1777 Scottish Carrot Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking
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- เผยแพร่เมื่อ 31 ก.ค. 2021
- 1777 Scottish Carrot Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking
today on teh Old Cookbook Show we are doing a recipe from the 1777 printing of 'Cookery and Pastry' as taught and practiced by Mrs Maciver, teacher of those arts in Edinburgh.
A Carrot Pudding
Boil some good carrots; and when they are well clean'd, weigh half a pound of them; beat them very fine in a mortar; mix two or three spoonfuls of sweet cream along with them; beat ten eggs, (keep out half the whites), with half a pound of sugar; mix all well together, and season it with beat cinnamon, or orange grate, if you have it, as it makes it eat like an orange pudding; mix eight ounces of oil'd butter in it, just when you are about putting it into the oven.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
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So, in 10 minutes I went from a considered historical background to how people cooked 300 years ago, to Glen's happy dance at the result. What's not to like?
He danced that means it's worth making.
I LOVE when Glenn dances with joy at the taste of his creation!
Such a happy boy!
100% hahaha
I have raised a variety of laying chickens in my 70 years. The size of chicken eggs depends entirely upon the type of chicken laying the eggs, the time of year and the age of the chicken. So the eggs could vary wildly.
Indeed - My Grandmother kept mostly Rhode Island Reds because she sold the eggs locally and wanted them to be roughly the same size.
Yes, we had Bantams (mean little suckers), I usually doubled the number in recipes. Their eggs are typically, if not always, smaller. I have a friend who put three eggs in everything when her kids were younger, 3 kids, they each cracked one. Her recipes were just fine.
Sandra is 100% correct 👍
I've also heard that quality and amount of feed will make a difference. Not a chicken farmer so I'm not sure.
@@RandomTorok amount and kind of feed will affect the number of eggs per week more because a certain amount of protein is needed to produce an egg. The breed or variety of chicken determines size.
It must be good when Glen does his happy dance! I can't wait to make it myself.
Townsends Collab has to happen!
My dad talked about his mother adjusting recipes when their pullets started laying because of all the too small eggs. But when the big mamas were really laying, they had SO MANY EGGS. She filled the bathtub with them one time we visited. She was very proud of inventing the 12 egg cake! Use it or lose it.
I use tangerine juice and ginger with carrots.
I have a number of heritage breed chickens and they lay eggs of all sizes, many of them quite large.
Are they all brown? Or are some white? How does that happen?
But the variance would probably mean that the average egg would be smaller. So if you had a recipe asking for three eggs you may have one small, one medium and one large. If today you use three large eggs instead it could have an impact on how the recipe turns out.
@@oreally8605 egg shell color is dependent on the breed of chicken. White eggs come from Mediterranean breeds. Most others are brown. And blue/pastel eggs come from Americana or araucana.
@@oreally8605 they are all different colors, white, pink, light brown, dark brow, green and blue. Depending on the breed.
My egg guy at the farmer’s market said younger hens lay smaller eggs. Is this true?
We need to start quantifying Glen's "Jig of Glee" ... that was defiantly a "double bounce with an Arm swing" .... or, it could be a simple ratio of the time between the end of the "Jig" and the second sampling .... good thing Julie wasn't in the way of the fork.....
It's not quite up to Cowboy Kent Rollins standards, but he's getting there.
Love Glen's happy dance😁
There needs to be a compilation video of the Glen Dance. It would go viral.
Well just off the top of my head this is the happiest dance I've seen.
This is exactly the same recipe I have used for carrot pie all my life. (except I reduced it to 6 eggs), and it is poured into a Graham cracker pie shell and baked like a pumpkin pie but with carrot.
Pulling out the stick blender cracked me up! 🤣
Glen doing his happy dance at the tasty success of this recipe! Love it!
I have a recipe for a sweet potato pudding that is more recent but is essentially this recipe with a swap for sweet potato over carrots, and topped with pecans, we make it for Thanksgiving.
pls tell me the recipe
Sounds great. I want to make that.
@@adamqjsmith 3 Cups Mashed Sweet Potatoes, 1 cup sugar, 1/2 cup melted butter, Tablespoon vanilla, and then the recipes diverge on the number of eggs between 2 and 6 and milk from1/3 cup to a can of evaporated milk. The topping though is 1 cup brown sugar, 1/2 cup flour, 1 cup chopped pecans and 1/3 cup butter. Bake at 350 for 25-30 minutes.
"I'd say that's a winner".
We gathered that by the way you were dancing around the kitchen!
My wife makes a carrot kugel that uses cinnamon and cloves that is always a hit at sedars.
Is it a kugel with no noodles?
@@budflower5054 kugel essentially means a baked “pudding.” You can have all kinds of kugels, e.g., rice kugel or potato kugel. Kugel can be sweet or savory. There’s an ongoing battle between Litvaks (Lithuanian Jews) who make savory noodle kugel and Galitzianers (Jews from the intersection of Poland, Ukraine - was a part of Austria-Hungary) who make sweet noodle kugel. I was raised on savory kugel by a Litvak mother.
Thought I was watching Kent Rollins when I saw that happy dance!
Got to Love Glens Happy Dance. It always makes the video better, because we know if we try it at home then its got a good chance of turning out good.
I absolutely love it when we get to see the happy Glen-bounce!
Any size egg is a good egg, especially when Glen is in the kitchen! Happy Sunday!
Well this one got a happy dance!
I absolutely love Glen's happy dance, always accompanied by a 'cat that got the cream' grin 🤣
Love Glen’s happy dance! I smile every time
My experience in today's UK is they use the term "pudding" to be any dessert, not the traditional pudding I think of in the US.
Also sausages.
Yep, accurate.
And some baked savoury pastries too. Pudding has little distinct meaning in the UK. It can be anything from chiffon cake to blood sausage.
Please, Glen, don't ever stop your happy dance! It's genuine and I enjoy seeing your reaction; Jules, your smile is worth a million. I'm making this pudding, it sounds lovely.
I like how Glen gets a hop in his step when he likes something. :)
I love it when Glen’s face breaks into a big kid smile when he loves the taste. You know the recipe is da bomb!
I'm so happy I've found your channel because as an avid cook with no training other than having watched my father and other family member cook, I'm learning and enjoying all your cooking. This recipe is not unlike one of my grandmother's Pennsylvania Dutch puddings. Love what you do and how you do it.
I love when the cooking channels reference each other. Glen mentioning Townsends… Max at Tasting History has mentioned him, and they go back and forth in comments. Townsends and Mrs. Crocombe with English Heritage!
I can see this as a pie filling, like pumpkin.. …. but keep the orange rather than cinnamon. What a great change of pace!
I was thinking Zucchini, but I like your idea also. Acorn Squash would also be great!
Also so many different spices could be used!
We used to have a church friend who raised chickens. From what I recall, the younger ones would lay eggs slightly smaller as well. But once they aged the size wasn't an issue.
Love that smile and the hop Glen gives when he makes something really great!!
It’s like giving himself the Paul Hollywood handshake!
I love it when Glen does his yummy food dance!
These videos really do make my Sundays better. Thanks Glen!
Cool an ancestral recipe!!! Thanks.
Glen says, “five eggs and 5 egg yolks,” and I say to myself, “and 5 whiskey sours!”
Love the pudding dance!
Glenns "Mmm hmm" is always a sign the dish is amazing😉😂
Making this because of Glen's happy dance.
The quick step back said it all! Glen found his happy place
My daughter(3) and I love the show! She also loved this pudding! Thank you!
Love your lil happy dance when it’s yummy tasting.
one of your best. I love odd history, cooking, and eating. I respect the research that goes into the background of cooking and widened insight into what life was like for some in our history.
I love when Glen is pleased with his recipe, there's a twinkle in the eyes, a smile or in this case a happy dance.
Looking forward to the next video...
You have to remember that anyone wealthy was in Scotland during August, huntin', fishin' or shootin' and working up an appetite. If you left out the carrots you'd have pretty much a crema catalana. I used to make carrot souffle as a student. The most frugal way to make supper for 1 into a meal for two.😊
Every time I hear about carrot in a sweet dish, I’m reminded of this Japanese show I watched called Zettai Kareshi, and one of the main storylines is the main character trying to invent a carrot based dessert, ending up with something like a cream puff/profiterole.
Love this channel - best channel that I discover during this pandemic - always learn something and very informative
I love seeking you get so excited when you taste one of your creations. Thanks.
I have hens and have had them for over twenty years all different breeds… and yes different breeds lay different size eggs. And even the same hen can lay different sized eggs over the course of her lifetime. Even sometimes double yolkers which are huge. I do know they have been breed to lay more eggs per year, rather than bigger eggs. But now I am curious so I may have to do some research.
I buy extra large eggs abd sometimes I come across a double yolker.
I made this for Easter dinner and with the left over egg whites, made a meringue and put it ontop of the carrot pudding. It added a whole new dimension and was amazing
@9:15 Glen: Super Hesitant.
@9:30 Glen: Winner, Winner, Chicken Dinner!!!!
My mother makes a similar recipe. It has more milk so the pudding comes out looser. It is really delicious and she often serves it with beef dishes. She flavors her with cinnamon.
Mention of Townsends!!! I love your show and the Townsends!!! Thank you for what you do. Would love to come visit you and check out your shed so I can build one for myself. I mean my wife.
I an so happy to see you hit a home run. Your face when it hit you was priceless! :-D
And this is why I am subscribed to this channel! Great job! I always look forward to the Sunday episode At one time I had a small collection of "historical" cookbooks; I'm down to less than a dozen now.
That could make a nice pie filling
Looks a lot better than the other carrot pudding.
Carrot puff, it's excellent
My mother has an older egg grader scale that tells you the sizes based on weight.
I've seen those. My grandmother had one (where it went, no one knows). She raised chickens for "egg money" during the Depression. She was a fabulous cook, but a rotten teacher. None of her daughters knew how to cook before they were married. She'd take away the bowl, pan, from them. "Here, you're not doing that right." And that would be the end of the "lesson." My mom and her sisters all had hilarious stories about cooking disasters when they were brides.
Anything with that much butter has got to taste good!
This seems like a crust less pie!! What a great idea…
The texture looks a lot like my sweet potato cake from Reunion Island. I just discover you videos and I'm enchanted. Merci beaucoup !
I want to try this with yams
I really love your Channel. I love the history you go into the info about the oven and the degree coating. I'm going to make this recipe for the very first time I've never made carrot pudding
I'm 75. We had our own chickens when I was a child. Our eggs were generally around the size of large eggs today. Except for bantam eggs which were much smaller. We also had goose eggs. When chickens first start laying, the eggs are smaller but gradually get bigger as laying season continues.
hahahaha...glen's happy dance says it every time!
Knew this was a good one before your wife said it was good because of your "happy dance".
Well, that tasting reaction… now I want to make this 😂
My mom used to make carrot pudding, it was different from the one you are making. And i wish I had of gotten that recipe from her while she was still living.
I was waiting for you to whip the egg whites and fold them in!
This was great! I love this channel.
Hum, interesting. Beets with cinnamon would be tasty and pretty.
We still have different sizes in eggs. They sort them of course. The eggs sold at normal prizes are more or less the same size, then you can buy cheaper eggs and they are notable smaller. at least its like that where I live.
I love carrots! I am making your recipe!
A moft excellent receipt, good sir.
#Townsends
I make something called a carrot souffle for holidays. I got the recipe from Picadilly Cafeterias.
Glenn doing his happy dance made me laugh 😅. I do that exact same thing when a recipe succeeds.
Try it with beets. We have a very similar recipe in my family. My sister occasionally would make it with beets when we were growing up.
Hi Glen I love you
I remember sometimes we'd use duck eggs, if the chickens didn't have any. Personally I like the variety of colored eggs.😁Looking forward to making this tomorrow. All because Glen did his "happy dance" 😊
Interesting to read the old recipes with the long s
Looks good!
So, I guess I have to make this. I love the video.
This looks incredible!
It doesn't have to be either or with orange and cinnamon, they go very well together. I made orange cinnamon rolls once on a whim and they were amazing. :D
Definitely gonna make this one soon!
I wanna try this
looks good enough to eat.
I think you're right about the history with concern for oven temperatures. often they might simply say .."place into HOT oven"... which would have to imply fully heated to average cooking temperatures.
Thank you. 🙂
Love seeing you use stuff from my city :)
9:32 lol love it
Might have to try this with sweet potato.
Pete from Just a Few Acres Farm might be able to help with the question about egg sizes. He restarted his grandmother's farm and they raise a variety of chicken breeds.
Pretty good video 👍
A story I have from my family about eggs. My Great grandmother had chickens and she used the eggs for extra household money. She saved the small eggs for herself and sold the better sized ones. So her written recipes always assumed you were using a small egg. I am sure there were many women did similar things.
Hey Glen, how long did your pudding take? I find it always helps when you have a rough time to work to when trying out a recipe. Seriously tempted by this one...
I too would like to know how long it takes, I’m guessing around an hour for all those 10 eggs to set.
As someone who cooks and bakes and is trained as a historian and has tried a LOT of historic recipes I find they come out best using what we call 'large' size eggs instead of 'Jumbo'. However, I also a duck farm not too far where I can get fresh organic duck eggs from a lovely woman which I really prefer and they are obviously sized differently than chicken eggs.
I have a recipe quite similar to this one for a carrot souffle that came from Piccadilly Cafeteria. But I also use a small amount of Jack Daniels in it.