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 old
cookbook the art of cookery made plain
and easy which far exceeds anything of
the kind ever yet published this was
published by a lady we now know that
that lady was Hannah glass my copy is
the Third Edition printed in London in
1748.
and it's a very pivotal cookbook
um 1748
published by a woman
self-published by a woman in 1748 she
was able to find patrons she calls them
her subscribers and she's got a section
at the front here where she shouts out
to them
these are people that believed in her
these are people that gave her money so
that she could complete her her dream of
publishing this cookbook it is though
definitely a cookbook
that is uh it's crib notes you have to
know how to cook for most of these
recipes you already have to know how to
cook a lot of it's written in very
shorthand
um she expects that you already have
been trained you have lived your life in
the kitchen and all you need is some
props to kind of get you through the
recipe and you're going to do it with
your own Flair and you're going to add
your own steps and you're going to add
your own things a lot of them are very
vague today we're going to do something
called a baked bread pudding there are
several bread pudding recipes in this
book and bread pudding is one of those
things that I find kind of interesting
because anytime I see a bread pudding
like this one made on the internet
there's a whole ream of of comments
saying that that's not a bread pudding
that's not a real bread pudding and
other people talking about bread and
butter pudding which is a separate
recipe
a separate recipe that appears in
cookbooks in this time period and into
the 1800s becomes more prolific
but we're gonna follow this one because
I had some bread crumbs so let's go
says take the crumb of a penny Loaf and
as much flour
I'm assuming it's by weight because the
next ingredient is sugar and that is
weighed
so I've got my crumb and the same amount
of flour goes in and then the sugar goes
in
after the sugar it's salt
and ginger and I'm supposed to mix that
together or just sort of
as much as you can I suppose
so there we go that's our dry
ingredients I suppose now it asks for
four yolks and two whites
so that's my interpretation of that is
two whole eggs and two egg yolks so into
this jug I'm gonna put two whole eggs
and two whites so
now I'm just gonna
doesn't say to beat them but
I get the feeling that
beating them up a little bit would be a
good idea so just using a fork
now it doesn't give an amount for milk
which is pretty much standard
um
for this type of recipe in this time
period
it just says enough milk to make it like
a good batter
so normally you would measure the milk
in you probably put it in with the egg
and you'd beat it together and then
you'd put it in but because I don't know
how much milk I don't want to add the
milk to the egg so we need to add the
egg into the dry ingredients now
um
mix it in and then add the milk
and one of the one of the things I find
very interesting about this recipe this
time period
um 1748.
is that
for the baked good recipes
they're
flavorings are quite interesting it's
mostly rose water
which is expected in this time period
there's no vanilla
none of these recipes have vanilla
and the reason for that is vanilla is
known vanilla is known in Europe from
you know the 1500s
explorers come back from Mexico bearing
these these vanilla pods and everyone
goes crazy for it but the problem is no
one can figure out how to grow it it can
only you can only grow it wild and you
can only grow it wild in Mexico because
there's a very specific pollinator that
lives in Mexico that pollinates the
flowers so that you get the beans of the
pods
even though the French and the Spanish
took the vanilla plant all over the
world they planted it everywhere they
thought oh we're going to make billions
of dollars you know in that time period
from this plant because everyone's going
to love the flavor of vanilla
but they couldn't make it work they
didn't realize that it was missing the
pollinator and they couldn't figure out
how to pollinate the plant either they
didn't know how to pollinate the plant
or they didn't know that it didn't need
it to be pollinated
um until
on an island in the Indian Ocean you'll
verbal a young slave boy figures out how
to pollinate the flower that's in
1841 I believe
so this kid on the island figures it out
in 1841
takes a few years to get production
going to disseminate the information get
production going so as a flavoring
vanilla doesn't start to show up until
the 1850s
so it's not in this book at all
it's known
people would know that vanilla existed
but they just couldn't afford it it was
a very small amounts being produced in
Mexico super expensive only the highest
class people or the richest people would
be able to afford it last two
ingredients are raisins
and currents
and currents of course in this type of
in this context are just another dried
raisin they are the dried raisin of the
Corinthian grape or Corinth grape or
Zante grape
um
for some reason they're called currants
and that's very confusing because people
confuse it with the black currant or the
red currant which is a completely
different plant family so we mix those
in and then I'm supposed to put it into
a buttered dish
and bake it
no temperature no time no information
Beyond bake it
so it goes into my butter dish get it
all in there
probably could have used a smaller dish
this will be fine
and into the oven
hey Glenn federals hey friends
hurray there's raisins is that for me
raisins and currants oh and currents
there we go types of raisins two raisins
in one
oh okay yeah yeah oh I yeah I assumed
you had a spoon so bread pudding from
17.
1748 there we go it's in
mcmlx what drives me nuts
okay so
let's see I'm just happy there's raisins
and currants
oh I like the ginger mm-hmm
why have I never had Ginger and bread
pudding before
these are good questions because I've
always had vanilla
available and vanilla is not an option
at this point so there you go that's
really good okay a little bit dry
there's no milk it doesn't give a milk
amount it just says until it makes a
nice batter I could have added more milk
but
it's not like it's not dry red dry I
don't know
um but that opens you up to the
opportunity to drizzle a little bit of
cream over the top and stick it in the
microwave and heat it up and there I was
thinking you were going to put maple
syrup on it maple syrup on it
that mine's almost gone so I I too
really like the uh the ginger
hmm
it's not often we give a thumbs up
to a really old recipe no so
um
tell us about your family recipe for
bread pudding do you still make bread
pudding did your grandma make bread
pudding it is kind of a stodgy dessert
that has fallen out of favor really
um not a lot of people I keep a little
thing of bread crumbs on the side if I
have some bread that's going off Cube it
up dried out put it in the container are
you ready for any bread pudding
emergency
um
on tree plant
ages ago it was a while ago when I was
what I was checking for who was I
checking for I think it was Kimberly
Clark and or was it back in Ontario
anyway I was checking I wasn't planting
I was checking and the Plant company
that I was working for
they made bread pudding but every day
they make sandwiches for everybody to
take out into the bush and I asked the
cook could you make my sandwiches out of
the bread ends and then other people
started asking for bread and sandwiches
because everybody liked the crust I like
the crust and then there was pudding
nothing for bread pudding and everybody
got angry because there was no bread
pudding so I had to go back to having
regular sandwiches
that's drama of Glenn's life apropos of
nothing anyway
um Ginger no Ginger tell us what you
like thanks for stopping by see you
again soon