Tasting History with Max Miller
Published 5 Jul 2022
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November 17, 2022
A History of Tacos
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November 9, 2022
Macaroni & Cheese from 1845
Tasting History with Max Miller
Published 8 Nov 2022
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November 2, 2022
Feeding King Tut
Tasting History with Max Miller
Published 1 Nov 2022
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October 29, 2022
The Absinthe Murder
Tasting History with Max Miller
Published 28 Jun 2022
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October 21, 2022
What is Gruel?
Tasting History with Max Miller
Published 14 Jun 2022
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October 14, 2022
When Potatoes were Illegal
Tasting History with Max Miller
Published 7 Jun 2022
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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 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 14, 2022
Whisky – Scotland’s Water of Life
Tasting History with Max Miller
Published 13 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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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
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1776 the Musical: https://amzn.to/3eDvXZX
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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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