Sounded good. Added cardamom dates and raisin as suggested. Should be done in 20. I really appreciate your shows they are fun for me as a baker to try historical treats and new flavor profiles thank you for your artistic service. So refreshing
I was thinking the same thing - never had it in cake. But then I thought about how I sometimes put jam on rye toast which gives a pleasant combo of sweet and savory, so maybe a slightly sweet rye cake would be like that.
I am from Ohio,USA. My Irish born Great Grandmother used to make this teacake and cut it into triangles and fill it with a curried chicken salad for tea in her Irish pub she ran in north east Ohio in the 1920's through 1960's.
Agreed: this is meant to have for Tea, with toppings. This morning, I made an Orange Date Coffee cake using 2 TB rye flour to 1 3/4 Cups All-Purpose flour. It came out well, with a more open crumb and a complex grain flavor.
OMG! I have the same cookbook, my antiques collecting father gave it to me years ago...published in 1878 (I had to translate the roman numerals and I got 1878 not 77). I'm not sure which edition it is, it doesn't say, but based on the condition, it has been around a very long time. I've always wanted to know more about it but could find very little info on the net. Thank you so much for the info Glen. Neat! (Edit: Just looked inside and there's a passage that says "Entered according to Act of the Parliament of Canada, in the year one thousand eight hundred seventy seven..." On the opposite page is the preface which was written by Mrs. S.F. McMaster, Treasurer Hospital for Sick Children about the book being compiled in the interest of the Hospital for Sick Children.)
@@bdavis7801 Thanks, it is pretty cool. I knew the book was old but I had no clue about it. Gotta love Glen, come for the fun cooking tutorials, stay for the history lessons. :D
Thank you both for another educational and entertaining peek into Canadian culinary history. I love the story about the irate Chicagoans - so happy you share these arcane details. I think that cake might be great split horizontally, topped with Swiss or Gruyere cheese, and broiled til melty. Good with a beer, even!
Thank you so much for the information about buttermilk. Where I live buttermilk is not easily available, but cultured milk is found in every store. Didn't know I could probably just substitute with that.
Somewhere on this channel Glen talked about what to substitute if you don’t have or can’t find buttermilk. One of the reasons I love this channel so much.
I'm wondering if this might be good as a savory cake with soup or beans? I can't eat yeast or eggs, so I'm always on the lookout for recipes that might work for me. I'm going to try it as written and then maybe experiment. Thanks, Glen and Friends!
Okay, I made this recipe yesterday and really liked it. I did add some spices -- fresh and ground ginger, allspice, coriander, and cardamom, and plan to increase the spices next time. I also used whole white wheat flour instead of all-purpose, dark rye flour, and (without really thinking about it) used buttermilk rather than sour milk, real buttermilk that I can get locally, which states that it isn't cultured skim milk, but actually made from churned cream after the butter has been made, and then cultured with love yogurt cultures. My sister and I thought it was very reminiscent of Boston brown bread, which we'd grown up with, though simpler. The whole time it was baking, we were trying to think of what it reminded us of, and when we tasted it, we knew. Boston brown bread is steamed, not baked, and has additional ingredients, such as cornmeal, but three of its ingredients are molasses, rye flour, and buttermilk. I am definitely going to add some raisins next time I make it! And there will definitely be a next time! I loved that it was so quick to make, and easy to whip up for supper. It's also great for breakfast the next day. My sister likes it warmed up with a bit of butter on it.
Great vid as always. I look forward to this video every Sunday morning after I’ve done my shifts for the weekend at the hospital. Keep up the good work.
Rye flour is great. I almost exclusively eat rye and pumpernickel bread. I have a recipe for rye cookies made with 100% rye flour, and I vary them with different flavours. Raisins are good, dried cherries are good, and orange goes well with rye. If you add some orange zest to that cake, I bet it would be amazing.
I'm going to make it tomorrow, adding fresh and dry ginger and whatever else strikes my fancy at the time. Now I'm thinking that your suggestion of orange zest sounds fantastic! Great idea!
They sell malt loaf here in canada but its seasonal(usually autumn/winter) that's amazing with butter tasted..I'm not a fan of raisins but i tink that would work well!
Now, I like something sweet with my black coffee, but when I have a cup of tea it's usually sweet with cream and I would most definitely prefer that savory rye cake. What another great video.
I just recently discovered your channel, and even though I don't really cook anymore, I love the combination of history, chemistry and discussion that accompanies each recipe. You do a fantastic job. All to say that right before this video, I had just watched the spray cheese experiment and I immediately thought of "decorating" this rye cake with the spray cheese. ;-) Back to binge watching!
You saying baking is as much an art as a science was music to my ears! ❤ I don't subscribe to the idea that baking is a science. I forgotten to add ingredients at times. Or, sometimes, measured with cups instead of a scale and I've usually enjoyed what I've made. Baking is more special than refining it to exacts.
Greetings Glen Jules and all the Cookery-hangers-on, Tea is my preferred beverage and for some friends I did a classic high tea, which I researched a bit. I believe this rye concoction was designed to use in either the sweet or savo(u)ry directions. Butter and Ham, or Cucumbers, or cheese could be slathered on. Jam or fruit or curd or heaven forbid CREAM CHEESE. 😆. The Tea cup collection reminded me of a friend of mine here in Oaxaca that collected antiquey tea cups. He only had around 30 but they were indeed lovely. I have some old pieces in my china cupboard but nothing at that level. This was great fun for me. All the best to all of you JIM Oaxaca
I copied the recipe I use for Dutch Apple Pie from a magazine. My sister in-law asked for it. When I gave it to her, I told her I got it from a magazine but now when she makes apple pie the family always says, "Oh did you use Linda's recipe?" And that is why where a recipe comes from gets so confusing! I love all these old recipes, it's a lot of fun, thanks for sharing.
So interesting! I love old recipes! I’ll have give this one a whirl I have some rye flour tucked away in my freezer. I’ve used rye for several recipes, steamed Christmas pudding, cookies, crackers, noodles and of course bread, I find rye to be kind of sticky when made into a dough or batter, but my family and I love the fragrance of rye. Thank you for sharing I can’t wait to try out this recipe later on this afternoon. 👍🏻
Intriguing recipe! I'm a big fan of rye and pumpernickel breads. Watching the video, what instantly crossed my mind is that it sounded like a simple "wacky cake" recipe but with perhaps a savory Scandinavian/ Northern European vibe. I must try it!
Love to see a cook not mad again. I'm from Watertown too! We did that book for Cookbookclub before and I really like it. You don't like coffee, but it had some interesting recipes on it.
I feel like this is a rye flour quick bread. I would probably slice it, toast it, and serve with salted butter or honey butter made with a strongly flavored honey.. Regarding the salt (or lack thereof), I have had older relatives tell me that modern salted butter had nowhere near as much salt as the butter they grew up with in the 1910s-1940s. So maybe it was expected that adding butter would also add salt.
Thanks for the usual fun cooking with fun history. I’m making buttermilk right now (well, it takes 12 hours or so) and this is such a simple recipe that I might give it a try this week. But most importantly, what was the very first, truly Canadian cookbook?
Christina Tosi has a rye cookie and a rye cake. Although we are lovers of Jewish rye bread, I can interest no one in the idea of either recipe. As they are very labor intensive, this could be my gateway. Thank you.
I really wish there was footage of this tea cup situation that we've heard about a few time. Partly to see the collection; mostly to hear the commentary! 😂
Here in my country we have a pretty similar cake but it has lots of fruits in it, and we almost always put butter on it, not really a type of cake to be eaten plain, definitely made with the intention to be eaten with a drink and some butter
Glen, In my references there is as I recall a conversion of a teacup to an imperial liquid and ingredient measure from the 1800's period. Even some of the books of the period and earlier do have a rudimentary conversion from a teacup to lbs and ozs and liquid measures.
Glenn and friends, you posted a video on making ginger beer - i've came across a video that made me think to share with you; lemon custard pie ale by basic brewing. they seemed surprisingly pleased with their experiment. i hope this sparks an interest for you.
American standard measurements are very close to the old British Imperial measurement system, so just think of an American measurement, and just add a little more. I have some rye flour I haven't been using, so it might be fun to try this historical recipe. Here in the states I've never seen molasses in a carton, only in jars. Then again some parts of Canada sell milk in plastic bags. Very amusing. Thanks for posting.
Im going to try this recipe but tweak it to be sweeter...or i could do like i do with cornbread and make a sweet butter for it.Love any form Rye comes in ( esp booze)
Hi - I am looking for wheat free recipes (in light of recent events). Do old books have any good breads, buns, flatbreads et.c. that could help us lighten the load of the upcoming wheat shortage?
Is the buttermilk thing universally true here in Canada? I picked up some buttermilk for a cake recipe a little while ago and it was much different than soured milk, including being a bit yellow. Is Dairyland just lying to me? Hi from PEI! 👋
Glen, any chance you can do a video on the differences between Canadian measurements and US measurements? I live in Boston and watch your vids but do get confused when I see some of your ingredient measurements. Thanks!
Gonna bust you, Glen: you add salt at 3:19 and the recipe indicates salt. Yet you say twice that there is no salt in this recipe. You’re usually way too comprehensive for that type of error. Still love ya, though! Thanks for creating one of my favourite channels.
Haha, busted! I say it was just a case of forgetfulness. I have been known to forget the simplest thing soon after I've done it, like whether I took my bill or if I've turned off the stove. 😊
"We have more tea cups than two private citizens should probably have". Love it, love the history.
This cracked me up!
Only come out for good guests and special occasions?
Am I alone in wishing that you'd made the Great Teacup Measuring Bee into a TH-cam video?
It would be hilarious, historical measurements comparisons! Maybe as a short!
I'd enjoy that as well. Measuring is such a pain in the neck. And others have even lower opinion than mine. 😁
Yes, oh please? I’m ready to go measure the teacups in my beloved old china set right now.
Sounded good. Added cardamom dates and raisin as suggested. Should be done in 20. I really appreciate your shows they are fun for me as a baker to try historical treats and new flavor profiles thank you for your artistic service. So refreshing
I’m glad to see it’s not just Glen that does the happy dance.
I know a lot of people don't care for rye... but I like it. I've never had it in cake, though. But I have always loved rye bread with caraway seeds.
I was thinking the same thing - never had it in cake. But then I thought about how I sometimes put jam on rye toast which gives a pleasant combo of sweet and savory, so maybe a slightly sweet rye cake would be like that.
I also love rye, as did my Dad. His go-to was rye toast with fried eggs for breakfast. I can see enjoying this cake with some cheese and a cuppa.
I am from Ohio,USA. My Irish born Great Grandmother used to make this teacake and cut it into triangles and fill it with a curried chicken salad for tea in her Irish pub she ran in north east Ohio in the 1920's through 1960's.
Agreed: this is meant to have for Tea, with toppings. This morning, I made an Orange Date Coffee cake using 2 TB rye flour to 1 3/4 Cups All-Purpose flour. It came out well, with a more open crumb and a complex grain flavor.
I've been playing with computers too long. I saw 2 TB and thought that two terabytes of flour sounded like an awful lot.
Orange sounds good with rye
I look forward to this every Sunday morning!
OMG! I have the same cookbook, my antiques collecting father gave it to me years ago...published in 1878 (I had to translate the roman numerals and I got 1878 not 77). I'm not sure which edition it is, it doesn't say, but based on the condition, it has been around a very long time. I've always wanted to know more about it but could find very little info on the net. Thank you so much for the info Glen. Neat! (Edit: Just looked inside and there's a passage that says "Entered according to Act of the Parliament of Canada, in the year one thousand eight hundred seventy seven..." On the opposite page is the preface which was written by Mrs. S.F. McMaster, Treasurer Hospital for Sick Children about the book being compiled in the interest of the Hospital for Sick Children.)
That's awesome! You've got one from before the hospital disassociated themselves.
@@bdavis7801 Thanks, it is pretty cool. I knew the book was old but I had no clue about it. Gotta love Glen, come for the fun cooking tutorials, stay for the history lessons. :D
@@zaynamoore If I recall, the difference between 1877 and 1878 should be whether the number ends in II or III.
I love the history you provide on the cook books themselves, the regions etc. It really is as fascinating as the recipes and end results! Thank you.
Thank you both for another educational and entertaining peek into Canadian culinary history. I love the story about the irate Chicagoans - so happy you share these arcane details.
I think that cake might be great split horizontally, topped with Swiss or Gruyere cheese, and broiled til melty. Good with a beer, even!
Thank you so much for the information about buttermilk. Where I live buttermilk is not easily available, but cultured milk is found in every store. Didn't know I could probably just substitute with that.
Somewhere on this channel Glen talked about what to substitute if you don’t have or can’t find buttermilk. One of the reasons I love this channel so much.
You could also thin out some yogurt with milk… my grandmother taught me that…
I'm wondering if this might be good as a savory cake with soup or beans? I can't eat yeast or eggs, so I'm always on the lookout for recipes that might work for me. I'm going to try it as written and then maybe experiment. Thanks, Glen and Friends!
Okay, I made this recipe yesterday and really liked it. I did add some spices -- fresh and ground ginger, allspice, coriander, and cardamom, and plan to increase the spices next time. I also used whole white wheat flour instead of all-purpose, dark rye flour, and (without really thinking about it) used buttermilk rather than sour milk, real buttermilk that I can get locally, which states that it isn't cultured skim milk, but actually made from churned cream after the butter has been made, and then cultured with love yogurt cultures.
My sister and I thought it was very reminiscent of Boston brown bread, which we'd grown up with, though simpler. The whole time it was baking, we were trying to think of what it reminded us of, and when we tasted it, we knew. Boston brown bread is steamed, not baked, and has additional ingredients, such as cornmeal, but three of its ingredients are molasses, rye flour, and buttermilk.
I am definitely going to add some raisins next time I make it! And there will definitely be a next time! I loved that it was so quick to make, and easy to whip up for supper. It's also great for breakfast the next day. My sister likes it warmed up with a bit of butter on it.
Great vid as always. I look forward to this video every Sunday morning after I’ve done my shifts for the weekend at the hospital. Keep up the good work.
Born and raised in Toronto… me too…..everything was definitely flavourless
Rye flour is great. I almost exclusively eat rye and pumpernickel bread. I have a recipe for rye cookies made with 100% rye flour, and I vary them with different flavours. Raisins are good, dried cherries are good, and orange goes well with rye. If you add some orange zest to that cake, I bet it would be amazing.
Dried cherries sound really good, and I have some in my pantry!
I'm going to make it tomorrow, adding fresh and dry ginger and whatever else strikes my fancy at the time. Now I'm thinking that your suggestion of orange zest sounds fantastic! Great idea!
I just love the back and forth between Jules and Glen more than the actual cooking hah
I really enjoy rye bread especially with butter… this reminds me of soda bread… which I also really enjoy… traditional soda bread contains rye flour…
hypnotized by the molasses dripping down in the cup....
Love the relatively unscripted patter and flavoring each recipe with its historical context. Lovely to watch.
That is cool Glen pulls out a cookbook with the year I was born in 1972.
By your ‘chewy’ description, reminds me of a malt loaf common here in the UK (which does have raisins, etc)
They sell malt loaf here in canada but its seasonal(usually autumn/winter) that's amazing with butter tasted..I'm not a fan of raisins but i tink that would work well!
Even though I'm in the UK, I love the history behind each recipe you guys do. Many thanks for all the videos you've done so far.😊
@Glenandfriends love all your content. Thank you for sharing your knowledge and fun with us.
Now, I like something sweet with my black coffee, but when I have a cup of tea it's usually sweet with cream and I would most definitely prefer that savory rye cake. What another great video.
Thanks Glen, I look forward to waking up on Sunday mornings and watching your video
Baking IS an art. Thank you!
I just recently discovered your channel, and even though I don't really cook anymore, I love the combination of history, chemistry and discussion that accompanies each recipe. You do a fantastic job. All to say that right before this video, I had just watched the spray cheese experiment and I immediately thought of "decorating" this rye cake with the spray cheese. ;-)
Back to binge watching!
Nice to see a little bit of a happy dance from Julie. Thanks for another interesting video!
I love this recipe! My Gram had a similar one here in the states that she use to put cheese on! She liked cakes that weren't very sweet.
I will be on the lookout for that cookbook
Love the interesting bits at the beginning about the lawsuit! Liked the recipe, too! Thanks for the interesting an informative show.
You saying baking is as much an art as a science was music to my ears! ❤ I don't subscribe to the idea that baking is a science. I forgotten to add ingredients at times. Or, sometimes, measured with cups instead of a scale and I've usually enjoyed what I've made. Baking is more special than refining it to exacts.
A little salt a little nutmeg and some dates should make this wonderful ro being on a spring hike witha thermos full of tea!
Looks interesting but I will have to try it -- with my tea!
Awesome, Glen. Thanks, as always.
Love the Sunday post. 🇨🇦 Ottawa
Greetings Glen Jules and all the Cookery-hangers-on, Tea is my preferred beverage and for some friends I did a classic high tea, which I researched a bit. I believe this rye concoction was designed to use in either the sweet or savo(u)ry directions. Butter and Ham, or Cucumbers, or cheese could be slathered on. Jam or fruit or curd or heaven forbid CREAM CHEESE. 😆.
The Tea cup collection reminded me of a friend of mine here in Oaxaca that collected antiquey tea cups. He only had around 30 but they were indeed lovely. I have some old pieces in my china cupboard but nothing at that level.
This was great fun for me. All the best to all of you JIM Oaxaca
This reminds me quite a bit of a few Icelandic Rugbrod recipes I've seen.
Agreed! Sub treacle for the molasses and that is ‘traditional’ Icelandic Rugbrød 😁
I copied the recipe I use for Dutch Apple Pie from a magazine. My sister in-law asked for it. When I gave it to her, I told her I got it from a magazine but now when she makes apple pie the family always says, "Oh did you use Linda's recipe?" And that is why where a recipe comes from gets so confusing! I love all these old recipes, it's a lot of fun, thanks for sharing.
So interesting! I love old recipes! I’ll have give this one a whirl I have some rye flour tucked away in my freezer. I’ve used rye for several recipes, steamed Christmas pudding, cookies, crackers, noodles and of course bread, I find rye to be kind of sticky when made into a dough or batter, but my family and I love the fragrance of rye. Thank you for sharing I can’t wait to try out this recipe later on this afternoon. 👍🏻
Intriguing recipe! I'm a big fan of rye and pumpernickel breads. Watching the video, what instantly crossed my mind is that it sounded like a simple "wacky cake" recipe but with perhaps a savory Scandinavian/ Northern European vibe. I must try it!
This is basically the same as Swedish quick bread except we usually bake it in a loaf tin, slic it and eat it with butter and cheese.
I just left Ontario and the Neilson buttermilk is making me feel strangely nostalgic.
I have an old fashioned roll out sugar cookie recipe that calls for baking soda mixed with sour cream which froths up. Familiar lovely technique.
Love to see a cook not mad again. I'm from Watertown too! We did that book for Cookbookclub before and I really like it. You don't like coffee, but it had some interesting recipes on it.
I feel like this is a rye flour quick bread. I would probably slice it, toast it, and serve with salted butter or honey butter made with a strongly flavored honey.. Regarding the salt (or lack thereof), I have had older relatives tell me that modern salted butter had nowhere near as much salt as the butter they grew up with in the 1910s-1940s. So maybe it was expected that adding butter would also add salt.
Although there is no butter in this recipe...
I love that twice you said that there's no salt in it, yet the 3rd ingredient you put in it is salt.
Looks delicious
I went to Disney World and their teacups held four children!
Adding children to the cake would really alter the flavor though
@@russbear31 Oh, good point! I didn't think of that!
This is almost exactly a modern recipe for Icelandic Thunderbread! 😁
okay, gotta ask - Don't leave us hanging! So what IS the oldest Canadian cookbook then?
Yes on drizzled honey interesting cake
I'm thinking either Apricot Jam or some Orange Marmalade. Looks good!
Thanks for the usual fun cooking with fun history. I’m making buttermilk right now (well, it takes 12 hours or so) and this is such a simple recipe that I might give it a try this week.
But most importantly, what was the very first, truly Canadian cookbook?
Christina Tosi has a rye cookie and a rye cake. Although we are lovers of Jewish rye bread, I can interest no one in the idea of either recipe. As they are very labor intensive, this could be my gateway. Thank you.
I really wish there was footage of this tea cup situation that we've heard about a few time. Partly to see the collection; mostly to hear the commentary! 😂
That has some of the same ingredients as Pumpernickel bread so I’m in!
"I would say this is a pretty good cake," says Glen, putting down his cake.🤣
Glen, if you like rye, you should try Winnipeg rye bread. It's a white bread with whole and cracked rye berries in it and it's absolutely delicious.
Here in my country we have a pretty similar cake but it has lots of fruits in it, and we almost always put butter on it, not really a type of cake to be eaten plain, definitely made with the intention to be eaten with a drink and some butter
Sunday complete :)
Glen, In my references there is as I recall a conversion of a teacup to an imperial liquid and ingredient measure from the 1800's period. Even some of the books of the period and earlier do have a rudimentary conversion from a teacup to lbs and ozs and liquid measures.
I want breakfast ice cream too Julie 😂
Same!
Whether or not baking is an art or a science just depends on the person. When I bake it's a science, when my wife does it's an art.
Glenn and friends, you posted a video on making ginger beer - i've came across a video that made me think to share with you; lemon custard pie ale by basic brewing. they seemed surprisingly pleased with their experiment. i hope this sparks an interest for you.
Here in Denmark we eat a lot of rye bread made with sourdough.
Didn't hear a word Glen said because I was watching the molasses.
American standard measurements are very close to the old British Imperial measurement system, so just think of an American measurement, and just add a little more. I have some rye flour I haven't been using, so it might be fun to try this historical recipe. Here in the states I've never seen molasses in a carton, only in jars. Then again some parts of Canada sell milk in plastic bags. Very amusing. Thanks for posting.
You put salt in, Glen :)
I'm curious and will probably try this out!
There were breakfast sizes and some like bowls, elegant and ornate. There had been a basic daily standard.. smaller for coffee.
A fancy bread for buttering, afternoon tea to fill you up for a few hours.
Im going to try this recipe but tweak it to be sweeter...or i could do like i do with cornbread and make a sweet butter for it.Love any form Rye comes in ( esp booze)
I would love if you split the dough in half and tried to make a modern version with your own flavourings next to the original recipe!
IMHO, it's worthwhile to spritz some cooking spray into the beaker before filling it with molasses.
I have 6 year old baking soda in my home. I always have 6 year old baking soda. It's a natural law or something.
If the cake wasn’t sweet then maybe sipping sweetened tea went well with the cake.
Toronto had an interesting era from maybe the late 60's Yorkville, to the Queen Street punk scene. Now it's Rye cakes for tea.
Dense is probably why it needs a cup of tea alongside it.
It would be really cool if you did a modern re interpretation of this for the modern palette
I would suggest cooking that cake in a loaf tin for better shaped slices then you can butter those slices like Scottish Brack or Welsh Barra Brith.
Would love doing that but probably a little bit more modernised. Some suggestions for replacing Molasses?
Hi - I am looking for wheat free recipes (in light of recent events).
Do old books have any good breads, buns, flatbreads et.c. that could help us lighten the load of the upcoming wheat shortage?
'Mine's gone, though.' Says it all.
I was just reading the titles of the cookbooks on the shelf, and now I want “Bad Ass Cookbook.” (At 1:00)
Oh, the unexpected facts.
😋
Is the buttermilk thing universally true here in Canada? I picked up some buttermilk for a cake recipe a little while ago and it was much different than soured milk, including being a bit yellow. Is Dairyland just lying to me?
Hi from PEI! 👋
Needs DATES!
Switch to yeast, and add salt, fennel and aniseed, and youve got a classic swedish bread
New Series, Breakfast Cake with Julie!
When my grandma made a recipe that needed sour milk, she'd put vinegar in the milk to sour it.
Microwaving the molasses makes it runny and easy to measure and pour
Did they put the soda into the liquid because that is how the earlier leavening agent, potash, was activated?
Great show! So what is the 1st Canadian cook book? I’m sure the French must of had something before the English
I need to get me some rye flour....
When butter is made by companies, what do they do with the buttermilk?
Glen, any chance you can do a video on the differences between Canadian measurements and US measurements? I live in Boston and watch your vids but do get confused when I see some of your ingredient measurements. Thanks!
Gonna bust you, Glen: you add salt at 3:19 and the recipe indicates salt. Yet you say twice that there is no salt in this recipe. You’re usually way too comprehensive for that type of error. Still love ya, though! Thanks for creating one of my favourite channels.
Haha, busted! I say it was just a case of forgetfulness. I have been known to forget the simplest thing soon after I've done it, like whether I took my bill or if I've turned off the stove. 😊
It would probably be really nice with butter, honey, or jam.
@@Tmanaz480 We have it in some areas of the USA (albeit very expensive), so I’d imagine it’s available in Toronto.
Clotted cream is just reduced heavy cream. It's simple enough to make. JIM