King Henry VIII's Lavish Brunch | Ancient Recipes With Sohla

I'd love to learn about what Queen Liliʻuokalani and Hawaiin royalty ate in the 19th century vs. pre-European contact if you're looking for ideas 🙃

I would love to see a follow-up episode highlighting what the merchant class ate during Henry VIII’s reign, as well as what the peasant class consumed. LOVE your videos,,

I think King Henry was very physically active the first half of his life, so he ate a lot and expended a lot of it being active. Then he got injured, so he kept on eating the way he used to eat, but he was not as physically active as he was in the past. His mood must have changed because there was a lot of showmanship involved in being sporty, and not getting physical activity also affects your mood. Being chronically in pain also affects everything in the body. I cannot fault him for everything he did, but I also cannot say that he was a good guy, because he was not. The expectation is that he must produce an heir, and it was always the woman who was considered barren or unable to produce sons vs the King who was in society considered blameless.

i love sohla's face when she's tasting it and pondering it.

I'm not overly surprised about the pie being good. I was reminded of the Moroccan pastille which has sugar, saffron, cinnamon and chicken and is soooo delicious. Now I want to try making this pie!

Sohla's bravery with food is very impressive. I don't know if I could try all the things she has tried. Thank you for this great content.

sohla!!! i just read about the origins of marshmallows - i would really love to see you make the original recipe with marshmallow root and everything :)

By far one of if not the BEST shows on History Channel! I absolutely adore Sohla, please keep making these!

Great episode! Would love to see a recipe from sub-Saharan Africa or maybe something about Atilla the Hun and the Hun's influence on Hungarian cuisine.

The history of appetizers would be fun especially deviled eggs

The history of Seder meals would be really interesting!

Oh hey, how about the history of laksa, a dry or soupy, spicy bowl of noodles, usually made with chilli, coconut milk, dried shrimp and fermented shrimp paste. there are many versions of it in South East Asia, or .... Mooncakes, it has a really nice story to go with it too.

I've got one for you that dates way back. Honey Cake. I've located information clear back to ancient Egypt and Russia and Rome. It's used in many different regions and religions for celebrations such as imbolic and Rosh Hashanah ect. I found it looking into my family tree and culture.

Is Sohla the only chef that has their own personal taste testing music? That chewing and transitioning to tasting notes music is great!

It would be so fun to see Sohla make her own take on some more phased out recipes with more accessible ingredients or just some techniques she'd use to make the dish better

I remembered a recipe from an old cookbook my grandmother had, "Clementine in the Kitchen" by Phineas Beck (and thought maybe it would be a fun one to recreate) with the most luxurious description of the dish L' Estouffat Lamandé. It reads, "This symphonic dish used to gurgle in our oven from noon until seven making a soft sound like a bubbling of a spring. The fragrance of the truffle and the garlic seeped down through the meat as the wine reduced slowly. When the casserole came on the table and the crust was broken for the first time, the aroma, which escaped, perfumed the whole house for hours. And the morsel of beef, massive and tender, crowned by its light farce, could be eaten with a teaspoon. Serves 6 to 8 "

I'll keep bringing up Sea warriors, pirates, vikings, etc. those that didn't have access to traditional "land" ingredients.

Now I am just imagining King Henry demanding blue Jell-O like a spoiled toddler.

German/Alsatian (alsacien) "rouladen" is the rolled meat I grew up eating, usually flank steak rolled with a pickle, mustard, and a bit of bread, served with gravy, red cabbage and potato puree or knödel served on the side

Sohla I would love to see what Vasco da Gama and his crew munched on during the discovery period! Those voyages must have been quite a culinary challenge as well!