@@GlenAndFriendsCooking Happened for me too, and if you hover over the bar for the time, you can see the actual video that is being hidden by that green screen. Weird.
@@melaniejessica4752 + currants are raisins, butter is a shortening, “Spanish” = has tomatoes (not really a rant but a Glen-ism), and more generally “don’t worry about it, everything will be ok”. Anything I missed?
We have something familiar here in Germany. It is made with Zwieback (Rusks?). Zwieback is a sweetened toast that is cut into slices and baked a second time (Zwieback literally translates to "baked twice") - its dry and crunchy. They are also only roughly broken up and the mixture is poured over before baking, rather than soak the Zwieback. I know it with chocolate, but mostly its made with fruit.
I don't know about now; but when I was little, mother's gave their toddlers Zwiebach when they were teething. Zwiebach was a thick, and I think round, piece of toast. We, in Texas, knew it as Rusks as well. I suppose we loved it because it was still being sold when my daughter was little. I don't remember it being sweet. I do remember a similar product called "Arrowroot". Arrowroot was a sweet cookie. In fact, I loved my daughter's Arrowroot. I am almost 80, but I can't keep that a secret anymore since I announced it to the entire world...LOL!
I just love watching you two taste Glen's productions. It is obvious that this was something a little different for both of you. And you were trying to understand it and make sense of it. Very cool. Thanks.
Nice recipe Glen. Thanks for sharing. The ladies in the deep South (US) of my youth used to make bread pudding with bread crumbs - minus the chocolate+meringue. Simple & sweet & frugal & fast.
This looks similar to a brownie pudding recipe we used to have when I was a kid but in that recipe we would put the dry ingredients into the pan first and just pour the liquid mixture over the top and then bake. It would come out a little more gooey and pudding like. thank you for sharing these recipes.
You show very well, that while you can't win them all you sure as heck learn! Won't throw it out.....but will not make it again!!!! Wonderful summation
Mr. Glen said it, chocolate bread pudding! As a kid I remember my mother being a BIG fan of bread pudding and she would sometimes make a bread pudding with plain sandwich bread (if we had too much on hand). She would place the bread on a cookie sheet in the oven to "dry it out," but also allow it to get a bit toasted in the drying process - she liked the flavor, she said. 😊 Great memories. Thanks, Mr. Glen.
Oh! I'm so sad the video isn't working halfway through. Hopefully this gets fixed. I do love that there's no microwave in your studio; that you have to go into your house for that one.
I love the educational aspects of your show. I like that you teach about the square of chocolate. I could tell when you didn’t bounce after a bite that you weren’t loving it. But this one was a hard No for me. I’d rather have a good mousse.
Your bemusement at the end whether over the unexpected oven sound or your indecision about the end product makes this a joy to watch. With the limited recipe information, I can see how difficult it would be to gauge crumb size. PS we have a cafe called Toast ten minutes up the tram line ……needless to say everything sold contains toast.
My gramma and mother use to do those bread pudding, white, sometimes chocolate, but we did not added the meringue on top. It was served with jam or syrup.
I agree with an earlier comment about the crumbs being coarser if you toasted the bread, then made crumbs from the toast, which might help the texture. For some reason I was expecting whipped egg whites to be folded in before baking, instead of being used as meringue. I wonder if that would change the texture enough to help? Interesting recipe, thanks!
Make it a kind of Queen of Puddings by adding Raspberry jam between the pudding base and the meringue. My Mother used to make QoP with bread crumbs, not toasted though and no chocolate of course.
Back in the 60's a local bread factory would give away huge bags of odd bread pieces. So yes, I am familiar with bread crumb usage. My least favorite is when it is used instead of Graham cracker crumbs with the exception in a savory dish like a crumb crust for a quiche. I suspect this pudding would have been much better with Graham cracker crumbs.
😊my mom made a chocolate bread pudding. The bread was broken up into small pieces by hand. Four squares of chocolate (mixed with butter, maybe vanilla (I only assisted as was about 4-5 yrs old). The chocolate was poured on top, filling the dents she had poked into the batter, then swirled in. When done cooking, the chocolate was throughout the mixture with spots of fudgie spots hidden here and there. I tried making it as an adult and sadly did not have the same results. It's just something about Moms who learn cooking from their grandmother during a war, who brought it forward through the 50s-early 70s.
Very similar ingredients to one I love to make from Alison Uttley's "Recipes from an Old Farmhouse" The main difference being it is steamed rather than baked. Delicious and entirely un-breadcrumb like.
My great-grandmother did something similar to this only she put whipped cream and jam on top. Haven't had it in decades, but I remember thinking the texture was weird when I was a kid.
Reminds me of the English dessert ‘Queen of Puddings’, which has untoasted breadcrumbs in an egg custard mix, jam slathered on top and a meringue topping. Distinctly less than the sum of its parts, IMO.
You could probably sub out the toast crumbs with blitzed graham crackers and make more like a Smore cake since the chocolate has to be dialed up anyway
Another great video. To be helpful and FYI, I had some digital stretching and video glitching while watching this video. Not sure if it is just on my end or if it corrupted in some way. Hope the feedback helps.
It looks good to me, but I definitely don't care for meringue. After you said it was not too sweet, I would definitely add more sugar, and I would use milk chocolate. I also would top with sweetened whipped cream. I probably would give it 4☆'s after making my changes.
Add some chocolate Liquer! 😂 That aught to "Fix it"! Throw in chunk chocolate pieces too! Maybe mini marshmallows! Between the Crumbs, chocolate and marshmallows? You are heading toward Smores!
Are we sure that the 3/4 cups of milk called for to soak the bread crumbs isn’t meant to come out of the 2 cups in the ingredients list? Maybe they wanted you to soak the bread crumbs in 3/4 cup of the scalded milk? Just a thought.
I like your idea to use cubed toast - would alleviate the texture issue I would probably not like either. But a really chocolaty bread pudding sounds delightful right now.
What an interesting glitch, when the screen went green if I held my pointer over the progress bar I could view the picture-in-a-picture as still shots. I wonder if they'll fix their problem or will you have to re-upload? At any rate, thanks for trying this unusual recipe.
This looks like a recipe that was not written well; if you separate eggs, you would whipped the egg whites well to add to the bread mixture before you bake it. It might turn out better?
I wondered that too, but on reading the recipe, it specifically says "toast put through a food chopper" which in my mind would give you crumbs. I bet it would be better with just broken up toast.
There's one way to know if it would be better with less crumbs of toast and more crouton style. Do it and report back? Also if it's not chocolatey enough, well, up the chocolate content, maybe another square would do it, maybe it needs two.
I think they went to the flat format because a modern lighter chocolate bar still looks as big on the grocery shelf as the old heavier ones. #Shrinkflation Make it with chunks of brioche.
When I was a kid, Hershey had unsweetened baking chocolate (thick liquid) that came in a plasic envelope. Nestle had a similar product called Choco Bake. I remember a couple of brownie mixes, that came with an evelope of this pre-melted unsweetened chocolate. Do you know anything about this stuff? It was apparently discontinued about 10 years ago. Asside from cocoa, I don't think I have ever used "bakers chockolate".
the entire video turned to green screen for me, but when i tried to search the actual images were running in the background. I turned the video off and turned it back on again, still a green screen. I missed the last 6 or minutes of video, tho the soundtrack was all there. My sympathies, Glen. This must be so frustrating for you
Would love to say I enjoyed the result, but I seem to lose the video at around 6:30. Nothing but a green screen, but I do get the audio. Not sure what happened there - am watching on a Roku device. I restarted the thing and it still doesn't work right. Came here with the computer to check the comments and it's nothing but green screen from that point until the end as far as I can tell. Hope to catch it some other time...
Oddly enough, even though the screen was green, no video, I could see the progression of the video by hovering the little "hand" over the fast forward bar thingy (sorry about the vernacular, I'm no techy).
You might need a sauce to make it come together. Commonly around this time they would just pour a little bit of brandy over it. Also, what was that sound?
Decidedly odd, didn't look very appealing going into the oven or when it was served. Worth a try though you never know what these ancient concoctions are going to be like and always fun watching.
@6:12 I only see green. The video is gone for me after that point. After looking at the comments this may be an isolated incident to me. Which is weird.
I’m still praying you do a follow up to your kfc finale. Just want to know if you still making it like you did back then or If you changed anything in the recipe since etc
Unfortunately - that’s UA-cam and their new transcoding process. It’s been happening a lot lately to a bunch of creators, and it doesn’t rear it’s head until the video goes live.
When did the word "pudding" change from being a product like a plum puddings in UK aka moist cake like, to what we know in North America as a "Jello" type "pudding" aka stucco lol?
The answer is it sort of didn't. Pudding initially referred to things like variants of sausage cooked in animal entrails. Over time this shifted to refer to a variety of things cooked in a same way, AKA using animal entrail as a vessel for cooking, including bready and sweet things including what it would mean in North America. In the UK it seems this meaning, at least regionally, shifted to eventually refer to desserts broadly. In contrast, in North America, what happened was the term gradually stopped being used for non-sweet foods, and then it's association with custards and the like was solidified by companies like Jello using it for their very popular products.
The old adds about quality were for a reason as many products sold were unfit. Low priced ones were the worst. In the US this came to a head during the Spanish American War. The canned beef bought for the army was unfit to eat. Smelled like it was embalmed. Theodore Roosevelt was in the army so when he became president he introduced standards. Now we really don't see that although adds for products usually say their product is best.
Don’t the English use the word pudding to include a desert.? So it was a chocolate dessert which it was. You are probably right it was a bread pudding. With that in mind you could add many different things like raisins or chocolate chips and yes the toast could be larger in size.
Showing that the company's foods were not tainted may have been in response to the campaigns by the budding women's rights movement, especially the growing General Federation of Women's Clubs, for the passage of a Pure Food and Drug Act in the United States. This successful campaign led to the Act becoming law in 1906.
Yes there is a ‘glitch’ early in the video - unfortunately this has been a problem with UA-cam’s transcoding for the past few weeks.
It's not just early on there about 2 of them and a green screen at on point
It doesn't bother me all that much tbh... 😛Thank you for the great content, as always! 😁👍
What if you made a chocolate or bourbon sauce ?
Yeah about halfway through there's more but I'm still watching
And it always seems to happen on Sunday. Weird.
The screen went green at 6:10 and never came back. I could listen...
Weird - that’s new since earlier today. UA-cam’s having some trouble for sure.
Thought it was just me. Thanks
@@GlenAndFriendsCooking Happened for me too, and if you hover over the bar for the time, you can see the actual video that is being hidden by that green screen. Weird.
Same! ~9pm EST
Yeah. I tried watching on another laptop and the green screen came up on both.
There are certain rants that long time viewers know by heart and the chocolate square is one of them lol
And we love them
Today we also had the "copper is better for making merengue" one. If he said something about shortening we would've had a baking trifecta 😊
@@melaniejessica4752 + currants are raisins, butter is a shortening, “Spanish” = has tomatoes (not really a rant but a Glen-ism), and more generally “don’t worry about it, everything will be ok”. Anything I missed?
@@ignaciobarilignaquy8111 I need sweet milk, currants, and tea cups as units to fill in my bingo card.
It's almost like an in crowd secret code. 😂
I love that you are truthful when something isn't to your liking.
Nice to see our family motto exists in other families. "But I ate it anyway."
The moderate quality of the pudding was raised by the excellent quality of the knitted sweater. Thanks.
We have something familiar here in Germany. It is made with Zwieback (Rusks?). Zwieback is a sweetened toast that is cut into slices and baked a second time (Zwieback literally translates to "baked twice") - its dry and crunchy. They are also only roughly broken up and the mixture is poured over before baking, rather than soak the Zwieback. I know it with chocolate, but mostly its made with fruit.
I don't know about now; but when I was little, mother's gave their toddlers Zwiebach when they were teething. Zwiebach was a thick, and I think round, piece of toast. We, in Texas, knew it as Rusks as well. I suppose we loved it because it was still being sold when my daughter was little. I don't remember it being sweet. I do remember a similar product called "Arrowroot". Arrowroot was a sweet cookie. In fact, I loved my daughter's Arrowroot. I am almost 80, but I can't keep that a secret anymore since I announced it to the entire world...LOL!
I just love watching you two taste Glen's productions. It is obvious that this was something a little different for both of you. And you were trying to understand it and make sense of it. Very cool. Thanks.
Nice recipe Glen. Thanks for sharing. The ladies in the deep South (US) of my youth used to make bread pudding with bread crumbs - minus the chocolate+meringue. Simple & sweet & frugal & fast.
This looks similar to a brownie pudding recipe we used to have when I was a kid but in that recipe we would put the dry ingredients into the pan first and just pour the liquid mixture over the top and then bake. It would come out a little more gooey and pudding like. thank you for sharing these recipes.
That sounds delicious, do you happen to have the recipe still?
I really enjoy the befuddlement the tasting of this pudding caused.
The candour is deeply admirable and most welcome! The channel never fails to amuse - smiling now on a frigid Sunday morning in New York
I absolutely love the history lessons! Thanks Glen and friends!
My great uncle owned that business. He was called Albert Toast
😮
Cool.
What on EARTH . Why not have milk in a bottle…..or a carton ? Why in a BAG ?
You show very well, that while you can't win them all you sure as heck learn!
Won't throw it out.....but will not make it again!!!! Wonderful summation
Mr. Glen said it, chocolate bread pudding! As a kid I remember my mother being a BIG fan of bread pudding and she would sometimes make a bread pudding with plain sandwich bread (if we had too much on hand). She would place the bread on a cookie sheet in the oven to "dry it out," but also allow it to get a bit toasted in the drying process - she liked the flavor, she said. 😊 Great memories. Thanks, Mr. Glen.
Julie: "It's like a really thick chocolate pudding."
My Brain: "Or a loosey Mousse-y! I'll see myself out."
Oh! I'm so sad the video isn't working halfway through. Hopefully this gets fixed. I do love that there's no microwave in your studio; that you have to go into your house for that one.
I love the educational aspects of your show. I like that you teach about the square of chocolate. I could tell when you didn’t bounce after a bite that you weren’t loving it. But this one was a hard No for me. I’d rather have a good mousse.
repeat after Glen "one square of chocolate = one ounce of chocolate"
Your bemusement at the end whether over the unexpected oven sound or your indecision about the end product makes this a joy to watch. With the limited recipe information, I can see how difficult it would be to gauge crumb size.
PS we have a cafe called Toast ten minutes up the tram line ……needless to say everything sold contains toast.
In 1924 bread crumbs were probably less fine if you used used bread toast to make them
I like bread pudding made with bigger chunks of toasted bread. I have tried bread pudding from crumbs, but never made it twice.
Imaginary baking!! Just love using my mind to imagine you baking!! Thank you for the fun!😅
Milk toast! My grandmother liked that when she couldn’t sleep or felt ill. But no eggs goldenrod.
My granny used leftover biscuits from breakfast to make a bread pudding
My gramma and mother use to do those bread pudding, white, sometimes chocolate, but we did not added the meringue on top. It was served with jam or syrup.
I agree with an earlier comment about the crumbs being coarser if you toasted the bread, then made crumbs from the toast, which might help the texture. For some reason I was expecting whipped egg whites to be folded in before baking, instead of being used as meringue. I wonder if that would change the texture enough to help? Interesting recipe, thanks!
Make it a kind of Queen of Puddings by adding Raspberry jam between the pudding base and the meringue. My Mother used to make QoP with bread crumbs, not toasted though and no chocolate of course.
Back in the 60's a local bread factory would give away huge bags of odd bread pieces. So yes, I am familiar with bread crumb usage. My least favorite is when it is used instead of Graham cracker crumbs with the exception in a savory dish like a crumb crust for a quiche. I suspect this pudding would have been much better with Graham cracker crumbs.
😊my mom made a chocolate bread pudding. The bread was broken up into small pieces by hand. Four squares of chocolate (mixed with butter, maybe vanilla (I only assisted as was about 4-5 yrs old). The chocolate was poured on top, filling the dents she had poked into the batter, then swirled in. When done cooking, the chocolate was throughout the mixture with spots of fudgie spots hidden here and there.
I tried making it as an adult and sadly did not have the same results. It's just something about Moms who learn cooking from their grandmother during a war, who brought it forward through the 50s-early 70s.
Very similar ingredients to one I love to make from Alison Uttley's "Recipes from an Old Farmhouse" The main difference being it is steamed rather than baked. Delicious and entirely un-breadcrumb like.
Lol, ‘I don’t know’. It’s good seeing reactions in real time. Thanks Glenn.
My great-grandmother did something similar to this only she put whipped cream and jam on top. Haven't had it in decades, but I remember thinking the texture was weird when I was a kid.
Reminds me of the English dessert ‘Queen of Puddings’, which has untoasted breadcrumbs in an egg custard mix, jam slathered on top and a meringue topping. Distinctly less than the sum of its parts, IMO.
I couldn't see the video about half way through. Sorry to miss it. I was interested. Thanks. - Marilyn
Same problem here in both windows and linux. so it's youtube
You could probably sub out the toast crumbs with blitzed graham crackers and make more like a Smore cake since the chocolate has to be dialed up anyway
Love the uncertainty of this recipe in Glen's mind!!!
I'll add another egg, more chocolate.
when it’s noted that Canada still sells the old shape I heard Ned Flanders in my head saying “and of course in Canada the whole thing’s flip flopped”
Another great video. To be helpful and FYI, I had some digital stretching and video glitching while watching this video. Not sure if it is just on my end or if it corrupted in some way. Hope the feedback helps.
I had the same issue.
I did too, and wasn't sure if it was the video or my end.
9:57 = I'm laughing hysterically at the (accidental) comedic timing of this
Not sure whats going on but at 6:14 the screen goes green and cant watch anymore of the video. Saw a glitch early in the green just has audio.
It looks good to me, but I definitely don't care for meringue. After you said it was not too sweet, I would definitely add more sugar, and I would use milk chocolate. I also would top with sweetened whipped cream. I probably would give it 4☆'s after making my changes.
Maybe you had to use the correct type of toast for the cake to work out. love how it says there's a diffrance in bread on every page.
Maybe it needs a caramel layer under the meringue.
Add some chocolate Liquer! 😂
That aught to "Fix it"!
Throw in chunk chocolate pieces too! Maybe mini marshmallows!
Between the Crumbs, chocolate and marshmallows? You are heading toward Smores!
Bags of milk is such a crazy concept for us Yanks.
In the 70's we had the milk in the bag here in PNW. It didn't last long.
If it had a graham cracker base, would it taste like S'mores squares?
Are we sure that the 3/4 cups of milk called for to soak the bread crumbs isn’t meant to come out of the 2 cups in the ingredients list? Maybe they wanted you to soak the bread crumbs in 3/4 cup of the scalded milk? Just a thought.
The recipe is unclear. But this how I would read it.
There definitely wouldn’t have been enough liquid if I took the ¾ out of the 2 cups in the ingredient list.
I bet the creators of that cookbook had no idea they'd be getting a centennial celebration.
My thought was, it gives bread pudding a new meaning.
Is it the Glen Dance? Or the Glen Stance of Puzzlementᵀᴹ?
Definitely the latter
😂
I like your idea to use cubed toast - would alleviate the texture issue I would probably not like either. But a really chocolaty bread pudding sounds delightful right now.
yep started at 6:14 for me and just audio doesn't work for a cooking show so I shut it off. Hopefully, there's something to fix and re-upload it.
I’ve had something similar but made with Cream of Wheat (fahrina).
Oh, yes; chocolate Cream of Wheat was something my mother would make as a treat when I was a child.
What an interesting glitch, when the screen went green if I held my pointer over the progress bar I could view the picture-in-a-picture as still shots. I wonder if they'll fix their problem or will you have to re-upload? At any rate, thanks for trying this unusual recipe.
It made me want to make a chocolate custard for regular bread pudding...
This looks like a recipe that was not written well; if you separate eggs, you would whipped the egg whites well to add to the bread mixture before you bake it. It might turn out better?
I do that when I have time and feeling frisky. Lol It really helps to keep bread pudding from being so heavy. Try it sometime.
Bread crumbs... wonder if they mean the cubes often used in stuffing...
I wondered that too, but on reading the recipe, it specifically says "toast put through a food chopper" which in my mind would give you crumbs. I bet it would be better with just broken up toast.
There's one way to know if it would be better with less crumbs of toast and more crouton style. Do it and report back?
Also if it's not chocolatey enough, well, up the chocolate content, maybe another square would do it, maybe it needs two.
This looks interesting. Ambivalent reaction by Glen. Gotta try it.
I knew that it didn't have enough chocolate in it.
You could serve this for dessert after a round of Mrs Beeton's Toast Sandwiches.
Would be easy to amp up the chocolate by adding in chocolate chips. Or maybe butterscotch chips?
I think they went to the flat format because a modern lighter chocolate bar still looks as big on the grocery shelf as the old heavier ones. #Shrinkflation
Make it with chunks of brioche.
How long did it go back in for after you added the meringue?
Glen this video lost the picture when you add the milk to the bread crumbs. The screen went green but we could still hear everything.
When I was a kid, Hershey had unsweetened baking chocolate (thick liquid) that came in a plasic envelope. Nestle had a similar product called Choco Bake. I remember a couple of brownie mixes, that came with an evelope of this pre-melted unsweetened chocolate. Do you know anything about this stuff? It was apparently discontinued about 10 years ago. Asside from cocoa, I don't think I have ever used "bakers chockolate".
the entire video turned to green screen for me, but when i tried to search the actual images were running in the background. I turned the video off and turned it back on again, still a green screen. I missed the last 6 or minutes of video, tho the soundtrack was all there. My sympathies, Glen. This must be so frustrating for you
May try with keto bread allulose and maple sugar.
I dare anyone to not think about Ren and Stimpy's "POWDERED TOAST MAN!" during this one. :)
you need to try Wet Nelly, I think you may find it eats nicer
❓️❓️❓️
I've heard of a Wet Willie, but Wet Nelly is new to me.
Would love to say I enjoyed the result, but I seem to lose the video at around 6:30. Nothing but a green screen, but I do get the audio. Not sure what happened there - am watching on a Roku device. I restarted the thing and it still doesn't work right.
Came here with the computer to check the comments and it's nothing but green screen from that point until the end as far as I can tell.
Hope to catch it some other time...
This kind of reminds me of a recipe from English Heritage The Victorian Way😊
I would have to imagine that in today’s language “toast crumbs” is more akin to croutons.
Oddly enough, even though the screen was green, no video, I could see the progression of the video by hovering the little "hand" over the fast forward bar thingy (sorry about the vernacular, I'm no techy).
You might need a sauce to make it come together. Commonly around this time they would just pour a little bit of brandy over it.
Also, what was that sound?
Decidedly odd, didn't look very appealing going into the oven or when it was served. Worth a try though you never know what these ancient concoctions are going to be like and always fun watching.
@6:12 I only see green. The video is gone for me after that point. After looking at the comments this may be an isolated incident to me. Which is weird.
Coding issues is being kind, Glen. I had greenscreen from about the six minute mark. Oh well, I just let the audio play on.
Does anyone else have the image cut out to a green background at 6:11 even though thumbnails on the seek bar are fine?
It reminds me of persimmon pudding.
Been a while since you have broken out the copper cowl
Glen's headwear was not made of copper. I believe you mean a copper bowl.
So what was the new noise from the oven?
+
Glitch at 2:32 and 6:12
Kalamazoo sends an apology.
I’m still praying you do a follow up to your kfc finale. Just want to know if you still making it like you did back then or If you changed anything in the recipe since etc
Looks like someone is trying to jam your broadcast Glen 😅
There is a rendering artifact at 0:25.
Glad that I'm not the only one that notice that
Quite a few through out.
Unfortunately - that’s UA-cam and their new transcoding process. It’s been happening a lot lately to a bunch of creators, and it doesn’t rear it’s head until the video goes live.
@@GlenAndFriendsCookingI hope that UA-cam sort it out in a bit for you
@@GlenAndFriendsCookingdoesn’t diminish your wonderful content
When did the word "pudding" change from being a product like a plum puddings in UK aka moist cake like, to what we know in North America as a "Jello" type "pudding" aka stucco lol?
Good question
The answer is it sort of didn't.
Pudding initially referred to things like variants of sausage cooked in animal entrails.
Over time this shifted to refer to a variety of things cooked in a same way, AKA using animal entrail as a vessel for cooking, including bready and sweet things including what it would mean in North America.
In the UK it seems this meaning, at least regionally, shifted to eventually refer to desserts broadly. In contrast, in North America, what happened was the term gradually stopped being used for non-sweet foods, and then it's association with custards and the like was solidified by companies like Jello using it for their very popular products.
Please reupload this video at 6:11 it's green screen the rest of the video.
Can not have chocolate. Would / could you use butterscotch chip
The old adds about quality were for a reason as many products sold were unfit. Low priced ones were the worst. In the US this came to a head during the Spanish American War. The canned beef bought for the army was unfit to eat. Smelled like it was embalmed. Theodore Roosevelt was in the army so when he became president he introduced standards. Now we really don't see that although adds for products usually say their product is best.
Sounds like a good recipe 😂
Let me know when you’re able to upload properly. It’s a green screen after 6:10
Don’t the English use the word pudding to include a desert.? So it was a chocolate dessert which it was. You are probably right it was a bread pudding. With that in mind you could add many different things like raisins or chocolate chips and yes the toast could be larger in size.
Showing that the company's foods were not tainted may have been in response to the campaigns by the budding women's rights movement, especially the growing General Federation of Women's Clubs, for the passage of a Pure Food and Drug Act in the United States. This successful campaign led to the Act becoming law in 1906.
Dang green screen!