Could you also make the next iteration of Hannah Glasse's curry and compare it to this one? It'd be really interesting to see how much difference there was.

@TheCaptn

3 жыл бұрын

I agree! You've piqued my interest now Glenn, let's see the 4th edition version!

@Kxshou

3 жыл бұрын

I'd love to see this

@PossumMedic

3 жыл бұрын

Ya! I was wondering that too!

@julieschneider5973

3 жыл бұрын

My exact thought!! Glen, PLEASE make the next iteration with the turmeric etc!!

@alejandropena9650

3 жыл бұрын

Was thinking the same!

I am an Indian and I was surprised by the fact that Chilli was introduced as late as the 17th century in India and how now it is an integral part of every Indian Cuisine. And believe me there is a wide variety in what can be called as Indian Cuisine. And the degree of variance is a lot.

the evolution of curries would be a great mini series

Oooo...! The late great 'Fat Lady' Clarissa Dickson Wright did a tv thing about Hannah Glass, and she cooked this same recipe! She said that Hannah probably got the recipe from one of her sons who was stationed in India (in Madras? Can't recall). Her 'tasters' (gourmets and historians) remarked on how it lacked the heat one associates with curries, until one of them said that chillies had not been cultivated yet in the 18th century in India and everyone smacked their foreheads in an 'duuuhhh..' moment. Weird how we always think of Europe importing and adopting foods from the 'New World', but never how India and China etc. might do the same (via European trade). Another thing people (including me) always forget is that all these recipes by Hannah Glass would be cooked over an open fire! That's why she called for the coriander to be roasted on a clean shovel. Because they would either roast on a spit or cook in a sort of hanging cauldron kettle or in a chaving dish. The whole flat-bottomed pan thing was introduced when people started to cook on coal-stoked furnaces. Wish someone would put that Hannah Glass documentary by Clarissa Dickson Wright on KZread because it was excellent!

@esalenchik

3 жыл бұрын

@@Cornz38 Their Yorkshire gingerbread is superb!

@sittingstill3578

3 жыл бұрын

Korea has a similar story with their spicy dishes. I believe it was Portuguese explorers that brought chilis to that part of the world. Pre-chili kimchi was just a distant cousin to sauerkraut. I think of how quickly _superfood_ based dishes overwhelmed but became quickly integrated into my own cuisine.

@RobertKreegier

3 жыл бұрын

I wonder if some smoke flavor should be added to account for the missing fire.

@TamarLitvot

3 жыл бұрын

One example of what you’re describing is potatoes- lots of delicious Indian potato dishes, but potatoes were from the new world.

@Smallpotato1965

3 жыл бұрын

@@Cornz38 "More butter, Clarissa?" "Oh, you can never have too much butter, Jennifer!"

* An 1747 edition of that cookbook: archive.org/details/artofcookerymade00glas * An 1748 edition of it: archive.org/details/b30501581_0002

@borbetomagus

3 жыл бұрын

An 1846 edition of the cookbook: archive.org/details/b21533702 The curry recipe is quite different (on page 215): Curry This is an Indian dish. To prepare it, you must cut up a fowl as for a fricassee; cut also into pieces, a breast of mutton, as if for a harico; throw all the meat into boiling water to blanch for a quarter of an hour: then put it in a sauce-pan, with some stock, seasoned with salt allspice, cayenne pepper, and Indian saffron or turmeric. When the meat is half-cooked, add a table-spoonful of curry-powder, and serve as soon as the meat is thoroughly done; sending up with the curry, a separate dish of rice, "a la Creole."

@ReibahDarling

2 жыл бұрын

Thanks for these links

To have your name in print in the 1740s must have been a big deal.

@kenmore01

3 жыл бұрын

Print itself was a big deal lol.

@kansascityshuffle8526

3 жыл бұрын

@@kenmore01 nah

Fun fact: a lot of the so-called spices in traditional Indian cooking are seeds of common weeds, such as coriander and cumin. People use what they have at hand. Dill grows like a weed in temperate northern climates and so many potato and fish recipes use fresh dill or the seeds.

I didnt imagine going through old cookbook would be this interesting. You've awakened the food historian in me and for that I couldn't thank you enough.

@cletushatfield8817

3 жыл бұрын

Townsends also do this type of thing but from an American perspective and focused on the 18th century, I think.

@AnnapurnaMoffatt

3 жыл бұрын

Yes, definitely check out Townsends. Their Eighteenth Century Cooking series is fascinating.

@shastahill

3 жыл бұрын

Cheers, Brian :) If I may additionally recommend to anyone interested... I've long enjoyed exploring and referencing old cookbooks available for free via google play books.

@YouWhatMate28

3 жыл бұрын

Yes it is really interesting and also addictive

I know this book from the Townsends channel!!! Nice that you are featuring it.

@AnnapurnaMoffatt

3 жыл бұрын

I also recognized it from Townsends.

@GazaAli

3 жыл бұрын

An odd choice of an avatar

@MrSimonj1970

3 жыл бұрын

Townsends is a MUST watch for anyone interested in food and history! This channel is also a total gem, thanks Glen and friends.

@aurorarose2836

3 жыл бұрын

Max Miller also features this book on his KZread channel Tasting History.

@KL005

3 жыл бұрын

NYCHOLE

So, you managed to blow my mind twice in this episode - chilis weren't indigenous to India and earlier versions of rice weren't intact, but were polished. Love this show, always interesting.

My father was in the British Colonial Services mostly in Nigeria and the Cameroons. My mum had a cookbook which I now have called A housewife's Guide the the Colonies. She often made an African Curry which we all loved. She also made a wonderful dish called Groundnut Stew which we all still make today. I often serve it to friends.

That is cool. Can you cook the revised version sometime? I love the story of your great grandfather.

That dish looks just fine to my eyes. Like real food, not processed.

History of foodways are really interesting and just quickly some things got incorporated into the local cuisine as such.

We need to see the next version

That book is older than my country, Australia

@esalenchik

3 жыл бұрын

Hehehe that’s funny to think about. I’m remembering visits a 10th century church in Oxford, UK years ago and trying to imagine Australia in the 10th century...

Fascinating. I served for six years as a Bandsman with the Queen's Royal Irish Hussars (formed from various amalgamations of regiments) and their battle honours include Balaclava and the infamous Charge of The Light Brigade. Although extremely tenuous, I feel a connection with your family. Stay safe, stay well.

So patreon was a thing in 1747 ? :D

@mfaizsyahmi

3 жыл бұрын

Patronship is a really old institution and predates Patreon by several thousand years.

@AnnapurnaMoffatt

3 жыл бұрын

Yes, patronage is an old concept. Beethoven (1770 - 1827) is one example: he made a lot of his money that way.

@mortisCZ

3 жыл бұрын

Very famous patron of arts was a Roman named Gaius Cilnius Maecenas that lived roughly 2000 years ago.

@MiggyManMike

3 жыл бұрын

I fear the joke may have been missed but find myself enjoying some of the more fact filled replies :)

@badcornflakes6374

3 жыл бұрын

I tried this joke before elsewhere. Ended up with the same results XD

I didn't know chillies were not native to India. You learn something new every day. Great to hear your family history too.

As much as I love watching Glen cook, the best part of his videos are the history lessons.

Wow, having been to India countless times and even did a chilli tour of the country. I knew India didn't have the spiciest chillies I knew, I didn't know that chillis weren't local though. Quite the lesson!

Lots of little historical tidbits in this one, great episode! Would love to see you make later iterations of the dish from the later versions

I really appreciate how you share recipes that don’t work out. So many times shows make it look like every single meal is perfect and I’m sure that all of us have made stuff that, while not necessarily bad, didn’t come out anywhere near what we were hoping.

I bought and imported to Canada, they will send it to you, rice from Carolina Plantation Rice Company about 7 or 8 years ago. I ordered the Gold and the Aromatic. I highly recommend their Aromatic rice. It is the best rice I’ve ever eaten. I have a friend in Buffalo that I have my rice sent to and pick it up when I visit. I have 40 lbs. waiting for me when the border opens.

"Just don't look at it". ;) Hahahaaa. we're all thinking it Jules. 100pts for the most perfect succinct descriptive narration ever. ❤️ Appreciate the fact you guys persevere for our pleasure.

Really enjoyed the point that hot peppers were brought to India from the "New World" and changed their habits and ours. Fascinating!

I hate the word "authentic" , but I do find the history of different food's fascinating, and love to try everything.

its amazing how food morphs over the generations

I really enjoy how you end you shows .Thank you

Please, please, please do more curry recipe's. I love Indian curry, but I'm open to any curry recipe.

I hope you revisit and do the next iteration of this dish that you said rounds this out. It's nice sharing that small bit of history of your family, thank you.

It's really weird to think of Italian cooking without tomatoes, or Indian cooking without peppers, or anywhere in the old world without potatoes. One of the best things humans ever did was share their food cultures. Our world tastes better when we share. :)

@johnlarro6872

Жыл бұрын

World Leaders just need to bloody well sit down and have a nice meal together and stop fighting.

Two hundred and seventy four years ago.. Wow.

2nd! Interesting to learn the history and evolution. Can't wait to hear about that dessert on the counter corner!

That is the best mortar and pestle I've ever seen! Grinding with those little stone rods sucks. That one looks so easy to use.

I'm moving on to dessert says it all. Thanks Glen!

I looooooooove “Cookbook History Class with Glen”! Your personal connection on this one made it even better! Can you please also make a video of the next iteration of this curry recipe that has the turmeric? Actually, a whole series of how it evolved, using the recipes from then till now would be very interesting! Maybe you could make them all in one video to see and taste them side by side! Kind of like the key lime pie comparison. Would be so interesting!

One of my new favourite youtube channels...and you are Canadian! Perfect!

One of my favourite episodes. Really appreciate the facts and history in general

Would love to see you do a curry series.

Thank you for the history.

this might be the first recipe that NOBODY tries lol.... waiting for the upgraded version but many thanks for the history lesson as always!

@PossumMedic

3 жыл бұрын

Funny that they imported rice to cook it to mush! 🤣

Love the history....thanks

Glen I love your kitchen.

Thank you for these shows. It's a great start to a Sunday morning.

Thanks a lot for this video ! 🧁😍

Fascinating.

That was some great story telling. Thanks Glen.

Really enjoyed this episode. Thanks

Thank you so much for sharing the excerpts straight from the book! I love seeing the old text!

You should hook up with Max Miller on Tasting History and do a thing together. Great stuff!

@cmonkey63

3 жыл бұрын

Absolutely! I would watch that.

Thanks for the link - I was going to ask about Harry's book

Thank you! I appreciate the link for your relative's book. That is an incredible piece of history. I cannot wait to make this!

We’ve always loved a curry.

Great episode....thank you

Really enjoy when you take the time to give us the history and frame the time period - when it is a simple recipe. Really adds to set the scene and keeps it interesting.

Love the personal connection to history on this one. Thank you so much for sharing. Thank you also for all the hard work you put into serving up interesting recipes in a gentle and calming format that is fun to watch.

Loved learning some of the history of curry in the West. Thanks!

Your honesty is the thing that keeps me coming back over and over again.

Awww . . . when I was very young, when my grandmother baked bread she always showed me how she needed to put in butter the size of a walnut. It's amazing that you have a copy of your ancestor's book, and no doubt it's an important artifact to have in libraries, The action figure identifiable as him is VERY cool. Thank you for sharing all of that with us!

This was sooo awsome and informative ❤️❤️

Just love this series! So amazed by all these ancient books you have and how they don't just fall apart when you pick them up. Also, the story of your grandfather's grandfather was cool! You look so much like him! :)

I love this show

Lovely video. Thank you! 👏👏👏👏😊😊😊😊👍👍👍👍

Great episode thanks! It would be great to see you make the same recipe from a few different additions and compare the differences! 😀

I just had to come back to say that each Sunday morning we enjoy this show while eating breakfast, and it brings us quite a bit of comfort on top of being educational. Thanks for your channel.

You are a great for historian. Thanks for the introduction and education.

What a fascinating recipe. Amazing. So much of what we consider important in a curry is missing. Looks like a good one pot stew.

Thank you for your service

Extremely interesting!

If Hannah Glasse had lived now, she'd be a huge KZreadr.

The random beeping in your recent videos had me searching my house. Only to find out it was coming from your videos.

The format I enjoy the most

Amazing to think of Indian cuisine without chillies or Italian without tomatoes.

@Ottawa411

3 жыл бұрын

I can't picture Thai food without chili's either, or Ireland without potatoes.

@PossumMedic

3 жыл бұрын

This is blowing my mind! What the heck did they eat?! 🤯

@kf4744

3 жыл бұрын

@@PossumMedic Food.

@PossumMedic

3 жыл бұрын

@@kf4744 such as... Most of us wouldn't consider this a curry so I can only assume most of the other food they ate (especially becasue it was cooked over an open fire) would be very different from what we eat today.

I'm really excited to see if you follow this up with the next year's recipe to compare and contrast.

Really enjoy this series!! I enjoy not only your cooking but also the history and details that you talk about. Can you do a real Indian Curry now? Thanks so much for sharing with us, both of you are great!! W

@Ottawa411

3 жыл бұрын

I love good Indian curry. A restaurant opened up a block away from me at my old place. The man used only his mother's recipe's. I've never had Indian food that good before, or since. Unfortunately he was a good cook, but had never seen the inside of a restaurant before and quickly went broke.

@PossumMedic

3 жыл бұрын

It would be really cool to see what they were actually making in India at this time! 😀

@bradmcmahon3156

3 жыл бұрын

They did a quick series on Indian food a few months back. Look for the Indian Feast playlist.

Most underappreciated channel on KZread.

When Glen mentions Anson Mills! Whoop whoop!

I’d love to have the cookbook!!!

I've wondered why I liked your channel so much. Of course I like cooking channels, but there are literally hundreds on KZread. It just clicked with me that I love history and all of the work and research you do on every aspect. It's a fantastic, well thought out program. Thanks from the Arkansas Ozarks!

One quick fact, there is no such thing as curry powder that we use in India. No where in India! We do have a lot of spice blends for various dishes and I think that one such blend is being sold in the western markets as curry powder.

@GlenAndFriendsCooking

3 жыл бұрын

True - Curry Powder is completely an English invention. When we cooked in India all the spices used were fresh toasted and ground, and each cook would use their own blend made up on the spot as they cooked.

Y'all are turning more and more into my grandparents everyday.

Hi there, cheers from Bangalore, India

I need that mortar and pestle! So neat!

crazy! the Kickstarter model isn't new! That is as interesting as the recipe!

My sister told me about this show. I love curry and it's fascinating how the recipes evolved over the years. Also, Harry Powell was my grandmother's grandfather- it was startling to see his photo here: I have a copy of it! There's a great book titled "The Reason Why" by Cecil Woodham-Smith in which she writes about what it was like in the British Army at the time. She covers the antagonism between the two main leaders of the troops, who were brothers-in-law. Lord Cardigan and Lord Raglan. Thank you for sharing this. I shall try it out.

I liked this video! And actually just forwarded it to chef Harpal Singh Sokhi. My reference, when it comes to indian cooking. With greetings from the far north of Germany!

The word curry itself is an English invention. Curry comes from the Old English word Cury, which itself comes from the Old French Cuir, that means to cook.

Very interesting

The strange thing is that Curry is an english dish. The English wanted to create a dish with all of the spices that were coming from India. They talk about this in the 18th century cook book from James Townsend and Son.

Amazing history you have there, Glen... Always interesting to see how our forefathers ate - and what ingredients they had available to them. Some Indian dishes are pretty simple so far as spicing goes, and isn't it amazing to think they didn't have chilli - but as most of the Indians I've ever known oft used to say, it's you English who like to destroy your palates with fiery food! (Not me - of course!) Keep spreading these great slices of history - thank you.

I just told my wife that there were Curry restaurants in London in 1730, her instant retort was "that's early I didn't think they opened until Eighteen Hundred (18:00)". It was meant to be funny and it was.

I'd love to see the next one too. Faces say it all for this, it's good but not what was expected!

I'd like to see Jon Townsend's take on this.

Glen. I have a clean booklet by Harry Powell who is my grandmother's grand father from my mother's side. My grandmother's father was Frank W. Powell, a son of Harry. I also have a copy of additional information on his mount in the Charge of the Light Brigade, known as the Baklava Mare. The mare was later presented to Queen Victoria after the battle and also wounded and recovered, as was Harry who recovered. I found it interesting in the way the battle was waged, feeling the charge itself was a very bad move.

One of my favorite things about being able to travel around the world is seeing how “new world” foods are used in traditional dishes in the “old” world.

From TikTok recipes to a recipe from 1747!

@ibillwilson

3 жыл бұрын

I think that would be called "a recipe from the TikToks".

Very interesting historical facts. You have me hungering for a real 2021 curry. How about do a show on your curry expertise?

I have an Indian recipe book that has an even more basic than this one called Black Curry (Jungle Gosht). It's basically a hunter's curry where the only spices are a lot of black pepper and some lemon juice.

It never crossed my mind that Indian food wouldn't have had spicy peppers until so recently, but it makes perfect sense.