Thanks for watching Everyone! *Who out there uses Macaroni in sweet desserts? How do you make it?*

@D-S-9

3 жыл бұрын

We'd have Macaroni pudding a lot after Sunday Lunch here. I believe it was just made by adding sugar to the milk and pasta before baking long enough for a thick congealed skin to form on top. I was not a fan.

@rebeccasunflower

3 жыл бұрын

I have eaten a version of this, though there was a larger proportion of macaroni. Apparently, this family "invented" this based on a rice pudding recipe... much the same concept of a starchy component added to the baked custard.

@Smallpotato1965

3 жыл бұрын

My mother would use rice in a sweet dessert.... (ricepudding)

@EastSider48215

3 жыл бұрын

Not macaroni, but egg noodles for my kugel and my Indian noodle pudding.

@JayJay-if5rl

3 жыл бұрын

We buy it tinned here in the UK - Ambrosia, who make a range of tinned milky sweet desserts in the UK, make it along with tapioca, semolina and rice puddings. The macaroni pudding is my favourite. Probably a British taste thing.

3:45 that piece of eggshell floating around brings me sadness. Crunchy.

@mixermaster10

3 жыл бұрын

Well at least u get slightly different textures 😂

@markiangooley

3 жыл бұрын

I’m reminded that McDonald’s Egg McMuffins use freshly cooked eggs whenever I get one crunchy with eggshell.

@LauraMichelGreenRaven

3 жыл бұрын

Added calcium

I can imagine they would put jam on it at the time. Jam on rice pudding is a really common Scottish grandmother homemade desert here.

@brat46

3 жыл бұрын

Although the recipe calls for sugar, they could have used honey which would sweeten it and give it flavor. Plus if they could get wild honey, it would not have costed anything.

@lynnecameron9976

3 жыл бұрын

As a Scot brought up in the 60s this sounds very familiar. I do not remember cinnamon being used for puddings. My mother only used spices for cakes. We had jam on milk puddings, usually rice or semolina.

@jasondrane8749

3 жыл бұрын

My family does the jam on rice pudding thing here in Australia as well. Cheers.... now I have an idea where it came from

@lynnecameron9976

3 жыл бұрын

@@brat46 my father kept bees and during the war beekeepers were given a special sugar ration. Mum used the sugar to make jam! I think the honey would be mostly given away to friends and family. Certainly it would not be put into puddings, it would be used on bread in place of jam. I am not certain however and now there is no family to ask. We ate a lot of bread! (I was born in 1948 but we still ate a lot of bread and jam throughout my childhood)

We don’t use macaroni, but we do use a sort of very thin broken spaghetti to make a sweet dessert/pudding which is called ‘Aletria’ in Portugal which is similar to this. We use cinnamon and lemon peel to flavour it, and of course as any portuguese dessert we top it with more cinnamon.

This has lived in my imagination since the age of 5 when I first became acquainted with one of my favorite books of all time, The Wind In The Willows: "It was a simple but sustaining meal--bacon and broad beans, and a macaroni pudding; and when they had quite done, the Badger settled himself into an armchair, and said, `Well, we've got our work cut out for us tonight, and it will probably be pretty late before we're quite through with it; so I'm just going to take forty winks, while I can.' And he drew a handkerchief over his face and was soon snoring." I've wanted macaroni pudding ever since, but somehow never gotten around to trying to make it. When I mention it people's faces scrunch up in disgust, but I love pudding AND macaroni, so it always sounded wonderful to me. Now that I see how simple and easy it is to make, I'll have to try it. I would probably add a dash of vanilla and a tad more sugar (maybe palm sugar which has a caramelly flavor like-but-better-than brown sugar), maybe some apples chunks. The possibilities are endless. It made me very happy to see this.

Need to get you onto another Scottish macaroni classic - the macaroni pie

@annebishop9634

Жыл бұрын

My grandmother’s macaroni pie is still one of my favorite things. My favorite mac and cheese.

Noodle kugel! I'm going to adjust my noodle kugel - soaking, cooking in milk etc - but I will add raisins and a bit of spices.

@callioscope

3 жыл бұрын

Yes! And that reminds me of how my husband makes matzo brie-savory and very soft-while I was raised on crispy and sweet. Two different preparations, though his is better.

@oldnan6137

3 жыл бұрын

I was thinking the same thing. This is the start of my kugel recipe ! Needs cinnamon, vanilla and raisins! Yummy

@staceyn2541

3 жыл бұрын

I grew up in a super Protestant area (diversity meant some people went to different churches) and my first taste of kugel at a college friend's Nonna's house was a revelation. I still think about it often and that was 1997. I know it was a huge buffet dinner but all I remembered was that kugel. It was the impetus that pushed me to try new things. That kugel was all I could think about while watching this video. :) Cook the pasta in milk, genius!

@redrackham6812

3 жыл бұрын

I was thinking that same thing.

@grahamrankin4725

3 жыл бұрын

My Jewish wife introduced me to noodle kugel.

My guess is the macaroni is meant for three things: as a filler, a thickener and the starch will help prevent the egg from curdling in the oven

@Klwjjj

3 жыл бұрын

Agreed with a filler and thickener, but I can’t say about the eggs because I haven’t the knowledge about it. Interesting 🤔

@thaddansen2989

3 жыл бұрын

I don't know, usually flour could be used for all three. Plus there's not much noodle for filler (as compared to kugel, or a kheer).

@jmbkpo

3 жыл бұрын

@@thaddansen2989 Another use for noodles, saving flour for bread or something that important

I can’t say enough times how much I love the old cookbook show!! The history you provide is so interesting! So appreciative of the research you do and the knowledge you bring!! And your enthusiasm! Also love seeing the old books themselves! And of course you and Jules are just charming. I wouldn’t object if you wanted to do these twice a week. Just sayin’ 😬

I feel like Glen knew the entire time that this would be an eventual vehicle for maple syrup! Love it!

@andyoli75

3 жыл бұрын

Thanks. I was trying to remember which syrup they were talking about.

My wife is Portuguese and they have a very similar dessert that they make on Christmas and New Years that involves spaghetti or rice. With the spaghetti, they drag the tines of a fork through it before it sets to create patterns and then they lay a doily over it and dust it with either cinnamon or powdered sugar or even both. Some families add raisins, some don’t.

The Pasta-Pudding (called "Milchnudeln") is also a traditional German dish. I am used to having it with some cinnamon and raisins.

Love you guys. Your final solution to the seasoning problem here so reminds me of my Scotts Canadian uncle. Maple syrup made every dessert better for him.

@budflower5054

3 жыл бұрын

Who are the others?

Sunday in the Old Cookbook Show is how my week starts. Love this recipe!

Interesting enough... I'm Bulgarian and we tend to do something similar. We use leftover macaroni* and just add milk, eggs and sugar before we shove it in the oven for 20ish minutes. The thing is we eat macaroni with crumbled white cheese (similar to feta) and a little bit of butter. So when we have leftovers it is a savory custard macaroni pudding...

My Gran from the Fife area would make this, but the pasta would be more broken up than that. From memory, durum semolina was a more expensive ingredient due to limited availability and she would take this recipe more into the avenue of a semolina pudding. As with most scots, she would use Marshalls macaroni to do this. Typical flavourings would be the same sort of things you'd put in Porridge, syrups, jams (seedless raspberry is a very Scottish treat, separate the seeds from a quality jam yourself for the real deal, mechanically separated ain't the same). I'm pretty sure the shortcrust macaroni cheese pie comes from Scotland, the bakery in my town in the Angus area has been making them the same way since 1710s, maybe earlier. They are the best I know of in the country, simply macaroni in a thick cheese sauce seasoned with white pepper and something secret, topped with extra grated cheese and baked in a palm sized open-top buttery shortcrust cup. Worker food, like a Cornish Pasty, but more of a readily available 'poor people food' than an extravegant meat filled pie like you'd find south of the border.

@thaddansen2989

3 жыл бұрын

Baked semolina pudding makes a lot of sense given the ratio of pasta to liquid in this recipe.

Hi Glen and friends; I grew up having macaroni pudding as my mother was from Peterhead, Scotland. She would use wholewheat pasta because that is what she grew up on. I have her recipe book now, the notes say that wholewheat pasta needs the initial soaking whereas the white pasta does not ... apart from that, we always ate it with berries or stewed fruit depending on what was around.

Wow, that brings back memories. My mother (who was not Scottish - we were English) often made macaroni pudding but she didn't bother with soaking it first. When it came out from the oven the pasta still had a slightly firm texture. And the nutmeg she added made all the difference. I haven't had macaroni for more than 40 years but I'm going to buy a packet next time I go to the shops. Thanks for reminding me of a childhood pleasure.

As a Scot I'm loving the Scottish recipes, can't say I've ever had macaroni pudding but loving it anyway lol, rhubarb crumble was what my Granny always made with home made Ginger Ale to wash it down which I'm convinced was alcoholic!

@TheHalcyonTwilight

3 жыл бұрын

We need to get Glen onto the Macaroni Pies!

@adamburdt8794

3 жыл бұрын

My Grandma made the best rhubarb crumble. I guess I say that cause its the only one I've ever had.

@sdow.

3 жыл бұрын

@@TheHalcyonTwilight underrated scran

@austin2842

3 жыл бұрын

It absolutely was alcoholic if it was homemade and naturally carbonated by fermentation. It wouldn't be high alcohol, but might be enough for a kid to notice. Especially if granny made it extra fizzy!

My grandmother from Yorkshire used to make something similar but she put raw macaroni in a baking dish with milk eggs and sugar, a knob of butter and a grate of nutmeg, love d it as a child but had forgotten until today will be making it tomorrow. Thanks for the memory

I always enjoy the give and take between you two just as much as I do the recipes you prepare.

Growing up my Mother made all sorts of marginally sweet puddings, like this, that were un flavoured but which were served with a spoonful of jam.

@chatteyj

3 жыл бұрын

Junkit ?

@alsojane4158

3 жыл бұрын

@@chatteyj no junket was not one of my Mother’s specialties, sorry.

Interesting recipe. I'm having a hard time imagining this one but it may be worth a try to spice it up or try with some jam on top. From what I know 'macaroni' was a generic term used in the UK and US to refer to any/all sorts of short pasta shapes (and even broken long noodles), so they may or may not have used actual macaroni noodles. I'm dying though at you "not being that guy" who would put the milk pitcher back in the fridge without replacing the bag 😂

I don't know why anyone would dislike any of their videos.

LOVED the splash out of the measuring cup, LOVED the milk spilling out of the pot as you poured it into the cup!!! Made ' the cook' look 'human' just like me!! I have never figured out how to move liquids without spilling 😍💖

I was born in England, 1991, and I grew up eating this. Even in England it’s hard to find other people that know this pudding even exists, I found this video to show my boyfriend it really does exist 😂 it’s a pudding my family have been making for generations but I didn’t know it was Scottish, I likely have some Scottish ancestors in the mix. It’s so delicious, everyone should try this x

Warm and filling.

in sweden we do maccaroni pudding still but there is bacon and sausage in there as well then which is what carries it flavor wise.

I really love all these recipes that you do from the past. Seeing how our cooking styles and classics and pallets have morphed over the years. Thank you and please keep it up.

Interesting thing about cookbooks: in 1888 a new form of schooling was introduced in the Netherlands called 'de Huishoudschool' (literally, the household/housekeeping school). It was a form of secondary schooling for young women where classes in maths, literature and geography were alternated with classes in cooking, hygiene and basic health care. There was also a 'finishing course' for young ladies who had followed higher education, btw. The Huishoudschool no longer exists (my sister still went to one in the Sixties). They were transformed and merged to form preparatory schools for technical schools. But they were a HUGE influence to how the average Dutch housewife would cook. Because the Huishoudschool not only taught generations of young women but they also published 'basic cookbooks' which became, somehow, THE standard cookbook for GENERATIONS. According to some historians, this was a very negative and limiting influence, because the recipes were basic, simple and limited, although nowadays there are some that complain that at least people learned how to cook while now 'we have to learn while muddling around without guidance'. Still, it's amazing how one simple cookbook can transform the way a nation cooks. Especially when you consider that there have been Dutch recipe books printed since the 17th century at the very least. But those were cookbooks which reflected the nations cooks, while the Huishoudschool cookbook tried to educate the nation in how to cook. Does the English speaking nations have a cookbook that had a similar impact? (Julia Child's perhaps?)

@chancekahle2214

3 жыл бұрын

Julia Child was influential, but I don't think she had that level of influence on how Americans cook. I think Betty Crocker's Cookbook would have been the most comparable to what you described.

@oaktreeman4369

3 жыл бұрын

Here in the UK, cookery writer Elisabeth David introduced us to Mediterranean cookery, which was a revelation to us. Food that actually tastes of something! In fact, she is credited with coining the expression "Mediterranean cooking".

@357Addict

3 жыл бұрын

The one cookbook everybody seems to have here in the United States is "Joy of Cooking". It has been in publication for 90 years.

@dlbstl

3 жыл бұрын

@@357Addict yes I have mine from my mother. My best friend also has The Joy of Cooking. And lots of good information.

@staceyn2541

3 жыл бұрын

Everyone I know has a Betty Crocker cookbook. I have even seen them on shelves behind youtubers. :). It is a pretty basic book for American cooking. The first chapter is basic cooking methods, conversion charts, and general advice. They release a new edition every year or so and the newer editions will incorporate current trends, more vegetarian meals, lower fat, gluten free options, that sort of thing. It's a great book. The Joy of Cooking is more comprehensive but it lacks in two very important points that Betty does better. Joy has no pictures and Betty is spiral bound so it lays flat for easy reference. I believe you can even add pages in some editions.

I agree with everything you said! After it was done and you were discussing possible flavors to add, my first thought was what about a sugar, cinnamon, etc creme brulee' type topping?! Seems like it could be a base to "make it your own" like you always say. Love your show!!!

Outside Scotland it was just called aroni pudding.

Ahhah! My grandmother used to make this or something like it all the time! I look forward to watching the video later and seeing if it's the same. If it is, I like it best when it's cold and set, with a bit of milk and sugar.

I wasn't expecting a dessert. Maccaroni pudding was very popular in Sweden in the 80's, but as a savory dish, akin to Mac'n'cheese but less gooey.

I am always amazed that there were so many common dishes without flavoring or texture.

5:58 Reflection of cat walking by, obviously wants some custard

Halfway through, I am wondering where the Cinnamon and Nutmeg are...... Townsends would be appalled! :-D

I love all of the historical context(ie/ whether flavourings would have been available, etc). Thanks so much!

Happy Mother's Day with love from Colonial Williamsburg, Virginia

I'm taking this to my meet and greet to represent my culture.

Thought I saw a piece of egg shell go in there… did you catch that?? P.s. my grandfather grew up eating this, and was adamant that macaroni should never be eaten savory! I’d love to know how macaroni made its way to Scotland so early on.

@GlenAndFriendsCooking

3 жыл бұрын

Scotland wasn’t really the sleepy backwater that is often portrayed in movies and TV. The cities were vibrant and very early on had strong ties to France and continental Europe, then after the late 1600s there was a strong merchant class that traded globally.

This was a fairly regular dessert for me growing up in the 80's and 90's. Mum would add some vanilla to the custard mix and sprinkle nutmeg across the top before it got baked. I loved it as a kid and it is probably why I love baked custards so much!

When my Mum used to cook something similar to this, it was always served with Jam or golden syrup. Thank you.

My grandmother used to make something similar. I recall it not being overly sweet, but she put nutmeg on the top.

your collection of cook books is extensive and amazing. i never miss your posts...always well researched

Thank you Glen, love all your vids but the Sunday show is my favorite by far. Keep up the great work my friend!!!!

I suspect that dishes like this were usually augmented with a flavorful sauce. Jon Townsend has a lot to say about this in an earlier time period.

Milk in a bag is my favorite Canadian thing

Maybe the recipe is just a base pudding that you add your own flavours.

A bread pudding recipe with noodles instead of bread. Yum.

Filled empty bellies in big, working class families. There was probably no flavourings because the budget didn't always run to them but I bet there was a big dollop of home made jam. My nan was a good, plain cook, I can't ever remember seeing cinnamon, vanilla etc in her pantry. Pudding was always home made fruit pies/crumbles made with whatever fruit my grandad grew, or rice pudding that set do thick you could slice it when cold. Also tinned peaches on a Sunday with a slice of bread and butter,,,husband was subjected to the same at his grandparents so must have been fairly common

In England in the 1970's we sort of followed this recipe, but soaked the Maccaroni in whole milk, then added the sugar and nutmeg to the milk/Maccaroni and then baked it in the oven. The starch made the custard rather than egg.

This looks good Glen. I tried Ambrosia Macaroni pudding I found the supermarket here in Scotland and it's horrific :D

Growing up in Australia my mum would make this or variant of an baked egg custard with macaroni (small bent tubes not the penne you used). It all started when we first got the microwave. Mum hadn't figured out the power levels so it was on full power for a minute and rest for 2 or something like that. It would take for ages and always have a thin layer of melted butter at the end on top...oh I loved that after dinner and the next morning

Noodle Pudding or “Kugel” is delicious!! It needs cinnamon/ nutmeg and vanilla!

My wife remembered her grandmother making this as a child. Nobody in her family had the receipt, so I used trial and error. But I do use nutmeg and vanilla extract.

The sacks of milk get me every time. LOL

Some things that comes out of my kitchen are scary....this would fit in with that group

Glen, I have an 1820 edition of that cookbook in my reference database and I also have an 1862, 1881 (supplement edition), 1895, 1854, editions. Regards.

Interesting dish

Actually, the recipe for rice pudding intrigues me. Cooking the rice in milk instead of water might make for a lovely, velvety texture. Thank you for the cool mac 'n custard recipe, too!

Bagged milk was a thing in the U.K. a number of years ago but it really didn’t take off and it seemed to die out almost overnight.

I love custard. Give me a creme brûlée, a flan, a zabaglione, grape nut custard or a plain old custard pie like my Dad and son love.

Jules: It's a little bland Scotland: *Chef's kiss*

This would be nice with chai-infused milk.

Anyone else notice the egg shell piece in there when he started mixing the custard mix?

Reminds me some what of Aletria, a portuguese vermicelli pudding.

The first time I had macaroni pudding was at a friend's house, she was from the Philippines.. it was served cold with glace fruits. It was surprising.. I'm Scottish but have never had sweet macaroni before 🤷😃

I'm eyeing that whole rice pudding recipe.

Really enjoy watching your videos! You should try making some kalops. It's a Classic Swedish beef stew with Chuck, Carrots and allspice etc. It's really tasty

Jules seems to me to be an even more approachable and down-to-earth Jennifer Garner, if such a thing were possible. Just delightful. Also, the potential of flavourings for this recipe are eeeeeeendlessss in my head. Orange blossom and cardamom, coffee, strawberry and basil, nutmeg and persimmon...

So so happy you pronounced Edinburgh properly. Gg brother

Can you do a kitchen tour sometime and show off your favourite tools? In a not sponsored, your opinion kind of way? I'm curious about what items you use and what you like about them. It would be helpful for those of use setting up kitchens.

I’ve never even heard of this. This seems akin to rice pudding-cinnamon, vanilla (or honey), and perhaps raisins or dates would a nice addition.

@kenmore01

3 жыл бұрын

And, of course, a little salt.

When I've watched a couple hours of the same trash on youtube its nice to watch a wholesome glen and friends episode and you just taught me how to make custard which is awesome because I love it and this sounds easier than preparing the dried stuff, thanks. ps Can we have more simple dessert recipes please I really struggle with desserts.

The macaroni also adds a starch which helps to thicken the pudding and sets it apart from a custard.

Cookbook library tour please.

From cooking times in other old recipes, I gather that macaroni/pasta was tougher then.

I'm sure the pasta was there because of the carbs, a dense source of energy that could be added to the food to keep people full. Also I wouldn't go sweet and would lean into the savory. Mix some veggies, salt and pepper, maybe top it with some meat.

That's a very wet looking custard before it went in the oven. Definitely would want some additional flavor.

Thanks for the video. I suspect that, at that time, most people who weren’t in the upper classes wouldn’t be able to afford spices, even if in a major city like Edinburgh.

Kind of reminds me of our german "Milchnudeln" (milk noodles).

Just a quick note - you say in the video that the recipe calls for a quart of milk. You put a whole bag of milk which is 1 1/3 of a litre. Maybe this is why it wasn't very sweet? The consistency looks pretty good though.

@GlenAndFriendsCooking

3 жыл бұрын

It’s true an Imperial Quart is 1,137 mL (1.137L) and a bag of milk here is 1,334 mL. So I probably did use some extra milk (I’d made a few cups of tea from that bag already so it wasn’t quite full).

At first watching this I thought the shot was out of focus, then I looked and my resolution settings were at 480p. You look much better in 4k, lol.

Canadian macaroni looks pretty close to penne. Here in the UK our macaroni is tiny by comparison.

@Default78334

3 жыл бұрын

In some areas "macaroni" is/was used as a general term for any sort of pasta.

@brenthooton3412

3 жыл бұрын

"Macaroni" in Canada is generally elbow macaroni. This looks like smooth penne to me?

@lukerichards22

3 жыл бұрын

@@brenthooton3412 that's interesting. I know macaroni used to be long tubes that were broken up, in fact you can still buy that in many supermarkets across Europe including UK. But they were (and are) very thin, not like penne at all.

@lukerichards22

3 жыл бұрын

@@Default78334 interesting, thanks.

@mjrussell414

3 жыл бұрын

He was probably just using what he had in his cupboard. We would usually use elbows if a recipe called for macaroni.

We call those pasta shapes 'Penne' here in Germany. No idea if that's correct though :)

@GlenAndFriendsCooking

3 жыл бұрын

In 1866 Maccaroni (notice it's spelled differently?) was a generic term that just meant 'Pasta'. Further to that: the small elbow macaroni that you are picturing didn't yet exist in 1866, it wasn't invented until 1872.

In some ways, this is really reminiscent of noodle kugel. In which case it is traditional to use egg noodles which hold up better to the cooking process. Is it possible the noodles at the time would be more similar to what we now refer to as egg noodles over regular pasta?

I'm intrigued - especially because you mentioned the recipe didn't begin to appear until relatively recently - in terms of Scottish history. That led me down a little rabbit hole because I'm a huge fan of sweet Jewish Noodle Kugel. And, when you mentioned that later, the recipe started to contain things like cheese - it really made me curious. My favorite Jewish Noodle Kugel has cottage cheese in it - a custard and of course noodles. Turns out the first Jewish communities in Scotland didn't establish until the early 1800's...so maybe...there is a connection? Here's an article that talks about Jewish communities in Scotland: www.jstor.org/stable/29777950?seq=1

Super interesting, perhaps some flavored it with whisky!

A depression era food I was fed: scalded milk, salt, pepper, real butter and cooked macaroni. Comfort food.

It sounds like you could top this with anyghing, sweet or savory.

I think that before spices were readily available people used the ingredients they had.

@angellover02171

3 жыл бұрын

They had spices in the 1700's though.

@angellover02171

3 жыл бұрын

@@RonJohn63 Cardom, cinnamon, vanilla. Chocolate houses were popular at the time. Coffee or tea could have been added. Dried orange peel or lemon could been used as well. Of course you add dried fruit although that's not a spice.

Uh oh, saw an egg shell fall in there!

Glen, are you using an induction top? If so, how do you like it? Pro's and cons?

So, a cousin to a rice or bread pudding perhaps. I'd flavour it the same way. Makes me wonder what other staple carb desserts could exist, potato perhaps, but I'd wager more on plantain working

George Orwell pointed out this pudding with particular scorn, writing that it was "intolerable to any civilised palate." www.orwellfoundation.com/the-orwell-foundation/orwell/essays-and-other-works/british-cookery/ (I'd have it with a little nutmeg, or perhaps some raisins.)

@thaddansen2989

3 жыл бұрын

But swapping the fresh milk for evaporated milk should by delightful "to any civilised palate."

Reminds me of Portuguese Aletria

Great video, excited for this series, is that The Meg Dods Cook Book in the pile?

@GlenAndFriendsCooking

3 жыл бұрын

Yes, it is!

0:42 Mrs. Williamson raises the problem that traditional recipes of that era assumed that you had a base line of knowledge of exact quantities of ingredients and cooking times, which is a problem that we run into on Glen's Sunday Morning Show. She probably didn't anticipate this, but it also means that a modern cook can reasonably accurately reproduce these recipes 150 years later with less guesswork.

My mum used to make this all the time and she was half Scottish. The macaroni does not need to be boiled because it will cook any oven. Not sure why you even put in one egg in their let alone 3 . My mum used to make this exactly the same way as you would make a rice pudding but with macaroni instead and on the same time 2 hours in the oven and stiring halfway though.