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 the royal baker and pastry
cookbook
put it by the royal baking powder
company
and this is dated 1908 but the dates
down here at the bottom of the page and
it's ripped and torn and
i can see 109
190 uh plain as day so it's 190
something and it kind of looks like the
top of an eight so we'll just say 1908
and
i really love these baking powder
cookbooks i've done a bunch of recipes
out of
a wide variety of them
and in this time period marketing baking
powder was cutthroat
a lot of these companies walked right up
to the line
without crossing over they sort of said
all of our competitors are trying to
kill you their products are unsafe only
our product is safe and pure
and this cookbook is no different
it's all the same sort of hyperbole over
how theirs is the safest and there's the
only one that they should that you
should use
absolutely pure it says on the back
and it's also
a little bit different than a lot of the
other ones that i own in that it is jam
packed with recipes they are packed in
here as tightly as they could get them
this is the most recipes i have seen
in one of these trade cookbooks
and the recipe we're going to do today
is something called
yankee puffs
and
in reading the recipe
i kind of get a good idea of what i'm of
what i'm going to get at the end i think
we're going to get something that's kind
of
halfway between
a yorkshire pudding
and what americans would call a pop over
and this one does have
a little bit of sweet in that it's got a
little bit of sugar in it so
that's going to bring it closer to a
sweet american pop over than a savory
british yorkshire pudding and it also
has baking powder in it which completely
takes it out of
yorkshire pudding territory
but um i think we're still going to get
that sort of puff popover yorkshire
pudding type thing that you would that
you would see so the butter and sugar is
creamed in the bottom of the bowl and
there's not much here to deal with
next i need to separate two eggs
we're going to whip the whites
separately
so
separate that yolk
doesn't want to separate
it's one tough yolk
and yolk goes in
okay so first mistake
i have to whip the egg whites
i need to use the copper bowl of course
i need to use the copper bowl so i'm
going to switch over the first egg white
into the copper bowl
and we'll
separate the second egg
these eggs the shells these are grocery
store eggs so the shells aren't nearly
as nice as cousin jill's eggs
were a couple of weeks ago they had
great shells great color
so different from these eggs anyway so
i'm just going to cream
the yolks into
the butter sugar
and then over here i have some flour and
to that i'm going to add salt
and baking powder
and we'll just give that a bit of a mix
now i need one and a half cups of milk
so
get a measuring cup
oh
i might not have enough
let's see
is there enough is there enough is there
enough it's pretty close bag's empty
but
just enough now i'm not going to use the
electric mixer because i'm using the
copper bowl
i'm going to do it by hand something
about whipping egg whites by hand in a
copper bowl that i find
very enjoyable
i think that's pretty good
stiff but not so stiff one of the
problems with
beating egg whites and then mixing it
into other
batters or doughs
is especially when you have to fold it
in
if you beat the egg whites too far they
don't fold in if they get dry and
crumbly and you've got like a weeping
liquid coming out of the bottom of the
egg whites
in the bowl that you're whipping them in
you've gone too far
and you don't want to go that far
and it's almost impossible to do that
with a copper bowl there's something
about the chemistry and i'm i know what
it is but i'm not going to say it out
loud in case i get it wrong this is the
internet after all
next thing we need to do is alternate
between the dry and the wet
and then adding in a little bit of
vanilla and then the egg whites it
doesn't say to fold in the egg whites
so
i kind of take from that that we're just
mixing them in
with a whisk
so in goes
the flour and then
a little bit of water
milk not water
and i'll just alternate back and forth
until it's all in there
i'm going to put in
the vanilla at this point
the batter has whisked up nicely it's a
it's a pretty light batter it's about
it's about like a pancake batter
so i'm going to take the egg whites and
i'm going to put in
maybe the first third
and whisk those in
and then the rest i'm going to fold in
i'm just kind of making this
just kind of making this part up as i go
along based on
best practices things that you've
learned things that i've learned along
the way about how to bake things
may or may not be the correct thing to
do who knows so we're going to find out
the next operation is to bake it in a
muffin pan or muffin pans it says in a
hot oven
so i've got i've got a couple of
different pans in the oven heating up to
425 they're supposed to be greased so
i've got a little bit of oil in them
the same as you would do with a pop over
or a yorkshire pudding
the front of this book gives
pictures or drawings of what they expect
you to use for each
recipe
with the pans named in each case
and the muffin pan that it shows has
eight cups
and it's
more like
a pop over tin than today's muffin tin
so
let's see how this works out
pan is hot hot oil in the bottom of each
cup and
in goes the sizzling batter
okay so i've got enough batter to fill
two of these pans and i've probably no i
know i have i've over filled each of the
cups so i'm going to get this one in i
have another one in here
with a different sized cup
and so i'm going to blow out the rest of
the batter on this one and you need to
move relatively quickly you want to keep
everything hot
i'm assuming
it doesn't really give too many
directions this is 1908 they assume that
you know what you're doing they assume
that you already know the recipe
in some way
so
we'll get this second one in and we'll
see what happens
so i have finished my spaghetti
aquatania but i'm intrigued by this
savory or sweet
it's got a loaded question well it's got
a little bit of sugar in it but not
enough sugar to make it sweet and it's
got a little bit of vanilla in it but
not enough vanilla to make it sweet i
don't know is it a pop over kind of well
and why do they come in small medium and
large
so
it's called yankee puffs
okay egg
there's a little bit there's egg there's
baking powder there's milk so it's sort
of like
if you took a yorkshire pudding recipe
but you added a bunch of other things to
it
did you get what i like so it's not
really a yorkshire pudding
it's kind of yorkshire pudding like
though yeah
do you cook it in oil the same way you
cook it in oil the same way
oh
yeah
very easily you could make the savory
or you just put jam on it i was gonna
say okay i can't quite i'm not it's
funny because it's
it feels a little denser than a
it is denser than a yorkshire pudding
definitely denser than new york's
reporting still has the hole in the
middle but not as
pronounced they didn't puff up as much
as i thought they would
that could be us
i'm intrigued because it's got that very
fluffy
like pastry texture to it as well like
it's a because it's a that
being more dense than
i i don't even know where to put it in
the in the realm of you know
where does it fit
it doesn't fit anywhere
i mean if you inject it a little like if
you did like a donut and injected some
jam or some cream in the middle oh no i
see i'm really need a second one what
are those other things that come in the
the like
the french thing in the fluted that's
what i was trying to think of but i
couldn't think of it for the life of me
okay so we've got these little copper
things that you coat with beeswax and
you make this batter and you cook it in
this
they're really good they're fantastic we
have a recipe somewhere
yes somewhere on the channel i have done
it like 15 years ago i searched for
these little copper
cooking things i'll write the word
whatever we'll write the name in
i'll try to link to that below if the
video is still on youtube it was so long
ago that's almost like that
almost like that but not quite no it's
not those are definitely sweeter
this is not anything
anywhere but it's it's in clearly we
cannot define them it's in the section
here called hot biscuits cakes and
muffins so all the other recipes in this
section are muffins
or biscuits
or pancakes
it's all of those things
in a mold
i could eat those every day
thanks for stopping by see you again
soon
you