1850 Mrs Bliss Curd Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking
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- čas přidán 12. 06. 2021
- 1850 Mrs Bliss Curd Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking
1850 Mrs Bliss Curd Pudding Recipe:
Pour half a pint of wine into two quarts of boiling milk; when the curd is set, turn off the whey; stir together half a pound of fine sugar and a quarter pound of butter until quite light, add six eggs well beaten, and half a nutmeg; pour in the curd, beat all well together, bake in small patty pans, and serve with wine sauce.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
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My Grandmother made something like this when I was a youngster during the early summer months. I remember her using fresh milk or a buttermilk. They used a fruit wine they made the previous year and needed to use it up as she said its turning into vinegar. Maybe that’s why it worked. For the topping she made a fruity whipped cream. My Grandmother is 101 years old and still has a fantastic memory. I asked her about it and she told me her mother use to make this when they had milk starting to spoil and didn’t want it to go to waste. She hasn’t made it in a very long time I’m gonna see if she if she will try making it this week. Thanks for producing these videos. I really enjoy them.
8 months later i'm seeing this and wondering if your grandmother made this for you and how it was.
A year later, and I'm hoping you got your Grandmother's recipe.
@@patriciamorgan6545 2 years later, and I'm hoping that Grandmother was able to show you or tell you how to make this. It's very interesting. And that's great that she lived such a very long life. ❤
Poor Glen-tortured by the comments section and the armchair historians.
He forgot to spray them
@@MegaSmallville101 they were non stick
@@hannayoung9657 Loosen that tin foil hay there squirrel.
@@hannayoung9657 processed foods which includes white sugar are the food demons. More home cooked foods👍🏽👍🏽. Good point Hanna
Such as yourself.
When I was a kid, we'd get homemade red wine with milk as a treat at our Italian weddings. I used to think it was to get us used to drinking wine, but I think it was to shut us up during the dinner.
I love this show it’s so different from what other cooking you tubers have to offer!
It almost feels like your uncle sitting down and talking you through the meal he’s cooking for the family event. It’s not the forced comedy or persona put on by certain CZcamsrs. It’s Glenn being Glenn.
Yeah I know! I recently stumbled upon it. It’s a real treat. It’s real cathartic and honestly the things they create on this channel catch me by surprise.
I love how it's all so calm and it feels like I am in situ. Especially the audio is very subdued. It's not as intense as the younger cooks of yt.
Curd pudding? No whey!
Glen didn't dance. Those of us in the inner circle know you only make the ones when he dances. 😁
👍 so true!
I honestly don't have the time to argue with someone on the internet about the size of measuring devices from hundreds of years ago, or about what spices were available then. I think Glen knows more about it than me.
Edit: this recipe looks interesting.
I agree. If they've watched more than one episode, they should know that Glen does his research. I'm offended on his behalf that anyone would second guess him!
@@jenthulhu yup, that's it though, there's always going to be someone who has to disagree with anything lol
And some folks just like to be a troll so I agree with you. We have learned so much from a single man's hard work.
We used to call that "ransom note" typesetting back in the day...
The curd pudding may not have turned out well. The the Sunday Old Cookbook Show, is a must to watch. Thank you.
I like that you show the turns-out-they're-not-so-great recipes as well. Gives some ideas as to what could be improved or what went wrong.
Curd tarts are an old Yorkshire delicacy and you’re correct - they’re the precursor to cheesecake. I love them. I recommend my friend’s bakery, Botham’s of Whitby or Thomas’s of York 😋
Please do not defend yourself against comment writers. We tune in to see and hear you. You are both very knowledgeable and interesting, and I am glad I found your channel. Thank you for all you do.
A Yorkshire Curd Tart is an old English recipe, still popular in South Yorkshire. It has a similar texture and taste to the one you have made except it is in a short pastry case and contains currants.
My mother used to make something called "Lemon Surprise", that was similar in so much as it curdled a bunch of milk with a great deal of lemon juice then added eggs, sugar and flour. I remember it looking slightly more appetising than this at the end (sponge meets curd consistency). It was a recipe that had been in the family for some generations (unclear how many).
Thank heaven for Fannie Farmer and the efforts she made to standardize measurements
So now I just want to see the shelves with the thousands of old cookbooks…
Came here to say this!!
Good morning. Glen
I look forward to my Sunday Mornings watching you interpret old recipes and explaining the difference of measurements and methods over time.
Great well done.
I have made curd puddings before, and I always force the curds through a fine sieve before using them. The texture of the resulting pudding isn't exactly smooth, but it isn't lumpy, either. Also, the wine sauce sounds like hard sauce, which makes me think only a little wine should go into the butter, maybe just a couple of tablespoons for the amount you made. Just a thought. I love the old-cookbook shows. They are fantastic. EDIT: I also think a bain-marie and a lower temperature would have helped the texture.
I was thinking along similar lines - lower temp and a water bath. I wonder if you could blitz the mixture in a blender to combat the grainy texture.
I once was able to make rum butter by just slowly mixing in rum to room temp butter. Took a long time and a lot of stirring but it did combine. Not sure about wine though because it has more water. Heating it then letting it cool would probably help.
My grandma still makes cottage cheese pie every Christmas here in the Midwest. My mom LOVES it. I think it tastes terrible. This reminds me of it in a way.
Dipping the bottom of the patty pan in very hot water might help loosen the pudding to remove it from the pan. My mother did this when custard was stuck. Thank you for this show. Love watching.
Jules always fixes everything with fresh fruit.
It's interesting what you were saying about the whole teacup thing. As I've moved country and culture and have been documenting my mother in law's cooking largely based on her previous 2 generations it's nearly all based on 'by eye' or feel, or taste or arbitrary measurements. The process of forgetting about the use of scales or not being ruled by them has been quite cathartic.
What strange things our ancestors “made do” with. If I were to try this I think I would use a nice Sherry or Port for the wine. Thank you for being the brave one to experiment with theses so we don’t have to. I thoroughly enjoy your content.
I love love love all your explanation of the history of things! How, why, when, where! Thank you Glen, for enriching my ( our) lives with knowledge!
Got my coffee climb back in bed and now it’s time for my favorite cooking show 😃
My grandmother had a favorite coffee cup that she measured flour with when she baked bread.
The recipe is very similar to the filling for a Yorkshire Curd Tart from the north of England with raisins/currants omitted.
Love this show. Been watching for like a year but this is maybe the first time I've caught it Sunday morning. This morning, I have a few minutes in the throne room :)
tmi
I love the Old Cookbook Show
Omg you have 449k subs now!? This Channel has exploded! Congrats Glen!
You may want to look for a Yorkshire curd tart recipe, Paul Hollywood has one from a quick search
Love the history. Your struggles are honest. I visit your channel to learn stuff. Keep it up
My mother made a recipe of mincemeat and she put it in a cookbook for the Grange in the 1950s and it was a bowl of this and a bowl of that and a bowl of this and a bowl of that and down at the bottom of the page she would put down word to the wise start with a small bowl so that's kind of what you were saying and that's the way my mother cooked I mean you know a pinch of this and a pinch of that you know it just there was an old saying you guess what went in and by golly it turned out so I guess that's the way all of these old cookbooks are anyway you just have to use common sense I love you recipes I love your page keep the keep up the good work thank you
Your cooking experiments are very interesting to watch. You never know if it is going to be a hit or a loss. I love surprises!
This would be super used in a Yorkshire curd tart!
I find very interesting your view on vanilla as flavouring being your norm, and everytime a book says to use something else in the Anglo-Saxon world it’s because it wasn’t yet available or was still expensive. However, for example, here in Portugal vanilla wasn’t the norm and still isn’t the norm in the flavouring of our traditional cakes and desserts. We use cinnamon, lemon, orange, honey and in some places fennel, to flavour our cakes.
I’m from a younger generation that grew up watching American tv shows and I wanted to bake the goodies I saw on tv, so I had to find vanilla extract to do them, and 10 years ago it was hard to find in the supermarket, and it was very expensive.
Just a different perspective on the vanilla side of things.
Very interesting comment you have shared with us. I thank you for doing so. I love Portuguese food. Especially the Caldo Verde and the Tarteletas de 🍮 Flan.
A lot of times, we add vanilla with other flavorings, too.
It used to be less expensive than it is now.
Wow, Glen, great moves! Keep up the great work!
Great content
Super💯👍
I actually have this cookbook in my collection!
I trust your knowledge on comparative kitchen measurements over time about 1000 times more than any random youtube commenter.
This episode made me grin, a lot. I love the commentary on the comments and the accompanying history lesson.
I've honestly never heard of a cold wine sauce?! I've seen like a pudding sauce, basically sherry mixed with sugar and/or butter but that's a hot sauce.
@@marijnl That's what I was thinking
My opinion of sugar is, I have seen pictures and video of sugar loafs. More recently, I have also seen discussion about taxation and sugar refining in Europe, so I know they did it over there, and I believe it was Caribbean sugar refined in European refineries.
Meanwhile, I grew up in the southern extreme of Australia's sugar cane growing range - a northern NSW city named Lismore, which has a small sugar mill not that far out of town (we are talking about the sort of mill that crushes the cane and boils it down into raw sugar and treacle/syrup/molasses products. The raw sugar probably got sent off to other places too refine it into white sugar.
Hi Glen! This is the type of vintage recipe that brings me joy... The rich old flavours of the era, come to life again today!
My question is... Would the ingredient, listed as 'wine', be more of a fortified and sweetened one, or a wine more lie Vin'Santo?
Tho I'm not much of a cook myself I am fascinated by Glen's discovery of the history of cooking and what we can learn from cooking books, how measuring seems to be inconsistent until the late 19th early 20th century. How there used to be more focus on varied spices and sugars but that also our perspective of history has an affectation on the truth. Endlessly fascinating. Still, if I were to find myself with the resources and capability of embracing cooking more as a hobby than I can at present, I think my takeaway from Glen's videos is not to explore old cookbooks without a LOT of experience under my belt. More recent cooking books are from generations of people who have made all the mistakes and chances are I'll have more success going with the tried and proven recipes of modern day. This exploration of history is always there for those with the wherewithal and the tenacity and grit, but I'd rather spend an evening in a fully operational kitchen making cookies from a recipe published in this decade. The end result may make me more happy about the idea of cooking at all. I doubt I'd ever be successful at making "curd pudding." Even the namesake sounds like failure to me. I'd rather play it safe, if i ever choose to play at all. Which reminds me. Time to go warm up some fast food leftovers in the microwave.
Well, I’m sixty-five and never understood what Little Miss Muffet sat on her tuffet eating ? Now we know, and also why curds and whey are not currently popular! Thanks, Glen!
Hello!✋
I loved this episode.
Much did go wrong this time, (just as I often do when making new foods... )
I liked that you tried to make it work by analyzing the ingredients and cooking method and alternatives.
Have a great day ☺
Love the recipes always educational in a good way. This is off topic, I would love to see a video on how you store your leftovers and how long are they good for.🥂
Will you two eat the batch? Thanks for my Sunday morning treat 😊.
Half the fun of old recipes is making scientific wild guesses about measurements and cooking temperatures in my opinion. Thanks for the video!
This is very similar to queijadinhas we have in Portugal 😊
I had something like that at a ranch. The curd was hung and pressed in cloth. Oh I miss fresh milk and the super heavy cream skimmed from it. Blackberries on top.
I’m here to learn from you. I watch Jon Townsend work through similar measurements and products.
"if you're someone who doesn't like nutmeg..."
*** GASP *** Don't let Townsends hear that!!!!
Do a video on all of your cookbooks!!!
I wonder if the whole pudding would come out better if you creamed the curd first? or supplanted the curd with cottage cheese? Also I'd like to know how that ricotta turned out because that whey looked really clear.
Stir the wine! Dig that curd!
Glen look at Yorkshire curd tart it's beautiful sounds similar
I love lots of different fonts lol
Hmm curd pudding. In the North of the UK we have something known as “A Yorkshire Curd Tart” I don’t have a recipe to hand and haven’t had it in a while. I seem to remember Raisins or Sultanas or possibly currants in them.
Food of the Gods. I use sultanas but some recipes call for currants. It matters not.
a desert was brought over from Sweden in the late 1800s and early 1900s called OSTA KAKA (loosely translated as cheese cake) it is a blend between Custard Bread Pudding and Cheese. It uses rennet for the cheese aspect. The rest is Dairy Bread and Eggs with flavorings
I think using some of Jules ideas as a remix of a video would be a very interesting new series
I wonder if the author of that sauce recipe assumed that the ingredients would be cooked together, and then cooled. Older recipes do seem to assume quite a lot. Also, with regard to the leftover whey, my grandmother and mother used to re-cook the whey until it took on the colour and consistency of smooth peanut butter. It was an Icelandic recipe, and absolutely delicious. I no longer know how to spell the recipe (Icelandic uses a somewhat different alphabet, anyway), but a rough approximation of a phonetic rendering of the name is, "Messoester".
Interesting. Yup, salted caramel sauce would do it. When I was a kid, I had lemon curd pie in a Tea Shoppe in the UK.
The texture reminds me of a ricotta based Italian cheesecake.
The texture sounds more like the cheesecakes I grew up with - they were grainy but uniformly so, mildly sweet, about 2” high. Very plain, not creamy, fatty, and covered in sweetened fruit. Maybe made with what we called pot cheese? My mother got them at the kosher deli (very different from current delis). I loved that kind and am now craving it. Maybe I can find a recipe in a traditional (not new age!) Jewish cook book.
When I saw the ingredients my first thought was Zabaglione, could this possibly be an evolution using regular wine instead of Marsala? I cannot imagine Marsala being all that common in the US in 1850.
I thought the same thing! love zabaglione but the last time I saw it on a restaurant menu was in the 90s sadly and Id ruin it if i tried making it myself. Im suspecting it was made with red wine because it wold go well with nutmeg. Personally the curd recipe sounds gross lol..
👍🏻
I've made Lemon Curd pudding in the past and would suspect if you had used lemon juice instead of the wine, it would be simular
I Germany we do a lot of things with curd. We can even buy it in shops with different fat content (3-40%). Basically this is similar to the famous German Käsekuchen (very different from your Cheesecake). There are some recipes without a cake base. But Käsekuchen with wine is weird.
I do Käsekuchen Muffins (100g Butter, 2 Eggs, 150g Sugar, 500 g Curd (lowfat), 20 g Starch, 30 g Grit and Vanilla or Lemon to taste)
What is grit?
@@DuchessOfQuilt Coarsely ground wheat, semolina. But semolina is usually made from durum wheat and what we know as "Grieß" is made from regular wheat.
Coould "wine" be a catch-all term for liquor of some kind in the 1800s? The sauce may have worked with whisky or sweetened vermouth?
I don’t think liquor would be referred to as wine. That said though. I think that making any type of dessert like this with Rum, or Bourbon would be awesome!
Great observation!
People used what they had back in the day. If she was going to make a cake, chance are they use some sort of a hand crank grinder, chicken eggs, a bag of sugar from the general store, sold by bulk. cream to make butter. I would agree with sugar cane, because Christopher Columbus calls it West Indies for trade on spices and sugars to ship back to Europe. In Egypt, salt was used for money, known as salary.
I like how Glen use the old way of the cookbooks.
8:54 you could say the same about a regular cup. None of my cups are 1 cup, they're all substantially off and pretty ranged.
OK so a poor 19th century newly wed wife thinks, I know, I'll make a curd pudding for my husband's tea, with a wine sauce, that'll be really sophisticated 😂 I am reminded of my youth pre internet days and with only Fanny Craddock on the TV in the way of cooking shows.. making stuff from cookbooks was always very hit and miss.. for a start, maybe it was meant to be like that 🤷 how did you know? Great video as always, love the old cookbook show. ❤️
That'd be a good curd for curd tart - and yes lemon juice would be the 'trad' way - which has a shortcrust base, and mix in currants - not raisins or sultanas! - into the curd.
Very skeptical from the start. Vindicated in the end. "Curd" pudding phooey!
Every one is an expert, but not courageous enough to publish their own channel. Keep up the entertaining work Glen and ignore the nay sayers.
Look for a Yorkshire curd tart recipe!
"It's an idea, a really little idea" lol, Julie was really working to say something positive about it. I'm wondering if the sauce is meant to be thicker and more like a brandy butter you would have at Christmas with mince pies, a really softly whipped butter with just enough wine to give flavour but not too much that it begins to separate.
I have a modern greek cookbook and yet it uses "water glass" as a measurement instead of mls or grams, when asking about it people had told me that it was about 330 ml but its wasn't written any where and looking at glasses meant to drink water from they seemed to be about 300 ml at least in Greece in shops I visited
You could pass the curds through a fine mesh sieve. Blasting it in a food processor might also work.
If the recipe was from 1850 and out of Philadelphia it is possible they meant Madeira. It was one of the more popular and more common wines of the time.
I wonder if you'd squeezed the curd to get it extra dry if it would've blended smoother (like cream cheese). This is interesting though. Even failed recipes provide information, if it's only what not to do next time.
The Old Cookbook Show is such a wonderful feature. Even if measures in cooking were standardized later than weights and measures in general (which became more standardized in the 18th century than before when there were hundreds of systems of measure). There's an entire history of weights and measures (or metrology in science and the history of science) that you might find interesting to explore. And if you have hundreds or thousands of old cookbooks, then you are a prime lode of the ability to compare and evaluate the systems used in old cookbooks and how (and when) they became standardized.
I'm sorry if my suggestion(s) about apothecaries measures in the past caused so much heartburn. I think that you are correct that ratios are more important than the actual number of fluid ounces in a "teacup" or a "coffee cup" or a "glass". I'm not doing that to be a troll, but to look at how to improve the recipes you show just in case you wish to try another cooking experiment for possible video presentation.
I think I will make this, but I will cream the butter, sugar and zest in the food processor, then add the curds and process until smooth, baking it in buttered custard cups. To serve, I think I will serve the pudding on a bed of lemon curd.
I'm interested in the "Dried Peaches" under the one wine sauce. I couldn't see the whole recipe but I saw a lot of water, so I'm curious where they become dried.
They start out dried and become wet. They were dried to preserve them (think freeze-dried trail foods) and then you add water and other stuff to make them edible. The recipe seemed to be soaking them in warm water to turn back into edible fruit mash.
Can u do a video of blackout n german chocolate n peanut butter- chocolate cake n or pie?
I’d process the mix so it had a smooth texture
I would like to see an update regarding this recipe, to see if you could come up with new ways to make it better.
i've learned alot of sugar facts from you. I didnt know american sugar came from beets either
Cane sugar is preferred, though.
Beet sugar comes from sugar beets which are white. They grow
well in southeastern Idaho.
I live in Taber, Alberta in Canada. There are lots of sugar beets grown in this area and Rogers Sugar has a large plant here that is in production about 10 or 11 months of the year. In order to differentiate the Rogers Taber beet products from the Vancouver cane products, you can verify the inked-jet code printed on the product. Products with the code starting with the number “22” are from Taber, Alberta, while products with the code starting with the number “10” are from Vancouver.
Curd whipped smooth first with some sour cream to take away the grainy texture. Also, add a pinch of salt. Serve with caramel sauce and fresh blackberries, a sprig of mint, and a dusting of powdered sugar.
That’s so crazy, it just might work! 😆
Great idea!
I don’t cook with alcohol at all. If I try this I might use lemon juice in total to do the curdling
Can you also post the wine sauce you used?
In NZ paddy pans are paper. Might make it easier to get it out.
I have looked everywhere on the nett for the nice green ladle rest holder that you have in your kichen, but can't find it anywere. Any chance you could give a quick reply on where I can find this item? All the best from your Norweigian supporter.. :-)
What style of white did you decide on?
Nutmeg - yum! I bet I could substitute cottage cheese for the wine/milk curds; about how much curd did 1quart of milk produce?
Remember, Glenn was guesstimating on the exact measures.
My advise is, start with beating the other ingredients together. Add about half of the beaten mixture, to the Cottage Cheese and then add more, as you think it needs.
I wonder if the cold wine sauce with butter would melt if you served the pudding hot?
Wine into milk made me wonder if this is related to syllabub somehow.