I’m very pleased to see the Wesson oil cookbook arrived safely and you’re enjoying it! Found it for a quarter at a yard sale so I knew it would it have a great new home in Canada. Looking forward to seeing a recipe made from it.
For me, there is no such thing as a ‘too long’ Glen and Julie video, but I can and do appreciate the amount of research, planning, prep, cleanup, and time that goes into everything you produce. Thank you for all you BOTH do.
I love the unboxing at the end, it reminds me if films that had an extra funny scene after the credits that most people missed as they left the cinema (movie theatre)as soon as the credits rolled
For me it's not even about the opening of the books, or the books themselves, it's about Glen's enthusiasm and how he lights up looking at them, and the little bits of information he shares from his treasure-trove mind of knowledge.
I never thought I would find a person who was interested in food in all the ways I am - Glen is that person! And I look forward to every video he posts. Always watch through to the end of the video - the absolute end. Because it is recognized by the silly algorithms that way.
I cannot believe the mid-week mail opening videos flopped. I loved watching you open your mail. I will continue to watch you on Sundays. Thinking about it as I type this out, it does seem fitting to open after cooking out of a previous old cookbook. As always, love your channel. I look forward to each video.
I like the unboxing at the end idea. During your sign off, maybe you might say something like, "Don't go away ... we're about to unbox some cookbooks!" so we know to stick around.
Today, your raised "biscuits" are known down here as Parker House Dinner Rolls. One of the tricks to keeping them folded a bit better is to stretch the circles out into a bit of an oval and then, using the handle of your wooden spoon, press a crease just off center of the narrow measurement; brush with butter and fold.
but there still are such things as "raised biscuits" today. Seems more of a southern thing though. And recipes include both yeast and baking powder. I can't think of a reason why and have asked Glen why both would be necessary.. Sometimes called angel biscuits. Sometimes with buttermilk instead of milk.
Parkerhouse rolls were more a bun texture than a biscuit. They were considered a "fancy company" bread product. They were served with a meat filling with a touch of cheese and under the broiler until the cheese melted. The meat filling was a can of prem mashed with a potato masher with mayo, salt, pepper, sweet green pickle relish. It must have been tasty because there were never any leftovers (and us kids only got the leftovers from the party table)
Unboxing as a post-credits scene is great. I love the insights that you provide surrounding these old cookbooks and their recipes. The story of two groups of ladies having a fight over the similarities of their cookbooks is hysterical. Thanks for always sprinkling in some great flavors to my Sunday morning.
Thanks for emphasizing that ingredients change over time. Also for encouraging people to tweak liquid to flour ratios if the consistency seems really wrong. Cooking is part science, part innovation. Love, love, love the unpacking of sent items at the end: Great idea!💡
Thank you for including the cookbook opening at the end. I always find them interesting. I hope you are able to continue this. Loved the raised biscuits. Interesting process with the partial stir for the sponge.
Yay! I'm happy to see that you will continue to do the unboxings. I have a modest collection of cookbooks, so am always interested to see what people send you.
I love the cookbook unboxing section at the end. I also enjoy collecting old cook books (my collection is nothing compared to yours) and really like learning from you. Please don't stop doing the unboxings.
Hi Glen, Jules and Chicken. ah yes the 1940s and British mullah. There are 20 Shillings to a British Pound. that makes each shilling, 5 pence, so a nickel. I found a converter from 1916 - 1940 so in December 1939, Three Schillings Or 15 Pence would be equivalent to $1.76 US (today) which is around $2.51 Canadian. Hope this helps. Jacques the Mathematicon. I love these complicated questions hugs to all from Mexico
That book that compiles ALL of the cookbooks of Canada for those years is one of the most impressive things I've seen. The amount of research and painstaking search on all of them must've been enormous.
If not for the comments, I would have missed the unboxings. You guys said goodbye in the main section. I thought the video was over. BTW, I loved the old unboxing videos.
We love your videos. I have made quite a few of your recipes and some have become regulars on our dinner table! I'm usually the one asked to bring homemade breads to dinners so I'll be doing this one the next time!
This is a great video and I love the unboxing of old cookbooks people sent you at the end at the end. Hope you can continue to do that on the old cookbook shows. The person who likes old cookbooks I find very interesting.
I have a vision of a gang of Canadian housewives and homemakers dressed like pirates on the high seas, hook hands, peg legs and eye patches. Who knew! Thanks Glen.
I used to make raised biscuits by using any leftover sourdough pancake batter from the morning as a sponge. I always had to make extra pancake batter because the pancakes were so good there more often than not would not be any batter left for biscuits.
How lovely to see! I enjoy the unpacking at the end. Could you show us your collection of cookbooks? Do you have many modern books? I just wondered what will happen to your precious cookbook library when you go to that big kitchen in the sky? Do you have a special place for them all to go together? What about making a cookbook of all your favorite recipes from all your special books? PS: I made the baked grated carrots recipe from awhile ago, loved it! ❤ from 🇨🇦
A shilling was worth 12 pence or in Canadian terms, that would have been about 12 pennies or 12 cents. The old money was just around for me, before we went to metric when I was a child, but the slang for a shilling was a "bob". From memory though, we used to consider them to be a 10 cent coin, so I don't know what happened to the other 2 cents :P I can still remember going to the fish shop and asking for 2 bobs worth of chips... memories!
Glen inspired me to write a novel centered around generational recipes! I'm editing the manuscript now, and will be submitting it to publishers soon. Thank you, Glen.
Really liked the video. Maybe just mention at the beginning that you will unbox a few books at the end. I almost left, but noticed there was time left on the video. Can't get enough
Love the unboxing at the end (add it in the title though please). So many of the recipes in the UK cookbook look interesting. Maybe cabbage and egg pie.
Always make sure your movie or video is at the end before you leave! You'll never know what you're missing. I like the cookbook unboxings. I've always had a keen interest in old cookbooks. Which probably started when my Grandma gave me two First Edition (Second Printing) Betty Crocker spiral bound cookbooks of hers when I moved into my first apartment. They were very helpful to a young women just starting out in her first kitchen even though it was 15 years after they were printed. I still have them today and there are a few recipes I continue to make. I did see one of them reprinted very recently. I only briefly perused it so I'm not sure if they changed it a lot, a little, or not at all. I don't go out of way to obtain old cookbooks although I have collected a lot of cookbooks during my lifetime. However, some of my favorite recipes were often the reprinted ones that had very vague directions and I had to figure out what ingredients they really wanted and/or what the actual technique was they were hardly explaining. Today with Google it's a lot easier to find explanations or other versions of so many things.
The can on the back of the Wesson cook book looks like a Type 'F' steel 1 gallon can, the same type that is still used for paint thinner and various industrial and commercial products though most modern cans have a loop handle...
I like your addition of cookbook unboxing at the end of the Sunday morning show -- it's fun and fitting. I won't be making these biscuits -- if I go to that much trouble with the rises, etc., I'd rather make bread. They looked fine, just not at the level to make it worthwhile, the opposite of your maple cheese cake which looked fabulous!
It looks like a 25¢ can of Wesson in 1915 was one quart - east of the Rockies, at least. "West of Denver, freight rates increase these [mail-order-to-grocer] prices" to 35¢ from the coast, and 40¢ from the Rocky Mountain section.
Happy New Year Glen and Julie. Spot on, Jules. Cheese with these biscuits while they're still warm. Edam would be my first choice. Leyden- another Dutch cheese which has caraway seeds- would be a second choice. A great choice for a winter afternoon tea after a day out in the cold raking leaves or playing football. England went decimal in 1971, five years after Australia and four years after New Zealand. As one "new" pound of one hundred pence equalled one "old" pound of twenty shillings, an old shilling went from twelve pennies (12d) to five new pence (5p). For us Aussies and our cousins across "The Ditch" one pound became two dollars, thus making a 12-penny shilling now ten cents. At least we didn't have to halve the price of everything below the unit value of a pound. Keep the unboxing segment. Twenty-odd minutes for a video is not too long as your videos are informative and entertaining. Can I make the generalisation that most of your viewership is probably not of the cohort that thinks a TikTok or TH-cam "short" is "too long"?
I love the unboxing videos but my worry would be people who don’t like it would leave this video early which the TH-cam algorithm does not like. Fingers crossed it works for you
Awesome video! I like this new format for the unboxing. That first cookbook you opened is now dated to a specific month and day! What fun and I am curious about those Garibaldi Biscuits.
I like the opening at the end. It's really cool to get a quick peek at some of these old books folks send you. It's a fun addition to the cooking videos.
Love having the cookbook opening at the end. I paused to read the first 2 pages and it's perfect for you Glen, it talks about Wesson oil used as a shortening! You ought to screenclip that to add to your shortening "rants" 🤣. I'm always amazed by the breadth of your cookbook knowledge. I learn something new every time.
Would you try and make them again and fold them into muffin tins as you mentioned I’m so glad to get some bonus time with you. Love to see old cook books backs
As Glen says at the end of the video, "Thank you to everyone who sends in an Olde Cookbook." I'm going to try these biscuits, only let the sponge rest in the fridge overnight.
The extra content at the end is a good idea. Maybe it would also be a good idea to flag that there is additional content after the closing credit, as some people click away when the credits come up.
The biscuits reminded me of a biga or poolish within the bowl of the rest of the flour. Those cook books were great. I second the request for Garibaldi biscuits.
Great video! I think it's a winner to attach an unboxing at the end.
I’m very pleased to see the Wesson oil cookbook arrived safely and you’re enjoying it! Found it for a quarter at a yard sale so I knew it would it have a great new home in Canada. Looking forward to seeing a recipe made from it.
Great find and it must have been so much fun for you to watch Glen open up the package.
Thank you for sending it in, Brian.
For me, there is no such thing as a ‘too long’ Glen and Julie video, but I can and do appreciate the amount of research, planning, prep, cleanup, and time that goes into everything you produce. Thank you for all you BOTH do.
I love the unboxing at the end, it reminds me if films that had an extra funny scene after the credits that most people missed as they left the cinema (movie theatre)as soon as the credits rolled
I was thinking that too! It was a nice surprise, like a little extra spoil :D
For me it's not even about the opening of the books, or the books themselves, it's about Glen's enthusiasm and how he lights up looking at them, and the little bits of information he shares from his treasure-trove mind of knowledge.
I never thought I would find a person who was interested in food in all the ways I am - Glen is that person! And I look forward to every video he posts. Always watch through to the end of the video - the absolute end. Because it is recognized by the silly algorithms that way.
Love adding the unboxing to the end of the Old Cookbook show. Much better than the silent flipping through the book.
Just popping in to say that I read the thumbnail as "1877 Yeeted Biscuits" and I really, really enjoyed the mental image that conjured.
"Get those fancy-schmancy biscuits out of here!"
*YEET*
Also read it the same way😂
So glad I stuck around for the unpacking of the ‘new’ cookbooks.
Unboxing hidden at the end works as a treat rather than as the main attraction, I think. Enjoyed!
Thank you for the unboxing! I really enjoy those, and I always stay until the very end hoping for just that little extra something.😊
I think it is a good idea at the end of the stream to do the viewer mail segment. I stayed to watch. I do enjoy hearing a little history, too.
I seldom comment, but I think this add on cook book opening is a very good format.
I cannot believe the mid-week mail opening videos flopped. I loved watching you open your mail. I will continue to watch you on Sundays. Thinking about it as I type this out, it does seem fitting to open after cooking out of a previous old cookbook. As always, love your channel. I look forward to each video.
I like the unboxing at the end idea. During your sign off, maybe you might say something like, "Don't go away ... we're about to unbox some cookbooks!" so we know to stick around.
Thank you for sticking with the unboxing add on. I always enjoy them.
Today, your raised "biscuits" are known down here as Parker House Dinner Rolls. One of the tricks to keeping them folded a bit better is to stretch the circles out into a bit of an oval and then, using the handle of your wooden spoon, press a crease just off center of the narrow measurement; brush with butter and fold.
but there still are such things as "raised biscuits" today. Seems more of a southern thing though. And recipes include both yeast and baking powder. I can't think of a reason why and have asked Glen why both would be necessary.. Sometimes called angel biscuits. Sometimes with buttermilk instead of milk.
Parkerhouse rolls were more a bun texture than a biscuit. They were considered a "fancy company" bread product. They were served with a meat filling with a touch of cheese and under the broiler until the cheese melted. The meat filling was a can of prem mashed with a potato masher with mayo, salt, pepper, sweet green pickle relish. It must have been tasty because there were never any leftovers (and us kids only got the leftovers from the party table)
Unboxing as a post-credits scene is great. I love the insights that you provide surrounding these old cookbooks and their recipes. The story of two groups of ladies having a fight over the similarities of their cookbooks is hysterical. Thanks for always sprinkling in some great flavors to my Sunday morning.
love the mail opening. I've rarely stayed beyond the written recipe but I saw a sizable chunk of time left...
Glen and Julie have had some real gems at the very end of some videos. I always stay to the end.
unboxing at end of show is great idea👍
Thanks for emphasizing that ingredients change over time. Also for encouraging people to tweak liquid to flour ratios if the consistency seems really wrong. Cooking is part science, part innovation. Love, love, love the unpacking of sent items at the end: Great idea!💡
I greatly enjoy watching the old cookbook unpackaging. Thanks!
That’s the solution, adding the unboxing segment. Loved it!
Unboxing two or three packages is perfect! Please keep it up!!
Definitely an interesting recipe. I was not expecting the folding step.
Loved having the unboxing of a couple of parcels at the end of the video.
Love having the unpacking at the end.
I like tagging the cookbook opening at the end. Have a good week.
As soon as I realized there would be an unboxing, I’m here watching to the end.
Thank you for including the cookbook opening at the end. I always find them interesting. I hope you are able to continue this. Loved the raised biscuits. Interesting process with the partial stir for the sponge.
wonderful video as always. thank you so much for bringing back unboxing of recipe books. I missed them so much.
Yay! I'm happy to see that you will continue to do the unboxings. I have a modest collection of cookbooks, so am always interested to see what people send you.
I love the cookbook unboxing section at the end. I also enjoy collecting old cook books (my collection is nothing compared to yours) and really like learning from you. Please don't stop doing the unboxings.
Those looked tasty! And thanks for more unboxes. I find the cookbooks as interesting as the food!
Another vote for bonus unboxings at the end. It's like a coming attractionS.
I like the "unboxing" at the end, the algorithm would never suggest the regular unboxing of the recipe books videos
Love the add-on. I really enjoyed the unboxing videos, so I’m glad you are continuing them, even if it’s not a stand-alone.
I also enjoyed the snippet of cookbook unpacking at the end of the video. I endorse the method.
Hi Glen, Jules and Chicken. ah yes the 1940s and British mullah. There are 20 Shillings to a British Pound. that makes each shilling, 5 pence, so a nickel. I found a converter from 1916 - 1940 so in December 1939, Three Schillings Or 15 Pence would be equivalent to $1.76 US (today) which is around $2.51 Canadian. Hope this helps. Jacques the Mathematicon. I love these complicated questions hugs to all from Mexico
I'm a numbers person also and was going to look this up. You saved me the effort -- thanks!
Great video ! Enjoyed finding out about the pirate book. 😊 Always enjoy seeing the cookbooks you receive.
Thanks for the video. The cookbook unpacking was fun too.
That book that compiles ALL of the cookbooks of Canada for those years is one of the most impressive things I've seen.
The amount of research and painstaking search on all of them must've been enormous.
The texture seemed very nice and I loved the crispness that came through with every bite.
Love your videos! The old recipes are great. I e learned so much from your videos about different cooking techniques and history of cooking. Thank you
If not for the comments, I would have missed the unboxings. You guys said goodbye in the main section. I thought the video was over.
BTW, I loved the old unboxing videos.
We love your videos. I have made quite a few of your recipes and some have become regulars on our dinner table! I'm usually the one asked to bring homemade breads to dinners so I'll be doing this one the next time!
Have you tried his grandma's potato rolls yet? They are unbelievable.
@@virginiaf.5764 I have! We love them!
Love the bit at the end, and I am wearing your apron now as I make brunch in the kitchen. Great apron!
The unboxing of cookbooks is a great follow up to your
Sunday morning show. Thanks also for showing a new way to present biscuits. I'll give it a try!
Open pocket just the right size for strawberry jam! A two fur🍓🍓 Thanks for continuing the unboxing!
This is a great video and I love the unboxing of old cookbooks people sent you at the end at the end. Hope you can continue to do that on the old cookbook shows. The person who likes old cookbooks I find very interesting.
Thanks. I like the unboxing at the end, rather than an entire episode.
Julie is drooling to eat another piece. I would want to eat the whole tray! Loved this! Thanks Glen. So glad you're back in 2025. - Marilyn
I enjoy the mail room stuff...
I have a vision of a gang of Canadian housewives and homemakers dressed like pirates on the high seas, hook hands, peg legs and eye patches. Who knew! Thanks Glen.
😂
👵☠️👵☠️👵☠️😂😂😂
@llchapman1234 🤣
I used to make raised biscuits by using any leftover sourdough pancake batter from the morning as a sponge. I always had to make extra pancake batter because the pancakes were so good there more often than not would not be any batter left for biscuits.
How lovely to see! I enjoy the unpacking at the end. Could you show us your collection of cookbooks? Do you have many modern books?
I just wondered what will happen to your precious cookbook library when you go to that big kitchen in the sky? Do you have a special place for them all to go together? What about making a cookbook of all your favorite recipes from all your special books? PS: I made the baked grated carrots recipe from awhile ago, loved it!
❤ from 🇨🇦
A shilling was worth 12 pence or in Canadian terms, that would have been about 12 pennies or 12 cents. The old money was just around for me, before we went to metric when I was a child, but the slang for a shilling was a "bob". From memory though, we used to consider them to be a 10 cent coin, so I don't know what happened to the other 2 cents :P I can still remember going to the fish shop and asking for 2 bobs worth of chips... memories!
It’s funny to me that they copied the parts of the cookbook that are copyrightable but changed the recipes which they could have copied freely 😂
I was thinking the same thing!
Thanks for the unboxing at the end, I like the concept.
I really like the cookbook unpacking as well as your other videos.
Love the unboxing. Love the Sunday morning show
I learn so much from you. Thank you. I look forward to this with my coffee every Sunday. It leads to cooking too. 😊
Glen inspired me to write a novel centered around generational recipes! I'm editing the manuscript now, and will be submitting it to publishers soon. Thank you, Glen.
Really liked the video. Maybe just mention at the beginning that you will unbox a few books at the end. I almost left, but noticed there was time left on the video. Can't get enough
Happy new year 2025! Thanks for adding actual captions for the Deaf
Love the unboxing at the end (add it in the title though please). So many of the recipes in the UK cookbook look interesting. Maybe cabbage and egg pie.
Those remind me of what we call Angel Biscuits, including the folding step. I hope you do make the Garibaldi Biscuits. The recipe sounds interesting.
great fun to watch and I have enjoyed the shorter recipe unboxings at the end of these vs a full video, it seems more digestible
Love the opening of mail!
The book opening at the end of the video is a wonderful idea. I'm definitely going to test out the "couch biscuits" ;-)
Always make sure your movie or video is at the end before you leave! You'll never know what you're missing. I like the cookbook unboxings. I've always had a keen interest in old cookbooks. Which probably started when my Grandma gave me two First Edition (Second Printing) Betty Crocker spiral bound cookbooks of hers when I moved into my first apartment. They were very helpful to a young women just starting out in her first kitchen even though it was 15 years after they were printed. I still have them today and there are a few recipes I continue to make. I did see one of them reprinted very recently. I only briefly perused it so I'm not sure if they changed it a lot, a little, or not at all. I don't go out of way to obtain old cookbooks although I have collected a lot of cookbooks during my lifetime. However, some of my favorite recipes were often the reprinted ones that had very vague directions and I had to figure out what ingredients they really wanted and/or what the actual technique was they were hardly explaining. Today with Google it's a lot easier to find explanations or other versions of so many things.
The can on the back of the Wesson cook book looks like a Type 'F' steel 1 gallon can, the same type that is still used for paint thinner and various industrial and commercial products though most modern cans have a loop handle...
I like your addition of cookbook unboxing at the end of the Sunday morning show -- it's fun and fitting.
I won't be making these biscuits -- if I go to that much trouble with the rises, etc., I'd rather make bread. They looked fine, just not at the level to make it worthwhile, the opposite of your maple cheese cake which looked fabulous!
It looks like a 25¢ can of Wesson in 1915 was one quart - east of the Rockies, at least. "West of Denver, freight rates increase these [mail-order-to-grocer] prices" to 35¢ from the coast, and 40¢ from the Rocky Mountain section.
Love that the cookbook opening has been added to a recipe video!
Happy New Year Glen and Julie.
Spot on, Jules. Cheese with these biscuits while they're still warm. Edam would be my first choice. Leyden- another Dutch cheese which has caraway seeds- would be a second choice. A great choice for a winter afternoon tea after a day out in the cold raking leaves or playing football.
England went decimal in 1971, five years after Australia and four years after New Zealand. As one "new" pound of one hundred pence equalled one "old" pound of twenty shillings, an old shilling went from twelve pennies (12d) to five new pence (5p). For us Aussies and our cousins across "The Ditch" one pound became two dollars, thus making a 12-penny shilling now ten cents. At least we didn't have to halve the price of everything below the unit value of a pound.
Keep the unboxing segment. Twenty-odd minutes for a video is not too long as your videos are informative and entertaining. Can I make the generalisation that most of your viewership is probably not of the cohort that thinks a TikTok or TH-cam "short" is "too long"?
I love the unboxing videos but my worry would be people who don’t like it would leave this video early which the TH-cam algorithm does not like. Fingers crossed it works for you
Awesome video! I like this new format for the unboxing. That first cookbook you opened is now dated to a specific month and day! What fun and I am curious about those Garibaldi Biscuits.
A winner, for both the yeasted scones and the unboxing. Love anything you put together. We’re here for the long haul.
I purchased your apron as well, it's great!
I like the opening at the end. It's really cool to get a quick peek at some of these old books folks send you. It's a fun addition to the cooking videos.
yes book opening at the end is great idea love the history of some of these books
So enjoy your videos, I am glad you did the unboxing I have been missing them since you stopped doing them. I hope you do more.
Nothing adds flavor to a recipe, better than a tsp of drama and a sprinkling of litigation.😂
😂
Great video, really enjoyed the cook book review at the end. Have a great week!
Thank you for opening the cookbook!!! I miss those videos!!!!
I love the unboxing section at the end of the cooking video. It was not too long. Thanks for showing us some of your collection.
Hooray! Unboxing bonus! These are so much fun. Thank you for sharing your knowledge about vintage/antique cookbooks.
Love having the cookbook opening at the end. I paused to read the first 2 pages and it's perfect for you Glen, it talks about Wesson oil used as a shortening! You ought to screenclip that to add to your shortening "rants" 🤣. I'm always amazed by the breadth of your cookbook knowledge. I learn something new every time.
Would you try and make them again and fold them into muffin tins as you mentioned
I’m so glad to get some bonus time with you. Love to see old cook books backs
The unboxing at the end of the video is great!
As Glen says at the end of the video, "Thank you to everyone who sends in an Olde Cookbook."
I'm going to try these biscuits, only let the sponge rest in the fridge overnight.
It's never too long. I'm all in for the unboxing ❤
The extra content at the end is a good idea. Maybe it would also be a good idea to flag that there is additional content after the closing credit, as some people click away when the credits come up.
4:10, brings back memories as a college student in the 1980s. I’d check out the textbook from the library and have Kinko’s make a copy for me😂
Weird mic brush or something at 7:40
Fun as always- thanks
Love the comment on the page in that last cookbook to follow a recipe but experiment to "make it your own".
Cool cookbook finds!
YES! I love the unpacking!
Oh heck, I'm usually not this early.
Hope the holidays treated you well, and happy new year to you and Jules!
The biscuits reminded me of a biga or poolish within the bowl of the rest of the flour. Those cook books were great. I second the request for Garibaldi biscuits.
I really like this format. Thanks for trying it out. The main video was interesting - now I want a warm yeasted bun!