1898 Chocolate Cream Recipe - Old Cookbook Show - Glen And Friends Cooking 

Ah, Glen… sorry to hear that you were/are harassed by people no better than they should be. Thanks for the recipe and the show! Please know that there are some of us who are adults and who can behave like adults, who enjoy the show!

I can't understand why someone would think that texting you about a mispronounced town is even remotely a good thing, I'm sorry you had to experience that

holy crap. I felt genuine fear from glen scolding whoever texted him. hes like my dad now.

Several points I'd like to share...please bear with me... 1) People texting you is SO INSANE I CANNOT EVEN BEGIN TO DISCUSS IT RATIONALLY. Seriously, people, if something you hear on this (or any) channel gets you that upset just unsubscribe and move on. Really. I mean it. 2) I have learned so much from Glen and Julie over the years. It's on my bucket list to invite the two of them over for brunch one day while we come up to Toronto for camping...I know this will (most likely/certainly) never happen but we need to keep hope alive, yes? The menu in my head right now is french toast, sugared bacon, biscuits (southern US style...), and Colombian coffee... 3) One of the keys I learned from Glen and Julie was "make the dish your own".... Some of the recipes we have in regular rotation in our house come from Glen and Julie with some very specific changes to meet the taste desires of my family and I. We love the Old Cookbook Show and have tried so many of these recipes.... In summary... be nice to Glen and Julie. They work hard to create content that all of can decide to enjoy. Also, in summary, try these recipes out and modify them and, should you like them, keep making them. This is not difficult, folks. 🙂

Just wanted to say I appreciate your channel and everything you do. Watching your videos helped me manage my anxiety through a tough time last year. You are appreciated by your non-psycho fans.

I am so sorry to hear something like that. I know there is a ton of things I have said supposedly incorrectly, but name a person that has not. To go to the point to hunt a person down should be about criminal, to be honest. Glen, you are treasured by many of us no matter how you say something. You teach we learn and we share you learn. That is what a world community is for. Whoever did that should feel great shame.

I love your show learn alot

My husband is from Réunion and he really appreciated that you knew a bit about vanilla and the island's history! We enjoyed the video! 🙂

“You’ve gone too far”. Reminds me of when we made a substitute teacher mad and she made us write definitions for “disrespect” the rest of class

What a shame that people feel they have the right to harass someone in that way. I hope you told them so before you blocked them. Another great recipe, as usual.

I look forward to Sunday mornings to watch your show and watching other videos you do. Thank you

Love the vanilla history.

i can't imagine why people would make such a big deal out of the way you pronounced leamington. i actually live in leamington, and i just thought it was really cool that you were looking at recipes from my quiet little town. thanks for another great video, glen!

Today I learned there’s a difference between a US and imperial gill. Oh and also I learned a gill exists. Thank you for constantly educating, Glen!

I'm new to finding you and absolutely love the old cookbook show. Sorry that some people have no manners. I hope those few do not change your mind about doing this show.

This is easily one of my top five cooking shows. The Sunday AM old cook book is my favorite out of all your weekly episodes. Glad your doing this thanks!

You are genuinely real!!! no drama!

Texting? That's creepy! I'd consider investigating legal recourse to that kind of intrusion.

doesn't matter how you say the words, only the smiles on your faces when you eat it. thank you for many hours of comfort and humor.

Enjoy All you do!

So sorry you had such an awful experience. Unfortunately, there are some people in this world who strike out at others because their own bravado of superiority makes them impatient with mere mortals. The good news is that we mortals get to be a part of your obvious sheer enjoyment as you share each new old recipe as well as it's history, and often, cultural impacts. I get a kick out of your honest, and often surprised, reactions (as you take a bite and physically step back 😊Love the interaction between you and Jules; you two truly make us feel like "Friends" welcomed into your home.

Sorry Glen that some people don’t know their boundaries. Love the show! Very informative…..Thank you for your hard work!

Man, you're a lot more polite than I would have been if random people started texting me to correct my pronunciation.

So sorry to hear that there are people that don't just enjoy the show, and forget the small stuff. You and Julie are the highlight of my day any Video I watch !! I hope you know that you both are very much appriciated by most of us 😇🥰

That's *truly frightening* that someone would go to all the trouble to search for your *PRIVATE* info/home number to harass you about a name you mispronounced! So sorry that happened! The chocolate cream recipe looks amazing! *Thank you for all you do, I never miss an episode!*

Thanks for the show and sorry some people don't understand boundaries. Keep up the good work. I love the amount of research that you do. I love learning more about the history of cooking.

Honestly, you are the MAN! With such a gifted talent, constantly working on perfecting already perfected skills, sharing with the rest of us, giving us humor, tremendous history and professionalism-what can be said except Thank You! Because of you, my cooking adventures have taken on a wonderful boldness which would never have happened. My friends and family -are better for it. They send a great appreciation as well.

Hi Glen! I am so sorry that there are people out there that feel so entitled as to completely disrespect any sense of social propriety or personal boundaries. I, for one, find your knowledge of history - especially pertaining to recipes - completely fascinating and it has fueled my interest in researching this topic further. Please keep doing you!

My mom had a cookbook she brought with her from the US published in the early 70s. It had this amazing chocolate mousse cake recipe in it. Basically chocolate cake cut in half, and then a mousse (very similar to this one) sandwiched between it. I can't remeber if it had a chocolate icing as well or if it was just dusted with powdered sugar. It was crazy indulgent and so moist! Mom threw out the cookbook and I'll never forgive her!!!

People are mean. I worked very hard to overcome a stutter and lisp, VERY hard. But unfortunately it still sometimes comes through. After a couple million views on some videos, the constant criticism of my voice, while in the minority, was still enough for me to stop and private everything. You are such a rare youtuber. You don't just present a recipe, you present a well researched and thought about story. You very clearly put so much effort into your presentations. It's sad that some people feel entitled enough to harass you over things like that.

This looks so awesome. And explaining about different measurements is fascinating.

I dropped a couple vanilla beans in a bottle of brandy and let it sit for 6 months. The aroma is amazing.

Love that you educated the audience a bit about vanilla. I’ve been waiting for that one! Now it would be awesome to make your own vanilla extract using beans from different areas and using different alcohols for steeping and compare the flavors. I currently have a batch of Madagascar beans steeping in vodka. It smells luscious! Can’t wait to try them!

What the actual f*ck, you should never have to be experiencing that kind of abuse! I hope that it stops, and if it continues I hope you‘ll find a way to block them. You’re like family members to us here now and to hear that something like that is hurting you is just horrible.

Halfway through the video I’ve completely forgotten what we’re making, but have learned a lot about the history of vanilla.

There is a RU-vid channel called, The History Guy, that has a good video of the history of vanilla for anyone who is interested.

Hi Glen...don't worry about those people who get diarrhea of the mouth. You have an awesome show and you are awesome as well. Keep on making us the super heroes in the kitchen with all your research an knowledge that you do! Love your show!!! ❤

That looks so good! Just jumping on board to say I'm a Brit living in Australia, and I don't think I've ever commented about your pronunciation of unfamiliar place names but if I ever did it would only be as a bit of (hopefully) interesting info. I am stunned and disgusted that anyone would care so much, and that they would harass you over it! Please keep up the good work, I love your passion for food and you are really educational and informative

Goodness! Who would harass a nice person like you? So sorry for that. Love the videos by the way. Great reminder on the type of chocolate likely used and the vanilla that would be extracted using brandy.

Glen, I sincerely appreciate your content here in Halton, ON. Please don't let idiots ruin the fun. You're famous now! The nancys can take a hike!

Sorry to hear you're being harassed by some terrible people. I discovered your channel near the beginning of the pandemic and digging through your archives really helped get me through some tough days. You and Julie seem like very kind, gentle people with a genuine love of food, cooking, and teaching. I look forward to all of your videos and hope that we have years and years of new videos to come.

I'm a new subscriber, And I'm enjoying your channel very much... I'm awful sorry to hear about you being harassed. You are appreciated and I love the amount of time and energy you put into teaching us all.

Thank you for showing us Edmond at the end of the video! I love all the history and research you put into these.

I love your show so much. Although I have raised an eyebrow occasionally at your willingness to try some of the old cookbook recipes. 😂. Thank you for sharing your research and love for history in the way that you do. I am sorry that people harassed you. You are correct, that was over the line. You graciously share your kitchen and experiments with us. Thank you. I also love the plane videos.

I love this Sunday morning ritual.

I love the close up when Glen says, you've gone too far

Jeepers creepers is there no restraint left in this world? Thats too bad Glen. Dont know what to say my friend. Just wanted to say i support you and so many of us love what you do with respect

So sorry to hear about the late night harassment by cell phone. That's definitely annoying, rude and are the actions of a troll. Your "Old Cookbook" show is something that I look forward to on Sunday mornings. Please keep up the great work!!!

Licking a spoon from 1898? What is this, Steve1989MREinfo?

Love your channel, Glen! Thank you for what you do AND for calling out the jerks who have too much time on their hands. Random bit of trivia: did you know that the gill is the same amount as two jacks, and that is behind the nursery rhythm Jack and Jill?

So much history crammed into such a simple recipe! I think deep diving into the history of chocolate could be a fascinating look into the commercialisation of luxury goods.

Hi Glenn. Happy New Year. I agree with all of the other comments expressing condolences for rude people. As many have said, your videos are gifts to us, for which we haven’t paid, and certainly don’t deserve. Thank you. I want to express my full on support of you calling this out as wrong. You said it respectfully, and authoritative.

I am so sorry that folks behave so inappropriately. That is just wrong. I love the history I learn from you! It always makes me wonder how much knowledge you must store in your head. lol Sundays are my favorite because of that. My husband and I love all your videos.

WOW people stalked your number, that's more then just too far.

So it was my destiny to try this tonight...I had exactly three ounces of miniature milk chocolate chips and a pint of heavy cream left from Christmas, and I always have some unflavored gelatin in the pantry. My husband is the Old Cookbook Show fanatic...we always watch after church on Sundays. He was so inquisitive about if this would taste like a Jell-O brand product his mother used to buy and make when he was a kid...something called "Whip and Chill. Has anyone heard of it? Well, later this evening I watched again closely from the PC and tried to figure out the quantities...to my surprise it turned out very good! I wasn't a huge fan of the process itself...I can make a chocolate mousse with less trouble and dirty dishes, but he raved...."it really is a lot like Whip and Chill!" Thanks for another old, now tried and true, recipe! Oh, and SHAME on the little stalkers for finding your number...how dare they?

I want to say again how much I look forward to watching your videos on Sunday when I get done with my shifts for the week at the hospital. They are a much needed escape as I unwind. Like most people who saw your video today, I can’t imagine the range of emotions you must have felt when you realized people had gotten access to your personal information (phone number). Fear would have been my dominate feeling. I hope this doesn’t discourage you from making content, stay safe and thanks for all your hard work.

You are absolutely right Glen. Some people absolutely do go TOO FAR. I'm sure in their daily lives they do mispronounce certain words and at the same token they would not appreciate someone harass them for it.

Hey glen - thanks for all your heartwarming and quality content. My partner and I love watching your videos, especially the Old Cookbook Show. So sorry to hear some viewers have acted extremely inappropriately. Hope you and Jules never loose your smile! :)

This looks so good

I always look forward to your videos, Glen. Also love seeing the Mrs. come out to taste test and share her opinion. The history lessons are interesting as the tips and tricks you share. As a confirmed chocoholic (and proud of it) I will be making this in the near future.

We make a recipe (from my grandmother) very similar to this and use it to frost chocolate angelfood cake. HEAVENLY combination!!

Glen, so sorry for the trolls out there. I do want to say Happy New Year to you and Julie, and I want to thank you for all the hard work you do to bring us two great RU-vid channels. I love them both and so look forward to each new upload. Thanks again.

Thanks to you I’ve discovered vanilla and Edmond Albius’s stories. So grateful for this additional knowledge. Wish you the best for this new year.

I love watching your show and look forward to your new episodes. I’ve learned a lot and have a new appreciation thanks to your passion for old cookbooks and the fascinating historical contexts that you weave so interestingly into a fifteen minute segment. Seriously what is wrong with people who have such entitlement that they try and correct even the minutiae of anything and proceed to contact you directly on your personal phone is appalling and intimidating. If they’re willing to do the work to get your number what else are they obsessing about? Please keep up the good work and block, block block those weirdos who can’t let go.

Thank you Glen, for what you do. It's thoroughly enjoyable. I'm sorry that some have decided to break boundaries for the stupidest of reasons. This recipe looks so yummy. I'm looking forward to trying it!

I really enjoy your youtube show.. Great content.. great host.. and great food!! I like to cook for my wife. She's handicap so it make her life more enriched when good food is served to the family. This channel fills some of that nich and its good to watch. Thanks!

I am so disappointed that people went so far as to text harrasing messages. Although I am sadly not surprised. I really hope that people are ashamed of their behavior but I doubt they find their inner decency to do so. I appreciate the good work that you do, despite the stupidity of some of your viewers.

I can confirm that this is great for filling and glacing a cake! This recipe pretty much is exactly what comes in between layers and of top of „my birthday cake“. Well, it is in so much „my personal“ birthday cake recipe, cause I always wanted the most decadent chocolate cake for birthday ever and I was never quite happy with the recipe, my mother found (quite some time ago, quite some time indeed). E.g. white cake layers and dark cream or cocoa layers with white cream and so on - not chocolatey enough! So over the years, my mother „frankensteined“ the ultimate chocolate cake from a variety of different recipes she found. And this surely is a mean cake! When you eat it, it appears so light and fluffy and extremely chocolatey at the same time. Only after you finished a normal piece of this cake, you feel it heavy in your stomach as if you ate three pieces of a different cake, due to how many chocolate bars went into this thing :D

Glen, this is very similar to our family's birthday cake frosting. For the last 40 years all of our birthday cakes have been the same. It's whipped cream with a little vanilla and melted candy bars. No gelatine, no milk. Let the melted chocolate cool a little and fold the cream and chocolate together. We always put it on angel food cake. You can make it more or less chocolately depending on how much chocolate you add. We like to use almond Hershey bars. I think eliminating the gelatine would make it smoother. Our frosting is nice and smooth. Chilling cake in the fridge sets the frosting nicely.

Just a note to say how much I appreciate your lovely channel. You and Julie are so kind, fun and bring so much to cooking and recipes via all the lovely experiments and cookbook deep diving. Thank You Glenn and Julie, you are the best 💜

I think it would be good frozen too! Thank you for the entertainment and education. I could never follow a recipe like that. I would get the measurements all wrong.

I have thoroughly enjoyed every episode I've ever watched of anything you've ever done. Thank you 🤗

OMG I am HORRIFIED for you to have gone through that. That's so incredibly wrong. Please know, you bring me a lot of joy and I've been debating sending you an old Hawai'i cookbook to see if it interested you. And I have NO expectations you'd be pronouncing the Hawaiian "right". You're a treasure and a treat.

Glen: thank you again for a wonderful recipe, which I look forward to trying very soon. I love to watch your shows, and in particular the Sunday Morning Show as I find the history of cooking quite fascinating. I have a number of old cookbooks -- though not as old as some of yours -- and looking back to see how recipes have changed is quite fascinating. I am deeply saddened to hear about the intrusion on your and Julie's personal privacy. That it should be over something as fundamentally inconsequential as the matter of the pronunciation of the name of a town makes it worse. I am English (though I live now in Ottawa, Ont.) and I did notice the error: however, if one doesn't know the pronunciation then one doesn't know. Besides, I've made *so* many mistakes in pronunciation since I moved here that my husband was almost constantly correcting me for the first year. (He still does when we go somewhere new.) It is this degree of pettiness -- and the apparent sense of entitlement and the 'need to be right' -- which makes me both terribly cross and terribly low. I am very sorry to hear that you've been on the receiving end of this kind of behaviour. Again, thank you so very much for all your videos. My very best wishes to you, Julie and your feline friend(s) for a peaceful, joyous, delicious and high-flying New Year.

I look forward to the Sunday shows! Thank you for your hard work and awesome videos… I’m one of those people who is easily annoyed at watching/listening to people eat, and usually turn it off when it comes time but I’m obsessed with cooking/baking, and for some reason, you two are so civilized when you’re trying out and eating your creations on camera…

Glen and Julie, this recipe looks amazing, and you make it so accessible-- the history, the different measures (due to time, place, etc). I truly appreciate the recipes you bring to us each week (ALL of the recipes). I am sorry to hear that there are some folks who refuse to observe what I would think would be obvious boundaries. I would like to say that the Austrian Pudding listed below the Chocolate Cream looked interesting. I'm not sure we can even find suet where live anymore. Might have to venture into the city for an actual butcher as my town doesn't have one. Sorry.. long-winded. Thank you again.

We used to have desserts like this in school from time to time.

I wonder if this Chocolate Cream has enough structure to be a chocolate cream pie, maybe in a graham cracker (aka digestive) crust?

There are some sad lunatics on the internet, I’m sorry to hear that someone would go as far as that Glen. Your channel is great and full of interesting and inspirational recipes, keep doing what your doing and it really doesn’t matter if you mispronounce a couple of place names $H!T happens lol.

I love the history given with the recipe. You do a wonderful job.

People are jerks. Thanks for all the hard work you do bringing us these recipes and history.

You put a lot of effort into learning about the ingredients and the recipe. And you make all kinds of dishes interesting and fun. If your pronunciation is off, well, none of us speak every version of every language correctly, especially when it comes to names. If someone cheerfully explains the right way to pronounce something, that’s fine. But to give you a hard time makes no sense.

My tourist town near the mouth the the St Lawrence River in Ontario, used to publish a booklet listing thousands of ways others would try to pronounce the town's name.

What is wrong with people?! So entitled and so cruel! I hate that this happened to you. I love your channel, I love what you do. Thank you. Thank you. Thank you!

Angry Glen is not fun. Happy dancing Glen is fun

I wish every day was Sunday morning in the old cookbook

Grew up across the river from Sarnia Ontario with family in both countries. Love that Canadian chocolate!

Sorry to hear that you was harassed. We love your channel and all the good recipes that you share.

Long time subscriber, I hate to see Glen getting harassed. His videos have literally gotten me through the stress of law school.

so that looks yum-e! i learned these three key things. 1. brandy is made from grapes 2. what a gill is. 3. the length people will go to make an insignificant point....stop stalking glen, y'all! yes, indeed, that's going WAY too far...and truly deserved him calling you out on it.

I always learn something from you. Most times it's history. Knowing where and why people ate what they did or why it changed is very important. And I agree people don't get how much effort you put into this to get it right. No one should be harassing you.

Well, that means you’ve officially made it. In other news, probably you want the older Cadbury chocolate vs what they make today. Anyways, I just started the show and looking forward to the content!

Yay! Sunday morning with Glen and tea.

I would like to see a collaboration between you and Tasting History with Max Miller or Townsends.

Nice recepie! And who cares if people pronounce things a bit wrong? I mean, we all butcher pronunciation in other dialects/languages. I do hope you turn off the phone at night. It was one of my greatest discoveries to realise that I am under no obligation to have the phone on 24/7. Made my life sooooo much easier!

I was given a vanilla plant, which didn't survive. It's an orchid. Apparently there is a very small, a matter of hours, to pollinate the flower. There are some vanilla growers here in Queensland but it's very labour intensive.

Glen, if I had your phone number I'd text you in the middle of the night (because it'd be early morning here) with my favourite beef stew and dumplings recipe. But this Chocolate cream looks fantastic.

wow cannot Apple red mixer, thats a first , very cute!!

Thanks for doing what you do Glen. I very much enjoy the Old Cookbook Show. This looks good, but with my luck the gelatin would clump with no hope of re-hydration. 😊

Thank you for the vanilla "back story", there was so much I didn't know about the history of vanilla.