We Cooked an Authentic Tudor Feast!

'We Cooked an Authentic Tudor Feast!'

It's nearly Christmas time, and Luke Tomes and Louee Dessent are donning their chef's aprons at the Weald and Downland Living Museum in Sussex, to cook a Christmas classic - Tudor style.

On the menu is an authentic Tudor mince pie, the kind King Henry VIII and Elizabeth I would have eaten, filled with real shredded meat, dried fruit and an array of exotic spices that would have been used in the 16th century.

In charge of the Tudor kitchen, designed and decorated as a kitchen would have been in the 1570s, is food historian and faithful re-creator of historic dishes Alex Compiani from The Time Traveller's Kitchen. Dressed in Tudor chef attire, Alex tests Luke and Louee's 16th century culinary skills as they attempt to rustle up a Tudor masterpiece.

Who will prove themselves to be the Time Traveller's Kitchen's next apprentice? Watch the video to find out!

List of Ingredients used:

For the Filling:
800g lamb shoulder
150g suet
1/2 tsp ground cloves
1 tsp ground mace
1/2 tsp black pepper
A pinch of saffron
50g raisins
50g currants
50g stoned prunes, chopped

For the Pastry:
500g plain flour
2 tsp salt
125g lard
3 egg yolks.
Water.

For the glaze: 1 tbsps of each butter, sugar and rosewater melted together.

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#historyhit #tudor #cooking

00:00 Introduction
01:26 Tudor Kitchen
03:35 Mince Pie History
04:41 Mince Meat
09:47 Tudor Pastry
13:39 Pastry Moulding
16:27 Spices
20:37 Pie Filling
24:13 Pie Decorations
26:17 Butterbeer
29:17 Reveal / Tudor Feast
36:59 Final Taste

[JAMLAND]

Imagine the first madman in the 1500’s who realised you can actually eat the pastry too, what a rebel 🤣🤘🏻 . Happy Christmas all

[dilihopa]

Alex is a great guest! Needs his own show!

[BarbosaUral]

Alex Compiani, needs to have a youtube cooking channel. Especially for those of us who don't use other social media.

[goblincavecrafting]

Alex came across as so gentle and sweet in the way he presented this with you! Great video!

[iansmith]

My household is very partial to medieval and Tudor cookery, and standing crust meat pies are one of our favorites. So, I clicked on the video for that. I was absolutely tickled then, to see the buttered beer come up. My wife found that exact recipe a few years ago and it has become our beverage of choice to have after Christmas dinner. I happened to be drinking some leftover with a slice of modern mince pie while I watched this!
I was also amused seeing the stuffed eggs. Living in the American South, deviled eggs are ubiquitous for almost any feasting occasion, so they looked very familiar... up until the ingredients were listed. I will absolutely have to try that version now!

[daniwilcox]

Brilliant video! Alex is such an entertaining and knowledgable historic chef! Really enjoyed this!

[idiotsandwich]

I’m trying to imagine if Anne Boleyn ever sat down to a meal like this before.. it’d be so cool to see her with her family happy and having a meal for Christmas.

[reaperx]

I love the commitment to the t-shirts despite the very cold temps. If you do another video like this, I think you'll need to look into warmer branded merch.

[tracybtchinstructor]

Does Alex have his own Tudor channel? I couldn't stop watching this . Amazing video guys

[InvisibleJiuJitsu]

@6:50 animal fat (and butter) is incredibly healthy. It's about time we remembered that

[dorianphilotheates]

“Mincemeat” traditionally did not refer to minced (ground) meat in the modern sense (i.e. animal flesh). It simply denoted any edible item finely chopped or minced (“meat” being the Medieval/Early Modern English word for food in general). Flesh-meat was certainly part of it — especially offal or organ meat — but it could be any edible; of course, dried fruits, nuts, sugar, spices, honey, syrup, and anything rare, exotic, and costly featured prominently in the minced mixture of ingredients of this luxuriously festive dish.

[pahogger]

Now I know where the term upper crust comes from, very interesting. Thanks for the wonderful video, much appreciated. Merry Christmas!

[peterbriggs]

"Don't worry, the partridge isn't real" ... Let's chop up a dead lamb 🤣

[zact]

This is awesome! I was thinking about trying this myself and couldn't come across any videos doing a pre-Victorian recipe, so this is greatly appreciated thanks😋

[FOETRAIN]

Some truely excellent Tudor treats :) Many thanks for the video folks!

[georginaturner]

Fantastic video with a really interesting expert guest and Weald and Downland is a super place to visit at any time of year. They do some great themed events too.

[johndoe-vfun]

Great vid, and I love learning about the origins of words and sayings, ie. upper crust.

[craoutdoors]

Liked the cameo from time teams Phil Harding on the oven behind!😂

[melanienicholson]

One of the "BEST" videos thus

[anthonystevens]

This is very well presented and edited with the star of the show Alex the chef (and of course the food). Oddly I feel very hungry right now. Great work everyone and thanks for sharing.