As Glen has noted in previous old cookbook recipes, they leave a lot of stuff out because it was just expected cooks at the time knew all this stuff. This isn't saying "these recipes are perfect", it's saying if anything goes wrong it might be that you left an important step out due to your inexperience.
Yeah, that's something weird for me too, I wonder if it's a mentality difference where they just don't give a F if you can't cook. If someone is using a recipe in the first place, I'd figure they'd be 1 of the two: Either looking to be inspired or really can't cook and need guidance.
Any housewife who completes the turtle soup recipe on pages 23,24,25 of the cookbook with a 30-40 pound sea turtle plus 11lb of other meats(the ingredient list continues, but I think the point is made). Is a rather formidable lady. This cookbook is available as a free ebook on the Google play store. It's easier to find it with a google search than in the play store though.
Glen - “I don’t think I have the right pie dish size...” *builds up sides with pastry* Me - My kinda guy! 😃😆 I love lemony things, I have added this to my list of things to try! Thanks Glen. 🙏😊
The bad part about pie is that nobody eats it with ice cream. This pie with an ice cream chaser would be awesome, even one of the more adult ice creams!
Love these Sunday morning old recipes! Just an observation on the filling when you guys were trying to figure it out texturally. It’s not custard because there’s no dairy, but there is butter. So eggs, sugar, butter and lemon. Essentially you just baked lemon curd in a pie crust. Which would definitely explain the serious lemony smack on your lips!
I think the lemons you had were muuuuuch bigger than any lemons you would have gotten in 1855 which is why you got way more zest and the lemon flavour was so powerful
That's true, but at the same time I think it's important to note that it was fairly standard practice back then to eat lemons raw. The curative effects of citrus fruits were well known even in antiquity, and lemons have a much better shelf life than other citrus fruits such as oranges, and juice concentration methods for preserving citrus weren't invented until the second world war. The phrase "When life gives you lemons make lemonade" nowadays seems like it's a bit of an unnecessary statement, because, well, of *course* you're going to use make something out of the lemons you have. Back in the day that wasn't true as people would typically peel and eat the lemons as-is as it provided necessary nutrition, even if they didn't like the sour taste. An interesting example of this is "Stonewall" Jackson, an American General in the civil war. There are numerous anecdotes about him always having a lemon on his person and regularly eating them, a fact that people in the modern era find quite odd. It's important to note that even though there is mention of him and his lemons from his lifetime, none of the mentions are worded in such a way as to suggest that the writers found the behavior of eating lemons as being odd or uncommon, but rather the thing that's emphasized is his love for them and the frequency in which he carried and ate them. With that in mind people back then probably wouldn't mind strong lemon flavors being present in a pie, and would likely expect anything lemon-flavored or lemon based to be fairly intense.
Josiah Gibson: and many, many thank you’s for that bit of historical trivia. That’s part of the reason I enjoy old cook books and isn’t it delightful that Glen is so willing to jump in and just “do it” even when his experience tells him to be cautious.
As a Heritage Chef (retired, yea right) I always follow the method given in the receipt. Back in the day many receipts did not have methods written because you would know what you were doing. I regularly cook heritage foods from an extensive collection of heritage cook-books and notes.
I do a lot of 15/16th century food history cooking and this is what would be considered a custard, and based on my cooking, that looks about right! Will give this one a go and compare!
I had a slice of sugar pie while visiting Niagara Falls on the Canadian side. It was the best slice of pie I had ever eaten and my father and I have never been able to retrieve the recipe from that restaurant.
This looks really good. Going to add this to my saves food based videos.... Though I'll likly nit make my own crust... I'll use pre made. But the rest has me intrieged...... I love LEMON based foods. Thanks for this video.
We love all your shows, especially the old cookbooks shows. You have inspired me to do my own challenge. I own hundreds of cookbooks that I have collected over decades. Quite a few are of the community cookbook style where the recipes were submitted by people in an organization or other group. I am going to make one recipe a week out of these cookbooks. It will take many months go finish this challenge and then I will start on the cookbooks I have collected while traveling in a small rv for almost 20 years. Another way to make the challenge interesting will be to try to convert as many recipes as possible into Instant Pot recipes. I love the convenience and easy cleanup of this method of cooking. Keep up the good work!
Oh my! I do love a lemon dessert and this one Glen baked up beautifully. For some reason, now, I have memories of Grandma downstairs in the kitchen flooding the majority of my mind. Guess that means lemon pie for later.
Dear Glen and Family, happy sunday to you fine folks and wanted to say how much fun it is watching and learning and growing in many aspects many not even related to cooking. Maybe the cooking part is just metaphoric ;-) One who watches can clearly see hard work, honesty, and tested ideas and ways to see and use and in life. And as you so truthfully always say you do you! see for yourself;-) beautiful Glen and misses. Your both corkers and very generous with your lifes and spaces. You remind me of the little choo choo that could. Growing little at a time and sustaining your growth and place with stability. Lasting results and proof that hard work does pay ! no clickbait necessary . Always appreciate eating oats that haven't passed thru the horse already so to speak;-) Well anyways first time commenting here and wanted to say thanks you! And give encouragement and blessings;-) Yours alway BBh
Ah, Sunday morning, when I sleep in and then wake myself up with an old cookbook recipe from you. This one looks good. How do people know where to send you these? My grandmother's collection is sadly neglected.
Your flashbacks to the world of food are fantastic there is a lot to rediscover my oldest cookbook is from 1905 and is a vegetarian cookbook. I like lemon and a lemon pie is never wrong thanks for the tip should of course try.
After watching this, I looked in one of my favorite old cookbooks for lemon pies, and I found "Lemon pie, Special": "The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of the eggs well beaten, and pour into a large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top." A second variation on the recipe (that makes two pies) says "Bake in a medium hot oven for about 25 minutes."
I always wondered why par baked was named that. I never connected it to PARtially baked. Pie looks great, the recipe book is a bit of a mess (no temps, instructions spread across different sections...), but it's a relic of it's time. I love how you brought the crust way up, love that crispy crusty bit.
Genius tip about baking the pie on a stone. I always have problems with crust. I have a new convection oven but it’s not cooking pizza and pies correctly. Thanks.
Looks like and sounds like one of the lemon pies my grandma use to make for my dad. It was very lemony. It was his favorite, he never really liked sweets of any kind, except those pies.
Looks delicious, and happy Canadian Thanksgiving! American Thanksgiving is my favorite holiday and I'd gladly trade Christmas and my own birthday for second and third Thanksgiving.
I recently discovered your channel and recipes. It is super interesting! I've watch several videos already and this one has me excited. My mom, who will be 88 on Saturday and has dementia, loves lemon pie. I think I will whip this up for her and take it to her (she lives in a skilled nursing facility). I will definitely parbake the crust just a tad since I don't have a pizza stone. That lemony filling looks like it would be something she will love. Thank you!
Great looking pie. I need to try this. I thought I was the only person who took his glasses off to read. Been doing that since grade school. Love your channel. My first recipe i watched was your Jello ice cream.
Hi Glen Jules Chicken and fellow admirers of good pies. I ran across the idea of 'water proofing' a partially baked pie crust in one of my old cookbooks and always do it whenever the dreaded soggy bottom rears its ugly head. I would parbake the crust with weights until set then remove the weights and paint the crust with egg white and bake til dry (if it was going to bake longer) or until nicely browned if it was going to have a precooked filling. The cookbook was a panic! predicting doom at every turn. Terrorize the new bakers hahaha Love the videos hugs from Oaxaca Jacques
I love it! But brushing a parbaked pie shell with egg? I thought everyone did that because that is how my mama taught me to do it, back in the 1960s. I assume she learned it from her mama, back in the late 1930s. In Lancashire, England, so there may be geographical differences in play here.
Thank you for doing the cooking videos. I love them and I have tried some of the recipes thanks for putting them at the end. I always watch them on Sunday as soon as they are posted. Keep up the great work. From Sunny Florida😎
Love this. I always use egg on the bottom of my pies and I agree that this technique needs to be a staple for pie making today. Love your channel and especially the historic recipes. Thanks for sharing your knowledge with us.
My family's favorite growing up was Boston Cream Pie, but no episodes of that have popped up in my feed. It must not be popular. Luckily, I love lemon!
Ahhhh, Glen......Could you do the Marlboro pie at around 2:49? That looks like the richest apple pie EVER! With booze!! Don't get me wrong, that pie looks wonderful with 8 eggs in it. But shredded apple eggs and booze??? Gimmie, gimmie, gimmie.
GREAT video! I might suggest the shallow tinned copper pie pan was useful in a wood fired oven to bake while it is hot primarily because of the difficulty in regulating temps and the need to turn 1/4 turn every few minutes because the oven was hottest on the firebox side to avoid burning on 1 side
I definitely heard of that brushing a par baked pie crust. Almost like creating this extra seal from allowing moisture from filling to seep into the crust
I am very interested in the Marlboro pie recipe under the lemon one you did today. I’ve never seen a pie calling for grated apples. Would love to see this one for American Thanksgiving as it looks like it may be an older traditional recipe common during this holiday that has fallen out of favor according to the limited info I could find.
Ths cost of postage to Canada will probably cripple you. Not as bad as getting something posted from there to here... Look at courier companies over AP.
Think I saw you walking with your wife in downtown Toronto (Richmond or Adelaide, I don't remember) on Saturday. Was going to say hi but thought it wasn't appropriate given COVID...Love your content
The cookbook used Mrs. Bliss practical cook book is available as a free ebook on the Google play store. It is easier to find it by doing a google search than using the search bar inside the play store. It a interesting read. Cheers
In Lincolnshire here in the UK they do what they call a curd tart, the texture of yours looks very similar. I love curd tarts, adding the lemon is genius though - I'll be trying your version!
Great vids. I watched your vids on key lime pies then on lemon . I was wondering if you ever thought of using calamondin or calamansi for the same as some of the pies you made. I have a neighbor that has offered all I can carry. lol Love your videos ........keep them coming please. John
Reduce the eggs by half and add buttermilk. Buttermilk pie! The recipes are soooo close. I always have to make several over the holidays and the requests are already coming in. It's lemon pudding-ish with that caramelized top you got on your pie but a little thicker from the milk solids.
My favorite pie is a chocolate chess pie. I tried multiple recipes for one then finally found one close to what flavor I wanted and tweaked it just for me. During my search for a great chocolate chess pie recipe I discovered vinegar pies. I make the vanilla vinegar pie (without any cornmeal) and serve it with canned or fresh fruit topping (canned cherry pie filling is great). That's an easy pie to make in a pinch. I'm not that big of a fan of custard pies but I like the texture of the chess and the vinegar pies. Vinegar pies don't taste of vinegar at all.
Copper cooking gear is dirt cheap in the fleamarket/op-shop-type places (whatever the term is in Canada) over here in Sweden. I’ve got pots and cake tins from the 1800s for a few bucks, totally usable, still good tinning and everything. People apparently use them for decoration. I cook with them. 😊
mmm you know each time I see that they call for eggs and they say 6 whites and 8 yolks. The first thing I think it to add the yolks to the butter and lemon juice mix then in a seperate clean bowl whip the egg white then fold them in. I think the texture would be more airy and lofty and I wouldn't be surprised if part of the egg whites would seperate and create a meringue like top. Lemon pie is my fave followed by mincemeat pie and Pumpkin... which I hope to be able to do soon.
The fact that the recipe called for whites and yolks separately caught my attention as well. I also wondered if the whites were supposed to be whipped and folded in, especially since Glen & Jules commented on the odd texture. I wouldn't be surprised if there is yet another section hidden away elsewhere in that cookbook with that instruction.
for the pie plate you think is too expensive, I would suggest looking on Townsends merch page. I saw some things that wouldn't cost $400 though it's possible that you would still find them too expensive
A Food show and a haiku at the end....nice. 1855 Lemon pie Give it a try Thanks for stopping by... Truly profound...lol. * - this is probably not a true haiku by definition but it fits for what I am going for lol
Looks delicious! I don’t think I’d like the egg wash and sugar on top. In 2-crust pies, I brush the top crust with milk then sprinkle sugar on top. Yum!
I’m about to make the lemon pie from the key lime competition and this video came up. Interesting with some technique changes how close it is to the Mack (sic?) recipe
The one below it looks interesting... _Marlboro pie_ I don't know if I would enjoy the texture and flavour of cigarettes in my dessert though. :D But I will try the lemon pie out, thanks for posting! Cheers,
Glen! Could you please do a video on maple syrup and the different grades/types etc. is it common in Canada for people to have a giant bottle like yours???
The spirit of the explorer!! Amazing video, cookbook and channel! A culinary David Thompson? Samuel de Champlain? Giovanni Caboto? Thank you Glen and keep on rocking it!😎👍👍🙏🙏🥇🏅
This is the second lemon pie recipe that also sounds pretty interesting, texture wise. I told you guys that my Mom used to send me to Ft. Erie for Sherriff Lemon pudding, because we didn't have it here in Buffalo. Any way give yourselves a treat. Top that pie or any sweet/tart pie or tart, with unsweetened whipped cream. If you haven't already, I'm sure you'll like it.
Loves Jules---my kind of person "any pie is a good pie" or as my Grandfather used to say "My favorite kind of cake is pie"
Jim Purl Well,not until you taste some of the disasters I’ve made...
@@mjrussell414 I feel your pain. My favorite cake or pie is cookies 🤣
Dear CBC, have you seen some of the weirdos you've given cooking shows to? Give this man a show, he'll be great.
Defund CBC, and keep Glenn on TH-cam so I can still watch him!
@@GrizzAxxemann I like my cbc, thanks.
*Imagine* releasing a cookbook today and prefacing it with "these recipes are perfect, if you mess them up it's your own fault"
Yeah you should check out thug kitchen
As Glen has noted in previous old cookbook recipes, they leave a lot of stuff out because it was just expected cooks at the time knew all this stuff. This isn't saying "these recipes are perfect", it's saying if anything goes wrong it might be that you left an important step out due to your inexperience.
It's called a EULA.
Recipe book: “If the food doesn’t taste good, it’s your fault and not the recipe’s.”
Dang they didn’t hold any punches back in 1855!
I know right. Imagine putting that into a cookbook, or any book, today. The snowflakes would wet their bed.
Yeah, that's something weird for me too, I wonder if it's a mentality difference where they just don't give a F if you can't cook. If someone is using a recipe in the first place, I'd figure they'd be 1 of the two: Either looking to be inspired or really can't cook and need guidance.
No ribbons just for showing up
Any housewife who completes the turtle soup recipe on pages 23,24,25 of the cookbook with a 30-40 pound sea turtle plus 11lb of other meats(the ingredient list continues, but I think the point is made). Is a rather formidable lady. This cookbook is available as a free ebook on the Google play store. It's easier to find it with a google search than in the play store though.
@@kentbishop2635 yep
I love the colour of the top, I didn't expect such a gorgeous brown top.
Don’t ever stop the segment of Jewels coming in for the tasting. I LOVE when she shows up.
Glen - “I don’t think I have the right pie dish size...” *builds up sides with pastry*
Me - My kinda guy! 😃😆
I love lemony things, I have added this to my list of things to try! Thanks Glen. 🙏😊
The Calico Heart a bit of cream of tartar perks up and extends the lemony taste. I use COT in my lemon bars.
The bad part about pie is that nobody eats it with ice cream. This pie with an ice cream chaser would be awesome, even one of the more adult ice creams!
Love these Sunday morning old recipes!
Just an observation on the filling when you guys were trying to figure it out texturally. It’s not custard because there’s no dairy, but there is butter. So eggs, sugar, butter and lemon.
Essentially you just baked lemon curd in a pie crust. Which would definitely explain the serious lemony smack on your lips!
I think the lemons you had were muuuuuch bigger than any lemons you would have gotten in 1855 which is why you got way more zest and the lemon flavour was so powerful
That's true, but at the same time I think it's important to note that it was fairly standard practice back then to eat lemons raw.
The curative effects of citrus fruits were well known even in antiquity, and lemons have a much better shelf life than other citrus fruits such as oranges, and juice concentration methods for preserving citrus weren't invented until the second world war.
The phrase "When life gives you lemons make lemonade" nowadays seems like it's a bit of an unnecessary statement, because, well, of *course* you're going to use make something out of the lemons you have. Back in the day that wasn't true as people would typically peel and eat the lemons as-is as it provided necessary nutrition, even if they didn't like the sour taste.
An interesting example of this is "Stonewall" Jackson, an American General in the civil war. There are numerous anecdotes about him always having a lemon on his person and regularly eating them, a fact that people in the modern era find quite odd. It's important to note that even though there is mention of him and his lemons from his lifetime, none of the mentions are worded in such a way as to suggest that the writers found the behavior of eating lemons as being odd or uncommon, but rather the thing that's emphasized is his love for them and the frequency in which he carried and ate them.
With that in mind people back then probably wouldn't mind strong lemon flavors being present in a pie, and would likely expect anything lemon-flavored or lemon based to be fairly intense.
Josiah Gibson: and many, many thank you’s for that bit of historical trivia. That’s part of the reason I enjoy old cook books and isn’t it delightful that Glen is so willing to jump in and just “do it” even when his experience tells him to be cautious.
Even me when I saw those lemons I was like wow those are really large.
The size of lemon depends upon where you live and the climate.
As a Heritage Chef (retired, yea right) I always follow the method given in the receipt. Back in the day many receipts did not have methods written because you would know what you were doing. I regularly cook heritage foods from an extensive collection of heritage cook-books and notes.
You won me over when you said it was very lemony :-). I’ll be giving this a definite go. Thanks!
I have noticed in the videos that Jules has the perfect sense of timing. She almost always comes in when it is time to eat 😀👍
My wife does the same thing!
Well she doesn't say "Hi Glen..." but the rest.
Glen: I enjoy hearing you talk through an issue . Thanks.
The pizza stone was a smart move sans par-bake
Looks wonderful! I love old recipes ... and I love lemon pie! 😋 Thank you much!🍋🍋🍋
I do a lot of 15/16th century food history cooking and this is what would be considered a custard, and based on my cooking, that looks about right! Will give this one a go and compare!
Do you follow Tasting History? He does recipes from Roman times all the way to Victorian times and everything inbetween from all nationalities.
@@brissygirl4997 That's a great channel! Very informative and entertaining!
How did it compare?
Winner, winner! Winner...? Winner.
I love these old recipe videos. A great way to connect with the past and inform the future.
Thanks for watching Everyone! *What’s your favourite pie?*
*Full recipe in the description box.*
Saskatoon berry!
I had a slice of sugar pie while visiting Niagara Falls on the Canadian side. It was the best slice of pie I had ever eaten and my father and I have never been able to retrieve the recipe from that restaurant.
This looks really good. Going to add this to my saves food based videos.... Though I'll likly nit make my own crust... I'll use pre made. But the rest has me intrieged...... I love LEMON based foods. Thanks for this video.
I love homemade blueberry pie! I could eat it till I get sick if I let myself lol My second favourite is coconut cream pie.
Ham/bacon and egg is easily my favourite pie. On holiday in Greece a few years ago i had a slice of my second favourite, Chocolate pie.
Go for that crust, Jules!!
Love me a good pie crust
Whip up the extra egg whites, fold them in and you have a lemon sponge pie. One of my favorites from my Mother.
love watching you and seeing which recipes are worth trying. Thank you
I love you decoding old cook books, it's very entertaining!
We love all your shows, especially the old cookbooks shows. You have inspired me to do my own challenge. I own hundreds of cookbooks that I have collected over decades. Quite a few are of the community cookbook style where the recipes were submitted by people in an organization or other group. I am going to make one recipe a week out of these cookbooks. It will take many months go finish this challenge and then I will start on the cookbooks I have collected while traveling in a small rv for almost 20 years. Another way to make the challenge interesting will be to try to convert as many recipes as possible into Instant Pot recipes. I love the convenience and easy cleanup of this method of cooking. Keep up the good work!
I love watching these, as I don't use vintage recipes often, but use vintage appliances to cook everyday meals.
Oh my! I do love a lemon dessert and this one Glen baked up beautifully. For some reason, now, I have memories of Grandma downstairs in the kitchen flooding the majority of my mind. Guess that means lemon pie for later.
The Marlboro pie looks amazing
I would like to petition a collaboration with Townsend. That would be the most wholesome video ever.
I like your comments for the lemon pie.....a must try.
Glen, I'd like to request the "Marlboro Pie", below the lemon pie. From what I saw it looks interesting. Thanks
Thanks for shareing
What a cute couple! Wish I could find a man that cooks and bakes!
Looks super delicious.
10:14 unintended rap segment, love it.
That looks so much better than the over rated Ice Box Lemon pie recipes. I will try it, thanks.
I put this in my saved videos. I would love to see you produce a compilation cookbook of your favorite recipes.
Love the way Jules shows up at tasting time.
Hey Glenn I love your TH-cam channel keep up the good work mate 😉
Dear Glen and Family, happy sunday to you fine folks and wanted to say how much fun it is watching and learning and growing in many aspects many not even related to cooking. Maybe the cooking part is just metaphoric ;-) One who watches can clearly see hard work, honesty, and tested ideas and ways to see and use and in life. And as you so truthfully always say you do you! see for yourself;-) beautiful Glen and misses. Your both corkers and very generous with your lifes and spaces. You remind me of the little choo choo that could. Growing little at a time and sustaining your growth and place with stability. Lasting results and proof that hard work does pay ! no clickbait necessary . Always appreciate eating oats that haven't passed thru the horse already so to speak;-) Well anyways first time commenting here and wanted to say thanks you! And give encouragement and blessings;-) Yours alway BBh
You are becoming one of my favourite food channel !
Every video is a surprise I'm loving it 👍
I can't wait the next one 😀😀😀
This recipe is a keeper ,!
The Marlboro Pie below your lemon pie caught my attention. Would love to see how that one turns out.
Jay Bodenhamer: I love Marlboro Pie!
@@EastSider48215 I've never heard of it but it can't be bad if it has apples and brandy in it lol
Cigarettes? Oh. Not that kind of Marlboro.
Ah, Sunday morning, when I sleep in and then wake myself up with an old cookbook recipe from you. This one looks good. How do people know where to send you these? My grandmother's collection is sadly neglected.
Our mailing address is:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
L1S 0E9
From the channel description.
as someone who loves your channel and lemon pie I can't wait to try making this!
Your flashbacks to the world of food are fantastic there is a lot to rediscover my oldest cookbook is from 1905 and is a vegetarian cookbook.
I like lemon and a lemon pie is never wrong thanks for the tip should of course try.
Can’t wait to try it?
Love this lemon pie series. Keep your pie videos coming
Looks great ! Tyfs!
After watching this, I looked in one of my favorite old cookbooks for lemon pies, and I found "Lemon pie, Special":
"The yolks of eight eggs, six ounces of sugar, three lemons, the whites of four eggs. Mix the yolks, sugar, and the grated rinds and the juice of the lemons, and beat over a fire until thick. Then add the whites of the eggs well beaten, and pour into a large pie dish lined with thin pie dough. Bake slowly. Serve with powdered sugar on top."
A second variation on the recipe (that makes two pies) says "Bake in a medium hot oven for about 25 minutes."
Have you tried making this recipe? How was it
I always wondered why par baked was named that. I never connected it to PARtially baked.
Pie looks great, the recipe book is a bit of a mess (no temps, instructions spread across different sections...), but it's a relic of it's time. I love how you brought the crust way up, love that crispy crusty bit.
Duh! (I couldn't resist it... apologies!) I mean really par and part! What a bozo!
I showed this to my mom and she is super excited to try it. Thanks!
This looks really good. I wonder what it would taste like using duck eggs.
Genius tip about baking the pie on a stone. I always have problems with crust. I have a new convection oven but it’s not cooking pizza and pies correctly. Thanks.
Thanks for another wonderful video. I love all things lemon....toss a little luck history into it and this is a "must try". Thanks again
Looks like and sounds like one of the lemon pies my grandma use to make for my dad. It was very lemony. It was his favorite, he never really liked sweets of any kind, except those pies.
Looks delicious, and happy Canadian Thanksgiving!
American Thanksgiving is my favorite holiday and I'd gladly trade Christmas and my own birthday for second and third Thanksgiving.
I recently discovered your channel and recipes. It is super interesting! I've watch several videos already and this one has me excited. My mom, who will be 88 on Saturday and has dementia, loves lemon pie. I think I will whip this up for her and take it to her (she lives in a skilled nursing facility). I will definitely parbake the crust just a tad since I don't have a pizza stone. That lemony filling looks like it would be something she will love. Thank you!
maybe i'll do a lemon pie next weekend! looks pretty tasty for 1855. greetings from saanich b.c. to you glen! happy sunday!
Great looking pie. I need to try this. I thought I was the only person who took his glasses off to read. Been doing that since grade school.
Love your channel. My first recipe i watched was your Jello ice cream.
Hi Glen Jules Chicken and fellow admirers of good pies. I ran across the idea of 'water proofing' a partially baked pie crust in one of my old cookbooks and always do it whenever the dreaded soggy bottom rears its ugly head. I would parbake the crust with weights until set then remove the weights and paint the crust with egg white and bake til dry (if it was going to bake longer) or until nicely browned if it was going to have a precooked filling. The cookbook was a panic! predicting doom at every turn. Terrorize the new bakers hahaha Love the videos hugs from Oaxaca Jacques
OK, I just noticed the first part of the "Marlboro Pie" recipe, and I have to say I'm intrigued!
I love it!
But brushing a parbaked pie shell with egg? I thought everyone did that because that is how my mama taught me to do it, back in the 1960s. I assume she learned it from her mama, back in the late 1930s. In Lancashire, England, so there may be geographical differences in play here.
Thank you for doing the cooking videos. I love them and I have tried some of the recipes thanks for putting them at the end. I always watch them on Sunday as soon as they are posted. Keep up the great work. From Sunny Florida😎
Love this. I always use egg on the bottom of my pies and I agree that this technique needs to be a staple for pie making today. Love your channel and especially the historic recipes. Thanks for sharing your knowledge with us.
My family's favorite growing up was Boston Cream Pie, but no episodes of that have popped up in my feed. It must not be popular. Luckily, I love lemon!
Ahhhh, Glen......Could you do the Marlboro pie at around 2:49? That looks like the richest apple pie EVER! With booze!!
Don't get me wrong, that pie looks wonderful with 8 eggs in it. But shredded apple eggs and booze??? Gimmie, gimmie, gimmie.
I love lemon and was super excited to see this, but I paused on the shot of the second page of the cookbook and, I admit, my back when up *so fast*!
Looks delicious wish I had a slice now...thank you for the recipe.
Very good. My first pie from scratch. But I should have parbaked it. I did try brushing the egg over the crust and sprinkling sugar. Thank you.
GREAT video! I might suggest the shallow tinned copper pie pan was useful in a wood fired oven to bake while it is hot primarily because of the difficulty in regulating temps and the need to turn 1/4 turn every few minutes because the oven was hottest on the firebox side to avoid burning on 1 side
I definitely heard of that brushing a par baked pie crust. Almost like creating this extra seal from allowing moisture from filling to seep into the crust
I love lemon pie
I am very interested in the Marlboro pie recipe under the lemon one you did today. I’ve never seen a pie calling for grated apples. Would love to see this one for American Thanksgiving as it looks like it may be an older traditional recipe common during this holiday that has fallen out of favor according to the limited info I could find.
Thanksgiving wasn't a national holiday in 1855
I’ve got some really old books down here in Australia I’d love send you guys, I can’t seem to do them justice 🤔
I bet there are some really wonderful recipes that wouldn’t be found in other countries.
Hi from QLD, what kinds of recipe books do you have?
Mary Duff I’d imagine so 👍
Ths cost of postage to Canada will probably cripple you. Not as bad as getting something posted from there to here... Look at courier companies over AP.
Our mailing address is:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
L1S 0E9
From the channel description.
I would recommend "Pie marches on" by Munroe Boston Strause. Please try some pie recipies from that book.
The Marlboro Pie recipe looks interesting too.
Think I saw you walking with your wife in downtown Toronto (Richmond or Adelaide, I don't remember) on Saturday. Was going to say hi but thought it wasn't appropriate given COVID...Love your content
The cookbook used Mrs. Bliss practical cook book is available as a free ebook on the Google play store. It is easier to find it by doing a google search than using the search bar inside the play store. It a interesting read. Cheers
Hey Glen. Hey friends!
In Lincolnshire here in the UK they do what they call a curd tart, the texture of yours looks very similar. I love curd tarts, adding the lemon is genius though - I'll be trying your version!
Great vids. I watched your vids on key lime pies then on lemon . I was wondering if you ever thought of using calamondin or calamansi
for the same as some of the pies you made. I have a neighbor that has offered all I can carry. lol
Love your videos ........keep them coming please. John
Reduce the eggs by half and add buttermilk. Buttermilk pie! The recipes are soooo close. I always have to make several over the holidays and the requests are already coming in. It's lemon pudding-ish with that caramelized top you got on your pie but a little thicker from the milk solids.
My favorite pie is a chocolate chess pie. I tried multiple recipes for one then finally found one close to what flavor I wanted and tweaked it just for me. During my search for a great chocolate chess pie recipe I discovered vinegar pies. I make the vanilla vinegar pie (without any cornmeal) and serve it with canned or fresh fruit topping (canned cherry pie filling is great). That's an easy pie to make in a pinch. I'm not that big of a fan of custard pies but I like the texture of the chess and the vinegar pies. Vinegar pies don't taste of vinegar at all.
This reminded me of a chess pie, as well.
Copper cooking gear is dirt cheap in the fleamarket/op-shop-type places (whatever the term is in Canada) over here in Sweden. I’ve got pots and cake tins from the 1800s for a few bucks, totally usable, still good tinning and everything. People apparently use them for decoration. I cook with them. 😊
What you need for this recipe is what I have... a 10 inch Anchor Hocking Fire King shallow pie plate. I think mine was made in the 1950's.
mmm you know each time I see that they call for eggs and they say 6 whites and 8 yolks. The first thing I think it to add the yolks to the butter and lemon juice mix then in a seperate clean bowl whip the egg white then fold them in. I think the texture would be more airy and lofty and I wouldn't be surprised if part of the egg whites would seperate and create a meringue like top. Lemon pie is my fave followed by mincemeat pie and Pumpkin... which I hope to be able to do soon.
The fact that the recipe called for whites and yolks separately caught my attention as well. I also wondered if the whites were supposed to be whipped and folded in, especially since Glen & Jules commented on the odd texture. I wouldn't be surprised if there is yet another section hidden away elsewhere in that cookbook with that instruction.
for the pie plate you think is too expensive, I would suggest looking on Townsends merch page. I saw some things that wouldn't cost $400 though it's possible that you would still find them too expensive
(10:14)
1855 Lemon Pie.
Give it a try.
Thanks for stopping by.
It ain't haiku, but it's poetrying.
Wow!!! Super🤤😍👌
A Food show and a haiku at the end....nice.
1855 Lemon pie
Give it a try
Thanks for stopping by...
Truly profound...lol.
* - this is probably not a true haiku by definition but it fits for what I am going for lol
Looks delicious! I don’t think I’d like the egg wash and sugar on top. In 2-crust pies, I brush the top crust with milk then sprinkle sugar on top. Yum!
I’m about to make the lemon pie from the key lime competition and this video came up. Interesting with some technique changes how close it is to the Mack (sic?) recipe
The one below it looks interesting...
_Marlboro pie_
I don't know if I would enjoy the texture and flavour of cigarettes in my dessert though.
:D
But I will try the lemon pie out, thanks for posting!
Cheers,
Glen! Could you please do a video on maple syrup and the different grades/types etc. is it common in Canada for people to have a giant bottle like yours???
The spirit of the explorer!! Amazing video, cookbook and channel! A culinary David Thompson? Samuel de Champlain? Giovanni Caboto? Thank you Glen and keep on rocking it!😎👍👍🙏🙏🥇🏅
Black raspberry, Hoosier Sugar Cream, Butterscotch on, and on.
Grandma Sue in central Indiana and Izzi Too
This is the second lemon pie recipe that also sounds pretty interesting, texture wise. I told you guys that my Mom used to send me to Ft. Erie for Sherriff Lemon pudding, because we didn't have it here in Buffalo. Any way give yourselves a treat. Top that pie or any sweet/tart pie or tart, with unsweetened whipped cream. If you haven't already, I'm sure you'll like it.
I really like your recipes..... was the bottom crust gooey?
It's like a sweet lemon flavor quiche
Mom made me a lemon pie for my birthday today, how fitting.