1850 Mrs Bliss Curd Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking 

My Grandmother made something like this when I was a youngster during the early summer months. I remember her using fresh milk or a buttermilk. They used a fruit wine they made the previous year and needed to use it up as she said its turning into vinegar. Maybe that’s why it worked. For the topping she made a fruity whipped cream. My Grandmother is 101 years old and still has a fantastic memory. I asked her about it and she told me her mother use to make this when they had milk starting to spoil and didn’t want it to go to waste. She hasn’t made it in a very long time I’m gonna see if she if she will try making it this week. Thanks for producing these videos. I really enjoy them.

Poor Glen-tortured by the comments section and the armchair historians.

Please do not defend yourself against comment writers. We tune in to see and hear you. You are both very knowledgeable and interesting, and I am glad I found your channel. Thank you for all you do.

I love this show it’s so different from what other cooking you tubers have to offer!

When I was a kid, we'd get homemade red wine with milk as a treat at our Italian weddings. I used to think it was to get us used to drinking wine, but I think it was to shut us up during the dinner.

Curd pudding? No whey!

I honestly don't have the time to argue with someone on the internet about the size of measuring devices from hundreds of years ago, or about what spices were available then. I think Glen knows more about it than me. Edit: this recipe looks interesting.

We used to call that "ransom note" typesetting back in the day...

Glen didn't dance. Those of us in the inner circle know you only make the ones when he dances. 😁

The curd pudding may not have turned out well. The the Sunday Old Cookbook Show, is a must to watch. Thank you.

I like that you show the turns-out-they're-not-so-great recipes as well. Gives some ideas as to what could be improved or what went wrong.

Curd tarts are an old Yorkshire delicacy and you’re correct - they’re the precursor to cheesecake. I love them. I recommend my friend’s bakery, Botham’s of Whitby or Thomas’s of York 😋

Thank heaven for Fannie Farmer and the efforts she made to standardize measurements

A Yorkshire Curd Tart is an old English recipe, still popular in South Yorkshire. It has a similar texture and taste to the one you have made except it is in a short pastry case and contains currants.

I have made curd puddings before, and I always force the curds through a fine sieve before using them. The texture of the resulting pudding isn't exactly smooth, but it isn't lumpy, either. Also, the wine sauce sounds like hard sauce, which makes me think only a little wine should go into the butter, maybe just a couple of tablespoons for the amount you made. Just a thought. I love the old-cookbook shows. They are fantastic. EDIT: I also think a bain-marie and a lower temperature would have helped the texture.

Jules always fixes everything with fresh fruit.

My mother used to make something called "Lemon Surprise", that was similar in so much as it curdled a bunch of milk with a great deal of lemon juice then added eggs, sugar and flour. I remember it looking slightly more appetising than this at the end (sponge meets curd consistency). It was a recipe that had been in the family for some generations (unclear how many).

So now I just want to see the shelves with the thousands of old cookbooks…

Good morning. Glen I look forward to my Sunday Mornings watching you interpret old recipes and explaining the difference of measurements and methods over time. Great well done.

My grandma still makes cottage cheese pie every Christmas here in the Midwest. My mom LOVES it. I think it tastes terrible. This reminds me of it in a way.

It's interesting what you were saying about the whole teacup thing. As I've moved country and culture and have been documenting my mother in law's cooking largely based on her previous 2 generations it's nearly all based on 'by eye' or feel, or taste or arbitrary measurements. The process of forgetting about the use of scales or not being ruled by them has been quite cathartic.

My mother made a recipe of mincemeat and she put it in a cookbook for the Grange in the 1950s and it was a bowl of this and a bowl of that and a bowl of this and a bowl of that and down at the bottom of the page she would put down word to the wise start with a small bowl so that's kind of what you were saying and that's the way my mother cooked I mean you know a pinch of this and a pinch of that you know it just there was an old saying you guess what went in and by golly it turned out so I guess that's the way all of these old cookbooks are anyway you just have to use common sense I love you recipes I love your page keep the keep up the good work thank you

My grandmother had a favorite coffee cup that she measured flour with when she baked bread.

Well, I’m sixty-five and never understood what Little Miss Muffet sat on her tuffet eating ? Now we know, and also why curds and whey are not currently popular! Thanks, Glen!

Dipping the bottom of the patty pan in very hot water might help loosen the pudding to remove it from the pan. My mother did this when custard was stuck. Thank you for this show. Love watching.

The recipe is very similar to the filling for a Yorkshire Curd Tart from the north of England with raisins/currants omitted.

Omg you have 449k subs now!? This Channel has exploded! Congrats Glen!

What strange things our ancestors “made do” with. If I were to try this I think I would use a nice Sherry or Port for the wine. Thank you for being the brave one to experiment with theses so we don’t have to. I thoroughly enjoy your content.

Got my coffee climb back in bed and now it’s time for my favorite cooking show 😃

I love love love all your explanation of the history of things! How, why, when, where! Thank you Glen, for enriching my ( our) lives with knowledge!

Love the history. Your struggles are honest. I visit your channel to learn stuff. Keep it up

You may want to look for a Yorkshire curd tart recipe, Paul Hollywood has one from a quick search

I find very interesting your view on vanilla as flavouring being your norm, and everytime a book says to use something else in the Anglo-Saxon world it’s because it wasn’t yet available or was still expensive. However, for example, here in Portugal vanilla wasn’t the norm and still isn’t the norm in the flavouring of our traditional cakes and desserts. We use cinnamon, lemon, orange, honey and in some places fennel, to flavour our cakes. I’m from a younger generation that grew up watching American tv shows and I wanted to bake the goodies I saw on tv, so I had to find vanilla extract to do them, and 10 years ago it was hard to find in the supermarket, and it was very expensive. Just a different perspective on the vanilla side of things.

I trust your knowledge on comparative kitchen measurements over time about 1000 times more than any random youtube commenter.

I love the Old Cookbook Show

This would be super used in a Yorkshire curd tart!

Love this show. Been watching for like a year but this is maybe the first time I've caught it Sunday morning. This morning, I have a few minutes in the throne room :)

Your cooking experiments are very interesting to watch. You never know if it is going to be a hit or a loss. I love surprises!

I Germany we do a lot of things with curd. We can even buy it in shops with different fat content (3-40%). Basically this is similar to the famous German Käsekuchen (very different from your Cheesecake). There are some recipes without a cake base. But Käsekuchen with wine is weird. I do Käsekuchen Muffins (100g Butter, 2 Eggs, 150g Sugar, 500 g Curd (lowfat), 20 g Starch, 30 g Grit and Vanilla or Lemon to taste)

My opinion of sugar is, I have seen pictures and video of sugar loafs. More recently, I have also seen discussion about taxation and sugar refining in Europe, so I know they did it over there, and I believe it was Caribbean sugar refined in European refineries. Meanwhile, I grew up in the southern extreme of Australia's sugar cane growing range - a northern NSW city named Lismore, which has a small sugar mill not that far out of town (we are talking about the sort of mill that crushes the cane and boils it down into raw sugar and treacle/syrup/molasses products. The raw sugar probably got sent off to other places too refine it into white sugar.

"if you're someone who doesn't like nutmeg..." *** GASP *** Don't let Townsends hear that!!!!

I've honestly never heard of a cold wine sauce?! I've seen like a pudding sauce, basically sherry mixed with sugar and/or butter but that's a hot sauce.

Wow, Glen, great moves! Keep up the great work!

Hi Glen! This is the type of vintage recipe that brings me joy... The rich old flavours of the era, come to life again today! My question is... Would the ingredient, listed as 'wine', be more of a fortified and sweetened one, or a wine more lie Vin'Santo?

I actually have this cookbook in my collection!

This episode made me grin, a lot. I love the commentary on the comments and the accompanying history lesson.

Tho I'm not much of a cook myself I am fascinated by Glen's discovery of the history of cooking and what we can learn from cooking books, how measuring seems to be inconsistent until the late 19th early 20th century. How there used to be more focus on varied spices and sugars but that also our perspective of history has an affectation on the truth. Endlessly fascinating. Still, if I were to find myself with the resources and capability of embracing cooking more as a hobby than I can at present, I think my takeaway from Glen's videos is not to explore old cookbooks without a LOT of experience under my belt. More recent cooking books are from generations of people who have made all the mistakes and chances are I'll have more success going with the tried and proven recipes of modern day. This exploration of history is always there for those with the wherewithal and the tenacity and grit, but I'd rather spend an evening in a fully operational kitchen making cookies from a recipe published in this decade. The end result may make me more happy about the idea of cooking at all. I doubt I'd ever be successful at making "curd pudding." Even the namesake sounds like failure to me. I'd rather play it safe, if i ever choose to play at all. Which reminds me. Time to go warm up some fast food leftovers in the microwave.

I had something like that at a ranch. The curd was hung and pressed in cloth. Oh I miss fresh milk and the super heavy cream skimmed from it. Blackberries on top.

Super💯👍

Half the fun of old recipes is making scientific wild guesses about measurements and cooking temperatures in my opinion. Thanks for the video!

The texture sounds more like the cheesecakes I grew up with - they were grainy but uniformly so, mildly sweet, about 2” high. Very plain, not creamy, fatty, and covered in sweetened fruit. Maybe made with what we called pot cheese? My mother got them at the kosher deli (very different from current delis). I loved that kind and am now craving it. Maybe I can find a recipe in a traditional (not new age!) Jewish cook book.

Hello!✋ I loved this episode. Much did go wrong this time, (just as I often do when making new foods... ) I liked that you tried to make it work by analyzing the ingredients and cooking method and alternatives. Have a great day ☺

If you think you know more about historical baking, cooking, and the like... You don't. Stop it. *GLEN*: I'm dying to see you make this work!!! Please??

Hmm curd pudding. In the North of the UK we have something known as “A Yorkshire Curd Tart” I don’t have a recipe to hand and haven’t had it in a while. I seem to remember Raisins or Sultanas or possibly currants in them.

Will you two eat the batch? Thanks for my Sunday morning treat 😊.

People used what they had back in the day. If she was going to make a cake, chance are they use some sort of a hand crank grinder, chicken eggs, a bag of sugar from the general store, sold by bulk. cream to make butter. I would agree with sugar cane, because Christopher Columbus calls it West Indies for trade on spices and sugars to ship back to Europe. In Egypt, salt was used for money, known as salary. I like how Glen use the old way of the cookbooks.

a desert was brought over from Sweden in the late 1800s and early 1900s called OSTA KAKA (loosely translated as cheese cake) it is a blend between Custard Bread Pudding and Cheese. It uses rennet for the cheese aspect. The rest is Dairy Bread and Eggs with flavorings

I’m here to learn from you. I watch Jon Townsend work through similar measurements and products.

Interesting. Yup, salted caramel sauce would do it. When I was a kid, I had lemon curd pie in a Tea Shoppe in the UK.

I wonder if the author of that sauce recipe assumed that the ingredients would be cooked together, and then cooled. Older recipes do seem to assume quite a lot. Also, with regard to the leftover whey, my grandmother and mother used to re-cook the whey until it took on the colour and consistency of smooth peanut butter. It was an Icelandic recipe, and absolutely delicious. I no longer know how to spell the recipe (Icelandic uses a somewhat different alphabet, anyway), but a rough approximation of a phonetic rendering of the name is, "Messoester".

I wonder if the whole pudding would come out better if you creamed the curd first? or supplanted the curd with cottage cheese? Also I'd like to know how that ricotta turned out because that whey looked really clear.

I've made Lemon Curd pudding in the past and would suspect if you had used lemon juice instead of the wine, it would be simular

Very “homey” of a show. So genuine!

The texture reminds me of a ricotta based Italian cheesecake.

I think using some of Jules ideas as a remix of a video would be a very interesting new series

This is very similar to queijadinhas we have in Portugal 😊

Glen look at Yorkshire curd tart it's beautiful sounds similar

When I saw the ingredients my first thought was Zabaglione, could this possibly be an evolution using regular wine instead of Marsala? I cannot imagine Marsala being all that common in the US in 1850.

Love the recipes always educational in a good way. This is off topic, I would love to see a video on how you store your leftovers and how long are they good for.🥂

Stir the wine! Dig that curd!

I love lots of different fonts lol

8:54 you could say the same about a regular cup. None of my cups are 1 cup, they're all substantially off and pretty ranged.

"It's an idea, a really little idea" lol, Julie was really working to say something positive about it. I'm wondering if the sauce is meant to be thicker and more like a brandy butter you would have at Christmas with mince pies, a really softly whipped butter with just enough wine to give flavour but not too much that it begins to separate.

I have a modern greek cookbook and yet it uses "water glass" as a measurement instead of mls or grams, when asking about it people had told me that it was about 330 ml but its wasn't written any where and looking at glasses meant to drink water from they seemed to be about 300 ml at least in Greece in shops I visited

I think I will make this, but I will cream the butter, sugar and zest in the food processor, then add the curds and process until smooth, baking it in buttered custard cups. To serve, I think I will serve the pudding on a bed of lemon curd.

That'd be a good curd for curd tart - and yes lemon juice would be the 'trad' way - which has a shortcrust base, and mix in currants - not raisins or sultanas! - into the curd.

If the recipe was from 1850 and out of Philadelphia it is possible they meant Madeira. It was one of the more popular and more common wines of the time.

OK so a poor 19th century newly wed wife thinks, I know, I'll make a curd pudding for my husband's tea, with a wine sauce, that'll be really sophisticated 😂 I am reminded of my youth pre internet days and with only Fanny Craddock on the TV in the way of cooking shows.. making stuff from cookbooks was always very hit and miss.. for a start, maybe it was meant to be like that 🤷 how did you know? Great video as always, love the old cookbook show. ❤️

Every one is an expert, but not courageous enough to publish their own channel. Keep up the entertaining work Glen and ignore the nay sayers.

Great content

Curd whipped smooth first with some sour cream to take away the grainy texture. Also, add a pinch of salt. Serve with caramel sauce and fresh blackberries, a sprig of mint, and a dusting of powdered sugar.

You could pass the curds through a fine mesh sieve. Blasting it in a food processor might also work.

Look for a Yorkshire curd tart recipe!

Coould "wine" be a catch-all term for liquor of some kind in the 1800s? The sauce may have worked with whisky or sweetened vermouth?

I wonder if you'd squeezed the curd to get it extra dry if it would've blended smoother (like cream cheese). This is interesting though. Even failed recipes provide information, if it's only what not to do next time.

The Old Cookbook Show is such a wonderful feature. Even if measures in cooking were standardized later than weights and measures in general (which became more standardized in the 18th century than before when there were hundreds of systems of measure). There's an entire history of weights and measures (or metrology in science and the history of science) that you might find interesting to explore. And if you have hundreds or thousands of old cookbooks, then you are a prime lode of the ability to compare and evaluate the systems used in old cookbooks and how (and when) they became standardized. I'm sorry if my suggestion(s) about apothecaries measures in the past caused so much heartburn. I think that you are correct that ratios are more important than the actual number of fluid ounces in a "teacup" or a "coffee cup" or a "glass". I'm not doing that to be a troll, but to look at how to improve the recipes you show just in case you wish to try another cooking experiment for possible video presentation.

Very skeptical from the start. Vindicated in the end. "Curd" pudding phooey!

Do a video on all of your cookbooks!!!

I don’t cook with alcohol at all. If I try this I might use lemon juice in total to do the curdling

I’d process the mix so it had a smooth texture

i've learned alot of sugar facts from you. I didnt know american sugar came from beets either

I'm interested in the "Dried Peaches" under the one wine sauce. I couldn't see the whole recipe but I saw a lot of water, so I'm curious where they become dried.

I would like to see an update regarding this recipe, to see if you could come up with new ways to make it better.

Do positive comments just get shown more or am I the only one that doesn't find these negative comments Glen talks about? I feel like most people really enjoy this channel and wouldn't say such things.

Which font type would you like Mrs Bliss? All of them!

👍🏻

I always imagined "teacup" and "glass" type measurements were supposed to be somewhat subjective. You see a lot of stuff like sugar in teacups so maybe it's just "as sweet as you like it"

I would love to see a film biography of Benny Hill with Glen in the starring role. Sometimes, especially when Glen smiles, I find the resemblance uncanny.

I feel sorry for Julie! Glen perhaps you should ask her want she wants you to cook next!

The recipe for the cold wine sauce probably assume that you knew that you had to lightly heat up the sauce enough to get the oil and the liquids to combine. Wonder if there's a cold emulsifier that you can add to it?