This Rare Nut is Almost Impossible to Find-But We Baked With It!
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- Опубліковано 9 лют 2025
- Welcome Friends, welcome back to Sunday Morning in the Old Cookbook Show! Today, we're diving into a 1946 Vermont cookbook to make a rare and intriguing Maple Butternut Pie. While you might expect this to be all about maple syrup, the real star is butternuts-a nearly forgotten nut related to black walnuts that’s almost impossible to find today.
This silky maple pie is packed with old-fashioned flavors, toasted butternuts, and a light meringue topping. It’s a piece of culinary history with a unique nutty twist. But was it a success? Or should I rework it into a butternut butter tart pie? Let me know in the comments!
Plus, stick around for an unboxing of vintage cookbooks-some real treasures from the past, including a 1921 Fanny Farmer cookbook and a handwritten recipe collection from decades ago.
Maple Butternut Pie Recipe
2 cups milk
4 tablespoons flour
1/2 cup maple syrup
½ teaspoon salt
2 egg yolks
½ to 1 cup butternut meats
Scald milk. Mix beaten egg yolks with syrup four and salt. Add to hot milk and cook until thick in double boiler. Remove from fire. Add crushed nuts that have been heated slightly in oven. Fill baked pie shell and cover with me-ringue. Brown in oven.
Nuts may be chopped and added to pie crust before baking.
Mrs. Carlyle
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"And if you have a problem with that, you don't get a slice." Go, Glen!
What I really like about your show is that it is real world. There are no do overs or "here's one I made earlier" so it's just like my kitchen with failures and successes.
Agreed! And just because it isn't pretty doesn't make it failure either.
It makes the show work so much better for the "here's how to cook" goal of it, because if you want to cook you need to learn how to deal with the pie crust being wonky.
I freaking love your analogy.Cause I don't know how to make pie crust yet, and i'm so intimidated@@1One2Three5Eight13
Yes yes yes to your butternut butter tart idea! I live in the Eastern Townships of Quebec and have an old but sadly dying butternut tree that used to produced a lot of nuts. I can attest that they are fiendishly difficult to shell. I used to make a pecan pie base and used butternuts instead. DIVINE!! Our old tree was severely damaged in the Ice Storm of 1998, reduced to a tall stump, it did regrow but was never the same. Squirrels planted a few nuts around the property but those teenage trees are quickly affected by the canker. I will try to treat those to see if one could grow to produce those beautiful tasting nuts. Thank you for your show it is priceless!
I could listen to Glen talk about old cookbooks for hours.
Pls make the tarts. Would have loved to see a nut cracked open and see the insides as well as what the nut deshelled look like, since it’s a unicorn I will probably never encounter by the sounds of it.
In woodworking parlance, that might me called a "live edge" pie crust.
That's funny.
😅
Google notes a massive spike in searches for butternut tree right about the time this video came out....
Glen: If you have a source for butternuts, don't tell anyone
Also Glen: I no longer know where to find any butternut trees
Wink wink! Lol
We planted a butternut tree last year - I may never see them produce the nuts, but I thought I'd try. We also tap our maple trees, so I will need to tick this recipe away for 20 years from now! We live in NB, but I purchased from a tree farm that specializes in native plants.
Thanks to whoever sent the cookbooks, you know they've sent gold when Glen gets so intrigued he starts buffering.👍
The comment, “if someone complained about the pie, their boots would not be under the table again” is too funny. Well done Glen and Julie, you make Sunday mornings great with the fabulous recipes and colorful sampling commentary. I try many of the dishes you create. Keep them coming!
One of the things I appreciate about your show is that you are concerned with taste and teaching rather than presenting a picture perfect dish. Thank you!
I remember my Father storing butternuts to cardboard barrels from butternut trees on our farm in Vermont. Great memories of sitting on a concrete sidewalk with a hammer cracking butternuts to eat. I can go back to this farm and ask if they still have the trees, but i doubt they do this was at least 70 years ago. Thanks for the memory show. Carol in Vermont
It's lovely to hear the joy in your voice as you open those boxes sent to you.
The handmade cookbooks truly are treasures!✨
+
My late grandmother used to make a butternut pie when I was a little girl. I remember trying to help her shell them and so hard that was.
My grandparents had two trees in their backyard in Ohio.
Thank you so much for being absolutely normal. So often I think we focus on trying to make it perfect instead of making a delicious. I’m thrilled to have a perfect result, but I’m OK with just getting it done and enjoying it
Thanks again for the old cookbook unboxing. So much fun to see what you get.
Glen, please never change! There are so many channels showcasing perfection. The realness is what makes this channel special. It’s wonderful to see an experienced cook, have fun with the random boo boos and not get too worked up about. Thanks for all that you do!
I’d never heard of butternuts before. Thanks for the lesson. Interesting!
PLEASE remake it! Not because I think this NEEDS the tweaking, but because I love seeing the various ways people think to modify things, and how they would differ from the way I initially had in my head
We have a black walnut tree in our yard that I've harvested a few times over the years. I figured out quickly why black walnuts are expensive when you buy them in the store. Very labor intensive.
I grew up eating black walnuts and saw all the work involved to get to the point of cracking. Hard work but so yummy!
You should try picking them. I watched a video once and had to try them. They are good
@@Desertthorn11 don't have to pick them from the tree, just wait til they fall on the ground and pick them up. Messy as all get out to separate the nuts from the shells. You can end up with stained hands!
The black walnut tree my father planted was the bane of my mother's existence. The roots were toxic to the other trees it grew near, and the nuts were like projectiles when the lawn mower caught them.
I have a hickory tree and the nuts are great but very hard to get the meat out! So not worth the labor.
Butternut Butter Tarts?? Yes, please.
**new occasional segment**
Glen makes something old, new!
My brother-in-law’s motto is “Never refuse pie”, he’s a very wise man.
Thanks for keeping cooking real and the history of lost ingredients. The rustic look of the pie matches the recipe!
I would never complain about maple, nuts, or pie.
Wouldn't be surprised if the owner of that little green books 14:10 was a military spouse.
I served 20+ years in the Navy and everyone had them for notes and such.
I made a pumkin pie last night and am having some for breakfast watching you make pie!
Sunday, funday!
Pie for breakfast!?
Pie for breakfast - yes!
My favorite breakfast.
I forgot about the “unboxing” to come at the end, so must comment again. My 99 year old Mother died almost 1 year ago and it was she who taught me to cook, standing next to her, preparing, at the stove with my hand on her to get the consistency of the gravy correct. She didn’t use too many cookbooks. Her eldest sister was not taught as was my Mother and I. Aunt went to cooking school after she married in the 1930’s. Grandma was an excellent cook who would try anything, then make it her own. There is a book here that I remember Mom making sure she had when cleaning out Grandma’s home. It is handwritten, with, if I remember correctly, desserts. I’m looking for it. When I was planning to marry in 1976, my dear Aunt, gifted me with a Fannie Farmer cookbook, with the words, “Now you will know how to cook!” I used it many times and when I moved in to care for Mom as she aged, it was put into a Storage Unit as most of my things. I am looking forward to finding it again and taking my Mom’s collection of cookbooks to revamp my repertoire, along with so many of what I have watched you cook. Thanks, again!
'No!........... Let's just dive in'. Love that line.
Nice, we planted some butternut trees in our back yard a few years ago. One died but the other is hanging on so far. No sign of fruit yet but perhaps some day :)
Yes please for the butternut butter tart!
Love the Sunday morning cooking show. Homemade, "rustic" looking pies are always the best and you proved it today.
Just a suggestion... At the end of the of the video, during the copyright, you should maybe stick a note at the bottom to tell people to stick around for an unveiling of old cookbooks. Some people may not be aware that you are doing that.
This reminds me of my family's story about Grandpa's annual black walnut cake. He would comb the woods for the nuts every Fall. When he had enough, he would crack and pick them. Then Grandma would make him his cake. I wish I had that recipe.
Same here, except my grandfather did this with pecans. He lived in Tennessee.
Try this one. It might be similar. It's sourced from the mountains of western North Carolina. ;)
BLACK WALNUT CAKE
1 box yellow OR butter pecan cake mix
1 box instant vanilla pudding
4 eggs
1 to 1.25 cup water
1 to 1.5 cup black walnuts
Do NOT preheat oven! Mix well. Pour into a greased and floured bundt cake pan. Bake at 300 degrees for 1 to 1.5 hours.
I've never even heard of a butternut. Thank you for showing what butternuts look like. I'm happy, I learned something new today😊 I will now look for butternuts out here. Hopefully, somebody at our local farmers market will know what I'm talking about.😅 Enjoy watching all the way to the end. Love watching you open up to old cookbooks.❤❤❤
I had never heard of a butternut.
I love watching your videos! I learn something new all the time.
Thank you.
I've never had butternuts, but as a kid in Virginia there was an old black walnut tree on the edge of some farm property with our subdivision. Cracking those shells open was a big pain, but it made the walnuts taste that much better!
You just flashed a recipe for Maple Walnut Raised Rolls. I would love to see you make those. Also there is a huge stretch of Black Walnut trees along the Railway in Staten Island that are not harvested.
To all of you beautiful people in Canada who see this, I'm sorry.
Vive le Canada! 🇨🇦
Signed, an embarrassed American. 🇺🇸
Keepin' it real, that's why I love watching you cook Glenn😁
Love the idea of the butter tart Glen, go for it. And thank you for saying don't worry about it, it's something I need reminding of from time to time. Sometimes I get down on myself when something doesn't quite turn out the way I like it. (But it's still good according to others.) Oh, and I absolutely love the unboxing of the old cookbooks.
I don’t recall ever having butternuts, but when you mentioned your secret butternut grove, I couldn't help thinking of the old Gordon Lightfoot song Summertime Dream, where he talks about a butternut grove (by Old Bill Skinner's Stream). BTW, I too am no fan of English walnuts.
Love him. Still have his first album.
Thanks Glen for the fun Sunday morning video! I have often tried to cook the recipes myself after watching. I love your practical approach and interesting history on the recipes, ingredients, and the happenings of the times they were written. Thanks so much for being you!!
Up until three years ago, I lived in an area about three hours south of you on Lake Erie in Ontario that was full of butternut trees. A few didn’t have any disease and my neighbor told me the ministry was watching them. They seem to like cooler temps, and well draining sandy soil. When I moved, I found a butternut sapling in one of my hanging baskets that the squirrels had planted. I planted it on my new property and unfortunately I will not be around to see if it is going to be one of the disease, free trees.
I just watched a French Chef episode called "Cake for Company". She whipped egg whites in a stand mixer and a copper bowl. In the stand mixer she added cream of tartar. In the copper bowl she added salt. The results were almost the same. The whites in the copper bowl mounted just as well as the ones in the stand mixer. She also claims that the whites in the copper bowl are more stable and will hold longer.
Thank you for rolling with keeping your (success and could be better) cooking segments real versus the other shows that make us feel like screw ups.
We had black walnut trees when I was a kid; therefore, I loved English walnuts because they weren't the norm. As an adult I'm far away from those black walnut trees and would love to have some of the baked goods my mom used to make with the black walnuts. Yes, I can remember how she used to add black walnuts to a cake, but it never tastes the same as when Mom made it. (And she wasn't a good cook, by her own admission, but those things she made well . . . wow!)
Love the realness of your show today. I used to pick up butternuts as a little kid when our family went fishing at a small lake in Indiana. The lake was surrounded by woods. There were all kinds of nut trees then. I have not seen any butternuts at all since then. 😢.
I learned something new today. I did not know about butternuts. I grew up in Texas and now live in Arizona. Only butternut I knew of was butternut squash. An eye opener. Thank you Glen,!
You tell 'em, Glen! I for one love home cookery, and that pie looks scrumptious. I hope any dinner guests who have the good fortune to taste that pie agree!
I live in San Diego and I have seen the crows landing on top of the electric poles and throwing the black walnuts down onto the sidewalks to crack them open. The shells are about a quarter of an inch thick with only a tiny bit of nut meat inside but it's obviously worth the effort to them. I have no idea where they are finding them.
I live way north of you on the Pacific coast, and the crows here usually are using that technique to crack open crab legs. Which always leaves me wondering, where the heck are they getting crab legs from‽
I love your unboxing, hope it continues
Grew up around black walnuts and you are right that they are the hardest nut to crack. It was a lost art among the older citizens on how to crack them and cook with them
One of the many things I wish I would have asked my questions about.
Man I love your honesty and just being real.. it's why I've been here all these years!
I smiled when I saw the green book. They still make those green notebooks. I buy them off Amazon with ruled lines for writing. Very well made and available in everybody's favorite colors of green or brown. :) Not a Moleskin but it does the job.
I love this- I now know about butter nuts, that cooking and baking should be relaxed and not everyone deserves a chair at my table.
I grew up with butternut and black walnut trees. My father would gather the black walnuts and put them in the driveway so he could run over them with the car to get the husks off, then would spread them on screens to dry and would crack them open in winter.
My job as a child was to collect the butternuts. It would only take picking up one to remind myself to run back to the house to get gloves, as the husks are terribly sticky!
I am SUPER blessed to have black walnut trees aplenty (they grow wild around here) plus a few butternut trees near our house. I'm currently editing a video I shot a long time ago in which I make a historical receipt (recipe) for black walnut ketchup and hope to have that out soon. Spoiler alert: black walnut ketchup is EXCELLENT stuff!
I learn so much from you. This looks great. I was always afraid of meringue but now I have a copper bowl!
We had a butternut tree on our small farm in Southeastern Ontario while I was growing up. Thinking about butternuts always makes me think of my wonderful dad, who died this past Autumn. Thank you for invoking good memories, Glen!
Enjoyed this recipe, Glen. I hope science finds a way to save this tree. Looks like a good tasting nut.
12:12 That was the most savage thing I've ever heard Glenn say.
Thanks for getting captions working again ❤❤
Yes, please!
This reminds me of my childhood. I grew up in northern Indiana, we lived on a lake and my father owned a lumber company so he was able to get a butternut tree to grow, but they were nowhere near the size of what you had on the show today and they didn’t have nuts very much. But it reminded me of my youth so thank you.
Prior to watching this video, I had heard the term "butter nut" only associated with butternut squash. I don't recall hearing about actual butternuts. I am aware of black walnuts because I had a black walnut tree in my yard until a tornado recently tore it out of the ground. But I didn't know that the black walnuts were appropriate for human consumption, although I knew the tree was a favorite of the squirrels. So there you go. I always learn something watching your show.
A butternut buttertart pie sounds like an amazing thing to see Glen.
Love opening up the boxes of treasures!
I never say, “Oh, there goes Glen and maple syrup again.”
I say, “Oh, goodie! More maple syrup today!”
Also, I’m with you 100% on English walnuts. I can get black walnuts and hickory nuts sometimes, but they are very expensive.
First of your presentations I could watch for a while. Captions are available this morning! I recall my grandmother picking up black walnuts and letting them dry (?) on the cement slab outside her house each fall. Earlier this month, I noted our local grocer was carrying black walnuts. Hopefully, I will be able to get some before they're sold out. I grew up in the LP of Michigan so it's been a few decades since last taste.
As a chef for... 20 something years... I appreciate your channel. I always learn something and it's great to have such a relaxed and unpretentious approach to food. I never knew that copper bowls prevent over whipping of whites. I knew that it helped them whip but never knew that it prevents them.. BTW.. love butternuts.
I live in Pennsylvania. When I was a child, my dad would go hunting as usual. He never came home with empty pockets. Even if the hunt for meat was not successful, he would bring home pockets full of butter nuts, black walnuts, pears. He and my mom would put the nuts away until Christmas time, and then our job as kids was to crack those nuts for mom to put in the holiday fruit cake.
Thanks!
Make as many maple recipes as you like, Glen. I love maple anything!
Create, Glen, create! It would be great to see you redo the recipe as a butter tart. Maybe update the method and flavor profile, too? Vanilla?
butternuts are pure gold. they take forever to dry / ripen
I always learn so much when I watch your channel, Glen! Thank you once again. I look forward to it every Sunday...including the unboxing at the end! What treasures this community finds! And yes, please, to the Glen Butternut Butter Tart Creation!
Loved this one and I would love to see you make the maple walnut raised rolls from that cookbook as well 🌺💛🌺💛🌺💛🌺
I’ve not heard of Butternuts outside of Squash. This looks Grand! I’d like to try it but most likely won’t. I so enjoy your channel.
Oooh butter-nut tarts! Yes! Yes!
I've never had a butternut but I'm super keen to see your next take.
Yes please. Butternut Butter Tart.
First off, I love your videos! As a Vermonter, Maple pie is a staple in many households. Like you, piecrust is not my jam, so I do a pudding with lightly sweetened whip cream. Envious of the butternuts you have. When I moved to my home over 40 years ago, I had four butternut trees, and while it was a fight between human and squirrel, managed to harvest for several years. Slowly, I have watched them die and they have been cut down for firewood. As an aside, your custard pie using white sugar - my gram used brown sugar and many of us use maple syrup. Regards to you and Julie.
Glad you presented it just as it turned out, good on you!
I live in Burlington VT and we have a Butternut tree in the park next door.
My grandparents and parents grew up in Central Michigan close to a small town called Butternut. Even in their youth in the 19 teens, butternuts were special.
Yea! Another unboxing at the end😀 I was quite happy to realize there was more to the video. Thanks also for keeping things real. Normal cooks just roll with how things turn out as well. I’ve even brought pies and such that didn’t look amazing. All people could say was how yummy it was, not how it looked ugly
My Mother used to make butternut cake when I was a kid. I just managed to find 2 lbs of butternuts and hope to enjoy a cake in the near future. They are so hard to crack. A hammer or a vice required. Thanks for another vintage recipe.
Thank you for your calmness and humor with your very enjoyable videos. 🇨🇦
We had butternut trees where I grew up in NW Connecticut. I remember gathering them, but my memory is of a light-colored roundish nut.
Yes......agree......small cute little butternut tarts.
8:48. That makes me smile, Glen, I constantly rate my cooking as to blue, red or place at the county fair. Keeping in mind our county fair makes you go through metal detection to enter thenfair grounds....
I live in Maryland, and I have never seen a butternut. Glen, I would enjoy you doing your thing! Make the pie.
Love the unboxing and seeing what treasures you find. People are very generous. I wish I had thought of pasting recipes in a journal as I’ve lost so many favourites.
It's the most beautiful pie ever. Please don't cut me off. ROFL
What I'd be curious to see is a pie where the butternut is the more forward flavour, rather than the way maple came to the front here. Maybe start with a classic pecan pie & substitute butternut and see how that works out?
I would like to live in Canada for a while just to try the food and visit Glen on the weekends to help eat the left overs!
I love the Old Cookbook Show and wait for each new Sunday video. But this time, Glen, I have to scold you! (not scald). I've never seen a butternut before, never eaten one, and you never showed us the inside of the nut! I really wanted to see you crack into one and display the nutmeats. I used to crack black walnuts with my grandmother and remember how difficult it was to pick out the tiny bits inside. But having you just mention that wasn't the same. PLEASE show us what a butternut really looks like!
Adapt it! Those manuacript/clipped recipe books are so exciting.
FYI Glen, you can do a maple recipe ANY old time, friend! It is hands-down the loveliest of the sugars, and even since having a maple icing on a scone in Cambridge years ago I've been bonks for the stuff!
I would love to another version of this recipe.