We Tested A 1915 Cornish Splits Recipe... Are they any good?
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- เผยแพร่เมื่อ 9 ก.พ. 2025
- Welcome back, friends! Today on The Old Cookbook Show, we're diving into a forgotten recipe from 1915-Cornish Splits! This recipe comes from an antique cookbook full of odd yet intriguing dishes. What exactly are Cornish Splits? Well, we had no clue either, so we're discovering them together in this fun, blind baking experiment.
This reverse cream method recipe involves flour, butter, buttermilk, and currants, but what sets it apart is the unusual texture. Is it a scone? A biscuit? Or something else entirely? Watch as we bake and test these unique splits, and see if they live up to their century-old description.
Have you heard of Cornish Splits? Is this a forgotten family recipe? Let us know in the comments! And don't forget to subscribe for more vintage recipes, food history, and old cookbook explorations!
CORNISH SPLITS
¾ lb. (3 cups) flour
½ lb. (1 cup) butter or clarified drippings
I teaspoonful salt
Buttermilk or water
½ pint (1 cup) cleaned currants
I tablespoonful sugar
Rub the butter into the flour, add the sugar, salt and currants and moisten with buttermilk or water to work into a nice smooth paste; roll out one and one-half inches thick, cut out with a cutter, and bake in a hot oven for twelve minutes. Split with a fork, spread with creamed butter, and serve very hot.
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Thanks for watching Everyone! I am aware that this video may stir up some people who live in Cornwall, have visited Cornwall or who have Family from Cornwall...
After I shot this I did a deep dive into the history of the 'Split', looking through my own cookbook collection, online research and University collections that I have paid access to, and also made a pile of calls to food historians who research this sort of thing.
Here's what I found out: this recipe represents what a Cornwall Split was prior to the early 1800s. By the mid 1800s Baking Soda / Baking Powder (chemical leavening) was introduced and the Split recipe splits (pardon the pun) and becomes more of a scone. Eventually as tastes change in the late 1800s and early 1900s the recipe changes again to what is a slightly rich yeast leavened bun. This changes again sometime in our lifetime with some serving a scone again.
I was actually going to say that every recipe I could find now for Cornish Splits (or Devonshire Splits depending on the order of application of jam and clotted cream) was a yeast bun so I was wondering if THIS Cornish Split was actually a scone precursor.
Thank you for all the info! I love it!!!
Glen, buttermilk has a leavening effect, not to rain on your parade but those are not Cornish splits, the cookbook writer made a mistake, they are a bun type thing which are split open and clotted cream and jam spread upon them. The recipe she provided are scones
@@mmoretti Buttermilk only has a leavening effect when paired with Baking Soda.
As I mention in the pinned comment (the comment you are responding to):
After I shot this I did a deep dive into the history of the 'Split', looking through my own cookbook collection, online research and University collections that I have paid access to, and also made a pile of calls to food historians who research this sort of thing.
Here's what I found out: this recipe represents what a Cornwall Split was prior to the early 1800s. By the mid 1800s Baking Soda / Baking Powder (chemical leavening) was introduced and the Split recipe splits (pardon the pun) and becomes more of a scone. Eventually as tastes change in the late 1800s and early 1900s the recipe changes again to what is a slightly rich yeast leavened bun. This changes again sometime in our lifetime with some serving a scone again.
Recipes change over time; though they may retain the same name, what we eat today usually is completely different than what was eaten in the past.
@@davidkonstam2377 Is that what Devon splits are! I was wondering because I have only heard the term Devon splits, not Cornish splits. But it's the same pastry, just with the standard difference in application?
We love Glen’s Cur’rants’
😂
You are the winner of the internet today. Well done. I laughed so hard when I read this, lol. Lee :)
You win the comments for this week. LOL.
Glen posts videos at 8:00am on Sunday morning, suggests doing shots. This is why I subscribe.
My morning coffee!
It's 5 PM somewhere :)
Haha! I think liquor early in the morning would be counter productive for me...alcohol tends to make me tired lol
Glen: every time I rant about currants, you should have to take a shot.
Me: okay.
Can’t drink all day if you don’t start first thing in the morning
Currant and buttermilk rants in the same episode! This is gonna be a great episode
Q: how do you choose which book you're going to use for recipes?
A: ghosts
Or mischievous cats!
I thought for sure he was going to say that Chicken knocked it off the shelf or counter!
A neighbor and close friend of my grandma was from UK... she used to make something called "Giant's Pennies", that might be this. I have no idea which part of UK she was from, so can't tell you if she was from Cornwall or not, but her recipe was almost identical, with difference of salt being two teaspoons and sugar a very full tablespoon. No leavening, either. Her made them a little thinner (about a half of centimeter thinner, but no more than that) and a little less crumbly a dough, so I think you are right about the buttermilk amount, yours probably needed just a little more. They baked for about twenty minutes (I remember because we kids used to eagerly wait for them to be done) and were lovely while very warm, with a lot of butter and her homemade plum jam. When cold, you could have had easily use them as building blocks. This brought some warm memories :)
I’m from Cornwall. Next time a little thinner oven 550 10 min almost burn them and use jam
I was wondering that as well. I am familiar with the concept of using an oven just about as high as you could possibly go for some things and I was also wondering if they were just too big for being so thick.
Or if you are in Scotland totally burn them and call them well-fired! 😂
@@davidkonstam2377 In 1917 ovens were raw so it makes sense. A lot of those old ovens were cast and could get to 600-700f which is insane in 2024. I think self cleaning ovens in that cycle gets to 950f.
Would make rolling into church after five shots pretty interesting. The pastor and the deacons would be holding an intervention after divine service.
Just looking at them they are closer to 2 inches, not 1½ inches thick. The fifth one and the "roughie"are closer to the mark.
Well as a Cornishman all I know is that if you walked into a local bakery and asked for splits. I would get small white, soft rolls/buns. Best served with jam and proper Cornish clotted cream. Anyone that has been watching for any length of time is aware that recipes change, their naming can be quite fluid. What people are so very sure is the "right and proper", whatever it is. May only have been around for a few generations, but some people will swear up and down is the only way to do it.
Yes! Scroll up for Glen's similar response to a comment. Glen says he did a deep dive into 'Splits' after this video. He explains how they've 'evolved.'
Those were probably Devonshire Splits - brave man, asking for those in Cornwall!
Yup. which is what my family calls "Cornish Splits" Sorta like better tasting Dinner Rolls, here in the US of A
Yes, same in Devon - Can't say I've ever seen this variant - but would be good for tea with cream & jam - or maybe Cheddar?
Looks like Cornish Heava Cake to me. Tradition says that when the Fishermen pulled-in their nets with the day’s catch they chanted ‘heava, heava’ to keep in-time whilst pulling the nets of fish aboard their little boats. When their wives heard the chant echoing across the water they would make Heava Cake so it was ready for them to eat when they got home. Don’t know how true it is….. but its a lovely story! ❤ Cornish Maid xx
Slather with cream and jam, improves everything x
Don't forget the cuppa.
Agreed: this type of thing gets flavor and appeal from toppings and tea.
Or just rapt the cream and jam and save yourself a lot of work… lol
A giant chunk of pie dough with butter? Sign me up.
My grandmother (I'm 66 now) made Cornish splits. And though I have no idea of the complete recipe, I'm certain hers were leavened (yeast, I think). They were a crusty roll with a very soft interior. So that tracks with the time her parents left Cornwall in the late 1800's.
The look you two gave one another - so funny!
Love the part where they just stare at each other while chewing…and wondering
Did you actually use the letter Thorn in the opening shot??? Yessss! 👏🏼👏🏼👏🏼👏🏼
Yazzz.!!! I’m so glad another member of Ye Olde Computar Shoppe Clubbe beat me to this reference from Victorian times to MUCH older ones of the first printing presses on that curious island. ❤❤❤
New merch: currants, buttermilk, copper pot listed on a t-shirt to cover your usual rants. lol
You forgot shortening
I'd buy that
Interesting to see the recipe underneath in the book was for Pikelets. That’s a name we use in Yorkshire for what the rest of the country calls “crumpets”. I’ve never seen them referenced as Pikelets anywhere outside of Yorkshire.
A pikelet and a crumpet are two different things. Pikelets are flat, crumpets are cooked in a mold.
In Australia pikelets are small pancakes. I make them all the time using the recipe from the Australian Women’s Weekly cookbook. Vinegar is used to sour the milk and are cooked on a griddle or frying pan greased with melted butter.
I've seen pikelets in the SW England, they were like thin crumpets
@@Matthew4TheWin we have pikelets in North Staffs, they aren't like crumpets though, bigger and flatter
@@juniperjane9582 we called those oatcakes in Sheffield 🤪
EnglishHeritage posted this last month for leavened Splits and Scones: "How to Make Splits and Scones - The Victorian Way"
I just watched that - my research turned up this:
After I shot this I did a deep dive into the history of the 'Split', looking through my own cookbook collection, online research and University collections that I have paid access to, and also made a pile of calls to food historians who research this sort of thing.
Here's what I found out: this recipe represents what a Cornwall Split was prior to the early 1800s. By the mid 1800s Baking Soda / Baking Powder (chemical leavening) was introduced and the Split recipe splits (pardon the pun) and becomes more of a scone. Eventually as tastes change in the late 1800s and early 1900s the recipe changes again to what is a slightly rich yeast leavened bun. This changes again sometime in our lifetime with some serving a scone again.
They also made a Devon Split - which while somewhat related, has a slightly different history.
It would be interesting to get the same book but without the cuts and see what the previouus owner had "kept".
That would be brilliant!
I think he could tell by the table of contents.
just to add to your research ,I have live in cornwall 40 years a cornish split was introduced to me as a sweeten yeast roll and then with clotted cream and jam.
Minus the currents, that is basically my pie dough recipe of choice, ingredients and steps.
Reminds me when I was a teen I'd spend weekends and summers at my mum's and there was a supermarket next to her place that had a bakery that sold American Biscuits with raisins baked into them for 35 cents each so we'd each get 2 for Sunday Breakfast.
Glen coming in strong with the letter “thorn” in the title card… RobWords would be proud!
Today's Cornish splits are yeast raised if I remember correctly. They are very closely related to the Devonshire splits. One is cut on the side and one on the top. One also has cream first, then jam, the other is jam first, then cream. I wonder if these would bake in that time if the were smaller. Love your channel, and the way you let people know baking can be variable. And no big deal. "It'll be fine."
Without the currents, this would make a good base for strawberry shortcake.
I'd make that even with the currents or you could use pieces of dried strawberry which would also be good
You need something with at least a bit of leavening for strawberry shortcakes, so that they can soak up the strawberry juices.
My grandmother used to make these, she never used a name for them. I think they were from her mother's recipes, English heritage. I'm 63, so her recipes were from this era. We always had them with jam and butter and I got to have a cup of tea with mine. I might have to give them a go again.
We always enjoy seeing what you are cooking and tasting.
The contemplative chewing is so funny. Very interesting recipe. I may try it just for fun. Thanks Glen!
I wonder if the Nuns Sighs on page 69 are the 1915 polite way of saying Nuns F*rts that you've made before? Faggots are a type of meatball here in the UK, a north of England specialty, I see them in Tesco's every now and again. I'd like to see if Toad in the Hole is the same as ours and I'm bustin to know what Dog in a Blankets is. I hope someday you have an on-line reference library of old cook book recipes. I spend as much time time reading the recipes you aren't doing and on occasion I'll make one of them instead.
Dog in a Blankets is a type of sausage roll.
Pigs in blankets is pork sausage wrapped in a pancake. Old time diner breakfast dish. Sorry, don't know about dogs in blanets.
I paused on the Faggots recipe and a meatball it was not. I'm actually not certain what it was supposed to be based upon the ingredients.
I would suspect that a dog in blanket is probably a pig in blanket just with a different name.
@@ltodd79I know pigs in blankets as small sausages wrapped in bacon.
So a Cornish split is a variation of a Devonshire Scone. In Devon a scone is cut in half and you add cream and then jam. In Cornwall the "scone" is split and then you add jam and then cream. In order not to copy Devon, which would have been sacrilegious back then, Cornwall had to be different. Hence different texture to the same thing.
The currant drinking game should involve shots of a red currant based liquor
edit: or hell, ribena and vodka
Have to get some Bailey's for my next Sunday morning rant.
Maybe more sugar and say almond flavoring and added vanilla would perk them up a bit. Be interesting to know how much sweetness the currants added to those splits. I love the name of these though. Just found your channel.And I absolutely love your channel now. I used to have a ton of cookbooks and always tried to pick up older cookbooks. I always found the best recipes in them. So I'll definitely be watching your channel. And i'm a big fan now!
P.S. I "think" it is pronounced hin-ee. "If" I remember correctly, it was a lingual derivative of honey, which was an endearment or term of affection somewhere in England. Hi-nee (long I) is one of the crosses between a mule and a horse. Please don't come for me if I am wrong, just gently correct me!😅
I always called the mule a "hinny." "Hiney" is a way some of us have of referring to the beHIND. Which would make sense with regard to beasts with hooves being compared to backsides. USian, here.
@MelissaThompson432 Yes Hiney always meant "rear end" in our family.😊
Still a Geordie at heart even though I left England more than 60 years ago. "Hin-ee" is what we said; never "high-nee". You're right about hinney being a derivative of honey. My old granny was Hilda Hannah and I still remember my grandad calling her "Hilda Hannah Hinney" whenever he wanted anything. And furthermore, to let me rant a little about my own personal bug-bear, a "scone" ALWAYS rhymed with "gone", never "stone".
Hah, if that Glen was a drinking game I'd be in late stage liver failure.
I've had Cornish/Devonshire splits, they're much lighter than a scone (in current incarnation), often leavened.
my grandmother made these for us with her mothers recipe and the were like a sweetened bread roll , and she was born in 1910 and the recipe was a family one
My grandmother from England use to make these all the time. You have to eat them with Jam. Hers were cooked much darker.
Today I, for the first time saw dried currents at my grocery store. They were hanging in a refrigerated case filled with pre-cut veggies. Looked like a handful of very small dried out black raisins. I think I'll just stick with the raisins!❤
You are not wrong. They are made from a different smaller grape. One reason to use them is for the texture. The smaller drier berries blend in more without pronounced bites of raisin flavor. You can pretty much always substitute, though, except maybe in some type of cookie where larger raisins would affect the actual structure.
@@itzel1735 Try soaking them in rum or brandy to bring out more complex flavors. They pair really well with orange or lemon zest.
Try them, please. They make a real difference in hot cross buns, for example.
Interesting, I've never seen currants refrigerated. They are usually with the raisins at the grocery stores where I live. The description is accurate because they are very small dried grapes. There are some things I make where regular raisins just aren't the right flavor/size.
My grandmother made something like this. I forget what she called it. But the dough was wetter, and they were much thinner (1/2 the thickness of yours). They were served with creme tea.
Scones with clotted cream and red current jam is also called a Cornish Spilt. My hunch is an enriched sweet sourdough like bun, with the currants in jame form with heavy cream whipped or clotted cream.
I have a cookbook called Cakes, Regional and Traditional by Julie Duff that has a recipe for Cornish and Devon Splits. Definitely a yeast bun that is much softer than the one you made.
That's how recipes change over time. Name stays the same, but the underlying recipe changes completely. After I shot this I did a deep dive into the history of the 'Split', looking through my own cookbook collection, online research and University collections that I have paid access to, and also made a pile of calls to food historians who research this sort of thing.
Here's what I found out: this recipe represents what a Cornwall Split was prior to the early 1800s. By the mid 1800s Baking Soda / Baking Powder (chemical leavening) was introduced and the Split recipe splits (pardon the pun) and becomes more of a scone. Eventually as tastes change in the late 1800s and early 1900s the recipe changes again to what is a slightly rich yeast leavened bun. This changes again sometime in our lifetime with some serving a scone again.
Looks like an American biscuit dough. When Glen pressed it out on the counter and said to cut out with a cutter, I just imagined using a bench scraper and cutting it into wedges.
Like he did with the biscuit topping for a pot pie some time ago.
So, here I am catching up on like 2.5 months of videos I've missed...
"beer chicken" Oooh!
that sounds good, I can see it without a wait!
Aaaannnnnnd, Nope!
lo and behold, I started with the newest video! I STILL have to wait a week in anticipation!
lol!
you mention "beer Chicken" I'm thinking the cat named chicken knocked that book off the shelf.
You should have baked them crowded together on the pan. It will help them cook faster. My Butter Milk Biscuit recipe says bake at 435f.
The recipe is almost exactly the same as Buttermilk Biscuits in the Southern US, from before the invention of baking powder. That's not really surprising since most of the original colonist in southern states were English and there were relatively few later immigrants, aside from enslaved Africans, so a very strong English influence remains.
thanks for sharing really good
I'm thinking as thick as those are, they might be rocks when cooled.
It sounded like pie dough when you mentioned so little sugar.
1:00 Crazy how the English language has changed, words that had completely different meanings 100 years ago are now considered something wildly different and offensive. History is always an amazing thing and can teach us so much. Never forget the past and better yourself for the future.
Geddon! I see Cornish I click. I'm from Lanson although I live in Sydney now. I'd love to see you try an ol recipe for saffron cake.
People must have had cast iron mouths in that time period...I was thinking serve warm instead of very hot. A little playing around could improve this recipe, and some cream and jam would be nice with this. Love the unusual names in this cookbook.
I wonder if the recipe dates back to when food was often served colder, and so "very hot" by the standards of the time would have been less hot than we would expect.
My great grandmother’s brother used to pick up the coffee percolator from the cast iron wood stove and drink from the spout! 😬
That’s interesting because to me a Cornish split is a yeasted bread bun, cut and filled with jam and whipped cream
Yes - as I wrote in the pinned comment:
After I shot this I did a deep dive into the history of the 'Split', looking through my own cookbook collection, online research and University collections that I have paid access to, and also made a pile of calls to food historians who research this sort of thing.
Here's what I found out: this recipe represents what a Cornwall Split was prior to the early 1800s. By the mid 1800s Baking Soda / Baking Powder (chemical leavening) was introduced and the Split recipe splits (pardon the pun) and becomes more of a scone. Eventually as tastes change in the late 1800s and early 1900s the recipe changes again to what is a slightly rich yeast leavened bun. This changes again sometime in our lifetime with some serving a scone again.
vidIQ badge
Biscone EDIT- I wonder if you have a video on the opposite of this, a currant biscuit (in the European sense), extremely flat, crispy like the ones Crawford's/Garibaldi makes. We used to get them in America from a company called Sunshine (Golden Fruit) now owned by Keebler.
Properly known as Garibaldi biscuits, more memorably as fly cemeteries, multiple recipes available & they were on Great Brit Bake-off, Prue Leith recipe, last or previous season, IIRC.
Have made, soaked the currants in a bit of OJ & grated zest, then well-drained & sprinkled liberally onto the 1st half of the dough, top w the other half & run rolling pin over just enough to make the currants barely visible. Coarse sugar on top is pretty but too sweet f my tooth, diluted egg wash gives shine & colour.
Thank you!! Exactly what I was thinking but could not think of the name.
3:30 That's not a drinking game that's a suicide pact :D
I love your chemistry. Please bottle it and let me know when I can purchase it.
My first thought was that it seems close to bannock, although no-one's kookum is making them that thick. One recipe I have uses baking powder, the other doesn't. The one without baking powder has to be eaten right away. It gets heavy and dense when it cools.
My gran learned from other immigrants here in the maritime Pac NW. So i have strong italian roots with a good seqsoning of other cultures did with what was available in this climate. Ive continued with that tradition and have a variation on the splits theme.
I do farm to table with local food stuffs.
Your basic recipe but
Soak the dried friut in the whey (cheese making or strained yoghurt cast off) while you mix up the flour, salt ,and fat (rendered smoked pork cast offs is devine). No sugar added. Add if the lightly softened fruit and a little more of the whey than you added in the buttermilk.
Three fingers thick. The cut edge will allow it to rise. Pat the remainder into a puck. It has uses later. Bake in a blistering hot oven. I heat a cast iron pan at 500F for the time it takes me to whip these up. Bake until the edges get really browned, toasted or you smell the fruit trying to burn. You want the carmelized reaction.You must eat these warm. Eat hot with butter, cream, jam, soft cheese, sliced turkey.
If they cool to room temp you have three choices, building materials, teething biskets/rushes, or crumble into something to thicken. Used in fruit crumbles to venison stew.
PLEASE!!!!! Try out the Jenny Lind recipe in that book! I would like to see just what kind of bread that would come out from this 1915 Cookbook, and I have always wanted to try that bread myself.
Teasing us with a beer chicken video that we have to wait a full week for!
Are u sure chicken didn't knock ur book off the stack, sounds like a cat thing
Glen, just one question, what exactly are currants? ;)
We guffawed when we heard you talk about the “currant” state of commenters on TH-cam! 😅
Given that the qualification for inclusion in this >American< recipe collection is a catchy name, I wouldn’t hold too closely to what was in style in 1910s England.
Have made yeasted barely sweetened splits & think they are the best of all vessels, esp if warm from the oven (or nuked for 10 seconds next day) for cream, preferably clotted & homemade strawberry preserves brightened with the addition of a few sliced or chopped quality fresh berries, in whatever order is appropriate to the serving side of the Tamar.
luv buttermilk biscuits especially with devonshire cream and jam
Fun fact, even though this recipe is a wartime recipe, rationing wasn’t that strict during WW1
Nigel slater has a recipe for Devonshire splits on his Guardian newspaper column those ones have no fruit and are yeasted (he uses fresh yeast but can easily sub dried) and they are much more like scones really nice.
Good Morning!
If you did these as a savory they would be great for a small November gathering meal. Keep the raisins and add in Onion powder, Celery salt, Parsley, Sage, Rosemary, Thyme and a little nutmeg. A "stuffing scone". A little thinner at 20-25mm thick and it would be interesting to see you use the fluted cutter side. Would the edges burn or brown. That and a couple of slices of turkey or the beer chicken and some smoked/grilled veg.
as a brit, the confusion around currants is always a bit befudelling, cus currents as a small very dry dried grape is just what a current is, like current on it's own, if we mean some Ribes sp. then we'll specify a colour (black, red, or White)
As Glen says, a true current is a different species of plant - they are not grapes, and don't make raisins, which are dried grapes. Currents used in recipes and sold in boxes or bags in supermarkets, though, are from a variety of very small grapes which are dried into very small raisins. So once you know that - there's no confusion, just two different things with the same name. .
i love seeing how recipes evolve until they're almost unrecognisable as the ancestor of the modern one. Its fascinating to see how all the small changes over time make something totally different.
I saw a TH-cam video on splits on the English Heritage Channel. It gave the history and a recipe for splits
Probably they’re much bigger than the writer made, and her oven was hotter as well.
This is similar to a “Welsh scones” recipe I have from a collection of old world recipes from the Frugal Gourmet. No leavening, half as thick so no need for splitting, and served warm with clotted cream, jam, and tea.
I'm one of those who asked you about currents a year or two ago. Sorry. It was curious, not critical. I think I might know where all of this questioning about currents started. I listen to 18th Century Cooking with Jon Townsend some. Several years ago he was talking about currents. I don't remember much about what he said but currents or what is called currents may have been different 300 years ago.
Ms Crocombe recently did a video about splits and scones
Currants I like…raisins no thank you 🤣
I dont think the dough at the end looked like "a nice smooth paste", it was rather crumbly, id say it definitely needed more buttermilk. Needs a redo!
@@Ky74700 if you overwork this kind of dough it gets tough.
@@adambrocklehurst4211 are we trying to do a faithful recreation of what's described in the recipe, or do we just know better anyway and might as well go make some scones with a modern recipe?
Yes, a redo would be nice. "Lessons Learned..."
Most of us need a 2nd attempt at a new recipe before we truly make it our own.
It sounds like it's a 'make do on a Monday?'recipe with so little ingredients in it?Glen you little tease you,with your beer chicken "slip?"😂😂
Cornish splits to me is a yeast bun with no fruit, served with jam and clotted cream or golden syrup .
Yes - as I wrote in the pinned comment:
After I shot this I did a deep dive into the history of the 'Split', looking through my own cookbook collection, online research and University collections that I have paid access to, and also made a pile of calls to food historians who research this sort of thing.
Here's what I found out: this recipe represents what a Cornwall Split was prior to the early 1800s. By the mid 1800s Baking Soda / Baking Powder (chemical leavening) was introduced and the Split recipe splits (pardon the pun) and becomes more of a scone. Eventually as tastes change in the late 1800s and early 1900s the recipe changes again to what is a slightly rich yeast leavened bun. This changes again sometime in our lifetime with some serving a scone again.
Singin’ Hinny, you ninny !!! ;)
I'm in the UK and I'd give these a go but sadly hot would not be to my taste so for me cold with butter and jam...Think you call it jelly lol.
What people in the UK call jelly is made from meat or bones containing gelatin - the gelatin gives it the stiffness and jiggliness. In North America, that savory gelatin-based food is called "aspic". As TheDrdawson says, people in the UK call any kind of sweet conserve made with fruit and pectin "jam", whether it is clear or has pulp in it - but in North America, we separate the two types of sweet conserve into jam (with pulp) and jelly (clear, without pulp). So - the three North American words are actually more precise and descriptive than the two UK words, but with typical UK exceptionalism, are somehow assumed to be wrong in the UK.
My Grandma was 22 in 1915. No greats needed.
What I meant was that even in 1915 - this was a recipe from an earlier era. By 1915 this recipe had already been forgotten.
I judge every episode by how vibrant Glen dances after tasting the recipe. No dance? Not good!
I’m here for the beer chicken.
I think that making a drinking game around when you rant about currants would be really dangerous if I'm watching a bunch of your videos at once.
Those look good, but the next recipe for Pikelets looks interesting, too! What are they?
In Australia, piikelets are small pancakes, you can eat them cold with butter and jam. Mum used to make them when we ran out of bread !
I don't remember what they are called (it wasn't scone) but I do remember buying some baked goods in British groceries that were suspiciously similar to that Cornish split. Hopefully a British viewer can help out.
Cornithian raisins? But are they (Ricardo)RICH CorINthian raisins!(/Montalban)?
How many Corinthian raisin skins does it take to upholster the interior of a Chrysler?
🤣 to both of you❤
@@GlenAndFriendsCooking 😆
You have just aged yourselves!!
De plane, de plane!!
I think I would Americanize it sub raisins with blueberries and triple the suggested sugar and a table spoon of baking powder or so place on a pan .75 thick.
So, you'd make scones instead of these pre-1800 splits. Which is ok, but they're not the same thing, that's a scone recipe. By "Americanize" you seem to mean "make something else but call it by the same name".
The book is missing two-and-a-half pages that you showed. Half of 78, and 79 and 80. But you knew that. 🙂
"Cut it with a cutter" is the clearest, most explicit and obvious recipe direction I have ever heard. Why didn't I think of that?
And parts of a few others.
Well I say you do the recipe at 1:04 next… and don’t worry, this isn’t malicious, I am… one of them. 😭💀😩
Love these old recipes. It’s like a game of Russian roulette-but far less dangerous. There are modern charts for internal temperatures to help guide when things are done which could help with not having to take them out of the oven too soon. I know it defeats the purpose of keeping with the vague cooking instructions. Rich-dough breads 180-190°F (82-88°C), Lean-dough breads 190-210°F (88-99°C), Quick breads, muffins, cornbread, biscuits, scones 200-205°F (93-96°C), The list goes on but this could be helpful to your followers if they try a recipe that at least indicates what category it should be - not like today vlog recipe- super thick pie dough 😂
I speculate that maybe these were originally baked directly on the floor of an oven, in which case 12 minutes may have been sufficient.
I saw what you did þere!
These don’t look bad but ehhh nix the currants for cherries, blueberries, or cranberries.
Looks pretty much like a Scone to me
They look like scones 😍 butter and jam will make them deelish
You’d think if they were gonna give away the book they’d hand write the recipe they wanted to keep instead of wrecking the book
They’re probably called Splits because you split them and then slather with jam and butter 😊
First
I guess I enjoy the S.M.O.C.S. a whole lot.
There’s another reason that pages get torn out of a cookbook…if the recipe is ghastly! My parents once purchase a low fat cookbook and set about trying things…there were many, many pages removed ….then discarded.
Interesting. My mom just wrote in the book. “Very good”, “never again”, etc. 😊
I do that, too, @IMJwhoRU
Glen, butter where I live is $5 for 454 grams and that's on sale (infrequent), what's the price where you live?
Ca$4.77 a pound/454g on sale last week in tpToronto, 3# in freezer f holiday baking.