I'm Annie Gray and I'm Kathy pierson.

Regular viewers of english heritage is Youtube channel, especially the videos.

The victorian way will recognize Kathy as the interpreter who plays mrs Avis croak.

Um The cook at Audley end in 18 81.

Ah today we're making brown bread crumb pudding for lunch and sweet dish.

I'm one of the consultants on the project.

We've got some very interesting news for you.

It's been a very challenging year with lots of things turned upside down.

But behind the scenes, english heritage have been working really hard to put together how to cook the victorian way with mrs croque.

Um and it's finally here and in amongst this are some really tasty recipes and we're gonna cook one of these.

Today, I'd like to start with you grating if you will the lemons that are there.

And also if you could use them as well.

Oh look, modern technology.

Yes.

Well, the point about this book really Is that we wanted the modern cook to be able to cook from it, not just the Victorian one.

So while we considered having instructions like heat up your stove, add some extra coal, make sure that you pummel this by hand.

We thought that on balance you'd rather use a stand mixer and a modern thermostats for this recipe, you will need three whole eggs and the white of one egg, 225 g of caster sugar.

That's eight ounces or one cup 55 g or two ounces.

That's a quarter of a cup of butter.

Salted please.

And at room temperature two whole lemons unpacked is better if you can get them, but it doesn't really matter.

A teaspoon of honey and 12 or there about Batavia biscuits.

You could also use amaretti biscuits or hard macaroons.

So when does this recipe actually come from?

This one is from mrs franklin's manuscript cookery book.

So it is one that is written into her book in her handwriting.

We know that she probably cooked.

So in this cookbook, there isn't just recipes from Mrs Crocker's notebook.

No, the notebook is a curious beast.

It is lovely.

There are lots of very, very nice recipes in it, but it's a bit one sided.

For example.

There are about five recipes for sponge cake and there are seven or eight for things that are effectively shortbread.

So, what we did, I worked with an amazing team of chefs is we went through we tested every single recipe in Mrs Craven's manuscript that picked the very best of them to go into the modernist version of the book and then we supplemented them with recipes from books that we think she would have had and so on, and so forth.

So, we could build up a picture of all of the kinds of recipes that we think she would have cooked.

And it also means that for the modern cook who wants to put on a victorian meal, you can put on a full meal or an afternoon tea.

And all of the recipes are there.

I'm just going to whisk these eggs until they're well mixed.

This can be done much quicker in a copper bowl.

So you looked at recipe books like Eliza Acton?

Yes, we did indeed.

Books that we knew mrs Craig must have consulted at some stage because we could see in her manuscript cookery book that she had copied recipes verbatim from cooks like that.

We were also able to identify some other books that she must have had access to books by people like Richard Dolby and also William Garin who were very, very popular cookbook writers in the 1830s.

I'm just going to add the butter, the sugar to the X.

So apart from the recipes, what else is in the cookbook?

Well, it is a recipe book, it's a very lovely recipe book, but it is also a history book.

So, myself and my co author Andrew Han, who is another one of the consultants on the project worked to really put Mrs cravens life and her recipes into context.

So you'll find essays on all sorts of things from Audley End in its history to Mrs christians live to what it was really like to work as a victorian servant.

Also, every single recipe has an introduction, putting it into context and their historical tidbits scattered throughout the book, many of which come directly from the questions that are lovely.

Youtube audience tend to ask, I think I'm just about ready for a cup of tea.

Everyone here at Audley End House likes a good cup of tea.

Just put the hob on so you'll hear us like wearing sound and that's because I want to start to melt my sugar and my eggs and my butter together.

So I noticed in the book there are questions of pictures.

Yes, there are brilliant pictures.

What we really wanted to do was make a book that felt like a modern glossy cookbook, the kind that you keep on your coffee table too impressive friends quite frankly.

So there are lots of pictures of you enrolled.

There are pictures of some of the other people who play mrs Kragen because of course at only and you're not the only mrs Grayson pictures of some of the other servants enrolled.

But also pictures of orderly itself and of course, glorious pictures of the recipes in.

Just absolutely want to go.

Now, tell us more about this actual recipe.

What have you done so far so far?

I whisk together the eggs.

So there are three egg yolks and one egg white and whisk together in there has gone the caster sugar so that by the 18 eighties is something you would have been able to buy from the grocer as a ready pounded version of sugar.

There's a bit of butter in there.

You can see it stuck to the whisk and all I'm doing now is I'm heating up this pan of water with proper bowl on top.

So it acts a bit like a mammary and that way the custard because that's really what you're making is going to come together very, very gently.

So the egg yolks won't calculate them turn into scrambled eggs.

What we should end up with.

It's a very, very lovely, very, very unctuous mixture and the history of this particular recipe, Where does it come from?

Where did mrs crab do you think I get it from?

We weren't able to identify an actual source for this, although it almost certainly she would have copied it from somewhere.

Lemon cheese kind of goes back really to the end of the 17th century and at that point you have a mixture very much like this but often thickened with almonds.

This recipe mrs Craven's version uses biscuits instead.

So it's very much a 19th century twist on a recipe that was about 200 years old.

And all of those lemon cheese recipes really are designed to put into peace, treaty and bake.

What we've done with this one is quite a lot of pastry in the book is that we have also suggested that you can serve it in glasses.

A bit like a set cream, which is another really, really popular thing to do on the victorian table.

So this would have been served as part of the second course if you were serving and allen Frances meal, which is the one where you have lots and lots of dishes on the table at once set out over two forces.

Just dessert.

And this is one of those things that's a sort of palate, cleanser stroke, what we would today call kind of pudding.

Really?

And why is it called cheese when it hasn't actually got any cheese?

So it's a bit like one of your favorite recipes gateau de pommes or apple cheese.

So in this case, cheese just means a mass of something.

There are lots and lots of recipes for fruit cheeses in victorian cookery books.

And this one is just a lemon cheese.

Well, it looks like it's coming together quite nicely.

The butter's got into melt in there.

Well, you've got your lemon juice just here and your lemon rind whenever you already know what happened in just a minute, I think, would you like me to then move on and break up?

I would indeed.

One really nice things about this recipe.

It's very, very sweet.

But it's also incredibly lemony and the biscuits just really set yourself and picking it.

So you could use cake crumbs, you could use bread crumbs, anything you want to and you could even use almonds, but you do need something in there to give it a bit of texture.

I suppose if you can just greenie is possessed.

Yeah, in that.

Mm.

MS not smell it.

Yeah, So that's the lemon juice going in.

I'm going to take advantage of this extremely victorian The monitor just to check the temperature when you're cooking eggs.

You really don't want them to go much beyond about 82, Otherwise they will start to scramble right actually move on to the hips.

Yeah, Yeah.

Mhm Okay.

Okay.

The lemons for this as well, probably been growing up on the end of the day in the hot houses, yep.

Okay.

Uh huh.

Yeah, yeah, yeah, sure.

It comes from actually.

Yeah.

Nice.

So that Mhm All right, see this is starting to thicken up now and what kind of consistency that she said it needs to be Mrs Cronin says it needs to be the consistency of honey.

And when they were testing this recipe, one of the things we thought would be quite nice was to add some actual honey.

So I am going to add in just a spoonful, real honey.

If you wanted to make this even more modern, you could add various spices as well.

So, for example with ginger and cloves, that kind of thing you see now it's really thickening up so I'm going to just take it off the heat like so mhm and then we'll add the biscuits.

Yeah.

Mhm.

Yes.

Yeah, if anybody is thinking to themselves, hang on a minute, am I only getting half of mrs craig comes real manuscript notebook, they don't need to worry because one of the most exciting things for me and I suspect for you as well, is that we have got a full transcription of descriptions, manuscript book in the back of this.

So if you do want to see quite how many versions of shortbread there are, you can have a look for yourself.

It's also got her roast swan recipe which we thought was probably going to be a bit of a stretch for most of our modern cooks.

So now you're going to pour it into the glass.

Yes.

So this is going to go into this glass bowl which we will then decorate.

Point has been chilled and also into two glasses.

A lot of the time when the Victorians served things like custards or jellies, they would serve them in little glasses like this and then arrange them on a very beautiful trade so that each individual could take their glass and just have a small proportion meals did have an awful lot of choice in them.

So the portion sizes tended to be a bit smaller than the kind of thing that we used to today.

You're going to put in a very modern fridge.

I am, yes.

mrs Croque um would have used the cold large.

Although of course there were such things as refrigerators in the 1880s.

It's just that they went electric.

They were filled with ice and sometimes salt to bring the temperature down depending on what you're putting in them.

So there may have been a refrigerator orderly end, in which case it would be a yeah, it was a nice box.

Yeah, it was a refrigerator existed as a word, but often it was called nice book.

So it's a big wooden box with a lead lined casket in the middle and then you pack it full of ice and there's a drainage hole at the bottom and it's an enormous amount of work.

If you do want to try to hey be my guest just let us know how it goes.

But if you don't then I would suggest a fridge.

Excellent.

If you can bring the glasses onto the old and we'll go and put them in our icebox.

So are they now ready to eat?

Yes they are.

You can serve it hot and it's very very nice.

But what we've done is we've Children a bit, which is what Mrs Crow can probably would have done as well.

The main thing is that you can then prepare this well in advance.

So she would have been able to prepare it in the afternoon to serve for a meal in the evening.

And I think a bit of victorian style decoration is perfect.

Of course the exciting thing about this is that I'm going to actually get to eat it when I'm playing mrs croque.

Um Mrs croque um is always cooking for someone else.

And so this is really exciting to be able to get to actually eat something.

Yeah, but maybe decrease, she'll let you take your own.

So smells lovely.

It does.

we're not going to drink it.

The idea is that you're serving these little glasses, they're very much a palate cleansers, you've had all of your sleep, your vegetables, your meaty rain causes your heavy puddings and you're just about now sliding towards the end of the meal.

So this is intended to enliven the palate and send you dancing off into the night.

Mhm mm and with that much sugar in it.

Yeah, well hopefully some of you will be inspired to cook this or maybe different recipes from the victorian way cookbook.

If you do please do tag english heritage on social media, you can also follow them on instagram and on facebook and on twitter and of course for more brilliant videos and exciting content.

Just head over to english heritage is Youtube feed and then put in the victorian way to see you in costume.

Enroll as Mrs Kraken.

Thank you anne, this is lovely.