What did French royals eat for dessert 200 years ago? | How To Cook That Ann Reardon
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Published 2024-07-19
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations, debunking and food science episodes made just for you. Join me every second Friday 7:30pm (AEST) for a new episode.
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All Comments (21)
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Sponsor: Start speaking in a new language in 3 weeks with Babbel đ, Get up to 60% OFF your subscription âĄď¸Here: go.babbel.com/t?bsc=usa-influ-eg-dt-1m&btp=defaultâŚ
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Pretty sure Ann isnt just a Food scientist but also a Historian, Biologist, Excellent cook, Olde English Translator, Explorationer, And Amazing Mother.
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While "feuilles" mean "leaves" it also mean "sheet" which is a better translation for the dessert imo.
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I love the old recipe series
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The leaning appearance is actually very historical and factual it gives the dessert the genuine historic character and sophistication.
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2:08 "We saw so many beautiful places âş and the Eiffel Tower, of course đ
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"When all of your cakes are disposed of." I am quite an expert in disposal of cakes myselfđ
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All the 200 year old recipes, especially the desserts are so fascinating! The video with the Spherical dessert that was made for Napoleon's wedding I believe is still one of my favorite videos of yours. This one is just as awesome. â¤
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So glad to see you and your family came to visit France and had a good time! About the marmelade being without agrums, until recently in France we used the word "marmelade" for any preparation of whole fruits with equal part of sugar that had been cooked and pureed. It's only in the past 40 years or so where the name has been restricted to only preparations with agrums. So that's why your book is talking about "apricot marmelade" with only apricots.
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These ingredients are the best! When I was about 7, my family rented a rural house with a garden of raspberries, red currants, white currants, blackcurrants and apples (and some vegetables and herbs that I didn't care about). I didn't realize at that time how super lucky I was. Those were the yummiest years of my life.
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Who agrees ann reardon is the best chef and narrator
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I live in Japan and here we also often find Mille Feuille amoung the cake/sweets options. They are good but hard to eat gracefully. It was fun to see the original dessert.
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I LOVE THIS SERIES, PLS CONTINUE TO MAKE MORE!!!!!!!!!!
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CarĂŞme also worked at the Royal Pavilion in Brighton, UK, my hometown's palace. His kitchen there has palm trees for pillars, haha! Love seeing these historical recipes come back to life.
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The way I smiled when I saw your notification. I am in love with the 200 year videos. BDW Anne, I wonder if you would try this- there are art videos where artists blindly select colours and try to make an art out of it. Maybe you can select ingredients blindfolded and try to make a dessert out of it. Just a suggestion. Love your videos so much đ
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Man, canât get over how opposite this is from clickbait content farm content. I love it so much.
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Annâs phone at 6:50 with the screen upside down đ love you SO much and this comment is out of pure joy and laughte
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So, I watch two H2CT videos every day, and her 200 year old recipe videos are some of my favorites! I have some health issues that require some medicine that I like to take with milk, and as I take this medicine and drink my milk I will usually watch an Anne Reardon video because she reminds me a lot of my mom, so I was pleased as punch when I woke up today and saw a new 200 year old recipe video to treat myself to! Thank you Anne, starting off my day great today because of you! â¤
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I hadnât spoken or learned any French since the two years I did (very averagely) in school 20 years prior to visiting France last year. And somehow when I got there and was just walking around the streets for a while my very broken French came flooding back đ
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Your ability to interpret the ingredients and instructions of the old recipes is truly amazing. This one looks delightful and delicious.
