1773's Delicious & Unusual Pan-fried Puddings with Jon Townsend
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- Опубліковано 5 чер 2022
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My Great-Grandmother called these Palm Puddings. She made them for us a couple of times when she came to live with us at the end of her life. She had made and esten thema as a little girl made by her own Grandmother. Great-Gran was 104 when she died and was born in 1888 and her Grandmother was born in 1810 or so..
Wow , thank you for giving us that info ... I just turned 64 and it blows my mind to know that all four of my grandparents were born in the 1880s .
@@gardensofthegods It just shows that the past few generations is still only the recent past in the scheme of things. This is harder to understand as Americans but in other parts of the world they see many previous generations as still only recent history.
You better make them for your grandchildren.
Holycow! What a link!
That's an amazing connection to history 🌹❤️
You will find that this recipe is also known as Welsh cakes and are still a common staple in Welsh shops and homes. There are several variations in which the fat included is butter, lard, or suet. Another variation is in the included spices.. mace is a popular edition.
Also pretty close to the common Fruit Pudding here in Scotland which typically uses beef suet and any combination of wheat flour, breadcrumbs and/or oatmeal, with sultanas and raisins. It's interchangeably sweet or savoury and comes in thick slices of a huge sausage, though it's usually sold in cheap breakfast packs nowadays.
It's always fascinating when the comments of a Townsends recipe relate it to a recipe people use today. It's nice that some things haven't changed.
Sorry to disagree, but this is not a Welsh cake recipe.
It's a wet batter, more similar to a pikelet or Scottish fruit slice. Welsh cakes are made with a more dough-like consistency, that we cut out and cook on a bakestone 🙂🏴
en.wikipedia.org/wiki/Mutchkin
Listening to the recipe made me immediately think of Welsh cakes. The packages now in my freezer were baked by Tan Y Castell, super market variety. John’s flavor description also pointed to Welsh cakes, by today’s pallet most would probably find them a bit short on spice and definitely not sweet. I would assume this harkens back to a time when spices were relatively more expensive and less widely available. The general population’s tongue would have been more sensitive to any spice added to a recipe. Today we are accustomed to flavor overload in many baked goods. Sweetness and cinnamon being the major culprits.
Ryan's smirk after the comment about more nutmeg making them better 🤣 Sounds like a great alternative to boiled puddings!
Is it bc nutmeg and people who like my name alot?
Cooking them upside down makes more of a quick, steamed miniature pudding. Great job at figuring the recipe out guys!
I find it interesting how in the 1700's confections and sweets were made. The history of desserts is one massive trial and error
Well, the history of pretty much anything is just trial and error.
Someone had to attempt something, fail, try again, rinse repeat until they get it right.
Then the right way gets passed down and the people of the future take it for granted that this was a long dead person’s toil and frustration.
Considering this, I wonder why they stopped short of including nice quantities in the recipes.
Given that they had no consistent measures, no way to tell the temp. Of their fire/oven accurately, wildly differing quality of ingredients- yes. There was no other way possible.
It was definitely a less painful history of trial and error than something like surgery.
My Grandmother and I watch Townsend every time she comes over, we love how relaxed and fun the entire show is and we learn something new every time. Keep it up Townsend, you guys are awesome!!!
That's either really sweet or quiet sad depending on how many friends you have. 🤔
@@heresjohnny602 There is absolutely nothing wrong with spending time with your grandmother.
Scott will have no regrets when she passes that he didn’t spend more time with her. He’ll have these great memories of watching Townsends.
@@heresjohnny602 Dude what did your gramma do to you that it would be "sad" for someone to hang with their granny instead of friends for a day? Why dont you have friends who would want to hang with your granny with you? Grannies dont always last long, time with them is precious, everytime.
@@charlibrown7745 Projecting, condescending and patronising...how dull you are. 😴
My father was a old time baker, who learned his trade from a older school baker, he used the term cast to refer to shifting ingredients, dont know where he got it and he's been gone for quite a few years so cant ask.
Never been so quick to watch an episode
They look a little like the slices of fruit pudding we still eat as part of a fried Scottish breakfast today!
Thanks for another very interesting video.
In “The Practice of Cookery…”, Mrs Frazer included the almost exact same recipe as that in Mrs MacIver’s cookbook. That’s probably because Mrs Frazer worked for Mrs MacIver before starting her own cooking school. In “The Practice of Cookery…” Mrs Frazer clarifies the pan issue, “place as many petty-pans, with loose bottoms, in the pan as it will hold, with their mouths down; pour the pudding in at the holes in the bottom, and fry them on a slow fire.” Here it is clear that pans with removable bottoms are to be used - minus the bottoms, which would make it much easier to remove the puddings from the pans. Yet you were able to find a way to make them in those pans with bottoms.
I saw these pan puddings made elsewhere, using pans with their bottoms removed. In that case the suet wasn’t minced so finely, so that the batter was very loose. The puddings turned out fine in spite of that.
So, this recipe seems to be fairly flexible as to ingredients and equipment. That was highly interesting in itself.
Just lost my beloved cat today after she was found to have an aggressive form of cancer that couldn’t be operated on.
Thanks for these videos, Jon & Ryan.
It helps relax me and gets my mind off my sadness for a little while.
Please accept my condolences. May you be comforted by the memories of the life you shared with her.
❤️❤️❤️
"It keeps going?"
I died.
😂 me too!
It's nice to see some more Scottish recipes coming from yall theres not a huge amount of historical Scottish cuisine being made videos about online sadly
Sounds delicious! Thanks guys!
Needs more nutmeg, who would've thought?
Wow, I wouldn’t have thought that would have worked with the upside down then right side up. Good job gentlemen! Love your videos, they lift my spirits. I’m off now to pottery a lot happier than I was. Thanks to all the Townsends team who go into making these videos and especially to Jon and Ryan. 👍👍👍👍
Splendid detective work on this one! I would have preferred Ryan's handful of currants!
For sure. Cheers!
i was thinking the same thing:)
Cast means "to throw"
When you mix ingredients you cast them around the bowl
ah yes... spellcasting.. casting lots.. casting your vote.. we don't use that word all that often on its own anymore but it's still in phrases.
I was wondering if it meant kind of to sift, as that would help get rid of lumps.
@@KairuHakubi Cast your line while fishing... maybe a few others.
@@Rocketsong hell, _broadcasting._ and all the -casting suffix terms that came after it. This word really never left our vocab, it just feels so weird to say it on its own or to use it talking a bout flour.. it's odd that pieces of our lexicon can just skedaddle like that.
You guys have taught me so much, at this point when you read a recipe, I mostly understand it. This one definitely stumped me.
Love your recipes. I have made The Poor Man's Rice Pudding several times, it is delicious. Somewhere I read sweet milk was when you let the raisens soak overnight in the milk. Sorry I dont remember where I read it.
Love your shows, thanks for all your hard work.
My mom was Scottish she used to make dumplins its the same way as a dumpling but she used to boil the dumplings and on top of that she used to put custard on top of it thank you for the video You Brought me Back great memories
How does every person involved in this channel look like they came out of the most wholesome piece of Tasha Tudor’s artwork?
The amount of Nutmeg.
11:05 I died laughing right there! Great job guys and as always enjoyed the cooking!
Hi John, this is off topic, but my friend works at a animal processing plant in Montana. They make their own sausage! I just read the ingredients theie for Pork Polish Sausage.....Spices...black pepper, Mustard, Nutmeg!!!! It's all modern, but the Nutmeg made me think of you! Love the channel and all you guys do! All of you make me smile and laugh. Your Servant
Gina Maria
Dear lady, as a Pole I feel obliged to point out that original Polish Sausage does not contain mustard and\or nutmeg. It contains pork\beef meat mixture, pork fat, minced garlic, salt, pepper, optionally marjoram, some crushed juniper berries and some water to better spread the spices. Sausage with mustard and nutmeg is some sort of artisanal, mongrel variation. Hopefully your friend does not commit the ultimate crime against the Polish sausage, by adding breadcrumbs to the mix.
@@FrikInCasualMode Nutmeg in pork sausage sounds french-canadian inspired. The pork spread called cretons calls for nutmeg and cloves.
Your videos are exactly what I need to counter the stress of life these days. Thank you.
Impressive flipping those full tins upside down, Ryan! Fun video!
There is a modern Scottish breakfast food like this, a firm steamed pudding, cut into slices which is fried in the drippings of bacon and sausages, it is slightly sweet and spiced like a mild Christmas pudding. The combination of spices, raisins etc with bacon and eggs and sausages is spot on, simply delicious.
As a Renaissance reenactor, I know that a Mutchkin is a bit less than a pint, call it 14 oz
Glen and friends cooking just did this very recipe. He used tins with removable bottoms and put it in upside down then poured the batter in. Then flipped it. Turned out great.
I just adore your chemistry as hosts! This show just keeps getting better!
yep..i love Ryan... thanx
Already sounds delicious!
Oooh catching it right away, maybe I have a snack idea to try this afternoon 😃
Those looked so good. I would not have minded the bigger handful of currants! :)
Welldone gents. Historical language and measures are just part of the fun. Absolutely love the channel, love from South Wales, UK
4:59 Jon instructs him to pour about half of that, he proceeds to pour almost all of it
They look so yummy 😋 It's good to see you two having fun figuring things out!
Love to see the two of you together on a recipe ! Nothing better ! All the best and thanks !
Love the thumbnail of a pair of little pan puddings. Bless them 🙂
Its a drop scones in a cup cake moulds :D
Wow cooking back then wasn't as easy it is now but I bet it tastes a whole lot better that was a fun video thank you bless you
Glen & Friends Cooking tried a version of this from a 'newer' (later?) cook book a couple months ago. The later book speaks of petti pans which are of two parts, a ring with removable bottoms.
Yes, that's what I was thinking, he made these also!
You did great. I thought it meant to cook them like a pancake.
Sweet being, "not salted," (as for butter). You can still (in places that have suet prepacked in the market) find both sweet and salt suet.
Oo this will be a good one😋
I almost never see these two standing next to each other, is Ryan tall, or is John short? John mentioning the difference in size of handfuls makes me think Ryan's just big. I love watching these two together. Not sure why but I never thought of scraping a cinnamon stick with a knife to get a powder. Of course John seasons it with nutmeg. :) I love these videos, because I love seeing the interpretations. And of course the results and tasting. These look fun.
Ryan is a big man:6'3"-6'4" would be my guess. Jon is not particularly short. But Ryan is tall, broad, and handsome.
@@christopherneelyakagoattmo6078 Yes, he is. And I enjoy watching him do these recipe vids too.
great video! you 2 are so fun to watch!
Awesome.... thank you ...you guys are a breath of fresh air.
Love you guys! Great work as always!
Love your vids and these old school recipes. Great vid as always JT and Company. Well done.
Thank you for the awesome content!!
Outstanding; the vibes and guests are always so great.
Munchkin means a small/tiny amount I remember being a kid and saying look at this munchkin amount of food at a party once 😂 I’m from England btw not Scotland so I don’t know if that means the same thing
Looks very good! And one could experiment with different dried fruits!
Such a fun cooking episode; love the whisk. Peace and bountiful blessings.
Love this recipe so much. It reminds me of my late husband teasing me about the very small amount of wine I would drink on occasion. He called it my “wee dram” 🤣
Wonderful video gentlemen, I truly enjoyed watching you two work this recipe, thanks.
My paternal grandmother (born 1903) and my grandfather (born 1898) both from the south called fresh milk sweet milk as opposed to buttermilk which is anything but sweet…
Other parts of the country would have had different names you would think; however I believe the habit was Scottish. My maternal grandmother and (according to my mom ) her mother and grandmother all called fresh milk, sweet milk. The Scottish ancestry on that side was fresh and more recent. I had nearly forgotten; thanks so much for the memory jolt!
I made the boiled Christmas pudding from your video!! It was a lot of work but it was also delicious!! I’m going to have to try these now, they seem a bit easier and a little less time consuming. Thanks for the recipe!
I'm impressed! That's so cool.
Thanks for sharing!
Beautiful goodies. You two are at least as entertaining as the Galloping Gourmet was.
Great Job Guys! I like how you deciphered the instructions and the results were well done. Also great to read the comments and find that these are still known, albeit under different names today.
I love the background music on this channel, makes the atmosphere even more perfect
It was a lot of fun watching you guys collaborate on figuring out the recipe.
A little rabbit called Puddingway is coming to sample these! They look great!
Love Ryan's cute smirk and great info!
Very interesting cooking method, always a pleasure to watch you interpret these antique recipes!
Say that fast four times in a row:
*Sweet suet shred small*
We need this on a T-shirt, Townsends if you're reading this, we need this on a t-shirt!
Love this style of cooking esp food from a bygone time
The mutchkin (Scottish Gaelic: mùisgein) was a Scottish unit of liquid volume measurement that was in use from at least 1661 (and possibly as early as the 15th century) until the late 19th century, approximately equivalent to 424 mL, or roughly 3⁄4 imperial pint. The word was derived from mutse - a mid 15th-century Dutch measure of beer or wine.[1]
A mutchkin could be subdivided into four Scottish gills (of approximately 106 mL each) - this was roughly equivalent to three imperial gills or three-quarters of an imperial pint.
Two mutchkins (848 mL) made one chopin.
Four mutchkins (1696 mL) made one Scottish pint (or joug), roughly equivalent to three imperial pints (1705 mL).[2]
beautiful cup! Those look so good
I absolutely love the cooking videos of you and ryan, both of you make such great hosts
The little 'pudding toss' to the nutmeg garnish had me laughing. Thanks guys, awesome video.
I would forget the dishes and make them like tiny pancakes. They look delicious
My favorite channel on the net!!!!! 💜
What an interesting recipe. And it's fun to see Jon and Ryan cooking together.
This is a fun video! You guys look like you're having a great time 😆 I have to watch this again for the recipe because I was distracted by the fun 😂
Love this Channel ♥️♥️♥️
Looks delicious!
Any sort of fat that will solidify will do just need to put it in the freezer and use a cheese grater to get it to the desired size you could probably use coconut oil if you solidify it and get it cold enough
My mother used to keep butter in the freezer and grate it with a cheese grater as well. You get very small, very uniform pieces that way.
@@bunnyslippers191 in your picture reminds me of my cat his name was Junior I believe him to be lost in my neighborhood somewhere due to our house fire we had back in 2019 I know he got out of the house because I was holding him and had to let him go I don't know that he's still alive but I pray that he is and will someday return to me
Such a joy & fun to watch; these Recipes !
I love watching these two working together.
They are very pretty (and yummy, I bet). Thanks for sharing.
Thanks guys that was really interesting and cool to watch ... make me very hungry for something like that .
Always love seeing Ryan pop into the kitchen!
I never regret clicking on these videos. Keep it up
Yay thanks for the cooking episode..
Looks great. Thank you
Although I would never make any of the foods you share, it's fun watching you make recipes from long ago. Thank you for sharing.
You guys are do much fun together.
Ryan always looks so glad to be there, whether it’s there in the kitchen or out on the homestead.
That is a very unique pudding recipe. With those ingredients, I'd add in a bit of ground ginger, and a touch of molasses. Also, I think steaming the pudding mixture would be better. Cheers!
I too was baffled by what to do with the little pans, but I figured it out right before Ryan explained it, lol.
Looked good!💕
Those look so tasty! I love every video with Ryan, I just want to sit down and chat about great food with him.
Thanks they sure look different than were use to seeing you make.
I just love how the video begins and it looks like they had both been laughing so hard😄
Good to see Jon.
Munchkin in Scottish terms is a unit of measure much like a dram for a gott or gtt ( the last word, which is still used for drops in nursing math) munchkin is .9 of a pint.
The ambiguous use of "cast" reminds me of how we describe mixing up a salad as "tossing" it.
Absolute unit.
God bless these gentlemen.
I'm wondering if the sweet suet means it's not been salted and pickled? Here we can buy pork fat that's been salted that we fry down and render to cook fried cod or fish cakes in. Once it's rendered out, it gets crunchy and deliciously salty to eat with the fish. We call it scrunchions when it's fried and crispy. Newfoundlander here.
That's back fat which is different to suet. Delicious though all the same.
@@heresjohnny602 OH ok. We always called it pork fat, but I think I've heard of back fat in American cooking videos, so I'm sure it's just another term for it. And yes, it is delicious!