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 little old cookbook
this is called and it's a mouthful the
practice
of cookery pastry confectionary pickling
and preserving with
and then it just goes on and on and on
and on um it was written by someone
named mrs frazier
and the first edition of this cookbook
was published in 1791
i have a third edition of this book
published in 1800.
and mrs fraser was an instructor at
cookery schools
and she taught mostly people who were
going to go into
service and who would work for families
in smaller households as cooks
and much of this work is based on an
earlier work
uh published in the early 1770s i think
1773
by her former employer mrs mciver who
ran
another cookbook school or another
cookery school
and these recipes are pretty
straightforward they're really nice
this is an excellent book if you want to
buy a reprint i know that
i know that reprints are available i
think the townsends have a reprint for
sale in one of their stores
so we're going to start with this recipe
it's called pan pudding
and the recipe starts out beat up four
or five eggs with
four spoonfuls of flour and one of the
things you notice about this book right
away is that it's
still written using the long s
and a couple of other letters that we no
longer use in the english language and
i'm going to use
four eggs today because i have large
eggs so
in they go next four spoonfuls of flour
i don't know one two
three four
now it says to cast until no knots
remain
whisk beat is pretty much the idea of
what you're going for here
and it'll take a little while because
eating flour into eggs like this
um is going to leave you with some lumps
and you don't want any lumps i think
that's what she means by knots
i think i'm free of knots so
i'm going to put in the next ingredients
which are some salt
some cinnamon and she doesn't say how
much cinnamon just some cinnamon
and again nutmeg not how much
i guess you're just supposed to know and
so don't freak out when you don't see
amounts like this it's really to taste
if you like cinnamon add a little more
cinnamon if you like nutmeg out a little
more nutmeg if you don't like them
leave them out or pull them back a
little bit
these are things that you shouldn't have
to worry too much about you don't need
exact measurements
the next thing she does give an exact
measurement and that's
half a much can of sweet milk
so that's just regular milk to you and i
and half a much can
works out to about 250 milliliters
in today's money so let's go
well that bag's empty
because i need to fill it up again
there we go just about 250.
okay so this milk goes in
then she asks for half a glass of brandy
i'm not going to use fantastic brandy
for this because i'm not sure if i'm
going to like the recipe yet
so put that in then you just dump in all
of the rest of the ingredients at the
same time
which are sugar suet
so it's in everything from this time
period and so that's beef suet you can
get that at the grocery store here in
canada
you just go to the butcher counter and
ask for it or it's in
the frozen section with the turkeys
currants
currants are in everything too from this
time period
so we'll mix this up and
i'm a little bit worried because this is
a really really loose
loose batter i don't know how i'm gonna
fry this
now the next step is to cook these and
you cook them in
a frying pan over a slow fire apparently
let me
actually just read out the next
instructions i'm a little worried about
the batter because it is really loose
and i'm not sure how it's going to cook
in the pan it's even more loose than a
regular pancake batter
and there's no leavener in here either
nothing to puff it up
so it says then put a piece of butter in
a frying pan and when it boils
place as many patty pans with loose
bottoms in the pan as it will hold
with the mouths down most pour the
pudding in at the holes in the bottom
and fry them on a slow fire when the
pans come off easily
it is a sign the puddings are nearly
done then turn them up and
set them on their bottoms so they may be
equally and thoroughly fried
so i've got this on medium
slow fire i'm going to put some butter
in the bottom
not sure how much
maybe that much and we'll let that melt
and boil
i think that's when it starts to froth
says petty pans
with loose bottoms um i have petty pants
but they don't have loose bottoms
so that's not going to work closest
thing i have
are these little tart cases they have a
loose bottom
and i know that i can fit two of them in
the bottom of this frying pan
let's see what happens okay it's
starting to bubble
i'm going to put our pans in the bottom
and i don't know how much batter to put
in
so i've got a little scoop and let's see
um maybe two scoops in each one
and i wish mrs frazier was actually here
teaching me how to do this the first
time or that i could be at her cooking
school
so i've got this on what i would think
is a slow fire
and we'll just watch it carefully and
see how it turns out
okay it's been about three minutes let's
see can you take off the ring
oh we can only uh
only really hot
now can we flip them over
oh my
i love it when a plan comes together
these um these look and smell wonderful
and the butter is starting to get a
little bit brown in the bottom of the
pan which
is going to bring a nuttiness to the
outside okay
two down and a bunch more to go
hey glenn hey jules hi friends i i
thought we were having pudding this is
not like what i was expecting from
hand pudding okay from the 1800
version the third edition of mrs
frazier's um
very long-winded titled cookbook
so i have no idea what to expect it
looks a little welsh cakey
like it's a welsh cake with the it does
look like a welsh cake but it was a thin
batter poured into the pan as fried
i like the currents you have with tea
well i wasn't sure if it was a breakfast
if it was a snack if it was a dessert
i think it depends who you are and what
you like i mean some people like sweet
things for breakfast some people don't
i think if you pulled those out of the
pan hot and put them on a plate with
some
syrup or powdered sugar it would be a
great breakfast
well i think that would be see and i'm
like that i think that's too sweet
but i would say
in 2004 where are we 2021
there's an awful lot of fat in these
the suet i would cut the suet back or
maybe if you don't have suet
use butter and not put in as much
um because i so it can be a little bit
a little bit too much for our lifestyle
today
maybe especially our current sedentary
yeah at home lifestyle
if you were getting up in the morning
and heading out to uh you know cut down
some trees or
mine the sheep you'd probably need this
but today we wouldn't need it
i think it'd be great with tea yeah i
think you can modify it to do like
anything you can make it your own i
think there's
you could sprinkle sugar on it you could
put powdered sugar
they're meant to be much smaller too you
could make them into smaller bites yeah
you could add a different type of fruit
i actually thought they had chocolate
chips when you first opened it so
i think chocolate chip should be great i
just you know yeah
um i i think there's i think there's the
beginning of a whole bunch of other
things that could happen here
yeah and so here's the thing this is
this is a cookbook from 1800 and when i
saw pan pudding i was a little bit
what's this and i did a tiny little bit
of research to see if this recipe went
anywhere
has is this recipe still out there and
is it called something else today
that's a good point um if you're in
scotland
and you're still eating this what do you
call it today and how do you make it
thanks for stopping by see you again
soon
you