The 200 year OLD cheesecake recipe | Ann Reardon How To Cook That

Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. Join me for creative cakes, chocolate & desserts, new video every Friday.

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Chirnside Park 3116
Australia

[honeylavenderbakery]

that's so cool! like your kitchen is a time machine :)

[d__x]

I love how these old cookbooks are written, like having a polite conversation with an old lady

[nathantieche]

"oh my goodness we're making cheese!"

[WittyMumble]

I just love this channel. A kind lady with a happy family living in Australia, close to the fans and close to heart, with cheery kids and a caring husband. The little segments of pure love shown by this family bring joy to me. Thank You, Ann Reardon, for providing me with amazing recipes, tips, tricks, and a warm feeling in my heart <3

[pheo]

People in the 1800's: Exercise? Nah, I'll just go cook. Same thing.

[whyktor]

Wow My grandma and I watched that together... It brought tears to her eyes ... She still has the same book as heritage from her mum ...please keep up ! We just stunned with it

[aareon]

not gonna lie the scene where they picked a bunch of berries was beautiful, the sweet music while they picked berries and just had fun really was just.. serene

[deja]

Me: Cheesecake. Easy enough.
Ann: *starts making puff pastry*
Me: wtf

[AstoundingAmelia]

You and your husband picking berries in a field is one the most wholesome things I've seen, you two are the cutest

[indsight]

I love old recipes! Here is my recipe for pumpkin "pie" from my ancestors circa 1621:
Choose a large pumpkin that fits your oven. (Yes, I am using an oven even though my ancestors used banked coals, dirt and ashes before they built an oven!). Choose a smaller pumpkin as well. Bake the smaller pumpkin until it is soft and has a few brown spots on the skin, or about an hour, at 350 degrees Fahrenheit. Cool the smaller pumpkin until you can handle it. Peel it and remove the seeds and chop into large chunks. In a large bowl, vigorously combine cream, eggs, molasses and spices. Open the top of the larger pumpkin and remove the seeds. Pour in a little of the cream mixture, then a layer of the cooked chunks of pumpkin, then more cream mixture, then pumpkin until the larger pumpkin is filled. Now bake in a slow oven, 250 degrees Fahrenheit, until the custard is set around the edges and the pumpkin is a bit soft above the mid line, or about two hours or longer, depending on the size of your larger pumpkin. As the pumpkin cools the custard will set firmly and the rest of the pumpkin will become soft. The ingredients need to be increased or decreased depending on the size of your larger pumpkin. I actually start by opening and cleaning the larger pumpkin, then filling it with cold water, then pouring the water from the pumpkin into a measuring tool to determine the volume of the larger pumpkin. Then measure the cooked chunks of the smaller pumpkin. The difference between the larger pumpkin volume and volume of the cooked pumpkin chunks is the amount of cream, eggs and sugar you will need. The reason my ancestors called this a pie is because they craved pastry and bread but only had what they could grow in their early gardens. Flour for pastry and bread requires growing a large stand of wheat then milling the grains into flour. When my family first got to Virginia, there was no mill yet built in Jamestown. Using a pumpkin as a pie shell is quite creative, don't you think?

[summonedcreatures]

I don't like cheesecake that much, but I love the rustic look of this cake. Imagine sitting in am old cottage or having a picnic in nature. and then you pull out this amazing cake. Magical!

[gravity_mxk]

I love just thinking about Ann's great grandkids are going to be watching her videos and being like, "Wow, that's absolutely insane, back in the early 2000s, to make a gravity defying popcorn cake, you couldn't just suspended in midair with a gravity pad. That's absolutely crazy."

[TheRisky]

Me: Cooking takes so much time and effort.
1800's: Hold my mortar and pestle.

[bluetiger]

Are they just not the sweetest couple picking berries like that! SOOO cute!

[mistytorres]

"well that's a problem bc we don't have any cows, but look I found some cows" lol u killed me ;)

[ARSTARLESS]

I love how you, with an Australian accent, deepened your accent to make it British like

[-CG]

If you ever do want to purchase milk directly from the cow, ask to purchase a blade of grass from his field and ask if you could HAVE a pint (or whichever quantity) of fresh milk.

[paulinacoffin]

Making a 200 year-old cheesecake? No, no, no.... THIS is how you make it:

1. Make cheesecake
2. Leave for 200 years
3. Disappoint your futuristic descendants as they find a lump of rotted stone in the cellar.

[frangg]

The mortar and pestle is the food processor, and all that rose water seems to be what they used instead of all the vanilla extract in today's recipes. As a history teacher, I loved this video. You should make all the recipes in that book (at least the desserts) like on Julie & Julia!

[akumiuwu]

I actually feel like I'm watching a bedtime baking story so I kind of become sleepy and I do need to sleep so thanks!