I have an applesauce spice cake/bread that is my absolute favorite. I often vary the spices in it and depending on what apples are available that too changes the flavour. The applesauce I make myself and the apples in that get roasted which is just amazing.
Glen, however much that book may have been loved, the real problem is that Borden went the cheap route and printed the book on an unprocessed wood pulp. The book is acid-burning itself into dust. Photocopy it ... soon.
My dad was a milkman for the Bordens Co. in Niagara Falls, Ont, almost 70 years ago. My Grandfather was lower management and dealt with the war effort and POW rationing. Long history with Bordens Co. Good bye Elsie.
@@galli0 neither is Green Eggs and Ham. I only ever heard of one of the Seuss books that went out of publication, and my kids owned a lot of Dr. Seuss books. On the other hand, I had a hard time finding a discontinued cookbook I really wanted. Editors stop printing books all the time. That’s what used book stored are for.
Ooh, first comment! Can't wait to watch! Is anyone else old enough to remember Elsie the cow ads for Borden? Looks yummy. Loved the 1st whipped cream attempt!
I remember Elsie! I also remember having a milk man. How nice that would be NOW!!! He brought our dairy order to the front door twice a week. And I'm not really all that old!! It was always exciting when our milk order arrived bcuz us kids never knew if mom had ordered the ice cream bars - (She refused to tell us!). Weren't they called Elsie Bars? Or am I just making that up??! Or were they called Nifty Bars? It was just like today's Dove Bar w the vanilla ice cream covered in a thin layer of crisp chocolate. Soooo yummy!! The ice cream bars from Borden had plastic sticks with holes in them, so after you ate your ice cream you collected them, then you could build stuff with them. Great memories!! ❤
@@gardengatesopen , I'm in my 50s, and my parents had a milk man until maybe 15 or 20 years ago? The milk box on the front porch, but he often brought it in the kitchen. The one when I was little, I think his name was Kenji? If my Mom had made banana bread or plum coffee cake, he was always offered some.
The cake sounds good as is, but Julie's idea of cinnamon sounds like a great next step. With the evaporated milk you could sub apple juice for the water and probably have a killer apple pie cake...🙂😊
@@kondition-kode-nine Well, evaporated milk has a different flavour because it's heated, which causes some of the sugars in milk to caramelize. Condensed milk is the same, but it also has a lot of sugar added into it.
Yes! Thank you! There are times when evaporated milk is what’s needed. My mother made hot cocoa with evaporated milk (and some water added) and I just loved that flavor!
I want to give a shout-out to all the folks that have trusted Glen with something so precious and a part of the history of our world. We all share something in common around the world and that is some type of comfort through what we eat. And to you Glen and Jules as well, you share with the rest of us something given to you as well. With your kind heart and the love of what you are doing it shows in all the streams, I have seen. Plus the knowledge you have gained with research and cooking. It has sparked so much in all of us I would venture to say. Either in learning some type of history or just another take on something our families might have shared at the dinner table while telling of a long day. So thank you very much.
Glen, you're probably already aware of this but there's some old cookbooks in the Gutenberg Project online library. Not the same, I know, but a nice resource nevertheless. Should also be interesting for all viewers who like to peruse old recipes. I even found some dutch ones in there =D
Hi, Remember, Borden was a dairy company that sold milk and other related dairy products. By the way my Grand parents made this cake and would use different fruits based on the season. Cherry and peach was my fav.
The punched holes in the pages remind me of the collect as you go promotion sheets. Thank you. I watch this after church (zoom at present) and before lunch. Makes my Sunday.
This reminds me of a cake I used to make for the kids when I was pushed for time. I put the fruit on the bottom and poured the cake batter on top and baked it at 325-350 for about 45 minutes, served it warm, in dessert bowls with a little cream poured over. I'm going to try this one for sure. Thanks, Glen
I like your videos, while listening to this one I realized I've been listening to yours longer and/or more consistently than those of any other UA-cam cook. I believe I came here looking for another variation on bannock, though I can't remember.
We use it in Europe in 1 liter cartons and it is used in 250ml(8 ounce) packaging for the kiddie- sized lunchpaks. We only refridgerate the milk after we open them up. AS a transplanted American, I was afraid at first to drink milk at room temperature....but it is stable and when cold it tastes fresh! Takes up a lot less space in the smaller refrigerators which we use here in Portugal.
Glenn thanks for this recipe from the book my son sent you.He found it in a local antique shop and immediately purchased i t with you in mind.Glad you were able to appreciate its content.
Since we, as a family, are not big milk drinkers; we actually buy the shelf stabilized milk and keep it on hand. It mostly has a 1 year shelf life; so we always have milk on hand for when we need it; and then have to come up with a use for it within 7 days. Around here, 1 quart of the shelf stable sells for $1 US, while a quart of fresh is almost $2 US and we are, ironically, surrounded by the dairy herds that supply the fresh.
My mom made a recipe similar to this. She put the apples on the bottom, put lots of cinnamon on the apples, then poured the batter over the top. She served it with a simple warm lemon sauce made with sugar, lemon juice and a little corn starch. I liked the sauce the best. She called it apple pudding. My mom always baked with evaporated milk. Shelf stable and even after opening took virtually no room in the refrigerator. With 5 kids and mid century refrigerators, the small form factor was important for somebody who baked 5-6 days a week. As it was, the fridge was always packed.
Such a lovely cake. I added a teaspoon of cinnamon and chopped apple to the cake and also a pinch of cardamom with cinnamon and brown sugar topping. Thanks!
I needed a larger amount for a family event. Since I was making two, I did one with evaporated milk + water and one with whole milk. The evaporated milk version was moister, so the recipe is best as it is written. Thanks, Mrs. McBride and thanks, Glen.
RIGHT! The texture of my cakes is better when I finish incorporating the butter with my cool fingertips! I also have a cookbook that has fallen apart a few years ago, due to frequent use. Evaporated milk was a boon to rural families that did not have cows 'back in the day.' For me, the caramelized flavor worked better in desserts than in anything else.
I grew up about 15 miles from Clarksburg! It's such a small place, I never expect to run across it randomly on the internet. If life ever gets back to normal and If you're ever in the area, I recommend getting a Pepperoni Roll from Home Industry Bakery, and grabbing a meal at Julio's. The WV Italian Heritage Festival takes place there every Labor Day. Lots of good food. That cake looks like it would be a hit at one of my family reunions. I'll have to give it a try. Love the series, thanks for sharing Glen!
Parnalat shelf-stable milk is available in our grocery stores here in Connecticut, and probably everywhere in the US. We have used some during the pandemic to avoid having to brave the grocery store just for milk.
I love apple cake! I make one in a 13x9 pan and when it is still warm from the oven, I pour a thinned down maple cream cheese icing over it and that melts into the cake, oh my goodness so yummy!!!
That oven is just BEAUTIFUL! Clean and sparkling! Love the cake, learned how to use a whisk differently and whipped cream! You and ‘Jewels’ are treasures! Thank you!
looks yum-e! love the sweater, julie!!!! btw, since it says egg not eggs i, too, would think it means only 1. btw, i keep the long shelf life milk on hand for hurricane season and have had it during this pandemic just in case i can't get out...great resource.
soooo...it's all about making it your own and using what you have...i made this today...well, sort of...added a little vanilla, used no cinnamon, exchanged the apples for some cherry pie filling...and did it gluten free...i think it turned out pretty yum-e...so did the neighbor guy! lol
Best Before dates are there to be challenged by good sense. A tin can be perfectly safe for a year or several if not blown or damaged. "Safety' has become an irrational fear before good sense and experience and knowledge. Which are things many people today sadly lack. Notwithstanding, sounds like a great cake, and I will so do it, thanks.
Sounds so good!!! Like Jules I would put cinnamon in the cake batter. I have hundreds of cookbooks from the 40's through today. Love old cookbooks. My go to cook book was a wedding present to my mother in 1945. I still use this book. Some pages are missing basically the index part and the book has about 600 pages.
I've recently "discovered" evaporated milk and now put it in my morning coffee. Looking for more recipes using this product so I can figure out what else to do with the stuff. (Grocery Outlet frequently has evaporated milk at a really good price)
It takes the place of dairy so I know about it from dessert recipes like Seven Layer Cookies. It makes a pretty good Macaroni and Cheese too. Never thought about adding it to coffee but that makes sense.
I remember, just a few times in my life so far, where my family got some milk and the cow, assumedly, got into something it shouldn't have. Probably wild onions.
Yesss, you know I’m going to make this today because it looks so simple yet delicious. My great grams is a firm believer in pantry supplies and always has & influenced my gram, mom & I to always have shelf sustainable foods handy. (It’s almost like a hobby for me know taking notes on what’s in low supply & replenishing for myself & my grams& great grams) Needless to say evaporated milk is always among the supplies. Perhaps in my grams case evaporated milk was just a backup if fresh milk was in low supply, there are many recipes my great grams prefers to use evaporated milk. It’s a suggestion, during these times to indeed keep a few cans on a pantry self. Thank you so much once more for another recipes I just know will be a staple among my recipes. 💖💖💖💖
Great episode -- I could totally make this. I like the idea that another commenter had of substituting apple juice in place of water (and adding the cinnamon sugar to the batter as Julie suggested). And I love that contraption that you used to make the homemade whipped cream... think I need that in my life. :-)
I’m with Julie, I’d add the apples into the cake w the cinnamon/sugar, maybe some raisins too!! Thanks so much for sharing with us!!!! Always look forward to the Sunday morning show! And of course the others too!!!
I also wondered about adding the cinnamon to the batter, chopping the apples and folding them in. Also, it just popped into my head to mix the evaporated (condensed) milk with apple cider/juice instead of water for more apple flavor in the cake.
OK, I made this tonight. Added cinnamon to the batter and doubled the sugar. Used regular 1% milk. I enjoyed it. 2 of the other 3 in my family were not fond of it. Definitely would have been better with the whipped cream. Ice cream would have been even better, although I'd guess not all that common in 1923.
About the 'Pull Date' on the condensed milk; I spent over 40 years in the retail grocery business. I remember when products didn't have 'pull dates'. Oh here were codes that the milk man could read and such but not for the general public. As you said, the can said 'Best By March 2021' Not Rotten AT March 2021. The pull dates are just a guide. Many, many times, I'd open a box of newly delivered packaged salads that were pull dated 10-12 days away and right in the middle of the box would be one bag, totally rusted and sometimes having rusty liquid in the bag. Again the dates are just a guide.
I made this over the weekend, I did change it a little. I doubled the sugar and put apples & cinnamon in the batter. I doubled the sugar based on your comments about the lack of sweetness. Even with doubling the sugar, it was not sweet at all, so I think I would quadruple the sugar. We really enjoyed it, will make again some point.
I love the channel enough as it is, but I do have to say, I never anticipated a recipe submitted by someone from my home state nearly 100 years ago to make it on the channel. Great video.
Good explanation to the question ‘why evaporated milk’ ..always wondered about that! What is that device you use to make the whipped cream? Must try this recipe, especially because it doesn’t use much sugar. Do you have any low sugar recipes for persimmons? I made some persimmon cookies last week and was shocked at how much sugar the recipe called for. And they didn’t even flatten out like cookies normally do (?).
I've talked to old midwives who believed PET milk was the best to use as enfant formula. That goes for Carnation too. My experience with condensed and evaporated milk was when we lived in Alaska. Fresh milk was outrageously expensive so we bought big cans of evaporated milk. It was safer and storable. We were stationed at Fort Richardson just a week after the Good Friday earthquake. Milk in cans was a life saver.
This looks great, it is simple, obviously delicious, everything you could hope for from Glen and the old recipe series. About the evaporated milk v. fresh milk...I wonder if back in the 1920's and given the stableness of canned milk, if canned milk was a convenience item that made this (and others) more accessible. Keep Borden's Condensed Milk in the cupboard and you always be ready to make this cake. Right ? Maybe.
Thanks for watching Everyone! *What’s your favourite Apple Cake?* As always the recipe is in the description box.
I have an applesauce spice cake/bread that is my absolute favorite. I often vary the spices in it and depending on what apples are available that too changes the flavour. The applesauce I make myself and the apples in that get roasted which is just amazing.
Russian sharlotka is a real classic that is a favorite in our house.
Glen, however much that book may have been loved, the real problem is that Borden went the cheap route and printed the book on an unprocessed wood pulp. The book is acid-burning itself into dust. Photocopy it ... soon.
Paula Deens grandgirls apple cake is my favorite apple cake. Ooh but the best from her is ooey gooey butter cake.
Is a Strudel a cake? Maybe it's just a vehicle to eat yummy macerated cooked fruit : )
"This isn't Babish..." Gets out the massive whisk 😁
Oh no. he dissed babish. Theres only one way 2 of the nicest youtubers can solve this......... COOK OFF!!!
"Knives Out" - literally! :-D
I thought the mini whisk is Pailin's thing.
Shots fired😂
🤣🤣🤣
A dirty, beat up cookbook is a sign that the recipes are good and made time and time again! Love it!
I love the history lessons that go along with the old cookbook recipes.
Me too!
Agreed, though it was a let down to learn this wasn't written by Lizzie Borden. I bet she would have chopped up those apples in no time.
My dad was a milkman for the Bordens Co. in Niagara Falls, Ont, almost 70 years ago. My Grandfather was lower management and dealt with the war effort and POW rationing. Long history with Bordens Co. Good bye Elsie.
@Clitckity Clank potato head isnt gone???
@@galli0 neither is Green Eggs and Ham. I only ever heard of one of the Seuss books that went out of publication, and my kids owned a lot of Dr. Seuss books. On the other hand, I had a hard time finding a discontinued cookbook I really wanted. Editors stop printing books all the time. That’s what used book stored are for.
Ooh, first comment! Can't wait to watch! Is anyone else old enough to remember Elsie the cow ads for Borden? Looks yummy. Loved the 1st whipped cream attempt!
I remember Elsie!
I also remember having a milk man.
How nice that would be NOW!!!
He brought our dairy order to the front door twice a week.
And I'm not really all that old!! It was always exciting when our milk order arrived bcuz us kids never knew if mom had ordered the ice cream bars -
(She refused to tell us!).
Weren't they called Elsie Bars? Or am I just making that up??!
Or were they called Nifty Bars?
It was just like today's Dove Bar w the vanilla ice cream covered in a thin layer of crisp chocolate. Soooo yummy!!
The ice cream bars from Borden had plastic sticks with holes in them, so after you ate your ice cream you collected them, then you could build stuff with them.
Great memories!! ❤
I had an Elsie the Cow stuffed toy when I was a little girl - loved it!
@@gardengatesopen , I'm in my 50s, and my parents had a milk man until maybe 15 or 20 years ago? The milk box on the front porch, but he often brought it in the kitchen. The one when I was little, I think his name was Kenji? If my Mom had made banana bread or plum coffee cake, he was always offered some.
with all the history and personality, why is this channel not more popular??
Need to share
It's what brought me here in the first place. I also love his Glen's Hangar site.
The cake sounds good as is, but Julie's idea of cinnamon sounds like a great next step. With the evaporated milk you could sub apple juice for the water and probably have a killer apple pie cake...🙂😊
@@jaredanson also a good option, probably even better
Evaporated milk also has it's own distinct flavour!
Yes it does. And condensed milk is again something so different. How come? I need to research how milk processing is done!
Fresh unpasteurised cow juice is the best, I love it.
@@kondition-kode-nine Well, evaporated milk has a different flavour because it's heated, which causes some of the sugars in milk to caramelize.
Condensed milk is the same, but it also has a lot of sugar added into it.
Yes! Thank you! There are times when evaporated milk is what’s needed. My mother made hot cocoa with evaporated milk (and some water added) and I just loved that flavor!
I love this channel; the dedication, geekiness, production value and using home made ingredients. A true gem!
I want to give a shout-out to all the folks that have trusted Glen with something so precious and a part of the history of our world. We all share something in common around the world and that is some type of comfort through what we eat. And to you Glen and Jules as well, you share with the rest of us something given to you as well. With your kind heart and the love of what you are doing it shows in all the streams, I have seen. Plus the knowledge you have gained with research and cooking. It has sparked so much in all of us I would venture to say. Either in learning some type of history or just another take on something our families might have shared at the dinner table while telling of a long day. So thank you very much.
Glen, you're probably already aware of this but there's some old cookbooks in the Gutenberg Project online library. Not the same, I know, but a nice resource nevertheless. Should also be interesting for all viewers who like to peruse old recipes. I even found some dutch ones in there =D
Good to know! (Writing notes)! LOL.
I like cakes that are not overly sweet will try this looked easy to do. Thank you . You don’t know how your cooking inspires me.🦩
Love your interaction with each. Respectful and cute. Julie is always smiling.
That subtle whip cream flex at the end of the video.
Ambrosia apples are the variety of choice for me. Discovering those was a revelation!
You might love Envy, a little bit more acid than Ambrosia and a little bit less floral
I jumped and nearly dropped my phone when Julie did the first shot of cream, great recipe I love apple cakes, thank you Glen 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
How pleasant it is to watch your "archeological" interpretation of a recipe from the 1920s ... That's remind me my great grandmother born in 1896!
Hi,
Remember, Borden was a dairy company that sold milk and other related dairy products.
By the way my Grand parents made this cake and would use different fruits based on the season. Cherry and peach was my fav.
Watching from the home of the Borden company. Great looking cake.
Now my sunday is complete! thank you glen!
Going to make this after my trip to the grocery store this afternoon!!
Thanks Glen for sharing another gem from the past!!
Wouldnt be Sunday morning without Glen. Glen, you got shooters in Philly if you ever need em.
The punched holes in the pages remind me of the collect as you go promotion sheets. Thank you. I watch this after church (zoom at present) and before lunch. Makes my Sunday.
This reminds me of a cake I used to make for the kids when I was pushed for time. I put the fruit on the bottom and poured the cake batter on top and baked it at 325-350 for about 45 minutes, served it warm, in dessert bowls with a little cream poured over. I'm going to try this one for sure. Thanks, Glen
I love your “old cookbook” shows! They really bring domestic history to life. Thank you!
WOAH!!!! That’s the city I’m from!!! No joke! What a small world! Can’t go wrong with the classic pairing of apple and cinnamon! Great job!
I love reading old cookbooks!!! I find them incredibly interesting... I especially like when you find handwritten recipes in the margins...
Julie's giggle is delightful! I think a bit of extra cinnamon added into the batter and the cinnamon sugar on top sounds delicious!
Greetings from Clarksburg, West Virginia!!!
When she jumped I jumped. I was not expecting that lol.
I like your videos, while listening to this one I realized I've been listening to yours longer and/or more consistently than those of any other UA-cam cook. I believe I came here looking for another variation on bannock, though I can't remember.
I love dosing my whipped cream with flavor. Vanilla is a classic, but I've tried and enjoy:
Cinnamon
Dark rum
Maple
Cocoa
I really like my whipped cream unadulterated 😊
@@Lazydaisy646 right on! it's a fantastic topping.
I remember seeing tetra-pack milk in Ontario grocery stores about 40 years ago. It was great for camping.
We use it in Europe in 1 liter cartons and it is used in 250ml(8 ounce) packaging for the kiddie- sized lunchpaks. We only refridgerate the milk after we open them up. AS a transplanted American, I was afraid at first to drink milk at room temperature....but it is stable and when cold it tastes fresh! Takes up a lot less space in the smaller refrigerators which we use here in Portugal.
Glenn thanks for this recipe from the book my son sent you.He found it in a local antique shop and immediately purchased i t with you in mind.Glad you were able to appreciate its content.
It's such great book.
Love the cinnamon sugar TV magic at 6:25.
Cinnamon + apples = I gotta try this.
I used to love Borden's ice cream when I was a kid... and Elsie the Borden cow :)
YES!
Since we, as a family, are not big milk drinkers; we actually buy the shelf stabilized milk and keep it on hand. It mostly has a 1 year shelf life; so we always have milk on hand for when we need it; and then have to come up with a use for it within 7 days. Around here, 1 quart of the shelf stable sells for $1 US, while a quart of fresh is almost $2 US and we are, ironically, surrounded by the dairy herds that supply the fresh.
You guys are SO cute, You make my Sunday mornings
You can always tell at the library which cookbooks are the ones with the best recipes :)
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
My mom made a recipe similar to this. She put the apples on the bottom, put lots of cinnamon on the apples, then poured the batter over the top. She served it with a simple warm lemon sauce made with sugar, lemon juice and a little corn starch. I liked the sauce the best. She called it apple pudding.
My mom always baked with evaporated milk. Shelf stable and even after opening took virtually no room in the refrigerator. With 5 kids and mid century refrigerators, the small form factor was important for somebody who baked 5-6 days a week. As it was, the fridge was always packed.
Such a lovely cake. I added a teaspoon of cinnamon and chopped apple to the cake and also a pinch of cardamom with cinnamon and brown sugar topping. Thanks!
Evaporated, powdered, or shelf stable milk are all good donations for food banks. Now you have me thinking that I should include some recipes too.
I needed a larger amount for a family event. Since I was making two, I did one with evaporated milk + water and one with whole milk. The evaporated milk version was moister, so the recipe is best as it is written. Thanks, Mrs. McBride and thanks, Glen.
RIGHT! The texture of my cakes is better when I finish incorporating the butter with my cool fingertips! I also have a cookbook that has fallen apart a few years ago, due to frequent use. Evaporated milk was a boon to rural families that did not have cows 'back in the day.' For me, the caramelized flavor worked better in desserts than in anything else.
I grew up about 15 miles from Clarksburg! It's such a small place, I never expect to run across it randomly on the internet.
If life ever gets back to normal and If you're ever in the area, I recommend getting a Pepperoni Roll from Home Industry Bakery, and grabbing a meal at Julio's. The WV Italian Heritage Festival takes place there every Labor Day. Lots of good food.
That cake looks like it would be a hit at one of my family reunions. I'll have to give it a try.
Love the series, thanks for sharing Glen!
I would have sprinkled all of the cinnamon and sugar. I can't wait to try this!
Parnalat shelf-stable milk is available in our grocery stores here in Connecticut, and probably everywhere in the US. We have used some during the pandemic to avoid having to brave the grocery store just for milk.
I bought cans at the beginning of the pandemic, just in case. I've been using it in cooked recipes, and for SOS!
there's something very comforting about an apple cake..might have to veganize this one...maybe raisins in the batter?..good one
Thanks for continuing to bring a little bit of delightfulness into everyone's lives! :-)
I love apple cake! I make one in a 13x9 pan and when it is still warm from the oven, I pour a thinned down maple cream cheese icing over it and that melts into the cake, oh my goodness so yummy!!!
And a quick recipe to boot!
That oven is just BEAUTIFUL! Clean and sparkling!
Love the cake, learned how to use a whisk differently and whipped cream!
You and ‘Jewels’ are treasures!
Thank you!
Yup -- when the bowl is too small to whisk the contents vigorously, twirl the whisk between your hands to get some good mixing action.
looks yum-e! love the sweater, julie!!!! btw, since it says egg not eggs i, too, would think it means only 1. btw, i keep the long shelf life milk on hand for hurricane season and have had it during this pandemic just in case i can't get out...great resource.
soooo...it's all about making it your own and using what you have...i made this today...well, sort of...added a little vanilla, used no cinnamon, exchanged the apples for some cherry pie filling...and did it gluten free...i think it turned out pretty yum-e...so did the neighbor guy! lol
Best Before dates are there to be challenged by good sense. A tin can be perfectly safe for a year or several if not blown or damaged. "Safety' has become an irrational fear before good sense and experience and knowledge. Which are things many people today sadly lack. Notwithstanding, sounds like a great cake, and I will so do it, thanks.
“Best before” does not necessarily mean “deadly after”!
Nice to see even the professionals have hell with whipped cream. Cake looks great.
Oh, *please* tell us more about the whipping cream. Cake sounds lovely!
Sounds so good!!! Like Jules I would put cinnamon in the cake batter. I have hundreds of cookbooks from the 40's through today. Love old cookbooks. My go to cook book was a wedding present to my mother in 1945. I still use this book. Some pages are missing basically the index part and the book has about 600 pages.
Great video 😃 thank you for sharing 😃
I've recently "discovered" evaporated milk and now put it in my morning coffee. Looking for more recipes using this product so I can figure out what else to do with the stuff. (Grocery Outlet frequently has evaporated milk at a really good price)
It takes the place of dairy so I know about it from dessert recipes like Seven Layer Cookies. It makes a pretty good Macaroni and Cheese too. Never thought about adding it to coffee but that makes sense.
Putting evaporated milk into coffee is pretty normal in my family, but I've never been a fan of it. I just use regular milk.
In Germany we call evaporated milk "kaffeesahne" which means coffee cream. We only use it in coffee.
Evaporated milk the standard for making Hong Kong-style milk tea.
@@shabbesgoj that's fascinating! Thanks for the information!
I still use evaporated milk when camping.
We always keep a can of “emergency milk” , as it’s a terrible morning if there is zero milk left for coffee/tea. 😲
I remember, just a few times in my life so far, where my family got some milk and the cow, assumedly, got into something it shouldn't have. Probably wild onions.
Grampa's goats got in the garden a few times, but it made interesting cream cheese!
Glen thanks soooo much for making these videos. I really do envy the way you are able to teach.
8:40 for the climax of the episode !!
Excellent💛💕💔💚💕💜💕
I like cake in a bowl with milk. Nice looking cake.
Glen's idea of art:
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- - -
- - -
This is one I actually really want to try.
Lovely cake, it looks so much fun to make.
Looks great.
Love to see you both enjoying your food, that looked tasty (as usual!).
Yesss, you know I’m going to make this today because it looks so simple yet delicious. My great grams is a firm believer in pantry supplies and always has & influenced my gram, mom & I to always have shelf sustainable foods handy. (It’s almost like a hobby for me know taking notes on what’s in low supply & replenishing for myself & my grams& great grams) Needless to say evaporated milk is always among the supplies. Perhaps in my grams case evaporated milk was just a backup if fresh milk was in low supply, there are many recipes my great grams prefers to use evaporated milk. It’s a suggestion, during these times to indeed keep a few cans on a pantry self. Thank you so much once more for another recipes I just know will be a staple among my recipes. 💖💖💖💖
Thanks for the interesting video as usual. Imagine my surprise when I heard you mention that recipe was from my home town.
Great episode -- I could totally make this. I like the idea that another commenter had of substituting apple juice in place of water (and adding the cinnamon sugar to the batter as Julie suggested). And I love that contraption that you used to make the homemade whipped cream... think I need that in my life. :-)
I’m with Julie, I’d add the apples into the cake w the cinnamon/sugar, maybe some raisins too!! Thanks so much for sharing with us!!!! Always look forward to the Sunday morning show! And of course the others too!!!
I also wondered about adding the cinnamon to the batter, chopping the apples and folding them in. Also, it just popped into my head to mix the evaporated (condensed) milk with apple cider/juice instead of water for more apple flavor in the cake.
OK, I made this tonight. Added cinnamon to the batter and doubled the sugar. Used regular 1% milk.
I enjoyed it. 2 of the other 3 in my family were not fond of it.
Definitely would have been better with the whipped cream. Ice cream would have been even better, although I'd guess not all that common in 1923.
Very nice! looks really good! 😍
I do have a similar recipe from the Five Rose cookbook dutch apple cake.
I'll make the coffee!!! ( Lazy daisy Oatmeal cake is awesome too)
I would love to see that Macaroon Cream recipe in a future video!
Looks like the German Apple cake that I make.
About the 'Pull Date' on the condensed milk; I spent over 40 years in the retail grocery business. I remember when products didn't have 'pull dates'. Oh here were codes that the milk man could read and such but not for the general public.
As you said, the can said 'Best By March 2021' Not Rotten AT March 2021. The pull dates are just a guide.
Many, many times, I'd open a box of newly delivered packaged salads that were pull dated 10-12 days away and right in the middle of the box would be one bag, totally rusted and sometimes having rusty liquid in the bag. Again the dates are just a guide.
I'm going to make this today. Looks so good and right up my alley.
I made this over the weekend, I did change it a little. I doubled the sugar and put apples & cinnamon in the batter. I doubled the sugar based on your comments about the lack of sweetness. Even with doubling the sugar, it was not sweet at all, so I think I would quadruple the sugar. We really enjoyed it, will make again some point.
Hi Glen ! The sugar makes it a chantilly (8 to 10%) ;) Keep cooking !
Oh, now i want an apple cake.
Good times
Looks good from what you showed. Would have liked a close up of the cake in the pan.
Must've been an expensive book, with the color illustrations.
I wonder what it would be like with the apples and sugar cinnamon on the bottom and batter on top. sort of an upside down cake.
How about substituting brown sugar for the white sugar? That's how I do it!
That sounds delicious!
That's nice; more recipes using heavy cream, please!
I love the channel enough as it is, but I do have to say, I never anticipated a recipe submitted by someone from my home state nearly 100 years ago to make it on the channel. Great video.
Good explanation to the question ‘why evaporated milk’ ..always wondered about that!
What is that device you use to make the whipped cream? Must try this recipe, especially because it doesn’t use much sugar. Do you have any low sugar recipes for persimmons? I made some persimmon cookies last week and was shocked at how much sugar the recipe called for. And they didn’t even flatten out like cookies normally do (?).
It's a cream whipper or cream siphon, they use NOS and as such are technically illegal for me here in the UK for personal use as silly as that sounds.
I love it when UA-cam cooking shows call each other out! BTW Best Buy dates are usually a lie. They just want you to throw it out and buy more.
I've talked to old midwives who believed PET milk was the best to use as enfant formula. That goes for Carnation too. My experience with condensed and evaporated milk was when we lived in Alaska. Fresh milk was outrageously expensive so we bought big cans of evaporated milk. It was safer and storable. We were stationed at Fort Richardson just a week after the Good Friday earthquake. Milk in cans was a life saver.
This looks great, it is simple, obviously delicious, everything you could hope for from Glen and the old recipe series.
About the evaporated milk v. fresh milk...I wonder if back in the 1920's and given the stableness of canned milk, if canned milk was a convenience item that made this (and others) more accessible. Keep Borden's Condensed Milk in the cupboard and you always be ready to make this cake. Right ? Maybe.
And of course not many big home refrigerators around.
Ropy milk is a bit off putting eh ! awesome recipe, thx Glen !