Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
I get so excited to watch these. Most families sit down to watch series on steaming services. Well, not here. We flip on the router and start to watch yall. Love it. But I have to agree to look back at things passed down it was normally put in with the first ingredient and then so on. I still tend to do that and I am not even from that time =).
I agree that if there is no fat in sour cream, it isnt sour cream. I also agree that a recipe is so much easier to work with when the recipe ingredients are placed as used, not importance. Thank you for explanations.
My late mother in law introduced me to Canadian cooking. She was born in the Elmvale area in the 1920's. Her maiden name was Ryther. I believe there are still some Rythers living in the area. I am an immigrant from central Europe and I had not experienced genuine Canadian cuisine until I met her son, my future husband. You channel brings back many sweet memories of afternoons spent cooking Canadian foods together. Thank you for your unique presentation of various styles of cooking, especially those of rural southern Ontario.
Black currants are actually illegal in American, or at least the plant is. The plant carries a disease called pine rust that North American pine trees can’t fight off. In the 1800’s Black Currants were placed on the invasive species list, though in recent years they have been introduced in Southern California. Most people, in America that is, have no idea what Black currants taste like. However the purple skittle in Britain is black currant flavored, as opposed to the grape flavor in America.
Currants, raisins and dates are for a simple reason. They bulk it up and add moisture and sweetness to an otherwise dry and bland cake. Butter and sugar were expensive years ago. And that’s another reason you butter the cake slices after it’s been cooked. Adds moisture to the cake without using too much. This is all still quite a common way of making cakes in the UK and Ireland
I did make it, as I had some sour cream left over from a cheesecake. It was a fun and easy recipe and historically significant. Which I loved about it. But there was a density and lack of flavor payoff that would prevent me from ever making it a second time.
Absolutely amazing cake!!! I love the sound of the crunch as you both were eating it. Now, is that the true history of the currant - little raisins? In the neighborhood I grew up in (Port Credit) and my Grandfather being from the New Toronto area - everyone always had currant bushes so red and black currants were baked, preserved, dried and eaten fresh - I just assumed that currants from old recipes were what everybody saved from the harvest. You are so very well informed! Thank you!
'Currant' can be confusing, we also still grow black currants in our backyard for jam - but the currants called for in most recipes are in fact grapes / raisins.
@@GlenAndFriendsCooking I feel so silly not having known that even when those in the store don't taste like the reds or blacks! Cool! I love learning new things! Thank you
"Gem" is a muffin! So you could have made individual cakes with this recipe! Originally referred to muffins made with graham flour - those were called "graham gems"! English origin, I believe.
I'm in Australia and most recipes similar to this use sultanas, which are again a version of dried grapes. So what is the difference between sultanas, raisins and currents? From what I see in our grocery stores raisins are usually larger in size than sultanas and currents are smaller than both...
My guess approximately 1 hour, give or take. Depends on the size of your loaf plan and the density of your batter. Rule of thumb is to test it just before and close the oven door if there's dough clinging to the toothpick and continue baking for another 5 to 10 minutes and test again.
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
I get so excited to watch these. Most families sit down to watch series on steaming services. Well, not here. We flip on the router and start to watch yall. Love it. But I have to agree to look back at things passed down it was normally put in with the first ingredient and then so on. I still tend to do that and I am not even from that time =).
Showed this one to my mother, as soon as she saw the condition of the cookbook she knew she wanted the recipe. Thanks!
I agree that if there is no fat in sour cream, it isnt sour cream. I also agree that a recipe is so much easier to work with when the recipe ingredients are placed as used, not importance. Thank you for explanations.
Another fantastic looking 1930s recipe
Love this easy recipe. Instead of raisins & currents, I added chocolate chips. Really really good.
Omg the crisp sound is amazing. Yum
So yummy cream came ham bhi try Karenge dekhne matra se mein pani a gaya to khakar kya hoga thank you for sharing😋👌🏻🤝
If you haven't already you should scan all those recipe books from the 30s.
I loved it 👌thanks Chef Glen & Julie 🙋🏻♀️🙏💝🌷🌿💕
My late mother in law introduced me to Canadian cooking. She was born in the Elmvale area in the 1920's. Her maiden name was Ryther. I believe there are still some Rythers living in the area. I am an immigrant from central Europe and I had not experienced genuine Canadian cuisine until I met her son, my future husband. You channel brings back many sweet memories of afternoons spent cooking Canadian foods together. Thank you for your unique presentation of various styles of cooking, especially those of rural southern Ontario.
Thanks Glen, really like this videos. Recipes were simple back then, very cool.👍🏻👍🏻👍🏻
Very good quite old recipe but fascinating :) Thanks for sharing.
Looks good
Thanks for shareing
Black currants are actually illegal in American, or at least the plant is. The plant carries a disease called pine rust that North American pine trees can’t fight off. In the 1800’s Black Currants were placed on the invasive species list, though in recent years they have been introduced in Southern California. Most people, in America that is, have no idea what Black currants taste like. However the purple skittle in Britain is black currant flavored, as opposed to the grape flavor in America.
Currants, raisins and dates are for a simple reason. They bulk it up and add moisture and sweetness to an otherwise dry and bland cake. Butter and sugar were expensive years ago. And that’s another reason you butter the cake slices after it’s been cooked. Adds moisture to the cake without using too much. This is all still quite a common way of making cakes in the UK and Ireland
Yum! I am making this!
I did make it, as I had some sour cream left over from a cheesecake. It was a fun and easy recipe and historically significant. Which I loved about it. But there was a density and lack of flavor payoff that would prevent me from ever making it a second time.
I just experimented with adding banana instead of the dried fruit. I'll let you know how it turns out!
Absolutely amazing cake!!! I love the sound of the crunch as you both were eating it. Now, is that the true history of the currant - little raisins? In the neighborhood I grew up in (Port Credit) and my Grandfather being from the New Toronto area - everyone always had currant bushes so red and black currants were baked, preserved, dried and eaten fresh - I just assumed that currants from old recipes were what everybody saved from the harvest. You are so very well informed! Thank you!
'Currant' can be confusing, we also still grow black currants in our backyard for jam - but the currants called for in most recipes are in fact grapes / raisins.
@@GlenAndFriendsCooking
I feel so silly not having known that even when those in the store don't taste like the reds or blacks! Cool! I love learning new things! Thank you
"Gem" is a muffin! So you could have made individual cakes with this recipe! Originally referred to muffins made with graham flour - those were called "graham gems"! English origin, I believe.
would like to try with chocolate chips; wonder how it would turn out.
I'm in Australia and most recipes similar to this use sultanas, which are again a version of dried grapes. So what is the difference between sultanas, raisins and currents? From what I see in our grocery stores raisins are usually larger in size than sultanas and currents are smaller than both...
Sounded crisp when they bit into it.
Did you soak the dried fruit?
Would probably be fantastic with dried blueberries or cherries instead of raisins, too.
How many minutes at 350 degrees? Looks like a date and not bread my cousin made!👍😊
Mary Jordan If it wasn’t bread, what was it?
My guess approximately 1 hour, give or take. Depends on the size of your loaf plan and the density of your batter. Rule of thumb is to test it just before and close the oven door if there's dough clinging to the toothpick and continue baking for another 5 to 10 minutes and test again.
@@mjrussell414 I think she meant "nut" instead of not...
Im trying choc chips instead of raisins....cuz im like a kid
Why currants and raisins? Probably not enough of one or the other and money was tight back in 1939.
Where is the butter?
There is no butter - not all cakes have butter.
your wife is very prettty