welcome to 18th century cooking I'm your
host John Townsend what do you do if you
have a loaf of stale bread and a block
of old cheese well we're gonna find out
today thanks for joining us today as we
savor the flavors in the aromas of the
18th century
so the recipe for today is out of an
cooks 1760 cookbook professed cookery
super simple recipe it's called to make
a Cheshire cheese soup put a crumb of a
penny loaf into three pints of water
boil it great half a pound of old
Cheshire and put it into the bread and
boil it super simple recipe right it's
only got water
it's got bread it's got cheese but it's
one of these recipes that could be not
necessarily you know her reference here
but it could be one of those recipes
that it's like okay how do I get rid of
these things is that very efficient
recipe the crumb of a penny loaf that
can be stale bread bread this has gone
bad you pair it off the bad parts keep
the good parts and you're using just
crumb right and then the cheese she
calls for an old Cheshire Cheese and old
treasure cheese Cheshire Cheese was one
of those long-lived cheesed in the time
period it's one of those kind of hard
cheeses they would leave around and they
would actually age it and cheese here is
a it's a food preservation technique
what happens when you have a lot of milk
you make cheese so cheese is a great
item when you want something milk based
and maybe cows aren't giving milk at
that time or you've had milk that was
prolific at one part of the time of the
year and you need food later on and so
that this cheese is the perfect
preservation method both of these things
go together make a very efficient food
source so we're gonna start up with
three pints of boiling water that isn't
a ton of water it'll come up to boil
pretty quickly and you can put your
bread crumbs in there that crumb of a
penny loaf these pieces are pretty big
you might want to chop those up very
very fine and break down a little bit
faster you can use panko or other bread
crumbs I like using actual bread though
because it just seems better to me the
crumb of a penny loaf in the recipe
we're not sure that the penny loaf kind
of chases changes in size but it's not a
big loaf of bread six maybe eight ounces
something like that would be a good
place to start with the amount of bread
after you bread is boiled a little while
it's broken down a bit and kind of
smoothed out now it's time to bring in
that cheese you want eight ounces of
cheese the recipe calls for old Cheshire
nut that's almost impossible to come up
with here in North America so you can
use some other cheese's you could use a
Parmesan cheese you could use
I mean basically any cheese you got
around the house you don't want to use a
stringy cheese like mozzarella so here
I'm using a cheddar that's gonna turn
out great
again I chopped up this cheese into bits
you can grate it in fact she calls for
grating the cheese so that it mixes in
and breaks down and gets smooth very
quickly as it goes into this boiling
water once it's back up the boiling it's
basically done you don't really need to
keep going unless you want it to smooth
out don't let those boil too long if you
do make sure to keep stirring it you
don't want it to stick to the bottom and
kind of you know build up a thick layer
now it's basically ready to come off the
fire and pour into those bowls let it
cool down a little bit
we added a little bit of spring greens
we've got some wild garlic growing right
outside so I thought this would be
perfect just to sprinkle up on top of
this as a garnish and traditionally in
soup dishes in this time period a little
toast incipits
sometimes you'll put a piece of toast in
the bottom and pour your soup on top or
you'll stick a little sip it's in like
this so we've got some sip it's let's
find out just how this tasted now it's
smooth dried out let's find out mmm
wonderful texture wonderful
got a great cheesy flavor this
particular cheese has just enough salt
in with it so it tastes great that way
it might add a little pepper just just
for the fun of it because I enjoyed
pepper let's find out what it's like
what he's also
hmm so so very good and this smell is
great little fill your kitchen with a
wonderful smell a great way to use stale
bread or you know not stale bread for
that matter and cheese a very filling
meal and just tremendously easy to do
very simple just ingredients you've got
right around the house if you're
interested in cheese making from the
time period make sure to check out this
cheese making video that we shot at
Genesee Country Village
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