1685 To Make A Dish of Rice, Flour And Cream - Old Cookbook Show - Glen And Friends Cooking
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- เผยแพร่เมื่อ 20 พ.ย. 2021
- 1685 To Make A Dish of Rice, Flour And Cream - Old Cookbook Show - Glen And Friends Cooking
Today we take a look through some of our old cookbooks for this 336 year old Robert May cookbook.
To make a made Dish of Rice, Flour, and Cream
Take half a pound of rice, dust it and pick it clean, then wash it, dry it, lay it abroad in a dish as thin as you can or dry it in a temperate oven, being well dried, rub it, and beat it in a mortar till it be as fine as flour; then take a pint of good thick cream, the whites of three new laid eggs, well beaten together, and a little rose water, set it on a soft fire, and boil it till it be very thick, then put it in a platter and let it stand till it be cold, then slice it out like a leach, cast some biscuit upon it, and so serve it.
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"If at first you don't succeed, switch to power tools," Red Green.
Haven't heard a Red Green reference in a long time. Funny.
My favorite handy guy.
Hi from Australia. I absolutely love the old cookbook show and it’s the highlight of my week. Please never stop giving us the fascinating history along with the food x
You are so not alone with that statement
"This isn't Townsends" I loved the comedic effect. Though, I love that channel too!
Just to note, the “leach” mentioned here is much more likely a version of the medieval “leche “ which is a sliced confection. This being so the mixture needs to be much stiffer so that it can be cut into small slices like halva then sprinkled with biscuit. It was probably served for its creamy texture rather than its taste, and the cache of the expensive ingredient!
Perhaps if he had kept cooking it the entirety of the time mentioned in the cookbook it would have been much thicker.
Yes, much smaller pieces and rolled in biscuits. Plus, the cream of that era had a much cheesier flavor. (Even today British cream has more of that flavor.). So, in some ways it is less an early version of rice pudding, and more an early version of cheesecake. In fact, if you took out the rose water and added lemon and sugar, you get something very much like cheesecake bites.
Also worth noting that the medical application of leaches would not have involved forcibly removing the leaches. They detach on their own when they're full. Usually medical books prescribed a set number of leaches in a specific place of the body to help rid the bad stuff.
I thought it maybe a little like a barfi although not sweet. Definitely would need sweetening with honey or syrup
This almost looks like halwat jibn, a popular arabic desert. Maybe a similar origin to that desert, which is pretty "flavorless" unless you add lots of sugar water and toppings. Definitely think Glen should take a second look at this one!
11:10
Julie: Takes bite....
Glen: "You'd come back from a long day.....You'd also be hammered"
Julie: "I think you might need to be."
I cannot tell you how hard I laughed at that.
i know, right?!
I did too
I love the conclusion: "some things need to stay in 1685" :D
Or perhaps in the sickroom.
Leach or Leche is a milk based jelly or a blancmange. Medieval and Renaissance cooks for nobles would use it like a blank canvas for other colors like red (sometimes pomegranate), green (green veg) or gold (saffron). Sugar would often be added as well, either added to the mix or strewn over. Dishes like this would be one of many designed to impress guests with your clever cook and artificers and your ability to pay for expensive ingredients.
Thank you! From what the cookbook described, leach sounded like some sort of pudding to me, but I didn't make the connection wit "leche". I was wondering about leaching, as in the process of removing toxins from acorn meal, but I thought that couldn't be right either, as I'm pretty sure they weren't eating acorns in this time and place.
I love when Glen brings in actual history to the conversation! Also, I not only would have started with the blender, I think I’d have bought Cream of Rice (or just skipped to straight up rice flour).
I like it when he references Townsends. They probably used more rose than Glen did.
I was surprised when you tried to grind it by hand, and then felt better when you broke out the blender. :)
I also liked and laughed at his comment "that you do not want to see me grind this for ten hours".
It looks like a dish that would be vastly improved for the modern palate by applying some fruit preserves of your choosing.
Ha! In seeing that old cookbook, I immediately thought of Townsends when I started watching this. And then I got a good chuckle when you said, "This is not Townsends ..." LOL!!
" Slice it out like a leach, Cast some biscuit upon it" I'm using that at my next family Meal! I have no Idea if it will fit the situation but I'm saying it anyways!!!
Sounds like a recipe written on the back of a treasure map in Sea of Thieves lol I love it
Cookery writer Hilary Spurling has tested 17th century recipes in her book "Elinor Fettiplace's Receipt Book". I've tried some of them, and they're good! I'd grown up with the impression of English cooking being bland and boring. 17th century recipes were a revelation.
Maybe some raisins or diced prunes or dates or figs added...
My Grandma when I was young she would make something similar but it would have raisins and cinnamon and it would be sweet very creamy.
A lot of the technique reminds me of making Rømmegrøt. Flour in cream with a dash of salt and then stir in the pot till it is thick enough for the butter to come out is the part I am thinking. You pull off the butter, add scalded milk, and then pour out onto plates to serve with the butter back on it and some brown sugar and cinnamon. The basic pudding is very bland, so bland in fact that my nephew adds a little more milk to turn it into a white sauce for eggs goldenrod.
That sounds really good!
@@bdavis7801 it is!
Thanks Glen, tonight I’m going to party like it’s 1685! 😂
This was almost more fun to watch than when the recipe is delicious because you guys powered through even though it obviously wasn’t an enjoyable dessert LOL
Because I'm curious: according to Wikipedia, a leach was a popular medieval confection consisting of a thick, jelly-like preserve which set hard enough to be slice for serving. #themoreyouknow
Was it like Applets and Cotlets Turkish Delight?
“Some things need to stay in 1685” is a fantastic tag line! Thank you for sharing even when it doesn’t work out.
the good news is if you have a crack in your wall you can fix it with the rest of the stuff lol.
I went to a pie shop in Buenos Aires once. The crust was so tough, I had that exact thought about the crust and the possibilities of parking lot repairs!🤔🤔😆😆😆😆
I am sure you are aware, (but just in case) that a Krups, Bosch, B&D electric spice grinder/chopper will grind Rice as fine as you want, in seconds. Grinding a tablespoon of white rice in this device will also remove any spice residue and oils from previous use. Enjoy all the videos!
Thank you! Good to know about removing the oils.
I am listening to Glen read the recipe and instructions and thinking "He's making wallpaper paste."
Honey, or perhaps wild berry jam (or any type of jam) would bring this dessert to a next level!
Keep in mind that our modern sensibilities have been pretty radically altered from our natural state. A lifetime of easy access to sweetening has somewhat dulled the modern palette. Some time ago I attempted a complete sugar fast and after a month or two, foods that we typically put sugar on (like strawberries) were perceived as being intensely sweet. When I finally relented and ate a cookie, it felt like it was burning my mouth. All this to say, I'll bet that in the 1500s' the dish could have been perceived as being mildly sweet even without sugar.
Did you go back to sweets after that or did you manage to keep it in check ?
@@deltalabmodhl2 I'm only human. Sweet tooth is too powerful. Pastry will be the end of me I'm sure.
@@edemerperson6199 That buttery poison, love it as well
@Ed Emerperson Did you realize any benefits from the sugar fast?
@@azimuth4850 I've done something similar, and aside from it being good for weight loss, not really?
And it's really only that because sugar digests super fast and isn't filling.
I like the historical recipes that don't sound good to me, but after Glen and Julie give the verdict I think, "Hm, maybe I'd give that a try." I equally like the recipes that are confirmed to be Not Good and they have to laugh about.
My problem with older recipes is that "a goodly amount" or "enough" is a quantity.
"Somethings need to stay in 1685"😆, one of the best things ever said by Glen.
I agree with others that "leech" here is more likely to be "leche", a candy or confection. However, about the fauna leeches, the removal of them was fairly simple. Either the doctor would sprinkle salt on them, or some wooden ash and they would fall off on their own. When tobacco arrived to Europe, some European doctors used snuff, though that was fairly expensive. From ancient times, there was another way to remove a leech without having to just pull it and hurt yourself further, and that was cinder. Piece of cinder would be picked up with tongues or by special short handle, which looked much like a hollow stick. Then, carefully not to burn the patient, cinder would be pressed onto the leech, upon which it would fall off the patient's skin. Much later and even today, many people who encounter leeches often (like fishermen), use lighters for this purpose.
Interesting recipe. That book is truly a treasure...very cool. Thanks again for an intriguing, entertaining and educational video. Be safe - Be well
I love the SUPER old recipes
Glen, forget the 1600s, I would add maple syrup and make this gruel delicious
I like when you do these really old recipes. I feel like 1900s and even 1800s is still recognizably modern, whereas this is just different
Odds are pretty good that it could have been served with a fortified wine. Maybe it’s better with port or a sweet sherry on the side?
Mush and wine pairings!
But it was so fun “casting biscuits upon it”!
Very fun! Thanks
Ground rice and rice flour are readily available in Australia and UK. As a child at school in UK, I well remember the ground rice pudding served with a dollop of jam.
As you were making this all I kept thinking was that it was rose flavored cream of rice cereal chilled until it could be cut into squares. It really wouldn't be hard to make this taste better (sweeter)... but I agree with you Glen, rose flavor isn't a favorite of mine either. Maple syrup would be better, especially drizzle on top with the biscuits (cookies).
Your so authentic, interesting do such a good job of getting it as close as you can to the correct recipe! just so enjoyable to watch listen an learn. I enjoy it all. Thank You for your efforts.
What immediately comes to mind from watching this vid, is the similarities to traditional Japanese desserts. The description of it's texture you give reminds me of mochi in particular. How "bland" it is described also reinforces this when compared to modern sweets.
They didn't use acid in their paper back then, so the books do last quite a lot better than books from the 1800s. We've got an old family book (something about the apocalypse, with pictures!) from 1688, and it's still in fantastic condition.
No wood pulp paper, either.
It’s good to learn that back then that this would have been something that people would have enjoyed. Even though it may seem flavorless to our modern tastes, this would probably have been so unique that it wowed people. Similar to how the first uses of cocoa was not sweetened at all and they added spices to it. Our perceptions of appropriate flavors has evolved. What other “desert” foods of today were originally consumed as being bland or savory without sweeteners?
Your points are well worth considering! THANKS.
many people were thankful not to have food with maggots.
@@barbaracarter6726 Haha! That’s true!
@@jamesellsworth9673 Thank you!
I love you guys so much it just makes my day and week u remind me of myself and my BFF Amber .
It looks very similar to "leche frita," or "fried milk," except that the boiled pastry, once cooked hard and cooled, is sliced and fried. Also there is a relatively small amount of sugar, but there is sugar. I can imagine cooking it without sugar, and then after frying, serving it with syrup or jam to dip into. That sounds pretty good, actually.
And the recipe I read was made with wheat flour.
With a few tweaks, (sugar or honey, cinnamon, vanilla, raisins) I think I would like it. To be honest I like baby rice cereal.
The ones that don't really work, at least to a modern palate, are even more entertaining than the ones that do!
I love listening to your stories!
If you sliced it into slabs, rolled it in breadcrumbs and fried it in butter it would be very much like some polenta recipes that I have enjoyed.
Took me a while to understand "slice it out like a leech". I thought it meant the form of the single piece but it seems to indicate slicing along the bottom to get that stuff loose. Curious recipe. Thanks for showing it off! Love the format!
Looks like cream of rice to me.
Me too.
And with Rosewater no less!
"Nobody has time to watch me grind this for 10 hours" I could watch you shake it for that long....
Julie's face...says all I need to know about the flavor. 😂
I love it when they try to be polite about something. Best part imo.
I'm a history buff, but I'm apparently a bit ignorant of the 'deep' history of cooking! Learning so much! Thank you!
1685, remarkable!!!
Glenn you should consider getting a Mockmill, it would take care of that rice in a jiffy! I grind all of my own flour now and it’s really quite amazing, I think it would be right up your alley.
We need a Glen And Friends - The Old Cookbook Reimagined, where glen revisits previous 'fails' and updates or retools the recipe for modern ingredients/palates. Like this, reimagined with currants, honey, a smidge of cinnamon & nutmeg.
Seems like we needed a tasting history crossover here.
When I was watching Glen cook this, it reminded me of my mom making cream of rice cereal, very much like cream of wheat. But the cream of rice was just flavorless goop. She always added lots of sugar and milk.
I wonder how many times that magnificent cookbook has been rebound. Many people obviously loved and cared for this book.
BOOM, the rice facts floweth.
I like the swagger Glenn. I can tell you got a firm grip on life.
I really like you honesty!
Such unique content. 👌 so amazing to watch this great channel grow! 👏
Slicing like a leach probably means in a pie shape. The incision of a leech is round with lines that divide area in 3, sort of like a peace sign
Sounds like recipe that needs a little nutmeg 😉
...or dates
I love this channel, I love this show, I love the recipes and I especially love your summary of the history surrounding them! Well done, Glen!
I was ready to cut corners and use something to grind the rice as soon as you read that recipe 😄
Leach: (n) A dish, of various kinds, served up in slices. It was sometimes a jelly flavored with spices. So, in this case it has nothing to do with those pesky bloodsuckers, but refers to a dish of the age described as a leach. Like a Turkish Delight.
I'd like to see a series where you take these old recipes that you didn't like and then do some changes that you think would make them better. So for this one you could add some honey, sugar or syrup to it, maybe vanilla too and or cinnamon.
I love this show, the one where you fix a meal from your pantry, using on what you have on hand and the cocktail show. I do not have extra money to buy liquor but they are pretty. Thank you for the entertainment.
As soon as Glen pulled out the Blendtec, I immediately thought, "Will it blend? That is the question."
HILARIOUS!
These days I would use rice flour (Bob's Red Mill) instead of all the pounding.
I love your show! You really need to have your own show on PBS. Where do you find your old cookbooks?
Rice polenta? Served in leech-sized pieces.
Thanks!
The texture looked appealing. So maybe with sugar it would be really good. Sugar and vanilla.
As a fan of rice and rose water and not-super-sweet desserts, I would definitely try this (but I would add more rose water).
I’d make half as much though, because I’m the only one who’d eat it.
"This isn't the Townsend's"...best channel to channel rib jab on TH-cam.
That’s really cool, I’d love to own a several hundred year old book!
"Somethings need to stay in 1685" LOL I cracked up
"Your probably hammered" 😆 Thanks for sharing your historic recipe.
A dash of salt gets leeches to release.
I wonder if that's where the expression, "Like throwing salt on a wound" comes from?
Or a lit cigarette. Swimming in the creek came at a cost.
Reminds me of cream of rice I make for breakfast, though I use milk and don’t grind the rice quite so fine.
I just picture Jules leaving a meeting early saying, sorry I have to run downstairs real quick.
Love your show. This is very similar to an Indian desert called Phirni (sans the egg white). Phirni today is flavored with saffron/cardamom and probably came to India from Persia.
Interesting that the next one is with prunes and raisins. I could maybe see this as a more savory version to go with some fish, meat, or mushrooms. Also probably good for when someone feels sick and needs something bland.
Very entertaining :) thankyou
I must be gluten free and so, due to the high cost of rice flour baking mixes, I bought a grain mill. I love my Wonder Mill! I grin rice into flour a couple of times a month. I always love to see recipes that use rice flour. 😁
Concerning the word "Leach". According to Hilary Spurling: "The term leach came from an old French word for slice but, though a stiff mediaeval leach was indeed turned out and served in slices, by the seventeenth century it meant something altogether less solid and invariably sweet."
Cover it in maple syrup 😋
I have done a version with corn meal mush, fry it, serve it with syrup or jelly.
Glen Rice Grinding ASMR...
add a few whole eggs, sugar to make a custard... and dates?
What the heck, just invent a whole new recipe!
Ha! Love the description!
Never considered Ambergris etc as a flavour! Musk? I i love those 2 as perfume or oils. Not eat it. :(
Maybe to "slice like a leach and cast biscuits upon it"? Maybe that means: slice it thin and put onto biscuits as a topping/icing layer? Or perhaps cookies crumbled onto it? Use the biscuit AS the scooping tool and take bites of both? A Dip?
Hahahaha The look He shot the camera over his glasses before he took a bite. Lol
this is sort of like a DIY video on the best way to make wallpaper paste.
What are the egg whites providing to the dish if they aren't whipped first before added to the pot? Can they still be a thickener without being whipped? Great video, have a great day everyone.
Just a little aside to this. It was interesting to see someone in the late 17th Century use the term 'Alien'. A word which feels so modern. Anyway that's why I always enjoy this show, the more you know. :) Peace All
That presentation was pretty interesting - thanks a lot for sharing! BTW when you mentioned that they back then also did spice puddings/deserts with ambergris and musk, I have to confess that gave me the creeps; like grating perfumed soap into a pudding :-O Obviously, taste is, at least to some degree, something that gets acquired...