Tasting The First Brownie Recipe | Food History
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- เผยแพร่เมื่อ 26 ก.ค. 2024
- This video explores the fascinating history of chocolate brownies, revealing how this beloved dessert was invented. Discover the origins of this iconic treat and learn about its evolution over time following the first chocolate brownie recipe.
Watch now to discover the delicious world of brownie history in this food origins taste test.
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00:00 - Intro
00:31 - The First Brownies
02:02 - Tasting
02:26 - The First Chocolate Brownies
05:25 - Tasting
Recipe:
⅓ cup butter
⅓ cup powdered sugar
⅓ cup Porto Rico molasses
1 egg well beaten
⅞ cup bread flour
1 cup pecan meat cut in pieces
Mix ingredients in order given. Bake in small, shallow fancy cake tins, garnishing top of each cake with one half pecan.
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Unicorn Stew
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British Library
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For what it's worth, butter (in the US at least) usually has markings on the package showing how much is a tablespoon. And as we all know, that's 16 tablespoons in a cup. That's 2 standard sticks of butter.
That would make it a lot easier. Sadly we're slaves to the gram over here, and I'm awful at mental arithmetic just to make things more complicated.
Great video!
Thanks so much!
A square of chocolate was one ounce. Glen and Friends has taught me lots about weird American measurements. I'm with you. Weighing is so much easier. And less washing up too.
Ah thanks for the insight. And yes, measurements get harder to equivocate or interpret the farther back you go. But we can all agree that shapes aren’t helpful.
@@unicornstew lol definitely not. The brand Baker’s chocolate made their blocks so that a square equaled an ounce to make measuring easy I guess. That would have been fine except for the tendency of Americans to think there’s nobody else in the world, and so in their recipes they started using squares as the measurement 🙄
I’ve now caught up on all of your videos btw. Love your channel. Keep em coming!!
"Small fancy tins" - my instinct there would be to use a patty/Yorkshire pudding tin, possibly lined with cake cases, mostly because I don't have nearly enough ramekins for a whole batch of proto-brownies.
Sorry to hear that you've had multiple items of equipment break - and especially that your whisk broke a few weeks too late for you to get Poundland's Easter-themed one which looked like a carrot (I only saw it in an Ashens video, as they'd sold out in the local one, but it did look cool).
In my personal life I’m much more of a savoury cook, so I do often find when doing sweet dishes for this channel that I’m a little less prepared in my equipment options…
Thank you - it’s just one of those things. It’s just unfortunate when a bunch of them happen on camera and you look 5% more incapable than you really are.
hint: if the butter's set out awhile ahead so it's soft, you can spoon it evenly into a measure. Doesn't have to be melted, but should be softened.
And if you need actual mass measures, an American cup is eight ounces. One ounce = 28.35 grams. I'll leave the rest of the math for you, but 2/3 cup is 6 oz.
Thank you! Will bear this in mind once I’ve bought some new scales 😊
Cups to ounces obviously varies for each ingredient - best to keep a list of conversion rates if you work with American recipes regularly.
@@Electroceratops "a pint's a pound the world around" and a cup is half a pint in liquid or a half a pound in dry ingredients. Receipts will specify if the brown sugar ought to be packed, the butter melted or the shortening creamed.
A US pint isn't the same as a UK imperial pint, even beside the fact that density varies between substances (flour and sugar especially).
I can confirm that I’ve just ordered a new kitchen scale, meaning that any further ineptitude is entirely down to me 😊
Did kitchens all have scales in the 19th century? I'm guessing not. Normally the butter wrapper has markings for 1/3 cup, 1/4 cup and so forth so you can just cut the wrapper and butter all in one go. A square of baking chocolate is currently an ounce. Weighing is more accurate, but where's the challenge in that?!?
As far as I’m aware, scales date back to classical history. There are even Egyptian hieroglyphs with scales, though I must say I’m not sure how prevalent they were in the late nineteenth century. And admittedly, I’m just a British idiot who was covering up his bad mental arithmetic abilities with thinly veiled rage.
@@unicornstew It was the availability in the ordinary kitchen I was wondering about. I still don't own one, but then I also don't bake.
yeh, for the American recipes, get the American measuring cups, soooo much easier my dear...
I thought I was using American measuring cups - there are secret measuring cups? What other secrets are you guys keeping from us?!
The Palmer House Hotel in Chicago has the recipe for their in-house brownie online. It was developed in 1893 and is supposedly unchanged from when the hotel owner's wife ordered the creation of a small, portable chocolate dessert to serve to women staying there for the World's Fair.
Yup, that’s what I read too. The only difference was the sources I saw said it was developed later than 1893, and that it was only years later it became referred to as a brownie after the popularity of brownies had picked up a bit. 😊