Skinny Monk vs Fat Monk: Medieval Rule Breakers
1,639,404
Published 2021-01-05
including free shipping on your first box at bit.ly/3nMD6fd
Help Support the Channel with Patreon: www.patreon.com/tastinghistory
Tasting History Merchandise: crowdmade.com/collections/tas...
Follow Tasting History here:
Instagram: www.instagram.com/tastinghistorywithmaxmiller/
Twitter: twitter.com/TastingHistory1
Reddit: r/TastingHistory
Discord: discord.gg/d7nbEpy
Tasting History's Amazon Wish List: www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=w…
LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: amzn.to/3amjvwu
Canon EF 50mm Lens: amzn.to/3iCrkB8
De Buyer Valrhona Perforated Tart Ring 2.95 inch: amzn.to/38WWdgB
Saffron Threads: amzn.to/3n7eXPs
LINKS TO SOURCES**
Gerald of Wales: amzn.to/350LksR
The Rule of Saint Benedict: amzn.to/3b3stkC
The Art of Cookery in the Middle Ages by Terence Scully: amzn.to/3aYKdOb
**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.
Subtitles & Thumbnail: Jose Mendoza
DISH NAME
ORIGINAL 15TH CENTURY RECIPE (From The Harleian Manuscript 279)
Doucetes. Take Cream a gode cupfulle, & put it on a straynoure, thanne take yolkys of Eyroun, and put ther-to, & a lytel mylke; then strayne it throw a straynoure in-to a bolle; then take a Sugre y-now, & put ther-to, or ellys hony forde faute of Sugre, than coloure it with Safroun; than take thin cofyns, & put in the ovynne letre, & lat hem ben hardyd; than take a dyssche y-fastenyd on the pelys ende, & pore thin comade in-to the dyssche, & fro the dyssche in-to the cofyns; & whan tehy don a-ryse wel, teke hem out, ee serue hem forth.
MODERN RECIPE
INGREDIENTS
- 1 1/4 Cup (300ml) Cream
- 7 Egg yolks
- 3/4 Cup (175ml) Milk
- 1/2 Cup (100g) Sugar or honey
- Pinch of Saffron Threads
- Shortcrust Dough
METHOD
1. Line a 9 inch tart tin, or several small tins, with the dough and blind back at 400°F/200°C for 15 minutes or until dried completely. Remove from oven and let cool. Lower oven temperature to 325°F/160°C.
2. Soak saffron threads in cream for 10 minutes.
3. Whisk the egg yolks until they are a pale yellow, then pour the cream into the yolks, straining out the saffron threads. Beat in the milk and slowly incorporate the sugar.
4. Set the cooled tart crust back in the oven then carefully poor the filling into the crust. Bake for 45 minutes (or 25 to 35 minutes for smaller tarts) or until the filling has risen over the top of the crust and just begun to darken. Serve warm.
PHOTO CREDITS
Custard Tart: Shanti, shanti, CC BY 2.0 creativecommons.org/licenses/by/2.0, via Wikimedia Commons
Pasteis De Nata: Jpatokal, CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons
Evesham Abbey: By Oosoom at English Wikipedia, CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=3579120
#tastinghistory
All Comments (21)
-
Check out these other interesting Medieval recipes: Medieval Tournaments: https://youtu.be/wxypUB5K0KE Peasant Food: https://youtu.be/zKa5GRu4LwE Medieval Outlaws: https://youtu.be/IfcQcAPt5vk Medieval Saint Diet: https://youtu.be/jBRVvMm3xv0
-
I don't know why but the idea of monks whistling and doing gang signs at each other at dinner is really funny
-
"God doesn't want us speaking at dinner!" "What if we whistle and flip each other off?" "That'll fool God. He'll never know it."
-
i feel like im cheating on townsends
-
Monks just casually throwing Saffron on "for coloring."
-
St. Benedict: "How about not drinking wine?" -All monks across Europe: "BRUH"
-
The saying: "take breakfast like a king, lunch like a prince, dinner like a beggar." Me the whole quarantine: eating like a Monk.
-
“Clever girl” Note that the raptor was not breaking the rules of St Benedict, as the human it dined on was a two-footed animal
-
“He ate sweet milk, honey and similar sweet things, far more readily than any other food.” Sounds like me tbh
-
The part where the monks are complaining about how they have 'only' 10 dishes and the king is like, "bruh, what's going on here, control yourselves"
-
“...but since the monks of our day cannot be persuaded of this...” The SHADE
-
A trick I learned from an Iranian friend: when making sweet recipes that use both sugar and saffron, add a little sugar to the saffron threads in a mortar, and grind the threads to a powder. Pour out and set aside, add a little more sugar and grind again just to clean out the mortar. Ise this ‘saffronised’ sugar in your preparation. You’ll get more flavour and won’t have to fish out the threads.
-
15:42 - I love that King Henry II's response to these monks was basically the medieval equivalent of 'BOY IF YOU DON'T GET-'
-
Monks: "We're merely eating like kings!" King: "you're eating better than this king >:v"
-
Meanwhile, St. Benedict in heaven: "Are you fucking kidding me guys?"
-
Monastic sign language is fascinating and may have been the first sign language learned by deaf people outside of their family homes. As a Deaf person, I appreciate your mentioning it, in addition to putting captions/subtitles in all of your videos so far. :)
-
I remember reading a letter written in Rennaissance times to a young lady recommending, rather than getting married, that she join a convent, where her "hands would not be roughened by housework, and her body would not be worn out by childbirth." Apparently, by then, a monastic life was regarded as a pretty good choice of lifestyle.
-
In Portugal, the nuns used egg whites to starch their robes. With all the leftover egg yolks, they came up with egg custard cups, pasteis de nata. An episode on these would be amazing ☺️
-
I'm a simple guy. I hear Max Miller call a monk a "Chunky Monkey", I reach for the like button.
-
“King we lost three dishes” “How many do you have left tho” “Ten” “....ungrateful little bi-“
