Thanks for Watching Everyone! If you like watching these videos, please consider helping us out by commenting, sharing, and liking them. Maybe even Subscribe to our channel? Who will be one to push us past 500,000 subscribers??
I remember you replying to one of my comments on getting to that magic half-million subs. It took a little while, but I've noticed your numbers have gone up quite quickly in the last couple of weeks.
I absolutely love the history you incorporate into these. They honestly make them very unique and I don't know of any other cooking shows or youtube channels that do this.
Look up Townsends and Max Miller. Both do historical cooking and reference Glen in several videos. Unfortunately neither of the two post religiously on Sunday as Glenn does!
@@patrickdurham8393 I was just about to mention Townsends but of course Max Miller does too. I would add Adam Ragusea who alternates between recipes and food history videos and maybe French Guy Cooking (Alex) although he focuses more on method mastery. My Name Is Andong has the occasional deep dive into food history as well. I thought his recent Origin of Fanta video was quite good. All are on RU-vid.
Townsends are great for early Americana (heavily influenced by English cooking), the English Heritage channel, as well as the History of a Dish channel are also fabulous. I like Andong's deep dives into food history as well. For left field crazy B. Dylan Hollis has interesting interpretations of these old recipes.
Julie asking about Glen's lecture made me laugh. The other day, driving into town with my autistic grandson, we were discussing different fruits and their names. Neither of us knew why a pineapple is called a pineapple. When I heard Glen's explanation, I pulled the grandson out of whatever trivia he was watching on his computer and had him come listen. He said, "Aha! Now it makes sense!" So it was an excellent "lecture" and one I honestly appreciated.
Somewhere, John Townsend weeps at the lack of nutmeg. This "made dish" looks incredible. The custard style would be fantastic, I would think. And fear not, Glen, no one here is judging you for using pre-made puff pastry. I don't think I would have the patience to make my own.
Orange in Swedish is apelsin, meaning apple from China, so same thing there. Also in Swedish the word for regular lemon is citron, which is a bit confusing when you hear the word being used in English referring to a slightly different citrus fruit.
The modern word Citrus in English is a bit like how Apple used to be. It is a category term that includes oranges, lemons, limes, grapefruit and their variants. The term Corn in British English is like this as well. Corn is a specific vegetable in the US (not sure about Canada) so we use the term Grain for the category. This caused some problems during WWII when the British asked for "Corn" so the US sent over a shipment of "Corn". ;)
I love the research you put into these shows, and the “ lectures” you give! If only all cooks were as passionate about the background of the recipes they use!
To make these old recipes you not only have to be a cook but an armature linguist, botanist, anthropologist, historian, geographer, and the list goes on. Love hearing about everything that surrounds the recipe just as much as the recipe itself!
As a Brit I would be fascinated to see the origins of the ''crumble'' style of pies, its always my preference over the more classic pie you made today. I wonder how or why the difference arose
Hah! I saw those eggs and thought 'Marlborough Pie'! That book is a treasure. You've probably spent more than a few hours perusing it. Lucky you to have a copy.
Thanks for the history of the word apple, Glen. Really neat! I've think it's strange how we also have fruits called "grapes" and "grapefruits". I just looked it up and people think that grapefruit gets it name because it's arranged in clusters on the tree like grapes.
I stumbled upon ur channel, totally random, and unexpected. The quiet vibes of ur videos really stood out to me. So different than most cooking RU-vid videos these days. So chill. Glens voice and expressions make me feel like a small kid listening to an uncle tell me all about something. It’s so great. But what really sold me was Julie’s presence! The dynamic between them is my favorite. Can’t stop watching theses videos! Don’t change!
Potato in german = Erdapfel Herzliche Grüße aus Österreich! Greetings from Austria! 👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!
I wish I would have studied linguistics in my life, it's so interesting. The combination of language, history, and cooking is quite a combination! Great video!
Watching you prepare another recipe is always fun, but my actual favorite part of this video was you explaining use of 'pippen' and evolution of English language. I'm a word nerd. I found it interesting
Lecture - "an educational talk to an audience, especially to students in a university or college." I love your educational talks, Glen. Today's was particularly educational (and delicious, too).
I always appreciate the additional research and history put behind these Old Cookbook recipes. One of my favorite things about this consistent channel :)
"About that much" "This'll do" and "It won't make any difference" - Glen's mantra, the sentiment of which makes my heart smile 😊 The old recipes are particularly intriguing, this one brought a most interesting lecture with it. How great to be entertained, see an amazing cook conjur up delightful edibles and have fun learning all the while Never knew about all fruit way backk being referred to as apples, but a smidgen still exists in Austria: apart from the potato someone mentioned, there is the tomato: "Paradeiser" (apple of paradise), is still in use today. Thank you Glen and Julie, your channel is a cut above! ❤.
I saw several very old cookbooks where tomatoes were called"love apples". 2 of the books were English and 2 were written in Spanish. In the English it stated that "love apples" would grow best planted in "fullsom" sun against a "busy" privy of the household. The Spanish advised it best to use "nightsoil" much to refresh the "love apple" plants. Yummm
Reallly enjoyed everything about this video. Reading the recipe and showing us the text, explaining the English of the day; definition of “Apple” -fascinating! I really enjoy the look of your shaggy home made “short crust”. Y’all are at the top of my list. Thanks for this one
I’ve seen Jacques Pepin being frugal and making candied orange peel to save the peel from being discarded. Involved blanching the citrus peel, cooking in sugar syrup and finishing rolled in granulated sugar.
In Hebrew an apple is תפוח עץ or תפוח which means tree apple or just apple and a potato is תפוח אדמה which translates literally as ground apple or an apple from the ground. I wonder if this is the same in other languages further away from England and western Europe?
I love Glen's "lectures" on things, Jules. This is how I learn. I can now head off to Mr Google and expand what I've found out here. Two dozen egg yolks. I would have thought it would have been as dense as concrete and taste like baked eggs with apple in it. And it's an apple pie, of sorts, from that time period that doesn't contain cheese.
My grandmother used to make something she called apple snow. It used Snow Apples no longer grown and whipped egg whites. It was sweetened with a little sugar. I don't know if she made the egg whites like the 7 minute frosting using boiling water to cook them or if they were uncooked. It was like a fluffy fresh apple pudding. I know she made it quite often for us children. Love your videos they are bringing back many of my grandmother's foods she made for our family.
Looks very interesting! Bravo on the history, really like the background. I think I agree with Jules about more cinnamon (1 tsp seems light), but I also wonder about a higher amount of butter? A quarter cup (2 oz or 4 tbsp) seems pretty light for 24 egg yolks (about 12 oz). The recipe I use for a custard uses 4 egg yolks to 2 tbsp butter and 2 cups of milk. Doing the math there would give me 12 tbsp of butter, which is probably too far, but I wonder if splitting the difference, 8 tbsp to 24 eggs might line up a little better to give a creamier filling?
Glen Jules and the world of friends, egg whites freeze perfectly well without any additions (egg yolks need sugar or salt if they're to be frozen) I always water proof my bottom crust with egg wash, blind bake with weight, then when set paint with egg wash and bake a bit longer til dry then fill. I never have a wet foundation and always retain flakiness in the bottom crust (I'm a fanatic about that (smile)) Best wishes to all from Mexico, JIM
Likely a legacy of Denmark's Jewish community which is no longer... Jews would import citrons from Southern Italy to all parts of Europe where they resided prior to the Jewish holiday of Sukkot, which occurs roughly around September. (Niels Bohr was a Danish Jew)
Glen, When I had my training in working the Produce Department in a retail store years ago that a Pippin, Newton and a Granny Smith is a green apple just a different name. Also the pie looks great.
So a.cookery show, and English lessons too! Well I had to do "Home economics" (cooking) at school, and frankly leaned nothing apart from fresh scones are magnificent!
I hope you get to the 500.000 Glen! You deserve it! I love your 'lectures' history lessons about food. And you got a compliment on your lattice from the baker in the house!
I just finished watching this with my 7 year old daughter. She loves ya'll show and I appreciate the historical aspect of the recipes. Keep up the great work, I would love to see more recipes out of this book. Between ya'll, Jas. Townsend and son, And Chasing history I'm occupied And add babish in to the mix and my 7 year old is as well.
That recipe reminds me of my Mom's "Blanketed Apple Cake". She'd soak raisins in Madeira, or Sherry, or rum overnight, peel, core, and dice some rather sour apples (Boskoop [firm, crunchy, not too juicy] would be the right choice, yet I guess they are only available in continental Europe). Put some lemon juice over the apples, add sugar and cinnamon to taste and the raisins. Line a well buttered about 12 inch spring form, sprinkled with bread crumbs, with rolled-out sugar cookie dough, keep a third of the dough for the "blanket". Fill in the apple and raisin mix. Cover with the remainder of the dough, poke a few holes. Of course you can also make a trellis across the top. Brush the top with egg wash, bake for 45 to 55 minutes at 180°C (375°F) to 200°C (450°F). Start with the higher temperature for 20 minutes, then lower the temperature. When the top is golden brown, remove from oven, let it cool to room temperature, make a stiff glaze from lemon juice and confectioner's sugar (powered sugar), generously spread over top, let it drip down the side. It's best with a dollop of whipped cream and hot coffee or black tea.
I always enjoy your videos and have tried many of the featured recipes . The history is a great addition that I always look forward to. And thank you for valuing the old cookbooks. I’m so glad you are preserving them. But I have to say, that when you are talking with your hands - while holding one of these venerable books, I sometime hold my breath. But to your credit they seem to come through unscathed. Thanks again for the great videos!
Thanks! I do value them greatly, but I also view their value as something that needs to be shared and used. The most valued of these books are often the ones that arrive to my care already filled with stains and tears; it means that someone else loved the recipes enough to use the book often.
Looks like a really tasty pie. And can't do more than agree with other commenters that the the historical stories around food are awesome. Also, the slight blushing when Julie asked if Glen had "given the lecture" made me chuckle. Awesome video as always 😍
Egg whites can be frozen, separated in smaller quantities and well packaged . Some of us do like lectures and this one was very interresting. There is so much of french in the english language from the french occupation.
🤯 now it makes sense!! Thank you very much for the history/etymology lesson🙏🙏😎 Glen, you keep on upping the ante with such incredible recipes. I'm in awe!
G'day from a very hot and humid New Zealand. I can remember growing up in an fruit growing area here in New Zealand in the 1970s and apples then where often still called pippins. And I must admit I do still call them that even now but the young that work in my local supermarket have no idea what I am talking about.
Great video, as always. With the egg whites you can make torrone or angel food cake, I've been experimenting with a Jijona style turron but using peanut butter. It is delicious and if using store bought peanut butter, it is not very time consuming and is also affordable.
