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?
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.
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.
@@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.
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.
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.
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.
@@carolhutchinson566 Yes. Very young hens lay pullet eggs, but ramp up to full size quickly. Then as they get older the eggs can increase in size a bit more.
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.....
@@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.
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 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.
@@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 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!
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.
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.
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" 😊
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...
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 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
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.
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.😊
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.
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.
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.
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 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 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 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.
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.
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
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.
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.
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.
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.
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.
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.
Good day Glen I have friends that raise chickens and they tell me that breed, age, feed, and season all affect the size of eggs. I would love to hear what you find out about the grading for size. I wonder if like for pound cake the number of eggs was adjusted to a weight/measurement?
wooo amaiz very very delicious i like your style i hope you keep shairng this style of recpie thanks for sharing this recipe i like it love from Pakistan
He danced that means it's worth making.
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?
I LOVE when Glenn dances with joy at the taste of his creation!
Such a happy boy!
100% hahaha
It must be good when Glen does his happy dance! I can't wait to make it myself.
Townsends Collab has to happen!
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.
I use tangerine juice and ginger with carrots.
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.
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 have a number of heritage breed chickens and they lay eggs of all sizes, many of them quite large.
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?
@@carolhutchinson566 Yes. Very young hens lay pullet eggs, but ramp up to full size quickly. Then as they get older the eggs can increase in size a bit more.
Thought I was watching Kent Rollins when I saw that happy dance!
Love Glen's happy dance😁
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.
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.
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.
Love Glen’s happy dance! I smile every time
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.
I absolutely love it when we get to see the happy Glen-bounce!
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.
Glen doing his happy dance at the tasty success of this recipe! Love 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 love it when Glen does his yummy food 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 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!
Well this one got a happy dance!
I absolutely love Glen's happy dance, always accompanied by a 'cat that got the cream' grin 🤣
Pulling out the stick blender cracked me up! 🤣
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.
Any size egg is a good egg, especially when Glen is in the kitchen! Happy Sunday!
Love that smile and the hop Glen gives when he makes something really great!!
It’s like giving himself the Paul Hollywood handshake!
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.
These videos really do make my Sundays better. Thanks Glen!
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!
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" 😊
"I'd say that's a winner".
We gathered that by the way you were dancing around the kitchen!
Love your lil happy dance when it’s yummy tasting.
I like how Glen gets a hop in his step when he likes something. :)
Love the pudding dance!
Glenns "Mmm hmm" is always a sign the dish is amazing😉😂
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...
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 seeking you get so excited when you taste one of your creations. Thanks.
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
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.
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.😊
When he takes the food and puts on counter, I am in anticipation of how did it turn out and waiting for the happy dance!
Making this because of Glen's happy dance.
I an so happy to see you hit a home run. Your face when it hit you was priceless! :-D
Love this channel - best channel that I discover during this pandemic - always learn something and very informative
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.
Cool an ancestral recipe!!! Thanks.
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!
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.
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.
Carrot puff, it's excellent
This seems like a crust less pie!! What a great idea…
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
The texture looks a lot like my sweet potato cake from Reunion Island. I just discover you videos and I'm enchanted. Merci beaucoup !
Thank you. 🙂
This was great! I love this channel.
That could make a nice pie filling
I love carrots! I am making your recipe!
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.
Interesting to read the old recipes with the long s
Looks a lot better than the other carrot pudding.
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.
Glenn doing his happy dance made me laugh 😅. I do that exact same thing when a recipe succeeds.
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.
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
So, I guess I have to make this. I love the video.
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.
Hum, interesting. Beets with cinnamon would be tasty and pretty.
Anything with that much butter has got to taste good!
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.
@9:15 Glen: Super Hesitant.
@9:30 Glen: Winner, Winner, Chicken Dinner!!!!
A moft excellent receipt, good sir.
#Townsends
looks good enough to eat.
I just tried these - amazing! Scaled everything down for 2 eggs + 2 egg yolks, fit perfectly in 6 small ramekins
I wonder if pumpkin can be used instead. carrot is probably for color anyway... similar fibre ..
9:32 lol love it
Looks good!
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.
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.
I want to try this with yams
I make something called a carrot souffle for holidays. I got the recipe from Picadilly Cafeterias.
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.
Looks fairly nutrient dense. I'd stretch my menu repertoire with this.
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.
Love seeing you use stuff from my city :)
Glen says, “five eggs and 5 egg yolks,” and I say to myself, “and 5 whiskey sours!”
Might have to try this with sweet potato.
I'm going to have to make this for my gluten-free in-laws, looks amazing!
Well, that tasting reaction… now I want to make this 😂
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'm so excited to try this!!! I have all the ingredients, I think I will add the cinnamon too.
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.
Boiled carrots - were first cooking project.
Good day Glen
I have friends that raise chickens and they tell me that breed, age, feed, and season all affect the size of eggs. I would love to hear what you find out about the grading for size.
I wonder if like for pound cake the number of eggs was adjusted to a weight/measurement?
wooo amaiz very very delicious i like your style i hope you keep shairng this style of recpie thanks for sharing this recipe i like it love from Pakistan