335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
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- เผยแพร่เมื่อ 19 มิ.ย. 2021
- 335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
The recipe today on the old cookbook show is from the 1658 cookbook written by Robert May called 'The Acompliſht Cook'. This old cookbook is considered to be a pivotal work in the advancement of cooking in the late 1600s, the recipes reflect how the aristocracy was living and eating. This pudding recipe (pudding just means dessert) is pretty plain by the standards of today, but in the 1600s would have been a special treat. Looking at old cookbooks and classic recipes is a great way of tasting history in your own kitchen.
How To Make An Excellent Pudding:
Take crumbs of white bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.
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As a big fan of James May, that comment about his cooking got a hearty laugh out of me 🤣
cheese.
James May taught me how to make a spam sandwich, and it's genuinely terrific.
Same here!
Some say Mrs. Beeton is still writing cookbooks to this day.
Julie’s face says it ALL😆!
She is rarely impressed. When she tasted a cured meat I was absolutely astonished. My wife made the same exact face on my Lomo as she did.
Common discussion in my house:
Wife: "What temp do I set the oven?"
Me: "375F"
Wife: "How long?"
Me: ".....until it is done....."
Thanks for that quote, Glen.
- tastes the cake - ..................... - dumps a can of maple syrup on top -
Glen, you are a national treasure of historic cooking... I Thank you for the sometimes daily education..
To me this looks like "crumb" meant something really different back then. Maybe chunks of leftover bread? To make like a bread pudding? Then "as much fine flour" to adjust the texture of the custard?
That's what I was thinking
I would have used fresh breadcrumbs too. Not toasted dried breadcrumbs.
I think so too.
@@davefuss oh excellent idea. Gonna try that. Thank you😁
@@lindabarling7719 Did you try? How did it turn out?
I wonder if the “crumbs of white bread” might not have been as fine as what was used in the video. I’m thinking more like a bread pudding type of recipe that would give a completely different texture. Thoughts?
Agreed as the term Crumb was used to describe the inside of a loaf of bread back then, and not Crumbs as we think today. Glen might check with the Townsends channel to see if that makes more sense to the context of this recipe.
agree
hmmm, but then it wouldn't like a pancake batter.
Good thought, I also wondered if it should have more cream. I mean how thick was pancake batter at that time in England? Looked a bit thick to me. I assumed it would be more of a gue when cooked.
radfoo Yes. The consistency seemed too thick to me. It still had lumps. Regardless … no sugar but that paltry couple of teaspoons … and no flavoring? I baked custard last week and used vanilla paste. Can’t imagine this, unless no sugar and savory. But fascinating nonetheless. Wish Glen could collaborate with Max Miller or Dr. Kat. Would love that. But I love this old cookbook show and I think three recipes from it are now staples for me.
James May is an excellent cook ... for someone who can't cook. 😉
I'm English - A pudding is normally steamed and served with custard or cream. Maybe that's the issue
I wonder if this pudding was actually intended to accompany savory dishes.
I was thinking that too.
I wondered as it was being made. Adding the sugar at the end changes that theory some perhaps.
My thought too, pudding with gravy perhaps
For those of you wondering, it took a while to find out but the lights are apparently the lungs. I always learn from this channel 💚
Loved Jewel's comment "another beige dessert". What more can you say then "it's beige"?
And her "Yep."
Love these super old recipes and the little snippets of info that comes with it. Thank you very much! From Brisbane, Australia.
As I said in one of James May's Food Tribe, He did beat Chef Ramsay cooking fish pies.
Someone give the contact of the printer of that book to Wizards of the Coast, perhaps then will their books remain bound more than a year
I love when Jules makes me laugh with her facial features.
I like them just as much whether the recipe works or not. Thanks.
A couple of weeks ago, a 280 lb chuck of Ambergris was found in a carcass of a sperm whale in Yemen and it was worth 1.5 million.
Alas, I live in the US Midwest (in the middle of a drought right now). Finding a chunk of ambergris ain't gonna happen!
@@hecate235 Maybe from a really old whale; like a couple million years.
Ambergris, a solid waxy substance originating in the intestine of the sperm whale. In Eastern cultures ambergris is used for medicines and potions and as a spice; in the West it was used to stabilize the scent of fine perfumes.
Danielle, thanks!
Yes, thank you. Wonder what it would have added to flavor?
@@jobethk588 Your welcome.
I don't know, but apparently it tastes varies from earthy and musky to sweet.
@@kanganoroo3849 You're welcome.
Without the sugar on top you could even use that as a base for a savoury dish, the batter itself is so basic it would work either way (like crepes).
So right. You added meats, ham, berries, nuts, fruit like apples and so on. And on top if if you had them, Jelly, syrup, or Jam.
Such a cool book!
Thank you for this recipe!
Well, wasn't a typical early pudding just a thick lump of boiled dough? Maybe this really is excellent in comparison.
A steamed suet pudding with treacle was one of my favorites as a child in the UK. Hearty, filling, cheap.....one might say peasant food and delicious!
That book is a treasure you have there Glen
Glen always takes our family on an adventure. Thank you.
I am a perfumer and use real Ambergris myself, though I've never heard of it being used in cooking... interesting. It's not illegal in America, you can buy it online from a few US based perfumery sites, and I know many US perfumers that own and use it freely.
Interesting - the law that deems natural ambergris illegal is still on the books in the USA. So technically buying selling and possessing it is illegal... but from what you say; I guess the law isn't enforced. (U.S. Endangered Species Act of 1973)
@@GlenAndFriendsCooking I saw reference to "salvaged waste" ambergris being generally considered ok.
Salvaged waste flavoring in my pudding, sounds delicious :D
@@M.athematech A google search also revealed that ambergris has a 'fecal' odour. Nice. So at least you can now identify it from other salvaged waste.
@@Beruthiel45 whale bile
Love you work mate, from Australia
Love the color of your eggs
I just found this channel and I can't stop watching. Great content!
You should do a corroboration with Townsend.
Add Max from Tasting History, and you have an even more amazing collab.
@@laerin7931 YES!!
Love the pride you show on your apron. Shows much respect
I think the recipe means to use a lot less of the crumbs and flour as you wouldn't use so much in a pudding. I would like to try this with maybe 1/4 cup of crumbs and flour at the most, and same number of egg yolks/white, and 2 cups cream. I think it might have intended the sugar to go on before baking also, and so I would sprinkle a good amount more of the sugar, then bake. I think it might come out like a caramel kind of top this way. Imma try these changes and let you know! :) Great job Glen!! Nobody does it like you and I am a big fan of what you do here.
Did you do it? do you still remember how it was? I ask because I thought the same after reading the recipe.
Enjoying your videos Glen. I love how the Missus times her entrance perfectly to sample the fruits of your labour.
Cooking is interesting because of your kind of content makes my days off much better & gives us something to cook also
"yep...." best response
Oooh, fantastic. I'd be really interested in one of those "new world items" recipes though :-)
Maybe something for another Sunday?
Yup, says it all! 🇨🇦
Excellent pudding was my nickname back in college
I would love to see your cookbook collection.
Do you think the swine's lights pudding recipe would work with LED lights, or would I need to go buy candles?
Great video. It must be hard making these videos, how do you tell if you made a mistake when making a recipe when it doesn't turn out well if it is for something that you have never tried before and none of the terms or measurements in the books are standardized, or even used nowadays. I love how your share what you learn while researching the recipes that you prepare, keep up the great work.
Cut the cream in half with a sweet creamy DARK beer... and put raisins on it... Thinking I'll try that.
I love you two
05:10 - "Temperature control wasn't really a thing" - well, *temperature* itself wasn't a thing for another 40-odd years (the Fahrenheit scale was invented in 1724, and Celsius in 1742).
About the pudding itself, maybe it's to be used as a general base for other recipes.
yes, people had no clue what hot and cold was until the 1700s. Damn, you're brilliant!
Exactly, add berries, nuts, sugar, meats, like ham, or bacon. Even then Jelly or Jam was considered great on those. You used up what you had, like the crumbs of old bread.
It was 1724. If germs and bacteria were discovered in 1676, I just wondered if they knew the cooking skills? It would be very interesting. Robert Hooke was a English scientist.
@@Forevertrue They probably made jelly from cow or pig feet if they were cooking ham? Which makes sense.
@@mju34 That doesn't make sense. People knew that stuf could be hot or cold, but they had no real way to precisely measure or even express the temperature of things.
It's kind of like how people knew that if you jump from the roof you'll fall down, but they wouldn't know what gravity is or how strong it is until much later.
Dude.... Sorry I drooled on you book....
Looks like a good book. Guide to Modern Cookery by Escoffier is a good book too Glen. Have had it for a while.
I've cooked from this book myself. So very hit or miss on what works out.
Reminds me of cottage pudding that you put a sweet sauce on.
wow, this woman always swoops in right when he's serving up
In 1986, Hilary Spurling published "Elinor Fettiplace's Receipt Book", in which she reproduces many 17th century recipes. Robert May gets a mention, too. It was an interesting period for my country.
The baffled look on Jules face made me laugh! Both of you ended bewildered by this recipe x´D
I'm thinking that pudding is so common, and still was when I was a child, and usually stodgy... 🤷 That this would be acceptable as an excellent pudding. ☺️ It's meant to be like that, that's how they liked it 😃 our expectations are so different now.. when you read Samuel Pepys's descriptions of food, I reckon your pudding would fit right in. Accompanied by copious quantities of wine or sherry 😂
I think that this may work if you used this “batter” like a pudding chomeur...although replace the sugar syrup bottom with fruit or berries like raspberries. My grandmother used to make a “pudding” with a raspberry compote on the bottom although she used a simple white cake batter but I’d be interested to try it with this pudding recipe. Also curious on if crumbs from a different type of bread ...sourdough or whole grain would make a significant difference in flavour or lack therefore.
Perhaps the "most excellent" portion of this pudding is how versatile it is with what you flavour it with afterwards.
Looking forward to making tomorrow morning. Looks and sounds very good. Yummy pastie stuff. Love your expressions. Think I'll try a bit of honey on top. Bet my critters will enjoy eating it with me. 🤣🤣🤣
When this is what you have this is what you do. A few Berries, meat, ham bacon, a jelly or Jam and you have a treat. They did not have peanut butter and jelly on toast for breakfast. Jelly, jam and the like were for desert.
my first thought is that maybe this would be like a bread pudding and down here in New Orleans that is a very popular dish. usually it has raisins in it and is served with a buttery rum sauce and when i say served, it's typically drenched in the sauce! :)
Also I would use hunks ("crumbs") of bread as you would for a bread pudding now.
Oh! Swine's lights would definitely have elevated this pudding....
@Glen - I work for a museum right now. Every time I see you handling these old volumes, in my head I hear my curatorial team screaming in anguish! :-D
Ha - I hear that a lot.
I think you are right about the wasted! lol! They probably needed food by the time they got around to this. Any food is good when you are getting wasted! lol!
Ruth Mott (wonderful woman who started out as a kitchen maid and worked herself up to Cook in English Big Houses in the Thirties) said that when a Cook told you her (his) recipe for something, they always left something out, something you had to find out for yourself, because they didn't want the young upstart replacing them! :)
If you've never heard of her, she, together with Harry Dodson (head gardener) and Peter Thoday (narrator) did a few EXCELLENT series called 'The Victorian Kitchen' and 'The Wartime Kitchen'. I think you can find them here on YT. Harry Dodson and Peter Thoday also did 'The Victorian Kitchen Garden' and 'The Victorian Flower Garden', for those who are interested. Oh, and Ruth Mott also did a Christmas Special, of her own favorite dishes, although that might not be as interesting for the Historical Cook.
I love when you make an attempt at the really old recipes.
To my knowledge the"lights" of an animal are the heart and the lungs, sometimes also called a "pluck" because you can get it out of the animal with one movement. Check out this article: en.wikipedia.org/wiki/Offal
BTW, the expression "...until it's done..." is about as precise as it can get. Today, in 2021, we want to know how many minutes "done" takes.
Haha, I sometimes use a timer, but more often than not I just know when something is done by smell, feel, or sight. The more you bake, the more you get comfortable with it. I always check a cake 5 or ten minutes before the time says its ready, especially if I can smell browning.
"Until it's done" is still a good pointer(which is why many recipes ask to test your bake with a toothpick). Ovens can be quite different in how they heat up and maintain heat, and things like air pressure, type of flour or type of cake pan used can all affect the time it takes to finish the bake.
What even *are* "Swine's Lights??"
Also, this pudding's stodgy texture seems like it would really shine with vanilla added to the batter and macerated strawberries, poached pears, or rhubarb compote served overtop. Maybe like it's a "delivery device" for other flavors and textures.
"Lights" are lungs.
Poached pears would probably work. Pears were in frequent use during that period. Hilary Spurling's book "Elinor Fettiplace's Receipt Book" suggests other possibilities. There is a recipe for Sherry sauce, which could work. Possibly even some sort of Seville Orange sauce. Seville oranges were shipped to England in vast quantities in the seventeenth century.
Maybe some toasted nuts on top and a bit of orange zest.
Trying to get your hands on some of the old ingredients and trying them out would be very interesting.
I just found this channel from the 1886 coca cola remake video in my home
Im almost positive this is supposed to be closer to a bread pudding where the crumbs would actually be larger chunks of stale bread
Unsure, as I can't flip through the neighboring pages for more context, but might this just be a reference recipe meant to teach the fundamentals of "an excellent pudding?" The following recipe for Puddings of Swine's Lights appears to build directly on it. So it's up to you to build your excellent pudding on this foundation.
Also, you may have made a small mistake in the recipe. I read the recipe as adding the sugar while it's baking. It would melt and caramelize the surface.
Maybe using grated jackery or at least brown sugar would be tastier. Also dipping it in your glass of sherry would help.
Julie has the most beautiful smile!
Jules is the best!
To be honest, this is a cookbook for professionals; those people just needed a reference guide and to quickly get some new ideas. I think it probably was understood that the people in the kitchens knew what their own part of the cooking process was. The difference in detail could mean that for some recipes there were more suggested ideas than others and this didn't need one, since it is a well known thing: pudding.
Lol Love she opted not to go back for another taste :)
In the 2016 Oxford Symposium, 'Offal: Rejected and Reclaimed Food' they reference Robert May.
Swine's Lights = Lungs
Thanks for sharing this recipe, I definitely will not be making it.
Although pudding, like a custard, sounds good.
I have a feeling that assuming this to be sweet dish just because it has sugar (or as suggested by a few fellow commenters seving it wis custard) on it or that it should be served as an accompaniment (as a Yorkshire pudding now is) to a meaty meal is 21st century thought process, if we treat it like the original Yorkshire pudding (think of a British style pancake instead of the modern pastry cup) then it's likely this would have been eaten as a start. Think of it as akin to how pre Pandemic restaurants gave you complimentary bread.
Also regarding the sugar on top, considering when and for whom the book was published for it is likely the sugar was to show how rich the 'host' was. Pre the industrial revolution only the very rich would have been able to afford sugar at all, so it's fairly likely it's only on the recipe to say to your guest (Jules for instance) 'look how rich I am'
Maybe try using this as the base for a "Tres Leches" cake.
You should be able to get "Swines lights". All they are is the lungs of swine. Not the typical thing you find in a grocery store, but talk to your butcher and you might be able to get it. Definitely easier to get than ambergris. 😃
As for that "most excellent pudding", add some lemon or orange essence to it.
Would swines lights be pig eyes? Pudding of Pigs Eyes, sounds very palatable! I can just imagine how excited Julie will be to taste it.
Great video but not something we would make. Thanks Glen.
I wonder if slicing and pan frying in butter would be a good serving step? We do that with our Scottish boiled "pudding" before eating
I find it funny that Ambergris is illegal to possess in the US due to the endanger species act, but totally legally allowed for food use by the FDA. Though no one has been prosecuted/fined for Ambergris and the National Marine Fisheries Service hasn't even sent a warning letter to anyone since 1990.
Lights = lungs
They aren't used very often in English speaking countries although they are one of the ingredients called for in haggis.
Seems like this would work better as leftovers, fried for breakfast the next morning, smothered in butter and maple syrup.
How about molasses? We ate it on buttered biscuits when I was a kid. We kids drank milk, and parents drank milky tea, Canadian style, with Mom's biscuits.
Hi glen ,hi jewels. I have a cookbook, called the Whitehouse cookbook mine is circa 1905. Its bizarre! More than just recipes. Touches on many topics, maybe you already have this? Lmk.
That’s what I’d call a “once in a lifetime” recipe 🤣.
I do like your recipes and cooking!! But today I have a floater and read the title as elephant pudding!
You mentioned the "Boston" cook book, us there something you have made from it yet?I have a print
💚🌞
Gotta love earwax.
What would have ambergris added to flavor and/or texture?
I would treat that like shortbread. It needs a vanilla sauce, whipped cream, or sweetened berries of some kind.
This is an excellent opportunity for me to say again I wish you let someone scan those old cookbooks of yours so they remain available down through the ages.
How to make a not so excellent pudding
But you used up old bread and had something to put Jam or Jelly on. Everyone had chickens even in the city.
The disrespect is real
Noticed it said scrape sugar on it being baked. I wonder if it's a larger quantity of sugar that is caramelized on the top rather than a sprinkle. I thought of it a slightly less baked with that thick sugary crust on the top that you break up with your spoon.
Use the batter to make pancakes or crepes?
I believe in the time frame of this recipe, the “puddings” were supposed to be plain, or not taste like much because they often used a sauce over the top. The sauces were packed with flavor (often with brandy or rum)
But note this had sugar on top. Would you sugar it and then add a sauce over that?
@@lwilton yes. The sauces were meant to drizzle over.
Jules expression spoke volumes.
How about adding vanilla extract for flavor and some sugar in the batter for sweetness? Since sugar was relatively new, how about honey?
I kind of want to try this now! Now wait, so the recipe says scrape the sugar on the top while it's baking, so maybe like the last 10-15 min in the oven... ?? And if he was french-trained then his idea of pancake batter might be very very thin like crepe batter is... so it would be then more custardy than cakey. I wonder... I may have to try and see if it makes an excellent pudding anyway (: