For those that want the caramel frosting recipe from page 351 (and the Caramel Filling recipe on page 345 that it relies on): Caramel Filling: 1 1/2 cups scalded milk Caramel syrup 1/2 cup sugar 1/2 cup flour 1 egg yolk 1/2 teaspoon vanilla Put one-half cup sugar in a graniteware saucepan or omelet pan, place over hot part of range and stir constantly until melted and the color of maple syrup. Add one-half of the caramel syrup to scalded milk and when dissolved, pour on gradually to one-half cup sugar thoroughly mixed with flour. Cook twenty minutes, stirring constantly until mixture thickens and afterwards occasionally. Add beaten egg yolk and vanilla. Caramel Frosting: Caramel syrup 1 cup sugar 1 egg white 1/2 teaspoon vanilla To caramel syrup remaining from Caramel Filling (see p. 345) add sugar, bring to boiling point and let boil until syrup will spin a thread when dropped form tip of spoons or tines of fork. Pour gradually, white beating constantly, on the beaten white of egg and continue the beating until mixture is stiff enough to spread; then add flavoring. [Note that I don't think that that Caramel Frosting recipe will work as written. If you add sugar to caramelized sugar it won't come to a boil until after it has started to burn. I would instead add a half cup of water to the sugar and syrup and bring that mixture to the boiling point. If you're using a candy thermometer, 223F-234F (106C-112C) is when it will start spinning threads.]
Glen, please never change, your quintessential polite way of telling TH-cam commenters to stop trying to "teach grandma how to suck an egg" is always refreshing and amusing. Thank you for being you.
I do crack it into a separate dish, partly just in case I get a bit of shell into the egg. I don't mind the extra step. One thing I don't do is measure an ingredient directly over the mixing bowl, in case I spill. Which is always a distinct possiblility.
The crack-an-egg-into-a-cup-before-adding-it-to-a-recipe "rule" is a farm rule. I grew up on a farm, we had chickens, there were bad eggs from time to time. My Granny was rural, she used this rule, my Mom did, and now I do it by habit. I've never run into a bad commercial egg, like you.
Leah V. Granted, it is less of a problem, but egg shells can be unpredictable in their texture and break patterns (I have home raised eggs). Why take a chance?
@@sillyrabbit367 The egg's membrane is attached to the shell; so until the membrane has been pierced, it is impossible for any shell to enter the egg... Our fingers externally hold all the weakened pieces in place as the membrane is pulled open; so it would really take some impressive mathematical odds to have a piece of egg shell fall in (which can be retrieved just as easily, as from a separate bowl)... As for "risk:" egg shell is an incredible & digestible source of calcium, totally safe for consumption after being cooked.
If you have your own free range chickens and search in the woods and such for your eggs, I would recommend cracking into a separate bowl. If you are only using commercially-produced eggs that are non-fertile and candled, you don't need to dirty an extra dish.
The only bad eggs I've ever had to deal with had two legs and spoke, but I'd have given anything to have been able to separate them from the rest and toss them out ahead of the time.
I have no interest in cooking or cooking shows. I rarely cook anything and don’t plan to. For some reason I really enjoy watching this channel. Thanks for making this show.
Hey! If you see some, uh, different comments, theres another (recent) youtuber who just touched on this same recipe, down to the cookbook as well!! Also, loved your soda recipes and am waiting for warmer weather again!
I've made this. I did alternate milk and flour, and I used chocolate fudge frosting as cited in the same cookbook you're using, 8 x 13 square pan. Great cake.
I worked in a restaurant in a hotel in Leominster MA. We got cases of eggs and prepared scrambled eggs in 18/eggs per jar. I had a bad egg at #16 in one of my jars. It stunk to high heaven! Tossed everything out and started over. Only time.
My Sunday starts with Glen and Julie. I love these videos and they always inspire me. I’ve had several bad eggs over the years, and it only has to ruin a recipe once for me to be careful forevermore. So I do the float test for all my eggs and I crack them one at a time into a separate bowl to check for shells. Very rarely I get one of those eggs that has a blood spot, but once I got an entire carton of double yolks!
@@woolver42 The only time I got one with a clot was from an egg that a friend gave me from their chickens. Never seen one from store bought eggs. My Bother a executive chef for over 20 year has never see one with clots. My father who managed restaurants for 35 years said they had never had that happen. He said that was a problem before the mid 60's even then it was so rare when it happen they would dump the batch and start over again. I asked another chef who made Hollandaise everyone but monday. For 40 years stop doing the bowl thing once he came to the US in the 60's.
Hey, GLen! This is very similar to a Swedish "Kronans Kaka" or "Crown Cake" witch is with grated almonds and boiled potato! Delicious! You can top the cake with some chocolate or fill it before you put it into the oven! Yummie!
im 53, I have seen 3 bad eggs in my life, 2 were blood shot, 1 had a chicken forming, all were store bought eggs, & not 1 bad egg in last 20 years, so I also agree, your generally fine, unless buying farm eggs from local farmer, then yes separate bowl to check. as always keep up great work!
With the statement "please yourself in your own kitchen" I love the corollary statement of "stop pleasing yourself in my kitchen". It's a very Canadian way of saying that.
I was always taught to crack into a different bowl because it's easier to pick a shell out of a bowl than it is to get one out of batter, just in case.
Hi! Thanks for the recipe! Old fashioned boiled sugar frostings, or glazes, are notoriously difficult to make. The error you made was in not boiling the sugar/butter/milk mixture for enough time to develop the “caramel.” Perseverance, lower heat, and time transforms the sugar/butter/milk into the “caramel,” and the appearance when done is more akin to dulce de leche, only a bit thinner. The chocolate should be added off the heat to just melt into the frosting, the cake must be frosted immediately before the frosting completely cools, and the frosted cake should cool gradually at room temperature-not placed in the fridge. The boiled sugar frostings (like the burnt sugar frostings) are actually more akin to candy making than frosting making. Your graininess is due to the frosting seizing-perhaps cooling too rapidly, and/or your chocolate over-cooking. Thank you for the recipe! Steve K.
"Please yourself in your own kitchen"... That's the most Canadian way to say something very rude I think I've ever heard. Both my wife and I burst out laughing when we heard it.
Glen, would you be so kind as to also share the caramel frosting recipe? I'd like to try it. (In the battle of caramel vs fudge, caramel always wins for me.) Thanks so much!!
You have NO IDEA of how jealous I am of your old cookbooks. I love books in general, but old ones AND cooking ones! I did get Mrs. Beeton & Aliza Acton, but they're reprints. I have a Fanny Farmer, but it's just from 1984
Thank you. I'm glad to see that I'm not the only one who doesn't peel potatoes when making mashed potatoes. I will admit that laziness plays a large role in this, but I believe that a lot of the vitamins in potatoes are lost with the peel. That's my excuse anyway.
I know this is two years old, but feel compelled to comment. The cake looks wonderful and I am sure that I will be trying this soon! With regards to the icing, I think that toward the end, If you had beat it with a whisk or an old fashioned egg beater, or even an electric beater, you would have had a fluffier frosting. But, I must say, that having a layer of fudge on a cake has its appeal!
When I was a kid, checking the eggs was important because they were farm eggs rather than store eggs, so there was always a non-zero chance you got a fertilized egg, so there might be a proto-chicken in there (typically manifesting as a visible bloody smear attached to the yolk). But I haven't seen anything of the sort for at least 30 years. Maybe 40.
Growing up my mother made a potato cake from recipe she got from my great grandmother it's was chocolate and was delicious and I asked for it every year on my birthday
Hi Glen, I too have been baking seriously since the 80s and I was born/raised and currently live in Toronto. I, like you, usually just crack the egg right into what I'm making and my method is worse than yours, in that I crack the egg on the side of the bowl, not the counter 😱 Occasionally I'll get a bit of shell in the bowl and I just fish out. I had never had a "bad" egg......until recently. Thank goodness, this egg was meant for my breakfast, so I cracked it right into the frying pan and I was aghast at what I saw! The egg was surrounded by a pool of blood! First time for me! This is the only experience I've ever had like that, so now I am more careful with what I throw into the bowl. 😁 Hope you and Julie enjoying your Foodie trip with friends in Mexico. ❤
About 25 years ago when I first moved on my own I found a fanny farmer cookbook at goodwill for 4 bucks. Mine was 1933 the best 4 dollars I ever spent!
I believe the caramel comes from the boiling of the sugar at the beginning of the frosting. In say this because when making flan, you cook the sugar until it is a golden color, or as dark as you like it, and that is referred to as the caramel topping you actually add to the buttered baking dish before adding the flan custard to bake all together. maybe??
I have the 1910 edition of this book (at which time it was The Boston Cookbook), inherited from my Iowa grandmother (who, on her Iowa farm, disdained electric mixers to the end of her days). The ads in the back are indeed wonderful, for the products we still have and the ones long gone. And boiling times in the book so often seem unconscionably long. Vegetables boiled for 45 minutes. Yes, they may have been tougher back then, but THAT much?
ikr? I don't know how he cracks his eggs that he avoids any shell in the past however many years of cooking. But I hate hate hate getting any bits of eggshell in my food. It's worst than hair. If I crunch down on one tiny piece, that's the entire thing dish/cake/whatever ruined for me. So it's not worth the risk.
You crack the egg into a separate bowl in case you get shell in it. That's far more common than getting a bad egg. Though i have gotten bad eggs before.
As someone who keeps layer hens and ducks, I have home eggs both fertile and unfertilized. Chickens and ducks both will hide nests. If you find a nest after a few days most if not all the eggs will be fine, but on occasion there may be an old egg or eggs, that have become less than ideal for eating. They may be spoiled or have a started ex duckling inside, the stolen nest might be the only eggs you have, so you use them, but crack each egg first into a bowl to be sure you don't ruin the recipe. It's really basic if you have a home flock.
I was raised outside of Montreal, Canada and I've had a couple bad eggs but they are very rare. I still prefer to crack my eggs in a bowl so I can remove the pieces of shell if there are any.
I've had like 2 or so bad eggs in 10 years of cooking and I live in Brazil. Most Americans/Canadians would probably think eggs here are super unsafe and such but in our heavily commercialized society there's a tendency for product quality to be pretty streamlined across the board.
Thanks for covering Fannie Farmer's Recipes and hope you'll do more. She's quite overshadowed by Rombauer and Child today (although who are still great).
I used to work at a grocery store in Canada (IGA if you can believe it). An egg inspector would occasionally show up and 'candle' all the eggs. Seems the regulations on eggs in Canada are very strict and farmers have to check all their eggs. Never saw a bad egg in the store.
i put the eggs into a bowl because I am awful at cracking eggs and likely to get shell with the egg. so many people think there is only one way to do somthing. Keep on doing it your way.
2:54 I crack eggs into a separate bowl not to check whether they're good or bad but to make it easier to pick out any shell pieces that drop in. I've never once run across a bad egg.
I was just at my nearest grocery store.. And I saw five roses flour!!! I've never heard of it until I started watching Glen!! (Then again I only live just 20 mins from Windsor in the States, so.. It's not CRAZY it made it here. Lol)
No no do the caramel icing. My gram made one from brown sugar and it would cool into a fudge, and tasted like penuche fudge. It was soooo good! Wonderful on Victory cake.
Since finding your potato bun recipe, I just save back a little of the mashed potatoes as leftovers to be used in baking. They do have the milk and butter in them and they work fine. If I had to add the cooking a potato to the steps of making baked goods I probably wouldn't get it done. On the egg front.... store eggs are candled so no problem there, but if you have your own chickens and keep a rooster, then yes, that's when you have to break into a bowl first. We have had a couple of unappetizing surprises! Really happy to see the cooked frosting. I have been wanting to try one since the basic confectioner sugar frostings tend to have that raw taste... if you know what I mean. As far as the denseness of the cake.. would it be ok, do you think, to add a little more milk and lighten it up a bit, or could it be handled like a fruit cake and let it soak up moisture like booze?
I've had bad eggs here in Texas and it was only one brand. I thought it was because if the egg has been fertilized that technically made it a meat dish so it wasn't Orthadox kosher if it contained milk? I'm thinking that's also why my Buddist brother-in-law doesn't eat eggs?
I've gotten two bad eggs, but this was farm direct and very cheap. Same batch too. I crack my eggs separately b/c getting shell pieces is a special talent for me! 🤷♀️
we have eggs in the fridge here in Denmark, but other countries have them on the shelf. As a child, I got a brooded egg from our chickens. only time with a 'bad' egg
Why are you assuming the icing is wrong just because it is lumpy?! 🤔😉 It may be that it is supposed to be like that! 😁 I have had bad eggs before, but from people I know, including my Mum, who have kept chickens. In nature, chickens hide when they lay eggs, so you might pick up an old one (from under a bush etc) without realising. So I always crack my eggs into a cup before using. Thank you 🙏 for all you share - I love your channel! 😍
@@0xCAFEF00DCommercially produced American eggs are aggressively washed to remove any germs on the shell, this includes a misting of bleach on the egg at the end. This unfortunately removes the protective film on the shell meaning it becomes permeable to germs. As such you need to store them in the fridge to prevent/slow bacteria growth. Commercially produced eggs in the UK are not aggressively washed, they rely on vaccination of the hens against salmonella and the natural protective layer around the shell. These shouldn't be refrigerated because it can create condensation on the eggs which would assist bacteria in getting through the protective layer. I would assume home raised hens and eggs should be handled per the UK method unless you have the proper tools to wash them the American way.
@@0xCAFEF00D In the US commercial eggs are washed in a way that removes a natural coating on the shell. This leaves the egg more susceptible to bacterial invasion, thus the requirement for refrigeration.
@@Chyeld which is funny cause bleach doesn't kill salmonella it just makes it harder to detect lol. And that's a EU regulation so unfortunately soon the UK might go to the dark side with bleached poultry.
There was one time we were on vacation in Indiana and there was a store a little far off from others there eggs were fresher then the main stream store and on of area had a chick in it almost fully developed. This was well over 10 years ago so it was definitely interesting
I got a bad egg the other day for the first time! It wasn't rotten, but it was... deformed for lack of a better word. It had a huge, watery yolk that broke almost immediately as I was frying it. It tasted weird, and I couldn't get over its weird texture and taste, so the dog got most of it. Neither of us got sick.
I always thought the "crack an egg into a separate bowl" thing was more relevant for separating eggs, because it's not that unlikely that you'll accidentally break the yolk when cracking the egg and it's easier to deal with one broken egg than getting yolk in your whites. I often do crack eggs into a separate bowl but that's because I have my own hens, and they do like to do "caches" - where you might not find the eggs for a while and then you find a whole bunch hidden and aren't quite sure how old they are or if they've spoiled in the heat/cold (you can do a float test which can help). Yesterday I did actually have a bad egg, it smelled a bit when I cracked it, so I washed it down the sink. So it's probably a good idea if you're in the same specific situation than I am, otherwise it's probably only worth it for separating eggs.
Hey Glenn.. I too live where the eggs are fresh for 2 weeks after I buy them.. however I am not good enough at cracking/separating, to trust myself to do it right into the mixer with the rest of the batter..😜😜
I’ve really gotta get that bowl and paddle combination. My bowl is metal and the paddle doesn’t have the scraper part. I’m always left scraping down the sides with a spatula at sometime.
Hi, I looked in my 1915 edition. Interestingly, there is no Caramel Potato cake, and no fudge icing. However, on page 530 there are two Caramel Frosting recipes, the first using chocolate squares. It refers you to "Milk Frosting" on the previous page for the basic method and ingredients. I'm very interested to learn that the 1915 Boston Cooking School Cook Book is so different from the 1912 edition! I had hoped that I would find that there had been a typo in the 1912 that was fixed in the 1915, but no, its a complete re-write--at least in the cakes division. Love your shows, esp. the old cookbook shows.
Regarding the frosting....I think if you delay in adding the milk to the melting butter and sugar , you will get a caramel flavor. Wait for it to change color to a golden brown.Then add the milk and chocolate and vanilla at the end.
Cooking once with a friend- opened what the friend insisted was a "fresh, new" egg, and the contents were pure black and green inside. Also, Kosher eggs can't have bloodspots in them, so are cracked into bowls to check they're Kosher.
Thanks for watching Everyone! *The recipe is on screen at the end of the video.*
I hope you do the other recipe so we can solve this caramel mystery.
What does the cake taste like with the caramel frosting recipe?
I think the reference to that frosting recipe if you were supposed to replace the chocolate with the caramel 🤔 but I could be wrong
For those that want the caramel frosting recipe from page 351 (and the Caramel Filling recipe on page 345 that it relies on):
Caramel Filling:
1 1/2 cups scalded milk
Caramel syrup
1/2 cup sugar
1/2 cup flour
1 egg yolk
1/2 teaspoon vanilla
Put one-half cup sugar in a graniteware saucepan or omelet pan, place over hot part of range and stir constantly until melted and the color of maple syrup. Add one-half of the caramel syrup to scalded milk and when dissolved, pour on gradually to one-half cup sugar thoroughly mixed with flour. Cook twenty minutes, stirring constantly until mixture thickens and afterwards occasionally. Add beaten egg yolk and vanilla.
Caramel Frosting:
Caramel syrup
1 cup sugar
1 egg white
1/2 teaspoon vanilla
To caramel syrup remaining from Caramel Filling (see p. 345) add sugar, bring to boiling point and let boil until syrup will spin a thread when dropped form tip of spoons or tines of fork. Pour gradually, white beating constantly, on the beaten white of egg and continue the beating until mixture is stiff enough to spread; then add flavoring.
[Note that I don't think that that Caramel Frosting recipe will work as written. If you add sugar to caramelized sugar it won't come to a boil until after it has started to burn. I would instead add a half cup of water to the sugar and syrup and bring that mixture to the boiling point. If you're using a candy thermometer, 223F-234F (106C-112C) is when it will start spinning threads.]
I wonder if the typo is the page number and it meant for you to use the caramel recipe. You should try this one again.
Glen, please never change, your quintessential polite way of telling TH-cam commenters to stop trying to "teach grandma how to suck an egg" is always refreshing and amusing. Thank you for being you.
They'd have to crack the egg into a dish before they could suck it, in case it was bad.
I do crack it into a separate dish, partly just in case I get a bit of shell into the egg. I don't mind the extra step. One thing I don't do is measure an ingredient directly over the mixing bowl, in case I spill. Which is always a distinct possiblility.
Basically Glen is saying shut up about the eggs in a really polite way.
Polite
we pronounce it "Canadian"
I do Crack and put in bowl to check them if they're my hens eggs. Just making sure there's not a developing chick in it. Store bought go right in.
The crack-an-egg-into-a-cup-before-adding-it-to-a-recipe "rule" is a farm rule. I grew up on a farm, we had chickens, there were bad eggs from time to time. My Granny was rural, she used this rule, my Mom did, and now I do it by habit. I've never run into a bad commercial egg, like you.
I crack an egg into a separate container but mainly to avoid inadvertent shell pieces.
If you crack an egg on a flat surface (rather than on the edge of a bowl), this won't be a problem. 😊
Same.
Leah V. Granted, it is less of a problem, but egg shells can be unpredictable in their texture and break patterns (I have home raised eggs). Why take a chance?
@@sillyrabbit367 The egg's membrane is attached to the shell; so until the membrane has been pierced, it is impossible for any shell to enter the egg... Our fingers externally hold all the weakened pieces in place as the membrane is pulled open; so it would really take some impressive mathematical odds to have a piece of egg shell fall in (which can be retrieved just as easily, as from a separate bowl)... As for "risk:" egg shell is an incredible & digestible source of calcium, totally safe for consumption after being cooked.
That’s the only reason in my case. Never encountered an inedibly spoiled egg here in the USA either.
Glenn, I was kind of hoping you would do half fudge and half of the caramel frosting so you could try it with each to see which one tasted better.
The Fanny Farmer cookbook is what I used to learned how to cook. I loved the fact they would give you a base recipe and then list variations under it.
If you have your own free range chickens and search in the woods and such for your eggs, I would recommend cracking into a separate bowl. If you are only using commercially-produced eggs that are non-fertile and candled, you don't need to dirty an extra dish.
The advantage of preparing this with a wooden spoon (as I intend to do tomorrow) is that it is wonderful exercise. ;)
The only bad eggs I've ever had to deal with had two legs and spoke, but I'd have given anything to have been able to separate them from the rest and toss them out ahead of the time.
YOU, are hilarious. And I'm in agreement! ESPECIALLY in 2020. Bad eggs everywhere!!
Oh. My. God. 😆
I have no interest in cooking or cooking shows. I rarely cook anything and don’t plan to. For some reason I really enjoy watching this channel. Thanks for making this show.
Hey! If you see some, uh, different comments, theres another (recent) youtuber who just touched on this same recipe, down to the cookbook as well!!
Also, loved your soda recipes and am waiting for warmer weather again!
I have a feeling my UK friends will get a chuckle from the title.
jafizzle95 I have to admit I’m dubious of a cake recipe recommended by a Fannie farmer
Your Aussie friends as well.
Me too!
Well the Brits are a cheeky bunch. But seriously... Fanny was a common name and not a slightly notorious term back in those days.
I've made this. I did alternate milk and flour, and I used chocolate fudge frosting as cited in the same cookbook you're using, 8 x 13 square pan. Great cake.
"Get out of the way. I'm having another slice." 😄
Lol I love when Glen enjoys the food!
I've had one bad egg ONCE in 60 some odd years of baking. It was about 50 years ago, in Muskoka, Ontario, Canada.
I worked in a restaurant in a hotel in Leominster MA. We got cases of eggs and prepared scrambled eggs in 18/eggs per jar. I had a bad egg at #16 in one of my jars. It stunk to high heaven! Tossed everything out and started over. Only time.
I don't want to ruffle your feathers, but those 50 year old Muskokan chickens were a bad lot!
My Sunday starts with Glen and Julie. I love these videos and they always inspire me.
I’ve had several bad eggs over the years, and it only has to ruin a recipe once for me to be careful forevermore. So I do the float test for all my eggs and I crack them one at a time into a separate bowl to check for shells. Very rarely I get one of those eggs that has a blood spot, but once I got an entire carton of double yolks!
is the blood spot bad?
I crack the egg in a bowl to avoid stray shells. I get shells in just often enough when cracking eggs to justify it.
Also blood clots.
@@woolver42 The only time I got one with a clot was from an egg that a friend gave me from their chickens. Never seen one from store bought eggs. My Bother a executive chef for over 20 year has never see one with clots. My father who managed restaurants for 35 years said they had never had that happen. He said that was a problem before the mid 60's even then it was so rare when it happen they would dump the batch and start over again. I asked another chef who made Hollandaise everyone but monday. For 40 years stop doing the bowl thing once he came to the US in the 60's.
I love that you follow the directions because you give good advice on how to make it better afterwards. It saves other people time.
Every potato recipe make me so happy!!!😸😸😸😸
I always feel comforted that both of you say “ Hi friends”. Always enjoyable episodes. Thank you.
Hey, GLen! This is very similar to a Swedish "Kronans Kaka" or "Crown Cake" witch is with grated almonds and boiled potato! Delicious! You can top the cake with some chocolate or fill it before you put it into the oven! Yummie!
You're a good egg, Glen. I enjoy these videos.
im 53, I have seen 3 bad eggs in my life, 2 were blood shot, 1 had a chicken forming, all were store bought eggs, & not 1 bad egg in last 20 years, so I also agree, your generally fine, unless buying farm eggs from local farmer, then yes separate bowl to check.
as always keep up great work!
With the statement "please yourself in your own kitchen" I love the corollary statement of "stop pleasing yourself in my kitchen". It's a very Canadian way of saying that.
Glen starts dancing.... has to be worth making it :D you guys are the best
First- I look forward to Sunday just cause of these videos. Second-maybe it was named caramel in reference to the color. Interesting cake.
I was always taught to crack into a different bowl because it's easier to pick a shell out of a bowl than it is to get one out of batter, just in case.
Love how he says, "please yourself in your own kitchen." 👍
Hi! Thanks for the recipe!
Old fashioned boiled sugar frostings, or glazes, are notoriously difficult to make.
The error you made was in not boiling the sugar/butter/milk mixture for enough time to develop the “caramel.”
Perseverance, lower heat, and time transforms the sugar/butter/milk into the “caramel,” and the appearance when done is more akin to dulce de leche, only a bit thinner.
The chocolate should be added off the heat to just melt into the frosting, the cake must be frosted immediately before the frosting completely cools, and the frosted cake should cool gradually at room temperature-not placed in the fridge.
The boiled sugar frostings (like the burnt sugar frostings) are actually more akin to candy making than frosting making. Your graininess is due to the frosting seizing-perhaps cooling too rapidly, and/or your chocolate over-cooking.
Thank you for the recipe!
Steve K.
It looks like this dessert is behaving like a brownie. I have lots of potatoes from my garden so I am going to give this a try.
You should show the caramel iced cake too and compare. It's funny how mistakes sometimes make better creations.
I agree! The cake sounds so tasty, definitely worth a go with the proper caramel topping for the full experience. Thanks Glen!
@TOstevo The recipe says "cover with Fudge Frosting (see p. 350)" so it would have to be both the name and the page number that it got wrong.
Yeah! This should really be tried again!
I love those speckled bowls!
great cake recipe, gonna try it soon.
I break it into a bowl just in case I get a piece of shell in it. Love your channel!
"Please yourself in your own kitchen"... That's the most Canadian way to say something very rude I think I've ever heard. Both my wife and I burst out laughing when we heard it.
I guess you could take it that way but I highly doubt Glen meant anything rude by it, just do what makes you happy in your home.
please please PLEASE share the caramel frosting recipe!! I'd love to try both!!
Can you put up the caramel frosting recipe? I would like to try both. Thanks!
Glen, would you be so kind as to also share the caramel frosting recipe? I'd like to try it. (In the battle of caramel vs fudge, caramel always wins for me.) Thanks so much!!
Please do an update on how your prosciutto is going. Can’t wait to try my own when I learn from your finished product ❤️
ig B Dylan Hollis has the same recipe uploaded to his channel as well. Both of your videos are amazing
You have NO IDEA of how jealous I am of your old cookbooks. I love books in general, but old ones AND cooking ones! I did get Mrs. Beeton & Aliza Acton, but they're reprints. I have a Fanny Farmer, but it's just from 1984
Thank you. I'm glad to see that I'm not the only one who doesn't peel potatoes when making mashed potatoes. I will admit that laziness plays a large role in this, but I believe that a lot of the vitamins in potatoes are lost with the peel. That's my excuse anyway.
I know this is two years old, but feel compelled to comment. The cake looks wonderful and I am sure that I will be trying this soon! With regards to the icing, I think that toward the end, If you had beat it with a whisk or an old fashioned egg beater, or even an electric beater, you would have had a fluffier frosting. But, I must say, that having a layer of fudge on a cake has its appeal!
Soooo....
Spice Potato Cake with Boiled Fudge Icing
When I was a kid, checking the eggs was important because they were farm eggs rather than store eggs, so there was always a non-zero chance you got a fertilized egg, so there might be a proto-chicken in there (typically manifesting as a visible bloody smear attached to the yolk).
But I haven't seen anything of the sort for at least 30 years. Maybe 40.
It’s cake and frosting - yum.
Growing up my mother made a potato cake from recipe she got from my great grandmother it's was chocolate and was delicious and I asked for it every year on my birthday
I'm fascinated with that potato cake, got to try it. I don't care how you crack your eggs, no one should be lecturing you.
Great video as usual Glen!
You should have shared the caramel sauce as an option!
Vie 🇨🇦
Hi Glen, I too have been baking seriously since the 80s and I was born/raised and currently live in Toronto. I, like you, usually just crack the egg right into what I'm making and my method is worse than yours, in that I crack the egg on the side of the bowl, not the counter 😱 Occasionally I'll get a bit of shell in the bowl and I just fish out. I had never had a "bad" egg......until recently. Thank goodness, this egg was meant for my breakfast, so I cracked it right into the frying pan and I was aghast at what I saw! The egg was surrounded by a pool of blood! First time for me! This is the only experience I've ever had like that, so now I am more careful with what I throw into the bowl. 😁 Hope you and Julie enjoying your Foodie trip with friends in Mexico. ❤
I live in England and like you I have had a bad egg ever!! I am 69 years old and have been cooking for at least 50 years.
About 25 years ago when I first moved on my own I found a fanny farmer cookbook at goodwill for 4 bucks. Mine was 1933 the best 4 dollars I ever spent!
I believe the caramel comes from the boiling of the sugar at the beginning of the frosting. In say this because when making flan, you cook the sugar until it is a golden color, or as dark as you like it, and that is referred to as the caramel topping you actually add to the buttered baking dish before adding the flan custard to bake all together. maybe??
I have the 1910 edition of this book (at which time it was The Boston Cookbook), inherited from my Iowa grandmother (who, on her Iowa farm, disdained electric mixers to the end of her days). The ads in the back are indeed wonderful, for the products we still have and the ones long gone. And boiling times in the book so often seem unconscionably long. Vegetables boiled for 45 minutes. Yes, they may have been tougher back then, but THAT much?
The only reason I crack my eggs into a bowl is because I'm a master at getting a piece of shell in there also 🤷♀️😂😂
ikr? I don't know how he cracks his eggs that he avoids any shell in the past however many years of cooking. But I hate hate hate getting any bits of eggshell in my food. It's worst than hair. If I crunch down on one tiny piece, that's the entire thing dish/cake/whatever ruined for me. So it's not worth the risk.
You crack the egg into a separate bowl in case you get shell in it. That's far more common than getting a bad egg. Though i have gotten bad eggs before.
As someone who keeps layer hens and ducks, I have home eggs both fertile and unfertilized. Chickens and ducks both will hide nests. If you find a nest after a few days most if not all the eggs will be fine, but on occasion there may be an old egg or eggs, that have become less than ideal for eating. They may be spoiled or have a started ex duckling inside, the stolen nest might be the only eggs you have, so you use them, but crack each egg first into a bowl to be sure you don't ruin the recipe. It's really basic if you have a home flock.
Sees cinnamon being poured into flour: CINNAMIM!!!!
Another fantastic looking recipe, Glen! But now I'm curious about the caramel icing. Could you please make that sometime in the future?
I live in Canada and I had a bad egg once, there was a streak of blood in it. I was glad I used a separate bowl!
„Chocolate fudge cake“ from the „Fanny Farmer Cookbook“, sounds like a chapter from a Chav PUA seminar...
I am intrigued to try this. You should totally make the other one labeled fudge cake and see the difference :)
I was raised outside of Montreal, Canada and I've had a couple bad eggs but they are very rare. I still prefer to crack my eggs in a bowl so I can remove the pieces of shell if there are any.
I've had like 2 or so bad eggs in 10 years of cooking and I live in Brazil. Most Americans/Canadians would probably think eggs here are super unsafe and such but in our heavily commercialized society there's a tendency for product quality to be pretty streamlined across the board.
Thanks for covering Fannie Farmer's Recipes and hope you'll do more. She's quite overshadowed by Rombauer and Child today (although who are still great).
I used to work at a grocery store in Canada (IGA if you can believe it). An egg inspector would occasionally show up and 'candle' all the eggs. Seems the regulations on eggs in Canada are very strict and farmers have to check all their eggs. Never saw a bad egg in the store.
i put the eggs into a bowl because I am awful at cracking eggs and likely to get shell with the egg. so many people think there is only one way to do somthing. Keep on doing it your way.
2:54 I crack eggs into a separate bowl not to check whether they're good or bad but to make it easier to pick out any shell pieces that drop in. I've never once run across a bad egg.
I was just at my nearest grocery store.. And I saw five roses flour!!! I've never heard of it until I started watching Glen!! (Then again I only live just 20 mins from Windsor in the States, so.. It's not CRAZY it made it here. Lol)
No no do the caramel icing. My gram made one from brown sugar and it would cool into a fudge, and tasted like penuche fudge. It was soooo good! Wonderful on Victory cake.
Could they have meant for you to follow the fudge icing recipe and omit the chocolate to get caramel icing?
Based upon the obvious pleasure you guys got from tasting it, I think the correct name of this cake might just be "Good!"
I wonder if you caramelized that sugar before you add the chocolate and that would’ve made it a caramel chocolate
Since finding your potato bun recipe, I just save back a little of the mashed potatoes as leftovers to be used in baking. They do have the milk and butter in them and they work fine. If I had to add the cooking a potato to the steps of making baked goods I probably wouldn't get it done. On the egg front.... store eggs are candled so no problem there, but if you have your own chickens and keep a rooster, then yes, that's when you have to break into a bowl first. We have had a couple of unappetizing surprises! Really happy to see the cooked frosting. I have been wanting to try one since the basic confectioner sugar frostings tend to have that raw taste... if you know what I mean. As far as the denseness of the cake.. would it be ok, do you think, to add a little more milk and lighten it up a bit, or could it be handled like a fruit cake and let it soak up moisture like booze?
I've never come across a bad egg either. In New York and California.
@@RonJohn63 sad but true :D
I've had bad eggs here in Texas and it was only one brand. I thought it was because if the egg has been fertilized that technically made it a meat dish so it wasn't Orthadox kosher if it contained milk? I'm thinking that's also why my Buddist brother-in-law doesn't eat eggs?
I've never even heard of such a thing as a bad egg. I'm Norwegian and I've had eggs sitting around for weeks without a problem.
I've gotten two bad eggs, but this was farm direct and very cheap. Same batch too. I crack my eggs separately b/c getting shell pieces is a special talent for me! 🤷♀️
I think I have to try Fannie Farmer's Caramel Potato Cake just because the name sounds so intriguing
Nice
I crack eggs in a small bowl to ensure I don't get shell fragments in my cooking.
I love it
we have eggs in the fridge here in Denmark, but other countries have them on the shelf. As a child, I got a brooded egg from our chickens. only time with a 'bad' egg
I learnt to cook from this book
nice,, probaly mixed with slow the whole ways?!
Why are you assuming the icing is wrong just because it is lumpy?! 🤔😉 It may be that it is supposed to be like that! 😁
I have had bad eggs before, but from people I know, including my Mum, who have kept chickens. In nature, chickens hide when they lay eggs, so you might pick up an old one (from under a bush etc) without realising. So I always crack my eggs into a cup before using.
Thank you 🙏 for all you share - I love your channel! 😍
The only time I get a suspect egg is when my hens hide them. We do the float test before putting them.in the fridge.
@jgn Why? And why the difference especially.
@@0xCAFEF00DCommercially produced American eggs are aggressively washed to remove any germs on the shell, this includes a misting of bleach on the egg at the end. This unfortunately removes the protective film on the shell meaning it becomes permeable to germs. As such you need to store them in the fridge to prevent/slow bacteria growth.
Commercially produced eggs in the UK are not aggressively washed, they rely on vaccination of the hens against salmonella and the natural protective layer around the shell. These shouldn't be refrigerated because it can create condensation on the eggs which would assist bacteria in getting through the protective layer.
I would assume home raised hens and eggs should be handled per the UK method unless you have the proper tools to wash them the American way.
@@0xCAFEF00D In the US commercial eggs are washed in a way that removes a natural coating on the shell. This leaves the egg more susceptible to bacterial invasion, thus the requirement for refrigeration.
@@Chyeld which is funny cause bleach doesn't kill salmonella it just makes it harder to detect lol.
And that's a EU regulation so unfortunately soon the UK might go to the dark side with bleached poultry.
There was one time we were on vacation in Indiana and there was a store a little far off from others there eggs were fresher then the main stream store and on of area had a chick in it almost fully developed. This was well over 10 years ago so it was definitely interesting
As my dad would say, a nice weekday dessert.
I got a bad egg the other day for the first time! It wasn't rotten, but it was... deformed for lack of a better word. It had a huge, watery yolk that broke almost immediately as I was frying it. It tasted weird, and I couldn't get over its weird texture and taste, so the dog got most of it. Neither of us got sick.
I always thought the "crack an egg into a separate bowl" thing was more relevant for separating eggs, because it's not that unlikely that you'll accidentally break the yolk when cracking the egg and it's easier to deal with one broken egg than getting yolk in your whites. I often do crack eggs into a separate bowl but that's because I have my own hens, and they do like to do "caches" - where you might not find the eggs for a while and then you find a whole bunch hidden and aren't quite sure how old they are or if they've spoiled in the heat/cold (you can do a float test which can help). Yesterday I did actually have a bad egg, it smelled a bit when I cracked it, so I washed it down the sink. So it's probably a good idea if you're in the same specific situation than I am, otherwise it's probably only worth it for separating eggs.
Looked great, wonder how it would come out minus the potato
Hey Glenn.. I too live where the eggs are fresh for 2 weeks after I buy them.. however I am not good enough at cracking/separating, to trust myself to do it right into the mixer with the rest of the batter..😜😜
👍 Sehr gut, danke!
English
@@louisbeerreviews8964
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
I’ve really gotta get that bowl and paddle combination. My bowl is metal and the paddle doesn’t have the scraper part. I’m always left scraping down the sides with a spatula at sometime.
Hi, I looked in my 1915 edition. Interestingly, there is no Caramel Potato cake, and no fudge icing. However, on page 530 there are two Caramel Frosting recipes, the first using chocolate squares. It refers you to "Milk Frosting" on the previous page for the basic method and ingredients. I'm very interested to learn that the 1915 Boston Cooking School Cook Book is so different from the 1912 edition! I had hoped that I would find that there had been a typo in the 1912 that was fixed in the 1915, but no, its a complete re-write--at least in the cakes division. Love your shows, esp. the old cookbook shows.
Never worried about getting a bad egg for years and years, and then I got one. Always use a separate bowl now.
I had a bad egg once and that was when I was 13 years old and baking a cake in a small village in Kenya. 🤷🏼♀️
Regarding the frosting....I think if you delay in adding the milk to the melting butter and sugar , you will get a caramel flavor. Wait for it to change color to a golden brown.Then add the milk and chocolate and vanilla at the end.
Cooking once with a friend- opened what the friend insisted was a "fresh, new" egg, and the contents were pure black and green inside. Also, Kosher eggs can't have bloodspots in them, so are cracked into bowls to check they're Kosher.