200 Year Old Scottish Pan Pudding Recipe Historic Cooking Scottish Recipes
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- เผยแพร่เมื่อ 30 ม.ค. 2021
- 200 Year Old Scottish Pan Pudding - Old Cookbook Show - Glen And Friends Historic Cooking
This recipe is from the third edition of Mrs Frazer’s historic cookbook “The Practice Of Cookery…” printed in Edinburgh in 1800. This old traditional Scottish recipe is something like a pancake, but not really; it's almost an unleavened version of a Girdle scone or griddle scone - but not really. 1800s traditional recipes are a bit different than recipes today, and making these old recipes is like tasting history in your own kitchen.
Pan Puddings
Beat up four or five eggs with four ſpoonfuls of flour, and caſt it until is free of knots. Then put in a half a tea-ſpoonful of ſalt, a little cinnamon, nutmeg, half a mutchkin of ſweet milk, a glaſs of brandy, four ounces of currants, the ſame quantity of ſugar, and as much ſuet ſhred ſmall; mix all well together. Then put a piece of butter in a frying-pan, and, when it boils, place as many petit-pans, with looſe bottoms, in the pan as it will hold, with the mouths downmoſt; pour the pudding in at the holes in the bottom, and fry them on a ſlow fire. When the pans come off eaſily, it is a ſign the puddings are nearly done. Then turn them up and ſet them on their bottoms, that they may be equally and thoroughly fried.
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Thanks for watching Everyone! *If you want to help us out with the TH-cam Algorithm - Leave a comment or thumb us up (or down).* Full recipe is in the description box.
Did it before reading your pinned comment. I'll try to remember to comment as much as I can on your videos; not just like.
Good morning Glen, please can you list the recipe with measurements below for us? Thanks
*I'm Scottish.* A wee bit like a drop scone (Scots pancake - NOT Scotch! As that's a drink.) Funny enough, have had them made with whisky; not brandy. Have had them with jam & cream; either or.
I'm from the East coast (Leith. Family is mainly from Fife) and there's loads of trad pan foods like tattie scones, pan biscuits and the like. Obviously in Scotland we get the pan bread but that's going off on a tangent.
Ma Gran used to make oat cakes in a similar fashion.
Glen, you've got Scottish, yes? I know many Canadian's do. So why no have a crack at that Scottish staple; Stovies.
Every Scottish household eats it and has their own family version. Folk think it's simple, but, to get a good Stovies that sticks to the boundaries of what a Stovies is, well, that's hard.
hi glen! I would like to try this recipe. Could you transcribe the measurements of the ingredients? I write to you with the help of an online translator, and the truth is that I have a hard time interpreting the original text. greetings from Argentina! Adoro tu canal, son los mejores!🤗😘
For a demonstration of Pan Pudding check out Mrs Frazer's TH-cam Channel "The Practice Of Cookery:1800". The production value is quite good for the period even though the lighting is a skosh dim and the audio a tad scratchy. ☺ I very much enjoy your videos. Thanks for sharing
Glen, I don’t know if you realize how much many of us appreciate the Sunday morning old cookbook show. We do.
Agreed
Hear! Hear!
Indeed!
💯
yep
My granny from Scotland made these as a lunch snack in the 1960's.
You can probably use canning jar rings for this recipe, too
Good idea.
Or egg rings
The best part was the quintessential Canadian moment of finding a nearly empty bag in the milk jug and having to do a mid-pour refill.
*Eastern Canadian
@@TheDeathofswing but are there any other true Canadian.: )
Just kidding.
@@peterlamarche247 I'd argue that there's no such thing as a 'true Canadian' (which is probably a good thing), but having visited family in BC I can confirm it's basically a different country over there.
I have never seen milk in a bag before (UK here)
This is perhaps an ancestor of what I would call either a Scotch pancake or a drop scone - less fluffy than American pancakes but much thicker than a French crepe - which would not now be made with suet. (Full disclosure: I'm from England but have also lived in Scotland.)
That's a good shout actually.
I would agree nick, this looks like a precursor of the scotch pancake or drop scone, Welsh cake, IMO.
So many people don’t know what suet is nowadays, or how many uses it has apart from dumpling
@@Redhotcook , I have only seen suet sold here as birdfood for the winter😂
Suet is the only fat (no shortening existed) used in England by my mother. She was born in 1911 and we came to the US in the 60's. She was a good basic cook and everything was tasty.
You took the words out of my Scottish mouth 😁 dropped scone, usually cooked on a griddle
"half a tea-fpoonful of falt"
dammit, I'm all out of falt and I can't find my fpoon.
🤣
Don't worry about the falt and fpoon; what you need is a ſpoon for ſalt.
funny
Reminds me of th-cam.com/video/1QSpAsxIkBw/w-d-xo.html :P
I swear I almost heard you say, "I love it when a flan comes together."
I thought I heard this too!
Totally did, now I have the A-Team music in my head
Hi Glen, born and raised in the central belt of a Scotland and as soon as I saw the ingredients I knew what you were making. We have it here as a breakfast food as part of a a fry up and call it “fruit pudding” it goes with black pudding, potato scones and fried bread :)
From watching I would have expected a slightly thicker batter but everything else is spot on.
He was even using homo-milk it seemed which I do think would have helped it gel more, but not really made it as thick as a basic 2% milk - despite many many many people going to 1% or even skim now)!
The same a s a clootie dumpling??
@@CIC-qm9zt No, very different things.
So happy you used the special Canadian milk bag cutter. All your American viewers are scratching their heads in wonderment!
Good morning. I also collect old cookbooks. Sunday morning with Glen, friends and good coffee, perfection. And then you mention the Townsends. Lovely.
Right!!!
Those would probably go really well with some fresh fruit. Plate up two and then a medley of blueberries, cherries, blackberries, raspberries. Flanked with some orange or tangerine and apple. It would be a filling breakfast to give you the energy to pull a truck out of a snowy ditch.
It was interesting that you mentioned Townsend. I was thinking that this would fit well on their channel and was thinking a crossover could be great.
I too found that interesting. I think I might just have to stop by #JTownsend&sons and find this book.
my grandmother had a large silver - what I think would have really been a serving spoon - and that was what she used to be a "spoon" measure of flour. I have a couple like it.
Fruit pudding is how we call it. Nice to serve up for morning tea.
I wish every day was Sunday morning in the old cookbook show day
I love that in 2021, a "slow fire" is an induction range on medium. The recipe was written decades before electromagnetic induction was even discovered!
Congrats Glen on airing on TV! You deserve it for how much time you put in for these shows. Huge Fan!
On which channel??
I would love an explanation of how you got started collecting these books. I think that would be an interesting video.
That was really cool to make a recipe from a cookbook that old. Thank you.
I love it when a flan comes together
I love flan too, or is it just the auto edit inserting an f for a p.
Hi Glen born bred raised and live in Scotland this is an old fashioned fruit pudding recipe, fruit pudding is still available today from the butchers, and can be had at breakfast lunch or dinner, it's an all round sort of thing. but especially nice with a full Scottish breakfast fryup, bacon eggs black pudding, haggis, fruit pudding, potato (tattie) scones, link or lorne square sausage, toast and a nice cuppa coffee or tea.
Dang you made me hungry!
Wow I KNEW Glen had to be Canadian by the way he pronounces 'about" and 'out". It sounds like he is saying "A boat". lol I'm from PA in U.S. Love this old recipe show, it's a fun peek into history!
Morning Glen. Honestly, that looks good to me. I agree with you, slap some syrup on it and it’s good to go. Great color achievement Glen!
For those of us who sometimes forget to eat, these old calorie-dense recipes are terrific.
Who knew there were cookery schools in the 1700s! Thanks for the Old Cookbook Show, I love hearing about the history with the recipes.
Standard milk (3.5%) is still called "sweet milk" (sød mælk) in Danish.
Cool
@@minuteman4199 In Quebec province, we just call it milk from 1% to 3.25%. Higher than 3.25% it's cream, lower than 1% it's dirty water.
I especially enjoy the Sunday show, my old cookbook collection is growing.
My mother was from north Scotland and she made drop-scones in almost the same way minus the suet. We had them every almost Sunday afternoon for tea, happy times.
So, the closed captioning for this is great; at 9:10 it says, "mine the sheep."
What kind of place _is_ Canada, anyway?
Yeah that's exactly what I originally heard..😂
Loved the bagged milk interlude :)
a milkbag swap! what've i done for such a beautiful sunday morning?
Love the Scottish recipes 🙂
How much is half a mutchkin? Easy - it's two quarter-mutchkins.
Well a mutchkin is 4 gills, so half is 2 gills..
But that's 212ml. So in the video too much milk was used.
Also those flour spoons look stingy too
And I'm sure cows in the 1800s had better milk too.
Not just the long s. The printer uses the convention of putting the first word of the next page under the last word of the preceding page. Wonderful. 😊
I really like that you test unfamiliar things and that Julie is a willing test subject😀
These look fairly analagous to Fruit Puddings, which we'd have with a cooked breakfast in modern Scotland. Very interesting!
I love when you highlight the Canadian milk bag experience! I really like your Sunday morning old cookbook shows and utterly amazed at the collection you must have. Maybe on retirement you can open your own old cooking museum.
If you look at spoons from that time, you will find they were considerably larger than those of today and what you appeared to use. This may address the "loosness" of the batter.
I love it when a plan comes together.. Glen is a Hannibal Smith fan? 😂
Glen is a blessing to me . I tear up up when he is improving my life
Love this old cookbook series so much! So much to learn and experience not just from you, but from the comments as well. A highlight of my week!
Love the old cookbook show. Getting to see old recipes is always interesting.
scotch pancakes or drop scones they are called these days, awesome when toasted
Glen, we love the old cookbook show. The research you do to show the recipes' progression through the different editions is amazing.
I love your channel. It's one of my little oasis of calm in the crazy world we live in! Thanks for sharing your passion.
Looks good for breakfast with a cup of tea!
Here for Jule’s sweater choice
I love her sweaters
Thanks for another Sunday morning show! We look forward to these every week
Coming from Scotland we would call this a "drop scone". Very similar indeed. However, a drop scone batter is thicker and may also include currents, sultanas, or flavorings. It is served cold with butter to spread on, like you would with toast, and may also be topped with raspberry jam, preferably from around the Blairgowrie region, or other jam of your choice.
Recipe etc is same as a fruit pudding😊
Just made myself a sandwich, sat down, and here is Glen. Thanks Glen.
I guess it's true about great minds thinking a like , I just did the same thing .
Interesting stuff. I think it would be easier to do in an egg ring, and I wonder if this is something that would have been served with fruit or clotted cream. But Juls has my curiosity up.... when she came in she asked if it were a Welsh Cake. I have never heard of that before and would love to see you make it. FYI, I am still having fun playing around with the Mystery Applesauce Cake that you posted a couple of weeks ago., though I think one of my next ones will be the beef and cheese pie. You are one of the few cooks that put out recipes that I actually cook! It is so much appreciated!!
but if you use a plain ol' egg ring it won't have the pretty edge!!!!!
Take it from a Welshman, Welsh cakes are *the* best! best served warm straight off the griddle either sprinkled with sugar or with some butter spread on them.
Here's a receipe if you're interested, featuring Jules
th-cam.com/video/dejkANEDwnM/w-d-xo.html
We have milk in 1litre bags of milk in South Africa as well and it is very convenient when buying in bulk to pop into freezer.
The ingredients are the same as a Scottish ‘fruit pudding’ (oat flour rather than wheat flour) which is considered savoury and eaten mostly for breakfast, sliced and fried. A ‘pudding’ is shaped like a sausage in a skin (think haggis and black pudding). Its not to much of a connection to see this recipe is an easier/make do version, using the upside down tins to simulate the shape of a sausage slice. Great channel 👍
Traditionally served in the 1800's with a can of Irn-Bru on the side haha
Irn-Bru? Is that beer?
@@veltonmeade1057 it's a fizzy drink
@@veltonmeade1057 It’s a soda.
@@veltonmeade1057 Yeah its a fizzy drink (or soda if you're american) that has this really unique taste and very flourescent orange colour. It's a staple of modern Scotish food and drink, widley avaliable in the UK.
@@stephenward2743 , I heard that they recently changed its recipe or something. There is a guy from Scotland that I watch sometimes. He claims that something is off about it now.
Hi Glen, long time listner first time caller.
I think the modern-day equivalent would be a Clafoutis. Super super similar, except with cherries and butter instead. I cannot right now find the info on it, however, if my memory serves me correctly the transitional dist between your pudding and clafoutis would be called "flog nart" feel free to go down that rabbit hole.
Cheers!
Loving all the recipes from my Country and hearing all the history. Thanks Glen :)
I would agree with Jule's assessment. Swap out the suet for butter, throw in some mace , add a bit more flour, and you'd have a Welsh Cake. This is indeed like an evolutionary step between a pudding, pancake and scone. Thanks for exploring this bit of culinary and cultural history.
The recipe seems very similar to a Clafoutis. 👍🏻
*I'm Scottish.* puts me in mind of a drop scone (Scots pancake - NOT Scotch! As that's a drink.) Funny enough, have had them made with whisky; not brandy. Have had them with jam & cream; either or.
We get pan biscuits here too; which could be a derivative of (I'm from Leith; family is mainly from Fife). Also get tattie scones, oat cakes and the like. We obviously get pan bread here in Scotland but that's going off on a tangent.
Glen, you've got Scottish blood, yes? I know many Canadian's do. So why no have a crack at that Scottish staple; *Stovies.*
Every Scottish household eats it and has their own family version. Folk think it's simple, but, to get a good Stovies that sticks to the boundaries of what a Stovies is, well, that's hard.
" (Scots pancake - NOT Scotch! As that's a drink.)" as another Scottish person, Scotch doesn't only mean whisky. In fact, "scotch pancakes" is one of the rare examples where it is correct. Scotch is a term used to describe foods and drinks of (sometimes dubious) Scottish origin. Think scotch eggs, scotch pies and scotch broth.
You can't call a person or a place Scotch, but food is generally valid, and Scotch Pancakes is the typical nomenclature.
Scotch: contraction of Scottish
@@anamewillcomelater How about this, get tae fuck. It's rude and insulting to refer to Scottish folk and things as scotch. It's a derogatory Angloism.
@@2adamast Refer to a Scot as being scotch, keep doing it, see how that works out for you.
@@gart9680 Selling scotch ale as scotch whisky, it's all barley, see how it works out for you
That would be good with savoury ingredients.
its good with a few variants, use some baking powder and a bit of cornstarch then pour into hot canning jar lids sprayed with oil and put some applesauce on them or in them, kids luv it.
Very interesting old recipe. Thanks for sharing!
Thank you. A friend was looking up this recipe.
I found you because I love old recipes! I’ve enjoyed your explorations into contemporary food too.
You could also use rings from canning jars. It looks like a crepe batter.
I remember having fruit pudding as an occaisional part of my breakfast in the early '60s. Fruit pudding, black pudding, lorne sausage, eggs, porridge. You needed a good breakfast during the winter to face the 4 mile walk to school. Wikipedia article on it: en.wikipedia.org/wiki/Fruit_pudding
I remember over 50 years ago, the Star magazine (which came with the Saturday paper) had a recipe called "Dead Fly Cakes", only baked. This reminded me of that recipe, that sadly, got lost in the shuffle of life.
EmmyMadeInJapan did Fly Cakes a while back. Don’t know if it’s what you are thinking of. Seems like a bar with Eccles type filling. Looks delish, but I’m currently oven-less, so haven’t tried.
Here’s the link.
th-cam.com/video/TFIgc57VuOo/w-d-xo.html
The publisher geek in me wants to know what letters are in the book that we no longer use and in what context.
You two are the best!
They look pretty darn good.👍🏼
That would make an excellent tart or pie.
Australia loves you!
They look awesome.
Love your show, Glen and appreciate all the research you do for it.
I really like watching your videos.
Thanks Glen, another great video!!
Thanks Glen. I really enjoy the dip into history though recipes. I hope someone replies about descendants from the recipe.
The first thing it made me think of was fruit pudding - but that would typically be closer to a white pudding, with oats.
A white pudding with oats? Pray tell, what is this?
@@karenramnath9993 basically like a black pudding, but without the blood - oatmeal, onion and suet.
I think I'd try this with peach brandy and diced peaches instead if currants.
about 30 years ago i had a lovely apricot wine at the apricot tree restaurant in california, and now i'm thinking apricot wine (or apricot mead) with diced dried apricots would be amazing in it!
Wow, I would definitely enjoy that, or kirschwasser and cherries.
Scotland 🏴 is where one of my grandmas are from
I like these old/traditional recipes shows.
I love your old cookbook stuff!
Well, I love all of your stuff.
Thanks for the great content!
I sort of have a hunch this is the beginning of crumpets or drop scones. Prior to baking powder. We have to remember that in England, pudding generally means a dessert of any kind. Even a cake is a pudding.
love this series
Hi Glen, Jule's. Looked really good. Since the Georgian era is of special interest for me I'm going to try to get a copy of that book
Love this
Awesome!
wonderful post thanks.
Fascinating. They turned out well.
Thanks for this Glen. Great video
Thanks for doing this, Glen!
It looks kinda similar and is made from pretty much the same ingredients as what we would call "fruit pudding" in Scotland. Its not that common any more but can still find it in most shops usually as part of a "fry up" pack along with sausages and black pudding etc. It kind of sweet and very rich but typically you only have one small roughly 2 inch diameter disc about half an inch thick as a side dish along with a full breakfast.
Keep on cooking!
I'm so excited to make this ☺️
Love your content.
Thank you for sharing your experience and ideas!!!!!!!!!!!!!!!!!!!!!!!!!!
Great video Glen! Love the old cookbook show!
Really enjoy your videos, Glen. Keep up the good work.
Warm with syrup, coffee, nice breakfast! Good job Glenn. 👍