Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
and the old cookbook show today we're
going to do a recipe out of this
cookbook it's called all the new British
recipes collected for your pleasure and
compiled for your convenience to Aid
British war relief published in 1941 and
this was sent in by a viewer thank you
very much I often get books like this in
the mail
with a note attached saying I saved this
from going to land landfill thought of
you and I thought I'd send it to you and
I love getting this stuff because this
is a book I've never seen before never
heard of before and when I initially
opened the package I thought it was
an early World War II wartime recipe
book
um England and the Commonwealth uh
entered World War II in 1939 so by 1941
the war is underway and rationing and
those sorts of things were starting
uh
so that's what I initially thought the
book was and then when I started reading
at the beginning
I realized that it's not that kind of
book this book was published in the
United States
as a fundraiser for war relief in
England
and the recipes are compiled from a
bunch of different cookbooks but the
main cookbook is a church cookbook from
Vancouver Canada and so they've
reprinted those recipes in here and sold
this as a fundraiser and there was a lot
of that happening in the United States
in the in the months leading up to when
America joined the war in 1941.
um and so the book itself isn't very a
stare there aren't a lot of those
rationing recipes that you would think
of or the recipes you know where hard
times are afoot
this is a very hopeful book and the
recipes are fantastic so the one we're
doing today is called Scotch pie and I
need to pair and and dice up these
apples and I'm being very careful not to
cut my fingers off as I talk towards the
camera
now the name of this recipe is scotch
pie
this was written in 1941 by 1941 in
recipe books from England and Scotland
that I have the term Scotch is isn't
used it's either Scottish or Scots
um
Scotch isn't used
earlier cookbooks much earlier cookbooks
in the 1700s and even the handwritten
manuscripts from Scotland both of these
I'm saying from Scotland the handwritten
manuscripts they often refer to recipes
as Scotch not Scots or Scottish
and I know today some people take great
offense if they hear or see the word
scotch used in in reference to certain
things when when they feel that it
really should be Scots or Scottish and
that's kind of how language changes and
I know that even in the time period it
may have been offensive to some people
to hear it
I don't know I don't know especially
when
cookbooks that I have written by
Scottish people published in Scotland
in the 1700s early 1700s use that
language I don't know I don't know
what's the right answer or the wrong
answer let me know down in the comments
what you think about that I know some
people have some very strong opinions so
I'm going to continue and and get all of
these apples paired and diced
okay I think that's probably enough
Apple
the next part of this recipe is for the
topping and it calls for a pint of sweet
milk now
um
oh not enough not enough milk Okay so
I have no clue which pint they're using
uh it could be the old Scottish pint it
could be the English Imperial pint it
could be the American pint they're all
different pints they're all different
sizes
um but I don't think the size of the
Pint that I use is really going to
matter all that much because it doesn't
tell me how much flour to use it just
says add enough flour until you get a
batter
and I'm assuming from that they want
something akin to a maybe a waffle
batter or a pancake batter rather than a
dough something that you can pour on top
so I'm supposed to just use the pint of
milk
and keep adding flour until I get it all
mixed together and it says sweet milk
and sweet milk is just regular milk not
sweetened it just means regular milk in
this time period you would see sweet
milk or fresh milk versus soured milk or
buttermilk and um
today we would see it as buttermilk sour
milk and buttermilk are roughly
equivalent so I've got the milk in there
this is the baking powder I'm going to
put that in first whisk it in I don't
know how much of the flour I'm going to
use I've got four cups of flour here and
I'm hoping that that is way more than I
need so I'm just going to keep spooning
and whisking and spooning and whisking
until I figure it out it would be much
better to know
how much flour and add the milk to the
dry ingredients and whisk it together
doing it this way I'm afraid of clumps
it'll be okay though
okay I think that's a batter
I'm gonna say I use somewhere between a
cup and a half and two cups of flour it
looks like
um
if you do it the same way that I did it
you'll be fine everything will work out
now I'm supposed to add a couple
tablespoons of melted butter uh
it was melted when I brought it into the
studio it has solidified a little bit
it'll be fine I'll mix that in
okay now we spread it over the apples
okay so I was probably a little
overzealous with the number of apples I
used I've got a little bit of the batter
left over I don't want to put it in
because I it's gonna puff up and I don't
want to run all over the inside of my
oven
as per usual no baking instructions at
all we'll stick this in and we'll see
what happens
okay now we flip it over
onto a plate
I feel like I just missed something very
dramatic uh no hey Glenn hey friends no
nothing dramatic
oh there we go I was gonna say is it not
quite cool enough well sometimes
impatience no it's your enemy I think
it's cool too much I think I should have
flipped it sooner while it was still
because I think I mean it's I'm taught
but it's hot enough that I can put my
hands on and the reveal
oh
yeah it had been a little bit a little
bit hotter
the Apple wouldn't have stuck on the
bottom
it's kind of like really hot though yeah
it's still steaming I was gonna say it
seems like it's too hot to actually eat
yet but you know what I mean so it's
it's like
an upside down cobbler eating the stuff
you've just scraped out of there to
taste it but upside down cobbler
but cobbler is usually all loose on the
underneath part uh cakey
but that's usually awful it's close to
all those things I can see why you're
thinking of all those things right
because there's a little bit more crust
on the bottom it's kind of folded around
you can cut it I'm just gonna scoop so
I'm really glad it's not gonna let me do
that so I was I was trying to nail this
recipe down I went back to other
cookbooks this cookbook is from other
cookbooks and I went to a bunch of the
earlier Scottish cookbooks that we have
oh yeah and I couldn't find one that was
exactly the same I was trying to sort of
figure it out because
there's no sugar in this okay the only
mention of sugar is at the end I'm
supposed to sprinkle some sugar on it
okay oh just on the individual piece on
the individual piece yeah okay well I
guess and Dot it with butter and I guess
the butter is supposed to melt in
but there's nothing else there's nothing
there's nothing okay my Fork is ready at
this point that is completely sugar-free
okay so we're just gonna taste it and
then we'll brought it with butter let's
just taste it
oh
so the batter didn't become completely
cakey it's almost custardy where it's
mixed in with the apples mm-hmm
that's a pretty nice I mean apple apple
itself has its own but there's no
cinnamon or anything in it no
okay
you could put a cinnamon sugar
combination on too just because I like
cinnamon I don't think that it's I don't
think the I think it's fine I think it's
actually quite good I don't I don't
think it's missing the sugar to me
sometimes desserts can be over sugar but
I'm gonna try it with butter just
because I'm fascinated by the idea
um
but this is something where
when you look at early Scottish cooking
there's like there's
I hate to say this but there's rural
Scottish cooking
and there's City Scottish cooking City
Scottish cooking was really the way it
is
the city cooking was really um well it's
probably enough French
and it was it was more French than
French like it was French cooking and
like more human than human
and so you know I would think that this
is a little bit more rural because it
uses sparser ingredients and
I'm not sure the butter made a big
difference no that last piece didn't
have enough Apple in it so when you get
a piece that doesn't have apple it makes
a big difference in the flavor yeah yeah
okay
um you could add a little bit of sugar
to the batter portion
you could add all of the Apple
flavorings that today scream Apple
flavoring cinnamon whatever you like a
little bit of clove
uh you could I don't think the Apple
portion needs any sugar
apples to me are usually sweet enough
after they've been cooked
maybe don't bother turning it over and
just scoop it out like you were having a
cobbler
I just put ice cream on it ice cream I
mean this is an updatable this that's
fantastic I'm going to really enjoy that
I like that
you could elevate it a little bit
thanks for stopping by see you again
soon