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If you like our content and would like to help us continue, buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome friends, and welcome back to the kitchen. Today we’re making rough puff pastry, using a traditional pre-World War II English recipe found consistently across vintage cookbooks from the early 1900s. Rough puff pastry is often misunderstood as difficult or fussy—but this old-fashioned method proves it’s simple, forgiving, and incredibly delicious. Unlike classic puff pastry, which involves laminating a sheet of butter into dough, rough puff uses cold cubes of butter worked directly into the flour, creating beautiful streaks of butter that puff dramatically in the oven. In this video, I walk you step-by-step through: The difference between rough puff pastry and traditional puff pastry Why cold butter matters How gluten works in pastry, and how to control it Why vinegar or lemon juice appears in historic recipes How many roll-and-folds you actually need (hint: not a million) Why vintage cookbooks say “add enough water” — and why they’re right This recipe comes straight from pre-WWII English cookbooks, where the ingredient ratios never change, only the quantities. It’s a time-tested method that delivers flaky layers, rich butter flavour, and reliable puff—perfect for both sweet desserts and savoury bakes. If you’ve ever avoided making rough puff pastry because it seemed intimidating, this video is for you. It’s not technical, it’s not precious, and it doesn’t require special equipment—just a bit of patience and a love of good pastry. Over the next couple of weeks, you’ll see this rough puff pastry used in: A sweet vintage dessert A savoury appetizer If I can make it, you can make it too. Thanks for stopping by, and I’ll see you again soon. ROUGH PUFF PASTRY. 8 oz. flour 4 to 6 oz. butter Pinch salt. ½ teaspoonful lemon juice. Cold water. METHOD. 1. Sieve the flour and salt into a basin. 2. Add the butter and cut it into pieces the size of a walnut. 3. Add the lemon juice and cold water to bind to a stiff paste. Mix with a knife but do not break down the butter. 4. Turn out on a floured board and lightly press the pastry together but do not knead it. 5. Roll out to a strip. 6. Fold the pastry in three. 7. Seal the edges with the rolling pin. 8. Half turn the pastry to bring folded edges to the sides. 9. Roll out to a strip, being careful to avoid rolling over the top and bottom edges, as this would expel the air folded into the pastry. 10. Repeat rolling and folding the pastry till it has had 4 rolls and 4 folds. II.. Roll out the pastry to size and thickness required 12. Bake in a hot oven More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING If you like our content and would like to help us continue, buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

After last week’s… let’s call it a learning experience, I decided this book deserved an opportunity for redemption. So today we’re making Housekeepers Cake, an old-fashioned fruit cake made using a method we now call reverse creaming. Along the way, things go very wrong… and then (eventually) very right. In this episode, we explore: What reverse creaming is and why it creates a tender, crumbly cake How butter coating flour inhibits gluten development Why vague instructions like “hot oven” can spell disaster in old recipes The problem with baking times in transitional cookbooks Why early recipes expect you to use what you have, not buy special equipment How temperature matters more than time Why this cake burned twice before finally succeeding This Housekeepers Cake is dense but tender, crumbly without being stodgy, and packed with dried fruit and warm spice—very much a practical, working-class cake meant for everyday kitchens. We also talk about: Why bicarbonate of soda behaves differently without acid The difference between historical oven terminology and modern temperature charts Why old cookbooks often list ingredients out of order And why failure is part of cooking from historical sources If you love vintage baking, historical recipes, old cookbooks, kitchen science, and honest kitchen failures, this episode is very much for you. Sometimes the lesson is the recipe. Sometimes the lesson is the oven. And sometimes the lesson is: 45 minutes at 425°F is a terrible idea. Thanks for stopping by—see you again soon. HOUSEKEEPER'S CAKE Recipe: ½ lb. flour ¼ lb. sugar. 3 oz. butter or dripping. ½ teaspoonful spice. I small egg. Milk. ¼ lb. raisins. ¼ lb. sultanas. I teaspoonful bi-carbonate of soda. I oz. candied peel. METHOD. I. Line a cake tin with greased double kitchen paper. 2. Sieve the flour, soda, and spice. 3. Kub in the butter till like breadcrumbs. 4. Add the fruit and sugar. 5. Beat the egg and add a little milk to it. 6. Add the egg and milk to the flour, etc., and mix to a rather stiff consistency. 7. Place the mixture in the prepared tin, and dredge the top with castor sugar. 8. ***Bake in a hot oven from I ½ to 2 hours. ***325ºF for 45 minutes to 1 hour More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome friends, welcome back to the kitchen. Today we’re turning a humble leftover ham bone into a deeply flavourful, old-fashioned ham and bean soup—the kind that sticks to your ribs and makes winter feel a little more manageable. Just after Christmas, a grocery store pricing moment led to buying a full bone-in ham instead of an overpriced formed ham, and that decision paid off in the best possible way. After carving off meat for sandwiches, what remained was a ham bone, skin, cartilage, and trimmings—perfect for making a rich, gelatinous ham stock. In this video, I walk you through: How to make ham stock (or broth… we’re not arguing about it) from a leftover ham bone Why a low, gentle simmer gives you a clearer, cleaner, more flavorful stock Using classic aromatics: onion, carrot, celery, garlic, and thyme Skimming and saving fat the old-school way Turning jiggly, collagen-rich stock into a budget-friendly ham and bean soup Using canned or dried beans (navy beans, black-eyed peas—use what you’ve got) Stretching one ham into multiple meals during winter This is the kind of cooking that doesn’t chase perfection—just good food, made with what’s on hand, and a little patience. It’s practical, comforting, and exactly the sort of soup you want simmering on a cold night. Whether you’re cooking on a budget, working through freezer leftovers, or just love traditional, no-waste kitchen cooking, this ham and bean soup delivers big flavour with simple ingredients. Make it your own: change up the beans, add root vegetables like parsnips or rutabaga, or blend a portion for a thicker texture. However you do it, this soup is all about warmth, thrift, and letting the ham shine. Thanks for stopping by the kitchen—see you again soon. Ham and Bean Soup Recipe Ingredients Ham Stock: 1 ham bone, and trimmings 3L water 1 onion, diced 2 medium garlic cloves, diced 2 carrots, diced 2 celery ribs, diced Soup: 30 mL (2 Tbsp) fat for frying 1 large yellow onion, roughly chopped 2 medium carrots, roughly chopped 2 celery ribs, roughly chopped 1L (4 cups) ham stock, +/- depending on your desired thickness 2 sprigs fresh thyme 1 bay leaf 500g (1lb) ham, diced 4 cans, beans Seasoning to taste Method: For the stock: Place all ingredients in a heavy pot, set to a low simmer and cook uncovered for 3-5 hours. Strain out the solids and refrigerate overnight to remove the fat. Or strain out the solids and use right away. For the soup: In a heavy pot melt the fat over medium heat and sweat the onion carrot and celery until translucent. Add the remaining ingredients and simmer 30 minutes, or until you're ready to eat. I'm calling out 1L of home made Ham stock as a start - add more if needed or make up with water. More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Watch the whole video here: https://youtu.be/H5uLmIa4UZw More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome back to Sunday Morning & The Old Cookbook Show, where we cook directly from historic cookbooks and see how the recipes actually hold up today. In this episode, we’re diving into an early 20th-century British recipe from the Battersea Polytechnic Training Department of Domestic Science – Household Cookery Recipes (circa 1914–1915). Using this vintage teaching manual, we attempt a classic Beef Steak (Steak & Kidney) Pie, complete with homemade rough puff pastry. This recipe is fascinating—not just for the flavours, but for the method. There’s no pre-cooking of the filling, minimal seasoning, and a very old-school approach to pastry. We make rough puff pastry completely from scratch, talk through lamination, resting, folding, and why technique mattered so much in domestic science education. And then comes the tasting… Let’s just say the rough puff pastry is a huge success, but the steak and kidney filling? That sparks one of the most memorable reactions we’ve ever had on the channel 😬 If you love: Vintage and antique cookbooks Historic British recipes Steak & kidney pie (or strong opinions about it) Learning classic pastry techniques Honest, real-time taste tests …this episode is for you. 📚 Cookbook: Battersea Polytechnic Household Cookery Recipes 📅 Estimated publication: 1914–1915 🥧 Recipe: Beef Steak (Steak & Kidney) Pie with Rough Puff Pastry As always, we cook the recipe exactly as written, then talk about what worked, what didn’t, and how we’d adapt it today. Thanks for spending your Sunday morning in the kitchen with us—see you again soon. ROUGH PUFF PASTRY. 1/2 teaspoonful lemon juice. Cold water. 8 oz. flour. 4 to 6 oz. butter. Pinch salt. METHOD. 1. Sieve the flour and salt into a basin. 2. Add the butter and cut it into pieces the size of a walnut. 3, Add the lemon juice and cold water to bind to a stiff paste. Mix with a knife but do not break down the butter. 4. Turn out on a floured board and lightly press the pastry together but do not knead it. 5. Roll out to a strip. 6. Fold the pastry in three. 7. Seal the edges with the rolling pin. 8. Half turn the pastry to bring folded edges to the sides. 9. Roll out to a strip, being careful to avoid rolling over the top and bottom edges, as this would expel the air folded into the pastry. I Repeat rolling and folding the pastry till it has had 4 rolls and 4 folds. II. Roll out the pastry to size and thickness BEEFSTEAK PIE. 1 Rough puff pastry. Filling: I lb. beefsteak. 2 oz. ox kidney. I Dessertspoonful flour. I teaspoonful salt. ¾ teaspoonful pepper. I gill stock or water. METHOD I. Wipe meat and wash and dry kidney 2. Cut meat in small pieces and kidney in dice. 3. Toss meat and kidney in flour and seasoning and place in a pie dish. 4. Add & gill stock. 5. Roll pastry (see pastries) a size larger than pie dish and about ½ inch thick. 6. Wet edge of pie dish and seal on a strip of pastry. Wet this strip and seal on the lid of pastry. 3. Trim and decorate the edges. 9. Cut a hole in centre of pie to allow for escape of steam. IO. Brush top with beaten egg and decorate round the hole with leaves of pastry. II. Bake pie in a hot oven till the pastry is well risen and browned. I2. Reduce heat and continue cooking for if hours altogether. I3. Add & gill hot stock. 14. Wipe pie dish with a hot wet cloth and place piece of parsley in centre of pie 0:00 Welcome 1:29 How to Make Rough Puff Pastry 8:22 How to make Steak and Kidney Pie Filling 17:39 Tasting Steak and Kidney Pie More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome friends, welcome back to the kitchen. Today I’m making a 6-inch sweet potato cheesecake, inspired by our family Réveillon de Noël—the traditional Québécois Christmas Eve feast. In my family, Réveillon is the big meal of the year. Scallops, oysters, lobster, steaks, ribs, Tourtière… and of course, lots of desserts. Since there’s always so much food, I wanted to bring a small, perfectly portioned dessert so everyone can enjoy a little taste without mountains of leftovers. This sweet potato cheesecake is baked gently in a bain-marie (water bath) for a silky smooth texture, with warm holiday spices like cinnamon, ginger, and clove. It’s rich, creamy, not overly sweet—and yes, it cracked on top. And no, I don’t care. Even Michelin-starred restaurants have cracked cheesecakes 😉 Along the way, we talk holiday traditions, Réveillon memories, and why cheesecake perfection is wildly overrated when the flavour is this good. If you’re looking for: A small-batch cheesecake recipe A twist on classic holiday desserts A sweet potato dessert that isn’t pie Or a cozy, relaxed Sunday morning cooking video —you’re in the right place. Thanks for stopping by, thanks for watching, and here’s to a great year ahead. 🍰 Sweet Potato Cheesecake Recipe Ingredients For the gingersnap crust ½ sleeve graham crackers, crushed (100g / 16 2"x2" crackers) 60 mL (¼ cup) granulated sugar 60 mL (¼ cup) butter, melted For the cheesecake 450g cream cheese, room temperature 60 mL (¼ cup) brown sugar 60 mL (¼ cup) granulated sugar 5 mL (1 tsp) ground cinnamon Pinch ground ginger Pinch ground cloves 2 mL (½ tsp) coarse salt 175 mL (¾ cup) sweet potato puree 30 mL (2 Tbsp) sour cream 2 eggs 5 mL (1 tsp) vanilla extract Method: Heat the oven to 190ºC (375°F). Wrap the outside of a 6" springform pan with aluminum foil. Mix the crushed graham crackers, sugar and melted butter; form into the bottom and up the sides of the springform pan. Bake for 15-20 minutes, remove from the oven and set aside. Cream together the cream cheese, sugars, salt, and spices. Beat in the sweet potato, and sour cream, then the eggs one at a time. Beat in the vanilla. Pour into the parbaked crust and bake in a Bain-marie until the custard is set around the edge, but still slightly loose in the centre, about 45 minutes to 1 hour. Cool gently, then refrigerate before serving. More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Welcome friends, and welcome back to Sunday Morning and the Old Cookbook Show. Today we’re making something with one of the most delightfully confusing names I’ve ever seen in an old cookbook: Ice Pudding. This recipe comes from “High Class Cookery Recipes” by Mrs. Charles Clark (Edith Clark), a professional cookery school textbook used in the Victorian and Edwardian periods. I’m working from both the 8th and 10th editions, published in 1902 and 1906, with the later edition greatly expanding the original instructions. These books were designed to train cooks for grand country houses, hotels, and institutional kitchens, heavily influenced by French technique. So what is ice pudding? Somewhere between: a frozen custard an ice cream a semifreddo and a Victorian party trick This historic dessert starts with a proper egg custard, gently cooked and thickened, then partially frozen, enriched with whipped cream, and finished with candied peel, pistachios, glacé fruit, cognac, and Maraschino liqueur. The result is light, aromatic, and completely unlike modern ice cream—more delicate, more playful, and surprisingly refreshing. This is a recipe that invites experimentation. Swap the fruits, change the nuts, adjust the liqueurs—or leave them out entirely. Once you understand the base method, you can make this historic frozen pudding completely your own. If you love vintage desserts, antique cookbooks, forgotten recipes, and food history experiments, you’re in the right place. Thanks for stopping by—and yes, it really is good. See you again soon. Ice Pudding. Ingredients. Half a pint of Milk. Four Yolks of Eggs. One whole Egg Two ounces of Loaf Sugar. Four ounces of glacé Fruits. One ounce of grated Pistachio Nuts. One dessertspoonful of Maraschino. One dessertspoonful of Brandy. Half a pint of whipped Cream. Make a custard with the eggs, milk, and sugar. Strain it, and when cold put it into the freezing-pot; when half frozen add the dried fruits cut in pieces, the pistachios, Maraschino and brandy, and lastly, add the whipped cream, and refreeze. Wet the mould, and decorate it according to taste with pistachios and glacé fruits, and fill with the frozen mixture. Seal up the mould, and pack into a charged pail, and freeze till wanted. More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Soup season is here, and this cheap, easy ground beef soup is one I make four or five times every winter. It’s made with simple pantry staples, humble vegetables, and whatever was on sale at the grocery store—because great comfort food doesn’t need to be expensive. This one-pot ground beef soup recipe starts with browned ground beef and tomato paste for deep flavour, then builds with onions, carrots, celery, cabbage, rice (or barley), and a surprise ingredient that adds serious umami. The result? A rich, hearty, old-fashioned soup that tastes like home. Perfect for: ✅ Budget cooking & frugal meals ✅ Cold weather & winter dinners ✅ Easy weeknight comfort food ✅ Using up leftover vegetables ✅ Pantry-based, flexible recipes You can swap the rice for pearl barley, change the root vegetables, or even use different ground meats. This soup is endlessly adaptable and always delicious. If you’re looking for a cheap homemade soup, a ground beef dinner idea, or a nostalgic comfort food recipe, this one’s for you. 👉 Like, subscribe, and share if you love simple, old-school cooking made with what you have on hand. 🥕 Ingredients (Flexible & Budget-Friendly) Ground beef Tomato paste Onion, carrot, celery Cabbage Turnip (optional) Rice or barley Garlic, thyme, cloves, bay leaf Beef stock or water Marmite / Vegemite (optional but powerful) Ingredients: 500g (1lb) ground beef 1 onion, diced 2 carrots, thinly sliced 2 celery stalks, sliced 60 mL (¼ cup) tomato paste 1 minced clove garlic 2 bay leaves 1 pinch ground cloves 2 mL (½ tsp) dried thyme 2 mL (½ tsp) marjoram 2 mL (½ tsp) salt 2 mL (½ tsp) pepper 750 mL (3 cups) chopped cabbage 125 mL (½ cup) uncooked rice 1L (4 cups) chicken or beef stock 500 mL (2 cups) water + more if needed 30 mL (2 Tbsp) Marmite Method: In large soup pot, brown beef over medium-high heat, breaking up with back of spoon. Add onion, garlic, carrots and celery; cook, stirring until softened. Stir in tomato paste and cook 1-2 minutes. Add bay leaves, cloves, thyme, marjoram, salt, and pepper. Stir in cabbage, rice, stock, water, and Marmite. Bring to boil; reduce heat, cover and simmer until cabbage is tender, and rice is cooked through about 20 minutes. Discard bay leaves. More info about Hope Air: https://hopeair.ca/ https://hopeair.ca/impact-report-2024/ Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar