You seem like a person who KNOWS exactly what you are doing in the kitchen. Which makes me wonder WHY anyone would criticize HOW you choose to whip your egg whites. TY for taking long forgotten recipes and recreating them. The time/era may be gone but due to these recipe books and your passion for them, they live on 😊
There's two ways to look at this: 1) There's always someone who will think they KNOW better than the guy in the video. 2) Even the guy in the video who looks like he KNOWS what he's doing will probably admit that he has room to expand and learn still.
Meh, different people do things 'their way'. Some people like to share how they do it and it can sometimes come off as 'this is the only way', instead of 'this is our family's way, have you tried this?' Difficult to assess tonality from just text.
I started making self saucing cakes years ago. Lemon is my favorite, others in my family prefer chocolate. Easy recipes are in the King Arthur (flour) Cookbook.
In my family we called it McDolly! No idea why. It was out of fashion then, and really remains so, and I was in my 20’s before I learned the real name.
My single most prized possession in the kitchen is my beautiful, old, heavy copper bowl. You are absolutely right - it whips up perfect egg whites every time!
Good grief UA-cam warriors, find something better to do than pick on awesome content creators. 🙄 Please keep doing what you're doing Glen, my 3 year old and I love watching your videos together. I can't wait to try making this one! ❤
This is one of my favourite ever desserts. We make it in the UK based on an American recipe in a cookbook my mother picked up in the USA back in the 1960s.
I just had a kitchenaid bowl shatter during the making of tonight's oatmeal cookies:( But rather than no dessert, I remembered watching this sweet little video this morning. The cake/pudding thing is in the oven now. Thanks so much for the recipe! Will update with the taste test results. UPDATE: Very light texture - melts in the mouth - and tasty. There were no leftovers:)
We have made this recipe in our family for as long as I can remember! The original recipe came from my Grandma who was born in Scotland and came to Canada as a child in the early 1900’s. It definitely is a keeper. Thanks for sharing this recipe with your audience.
Sauce n Cake!!!!! I found that a company bought the rights to them and they are once again available on Amazon, from time to time. One of my favourites!
Lovely to see this wonderful pudding that I have always known as 'Lemon Delicious'. Often found in NZ and Australian cookbooks under that name. Loved it as a child in 1950s, love it and make it still.
Gonna try the apple pudding recipe right below this tonight. Ok tried it---that apple pudding is divine!! (On the same page as your lemon pudding). Made because person in house cannot have eggs right now.
In Australia, we had "the Commonse Cookery Book". I think it was peroxide by the CWA, which is a women's association, mainly for rural women. We made this pudding often!
This looks a lot like what “The Joy of Cooking” calls Lemon or Orange Sponge Custard. My mom always baked it in a pie crust, and it was, and is, one of my all time favorite desserts.
oh, I love these type of "pudding cakes"! One of the first recipes my grandmother had me make on my own was a chocolate self-saucing cake from scratch. I think there used to be box mixes for these as well.
You can still get the box mixes (lemon, chocolate, caramel, and apple); but they are not always easy to find (not sure why). My local grocery stores don't seem to carry them, so I resorted to Amazon which is hit-and-miss regarding availability. My mother used to make these as a quick, simple desert.
@@judithnaylor5671 They put out a reprint of that cookbook in the last few years and I was able to get a copy of it. I know it’s available at Amazon and I think Chapters/Indigo if you wanted to find a copy.
I love when you talk about measurement systems! I had no idea before you that they were so many and how much they changed over time in every country or region. 👩🍳🤔
My Mississippi grandmother made a dish very similar to this called "Lemon Cups" it has been a family favorite for generations. By the way I really enjoy your channel.
It's cold down here in Florida and we had some frost this morning. Yesterday I picked all the lemons off our tree, so this will be a great recipe to try. Perfect timing!
I had a friends mom who made the desert for us on occasion. A cape bretonner/ antigonish baker. Her baking food(fud) was to die for. Born 1919-2015-feb.29.
About 30 years ago, one of the admin people in my Johns Hopkins University lab's office made a similar lemon pudding (a little more flour, I think) served with a bit of blueberry compote on top. A great combination.
As a child living in Rural Alberta “ Sauce and Cake “ was an often enjoyed after dinner treat… Our favourite was chocolate, served warm with a scoop of vanilla ice cream. It was easy enough to make that I could do it as a child. This one is a must try! Yum!
My grandmother wrote that recipe out for me by hand. I still have it in my recipe box. It’s called a lemon sponge pudding. We are from Dundas which is very close to Brantford.
I love your old cook book series. I also enjoy looking at the recipes that you show at the end. I saw the Apple Pudding recipe at the end of this one and would like to see you make that.
I'm not getting any notifications from your channel, I don't know why. I'm sharing that because I think it could be useful information. Lovely dish, I love anything lemon.
Love lemon anything. I made some no-churn ice cream based on the Australian chocolate bar called "Cherry Ripe". Think Bounty Bar with cherry flavor. The flavoring was sour cherry jam from Turkey, shredded coconut, and dark chocolate drops. Yummy.
Glen thank you for discussing not discussing IODE. Paused your video and found their website. And then read about them from other sources. It would have colored my appreciation for the recipe.
@@NightTimeDay To quote Wikipedia: (...) IODE aimed to foster an exclusionary sense of Canadian national identity grounded in racist assumptions. (...) The discriminatory practices of the IODE were not, however, confined to its propagation of the belief in a distinct, superior "British race." The IODE also aimed to actively discourage the immigration of visible minorities and people of colour to Canada.
@@nightowlanna1069 Do you feel the same way about any ladies church auxiliary? The CWL? How about a Gurdwara? Any other groups that are focused on shared common community? Let’s just stick to the great lemon pudding recipe, shall we? 😊
As a history teacher, I’m sad to say that these were all common ideas at the time. I think we can look at groups like this as a product of their time. We can look at them critically and learn from them, for certain. However, don’t let their history be what leaves a sour taste in your mouth!
I knew the minute that Jules gave it a thumbs up it had to be good. Although I would probably cut back on the sugar as I like it tart. I agree that here down-under, we would call it a self saucing pudding.
Interesting recipe! Nice that’s from a place close to my home, you certainly have an amazing collection of cool books, I appreciate that you share the recipes with us! I’m not sure if you would know, but would this recipe be successful if you substituted a sweetener like Stevia for the sugar? Thanks again for sharing
That looks great! I was recently in the mood to make some kind of lemon dessert, and nothing seemed to stand out to me, so I believe I'm going to try this the next time I get bitten by the lemon bug. It'll be soon - it happens periodically. (The Old Cookbook Show is a Sunday ritual now!)
I like how you differentiate the differences between US, CA and Imperial cups. Similar to how you feel about people not getting your copper bowl i get my knickers in a twist when people say US use the Imperial system. The Imperial System came along after 1776. 19thC as you said. The number I remember is 1828...
OMG … this is the lemon pudding my Gran made! Not sure where she got the recipe because she was never part of that group. It was a delicious treat with the creamy lemon sauce at the bottom of the light cake-like topping. Thank you we had lost this recipe. Additional comment, Gran’s had more sauce.
Hi Glen and Julie. So as an engineer, I thought I would give this a go. It seemed fairly low risk, and tolerances were anticipated to be fairly wide. No Copper bowl but I learnt that cream of tartare apparently substitutes for "Cu" atoms somehow. Bowl a bit big for the water container and probably a mistake that by the time it was put in, the water was boiling. The pudding bowl was too big so the result was a lemony pancake which was at least edible. Thanks for sharing.
Mine makes for a super-stable texture when I whip the eggs whites first, take them out and add to beaten yolk in another bowl. I haven't noticed a difference in taste. I've had this copper bowl for...wow...over fifty years.
No, not really. The benefits of copper described by Glen are specific to whipping egg whites only. If you want to have an omelet with super silky texture try mixing the eggs with a (immersion) blender
@@bee9256 Actually you can beat up whole eggs really nice and fluffy in a copper bowl (I do it often) - and there is a long tradition of this in France for making omelette. Look up ‘de la Mère Poulard’ here on YT and you’ll see deep fluffy omelette after beating whole eggs in copper.
Stacey, one that we make as a quick cheater no-churn ice cream is to stir together a can of sweetened-condensed milk with a small can of thawed lemonade concentrate, then stir in whipped cream (@ 2 cups cream). I haven’t been able to find the small cans of concentrate lately, so I’ve just doubled the recipe, much to my husband’s delight.
Looks great! I have added this recipe to my test list. I have been looking for a mild lemon curd/ pudding recipe and I have made 4 different recipes so far. Thanks for taking the first hit to prove it is edible! 🤣🤣🤣 Slow oven is 250? 300? Does anyone know?
I love lemon desserts too. But I'm the only one in my family that does. So I don't make them often. But I saw the apple dessert after the lemon one and might try that this fall. Does mellow mean soft or golden brown?
"I please myself and thank you for coming along on the journey" is an excellent life philosophy.
You seem like a person who KNOWS exactly what you are doing in the kitchen. Which makes me wonder WHY anyone would criticize HOW you choose to whip your egg whites. TY for taking long forgotten recipes and recreating them. The time/era may be gone but due to these recipe books and your passion for them, they live on 😊
There's two ways to look at this: 1) There's always someone who will think they KNOW better than the guy in the video. 2) Even the guy in the video who looks like he KNOWS what he's doing will probably admit that he has room to expand and learn still.
Meh, different people do things 'their way'. Some people like to share how they do it and it can sometimes come off as 'this is the only way', instead of 'this is our family's way, have you tried this?' Difficult to assess tonality from just text.
People on the internet assume that their opinion actually matters to someone besides themselves.
I like that the sound of eggs being whipped in the copper bowl was subtitled “music”.
“I want to eat it” is a perfectly reasonable reason for choosing a recipe. And this one looks tasty!
"I please myself." That must be why your videos are so enjoyable. You're having fun and it comes through in your stories and methods. Keep it up!
In Australia. We would call that a self-saucing pudding. Looks delicious
That sounds like something my grandma would have called me at happy hour.
We always called it a lemon pudding cake. Self saucing as you say.
I started making self saucing cakes years ago. Lemon is my favorite, others in my family prefer chocolate. Easy recipes are in the King Arthur (flour) Cookbook.
Also known as lemon delicious.
In my family we called it McDolly! No idea why. It was out of fashion then, and really remains so, and I was in my 20’s before I learned the real name.
Wow now that's a lemon !
My single most prized possession in the kitchen is my beautiful, old, heavy copper bowl. You are absolutely right - it whips up perfect egg whites every time!
Good grief UA-cam warriors, find something better to do than pick on awesome content creators. 🙄
Please keep doing what you're doing Glen, my 3 year old and I love watching your videos together. I can't wait to try making this one! ❤
The old cookbook show is part of my Sunday morning routine. I really enjoy what you are doing. Don't let the trolls get the best of ya. 👍
This is one of my favourite ever desserts. We make it in the UK based on an American recipe in a cookbook my mother picked up in the USA back in the 1960s.
I just had a kitchenaid bowl shatter during the making of tonight's oatmeal cookies:( But rather than no dessert, I remembered watching this sweet little video this morning. The cake/pudding thing is in the oven now. Thanks so much for the recipe! Will update with the taste test results. UPDATE: Very light texture - melts in the mouth - and tasty. There were no leftovers:)
I make a very similar recipe and put it in a pie shell. In Pennsylvania, we call it lemon sponge pie. It’s delicious!
We have made this recipe in our family for as long as I can remember! The original recipe came from my Grandma who was born in Scotland and came to Canada as a child in the early 1900’s. It definitely is a keeper. Thanks for sharing this recipe with your audience.
Thank you for sharing how you choose recipes. I'm so happy to accompany you on your adventures.
Sauce n Cake!!!!! I found that a company bought the rights to them and they are once again available on Amazon, from time to time. One of my favourites!
Lovely to see this wonderful pudding that I have always known as 'Lemon Delicious'. Often found in NZ and Australian cookbooks under that name. Loved it as a child in 1950s, love it and make it still.
I love lemon desserts especially in summer as they're so refreshing. Going to try this recipe this week. Thanks for sharing 👍
Credit to you for doing then measurement conversions. Impressive
Gonna try the apple pudding recipe right below this tonight. Ok tried it---that apple pudding is divine!! (On the same page as your lemon pudding). Made because person in house cannot have eggs right now.
I was looking for a lemon pudding. Looks like a flan consistency. Nice. Looks very easy to make. Thanks.
Oooooo! I’m so excited to see this one! 10 TIMES?!?! Wow, I thank you my friend!
Looks like a good dessert for potluck at church.
In Australia, we had "the Commonse Cookery Book". I think it was peroxide by the CWA, which is a women's association, mainly for rural women. We made this pudding often!
This looks a lot like what “The Joy of Cooking” calls Lemon or Orange Sponge Custard. My mom always baked it in a pie crust, and it was, and is, one of my all time favorite desserts.
oh, I love these type of "pudding cakes"! One of the first recipes my grandmother had me make on my own was a chocolate self-saucing cake from scratch. I think there used to be box mixes for these as well.
You can still get the box mixes (lemon, chocolate, caramel, and apple); but they are not always easy to find (not sure why). My local grocery stores don't seem to carry them, so I resorted to Amazon which is hit-and-miss regarding availability. My mother used to make these as a quick, simple desert.
our recipe for that came from the Betty Crocker Cookbook for Girls and Boys. Wish I still had that book!
@@judithnaylor5671 They put out a reprint of that cookbook in the last few years and I was able to get a copy of it. I know it’s available at Amazon and I think Chapters/Indigo if you wanted to find a copy.
That recipe has been a stable dessert in our family.
Love that "freakishly large lemon "!😋
We grew up with this lemon pudding. My family brought it over from Scotland. We just love it.
Thank you, 👍👍👍👍👍
I’m glad to be on this journey with you, as well;) Looks delicious!!
I love when you talk about measurement systems! I had no idea before you that they were so many and how much they changed over time in every country or region. 👩🍳🤔
Thanks. I love lemon anything.
Thanks!
I love Lemon anything,can't wait to try this. Appreciate all you teach us. Thanks bunches.
My mother made this in individual glass ramekins. We always called it Lemon cups. One of my favorite desserts.
I'm so glad that your method is mostly just about pleasing yourself!! Thanks for bringing us along on the journey. That sauce'n cake looks so yummy!!
Mom called this lemon cake-top pudding. Yummy!
We always called it lemon pudding-cake when my mother made it. I agree with the yum!
My Mississippi grandmother made a dish very similar to this called "Lemon Cups" it has been a family favorite for generations. By the way I really enjoy your channel.
How do you know if Glen will dance with happiness? Lemon desserts!!!! Now I want to try that but I feel like getting a copper bowl too!
It’s also called Lemon Delicious here in Australia - and it is - delicious that is.
It's cold down here in Florida and we had some frost this morning. Yesterday I picked all the lemons off our tree, so this will be a great recipe to try. Perfect timing!
I was hoping it was....yay! Just like the dessert my grandmother and my mother used to whip up regularly. Thank you!!!
Glen! I adore your determination!
I look forward to your videos. Learn something new every time ! Thanks for sharing !!
I had a friends mom who made the desert for us on occasion. A cape bretonner/ antigonish baker. Her baking food(fud) was to die for. Born 1919-2015-feb.29.
Cant wait to try this
Love the lesson on why the coper bowl is great for egg whites....
My mother called it lemon sponge pudding. My paternal grandfather loved when she would make it.
Next time my MIL is in town I will be making this, thank you :) we also love anything lemon.
Looks great
About 30 years ago, one of the admin people in my Johns Hopkins University lab's office made a similar lemon pudding (a little more flour, I think) served with a bit of blueberry compote on top. A great combination.
Lemon and blueberry is always a great combination!
@@brucetidwell7715 I always have crepes with lemon or lime syrup and blueberries - the best!
I love the lemon kick you have been on Glen! Lemon is by far my most favorite flavor. Thank you.
As a child living in Rural Alberta “ Sauce and Cake “ was an often enjoyed after dinner treat… Our favourite was chocolate, served warm with a scoop of vanilla ice cream. It was easy enough to make that I could do it as a child. This one is a must try! Yum!
Ya know... if you replace the flour with almond flour, you've just made an amazing keto/low carb dessert. THANKS!! (I love lemony things too) 💛
What an interesting recipe, I’ve never heard of such a thing!!!! It’s like two desserts in one! Thank you for sharing! Super simple too!
Look for "self-saucing puddings" and find others mostly in the chocolat and caramels flavors.
My grandmother wrote that recipe out for me by hand. I still have it in my recipe box. It’s called a lemon sponge pudding. We are from Dundas which is very close to Brantford.
I love your old cook book series. I also enjoy looking at the recipes that you show at the end. I saw the Apple Pudding recipe at the end of this one and would like to see you make that.
This look good I never realized there were that many differences between the measurements between the countries and old cookbooks
This has been a family favorite since 1965. We call it Lemon Cups (I’m in Michigan).
Yum! I love a fresh lemon dessert. Will have to try this one for sure. 🍋
Thank you!
My salivary kets have been turned on with this recipe.
Fantastic. Thank you.
I'm not getting any notifications from your channel, I don't know why. I'm sharing that because I think it could be useful information. Lovely dish, I love anything lemon.
I LOVE lemon desserts as well! I thicken mine with arrowroot and it finishes as a light, spoonable product.
Instead of flour?
Great recipe! Going to try it tonight. 🍻
I have to try this🙂🤤
I love this and have been making a version of this for decades.
Anything with lemon and I’m all for it. Thank you Glen for sharing this. Also love your videos.
Love lemon anything. I made some no-churn ice cream based on the Australian chocolate bar called "Cherry Ripe". Think Bounty Bar with cherry flavor. The flavoring was sour cherry jam from Turkey, shredded coconut, and dark chocolate drops. Yummy.
Watching Glen please himself!
Glen thank you for discussing not discussing IODE. Paused your video and found their website. And then read about them from other sources. It would have colored my appreciation for the recipe.
What's wrong with the IODE? I looked them up and it seems like they do decent charity work.
@@NightTimeDay To quote Wikipedia: (...) IODE aimed to foster an exclusionary sense of Canadian national identity grounded in racist assumptions. (...) The discriminatory practices of the IODE were not, however, confined to its propagation of the belief in a distinct, superior "British race." The IODE also aimed to actively discourage the immigration of visible minorities and people of colour to Canada.
@@nightowlanna1069 Do you feel the same way about any ladies church auxiliary? The CWL? How about a Gurdwara? Any other groups that are focused on shared common community?
Let’s just stick to the great lemon pudding recipe, shall we? 😊
As a history teacher, I’m sad to say that these were all common ideas at the time. I think we can look at groups like this as a product of their time. We can look at them critically and learn from them, for certain. However, don’t let their history be what leaves a sour taste in your mouth!
As an US'er* I heard the start of Imperial Order and went directly to our history, the KKK.
(*"American" didn't quite work😁)
OMG I have problems with weeping egg whites and I keep asking how to avoid it. you have answered it with the copper bowl. thank you !!!
I just might have to try this one! Looks delicious.
Love these videos lemon pudding is a favorite of mine and my mothers
Going to try this tonight. It has all the hallmarks of a keeper - not too many ingredients or steps, and it looks delicious!
Please follow up and let us know how it was
I knew the minute that Jules gave it a thumbs up it had to be good. Although I would probably cut back on the sugar as I like it tart. I agree that here down-under, we would call it a self saucing pudding.
Interesting recipe! Nice that’s from a place close to my home, you certainly have an amazing collection of cool books, I appreciate that you share the recipes with us! I’m not sure if you would know, but would this recipe be successful if you substituted a sweetener like Stevia for the sugar? Thanks again for sharing
That looks great! I was recently in the mood to make some kind of lemon dessert, and nothing seemed to stand out to me, so I believe I'm going to try this the next time I get bitten by the lemon bug. It'll be soon - it happens periodically. (The Old Cookbook Show is a Sunday ritual now!)
This recipe sounds very similar to a Seville bitter orange self saucing pudding recipe I used to make based on a UK cooking magazine
I like how you differentiate the differences between US, CA and Imperial cups.
Similar to how you feel about people not getting your copper bowl i get my knickers in a twist when people say US use the Imperial system. The Imperial System came along after 1776. 19thC as you said. The number I remember is 1828...
I enjoy watching you please yourself.....
In the UK there is a self saucing pudding with lemons called "Sussex Pond Pudding" very unique and different lol.
I coincidentally made this exact recipe yesterday, BH&G recipe but exactly this lmao turned out great!!
Another classic. ❤❤❤
Question can I use ARROW ROOT or CORN STARCH instead of the flour. I MUST watch my intake of grain (flour).
What kind of ice cream would go with that. Myself would like you to make ginger snap love cream with it. Good show as always thank you.
I'm definitely making this recipe. Just happen to be wondering what to do with the lemons in the fridge.
OMG … this is the lemon pudding my Gran made! Not sure where she got the recipe because she was never part of that group. It was a delicious treat with the creamy lemon sauce at the bottom of the light cake-like topping. Thank you we had lost this recipe. Additional comment, Gran’s had more sauce.
Hi Glen and Julie. So as an engineer, I thought I would give this a go. It seemed fairly low risk, and tolerances were anticipated to be fairly wide. No Copper bowl but I learnt that cream of tartare apparently substitutes for "Cu" atoms somehow. Bowl a bit big for the water container and probably a mistake that by the time it was put in, the water was boiling. The pudding bowl was too big so the result was a lemony pancake which was at least edible. Thanks for sharing.
Great recipe Glen!
Does the copper bowl make a noticeable difference in taste or texture when making a simple omelette?
Thanks
Mine makes for a super-stable texture when I whip the eggs whites first, take them out and add to beaten yolk in another bowl. I haven't noticed a difference in taste.
I've had this copper bowl for...wow...over fifty years.
No, not really. The benefits of copper described by Glen are specific to whipping egg whites only.
If you want to have an omelet with super silky texture try mixing the eggs with a (immersion) blender
@@bee9256 Actually you can beat up whole eggs really nice and fluffy in a copper bowl (I do it often) - and there is a long tradition of this in France for making omelette. Look up ‘de la Mère Poulard’ here on YT and you’ll see deep fluffy omelette after beating whole eggs in copper.
I ❤️ just about anything 🍋 💕💕. Thank you 😊 Glenn any chance you could make a lemon ice cream in the series?
Stacey, one that we make as a quick cheater no-churn ice cream is to stir together a can of sweetened-condensed milk with a small can of thawed lemonade concentrate, then stir in whipped cream (@ 2 cups cream). I haven’t been able to find the small cans of concentrate lately, so I’ve just doubled the recipe, much to my husband’s delight.
I love lemon desserts too. Unfortunately nobody else in my family does. The result is we don’t have them because they go to waste.
Looks great! I have added this recipe to my test list. I have been looking for a mild lemon curd/ pudding recipe and I have made 4 different recipes so far. Thanks for taking the first hit to prove it is edible! 🤣🤣🤣
Slow oven is 250? 300? Does anyone know?
This sounds good - though I only have oranges on hand today, that may work???
Looks great! Enjoy warm, cold or room temp?
@2:00 would rolling the lemon with your palm across the cutting board make it release the juice easier?
My gran made this sort of self-saucing pudding after Sunday lunch but it was a bit cakier and crisper on the top (from the England)
I love lemon desserts too. But I'm the only one in my family that does. So I don't make them often. But I saw the apple dessert after the lemon one and might try that this fall. Does mellow mean soft or golden brown?