Thanks for watching Everyone! This recipe was much better than our first attempt a few weeks ago. We can trace this recipe back to a recipe book from England published in 1660, would you like to see that one?

@marilyn1228

3 жыл бұрын

Would love to see it!

@cyb9754

3 жыл бұрын

I love experimenting with recipes so I would love to see it. Thank you for sharing ☺️

@pamelabraman7217

3 жыл бұрын

Good day Glen. What size eggs did you use? Do you know what size would have been available when the recipe was published? The custard would have been thinner and baked up firmer, if the eggs were smaller.

@irishpixierose

3 жыл бұрын

Yes it would be interesting to see.

@timrawlings9774

3 жыл бұрын

Yes. Enjoy your videos! What’s in the oven?

Gray hair, esoteric knowledge, collecting rare tomes. Face it, Glen is a wizard.

@jenniferstrover1276

Жыл бұрын

Mixing potions on a regular basis as well... checks out!

Long live ‘The Old Cookbook Show’, the absolute best video with Sunday coffee. Thank you Glenn for all the hard work and dedication to these great recipes. Always watching, and ready for the next version of this recipe.

Yeah lets go back to the 1600s Marlborough Pie

@LessTrustMoreTruth

3 жыл бұрын

Yes, enough with all these cutting edge modern 1930s recipes /S

Marlborough Pudding sounds better than Marlboro Pudding... The latter probably tastes like cigarettes...

@TheWolfsnack

3 жыл бұрын

It depends on whether you have fresh or used butts....

@kellydavis3108

3 жыл бұрын

Flavor Country!

@TheWolfsnack

3 жыл бұрын

@@kellydavis3108 Not really...more...flavour country! ......hopefully not aluminium fllavoured. ... :)

@maryblaylock6545

3 жыл бұрын

A drop of distilled nicotine is poisonous and could make you quite ill or if your health is already impaired it could kill you. If you ate the ground up leaves not so much. Feeding tobacco to sick cattle was a cure used back in the early 1800's. I prefer the taste of cinnamon, ginger, and ground cloves in custard pies.

@katherinetutschek4757

3 жыл бұрын

Baked in an ashtray crust....

Let's see how deep this rabbit hole goes!!

@deedoublejay

3 жыл бұрын

Time travel via pie.

You know one of the reasons I like this channel so much? I don't have to skip 2 minutes in for the videos to get started, Glen hits the ground running and get to the subject of the video.

Glen out here with the PSA 10 1st edition shadowless Charizard of cookbooks LMAO

@markiangooley

3 жыл бұрын

I think that Lee Valley Tools was selling a reprint of that book a few years ago. Other reprints available: Amazon has at least one.

@stephenward2743

3 жыл бұрын

@@markiangooley I do wonder how he vetted it was an original like he claimed, especially when no one knew of its existence. It's not a big deal regardless, just interesting

@GlenAndFriendsCooking

3 жыл бұрын

Stephen Ward - It's a known book - but - the copy I have isn't on anyone's list of known existing copies.

@hongkongzorro

3 жыл бұрын

@@GlenAndFriendsCooking I would love a monthly episode where you highlight and talk about a selection of cookbook from your collection related by time period or theme .

@mikebMN

3 жыл бұрын

@@hongkongzorro I 100% agree with this, I assume Glen also doesn't keep them all in cardboard boxes somehwere so a tour of his library or place of storage of said books would also be fun. Perhaps a fireside chat style video about cookbooks would be fun.

Yes yes YES! Please go back to the 1600’s version of this recipe! Also, would you ever consider a tour video of your cookbook collection? I would love to see and hear all about it! 📚

“I think you could put sherry in almost anything”: YES!

@thomasbonse

3 жыл бұрын

Including the cook. 😉 😁

If you go back any further with the cookbooks you're going to have to call this Ye Olde Cookbook Show.

What a great idea! Yes please take it back as far as you can. AND..please do a 2021 version that is on point with the changes you mentioned. Thank you so much for your hard work. Y'all have been one of my lights in dark times.

The guy on the LangFocus YT channel- who, incidentally, is Canadian- reckons the American habit of dropping the "u" from words such as "labour", and "harbour" is down to Noah Webster. Webster not only wanted to compile a dictionary but he also apparently had an agenda of wanting to distinguish the English in the United States from that of Great Britain.

@ViaticalTree

3 жыл бұрын

I know Glen was speaking mostly in jest, but it’s funny how many Brits (and Canadians maybe) express their displeasure with our different spellings as though any American alive today had anything to do with how we spell things. Have a problem with it? Go for a ride in your time machine.

@texleeger8973

3 жыл бұрын

@LIM PEH KA LI KONG Correct.

@OptimusWombat

3 жыл бұрын

It's a lot more than just dropping the "u". There's also "re" instead of "er" (centre, litre), and "ise" instead of "ize" (legitimise, legalise), just to name a couple of examples.

@OptimusWombat

3 жыл бұрын

It's possible that Webster had an agenda. It's also possible that it's simply his personal preference, and since it was his dictionary, then he got to call the shots. Languages are constantly evolving, even today. And much moreso two hundred years ago. Even in the early 19th century, perhaps only half the population of England and the U.S. were literate, so it was a lot easier for someone to slip in whatever spellings they wanted.

@OptimusWombat

3 жыл бұрын

@@minuteman4199 yup that's definitely another one. License vs licence, etc.

Lol I always say hello Jules when she comes in. I would love to see the earlier recipes too. I am so intrigued with this recipe.

"... if you're interested ..." Sir. We are ALWAYS interested. ☺️💕

“I’m gonna add a little more cream” me to screen “don’t do it Glen!”. But I guess Glen knows best. 😊

@phyllisschapiro7894

3 жыл бұрын

A little more cream, a little less butter!

After watching a documentary on baking in the Tudor period and the cooking surface was not unlike cooking on a baking stone!

@aaronbegg3827

3 жыл бұрын

I came here to post this, they probably didn't blind bake because they may not have needed to, putting the pie on the bottom of an old oven would be the equivalent of putting it on a baking steel or pizza stone. A lot more conductive heat to the bottom layer of pastry, which might mitigate some of your soggier bottoms

Team up with Max Miller of the channel "Tasting History" and take that recipe back as far as it'll go!!

@nynexman4464

3 жыл бұрын

^This would love to see a collab with two of my favorite channels

@JohnLeePettimoreIII

3 жыл бұрын

@@nynexman4464 you and me, both.

1600's Marlborough Pie sounds like a worthy endeavour!

Definitely take it back to 1600s

Where can I buy a t-shirt that says “Hey Friends” “it’s a great base recipe”, “you could add maple syrup” or “the first slice is always the worst” 😂. I’d buy such merch! Said with a fond affection, you guys are great.

@rjnilmandir

3 жыл бұрын

Add "I just want to get the icing on there."

@bradmcmahon3156

3 жыл бұрын

The "Welcome Friends" T-shirt is there for sale.

@paul_grimsley

3 жыл бұрын

@@bradmcmahon3156 forgive me I didn’t know this! Looks like I’ll be purchasing! 😀

@cmonkey63

3 жыл бұрын

"You could add maple syrup" would be a great shirt.

"Cook not mad" I've known enough cooks to know that that's a blatant lie.

@Magius61

3 жыл бұрын

Accurate.

@microtasker

3 жыл бұрын

'I'm mad as hell and i'm not going to bake it anymore!'

@thomasbonse

3 жыл бұрын

Offering to do the dishes is a good way to make the cook happy.

@beckyrubin3754

3 жыл бұрын

Oh yeah, all the pandemic cooking makes a cook mad.

Freepour Glen does it again! that was about 200ml of sherry

What I learned from the Townsends channel is that sherry and nutmeg are an amazingly delicious combination.

Thank you for redoing this recipe. It's a lot of work, I know, and I really enjoy all the fun history bits. That's a lot of research and time.

I love learning the history behind recipes. Go back to the 1600s! We are learning so much.

Love your videos! Its like hanging out with you and “Jules” instead of being in quarantine. Im very interested in seeing what the 1600s pie would be!!! Cook on!!!

Hey Glen, I'm sure you've watched Townsend & So. on KZread, they sell authentic colonial cooking equipment, even the authentic reed whisks in case you want to go all out. Love your videos!

@agoodmix2562

3 жыл бұрын

I'd enjoy seeing Glenn and Townsends do a show together.

@zachbosch7268

3 жыл бұрын

Couldn’t happen. They live in different time periods.

@TheDiosdebaca

3 жыл бұрын

@@zachbosch7268 time travel, duh!

@bandiceet

3 жыл бұрын

@@zachbosch7268 This is where you need the Way Back Machine from Stuff You Should Know...

Funny how going back in time made this pie better, normally it's the opposite

@shannonmccullough8324

3 жыл бұрын

Check out a channel called Townsend. They only cook colonial recipes and only use pre-industrial cooking methods.

Would love a video that is just u showing off ur library of old cookbooks

Thanks, Glen for the explanation of applesauce/stewed apples. As an Australian, every time I see a North American recipe with applesauce as an ingredient I get a bit confused because we don't really have it here. Now I know what to use!

Yes to entering the rabbit hole of 16th century pie exploration

I must say that if you made that set yourself, you did an awesome job!! It's beautiful and I love the lighting.

I love watching The Old Cookbook Show because I learn so much about the journeys of food and recipes as we have moved and industrialized, and how our tastes have changed.

Weighing ingredients is king in baking. No more random hockey pucks

Am I going crazy or has glenn gone through 3 ovens in the past month?

@GlenAndFriendsCooking

3 жыл бұрын

You aren’t crazy...

@iothomas

3 жыл бұрын

Maybe you should go for a 70 80s German made oven, those things seem to last for decades

Ah, Harveys Bristol Cream. Back in the 70's while I was being minded by my Granny one day, a friend and I raided my Mum's trifle sherry ( Harveys ) and I got drunk for the first time at about age 7 or 8. I can only remember coming down the hall singing loudly.

I was taught in elementary school that Ben Franklin changed the spelling of thousands of words. Made reading old books quite interesting.

I'd love to see you keep going back with this pie.

A great tip for eliminating the soggy bottom is to put your pizza stone in the oven when preheating the oven and bake your pie on it. It works for me. Live your channel and voyage through the cooking time👍😁

Good episode and channel. I'm sure my knowledge of cooking and actual cooking has improved watching this channel.

You should scan that whole cookbook and post it up online, so that its history will not be lost!

@hongkongzorro

3 жыл бұрын

The cookbook was reprinted multiple times into the late 1970 so the recipes are out there for those that want them, but Glen just happens to have an incredibly rare first edition.

@sancus1

3 жыл бұрын

It doesn't seem to be a first edition, it was originally printed in 1830. The original cover was very different as well: www.finebooksmagazine.com/blog/london-auction-serves-early-american-cookbook

my friend, you can avoid soggy bottoms by using a metal pie plate, glass (and ceramic) is an insulator and is blocking the heat from your crust. another trick is to bake the pie on a preheated pizza stone

1600's would be interesting : )

Yes, I want the older versions please.

Good idea to keep that very old (and priceless!) cookbook safe in a little plastic sleeve 🤙

Love these historical recipes Glen. If your going back to 1660 the apples would have been very different in that they were probably Pippin style which were probably dessert and cider apples, Smaller and way more tart also known for storage and travelling under tougher conditions like seafaring. Back then apples were commonly grown from seed which would be a 'dogs breakfast' of genetics.

Definitely interested. Thanks.

A good recipe to follow.

I would be fascinated to see the 1660 version.

Love this old pie series. Please more...if you can find the recipes.

The problem with calling it a Marlboro Pudding would be people wondering if you put tobacco in the pudding.

That is a pretty rare book! I'd donate it to a museum and get a copy made for yourself. Old texts can deteriorate pretty quickly after they've been removed from their found/acclimatized environment. Our local heritage committee found that out after they found a couple dozen tax ledgers from the 1800s on a shelf in the basement of a municipal salt storage. Took them to the local library to "preserve" them and within a month they started to discolour. Plain old humidity nearly ruined them. The local museum was called in and managed to save them, luckily. Great find though! Great recipe too!

@planechick

4 ай бұрын

] So, realizing it's not the same as a print copy, I did find this book in a Kindle version!!

Thank you for sharing your experience and ideas. Definitely will be interesting to see the origin as l recipe from 1660. 6 years before the big fire of London.

A HUGE yes, please, to taking this one back to the 1600s! Love seeing you work out these old recipes!!

The word pudding probably equals the word dessert, as the English refer to their desserts, and not a pudding-like consistency. I very much enjoy these Sunday olde recipes!!!

Thank you for the improved recipe! This version looks so much like a standard "pound cake" recipe. I would like to see you attempt the Tudor period version of this dessert (as we tend to call a sweet pie in the USA). In looking at your cookbook, both of your pages show "puddings" as the title. Based on a comment in the 1964 edition of the "Joy of Cooking" by Rombauer & Becker, the English style was to call a hot dessert a "pudding" and a cold dessert a "sweet". The "Joy of Cooking" comment is mostly about "savories" a type of English dessert course that was served before the port course at the end of the meal. But it's an interesting tidbit, just like the tendency for US English to drop the "u" from British spellings of words. And, the Revised "Joy of Cooking" also includes a recipe for Rennet (or Junket) Pudding, listing it as a "favorite English dish". In its "Know Your Ingredients" chapter, that book also lists equivalences between Tablespoons and ml for liquid volumes, and equivalences for English teacups and breakfast cups to US gill volume measures. That can be helpful in converting some of the older pre-1931 recipes into more modern units.

Happy New Years

Nice video Glen, glad to see this one worked out better, I'm definitely interested in going back to the 1600s!

Oh yes please do it!!! Do a 1600’s version!!! It looks so delicious!

There seems to be a bit of crossover with Applemoy/Apulmos/Poumes Amole. I'd recommend checking out Ancient Cookery, Oxford, Bodleian Douce 257 (inscribed 1381), pg 35, and Diuersa Cibaria, based on London,BL Add. 46919 and Anglo-Norman recipes from the early 14th century, pg 9. I've seen it with both wine and ale, and remarkably similar to your Marlborough Pudding.

GOOD MORNIG GLEN

WOW: Watertown, NY. Knowlton & Rice! Across the end of Lake Ontario from Kingston! Reprints and facsimiles of this book turn out to be readily available from Antiquarian Books, with even a Kindle Edition I just purchased after watching your video. I spent 12 years in Watertown. The Knowlton family had been major papermill owners. The last vestige of the company was Knowlton Specialty Paper, on Factory Street. In its day, Watertown had paper mills and founderies making paper-making equipment, initially powered by falls along the Black River. A great deal of wealth was produced there and wealthy families were based there. Perhaps it is not surprising that the Knowltons underwrote a cookbood for distribution in the area.

Take us to the past chief. I'm strapped in.

That's really fascinating. Yes! Please do a deeper dive to the 1600's. Thank you for the Sunday episodes--my favorites.

That top looks amazing

Yes Glen. I would absolutely love to try a 400 year old recipe. Happy New Year and I look forward to many many more great recipes in the coming year.

Love your videos. Someday I will try to make a few of your recipes. I am retiring soon and many of those are on my bucket list.

Glen , I pulled the old pecan pie trick out and added 1 tbsp of AP flour. It set it brilliantly!

awesome channel!!! watch all the time just wanted to say I've been watching older videos and I'm so happy you decided to drop the music keep doing what you do ill keep looking forward to each new video

I'd love the see the original recipe from the 1600s being made!

Take it back to the 16th century please! Another great video!

I for one would definitely be interested in the older versions of this recipe!

as a chemist I like your measuring cups

tasty iwill try this at home

Definitely interested in following the recipe as far back as you can go!

Glen, Just watched your video. I live in Watertown, NY, just down the street from (now) Knowlton Technologies, the publisher of "The Cook Not Mad". I have a downloaded electronic copy of the cookbook. Also Watertown is just below the Canadian border and NOT "Upstate"! Upstate is White Plains to people from the city! We are northern NY, Buffalo is Western NY, Albany is Eastern, NY, Syracuse is Central NY.

Feels like this should be a Townsends crossover. You need to be wearing one of those old-timey caps and we need to have the cheerful tasting music as you and Jools take the first bite.

Great recipe Glen!!!😎👍👍💣💥 If you can, please do the 1600 recipe, that would be so cool!

Would love to see the all the way back version!

If you forgot nutmeg, you know John Townsend would haunt you in your sleep.

collab with Tasting History and take it back to the 1600s! Marlborough Pie Saga must continue!!!

Interested. I love cooking history.

I would LOVE to hear about a 1600s recipe. I love these historical recipes so we better understand where we are today. Thank you as always! :)

Yes yes yes earlier recipe!

Wow. Watertown is like two hours from me. I need to go and take a look at the town and area. Cool to see something come from my state. :)

No cle what yo're talking abot

whoa dude, congratz on the cook book, you are a lucky man.

i like your measuring cups i like to get some of those

"And now for the nutmeg, we'll grind some in.... that's probably enough..." *John Townsend has entered the chat*

OK. We need to hear your story about acquiring that cookbook now.

I've tried contacting you on FB, I've got a KFC recipe. It was given to me by a neighbor whose son's father was a Sanders. If you like I can send it to you to look over and keep a hold of if you ever revisit the chicken.

@GlenAndFriendsCooking

3 жыл бұрын

I don’t have anything to do with FB at all - You can email me the recipe; but I have to tell you every one of the recipes I’ve received from a friend who was related... was suspect.

@PinkSander

3 жыл бұрын

@@GlenAndFriendsCooking Where can I find your email? I figured I would pass it on, no harm in just sending it.

oh definitely interested in going all the way back

Oh my goodness, Glenn breaking out the artifacts

This sounds yummy! BTW, every place I know in the US that's named for the same town is actually spelled with the "ough". The plain "o" ending is just for cigarettes.

Have they done a buttermilk pie yet? One of my absolute favorites. I know there are no similarities with this one, but for some reason the look of the filling just reminded me of a buttermilk pie.

One thing to remember is the cream would have been unpasteurized which changes how it responds to heat. It probably would have thickened up much more than what you had from this one (see old peaches and cream pie recipes compared to modern ones). Not saying it would've helped with the soggy bottom, but it's still something to consider from that timeframe.

It would be great if you could go back and do various recipes back to the earliest you can find. I love seeing how they change.

We leave out the U because it isn’t necessary. Merriam Webster and Ben Franklin opted to simplify English spelling and we’ve stuck with it. Love your videos and I’ve enjoyed many of the recipes

After the 1660 pie, it’d certainly be interesting to see Glen apply his knowledge to make a 2021 version that combines the best of the methods.