’t fought a war since 1971. They lost. Against Vietnam. The institutional knowledge that could potentially fit their army for doing anything more ambitious than suppressing regional warlordism does not exist.
I could go on. But I think I’ve made Tom’s statements sufficiently understandable already.
The position of the Three Gorges Dam on the Yangtze River in Hubei Province, showing the major cities downstream of the dam.
Image by Rolfmueller via Wikimedia Commons.
And Tom Kratman responds:
Almost perfect; you missed four tricks.
1. People, when we talk about blockading China, imagine that we’re talking about a civilized stop and search. Uh, uh; we will designate a no go zone and sink without further warning anything that enters it.
2. Our blockade will be distant, well out of range of those Oh-they’re-just-too-terrible-for-words (but never tested) DF-21s. [Wiki] (You did sort of address this, but not in so many words.)
3. We can blow the levees on the Yellow River, too, to kill many millions more and destroy still more industry (it flows above ground).
4. China not only doesn’t have the navy to contest with us, it can never have that navy. Why not? Because there’s only so much wealth to go around; China is surrounded on all sides by enemies with anywhere from decent to quite good armies, any or all of which might take a stab (pun intended) at carving China up like a turkey. They must put a lot more money and effort and manpower into stymying those than they can ever put into meeting us and Japan.
The History of BROWN SAUCE: HP Sauce, A1 Sauce, OK Sauce and Chef Sauce
Tweedy Misc
Published 7 Nov 2025Have you ever wondered how British “brown sauce” came about? What is it made from? Who invented it? When was it invented? Which brown sauce is the oldest? When did we start calling it “brown sauce”?
In this video we look into what exactly brown sauce is (and isn’t), we look into ingredients of a number of iconic brands (and some supermarket own brands) and explore the history of the five brown sauces which defined the category: A1 Sauce, OK Sauce, HP Sauce, Daddies Favourite Sauce and Chef Sauce.
Some links to Wikipedia etc in case it helps figure out what this is all about:
https://en.wikipedia.org/wiki/Brown_s…
https://en.wikipedia.org/wiki/HP_Sauce
https://en.wikipedia.org/wiki/A.1._Sauce
https://en.wikipedia.org/wiki/Daddies
https://en.wikipedia.org/wiki/OK_Sauce
https://en.wikipedia.org/wiki/Chef_Br…If you’re finding the wobbling bottles are a problem for you, here’s a version of the video without any wobbling: • History of Brown Sauce (No Wobbling!)
This video was made using Davinci Resolve 20, with a lot of the still images made using Canva.
Chapters:
0:00 Introduction
0:16 What is brown sauce?
2:33 Supermarket own brand brown sauces
4:02 History of brown sauce
4:48 A1 Sauce
10:49 OK Sauce
15:31 HP Sauce
17:06 Daddies Favourite Sauce
19:06 Chef Sauce
23:50 Conclusion
April 28, 2026
“Depression Era” Water Pie
Tasting History with Max Miller
Published 4 Nov 2025Custard-like pie with vanilla and nutmeg
City/Region: Fulton, Missouri
Time Period: 1908While water pies have made the rounds on the internet as a Depression-era food, they were around long before the 1930s. In the decades leading up to the Great Depression, there was a series of smaller depressions, so there was plenty of opportunity for people to feel the need to make water pie.
This is surprisingly good with a texture like the filling of a pecan pie. Because the main ingredients are water and sugar, whatever flavorings you use are really important. The nutmeg and vanilla I use here are delicious, but the sky’s the limit. You could use citrus, flower waters, other spices, or basically anything that sounds good to you. Be sure to let the pie cool completely in order for it to set up to its soft custard-like texture.
Water Pie.
One cup sugar, two tablespoons of flour mixed well with the sugar, then add one-half cup of hot water, lump of butter and flavoring, cook until it becomes thick, then pour into your prepared paste and bake slowly.
— Mrs. Hollis Crews, Fulton Weekly Gazette, March 6, 1908Plain Paste
1 1/2 cups flour
1/4 cup lard
1/4 cup butter
1/2 teaspoon salt
Cold water
Wash butter, pat, and form in circular piece. Add salt to flour, and work in lard with tips of fingers or case knife. Moisten to dough with cold water; ice water is not an essential, but is desirable in summer. Toss on board dredged sparingly with flour, pat, and roll out; fold in butter as for puff paste, pat, and roll out. Fold so as to make three layers, turn half-way round, pat, and roll out; repeat. The pastry may be used at once; if not, fold in cheese cloth, put in covered tin, and keep in cold place, but never in direct contact with ice. Plain paste requires a moderate oven. This is superior paste and quickly made.
— The Boston Cooking School Cook Book by Fannie Farmer, 1896
April 27, 2026
QotD: The false economy of reducing plastic packaging for food products
One morning in 1996, I sat with a class of fifth-graders in Manhattan as they gazed mournfully at a photo of a supermarket package of red apples. It was part of a slide presentation by the director of environmental education for the Environmental Action Coalition, the guest lecturer at that day’s science class.
“Look at the plastic, the Styrofoam or cardboard underneath,” she told the class. “Do you need this much wrapping when you buy things?”
“Noooo,” the fifth-graders replied.
It was all so obvious to them, the fifth-graders as well as their lecturer. She was barely out of college, but she thought that she knew more about selling produce than supermarket executives and packaging engineers who had spent their careers studying this question. She was sure that plastic wrap and Styrofoam were wasteful and harmful to the environment because she had never seriously considered the alternative or wondered why those products were introduced.
To merchants and shoppers in the late 1920s, there was nothing wasteful about the revolutionary packaging material introduced by DuPont. Cellophane seemed miraculous because it was not only moisture-proof but also transparent. “EYE IT before you BUY IT,” DuPont advertised, and shoppers welcomed this new feature enabling them to judge the quality of produce and meat before they paid up. Cellophane kept things fresh much longer, an advantage advertised to everyone from homemakers to soldiers. During World War II, a DuPont ad showed a German soldier looking on enviously as American prisoners of war opened packages of cigarettes from home that were wrapped in cellophane: “The prisoners who have better cigarettes than their guards.”
Soviet citizens in the 1980s were similarly envious of Westerners’ new plastic grocery bags, which sold for $5 apiece on the black market in Moscow. The bags were coveted partly as a status symbol (a hard-to-get imported product) and partly because they were so light and compact. In a shortage-plagued economy, Muscovites never knew when a scarce item would suddenly become available in a nearby store, so they wanted to have an empty bag with them, just in case.
American merchants and shoppers switched from paper to plastic packaging because it reduced waste. Plastic was cheaper because it required fewer resources to manufacture. It required less energy to transport because it was lighter. Plastic took up less space in landfills than paper, and it further reduced the volume of household trash because it preserved food longer. The typical household in Mexico City, for example, generated more garbage than an American household because it bought fewer packaged products and ended up discarding more food that had spoiled.
But activists eager to find some reason to oppose disposable products have ignored these advantages. They blame America’s throwaway society for polluting the oceans with plastic, though virtually all that pollution comes from either fishing vessels or from developing countries with primitive waste-management systems — mostly the Asian countries that were importing plastic recyclables from America. Instead of castigating American consumers, environmentalists should blame themselves for creating the recycling programs that sent plastic to countries where it was allowed to leak into rivers. The best way to protect marine life is to throw used plastic into the trash, not the recycling bin, so that it goes straight to a well-lined local landfill instead of ending up in the ocean.
And instead of campaigning to ban plastic grocery bags, green activists should be promoting their environmental advantages. Banning them results in higher carbon emissions because the substitutes are thicker and heavier, requiring more materials and energy to manufacture and transport, and these paper bags and tote bags typically aren’t reused often enough to offset their initial carbon footprint. Greens may feel virtuous lugging groceries home in a paper or tote bag, but the shoppers choosing plastic are actually doing more to combat global warming and reduce consumption of natural resources.
John Tierney, “Let’s Hold On to the Throwaway Society”, City Journal, 2020-09-13.
April 25, 2026
“… as the review of USMCA approaches. Dairy is once again at the center of the storm”
Dr. Sylvain Charlebois on the strong hints the US government has been dropping that Canada’s stance on our restrictive dairy cartel — euphemistically referred to as “supply management” — is going to be a key negotiating point in the upcoming USMCA trade negotiations:
The warning came quietly, but it was unmistakable. According to a Reuters report carried by The Western Producer, U.S. Trade Representative Jamieson Greer made it clear: Canada’s dairy dispute will be resolved one of two ways, through negotiation or through enforcement.
That is not diplomatic nuance. That is a choice.
And it comes at a delicate moment, as the review of USMCA approaches. Dairy is once again at the center of the storm. It always is. Canada’s supply management system, long defended domestically, continues to frustrate U.S. officials over limited market access. As reported by Reuters, tensions remain high around how Canada administers its tariff-rate quotas.
None of this is new. What is new is the tone.
Recent commentary out of the United States, including sharp criticisms aimed at Mark Carney, reflects a growing impatience. Some of it is political theatre. But some of it signals something more consequential, a willingness to move from negotiation to enforcement if progress stalls.
In food trade, that shift matters.
Canada’s agri-food economy is deeply integrated with the United States. This is not a casual trading relationship. It is structural. Supply chains cross the border multiple times before products reach consumers. Roughly three-quarters of Canadian agri-food exports still head south. You do not casually antagonize the market that anchors your value chain.
The critique coming from voices like Brian Switzer, however undiplomatic, boils down to a familiar expectation. Canada should act like a predictable partner. Not subordinate, but steady. When that perception erodes, the consequences are rarely immediate. They emerge later, in tighter border controls, procurement shifts, or dispute panels.
And eventually, in prices.
April 21, 2026
Ivan the Terrible – Feeding the Evil Russian Tsar
Tasting History with Max Miller
Published 14 Oct 2025Soft buns filled with cabbage, onion and dill
City/Region: Russia
Time Period: 16th CenturyIn Russian, Ivan the Terrible is Ivan Grozny, and the translation of “terrible” was meant more in the way of “fearsome” or “formidable” rather than “cruel” or “awful”, though Ivan ended up being all of those. What started off as a good reign with military victories, building Saint Basil’s Cathedral, and restricting the boyars‘ (aristocracy) power over the people descended into a reign of terror with a secret police, the massacre of a city, and even killing his eldest son in a fit of rage.
While Ivan truly was terrible, these piroshki are not. They are absolutely delicious. The bread is soft, and the filling is savory and slightly sweet with the dill really coming through. These were made with all different kinds of fillings, so feel free to try out other ingredients, like meat, fish, fruit, or other vegetables, or put in a hard boiled egg for a modern touch.
Small pies filled with mushrooms, poppy seeds, kasha, turnips, cabbage, or whatever else God sends.
When the servants bake bread, order them to set some of the dough aside, to be stuffed for piroshki.— The Domostroi, 16th Century
April 19, 2026
How to Tank the Economy for War – Death of Democracy 12 – Q4 1935
World War Two and Spartacus Olsson
Published 18 Apr 2026Nazi Germany in late 1935 was becoming more ruthless, more militarized, and more dangerous. In this episode, Spartacus Olsson reports from Berlin on the final months of 1935, when Hitler’s regime tightened its grip through food shortages, propaganda, rearmament, and the continued implementation of the Nuremberg Laws. As ordinary Germans faced rising prices, scarce meat and butter, and mounting pressure to sacrifice for the Reich, the Nazi state pushed its “guns before butter” economy even further. We examine the “fat gap”, Winter Relief, Eintopfsonntag, and the growing burden placed on German families while resources were diverted to war preparation.
At the same time, the First Supplementary Decree to the Reich Citizenship Law gave the regime a bureaucratic definition of who counted as a Jew, accelerating exclusion, dismissal, and persecution. Courts, police, and the Gestapo increasingly enforced the racist order, while Goebbels’ propaganda machine worked to normalize hardship, suppress criticism, and intensify antisemitism.
Against the backdrop of Mussolini’s invasion of Abyssinia and the paralysis of the League of Nations, Hitler found new room to maneuver internationally while consolidating dictatorship at home. This episode explores how the Third Reich turned scarcity into discipline, prejudice into law, and national pride into obedience — bringing Germany one step closer to catastrophe.
Never Forget.
April 14, 2026
Caligula – Feeding Rome’s Most Evil Emperor
Tasting History with Max Miller
Published 7 Oct 2025Skin-on marinated and roasted pork belly decorated with edible gold paint
City/Region: Rome
Time Period: 1st CenturyCaligula, the third Roman Emperor, is remembered as one of the most notorious and cruel of the lot. While he tortured and killed whomever he pleased, he also threw lavish banquets. Suetonius writes that Caligula’s reckless extravagance included “loaves and meats of gold”, and while it’s possible that he meant loaves and meats made of actual gold, I’m going with an edible interpretation.
The Roman flavors of garum, asafoetida, and other seasonings come through strongly, but aren’t overpowering. The meat is wonderfully crispy while being meltingly tender, and the sauce is a nice sweet counterpoint. The gilding is, of course, optional, but it does look rather impressive.
As always, feel free to change up the amounts of anything in the marinade and sauce to suit your tastes as Apicius doesn’t give us any amounts to go on; your version will be just as authentic as this one.
Offelas Ostienses
You slice the meat beneath the skin, so that the skin remains intact. Grind pepper, lovage, dill, cumin, silphium, and one bay laurel berry; moisten with liquamen (garum), pound. Pour over the meat pieces in a roasting pan. When they have marinated for two or three days, take them out, tie them crosswise and put them into an oven. When cooked, separate each piece, and grind pepper and lovage; moisten with liquamen, and add a little passum so that it is sweet. When it comes to a boil, thicken the sauce with starch, pour over the meat pieces and serve.
— De re coquinaria by Apicius, 1st century
April 10, 2026
A Brief History of GRAVY
Tweedy Misc
Published 2 Dec 2025For the next instalment of the series of classic British sauces we take a look at the history of gravy.
In this video I look into some of the earliest historical references to gravy, then some 18th Century recipes. I investigate whether gravy might be a derivative of a classic French sauce, and look in some detail into one important component of traditional gravy recipes: the roux, used for thickening.
I also investigate some products which have emerged since the 19th Century to help with the process of making gravy, from gravy salt and gravy browning, through Bisto’s original gravy powder of 1908, and their fully instant product in the form of “gravy granules”, launched in the 1970s.
Also, have you ever wondered why Bisto is called Bisto? We’ll get into that too.
0:00 Introduction
0:32 What is gravy?
1:27 Early history of gravy
2:01 18th Century gravy recipe
2:25 The importance of the roux
3:37 More 18th Century gravy recipes
4:07 Is gravy actually…. French?!?!
5:29 Gravy salt
6:47 Gravy browning
7:31 History of Bisto
9:19 Modern Bisto
10:25 Conclusion
April 7, 2026
The Myth of Mooncakes: Did they topple a Chinese Dynasty?
Tasting History with Max Miller
Published 30 Sept 2025Mooncakes made with flaky pastry and a seed and nut filling, decorated with a red stamp
City/Region: China
Time Period: 1792There are many different kinds of mooncakes made all over East Asia around this time of year for the Mid-Autumn Festival. Some are savory, some are sweet, and they can have chewy, crumbly, or flaky doughs.
The flaky dough that we’re making here can be made with either lard or melted butter. Lard would have been more traditional for 1792, and it makes a more flavorful pastry, but melted butter will make a smoother dough that’s easier to work with and comes out less crumbly and more flaky.
The filling is delicious and not too sweet, with a rich unctuousness from lard, nuts, and seeds.
Imperial Scholar Liu’s Mooncake
Use flying flour from Shandong to make a flaky pastry for the crust, with pine nuts, walnuts, and melon seeds ground into a fine powder for the filling. A little rock sugar and lard are added. When eaten, it does not taste overly sweet, but instead is fragrant, flaky yet tender, and rich; a truly unique experience.
— Suiyuan Shidan by Yuan Mei, 1792
April 5, 2026
“Easter remains one of the major annual high holy days of confectionery derangement”
At The Freeman, Nicole James remembers her early chocolate obsessions:
Roald Dahl’s chocolate river was the economic policy of my childhood. Dripping with glossy abundance, and available to any enterprising glutton with a low sense of self-preservation. I never looked at Augustus Gloop and thought, “There goes a cautionary tale about excess”. I thought, “There goes a boy with initiative”. I wanted the river. I wanted the factory. I wanted an Oompa Loompa or two, ideally unionized and living in a tasteful outbuilding, making me truffles on demand. I wanted a world in which everything was edible and slightly mad. While everyone else was apparently learning moral lessons, I was busy fantasizing about a life in which I could plunge both arms into a molten tributary of cacao and come up glistening, like some sort of deranged dessert otter.
Easter seemed to offer the nearest thing to this ideal. It was the one annual moment when adults, in a dramatic collapse of judgment, agreed that children should be handed industrial quantities of wrapped chocolate and told to go hard. Easter had tiny eggs hidden in pot plants and larger ones with enough packaging to survive atmospheric re-entry. It was capitalism in a bunny suit.
Then adulthood arrived, lugging excellent literary references. Along came Like Water for Chocolate, with its sexy sorrow and culinary melodrama, and suddenly chocolate was not just a childhood frenzy but a vehicle for yearning and seduction. It could communicate things one would never dream of saying aloud at a suburban dinner party. Chocolate had range.
And this is why the present state of it feels so personally offensive because what is happening to chocolate is a slow-motion mugging. Cocoa is being shaved out. Bars are shrinking. Prices are soaring. Palm oil and vegetable fats are barging into flavor. Chocolate flavor. Not real chocolate, but a cheap mockery of the original deity.
And yet Easter remains one of the major annual high holy days of confectionery derangement. According to Cargill, in the United States, people are expected to plough through around 73 million pounds of chocolate over the Easter season. Around 90 million chocolate bunnies are produced, with — fun fact — 78% being devoured from the ears first.
Easter spending in the US has in recent years hovered around the $23 billion mark, with candy doing much of the heavy lifting. Chocolate, marshmallow Peeps, baskets, flowers, brunches, the whole pastel circus. Christianity may supply the headline act, but the event itself has clearly been workshopped by a mall.
But beneath the cellophane gaiety lies an increasingly grubby truth. Cocoa prices have surged, largely because harvests in West Africa have been hammered. Ghana and Côte d’Ivoire, which together produce the bulk of the world’s cocoa, have been clobbered by poor weather, crop disease, supply chain fragility, deforestation, and the sort of labor abuses that make any cheerful Easter ad feel criminal. The global appetite for chocolate remains immense, but the cacao tree itself is having a nervous collapse.
Update, 19 April: To the surprise of many who’ve latched on to the “woe, woe, mankind bad” chorus, there are now reports of a bumper crop of cocoa and the market prices are dropping:
It all seemed to kick off in March 2024 with the BBC’s chief climate headbanger Justin Rowlatt noting that “climate change” was one of the reasons for chocolate Easter eggs getting more expensive. Experts are said to have claimed that “human-induced” climate change had made extreme heat “10 times more likely” in the main cocoa bean-growing areas of West Africa. The story has had excellent fearmongering legs with a couple of years of bad weather-related harvests sending the world price of cocoa soaring. As late as October last year, the New York Times was stating that higher cocoa prices pushed up by climate change had led to companies changing their chocolate confectionary concoctions. Alas, sadly missing in recent chocolate climate claptrap is that an improved recent harvest (no weather-adjusting humans thought to be involved) has led to a massive 75% slump in global cocoa prices from the peak reached in January last year.
Like coral, polar bears and Arctic ice, any narrative-disturbing news is ignored. The media barkers promoting the Net Zero fantasy simply move onto the next promising climate porn project that can be ramped up to Armageddon level. The Great Choccy Catastrophe is a classic of its kind, but it is just the latest in a long and increasingly tedious line of crying wolf climate tantrums.
[…]
They get a lot of weather in the tropics, particularly in countries like Ivory Coast which accounts for up to 45% of world cocoa bean production. Dry periods alternate with wetter conditions, and there is some short-term variability in decadal temperatures. But according to World Bank climate figures, the average temperature since 1900 has risen just 1°C, while rainfall totals have remained remarkably stable. The average annual total since 1900 is around 1,354 mm. This is nearly identical to the 1,283 mm recorded in 2023, and similar to the 1,239 mm that fell in the supposedly drought conditions in 2024. Neighbouring Ghana is the world’s second largest cocoa producer and its 125 year precipitation average is 1,236 mm. This is a little higher than the 2024 ‘drought’ total of 1,181 mm, and a tad lower than the 1,278 mm in 2023.
The tropics have provided good pickings for climate and Net Zero agitators. Temperatures and rainfall can vary widely over individual years and decades. For instance, Ghana had record low rainfall in 1983 of 851 mm compared with a record high of 1,775 mm in 1968. As we have repeatedly seen over the last few years, any departure from the norm becomes the basis for a politicised junk science prediction that the climate is in crisis.
How to Make Marbled Eggs for Easter – The Victorian Way
English Heritage
Published 23 Mar 2018If you’d like to try this recipe at home, make sure to be very careful when handling/blowing the eggs. In some countries chickens are not vaccinated against salmonella so we suggest giving the eggs a good wash in boiling water and take care not to get any raw egg in your mouth.
This recipe for Marbled Eggs would have been served as a sweet “entremets” — small dishes served before dessert. This particular version uses a sweetened cream filling with chocolate and vanilla, but you could use any flavour you like or experiment with different colour jellies.
(more…)
