Making soul cakes with Claire Ridgway

Claire Ridgway, founder of TheAnneBoleynFiles and the Tudor Society, makes "Soul Cakes" to a traditional Tudor Recipe.

[nancybeveridgetaylor]

I just purchased Peter Brears "Cooking & Dining in Tudor & Early Stuart England" After having discovered your Tudor cooking vids!!! Claire Ridgeway you are a treasure!❤😻

[nancybeveridgetaylor]

Lol, as a "YOOPER" upper peninsula of Michigan dairy farmer, I made my own butter, cream, cheese, and home grown flour. (Yes, I am ancient, I am the 8th of 11 children of a dairy farmer, I was born in 1960, but seem like I was born in the 1940's like my older siblings) also homemade beer, wine, bread, and meat cuts. If our society ever collapses, I will be a goddess, because I know how to make soap, butter, bread, meat cuts, how to make beer, wine, I am a nurse/midwife (licensed, now retired) my mom, grandmother and great grandmother were nurses/midwives like me, I not only know modern medicine and science but I know my great grandmother's skills as well. And I am a gardener, Baker, etc... yup, us YOOPERS, we know... you need a poultice?? I gotcha, I have my great grandmother's poultice recipe book, and, Weirdly, they work, when you don't have access to antibiotics, our poultices will work.

[lexomil]

Oh I would love to try these! the very last image is priceless! hahaha! thank you Claire for inviting us to travel back in time to Tudor period, here gustative trip!

[censusgary]

“Sweet butter” doesn’t necessarily mean unsalted butter. It means unfermented butter. People used to typically let their butter sour a bit before using it, or (probably more often) let their cream sour a bit before churning it into butter. But if you make butter from very fresh (sweet) cream, and eat it before it ferments, that’s sweet butter.

[peachymeechie]

I hadn't looked at the cooking videos yet, and decided to have a look! My daughter and I are so excited that Halloween will be coming up soon and so we've decided we are going to try and perfect Ms. Claire's soul cakes recipe for Grandma's Halloween party this year! So we can show them what we are interested in while giving them something yummy to munch on as well! Maya and I thank you you so much Ms. Claire!!

[charlyfraley]

I love history and food! This was great! Going to try making them myself!
Thanks!

[winterfell_forever]

The mixing is actually good for exercising your biceps. 😋

[maryannlockwood]

They remind me a bit of hot cross buns that are very popular around Easter. They usually have a cross on top with white icing.

[censusgary]

Wow! Your oven has a setting called “chaos defrost.”

[ThatBernie]

ol I absolutely love how not bothered you are about getting all of the "authentic" ingredients. "It calls for butter but I only have margarine, 🤷‍♀️ oh well, " To be honest people back in Tudor times would have made cakes with whatever they happened to have in their kitchen anyways, and so ironically this is possible even MORE authentic! (half joking here)

[brigittewebster]

Love those ! I don't seem to find the section for the recipe though. With my tennis arm, I am unable to hold a pen and therefore coping and printing the list of ingredients is perfect. Thanks !

[janetclough]

I'm having a hard time finding saffron. Due I have to use it in this recipe?

[saltofpetra-]

Interesting. Hmm... I wonder what it would taste like if you had all the ingredients.

[susanh]

Are these any relation to Eccles Cakes?

[eddesa]

Do bear in mind that in the times this recipe was made sugar was a luxury - for what people paid for 1 lb we can buy over 200lb now! All the spices would have been used in small quantities simply because of their cost especially with saffron. So if you want to keep modern day soulers happy you will need to add more sugar and at least double the quantity of each spice - otherwise you'll find these very bland.

As far as using real saffron you'd get a better distribution of colour, taste and smell if you let the saffron sit the glass of sherry to release the colour. Then add the liquid as well as the strands to the mixing bowl.

I assume the raising agent was not as good as baking soda, and this lady had used only half the quantity of dough per cake and a very high temperature setting which has left her final product more like a cookie biscuit. If she had doubled the quantity of dough per cake, LET THEM PROOF FOR A FEW HOURS BEFORE BAKING so that the yeast has more time to rise and then bake for longer at a lower temperature she would have got a much tastier softer scone which I imagine what was more likely the treat actually made back in the day.

[suemount]

Tut tut margarine would be much better with butter lol

[chasegordonn]

This is so cool! However I just think about how plagues were spread back in the day! Can you imagine? Great video! So cool! Bless you! 🌹🌹