340 Year Old Apple Pie Recipe From 1685 - Old Cookbook Show - Glen And Friends Cooking
HTML-код
- Опубликовано: 30 сен 2024
- Apple Pie Recipe From 1685 - Old Cookbook Show - Glen And Friends Cooking
Today on the old cook book show we take a look at an apple pie recipe from 1685. This old recipe is for an apple pie... but not once in the title or the main body of the recipe does it mention or call for apples.
A Made Dish of Butter and Eggs.
Take the yolks of twenty four eggs, and strain them with cinnamon, sugar, and salt; then put melted butter to them, some fine minced pippins, and minced citron, put it on your dish of paste and put slices of citron round about it, bar it with puff paste, and the bottom also, or short paste in the bottom.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
Thanks for Watching Everyone! If you like watching these videos, please consider helping us out by commenting, sharing, and liking them. Maybe even Subscribe to our channel? Who will be one to push us past 500,000 subscribers??
I remember you replying to one of my comments on getting to that magic half-million subs. It took a little while, but I've noticed your numbers have gone up quite quickly in the last couple of weeks.
You're the best Glen!
I absolutely love the history you incorporate into these. They honestly make them very unique and I don't know of any other cooking shows or youtube channels that do this.
Look up Townsends and Max Miller. Both do historical cooking and reference Glen in several videos.
Unfortunately neither of the two post religiously on Sunday as Glenn does!
@@patrickdurham8393 Townsends is restricted to American frontier and pilgrim fare, right?
@@patrickdurham8393 I follow Max too. I like Glen's style better. I will check out Townsends. Thanks!
@@patrickdurham8393 I was just about to mention Townsends but of course Max Miller does too. I would add Adam Ragusea who alternates between recipes and food history videos and maybe French Guy Cooking (Alex) although he focuses more on method mastery. My Name Is Andong has the occasional deep dive into food history as well. I thought his recent Origin of Fanta video was quite good. All are on RUclips.
Townsends are great for early Americana (heavily influenced by English cooking), the English Heritage channel, as well as the History of a Dish channel are also fabulous. I like Andong's deep dives into food history as well. For left field crazy B. Dylan Hollis has interesting interpretations of these old recipes.
Julie asking about Glen's lecture made me laugh. The other day, driving into town with my autistic grandson, we were discussing different fruits and their names. Neither of us knew why a pineapple is called a pineapple. When I heard Glen's explanation, I pulled the grandson out of whatever trivia he was watching on his computer and had him come listen. He said, "Aha! Now it makes sense!" So it was an excellent "lecture" and one I honestly appreciated.
Yes, now it makes sense - excellent lecture!
I LOVE YOUR STORY! Blessings to both you and your Grandson.
I love the research you put into these shows, and the “ lectures” you give! If only all cooks were as passionate about the background of the recipes they use!
Yes, I love it! I've learned so much!
Orange in Swedish is apelsin, meaning apple from China, so same thing there. Also in Swedish the word for regular lemon is citron, which is a bit confusing when you hear the word being used in English referring to a slightly different citrus fruit.
The modern word Citrus in English is a bit like how Apple used to be. It is a category term that includes oranges, lemons, limes, grapefruit and their variants. The term Corn in British English is like this as well. Corn is a specific vegetable in the US (not sure about Canada) so we use the term Grain for the category. This caused some problems during WWII when the British asked for "Corn" so the US sent over a shipment of "Corn". ;)
Citron is also the word for Lemon in French.
Corn in Canada, is just like in the US.
You can always do an angel food cake to take up a good portion of those egg whites. 😄
Made custard the other day... 5 yolks! Made a Pavalova. It was twice the size that I usually make.
Somewhere, John Townsend weeps at the lack of nutmeg. This "made dish" looks incredible. The custard style would be fantastic, I would think. And fear not, Glen, no one here is judging you for using pre-made puff pastry. I don't think I would have the patience to make my own.
I once made my own puff paste. After that one experience, I went back to buying it like the common man I am.
“Cinnamon _and_ nutmeg?
Surely, your expensive tastes will be our ruin …”
White Fruit Cake from the 1913 Pillsbury’s Best Flour Cook Book uses 16 egg whites ,thanks for sharing love the video
It’s a “SUPER” Sunday old cookbook show. Sunday morns are great with Glen.
You could make a Pavlova with all those egg whites and then add all the other “apples” - except the potato and tomato!
I like how the rest is up in the air, but it's very important you specifically use 24 egg yolks.
I appreciate your knowledge and love the stories behind what you’re making.
I wish the Food Network would give you a show. The History of Food and Recipes. I know I would watch it.
Haven't watched food network for years
@@joeysausage3437 yeah honestly I prefer it on here. At least you can watch it when YOU want.
Thanks for the history of the word apple, Glen. Really neat! I've think it's strange how we also have fruits called "grapes" and "grapefruits". I just looked it up and people think that grapefruit gets it name because it's arranged in clusters on the tree like grapes.
I appreciate the attention you pay to avoiding food waste, and I'm excited to see what you do when you have twenty-four egg whites to use up.
Same
A big batch of meringues
Pavlova
And egg whites can be frozen.
As a Brit I would be fascinated to see the origins of the ''crumble'' style of pies, its always my preference over the more classic pie you made today. I wonder how or why the difference arose
Potato in german = Erdapfel
Herzliche Grüße aus Österreich!
Greetings from Austria!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
In Hebrew an apple is תפוח עץ or תפוח which means tree apple or just apple and a potato is תפוח אדמה which translates literally as ground apple or an apple from the ground. I wonder if this is the same in other languages further away from England and western Europe?
Don't worry Glen, I appreciated your lecture lol. I can't believe I'd never heard of the origin of "pineapple" before!
Holy cats! 24 egg yolks! More like heart-attack-in-a-pie!
Hah! I saw those eggs and thought 'Marlborough Pie'! That book is a treasure. You've probably spent more than a few hours perusing it. Lucky you to have a copy.
Thank You, I love learning every week with your recipes. You start my week out right every Sunday. Have a lovely day both of you.
I learned so much from this "lecture" hahaha Very enjoyable!
Thankyou! 😁
Looks very interesting! Bravo on the history, really like the background.
I think I agree with Jules about more cinnamon (1 tsp seems light), but I also wonder about a higher amount of butter? A quarter cup (2 oz or 4 tbsp) seems pretty light for 24 egg yolks (about 12 oz). The recipe I use for a custard uses 4 egg yolks to 2 tbsp butter and 2 cups of milk. Doing the math there would give me 12 tbsp of butter, which is probably too far, but I wonder if splitting the difference, 8 tbsp to 24 eggs might line up a little better to give a creamier filling?
I’d love to see a video showing how you candy the peel. I always buy candied peel for cakes, especially at Xmas, but would love to make my own.
All the yes!
We definitely need this one...
I’ve seen Jacques Pepin being frugal and making candied orange peel to save the peel from being discarded. Involved blanching the citrus peel, cooking in sugar syrup and finishing rolled in granulated sugar.
To make these old recipes you not only have to be a cook but an armature linguist, botanist, anthropologist, historian, geographer, and the list goes on. Love hearing about everything that surrounds the recipe just as much as the recipe itself!
I hope you meant "amateur" instead of armature?
Love the videos and how can you go wrong with apple pie. Time to relax and learn.
"this is definitely not a fruit, this is a root vegetable" made me laugh 6:08
We call Potatoes (Potatis), Rotfrukt (Root Fruit) in Swedish!
Make an angel food cake with all of the whites that you have. Great show! Thank you
6:49 here in the Netherlands the potato is also literally called “earthapple”.
don't forget 'sinaasappel' ;p
Same in Austrian German! We call it "Erdapfel¨. And tomatoes are "Paradeiser" as well.
I'm imagining an alternate universe where apples are called skypotatoes.
Do you think you be able to accomplish a faux version of by not separating the yolk and using a reduced number of eggs?
Watching you prepare another recipe is always fun, but my actual favorite part of this video was you explaining use of 'pippen' and evolution of English language. I'm a word nerd. I found it interesting
Love all the history you add into these Sunday morning shows
Interesting info about the ingredients. Wow lots of eggs. Great job on the pie and lattice look.
I enjoy apples and cinnamon together. Delicious
I wish I would have studied linguistics in my life, it's so interesting. The combination of language, history, and cooking is quite a combination! Great video!
I stumbled upon ur channel, totally random, and unexpected. The quiet vibes of ur videos really stood out to me. So different than most cooking RUclips videos these days. So chill. Glens voice and expressions make me feel like a small kid listening to an uncle tell me all about something. It’s so great. But what really sold me was Julie’s presence! The dynamic between them is my favorite. Can’t stop watching theses videos! Don’t change!
Egg whites freeze well. And pavlova would be yummy.
Reallly enjoyed everything about this video. Reading the recipe and showing us the text, explaining the English of the day; definition of “Apple” -fascinating! I really enjoy the look of your shaggy home made “short crust”. Y’all are at the top of my list. Thanks for this one
Great video, as always. With the egg whites you can make torrone or angel food cake, I've been experimenting with a Jijona style turron but using peanut butter. It is delicious and if using store bought peanut butter, it is not very time consuming and is also affordable.
I'm working on an historical novel set near this time period. Thank you for helping me research!
Glen, When I had my training in working the Produce Department in a retail store years ago that a Pippin, Newton and a Granny Smith is a green apple just a different name. Also the pie looks great.
That looks amazing. Glad it tasted good after using all those eggs!
Ooo can you do a video of your candied peel process
Angel food cake.
Yes Julie, he gave us that lecture. In good news, we loved it.
Look very yummy! 👏🏻👏🏻😋Greetings from italy🤗
So when Adam and Eve eat the "apple" they are just eating fruit? Im not talking about the greek or the latin translations. Im simply suggesting that in early modern english, when they say apple they also meant any fruit?
Most apples would have been grown from seed and the ‘variety’ would have been only on that particular tree. There would have been some grafting done, but it would have been a far cry from that large apple grafting operations of our day.
Angel food cakes would take care of the eggwhites or better... a chiffon cake... orange lemon or burnt sugar would be great.. just an idea...
Gotta wonder what kind of volume you would get from 24 egg yolks in the 1600s.
Should start scanning your old books, keep a digital copy of things you can't replace.
You can use the whites to starch your sheets😳
I almost certain the "citron" in this recipe refers to lemon, since that's what it's called in French (and in most Northern/Western Europe).
I love the little language lesson that reminds me of my linguistics class in university. BTW, how did the combination of puff and shortcrust pastries taste? I've never thought about using them in the same dish.
Hello. This recipe is similar to one my mother use to make. She added Rhubarb instead of apples. It's called Rhubarb custard pie and it is my favorite pie. I can give you the recipe or you can try to find the origins. I would be interested to know if they are related.
Yes! This! something was tugging at my memory the whole time he was making this, and I was trying to figure out why this looked so familiar! My mom, and her mom both made a rhubarb pie very similar to this! Excuse me, I have to go find my recipe now and compare it. Fun and interesting lecture, and neat looking, if familiar, pie.
Rhubarb custard pie sounds amazing. I must have some.
I always appreciate the additional research and history put behind these Old Cookbook recipes. One of my favorite things about this consistent channel :)
Don't feel bad about the puff pastry, the only people making that by hand these days are on TV cooking competitions.
I love Glen's "lectures" on things, Jules. This is how I learn. I can now head off to Mr Google and expand what I've found out here.
Two dozen egg yolks. I would have thought it would have been as dense as concrete and taste like baked eggs with apple in it. And it's an apple pie, of sorts, from that time period that doesn't contain cheese.
Commenting to say I love the channel! Love seeing these old recipes come to life. And I love the lectures ;)
Highly interesting backstory. WHAT a cookbook collection you are caring for! Now to find some May apples...
🤯 now it makes sense!! Thank you very much for the history/etymology lesson🙏🙏😎 Glen, you keep on upping the ante with such incredible recipes. I'm in awe!
Pavlova with the whites! lol Great jobs Glen!
It was a lecture, professor Glen.😆😉
It wasn't a lecture, it was a knowledge bomb.
even in farsi (persian) potato is literally translated as it is in french; apple of the earth
In Denmark we can get candied Cedrat (Citron Fruit)almost all year... It's called Sukat...
It's used in a lot of cakes
Likely a legacy of Denmark's Jewish community which is no longer... Jews would import citrons from Southern Italy to all parts of Europe where they resided prior to the Jewish holiday of Sukkot, which occurs roughly around September. (Niels Bohr was a Danish Jew)
Boy, if I had a book that old I think I'd use the digital edition.
Lol when I first saw the tomatoes I thought you were putting them in the pie that would have been very interesting 😂😂😂😂
Brilliant so interesting, informative and a mouth watering end result.
I always enjoy your videos and have tried many of the featured recipes . The history is a great addition that I always look forward to. And thank you for valuing the old cookbooks. I’m so glad you are preserving them. But I have to say, that when you are talking with your hands - while holding one of these venerable books, I sometime hold my breath. But to your credit they seem to come through unscathed. Thanks again for the great videos!
Thanks! I do value them greatly, but I also view their value as something that needs to be shared and used. The most valued of these books are often the ones that arrive to my care already filled with stains and tears; it means that someone else loved the recipes enough to use the book often.
They often made these recipes for multiple pies
I was aware of the apple=fruit thing, but was surprised when you said that a banana was called an apple of paradise, because in Czech, an old-fashioned (but still used) name for tomato is "rajské jablko" (ráj=paradise, jablko=apple) and even the "official" name for the species is "rajče", keeping the connection. In Slovak, the word for tomato is "paradajka", and in regions of Czechia near the Slovakian border, "paradajské jablko" is supposedly used, though I haven't ever heard it used (maybe because I'm not from there).
Anyway, etymology is extremely fascinating and I wanted to share another data point of apple=fruit in other languages. It also seems that our ancestors had a different image of paradise in their mind :D
What... no reference to road apples, Glen?
Now let’s talk about pippins 😏😅
I love the cooking but also really enjoy the history too!
Please make a Lord Woolton Pie (WWII British rationing creation). I just made one....super good.
I’ve heard and follow the rule, in Apple Pies. That you should use, two different types of apples.
My favourites are Granny Smith and Galas!
This was extremely interesting...even went out and did more digging to education myself about the food I eat...Thank you Glen!!
Cook book: figure out the amount and bake
Glen:🤔 I see, it's fairly straightforward, let's get started
Me: 👁👄👁.........
If you're looking for citrons, there are a TON around the holiday of Sukkot ("festival of booths") since it's a major part of the holiday. Just find a Jewish community near you (Thornhill has a large one, for example) and you can buy citrons when the holiday comes around.
I'm very interested in this "apple" interpretation. I'd be interested to see you make and compare several of this "apple" recipes. Tomato pie vs. true apple pie, vs pineapple pie, vs potato and/or sweet potato pie. I'm thinking a lightly sweetened tomato pie would be amazing.
I just found your channel & was so amazed when you did the Cola recipe (1st video I watched) & then I found this!! 2nd video & I’m like WOW!!
I hope you get to the 500.000 Glen! You deserve it! I love your 'lectures' history lessons about food. And you got a compliment on your lattice from the baker in the house!
I had to chuckle to myself. I know what "pippins" are. My grandma always used this term. Thank you for clarifying the different pippins. Ugh, I will be delivering my apologies soon, sis.🤣🤣🤣❤History is so much fun🥰Am looking forward to making. I got a bunch of different kind of "pippins"😁
That recipe reminds me of my Mom's "Blanketed Apple Cake". She'd soak raisins in Madeira, or Sherry, or rum overnight, peel, core, and dice some rather sour apples (Boskoop [firm, crunchy, not too juicy] would be the right choice, yet I guess they are only available in continental Europe). Put some lemon juice over the apples, add sugar and cinnamon to taste and the raisins. Line a well buttered about 12 inch spring form, sprinkled with bread crumbs, with rolled-out sugar cookie dough, keep a third of the dough for the "blanket". Fill in the apple and raisin mix. Cover with the remainder of the dough, poke a few holes. Of course you can also make a trellis across the top. Brush the top with egg wash, bake for 45 to 55 minutes at 180°C (375°F) to 200°C (450°F). Start with the higher temperature for 20 minutes, then lower the temperature. When the top is golden brown, remove from oven, let it cool to room temperature, make a stiff glaze from lemon juice and confectioner's sugar (powered sugar), generously spread over top, let it drip down the side. It's best with a dollop of whipped cream and hot coffee or black tea.
Just love to watch your channel. All the history that you give us each time is wonderful . Merci de partager toutes ces anciennes recettes ;-)
Subscriber, liking it, and commenting lol
This looked so unique, delicious, and interesting! Wish I could taste it but not make it myself, tho'. Cheers!🌟
p.s. you might have used nutmeg? John Townsend suggestion, here.🙋♀️
"About that much" "This'll do" and "It won't make any difference" - Glen's mantra, the sentiment of which makes my heart smile 😊
The old recipes are particularly intriguing, this one brought a most interesting lecture with it. How great to be entertained, see an amazing cook conjur up delightful edibles and have fun learning all the while
Never knew about all fruit way backk being referred to as apples, but a smidgen still exists in Austria: apart from the potato someone mentioned, there is the tomato: "Paradeiser" (apple of paradise), is still in use today.
Thank you Glen and Julie, your channel is a cut above! ❤.
Glenn is such a delightful human being!
mmmm-HMmmmm!
I always look forward to Sunday mornings. Thank you Glen! As to what to do with the egg whites? Greek almond cookies! So easy and so good!
You're at 101,000 today and I just subscribed! 👍🏻👏🏻👏🏻👏🏻
I just found your channel. With all the recipes I've made from UToob, I'm surprised it took so long. I love the fact that you give a "lecture" about the history. It's fascinating! I remember t
making a Shoo-fly pie and an Apple Pan Dowdy when I was young, just because it was in a song, and I wanted to know what they were! I can't really remember how they turned out it since I was only about 13 at the time.
I love how you're so precise and then you bring out a very wonky pie crust! Lol I guess you weren't taught the thumb and index finger trick that my mother taught me! It comes out really nice. Anyway, I'll be back for more old recipes, as I just love your format!
love the lecture😁🍅🥝🍎🍊🍍
Idea for the abundance of unused eggs whites...Egg white omelet with mushrooms, spinach, cheese, tomato, avocado. Add bacon or andouille sausage and jalapeños to jazz it up a little. Maybe even a shot of el Yukateco smoked habanero hot sauce.
I saw several very old cookbooks where tomatoes were called"love apples". 2 of the books were English and 2 were written in Spanish. In the English it stated that "love apples" would grow best planted in "fullsom" sun against a "busy" privy of the household. The Spanish advised it best to use "nightsoil" much to refresh the "love apple" plants. Yummm
🍎Apples! Who knew?!… Even if I don’t make your recipes I always learn something from watching you.
thank you Glen. I am a long time fan of your channel and love your Old cookbook show. Today's video was fascinating. I was resonantly given a baking "container" in which to make spotted dick (or spotted dog) Have you heard of this? Would you consider doing a video making and explaining this? Thank you
We like Glen's history lectures, it's what makes him unique from other RUclips cooks
Citrons are available in Toronto around September in Jewish markets (Bathurst and Lawrence or Thornhill). They are called Etrog and are used for the Jewish holiday of Sukkot.
Also in Hebrew oranges are golden apples, apples are tree apples and potatoes are earth apples.
Egg whites freeze great, so you could always pour it into ice cube trays and make little blocks for future use.
English is a disaster of a language thanks to the British and their habit of using 'generic' terms. Fresh fruit - call it an apple. Dried fruit- let's call it a plum. Food grains? Hey, let's call them all corn. And call those desserts, be they cakes or pies or tarts or whatever pudding. But we'll also make savory dishes we call pudding and even blobs of batter dropped in super-heated fat pudding as well. Grrr.