There is an 1898 version of this book called the The New Galt Cookbook. It has this recipe attributed to the same Mrs Martin Todd. This version includes “enough flour to make a dough thick enough to drop”. It seems someone eventually caught the error. Glen managed to make these as originally intended.

@nancylindsay4255

Жыл бұрын

Great followup! Well done.

@anitapaulsen3282

Жыл бұрын

I hope Glen sees this comment.

@JCKay

Жыл бұрын

Brilliant! Thanks for this historical tid-bit!

@NoZenith

Жыл бұрын

👌 awesomeness

In 1993 our elementary school was making a community cookbook so my grandma submitted her recipe for Shoo Fly Pie. Whoever put together that book left out ingredients, put the wrong amounts, wrote steps incorrectly. My grandma was so mad. 😂

@AnnAmbler

Жыл бұрын

I can only imagine how many printing mistakes, like leaving lines of recipes out or an ingredient, let alone if these were handwritten and practically illegible sometimes. There alsomight be a “wise” person that might start making editorial decisions, “She must have meant this type of flour, or that’s far too much, so I’ll just correct that…” 😂

@zuzannaslu9851

Жыл бұрын

Can we please have your grandma's recipe? 😊❤️

@patricklinkous

Жыл бұрын

@@zuzannaslu9851 Shoo Fly Pie Preheat oven to 400F Yield: 2 pies Ingredients 2 C. all-purpose flour 1 C. granulated sugar 6 Tbsp shortening ½ C. brown sugar, packed ¼ C. molasses ¼ C. light corn syrup ¾ C. boiling water 1 ½ Tsp vinegar ½ Tsp baking soda 2 unbaked pie shells Directions Mix flour, granulated sugar, and shortening until it looks like cornmeal. Set aside. In another bowl, mix brown sugar, molasses and corn syrup. Add boiling water and stir. Set Aside. In a small bowl mix the vinegar and baking soda. Add this mixture to the molasses mixture and stir well. Line to pie pans with the crusts. Divide the molasses mixture evenly amongst the two pie pans. Sprinkle the crumb mixture evenly over the top of the two pies. Bake at 400F for 15 minutes, then at 350F for 25 minutes.

@itsmeanne

Жыл бұрын

@@patricklinkous thank you kindly!

@kathywinter7793

Жыл бұрын

I was on a cookbook commuter. We checked for spelling mistakes. The company asked if several recipies were alike they would put several names together.Well what a mess. They combined ingredients from several recipies and added several names. Mine was one.Completely different from my simple recipie.

Another life lesson from Glen and Friends: trust your intuition if something doesn’t seem right and just go with it.

My New England grandmother made a cake at Christmas called Ribbon Cake. It is not like any recipe available online with that name. It has 2 layers of a butter based sponge and two layers of a spicy, boozy fruit laden cake. Currant jam between layers and a lemon glaze. My mother made this cake after my grandmother passed. When I asked for the recipe, I received something without measurements. I am still trying to get this right. So far it’s become a rather expensive folly.

@rabidsamfan

Жыл бұрын

You should send Glen the recipe. He might have seen something like it. And I confess I would love to see a video from Glen about how he researches recipes.

@JosiahMcCarthy

Жыл бұрын

Yeah I want to see this!

@IscariottActual

Жыл бұрын

Post the recipe

@JCKay

Жыл бұрын

I found a recipe called a Japanese Fruit cake. It has a similar concept; fruit cake layered between white sponge cake. Frosting is lemon WITH coconut however. Perhaps your grandmother altered a Japanese fruitcake, and added some booze, and currant jam instead of the chunky coconut lemon frosting?

@JCKay

Жыл бұрын

Ms Peach, it seems a lot of people from the Southern states of the US make this "Japanese Fruit Cake". This lady put cherry jam between her layers. This definitely sounds like your grandma's recipe: kzread.info/dash/bejne/gqCWt6mfqq7JXbA.html

The recipe from the 1898 New Revised Edition includes the text ..."Flour to make a dough thick enough to drop". *Edit user "Tea and a Good Book" already discovered this and posted a comment to this effect.

My mother made a cookbook for us back in the 90s and it is a treasure. Full of homey goodness, memories -- and errors! We worked hard to proof her recipes with her, but it is a lot of work! Missing ingredients, wrong measurements, faulty instructions, and many of the recipes are from her memory, so they get you close lol. I have decided cookbooks are recommendations or guidelines, not the source of truth. And if the food doesn't turn out exactly right, or even good, it usually gets eaten. I follow my instincts and teach my kids to do the same! Thanks for sharing, I may try some Barrie Sponge cookies later today!

I made these today adding lemon extract and lemon zest. They were delicious! And with no eggs I didn’t need to take out a bank loan to make cookies.

I’m watching this and think Glen will accidentally make the best cookies ever

I wonder if Mrs Todd spent the remainder of her life having to explain the missing flour to everyone.

@eileenbrooks-laitinen9778

Жыл бұрын

😂

@teresaellis895

Жыл бұрын

3 ingrediate peanut butter cookies have no flour

@MaggieatPlay

Жыл бұрын

@@teresaellis895 and are quite tasty!

Thanks for another great recipe and lesson. One missed ingredient can make all the difference! My sister-in-law very generously spent a lot of time making a family cookbook. In it, she included their grandmother's Spritzgebaeck cookie recipe. These cookies are made using a meat grinder with a cookie press attachment. They're a family tradition that is considered very precious. I didn't grow up with them so I had no idea..... The dough was SO dry that it barely held together. I asked a relative if that's what it was supposed to be like and he said yes. He was the grinder cranker as a child so he had experience... I couldn't stand it so I ended up adapting the recipe to include alot less flour. When Oma died, we ended up with alot of their stuff. I found a German cookbook and almost didn't bother to look inside but I couldn't resist.... Inside the front cover was her handwritten recipe. My sister-in-law had accidentally left out eggs!!! I haven't had a chance to try them with the eggs yet but that will be game-changing, I'm sure.

I’d have loved to see what happened with just one spoonful of the flourless mix for curiosity’s sake but definitely makes sense not to waste the whole batch.

@ic_trab

Жыл бұрын

A puddle in the oven I suspect.

@violetwithey4618

Жыл бұрын

To try 1 scoop, I would have chilled it first.

@PolarPack55

Жыл бұрын

I was going to say the same thing.

@shawnsuth9830

Жыл бұрын

@@ic_trab this is exactly what happened when I tried the original recipe.

@JerryB507

Жыл бұрын

At first I was thinking the same thing. With no flour or other binders this would have been, as ICannt Trab mentioned, "a puddle in the oven." With the exception of the baking soda, pinch of spice and currants, everything else is considered a wet ingredient.

Excellent call, and it ended up being an amazing recipe! I bet either ginger, or even cardamom would work great with these cookies, as well as almonds, or other 'nutmeats' 😍

I’ve had moments when reading recipes where I was peeved at the obvious ineptitude that went into the effort. Glen has convinced me to take a softer attitude. To quote the Beatles, “You know it just ain’t easy.”

According to the old egg scales a large egg weighs between 2 and 2.25 ounces

I really appreciate this content. watching glenn freestyle old recipes is delightful

How do you and Jules stay slim with the delicious food you make?!?❤

Fascinating stuff as always! I have had many recipes where I look at the result and I say, “this needs more _______.” Even for something that does call for flour, unless you’re using the exact same flour from the exact same batch there are going to be variations based on the protein content of the wheat that year or a new variety that was planted or many other things. That’s why I love your videos, because they’re all about teaching methods and not exact recipes.

@katmanning

Жыл бұрын

I agree method helps

I am making these today! Sound like my kind of cookie!! Thank You for all your videos! My confidence has grown and I am now really stepping outside my comfort zone in all my cooking , all thanks to you!

I appreciate that you have the courage and confidence to share with us the things that don't always go exactly as planned! Respect!

Interesting that Mrs. Martin Todd forgot the flour. Especially when I read at the bottom of the next page: "Made by Todd Milling Co., Galt, Ont." In another daring guess (flour or no flour?), Todd Milling Co. made something. The book? Perhaps they donated the printing of it. Glenn and Jules, much affection and appreciation to you both. Of course, I'm enjoying the entire video, but the brief and last seconds filled with a stinger, as we would call it in my world of music, is pure joy. Happy February!

Ahhhhhh! Barrie! My maternal Grandfather's family all moved to Barrie in the 50s from New Toronto. Never heard or tasted this recipe. But to support the memory I will! 🙏🙏 thanks Glen!!

I just love this channel. The content is always top notch and the hosts are easy to follow.

Perfect cookie for this time of limited eggs.

HA! You're sucha trooper, Glen, with these community recipes! I love that your heart is to be as true as possible to the written instructions, even when it goes against your years of culinary expertise. Thanks for pressing through the vagueness! I appreciate this on many levels...one is the historic value and it also helps us home cooks to think on our feet using method and instinct. At the end, it was a yummy cookie!

@ErickC

Жыл бұрын

Hahahaha I see what you did there.

3:33 And boys and girls today’s word from Mr. Glen is “mise en place” For you army field cooks out there it has the same meaning as your sergeant’s beloved phrase “get your s**** (stuff) together” And, by the way, were baking improvised cookies today because the commissary fubared the recipe again. Respectfully, W.S.

Hey Glen - I just found your site this week and find it very interesting as we both live in the GTA, enjoy cooking, history and in no small measure Aviation. Well done and keep up the good work.

An adventure! I love how your knowledge came to the rescue!

I love this channel. I'm just learning to cook, myself, and as I watch you recreate these old recipes, I would love for you to tell us if you would make them again (i.e. were they good enough to have another time).

Love those mysterius videos. 🥇😉

I love old community cookbooks. I was lucky enough to be given a couple over the years as gifts, including one that was printed by a church I went to as a kid, another that was put together by a women's club I believe, and one of Amish recipes. Many of the recipes suffer from the same issue as this recipe; assuming you know the time you bake, the temperature you bake at, or even worse how much of an ingredient to add. But it's still great to see what people were eating at home or at potlucks 30-50 years before my time.

Thank you

They look good!

GINGER... 👍

Sometimes when I jot down a recipie I know what the method is and don't bother writing that out. I do put the ingredients in the order in which they are added. Of course, if writing it for someone else I write out the directions. Thank you for sharing .

@12:19 I love Mrs. John McDougall Sugar Cookies instruction. "Flour, flavor, roll very thinly." I guess it is a no bake cookie recipe.

@sandybbrmi4570

Жыл бұрын

🤣

I once submitted a recipe to a newspaper at the request of the editor who had interviewed my was-band. The editor changed my recipe and published the changed recipe, without my approval. I complained and wanted a correction in the next paper. I was told tough, it was the editor's paper and the editor could do as the editor liked. Never again.

These remind me of those Little Debbie raisin cookies. Those are made with white sugar, no cinnamon, and cream filled, but I have always wondered where they got the idea for a fluffy cookie with raisins because I've never seen it before outside on their packaging. Well these sound like those snack cakes, and I would probably like the way more than I should.

I love community cookbooks

Love the old cookbook series

Thank you, Glen! I look forward to your videos every week. 🙏

Seems like the "rock cakes" recipe my father used to make in the 80s

Was looking at my mom's recipe box and came across one of her grandmother's recipes that called for a walnut sized piece of aweet butter lol 😆

That was funny! Your frustration and then licking the beater. Wow you guys are famous in history😉 thanks again!😘

These sound very interesting. I'll give them a try.

So that's why Glen's so good at baking, his great ×3 grandfather was a flour merchant

I’m thoroughly confused by the iron maiden reference…Glen, did your ancestor survive the battle of Balaclava, and then go on to found a baking powder empire?

@GlenAndFriendsCooking

Жыл бұрын

My Great Great Grandfather survived the charge - there's even a figurine of him, for people who collect that sort of thing: www.ats-uk.net/product.php/trumpeter_harry_powell_13th_light_dragoons/?k=:::1519927:

Wow. Fun to see a recipe from just down the neighbouring city to me! I hope more from this book making onto the channel!

Now I want a cookie to eat. Darn😂

4:30... I just about fell off my chair laughing so hard!.... lol.. (I wanna say, Great Banadian Bakers'.... just know how much flour to add)....lol.. j/k....thanks for humour... (couple of TBS...good enough!)...lol... (new subscriber! Greetings from the west coast of Canada!).. :)

Love love love your videos. (This is on my husband's account so it's me (Lori) not him commenting). Jules is just the cutest thing EVER. You two crack me up. I have a handwritten recipe from my grandma that calls for a "blob of butter"...LOL I want to try these maybe with ginger and or clove as the warming spices. And yes, church/community cookbooks are very difficult to "proof" every submission. Cooking/baking can be a lost art for some-I had high school students who offered me $20 to make them a simple loaf of banana bread. SMH.

@magpielala

Жыл бұрын

My first thought was cardamom with candied ginger in place of the currants! (Husband is not a fan of dried fruit 😊)

The Trooper! Up the Irons!

The cookbook I go to for any recipe I remember while growing up is my mom's 1999 Minnesota Catholic Daughters cookbook. Everything is in there!

I'm intrigued by these cookies because they have no eggs. I'm going to give them a go, substituting plant yogurt for the sour cream. They might be very good with grated orange peel or lemon peel in addition to the currants.

i luv soft cookies, archway..mmmmMMMmm

@virginiaf.5764

Жыл бұрын

I love Archway cookies, but I can't have them around because I can easily eat a whole package in one (maybe two) sittings!

Never heard of this either! Looks like a "must try" recipe!! Thanks, Glen!

When I was learning to cook at a very young age I offered to make the family a dish. I did not have the experience and hence to intuition to notice "errors" in cookbooks. It called for 2Tablespoons of salt and the dish ended up tasting like flavored salt!!! LOL My Mom looked at the recipe and quickly found the error and informed me that it "should" have read 2 teaspoons of salt and not 2 Tablespoons. Oh well, lessons learned and ever since then I look at recipes very carefully to see if the ingredients and quantities make sense. Happy Cooking to All!

Hello Glenn, Is it possible that you were supposed to pour the ingredients into a buttered tin? Possibly the on could’ve been in? Then cut into cookies that look like little sponges after cooked? Love your shows!

@gabrielkauffman4265

Жыл бұрын

Thanks for the insight, I'll try this both ways when I make it.

@virginiaf.5764

Жыл бұрын

Doubtful ... it was completely liquid. I'm guessing the sugar would melt and burn. How would it form cookies with no structure?

@asilverfoxintasmania9940

Жыл бұрын

given others have commented that later editions mention adding flour til it forms a dough, no. You would end up with a very crispy mess and not something spongy.

I use closed captioning because I'm hearing impaired and sometimes I miss something. The closed captioning is sometimes wrong. It calls this the "Gold" cookbook. I think that is funny. I love you channel. I watch several cooking channels but I watch all of yours.

Those are pretty cookies!

The contents of an egg is approximately 1/4 cup. I have always interpreted "butter the size of an egg" to mean 1/4 cup of butter.

I made these with the original recipe. It definitely doesn't work as is. That said, the batter was delicious. I used cinnamon and nutmeg for spicing and raisins instead of currents. Maybe I put too much butter? Maybe a 400 degree oven was too much? That said, I'll try these again sometime with the recommended flour amount. I was the 666th person to like the video. So I think Iron Maiden would approve. 😛

Thank you.

Wonderful lesson on trusting yourself! BTW please consider making mushroom ketchup.

Would have been interesting to make a couple of cookies without the flour but agree, it needed flour.

Going to make these but use mini chocolate chips and dried cherries Glen!!

Those actually look pretty good. But the best thing about this episode is your hat!!😁

I bet that recipe would be lovely with allspice or even cardamom. You could substitute dates or figs, too. I'm going to have to try the combinations for my holiday baking this year.

The sugar cookies recipe, when Kitchener was still named Berlin.

I think this is from the time when the Master and Mistress in a high class house (rather than the servants/cook) were doing their own cooking for a dinner party (like a fondu party in the sixties/seventies). Or written by cooks for cooks.

Hey Glen, Have you ever made old fashioned buttermilk tea cakes on the channel?. If not please do. My grandmother used to make them for us at Christmas and they were so good. Thanks for all your work .

Very old handwritten cookbooks are like that. People who cooked were assumed to know how to bake and cook and most did. Judging by the way flour is listed in the sugar cookies recipe, it could have just been a typo to leave it out.

Just made these. Very sweet. Baked at 375° for 13 min. I used 5 spice. They have a great crunchy bottom.

@SarahK86

Жыл бұрын

These cookies were a Hit. But for my next batch I'm going to use 1 cup of flour exactly. Maybe they won't spread as much and be more spongy.

@SarahK86

Жыл бұрын

Yes, so I made them again with 1 cup of flour. They we're more spongy and less crunchy as they were the first time I made them. The rest I kept the same.

@stephenjohnson7162

Жыл бұрын

@@SarahK86 I made them too with 3/4 cup of flour. They emerged very boofy but immediately fell as flat as pancakes. Flatter even. They taste ok; I used ginger and dates. Very sweet you definitely need a cup of tea with them.

@scottwade3904

Жыл бұрын

@@SarahK86 Agreed. I just made these 3/4 flour isn't enough.

I’m thinking more flour would have made them less sweet - since you mentioned how sweet they were.

This is a great episode, Glen, and didn't really know how it was going to go. But you should have done an A-B test, a version without flour...we want to see!

hahaha...when glen says i only need half, i'm thinking...you have said that before 😉 but this time it worked at least till the video was done.😁 i DO make peanut butter or sunflower butter cookies without flour ( i am gluten free) and they are sooo yum-e...initially, i would have never thought my recipe would work but it does...they do have egg though. clearly these need flour...i may try this with gluten free flour and see how it goes.

That recipe was the most basic recipe I've ever seen?that over time with add-ons and tweeks could become the most lavish cake you've ever seen🤣🤣from BIGMICK IN THE UK 🇬🇧 without snow (now chuckling to myself?)

Good show as always thank you. I'd like to see you put in Oz of Brandy in it Ginger that is. Candy jelhpenoes.

it has been my experience that quite often, in church cookbooks, an important item (or more) is omitted or altered -- by accident, of course

In those days day didn't have a refrigerator in their houses, so butter would always be at room temperature. That means: soft, easy to cream on the spot. You should have had your butter the way they had it in those days (at room temperature), and you would have been able to ad the powder when the recipe asked for it. . It's not that the recipe is (terribly/ bad written, but that maybe there was a lack of context in this video. Anyways, great video, as always.

@GlenAndFriendsCooking

Жыл бұрын

The butter was at room temperature - and since the recipe was written just down the road from us, probably the same room temperature. By 1892 refrigeration was extremely common in every household, especially in areas in the Northern hemisphere. By the 1830s there was a huge trade in ice, with ice harvested in this region (where the book is written) stored year round and shipped to customers globally - as far away as India. By the 1870s ice was being 'manmade' with refrigeration cooling and no longer relied on winter freezing. So yes by the time this book was written refrigeration was common - either you bought ice for your refrigerator, or you harvested your own ice in the winter and kept it year round.

When I saw brown sugar, baking soda and "sponge" I assumed it would be some kind of sponge toffee like dalgona or karumeyaki but the other ingredients don't make sense for that. Good call on the flour!

Team cardomom all the way here! That would by my choice for the warming spice. Cinnamon, in my estimation, is overrated.

@magpielala

Жыл бұрын

With candied ginger bits!

Barrie Sponge, best punk rock name ever! 🤣

Iron Maiden write a song about your Great-great-grandfather? Damn! Oh shall I say: Ohhhhhhh, OOOOO, Ohhhhhhh, OOOOO ! I'm presuming "The Trooper"

I was wondering if you have ever done some of the recipes from the Canadian Settler's Guide from Catherine Parr Trail.

In my family, a buttered tin was a cupcake tin. Maybe it was supposed to be more liquid? Maybe?

Ammonia cake? That's the recipe I'd like to see you try, Glen.

@twomasta

Жыл бұрын

There's something called bakers ammonia which just another type of bicarbonate leavening agent.

I've seen recipes where it says to add flour until it looks a certain way (I.e. loose dough, stiff dough, paste, etc), but I've never seen a recipe like this, where it assumes that we know to add flour. Looks like a good cookie though.

A cup of coffee ☕️ and we're set.

I would like to make these. I am so curious as to what makes them spongy.

That looks like the base recipe for Chocolate Chip Cookies!

These videos are so restful. Thank you.

Marvel Studios: drops a cryptic post-credits scene Glen: Hold my whisk! Always blows my mind when there’s an unexpected confluence of the things I’m into; in this case, baking and heavy metal

I run into plenty of crappy recipes on the internet as well. I don’t think folks think about who is going to make the recipe. Great to see th”rest of the story “ in the comments!

I think it’s time to for us to make the Glen and Friends community cookbook. That way content creators in the metaverse will have something for their own Old Cookbook Show.

The recipe is similar to Sour Cream cookies. This can be made eggless as this recipie can. It is missing 11/2C flour. The way the recipe is written, in old cook books may be a misprint or written in that it is assuming the reader knew how to make cookies and would add the flour without having to be told. This is frustrating to modern day readers because having all the steps makes it easier to follow the recipe.

In 1892, electricity was just being introduced to society. The electric light bulb in 1892, was still an experiment! We were still quite primitive. Cooking and baking were all done by hand. That's why the recipes of 1892 were so vague. It wasn't until the 1910s that electrical appliances were first introduced to society. Recipes in the 1910s, became more structured, to the way we know them today.

Look like very nice buscuits, would like to see the result putting the flourless mix in a cake tin.

I'm intrigued. How are sponge cakes made? As a poor cook at best, this seems like a recipe (as presented here) would be one I could try.

Glen, I think you used cold butter, which made incorporating it difficult. I suspect the butter should have been at room temperature.

@GlenAndFriendsCooking

Жыл бұрын

Butter was room temperature - a room temperature that was probably warmer than room temp in 1892.

Glad yours turned out right. Gave my mother’s Pound Cake recipe to my neighbor and she thought the same thing. “I’ll just add some baking powder to this recipe and more heavy cream.” She ended up having to clean out her oven and had a brick of a cake. Be careful how you change a tried and true recipe.

@claudiaguy3782

Жыл бұрын

😮 😂