#Hannah Glasse

[clove-pinks]

I never thought I would say this... but I might change my mind about 18th century wigs! I didn't think I would ever like 18th century wigs, but these wigs look great, and I would even try my hand at making my own.

[timetraveltasting]

MILK SOUP, THE DUTCH WAY (1747)

It has been a few weeks since I made a historical dish due to a busy schedule and a weekend trip tp London (where I picked up an interesting historical cookbook, 'Churchill's Cookbook', which I intend to use here if I run out of Tasting History recipes). To keep in the English mood, I decided to make my next Tasting History dish, Milk Soup, the Dutch Way. While it may have been inspired by the Dutch style of making Milk Soup at the time, it is, in fact, an 18th century English recipe from Hannah Glasse's 'The Art of Cookery Made Plain and Easy', published in 1747. This soup technically follows the rules of Dr. George Cheyne’s Georgian English fad diet of “Milk, Seeds, Bread, mealy Roots, and Fruit”. While it follows Dr. Cheyne’s rules, this soup less a healthy soup and more a dessert. I chose to make this recipe entirely because Max says it tastes exactly like the milk left over from Cinnamon Toast Crunch cereal - a nostalgic breakfast treat from my childhood. Milk soup may sound a little strange, but it will hopefully be delicious. See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I stuck fairly close to the recipe, other than the fact that I halved it. The only minor change I made is that instead of using whole milk, I used 1.5% milk, mainly because I bought the wrong one, mindlessly purchasing our default milk. For the sippets, I used French baguette, and for the butter, I used Kerrygold unsalted.

Milk Soup was a pretty quick dish to make, but did make a few dishes to clean. While the oven preheated, I fried the baguette slices in butter. I threw them in the oven, but they definitely took less than 30 minutes to dry out. As a result, mine were a little on the crispier side than Max's were. I heated the milk and attempted to dissolve the cinnamon and brown sugar into it with some constant stirring, but the cinnamon, like Max warned, did not quite want to combine all that well. It eventually did, but just a little. I added in two sippets, leaving the others on the side so I could try dipping them and 'croutoning' some of them into the soup when trying. I beat the egg yolk, then added half of the milk mixture to it, then poured it all back in the pot. It was super frothy at this point, so I simmered it a bit longer until the bubbles went down. I served up two portions, with a few sippets on the side, and was quite happy it looked similar to Max's Milk Soup!

My experience tasting it:

I first tried the soup by itself. To my delight, it did taste exactly like the milk left over from Cinnamon Toast Crunch! Then I tried a spoonful with some of the soup-soaked sippet: it was cinnamony, sweet, and a little buttery. A little soggy, but not terribly - similar to the last few bites of cereal before there is only milk left. Next, I dipped a crispy sippet into the soup and took a bite: this time, the sippet was almost too dry and crispy, it barely soaked up any of the soup flavour. Lastly, I broke up a sippet into crouton shapes and threw them into the Milk Soup. Taking a spoonful with these fresh, crispy bites of buttery toast was the winner for sure - probably the most literal interpretation of Cinnamon Toast Crunch. It blew my mind to think that this exact flavour and texture combination was a thing in the 18th century, long before Cinnamon Toast Crunch graced our kitchen cupboards! My husband and I both enjoyed the Milk Soup, but I would probably simplify the recipe if I was going to make it again. I think you would get the same flavour if you didn't add the beaten egg yolk. I also think that kids would really enjoy this recipe; it's a little interactive, sweet, and very close to modern flavours in desserts. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Milk Soup (The Dutch Way) original recipe (1747)

Sourced from The Art of Cookery Made Plain and Easy by Hannah Glasse, 1747.

Boil a quart of milk with cinnamon and moist sugar; put sippets in the dish, pour the milk over it, and set it over a charcoal fire to simmer, till the bread is soft. Take the yolks of two eggs, beat them up, and mix it with a little of the milk, and throw it in; mix it all together, and send it up to table.

Modern Recipe

Based on The Art of Cookery Made Plain and Easy by Hannah Glasse, c. 1747, and Max Miller’s version in his Tasting History video.

Ingredients:

Sippets

4 tablespoons butter

8-12 small pieces of bread, I used a baguette sliced 1/2” thick

Soup

1 quart, plus 3/4 cup (1.1 L) whole milk

1 1/2 teaspoons cinnamon

1/3 cup (70 g) light brown sugar

2 egg yolks, beaten

Method:

For the sippets: Preheat the oven to 225°F (105°C) and line a baking sheet with parchment paper.

Melt the butter in a pan over medium heat, then add the bread slices. Cook for 1 minute on each side, or until nicely browned.

Place the bread on the baking sheet and bake for 30 minutes or until they are dry and crisp.

For the soup: When the sippets are almost done, pour the milk into a pot and whisk in the cinnamon and brown sugar.

Bring to a simmer over medium heat, then add the sippets. Simmer, stirring occasionally to make sure the milk doesn’t burn, until the sippets are soft.

Add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly, then add it all back to the pot and stir for 10 to 15 seconds. Remove from the heat and serve it forth.

[frimleyblogger]

Another Helping Of Mince Pie

Continuing the #history of #mincepies and explaining why mincemeat is called #mincemeat and where does #fish come into the story?

Cooks and bakers in the 17th century were keen to explore the potential of the mince pie, becoming ever more adventurous with their recipes. Thomas Dawson delighted his readers in The Good Housewife’s Jewel (1598) with a recipe for a spiced pie using the humbles or innards of a deer, while others used one or more of tongue, lamb’s stones otherwise known as testicles, udder, and tripe. Instead of…

[valkyries-things]

HANNAH GLASSE // AUTHOR

“She was an American author, known as the mother of modern cookbooks. She published ‘The Art of Cooking, Made Plain and Easy’ which was the first cookbook ever written. Her work was intended to teach people how to produce something edible in the kitchen using plain language which even servants would understand. Among her original recipes are the first known curry recipe written in English, as well as three recipes for pilau, an early reference to vanilla in English cuisine, the first recorded use of jelly in trifle, and an early recipe for ice cream. She was also the first to use the term "Yorkshire pudding" in print. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until well into the 19th century. She later wrote The Servants' Directory (1760) and The Compleat Confectioner, which was probably published in 1760; neither book was as commercially successful as her first. She also worked as a dressmaker, including for clients like Princess Augusta, the Princess of Wales but ran up excessive debts. She was imprisoned for bankruptcy and was forced to sell the copyright of The Art of Cookery.”

[homestylealchemy]

Book Club: The Art of Cookery Made Plain and Easy by Hannah Glasse

Type your email… Subscribe Welcome to the first of my Book Club series! The Homestyle Alchemy Book Club will feature book reviews and reflections on thought provoking titles. I plan to mostly talk about obscure, vintage, antique, and/or classical books, however I will occasionally include modern titles. Today, I will be talking about the very first antique cookbook I ever bought: The Art of…

[femaledaily]

MADELYN CLINE as WHISKEY Glass Onion (2022) dir. Rian Johnson

[mrgaretcarter]

[hannahmanderr]

My first color submission for @green-with-envy-phandom-event!!! This amazing lineart was done by @ovytia-art! It was an absolute blast to color!

[toxicrevolver]

Username Song Game

Rules: Pick a song for each letter of your URL and tag that many people.

Tagged by @faceglitchsworld thanks for the tag 💚💚💚💚💚

TIC TAC - 8Turn

Off The Mask - Yuta

XO - FallOutBoy

I Like It - Stray Kids

Carat Cake - NCT Dream

Rule #34 - Fish in a Birdcage

Empty Box - Ateez

Vertigo - Hannah Bahng

Orange Flower (You Complete Me) - Enhypen

Lalali - Seventeen (hip-hop unit)

VOODOO DOLL - VIXX

Everything sucks - vaultboy

Russian Roulette- Dead Posey

Tagging (no pressure): @smushedmuffin @loveable-sea-lemon @we-survive-endlessly @haahka @onlyoneofsideblogtrashheep @coldbasementruins @awwfuckno @skinzchoerim @tighnaridabouken @txumxssianfox @saintsuppapong @k-farraway @ohyesididnotjustdothat

[sunflower1274]

Sincerely, Boss Ass Bitch 💥

[glassd0ll601]

[timetraveltasting]

Everlasting Syllabub (c. 18th century)

The second dish from Tasting History I decided to make was Everlasting Syllabub, a citrus-y whipped dessert from Hannah Glasse's 18th-century cookbook, The Art of Cookery Made Plain and Easy. See Max Miller’s video on how to make it here, or see the ingredients and process at the end of this post, sourced from the Youtube description of the video. Unfortunately, I don't have photos of how my version turned out for this one, because (spoilers!) it didn't make it to the serving stage. My apologies!

My experience making it:

I also made a couple changes of ingredients for this recipe (definitely for the worse): I ran out of white port, so I used white ice wine to make up the difference (50mL port, 70mL ice wine), I lazily used packaged lemon zest (kind of powdery) instead of the zest of a real lemon. I put a bit of lemon extract instead of orange blossom water (it was hard to find where I live in Germany).

Max Miller says at the start of his video that this is one of the easiest recipes he has ever made... somehow not true for me! I followed the recipe to a T (minus the few exchanged ingredients), and when it came time for whipping with my hand mixer, I was full of optimism - the mixture smelled citrus-y and delicious! A minute or two into whipping, it was obvious the mixture was curdling and separating, with the chunkier part of it taking on the consistency of butter. I'd heard you could save a separated whip by adding more heavy cream, but I was all out, so in a last-ditch effort, I tried throwing in a bit of 1.5% milk, which did absolutely nothing. At this point, I gave up and disposed of the mixture, which was now smelling pretty terrible. Not sure if this was because of the port, the curdling, or what.

My experience tasting it:

Max's face lit up when he tried Everlasting Syllabub for the first time. While I never got that moment due to my failed, curdled, separated whip, I did still try the thicker part of the mixture to see if there was anything salvageable. It did, in fact, taste good, but the texture was absolutely terrible and prevented me from salvaging the Syllabub. I could taste glimmers of what it was meant to be, but it was not worth keeping... or having my husband taste. I've come to the conclusion that desserts are not my forte - this is only the latest in a long list of baked and dessert dishes that have turned out quite badly for me. While I may take a break from attempting a dessert for a while, I'm sure I'll eventually try making one again once my bruised ego has recovered. If you know where I went wrong (was it overmixing?!), if you end up making it, if you liked it, and if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients

Orange Blossom Water

Everlasting Syllabub original recipe (c. 18th century)

Sourced from The Art of Cookery Made Plain and Easy, by Hannah Glasse

To Make Everlasting Syllabub Take five half pints of thick Cream, and half a Pint of Sack, the Juice of two Seville Oranges, or Lemons, grate in just the yellow Rind of three Lemons, and a Pound of double-refined Sugar well beat, and sifted. Mix all together with a Spoonful of Orange-flower Water, beat it well together with a Whisk half an Hour, then with a Spoon fill your Glasses.

Modern Recipe

Based on the recipe from The Art of Cookery Made Plain and Easy by Hannah Glasse, Sweet Taste of History by Walter Staib, and Max Miller’s version in his Tasting History video.

Ingredients

1 1/4 pint (590ml) heavy cream (or double cream)

1/4 pint (120ml) of a medium sweet wine (white port, sherry, etc.)

The juice of 1 orange

The zest of 1 large lemon (or 2 small)

1/2 pound (227g) powdered sugar

1 tsp orange blossom water

Method

Mix the cream and sugar together in a large bowl until sugar is dissolved.

Whisk in the remaining ingredients.

Whisk either by hand for 30 minutes or with an electric mixer until stiff peaks form.

Serve or refrigerate for up to 3 days.

[frimleyblogger]

Battered Fish

Is there a more archetypal British dish than fish and chips? According to the National Federation Of Fish Friers (NFFF), there are around 10,500 specialist fish and chip shops in the UK serving 167 million portions of Britain’s traditional favourite meal a year to Brits who spend £1.2 billion for the pleasure. 80% of us visit a fish and chip shop at least once a year and 22% make the trip every…

[cherrirui-official]

Friendlocke Violet Gijinkas (Part 2/7)

PART 2 BAYBEE WAHOOO!! Three more gijinka designs comin right up!

I plan on posting them in order by groups of three, so there’s gonna be seven parts in total, all of which I’ll be linking here when done vvv

(Part One) (Part Three) (Part Four) (Part Five) (Part Six) (Part Seven)

!! These will contain personal headcanons I have for the cast, little fun facts, and also spoilers for Friendlocke Violet (for both the edited vids and the streams) This also contains a small amount of blood on one of the images!!

@saltydkart-reblogs

And that’s pretty much it, designs under the cut!

JOE:

The reason Joe dislikes most bird pokemon such as fletchling is because they're always stealing and pecking at the olives he... or well more specifically his company grows.

Speaking of which, they own a large plot of land which is used specifically to grow olive trees, which of course are used to make the olive oil he sells. What? Did you think that the olives come from Joe themselves? Of course not silly, welcome to capitalism.

That being said, Joe DOES know how to garden. When they first started their olive oil company they had to grow their own olive trees. Nowadays, in their spare time, they'll sometimes be found tending to the olive trees in their company's garden.

His crown is personally tailored for Joe and Joe ONLY. Crafted with the shiniest gold and the richest olives, all fit for a king! Somehow it never falls of his head. (Fun fact: the points are made to look like olive oil bottles)

Joe needs glasses but usually wears contacts when in public. Not that they look bad with glasses, it's just a personal choice.

Joe LOVES being involved in... well, anything! As long as it's not weird or sexual or illegal (that last one counts UNLESS it involves scamming others into buying his oil products), he is more than happy to invite himself into whatever is going on around him. What are you going to do? Stop him? Oh please!

HANNAH Ü:

At the start of her career, she would spend her days doing her own one-man (or.. well... woman) shows at subway stations, telling stories and entertaining other pokemon and people alike while they waited for the next train to arrive.

Her hat and cape are made entirely of salt! She is able to transform her cape and hat into different shapes and usually used this ability of hers to make stuff such as accessories, hats, and props that fit the role she's donning at the time.

Hannah LOVES collecting stickers and often wears them proudly on her body (in her poke form ofc ofc). However, she usually has to get someone else to stick them onto her bc of her lack of actual hands.

Some of her improv roles are inspired by the people she meets while others are inspired by pieces of media she's interested in at the moment.

Will ABSOLUTELY learn a new language if she needs to for a role. Duolingo speedrun world record

MYKYIE:

As stated previously, Mykyie used to be a circus performer before he quit to pursue his dreams. His most popular act involved him spinning plates on a stick while standing on a ball.

^^^ Because of this, he also has really, REALLY good balance.

Mykyie always keeps his Miku glowsticks on him, even when not attending any of her concerts.

"Anger Point" is basically an uncontrollable form of last resort whenever Mykyie is close to death but can still fight, it usually leads to him attacking whoever or whatever caused him great harm (In the instance of Lark, it was when he crit Mykyie and the ladder's health was extremely low.)

The Miku tattoo on Mykyie's arm was designed by Mykyie himself! However, it was drawn on him by an anonymous underground artist who went by many names to hide his true identity. The name that the artist went by at the time Mykyie got his tattoo was "Cl@ir33"

The cuffs and cape that he wears are... well, WERE, red. An unknown force seems to be slowly turning them into a shade of blue.

And that's all the HCs for now! Next Gijinka batch will consist of GrAce, Braidy, and Christene's

Also here's the posterless version of Joe's Gijinka bio before I go

[philocalistwrites]

oh....my god

[multifandominfj]

Just imagine Hannah being Benoit Blanc’s sister, and they are a duo of detectives in the next movie.

👏🏻GIVE👏🏻IT👏🏻TO👏🏻ME👏🏻NOW!!