Cob Rolls- 1940's ping pong balls

Courtney Morris - Historical Cookery Experiments

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I dont exactly know the purpose of these tiny little rocks. And I say rocks because even though they come out of the oven soft on the inside, the second they cool off you could play a ping pong championship with them.
I am quite confused of their purpose as well, because they are not quite a biscuit, not quite a roll, but rolled like a cookie.
I'm sorry but I'm kind of at a loss for words on this one.
Here the recipe...
music by bensound.com

Опубликовано:

17 сен 2024

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Комментарии : 6

@ArleneFalge Год назад

This definitely looks like a ration type recipe. Probably something you would throw at the hungry kids and they eat them so fast they don't have time to become ping pong balls! I will have to check out the tomato soup cake. I haven't seen that one yet. Best of luck here on RU-vid in 2023!

@historicalcookingwithcourtney Год назад

I think you're right because they become rock hard about 10 minutes after they cool off. My kids ended up polishing them off very quickly after I finished filming though lol

@stacithompson5016 Год назад

This is what WW2 taste like... Nothing.. made me lol. But probably more truth than we know. . glad to see you back Courtney hope you're Holliday went well.

@historicalcookingwithcourtney Год назад

Lol you're probably right. And thank you it's good to be back!

@Scots_Diesel Год назад

I'm intrigued I've two possible suggestions. Possibly the topping for a "cobbler" which was a stew with cobbles on top, (the cobbles being named after the bricks used to surface city streets in the UK before the adoption of tarmac) You would make a basic stew and use these to cover the top in the last bit of cooking..... Idea two is you can get full-sized cob rolls or cob loaves from most British bakers, so perhaps this is a snack version?

@historicalcookingwithcourtney Год назад

It might be a snack version of it... My kids certainly thought so! Since they do say that you have to eat them right out of the oven because they do end up getting really hard about 10 minutes after they cool off, maybe you're right that they're supposed to be on top of a stew to soften them up. Although then that begs the question why not just make dumplings lol