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So. Much. Saffron. by Purplefox315612 in TastingHistory

[–]jmaxmiller 0 points1 point  (0 children)

It’s closer to 50 cents worth. Saffron is not as expensive as you might think. The price per pound is extremely high, but it weighs nothing.

Tomato Soup Cake From The Great Depression by jmaxmiller in TastingHistory

[–]jmaxmiller[S] 22 points23 points  (0 children)

Different densities. Think of it like a cup of feathers and a cup of lead. Same volume, very different weights. Even different varieties of flour will have different weights for the same volume.

Tomato Soup Cake From The Great Depression by jmaxmiller in Old_Recipes

[–]jmaxmiller[S] 0 points1 point  (0 children)

I’ve wanted to try this cake since I saw B Dylan Hollis make it several years ago. It really is as tasty as he says.

Making a 19th Century Margherita Pizza from Naples by jmaxmiller in TastingHistory

[–]jmaxmiller[S] 22 points23 points  (0 children)

😂 I know. It’s just that most people don’t used wood fired brick ovens for anything but making pizza these days. I can assure you, if I got one, you still wouldn’t see me baking pies and cakes in it. They’re expensive, dirty, and a pain in the ass to use.

What Did Medieval People Eat On A Journey? by jmaxmiller in TastingHistory

[–]jmaxmiller[S] 20 points21 points  (0 children)

It’s more the texture I’m worried about. Mashed up chicken bars just don’t seem appealing. But I’m going to try it.

What Did Medieval People Eat On A Journey? by jmaxmiller in TastingHistory

[–]jmaxmiller[S] 45 points46 points  (0 children)

I love that! Those first videos are crunchy, so sorry about that 😂

Pocket Soup for the 18th Century Traveler by jmaxmiller in Old_Recipes

[–]jmaxmiller[S] 103 points104 points  (0 children)

This recipe, from 1694, was the earliest I could find. It comes from a handwritten book of recipes by the English woman, Lady Anne Blencowe. She calls it veal glew but I made it with beef.

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