A few Google searches reveal that Gwen Marchant also wrote "It's Fun to Cook", "It's Fun to Bake", and "It's Fun to Cook Continental Dishes" (this one dated 1967). I also found a fundraising page in memory of Gwen Marchant 1922-2008, who may or may not be the same person, but the years make sense for the timing of the publication of the books.
When you put the baking powder in, most of it wasn't sieved into the bowl as 1 second later you stopped sieving as the desired weight of flour was reached.
4:23 As a nonnative speaker I kind of like both pronunciations. So I try to do both as often as possible by in the morning pronouncing it as "scone", and in the evening as "scone".
My mum made this through the 1980s and 90s. It still makes an infrequent appearance at family parties. In her version, she makes it as one single pizza, that is cut into slices. As a kid it was always a huge disappointment compared to “real pizza”, but as an adult, it’s a real treat in its own right.
I thought for years growing up that I didn’t like pizza because my mum always made it with a scone base. WhenI had my first “real” pizza in my 20s it was a revelation. Now, these at a picnic would be great.
I think that a suitable topping for these mini pizzas would be a full mini English breakfast of baked beans, bacon pieces, slices of chipolata sausage, diced mushroom stalks and topped with a fried quail’s egg.
@@Tucker454 well, I mean it’s not “fought on the front” old, that’s my great grandfather. But old enough they had to dodge bombs and bullets in the Netherlands as teenagers
There are many people who actively seek out things to be offended at. There's nothing wrong with putting any edible ingredient on pizza, just as there's really no wrong way to make a sandwich. I think it's become a meme to get angry at those who like pineapple on pizza. Either that, or those people are 'sheep' who follow what others say and think without thinking for themselves. The culture of outrage is so tedious. This was a fun video. I'm now thinking of making something similar. Thanks!
I love pineapple and ham pizza...its white delicious with cheese. I dislike olives as the texture drives me insane. Never tried anchovies....they sound good dried with sesame seeds
Ive always joked with people that do like pinapple on pizza that they are committing a pizzacrime but never with any malice or truth behind it. At the end of the day the pizza is just a delivery device for what ever else you want on it. if you enjoy pinapple then you do you.
I agree. I hop between veganism and vegetarianism - but don't tell other people what to eat. I am perfectly happy to sit at a table with people tucking into chicken, burgers, fish and beefsteaks (and regularly do) - but draw the line at rice pudding. I hate the texture and the smell, gives me skin-creep, and I have to leave the room at once.
No, here in Germany we have premade fozen mini pastries available since maybe 10 years now. They come in 3 flavours: spinache and feta, tomato and mozarella, and - believe it or not- baked beans with corn! . The dough is puff pastry. And I looove it!!!
sorry if this is a bit heavy, but my dog passed away today. my best friend of 13 years. worst day of my life. but i saw this video on my yt homepage and for 22 minutes and 42 seconds i felt okay. thank you atomic shrimp, for brightening my day always. your videos are my go to when i’m anxious or sad, and when i’m happy and feeling good too. i appreciate you so much. sending love
aw, i'm so sorry for your loss. i know what it's like to lose a pet. things get better over time, and i agree, whenever i'm having a bad day shrimps videos really help.
I love old cookbooks. I have my grans cookbook from the early 1950s when rationing was still in force. My gran has added handwritten noted to a lot of recipes, mainly relating to her extreme disapproval of margarine. (In later years my gran would make sandwiches that were more butter than bread, making up for all that rationing, she used to say)
I was talking to my dad yesterday and he was talking about food when he was growing up. He still remembers rationing and the years after very clearly. Of course, rationing only entitled you to buy something. It didn’t mean you could afford to do it. Good job they lived in the country where there were growing and forage options. We still use the cook books my family were using in the fifties and sixties. It’s shocking to compare to modern books where the ingredients are not only different things but there are cakes made with eight eggs! This would have been unheard of.
It used to be customary to have a baking session each week to have cake to keep in the tin for a cup of tea. The cakes used to be economical, and compared with modern cakes, really plain. My Grans fruitcake used to have one egg and only a handful of dried fruit.
I only ever need a few anchovy filets at a time for recipes, so whenever I open a tin, I lay them out in parallel on a sheet of cling film and top with another sheet, sealing them in-between individually. I keep the sheet accordion-folded in a zipper bag in the freezer, and then can easily cut off and peel open as many as I need at any given time. Great way to add flavor to sauces in the beginning; when cooking the garlic, tomato paste, etc.
My grandma used to make a version of these. She always brought them to parties- Along with beautiful home made quiche. Thank you for the walk down memory lane 🥰
Corned beef dumplings (1:02) sounds like a really interesting dish, especially since the definition of what "dumplings" are is limited only by your imagination. I'm going to poke at this a little bit, since corned beef is the taste of the season here in the USA. Edit: as requested at 4:25 , I pronounce "scone" like "scone." This is probably because I have always been told that the pronunciation "scone" was reserved for the Stone of Scone and should only be used for the baked goods when the dough is overworked and they are therefore Scones of Stone.
Always fascinating to flip through old books, but old recipes always seem to give a unique take on the ordinary lives of people at that time. I've got some older recipe books that my parents got when they first married. It's great to see how tastes and ingredients have evolved - also the language and the way the recipes are conveyed is so different. Some of the books have hand drawn illustrations instead of photographs, because I think that photographs would have been too expensive in my country at the time of publication. Recently I've been baking from a book that is only about 20 years old, for nostalgia sake (used to use it a lot as a teenager). Even though it's only 20 years, I cant help noticing that many of the recipes in there would now be considered 'old fashioned'. I would like to see you try some other recipes too, maybe from a different era or place if you're keen on that.
This is why I'm really into the Townsends cooking videos as well. They really do offer an interesting peek into history. And then there are the weird recipes from ye oldeny timeths, like the coffee pudding that's just mixed egg and hot coffee. **Shudders**
My regular cookbooks are my family handdown recipies and "The English Electric cookbook" I think that may date to the '60's? However please if anyone knows.
When I was a boy, we used to make tiny pizzas out of English muffins, buying them and then covering them with sauce and our favorite toppings. I'm no Benson Hawking, but I think that recipe must be a descendant of this one. Laughed like mad at the Ark of the Covenant joke and the "cheesy napalm" lines by the way!
My best old school recipe is to cut sliced bread into rounds, roll with rolling pin to firm up, butter both sides of bread, pop each one in a greased bun tin so it automatically cooks as a mini dish, and then mix eggs and milk, add cheese, chopped tomato, ham, tuna, spring onion, olives, blue cheese, anything you have in the fridge really. Then you add filling first and top it up with the egg and milk mix. They cook like mini quiches, and are great hot or cold for picnics.
I saw an American scone recipe once on YT where instead of using a round cookie cuter the dough was just rolled into a rectangle and was cut into squares. I thought it was a way more efficient use of the dough rather than having to re-roll for a lesser scone on the 2nd batch. Notice how I used the term scone rather than the more common term of scone. I was raised correctly after all
American scones and Brittish scones are different things, I think that's why we say it "wrong". Our version, in general, are triangular and sweet. The round and savory counterpart is called a biscuit. We're a very confused band of misfits over on thise side of the Atlantic.
@@missy13d69 Biscuits (as you're thinking of them) are an American invention though. The Townsends channel has a video on it. (search for "townsends biscuit")
what am I missing in the pronunciation of 'scone'. everyone is just writing 'scone' without any intonation markers! I grew up pronouncing it as scOne.. long O sound. not the slightly short 'u' sound of scone... arrrhh. lol!
As a native spanish speaker, I must say scone is easier to say than scone, it just feels more natural. Also, I just imagined how interesting it would be to watch you in a MasterChef like cooking show.
I am so grateful for you. Seriously. I've had a hard day and I can't just sit alone with my thoughts, but I need something... calm, to put on. Every time I feel this way I know I can come here. It's a lifetime of you being you which brings you here to make content which helps me. And that's such a blessing.
Yes please do more recipes from this book! I love vintage recipes in general and as an Anglophile I love learning about your history and culture, especially peeks into ordinary, every-day-life.
My mum used to make savoury scone-based pizza all the time, but herby rather than cheesey, and full-size. Quicker and easier than a more traditional pizza dough. That was right up until about ten years ago, when she stopped cooking much. These days, my dad tends to make a normal dough in their breadmaker and they'll finish it off together. And we've definitely had beans on our pizza before! Also, it's "scone". You'll never catch me saying "scone"!
Sainsbury's cheese scones have been on my shopping list every week for about two years now I love them. I eat them on their own, no butter, everyone keeps telling me that I should slice and butter them but I don't feel the need if they're fine as they are. I don't think I'd be bothered to cook them from scratch though when I can buy for around £1.50, but, each to his own though as they say 👍🏻
That is a superb recipe. My children would love them. My Gran made little quiche tartletts with a short scone base. I think the filling was greyere cheese and smoked ham or lardons. Always a hit at the W.I. I would love to see some more recipes please! P.s. The leftover anchovies would be ace in a Shepherds Pie.
I made these last night instead of hubby doing frozen pizza. We changed some ingredients, Basil for Cayenne because that's what we had in the cupboard. It's just me and him so I halved the ingredients as I was not sure you can freeze the extra for another day. As it was my first time making these we went for the classic cheese and ham topping. He and I loved them, something tells me frozen pizza is now a thing of the past in this house. Thank you for finding this recipe and posting it.
Really enjoyed this video, please do make this book into a series. I especially appreciate the little tweaks you do to make the recipe still work with our modern ingredients. Plus I feel like I'm improving my very basic cooking skills through sheer osmosis with these videos! Thank you!
Your cookbook has me feeling nostalgic. I started cooking at home once I took Home Ec (what we called the sewing and cooking classes girls took in high school). My mother had many similar cookbooks, and they were my resources for keeping my family in desserts every night. Unfortunately I dont have them, not sure what fate they met, probably a church sale, but the pictures took me right back...the black and white photos are a far cry from the slick over stylized look of dishes in today's books. The old ones had a homey and comforting feel and you knew those were results you could achieve yourself. Fun video, I would love to see you try more of these recipes. Thanks! 🌸
So fascinating watching you bringing back recipes from the past, I'm looking forward to the next installment of this promising new series! "Came for the scambaiting, stayed for the scöne".
I have an old book from the 60's, translated it's called The Modern Homemaker / housewife (originally it's in hungarian) it's basically a guide for young women on how to take care of the household. It has all sorts of tips for cleaning, decoration, home improvement, entertaining, and a recipe section. It's definitely of its time and the book is written in a bit of a preachy, condescending way but it was actually fun to read and see what was considered modern at the time. (Did you know it is desired to have a bathroom in the house/apartment? And at least a separate corner for kids to do their homework?) Some of the recipes are so weird to me and are quite heavy, even a light snack is bread with homemade pate, lard and egg yolks :))) but I'm going to try to make a recipe sometime just out of curiosity
When I was in school in the 90s we made pizza with a scone base, so we didn't have to wait for the dough to rise. I recreated the recipe recently and it was absolutely delicious, it's so soft and melts in your mouth.
Love this venture into old recipes! I agree that mini ones would work better as party food. I suggest making the anchovy ones with green olives. They tend to be fruitier and less salty. For an authentic pizza topping, also maybe try thinly sliced potato with rosemary and a drizzle of olive oil.
I'd really like it if you made a series out of this cookbook and any other derivative recipes you come up with because of it. I really like historical cooking and seeing recipes from the past. I watch another channel called Townsend that does something similar with cookbooks from the 1800s so I find it enjoyable to see a different time period represented. I also like how you show how things are done and how accessible your recipes are. It leaves me feeling I could actually try the things you do rather than feeling like I have to have a degree in cooking to even think of using an oven. Other channels that show cooking are so intimidating, but yours is relaxing.
A series out of this would be amazing. Seeing the difference to todays recipes is really interesting even though 1965 isnt even that far away from 2022
Nice recipe! This book really gives me the vibes of cook books my mother used to have on the book shelves. Those were the more 70s style, when "exotic food" came more into vogue. Would be great to make a series of this! I imagine you can find a plethora of these books at charity shops.
I say scone as in the letter O, as the word ends in an E Great recipe, we made this in school cookery at the beginning of the 80's. Just divided into 4. Absolute success . Marguerite patten books are good for ideas too, especially when food is scarce. Thankyou for sharing.
You are always good to watch and I sometimes watch quiet a number again and again ( over a period of time ) especially scam baiting , walk in the forest and cooking .
If anyone thinks "bean and bacon" pizza, or even the hotly-contested "ham and pineapple" pizza, is weird (Heinz at one point did actually make frozen baked beans pizzas, and they were delicious. To this day, one of my favourite post-pub meals is a cheese and tomato pizza with beans on top 🤣), I would like to introduce to you something that my Dad, bless him, invented and inflicted upon us as kids... Pilchard pizza. He would take a tin of pilchards in tomato sauce, mash it up in a bowl, and put that onto a home-made wholemeal deep-pan pizza base that was so thick you could technically class it as a loaf of bread. No cheese, no other toppings or herbs or spices, just tinned pilchards. Certainly a very cheap and healthy form of pizza, and that is all I'll say on the matter.
i recall my mum mixing up the lunch sandwiches once as a kid in primary school, i got my dads pilchard sandwich and he got my cheese and cucumber, i thought my mum was being cruel because i always thought pilchards were cat food, i had only ever seen the tin leftovers being put down for the cat at the end of the week.
@@Southpaw.m As the famous British saying goes "mustn't grumble, there's plenty of others with less, there's kids in Africa who'd give their hind legs for that..." etc etc etc...
Vintage cookbooks are so much fun to look through! It is interesting to see the ingredients, measurements, language, and just the way things were done in different eras. I echo the other commenters who said this would be a fun series!
I LOVE older cookbooks like this. The black & white photos of the food can sometimes be disturbing. Lol My family used to make something very similar to this recipe. So, thank you you the memories. ❤ And of course, I pronounce it SCONE and never SCONE like any sensible person would....😄
This was a great episode! I really enjoyed it. I'm down for figuring out how to make some sort of dried oxtail soup packet. I've never heard of such a thing but oxtail soup is not that common here in the midwest U.S. At least not that I've ever heard of. I like going through really old books like this myself. You never know when you might come across a real gem.
Great tip re the jam jar. A scone base for pizza instead of bread is very useful if you're short of time, or don't have any yeast. I've used it a few times.
I used to be a manager at a pizza chain, and one experiment my staff and I did on a quiet afternoon back in about 2010/2011 was a breakfast pizza, we had mushrooms, tomatoes, bacon and sausage as usual ingredients, and we split the cost of some beans, eggs and the pizza itself and gave it a go. I remember it being pretty good but it took ages for the egg to bake properly! I don't care for fish of any kind on my pizza, but I love ham and pineapple, usually with mushrooms too. But if you like those things, have them - just don't make me eat it 😅
I follow the vintage/costuming community and there are some hilarious videos out there, of people trying to recreate dinner or party foods from various decades. And, of course, I'm a huge fan of Mrs. Crocombe of the English Heritage channel. So this is right up my alley 😁. Just... don't try to recreate recipes with aspic. It never ends well 😆
I made a tomato aspect once in a zombie brain mold. It looked awesome, but it tasted like high quality catsup. Told my granddaughter we were eating monster brains
@@SombreroPharoah Ah yes. With the feet sticking out. I think, we all remember that one 😆. My personal favorite is the triffle, though. I had never heard of triffle before and it made me think: Someone, somewhere, at some point in time was really desperate and tried to create a fancy looking dessert from whatever they had in their larder (maybe the ovens broke down or there were surprise visitors) and came up with this. It's just so different from typical custards or cakes...but probably totally delicious. I very much plan to make one this summer, now that social gatherings are a thing again.
Fun, fun, fun!!! Team Jenny with the pineapple on pizza! I worked at a pizza house for a dozen plus years. Made MANY unconventional pizzas. You like what you like! Thanks Mike!
As a non native English speaker I always relate words ending with e with a Latin origin and thus a more Latin pronunciation. So the way you pronounce it I would expect it to be spelled something like scon, skon, skan for example. But really English has such wide differences in pronunciation that really anything goes. So much so that people even confuse of and have.
When I was growing up (in New Zealand), the lowest of the low in terms of pizza creation was a scone dough base topped with tinned spaghetti, cheese and onion (and ham + pineapple if you were fancy).
I am unexplainably excited for this recipe book! I have a recipe book from the 1890's from my great great (great?) grandmother and I cherish it. Might need to copy it all onto a digital form soon because the paper is becoming so fragile but I just LOVE older cook books
Great minds think alike! The very first thing I thought when you said "This idea has potential for a lot of other applications," was "Yeah, like tiny fruit tarts!"
Love old cooking recipes. I have some example ones in the "British Empire Dictionary 1889". Along with some.....odd...entries. Anyway, coming from the Midlands I always said Scone as Scone and not Scone. Although when I make Scones (Scones) they don't hang around much as they're always Scone. Also no dried mustard? Cor, they were real paupers.
I say scOWN but scON is fine with me as long as those buggers taste good. 😋 I really like these types of videos from old cookbooks. There is a TH-camr I watch (Glen and friends cooking) that does a lot of recipes from old cookbooks. It's fascinating to see how modern cuisines evolved from previous techniques, taste preferences or even necessities. I'd love to see more of these types of videos from you Mr. Shrimp.
Awesome video 📹 Thanks Mr Shrimp. I actually made scone based pizza in school (around 1991). My mum was outraged as she thought teaching us to make proper dough would have been more useful as a life lesson 🤷♀️ Maybe my home economics teachers got the recipe from this book 🤔 Would live a retro recipe series 👍
I have a similar German cook book and the recipes are so different... All the ones with meat sound quite good and elaborated to me, but the "exotic" ones are... strange. I am curious to try them but at the same time afraid of wasting food. For instance, one recipe is gratinated bananas with cheese and ham. Of course, this COULD work out, sweet and cheese is often a good one. But I am absolutely not sure...
Fellow German here and that is something, I haven't seen yet. Fruit in savory dishes is often very tasty, but bananas specifically...hm. They just don't keep their texture very well and get kinda mushy and slimy when heated too much. Now pineapple with bacon and cheese, that's a different matter.
I can see that work out. You just wrap the banana in a slice of ham and grate the cheese on top? I've had banana curry, banana on a burger (with Sriracha), grilled banana … yeah, sounds like it should be good.
@@raraavis7782 What if bananas from whatever years ago that recipe is from weren’t the ones we get in supermarkets today and were actually plantains, cooking bananas.
Wrote first and scrolled then to find fellow Germans. Have three of those books. It probably depends on your relation to these recipes. I ignored the books for long because of similar reasons as you. But this video inspired me to try some for memories. I took the books from my grandparents after their death.
![Macaroni [and] Cheese - Kraft Box vs Lidl Sachet vs Home Made](http://i.ytimg.com/vi/sxJGwqBIdCY/mqdefault.jpg)
Shrimp wisdom for a world in conflict:
“People need to get out of each other’s pizza’s”
scambaiting, foraging, canned weirdness, municipal satire, all served up in a Tolerant Sauce
😂😂😂🤦♀️
He's clearly never ventured into the world of Japanese pizza
Yep. Pineapple & tuna with corn, for one.:D
@@daviddeming218 but is it gluten free?
A few Google searches reveal that Gwen Marchant also wrote "It's Fun to Cook", "It's Fun to Bake", and "It's Fun to Cook Continental Dishes" (this one dated 1967). I also found a fundraising page in memory of Gwen Marchant 1922-2008, who may or may not be the same person, but the years make sense for the timing of the publication of the books.
Owww :) I grew up in the 1980s and 90s with my mum using 'Its Fun to Bake' from around this time. We used it most weeks.
Good for you👍👍👍👍👍👍👍
Be assuredly assured the soul that is Gwen Marchant
Seems like our girl Gwen always had a lot of fun.
They had very diffent ideas of fun.... its all cocaine and hookers these days.
"Not the Ark of the Covenant" is precisely what someone who possessed the Ark of the Covenant would say...
"Top. Men."
@@Earthstar_ReviewWhenever my wife and I drive past road works we say "They're digging in the wrong place!".
When you put the baking powder in, most of it wasn't sieved into the bowl as 1 second later you stopped sieving as the desired weight of flour was reached.
4:23 As a nonnative speaker I kind of like both pronunciations. So I try to do both as often as possible by in the morning pronouncing it as "scone", and in the evening as "scone".
My mum made this through the 1980s and 90s. It still makes an infrequent appearance at family parties. In her version, she makes it as one single pizza, that is cut into slices. As a kid it was always a huge disappointment compared to “real pizza”, but as an adult, it’s a real treat in its own right.
I thought for years growing up that I didn’t like pizza because my mum always made it with a scone base. WhenI had my first “real” pizza in my 20s it was a revelation. Now, these at a picnic would be great.
When my parents made them they were a special treat, also proper pizza size ones, probably make a good base for a deep pan pizza style pizza.
I had totally forgotten about having pizza base made out of scone dough as a kid...I'm going to try this again because I think it might be delicious!
@@einmeddler yes
Delia Smith had a scone pizza recipe, I think in her How to Cook book. Nothing like real pizza but quick and easy.
"it's the oven, it's not the Arc of the Covenant" that actually had me laughing out loud!
Did the Arc have a fan...?
Oh, I get it, it's an Indiana Jones thing, isn't it?
He’s so funny 😂
I think that a suitable topping for these mini pizzas would be a full mini English breakfast of baked beans, bacon pieces, slices of chipolata sausage, diced mushroom stalks and topped with a fried quail’s egg.
Gotta have teeny tiny bits of black pudding too
You sir Are man of culture
I put nutrient fluid on mine 🤣
Scrambled eggs, smoked sausage or ham, and cheese, topped with some chives
You'll need to add blackpudding & liver too!
Would be interesting to do a sunday roast version also.
I would love to see this become a sort of irregular series. The scons look fantastic, and they do absolutely remind me of my grandparent's cooking
@@Tucker454 I do not think Shrimp has active memories of WW2, so theyre a bit younger I would imagine
@@Tucker454 well, I mean it’s not “fought on the front” old, that’s my great grandfather. But old enough they had to dodge bombs and bullets in the Netherlands as teenagers
There are many people who actively seek out things to be offended at. There's nothing wrong with putting any edible ingredient on pizza, just as there's really no wrong way to make a sandwich.
I think it's become a meme to get angry at those who like pineapple on pizza. Either that, or those people are 'sheep' who follow what others say and think without thinking for themselves.
The culture of outrage is so tedious.
This was a fun video. I'm now thinking of making something similar. Thanks!
Well said! People can eat what they like - as long as they’ve paid for the ingredients! Haha
I love pineapple and ham pizza...its white delicious with cheese. I dislike olives as the texture drives me insane. Never tried anchovies....they sound good dried with sesame seeds
Ive always joked with people that do like pinapple on pizza that they are committing a pizzacrime but never with any malice or truth behind it. At the end of the day the pizza is just a delivery device for what ever else you want on it. if you enjoy pinapple then you do you.
I agree. I hop between veganism and vegetarianism - but don't tell other people what to eat.
I am perfectly happy to sit at a table with people tucking into chicken, burgers, fish and beefsteaks (and regularly do) - but draw the line at rice pudding. I hate the texture and the smell, gives me skin-creep, and I have to leave the room at once.
There is no culture of outrage. Outrage isn't a culture and never will be.
Baked beans on a dough... Now that's the most British thing I've ever seen.
The only way to make it more British would be to add a slice of black pudding.
we finally know (passive) aggressively british looks like, after the bacon-hot dog-burger combo of american aggressiveness
No, here in Germany we have premade fozen mini pastries available since maybe 10 years now. They come in 3 flavours: spinache and feta, tomato and mozarella, and - believe it or not- baked beans with corn! . The dough is puff pastry. And I looove it!!!
Beans on toast is baked beans on a dough though so it's not really unique
sorry if this is a bit heavy, but my dog passed away today. my best friend of 13 years. worst day of my life. but i saw this video on my yt homepage and for 22 minutes and 42 seconds i felt okay. thank you atomic shrimp, for brightening my day always. your videos are my go to when i’m anxious or sad, and when i’m happy and feeling good too. i appreciate you so much. sending love
aw, i'm so sorry for your loss. i know what it's like to lose a pet. things get better over time, and i agree, whenever i'm having a bad day shrimps videos really help.
I love old cookbooks. I have my grans cookbook from the early 1950s when rationing was still in force. My gran has added handwritten noted to a lot of recipes, mainly relating to her extreme disapproval of margarine. (In later years my gran would make sandwiches that were more butter than bread, making up for all that rationing, she used to say)
Mr. Mike slapping down the pizza gatekeeping! LOVE IT!!!
It would be great to see a ‘dated retro food’ series like this.
Depends, if I am having a chill day I'll say Scone, otherwise if I am in a rush I'll just say Scone. Much easier really.
Yeah I find "scone" easier
@@helza I can't help but disagree; scone is certainly easier to say.
Exactly🤣🤣🤣
No No No. it has to be pronounced scones. Who pronounced it scone?
Ah yes, 1 scones please sir.
I was talking to my dad yesterday and he was talking about food when he was growing up. He still remembers rationing and the years after very clearly. Of course, rationing only entitled you to buy something. It didn’t mean you could afford to do it. Good job they lived in the country where there were growing and forage options. We still use the cook books my family were using in the fifties and sixties. It’s shocking to compare to modern books where the ingredients are not only different things but there are cakes made with eight eggs! This would have been unheard of.
It used to be customary to have a baking session each week to have cake to keep in the tin for a cup of tea. The cakes used to be economical, and compared with modern cakes, really plain. My Grans fruitcake used to have one egg and only a handful of dried fruit.
I only ever need a few anchovy filets at a time for recipes, so whenever I open a tin, I lay them out in parallel on a sheet of cling film and top with another sheet, sealing them in-between individually. I keep the sheet accordion-folded in a zipper bag in the freezer, and then can easily cut off and peel open as many as I need at any given time. Great way to add flavor to sauces in the beginning; when cooking the garlic, tomato paste, etc.
Great idea! Thanks for that.
My grandma used to make a version of these. She always brought them to parties- Along with beautiful home made quiche. Thank you for the walk down memory lane 🥰
Corned beef dumplings (1:02) sounds like a really interesting dish, especially since the definition of what "dumplings" are is limited only by your imagination. I'm going to poke at this a little bit, since corned beef is the taste of the season here in the USA.
Edit: as requested at 4:25 , I pronounce "scone" like "scone." This is probably because I have always been told that the pronunciation "scone" was reserved for the Stone of Scone and should only be used for the baked goods when the dough is overworked and they are therefore Scones of Stone.
Always fascinating to flip through old books, but old recipes always seem to give a unique take on the ordinary lives of people at that time. I've got some older recipe books that my parents got when they first married. It's great to see how tastes and ingredients have evolved - also the language and the way the recipes are conveyed is so different. Some of the books have hand drawn illustrations instead of photographs, because I think that photographs would have been too expensive in my country at the time of publication.
Recently I've been baking from a book that is only about 20 years old, for nostalgia sake (used to use it a lot as a teenager). Even though it's only 20 years, I cant help noticing that many of the recipes in there would now be considered 'old fashioned'.
I would like to see you try some other recipes too, maybe from a different era or place if you're keen on that.
I've got one from my grandma from the 1910s. The entirety of the instructions for a cake in there is 'Combine ingredients. Bake until done'
@@carpetbeetle8349 are you @BasQuetzal
on twitter?
This is why I'm really into the Townsends cooking videos as well.
They really do offer an interesting peek into history.
And then there are the weird recipes from ye oldeny timeths, like the coffee pudding that's just mixed egg and hot coffee. **Shudders**
My regular cookbooks are my family handdown recipies and "The English Electric cookbook" I think that may date to the '60's? However please if anyone knows.
@@carpetbeetle8349 oh, okie!
This is awesome, in the states we would call these tarts. Filling can be anything, sweet or savory, doesn't matter. Love these videos! 💯💯💯
This is my comfort channel. Its like learning alot and looking over someone's shoulder while they craft and cook. Love it ❤
*it's like learning a lot
@@yamanmustafa7574 didn't ask, it's my second language.
When I was a boy, we used to make tiny pizzas out of English muffins, buying them and then covering them with sauce and our favorite toppings. I'm no Benson Hawking, but I think that recipe must be a descendant of this one.
Laughed like mad at the Ark of the Covenant joke and the "cheesy napalm" lines by the way!
Don't call that pizza because it isn't. That's english muffins with pizza toppings on.
I have the Hamlyn All Colour Cookbook. So 60's - it's brilliant, I use it all the time
My best old school recipe is to cut sliced bread into rounds, roll with rolling pin to firm up, butter both sides of bread, pop each one in a greased bun tin so it automatically cooks as a mini dish, and then mix eggs and milk, add cheese, chopped tomato, ham, tuna, spring onion, olives, blue cheese, anything you have in the fridge really. Then you add filling first and top it up with the egg and milk mix. They cook like mini quiches, and are great hot or cold for picnics.
I think telling people foods they like are disgusting is a terrible thing to do. Thank you for speaking about it.
Personally, I love pineapple and ham on pizza, although I understand it's not for everyone. This looks like such a fun recipe!
So much common sense with this man .I love it ! ( common sense isn’t common these days ) 👏👏🌸
I saw an American scone recipe once on YT where instead of using a round cookie cuter the dough was just rolled into a rectangle and was cut into squares. I thought it was a way more efficient use of the dough rather than having to re-roll for a lesser scone on the 2nd batch. Notice how I used the term scone rather than the more common term of scone. I was raised correctly after all
The first time I traveled to the UK I was so confused why they were round lol I don’t know why this threw me off so much. Haha still delicious!
I didn't know until this video today that they were ever round haha. In the US I always see them as triangular. And of course, pronounced scone.
American scones and Brittish scones are different things, I think that's why we say it "wrong". Our version, in general, are triangular and sweet. The round and savory counterpart is called a biscuit. We're a very confused band of misfits over on thise side of the Atlantic.
@@missy13d69 Biscuits (as you're thinking of them) are an American invention though. The Townsends channel has a video on it. (search for "townsends biscuit")
what am I missing in the pronunciation of 'scone'. everyone is just writing 'scone' without any intonation markers! I grew up pronouncing it as scOne.. long O sound. not the slightly short 'u' sound of scone... arrrhh. lol!
As a native spanish speaker, I must say scone is easier to say than scone, it just feels more natural. Also, I just imagined how interesting it would be to watch you in a MasterChef like cooking show.
@@amandak.4246 I imagine for a Spanish speaker scon is easier than scone. The long 'o' doesn't exist in Spanish.
@@amandak.4246 Yep.
@@amandak.4246 It's a joke in the video. 4:27
@@amandak.4246 Apparently posh people say scon and we peasants say scone. 🤣
I always say scone
I am so grateful for you. Seriously. I've had a hard day and I can't just sit alone with my thoughts, but I need something... calm, to put on. Every time I feel this way I know I can come here.
It's a lifetime of you being you which brings you here to make content which helps me. And that's such a blessing.
Yes please do more recipes from this book! I love vintage recipes in general and as an Anglophile I love learning about your history and culture, especially peeks into ordinary, every-day-life.
Liked the video, would love to see this becoming a semi-regular series on this channel!
My mum used to make savoury scone-based pizza all the time, but herby rather than cheesey, and full-size. Quicker and easier than a more traditional pizza dough. That was right up until about ten years ago, when she stopped cooking much. These days, my dad tends to make a normal dough in their breadmaker and they'll finish it off together. And we've definitely had beans on our pizza before!
Also, it's "scone". You'll never catch me saying "scone"!
I love the idea of making this one of your series. I think it is interesting to see how cooking trends have changed in 50 plus years.
I would love to see more recipes from this book.
I tried not to, I really did, but watching you prepare the dough I couldn't help but hear Dylan Hollis' voice shouting "Moo juice!" and "Floofers!"
That man has simultaneously vastly improved and ruined vintage western cooking for me.
Sainsbury's cheese scones have been on my shopping list every week for about two years now I love them. I eat them on their own, no butter, everyone keeps telling me that I should slice and butter them but I don't feel the need if they're fine as they are. I don't think I'd be bothered to cook them from scratch though when I can buy for around £1.50, but, each to his own though as they say 👍🏻
That is a superb recipe. My children would love them. My Gran made little quiche tartletts with a short scone base. I think the filling was greyere cheese and smoked ham or lardons. Always a hit at the W.I. I would love to see some more recipes please! P.s. The leftover anchovies would be ace in a Shepherds Pie.
I made these last night instead of hubby doing frozen pizza.
We changed some ingredients, Basil for Cayenne because that's what we had in the cupboard.
It's just me and him so I halved the ingredients as I was not sure you can freeze the extra for another day.
As it was my first time making these we went for the classic cheese and ham topping. He and I loved them, something tells me frozen pizza is now a thing of the past in this house.
Thank you for finding this recipe and posting it.
I pronounce it ''Scone'' i know it sounds weird but hey each to their own
Also the baked bean and bacon pizza actually looks really nice!
I also pronounce it scone, but scone is fine too :)
It's pronounced scone, you fool.
Like most New Zealanders, I pronounce scone scone - scone sounds posh.
. . . to each their on.
@@mereditha2469 I'd imagine Kiwis pronounce it 'scan' :)
Really enjoyed this video, please do make this book into a series. I especially appreciate the little tweaks you do to make the recipe still work with our modern ingredients. Plus I feel like I'm improving my very basic cooking skills through sheer osmosis with these videos! Thank you!
Your cookbook has me feeling nostalgic. I started cooking at home once I took Home Ec (what we called the sewing and cooking classes girls took in high school). My mother had many similar cookbooks, and they were my resources for keeping my family in desserts every night. Unfortunately I dont have them, not sure what fate they met, probably a church sale, but the pictures took me right back...the black and white photos are a far cry from the slick over stylized look of dishes in today's books. The old ones had a homey and comforting feel and you knew those were results you could achieve yourself. Fun video, I would love to see you try more of these recipes. Thanks! 🌸
I always love seeing old cookbooks! They’re so fascinating
So fascinating watching you bringing back recipes from the past, I'm looking forward to the next installment of this promising new series!
"Came for the scambaiting, stayed for the scöne".
That’s funny
A fun little video for me to watch the minute I wake up, thank you for the grind we appreciate it! Good morning everyone
I have an old book from the 60's, translated it's called The Modern Homemaker / housewife (originally it's in hungarian) it's basically a guide for young women on how to take care of the household. It has all sorts of tips for cleaning, decoration, home improvement, entertaining, and a recipe section. It's definitely of its time and the book is written in a bit of a preachy, condescending way but it was actually fun to read and see what was considered modern at the time. (Did you know it is desired to have a bathroom in the house/apartment? And at least a separate corner for kids to do their homework?)
Some of the recipes are so weird to me and are quite heavy, even a light snack is bread with homemade pate, lard and egg yolks :))) but I'm going to try to make a recipe sometime just out of curiosity
When I was in school in the 90s we made pizza with a scone base, so we didn't have to wait for the dough to rise. I recreated the recipe recently and it was absolutely delicious, it's so soft and melts in your mouth.
Do you still have the recipe? Or did you mean that you recreated the recipe from this video?
Love this venture into old recipes! I agree that mini ones would work better as party food. I suggest making the anchovy ones with green olives. They tend to be fruitier and less salty. For an authentic pizza topping, also maybe try thinly sliced potato with rosemary and a drizzle of olive oil.
Please make it a series, I really enjoyed this episode 🌺
Wow I was just watching the first video made about this book and loving this unexpected sequel!
I'd really like it if you made a series out of this cookbook and any other derivative recipes you come up with because of it. I really like historical cooking and seeing recipes from the past. I watch another channel called Townsend that does something similar with cookbooks from the 1800s so I find it enjoyable to see a different time period represented.
I also like how you show how things are done and how accessible your recipes are. It leaves me feeling I could actually try the things you do rather than feeling like I have to have a degree in cooking to even think of using an oven. Other channels that show cooking are so intimidating, but yours is relaxing.
A series out of this would be amazing. Seeing the difference to todays recipes is really interesting even though 1965 isnt even that far away from 2022
I loved your pizza topping rant. I am one that doesn’t like pineapple or olives or anchovies. However the baked beans and bacon intrigues me.
Nice recipe! This book really gives me the vibes of cook books my mother used to have on the book shelves. Those were the more 70s style, when "exotic food" came more into vogue. Would be great to make a series of this! I imagine you can find a plethora of these books at charity shops.
This is such an odd recipe at first but it makes sense when you really think about it.
I say scone as in the letter O, as the word ends in an E
Great recipe, we made this in school cookery at the beginning of the 80's. Just divided into 4. Absolute success . Marguerite patten books are good for ideas too, especially when food is scarce.
Thankyou for sharing.
Here in America the classic cookbook most collected was the Better Homes & Garden. Betty Crocker was also popular.
I'm sure I remember seeing my gran doing the jam jar thing, only with sweet fillings. Really enjoyed that. Thanks.
You are always good to watch and I sometimes watch quiet a number again and again ( over a period of time ) especially scam baiting , walk in the forest and cooking .
If anyone thinks "bean and bacon" pizza, or even the hotly-contested "ham and pineapple" pizza, is weird (Heinz at one point did actually make frozen baked beans pizzas, and they were delicious. To this day, one of my favourite post-pub meals is a cheese and tomato pizza with beans on top 🤣), I would like to introduce to you something that my Dad, bless him, invented and inflicted upon us as kids...
Pilchard pizza.
He would take a tin of pilchards in tomato sauce, mash it up in a bowl, and put that onto a home-made wholemeal deep-pan pizza base that was so thick you could technically class it as a loaf of bread.
No cheese, no other toppings or herbs or spices, just tinned pilchards.
Certainly a very cheap and healthy form of pizza, and that is all I'll say on the matter.
😆
i recall my mum mixing up the lunch sandwiches once as a kid in primary school, i got my dads pilchard sandwich and he got my cheese and cucumber, i thought my mum was being cruel because i always thought pilchards were cat food, i had only ever seen the tin leftovers being put down for the cat at the end of the week.
Oh you poor child, how a parent could inflict such suffering upon their own offspring is unfathomable 😆😜
@@Southpaw.m As the famous British saying goes "mustn't grumble, there's plenty of others with less, there's kids in Africa who'd give their hind legs for that..." etc etc etc...
It's only 'healthy' if you can keep it down
Vintage cookbooks are so much fun to look through! It is interesting to see the ingredients, measurements, language, and just the way things were done in different eras. I echo the other commenters who said this would be a fun series!
What a fun little recipe! I agree you should try a few more of them!
I LOVE older cookbooks like this. The black & white photos of the food can sometimes be disturbing. Lol
My family used to make something very similar to this recipe. So, thank you you the memories. ❤
And of course, I pronounce it SCONE and never SCONE like any sensible person would....😄
Do you pronounce it "scone" or do you pronounce it "scone".
I enjoy your wit Mike. It's the little things in life for me.
My dad's opinion of drive-in movie theater pizza (buck a pop back in the day), "There's no bad pizza. Some is just better than other's."
This was a great episode! I really enjoyed it. I'm down for figuring out how to make some sort of dried oxtail soup packet. I've never heard of such a thing but oxtail soup is not that common here in the midwest U.S. At least not that I've ever heard of. I like going through really old books like this myself. You never know when you might come across a real gem.
I love these old recipes!!
As someone who doesn't like olives or pineapple im just happy someone else will eat it so I don't have to
Great tip re the jam jar. A scone base for pizza instead of bread is very useful if you're short of time, or don't have any yeast. I've used it a few times.
I have always said "scone" but my mum's side of the family say "scone" hopefully my daughter will say it as scone aswell
That's ridiculous. It's obviously 'scone'
I used to be a manager at a pizza chain, and one experiment my staff and I did on a quiet afternoon back in about 2010/2011 was a breakfast pizza, we had mushrooms, tomatoes, bacon and sausage as usual ingredients, and we split the cost of some beans, eggs and the pizza itself and gave it a go. I remember it being pretty good but it took ages for the egg to bake properly!
I don't care for fish of any kind on my pizza, but I love ham and pineapple, usually with mushrooms too. But if you like those things, have them - just don't make me eat it 😅
I follow the vintage/costuming community and there are some hilarious videos out there, of people trying to recreate dinner or party foods from various decades. And, of course, I'm a huge fan of Mrs. Crocombe of the English Heritage channel.
So this is right up my alley 😁.
Just... don't try to recreate
recipes with aspic. It never ends well 😆
Or pidgin pie
Mrs. Crocombe is great!
I made a tomato aspect once in a zombie brain mold. It looked awesome, but it tasted like high quality catsup. Told my granddaughter we were eating monster brains
@@SombreroPharoah
Ah yes. With the feet sticking out. I think, we all remember that one 😆.
My personal favorite is the triffle, though. I had never heard of triffle before and it made me think: Someone, somewhere, at some point in time was really desperate and tried to create a fancy looking dessert from whatever they had in their larder (maybe the ovens broke down or there were surprise visitors) and came up with this. It's just so different from typical custards or cakes...but probably totally delicious. I very much plan to make one this summer, now that social gatherings are a thing again.
@@GrubbsandWyrm
The only legitimate use of the stuff, if you ask me 👍
I love how diverse this channel is
Fun, fun, fun!!! Team Jenny with the pineapple on pizza! I worked at a pizza house for a dozen plus years. Made MANY unconventional pizzas. You like what you like! Thanks Mike!
Not problem with pineapple on pizza but he cut that ring up like a right barbarian.
Another fantastic video thank you so much. I'm going to try this out
As a non native English speaker I always relate words ending with e with a Latin origin and thus a more Latin pronunciation. So the way you pronounce it I would expect it to be spelled something like scon, skon, skan for example. But really English has such wide differences in pronunciation that really anything goes. So much so that people even confuse of and have.
You won't be surprised to hear that in both examples, use of one or the other is strongly class-based!
So glad to see this book again
I wonder if par baking the "crusts" would allow for a firmer or crispier texture? Could then finish on a high bake or broil for the toppings to color.
That was highly enjoyable to watch. Thank you, Mr Shrimp.
When I was growing up (in New Zealand), the lowest of the low in terms of pizza creation was a scone dough base topped with tinned spaghetti, cheese and onion (and ham + pineapple if you were fancy).
I am unexplainably excited for this recipe book!
I have a recipe book from the 1890's from my great great (great?) grandmother and I cherish it. Might need to copy it all onto a digital form soon because the paper is becoming so fragile but I just LOVE older cook books
I say it as 'scone' but my mother prefers saying 'scone'. I've tried pronouncing it as 'scone' or 'scone' too, but it just didn't stick.
we NEED a series of this
Ooh I would love this to turn into a series 😍 I might have to attempt these tbh!
Great minds think alike! The very first thing I thought when you said "This idea has potential for a lot of other applications," was "Yeah, like tiny fruit tarts!"
Love old cooking recipes. I have some example ones in the "British Empire Dictionary 1889". Along with some.....odd...entries. Anyway, coming from the Midlands I always said Scone as Scone and not Scone. Although when I make Scones (Scones) they don't hang around much as they're always Scone. Also no dried mustard? Cor, they were real paupers.
Dried mustard in your cheese scones (scones) is a must
I did enjoy this. Would watch a series based on this cookbook for sure
I say scOWN but scON is fine with me as long as those buggers taste good. 😋 I really like these types of videos from old cookbooks. There is a TH-camr I watch (Glen and friends cooking) that does a lot of recipes from old cookbooks. It's fascinating to see how modern cuisines evolved from previous techniques, taste preferences or even necessities. I'd love to see more of these types of videos from you Mr. Shrimp.
I had never heard "scon" until today
As an avid home cook always on the lookout for something new, I'll be giving these a try!
My family usually pronunce it as "scone" but in my ears "scone" sounds much better!
Oh a sweet scone with lemon curd, yum. Yes please do turn this in a series, sounds like fun.
I love thumbing through these books especially gelatin sections which had meat gelatins, vegetable gelatins and some other weird looking stuff.
Awesome video 📹 Thanks Mr Shrimp. I actually made scone based pizza in school (around 1991). My mum was outraged as she thought teaching us to make proper dough would have been more useful as a life lesson 🤷♀️ Maybe my home economics teachers got the recipe from this book 🤔 Would live a retro recipe series 👍
I prefer scone, but i know a few people who use scone. Must be a regional thing.
These scones look really good . If you make more recipes from this book I'll make sure to watch . Thanks for this video .
I have a similar German cook book and the recipes are so different... All the ones with meat sound quite good and elaborated to me, but the "exotic" ones are... strange. I am curious to try them but at the same time afraid of wasting food.
For instance, one recipe is gratinated bananas with cheese and ham. Of course, this COULD work out, sweet and cheese is often a good one. But I am absolutely not sure...
Fellow German here and that is something, I haven't seen yet.
Fruit in savory dishes is often very tasty, but bananas specifically...hm.
They just don't keep their texture very well and get kinda mushy and slimy when heated too much.
Now pineapple with bacon and cheese, that's a different matter.
I can see that work out. You just wrap the banana in a slice of ham and grate the cheese on top?
I've had banana curry, banana on a burger (with Sriracha), grilled banana … yeah, sounds like it should be good.
Ever had bananas with curry powder baked in a pan? a staple at home at that time (70s-80s). I am sure bacon and ham works great with bananas.
@@raraavis7782 What if bananas from whatever years ago that recipe is from weren’t the ones we get in supermarkets today and were actually plantains, cooking bananas.
Wrote first and scrolled then to find fellow Germans. Have three of those books. It probably depends on your relation to these recipes. I ignored the books for long because of similar reasons as you. But this video inspired me to try some for memories. I took the books from my grandparents after their death.
Definitely want more from this book! 😀😀
This recipe was still being taught in school in the mid 1980s (UK) Memories!
We got this in the 90s also. 30yrs later still make them here and there, jus better than Diddy me did.
my mouth is watering, great job!! hope your family and you are well.