1747 First English Language Curry Recipe Ever Published - Old Cookbook Show - Glen And Friends
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- 1747 First English Language Curry Recipe Ever Published - Old Cookbook Show - Glen And Friends
The first curry recipe in an English cookbook appeared in ‘The Art of Cookery made Plain and Easy’ by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for the seasoning of this currey recipe. The curry recipe remains unchanged in the second and third edition, but by the fourth edition of the book, other ingredients such as turmeric and ginger were added to the recipe. The use of hot chiles was not mentioned, which reflects the limited use of chili in India during this time period. Chili plants had been introduced to India during the late 16th century by European traders and at the time of the 1748 printing were only just becoming popular in southern India. This old recipe tells the story of the first curry recipes in England. These old cookbooks are filled with great historic recipes and old cookbook recipes are a great way of tasting history, and connecting with the past. I love cooking history and making 100 year old recipes; the food history tells us so much about how people lived. Once again cooking with Glen, but this time the recipe is over 250 years old, 18th century cooking at it's finest...
*To Make A Curry In The India Way - from the 1748 third edition of 'Art Of Cookery Made Plain And Easy' by Hannah Glasse:
Take two fowls or rabbits, cut them into small pieces, and three or four small onions, peel and cut very small, thirty peppercorns, and a large spoonful of rice, brown some coriander seeds over the fire in a clean shovel, and beat them powder, take a tea spoonful of salt, and mix all well together with the meat, put all together into a sauce pan or stew pan, with a pint of water, let it stew softly till the meat is enough, then put in a piece of fresh butter, about as big as a large walnut, shake it well together, and when it is smooth and of a fine thickness dish it up and send it to the table. If the sauce be too thick, add a little more water before it is done, and more salt if it wants it. You are to observe the sauce must be pretty thick.*
There are a lot of blog posts, and even the Wikipedia page for this recipe that get the dates for these recipes and the ingredients incorrect.
Carolina Gold Rice:
ansonmills.com/products
www.carolinaplantationrice.com/
Harry’s Book:
archive.org/details/recollect...
www.chargeofthelightbrigade.co...
0:00 Welcome to the old cookbook show
0:10 The Art Of Cookery by Hannah Glasse 1748 third edition
1:21 The first English recipe for curry / currey
1:30 To Make Currey The India Way
2:00 How did Indian curry get to England
4:44 Who's this guy talking about curry...
6:13 What Kind of rice was used in the 1700s
7:00 Where did rice come from in the 1700s
7:10 What is Carolina Gold Rice
8:40 Tasting the first British curry recipe
11:06 Trumpeter Harry Powell 13th light Dragoons
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
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Could you also make the next iteration of Hannah Glasse's curry and compare it to this one? It'd be really interesting to see how much difference there was.
I agree! You've piqued my interest now Glenn, let's see the 4th edition version!
I'd love to see this
Ya! I was wondering that too!
My exact thought!! Glen, PLEASE make the next iteration with the turmeric etc!!
Was thinking the same!
the evolution of curries would be a great mini series
I am an Indian and I was surprised by the fact that Chilli was introduced as late as the 17th century in India and how now it is an integral part of every Indian Cuisine. And believe me there is a wide variety in what can be called as Indian Cuisine. And the degree of variance is a lot.
Oooo...! The late great 'Fat Lady' Clarissa Dickson Wright did a tv thing about Hannah Glass, and she cooked this same recipe! She said that Hannah probably got the recipe from one of her sons who was stationed in India (in Madras? Can't recall). Her 'tasters' (gourmets and historians) remarked on how it lacked the heat one associates with curries, until one of them said that chillies had not been cultivated yet in the 18th century in India and everyone smacked their foreheads in an 'duuuhhh..' moment. Weird how we always think of Europe importing and adopting foods from the 'New World', but never how India and China etc. might do the same (via European trade). Another thing people (including me) always forget is that all these recipes by Hannah Glass would be cooked over an open fire! That's why she called for the coriander to be roasted on a clean shovel. Because they would either roast on a spit or cook in a sort of hanging cauldron kettle or in a chaving dish. The whole flat-bottomed pan thing was introduced when people started to cook on coal-stoked furnaces.
Wish someone would put that Hannah Glass documentary by Clarissa Dickson Wright on TH-cam because it was excellent!
@@Cornz38 Their Yorkshire gingerbread is superb!
Korea has a similar story with their spicy dishes. I believe it was Portuguese explorers that brought chilis to that part of the world. Pre-chili kimchi was just a distant cousin to sauerkraut. I think of how quickly _superfood_ based dishes overwhelmed but became quickly integrated into my own cuisine.
I wonder if some smoke flavor should be added to account for the missing fire.
One example of what you’re describing is potatoes- lots of delicious Indian potato dishes, but potatoes were from the new world.
@@Cornz38 "More butter, Clarissa?" "Oh, you can never have too much butter, Jennifer!"
I know this book from the Townsends channel!!! Nice that you are featuring it.
I also recognized it from Townsends.
An odd choice of an avatar
Townsends is a MUST watch for anyone interested in food and history! This channel is also a total gem, thanks Glen and friends.
Max Miller also features this book on his TH-cam channel Tasting History.
NYCHOLE
I didnt imagine going through old cookbook would be this interesting. You've awakened the food historian in me and for that I couldn't thank you enough.
Townsends also do this type of thing but from an American perspective and focused on the 18th century, I think.
Yes, definitely check out Townsends. Their Eighteenth Century Cooking series is fascinating.
Cheers, Brian :) If I may additionally recommend to anyone interested... I've long enjoyed exploring and referencing old cookbooks available for free via google play books.
Yes it is really interesting and also addictive
Fun fact: a lot of the so-called spices in traditional Indian cooking are seeds of common weeds, such as coriander and cumin. People use what they have at hand. Dill grows like a weed in temperate northern climates and so many potato and fish recipes use fresh dill or the seeds.
To have your name in print in the 1740s must have been a big deal.
Print itself was a big deal lol.
@@kenmore01 nah
So, you managed to blow my mind twice in this episode - chilis weren't indigenous to India and earlier versions of rice weren't intact, but were polished. Love this show, always interesting.
* An 1747 edition of that cookbook: archive.org/details/artofcookerymade00glas
* An 1748 edition of it: archive.org/details/b30501581_0002
An 1846 edition of the cookbook: archive.org/details/b21533702
The curry recipe is quite different (on page 215):
Curry
This is an Indian dish. To prepare it, you must cut up a fowl as for a fricassee; cut also into pieces, a breast of mutton, as if for a harico; throw all the meat into boiling water to blanch for a quarter of an hour: then put it in a sauce-pan, with some stock, seasoned with salt allspice, cayenne pepper, and Indian saffron or turmeric. When the meat is half-cooked, add a table-spoonful of curry-powder, and serve as soon as the meat is thoroughly done; sending up with the curry, a separate dish of rice, "a la Creole."
Thanks for these links
That dish looks just fine to my eyes. Like real food, not processed.
History of foodways are really interesting and just quickly some things got incorporated into the local cuisine as such.
My father was in the British Colonial Services mostly in Nigeria and the Cameroons. My mum had a cookbook which I now have called A housewife's Guide the the Colonies. She often made an African Curry which we all loved. She also made a wonderful dish called Groundnut Stew which we all still make today. I often serve it to friends.
That book is older than my country, Australia
Hehehe that’s funny to think about. I’m remembering visits a 10th century church in Oxford, UK years ago and trying to imagine Australia in the 10th century...
We need to see the next version
So patreon was a thing in 1747 ? :D
Patronship is a really old institution and predates Patreon by several thousand years.
Yes, patronage is an old concept. Beethoven (1770 - 1827) is one example: he made a lot of his money that way.
Very famous patron of arts was a Roman named Gaius Cilnius Maecenas that lived roughly 2000 years ago.
I fear the joke may have been missed but find myself enjoying some of the more fact filled replies :)
I tried this joke before elsewhere. Ended up with the same results XD
Fascinating. I served for six years as a Bandsman with the Queen's Royal Irish Hussars (formed from various amalgamations of regiments) and their battle honours include Balaclava and the infamous Charge of The Light Brigade. Although extremely tenuous, I feel a connection with your family. Stay safe, stay well.
its amazing how food morphs over the generations
I really appreciate how you share recipes that don’t work out. So many times shows make it look like every single meal is perfect and I’m sure that all of us have made stuff that, while not necessarily bad, didn’t come out anywhere near what we were hoping.
Lots of little historical tidbits in this one, great episode!
Would love to see you make later iterations of the dish from the later versions
Two hundred and seventy four years ago.. Wow.
I bought and imported to Canada, they will send it to you, rice from Carolina Plantation Rice Company about 7 or 8 years ago. I ordered the Gold and the Aromatic. I highly recommend their Aromatic rice. It is the best rice I’ve ever eaten. I have a friend in Buffalo that I have my rice sent to and pick it up when I visit. I have 40 lbs. waiting for me when the border opens.
I didn't know chillies were not native to India. You learn something new every day. Great to hear your family history too.
As much as I love watching Glen cook, the best part of his videos are the history lessons.
Wow, having been to India countless times and even did a chilli tour of the country. I knew India didn't have the spiciest chillies I knew, I didn't know that chillis weren't local though. Quite the lesson!
You should hook up with Max Miller on Tasting History and do a thing together. Great stuff!
Absolutely! I would watch that.
I hope you revisit and do the next iteration of this dish that you said rounds this out.
It's nice sharing that small bit of history of your family, thank you.
That is cool. Can you cook the revised version sometime? I love the story of your great grandfather.
2nd! Interesting to learn the history and evolution. Can't wait to hear about that dessert on the counter corner!
One of my new favourite youtube channels...and you are Canadian! Perfect!
Please, please, please do more curry recipe's. I love Indian curry, but I'm open to any curry recipe.
I'm moving on to dessert says it all. Thanks Glen!
Really enjoyed the point that hot peppers were brought to India from the "New World" and changed their habits and ours. Fascinating!
That is the best mortar and pestle I've ever seen! Grinding with those little stone rods sucks. That one looks so easy to use.
Would love to see you do a curry series.
I hate the word "authentic" , but I do find the history of different food's fascinating, and love to try everything.
That pot, I wants it. It's gorgeous!
One of my favourite episodes. Really appreciate the facts and history in general
"Just don't look at it". ;) Hahahaaa. we're all thinking it Jules. 100pts for the most perfect succinct descriptive narration ever. ❤️ Appreciate the fact you guys persevere for our pleasure.
Amazing to think of Indian cuisine without chillies or Italian without tomatoes.
I can't picture Thai food without chili's either, or Ireland without potatoes.
This is blowing my mind! What the heck did they eat?! 🤯
@@PossumMedic Food.
@@kf4744 such as...
Most of us wouldn't consider this a curry so I can only assume most of the other food they ate (especially becasue it was cooked over an open fire) would be very different from what we eat today.
I really enjoy how you end you shows .Thank you
I looooooooove “Cookbook History Class with Glen”! Your personal connection on this one made it even better! Can you please also make a video of the next iteration of this curry recipe that has the turmeric? Actually, a whole series of how it evolved, using the recipes from then till now would be very interesting! Maybe you could make them all in one video to see and taste them side by side! Kind of like the key lime pie comparison. Would be so interesting!
We’ve always loved a curry.
Love the history....thanks
Thank you for the history.
Fascinating.
Great episode....thank you
Thank you for your service
Thanks a lot for this video ! 🧁😍
Really enjoyed this episode. Thanks
Extremely interesting!
Thank you for these shows. It's a great start to a Sunday morning.
That was some great story telling. Thanks Glen.
this might be the first recipe that NOBODY tries lol.... waiting for the upgraded version but many thanks for the history lesson as always!
Funny that they imported rice to cook it to mush! 🤣
If Hannah Glasse had lived now, she'd be a huge TH-camr.
The format I enjoy the most
When Glen mentions Anson Mills! Whoop whoop!
I love this show
Loved learning some of the history of curry in the West. Thanks!
Lovely video. Thank you! 👏👏👏👏😊😊😊😊👍👍👍👍
This was sooo awsome and informative ❤️❤️
Thank you! I appreciate the link for your relative's book. That is an incredible piece of history. I cannot wait to make this!
Thank you so much for sharing the excerpts straight from the book! I love seeing the old text!
Very interesting
Y'all are turning more and more into my grandparents everyday.
Really enjoy this series!! I enjoy not only your cooking but also the history and details that you talk about. Can you do a real Indian Curry now? Thanks so much for sharing with us, both of you are great!! W
I love good Indian curry. A restaurant opened up a block away from me at my old place. The man used only his mother's recipe's. I've never had Indian food that good before, or since. Unfortunately he was a good cook, but had never seen the inside of a restaurant before and quickly went broke.
It would be really cool to see what they were actually making in India at this time! 😀
They did a quick series on Indian food a few months back. Look for the Indian Feast playlist.
Glen I love your kitchen.
Your honesty is the thing that keeps me coming back over and over again.
Love the personal connection to history on this one. Thank you so much for sharing. Thank you also for all the hard work you put into serving up interesting recipes in a gentle and calming format that is fun to watch.
You are a great for historian. Thanks for the introduction and education.
Really enjoy when you take the time to give us the history and frame the time period - when it is a simple recipe. Really adds to set the scene and keeps it interesting.
The word curry itself is an English invention. Curry comes from the Old English word Cury, which itself comes from the Old French Cuir, that means to cook.
Thanks for the link - I was going to ask about Harry's book
Most underappreciated channel on TH-cam.
I'd like to see Jon Townsend's take on this.
Just love this series! So amazed by all these ancient books you have and how they don't just fall apart when you pick them up. Also, the story of your grandfather's grandfather was cool! You look so much like him! :)
I’d love to have the cookbook!!!
crazy! the Kickstarter model isn't new! That is as interesting as the recipe!
Awww . . . when I was very young, when my grandmother baked bread she always showed me how she needed to put in butter the size of a walnut.
It's amazing that you have a copy of your ancestor's book, and no doubt it's an important artifact to have in libraries, The action figure identifiable as him is VERY cool. Thank you for sharing all of that with us!
I just had to come back to say that each Sunday morning we enjoy this show while eating breakfast, and it brings us quite a bit of comfort on top of being educational. Thanks for your channel.
Hi there, cheers from Bangalore, India
One quick fact, there is no such thing as curry powder that we use in India. No where in India! We do have a lot of spice blends for various dishes and I think that one such blend is being sold in the western markets as curry powder.
True - Curry Powder is completely an English invention. When we cooked in India all the spices used were fresh toasted and ground, and each cook would use their own blend made up on the spot as they cooked.
Great episode thanks!
It would be great to see you make the same recipe from a few different additions and compare the differences! 😀
What a fascinating recipe. Amazing. So much of what we consider important in a curry is missing. Looks like a good one pot stew.
I'm really excited to see if you follow this up with the next year's recipe to compare and contrast.
The random beeping in your recent videos had me searching my house. Only to find out it was coming from your videos.
I need that mortar and pestle! So neat!
I've wondered why I liked your channel so much. Of course I like cooking channels, but there are literally hundreds on TH-cam. It just clicked with me that I love history and all of the work and research you do on every aspect. It's a fantastic, well thought out program. Thanks from the Arkansas Ozarks!
I smell a crossover episode with Townsends coming!
Only if it involves nutmeg in some way. :)
That would be awesome! 😀
From TikTok recipes to a recipe from 1747!
I think that would be called "a recipe from the TikToks".
The strange thing is that Curry is an english dish. The English wanted to create a dish with all of the spices that were coming from India. They talk about this in the 18th century cook book from James Townsend and Son.
I liked this video! And actually just forwarded it to chef Harpal Singh Sokhi. My reference, when it comes to indian cooking.
With greetings from the far north of Germany!
It never crossed my mind that Indian food wouldn't have had spicy peppers until so recently, but it makes perfect sense.
My sister told me about this show. I love curry and it's fascinating how the recipes evolved over the years. Also, Harry Powell was my grandmother's grandfather- it was startling to see his photo here: I have a copy of it! There's a great book titled "The Reason Why" by Cecil Woodham-Smith in which she writes about what it was like in the British Army at the time. She covers the antagonism between the two main leaders of the troops, who were brothers-in-law. Lord Cardigan and Lord Raglan. Thank you for sharing this. I shall try it out.
Glen. I have a clean booklet by Harry Powell who is my grandmother's grand father from my mother's side. My grandmother's father was Frank W. Powell, a son of Harry. I also have a copy of additional information on his mount in the Charge of the Light Brigade, known as the Baklava Mare. The mare was later presented to Queen Victoria after the battle and also wounded and recovered, as was Harry who recovered.
I found it interesting in the way the battle was waged, feeling the charge itself was a very bad move.
One of my favorite things about being able to travel around the world is seeing how “new world” foods are used in traditional dishes in the “old” world.
I'd love to see the next one too. Faces say it all for this, it's good but not what was expected!
interesting how we get from point A to point B, and how someone helps us get there.
When I was a kid my dad brought home a Chicken a la King MRE from the 80s. It looked a lot like that.
Oh wow thanks. These places are easily within driving distance from me.