1892 Galt Cookbook Yeasted Coffee Cake Old Cookbook Show Glen And Friends Cooking Coffee Cake Recipe
Вставка
- Опубліковано 20 сер 2024
- 1892 Galt Cookbook Yeasted Coffee Cake - Old Cookbook Show - Glen And Friends Cooking
The first edition of the Galt Cookbook published in 1892, is a great look into what was happening in Southern Ontario and Canadian Cooking in this time period. It is a community cookbook and gathered recipes from people who both lived in rural settings and in the larger cities and towns. This coffee cake recipe is really more of a bread - well it is a bread - and shares the same basic ingredients and style enriched celebration breads. If you like old cookbooks, old recipes, 100 year old recipes and tasting history through historical foods; you are in the right place
Coffee Cake
Miss Roos, Waterloo.
Three coffee-cupfuls milk slightly warm, one coffee-cupful butter, melt the butter in the milk, one coffee-cupful sugar, two cakes Fleischmann’s yeast, one teacupful stoned raisins. Make a sponge in the evening, let it rise overnight: in the morning stiffen with flour and knead about half an hour. When risen again roll out an inch thick and put in pans, then when light melt butter and thicken with flour and spread on cakes. Bake. Before serving sprinkle with cinnamon and sugar.
I translated a coffee-cupful as being equal to 150 mL
#LeGourmetTV #GlenAndFriendsCooking #oldCookbookShow
Glen & Friends Cooking,recipe,old cookbook show,recipes from the 1800s america,historical recipes,historic food recipes,historic recipes,coffee cake recipe,yeasted coffee cake recipe,enriched bread recipe,sweet bread recipe,dessert person coffee cake,dessert person,19th century,homemade coffee cake,bread recipe,raisin bread recipe
Thanks for watching Everyone! *Let us know in the comments; is it a cake or is it bread?*
Glen, I'd love to seeing you riffing on this and trying out ideas with this recipe as the base. Perhaps give the cinnamon buns idea a go? I think a loaf tin was the way to go for this so it's easy to slice and put in a toaster.
Maybe they didn’t make cakes super sweet back then for whatever reason. Looks delicious however!
@@lisab.7339 the North American palate is said to be sweeter than the European one, maybe this taste for sweeter things developed after this cook book was written?
It's bread... with behavior issues 🗿
just curious - how are you liking the latest oven?
Glen, I love you calling people out on teacup sizes 😂 🤣 you’re the best!
It doesn't matter what he's making, I'm watching.
I'd say the same, as I'm not understanding english enough to get every single word he pronounces, but I find all his videos most relevant in terms of cooking matters, History. A few minutes of Glen's video value lot more than most of the cooking videos available on YT, I'd say...
24 different sized teacups...
You GO Glen! 🍵 !!!
THAT'S telling 'em!!!
Wouldn't be Sunday Morning without Glen and Friends
I was just thinking this...lol
Half the weeks I don’t even realize it’s Sunday until I see the Old Cookbook Show
Or any day of the week, for that matter. You get me through the . . . Thank you for producing excellent Canadian content! Keep standing on your knowledge.
I love that totally unrelated part on "How to drink milk". I always wondered how to do it correctly.
Did you read the recipe above it? How to whiten hands with mutton tallow???
As someone whose whole family suffers from digestive issues due to dairy, I am chuckling at this. It's obviously an attempt at trying to make sense of the symptoms of a milk allergy in a time when science just hadn't given an answer yet.
@@crystalwright1504
> As someone whose whole family suffers from digestive issues due to dairy
Isn't that just lactose intolerance? contrary to the name, it's more prevalent than lactose tolerance.
@@mfaizsyahmi Some of us are lactose intolerant, some are actually allergic, confirmed by tests. Both often have similar symptoms. Either way, it's not fun. The person who wrote that blurb in the cookbook was clearly someone trying to find a solution.
@@crystalwright1504 And now they have cows that produce milk that can be drank by people with intolerance to milk in general.
This old cookbook show is incredible. Don't ever stop making it. Love it. Love it. Love it.
I live in Galt. It's actually been amalgamated into Cambridge, but I live in the Galt section. My house was built in 1853.
Hello neighbour, I am also from Galt.
@@thecaptainandthequeen8292 Eh, bonjour! How are you doing? We live in the best part of Cambridge!
@@tammystratford7079 Oh that we definitely do! I am well, yourself?
@@thecaptainandthequeen8292 I am absolutely marvelous, thank you!!!! I'll tell you a secret. If you ever call a taxi in town, I will probably take that call. I hope I get to speak to you some day!
Community cook books are a favourite of mine.
Wake up-Check, Coffee-Check, Glen and The Old Cookbook Show-Check = Life is Good !
My sunday morning routine as well. Wouldn't be a sunday without a fun recipe from Glen.
Exactly!!! It's my one constant.
I adore The Old Cookbook Show. Those who think that exact measures existed are nuts, because they don't even exist for us today. Our coffee cups have gone from a drinking portion to a family sized pitcher. And we have lost touch with reality in the kitchen. Demanding precision in the kitchen denies reality, and is disrespecting those who developed skill by working with and accepting all the variables. That we have their recipes is amazing, and I am grateful for your efforts.
Hear, hear. People need to cook by sight and feel again. I don't think my grandmothers even owned measuring cups and spoons. It was all respect for the ingredients and trial/error for what process to use. That's what made them such good cooks and created so much recipe diversity (which they'd take pride in their secret steps or ingredients). Life is no fun if we all follow the same steps exactly.
The only important thing, really, is to use the same cup throughout. Greeks cook using glasses, but everyone's house has different glasses. Use the one you have!
@@MrSteelermania yes, and by smell. i make my meatloaf with a variety of ingredients but "measure" with sight and experience...i know it's ready to go in the baking pan by smell :)
I think what's been lost is the ability to know how things react when you cook. I'm fortunate that my mother & family taught me to improvise when I cook as I grew up. Cooking is an art as well as a science, something that sometimes gets forgotten.
@@MrSteelermania This kind of intuitive cooking is best taught generation to generation, and many families do not, or do not have the luxury to, teach like that. UA-cam bridges that gap quite well (I had no success with yeasted doughs until I started watching videos but boy did it take some experimentation that most people can't afford monetarily or timewise!) but it doesn't replace the hands-on aspect so necessary for much of cooking.
I think it's unfair to demonise recipes with accurate measurements. They allow recipes to travel the world and be recreated excellently, if not perfectly, first time. Experience can get you the rest of the way. And I think there's a huge amount of nostalgia surrounding the cooking of older generations. My grandmother was certainly excellent at baking a chocolate cake or pastry, but the rest of her cooking left much to be desired because it was so hit-and-miss! Accurate measurements allow for consistently delicious results that were previously reserved only for the most experienced, usually professionals and women who'd spent decades working unpaid feeding their families. If we can bring even a small portion of that without gluing women to a stove for thirty years, I'll take accurate measurements.
My favorite part of the old cookbook show isn't even the recipes themselves but watching you try to decipher and infer what the recipe is all about!
I made this today. Hands down, the best thing I've baked in a very long time. I added cinnamon to the dough, and I left off the butter/flour topping. I opted to make a glaze with confectioners sugar, and it totally tasted like a cinnamon roll without the hassle of making rolls. Thank you so much for all of your hard work, Glen! ❤
Before this we have banana bread that’s actually a cake and now we have coffee cake that’s actually a bread .
I can finally die in peace.
Balance in the universe.
A hot glass of water and a cold cup of tea.
Isn't banana bread a quick bread? But what is the difference between quick bread and cake then?
@@andrewlitvinov7266 no difference
My own definition for the differences: You can toast and butter quick bread. You don't toast or butter cake.
So this "coffee cake" is more a bread by my standards.
Bread making is hit or miss. Depending on humidity you will use more or less flour. And when making a sponge...about 2 cups is the usual! I’ve made a yeasted apple cake before....best thing I’ve ever made! Old recipe from my great grandmother!
My favorite Canadian cook!
This would make excellent "Beskuit" / Rusks. A traditional South African snack, dipped into coffee and consumed as it becomes soft. After baking the cake / bread, cut into portion sizes(about 1×1.5 inches), you dry it on wire racks overnight in a very low oven. Once dried and packed into airtight container, they keep very well for many weeks. This is how our Voortrekkers (Pilgrams) could preserve food for a long journey in ox -drawn waggons accross Africa many many years ago. Thanks for the quality content.
Hello there. Also a Saffer, living in the UK.
I am going to take your suggestion and make a batch of rusks. I bet it will be great for breakfast.
I just wanted to tell you how much I love your channel and how grateful I am for all of your inspiration thank you
The last four European monarchs have been LIVID with Glenn for not knowing his teacups lol
"How to drink milk"
Thanks, people of Galt, I sorely needed that recipe in my life.
I just wanted to say a huge thank you for your videos. They have become such a source of knowledge and entertainment for me during interminable lockdowns here in the UK. I'm very grateful indeed!
When I saw the title of the show, I thought I would never make this recipe. But I watched anyway, and by the time you pulled the dough from the stand mixer, I'm thinking, "I HAVE to make this dough!" You find the coolest recipes!
Thanks for the milk drinking instructions!
My grandmother, who was born in the early 1900's, had a coffee cup that she used to "measure" flour when she baked at home. She claimed her baked goods were "not so good" if she didn't have that cup to use when she visited us. We, of course, assured her that her baked goods were the BEST...
Very very interesting recipe! The crunch on the “cake” sounded quite satisfying. I bet it would indeed make great toast. I also agree, that recipe was screaming for some cinnamon!
If you read the recipe at the end of the video it called for a sprinkle of sugar and cinnamon before serving.
Watched this episode while eating my Yeast batter waffles with real Canadian maple syrup. And even I thought I wanted to try a slice of that cake!
How the heck should anyone have known Canada's official teacup sizes? Tim Horton doesn't sell tea.
I for once, got a cup of tea at Tim Horton not long time ago. It is just a shitty black tea bag but they do sell them ^_^.
@@cjude6189 they also sell steeped tea (the kind without the bag and already filtered.)
Tim Horton's sells 2 forms of tea... steeped tea, and tea bags. Other than that, good and funny comment! :)
Before the pandemic I bought tea at Time Horton's twice a day. 24 oz cups.
They sell something that vaguely resembles tea, if it were strained through a well ripened gym sock.
Yum! The final results of this “Coffee Cake” looks so tender & delicious. Just by the looks of the dough as you were shaping it to fit the pan, seemed like a really tender dough. I’m definitely going to try this recipe. You don’t know how much I’m enjoying your channel I’ve added some really delightful recipes to my repertoire thanks to your channel , thank you most kindly! Please keep this content coming! 💖
I really enjoy your show, thank you Glen. I especially pick up a lot of good tips watching your old cookbook show and learning about old recipes.
The amount of flour you need is always varying by the amount of water absorbed in the flour. So the mount of flour must always be done by eye/feel of the dough. My grandmother used to make a sourdough based “cake” by putting starter, milk and butter into a sifted well in the flour barrel, and living that into the slurry, and then letting that rise over night, then kneading it in the drum adding flout to get the consistency she wanted, and then taking out to the ball to a floured table, and kneading in lemon zest, and sugar before putting it into round cake pans to rise before baking.
Wow.....Glen calling out four, I'm assuming fellow Canadians, in about the politest and most Canadian way possible; I didn't realize the recipe called for a tea cup full of shade as well :-)
Way to stick up for yourself Glen with actual data....death to the 6oz/8oz tea cup lobby!
My standard teacup is 22 US ounces.
Cheers from California, USA
The last instruction " before serving sprinkle with cinnamon and sugar" - did Glen do this? It may have made it more coffee cake-like.
Good catch. Looks like it was definitely missed.
Sugar I saw, didn't see cinnamon.
That actually looks great. It does make me think of one old guy I used to play cards with. He grew up ranching in the western US. I can remember him talking about when times were lean and a treat would be if his mother made an extra pan of biscuits. (Not sweetened biscuits, just plain biscuits). To me that sounds a lot like this coffee cake.
Wow! Another winner!!! Love this one.
Hey Glen, thanks for sharing this wonderful coffee cake!
In the 80's, I recall reading a review of an Australian cookbook that used "cuo" along with metric units, but the reviewer warned that an Australian cup was about 1/3 U.S. cup.
Thanks for this Glenn. I enjoy the old recipes and how they cooked very much. I think its bread! No sugar is the indicator.
Thank you for another fascinating recipe and video. I love your relaxed attitude to food and your positivity. Your videos are an absolute joy. God bless you Glen and Julie. 😊🙏 How lucky we are to have you. 💐
damn, pulling out all the ancient and rare books, can't wait for a bookshelf tour XD
He has quite a collection! I love it that people send (obviously special) cookbooks to him; we know they'll be treasured, used, and passed on well.
I had 2 coffee cups, same set, and one would always overflow on the large cup setting on the Keurig because it was smaller than the other. Porcelain is difficult to standardize.
Beautiful-looking dough! Enjoyed watching your video, as I adore old cookbooks.
Enjoyed this a great deal. Thanks!
The crust and crumb are beautiful!
you can view the new galt cookbook on the library and archives canada website
I also found myself struggling with teacup size when I first got into fancy teas. 99% of them are measured for 8oz teacups. But every cup I've ever found is at least 9oz and more modern stuff is a lot bigger.
"Fantastically vague" 😂 I just love it!
I absolutely adore your experiments with your tea cups and testing their capacity ! There is nothing like it to shut down -pernickity- grognons sixers (6 ounces ) or eitghters (8 ounces) people. Great bread indeed!
Looks delicious! I would love this toasted and smothered in more butter and cinnamon sugar.. diet food lol!
I'd looove this to a sunday afternoon coffee or sunday breakfast, a bit of jam or Nutella with it should be very nice and I totally love yeasted sweet buns esp. rasion are good. Cinnamon to it? 🤤
Happy Valentines Day Glen! Thank you for these lovely Sunday videos.
This recipe looks and sounds so good. Will be making this one! Love this old recipe series :)
Thanks for the video and have a happy Sunday.
That looked delicious, I love the quint vague style of the recipe which to my eye looks more like cake. Be nice with some icing drizzled over the top... and more fruit inside like grated orange rind. Many thanks.
Very much enjoyed the teacup digression. Awesome videos. Thanks.
As my grandmother always said, "you can use any cup as long as you use it for all the ingredients".
Hi Glen, This is like my family's recipe. My grandmother taught it to my mom measuring in scoops. We used about 5 to 6 cups of flour. The topping was butter streusel. The cake/bread was baked in greased loaf pans. If we were getting fancy, we would drizzle it with powdered sugar icing. We usually buttered slices, especially when it was a day or so old and a little dry.
Perfect for Valentines Day.
I’d like to see this made into loaves, and then make French toast
I love bread and I love coffee cake so whatever category this falls into, I'm sure I'll enjoy it! I bet it smells wonderful when baking too. Thanks as always for the recipe, looks like the ratios worked out fine. I hope everyone stays warm during this cold weather!
Mmm...I can see this being lovely as a french toast.
My grandmother used a tea cup(close to 6 oz. I would guess), handle broken off and being a product of the depression wasted nothing. Her cold water rolls were delicious and we always looked forward to them when we went up to Durham Ont.
I like this method of baking. I have memorized most of my recipes. I often dont get a recipe out. If something turns out exceptionally well I tell the family to enjoy it! It may never be this good again. I get inspired with innovations and try them. Sometimes I may not remember the details if i dont mark it on a recipe card. I often rewrite a new card if it rates remembering for certain. These recipes are dated to be noted for future repeats. Then i would get a request to write that down to do again. My moms mom worked at an industrial cookie factory here in Moncton, New Brunswick, settled circa 1756. She came to make her way in the big world from Albert County not so near Hillsbouroug before she married in mid 1920s. Marvin's Bakery was a huge factory, still standing home to new businesses, they were well known "far and wide" in the maritimes for their cookies. Nannie always had a package of their scalloped edged "hard" crisp ginger snap cookies for a cup of tea. The cookies were very snappy in texture and in the generous snap from the ginger. These were still found until recent yrs made regionally by a company because they are so loved. I use my mom in laws ginger snap recipe in which she told me to use 3 tsp instead of 2 tsp ginger. The Marvin family had a Country Estate out of the city in a off the road area called The Anagance Woods. My nannie had been noticed for her efforts in the cookie factory and earned a position in the summers as one of the cooks who moved out to the farm for the season. More than cookies then, meals for all. When fall came they returned to work in the city. Marvins made many varieties of cookies sold in individual packages in grocery stores. But families favoured the big Variety Box which contained rows of the select favorites of many families whose moms did not bake like most of the moms I knew. I have several of Nannies recipes that she cut down from the farm sized recipes. Mom & I have won some 1st place ribbons in the kent County Fair that we participated in for 40 years from 1975. We have a camp in the area, so it was our summer high light on the Bouctouche River. Family time with lots of baked treats to feed guests. Hand crafts, needle works, quilts, garden vegs, canning. No live stock for us. Times have changed. Mom looked back in her 90's and said "we had it at the best of times!" We did! They had retired young and grand kids were abundant and came for stays. They were a Golden Couple! Dad's family came as first settlers in 1756 in a group of 6 families we were the Lutz (Lutes). I hope you like my family tails. My dad loved history so we travelled the maritimes seeking historic knowledge.
Bread. Run with the cinnamon rolls. Maybe tomorrow!
Love that bit at the end on how to drink milk 😂😂
That coffee cake would be an excellent base for French toast.
In my country we make a lot of yeasted pie doughs and sweetbreads.
Oh neat. I live in Waterloo, and it is indeed just up the road from Galt!
Using the stand mixer makes up for the time you spent finding out the volume of all the teacups! I reckon this cake has been made as an excellent delivery system for jam or honey!
I think you pretty much nailed it when you compared it with focaccia. VERY similar in many respects.
I live in Galt! One of the 4 boroughs of Cambridge Ontario!
💜💜💜👍👍👍👍. Nice crunch on the edges
I like the crunchiness as you bit into it. I don't care what it's classified as, it looks and sounds good. Cut into thin slices and have with morning hot beverage of choice.
Very interesting recipe! Thanks! I enjoy your channel.
Tried this recipe yesterday. Certainly came out more cake-y than bread-y (I'd put a lot of flour in, I thought, but pressed on). Great aeration. Still tastes good and a foundation to work with :). TY
👋 I’d like to see more of that “Lime Water” recipe towards the end of the video.
People freaking out about flour measurements keep in mind that even modern bread recipes allow you to add extra flour in the kneading phase to get the dough to the right consistency
I’m really excited to try this recipe. It looks delicious. Add a bit of sugar to the cracklin on top, and you’ve got a desert.
This looks amazing!!! I love that it isn’t overly sweet... almost like a challah bread is rich and sweet without being too sweet...
Looks lovely.
Interesting and enjoyable as always. ✌
Is that No Name flour? I sure hope so because I will now continue to buy it and buy it forever more.
I bet it makes yummy French toast.
This is great, reminds me of the toast we had when my mom made Easter bread. This one is almost a sourdough light and would be presented really well in one of those bundt pans. I wonder if their coffee cake was used at tea time for a pre-supper meal. Either way, I'm making this, thanks.
Looks like it would make delicious French toast.
Excellent! Hope to try this soon!
Oh my....that looks like some really fun dough. I Definitely have to try this. Thanks a bunch for making it look so easy. I really wish I could just reach thru my screen and grab some. 😁
looking shaggy Glen
This reminds me of the whole and vague category of Irish "tea loaves" which used to be (and sometimes still are) made at home once a week to be had toasted with butter or jam while having tea. Somewhere between cake and bread, they're too sweet for sandwiches but not really meant to be served on their own after a meal.
How interesting, that Harry Howell’s Drug Store advert uses a font that is like 50% of the way to being the original Star Trek font, which many report to be an original handmade creation by the production team. Plenty of the glyphs are different, sure, but I definitely feel like inspiration must have been taken from this font.
I'd use vintage Corelle tea cups because that's what my Granny used. I never saw her use a coffee cup, however.
I think it would be more like a cake with a deeper layer of topping and the cinnamon sugar sprinkled on top. More like a buckle.
Very nice
Breakfast cups, heaped tea cups scant cups, New Zealand has the same issue, each kitchen is different they used different cup and I still come across recipes in modern NZ community cookbooks using them. Like Tablespoons and Dessertspoons. Some of them try and quantity what a tea cup is and they're all different.
Reminds me Brazilian "cuca", only the recipes I'm finding for cuca contain eggs, and the topping would include sugar.
Haha! Something my mathematically-minded husband can't relate to is the fact that in bread-making, you don't need a predetermined amount of flour, you just add flour till the dough reaches the right consistency. SO unscientific! Lol! (Btw, agree, this is bread).
Incidentally, learning to cook in the UK I was taught that a teacup was 5, not 6, fluid ounces. One thing it depends on is whether you fill it as if it were in fact a cup of tea, or to the brim, but I would think that for UK-based recipes taking a cup as 5 fluid ounces / 150 ml. is a good starting point.
Hey 4 people that kept emailing Glen about cup sizes, eat it!!! Lol
You mean recipes are just ratios of ingredients?
This reminds me of the "chocolate thing" i used to get at the local bakery
“Canadiana” now there’s a mouthful.
Who needs measurements when you have the power of: Add untill you feel like it
🙃 Oof!
Julie's face looked as if she was disgusted when she took her first bite. Family insisting we make it regardless. :)
That would make a great French Toast...
This mania for measurement is a very modern thing. If you learn to bake by proportion you'll never need to obsess over the size of a cup.