Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
in the old cookbook show today we're
going to do a recipe out of this
cookbook this was published in 1855. it
is a later printing of a book initially
published in 1850 and it is Mrs bliss's
book of practical cookery
containing upwards of 1 000 recipes and
it is uh it is practical cookery a lot
of these recipes are
ah
and I don't mean this in a bad way
basic they use ingredients that pretty
much anybody could possibly get their
hands on and the preparations are very
simple meaning that anybody could cook
anything out of this cookbook and having
set myself up for that we are now going
to try to make carrot pudding
I'm going to do a little bit out of
order from what's in the method because
it calls for breadcrumbs soaked in milk
it doesn't tell you how much milk
uh so we're gonna try that much also
calls for some salt so I'm gonna put the
salt in there too
um I'll give that a bit of a stir and
see if I've put in enough milk
probably needs a little bit more
I'm going to say all told at this point
I put in about a cup of milk
maybe just a little bit more just a
little bit more and then I'm going to
put the milk back in the fridge now
every time we do one of these old
recipes and it calls for bread crumbs
there's always a discussion about you
know what is a breadcrumb how fine
how finely ground is a breadcrumb is it
is it larger chunks and pieces or is it
what I used here which is a really fine
grind
we'll never know it's very hard to
interpret a lot of these older recipes
and one of the biggest problems is that
you can't take 2022 logic and knowledge
and sort of overlay it with what was
going on here it takes a lot of research
sometimes to figure out what they were
actually calling for
and as I looked through the rest of this
book
I didn't see a lot of language that
would lead me to believe that it was
larger chunks or the smaller grind that
I used sometimes they'll use different
language and different recipes and that
sort of helps you out I'm trying to
figure out what was happening
I couldn't figure it out so I used the
fine grind next up I'm supposed to grate
one pound of Raw carrot um
I'm going to cheat
this is probably the best food processor
I have ever owned
um
it's a Brawn and it was my mom's she
bought it in the early 80s and here it
is still working
um I don't use it much out on set but I
use it in the home kitchen all the time
so in the background doing prep it's
constantly in use
it's an animal
um I don't think it's ever going to give
up and it's got some great attachments
can't buy stuff like that anymore so
I've got the carrot I'm supposed to I'm
supposed to mix the carrot with four egg
yolks so I've decided that it's probably
easier to mix those two together
in their own bowl
and then add the breadcrumbs in just
like it's written in the recipe just
like it's written in the recipe so four
egg yolks
one
okay
stir that in
as best we can
now it calls for half a pint of cream
this is an American recipe so it's a
different sized pint than the rest of
the world uses so
that old adage a pints a pound the world
around hmm
not quite and only for water so
I'm going to say that's about half a
pint
close enough
and I'm going to put that in with the
carrots
in go the bread crumbs
and we'll stir that all up
so this recipe is pretty much defined by
all of the things that it doesn't have
there's no sugar all of the sweetness is
going to come from the carrots there's
no spicing
these are things that almost every
household would have you know you've got
some
some bread that is uh that has gone
stale and you kind of keep the pieces
aside for a pudding like this carrots
carrots have always been a relatively
inexpensive crop easy to grow plentiful
at the end of the year
in fact the carrots that I used in this
I picked up a couple of days ago
in Bradford up near the hall and Marsh
where they grow lots of carrots and I
bought a giant bag of
ugly carrots uh broken carrots carrots
that didn't suit the supermarkets
carrots that were essentially meant to
go for animal feed probably would have
ended up as animal feed or those tiny
little um tiny little cocktail carrots
or baby carrots
they're made from these other big carrot
pieces they're ground down
that's just a side note anyway so no
real baking instructions no temperature
no size of pan No length of time
this is a modified custard we've got
eggs and Dairy
so I'm gonna put it in at 350 but I'm
going to watch it closely
I say that I always say that
we'll see what happens
hey Glenn hey Jules hey friends that's
that's that that's really Orange
carrot or yellow carrot pudding
carrot pudding so does that make it uh
is it Savory is it sweet like um uh I
don't know if it's a spoon or a fork I
think it might be well it's it's not
Savory okay
but there's no sugar so it's not sweet
any sweetness comes from the from the
like a souffle is it filled with eggs
like um yeah so there's eggs and bread
crumbs okay and no other flavoring
mm-hmm
yeah yeah
there's no flavor to that no I mean it
tastes like carrot itch it's like
watered down carrot
and it's got an odd texture it does have
an odd texture so it's
it's kind of like a bread pudding so the
bread crumbs make it kind of like a
bread pudding
kind of like a bread souffle with the
with the carrot the carrot doesn't bring
as much sweetness as maybe I had thought
it might
it does say to serve with a sweet sauce
but of course like many cookbooks of the
time there is no recipe for sweet sauce
you just make whatever sweet sauce you
would make so I imagine that's butter
sugar into a caramel cream probably a
little maple syrup on it but you know
at the same time you go the other way
and throw
like some thyme or something in the in
it and okay so this it could go either
way Savory or sweet depending upon what
you decide to you know put sorghum on it
let's put some sorghum on it okay I'm
not committed enough to put on them
um that's what that's oh my goodness
problem with sorghum and I keep the
Sorghum in the fridge problem with
sorghum in the fridge is that it does
get
that's super good yeah I don't know how
you're going to share that pull that off
and share it up
I'll put some on my spoon and you could
have the one stop that's on your spoon
and
so yeah some
it was definitely messy now
1855 what was the economic situation in
1855
all depends where you lived
yeah I need something sweet a little
sweet works yeah yep
um so I can see how adding the sweet
sauce makes it much more palatable yeah
yeah
uh
hot cream
I could see hot cream poured over that
mm-hmm
yeah on its own no no no I can see why
this one is lost in time
or has probably been changed changed to
the point where you don't recognize that
that being said I mean until you added
the sweet sauce which is said to do
just saying yep
all right there it is I don't know what
else to say
not my favorite thanks for stopping by
see you again soon