Thank you to Bombas for sponsoring this video! Head to https://bombas.com/tastinghistory and use code tastinghistory20 at checkout for 20% off your first purchase.
Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
Recipe at www.tastinghistory.com/recipes/frumenty
Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx
Merch ► https://crowdmade.com/collections/tastinghistory
Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/
Twitter ► https://twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► https://www.reddit.com/r/TastingHistory/
Discord ► https://discord.gg/d7nbEpy
Amazon Wish List ► https://amzn.to/3i0mwGt
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
**Some of the links are from companies from which Tasting History will earn an affiliate commission. These help to support the channel at no cost to you.
Subtitles: Jose Mendoza | IG @worldagainstjose
IMAGES
Stockfish: By Wolfgang Meinhart, Hamburg – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=289130
By aoiaio – Drying cod in Å, Lofoten Islands, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=37582491
#tastinghistory #medieval
26 Comments
I actually just made a version of this this week before even seeing this video. I have celiac and dairy and nut allergies so I have to use steel cut oats and oatmilk, but it's also very nice with kale, onion, garlic, ground beef, and modern curry spices!
"The average city dweller could spend over 70% of their income just on food"
Fast forward to present day, literally nothing changed.
In Ukraine, we still have kinda this dish. This is called ''Kutya'. We still cook it every Christmas. You need to take wheat, poppy seeds, walnuts, raisins, honey. And with many national secrets and tricks, here you go… You have Christmas Ukrainian Kutya.
Koreans still have a similar thing as stockfish, if you want to try it. They dry Alaska Pollack in much a similar way, and it becomes super dry and able to be preserved. Then it is added to soups or other dishes, or can be seasoned with strong sauces and cooked (steamed I believe). It goes by different names depending on how it’s prepared.
15:55 dude am I tripping or those two in the back sitting with their meat/cooch out?
They're clean shaven too, damn tf's going on in there?
Yesh! More medievally gnosh! Braw!
Thank you for this, uh, socks commercial?
Watching these just makes me realise that even when food is scarce, taste still mattered back then
If you do end up making a stockfish video, please, please, please contrive a way to collaborate with @agadmator. It would be a brilliant move
there's something comically miserable about not being able to afford literal medieval peasant food because eggs are too expensive 🤣
Not medieval, but here in Northern europe some 100-200 years ago, in wintertime they made extra fatty meals, to keep warm. Like pancakes with eggs, butter and lard, sausages with like 50% lard etc 😀 So in the summer they could have lighter meals, as they gained fat during winter.
I cant believe how sad the pigs look at 11:52, but honestly, fair.
Henry from Kingdom Come Deliverance, "Oh, I'm Quite Hungry"
Great as always
Thanks for the new video! I am always excited about simple, cheap, peasant recipes, so I tried frumenty right away! 😉 I did, however, add nutmeg and cloves to the milk before heating, and made a side of caramelized onions, which matched well with the non-sweet-non-savory dish.
It tastes good, but I have to admit, the meal got really boring after eating half a bowl. Maybe a version with nuts and some fruit for different textures and more complex fruity flavor will do the trick. Apples and/or at least some nuts might even be historically accurate winter toppings!
This was another cool and interesting episode that even gave me a few ideas for simple everyday meals!
I really can recommend oats with meat and vegetables. Its sometimes the better rice or noodles
Pound for pound, this video was choc full of so much tasty information. End result sound delish – makes me think it's more 'custard-y' due to the milk and eggs combo…
You should be able to order stockfish (Tørrfisk) from Nordland region of Northern Norway (Lofoten / Vesterålen) we produce alot of it.
so that's where the christmas ham comes from xD
I really appreciate that you add the metric measurements!
11:01 – what are those folks on the left doing? real question.
We still use stock fish in Nigeria. I'm sure you could order stock fish from counties that still use it
In 1868, under 160 years ago, 8 percent of the Finnish population died in a famine. Wild.
Boomers remember their grandparents not wasting anything and seeing uneaten food as an abomination.
Hi Max!
Maximus Flavious!
Fun episode, thank you!
Plus they had to deal with the black plague.