welcome friends welcome back to the
kitchen welcome back to sunday morning
in the old cookbook show today we're
going to do another recipe out of this
cookbook sent in by a viewer thank you
very much
written by miss weston and miss
sylvester and published in 1898
it comes from a town in england where
apparently they don't pronounce vowels
the way that the rest of us do
so i'm not going to say the name of the
town
i do know how to say it now though
because people took quite a bit of time
to ridicule me
and i also got text messages
that's uncool if you are going so far as
to find my phone number
to text me in the middle of the night to
tell me that i pronounced the name of
this town wrong you've gone too far
you've gone too far
so into this double boiler i have put
chocolate and sugar now the recipe that
we're making today is called chocolate
cream
and it calls for
cadbury's chocolate and i had to look up
the dates
for this book and cadbury's chocolate
because i associate cadbury's chocolate
with milk chocolate but in 1898
it probably wasn't milk chocolate
i mean there's a chance that it could
have been
milk chocolate
this cookbook was published in 1898
1897 seems to be the year that cadbury
put out their first milk chocolate bar
so it's entirely possible that it could
be milk chocolate they're asking for but
i would have thought that in the
instructions if they were asking for
this new thing
milk chocolate it would say cadbury's
milk chocolate or cadbury's dairy bar
although i don't think they call the
dairy bar until much later i'd have to
go back to the research and take a look
at that there's a whole pile of other
things in this recipe that i want to
talk about
it's almost almost melted the next thing
that i want to talk about is vanilla
this recipe calls for a little vanilla
brandy
now i had to go back and research
vanilla brandy
it's exactly what it sounds like
it is
vanilla
extract made with brandy
which would have been sort of the
alcohol of choice at that time period
for a whole pile of things um
but brandy in 1898 is on a decline
because of phylloxera
in europe killing all of the
grapevines or destroying most of the
grapevines as they tried to figure out
how to grow grapes in the face of this
new pest that came from north america
phylloxera wipes out the grapes and
brandy sort of goes into decline they
start making vanilla extract with a
straight grain alcohol or neutral grain
spirit or something that doesn't have
any flavor that brings out the flavor of
the vanilla
and so the next thing you're probably
going to say to me is but wait a second
what about bourbon vanilla
well
it's not bourbon vanilla it's burban
vanilla um
burban meaning that it comes from il
burbon in the
south indian ocean
an island that is now today called
reunion but in the 1840s it was called
il burbon after the french aristocratic
family
that owned the island and ran all the
plantations on the island
so
just you know to go back over a little
bit about vanilla because we've done
this before but let's let's just sort of
go there again
vanilla comes originally from mexico
and
one of the problems with vanilla
is that has incredible flavor but we as
humans didn't know how to
how to propagate it how to get the
flower to produce the bean that we would
then dry and turn into the spice that we
know as vanilla so this is um
this is gelatin and i'm supposed to mix
it in with the
chocolate mixture so
let's mix that in so this is going to
take a lot of stirring to get the uh
the gelatin to mix in without clumping
so let me stir away at this
so when europeans arrive in mexico and
they they see vanilla they realize
immediately the economic potential that
vanilla represents as a spice as a
flavoring
and they very quickly take the plant all
over the planet and one of the places
they take it is to madagascar and yield
which is right beside madagascar
but what they didn't realize was that
in mexico where
vanilla is native to
there's only one insect that pollinates
the plant and only in a very small area
does this insect pollinate the plant so
they could never ramp up production they
couldn't grow vanilla anywhere else they
could grow the plant all over
but they couldn't get the flower to
pollinate
and they couldn't figure out how to
pollinate the the flower
so that um
that movement of the plant you know
happens in the 15 16 1700s it's not
until 1841
on eel burban a 12 year old slave
figures out
how to pollinate the plant so they could
grow vanilla commercially
and in those years between 1841 and when
this book is published in 1898
vanilla production explodes absolutely
explodes it takes a little while to ramp
up because they have to get everything
in place and figure it all out but as
soon as it ramps up takes off it
explodes and vanilla supplants
all of the flavorings
that were used before then
when i go back through the old cookbooks
there's a lot of rose water used there's
a lot of
orange blossom water used
musk is often a flavoring in desserts as
is ambergris
ambergris is used extensively in the 16
and 1700s as a flavoring for desserts
so you you come forward to this point in
1898
vanilla has taken over and it's being
made in brandy or it's being extracted
in brandy
and sort of post 1898
post 1900 as brandy took a giant hit
because of phylloxera you then start to
see it in a neutral grain spirit
not bourbon not american whiskey
that is the name of the island where it
was grown
okay now we need to whip some cream
now the recipe calls for a pint
of cream to be whipped so i've got the
stand mixer out here and we're going to
whip the cream now this is i've said
this before and it leads to a huge
amount of confusion
in the comment section
this is a an english cookbook 1898 it's
calling for an imperial pint an imperial
pint is a different size than an
american pint
an american pint is 16 us fluid ounces
an imperial pint is 20 imperial ounces
even the base ounces are different
between the imperial ounce and the us
fluid ounce
different size ounces different size
pints earlier i put a half a gill of
milk
in here with the chocolate
the imperial gill is different than the
u.s gill in both the number of
ounces that are in it and the size
i will put all that information in the
description box for people who want to
compare
it trips a lot of people up that there
is this difference
in both the size of the pint and the
ounce
even though they're the same word
they're different things
okay this is where the recipe gets a
little bit weird to me because the
chocolate is melted it's hot it's not
super hot i mean i can hold my hands
on the pot
but it's it's it's hot enough that it is
you know liquid
it's melted
and i'm supposed to put that into the
cream i'm supposed to
stir it in well
um which to me
kind of sounds like it presents a little
bit of a problem i would think
whipped cream
because anytime you mix something hot
into something cold especially something
like whipped cream
i would think that you'd lose quite a
bit of
the loft that you've just beaten into it
so let's give it a go let's see what
happens
i'm also supposed to put it into a fancy
mold i wasn't really sure
how much it was going to produce so this
plain simple glass bowl is going to be
my
fancy mold
okay so
let's start it just with
a little bit
okay that's not so bad that's not so bad
let's uh
let's put in a little bit more
and we'll mix in the last of the
chocolate
the chocolate might have hardened a
little bit more than it was supposed to
uh
and that gelatin that i've added
certainly
speeds that along
so
let's get the last of this mixed in
it doesn't tell me to chill it
it just says to mold it
i would have to imagine that chilling it
would help
certainly would help so i'm going to put
this
into the fridge for probably half an
hour before we taste it
hey jules hey glenn hey friends
that looks chocolatey it does look sharp
i'm assuming it is it has that look
glenn's already giggling so clearly he's
enjoying uh
whatever it is he just licked off the
spoon yes
so this is um
what is this i don't know
let me get the let me get the cookbook
so i get the name of the recipe correct
where was it it looks very uh kind of
moussey
where was it
huh
it's a very chocolatey pudding moosey
but there's something
there's more texture to it
yeah so it's um
chunks of chocolate or what
chocolate cream
so it's whipped cream
sugar
milk melted together with chocolate
and some gelatin
and so you mix the you mix the melted
chocolate with gelatin into the whipped
cream
and so the gelatin gives it
kind of stabilizes a little bit
it's kind of fun because i think it
would be really good on something else
as well like
i like it as pudding
but you know if you had like a white
cake or oh yeah it has a filling between
cakes
with a regular icing on top but this is
sort of like that cream layer in the
middle or doppled on a cookie or
inside a cannoli oh there you go see so
many things inside any kind of pastry
like that where you could pipe it inside
the pastry this would be amazing and
then just in a bowl
it's fantastic
so i used a dark chocolate
a milk chocolate would work fine
i think this is really good
i'm happy with this thanks for stopping
by see you again soon i'm just going to
keep eating i don't mind it's gone as
always
you