[0:00] hello tastorians happy sunday
[0:03] can you all hear me can you all see me
[0:06] it's from harry potter is it working
[0:10] we got you comments
[0:14] wrong all right cool uh well
[0:17] today we're making election cake
[0:20] in honor of our presidential election
[0:22] coming up on tuesday
[0:24] um hope everyone had a wonderful
[0:26] halloween
[0:27] we did we didn't do anything except
[0:29] watch some scary movies which i don't
[0:31] really like
[0:31] and ate pizza which i do like and
[0:35] handed out zero candy zip we didn't get
[0:38] any trick-or-treaters did anyone get any
[0:39] trick-or-treaters
[0:40] i don't know we never get any
[0:42] trick-or-treaters though so i'm not
[0:44] blaming it on anything other than
[0:45] that we live in a condo
[0:48] cool so jose is going to be monitoring
[0:51] the comments today
[0:53] uh i implore you to make his job
[0:57] a little bit easier by keeping
[1:00] everything
[1:00] history and food based and talking about
[1:04] the wonderful elections of
[1:06] 1755 and 1826
[1:11] that's all i'm going to say about that
[1:12] for today make his life easy
[1:15] i beg you um all right
[1:18] so we're going to go into the history
[1:21] of election cake but first let's get it
[1:23] started because this does take a little
[1:25] bit of time to make
[1:26] that said we are doing a modern a
[1:29] modernized
[1:30] version because and we'll get into it
[1:33] but the original cake would take
[1:35] days to make um rather than an hour and
[1:39] since this is a live stream
[1:41] that's not really doable but let's get
[1:44] to it all right so
[1:45] i am basing this off of fannie farmer's
[1:49] the boston cooking school cookbook from
[1:52] 1896.
[1:55] which i have right here
[1:58] so what we'll need is one half cup of
[2:01] butter or one stick for us americans you
[2:04] want that softened really everything
[2:05] should be at about room temperature
[2:08] it's not going to kill you if it's not
[2:10] but it does help
[2:11] so uh there is that and then two
[2:14] eggs which i actually have been keeping
[2:17] in here just to
[2:19] leave at room temperature uh two eggs
[2:21] pre-cracked
[2:23] don't microwave your eggs
[2:27] one cup or 200 grams of brown sugar
[2:32] definitely stick to brown sugar i'm
[2:34] using dark brown sugar either that or
[2:36] light brown sugar will work
[2:37] don't use regular sugar for this it'll
[2:39] it'll come out too dry you don't want
[2:41] that
[2:42] two-thirds cup raisins
[2:45] and eight finely chopped
[2:49] dried figs if you have fresh figs you
[2:51] can use those
[2:52] um they're they're going to be fine
[2:54] they're a little bit more moist because
[2:55] they're not
[2:56] dried but that it actually works i i
[3:00] it'll work either way but you want them
[3:02] finely chopped if you're using huge
[3:04] raisins as well
[3:05] you actually want to chop those too you
[3:07] don't want anything too too big but just
[3:09] a regular old like
[3:11] sun-made raisin that's fine you don't
[3:14] need to chop them
[3:16] then we need one and two-thirds cup or
[3:18] 210 grams of
[3:20] flour all-purpose flour is fine you can
[3:22] use
[3:23] pastry flour for this as well whole
[3:26] wheat
[3:26] whole wheat pastry flour is actually
[3:28] really great for this um
[3:29] but you can also use just plain
[3:31] all-purpose flour
[3:32] and then our raising agents and this is
[3:34] this is where things
[3:36] are going to differ from from the
[3:37] original recipes and i'll talk about
[3:39] that
[3:41] we're going to use one uh we'll go with
[3:43] the
[3:44] one-half teaspoon of baking powder oh
[3:47] sorry one teaspoon of baking powder
[3:49] and one half teaspoon of baking soda do
[3:52] you like my new bowls
[3:53] it's got these um hey max can you
[3:56] substitute
[3:57] the brown sugar for white sugar and
[3:58] molasses you
[4:00] can substitute the brown sugar brown
[4:02] sugar for white sugar and molasses
[4:06] it kind of throws off the the uh the
[4:08] measurements exactly so
[4:11] you want to cut back a little bit on on
[4:13] maybe another liquid
[4:14] that you're going to be using um just
[4:18] don't
[4:18] use two you don't need too much molasses
[4:20] if you add probably
[4:22] i'd say two tablespoons of molasses in
[4:26] there
[4:26] that's actually fine now you don't have
[4:27] to change anything else just
[4:29] add a couple tablespoons of molasses
[4:30] it'll be fine
[4:32] can everyone hear jose when he talks i
[4:34] think that we've
[4:35] figured out i'm using a better camera
[4:37] i'm using a better microphone than our
[4:39] previous live streams so
[4:40] hopefully that's showing so let me know
[4:43] if you cannot hear him
[4:45] because then i'll just repeat everything
[4:47] that he says and then
[4:49] a teaspoon of salt regular old
[4:52] salt and then spices
[4:55] which is really what this cake is all
[4:57] about we're doing
[4:58] a calls for one teaspoon of cinnamon
[5:02] ground up
[5:03] uh i pre-ground everything a quarter
[5:06] teaspoon of cloves
[5:07] do not use more than a quarter teaspoon
[5:10] if you want to add more of any spices
[5:12] great don't add any more cloves they're
[5:15] already
[5:16] pretty strong in the cake um one quarter
[5:18] teaspoon of mace
[5:20] that's actually the one that i would add
[5:21] a little bit more if i could and then
[5:24] as john townsend would always double
[5:26] this we're doing one quarter teaspoon of
[5:28] nutmeg
[5:29] uh grated nutmeg he'd probably use a
[5:32] half teaspoon or more
[5:33] um and that would be okay he loves his
[5:36] nutmeg
[5:38] and then buttermilk so
[5:41] one half cup or 118 milliliters of
[5:44] buttermilk
[5:45] so the buttermilk is if if anyone makes
[5:48] like soda bread like irish soda bread
[5:50] the way that it usually gets its
[5:52] leavening is from buttermilk and
[5:54] baking soda which is what we have and
[5:56] that is in the original recipe
[5:58] the acid and the baking soda they
[6:01] you know create a leavening but the
[6:04] original recipe and most of the early
[6:06] recipes for this were made
[6:07] before there were a lot of leaveners
[6:11] quality leaveners at least and so it was
[6:13] a sour dough
[6:15] yeasted cake i've tried them
[6:18] they're people today they're not they're
[6:21] not the most popular thing one because
[6:23] they're a lot of work but two
[6:24] they tend to not have the that cake-like
[6:27] or
[6:27] or even bread like quality that we want
[6:30] um
[6:31] one of these days i'm i should do it
[6:33] maybe in four years uh i'll do another
[6:35] i'll do amelia simmons election cake and
[6:37] we'll get into that um
[6:39] but it takes days days to make so
[6:42] that is why i have added the one
[6:45] teaspoon
[6:45] of baking powder seems like a lot but it
[6:48] works
[6:49] and then we'll get into the whiskey
[6:52] sauce later
[6:52] uh you can also do a brandy sauce just
[6:55] swap out the whiskey for the brandy just
[6:56] real quick you have a thousand people
[6:58] watching along a thousand and you have
[7:00] uh quite a few people sending your love
[7:02] starting with juan carlo who is our
[7:04] local neighbor
[7:05] ah fluffy monkey thank you fluffy monkey
[7:08] thank you juan carlo
[7:09] senor mr giggles thank you senor mr
[7:13] giggles
[7:14] and the senor oh senor and mr giggles
[7:18] and then felix asked for valentine's day
[7:20] if you could make a capizzoli
[7:24] i'm gonna have to look that one up for
[7:26] valentine's day um yeah i haven't
[7:28] actually started to plan out i've pretty
[7:30] much got the rest of the year planned
[7:32] uh what i'm going to be doing but
[7:34] starting january 1st
[7:36] i'm taking suggestions so if you got
[7:38] suggestions
[7:39] don't leave them in the in the feed
[7:41] because i will probably never
[7:43] get to see it but send me an email or
[7:46] shoot me a instagram message or or
[7:50] twitter message
[7:52] that's going to be the best way to do it
[7:53] taking suggestions
[7:55] all right so let's do this
[8:00] so what we first need to do is mix
[8:02] together our
[8:03] dry ingredients and it's super easy this
[8:06] cake is actually super easy to make
[8:07] the way that i'm doing it so you take
[8:09] the flour
[8:11] dump that in there oh if you haven't
[8:14] turned on your oven
[8:15] turn on your oven i kind of like these i
[8:17] love the look of my wooden bowls but
[8:19] they um they tend to like hold
[8:21] they're hard to get some of the
[8:22] ingredients out so i kind of like these
[8:23] nice smooth ones they're terracot on the
[8:25] outside
[8:27] and then all of your spices we've got
[8:29] our nutmeg i'm going backwards here
[8:32] get all of you out we've got our mace
[8:38] uh so how many i'm curious how many
[8:40] people are actually making this
[8:41] few days and then whisk all of these
[8:43] together so the
[8:45] the first recipe that we have for
[8:47] something called election cake
[8:49] actually comes from amelia simmons
[8:52] american cookery which is often
[8:56] satirical writers coming out of yale
[8:58] university
[9:00] who were writing satire
[9:04] at first the government in connecticut
[9:07] but later on they were
[9:10] a connecticut form of government to be
[9:13] adopted
[9:14] uh as part of the u.s constitution and
[9:16] making up their laws
[9:17] as as a colony um and we're going to get
[9:20] into
[9:22] going way way back uh um
[9:25] why they were this cake is really
[9:28] associated with hartford
[9:30] that will actually start not with
[9:32] hartford but with
[9:34] massachusetts um then we need a big bowl
[9:37] you can do this by hand i don't suggest
[9:40] it
[9:41] uh but i'm going to use my stand mixer
[9:43] because i got it
[9:44] and mix basically everything else
[9:46] together but we have to do it in a
[9:48] certain order so you want to do is
[9:50] add your sugar powdered sugar
[9:54] it's french for some reason today and
[9:56] your butter and really
[9:57] if i had been prepared i would have
[10:02] sliced this butter up you want at room
[10:03] temperature but even if you
[10:05] don't put the whole stick in there i'd
[10:06] slice it into maybe you know
[10:08] like tablespoons so between four
[10:11] and eight little
[10:15] issues lagging issues
[10:21] is it lagging is my voice not matched
[10:23] with the
[10:25] the video is that what it is
[10:29] i think it's just freezing
[10:33] a ramp is there any way to
[10:37] lower the ability
[10:41] i don't know what that means lower the
[10:44] ability
[10:49] what if it's our internet we have
[10:52] terrible internet
[10:55] for some reason all of like los angeles
[10:58] county
[10:59] now has fiber pretty much except for
[11:02] burbank
[11:03] no fiber for us we get the worst
[11:05] internet
[11:09] i'm going to keep going on and hopefully
[11:13] the lagging isn't too too bad so we want
[11:17] to cream this
[11:18] together so butter and sugar
[11:22] just cream it together until it's nice
[11:24] and smooth
[11:29] probably not probably can pick this up
[11:31] so i'll try not to
[11:33] talk about anything too important while
[11:34] this is going on
[11:36] i did want to um mention that a bunch of
[11:40] people have asked me to make merchandise
[11:42] um and i've been putting it off it's you
[11:45] know
[11:46] something i haven't done but i finally
[11:50] got some up
[11:51] um it's you can see it actually below
[11:55] the video but i'm kind of curious what
[11:58] people want
[11:59] um there's a really i think it's really
[12:01] cool that you can get
[12:02] aprons and shirts and stuff with the
[12:05] garum bottle on it
[12:06] and with that painting that is at the
[12:08] end of my opening which is called de
[12:10] fille
[12:10] with the rotund gentleman
[12:14] who keeps eating um so
[12:17] let me know you know what else you you'd
[12:19] like to see because
[12:20] because i'm curious how are the lagging
[12:23] issues uh it's
[12:24] it's kind of a little better uh asians
[12:26] and uh jordy and her husband love your
[12:28] show
[12:28] and has anyone told you that you look
[12:30] like rich for community a lot of people
[12:32] have told me that i look like rich from
[12:33] community i
[12:35] i didn't know who that was until i
[12:36] started getting comments and we actually
[12:37] started watching it
[12:38] because everyone was like you look like
[12:40] rich from community
[12:42] um and i don't mind that because he's a
[12:45] good looking fella
[12:46] all right so once the butter and sugar
[12:49] is beat in
[12:50] then just add your eggs but really it's
[12:52] always a good plan
[12:55] to i'm going to use a buttered knife to
[12:58] break them up give them a little whisk
[13:00] just kind of mix them before they go
[13:02] in it's not obligatory but
[13:06] any pastry chef would would say do this
[13:09] i'm not a pastry chef but i watch a lot
[13:12] of pastry chef
[13:14] do things and i learn from them i try to
[13:16] understand
[13:18] so add your eggs and then
[13:21] mix
[13:28] you want to mix until fairly well
[13:29] incorporated not very difficult
[13:31] but there it is um
[13:36] and then add in your buttermilk when you
[13:40] add this
[13:40] in it might look curdled
[13:43] uh especially if your buttermilk is cold
[13:46] it might look curdled and that's okay
[13:48] it does not matter um
[13:52] it's fine it will not look curdled later
[13:55] on
[13:57] i promise
[14:01] we mix that in until well incorporated
[14:08] and then we mix in our fruits
[14:11] uh i got my figs
[14:14] and a little piece left and my raisins
[14:18] so um
[14:22] one one thing about election day cake is
[14:24] you know we're making this for our
[14:25] presidential election but when
[14:27] election day cake started we didn't have
[14:29] a president
[14:32] so it was actually not even done in uh
[14:35] november
[14:36] so first we have to figure out what is
[14:39] election day
[14:40] when it comes to election day cake
[14:44] and for that we have to go back to two
[14:46] traditions
[14:47] of election day and muster day or
[14:49] training day
[14:51] so the holiday and it was a holiday
[14:54] though they wouldn't have called it a
[14:55] holiday because they were
[14:56] completely anti-holiday the puritans in
[15:00] when they came to new england brought
[15:02] this tradition of
[15:05] muster day which is used to happen in
[15:08] england when
[15:10] in a small town all of the local
[15:12] militiamen would come together
[15:14] uh once or twice a year and and train so
[15:17] it was also training day not the
[15:19] denzel washington movie but maybe it
[15:22] comes from the same place i don't know
[15:23] um and and so they brought that
[15:26] tradition over because the puritans did
[15:28] not have
[15:29] easter or new year's or birthdays or
[15:32] christmas
[15:32] or any lovely holidays
[15:35] they were all um is this mustard
[15:39] day no mustard so like when a mustard
[15:42] day
[15:42] is a totally different holiday uh now
[15:45] muster day
[15:46] m-u-s-t-e-r so that would be like
[15:50] when when a militia musters
[15:54] or or a regiment musters it means they
[15:56] they all come together and get ready and
[15:58] present
[15:59] um and it can actually mean different
[16:01] things at different times in history
[16:03] specifically with
[16:04] regarding different military units and
[16:06] everything but
[16:07] in this case it would mean that they
[16:09] came together
[16:10] presented themselves and readied
[16:13] themselves to train
[16:15] uh and surely the training was more than
[16:18] a day
[16:19] i don't know maybe not um because
[16:22] i imagine that it's hard to fire learn
[16:25] how to fire a
[16:26] musket which is what they would have
[16:28] been fighting with at the time
[16:30] anyway we're going to do this next part
[16:34] by hand so as you can see kind of looks
[16:37] looks kind of gross i don't know if you
[16:38] can see that but it's it's it's kind of
[16:41] muddled but as soon as we take our dry
[16:43] ingredients and put them in
[16:45] the mottling goes away and it'll look
[16:46] nice and smooth
[16:49] but before we do that we have to prepare
[16:52] our pan
[16:54] the best thing to do to prepare a
[16:57] bread pan you can use a cake pan or
[16:58] bread loaf these would have been served
[17:00] in
[17:00] loaves like this you can also double the
[17:03] recipe and use like a bundt cake
[17:05] they wouldn't have done that but it's
[17:06] much prettier but i'm going to use
[17:08] a standard bread loaf pan um and i'm
[17:11] going to cheat and use this uh
[17:13] baking with flour pam stuff but the best
[17:16] thing to do is actually
[17:17] put butter on the inside think of butter
[17:20] then
[17:21] dump out the flour and then freeze it
[17:23] for about 15 minutes
[17:25] that's the best thing to get stuff to
[17:27] not stick but
[17:29] i didn't remember to do that so i'm
[17:31] using i'm cheating
[17:33] there you go anyway muster day where was
[17:36] i
[17:38] so when they would when they would get
[17:41] so they brought the
[17:42] the tradition of mustard a to the new
[17:45] world uh to new
[17:46] new england and that was their
[17:49] equivalent of a holiday
[17:51] muster day and election day because
[17:54] they would elect certain certain members
[17:58] of their their groups in the different
[18:01] you know that you had boston and
[18:02] braintree and all of these
[18:04] little areas were very very separated
[18:06] and they would elect
[18:07] different people um once a year to kind
[18:10] of
[18:10] represent them and we can actually see
[18:13] this
[18:14] in the very closing scene
[18:17] of the scarlet letter if you've ever
[18:18] read the scarlet letter
[18:20] um the the last scene
[18:23] is it's election day and
[18:27] what was his name dimsdale who was
[18:30] spoiler alert uh he was the one who
[18:34] had the illegitimate child with hester
[18:37] prynne who had the scarlet letter the a
[18:39] well he was also the minister so he was
[18:42] giving what was known as
[18:43] the election day sermon or the election
[18:46] sermon
[18:46] and they were a big deal they were long
[18:50] and kind of rambling because
[18:53] while obviously that's a fake one
[18:55] because it's you know
[18:56] a book uh we have
[18:59] election day so i'm adding the dry
[19:01] ingredients you can do this in one or
[19:03] two it's probably better to do it in two
[19:04] but i just didn't one
[19:05] and then fold it in you don't want to
[19:07] work it very
[19:09] hard that's why you want to do this part
[19:11] by hand uh
[19:12] rather than with a with a machine um so
[19:16] anyway we
[19:16] have one of these long-winded sermons we
[19:19] actually have a bunch of them
[19:20] from 17 uh sorry
[19:24] 1676 an election day sermon
[19:27] by increase mather who was the father of
[19:30] cotton mather who was
[19:31] uh much more well-known but increased
[19:33] mather gave one of these he was
[19:35] in boston on election day and
[19:38] just the title of this sermon was
[19:44] big breath an earnest exhortation to the
[19:46] inhabitants of new england to hearken to
[19:48] the voice of god
[19:49] in his late and present dispensations as
[19:52] ever they desire to escape
[19:54] another judgment seven times greater
[19:56] than anything which has
[19:57] which as yet hath been that's the title
[20:01] the sermon goes on for quite some time
[20:04] it was actually published
[20:06] in a in a local uh publication at the
[20:09] time it's like
[20:11] 30 pages it's long um questions for you
[20:14] two questions edward asks uh do you need
[20:17] to sift
[20:18] the flower you can always zip the flour
[20:22] it's good to sift the flour
[20:23] you don't need to with this if you're
[20:26] making
[20:27] something really delicate like pastry or
[20:29] cookies
[20:31] i would always sift the flour with
[20:33] breads
[20:34] and even cakes like this you don't need
[20:37] to
[20:37] if you're making something like like a
[20:40] chiffon cake
[20:41] you definitely want to sift it um
[20:44] but with this one it's just not going to
[20:47] you're not going to notice a difference
[20:49] um so now that we have that
[20:52] and the second question was would you
[20:54] compare this to a fruitcake
[20:56] i would not compare it to a fruitcake
[20:58] it's not going to be as dense i would
[21:00] actually compare this
[21:02] the way that we are making it closer to
[21:04] like
[21:05] banana bread should have more that
[21:08] consistency
[21:10] not as dense there isn't nearly as much
[21:12] fruit as a fruitcake first of all
[21:15] the original recipes that were leavened
[21:17] with sourdough
[21:19] they're going to be a lot more dense
[21:20] again still not like a fruit cake
[21:22] but more like bread um more like a fruit
[21:26] bread a little bit like the soul cakes
[21:29] that if you if you watch the episode on
[21:31] soul cakes that came out on friday
[21:33] more of that texture a little bit
[21:35] chewier less less cake-like so it's
[21:37] election cake but the term cake then
[21:40] we would not we would be very
[21:41] disappointed in
[21:44] if you've ever had leavened cakes that
[21:46] way
[21:47] they just aren't the same as our modern
[21:49] lemoners so i'm going to put this
[21:52] i'm going to spoon this in here you're
[21:53] probably not going to be able to see it
[21:54] because
[21:55] i don't have three hands but that's what
[21:57] we're going to do
[21:59] anyway so now we have election day
[22:03] uh that was going to be in may that's
[22:06] when they tended to
[22:07] to hold it was election day was always
[22:10] in may and that was the case
[22:12] with all of the colonies uh in new
[22:14] england
[22:15] that had election day ceremonies
[22:20] they started to we have been having
[22:22] cakes at these but the puritans
[22:25] not huge on the cakes not huge on the
[22:27] drinking
[22:29] but as you know as less
[22:33] as the colonies changed from being all
[22:35] puritan to a little bit more mixed as
[22:38] more english settlers came over they
[22:40] brought the idea of
[22:41] adding cake and they really brought the
[22:44] idea of adding booze
[22:46] and election day ended up becoming
[22:50] a drunken festival
[22:53] of sorts they would still have the
[22:55] sermon they would still have the
[22:56] election they would still count the
[22:58] votes
[22:59] but then afterward they would usually
[23:01] have a big ball
[23:03] big party everybody would get drunk um
[23:06] there are actually uh
[23:09] there are stories that they would the
[23:12] people would get so drunk that by the
[23:13] time
[23:14] the governor was elected people were
[23:16] just passing out
[23:18] uh kind of a mess um
[23:21] and we'll get into that more as well all
[23:24] right so i'm smoothing it out
[23:27] i don't wanna it is smooth it's not so
[23:29] easy now i have it on my finger as well
[23:32] um there it is there's our election cake
[23:37] batter
[23:37] because it is more of a batter than
[23:39] anything else and then we just
[23:41] pop it in the oven
[23:45] for about 50 minutes uh
[23:48] you really want to you know everybody's
[23:49] oven is different
[23:51] it's going to be about 45 to 55 minutes
[23:54] i would start checking it about 45
[23:56] um because
[24:00] you want it you want it you don't want
[24:02] it to dry out but you want it to be done
[24:03] in the center so take a
[24:05] a wooden skewer or a knife and stick it
[24:08] in the center at about 45 minutes
[24:10] and if it pulls out clean and it's done
[24:13] if it does not pull out clean then it is
[24:15] not done keep it baking
[24:17] can you set i'll set it i will settle
[24:19] alarm for 55 minutes
[24:21] the thing is we're not going to be here
[24:22] for 55 minutes i promise uh sorry 45
[24:24] minutes
[24:25] i promise i actually movie magic
[24:29] i baked one earlier so i'm going to be
[24:32] icing that one
[24:34] so you don't have to sit here and wait
[24:36] for 45 minutes
[24:38] anyway um let's get back to elections
[24:42] so these election cakes started
[24:45] really getting popular in hartford and
[24:48] they ended up becoming
[24:49] very associated with heart etiquette
[24:53] uh the first actual mention that we have
[24:56] of an election day cake doesn't come
[24:59] until 1771
[25:00] we know that they were doing this long
[25:02] before that but in 1771
[25:05] from the connecticut uh general
[25:06] assembly's notes
[25:08] they were repaying an ezekiel williams
[25:10] two pounds
[25:11] [ __ ] seven shillings and nine pence for
[25:13] the raisins clove
[25:15] mace sugar etc for the cake and they
[25:18] were paying another two pounds five
[25:19] shillings to miss leslie
[25:21] for making it if you know anything about
[25:24] money in the 18th century
[25:26] that is a lot of money it's hard to
[25:29] uh to make an exact you know
[25:32] currency translation it's the word i'm
[25:35] looking for
[25:36] i don't know it was between
[25:39] twelve hundred and eighteen hundred
[25:41] dollars for this cake
[25:43] because it was a huge cake so i'm going
[25:46] to read you
[25:47] one of the the first recipe that we have
[25:51] from 1796 from american cookery the
[25:54] second
[25:54] edition so the first edition did not
[25:57] have this most people
[25:58] that's what you're going to usually find
[25:59] if you buy this book you're going to
[26:01] have the first edition this cake will
[26:02] not be in there but in the second
[26:04] edition
[26:05] she calls for 30 quarts flour 10 pounds
[26:09] butter
[26:10] 14 pounds of sugar 12 pounds of raisins
[26:13] three dozen eggs one pint of wine
[26:16] one quart of brandy four ounces of
[26:18] cinnamon four ounces fine colander seed
[26:20] or coriander
[26:22] three ounces of allspice then wet the
[26:24] flour
[26:25] and mix the consistency of bread
[26:27] overnight add a quart of yeast
[26:29] so this is why it takes days because
[26:31] then you also have to have the yeast a
[26:33] quart of yeast which is the sour dough
[26:34] the next morning
[26:35] then work in the butter and sugar for
[26:37] half an hour
[26:39] which will render the cake much lighter
[26:40] and whiter when it has risen
[26:43] work ever in every other ingredient
[26:45] except the plums
[26:47] back then plums simply meant dried
[26:49] fruits hence
[26:50] uh the raisins which work
[26:53] uh in when going into the oven so that
[26:56] is a
[26:57] big cake and it actually probably would
[26:59] have been made into 12
[27:00] smaller cakes because these cakes
[27:03] would were meant to feed an entire
[27:06] community
[27:07] it wasn't you didn't have this cake just
[27:10] for your house
[27:11] all of the women of a community would
[27:12] come together and bake these cakes
[27:14] and give them out on election day
[27:17] because
[27:18] the election day had people coming in
[27:20] from all other
[27:22] all the other villages and they would
[27:25] come into one
[27:26] one town and have to stay the night
[27:28] sometimes a couple nights
[27:30] and so this cake was kind of a way to to
[27:32] welcome everyone and
[27:34] uh you know it was part of the
[27:36] festivities they actually had
[27:38] other baked goods from the time period
[27:40] from the late 1700s
[27:42] uh that had very patriotic names um
[27:46] like franklin gingerbread democratic t
[27:48] tea cakes small d
[27:50] independence cake they were you know it
[27:53] was it was a brand new democracy um
[27:55] brand new country so they were very very
[27:57] patriotic and excited about that which
[28:00] i think we should i want to make that
[28:01] franklin gingerbread that's that's
[28:02] something i want to make
[28:04] um there is a really cool so
[28:08] there's a historian that um i actually
[28:11] have a link to his book
[28:13] called creating connecticut down in the
[28:15] description of this video
[28:17] if you want to learn more about
[28:18] connecticut history you should get it
[28:21] there's also a lot in there about
[28:22] election cake he's fantastic
[28:24] uh william walter woodward is his name
[28:27] and he found in a hartford current
[28:30] article from 1867 titled
[28:33] hartford ladies reminiscences uh a
[28:36] description of what election day
[28:38] used to be like now she's so this is in
[28:42] the 1860s she's talking about elections
[28:44] back in
[28:44] like the 1820s um and she says
[28:49] and i'm shortening this it's very very
[28:51] long it's a whole article
[28:52] so i'm shortening this and it's still
[28:54] going to be take me a minute to read
[28:56] will someone who remembers it all tell
[28:58] about election in
[28:59] old times in hartford how every house
[29:02] was in
[29:04] how every house was in apple pie order
[29:06] summer arrangements all completed i love
[29:08] that
[29:09] apple pie order and everything was you
[29:11] know put put in its place
[29:13] there was a grand ball in the evening
[29:15] then and in those times two
[29:17] there was an election sermon preached at
[29:19] the meeting house
[29:21] oh the quantities of cake a batch of
[29:23] election cake was
[29:24] 12 loaves but there but there had to be
[29:27] many more than one batch and plenty of
[29:29] sponge cake with it
[29:30] the best clothes go on as soon as
[29:32] possible after breakfast
[29:35] white frock to be pure new bonnet pink
[29:38] ash
[29:38] and the red shoes i left my bonnet in
[29:41] pink pink sash upstairs
[29:43] shame on me lots of money to spend
[29:46] children could have a scent any time
[29:47] they asked for it in election day
[29:49] and cake a big piece not not a slice
[29:52] every time they would run into the house
[29:54] nobody dared refuse them it stands ready
[29:57] all day for wagons full of country
[29:59] friends and acquaintances
[30:00] come to see the parade all must eat loaf
[30:02] cake and tell what luck they had with
[30:04] theirs
[30:05] if you go to the neighbors you must eat
[30:07] a piece of course
[30:09] it is next in importance to the governor
[30:11] and the stars and stripes
[30:12] and wherever there is a connecticut man
[30:14] or woman man especially
[30:16] not sure why because they only had the
[30:18] vote probably
[30:19] there is one who will not refuse a piece
[30:21] of election cake
[30:23] and there are recipes from the 1800s
[30:25] everybody's cake was a little bit
[30:27] different so there isn't a standard
[30:28] election cake
[30:29] because um in in one collection of
[30:31] recipes you've got 20 different
[30:33] different election cakes all a little
[30:34] bit different you've got miss rebecca
[30:36] butler's election cake
[30:38] mrs lewis welds mrs nathaniel terry and
[30:41] mrs
[30:41] henry hudson i think it's so
[30:44] i i think it's so weird still that they
[30:48] would basically just give up their name
[30:50] first and last in writing when they got
[30:52] married mrs henry hudson
[30:54] i don't know glad we don't do that
[30:56] anymore um what's interesting
[30:58] about connecticut elections
[31:01] is that starting in 1755
[31:05] there were two sets of elections and
[31:07] there were two
[31:08] governors and it went all the way pretty
[31:10] much up until the civil war
[31:12] because there was a white election with
[31:15] a
[31:15] white governor and a black election with
[31:18] a
[31:19] black governor and it
[31:22] it was of course largely um
[31:25] ceremonial but it was actually a
[31:28] big deal at the time it didn't happen
[31:32] anywhere else uh it was
[31:33] it was just in connecticut and
[31:35] connecticut was on the forefront
[31:37] not in 1755 but but soon after of of
[31:40] abolition and everything and
[31:43] the history around the uh around the
[31:47] black governors is really
[31:48] interesting because sometimes sometimes
[31:50] you read about it and it's like oh
[31:52] this is you know this this is a step in
[31:54] the right direction then sometimes you
[31:56] read about it and
[31:57] they were often used by
[32:00] uh by the the rest of the people
[32:04] um to in
[32:08] in less than than nice ways to kind of
[32:11] um keep order and everything but
[32:15] it's a fascinating subject and uh i i
[32:18] encourage you to
[32:18] to look it up because it's a part of
[32:21] american history that i
[32:22] had no idea about um
[32:26] it's just it's an interesting time so in
[32:28] that same year that they started
[32:30] uh those um the the two elections
[32:33] 1755 down in the house of burgesses
[32:37] in virginia they were having elections
[32:40] and
[32:42] this has nothing to do with election day
[32:43] cake because they did not celebrate
[32:45] election day
[32:46] the same way that they did in new
[32:48] england and they didn't have cake
[32:50] but the story of this election
[32:53] and the following election is so great
[32:55] um i just had to share it
[32:58] so in may of 1755 uh
[33:01] when he heard about an open seat in the
[33:03] house of burgesses down in virginia
[33:05] george washington who was fighting in
[33:08] the
[33:09] french and indian war i believe at the
[33:10] time uh wrote to his brother
[33:13] brother john i should be glad if you
[33:15] could come at
[33:16] colonel fairfax's intentions and let me
[33:18] know whether he
[33:19] proposes to offer himself as a candidate
[33:21] if he does not i should be glad to take
[33:23] a poll
[33:24] if i thought my chance tolerably good so
[33:27] he wanted to be in the house of
[33:28] burgesses makes sense
[33:30] and his brother and his friends ended up
[33:32] kind of you know putting his name out
[33:34] there and
[33:35] and trying to get him uh to be elected
[33:37] that december
[33:39] though washington wasn't actually there
[33:40] for the vote and the votes then were
[33:42] taken by voice so you knew
[33:44] what people voted as and they would
[33:45] write them down on a piece of paper
[33:47] and there were three people running hugh
[33:49] west who received 271 votes
[33:52] tom swearingen 270 and george washington
[33:55] the great
[33:56] george washington 40 votes
[33:59] wiped out did not win so you know you
[34:02] can
[34:02] you can feel good that if if at first
[34:05] you do not succeed
[34:06] try try again obviously george
[34:07] washington uh did pretty well for
[34:09] himself
[34:10] so he ended up keeping that that paper
[34:13] that had everybody's vote and how they
[34:14] voted on it
[34:15] for the rest of his life uh first i was
[34:18] like oh that seems a little petty but i
[34:19] think it was actually maybe
[34:20] like as a i'm gonna show you kind of
[34:24] thing you know it was a
[34:25] encouragement for him um
[34:29] a few years later in november of 1757 he
[34:32] decided to run again when another seat
[34:34] opened up
[34:35] and he still wasn't in virginia at the
[34:37] time but
[34:39] he had a plan he sent his friends a
[34:42] bunch of money
[34:43] and they campaigned around frederick
[34:45] county plying the voters and remember
[34:47] there are only like
[34:48] 600 people in the county who can vote
[34:50] because you have to be a
[34:52] a male who owns land property owner
[34:56] they applied them with 46 gallons of
[34:58] beer
[34:59] 40 gallons one hog's head one barrel and
[35:01] ten bowls of rum punch
[35:02] 35 gallons of wine two gallons of cider
[35:05] and three and a half
[35:06] pints of brandy and when the result came
[35:09] in on july 24th
[35:10] 1758 george washington won with 370
[35:14] 307 votes so he learned what the people
[35:18] want um and
[35:19] you know now we would be like well that
[35:21] that doesn't really seem
[35:22] seem right but that was tame in
[35:25] comparison
[35:26] with what was happening in elections
[35:29] around the same time
[35:30] in other parts of the country in new
[35:31] york city
[35:33] it was customary for the the people who
[35:36] were being
[35:37] uh who were up for office the candidates
[35:39] to
[35:41] be there at the polls as people came
[35:44] onto the green to vote
[35:45] and heckle them and badger them and
[35:49] yell like horrible stuff um
[35:53] and and then whoever won had to take
[35:56] all of the voters to a nearby tavern and
[36:00] treat them to drinks
[36:01] regardless of how the voters ended up
[36:02] voting uh so you know
[36:04] maybe maybe we should bring that that
[36:07] back
[36:07] do we have questions uh people are
[36:09] asking about a cooking book
[36:12] a cookbook it is forthcoming uh
[36:15] i can't give any details about it but i
[36:18] am working on it
[36:19] um there's going to be something still
[36:21] kind of figuring out exactly what it's
[36:22] going to be
[36:23] but it will come i promise you that
[36:27] people always curious about the pokemon
[36:29] what's your favorite
[36:30] so today's pokemon so there was no like
[36:34] american pokemon or election pokemon so
[36:36] we have
[36:37] election electo over here
[36:41] um he's adorable but definitely not my
[36:44] favorite pokemon i've got to go with
[36:47] blastoise or blastoise
[36:50] but i say blastoise i also like whale
[36:52] mer
[36:53] and snorlax i like the big like
[36:57] pokemon i don't know why i find them
[37:00] less
[37:01] less intimidating
[37:05] um all right so
[37:08] the next thing we need to do is make our
[37:11] icing
[37:14] and for that we need now you can do this
[37:17] again by hand
[37:18] i'm going to use my uh electric
[37:21] mixer for it but it's super super easy
[37:25] and the amounts don't really
[37:28] you can vary them uh kind of depending
[37:30] on what on what you want
[37:32] to do um
[37:36] depending on how how liquidy you want if
[37:38] you want it more like a thick sauce or
[37:40] like a frosting you can do that
[37:42] or if you want it more like a glaze you
[37:43] can do that the thing is
[37:45] the closer to a glaze you get the more
[37:47] alcoholic it's going to be
[37:48] closer to a frosting the less alcoholic
[37:50] it's going to be you can also make this
[37:52] non-alcoholic
[37:54] by just using milk instead of
[37:58] whiskey or brandy and note that the
[38:00] early
[38:01] election cakes used to actually have a
[38:04] lot of
[38:05] alcohol in them they would uh
[38:08] often like have it sit for a day or so
[38:11] and pour alcohol over it and let it soak
[38:14] in and pour some alcohol over and let it
[38:16] soak in
[38:18] as we get through the 19th century
[38:21] in new england there starts to be a lot
[38:23] more um kind of this idea of temperance
[38:25] you know it was kind of the precursor to
[38:27] the 1920s when they
[38:29] had prohibition that whole idea is
[38:32] coming about and so all of these
[38:33] election cakes which used to be huge
[38:35] now they're being baked by a single
[38:37] person in their household so they're
[38:39] much smaller
[38:40] and they get rid of the alcohol
[38:43] typically but there's still often
[38:45] alcohol in the glaze and that's why
[38:47] we're making this anyway two cups 240
[38:50] grams of
[38:51] powdered sugar they would have had
[38:53] powdered sugar in the 1890s though
[38:55] would have been a little bit different
[38:56] than our powdered sugar today
[38:58] but it is what it is and then
[39:02] one teaspoon of vanilla and you can use
[39:05] more than that if you want and just pour
[39:07] it right in
[39:09] i wouldn't use much more than that but a
[39:10] little bit and then
[39:13] three tablespoons i'm using three
[39:15] tablespoons and probably gonna add some
[39:17] more
[39:17] of uh whiskey or brandy i actually
[39:20] decided today to use brandy
[39:24] because we're out of whiskey and then
[39:28] again you can do it by hand or you're
[39:30] going to lose you could you can use an
[39:31] electric mixer and that's what i'm going
[39:33] to be doing
[39:37] and do it slow at first because it is
[39:39] powdered sugar and it will go
[39:40] everywhere so as you can see
[39:44] it's maybe you can't see as you can see
[39:47] it's coming together and um
[39:50] and will eventually become rather thick
[39:52] and this
[39:53] so this amount of liquor that i put in
[39:57] is perfect for like a frosting if you
[40:00] want to
[40:01] you could either kind of spoon it on
[40:04] with a spatula
[40:05] or a spoon or you could put it into a
[40:08] bag and pipe it on
[40:09] that'd be lovely if you want it more
[40:12] like a glaze
[40:13] just start adding alcohol or cream or
[40:17] milk
[40:17] either one will work so i'm going to add
[40:19] a little bit because i want it a little
[40:21] bit more like a glaze
[40:22] we'll just take some brandy here gave a
[40:25] song to go for that with that whiskey
[40:28] i don't have a song to go with that
[40:30] whiskey i don't know what
[40:32] i'm trying to think of what's a good
[40:34] election day song
[40:37] i really don't know um
[40:41] i think that this is a you know i think
[40:42] that election day
[40:44] cake is something that really should
[40:47] come back
[40:48] we should have election day cake at the
[40:50] polls um
[40:53] what's also interesting about election
[40:54] day uh the early election day is
[40:57] often you know the election and the
[41:00] counting and
[41:01] everything would happen all at once and
[41:04] it would happen
[41:05] you know out loud and everyone would be
[41:07] there it's a lot easier when you have
[41:10] you know when you're a small town or or
[41:13] village
[41:14] and like 10 of the population can vote
[41:18] because you had to be of a certain age
[41:20] and you had to be a land holder and you
[41:21] had to be male and you had to be white
[41:23] so
[41:24] you know you have 5 000 people but only
[41:26] maybe
[41:28] 200 could vote you can go a lot quicker
[41:32] but i i just love the idea of you know
[41:35] that
[41:36] that tradition happening i guess it's
[41:38] just kind of
[41:39] outdated and quaint but i think it's
[41:41] interesting so
[41:42] what what is interesting too is that
[41:48] when when they ended up moving election
[41:50] day so first they moved election day
[41:52] from may
[41:54] to uh
[41:57] so presidential election day was always
[41:59] um you know
[42:00] was november but election day what they
[42:03] still considered election day
[42:04] in connecticut and much of new england
[42:07] was
[42:07] still in may all through the the 1800s
[42:10] until
[42:12] they started changing in the mid-1800s
[42:14] and i think hartford and connecticut
[42:16] did it in like 1871 might not be right
[42:19] uh they changed it to january
[42:22] and well now it's too cold to have any
[42:26] of these outside
[42:27] festivities and it was right after
[42:30] christmas because by now they're
[42:31] celebrating christmas
[42:33] and and new year's and everything and so
[42:35] they didn't the festivities kind of fell
[42:37] apart
[42:37] and the parades didn't happen anymore
[42:39] but
[42:40] they said you know the one thing that
[42:43] we're keeping
[42:44] is election cake and they did keep it
[42:46] for a while
[42:47] but as an influx of new people from
[42:51] europe started coming in
[42:52] in you know the 1890s and the early
[42:54] 1900s
[42:57] it wasn't uh it wasn't important to this
[43:00] to this it wasn't part of their
[43:01] tradition so the tradition of election
[43:04] cake kind of faded away and
[43:05] really by the 19 teens and 1920s
[43:09] you stopped seeing election cake in
[43:12] in a lot of cookbooks um it's kind of
[43:15] sad
[43:16] plus and right right about the time that
[43:20] fanny farmer
[43:22] and i should do a show on on on her
[43:25] is writing her cookbook in 1896
[43:29] the way that cooking in the household
[43:31] was was changing
[43:32] because now you've got kind of a
[43:34] burgeoning middle class
[43:36] that can they can't afford uh to have
[43:40] a maid or or servants cooking because
[43:43] most cookbooks during the 19th century
[43:45] had kind of been written for
[43:46] that for for someone who was cooking all
[43:49] day
[43:50] that was their job they couldn't really
[43:52] afford that
[43:54] so now it's for the housewife and that's
[43:56] what the boston cooking school was for
[43:57] it was
[43:58] to teach housewives how to cook
[44:01] so things are starting to change recipes
[44:04] are getting a lot
[44:05] smaller and then not long after that
[44:09] world war one women start kind of
[44:11] entering the workforce
[44:13] and it's it's interesting to see how
[44:16] cookbooks through the late 19th century
[44:18] and early 20th century
[44:20] change as society changes and
[44:24] that yeah that could be a whole episode
[44:26] um i won't go into it all right now but
[44:28] um it's just interesting you know hey
[44:31] max
[44:32] uh yami sent you the good guy to wine
[44:34] from your amazon wishlist
[44:37] thank you yummy i i can't wait to uh
[44:41] to get that there are actually a few
[44:42] books i need to look into okay so this
[44:45] once you take your cake out of the oven
[44:48] it would be like this
[44:49] um you want to let it cool in the pan
[44:52] for about five maybe 10 minutes and then
[44:55] you want to flip it out
[44:57] onto a wire rack
[45:00] at which point if you want a glaze you
[45:04] can actually put a little bit of glaze
[45:05] on there while it's still warm but i
[45:08] would wait until
[45:09] it's it's pretty much room temperature
[45:13] otherwise it can slide off it's not
[45:15] pretty
[45:16] but i'm going to just um i'm going to
[45:19] just pour this on here
[45:21] see see what see what happens it's still
[45:24] pretty
[45:25] pretty thick can you see
[45:29] oh pretty thick but i'm pointing it on
[45:32] there
[45:36] it's like ribbons almost i love that uh
[45:39] this was
[45:39] totally not on purpose but the um
[45:44] it's plenty you can save a little bit
[45:46] and put it on an individual piece maybe
[45:48] um so there
[45:52] as you as you see election day cake
[45:56] it's all ready i'm going to cut myself a
[45:57] slice because i haven't eaten this
[45:59] clearly
[46:00] i did it earlier but i haven't eaten
[46:01] this one um
[46:05] what was i saying i was saying something
[46:08] i just ramble uh
[46:11] i honestly can't remember what i was
[46:14] saying
[46:16] i don't know it'll come back to me let
[46:19] me grab a knife here
[46:21] can you talk a little bit about what's
[46:22] coming for november december yes i can
[46:24] talk about what's coming for november
[46:26] and december so
[46:28] for november well on tuesday
[46:31] this tuesday on the real election day um
[46:36] i have an episode that a lot of people
[46:37] have been asking about
[46:39] which is silphium i talk about silphium
[46:42] and go into the history of
[46:44] that lost roman aphrodisiac uh
[46:47] silphium really interesting history i've
[46:49] also been
[46:50] maybe toying with some mead making uh
[46:53] we've got some pumpkin pie
[46:56] from the 17th century coming
[46:59] some interesting history there uh and
[47:02] then
[47:02] you know a lot of holiday recipes i'm
[47:04] not gonna i'm gonna try not to do every
[47:06] single episode
[47:07] a holiday recipe save some for next year
[47:09] hopefully i'm still around
[47:10] um but i'm not saying i'm going to be
[47:13] dead i'm saying
[47:14] hopefully this show is still around this
[47:16] is a little more of it
[47:18] um but you know i'm going to be doing
[47:20] gingerbread
[47:21] and one thing
[47:24] so i had some mishaps with uh
[47:28] christmas pudding the first recipe for
[47:31] something actually called christmas
[47:33] pudding before that it was
[47:34] plum pit pudding or figgy pudding but
[47:36] for christmas pudding
[47:38] uh it needs to be boiled in a
[47:41] cloth and it is hard and so easy to
[47:45] mess up and i messed up and had some
[47:48] very expensive
[47:49] um mishaps so i'm going to cut this cake
[47:54] hey max chris asks if you can add food
[47:56] coloring to that glaze so you can make
[47:58] it
[47:58] look like an american flag absolutely
[48:00] you can
[48:02] you can add food coloring to everything
[48:06] so
[48:10] so i didn't want to um completely change
[48:13] the texture of the cake i wanted it to
[48:15] be
[48:16] you know akin to what a yeasted cake is
[48:18] going to be so it is
[48:19] a fairly tight crumb that's why i'm
[48:21] saying like it's not going to be like a
[48:22] chiffon or angel food cake or anything
[48:24] like that it's more like a
[48:26] banana bready cake um but
[48:30] it's still a looks really good and it's
[48:32] just chock full
[48:34] of fruit and the nice thing is because
[48:36] it's a little bit thicker
[48:38] the fruit stays nicely um
[48:42] spread out it doesn't all fall to the
[48:46] bottom
[48:51] okay that brandy is really strong
[48:55] maybe not use as much brandy as i did
[48:56] maybe i should have put a little bit of
[48:58] milk in there
[48:59] i like it but it's strong
[49:05] let me show you i can
[49:08] [Music]
[49:09] around up here
[49:14] how incorporated that fruit should be
[49:18] see it's it's all very nicely
[49:22] incorporated i guess i'm saying the same
[49:26] word
[49:26] um it was funny we were watching the
[49:28] great british bake off the other
[49:30] the other day and we've watched every
[49:32] episode it was actually the 100th
[49:33] episode that paul hollywood had done
[49:35] 100th episode of
[49:36] great british bake off and never once
[49:39] has he used the term what was the term
[49:42] oh god uh concertina
[49:45] in response to a cake when you make a
[49:47] layer cake sometimes you know they can
[49:49] get squished down or
[49:50] or whatever and so he used the term
[49:53] concertina
[49:55] which is correct you know but he uses it
[49:58] like
[49:59] 20 times during the episode every time
[50:02] he's looking at a cake oh it didn't
[50:04] concertina or it did concentrate
[50:05] it's just funny and i do the same thing
[50:08] i'm like i never use this word and then
[50:10] all of a sudden i've just said
[50:11] incorporated like five times in a row
[50:14] because i'm not a human thesaurus um
[50:18] it is what it is anyway do we have any
[50:21] more questions because i think that
[50:22] we're
[50:23] we're about out of time how about five
[50:26] minutes
[50:28] let me know if you have questions
[50:30] comments concerns
[50:33] also just a reminder that i would love
[50:36] to
[50:36] have some uh suggestions
[50:40] on on episodes for next year um
[50:43] i've i've got tons but i want more
[50:46] uh you know so as we go i'm also going
[50:48] to keep trying to do these live streams
[50:50] maybe once a month or so
[50:52] um and i just started uh patreon
[50:56] my my 10 20 and 25
[50:59] uh patrons we're getting together once a
[51:02] month and doing a cocktail hour so we
[51:04] pick a historic cocktail
[51:05] and you know just chat about history and
[51:08] food and it's
[51:09] you know a nice small small gathering uh
[51:12] which is
[51:13] which is really lovely kind of kind of
[51:15] nice to to actually get to
[51:16] because right now we're still doing it
[51:18] it's like a zoom so we're
[51:20] face to face actually talking with each
[51:21] other which is which is cool
[51:23] you know people sometimes bring up the
[51:25] 60s and 70s
[51:26] weird jello foods but why do you
[51:29] kind of shy away from that so a few
[51:31] reasons why i shy away from
[51:34] really from foods from the from the 40s
[51:36] 50s 60s 70s all of that
[51:39] one reason is because
[51:42] uh public domain it's i use a lot of
[51:46] images
[51:47] in my in my videos and
[51:50] if you use older images their public
[51:52] domain i need permission
[51:54] the later you get it gets a little bit
[51:56] harder uh
[51:58] so there's that but it's also
[52:02] it's it's just not my my [ __ ] as as
[52:05] musicians would say it's not my
[52:07] my wheelhouse that said i would actually
[52:09] love to try some of these um especially
[52:12] like the the right post world war ii
[52:15] things um and and some of those 50s kind
[52:17] of
[52:18] weirder the aspects and stuff like that
[52:21] but
[52:22] there are other people who who do that
[52:23] and they do that well
[52:25] um i'm actually going to be uh i i
[52:28] worked on the the pumpkin pie
[52:29] episode the one that i did is from the
[52:32] 1670s
[52:33] but then i'll point you in the direction
[52:35] of my friend jill who has a channel
[52:38] called yester kitchen where she really
[52:39] focuses on the 50s 60s 70s and 80s
[52:43] american recipes kind of some of those
[52:45] weirder things and she does a more
[52:47] modern
[52:48] pumpkin pie i think from the 60s um
[52:52] so there are other people doing it but
[52:53] that doesn't mean i'm not going to do it
[52:55] so uh if if that's something that people
[52:57] want to watch
[52:59] i will do it uh i trick and join light
[53:02] but he wants
[53:04] after lockdown maybe like a fan meter
[53:06] grip some kind of get together
[53:08] yeah no after lockdown i i mean
[53:12] i would love to get to meet
[53:15] people and and have more of you know
[53:18] build that
[53:18] build that community and and travel so
[53:20] you know we could do it in in several
[53:22] different places which would be really
[53:23] cool
[53:24] and then i would love you know they have
[53:25] cons like vidcon and and all these
[53:28] different things where
[53:30] it just tends to have you know people
[53:32] get together so it's kind of like a
[53:34] on purpose get together i guess uh so i
[53:37] hope to do those
[53:38] um but it's kind of like when when is
[53:41] the world gonna be back to normal i
[53:43] don't know
[53:45] uh this is the only world i know now
[53:47] because i've been doing this only
[53:48] since lockdown so
[53:51] uh ian crowe sends us thanks they're all
[53:54] gathered and suggests that for next year
[53:55] you do pierogies
[53:57] i will do pierogies and one of these
[54:01] days
[54:02] i'm going to do jose's favorite thing
[54:04] that i make
[54:05] which is it's it's not pro but it's a
[54:08] little bit similar to pierogies in a way
[54:10] called beerox uh and the history behind
[54:14] the people who made them
[54:15] the uh they were the volga germans
[54:19] who came over to russia from germany
[54:23] invited by catherine the great such an
[54:25] interesting story so i will be making
[54:27] those
[54:28] they are amazing they're basically
[54:31] ground beef cabbage uh
[54:35] cheese and onion kind of like
[54:38] cooked and then into the most pillowy
[54:40] soft dough that you have
[54:42] ever had in your life it's like almost
[54:44] like japanese milk bread but
[54:45] filled with food oh so good and i will
[54:49] do that
[54:49] one of these days any more questions uh
[54:52] native american foods
[54:53] food some turkey yes well
[54:56] i was going to be doing saleb which is
[54:58] from from uh
[55:00] turkey but one of the ingredients that
[55:02] was supposed to come
[55:04] never came it's not legal in the united
[55:06] states to
[55:07] have it imported and so i was having
[55:09] anyway
[55:10] that's hopefully i'll be able to do that
[55:12] eventually and i do want to do some
[55:14] turkish food
[55:15] i actually love turkish food um
[55:18] and and there's some interesting history
[55:20] and how turkish food in
[55:22] in germany actually became a thing
[55:26] um a native american cuisine i
[55:28] definitely want to
[55:29] to do it i'm still looking to partner
[55:32] with someone
[55:33] who really knows the history behind it a
[55:35] little bit more than i do because
[55:37] there hasn't been a lot written about it
[55:39] and i'm
[55:41] i i feel like i could screw it up all
[55:43] too easily
[55:44] especially because they didn't write
[55:45] down recipes and so a lot of it
[55:48] you know was was transmitted orally and
[55:51] a lot of what we do have written down
[55:52] is not authentic so i'm i'm looking for
[55:55] people to work with i have some names
[55:58] i just haven't gotten around to it but
[56:00] it is on the docket sounds of sushi sent
[56:03] you a benjamin
[56:05] thank you sounds of sushi appreciate
[56:07] that
[56:08] more live streams more live streams
[56:11] probably once a month um i would like to
[56:14] do more
[56:15] but this is actually a lot of work
[56:19] um and you know putting putting each
[56:21] episode together is a lot of work so
[56:23] unless they were just q and a's which we
[56:25] could be um
[56:26] maybe a little bit of history uh they'll
[56:28] probably have to stick to once a month
[56:30] but maybe we have some of those where
[56:31] i'm not actually cooking
[56:33] a dish which means i haven't had to
[56:34] develop a recipe
[56:36] because that's what takes a long time to
[56:38] do um
[56:40] i'll try to get more maybe after the new
[56:43] year
[56:44] loaded question but people want to know
[56:46] about the books you are using
[56:48] the books i'm using tons of books for
[56:51] for this
[56:51] specifically so
[56:55] this recipe came from fannie farmer's
[56:58] 1896 cookbook i also definitely went to
[57:03] well i went to that amelia simmons
[57:05] american cookery
[57:06] and let me tell you it was so
[57:07] frustrating because all online if you
[57:09] look up election cake everybody's using
[57:11] amelia simmons
[57:12] recipe and then i have her book and it's
[57:15] not in there
[57:16] and i was like what is going on because
[57:18] a lot of times you find things online
[57:19] that are not true so i was like is this
[57:22] one of those things that isn't true it's
[57:23] not actually her recipe
[57:24] turns out it's from the second uh
[57:27] edition
[57:27] so i don't have that very few people do
[57:30] i guess
[57:30] um but so i referenced her first edition
[57:33] as well for some of her techniques
[57:35] um and then for this i i relied a lot on
[57:39] the uh historical society the
[57:41] connecticut historical society the new
[57:43] england historical society they're not
[57:45] books they're
[57:46] wonderful you know websites and
[57:49] then the one book that i did really
[57:51] delve into is
[57:53] uh walter woodward i believe the the one
[57:57] that i mentioned
[57:58] creating connecticut it's fantastic um
[58:00] really just some interesting stuff he
[58:02] knows connecticut history like
[58:03] the back of his hand um really
[58:06] interesting guy
[58:08] outside of that you know i have tons of
[58:10] cookbooks that i rely on but a lot of
[58:12] what i try to do is find primary sources
[58:17] and the best way to do that is by there
[58:20] are some online
[58:22] and and sometimes i have trouble because
[58:24] they're behind paywalls or you have to
[58:26] belong to a university or something like
[58:27] that
[58:28] um but a lot of online like
[58:31] i don't know how to say it jstor jstor
[58:34] is one website that has all of these
[58:37] uh academic papers and if you read in
[58:40] the academic paper and then go to
[58:42] the bibliography they often have their
[58:44] sources and sometimes those are primary
[58:46] sources so
[58:46] i'll pick up you know one of these uh
[58:50] articles and go straight to the
[58:51] bibliography and be like okay
[58:53] where are you getting your where are you
[58:54] getting your stuff and then i go find
[58:56] that stuff either online or have it sent
[58:58] to me
[58:58] and then a lot of books lately i've been
[59:00] having viewers sent to me which has been
[59:02] really awesome i've had several recipes
[59:03] that i've already done
[59:04] and several more that i'm going to be
[59:06] doing the makshufa
[59:07] the arabic candy was one of them um so
[59:12] tons of places lots and lots of places
[59:14] the chat is asking about
[59:15] armored turnips do you know what those
[59:17] are armored turnips you know what i've
[59:19] heard of that but i don't know what that
[59:22] is
[59:23] i don't have to look it up armored
[59:26] turnips
[59:27] um too far doug asks are there any
[59:29] drunken toasts or quotes from your
[59:31] research on election day drunken toasts
[59:34] or quotes you know what
[59:36] if i'd come across any they would have
[59:39] been in the episode
[59:40] would have been a nice way to close
[59:41] things out i didn't come across anything
[59:43] they didn't write it down you know which
[59:46] is okay
[59:48] what they did write down were these long
[59:49] sermons so
[59:51] but they're not i don't think they're
[59:53] drunken they didn't drink
[59:57] and that's it good place to wrap up
[60:00] all right well there is election cake
[60:04] wonderful history behind it wonderful
[60:06] history about
[60:07] our elections and you know how they've
[60:10] changed and
[60:12] you should definitely go out vote on
[60:13] tuesday if you haven't already i think
[60:15] most people already have
[60:16] um and i'll see you on tuesday for an
[60:20] episode of tasting history
[60:22] thank you everyone until next time
[60:30] you