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1831 Cottage Potatoe Pudding Or Cake Cook Not Mad - Old Cook Book Show - Glen And Friends Cooking - YouTube
Channel: Glen And Friends Cooking
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welcome friends welcome back to the
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kitchen welcome back to sunday morning
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and the old
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cookbook show today we're going to do a
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recipe out of this 1831 cookbook called
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the cook not mad
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this cookbook is often cited
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as the first canadian cookbook it isn't
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it is not the first canadian cookbook
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not by a long shot
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and this myth comes about because of
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this 1972 reprint called the cook not
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mad
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and it blares right out on the on the
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cover that it is canada's first
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cookbook it isn't so what you have is
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some publisher
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in the 1970s who um copies directly word
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for word
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into this book writes a preface and
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says that it's the first canadian
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cookbook but
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this is an american cookbook first
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published in the united states
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all the copies were printed in the
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united states even the ones that were
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sold in canada
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and so what you had was a publisher in
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kingston ontario
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who saw this book and said wow that'd be
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really cool i could sell that in canada
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so he contacts the publisher in the
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united states and says can you do me a
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different title page
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mention canada say that it's published
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in kingston and that's what happened so
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it's printed in the united states
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shipped across the border it's got a
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kingston title page on it
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and it's sold in 1831 but
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six years earlier exactly the same thing
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happened in quebec
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in 1825 which could technically be
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called the first canadian cookbook even
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though again
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it is a french cookbook published in
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france
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just with a canadian title page the
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first canadian cookbook
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doesn't happen for quite a few years
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after this and what i mean by that is
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the first
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canadian cookbook written by a canadian
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featuring canadian recipes printed in
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canada
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now today out of this cookbook we're
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going to do something called cottage
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potato pudding or cake and we start out
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with potatoes that are
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boiled and paired so i've skinned them
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and i'm supposed to mash them
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so let's get at mashing them now
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regardless of
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where this cookbook was published there
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are very few copies of it floating
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around and most of them are in libraries
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or institutions there aren't many copies
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in private hands
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and my copy has been rebound at some
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point
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they did a pretty good job of fixing it
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up although they did put some pages out
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of order
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so i'm sure if you study books you'll
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know
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which one i have because the pages are
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out of order so i've mashed up the
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potatoes
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next in it calls for a pint of milk and
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because this is an american cookbook i'm
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going to assume that they use the
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american pint
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an interesting point about this is
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though that a lot of these recipes
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in this book are word for word recipes
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from other cookbooks earlier cookbooks
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that i have in my collection
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so whoever wrote this book just pretty
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much
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found a bunch of recipes in other
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cookbooks that they liked
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and reused them and there's nothing
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there's nothing illegal about that there
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is no
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copyright on a recipe on a list of
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ingredients
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and a method to put together a food
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recipe there's copyright on a book
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you can't copy the entire book but you
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can
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copy individual recipes and that's how
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recipes get shared
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and so in cookbooks from this time
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period you see
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recipes copied verbatim right down to
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spelling mistakes
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and so since this recipe comes from a
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much earlier
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english cookbook
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it almost might be safe to assume that
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they're calling for an english pint
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that they didn't they didn't change the
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recipe at all to account for the
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difference
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in the size of a pint i don't know
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that uh about 150 or 175 milliliters of
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milk is going to make that much of a
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difference it might this is essentially
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a custard
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it's milk eggs sugar it's a potato
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custard
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really what it comes down to milk eggs
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sugar potato and some
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currants so i'm going to continue to
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whip
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in the eggs adding some
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milk
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and sugar as a go
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okay last egg once i get this egg in i'm
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going to switch from the potato masher
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to the spatula i think that'll be easier
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to mix in the rest of it
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get rid of the potato masher i'm going
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to put in the last of the sugar
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the last of the milk
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and i'll stir in the currants at this
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point
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currents are a bit of a weird one i see
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a lot of questions in the comments
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section here on youtube and again on the
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on the facebook page
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people asking about currents they've
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confused two
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different things that in english are
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both called currants
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the current that i'm using today which
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you see in english baking recipes
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is a raisin
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straight out it's a raisin that's the
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easiest way to think of it some places
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call it a corinthian raisin
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sometimes it's called azante raisin or
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azante
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currant they are raisins not to be
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confused with the current
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which is like a black currant or a red
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currant which is
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usually served fresh and not used in
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baking if it's used in baking
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it would be called a fresh currant i'm
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confusing but english is a very
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confusing language because it burrows
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and it borrows and it burrows and then
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it simplifies and then it drops and then
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it's a crazy language now it just says
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to bake for three quarters of an hour
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i'm going to bake it in this
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pan or dish i hope it is big enough yep
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there we go
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now i've got the oven preheated to 350
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degrees fahrenheit because that is a
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safe temperature doesn't give me a
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temperature it just says to
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bake three quarters of an hour and i
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have put a baking tray in there
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just in case this bubble's over i don't
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know what's going to happen
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hey jules hi glenn hey friends
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that's really beige
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really neutral i think this needs a
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spoon
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so this is cottage potato pudding
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or what else do they call it it was
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undecided what it was
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putting pudding or cake cottage potato
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talking about that pudding or cake
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and i elected to put in the optional
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currants is that a good idea or a bad
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idea i'm hoping that was a good idea
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okay so it's it it's mashed potato milk
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eggs
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it looks like mashed potato i mean it's
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it's a potato custard
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it's a potato custard um i
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with currants in it i don't know whether
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to try with the currents or without the
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currents first
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no no that's just
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bland that's just really bland over
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mashed potatoes
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no with a surprise of a current
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yeah without currents it would it
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wouldn't you might have done better with
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carrots
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and parsnips or something well
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it's not too different from a mashed
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potato pie that we made
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probably six or eight months ago six or
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eight months ago we did i don't remember
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if that was good or not though
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i don't remember i know i can't remember
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if we liked it but it's
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there's a whole group of custards where
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you put root vegetables in it i mean
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sweet potato pie is essentially a
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custard with sweet potatoes but the
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sweet potatoes bring a bit more flavor
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than just regular mashed potatoes
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bring to the party and carrots we've
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done a carrot pie which was essentially
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a carrot custard in a pie shell
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that was pretty good though that was
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that was pretty good you could do it
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with parsnips
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um yeah no this is not that's not for me
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no but in the context of
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1831 living
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in the frontier where a potato was
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something that was very
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easy to grow and stored really well
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this could have been a treat maybe you
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put caramel sauce on it or something
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like a i don't know but then that's
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butter and sugar you may not have
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anything i don't know man
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i don't know i i can't even think of
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ways to help this you might you might
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have put jam on top
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or you might have there might have been
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another sauce that you would have that
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you would have put with it
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um but no i don't know like and and then
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maybe you weren't supposed to eat it as
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well they call it a pudding though and a
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cake which suggests after supper versus
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you know
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yeah no not a winner no 2021 i don't
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know that there's any way to even save
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it
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i no thanks for stopping by
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see you again soon
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you
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