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If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Today we’re stepping back into culinary history with a recipe from The Home Cookbook, a fascinating Canadian community cookbook published in Toronto in 1877 and compiled by the Ladies of Toronto and Chief Cities and Towns in Canada. This historic cookbook captures a unique moment in Canadian food history — where traditional techniques like keeping your own yeast sit alongside newer conveniences like compressed yeast cakes from the market. Today’s recipe? Chocolate Cream — an early version of what we’d now call: ✔ Chocolate pudding ✔ Chocolate custard ✔ Or even a base for homemade chocolate ice cream But as with many 19th-century recipes, there are mysteries… What does “half a cake of chocolate” mean in 1877? Why does this recipe melt chocolate in hot water?! Why does it instruct you to boil a custard? Using period references from Walter Baker & Company chocolate packaging, we decode historical ingredient measurements and recreate this vintage Canadian dessert recipe exactly as written — then test whether Victorian cooking techniques still hold up today. Along the way we explore: 📜 19th century recipe writing styles 🥛 Pre-homogenized milk delivery in Canadian cities 🍫 Early chocolate packaging and measurements ❄️ Ice boxes, cold cellars, and chilling desserts in winter 👩‍🍳 How community cookbooks preserved regional food traditions Does this historic chocolate pudding still work by modern standards? Or does this 150-year-old custard need a few updates? Watch as we recreate, taste test, and troubleshoot this vintage chocolate cream recipe from 1877 Toronto — and discover what dessert might have tasted like in a Victorian Canadian kitchen. CHOCOLATE CREAM Recipe Mrs. King. Half a cake of chocolate dissolved in a little hot water; put in a cup of milk, and when it boils have five eggs well beaten and mixed with two cups of milk; pour the hot chocolate into the eggs and milk; stir well and boil all together for a few minutes; sweeten to your taste. To be eaten cold. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen 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

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking What do you do when groceries are expensive… and nothing good is on sale? You improvise. This week, ultra-cheap bacon and leftover lasagna sheets turned into an incredible bacon mushroom white wine pasta that tastes like something straight out of a restaurant kitchen — but comes together fast using pantry ingredients and whatever mushrooms you can find. In this episode, we: ✔ Turn leftover lasagna pasta sheets into rustic hand-cut noodles ✔ Use mixed fresh & dried mushrooms for deep umami flavour ✔ Rehydrate dried mushrooms in white wine for extra richness ✔ Build a simple tomato & white wine pasta sauce ✔ Finish cooking fresh pasta directly in the sauce ✔ Make this dish vegetarian, vegan, or budget-friendly This is an easy weeknight pasta recipe that doesn’t need to simmer all day and is perfect if you’re trying to stretch ingredients, cook from your pantry, or just make something delicious from what you already have at home. With crispy bacon, earthy mushrooms, garlic, shallots, thyme, tomatoes, and white wine, this rustic pasta sauce delivers deep flavour, great texture, and a satisfying homemade dinner in under an hour. You can even: Skip the bacon for a vegetarian version Use oil instead of bacon fat for vegan pasta Add beans to stretch the sauce further Swap wine for stock + a splash of vinegar Add capers or anchovy paste for extra depth Perfect for: 🍝 Using up leftover pasta 🛒 Budget grocery weeks 🌱 Vegetarian or vegan adaptations ⏱️ Quick homemade dinners 🍄 Mushroom lovers Sometimes the best meals come from what’s already in the fridge. Bacon and Mushroom Pasta Recipe Ingredients: 30g (1 ounce) dried porcini mushrooms 250 mL (1 cup) white wine 6 slices bacon, chopped up 500g (1 pound) mixed fresh mushrooms, sliced 2-3 shallots, sliced 3 cloves garlic, minced Fresh thyme leaves from 5-6 stalks Salt and pepper to taste 1 - 796 mL (28 ounce) can tomatoes 500g (1 pound) pasta, cooks choice Freshly grated Parm for serving **250 mL (1 cup) heavy cream or milk, optional Method: In a measuring cup, combine dried mushrooms with white wine and microwave until wine is hot. Set aside and let soak until mushrooms are fully softened. In a Dutch oven or large sauté pan, cook bacon over medium-high heat, stirring often, until browned. Remove soaked mushrooms from wine and chop coarsely, reserve wine for later. Transfer cooked bacon to a plate, and then add the fresh and soaked mushrooms to that same pot over medium-high heat. Cook, stirring often, until mushrooms are browned, and have lost most of their moisture. Add onion, garlic, and thyme; cook, stirring, until onion and garlic are softened. Season with salt and pepper. Through a fine-mesh strainer pour in mushroom-infused wine, and continue cooking until liquid is ¾ reduced Stir in tomatoes, and add bacon back to the pot. Bring to a simmer, and cook uncovered about 20 minutes. Cook pasta until almost al dente. Drain pasta, and add to the sauce to continue cooking until done. *** A really nice optional addition is cream or milk added when you add the pasta to the sauce. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen 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

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Today’s recipe comes from a 1940s wartime cookbook — Prince Edward Island Home Recipes — and it raised an immediate question: Why is there a recipe called Prairie Pudding in a Maritime cookbook? The answer? Cream of Wheat. This vintage Canadian dessert is built around Cream of Wheat, a prairie-grown wheat cereal that was a staple in many wartime kitchens. What starts as a humble hot breakfast cereal turns into a baked pudding flavoured with: Molasses Cinnamon Ginger Butter Eggs Warm milk Essentially… gingerbread meets custard meets rice pudding texture. In this episode we explore: ✔️ Why older recipes call for scalded milk ✔️ Wartime cooking techniques like double boilers ✔️ The science behind pasteurization and milk proteins ✔️ How Cream of Wheat was used beyond breakfast ✔️ Whether Prairie Pudding is breakfast, dessert… or something in between We also talk about classic hot cereals like Red River cereal, grits with maple syrup, and how pantry staples shaped Canadian wartime cooking. After baking for over an hour in a moderate oven, Prairie Pudding develops a soft, custardy texture with warm gingerbread spice. It’s traditionally served with lemon sauce — but cream or ice cream might be the real winner. Is this 1940s PEI dessert worth reviving? That’s what we’re here to find out. If you love vintage cookbooks, Canadian food history, wartime recipes, and honest taste tests of old-fashioned desserts, you’re in the right place. Thanks for stopping by — see you next Sunday morning in the kitchen. PRAIRIE PUDDING Recipe 2 c. milk 5 tb. cream of wheat 2 tb. butter ½ c. molasses ¾ tsp. cinnamon ½ tsp. ginger 2 eggs 1 c. cold milk. 1 tsp. salt Scald the milk and gradually add the cream of wheat, stirring constantly. Cook over boiling water for twenty minutes, stirring occasionally. Add the butter, molasses, salt, cinnamon, ginger and the thoroughly beaten eggs. Turn into a buttered pudding dish, and pour over the mixture the one cupful of cold milk. Bake in a moderate oven - 350 deg. F. for one to 1½ hours. Serve hot or cold with milk, cream or lemon sauce. Eight to ten servings. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen 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

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome back to the kitchen, friends! Today’s bake started out as something that almost didn’t happen… because this Blueberry Coffee Cake recipe was buried under confusing instructions, unnecessary measurements, divided ingredients, and wildly overcomplicated steps. So instead of giving up, I simplified it. This is now an easy Blueberry Buttermilk Coffee Cake with Cinnamon Sugar Layer and Streusel Crumble Topping that anyone can make — whether you're new to baking or just tired of recipes that feel like advanced math homework. In this episode we break down: ✔️ How to simplify complicated baking recipes ✔️ Why buttermilk makes cakes tender and flavourful ✔️ A better substitute for buttermilk (NO vinegar + milk hacks!) ✔️ The importance of mise en place when baking ✔️ Why “divided ingredients” are the worst ✔️ Streusel crumble topping made simple ✔️ Using frozen wild blueberries in baking ✔️ RTFR Squared – Read The Recipe Twice! This moist coffee cake features: 🥄 A soft buttermilk cake base 🫐 Wild blueberries 🍂 Cinnamon sugar swirl layer 🥜 (Optional!) Pecan streusel topping ✨ Tender crumb thanks to real dairy acidity And the best part? Once you understand the basics of this buttermilk cake recipe, you can swap in almost any fruit you like! Whether you're baking for brunch, dessert, or an after-dinner snack, this simple coffee cake recipe is approachable, adaptable, and absolutely delicious. Don’t forget the pecans… unlike me. If you enjoy vintage recipes, simplified baking techniques, and Sunday morning comfort food, make sure to subscribe for more from the Old Cookbook Show! Blueberry Coffee Cake Recipe Crumb Topping 125 mL (½ cup) all-purpose flour 75 mL (1/3 cup) dark brown sugar 2 mL (½ tsp) coarse salt 60 mL (¼ cup) pecans, chopped 60 mL (¼ cup) butter, cut into ¼" cubes Middle Layer 45 mL (3 Tbsp) sugar 15 mL (1 Tbsp) ground cinnamon Blueberries 500 mL (2 cups) fresh or frozen blueberries 30 mL (2 Tbsp) rolled oats Cake 175 mL (¾ cup) sugar 90 mL (6 Tbsp) butter 2 mL (½ tsp) vanilla extract 2 large eggs 375 mL (1½ cups) all-purpose flour 2 mL (½ tsp) baking powder 2 mL (½ tsp) baking soda 1 mL (¼ tsp) coarse salt 250 mL (1 cup) buttermilk Method: Crumb Topping: Combine flour, brown sugar, salt, pecans, and butter in a medium bowl. Using your hands, rub butter and dry ingredients together until large, moist crumbs form. Middle Layer: Whisk together sugar and cinnamon. Blueberries: Toss blueberries with oats in a small bowl Cake: Preheat oven to 180ºC (350°F). Grease 8x8" metal baking tin, line bottom with parchment paper. Cream sugar and butter, until light and fluffy. Beat in vanilla extract, and eggs, one at a time. Whisk flour, baking powder, baking soda, and salt in a medium bowl; set aside. Alternate adding flour mixture and buttermilk to the butter mixture. Pour half of cake batter into prepared pan and smooth top. Sprinkle middle layer cinnamon sugar evenly over batter in pan. Pour remaining batter over, smoothing the top. Scatter half the blueberries over batter, cover with crumb topping and then the remaining blueberries. Sprinkle crumb topping over blueberries. Bake until top is golden brown and a cake tester inserted into the centre comes out clean, 55–65 minutes. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen 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

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Today’s vintage baking experiment comes from a 1950s promotional cookbook by Robin Hood Flour Mills Cooking School, featuring the fictional home baking expert Rita Martin — a brand-created personality used for decades to promote flour and baking at home. In this episode, we’re diving into a classic Refrigerator Sweet Dough recipe — a 1950s “master dough” that you can mix once and use all week to make: ✔ Bath buns ✔ Cinnamon rolls ✔ Sweet rolls ✔ Chelsea-style buns ✔ Breakfast buns ✔ Enriched yeast dough recipes The idea is simple: make a basic sweet dough, store it in the fridge for up to 5–6 days, and cut off portions as needed to bake fresh homemade buns anytime. But along the way, we uncover something fascinating about vintage bread baking… Why were older dough recipes often so dry? We explore how changes in: Active dry yeast vs liquid yeast Flour protein content Milling practices Hydration levels in bread dough Home baking habits in the 1900s …may have influenced how dough recipes were written in mid-century cookbooks. By increasing the hydration level (adding more liquid and even swapping water for milk), we test how modern flour behaves differently — and how small adjustments can transform a stiff dough into a soft, sticky, enriched dough that produces: 👉 Softer crumb 👉 Better texture 👉 Improved rise 👉 More flavour We also make a take on Bath Buns with candied citrus peel and raisins, comparing the original 1950s recipe as written with a higher hydration version to see which one bakes up best. If you’re learning how to bake with yeast dough, experimenting with sweet dough recipes, or curious about baking science and hydration levels in bread — this episode is for you. Remember: Baking may be science… but making great bread is an art. Try it, experiment, adjust your hydration, and make it your own! REFRIGERATOR SWEET DOUGH ROLLS (as written in book) 2 packages dry quick yeast 1/4 cup lukewarm water 8 cups sifted Robin Hood Flour 2 cups warm water ½ cup sugar 2 teaspoons salt 2 eggs (beaten) 4 tablespoons shortening, melted or very soft DISSOLVE yeast with 2 teaspoons sugar in lukewarm water. ADD remaining sugar, salt and eggs to warm water to dissolve. ADD half the flour, then the shortening, and balance of flour. TURN OUT on table and knead until smooth. PLACE dough in greased bowl, brush top with melted shortening, cover, and place in refrigerator until needed. SMALL AMOUNTS may be cut off, shaped into rolls and allowed to rise, in warm place (about two hours) until light. BAKE in oven 385° F. until golden brown. NOTE: This dough may be kept in refrigerator 6 or 7 days. If it continues rising, knead down occasionally. NOTE: For fruit loaf and rolls of various kinds use above recipe, substituting milk for warm water. Do not chill dough but make up after it has risen 1 ¾ hours. *** My final hydration was 75 - 80% I cut the recipe in half for the video: - 4 cups of the flour I used weighs approx 625g so i used between 470 - 500 mL of liquid. - The final dough was made with milk. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen 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

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome back to the kitchen and another vintage-inspired baking experiment! While digging through mid-1800s cookbooks for The Old Cookbook Show, I kept noticing something unusual in historic cookie recipes — sour milk, buttermilk, or sour cream being added to the dough. It’s a technique you don’t often see in modern cookies, especially in something as classic as chocolate chip cookies. So today, we’re putting this 19th-century baking trick to the test by making Sour Cream Chocolate Chip Cookies to see what happens when acidity is added to a traditional cookie recipe. Does it make them softer? Puffier? More cakey? Or does it completely change the flavour and texture? By adding sour cream (or yogurt / buttermilk as alternatives), the acid reacts with baking soda to create a totally different cookie texture — one that’s thick, soft, tender, and slightly tangy compared to thin and crispy chocolate chip cookies. If you love: ✔ Soft chocolate chip cookies ✔ Thick bakery-style cookies ✔ Vintage baking techniques ✔ Old cookbook recipes ✔ Buttermilk baking ✔ Unique cookie texture experiments …this is a cookie recipe you NEED to try. We also talk about how ingredient swaps like sour cream vs yogurt vs buttermilk will affect spread, texture, and flavour — and why the milk + vinegar substitute just doesn’t give the same results. Bake these at 350°F for 12–15 minutes and keep an eye on them — depending on your dairy choice, they may puff up beautifully or spread a little flatter. This isn’t your typical thin, crispy chocolate chip cookie… It’s something completely different. Sour Cream Chocolate Chip Cookies Recipe Ingredients 250 mL (1 cup) butter 250 mL (1 cup) packed dark brown sugar 125 ml (½ cup) sugar 1 egg 125 mL (½ cup) sour cream 5 mL (1 tsp) vanilla 625 mL (2 ½ cups) all-purpose flour 5 mL (1 tsp) baking soda 5 mL (1 tsp) coarse salt 375 mL (1½ cups) chocolate chips Method: Preheat the oven to 180ºC (350°F). Cream together the butter and both sugars. Beat in the egg, sour cream, and vanilla. Whisk together the flour, baking soda, and salt. Stir the dry into the creamed butter mixture, then stir in the chocolate chips. Scoop out onto a baking sheet, and bake 12-15 minutes, or until done. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen 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

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome back to the kitchen! Today we’re making easy no-knead bread from scratch and pairing it with a hearty pork stock bean soup that absolutely explodes with flavour. If you’ve ever been intimidated by all the “rules” of bread baking — hydration percentages, gluten development, perfect shaping — this is your sign to ignore the noise and just bake the bread. This high hydration, no-knead bread recipe uses simple pantry staples: flour, water, salt, and yeast. That’s it. No mixer required. No fancy equipment required. Just time, folds, and confidence. This bread formula is incredibly forgiving and is the exact same base ratio I use for: Artisan no-knead bread Dutch oven bread Overnight bread Pizza dough (cold fermented for 2–3 days) It works with: All-purpose flour Whole wheat flour Mixed flours Different brands (because flour is milled differently and hydration matters!) Alongside the bread, we’re making a deeply flavorful pork bone stock soup using homemade pork stock made from sausage trimmings — bones, cartilage, and skin simmered low and slow to create a collagen-rich, jiggly, flavor-packed stock. This soup features: Navy beans, black beans, and black-eyed peas Rotel tomatoes with green chilies Salsa verde (tomatillo salsa) Fresh crushed cumin Tex-Mex seasoning Onion, green pepper, and banana pepper The result? A budget-friendly, high-protein bean soup with incredible depth and mouthfeel thanks to real homemade stock. This episode is about more than just recipes. It’s about: Stretching your grocery budget Cooking from scratch Making homemade bread affordable Using every part of what you bring into your kitchen Eating well without overcomplicating things A 10kg bag of flour makes dozens of loaves. Pork bones become stock. Stock becomes soup. Planning and simple techniques can completely change your food budget — without sacrificing flavor. If you’ve been afraid to bake bread, don’t be. Start here. Make a slightly sticky dough. Fold it a few times. Bake it hot. Eat it with soup. Repeat. Thanks for stopping by the kitchen. See you again soon. Soup Recipe Ingredients: Oil for frying Large yellow onion, chopped 1 green pepper, chopped (poblano is better if you can get it) 1 hot banana pepper, chopped 15 mL (1 Tbsp) ground cumin Salt & pepper to taste 1- 127 mL can chopped green chilies 1- 284 mL can Ro-Tel 250 mL (1 cup) salsa verde 1.25 L (5 cups) pork stock 4 (540 mL - 19 ounce) cans assorted beans, (drained and rinsed if you wish) 15 mL (1 Tbsp) 'Tex-Mex' seasoning Method: Heat the oil in a Dutch oven over medium-high heat. Stir in the onions, green pepper, salt, pepper, cumin, and banana peppers. Sweat those down until onion is translucent. Stir in the chopped chilies, Ro-Tel, salsa and stock, beans, and Tex-Mex, cover and simmer for an hour or so. Bread Recipe: Ingredients: 875 mL (3½ cups) all-purpose flour (or mix of flours) 7 mL (1½ tsp) coarse salt 2 mL (½ tsp) instant yeast 400 - 450 mL (around 1¾ cups) water Method: In a large bowl, combine the flour, salt and yeast.  Add the water and mix with a fork until the flour is moistened, and forms a ragged dough mass. Cover and let rest 2 hours on the counter at room temp. Fold dough as shown in video 3-4 times allowing 1-2 hours rest between folds. Preheat the oven to 225°C (450°F).  Place a Dutch oven or heavy pot with a lid in the oven to preheat. An hour before baking; shape dough into form that you want to bake. Re-cover and let rest for about 45 minutes. Drop the dough into the preheated Dutch oven, cover and cook 30 minutes.  Remove the cover and cook for another 20 - 25 minutes. Bread is cooked when internal temp reaches 190 - 210ºF. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen 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

If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome friends, and welcome back to Sunday Morning and The Old Cookbook Show. Today we’re cooking from one of the most important English cookbooks ever published: The Art of Cookery Made Plain and Easy, commonly known as the Hannah Glasse cookbook, first published in 1748. In this episode, I’m making an 18th-century dessert called an Orange Fool — a simple but elegant orange custard made with fresh citrus, eggs, cream, sugar, nutmeg, and cinnamon. A fool isn’t what it sounds like — it’s a traditional English custard dessert, and this one translates beautifully into a modern kitchen. Along the way, we explore: What English cookery looked like in 1748 Why vanilla wasn’t commonly used yet How historical cooks worked without thermometers Why rosewater was often used before vanilla How old recipes like this still stand up today This recipe is stirred over a low fire, judged by sight and feel rather than temperature — exactly how it would have been done in the 18th century. The result is a soft, spoonable custard that sits somewhere between pudding and sauce, perfect on its own or served with fruit or cake. If you love historic recipes, vintage cookbooks, food history, and translating old recipes for modern kitchens, this one’s for you. 📖 Cookbook: The Art of Cookery (1748) 🍊 Recipe: Orange Fool (Orange Custard) 🕰 Era: 18th-Century English Cooking Thanks for stopping by — see you again soon. More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen 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