This was hilarious... and now I need to go get some almonds and play.... also, I just gotta say, Dave's voice matches what I think old English probably sounded like.

I really enjoyed that, please do more!

If you'd pasted the almonds more, you've practically got marzipan :)

When anyone says something about spelling incorrectly or your work making no sense, show the, this video

Hilarious!

Awe your boys all grown up

So much love for this channel what a good time pie.

Was anyone else not ready for how big the boys are now O.O time is already alien as a concept but now I can't be sure I didn't just miss a few years, damn they grow so fast!

Oh! the apple pie is almost exactly how my mom cooks it! it comes from an old recipe book, they called is a peasant's pie

Hearing your boys read reminded me of being in a reading class in middle school haha we all were slow readers and read like that

As someone Who has never heard of this recipe, I can recognize a few words

I can thank the Townsends historical cooking channel that I knew exactly how to read that. Along with showing historical recipes, Townsend often talks about how to interpret and read these old recipes and I never thought knowing any of that would be useful outside his channel until today when I watched this. The "f's" that stood in for "s's" actually aren't "F's" at all, but rather a letter no longer used that was simply called "long S". It had rules for when it was used instead of the "s" we know today, and is actually drawn a bit different from an actual "f" in that it's drawn at a bit of a slant, with a curl at the bottom (think like a very thin stretched out S), and also, the line that typically cross sections an "f" doesn't actually go all the way through the vertical line on "long S", rather, it starts to the left of the vertical line and stops when it reaches that line. Still, they were much, much too similar looking for my tastes and I'm glad it's use fell out of favor!

I wonder why they have so much trouble reading, it’s ridiculous. I’m not a native speaker and even I was able to read through this and “translate” it better. how can you fail to read “spyces” as spices is beyond me

"look that thou have almonds boiled in water and saffron and wine, and after fry them." I'm just guessing here, but in Victorian english cooking, and even to this day, they sometimes boil their "puddings". It's not what those of us in North America would call a pudding, it's more like a very dense cake, like Spotted Dick or Christmas Pudding. You would bind the dough up tightly in cloth, tie it with string, and boil it. You might also put them in a bowl, sit the bowl in boiling water, close the lid and steam them. But given that this recipe calls for the water to be flavored with wine and saffron, it seems more likely that these would be boiled directly in the liquid, I guess to infuse the dough with the wine and saffron. So (and again, I'm just guessing) i think the recipe might have been asking you to boil the dough in water mixed with wine and saffron, and then slice it up and fry it afterwards to brown them. Good old Mrs. Crocombe over at The Victorian Way will demonstrate with spotted dick: uztop.info/my/video/iWNng5iioNLWnHU Although, I don't think she flavors her water. Anyway, just a thought!

This needs a part two

The F's at the start of words are actually S's if you read it that way it makes a lot more sence. The letters just look very similay on old scripts

This sounds like a lot of toddlers trying to read for the first time

Dave said "this is fun!" with the same enthusiasm and sarcasm as saying a migraine is fun lol

I honestly think my dyslexia was helping me out here. I'm always having to fight to figure out what the words are so I was able to read it somewhat easily and when Dave read it out loud it was enough to make it so that the words I was confused about blended and suddenly made sense.

I vote we bring back "thykke"

I feel like when they were deciding how to spell "partyis" one guy wanted p-a-r-t-i-s but another wanted p-a-r-t-y-s and after hours of arguing a third guy goes "PARTYIS! P-A-R-T-Y-I-S! NOW SHUT UP AND MOVE ON!"

I vote to have the boys read ALL the wierd recipes she does. That was fun to watch.

Maybe the 'wyn' is for you while you're cooking! 😉 I found it interesting that afterward is spelled the same. Really neat! Great job.

Recipe: And do ther'to a god party of fugar Me: *AND RAIN THEN DOWN A HOLY AMOUNT OF SUGAR*

Reading this will bring out everyone's speech impediments, be warned.

T H Y K K E

5:05 - I love that he's trying this sort of... what, northern British/Scottish accent? (I'm American so I have trouble differentiating.) I think part of it is to be funny, but I think he's also doing it to try and get a better sense of what the text is supposed to mean. He's really committed to trying to figure it out, and the effort shows.

English major here, wanting to shout slightly-less-wrong pronunciations for some of the words xD (I'm no expert, I just learned some things reading Chaucer for a class)

This reminds me of that viral video about Pregnancy

I remember reading some time ago that in medieval times because of the lack of fresh clean and safe water they usually used wine, beer, or other fermented beverages to drink, so I would guess the same would apply to cooking.

'god party' sounds fun

I feel like my ability to interpret old texts has gotten a little better xd

For the first recipe, you wanted almost like a cheese or a butter type thing (hence the 'creme' in 'creme of almaundes'), not the crunchy crumbly thing you got. Should you happen to see this comment, try the following: 1) Take ground almonds and combine with water into a thick almond milk. 2) Heat it 'til it boils. 3) Take it off the heat, sprinkle in some vinegar and allow it to curdle. 4) Lay the curds on a cloth to let it drain. 5) Sprinkle some sugar over the top. Something like muscovado would be the more 'historic' choice. 6) Once it's cooled, gather it together and form it into a block: you could use a mould of some kind, too. There may still be excess liquid you want to squeeze out at this stage. 7) 'Leshe' is an old word meaning 'to slice', so it's saying to slice it and put it onto dishes. For the second recipe Hony Douse (which I think means 'honey sweets'), try the following: 1) Take almond milk (made in the same way as the recipe above, by mixing ground almonds with water) and warm - written as fair-hot in the original - water, and use it to wash the rice. 2) Drain the rice into a cloth or towel (a cheesecloth would probably be what was used at the time, or muslin if you want to retain more of the almond solids from the 'milk'.) 3) Pound it into a flour (you could also just use a modern grinder for this, as a medieval head chef would have passed that kind of menial, tiring work off onto an apprentice anyway.) 4) Add half the flour each to a pot of water and wine (not sure on quantities, maybe 50/50 for simplicity's sake.) For accuracy on the wine, you could use a sweet sherry (the closest modern equivalent to sack wine), a sweet mead (so there is actually honey in the hony douse) or you could even look into making your own hippocras/ypocras, which is a sweet, spiced wine which often used honey in its recipe, probably white in this instance so as to preserve the colour of the dish. 5) Add saffron to one of the pots - you might even extract the saffron colouring into some water first, then add it to the pot to ensure there's plenty of colour in there. 6) Let both boil 'til they're thick and puddingy. 7) Add sugar to taste (they're meant to be sweet and these are likely meant for the king's table, given the saffron, so don't be too sparing). 8) To 'dresse into twe (two) dishes' means to serve it forth, but that's a little odd to me given the step that comes after, so I think it's saying to put them into dishes to allow it to cool down and set. 9) Form the set pudding into balls (I couldn't find much specifically, but sweet things were often made into balls or flatbread/patty things, and balls would be the 'daintier' of the two and therefore more appropriate for the royal dining hall). 10) Sethith mete/ seth it mete means 'seeth it properly', but 'seeth' means boil, so I think the chef means to shallow or even deep-fry them as you would modern-day doughnuts. Do so till browned. 11) Roll them in sugar while still hot. 12) Serve it forth. For the third: 1) Cover apples, pears, figs and raisins with saffron and other spices (to bray/brey something can mean to pound, grind or rub, differentiated only by context, this one being 'rub'.) Typical spices to use would be cinnamon, galangal, cloves, nutmeg and allspice. 2) 'Cofyn' in the context of cooking means the bottom crust of a pastry, or a tart case. It comes from the same etymological root as the modern word 'coffin', which itself comes from the Old French word for a 'little basket/case'. Therefore, this step means 'put the spiced fruit into a tart case'. 3) 'Bake wel' - self-explanatory, tbh.

my "fold in the cheese" ass wouldve had a breakdown

Of coursr the creme of almond is not a biscuit . Biscuit origins is french . Cook twice !

I think that the second recipe involving almonds and rice, they wanted you to put the almonds in hot water and then rub them in the rice to rub the skins off.

The long s was very common until around the late 18th century, but disappeared because most printing presses were imported from overseas and didn't include them - it's the same reason the thorn fell out of use as a letter.

Can we have more of these? They are really fun and super interesting!

As a literature major, I am versed in old English, but it's been so long that I thought I was reading the vinegar one wrong lol. Kudos to the whole family for reading that though! As can we petition Dave to read more things in old English in that accent!

gadre it togydre guyss come on gadre it togydree!

f is and s.

Why did I never get this in my push notifications or in my recommended

"Thykke: a god party of fugar." Dibs on the death metal band name!

@HowToCookThat... If you haven't discovered him yet, you should watch Tasting History. He gets help from all over to interpret and make old recipes.

I saw the almonds and thought "wow so they basically just made badam halwa with less sugar and no butter"

Is it sad that I can read it all pretty easily? #nerdlife

My daughter loves your channel and when she gets a chance she watches you 😁

If you were a kid in Ann Reardon's neighborhood I bet you made fast friends with her kids, because her afterschool snacks had to be on another level. "Jim's mum, don't know her name, but Mrs. Reardon has homemade scones!"

This was the funniest one I've seen so far. Hilarious.

The first one is basically marzipan

Thank you guys for this video. I really mean it! You really made my day, :) that was so funny, I can't remember when was the last time I laughed so hard!

I’ve been wondering why I haven’t been seeing your videos and apparently I was (against my consent) unsubscribed!! UZtop being silly again! Catching up on some of your videos!

The F's as you mention are actually long S's. ſ is very similar looking to f, especially in certain fonts or handwriting styles.

The s that almost looks like a f ... reminds me of the old German font Sütterlin. We still have signs and buildings around with that font. Imagine a 6yo, that just started to learn to read, going, "Wann-Fee??" (Wann-Fairy) instead of Wannsee (Wann-lake). Lol that was me and how I learned this.

The ground almonds remind me of marzipan ♥ ️😋

creme of almonds looks like an archaic form of marzipan: I think it should be ground much finer and there should be more sugar in there? I'm so happy when anyone makes medieval recipes though, regardless of how they interpret them. Thank you!

If your son wrote this he'd out an r in don't 😁. Lol. I'm just kidding. They did better then I can. I can't read any of that scroll. I think my resolution is low or something cuz it's a blur.

Next time you dabble in Old English, maybe collab with Simon Roper. It's kind of his thing and I'm sure you guys would have fun together. :) uztop.info/cd/hnRk6mxWsSOGElm8phdSxw.html

I was shouting at them: "It's an S not an F"! half of the time ... :D

about the coffin: There is an episode over at Townsends in which the host John explains that a coffin is basically anything you put a lid on, so a dough with a lid is basically a pie

In old German, the letters look the same. as these and they weren't changed as soon as in English, so there are still books around written in these old fashioned letters. I have a War and Peace and a Winnetou copy so even though English isn't my native language I picked it up pretty quickly that these random y are either i or e and f could be s. but obviously they are all doing a great job reading this

. help me what is that old language- not accurate-

She ground (grinded? Idk) the almonds in rhythm with the music, if THAT doesn't deserve a subscription

for what it's worth, many of the "f"s are actually 'sharp s's', which were common in english all the way to the begining of the 19th C. If you do more recipees like this, keep that in mind :)

This was both fun and informative. Enjoyed the family participation.

The grammar is very similar to dutch.

If anyone's wondering why the spellings don't always match; that's because there wasn't a standard for spelling at the time.

I used to watch your videos.. wayy back when your kids were younger and before they've changed their voices.. omg now I'm realise.. for all this time i've been watcing the channel and your kids grew up tooo.. i love your content.. i hope your channel will grow bigger and bigger. ❤️❤️

The first section where you guys are reading feels like a medival storyline 🤣 Love these types of videos🥰👏🏻

I think the trick is to read it in a Pirate's voice...

oh wow, i wonder if @tastinghistorywithMaxMiller has seen this?! i love that they're not even consistent in the way they spell some of the words even in the same recipe!! that's crazy!

The first one is a little like the Indian dish" badam ki barfi"

So English wasn't really English was yt? Tyke heed to the dyfsh of almonds! But still some words have not changed in 6 centuries, you would still not be understood had you aimed machine. Fun to figure out! Thanks for sharing!

these historic cooking videos make me wonder if you've seen the Townsends channel and his historic cooking? I think it would be interesting if you both tried one of the same super vague recipes and compare your interpretations and outcome.

I’d love to see Ann collab with tasting history

I love this I'm laughing so hard 🤣😂😆 this is the greatest!

I agree with her youngest. If it looks like it has fig in it i dont want it

That was such an interesting episode! I love this so much 👍

Lmao I love how old English sounds like a 7 year old kid trying to spell Shakesphere's poetry solely out of audio books 🤣 Great video by the way! I loved all the humor!

10:23 Did some Googling here's the plain text from the Gutenburg project. www.gutenberg.org/cache/epub/8102/pg8102-images.html COMPOST : Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne [3]. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.

I see a Tasting History Collab here

Is... is the first one supposed to be marzipan?

"In case that didn't make sense." I love this channel so much

It sounds like their speaking German

when they read the medival recipe, i was laughing my head off

Brilliant!

This is one of my favourite segments, More more 200-600? year old recipes pls!!! 👐

Ok, first all An's videos is very entertaining and informative at the same time. Not only that, she doesn't even put ads in her vids. MAD RESPECT!!!

The first recipe seems like it's basically early marzipan/proto-marzipan? I wonder what it's like when you grind the almonds really fine (with a food processor, for instance), or use almond flour (I think you can buy that)?

Love the struggles with the East Midlands dialect of Middle English. Chaucer actually wrote about this happening in what was HIS distant future.

ANN! THIS IS AN AMAZING SERIES IDEA!! Love love loved it!!

I could watch an entire video of Tom just reading medieval script lol he’s so sweet. “Gadre it togydre” 😂😂😂🤩 ✌🏼❤️🌈 Luv ya Ann! Your fam is the sweetest! Just like you 👸👑👸

Gimmie that i can translate it just give me a day

For extra troll-points, make them read it with Middle English pronunciation like this guy: uztop.info/my/video/dmuJqs6Fi5iZYoU

The second recipe looks like traditional Catalan "panellets" (literally meaning "little breads"). Their name is confusing though because they're made of almonds (main ingredient) and they're sweet!

I would think that most of these guys who wrote the recipes would not have had much of an education so they probably would have written things down the way they would say them. Kind of like kids would do.

Dave's being such a mood while reading the recipe

"Let's see how it tastes" Dave: *panicking*

Thykke is the old Thick