WOW!! 1938 Abergavenny Ginger Nuts Molasses Cookie Recipe - Old CookBook Show - Glen And Friends
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- čas přidán 5. 12. 2020
- 1938 Abergavenny Ginger Nuts Molasses Cookie Recipe. This is a great ginger molasses cookie recipe! The cookbook says: "This is a very old recipe named after the Morgan farm in Herefordshire, England.".
Ingredients:
1 cup Orleans molasses
1 cup sugar
1 cup shortening (½ butter and ½ lard)
1 tsp salt
1 Tbsp ginger
2 tsp soda
½ cup warm water
*(all purpose flour, about 3-4 cups)
Candied ginger
Method:
*Preheat oven to 350ºF
Mix all in the order given.
Add enough flour to form a stiff dough.
mold with the hands into small balls.
Press into the top of each ball a strip of preserved ginger.
Bake on a greased *cooky sheet, one inch apart, in a moderate oven 10-15 minutes.
*This recipe gave no amount for flour, nor a baking temperature: so I have given some guidance.
*This recipe book uses several alternate spellings of the word 'cookie' - like the one used here: 'cooky'.
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welcome friends welcome back to the kitchen welcome back to sunday morning and the old cookbook show today we're going to do a recipe out of this cookbook sent in by one of our viewers it's called cookies and more cookies it was published in 1938 and i find it to be kind of interesting snapshot of 1938 this is from the united states now the cookie we're going to do today is from the england section of the book and it's called abergavenny nuts and it is essentially a molasses cookie so we're going to start out with molasses - Jak na to + styl
Thanks for watching Everyone - For those who had a hard time with my pronunciation of Abergavenny... Oh well. I also know that there is a town in Wales called Abergavenny, but the name of the cookie isn’t in reference to that town. The family is from Herefordshire England, where they named their farm Abergavenny. At least that’s the story in the book.
I'm from Wales and I took no offense. The language and spelling over here is daft.
Keep up the video's my friend.
The border of Herefordshire is only around 5 miles from the Monmouthshire town of Abergavenny. So in all likelihood the farm is named after the town. It is also likely the farm straddles Herefordshire and Monmouthshire.
@@Chiperoo123 silly to take offence isn't it. It is funny watching people who have no experience of welsh struggling with our words and place names.
1:36
Now you have to make these cookies again adding the ingredients in the order you want to.
Intriguing, as I'm from south Wales I was a little confused at the start.
However it's sometimes odd what small details are discovered in the study of history.
The cookies were so good that Jules had to take over the sign off, and she nailed it! 😂👍
She's a keeper 😉.
The name Abergavenny means the mouth of the river of the blacksmith. It's a mix of Welsh and old welsh/britonic.
Wouldn’t be Sunday morning without the old cookbook show.
You're helping so many people get through this tough time. Thank you.
The term 'nut' for biscuits/cookies refers to the texture I believe, as in 'as hard as a nut' rather than looking like a nut (think ginger snap).
Julie must be the best person to live with she's always so positive choices! she says!
They are similar to our prepackaged ginger nut biscuits, just with added crystallised ginger on top.
“The SAS of biscuits”
Oh, I'm so happy to see that I'm not the only one who double (and triple) checks whether it called for baking POWDER, or baking SODA!
As soon as I heard the crunch I thought 'oo a ginger nut biscuit'. The crunch of that biscuit is seared into my brain.
They remind me a lot of ginger nut biscuits
Twist on the closing format, is just like the cookies...very sweet.
I can't get enough of your channel. I look forward to every post.
First thing I do on Sunday morning: check for an Old Cookbook Show video. I love this series. And the cookies look great.
That crunch did me in......now I have to make these!!!
They look yummy delicious and would be great with a cup of tea.
Tea is essential for dunking - as others mention nowadays these are simply called/sold in the UK as ginger nut (with some hilarity of course) biscuits with every supermarket having their own brand version.
My son was asked to pick up fresh ginger at the store so I could make something this week he came back with two huge roots. I had already decided to make crystallized ginger to avoid wasting it, so I can add this recipe to the pre-holiday queue. It looks lovely! Will also make a nice addition to Maple ice cream... win win win
I can see how those cookies could leave you speechless. They look delicious.
I made these last night (though I didn't have the crystallized ginger to put on the top). They were DELICIOUS. I ended up using a little over four cups of flour and cooked them for 11 minutes at 350 degrees. They were delightfully crisp on the outside and chewy on the inside. Thanks for the recipe.
Ginger nut biscuits are awesome!! Have saved this video so I can make the recipe.
This is my hometown and we have never had these biscuits. It’s all about the welsh cakes
Lol 😆 Glen just smashing cookies is the best
That is one fabulous cookie! And nice sweater, Jules!
Definitely giving me a taste for ginger snaps 😋🍪
Loving those wide angle shots of the kitchen
Love the ending where Glen gets his outro given by Jules. You guys are the best! Sundays are my favorite recipe days. Appreciating every upload. Thanks for your hard work.
My favorite cookie is a chewy molasses cookie. However I've never had candied ginger along with it.
Oh man, the way the crunch picks up on the mic even makes them sound delicious
The crunch you two are making is funny
Any cookie that is better than the script is worth trying!
Love this one
this guy is amazing
Such a good channel. Thanks for the content. UK
In the UK here. I had a tin of black treacle and a neglected packet of crystalised ginger gathering dust so I gave this a go. I used a chimeric mix of brown flour, gluten free flour mix and had to grind some oatmeal into flour to get the dough thick enough. Just my random dregs in the cupboard. (I ended up using 5-6 UK cups but as this point I'm off piste).
Swapped out the fat for margarine because I don't do meat and dairy.
15 minute bake and subs aside I followed the method.
I ended up with a soft gingerbread texture with a nice molasses/ginger balance. Definitely didnt end up with ginger nuts, I'd have to make smaller dough balls and cook for longer. I used heaped dessert spoon portions just to get the mix in and out of the oven in reasonable times.
Take home is that the recipe is very resilient! It took all of my substitutions and oversized portioning and I ended up with a delicious confection at the end. Thanks!
Abergavenny is a town in Wales that I visited during my A-level Biology field-trip. Good memories.
Thank you for sharing your experience and ideas.
Best. Ending. Ever.
Made these today! They turned out much more cakey, so I guess my definition of "stiff batter" has more flour. Still, delicious. I didn't have candied ginger on hand so I used ginger paste instead. I don't like a strong molasses flavor so I did half molasses, half honey. Finally, I did Chef John's trick of adding a little cayenne to enhance the ginger, which was spicy in the batter but not at all in the cookie. But most importantly, everyone loved the cookies!
My mouth watered. Thanks for the smiles, Glen and Julie!
Great video and good to see the origin of the mass produced 'Ginger Nut Biscuit'. Abergavenny (abba-gav-en-ee), maybe named after the Morgan Farm, but it is also the name of a Market Town in the Welsh County of Monmouthshire - which is the next County over the border from the English County of Herefordshire. The farm probably supplied the surrounding areas and was probably located on the main road at the time from England to Wales, maybe Abergavenny was where where the produce would have gone to Market or processing. Because of the name, everyone would assume it was Welsh not English. Thank you for sharing the History.
Definitely gonna make this for my wife. Thanks for the recipe Glen!
Yum...they look delicious. I wish I was your test eater. I would like to try the chewier kind. Thanks for sharing. Have a Blessed day.
I think you need to let Julie do the outro more often - she's great! These cookies look fantastic, making them today for sure.
A interesting look to how they cooked back then.
I really love watching you guys. Sometimes you crack me up, especially this video, I believe you like these cookies a lot, Glen.
Always a joyful pleasure to watch you cook and entertain us. :)
It would be interesting to see a comparison between these cookies and ones made the way you would add the ingredients.
That bit about the stiff dough is a goldmine for jokes.
almost reminds me of pfeffernusse with it being a spiced :"nut" cookie
Just a word to the wise on the syllabic stresses - 'ABer-gaV-en-NY'. Many British/Welsh/Irish/Scotish and even English place names are topographical descriptors. 'Aber meaning the mouth of a river. Afon/Avon means river. And these look like gorgeous ginger nut biscuits.
Those look amazing.
We call them Ginger Nuts in the UK and I love ‘em
Abergavenny is a town in Wales and when i think molasses in England i think it must mean treacle
It's also the title of a hit song by Marty Wilde- Kim Wilde's dad- from the 1960s.
@@Your.Uncle.AngMoh few decades before my time lol
Pronounce
ABBA. Like the group
Give
Any
All together is all good 😂😂😂
czcams.com/video/Df9qRS1KRQI/video.html complete with welsh lilt.
Abergavenny in Wales is near near where my mother taught for a year as an Exchange Teacher in the 1950s. I believe there was @ castle there so maybe they picked that up at the farm and chose that name. It is a very Welsh name. The Welshmen and Brits like their biscuits crisp so batch number 2 was probably spot on but I prefer a chewier cookie. I’ll have to make some for 95 year old mom.
These sound really good! And I love that they don't have eggs in them. 💜
Jesu christi I need ginger biscuits wow
Found garibaldis quite happy
It's very like the common Gingernut recipe.
Good job guys. I watch all your videos and enjoy everyone. This one brought a big smile to my face. Thanks for that.
Glen soo nice to wake up to you! In bed all snuggled up !😁
These remind me a lot of Moravian Ginger Cookies.
Loved the informal but spontaneus ending, this one recipe i think i'll try, they seems delicious and quite easy to make too
BIG UP ABERGAVENNY LADS
I have a Molasses Jumbles cookie recipe from Betty Crocker in World War II era. One of its selling points was that it was that it used no eggs and no milk. We had food rationing in those years.
Very cool, but I wonder what the texture would be like if you made the dough even stiffer. I'm Australian and my favourite cookie/biscuit recipe comes from the day to day cookery book which used to be used in Australian schools as the reference for things they would cook in home economics classes (cooking and sewing). The foundation biscuit mixture is stiff enough that the one time i tried it by hand I had a very sore arm. So I just stick to my kitchen aid stand mixer these days. The original recipe is just vanilla but I like to add 2tbsp of cocoa to it! Oh and fun fact a lot of the world has 3 teaspoons/15mL to a tablespoon but in Australia we use 4 teaspoons/20mL no idea why!
That's what I was thinking as well -- a really stiff dough rather than what looks like stiff batter. There is a lot of water in molasses.
I too thought that more flour would have given a chewy cookie. To me, you had a stiff batter, not a stiff dough. I've always had a preference for chewy cookies over crispy ones---whether home-made or boughten. Except, of course, for pound cookies, which must be crisp and tender 😎
Yes! Your description sounds just like my mother's molasses cookie recipe which is a very stiff dough with a bit of cocoa powder in it. They are great chewy cookies.
Great video as ever, always enjoy the old cook book show. I am very curious about the coffee and raisin recipe on the next page? Coffee and raisin is not something I would thing of putting together but I'm sure it would be an interesting combo.
Yep, a classic Ginger Nut under a different name.
We call them ginger nuts. Yum
Mmmmm molasses cookies
This is the OG ginger nut biscuit. Dip this in a cup of tea to soften then up and enjoy.
yummy looking and hey I bet we could decorate these gems with different coloured icing for Christmas.
“Very few directions for this recipe, totally in keeping with the *thyme*”. -was this intentional? If so I adore this brand of humor and I applaud this addition that not many might catch!!
It’s funny all the people in the comments that are wrapped up in the pronunciation of Abergavenny and miss the yummy cookie good times going on. Oh well, have a merry Christmas everyone and enjoy your cookies. 🍪🎄
I don't see the potato recipe. Hope to see it soon. Idahoan brand instant potatoes are a very good substitute for fresh potatoes 👍
Yum! You are in my top three favourite cooking channels. < 3< 3 (Good Mythical Kitchen and Virgin Kitchen are the other two.)
I looked in that book online and it has a cookie called Co Cho Cons which must stand for coconut, chocolate, and condensed milk (plus salt, vanilla, and flour).
Otherwise known as Gingernuts, Griffins in New Zealand makes them great tea dunkers !
Hiiii,
Can’t wait to try this recipe.
As a fellow Canadian (Scarborough, Ontario) who lived in Wales for over 20 years, please allow me to help you pronounce “Abergavenny”. Aber is fine, gavenny as in “havepenny”. Morgan is a popular Welsh name & the people who named the cookies after their farm may have come from Abergavenny originally.
When did the potatoes air?
These would be nice with a cup of Barry's Gold tea!
This adapts well to gluten free flour. I use a mix of 2 brands, Bob's Red Mill and King Arthur. I also added 1 tsp cinnamon
I have a cookie suggestion for you to try sometime, they're called Springerle, my grandma used to make them for Christmas, they're a German cookie that uses a special mold and uses Star Anise as the flavoring. They were sooo good.
Your silence was recommendation enough.....
Good morning ☀️✌️
Wow! Yum! I love molasses! These look delicious! Not sure if everyone in my family likes crystallized ginger but I can leave it off or add a slivered almond. May I ask if you render pork fat yourself? I ask because I see you have huge pieces of meat in your fridge. If so could you tell us how to do so I’m quite curious. ( I usually buy it at my local butcher shop) thank you for these fabulous recipes I’m really enjoying your channel! 💖
I wonder if the nut part of the recipe's name comes from the fact that here in the UK (and some places that used to be in the British empire) biscuits (cookies) with any amount of ginger in them are called ginger nuts, if that is the case then the reason nut is there (the recipe's name) is when the first mass produced ginger biscuits came on the market (in the 1840's) they were quite hard to bite through and people started saying they were 'as hard as a nut'. So nut is more to do with their density than whether they contain any actual nuts
I’m definitely going to try these cookies they looked and sounded great :D Also, that potato bacon recipe looks nice but I can’t find it on the channel yet
I would have thought these cookies would have been named after the town of Abergavenny in Wales, but I guess the cook book says otherwise! Definitely going to try these though and serve them to my friends who live in Abergavenny. ;) P.S. The "nut" part of the name I presume comes from Ginger Nuts, what Americans would call a Ginger Snap.
We tend not to have molasses much here in the UK. We do have black treacle, and I'm wondering if I could use that, but that might make it very bitter. Maybe a treacle/golden syrup mix.
I'm rambling, sorry, but these do look and sound so good!
I have a mennonite community cookbook that has a recipe for ginger nuts. It's a hard ginger cookie you pretty much have to suck on.
You should try to make Norwegian pepperkake, its similar to gingerbread, but not quite the same
It would be interesting to see you split the dough in two and keep adding flour to one half.
Glen perhaps the assumption was the butter & lard were already combined before starting since it refers to shortening as a unit rather than butter then lard. Just a thought. :)
Related to my other comment, I wonder if these Abergavenny Nuts are related to the ginger nut recipe. Very similar recipe in fact, other than NOT calling for half lard, half butter and no candied ginger on top the ingredients are about identical. The water is specifically asked to be boiling.
Could the reason they didn't give an exact amount of four is because there is a difference between northern hard wheat and southern flour is soft wheat and have different textures when used in baking?
If you took out the candied ginger on top, it kinda looks like the cookies that Cookie Monster eats! lol
This cookie reminds me we’re still waiting for the last/final KFC recipe. :)
It's pronounced abba-ga-venny but we are amongst friends here so it really doesn't matter!
Look really delicious 😋
Do you think mixing the Ingredients the other way would have affected taste / texture ?
Glen going in with the mixer without folding in the sugar as if 2020 wasn't bad enough already.
You had me at moleasses