welcome friends welcome back to the
kitchen welcome back to sunday morning
the old cookbook show today we're going
to do a recipe out of this cookbook
called simply cookbook
um this is the 10th time now that i have
filmed the intro to this recipe and i'm
at the point where i might just throw
this book away if i can't get it right
this time i'm going to throw this book
away we're not going to ever talk about
it again
um
and the reason i'm struggling with it is
the group that put it out is the
imperial order
daughters of the empire and this was
compiled by the mod mcdonald chapter in
brantford ontario
it's undated but
the elizabeth driver culinary land book
landmarks book says that this was
probably published in 1927. all of all
of her research leads us to believe that
this is 1927.
and i don't want to talk about the iode
at all
but there's value in what's in this book
because it is a community cookbook it is
a community cookbook that gives great
insight into what's happening in canada
in 1927 what people are eating or
what people want everyone else to think
they're eating
you know we are just about to enter
into the great depression
and i'm going to do a recipe called
lemon pudding
this cookbook really is heavily
influenced
by the empire by english cooking um
the people who in the iode i mean it's
right in the name of their group they
are the daughters of the empire
and yes this is a freakishly large lemon
but i love lemon desserts so
when i saw this one at the grocery store
i said i know exactly
what i'm gonna do with that lemon so
i've got it zested
and
now we'll cut it in half and
juice it
now this is called lemon pudding
and given the group that it's coming
from i'm expecting it to be more
cake-like and that they're using the
word pudding
to mean more like
dessert than than what we would call
here in north america
pudding okay so in this bowl i'm gonna
put
flour
salt
and some melted butter
and just give that a bit of a stir
it says to stir that until it's smooth
and i mean
two tablespoons of flour there's really
not a whole lot going on there is there
so in goes the lemon rind or the zest
and the juice
we'll mix that in
now
mix in the sugar
now i need the yolks of two eggs and
some milk
so
i also need to whip the egg whites so i
need the copper bowl now i need one cup
of milk here's the thing
this is 1927. canada hasn't moved to the
metric system yet we are using imperial
measurements
and so a canadian
measuring cup in this time period
is eight imperial ounces
which is different than an american
measuring cup which is
eight us fluid ounces
not a whole lot of difference but eight
imperial ounces works out to
227 milliliters
and an american cup of eight fluid
ounces is
240 milliliters and a current canadian
cup because we've moved to metric is 250
milliliters so each one
is is slightly different and when you go
back into these old cookbooks you have
to be very cognizant
of what measurement system they're using
because you even go back farther in
canadian cookbooks
and it's a mishmash
of different measuring units some of
them are american units some of them are
scottish units which were different they
were pre-imperial
because imperial measurements didn't
come around until sometime in the
mid-1800s i may have that date wrong
um you can look it up okay so there
we've separated the whites from the
yolks
i'll just give the yolks a mix
in
and i'll start whipping the whites
[Music]
now every time i pull out the copper
bowl and i whip egg whites i get someone
in the comments section telling me that
i didn't whisk the egg whites far enough
that i didn't whip them to a stiff
enough peak that i didn't
get them
dry enough
in a copper bowl you're never going to
get them dry
never going to get them dry there's a
chemical reaction between the egg and
the copper and that produces this really
fine beautiful foam
and it stabilizes the egg whites it
holds them
in this sort of wet glossy
state
that they're never going to look dry and
they're never going to whip as stiff as
if you
took a beater and or put a beater on a
stand mixer and whip them in that
scenario you can whip an egg white until
it's completely dry and it starts to
weep this liquid in the bottom you've
whipped them too far
you can't whip them too far in in a
copper pole you're going to get them to
the point that they need to be and
you're going to keep whipping them and
it's going to stay at that state
and if you're whipping them until
they're dry and you've got that liquid
in the bottom you've gone too far and
you might as well just start over
where was i going with that
i guess i guess i guess where i'm going
with that is
you get the perfect egg white every time
for folding in
i guess that's where i was going with
that so
now we've got three things here i'm
gonna mix in the milk it calls for one
cup of milk
okay all the milk is in
and then
whip in first little bit of egg white
whisk that in
and then
fold in the rest look at that egg white
look at that foam
now
okay and the last little bit of egg
white now a lot of people ask me in the
in the comment section how i determine
what recipes to do and i got to tell you
in a lot of cases
it comes down to i want to try them i'm
intrigued by what they sound like or
what they what they promise
in the case of this recipe
i was looking for a lemon dessert for
dinner tonight
and i saw this i remember that this was
in this book and i thought okay well
there we go we're gonna have lemon
pudding for dessert tonight and it's
really not anything more than that um
really i'm
i please myself and i thank you for
coming along on the journey and watching
now i'm supposed to
put this into
a
dish set in a pan of water for 15
minutes in a slow oven so the oven is
preheated 325 i've got a pan in there
filled with water that comes up to about
here on our dish
i'm going to pour this in and i got to
tell you
this is a super thin batter and i
now that i see it i have a pretty good
idea what i'm going to get let's see if
when it comes out
of the oven it is actually what i get
oh
it is
hey glenn hey friends
is that a sausage cake it is a sauce and
cake oh does that mean it's a spoon yep
so this is
i mean we've had multiple versions of
this over the years this one's slightly
different than anyone that we have done
before but i knew
kind of that when i was making it that
time
yeah
mmm
super lemony that's a lemony custardy
yeah that's like right up there with a
lemon meringue kind of thing it's got
that same sweet lemony flavor and that
the the custardy
it's not a custard but that custardy
layer on the bottom is just so smooth
isn't it
this is really good i like this
okay the lemon pudding probably gets
four thumbs up from us
this is a keeper there's a really good
recipe um thanks for stopping by see you
again soon
you