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 is called the 20th century
cookbook published in New York City in
1898.
um jam-packed with recipes and
it is a cookbook that
is looking to the Future like it's it's
looking off in the distance and saying
this is where we're going very hopeful
look where look what's happening look
where we're going and the preface sort
of outlines this using language of a
much earlier time which is kind of funny
in the way that it's phrased of late
years cooking has come to be regarded as
a science no less than as an art and in
the preparation of the recipes that we
hear with submit the most scientific
methods have been employed
it also goes on to say that
um it understands that some people may
not have the economic means of of others
and so where they can they put sort of
the the more expensive recipe and then
they'd put a second and third recipe
below it that are a little more
economical
um for you if you're if you're having
trouble the recipe we're going to do
today is called grated apple pie
now this this apple pie it is definitely
related to what some people today would
call a Marlboro pie and I am yes I over
enunciated that Marlboro pie
um and so we've done a couple of those
over the years on this channel and the
earliest one we've ever done was from a
cookbook called
um the accomplished cook written by
Robert May in oldie England
um the copy that I have is written in
1685 or published in 1685 printed in
1685. it is a great cookbook but it used
a dozen eggs today we're just using
three and I'm separating whites and
yolks here
because this will be finished with a
meringue topper so
last egg
yolk goes in
sugar goes in
and we whisk that until it's pale
next it asks for a quarter cup of sweet
thick cream and a question I get all the
time is what is sweet cream
it is not absolutely not 100 absolutely
not sweetened cream in this time period
sweet cream is what we today would just
call cream you go to the grocery store
you buy a carton of cream and thick
cream would be whipping cream this is 35
uh butter fat so that is sweet cream
there's no sugar added it's not
sweetened they called it sweet cream in
order to
differentiate it from soured cream which
today we would call sour cream so
language changes over time
the sweet has been dropped from from
this it's just called cream now
so I put that in
asks for the grated rind of one small
lemon so I'm gonna do
probably half of this lemon
that's probably enough now there's
optional ingredients and
I'm going to add the optional
ingredients but first
grated Apple my Apple's a little bit
Brown because
well I grated it about 15 minutes ago in
apples oxidized so that's going to go in
it says that optional would be some
grated almond I'm going to put that in
and some seedless raisins I'm going to
put those in
um
but you can leave them out leave them
out if you want to
not completely necessary
I kind of like that type of cooking I
like this type of recipe gives you
options
I find and I've probably said this many
times over I find today that people are
two strongly opinionated about what a
recipe has to be and how you have to
make a recipe and if you don't do it
exactly this one way it's wrong and
cooking shouldn't be that way you don't
like raisins leave them out you don't
like almonds leave them out you like
Raisins and Almonds put them in maybe
you don't want to use raisins you want
to put in currants which is a raisin
anyway but it's a different type of
Raisin
maybe you don't like almonds and you
want to put in
ground pistachios or some other nut
make it your own take this recipe play
with a little bit and and do what you
want to do okay now I've got a
foreign
lined with a rich butter pastry and
we'll fill that with our filling
so this is an eight inch pie tin so it's
tin I've got the oven preheated to 350
degrees I've got a pizza stone in the
bottom I find that on these shells where
they're where they don't ask you to
parbake
the Shell with such a wet sloppy
um filling that the the pizza stone
really gives you a great bottom crust
you don't get a Soggy Bottom crust
especially if you use a tin if you use a
glass plate all bets are off could be a
different story completely
pie is almost baked so it's time to move
on to the meringue and the egg whites so
I've got the three egg whites in a
copper bowl
I fear that every time I use the copper
bowl I'm going to have to give the same
explanations because I see the same
Comics every time I use it
um
you don't need a copper bowl to whip egg
whites you don't
but if you ever whip egg whites in a cup
of Bowl you'll never go back
the the egg
reacts with the copper
the exact chemical reaction I'm adding
some sugar here it says to add six
tablespoons of sugar to the egg whites
as you whip them
I'm not going to go into the exact
chemical reaction because I'm not fully
sure myself
but it stabilizes the egg whites
and it keeps the egg whites from being
beaten too far you can't over beat them
if you were to beat these in a glass
bowl or uh you know stainless steel bowl
or something like that you could beat
your egg whites to the point where
they're so dry and stiff that they
separate
and once they separate there's no coming
back you've ruin them you can't do that
with a copper bowl and the copper bowl
will give you a stabilized egg foam
that will stand much longer it's also
much easier to fold into a cake batter
if you're folding it into a cake batter
look how glossy those are
these egg whites are now thick and
glossy they've got a real nice Sheen to
them this is a classical stiffly beaten
egg white and they are a little bit thin
drippy droopy because there's so much
sugar in them I would not
um if I was not following this recipe
there's no way I would put six
tablespoons of sugar in my meringue that
seems like an awful lot of sugar
so it's time to get the pie out of the
oven
okay Pie's out
and we'll spread the meringue on top
get it right up to the edge of the pie
crust
six tablespoons of sugar too much sugar
I would probably
maybe a tablespoon and a half to two
tablespoons of sugar for that amount of
egg white
um
now put this back in the oven until it
says Brown lightly so not too much
Browning
watch it closely
hey Glen angels
I thought we were having that grated
apple pie this is a grated apple pie I
was expecting it to look more like the
grated pineapple pie we had recently yes
but no but clearly no no oh wait so
so that grated pineapple pie that we had
the egg whites were whipped
oh interesting
because the anyway let's drop it down
let's give it a try
there we go
looks like there's raisins too yep
almost tastes like a lemon pie
it does
it there's lemon in it okay
if no one said Apple
I'd be wondering why is it what are the
chewy bits in my elements yeah
okay if if you just sat that down in
front of me and said here's some pie
Glenn I demolished that it's goodbye
even though there's raisins even though
there's raisins
um and it's and it says you can leave
the raisins out
oh good thing yes
um the pie is nice without them
but if you if you said Glenn we're
having apple pie and and that's what
arrived I'd be like well no no I'd be
disappointed well you'd be asking where
the apple pie is I enjoyed my lemon pie
thank you very much where's the I'd like
to try the Apple
that is still a really good pie
yeah
traces all the way back I wonder if you
didn't put the lemon in what it would
taste like yeah no you'd get the you'd
get the apples before yeah
um the the the almond flour that's in
there oh again optional but it adds some
body to the whole thing
I really do think that like the
pineapple pie if you didn't want a
meringue on top you could whip the egg
whites and put them into the filling it
would lighten the filling quite a bit
still be a fantastic pie
but in any event it goes back to that
that's this book in 1685 and you can
kind of see how these recipes go out and
they change a little bit and they and
they and yet somewhere along the line
they just
fall out of fashion follow they
completely fall out of fashion but I
think that what's interesting in this
book if you watch the one on the grated
pineapple pie you can see how it goes
from the Apple
to a brand new thing the Apple the
pineapple pineapple yeah brand new
thing in the United States canned
pineapple
white pie yeah yeah you take what you
know and with something new you sort of
trying to figure out what you can do
with it
I'd give this one a go uh another winner
there you go thanks for stopping by see
you again soon