Tasting History with Max Miller
Published 7 Jun 2022
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October 14, 2022
When Potatoes were Illegal
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October 12, 2022
History’s Real Macbeth
Tasting History with Max Miller
Published 11 Oct 2022
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October 5, 2022
Ancient Roman Jellyfish for the Black Banquet
Tasting History with Max Miller
Published 4 Oct 2022
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October 4, 2022
The History of the Wine Glass
Tasting History with Max Miller
Published 31 May 2022
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September 28, 2022
Pemmican: History’s Power Bar
Tasting History with Max Miller
Published 27 Sep 2022
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September 21, 2022
The Medieval Saint Diet
Tasting History with Max Miller
Published 20 Sep 2022
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September 7, 2022
The Original Caesar Salad from Mexico
Tasting History with Max Miller
Published 6 Sep 2022
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Tamale Pie: What did WW2 Food Ration Stamps Look Like?
YesterKitchen
Published 3 Nov 2019I hope you enjoy this special trip back in food history!! WW2 brought food rationing to America and American housewives needed recipes to accommodate the scarcity. Never fear, warm, hearty dishes such as this were created to feed the nation. This Tamale Pie is classic war ration cooking and is just YUM!
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August 24, 2022
A History of Ice Cream | A Recipe from 1789
Tasting History with Max Miller
Published 29 Jun 2021
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August 10, 2022
Coca de Sant Joan & the Fires of Saint John’s Eve
Tasting History with Max Miller
Published 22 Jun 2021
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July 4, 2022
A Dish for the First 4th of July … and why it should be on the 2nd
Tasting History with Max Miller
Published 30 Jun 2020While we may think of BBQ, hot dogs, and potato salad as traditional 4th of July fare, the Founding Fathers certainly did not. We’ll take a look at one of the earliest celebratory meals and explore why John Adams wasn’t a fan of July 4th.
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LINKS TO INGREDIENTS & TOOLS**
Organic Nut Milk Bag: https://amzn.to/3i6D3sh
Wilton Candy Thermometer: https://amzn.to/3i0KkdbLINKS TO SOURCES**
1776 the Musical: https://amzn.to/3eDvXZX
John Adams by David McCullough: https://amzn.to/3i3SBNj
1776 by David McCullough: https://amzn.to/3i8cAKY
Townsends: Spanish Cooking – Salmon and Onions From 1750 https://www.youtube.com/watch?v=DjrGc…
The Martha Washington Cook Book: A Compendium of Cookery and Reliable Recipes: https://amzn.to/38dRwhz
Did you know… Independence Day Should Actually Be July 2nd?: https://www.archives.gov/press/press-…**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
MENTIONED LINKS
Everlasting Syllabub: https://www.youtube.com/watch?v=CQksG…Poached Salmon in Egg Sauce
ORIGINAL RECIPES (From The Martha Washington Cook Book)
EGG SAUCE
Make a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables.TO MAKE DRAWN BUTTER
Put half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire; put into a pint bowl a heaping tablespoonful of wheat flour, quarter of a pound of sweet butter, and a saltspoonful of salt; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more, and it is done.Drawn butter made after this recipe will be found to be most excellent; it may be made less rich by using less butter.
Boiled Salmon
The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it … Garnish with parsley and sliced eggs.MODERN RECIPE
INGREDIENTS
– 2 Hard Boiled Eggs, chopped into small pieces
– 1 Cup (240ml) of whole milk
– A heaping tablespoon of flour
– 1 Stick or 113g of softened butter
– ½ teaspoon salt
– 1 Cup of boiling water
– Salmon
– Salted WaterMETHOD
1. Add the milk to a sauce pan and set over medium heat and simmer making sure not to scorch it.
2. In a small bowl, add the flour, the butter, and the salt, and mix together. Slowly add the boiling water while continuing to stir. Once smooth, pour into the milk and allow to simmer for 5 minutes. Then stir in the chopped eggs and allow to simmer for another minute, then remove from the heat.
3. Fill a medium saucepan half full with water and add some salt (about 2 tsp). Set over low heat and bring to a simmer of 175-180°F/80°C. Place salmon into the water and cook until ready (12-15 per pound). Make sure not to let the temperature raise past the 180°F.
4. Once cooked, place salmon on a warm dish and pour the egg sauce on top. Garnish with parsley.PHOTO CREDITS
Richard Henry Lee: National Portrait Gallery / CC BY (https://creativecommons.org/licenses/…)MUSIC CREDITS
Record Scratch – Raccoonanimator https://freesound.org/s/160909/#tastinghistory #colonialcooking #4thOfJuly #IndependenceDay
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June 22, 2022
The Day the Viking Age Began
Tasting History with Max Miller
Published 21 Jun 2022For 15% off your first order with Porter Road, click the link https://porterroad.com/MAXMILLER
VIKING BLOD MEAD: https://bit.ly/meadandmore
Support the Channel with PATREON ► https://www.patreon.com/tastinghistory
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Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364LINKS TO SOURCES**
An Early Meal by Daniel Serra & Hanna Tunberg: https://amzn.to/3MOJSNb
Anglo Saxon Chronicle: https://amzn.to/3tBBoCx
The Oxford History of the Vikings by Peter Sawyer: https://amzn.to/3zElwmlRECIPE
1 pound (½ kg) pork meat
Salt for seasoning
2 tablespoons (25g) Lard or another oil for cooking
1 ½ cups (125g) chopped spring onion, or leek
2 teaspoons brown mustard seeds, roughly crushed
1 teaspoon chopped mint
1 pound (½ kg) fresh berries
½ cup (120ml) water
½ cup (120ml) mead1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside.
2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest.
3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional).
4. Slice the pork and serve with the sauce, extra berries, and mint.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO
Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK – CC BY 2.0, https://commons.wikimedia.org/w/index…
Viking Age Map: By en:User:Bogdangiusca – Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on http://home.online.no/~anlun/tipi/vro… and other maps., CC BY-SA 3.0, https://creativecommons.org/licenses/…” rel=”noopener” target=”_blank”>https://commons.wikimedia.org/w/index…
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Statue of Rollo: By Delusion23 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…MUSIC
Battle of the Creek by Alexander Nakarada (www.serpentsoundstudios.com)
Licensed under Creative Commons BY Attribution 4.0 License
http://creativecommons.org/licenses/b…#tastinghistory #viking
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June 16, 2022
Secret Foods of the Spanish Inquisition
Tasting History with Max Miller
Published 15 Feb 2022Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
Merch ► crowdmade.com/collections/tastinghistory
Instagram ► https://www.instagram.com/tastinghist…
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Send mail to:
Tasting History
PO Box 766
Burbank, CA 91503LINKS TO SOURCES**
A Drizzle of Honey by David M. Gitlitz and Linda Kay Davidson: https://amzn.to/3gyf0CY
The Spanish Inquisition by Henry Kamen: https://amzn.to/3B9EbVXRECIPE
1 cup (160g) dried fava beans
1 cup (180g) dried chickpeas
2 1/2 lbs or 1kg beef
¼ cup (60ml) Olive oil
1 tablespoon salt
1 large onion diced
1 quart (1L) beef broth or water
2 teaspoon ground coriander
1 1/2 tsp ground cumin
2 teaspoon ground caraway
2 teaspoon fresh ground pepper
2 Eggplant, peeled and chopped
A large handful of chard leaves1. Coat the eggplant in salt, cover, and set aside for several hours.
2. Boil the fava beans and chickpeas in a large pot for 2 minutes, then drain and set aside. In the same pot, heat half of the olive oil over medium heat then, add the onions and half of the salt and cook until lightly brown, about 8 minutes. Remove the onions and add the beef to the empty pot with the rest of the oil and salt. Cook until lightly brown, about 5 minutes. Add the onions back in as well as the beef broth/water. Bring to a simmer and cover, letting the stew simmer for 1 hour.
3. Drain and rinse the eggplant, then add it into the pot along with the fava bean, chickpeas, and spices. Cover and let cook for another 2 hours.
4. Chop the chard, then pound it flat with a rolling pin, and add it into the pot. Set the pot into the oven at 200°F and cook overnight (or at least 6 hours). Alternately, you can transfer the adafina to a slow cooker overnight. Serve alone or over rice.**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @ worldagainstjose
#tastinghistory #jewishcooking #spanishinquisition
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June 10, 2022
Ancient Greek Olives – Gifts from A Goddess
Tasting History with Max Miller
Published 1 Jun 2021Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
Tasting History Merchandise: crowdmade.com/collections/tastinghistoryFollow Tasting History here:
Instagram: https://www.instagram.com/tastinghist…
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Reddit: r/TastingHistory
Discord: https://discord.gg/d7nbEpyTasting History’s Amazon Wish List: https://amzn.to/3i0mwGt
LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Dried Rue: https://amzn.to/3yErUqH
Terracotta Bowls with Spoons: https://amzn.to/3wLkEIbLINKS TO SOURCES**
De Agricultura by Cato the Elder: https://amzn.to/3bP20H6
De Re Rustica by Columella: https://amzn.to/3fkN99z
“Defense in the Matter of the Olive Stump” by Lysias
Varro the Agronomist: https://amzn.to/3fkhG7l
Aristotle’s Politics: https://amzn.to/3vkHMNj**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
Trapitum: Carole Raddato from FRANKFURT, Germany, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Akhenaten, Nefertiti and their children: By Neoclassicism Enthusiast – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Amphora with Palm Trees: By Sharon Mollerus – Amphora with Palm Trees, Mycenaean, 15th century BC., CC BY 2.0, https://commons.wikimedia.org/w/index…
Procession fresco from Knossos: By ArchaiOptix – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
The Olive tree of Vouves: By Eric Nagle – https://www.reddit.com/r/europe/comme…, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Reconstruction of the palace at Knossos: By Mmoyaq – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
The soldiers of Xerxes I: By A.Davey – This file has been extracted from another file: Xerxes detail ethnicities.jpg, CC BY 2.0, https://commons.wikimedia.org/w/index…
Lysias: By Coyau / Wikimedia Commons, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Bouleuterion: By Zigomar – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…#tastinghistory #olives #ancientgreece
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May 27, 2022
How To Feed A Roman Emperor: Vitellius & the Year of 4 Emperors
Tasting History with Max Miller
Published 20 Apr 2021Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
Tasting History Merchandise: crowdmade.com/collections/tastinghistoryFollow Tasting History here:
Instagram: https://www.instagram.com/tastinghist…
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Tiktok: TastingHistory
Reddit: r/TastingHistory
Discord: https://discord.gg/d7nbEpyTasting History’s Amazon Wish List: https://amzn.to/3i0mwGt
LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Garum: https://amzn.to/3dMXnO0
Dried Marrowfat Peas: https://amzn.to/2RhIqfa
Lovage: https://amzn.to/3saQyea
Dried Ginger Root: https://amzn.to/3uFCHymLINKS TO SOURCES**
Apicius, De Re Coquinaria (translated by Elisabeth Rosenbaum and Barbara Flower): https://amzn.to/3wLqA4A
The Twelve Caesars by Suetonius: https://amzn.to/3uDUt4W
69 AD The Year of Four Emperors by Gwyn Morgan: https://amzn.to/2RfsY39**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza
PHOTO CREDITS
De Re Coquinaria: By Bonho1962 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Tiberius: By Carole Raddato from FRANKFURT, Germany – Tiberius, Romisch-Germanisches Museum, CologneUploaded by Marcus Cyron, CC BY-SA 2.0, https://commons.wikimedia.org/w/index…
Caligula: By Tomk2ski – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Vomitorium: By Przemek P – https://szarada.net/okreslenie-z-krzy…, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Amphitheatre Spectacle: Dennis Jarvis, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Vespasian: By Sailko – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index…
Close up of the coin hoard: By Portable Antiquities Scheme from London, England – Close up of the coin hoard, CC BY-SA 2.0, https://commons.wikimedia.org/w/index…#tastinghistory #ancientrome #totalwar
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