We Cooked an Authentic Tudor Feast!

Video Description

'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. Visit the Weald and Downland Living Museum: https://www.wealddown.co.uk/ Follow the Time Traveller's Kitchen on Facebook: https://www.facebook.com/TheTimeTravellersKitchen/ Sign up to History Hit TV now and get 14 days free: http://access.historyhit.com/checkout And remember, as YouTube subscribers, you can sign up to History Hit TV today with code YOUTUBE and enjoy 50% off your first 3 months! For more history content, subscribe to our History Hit newsletters: https://www.historyhit.com/sign-up-to... #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