200 Year Old Scottish Pan Pudding Recipe Historic Cooking Scottish Recipes
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- Опубликовано: 28 сен 2024
- 200 Year Old Scottish Pan Pudding - Old Cookbook Show - Glen And Friends Historic Cooking
This recipe is from the third edition of Mrs Frazer’s historic cookbook “The Practice Of Cookery…” printed in Edinburgh in 1800. This old traditional Scottish recipe is something like a pancake, but not really; it's almost an unleavened version of a Girdle scone or griddle scone - but not really. 1800s traditional recipes are a bit different than recipes today, and making these old recipes is like tasting history in your own kitchen.
Pan Puddings
Beat up four or five eggs with four ſpoonfuls of flour, and caſt it until is free of knots. Then put in a half a tea-ſpoonful of ſalt, a little cinnamon, nutmeg, half a mutchkin of ſweet milk, a glaſs of brandy, four ounces of currants, the ſame quantity of ſugar, and as much ſuet ſhred ſmall; mix all well together. Then put a piece of butter in a frying-pan, and, when it boils, place as many petit-pans, with looſe bottoms, in the pan as it will hold, with the mouths downmoſt; 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, that they may be equally and thoroughly fried.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Thanks for watching Everyone! *If you want to help us out with the RUclips Algorithm - Leave a comment or thumb us up (or down).* Full recipe is in the description box.
Did it before reading your pinned comment. I'll try to remember to comment as much as I can on your videos; not just like.
Good morning Glen, please can you list the recipe with measurements below for us? Thanks
*I'm Scottish.* A wee bit like a drop scone (Scots pancake - NOT Scotch! As that's a drink.) Funny enough, have had them made with whisky; not brandy. Have had them with jam & cream; either or.
I'm from the East coast (Leith. Family is mainly from Fife) and there's loads of trad pan foods like tattie scones, pan biscuits and the like. Obviously in Scotland we get the pan bread but that's going off on a tangent.
Ma Gran used to make oat cakes in a similar fashion.
Glen, you've got Scottish, yes? I know many Canadian's do. So why no have a crack at that Scottish staple; Stovies.
Every Scottish household eats it and has their own family version. Folk think it's simple, but, to get a good Stovies that sticks to the boundaries of what a Stovies is, well, that's hard.
hi glen! I would like to try this recipe. Could you transcribe the measurements of the ingredients? I write to you with the help of an online translator, and the truth is that I have a hard time interpreting the original text. greetings from Argentina! Adoro tu canal, son los mejores!🤗😘
For a demonstration of Pan Pudding check out Mrs Frazer's RUclips Channel "The Practice Of Cookery:1800". The production value is quite good for the period even though the lighting is a skosh dim and the audio a tad scratchy. ☺ I very much enjoy your videos. Thanks for sharing
Glen, I don’t know if you realize how much many of us appreciate the Sunday morning old cookbook show. We do.
Agreed
Hear! Hear!
Indeed!
💯
yep
You can probably use canning jar rings for this recipe, too
Good idea.
Or egg rings
Or metal cookie cutters.
The best part was the quintessential Canadian moment of finding a nearly empty bag in the milk jug and having to do a mid-pour refill.
*Eastern Canadian
@@TheDeathofswing but are there any other true Canadian.: )
Just kidding.
@@peterlamarche247 I'd argue that there's no such thing as a 'true Canadian' (which is probably a good thing), but having visited family in BC I can confirm it's basically a different country over there.
I have never seen milk in a bag before (UK here)
"half a tea-fpoonful of falt"
dammit, I'm all out of falt and I can't find my fpoon.
🤣
Don't worry about the falt and fpoon; what you need is a ſpoon for ſalt.
funny
Reminds me of ruclips.net/video/1QSpAsxIkBw/видео.html :P
This is perhaps an ancestor of what I would call either a Scotch pancake or a drop scone - less fluffy than American pancakes but much thicker than a French crepe - which would not now be made with suet. (Full disclosure: I'm from England but have also lived in Scotland.)
That's a good shout actually.
I would agree nick, this looks like a precursor of the scotch pancake or drop scone, Welsh cake, IMO.
So many people don’t know what suet is nowadays, or how many uses it has apart from dumpling
@@Redhotcook , I have only seen suet sold here as birdfood for the winter😂
Suet is the only fat (no shortening existed) used in England by my mother. She was born in 1911 and we came to the US in the 60's. She was a good basic cook and everything was tasty.
You took the words out of my Scottish mouth 😁 dropped scone, usually cooked on a griddle
I swear I almost heard you say, "I love it when a flan comes together."
I thought I heard this too!
Totally did, now I have the A-Team music in my head
Hi Glen, born and raised in the central belt of a Scotland and as soon as I saw the ingredients I knew what you were making. We have it here as a breakfast food as part of a a fry up and call it “fruit pudding” it goes with black pudding, potato scones and fried bread :)
From watching I would have expected a slightly thicker batter but everything else is spot on.
He was even using homo-milk it seemed which I do think would have helped it gel more, but not really made it as thick as a basic 2% milk - despite many many many people going to 1% or even skim now)!
The same a s a clootie dumpling??
@@CIC-qm9zt No, very different things.
Good morning. I also collect old cookbooks. Sunday morning with Glen, friends and good coffee, perfection. And then you mention the Townsends. Lovely.
Right!!!
So happy you used the special Canadian milk bag cutter. All your American viewers are scratching their heads in wonderment!
I especially enjoy the Sunday show, my old cookbook collection is growing.
Love the old cookbook show. Getting to see old recipes is always interesting.
Glen is a blessing to me . I tear up up when he is improving my life
Who knew there were cookery schools in the 1700s! Thanks for the Old Cookbook Show, I love hearing about the history with the recipes.
Morning Glen. Honestly, that looks good to me. I agree with you, slap some syrup on it and it’s good to go. Great color achievement Glen!
Thanks for another Sunday morning show! We look forward to these every week
I love when you highlight the Canadian milk bag experience! I really like your Sunday morning old cookbook shows and utterly amazed at the collection you must have. Maybe on retirement you can open your own old cooking museum.
Love this old cookbook series so much! So much to learn and experience not just from you, but from the comments as well. A highlight of my week!
Loved the bagged milk interlude :)
Just found your channel and am binge watching many of your videos, loved this recipe.
I wish every day was Sunday morning in the old cookbook show day
I really like that you test unfamiliar things and that Julie is a willing test subject😀
Interesting stuff. I think it would be easier to do in an egg ring, and I wonder if this is something that would have been served with fruit or clotted cream. But Juls has my curiosity up.... when she came in she asked if it were a Welsh Cake. I have never heard of that before and would love to see you make it. FYI, I am still having fun playing around with the Mystery Applesauce Cake that you posted a couple of weeks ago., though I think one of my next ones will be the beef and cheese pie. You are one of the few cooks that put out recipes that I actually cook! It is so much appreciated!!
but if you use a plain ol' egg ring it won't have the pretty edge!!!!!
Take it from a Welshman, Welsh cakes are *the* best! best served warm straight off the griddle either sprinkled with sugar or with some butter spread on them.
Here's a receipe if you're interested, featuring Jules
ruclips.net/video/dejkANEDwnM/видео.html
Looks good for breakfast with a cup of tea!
I love it when a flan comes together
I love flan too, or is it just the auto edit inserting an f for a p.
Loving all the recipes from my Country and hearing all the history. Thanks Glen :)
If you look at spoons from that time, you will find they were considerably larger than those of today and what you appeared to use. This may address the "loosness" of the batter.
my grandmother had a large silver - what I think would have really been a serving spoon - and that was what she used to be a "spoon" measure of flour. I have a couple like it.
Very interesting old recipe. Thanks for sharing!
So, the closed captioning for this is great; at 9:10 it says, "mine the sheep."
What kind of place _is_ Canada, anyway?
I remember over 50 years ago, the Star magazine (which came with the Saturday paper) had a recipe called "Dead Fly Cakes", only baked. This reminded me of that recipe, that sadly, got lost in the shuffle of life.
EmmyMadeInJapan did Fly Cakes a while back. Don’t know if it’s what you are thinking of. Seems like a bar with Eccles type filling. Looks delish, but I’m currently oven-less, so haven’t tried.
Here’s the link.
ruclips.net/video/TFIgc57VuOo/видео.html
They look awesome.
Fruit pudding is how we call it. Nice to serve up for morning tea.
Just made myself a sandwich, sat down, and here is Glen. Thanks Glen.
I guess it's true about great minds thinking a like , I just did the same thing .
I love your old cookbook stuff!
Well, I love all of your stuff.
Thanks for the great content!
Standard milk (3.5%) is still called "sweet milk" (sød mælk) in Danish.
Cool
@@minuteman4199 In Quebec province, we just call it milk from 1% to 3.25%. Higher than 3.25% it's cream, lower than 1% it's dirty water.
Thanks Glen. Always looking forward to the Sunday morning old cookbook show.
I like these old/traditional recipes shows.
Always such a treat, thanks Glen... 👍🦘🐾🍰😎
I just love the Old Cookbook Show. Always so interesting
a milkbag swap! what've i done for such a beautiful sunday morning?
How much is half a mutchkin? Easy - it's two quarter-mutchkins.
Well a mutchkin is 4 gills, so half is 2 gills..
But that's 212ml. So in the video too much milk was used.
Also those flour spoons look stingy too
And I'm sure cows in the 1800s had better milk too.
I love it when a plan comes together.. Glen is a Hannibal Smith fan? 😂
Love the spelling and extensive descriptions so much! There were several old Scottish cookery books carefully handed down through the generations on the Boswell branch of our family. Great episode and love ❤️ this show. (Often my great-grandfather insisted on soaking currants and/or raisins in Bourbon .)
The ingredients are the same as a Scottish ‘fruit pudding’ (oat flour rather than wheat flour) which is considered savoury and eaten mostly for breakfast, sliced and fried. A ‘pudding’ is shaped like a sausage in a skin (think haggis and black pudding). Its not to much of a connection to see this recipe is an easier/make do version, using the upside down tins to simulate the shape of a sausage slice. Great channel 👍
Love you Glen and Jules!
Thanks for shareing
Milk in a bag! What an awesome idea! Thanks for your trial of these unique recipes!
scotch pancakes or drop scones they are called these days, awesome when toasted
loving your channel.Every Sunday I look forward to the old cookbook show.Keep up the great work.
Glen, not long-winded BUT descriptive!!😎👍👍 Great work, thank you for bringing the past to life!!🙏🙏
I'm so excited to make this ☺️
Thank you
Thanks for doing this, Glen!
We have milk in 1litre bags of milk in South Africa as well and it is very convenient when buying in bulk to pop into freezer.
Hi Glen, long time listner first time caller.
I think the modern-day equivalent would be a Clafoutis. Super super similar, except with cherries and butter instead. I cannot right now find the info on it, however, if my memory serves me correctly the transitional dist between your pudding and clafoutis would be called "flog nart" feel free to go down that rabbit hole.
Cheers!
Thank you for sharing your experience and ideas!!!!!!!!!!!!!!!!!!!!!!!!!!
I'm so glad I found you through one of your posts on another channel. New subscriber here!
Fascinating. They turned out well.
I think I'd try this with peach brandy and diced peaches instead if currants.
about 30 years ago i had a lovely apricot wine at the apricot tree restaurant in california, and now i'm thinking apricot wine (or apricot mead) with diced dried apricots would be amazing in it!
Wow, I would definitely enjoy that, or kirschwasser and cherries.
love this series
Thanks Glen, another great video!!
Love your content.
The publisher geek in me wants to know what letters are in the book that we no longer use and in what context.
These look fantastic. I love suet puddings... my gran made us fruit dumpling boiled in a teatowel, plenty of currants and dark brown colour due to the black treacle in it. This reminded me of that... I assume the batter is much the same except method of cooking is different. I'd love to see you try the boiled dumpling because I'm too scared to try it. Can find some recipes online if you search clootie dumpling, I'm not sure if that's what my gran called it, it's the exact same thing though. And it's a after dinner dessert or eaten with a cuppa sweet milky tea for lunch.
I think you mean "clafoutis", but I'm not sure. Clafoutis are delicious!
Not clafouti at all. This is a roundish, pretty heavy mass that you portion out and have with some spoonfuls of treacle or golden syrup. Filling, cheap, gets you (my Dad) out after this as a 'sweet' for an afternoon of boiler making. ....an alternative to Glenn's example of cutting down trees.
Great video Glen! Love the old cookbook show!
its good with a few variants, use some baking powder and a bit of cornstarch then pour into hot canning jar lids sprayed with oil and put some applesauce on them or in them, kids luv it.
Just came across your channel and already loving it. As a Canadian expat who has lived abroad for many years, your manner, accent and bags of milk are so familiar and comforting! Subscribed and looking forward to more.
Australia loves you!
The first thing it made me think of was fruit pudding - but that would typically be closer to a white pudding, with oats.
A white pudding with oats? Pray tell, what is this?
@@karenramnath9993 basically like a black pudding, but without the blood - oatmeal, onion and suet.
*I'm Scottish.* puts me in mind of a drop scone (Scots pancake - NOT Scotch! As that's a drink.) Funny enough, have had them made with whisky; not brandy. Have had them with jam & cream; either or.
We get pan biscuits here too; which could be a derivative of (I'm from Leith; family is mainly from Fife). Also get tattie scones, oat cakes and the like. We obviously get pan bread here in Scotland but that's going off on a tangent.
Glen, you've got Scottish blood, yes? I know many Canadian's do. So why no have a crack at that Scottish staple; *Stovies.*
Every Scottish household eats it and has their own family version. Folk think it's simple, but, to get a good Stovies that sticks to the boundaries of what a Stovies is, well, that's hard.
" (Scots pancake - NOT Scotch! As that's a drink.)" as another Scottish person, Scotch doesn't only mean whisky. In fact, "scotch pancakes" is one of the rare examples where it is correct. Scotch is a term used to describe foods and drinks of (sometimes dubious) Scottish origin. Think scotch eggs, scotch pies and scotch broth.
You can't call a person or a place Scotch, but food is generally valid, and Scotch Pancakes is the typical nomenclature.
Scotch: contraction of Scottish
@@anamewillcomelater How about this, get tae fuck. It's rude and insulting to refer to Scottish folk and things as scotch. It's a derogatory Angloism.
@@2adamast Refer to a Scot as being scotch, keep doing it, see how that works out for you.
@@gart9680 Selling scotch ale as scotch whisky, it's all barley, see how it works out for you
Just found your channel and am loving binge watching it such a tonic in these difficult times, like your honesty when you taste something you have made but dont like not many shows have that, I live in the UK and recall my Grandmother talking about a WW2 recipe called woolton pie which was a staple here any chance you could include this in your show , many thanks for keeping us smiling
Really enjoy your videos, Glen. Keep up the good work.
Keep on cooking!
The recipe seems very similar to a Clafoutis. 👍🏻
They look pretty darn good.👍🏼
Yep, anything with chocolate chips sounds great. Looking forward to making this with chocolates this upcoming week. Thanks abunch for sharing🥰🥰🥰
wonderful post thanks.
That looks great. Looks as though it would work well for young children as a breakfast or sliced in wedges they could hold in little hands as a snack. Thanks.
I really like watching your videos.
I'd like to see follow ups to the old cooking show. For example with the ending where Glenn asks the viewer if they make it, what's it called etc, it'd be great for a follow up episode discussing the responses and testing recipe's
My ex's family of German heritage often talked fondly about a pudding who's recipe was lost with the passing of an elderly grandmother who was the last to prepare the pudding. It was a boiled or steamed sweet fresh berry pudding called Rolly Bolly by the family. Those that had tasted it in their youth raved about it. I've not been able to determine what it was but it must've been delecious to have been so memorable.
I remember having fruit pudding as an occaisional part of my breakfast in the early '60s. Fruit pudding, black pudding, lorne sausage, eggs, porridge. You needed a good breakfast during the winter to face the 4 mile walk to school. Wikipedia article on it: en.wikipedia.org/wiki/Fruit_pudding
I love all your different series! The cocktails after dark and the old cookbook show best! I also watch 'the victorian way' also old cookery. Where 'mrs Crocombe' cooks things for the family and sometimes for the servants (she's a cook in a big old english victorian house) don't know if you know this youtube channel?
Traditionally served in the 1800's with a can of Irn-Bru on the side haha
Irn-Bru? Is that beer?
@@veltonmeade1057 it's a fizzy drink
@@veltonmeade1057 It’s a soda.
@@veltonmeade1057 Yeah its a fizzy drink (or soda if you're american) that has this really unique taste and very flourescent orange colour. It's a staple of modern Scotish food and drink, widley avaliable in the UK.
@@stephenward2743 , I heard that they recently changed its recipe or something. There is a guy from Scotland that I watch sometimes. He claims that something is off about it now.
Great video!
Just stopping by to say happy Sunday!
looks similar to German pancakes (without the lard) my mother and grandmother used to make (and adding jam on top)
Huh - this reminded me of my mom's swedish pancakes (no idea where they actually come from but that's what she and her brothers called them). Though she didn't put any fruit or sugar in them and used butter instead of suet. I know she didn't put fruit in them because she despised raisins. I also remember her brothers putting sugar in the ones they'd make. They are very forgiving to make and don't soak up toppings like buttermilk pancakes do.
Wow. I was thinking Swedish Pancakes. 30 years ago I was asked to make them for a sick friend, handed a receipt (less suet, no currents) and a jar of some berry jam (tasted a bit like cranberry). Never knew if I was doing it right. But they were tasty and he said they were like his mothers.
I know that suggesting anything to a Canadian other than syrup, as a topping, flies in the face of the orthodoxy, but I wonder how a jam or even a marmalade might go on these little gems. Great content, Glen, thanks.
Powdered sugar, or icing sugar, is very Quebec, which is Canadian.
@@dangermartin69 That, I imagine, is quite enjoyable.
Does the suet impart a beefy flavor by chance? Or does it act more like a lard?
It doesn't add any real flavour; just fat.
I love the old cookbook show :) normally I don't comment since I don't have anything inspiring/useful to say, but if it helps your algorithm I'll leave one ;)
Other than being a pain to fry (like all pancake type foods for me... I'm impatient) I'd give it a try. Syrup, fruit, butter (maybe not with the suet) or maybe even a light sausage gravy topping sound good. I can't imagine using the tiny pan molds though.
Yes! More comments for the algorithm! Rise, Glen, rise! 😁👍🏻
Here for Jule’s sweater choice
I love her sweaters
Reminds me of colonial thickened eggs, also cooked over a slow fire.
Superb
Great content
I sort of have a hunch this is the beginning of crumpets or drop scones. Prior to baking powder. We have to remember that in England, pudding generally means a dessert of any kind. Even a cake is a pudding.
Love this
All that fat was necessary! No central heating, lots of time spent outdoors, lots of HEAVY outdoor work. Every bit of that fat would be burned off in no time. We have it so easy these days.
Yep exactly.
Well, that was interesting.