Loading episode...
Tasting History with Max Miller
Season 2020 • Episode 13 • The Softest Bread In England - How To Make 18th Century Sally Lunn Buns
Select Server:
Tasting History with Max Miller Season 2020, Episode 13: The Softest Bread In England - How To Make 18th Century Sally Lunn Buns
Comments
No comments yet. Be the first to comment.
Episodes
48 episodesHow to Make Medieval Cheese
I'll show you step by step and give a bit of the history of cheese, from Egypt, to Greece, to WWII and Nixon. Learn how we went from curdled milk in a sheep stomach to the wide world of cheese we know today.
7 min
Baking A Medieval Cheesecake - The History of the Sambocade
In this episode, I make a medieval elderflower cheesecake - a Sambocade. I explore how this dessert is the link between the ancient cheesecake given to Greek Olympians and the modern NY style cheesecake we love today.
12 min
Making 400 Year Old Buttered Beere
In this episode, I show you how to make your own alcoholic (and non-alcoholic) Buttered Beere and we explore the importance of beer and ale in Medieval and Renaissance England.
9 min
Cooking Medieval Dessert for Lent: Bruet of Almaynne in lente
I show you how to make your own almond milk and look at the medieval diet during Lent and other fasting. I also explore some of the ways people made sure they could still eat well while observing their fast, even if that mean considering a beaver a fish.
10 min
Apple Muse for the Plague - The Four Humors
8 min
Weird Cures for the Black Plague - Candied Horseradish
9 min
What does a 1920s BIRTHDAY CAKE taste like?
11 min
How to Make a MEDIEVAL TRENCHER - Torte Bread
8 min
Cooking A CAPON Dish For A Medieval King - Sweet Measure
6 min
Making Medieval Fig Spread - Rapé - History of the Fig
9 min
Making a Medieval TART DE BRY (Brie Tart) - Brie: The King of Cheese
13 min
Anglo-Saxon Oatcakes - How Not To Burn King Alfred's Cakes
13 min
The Softest Bread In England - How To Make 18th Century Sally Lunn Buns
15 min
How to Bake Medieval Rastons - The Life of a Miller
17 min
History's Fluffiest Dessert! - Everlasting Syllabub
14 min
Cooking from THE FORME OF CURY: England's First Cookbook - Galyntyne Sauce
14 min
I finally made GARUM - Ancient Rome's favorite condiment
16 min
Oldest Cookbook in the West - APICIUS - Ancient Roman Mussels
14 min
A Tart to Topple a King - Lombardy Custard
16 min
A Dish for the First 4th of July... and why it should be on the 2nd.
14 min
The Poisonous History of Tomatoes - Pomodori Farciti all’Erbette (1773)
11 min
The Bread of ANCIENT ROME - Pompeii's Panis Quadratus
13 min
Making Hippocras at Home - Medieval Spiced Wine
18 min
Civil War Bread Pudding
14 min
KYKEON - The Drink of Greek Heroes
14 min
Payasam - Medieval India & Dessert for the King
14 min
The Wonderful History of Pancakes
16 min
Loseyns - Medieval English Lasagna!
17 min
The Strange Flavor of Parthian Chicken from Ancient Rome
17 min
FARTS OF PORTINGALE - A Shakespearean Treat
12 min
Quesadillas Cernidas & Aztec Maize
16 min
Yuanxiao from the Ming Dynasty
17 min
Precedella - 1500's Pretzels made with Wine
16 min
Spartan BLACK BROTH - Melas Zomos
16 min
Scappi's Renaissance Herb Torte
18 min
The History of Sugar Part 1 - Medieval Arabian Pistachio and Rose Candy
18 min
The History of Sugar Part 2 - Victoria Punch
19 min
Soul Cakes & Trick-or-Treating
13 min
Silphium: The Lost Aphrodisiac of Ancient Rome
19 min
Making Medieval Mead like a Viking
19 min
Pumpion Pie from 1670
17 min
What Did Medieval Peasants Eat?
17 min
Figgy Pudding - A Victorian Christmas Tradition
19 min
Unwrapping Aztec Tamales - The Tamale Wars
20 min
Celebrating Saturnalia with Cato's Globi
17 min
Making Medieval Gingerbread
15 min
Eggnog: A Christmas History
16 min
A 4000 Year Old Recipe for the Babylonian New Year
18 min