Thanks for watching Everyone! *Yes I know that the heat is from the horseradish... In the moment I forgot what all of the ingredients were. It had been a couple of weeks since mixing it up. Let us know in the comments what you think this would work on, or if your family makes something like this.*
Glen Have you ever heard of Pickle Lilly?? If so what is it. It is mentioned in the movie The long long trailor. But I don't know what the thing is. Except thst it is in a jar and home made.
This is really interesting and I am fascinated by the history of ketchup. As an Australian, I grew up with little to no exposure to any sort of ketchup as a lot of our condiments are often quite sweet (Tomato and Barbecue sauces are king here). Please do continue making more ketchups, I'm particularly interested in Mushroom ketchup and the history, as from what I've heard it is the more traditional form of ketchup. The Mushroom ketchup recipe says "gather in dry weather or else the ketchup won't keep" and I'd love to know how and if that applies in our modern supermarket era.
Seeing the ingredients I would suggest a pork schnitzel with it. Lemon, horseradish and mustard are all quite traditional additions to schnitzel in southern germany
Oh man... I'll have to try this. It's amazing how many wonderful flavors you can get by using other fruit than tomato in ketchup. the trick I've found is using strong flavors otherwise the other ingredients steal the show. Lemon makes a lot of sense. I've tried it with a few and my favorite so far is cranberry.
All those measurements were actually pretty standard (at least in the U.K.), I have plenty of recipe books up to the 50s with tea cup distinctions. My favourite cookbook, Odham’s Encyclopaedia of Cookery (1952) gives a breakfastcupful of currants as 6 ounces and breadcrumbs as 2 ounces, and 4 saltspoonfuls to 1 teaspoon for liquids. Edit: and don’t forget you’re using big modern lemons. Lemons would have been a lot smaller then.
When I first baked bread from my Grandmas 1937 Five Roses Flour Cookbook it called for a cake of yeast and butter the size of an egg so I was 14 and grew up with old folks- I called my Grandmas sister and she have me the equivalents. That book had everything down to wines and soap and the best wedding fruitcake ever.
Random question. Your videos must require hours of pre planning. Looking through old cookbooks, shopping, pre measurements and prep, planning with other recipes for the same day. Was curious if you might consider a video about the behind the seems work, and if your Julie is involved with the work at all. Anyways love the videos and quality of the filming/editing. Thanks
I was thinking mayo and yogurt? I have several things I mix chipotle mustard and creamy Italian dressing for. A little teriyaki sauce with the other two is pretty good on at least one other dish.
Glen, I look forward to these every Sunday. Thank you and thank you for not being afraid to experiment with such unique recipes. I’d love if they started bringing back more types of ketchup beyond tomato. I am particularly fond of Townsend’s mushroom ketchup and would love to see you do a take on it at some point in the future. I love old cookbooks and the history that goes with them. I love North American history from colonial days through the mid 20th century and these are always a treat. Again, thank you so much. You are a true highlight in my week.
Nerver heard of Lemon Ketchup before but it sounds to me like a great base for a marinade. Just based on the accidity and spiciness. Maybe for porkchops? definitly for chicken like everyone else is saying.
I can imagine eating this on hot buttered rye, with smoked fish spread, and a nice helping of starch, like rice, to make a nice open-face sandwich. Thank you for this!
@@lpshy9337 I tend to enjoy a cream sauce based smoked fish spread; two hard boiled egg yolks (find another use for the white), smashed with the fish. Use the oil from the can to create a roux, cook lightly, with some grated onion. Pour in some milk or cream, bring up to a boil, reduce a bit, add in the eggs and fish, season and serve. It changes every time I make it, but the milk gravy and egg yolks stay.
I was really surprised by the fact that you only tried it on the spoon. I would have thought you also would have had a burger, hot dog, or sausage of some kind to put it on. Anyway, congratulations on hitting 400,000 subscribers. The channel's growth has been awesome to watch.
Glen, thank you for parsing out some of these measurement issues, particularly from this latter, non-standard period. I’ve recently been testing recipes from the same period and there are few resources online, let alone TH-cam, that put some context to these measurements.
I really love when you do recipes from old cookbooks. You are the only person I've come across that does a deep dive into the history of recipes. Keep up the great work! Loving it.
In the 90s my boss used to modify Heinz ketchup by deseeding habineros and blending in the heinz. Then we would serve it with steak fries (as an appetizer) people couldn’t get enough.
That reaction was priceless! 😂 It just makes me applaude you more..for all the precise patience you take with your recipes....for our viewing entertainment. The best!!
Before you strained the mixture it visually reminded me of Lime Pickle which is a common condiment in a lot of British Curry houses and Indian food restaurants!
I can’t express how much I love this channel and how much joy and friendly comfort your videos bring to me. You’re the epitome of Canadian in every positive way and Jules is just an absolute gem that really just is the whipped cream and cherry on top of a wonderful channel and relationship. Cheers!
I play Elder Scrolls Online. When I hear, "Dominion," I think of the Aldmeri Dominion (one of the in-game factions). "Lemon ketchup" also sounds like it might reasonably be found in-game.
Glen, I made this a while back. I used a cast iron pan when making it. Stored it in a stoneware jar which seemed to help hold the flavours. I used the finished product on beef and also pickled fish, which seemed to work ok.
English mustard/horseradish/wasabi give me the feeling of a rocket flame coming out of each nostril, so I probably won't like this simply on the basis of that. But the sheer amount of everything else makes for one potent brew with so many conflicting flavours. A charcuterie board, as you say, would be one place to use this- sparingly. Sliced ham on crusty, well-buttered bread. Some cooked chicken sausages, either hot or cold, or a sausage that's part chicken and part cooked ham. I'd be interested in seeing what you try it with. I'm still getting over that ingredient list!
I live in BC back in the early 80's. There was an older lady that I new that made something very similar to this. I don't recall any turmeric in it. And, it was very SWEET. She served it with lamb. It was very delicious. Thanks for bringing back a fond memory.
Mushroom ketchup! Frequently mentioned on Townsends channel. Interesting how language changes with the narrowing of ketchup from 'sauce' to a specific tomato based sauce.
Hey Glenn, I have a family root from my great-great-grandfather's horseradish plant, every year we harvest it and make sauce for the holidays (mostly cocktail sauce for the shrimp)!! One key thing we have learned is the longer you puree it in the food processor the hotter it gets! Then you can add vinegar to stop the heat at the level you like it! Mustard seeds do the same thing When you make homemade hot mustard.. I wonder if the lemon juice changes that? I would love to see a video of homemade horseradish, and homemade hot mustard!!
Haha that was priceless to watch Glen’s face when he tasted it. I had this cookbook got it in an auction in B.C and after never cooking anything out of it because the recipes were so bizarre I gave it away. Glad to see you make something out of it.
A friend of mine has a restaurant in London, and one of their most popular, signature items is a smoked eel, pickled red onion and horseradish Sandwich. The amount of freshly grated horseradish in the Sandwich is very generous, but mixed with the pokey, sharp/sweet red onion, and the buttery, salty smoked eel, everything balances out into a stunning flavour.
I imagine this with fish and chips would be awesome. I like yellow mustard and hot sauce on fried fish, and of course lemon. I think this would perfect w seafood.
Using different fruit to make ketchup is just one of those things in cooking that I love. The creativity in the flavour combinations is often inspiring :)
Not something I'd make, but like you said, this could be a great flavour booster for other recipes. Of course, in small amounts like you would with yeast extract.
I think I've figured it out. This condenses into a small jar, and would be perfect for sailors to take onboard to avoid getting scurvy! A little spoonful once-a-week or so would definitely help to keep a crew healthy while at sea.
That was the strongest “sour face” I have ever seen anyone make. Also, it seems there is a pattern emerging of Glen and Julie not liking overly lemony foods.
My grandma (in Dubuque, Iowa) made the best homemade catsup. It was sweet & spiced with what i think was cinnamon and maybe ground cloves..... so much it made it a brown-red. I have not been able to locate a recipe. This would probably be from the 40s or 50s, because I was born in 54 and she had been making it long before I came into the picture. She used tomatoes she grew in her garden. If you ever see one, could you please reply here and i will try to make it in my grandma's memory. Thanks 😊 👍
Hi Glen this was a great video. I noticed the first part was filmed with the oven before this current one and switched to the new one over the 14 days. ALSO ITS MY BIRTHDAY!!!! This video is exactly what I needed today, thank you for brightening up my day even more than it already was.
If most of your older cook books are out of copyright it would be really interesting if you published a selection of recipes that you find interesting, or even just scanned them and posted them online. Love your old cook book show, and that you take the time to try and reproduce these old recipes as close as you can to how they would have been prepared back in the day :D
Hello Glen. I am an avid viewer of your videos and have tried many recipes. I live in Buffalo, NY and it is very hard to find traditional Carribbean Hispanic dishes. My grandmother passed of Alzheimers before I could learn her recipes and traditions. I was wondering if you could try some Puerto Rican type of rice dishes or even a "Tres Leches" dessert in future videos. I miss her and the great traditional island cuisine. I know it wouldn't be the exact recipe, but something close to start from would be fantastic. I want my children to experience what I did. Thank you for your time and all that u do. You are a wonderful chef and teacher.
Hey Glen. Loved the video. About Turmeric and Mace. These two are staple spices in Indian/Pakistani cuisines. We use both of them in very small quantities because turmeric specifically in large quantities can be extremely hot and bitter. It wasn't just your bias!
Best flavor reaction I have seen ever! I hope we get an update on what this sauce did and did not work with, but I can understand if it just sort of finds its way to the back of the fridge...
You have commented on several occasions that moving to a standardized system of measurements for recipes was a great step forward, even though there still are differences from one country to another. I would love it if you could do an episode showcasing those differences -- precisely what is the difference between a Canadian teaspoon, and an American teaspoon? Also, Townsends have a recipe for Mushroom Ketchup that (I think) they use more like Worcestershire Sauce.
Kind of amazing to think about. It's a condiment out of its' own time. No modern recipe requires it as an ingredient, and no food requires it to be considered properly seasoned. Gastronomic archeology, truly.
Like most pickled or fermented things made with horseradish I think this recipe could stand to benefit with some aging. It will probably mellow and develop more complex flavors over the next few weeks. A jar of freshly preserved horseradish gives off fumes that will melt the paint off the walls. When it's aged a bit it's amazing.
I love old cookbooks ! I have an original Antique Williamsburg Art of Cookery Book my mother gave me some time ago. It's almost impossible to read since printed in that older English language where "s" looks like "f" etc .. great show !
In the middle east we make cured lemons by barrying thinly sliced or chopped lemons in a mixture of salt, sugar, some lemon juice and spices (paprika, chili flakes, garlic and bay leafs are often used). Great in a fish or vegetarian sandwich.
@@GlenAndFriendsCooking Maybe that's what the two weeks was for, forgetting what's in it? Just kidding, it's clearly to give time for the flavors to meld and mellow. It was a bit funny on video, however.
I've made mushroom ketchup before (using Townsends' video) and it is pretty good stuff. It is absolutely worth dehydrating the strained solids and powdering them too as their own flavoring agent.
@@maranscandy9350 banana ketchups are a common thing in other countries, as are mango ketchups. Glen mentioned mushroom ketchups which would be cool to see because they were basically the original ketchups, but it would be extra cool to see how various other fruits (apples, peaches, etc) can be made into ketchups and where you might want to use them
@@eleuinvideos Aren't the first ketchups fermented fish and vegetable sauces? They originated from South-East Asian fish sauces that were brought over from the colonies in the region, kicap being the Malay word for fish sauce. Then the British started to expand upon them by making anchovy, mussel, cockle, oyster, and other seafood ketchups and finally sauces that had just vegetables, fruits and nuts mixed with spices and no fish at all.
that sounds delightful, albeit strong! i went thru a spell a few years ago of experimenting with different fruit ketchups: pumpkin, apple, plum, blackberry. blackberry was tasty (but too fiddly straining out the seeds by hand). pumpkin was amazing!
Many of the old cookbooks Glen uses for these segments can be found as pdf or epub for the e-readers. The scan for this book is particularly well done. So if you'd like to follow along, a quick serch of the interwebs and Bob's yer uncle Wellcome Collection of London, UK
I have come across a recipe in Eliza Acton's Elegant Economist first published in 1845 that uses lemon catsup. Its called Norman Hash and requires the making of a gravy from onions fried then flour added then wine and stock added... once thick you add some lemon catsup or lemon pickle and then mix it into shredded left over roast beef. Sounds delish to me!
Finding out that there are all sorts of ketchups is interesting for me as a Filipino because I grew up with a choice between standard tomato ketchup and banana ketchup. I always knew that banana ketchup was distinctly Filipino, and was invented because of tomato shortages during WWII. Finding out that there was a time when all sorts of ketchups were made really puts things into perspective for me.
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Thanks for watching Everyone! *Yes I know that the heat is from the horseradish... In the moment I forgot what all of the ingredients were. It had been a couple of weeks since mixing it up. Let us know in the comments what you think this would work on, or if your family makes something like this.*
Glen Have you ever heard of Pickle Lilly?? If so what is it. It is mentioned in the movie The long long trailor. But I don't know what the thing is. Except thst it is in a jar and home made.
LOL
This is really interesting and I am fascinated by the history of ketchup. As an Australian, I grew up with little to no exposure to any sort of ketchup as a lot of our condiments are often quite sweet (Tomato and Barbecue sauces are king here). Please do continue making more ketchups, I'm particularly interested in Mushroom ketchup and the history, as from what I've heard it is the more traditional form of ketchup. The Mushroom ketchup recipe says "gather in dry weather or else the ketchup won't keep" and I'd love to know how and if that applies in our modern supermarket era.
Would the mace amplify the heat of the horseradish?
lol your forgetting and this reaction are priceless!
"What am i getting the heat from?" My dude... the TEACUP FULL OF HORSERADISH.
SERIOUSLY
I don't know about that. Boiling it for 30 minutes should really take the edge off the horseradish.
And cayenne pepper
Mustard seed can also add a great deal of heat. So several sources of heat in there.
White pepper could also be the reason.
Seeing the ingredients I would suggest a pork schnitzel with it. Lemon, horseradish and mustard are all quite traditional additions to schnitzel in southern germany
Sounds quite yummy.
I need this for dinner now
Why not Geschnetzeltes?
Sounds delicious!
yummy indeed! I would even take some and add little bit of creamy honey to serve with Weisswurst!
Oh man... I'll have to try this. It's amazing how many wonderful flavors you can get by using other fruit than tomato in ketchup. the trick I've found is using strong flavors otherwise the other ingredients steal the show. Lemon makes a lot of sense. I've tried it with a few and my favorite so far is cranberry.
😅 I immediately thought about you, when I saw the title of this video.
I was binge watching Glen and Friends late last night and then I woke up to this notification. I feel like glen has answered my prayers.
Oh man, what an interesting crossover. I love both of your channels.
Dos de mis canales de cabecera. Estupendo!!
I actually thought, “wait, is this a Weird Explorer collaboration or something?” 😄
My Sunday is not complete until I hear Julie say “Hey, Glen. Hey, friends!”
I always say "Hi Jules" 😂
I always wave
Same
Haha that’s my wife - “glen”
I would say exactly the same thing, except for me it's Monday morning 😐
That face Glen made after tasting the lemon ketchup was absolutely priceless.
Pork Chops. I bet this would be phenomenal on pork chops.
I was thinking pork as well. Oooh, or LAMB!
That spoonful immediately aged Glen by a few years.
He turned beet red.
LOL
@@fum00A Then white. I haven't laughed so hard in ages.
All those measurements were actually pretty standard (at least in the U.K.), I have plenty of recipe books up to the 50s with tea cup distinctions. My favourite cookbook, Odham’s Encyclopaedia of Cookery (1952) gives a breakfastcupful of currants as 6 ounces and breadcrumbs as 2 ounces, and 4 saltspoonfuls to 1 teaspoon for liquids. Edit: and don’t forget you’re using big modern lemons. Lemons would have been a lot smaller then.
Good point about the size.
When I first baked bread from my Grandmas 1937 Five Roses Flour Cookbook it called for a cake of yeast and butter the size of an egg so I was 14 and grew up with old folks- I called my Grandmas sister and she have me the equivalents. That book had everything down to wines and soap and the best wedding fruitcake ever.
You need a canning funnel. So handy and makes putting any food in a jar really easy.
Random question. Your videos must require hours of pre planning. Looking through old cookbooks, shopping, pre measurements and prep, planning with other recipes for the same day. Was curious if you might consider a video about the behind the seems work, and if your Julie is involved with the work at all. Anyways love the videos and quality of the filming/editing. Thanks
There is a studio tour here somewhere.
I bet this would taste amazing smeared on salmon. Has the strength of flavor to stand up to the “ketchup”
OMG that reaction !!!
Lol...just posted this on a few other comments before I saw yours. That recipe is great and it never lasts long!
My first thought is fish, but I bet that would be good as a careful addition to mayonnaise or a white sauce base.
I was thinking mayo and yogurt? I have several things I mix chipotle mustard and creamy Italian dressing for. A little teriyaki sauce with the other two is pretty good on at least one other dish.
Glen, I look forward to these every Sunday. Thank you and thank you for not being afraid to experiment with such unique recipes. I’d love if they started bringing back more types of ketchup beyond tomato. I am particularly fond of Townsend’s mushroom ketchup and would love to see you do a take on it at some point in the future. I love old cookbooks and the history that goes with them. I love North American history from colonial days through the mid 20th century and these are always a treat. Again, thank you so much. You are a true highlight in my week.
Nerver heard of Lemon Ketchup before but it sounds to me like a great base for a marinade. Just based on the accidity and spiciness. Maybe for porkchops? definitly for chicken like everyone else is saying.
Ketchup was a generic name for those type of condiments. Mushroom ketchup was very common until what we have today replaced it.
I would love to see that Mushroom ketchup next, sounds fascinating
You should check out the Townsend's mushroom ketchup. It is delicious!
@@quincyfry6569 Ah, someone of good taste. I was about to recommend they go check Townsend's out.
@@quincyfry6569 Came her to mention JAS Townsend's Mushroom Ketchup.
Same.
Buffalo Wings or even Lemon Pepper would be wonderful with this I'd imagine.
I can imagine eating this on hot buttered rye, with smoked fish spread, and a nice helping of starch, like rice, to make a nice open-face sandwich. Thank you for this!
Thank you dear Sir I just came into posession of some smoked fish by the way any good recipes for said spread
@@lpshy9337 I tend to enjoy a cream sauce based smoked fish spread; two hard boiled egg yolks (find another use for the white), smashed with the fish. Use the oil from the can to create a roux, cook lightly, with some grated onion. Pour in some milk or cream, bring up to a boil, reduce a bit, add in the eggs and fish, season and serve. It changes every time I make it, but the milk gravy and egg yolks stay.
I was really surprised by the fact that you only tried it on the spoon. I would have thought you also would have had a burger, hot dog, or sausage of some kind to put it on.
Anyway, congratulations on hitting 400,000 subscribers. The channel's growth has been awesome to watch.
Bless your heart, Glenn, I have never seen you turn that shade of red before...
In a sea of madness, Glen is always the claim in the storm. Thanks for all that you do.
Like storm damage or more like small claims court?
Glen, thank you for parsing out some of these measurement issues, particularly from this latter, non-standard period. I’ve recently been testing recipes from the same period and there are few resources online, let alone TH-cam, that put some context to these measurements.
The grated rind of a dozen lemons... that sounds like hard work!
It has been a dreadful week. You are balm to my wounded soul.
Hope you know someone cares. :)
Your story about the cookbook is pretty interesting. Ever thought of doing a series on the history of cookbooks?
I really love when you do recipes from old cookbooks. You are the only person I've come across that does a deep dive into the history of recipes. Keep up the great work! Loving it.
Check out Tasting History with Max Miller and Townsends. They go deep.
In the 90s my boss used to modify Heinz ketchup by deseeding habineros and blending in the heinz. Then we would serve it with steak fries (as an appetizer) people couldn’t get enough.
Good idea!!
This would be good on a ham, pastrami or corned beef sandwich, or used as a glaze for a ham or lamb shank.
That reaction was priceless! 😂 It just makes me applaude you more..for all the precise patience you take with your recipes....for our viewing entertainment. The best!!
Thanks for sharing your experience and ideas.
I bet this goes really well with fatty meats, roast pork sandwiches, games and water fowl.
Oh, yeah! The acidity would cut through the fat, and the flavors would meld together wonderfully.
The heat could be from the horseradish. Love Sunday morning with you guys!
Glenn ! Who'd a thunk you could turn such vibrant colours !
Who’d a thunk it! Haven’t heard anyone (other than myself) use that phrase in a long time. Stay safe.
Before you strained the mixture it visually reminded me of Lime Pickle which is a common condiment in a lot of British Curry houses and Indian food restaurants!
I love the ones they don't completely love! It's so refreshing to see real reactions.
Interesting! My husband and I are fans of old timey sauces and he makes a mean mushroom ketchup. I think we're going to try this soon.
I can’t express how much I love this channel and how much joy and friendly comfort your videos bring to me. You’re the epitome of Canadian in every positive way and Jules is just an absolute gem that really just is the whipped cream and cherry on top of a wonderful channel and relationship. Cheers!
I play Elder Scrolls Online. When I hear, "Dominion," I think of the Aldmeri Dominion (one of the in-game factions). "Lemon ketchup" also sounds like it might reasonably be found in-game.
Glen, I made this a while back. I used a cast iron pan when making it. Stored it in a stoneware jar which seemed to help hold the flavours. I used the finished product on beef and also pickled fish, which seemed to work ok.
Any chance you will do any of the other ketchups that are featured in this cookbook?
English mustard/horseradish/wasabi give me the feeling of a rocket flame coming out of each nostril, so I probably won't like this simply on the basis of that. But the sheer amount of everything else makes for one potent brew with so many conflicting flavours.
A charcuterie board, as you say, would be one place to use this- sparingly. Sliced ham on crusty, well-buttered bread. Some cooked chicken sausages, either hot or cold, or a sausage that's part chicken and part cooked ham. I'd be interested in seeing what you try it with.
I'm still getting over that ingredient list!
Spread thinly on bread of choice and have with ham and swiss. Maybe put some on a hot dog. Maybe put a spoonful in some other sauce or meat rub...
I live in BC back in the early 80's. There was an older lady that I new that made something very similar to this. I don't recall any turmeric in it. And, it was very SWEET. She served it with lamb. It was very delicious. Thanks for bringing back a fond memory.
Lemon catsup would make an amazing condiment for fish. I'm thinking salmon, but I can imagine it on other firm fish.
the color is absolutely beautiful!
Priceless reaction from Glen 😂
Can’t wait for the mushroom ketchup! I really hope they do that one!
Such an interesting channel really excellent... patiently waiting for your next recipe.
LOVE the honest reaction from Glen! When one facial expression is worth a thousand words... :-D
Mushroom ketchup! Frequently mentioned on Townsends channel. Interesting how language changes with the narrowing of ketchup from 'sauce' to a specific tomato based sauce.
Hey Glenn, I have a family root from my great-great-grandfather's horseradish plant, every year we harvest it and make sauce for the holidays (mostly cocktail sauce for the shrimp)!! One key thing we have learned is the longer you puree it in the food processor the hotter it gets! Then you can add vinegar to stop the heat at the level you like it! Mustard seeds do the same thing When you make homemade hot mustard.. I wonder if the lemon juice changes that? I would love to see a video of homemade horseradish, and homemade hot mustard!!
I had to go back and see that reaction again! Priceless
Haha that was priceless to watch Glen’s face when he tasted it. I had this cookbook got it in an auction in B.C and after never cooking anything out of it because the recipes were so bizarre I gave it away. Glad to see you make something out of it.
In keeping with standardization, how many milliliters is a Glen size scoop? Lol.
I am glad that you gave this video to us even though you were not that pleased with the result, it's a great window into the past.
A friend of mine has a restaurant in London, and one of their most popular, signature items is a smoked eel, pickled red onion and horseradish Sandwich. The amount of freshly grated horseradish in the Sandwich is very generous, but mixed with the pokey, sharp/sweet red onion, and the buttery, salty smoked eel, everything balances out into a stunning flavour.
I imagine this with fish and chips would be awesome. I like yellow mustard and hot sauce on fried fish, and of course lemon. I think this would perfect w seafood.
Using different fruit to make ketchup is just one of those things in cooking that I love. The creativity in the flavour combinations is often inspiring :)
Seems like a good addition for a fish dish or something with a lot of potato in it. Foods not terribly assertive where it can be balanced out.
I can imagine mixing it with yogurt and use it as a dip for potato wedges or maybe fried chicken ...
Not something I'd make, but like you said, this could be a great flavour booster for other recipes. Of course, in small amounts like you would with yeast extract.
I think I've figured it out. This condenses into a small jar, and would be perfect for sailors to take onboard to avoid getting scurvy! A little spoonful once-a-week or so would definitely help to keep a crew healthy while at sea.
I think you figured it out too. Sounds a very reasonable theory.
I'd love to find more information on that
Vitamin C is heat sensitive and can be broken down by cooking www.ncbi.nlm.nih.gov/pmc/articles/PMC6049644/
Vitamin C is not very stable. It oxidises readily, especially when heated, so half an hour of boiling will get rid of almost all of it.
That was the strongest “sour face” I have ever seen anyone make. Also, it seems there is a pattern emerging of Glen and Julie not liking overly lemony foods.
Haven't laughed so hard during a cooking video ever i dont think...Priceless!
My grandma (in Dubuque, Iowa) made the best homemade catsup. It was sweet & spiced with what i think was cinnamon and maybe ground cloves..... so much it made it a brown-red. I have not been able to locate a recipe. This would probably be from the 40s or 50s, because I was born in 54 and she had been making it long before I came into the picture. She used tomatoes she grew in her garden. If you ever see one, could you please reply here and i will try to make it in my grandma's memory. Thanks 😊 👍
Hi Glen this was a great video. I noticed the first part was filmed with the oven before this current one and switched to the new one over the 14 days. ALSO ITS MY BIRTHDAY!!!! This video is exactly what I needed today, thank you for brightening up my day even more than it already was.
Glens face as he tastes it! Priceless!
Lemons, turmeric, mustard seed - cheap at the grocery store. The look on Glen's face at tasting: Priceless!
Great video as ever, historical mushroom ketchup recipes are wonderful.
Haha, that was an awesome reaction. I'd be interesting to see a little video of you trying it with different things to see what works!
Best reaction I have ever seen from Glenn.
Noted the mushroom ketchup, very old dish. Go look at Townsends here on TH-cam they got a 18 century recipe
Was searching down to see if anyone referenced it!
@@jrkorman haha only them in the know, understand it 😁😁
Thank you for sharing your adventures with us! That seems more like a mustard than a ketchup. Good job!
If most of your older cook books are out of copyright it would be really interesting if you published a selection of recipes that you find interesting, or even just scanned them and posted them online. Love your old cook book show, and that you take the time to try and reproduce these old recipes as close as you can to how they would have been prepared back in the day :D
Hello Glen. I am an avid viewer of your videos and have tried many recipes. I live in Buffalo, NY and it is very hard to find traditional Carribbean Hispanic dishes. My grandmother passed of Alzheimers before I could learn her recipes and traditions. I was wondering if you could try some Puerto Rican type of rice dishes or even a "Tres Leches" dessert in future videos. I miss her and the great traditional island cuisine. I know it wouldn't be the exact recipe, but something close to start from would be fantastic. I want my children to experience what I did. Thank you for your time and all that u do. You are a wonderful chef and teacher.
Hey Glen. Loved the video.
About Turmeric and Mace. These two are staple spices in Indian/Pakistani cuisines. We use both of them in very small quantities because turmeric specifically in large quantities can be extremely hot and bitter. It wasn't just your bias!
Best flavor reaction I have seen ever! I hope we get an update on what this sauce did and did not work with, but I can understand if it just sort of finds its way to the back of the fridge...
You have commented on several occasions that moving to a standardized system of measurements for recipes was a great step forward, even though there still are differences from one country to another. I would love it if you could do an episode showcasing those differences -- precisely what is the difference between a Canadian teaspoon, and an American teaspoon? Also, Townsends have a recipe for Mushroom Ketchup that (I think) they use more like Worcestershire Sauce.
Amazing recipe!
Really fascinating! Learned so much. Not sure I'll go to that much work though. Thank you for doing this video!
Kind of amazing to think about. It's a condiment out of its' own time. No modern recipe requires it as an ingredient, and no food requires it to be considered properly seasoned. Gastronomic archeology, truly.
This is probably amazing with some grilled chicken.
Like most pickled or fermented things made with horseradish I think this recipe could stand to benefit with some aging. It will probably mellow and develop more complex flavors over the next few weeks. A jar of freshly preserved horseradish gives off fumes that will melt the paint off the walls. When it's aged a bit it's amazing.
I love old cookbooks ! I have an original Antique Williamsburg Art of Cookery Book my mother gave me some time ago. It's almost impossible to read since printed in that older English language where "s" looks like "f" etc .. great show !
In the middle east we make cured lemons by barrying thinly sliced or chopped lemons in a mixture of salt, sugar, some lemon juice and spices (paprika, chili flakes, garlic and bay leafs are often used). Great in a fish or vegetarian sandwich.
“What am I getting...the heat from?” Says the man who has CLEARLY NEVER HAD RAW HORSERADISH.
We grow it in our garden... It's more like in that moment I forgot what I had put in the recipe weeks before.
@@GlenAndFriendsCooking I was shocked at how much went in, and therefore amazed anyone could ever forget 😆
@@GlenAndFriendsCooking Maybe that's what the two weeks was for, forgetting what's in it? Just kidding, it's clearly to give time for the flavors to meld and mellow. It was a bit funny on video, however.
Horseradish, white pepper, mustard seed, cayenne....
Loving this, thank you for this recipe!🤓
I've made mushroom ketchup before (using Townsends' video) and it is pretty good stuff. It is absolutely worth dehydrating the strained solids and powdering them too as their own flavoring agent.
I am actually extremely interested to see more non-tomato ketchups and am glad this hit my sub box
Persimmon ketchup?
@@maranscandy9350 banana ketchups are a common thing in other countries, as are mango ketchups. Glen mentioned mushroom ketchups which would be cool to see because they were basically the original ketchups, but it would be extra cool to see how various other fruits (apples, peaches, etc) can be made into ketchups and where you might want to use them
@@eleuinvideos Aren't the first ketchups fermented fish and vegetable sauces? They originated from South-East Asian fish sauces that were brought over from the colonies in the region, kicap being the Malay word for fish sauce. Then the British started to expand upon them by making anchovy, mussel, cockle, oyster, and other seafood ketchups and finally sauces that had just vegetables, fruits and nuts mixed with spices and no fish at all.
This looks so interesting. I would like to see you try this on things and tell us what works and what doesn't.
haha... the look on their faces during the taste test is priceless!
that sounds delightful, albeit strong!
i went thru a spell a few years ago of experimenting with different fruit ketchups: pumpkin, apple, plum, blackberry. blackberry was tasty (but too fiddly straining out the seeds by hand). pumpkin was amazing!
Oh, are you Canadian? I knew there was something I liked about you. And this Old Cookbook Show is great idea. Love this look back.
This would probably be pretty good as a South Carolina-style barbecue sauce. Personally, I'd try this on ribs, or pulled pork.
Many of the old cookbooks Glen uses for these segments can be found as pdf or epub for the e-readers.
The scan for this book is particularly well done. So if you'd like to follow along, a quick serch of the interwebs and Bob's yer uncle
Wellcome Collection of London, UK
This sounds and looks good, will have to make it - will be trying it with fish and roast beef. Thanks for sharing!
I wish I knew a food historian.
Even though I'd probably end up ringing them while drunk asking how long to cook the frozen chips.
try this guy th-cam.com/channels/saGKqPZnGp_7N80hcHySGQ.html
Like a nutritional anthropologist? Cue good eats theme song. I know Alton had one on his show all the time. Unfortunately I believe she passed away.
I have come across a recipe in Eliza Acton's Elegant Economist first published in 1845 that uses lemon catsup. Its called Norman Hash and requires the making of a gravy from onions fried then flour added then wine and stock added... once thick you add some lemon catsup or lemon pickle and then mix it into shredded left over roast beef. Sounds delish to me!
Finding out that there are all sorts of ketchups is interesting for me as a Filipino because I grew up with a choice between standard tomato ketchup and banana ketchup. I always knew that banana ketchup was distinctly Filipino, and was invented because of tomato shortages during WWII. Finding out that there was a time when all sorts of ketchups were made really puts things into perspective for me.
I missed you guys, happy new year from Edmonton, AB