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How to Make a Medlar Fool — The Victorian Way
06:04
How to Make Apple and Crumb Pudding — The Victorian Way
06:42

How to Make Apple and Crumb Pudding — The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp Today, Mrs Crocombe is preparing a delicious and easy dessert dish, packed with flavours of fruit and spice. It's a great way to use up apples — or indeed bread — which are a little past their best. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • 1pt / 600ml breadcrumbs • 10-12 apples • 4oz / 115g butter • 2-3oz / 55-85g sugar • 1-2tsp ground cinnamon METHOD 1. Peel and chop the apples into medium-sized chunks 2. Place the chopped apples in a large bowl and squirt some lemon juice over to prevent them browning 3. Line the baking dish with butter to prevent anything sticking as it bakes 4. Layer breadcrumbs, apples, sugar and cinnamon into the baking dish until it is full 5. Finish by topping with breadcrumbs and some pieces of butter to brown the surface 6. Bake for around 45 minutes until the top is golden brown and the pudding is cooked through 7. Serve with custard or cream CHAPTERS 00:00 Intro 00:40 For this recipe... 01:03 Preparing the apples 03:00 Lining the dish 03:14 Layering the pudding 05:38 Serving SUBSCRIBE TO OUR CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 FOLLOW US ON TIKTOK: https://bit.ly/3LPAF96 LIKE US ON FACEBOOK: https://bit.ly/3MevLDN FOLLOW US ON TWITTER: https://bit.ly/3pvFv3y FOLLOW US ON INSTAGRAM: https://bit.ly/3Balkei
How to Make Simnel Cake — The Victorian Way
08:36

How to Make Simnel Cake — The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp Though known and loved today as an Easter treat, in Victorian times simnel cake was more to do with Mothering Sunday, which originated as the day in Lent when people would visit their home (or 'Mother') church. But by Mrs Crocombe's time, Mothering Sunday was already starting to be associated with honouring mothers. Whatever occasion it's baked for, this almond-topped fruitcake is rich, fragrant and rather good with a cup of tea. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • 150ml (5 fl. oz) milk • 2 tsp dried yeast • 225g (8oz) flour • 115g (4oz) butter • 1/4 tsp ground nutmeg or 1/4 of a small nutmeg • 1 1/2 tsp ground cinnamon • 340g (12oz) sugar • 285g (10oz) currants or sultanas • 35g (1 1/2oz) chopped candied citron • 35g (1 1/2oz) chopped candied lemon peel • 3 small eggs, well beaten • 2 tbsp brandy (or milk for alcohol-free) • Almond paste (or pre-made marzipan) • Crystallised / candied fruit, to decorate METHOD 1. Warm the milk, add the yeast and a teaspoon of sugar and leave until the milk is frothy 2. Meanwhile, rub the butter into the flour, then mix in all of the dry ingredients 3. Make a hole in the centre and pour in the milk-yeast mix, plus the eggs and brandy 4. Mix well then cover over and leave to rise for two hours 5. Once risen, pour half the mix into a well buttered and lined cake tin 6. Take half the almond paste and add a layer into the tin on top of the cake mix 7. Pour in the rest of the cake mix over the top 8. Bake in a moderate oven (180°C / 160°C fan) for 2.5 to 3 hours, covering over if the cake starts to brown too much 9. Turn out and allow to cool before arranging the remaining almond paste in a ring on the top, a dusting of caster sugar and browning slightly further in the oven or with a torch 10. Decorate with the candied fruits SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5 CHAPTERS 00:00 Introduction 00:46 For this recipe, you will need... 01:21 Making the cake mix 04:40 Leave to rise 04:59 Layering the cake 06:37 Time to bake!
How to Make Swiss Baskets - The Victorian Way
10:41

How to Make Swiss Baskets - The Victorian Way

📖 Order your copy of our 'Victorian Way' cookery book here: http://bit.ly/2RPyrvQ 📖 It's Christmastime and Mrs Crocombe is busy preparing Swiss Baskets for the top table. These sweet treats are perfect for any occasion and go wonderfully with a nice cup of tea. Special thanks to Louise and the gardening team for preparing the flowers in this video from the gardens at Audley End House. Plan your visit today: http://bit.ly/2S2vY2D English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS 200g Butter - plus extra for the moulds 200g Caster Sugar 200g Plain flour Zest of 2 lemons 4 Eggs 2tbsp Redcurrant Jelly 115g Finely chopped pistachio nuts 115g whipping cream Candied cherries Candied angelica METHOD Preheat the oven to 180° C. Line your moulds with butter and a little flour. Cream together the butter and flour, whilst adding the lemon zest gradually. Add the eggs one at a time, then gently fold in the flour. Divide the mixture between the moulds. Cover the moulds with tin foil, then bake for 50 minutes until golden. Cool the cakes in the moulds, then turn them out. Trim the tops of the cakes so they are flat. Remove the centre of the cakes using a knife or corer. Warm the redcurrant jelly, then brush this onto the sides of the cakes. Roll these in the pistachio nuts until they are coated. Whip the cream to stiff peaks, then pipe this into each of the cakes. Decorate the cakes with cherries and angelica, then serve. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Spotted Dick - The Victorian Way
08:15

How to Make Spotted Dick - The Victorian Way

Buy your copy of our 'Victorian Way' cookery book here: http://bit.ly/2RPyrvQ Spotted Dick, also known as Plum Bolster, is one of the simplest recipes out there. The name means 'spotted dough' and many people remember enjoying this pudding at school. Special thanks to Louise and the gardening team for preparing the flowers in this video from the gardens at Audley End House. Plan your visit today: http://bit.ly/2S2vY2D English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS For the pastry: 225g (1¾ cups) flour plus extra for dusting 170g (1 ⅓ cups) suet 170g (1 cup) currants 3 tbsp sugar Pinch of ground cinnamon 1 egg 225ml (1 cup) milk Butter for the mould Salt Custard to serve METHOD Mix the dry ingredients together and add a pinch of salt. Whisk an egg with half of the milk and pour this into the dry mix. Add enough milk to then make a soft dough. Turn the dough onto a floured surface and knead briefly. Shape the dough into a sausage and wrap in baking parchment and then foil. Or use a wetted pudding cloth. Boil or steam for two hours. Carefully remove the cloth and serve with custard. Find the full recipe and more in our book 'How to Cook the Victorian Way' here: http://bit.ly/2RPyrvQ SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Ginger Beer - The Victorian Way
06:48

How to Make Ginger Beer - The Victorian Way

Buy your copy of our 'Victorian Way' cookery book here: http://bit.ly/2RPyrvQ Mrs Crocombe's recipe for Ginger Beer was copied from The Field newspaper, a field sports magazine first published in 1853 and still going today. Made by soaking ginger, lemon, bread and yeast in water, this Victorian ginger beer is a little insipid for modern tastes and far from the sweet varieties we enjoy in tin cans today. But with the addition of a sweetener such as honey or a dash of sweet whisky, this is a beautifully light and refreshing summer drink. Special thanks to Louise and the gardening team for preparing the flowers in this video from the gardens at Audley End House. Plan your visit today: http://bit.ly/2S2vY2D English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS (Makes 4 litres / 7 pt / 4 1⁄4 quarts) 4 litres / 7 pt / 4 1⁄4 quarts water 2–3 tbsp sugar 30 g/1 oz fresh ginger, chopped and bruised zest of 1 lemon, cut off without pith 1 slice of thick-cut bread 4 tsp fresh (compressed) yeast, or 2 tsp dried yeast METHOD Heat the measured water and sugar until the sugar dissolves. Add the ginger and lemon zest. Allow to cool to room temperature and decant into a food-grade bucket or a large bowl. Toast the bread. Mix the yeast with a little warm water to form a thick paste and spread this on the toast. Add the toast to the ginger beer mixture. Cover and leave to stand at room temperature for 12–24 hours. Strain the mixture through a fine sieve lined with kitchen paper or, better still, muslin or a jelly bag. Decant into clip-top jars or bottles, which will allow any gas to escape if it gets a bit lively. Leave for at least 4 days and up to a few months. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Cook Sea Kale with Melted Butter Sauce — The Victorian Way
05:04

How to Cook Sea Kale with Melted Butter Sauce — The Victorian Way

Buy your copy of our 'Victorian Way' cookery book here: http://bit.ly/2RPyrvQ Today, Mrs Crocombe is preparing a delicate vegetable dish with an unusual ingredient. Sea kale is found growing wild along Britain's coastlines, but in Mrs Crocombe's day would have been grown under forcing pots. In fact, sea kale is still grown in the gardens at Audley End House today. Exotic ingredients like this which were difficult to grow out of season were a mark of wealth for a family like the Braybrookes. Plan a visit to Audley End House: http://bit.ly/2CUybEB English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA FOR THIS RECIPE, YOU WILL NEED... (To serve 4) 24 sticks of sea kale about 21cm/8in in length, or substitute celery or another delicately-flavoured vegetable 55g / ¼ cup butter, plus 2 tbsp to finish 1 tbsp flour 285ml / 1¼ cups hot water 1 tsp salt Scant pinch of nutmeg 1 tbsp malt vinegar Pepper, to taste METHOD 1. Melt the butter in a saucepan with the flour to form a roux. 2. Gradually add the hot water, stirring at each addition, to form a smooth sauce. 3. Allow to boil, mixing, until it thickens. 4. Add the salt and a good pinch of pepper, plus the nutmeg and vinegar. 5. Remove from the heat and stir in the 2 tbsp of butter to finish. Set aside while you cook the sea kale. 6. Wash the sea kale, trim the stalks to equal lengths and tie them together in a bundle with some string. 7. Put them in a saucepan of boiling water and cook for 3–4 minutes. Drain. 8. Put the sea kale on a warmed serving plate, untie or cut the string, and remove it carefully. Ideally, the stalks should be served in a triangular stack. 9. Serve hot, with the sauce on the side or poured over, as you prefer. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Gertrude à la Crème – The Victorian Way
12:46

How to Make Gertrude à la Crème – The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ It's the festive season, which means lots of entertaining at Audley End House. For her latest recipe, Mrs Crocombe is preparing a Gertrude à la Crème, a great way to use up stale sponge cake and produce a decorative sweet centrepiece for the Christmas table. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp INGREDIENTS (makes 1 x 15 cm/ 6 inch cake) 1 slightly stale sponge cake, approx 15 cm/6 inches across 1 1⁄2 tbsp each raspberry, cherry, apricot, greengage and strawberry jam (jelly), or any others you like 4 egg whites 170 g/6 oz / 3⁄4 cup caster sugar 1⁄4 tsp cream of tartar green food colouring powder red food colouring powder 100 g / 3 1⁄2 oz / 1⁄2 cup white marzipan (almond paste) 1 tbsp icing sugar (confectioner’s sugar), plus extra for dusting 350 ml / 12 oz / 1 1⁄2 cups whipping cream for the sugar syrup 11⁄2 tbsp water 1 1⁄2 tbsp sugar to decorate edible flowers (optional) METHOD (from the Victorian Way cookery book) • Slice the cake horizontally into 6 discs (or fewer, if necessary). With a 5 cm/2 inch round cutter, remove the centre of each disc (if you have a deep enough cutter, you can do this before you slice it), so that when you reassemble the cake it has one deep hole in the middle. The discards can be eaten or used for trifle (see p87). • Spread each cake slice with a different thin layer of jam and rebuild the cake, carefully lining up the slices. It is helpful if the top layer is less full of jam than the rest. Preheat the oven to 140°C/275°F. • Whisk the egg whites with the sugar and cream of tartar to make a thick meringue (the consistency should be somewhere between meringue and royal icing); at this point you can add a little powdered food colouring, if desired. The original recipe suggests green or rose are appropriate colours, but you can also leave it white. Using a palette knife, spread the meringue over the whole surface of the cake, including the sides of the central hole. • Bake the cake for 50–60 minutes until the meringue is hardened but not brown. Remove and allow to cool. • Make a sugar syrup by boiling the measured water and sugar in a saucepan until the sugar has dissolved. Leave to cool. • Colour about two thirds of the marzipan green and the rest red. • Roll out the green marzipan on an icing sugar-dusted surface to 3–4 mm/1/8 inch thick and cut out to form leaves, marking them lightly to form veins. Stick these to the cake with a little sugar syrup. With the red marzipan, make berries or other leaves. The decoration should resemble a leafy garland, so arranging it to look like sprays around the cake is the aim. • Just before serving, whip the cream and icing sugar together to form stiff peaks, and fill an icing bag fitted with a star nozzle. Pipe the cream into the central hole in the guirlande, top with edible flowers, if using, and serve. 00:00 Intro 00:54 For this recipe, you will need... 01:28 Slicing the sponges 02:53 Hollowing out the layers 03:29 Spreading and reassembling 05:35 Making the icing 06:53 Icing the cake 08:26 Drying in the oven 08:45 Decorating the cake 10:40 Filling the centre 11:21 Final decorations 12:04 There you are... SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Eve's Pudding – The Victorian Way
07:58

How to Make Eve's Pudding – The Victorian Way

Buy your copy of our 'Victorian Way' cookery book here: http://bit.ly/2RPyrvQ In Mrs Crocombe's time, Eve's Pudding was a mixture of breadcrumbs, eggs and fruit and sometimes suet. This simple pudding requires little preparation and so makes a suitable treat for the servants' table as well as for the household. Today Mrs Crocombe is preparing an Eve's Pudding for the upper servants, with a dash of brandy and served with custard. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS (Serves 4–6 people) Roughly 2 apples (170g) 170g breadcrumbs 170g raisins 2 eggs 1 tbsp brandy 100–140ml milk Butter and flour Wine sauce or custard to serve METHOD Core, peel and grate the apples and mix together with all the other ingredients except the brandy and milk. Then add the brandy (optional) and enough of the milk to form a stiff batter. Butter the pudding basin and pour in the batter. Top with a wetted and floured pudding cloth tied tightly around the basin, or use a disc of buttered baking parchment and a sheet of foil. Leave a pleat so that the pudding can expand. Boil or steam for 3 hours. If boiling, the water should reach three-quarters of the way up the basin. Don't allow it to boil dry or your basin may crack. Turn out onto a plate and serve with wine sauce or custard and extra sugar in a sprinkler alongside. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make English Chutnee – The Victorian Way
08:53

How to Make English Chutnee – The Victorian Way

Buy your copy of our 'Victorian Way' cookery book here: http://bit.ly/2RPyrvQ Today Mrs Crocombe is busy preparing a jar of English chutnee (or chutney). This preserve was adapted from the Indian 'chatni', a pickle of mixed fruits and vegetables with sweetening agents, spice and vinegar. In the Victorian period, English cooks significantly modified the Asian original and this particular version uses apples, available in abundance at Audley End House. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS 450g fairly sharp eating apples 1½ tbsp salt 115g raisins 225g sultanas 455g brown sugar 55g peeled and minced fresh ginger 2½ tsp minced garlic 1 tsp minced green chilli 1½ tbsp mustard seeds 570ml white wine vinegar Juice of 1 lemon METHOD Peel, core and cut the apples into small dice and sprinkle them with the salt. Leave to stand for 2 hours, then rinse and drain. Place all the ingredients in a large saucepan and slowly bring to the boil. Reduce the heat to a simmer and stir intermittently to stop it sticking. The mixture should start to thicken after 30–40 minutes. Decant the chutney into sterilised jars, seal and keep for at least a month before using. Keep in the fridge and use within three months once opened. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5 --------------------------------------- 00:00 Intro 00:45 For this recipe, you will need... 01:18 Prepare the apples 03:20 Prepare ginger and chilli 04:29 Mix the ingredients 05:29 Cook at the stove 06:40 Decant into jars 08:04 Storing the chutnee
How to Make Almond and Potato Pudding — The Victorian Way
07:24

How to Make Almond and Potato Pudding — The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Mrs Crocombe has been busy preparing the perfect winter side-dish for the Braybrookes' table: Almond and Potato Pudding. Avis copied this recipe down from a book by Anne Eliza Griffiths first published in 1864, aimed at 'the moderate and economical, yet reasonably luxurious, housekeeper.' No wonder then that it appealed to Mrs Crocombe, who was likely working as cook-housekeeper to a baronet at the time. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp INGREDIENTS 170 g/6 oz/1⁄2 cup cooked mashed potato (without skin) 115 g/4 oz/generous 1 cup ground almonds 285 ml/1⁄2 pt/11⁄4 cups milk Finely grated zest and juice of 1 lemon 115 g/4 oz/1⁄2 cup butter, plus extra for the mould Pinch of ground nutmeg 5 eggs, separated 1⁄4 tsp cream of tartar or squeeze of lemon juice (optional) Salt Chopped almonds, to decorate lemon slices, to serve (optional) METHOD (from the Victorian Way cookery book) If you do not have any cold mashed potato to hand, start by peeling, dicing and mashing some potatoes and allowing them to cool. Put the ground almonds in a saucepan with the milk, lemon zest and juice, and butter. Warm until the butter is melted and the milk is blood-warm, and mix well. Remove from the heat and stir in the mash. Add the nutmeg and a good pinch of salt, together with the egg yolks. Mix well and set aside. Preheat the oven to 180°C/350°F. Whisk the egg whites to stiff peaks (the cream of tartar or a squeeze of lemon juice will help). Fold the eggs gently into the potato mix. Butter an 850 ml/11⁄2 pt/31⁄2 cups mould or 900 g/2 lb loaf tin and pour in the mixture. Give it a couple of gentle taps to settle it. Bake in the oven for 1 hour until light brown and set through. Invert onto a wire cooling rack, demould, decorate the top with chopped almonds and serve hot, surrounded by lemon slices (optional). You can also leave it to cool in the mould for 1 hour before turning it out, slicing it, sprinkling it with a little flour and frying it in a little butter. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Marmalade Water Ice - The Victorian Way
06:39

How to Make Marmalade Water Ice - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Today, Mrs Crocombe is keeping her cool as she makes marmalade water ice - a simple and refreshing dessert that is often used as a palate cleanser following a meal. INGREDIENTS Marmalade (approx. 125g) 1 small lemon 500ml of water Candied peel (for decoration) METHOD To make the mixture, add a cup (approx. 125g) of marmalade and some lemon juice to a pan of boiling water (500ml) before stirring well. Let it cool before leaving it to chill. Start to freeze the mixture using a sorbetière. Pack ice all around the outside and sprinkle with salt as you go to help reduce the temperature of the ice. Once the mixture is cool enough, pour it into the sorbetière. Keep it moving gently with a spoon, before placing the lid on and rotating the sorbetière a few turns every so often to help evenly lower the temperature of the mixture. As the mixture starts to freeze into a water ice, be sure to give it a good stir. Once the mixture has frozen, choose a suitable mold and spoon it in until the mold is full. Then, leave in an ice box to freeze. Once frozen, gently turn out on to a plate and decorate as desired. Visit the kitchens at Audley End House: http://bit.ly/2uymldy SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Nesselrode Cream - The Victorian Way
06:32

How to Make Nesselrode Cream - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 It's Christmas time at Audley End House, and Mrs Crocombe is making a Victorian Christmas favourite - Nesselrode Cream. It's an ideal winter sweet, and if you aren't fond of plum pudding then this may be for you. English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoy these videos? Support us by subscribing to our YouTube channel: https://goo.gl/c5lVBJ The series is filmed on location at Audley End House and Gardens. Plan your visit today: http://bit.ly/2S2vY2D INGREDIENTS Water - 100ml / 3.5floz / ½ cup Caster Sugar - 200g / 7oz / 1 cup Chestnuts - 200g / 7oz / 1 ¾ (cooked) Gelatine - 9 leaves or 3 tbsp powder Double cream - 565ml / 20oz / 2 1/2 cups Vanilla – essence/extract (or a split pod) Lemon - The peel of 1 lemon Cherries - 60g / 2oz / 1/3 cup dried & chopped Candied peel - 60g / 2oz / 1/3 cup chopped METHOD Start by greasing your mould with almond oil. Boil the water with 100g / 3.5 oz / ½ cup of sugar and add the chestnuts. Reduce by a third. Add the chestnuts, and simmer for 5 mins. Remove from the heat and allow to cool a little before passing the chestnuts through a sieve. Cool thoroughly. Soak the gelatine sheets in cold water until soft. Put half of the cream in a pan with the rest of the sugar (reserving 1 heaped tbsp for later), as well as the vanilla and the lemon peel. Bring to a low simmer. Add the gelatine sheets, having squeezed out the water, and mix. Simmer for 5 mins to infuse the flavours and strain into a jug. Whip the remaining cream with the reserved tablespoon of sugar until you obtain soft peaks. Put the chestnut puree into a cold bowl, add your infused cream and gelatine mixture and mix well. Now fold in your whipped cream, and finally your dried cherries and peel. Pour the mixture into your mould and set in the fridge for at least 6 hours before turning out. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
A Royal Victorian Sponge Recipe
00:58

A Royal Victorian Sponge Recipe

The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!  To mark Royal Garden Parties, Buckingham Palace Pastry Chef's are delighted to share this traditional recipe.  Ingredients sponge: -3 eggs -150g caster sugar -150g unsalted butter -150g sieved self-raising flour -1/2 tsp of vanilla essence -Jam (strawberry or raspberry) Ingredients buttercream: -150g softened unsalted butter -220g sieved icing sugar -1/3 vanilla pod or vanilla essence Method Sponge: -Preheat the oven to 180C (375F, gas mark 4) -Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) -Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy -In a separate bowl whisk the eggs -Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling -Sieve the flour and fold into the mixture -Divide the cake mix between the two cake tins and smooth -Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown -Insert a skewer and ensure it comes out clean -Remove the sponges from their tins and leave to cool Method Buttercream: -Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence) Assembling the cake: -Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge -Spread a thick layer of buttercream on top of the jam ( if you prefer this can be done first) -Gently place the second sponge on top and gently press down -Sprinkle with icing sugar and serve with a pot of fresh English tea!
How to Make Soup for the Poor – The Victorian Way
07:10

How to Make Soup for the Poor – The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 As it is Winter, and very cold, Lady Braybrooke has asked Mrs Crocombe to make a simple soup for distributing to the poor of the parish. It needs to be tasty as well as filling - after all, "just because one is poor, there is no reason that food should be bad"... English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoying the series? Support us by subscribing: https://goo.gl/c5lVBJ The Victorian Way is filmed on location at Audley End House and Gardens in Essex, UK. Plan your visit today: http://bit.ly/2S2vY2D INGREDIENTS Bacon - 3 rashers, streaky Butter - 1 tbsp Onion - x1, large Carrots – x2 Celery - x2 sticks Yellow split peas - 300g / 11oz / 1.5 cups Mint - 2 sprigs Stock – 2 litres / 4pts, vegetable or meat stock Salt and pepper, to season METHOD Soak the peas overnight in plenty of cold water, then drain. Peel and chop the vegetables, and dice the bacon. Fry the bacon in butter, and add the vegetables to the pan. Cook for a few minutes and then add the peas and stock. Bring to the boil and simmer for 45 minutes until the peas have ‘split’. Add chopped mint and seasoning to taste, and cook for a further 5 minutes before serving hot. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Fashionable Apple Dumplings – The Victorian Way
05:19

How to Make Fashionable Apple Dumplings – The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Today, it looks like we’ve stumbled across Mrs Crocombe at rest knitting some dishcloths. In actual fact, she’s hard at work; these dishcloths help to produce a rather interesting texture to today’s recipe - Fashionable Apple Dumplings. English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoying the series? Support us by subscribing: https://goo.gl/c5lVBJ To find out how you can support our cause by making a donation, visit: http://bit.ly/2YjMSrU The series is filmed on location at Audley End House and Gardens. Plan your visit today: http://bit.ly/2S2vY2D INGREDIENTS Apples (such as Cox's or Russets) Marmalade (Orange or lemon) And for the suet crust: 225g flour 85g suet A generous pinch of salt Cold water You will also need some knitted dishcloths. METHOD Start by making your suet crust (a type of pastry containing suet). This can be made with 225g flour, 85g suet, a generous pinch of salt and some cold water. Gradually mix the ingredients in a bowl until you have a smooth, elastic dough. Next, peel and core the apples. Place a few spoonfuls of your favourite marmalade into the hole in the middle of each apple. Roll out your suet crust dough until it’s thin, then place an apple in the middle and wrap the pastry entirely around it. Cut off any excess, and make sure the suet crust completely seals around the apple until it’s smooth all over. Wrap the apple in a dishcloth that has been coated with melted butter, and tie the top with string to ensure that it’s tightly wrapped. Repeat this process for each apple. To cook, place the apple parcels into a pan of already boiling water (otherwise the apples will disintegrate). Keep it at a simmer for just under an hour depending on the size of the apples. Once cooked, removed the apple parcels from the pan and carefully remove the cloth. Serve on their own or with cream. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Gingerbread Cake - The Victorian Way
06:42

How to Make Gingerbread Cake - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Today we're in for a real treat. Mrs Crocombe is making one of her favourite recipes - a cheap and delicious Gingerbread Cake. Visit Mrs Crocombe's kitchen: http://bit.ly/2IsfScC INGREDIENTS 500g flour 200g butter (salted, or add a generous pinch of salt to compensate if unsalted) 200g brown sugar 500g black treacle 10-15g ginger 3 small eggs (or two large) 1 tsp bicarbonate of soda A little warm milk METHOD Start by creaming the butter (stirring or beating the butter until it is a smooth, creamy and a uniform texture). Then, add the sugar and spice, ensuring that you mix them in well. Beat the eggs briefly before also adding to them to the mix. Add flour a little at a time, mixing well between each handful. Pour in the black treacle as you go. A little warm water can be used to get the last of the black treacle out of the bowl. Then, add a pinch of bicarbonate of soda to the warm milk before pouring it into the middle of the bowl and mixing everything together. Once the mixture is smooth, line a tin with butter and brown paper before pouring the mixture in. Place in the oven for about an hour at 180 degrees Celsius (an inserted knife or skewer should come out clean once the cake is cooked). Once ready, turn out the cake and leave it to cool, then cut into small pieces to serve. For decoration, try dusting with a little plain icing sugar or dipping the cake pieces in some fondant icing. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Victorian Petits Fours Biscuits | with Dr Annie Gray
09:20

How to Make Victorian Petits Fours Biscuits | with Dr Annie Gray

Join Food Historian Dr Annie Gray as she shares an easy home baking recipe for Petits Fours a The, or Small Biscuits with Tea. This recipe comes from the book of Jules Gouffé whose brother, Alphonse, worked as Queen Victoria's Head Pastry Cook. INGREDIENTS 125g / 4 ½ oz flour 70g / 2 ½ oz caster sugar 35g / 1 ¼ oz unsalted butter, cubed, at room temperature 1 pinch of salt 25ml cream or whole milk The zest of 1 lemon 1 egg, separated Decoration, for example raisins, candied peel, candied angelica, blanched almonds or pistachio nuts METHOD 1. Sieve the flour. Make a well in the centre and add in the sugar, butter, salt, cream, and just over ½ of the egg yolk. Mix well, but fast and lightly. Do not overwork, but form it into a dough which should be slightly sticky and firm. Wrap in plastic wrap or put it into a bowl with a plate on top and leave to rest in the fridge for an hour. 2. Remove from the fridge and roll out on a well-floured worktop. Aim for a thickness of around 6mm (1/4 of an inch). Using what the Victorians would have called fancy cutters, cut out shapes and lay them on a baking sheet lined with greased baking parchment or a silicon baking mat. 3. Beat the egg white and leftover yolk together with a small pinch of salt and brush this over the surface of your biscuits. Decorate each one with a raisin or piece of candied fruit or nut. 4. Bake at 180°C conventional or 170°C fan (350F/340F) for 15mn until just golden brown. Cool on a wire rack before serving. These biscuits will keep for at least a week in an airtight container (though experience suggests they will have been eaten long before then). SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Cheese Seftons - The Victorian Way
05:21

How to Make Cheese Seftons - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Today Mrs Crocombe shows us how to make cheese seftons - delightful savoury treats designed for the end of a meal, for the dessert course, or even sometimes after it as an alternative option for those who prefer a savoury palate cleanser. English Heritage is a charity, working to preserve the story of England and bring it to life. Find out how you can support our cause: http://bit.ly/2YjMSrU INGREDIENTS 200g Cheshire cheese (grated) 2 handfuls of flour A pinch of cayenne pepper 50g butter For the puff pastry: 500g flour 100g butter Water METHOD Begin by making a fairly stiff dough using water, flour and a pinch of salt. Roll the dough on a cool surface into a rectangle, and divide it into thirds by marking it lightly with your fingers. Take slices of chilled butter, work them briefly between your fingers, and lay them in the middle third. The butter doesn't have to completely cover the pastry, but try not to leave any big gaps. Brush away any extra flour to help the pastry stick. Book fold over the sides - first one, then the other - then give it a good roll with a rolling pin. Turn 90 degrees, roll again to form a rectangle, and repeat the process. Put in two more layers of butter - three if you'd like to - and then give it another book fold and roll without any additional butter. Leave to chill. For the cheese mix, add the butter and a pinch of cayenne pepper to the Cheshire cheese and mix well. Divide the pastry into thirds once more, and put the cheese mix in the middle before folding, rolling and turning as before. The key is to have lots of layers, with at least seven or eight turns. Once done, leave to chill. Cut out desired shapes using cutters and place them on a well-buttered baking tray. Put in a very hot oven (approx. 220 degrees) for 10 – 15 mins. Keep an eye on them – they’re best when hot, but try not to let them burn and become too dark in colour. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Brown Bread Pudding - The Victorian Way
06:00

How to Make Brown Bread Pudding - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Mrs Crocombe is busy in the kitchen once again. This time, she's making Brown Bread Pudding - a good recipe for the upper servants, or middle class families, that helps to use up leftover stale bread. Nothing goes to waste in Mrs Crocombe's kitchen! English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoying the series? Support us by subscribing: https://goo.gl/c5lVBJ To find out how you can support our cause by making a donation, visit: http://bit.ly/2YjMSrU The series is filmed on location at Audley End House and Gardens. Plan your visit today: http://bit.ly/2S2vY2D INGREDIENTS 200g brown breadcrumbs 100g salted butter Candied peel Sugar to taste Black treacle or black strap molasses 3 eggs Red wine or brandy Wine sauce, to serve For the wine sauce: 140ml of water 2 tablespoons of apricot jam 30g of caster sugar A squeeze of lemon juice A glass of sherry or claret METHOD Add the butter, candied peel, black treacle (or molasses) and egg yolks to a bowl of breadcrumbs. Sugar to taste (try 3 tbsp) before mixing well. Whisk the egg whites in a separate bowl, then carefully fold them in to the mixture (a little lemon juice will help the rise). Pour in the brandy or wine (as preferred) and fold in to the mixture once more. Grease your mould with butter and spoon the mixture in, being careful not to fill it to the top as the mixture will rise. Cover the open top with a disc of buttered paper, and then tie up in a cloth (or cover with foil). Steam the pudding in a saucepan of boiling water for about an hour. Leave the pudding to sit for five minutes before serving and decorate as desired - it's particularly good with a wine sauce! SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Saffron Buns - The Victorian Way
09:09

How to Make Saffron Buns - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Mrs Crocombe is making Saffron Buns for Easter. Saffron is a very expensive ingredient, grown in both the South West and near Walden (hence the name, Saffron Walden). They are a lovely treat and guaranteed to bring a bit of colour to any Easter table. English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoy these videos? Support us by subscribing to our channel: https://goo.gl/c5lVBJ The Victorian Way is filmed on location at Audley End House and Gardens in Essex, UK. INGREDIENTS Makes 10-12 buns Flour - 250g / 9 oz / 2 cups Sugar – 55g / 2 oz / 1/3 cup Salt – a pinch Yeast – 4g dried or 10g fresh Milk – 90 ml / 3floz / ½ cup, slightly warmed Eggs – 1 egg, lightly beaten Currants – 55g Spices/Cinnamon, cloves and mace – a pinch of each Lemon – the zest of ½ lemon Caraway seeds - (optional) ¼ tsp Butter – 30g / 1 oz/ ¼ stick Lard – 30g / 1 oz/ 1 tbsp Saffron – pinch, soaked for 2 hours in 2 tsp warm milk To glaze: 1 egg Pinch of salt 1 tbsp milk METHOD First, make a basic bread dough. Combine the flour, sugar, salt, egg and yeast together with enough milk to make a soft, but not sticky dough. Knead for 15-20 minutes and set aside in a warm place, covered with oiled plastic wrap or in a bowl with a cloth over until it has doubled in size (roughly 2-3 hours). Once the dough has risen, remove it and flatten it out slightly. Soak the saffron in the warm milk to get most of the colour out. You can then add add your other ingredients. Put the spices, lemon zest, lard, saffron in its milk (which should now be yellow) and currants in the middle, fold it up, and knead again, folding and squeezing so that the new ingredients are well-incorporated (NB: these days you can also just put everything in a food mixer armed with a dough hook!). Cover again, and leave to double in size once more. Once the dough has risen, lightly grease two baking sheets and shape your dough into 12 equal buns. Round them off and leave in a covered bowl for 20 minutes to double in size once again. Whilst waiting, create a glaze with an egg, a pinch of salt, and 1 tbsp of milk. When ready, brush over each bun. Then, bake in the oven at 180c / 350F for 15-20 minutes until each bun is golden brown. Serve on their own, or slathered with butter! SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Devonshire Squab Pie – The Victorian Way
10:28

How to Make Devonshire Squab Pie – The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Today, Mrs Crocombe is making a Devonshire Squab Pie - a simple but delicious dish that uses mutton and apples. Curiously, squab means pigeon, so this is an oddly named recipe given that there is no pigeon in it! The Devonshire part of the name may allude to it being an apple growing region, as well as having plenty of fine grazing land on the moors for sheep. English Heritage is a charity, working to preserve the story of England and bring it to life. If you enjoy these videos, you can support us by subscribing to our channel: https://goo.gl/c5lVBJ The Victorian Way is filmed on location in the kitchens at Audley End House and Gardens in Essex, UK. INGREDIENTS Serves 4-6 people 1 onion 2 eating applies, ideally Cox 1 tbsp vegetable oil 12 boneless mutton neck cutlets Butter, for the dish 55 ml/2 fl oz/ ¼ cup meat stock 310g/11 oz puff pastry Flour, for dusting Salt and pepper, to taste For the egg wash: 1 egg 1 tbsp milk Pinch of salt METHOD Preheat the oven to 200°C / 390F. Slice the onion as finely as possible. Peel and core the apples and cut into slices of around 0.5cm - 1cm (quarter of an inch). Heat the oil in a frying pan on a high heat and fry the mutton until browned. Butter an ovenproof pie dish, including the rim. Layer in the onion, apples and mutton, seasoning as you go (as mutton generally requires lots of pepper). Pour in the stock and cover the dish tightly with foil, or put a lid on it. Braise in the oven for 90 minutes until tender. Remove and allow to cool. You can do all this the day before serving, in which case chill it, then return it to room temperature before covering with pastry, and increase the oven time by 10-15 minutes. Roll out the puff pastry on a flour-dusted surface. If you have a pie funnel, put this in the centre of the pie dish. Fold the pastry over the dish, carefully sticking it to the funnel, if using. If you don't have a pie funnel, you will need to make an air hole in the lid, or cut a few slashes in it, to let out the steam as it heats. Decorate with pastry leaves and other designs. Mix the egg, milk and salt to make an egg wash and brush it over the pastry. Return the pie to the oven for 25-30 minutes, until the pastry is puffed and golden, and the filling is piping hot. Serve hot. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
How to Make Macaroni Cheese - The Victorian Way
06:34

How to Make Macaroni Cheese - The Victorian Way

📖 Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Today, Mrs Crocombe is making macaroni cheese - a good recipe for the servant's hall, and one of Mrs Warwick's favourite side dishes. What was life like below stairs? Take an in-depth look at the lives of the other staff working at Audley End in the Victorian era: http://bit.ly/2uXTfZ6 English Heritage is a charity, working to preserve the story of England and bring it to life. Enjoy these videos? Support us by subscribing to our channel: https://goo.gl/c5lVBJ The Victorian Way is filmed on location at Audley End House and Gardens in Essex, UK. Plan your visit today: http://bit.ly/2S2vY2D INGREDIENTS Serves 2-3 people Macaroni - 225g / 8oz / 2 cups Parmesan - 175g / 6oz / 1 cup, grated Butter - 110g / 4oz / 1 stick, plus extra for greasing Milk - 600ml / 1pt / 2 ½ cups Water - 1.2L / 2pts / 5 cups Breadcrumbs - 2-3 tbsp Salt and pepper, to season METHOD Begin by breaking your macaroni tubes into smaller sections. Bring the water and milk to the boil with a good handful of salt. When it boils, throw in the pasta and cook until it is nearly done (it needs to be slightly under-cooked as it will cook further in the oven). Butter a shallow dish (around 20cm / 8 inches in diameter) and put in half of the cooked macaroni. Dot this with a third of the butter, and sprinkle with half of the cheese. Season with ground pepper to taste. Add another layer of macaroni, dot with another third of the butter, and top with breadcrumbs mixed with the rest of the cheese. Finally, melt the remaining butter and drizzle it over the top. Bake at 200c / 400F for 15 mins until the cheese is bubbling and golden brown. For a really good, crisp top, finish with 2-3 minutes under a hot grill. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
English Heritage Shop
The Real Uhtred of Bebbanburg
07:21

The Real Uhtred of Bebbanburg

Watch my latest full length history documentary here:- https://youtu.be/c3Hq6UaFQqk ***This was one of my earliest videos- Don't forget to subscribe for the infinitely better content I've made since then!*** Watch my latest full length documentary here:- https://youtu.be/NbvVzs25QqU This video is about the real historical figure Uhtred 'The Bold', the inspiration for the fictional protagonist of Bernard Cornwell's Saxon Stories. Suggested Reading:- Richard Fletcher, Bloodfeud: Murder and Revenge in Anglo-Saxon England M.K Lawson, Cnut: England's Viking King Various Authors, The Anglo-Saxon Chronicles Music:- BrunuhVille - Falls of Glory https://www.youtube.com/watch?v=arOc933683U Adrian Von Ziegler - Legend https://www.youtube.com/watch?v=yj_wyw6Xrq4 If you liked this video and have as little as a dollar to spare then please consider supporting me on Patreon for more and better content in the future:- http://www.patreon.com/historytimeUK Are you a budding artist, illustrator, cartographer, or music producer? Send me a message! No matter how professional you are or even if you’re just starting out, I can always use new music and images in my videos. Get in touch! I’d love to hear from you. I've also compiled a reading list of my favourite history books via the Amazon influencer program. If you do choose to purchase any of these incredible sources of information, many of which form the basis of my videos, then Amazon will send me a tiny fraction of the earnings (as long as you do it through the link) (this means more and better content in the future) I'll keep adding to and updating the list as time goes on:- https://www.amazon.com/shop/historytime I try to use copyright free images at all times. However if I have used any of your artwork or maps then please don't hesitate to contact me and I’ll be more than happy to give the appropriate credit. *****This was one of the first videos I ever made.******Subscribe for much better narration on the newest videos and tons more characters from the Last Kingdom & Vikings***** —I’m a science fiction author. Like my Facebook Page to see what I’m up to:- https://www.facebook.com/petekellywriter/ —Join the History Time community on social media:- Patreon:- https://www.patreon.com/historytimeUK Facebook Page:- https://www.facebook.com/HistoryTimeOfficial Facebook Group:- https://www.facebook.com/groups/410224606007519/learning_content/ Instagram:- https://www.instagram.com/historytime_ig/ Twitter:- https://twitter.com/HistoryTimePete
Edmund Ironside: The Last Warrior King of Wessex
08:50

Edmund Ironside: The Last Warrior King of Wessex

Watch my latest full length history documentary here:- https://youtu.be/c3Hq6UaFQqk In the year 1013, Sweyn Forkbeard, the powerful Viking King of both Norway and Denmark invaded England and usurped the throne of King Æthelred. Sweyn led a huge force of Danish and Norse raiders, many of whom were still pagan warriors who worshipped the pantheon of Norse Gods. Upon Sweyn’s death later that year however, Æthelred, despite being remembered as ‘the unready’; meaning bad counsel, was invited back to reclaim the throne of England. Sweyn’s young son Cnut however had other ideas, and amassed himself a large army out of the ashes of his fathers and launched his own invasion. England was in turmoil. For the first time since the time of the Great Heathen Army well one hundred years before during the time of Æthelred’s ancestor, Alfred the Great, the very survival of England hung in the balance against an onslaught of Vikings, this time led by a King. Except this time, England had no great defender such as Alfred. Æthelred was renowned as being a weak ruler. He was ruthless, but indecisive and pursued a policy of appeasement rather than organising a decisive campaign against the invaders. Æthelred died in 1016 however and a very different man, his young son Edmund, seized the throne for himself. It was Edmund who would assemble an English force to push back the Vikings to the sea. Edmund was a warrior prince, he had spent much of his life upon the battlefield, and amassed a small fortune of weapons and armour, most notably wielding a great longsword once possessed by Offa, the revered Anglo-Saxon King of Mercia from centuries before. After securing the throne of Wessex after defeating the English elite who had sided with Cnut after Æthelred's death, Edmund pushed forward, defeating Cnut time and time again, relieving his siege of London, before finally meeting him for once last decisive battle at Assandun. In the years to follow, Edmund would be remembered under a very different title to his father, he was given a name which reflected his valour in battle and his courage. Edmund Ironside. Music:- Immediate Music - The Mighty Shall Rise https://www.youtube.com/watch?v=0axBrQqMzBQ Morning Light - Deep Thoughts https://www.youtube.com/watch?v=1tXOLqnjSg8 Heart of Courage - Two Steps From Hell https://www.youtube.com/watch?v=eYj8ciqAPcA If you liked this video and have as little as a dollar to spare then please consider supporting me on Patreon for more and better content in the future:- http://www.patreon.com/historytimeUK Are you a budding artist, illustrator, cartographer, or music producer? Send me a message! No matter how professional you are or even if you’re just starting out, I can always use new music and images in my videos. Get in touch! I’d love to hear from you. I've also compiled a reading list of my favourite history books via the Amazon influencer program. If you do choose to purchase any of these incredible sources of information, many of which form the basis of my videos, then Amazon will send me a tiny fraction of the earnings (as long as you do it through the link) (this means more and better content in the future) I'll keep adding to and updating the list as time goes on:- https://www.amazon.com/shop/historytime I try to use copyright free images at all times. However if I have used any of your artwork or maps then please don't hesitate to contact me and I’ll be more than happy to give the appropriate credit. *****This was one of the first videos I ever made.******Subscribe for much better narration on the newer videos and tons more historical awesomeness***** —I’m a science fiction author. Like my Facebook Page to see what I’m up to:- https://www.facebook.com/petekellywriter/ —Join the History Time community on social media:- Patreon:- https://www.patreon.com/historytimeUK Facebook Page:- https://www.facebook.com/HistoryTimeOfficial Facebook Group:- https://www.facebook.com/groups/410224606007519/learning_content/ Instagram:- https://www.instagram.com/historytime_ig/ Twitter:- https://twitter.com/HistoryTimePete
Æthelstan: The First King of the English
11:39

Æthelstan: The First King of the English

Watch my latest history documentary here:- https://youtu.be/c3Hq6UaFQqk Watch my latest Vikings documentary here:- https://youtu.be/NbvVzs25QqU Watch my latest historical tour- an hour long journey across the Viking World in the year 1000:- https://youtu.be/G3_iLTpTYhY This video is about Æthelstan: The First 'King of the English' who reigned between 924 until 939. —I write stories. Like my Facebook Page to see what I’m up to:- https://www.facebook.com/petekellywriter/ If you liked this video you can help support the channel here:- http://www.patreon.com/historytimeUK For as little as $1 a month you’ll gain access to the History Time schedule and eventually get a chance to suggest, vote for and decide on upcoming videos. Are you a budding artist, illustrator, cartographer, or music producer? Send me a message! No matter how professional you are or even if you’re just starting out, I can always use new music and images in my videos. Get in touch! I’d love to hear from you. I've compiled a reading list of my favourite history books via the Amazon influencer program. If you do choose to purchase any of these incredible sources of information then Amazon will send me a tiny fraction of the earnings (as long as you do it through the link) (this means more and better content in the future) I'll keep adding to and updating the list as time goes on:- https://www.amazon.com/shop/historytime Music:- Derek & Brandon Fiechter - Frost Giants https://www.youtube.com/watch?v=0ogNiidt6QA&t=22s Derek & Brandon Fiechter - Knights of the Realm https://www.youtube.com/watch?v=BFUxqbNY4Mo Derek & Brandon Fiechter - Hera https://www.youtube.com/watch?v=KWIWQFacuSo Derek & Brandon Fiechter - Odin https://www.youtube.com/watch?v=uqHHF1vslNU Peter Gundry - Víðbláinn https://www.youtube.com/watch?v=ZnCMLyN4gQ4 Derek & Brandon Fiechter - Sigurd https://www.youtube.com/watch?v=dlDU7PeGa9U Recommended Reading:- Various Authors, The Anglo Saxon Chronicles Sarah Foot, Æthelstan, the First King of England I try to use copyright free images at all times. However if I have used any of your artwork or maps then please don't hesitate to contact me and I’ll be more than happy to give the appropriate credit. —Join the History Time community on social media:- Patreon:- https://www.patreon.com/historytimeUK Facebook Page:- https://www.facebook.com/HistoryTimeOfficial Facebook Group:- https://www.facebook.com/groups/410224606007519/learning_content/ Instagram:- https://www.instagram.com/historytime_ig/ Twitter:- https://twitter.com/HistoryTimeUK
Æthelflæd, Ingimundr & the Battle of Chester (907)
20:01

Æthelflæd, Ingimundr & the Battle of Chester (907)

Watch my latest history documentary:- https://youtu.be/c3Hq6UaFQqk History Time is now a podcast. You can find us on iTunes. Don’t forget to subscribe to my new channel dedicated to recreating Primary Sources from history:- https://www.youtube.com/channel/UCqoGR_EedlhKDVuWNwYWRbg Become a patron for as little as a dollar a month to vote on upcoming videos & help keep the channel going:- https://www.patreon.com/historytimeUK —Join the History Time community on social media:- Facebook Page:- https://www.facebook.com/HistoryTimeOfficial/ Facebook Group:- https://www.facebook.com/groups/410224606007519/ Instagram:- https://www.instagram.com/historytime_ig/ Twitter:- https://twitter.com/HistoryTimeUK I've compiled a reading list of my favourite history books via the Amazon influencer program. If you do choose to purchase any of these incredible sources of information then Amazon will send me a tiny fraction of the earnings (as long as you do it through the link) (this means more and better content in the future) I'll keep adding to and updating the list as time goes on:- https://www.amazon.com/shop/historytime Music:- Derek & Brandon Fiechter - Medieval England https://www.youtube.com/watch?v=hCkr_6-vfaI Kevin MacLeod - Lost Time https://www.youtube.com/watch?v=AXTQawVicjk&t=7s Derek & Brandon Fiechter - Bridgewell https://www.youtube.com/watch?v=C2jtvr0W-Ls Derek & Brandon Fiechter - Pirate Elves https://www.youtube.com/watch?v=97bsjpA8nBE Derek & Brandon Fiechter - Ares https://www.youtube.com/watch?v=GBHpEaN49Eg Kevin MacLeod - Ossuary 1 - A Beginning https://www.youtube.com/watch?v=x3R2dZLlonY Kevin MacLeod - Rites https://www.youtube.com/watch?v=zGZfcrrWbjM&t=2s Derek & Brandon Fiechter - Sigurd https://www.youtube.com/watch?v=dlDU7PeGa9U Derek & Brandon Fiechter - Medieval Princess https://www.youtube.com/watch?v=qDp3yul1grE From https://www.purple-planet.com - Last Stand - Ossuary - Battle Lines - Fallen Angels - Chimera —I also write fiction. Like my Facebook Page to see what I’m up to:- https://www.facebook.com/petekellywriter/ Are you a budding artist, illustrator, cartographer, or music producer? Send me a message! No matter how professional you are or even if you’re just starting out, I can always use new music and images in my videos. Get in touch! I’d love to hear from you. I try to use copyright free images at all times. However if I have used any of your artwork or maps then please don't hesitate to contact me and I’ll be more than happy to give the appropriate credit.
Queens of Britain - Britain's Royal Women Part One
06:41:30

Queens of Britain - Britain's Royal Women Part One

The lives of Queen Boudicca, Eleanor of Aquitaine, Elizabeth Woodville, Anne Boleyn, Mary I, Elizabeth I and Mary Queen of Scots. For early access to our videos, discounted merch and many other exclusive perks please support us as a Patron or Member... Patreon: http://www.patreon.com/thepeopleprofiles Buy me a Coffee: https://www.buymeacoffee.com/peopleprofiles YouTube Membership: https://www.youtube.com/channel/UCD6TPU-PvTMvqgzC_AM7_uA/join or follow us on Twitter! https://twitter.com/tpprofiles The script for this video has been checked with Plagiarism software and scored 1% on Grammarly. In academia, a score of below 15% is considered good or acceptable. All footage, images and music used in People Profiles Documentaries are sourced from free media websites or are purchased with commercial rights from online media archives. Attributions: "Evening Melodrama" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Attributions: Evening Melodrama" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Virtutes Instrumenti" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Minima" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Enter the Maze" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Echoes of Time" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Agnus Dei X" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Evening Melodrama" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Ascending the Vale" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Angevin B" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Crusade - Heavy Industry" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Energizing" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "The Path of the Goblin King" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Constance" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Metaphysik" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Myst" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Black Vortex" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Myst on the Moor" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Firesong" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) #Biography #History #Documentary
Boudicca - Queen of The Iceni Documentary
42:00

Boudicca - Queen of The Iceni Documentary

For early access to our videos, discounted merch and many other exclusive perks please support us via Patreon: http://www.patreon.com/thepeopleprofiles, Buy me a Coffee: https://www.buymeacoffee.com/peopleprofiles or Join as a YouTube member: https://www.youtube.com/channel/UCD6TPU-PvTMvqgzC_AM7_uA/join The script for this video has been checked with Plagiarism software and scored 3% on Grammarly. In academia, a score of below 15% is considered good or acceptable. All footage, images and music used in People Profiles Documentaries are sourced from free media websites or are purchased with commercial rights from online media archives. Attributions: Evening Melodrama" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Virtutes Instrumenti" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Minima" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Enter the Maze" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Echoes of Time" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Black Vortex" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Myst on the Moor" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Firesong" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0) #Biography #History #Documentary
Cadwallon: King of Gwynedd (625-634) // Edwin, Æthelfrith, Rædwald & Oswald
28:04

Cadwallon: King of Gwynedd (625-634) // Edwin, Æthelfrith, Rædwald & Oswald

Watch my latest history documentary:- https://youtu.be/c3Hq6UaFQqk Watch my latest historical tour- an hour long journey across the Viking World in the year 1000:- https://youtu.be/G3_iLTpTYhY If you want to hear more from Bede don’t forget to subscribe to our new channel dedicated to recreating Primary Sources from history:- https://www.youtube.com/channel/UCqoGR_EedlhKDVuWNwYWRbg History Time is now a podcast. You can find us on iTunes. Become a patron for as little as a dollar a month to vote on upcoming videos & help keep the channel going:- https://www.patreon.com/historytimeUK —Join the History Time community on social media:- Facebook Page:- https://www.facebook.com/HistoryTimeOfficial/ Facebook Group:- https://www.facebook.com/groups/410224606007519/ Instagram:- https://www.instagram.com/historytime_ig/ Twitter:- https://twitter.com/HistoryTimeUK I've compiled a reading list of my favourite history books via the Amazon influencer program. If you do choose to purchase any of these incredible sources of information then Amazon will send me a tiny fraction of the earnings (as long as you do it through the link) (this means more and better content in the future) I'll keep adding to and updating the list as time goes on:- https://www.amazon.com/shop/historytime Music:- Kevin MacLeod - Intrepid Hi https://www.youtube.com/watch?v=-pfpdtY_TbI Evan King - From Other Suns https://www.youtube.com/watch?v=gKZVMMOD4Ng Kevin MacLeod - Ossuary 1: A Beginning https://www.youtube.com/watch?v=x3R2dZLlonY Kevin MacLeod - Magic Forest https://www.youtube.com/watch?v=M-pRZtrBpMA&t=184s Kevin MacLeod - Lost Time https://www.youtube.com/watch?v=AXTQawVicjk&t=7s Kevin MacLeod - Division https://www.youtube.com/watch?v=S65OhS5lxz8 Derek & Brandon Fiechter - Monks of the Dark Abbey https://www.youtube.com/watch?v=yBHg9T9j4qU Derek & Brandon Fiechter - Hestia https://www.youtube.com/watch?v=5IUS4xWr6ik Derek & Brandon Fiechter - Medieval Princess https://www.youtube.com/watch?v=qDp3yul1grE Derek & Brandon Fiechter - Lady Morgana https://www.youtube.com/watch?v=GwjzL-X200c Derek & Brandon Fiechter - Ancient Oaks https://www.youtube.com/watch?v=_5lvEsIQBHw From http://www.purple-planet.com - Battle Lines - Last Stand - Chimera - Ossuary - Maelstrom - Fallen Angels —I also write fiction. Like my Facebook Page to see what I’m up to:- https://www.facebook.com/petekellywriter/ Are you a budding artist, illustrator, cartographer, or music producer? Send me a message! No matter how professional you are or even if you’re just starting out, I can always use new music and images in my videos. Get in touch! I’d love to hear from you. I try to use copyright free images at all times. However if I have used any of your artwork or maps then please don't hesitate to contact me and I’ll be more than happy to give the appropriate credit.
Anarawd ap Rhodri: King of Gwynedd (878-916)
15:41

Anarawd ap Rhodri: King of Gwynedd (878-916)

Watch my latest history documentary here:- https://youtu.be/c3Hq6UaFQqk A look at Wales during the Viking Age. If you liked this video you can help support the channel here:- http://www.patreon.com/historytimeUK Once we reach 50 patrons I'm setting up a voting system so you can choose the next videos. Are you a budding artist, illustrator, cartographer, or music producer? Send me a message! No matter how professional you are or even if you’re just starting out, I can always use new music and images in my videos. Get in touch! I’d love to hear from you. —Join the History Time community on social media:- Facebook Page:- https://www.facebook.com/HistoryTimeOfficial/ Facebook Group:- https://www.facebook.com/groups/410224606007519/ Instagram:- https://www.instagram.com/historytime_ig/ Twitter:- https://twitter.com/HistoryTimeUK I'm also a science fiction writer. Like my Facebook Page to see what I'm up to:- https://www.facebook.com/petekellywriter/ I've compiled a reading list of my favourite history books via the Amazon influencer program. If you do choose to purchase any of these incredible sources of information then Amazon will send me a tiny fraction of the earnings (as long as you do it through the link) (this means more and better content in the future) I'll keep adding to and updating the list as time goes on:- https://www.amazon.com/shop/historytime Music:- Derek & Brandon Fiechter - Uruk-Hai https://www.youtube.com/watch?v=2nmn1AkRsbE Brandon Fiechter - Thor https://www.youtube.com/watch?v=2pdjMPYFE60 Derek Fiechter - Troubadour https://www.youtube.com/watch?v=KZ6ykg0TYug Derek & Brandon Fiechter - Young Squire https://www.youtube.com/watch?v=sIfLefWKE1I Derek & Brandon Fiechter - The Black Knight https://www.youtube.com/watch?v=JsNDOkjDia0 Derek & Brandon Fiechter - Lady Morgana https://www.youtube.com/watch?v=GwjzL-X200c Joss Edwards Music - Once Upon A Time: Pt. 1 https://soundcloud.com/jossedwardsmusic/once-upon-a-time-part-1 Joss Edwards Music - Once Upon A Time: Pt. 2 https://soundcloud.com/jossedwardsmusic/once-upon-a-time-part-2 Brandon Fiechter - Lantern’s Lodge https://www.youtube.com/watch?v=pNjOf4WqgSY Derek & Brandon Fiechter - The Rusty Anchor https://www.youtube.com/watch?v=C4IWt4VAd1o Kevin MacLeod - Ossuary 1- A Beginning https://www.youtube.com/watch?v=x3R2dZLlonY&t=46s Derek & Brandon Fiechter - Pirate Elves https://www.youtube.com/watch?v=97bsjpA8nBE I try to use copyright free images at all times. However if I have used any of your artwork or maps then please don't hesitate to contact me and the appropriate credit can be given.
Longshanks - Edward I Hammer of the Scots Documentary
35:01

Longshanks - Edward I Hammer of the Scots Documentary

For early access to our videos, discounted merch and many other exclusive perks please support us via Patreon: http://www.patreon.com/thepeopleprofiles, Buy me a Coffee: https://www.buymeacoffee.com/peopleprofiles or Join as a YouTube member: https://www.youtube.com/channel/UCD6TPU-PvTMvqgzC_AM7_uA/join The script for this video has been checked with Plagiarism software and scored 3% on Grammarly. In academia, a score of below 15% is considered good or acceptable. All footage, images and music used in People Profiles Documentaries are sourced from free media websites or are purchased with commercial rights from online media archives. Attributions: Image Creative Commons Attributions Von Lincolnian (Brian) from Lincoln, UK [CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons AlexD [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], from Wikimedia Commons Brookie at the English language Wikipedia [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)] Colin Smith / The Maid of Norway (CC BY-SA 2.0) S.A.Farabi [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], from Wikimedia Commons Rose and Trev Clough (CC BY-SA 2.0) Edward Francis [CC BY 3.0 (https://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons Edward Francis [CC BY 3.0 (https://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons Music Creative Commons Attributions "The Descent" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Lord of the Land" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Angevin B" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Crusade" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Curse of the Scarab" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Halls of the Undead" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Majestic Hills" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Rynos Theme" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Five Armies" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Gregorian Chant" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ #Biography #History #Documentary
Edward II - England's Worst King? Documentary
01:14:30

Edward II - England's Worst King? Documentary

For early access to our videos, discounted merch and many other exclusive perks please support us via Patreon: http://www.patreon.com/thepeopleprofiles, Buy me a Coffee: https://www.buymeacoffee.com/peopleprofiles or Join as a YouTube member: https://www.youtube.com/channel/UCD6TPU-PvTMvqgzC_AM7_uA/join The script for this video has been checked with Plagiarism software and scored 1% on Grammarly. In academia, a score of below 15% is considered good or acceptable. All footage, images and music used in People Profiles Documentaries are sourced from free media websites or are purchased with commercial rights from online media archives. Attributions: "Epic Unease" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Evening Melodrama" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Suonatore di Liuto" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Evening Fall (Harp)" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Minstrel Guild" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Angevin B" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "The Path of the Goblin King" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Crusade - Heavy Industry" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Interloper" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Serpentine Trek" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Ignosi" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "For Originz" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Agnus Dei X" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Long Road Ahead" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Angelic Forest - Doug Maxwell Image attribution Lawrence OP Attribution 2.0 Generic (CC BY 2.0) #Biography #History #Documentary
The Black Prince - England's Warrior Prince Documentary
50:50

The Black Prince - England's Warrior Prince Documentary

Get Surfshark VPN at https://Surfshark.deals/thepeopleprofiles and enter promo code THEPEOPLEPROFILES for 85% off and 3 extra months for free! For early access to our videos, discounted merch and many other exclusive perks please support us via Patreon: http://www.patreon.com/thepeopleprofiles, Buy me a Coffee: https://www.buymeacoffee.com/peopleprofiles or Join as a YouTube member: https://www.youtube.com/channel/UCD6TPU-PvTMvqgzC_AM7_uA/join The script for this video has been checked with Plagiarism software and scored 1% on Grammarly. In academia, a score of below 15% is considered good or acceptable. All footage, images and music used in People Profiles Documentaries are sourced from free media websites or are purchased with commercial rights from online media archives. Attributions: "Crossing the Chasm" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Evening Melodrama" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Angevin B" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Skye Cuillin" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Interloper" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Faceoff" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Impact Lento" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Fall of the Solar King by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/ "Serpentine Trek" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Rites" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Gregorian Chant" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Minima" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ "Agnus Dei X" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ #Biography #History #Documentary
Richard III - Guilty or Innocent? Documentary
01:00:00

Richard III - Guilty or Innocent? Documentary

Learn more about the downfall of Richard III and the rise of the Tudors with The Great Courses Plus. Signup for your FREE trial to The Great Courses Plus here: http://ow.ly/ohGX30oC0Of For early access to our videos, discounted merch and many other exclusive perks please support us via Patreon: http://www.patreon.com/thepeopleprofiles, Buy me a Coffee: https://www.buymeacoffee.com/peopleprofiles or Join as a YouTube member: https://www.youtube.com/channel/UCD6TPU-PvTMvqgzC_AM7_uA/join The script for this video has been checked with Plagiarism software and scored 2% on Grammarly. In academia, a score of below 15% is considered good or acceptable. All footage, images and music used in People Profiles Documentaries are sourced from free media websites or are purchased with commercial rights from online media archives. Attributions. "Agnus Dei X" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Minima" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ String Impromptu Number 1" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Virtutes Vocis" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Gregorian Chant" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Symmetry" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "Crusade - Heavy Industry" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ "The Pyre" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ #Biography #History #Documentary
Eleanor of Aquitaine - Mother of Kings Documentary
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Eleanor of Aquitaine - Mother of Kings Documentary

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