Cooking Marathon! - 18th Century Cooking Season 15

Throwing this bad boy on. About to sleep great and wake up with random knowledge on how to cook in the 18th century.

I think this channel and especially these compilation videos are maybe the greatest escape from reality videos on YouTube. If I feel fed up with the news and the other unpleasant trappings of modern life, these videos deliver all the homey, quaint and charming aspects of antiquated life without any of the negative aspects of said life.

I love that fireplace. The entire cabin-project is a wonderfully soothing and exciting journey that always touches me. Greetings from Northern Germany.

Wow. I just tried birria tacos for the first time a couple weeks ago and now i am absolutely going to make this one day. Thanks, man! Absolutely delicious!

I am fascinated by the episodes focusing on journey cakes and the like(corn dodgers, hard tack and the like). I live in the Sierras and it's a twenty minute drive just to get to the paved road.

A Father passing on REAL, PRACTICAL, HISTORICAL, and FUNDAMENTAL Knowledge to his children. Perfection.

The cheese soup.......add a little ground-up dried mustard seed. If you live in the UK, Colman's mustard works. Brings out the flavour of the cheese.

I love these. I can put it on and listen while I quilt.❤❤

The wafers modern cousin is a Norwegian christmas treat called Kromkake, thats the only modern version i can think of

Thanks for meaningful and valuable video as always ❤❤❤

It’s raining I got some chili made about to watch my favorite channel 😊

1:42:32 in Northern east part of Netherlands they are still made, in Groningen. and the rolled ones are eaten on oldyears eve, representing the past year rolled up, where the flat ones for new yearsday represent the new year spreaded out before you. In regulair Dutch there are mostly the rolled ones for sale, but in Groningen also the flat ones. But it is still a tradition to make them at home, instead of buying the factory ones.. "kniepertjes" old Groningen dialect for "squeezed ones" you might say.. they seem to be squeezed between two irons, and every family has their own version of the batter and ingredients.

You def. do not need a paternity test for your daughter..She looks just like you! lol.

This reminds me of making pizelles with an iron (my batter is thicker). So fun to watch you figure out the proper technique.

This channel is a breath of fresh air 🌬️

How do you keep from getting food on your cuffs? I am completely marveled at how you do this, for every time you cook, you have shirt/coat cuffs right down in there where you are working. I would be a mess if I didn't roll up my sleeves!

10:58 well my Frisian grandmother did beat the egs in the pan, so you'd get clumps of egg, not an omelette like pancake of egg. just be gentle beating it in the pan for it easily spills over, but it id doable.. A friend of mine immigrated to Poland, I visited him, and I got introduced to his Polish in-laws, and her mother served bread with egs just like my grandmother did.

Two hours of John and 18th century cooking? Fine! Twist my arm! 😂

Man he puts on a great show. Just awesome. I wish I lived in the 18th century. I think I’d be more at home out in the woods by a campfire/kitchen fire and working the land to live. No tech, more freedom and liberty’s. Sure it was hard back then but thats what makes it so appealing.

To those in the chat talking about 3D-printing wafer** irons; Make sure it is food-safe, binders for sintering can be toxic. Maybe lost wax casting would be a better option for producing an intricate shape without smithing skills.