1898 Chocolate Cream Recipe - Old Cookbook Show - Glen And Friends Cooking

1898 Chocolate Cream Recipe - Old Cookbook Show - Glen And Friends Cooking
This old cookbooks recipe is a cross between a Chantilly cream and a chocolate mousse recipe - it's egg free and has very few ingredients.
Chocolate Cream Recipe Ingredients:
1 pint double cream
1 ½ ozs castor sugar
½ gill milk
3 ozs Cadbury's chocolate
½ oz gelatine
A little vanilla brandy
Method:
Dissolve the chocolate in the milk, with the sugar; add the gelatine and flavouring. When melted, strain it into the whipped cream, stirring well, and mould.
Imperial pint
1 imperial pint = 1⁄8 imperial gallon
= 1⁄2 imperial quart
= 4 imperial gills
= 20 imperial fluid ounces
= 568.26125 millilitres
≈ 34.677429099 cubic inches
≈ 1.2009499255 US liquid pints
≈ 19.21519881 US fluid ounces
US liquid pint
1 US liquid pint = 1⁄8 US liquid gallon
= 1⁄2 US liquid quart
= 2 US cups
= 4 US fluid gills
= 16 US fluid ounces
= 128 US fluid drams
= 28.875 cubic inches
= 473.176473 millilitres
≈ 0.83267418463 imperial pints
≈ 16.65348369 imperial fluid ounces
#LeGourmetTV #GlenAndFriendsCooking #Oldcookbookshow
Check out our Aviation and Flying Channel: / glenshangar

[@EbonRaven]

Ah, Glen… sorry to hear that you were/are harassed by people no better than they should be. Thanks for the recipe and the show! Please know that there are some of us who are adults and who can behave like adults, who enjoy the show!

[@chrsd2536]

That's unbelievable.

[@matthewthiesen6098]

It's sad some people are so stupid and shameful. I'm glad Glen called out the behaviour.

[@Theeightmilebend]

Hear! Hear!

[@kelvin1316]

I've never understood why people get so angry with a mispronounced word/name. I get my first and surname swapped with alarming regularity, not to mention my first name getting misspelt, but it never bothers me when it's an honest mistake. I have bigger problems in my life then a mispronounced or missspelt name.

[@duplessis2006]

Exactly ....and the effort to be a creepy prick....odd

[@JacquieG]

I can't understand why someone would think that texting you about a mispronounced town is even remotely a good thing, I'm sorry you had to experience that

[@RobertForslund]

Yeah, some people clearly have no boundries... It's quite sad really! 😐

[@EastSider48215]

Yeah. That’s simply flat-out creepy and very alarming.

[@scampofscamps8080]

Agree! Miserable hate filled people just wanting to spread their misery.

[@virginiaf.5764]

I can't understand why some people get their panties in a bunch about such stupid things. That's so creepy ... I hope there's a way to report this person to KZbin. They should be kicked off the site.

[@erinnkemp]

Crazy right???

[@joshuanowland7860]

holy crap. I felt genuine fear from glen scolding whoever texted him. hes like my dad now.

[@HerrWayne45]

same

[@veronicaevans7723]

😳 oh Glen!

[@lizsteilkie]

Humanity please stop acting like you got no home training...

[@Jeffffrey0902]

I know, right? We're used to seeing a ranting Glen, but a close-up angry Glen is on another level.

[@pjtfd3849]

I don’t blame him! It’s a creepy, invasive over step.

[@armorguy1108]

Several points I'd like to share...please bear with me... 1) People texting you is SO INSANE I CANNOT EVEN BEGIN TO DISCUSS IT RATIONALLY. Seriously, people, if something you hear on this (or any) channel gets you that upset just unsubscribe and move on. Really. I mean it. 2) I have learned so much from Glen and Julie over the years. It's on my bucket list to invite the two of them over for brunch one day while we come up to Toronto for camping...I know this will (most likely/certainly) never happen but we need to keep hope alive, yes? The menu in my head right now is french toast, sugared bacon, biscuits (southern US style...), and Colombian coffee... 3) One of the keys I learned from Glen and Julie was "make the dish your own".... Some of the recipes we have in regular rotation in our house come from Glen and Julie with some very specific changes to meet the taste desires of my family and I. We love the Old Cookbook Show and have tried so many of these recipes.... In summary... be nice to Glen and Julie. They work hard to create content that all of can decide to enjoy. Also, in summary, try these recipes out and modify them and, should you like them, keep making them. This is not difficult, folks. 🙂

[@mesummika569]

I am so sorry to hear something like that. I know there is a ton of things I have said supposedly incorrectly, but name a person that has not. To go to the point to hunt a person down should be about criminal, to be honest. Glen, you are treasured by many of us no matter how you say something. You teach we learn and we share you learn. That is what a world community is for. Whoever did that should feel great shame.

[@Killerjerick]

That's outright ridiculous, Glen is such a wholesome guy, to go out of your way to find his phone number is harassment and abhorrent.

[@SylviusTheMad]

He almost certainly pronounced it the way he did because there's a city of the same name not too far from him. Leamington, Ontario is pronounced exactly as he said it last time.

[@wyattbrewster3676]

“You’ve gone too far”. Reminds me of when we made a substitute teacher mad and she made us write definitions for “disrespect” the rest of class

[@wardrobelion]

👍😂

[@joelmerrill]

There is a KZbin channel called, The History Guy, that has a good video of the history of vanilla for anyone who is interested.

[@kooyawn00]

Just wanted to say I appreciate your channel and everything you do. Watching your videos helped me manage my anxiety through a tough time last year. You are appreciated by your non-psycho fans.

[@carrielovesfashion]

My husband is from Réunion and he really appreciated that you knew a bit about vanilla and the island's history! We enjoyed the video! 🙂

[@saralegg1909]

doesn't matter how you say the words, only the smiles on your faces when you eat it. thank you for many hours of comfort and humor.

[@littl3jackal]

Today I learned there’s a difference between a US and imperial gill. Oh and also I learned a gill exists. Thank you for constantly educating, Glen!

[@colleenuchiyama4916]

I am so sorry your privacy has been invaded. Thank you for continuing to delight and enlighten us.

[@cindyh4137]

Hi Glen...don't worry about those people who get diarrhea of the mouth. You have an awesome show and you are awesome as well. Keep on making us the super heroes in the kitchen with all your research an knowledge that you do! Love your show!!! ❤

[@jonabriggs8829]

So sorry to hear that there are people that don't just enjoy the show, and forget the small stuff. You and Julie are the highlight of my day any Video I watch !! I hope you know that you both are very much appriciated by most of us 😇🥰

[@shelwhitley1011]

So it was my destiny to try this tonight...I had exactly three ounces of miniature milk chocolate chips and a pint of heavy cream left from Christmas, and I always have some unflavored gelatin in the pantry. My husband is the Old Cookbook Show fanatic...we always watch after church on Sundays. He was so inquisitive about if this would taste like a Jell-O brand product his mother used to buy and make when he was a kid...something called "Whip and Chill. Has anyone heard of it? Well, later this evening I watched again closely from the PC and tried to figure out the quantities...to my surprise it turned out very good! I wasn't a huge fan of the process itself...I can make a chocolate mousse with less trouble and dirty dishes, but he raved...."it really is a lot like Whip and Chill!" Thanks for another old, now tried and true, recipe! Oh, and SHAME on the little stalkers for finding your number...how dare they?

[@leanneekman5497]

I remember Whip N Chill. It was delicious!

[@cynthiamorton3583]

Whip n’ Chill! A fond memory of dessert in the late 60s and early 70s!

[@lucindaarmstrong1162]

I remember Whip and Chill from the 60s

[@gregoryjackson7903]

Hey glen - thanks for all your heartwarming and quality content. My partner and I love watching your videos, especially the Old Cookbook Show. So sorry to hear some viewers have acted extremely inappropriately. Hope you and Jules never loose your smile! :)

[@TheSuzberry]

My favorite part of every episode is when Julie comes in, smiles at the camera and says, “Hello, friends.” How does she know I’m here?

[@houngandave]

don't out her as a psychic. some people still may try to burn her as a witch.

[@sixpinkoneblue]

That's *truly frightening* that someone would go to all the trouble to search for your *PRIVATE* info/home number to harass you about a name you mispronounced! So sorry that happened! The chocolate cream recipe looks amazing! *Thank you for all you do, I never miss an episode!*

[@awkie]

i can't imagine why people would make such a big deal out of the way you pronounced leamington. i actually live in leamington, and i just thought it was really cool that you were looking at recipes from my quiet little town. thanks for another great video, glen!

[@Wizardofgosz]

So how do you pronounce it?

[@Wizardofgosz]

The reason I'm asking you is so I don't have to text Glenn in the middle of the night. ;-)

[@Ottawa411]

@@Wizardofgosz I looked on KZbin and got 2 distinctly different answers.

[@Wizardofgosz]

@@DanielCoffey67 oh that's not a crazy pronunciation at all. The way Glen was talking I was expecting something really unusual.

[@calebwallace7795]

I wish every day was Sunday morning in the old cookbook

[@jabrwok]

Texting? That's creepy! I'd consider investigating legal recourse to that kind of intrusion.

[@Philth_E]

I agree it is creepy and intrusive and can lead to other problems. But what sort of recourse could possibly happen if someone from a dif country calls him on the telephone? Peoples numbers and addresses are sold by big business all the time and it is easy for a consumer to find out ones information. Its just the scary times we live in with little to no privacy. Especially a public figure.

[@TracyShead-Stamey]

I am in agreement with you. I don't know Canadian stalking laws, but that seems to be at least bordering on it.

[@RickD5468]

I agree, that is some determined assholery.

[@munkle1732]

Unfortunately phone numbers are public information (at least in the United States, not too sure about Canada) so if someone knows tour full name they can just look it up and find your phone number and even your address. It's quite scary that we no longer have any privacy anymore

[@virginiaf.5764]

Agree. It's tantamount to stalking.

[@Mr2Syderguy]

This is easily one of my top five cooking shows. The Sunday AM old cook book is my favorite out of all your weekly episodes. Glad your doing this thanks!

[@stephaniek4376]

Same here! I look forward to it every week

[@carolyngutierrez9804]

Ditto!! 😁

[@dodie5466]

Me too!

[@lianamurphy6955]

What are the other top 4 shows ?

[@jacobfields8111]

Man, you're a lot more polite than I would have been if random people started texting me to correct my pronunciation.

[@aurorarose2836]

Thank you for the vanilla "back story", there was so much I didn't know about the history of vanilla.

[@maryhennen5425]

I'm new to finding you and absolutely love the old cookbook show. Sorry that some people have no manners. I hope those few do not change your mind about doing this show.

[@tonyboyd1003]

Love how educational this channel is. Learn about cooking, history and pick up some good trivia all at the same time. For those of you thinking about sending a text, it can be pronounced either amber griss or amber grease. Both are correct depending on if you are coming from French or Latin.

[@TamarLitvot]

You put a lot of effort into learning about the ingredients and the recipe. And you make all kinds of dishes interesting and fun. If your pronunciation is off, well, none of us speak every version of every language correctly, especially when it comes to names. If someone cheerfully explains the right way to pronounce something, that’s fine. But to give you a hard time makes no sense.

[@keith2366]

I dropped a couple vanilla beans in a bottle of brandy and let it sit for 6 months. The aroma is amazing.

[@andrewulrich6612]

I've been making my own extraction for a couple years now. It really is a money saver.

[@mortisCZ]

I use a decent rum as my extraction medium of choice. Nothing too fancy or too expensive but it also makes the vanilla shine.

[@ReibahDarling]

I was going to do that with a bottle of scotch but I was afraid it would mess up my scotch 😂

[@asheslunchbox1947]

Thanks for the show and sorry some people don't understand boundaries. Keep up the good work. I love the amount of research that you do. I love learning more about the history of cooking.

[@hack2it]

Sorry to hear that you was harassed. We love your channel and all the good recipes that you share.

[@practicallyprepared9389]

I love this Sunday morning ritual.

[@pcb462]

I want to say again how much I look forward to watching your videos on Sunday when I get done with my shifts for the week at the hospital. They are a much needed escape as I unwind. Like most people who saw your video today, I can’t imagine the range of emotions you must have felt when you realized people had gotten access to your personal information (phone number). Fear would have been my dominate feeling. I hope this doesn’t discourage you from making content, stay safe and thanks for all your hard work.

[@belamoure]

Great background information on vanilla. I visited El Tajin in Mexico, by Veracruz state and in Jalapa state at the heart of local vanilla production. That was in 1987. Needless to say I bought vanilla extract from the locals in occurrence 3 urchins and their older sister. She proudly refused that I overpaid her asking only that I paid her ridiculously low prices. It was delicious in my desserts. Down with trolls and their unreal unbecoming stalkings!

[@catibree1]

You are absolutely right Glen. Some people absolutely do go TOO FAR. I'm sure in their daily lives they do mispronounce certain words and at the same token they would not appreciate someone harass them for it.

[@loganhartzlaw]

Long time subscriber, I hate to see Glen getting harassed. His videos have literally gotten me through the stress of law school.

[@mechanicalgardenthings]

I know! He's incredibly informative and relaxing to watch, even my autistic five year old enjoys watching his shows with me and she rarely enjoys watching food shows.

[@TheGoodHeart1000]

Honestly, you are the MAN! With such a gifted talent, constantly working on perfecting already perfected skills, sharing with the rest of us, giving us humor, tremendous history and professionalism-what can be said except Thank You! Because of you, my cooking adventures have taken on a wonderful boldness which would never have happened. My friends and family -are better for it. They send a great appreciation as well.

[@hannnahm]

I learned to speak from a person who went deaf shortly after my birth, I learned a great deal of my vocabulary from books, I cannot pronounce a whole schwack of words correctly. I cannot understand going out of your way to be a dick about somebody else's pronunciation. I learn so much from your videos and love them so much!

[@markgaudry7549]

Thank you for such clear historical perspective.

[@LaunceBugbee]

I look forward to the Sunday shows! Thank you for your hard work and awesome videos… I’m one of those people who is easily annoyed at watching/listening to people eat, and usually turn it off when it comes time but I’m obsessed with cooking/baking, and for some reason, you two are so civilized when you’re trying out and eating your creations on camera…

[@annecasillas5402]

Just a note to say how much I appreciate your lovely channel. You and Julie are so kind, fun and bring so much to cooking and recipes via all the lovely experiments and cookbook deep diving. Thank You Glenn and Julie, you are the best 💜

[@teejaymiller4983]

Any lunatic crazy enough to cyber-stalk a youtuber so they can send a text to criticize their pronunciation of a town's name should be reported and blocked. They should also take stock of their life to see why they thought this was okay. Thanks for your awesome videos Glen.

[@wedschilde]

OMG I am HORRIFIED for you to have gone through that. That's so incredibly wrong. Please know, you bring me a lot of joy and I've been debating sending you an old Hawai'i cookbook to see if it interested you. And I have NO expectations you'd be pronouncing the Hawaiian "right". You're a treasure and a treat.

[@harrisonbrown7267]

My mom used to make this as a pie, and it was always one of my favorites.

[@dluelmo]

My mom had a cookbook she brought with her from the US published in the early 70s. It had this amazing chocolate mousse cake recipe in it. Basically chocolate cake cut in half, and then a mousse (very similar to this one) sandwiched between it. I can't remeber if it had a chocolate icing as well or if it was just dusted with powdered sugar. It was crazy indulgent and so moist! Mom threw out the cookbook and I'll never forgive her!!!

[@SouthpawShorts]

So much history crammed into such a simple recipe! I think deep diving into the history of chocolate could be a fascinating look into the commercialisation of luxury goods.

[@tamihartlaub2497]

Love that you educated the audience a bit about vanilla. I’ve been waiting for that one! Now it would be awesome to make your own vanilla extract using beans from different areas and using different alcohols for steeping and compare the flavors. I currently have a batch of Madagascar beans steeping in vodka. It smells luscious! Can’t wait to try them!

[@george1991ish]

There are some sad lunatics on the internet, I’m sorry to hear that someone would go as far as that Glen. Your channel is great and full of interesting and inspirational recipes, keep doing what your doing and it really doesn’t matter if you mispronounce a couple of place names $H!T happens lol.

[@tinker5389]

So sorry you had such an awful experience. Unfortunately, there are some people in this world who strike out at others because their own bravado of superiority makes them impatient with mere mortals. The good news is that we mortals get to be a part of your obvious sheer enjoyment as you share each new old recipe as well as it's history, and often, cultural impacts. I get a kick out of your honest, and often surprised, reactions (as you take a bite and physically step back 😊Love the interaction between you and Jules; you two truly make us feel like "Friends" welcomed into your home.

[@fatladyfarmer2025]

Goodness! Who would harass a nice person like you? So sorry for that. Love the videos by the way. Great reminder on the type of chocolate likely used and the vanilla that would be extracted using brandy.

[@davidb9547]

I always learn something from you. Most times it's history. Knowing where and why people ate what they did or why it changed is very important. And I agree people don't get how much effort you put into this to get it right. No one should be harassing you.

[@nancytaylor8891]

I love the history given with the recipe. You do a wonderful job.

[@BattlestarCanada]

Glen, I sincerely appreciate your content here in Halton, ON. Please don't let idiots ruin the fun. You're famous now! The nancys can take a hike!

[@brentvalentine]

What a shame that people feel they have the right to harass someone in that way. I hope you told them so before you blocked them. Another great recipe, as usual.

[@angelapruitt]

Glen just went from sweet cooking dude to Daddy in 1.7 seconds and I am HERE for it!!

[@helza]

That looks so good! Just jumping on board to say I'm a Brit living in Australia, and I don't think I've ever commented about your pronunciation of unfamiliar place names but if I ever did it would only be as a bit of (hopefully) interesting info. I am stunned and disgusted that anyone would care so much, and that they would harass you over it! Please keep up the good work, I love your passion for food and you are really educational and informative

[@cjmeyers2926]

I love the close up when Glen says, you've gone too far

[@gingercynic5884]

Glen, I've been watching your channel for just over a year, and I would be happy if you gave us the history of vanilla in every video! Thanks for passing on the knowledge with your genuine passion and joy for cooking.

[@Wensday-Adams]

This video had been out for over a year when I found it. Just wanted to say I appreciate the credit at the end to Mr. Albious. Love this channel and the food always makes me want to try to make new things. Cheers!

[@JoeRiordan]

Halfway through the video I’ve completely forgotten what we’re making, but have learned a lot about the history of vanilla.

[@dennisbinyon9023]

glen i do a similar dessert handed down from my mother’s family (welsh) add the chocolate to the whipped cream in the mixing bowl using electric beater you get a much smoother result it’s great on a biscuit base and also with strawberries and cream cheers from australia

[@casadactyl]

I'm still astounded every time I hear about the things people give you grief for.

[@little_forest]

I can confirm that this is great for filling and glacing a cake! This recipe pretty much is exactly what comes in between layers and of top of „my birthday cake“. Well, it is in so much „my personal“ birthday cake recipe, cause I always wanted the most decadent chocolate cake for birthday ever and I was never quite happy with the recipe, my mother found (quite some time ago, quite some time indeed). E.g. white cake layers and dark cream or cocoa layers with white cream and so on - not chocolatey enough! So over the years, my mother „frankensteined“ the ultimate chocolate cake from a variety of different recipes she found. And this surely is a mean cake! When you eat it, it appears so light and fluffy and extremely chocolatey at the same time. Only after you finished a normal piece of this cake, you feel it heavy in your stomach as if you ate three pieces of a different cake, due to how many chocolate bars went into this thing :D

[@ladylilac4363]

Thank you Glen, for what you do. It's thoroughly enjoyable. I'm sorry that some have decided to break boundaries for the stupidest of reasons. This recipe looks so yummy. I'm looking forward to trying it!

[@charlotteechols3035]

I love your show so much. Although I have raised an eyebrow occasionally at your willingness to try some of the old cookbook recipes. 😂. Thank you for sharing your research and love for history in the way that you do. I am sorry that people harassed you. You are correct, that was over the line. You graciously share your kitchen and experiments with us. Thank you. I also love the plane videos.

[@sloopy5191]

You just gotta love it when Glen giggles and dances! 😄 I'm making this one...Soon.

[@NoZenith]

I have thoroughly enjoyed every episode I've ever watched of anything you've ever done. Thank you 🤗

[@Ottawa411]

I feel awful that anyone would act like that. Your channel has been one of the few bright spots during these trying times. Thanks for another great recipe video.

[@rabidsamfan]

Thank you for showing us Edmond at the end of the video! I love all the history and research you put into these.

[@julieb7785]

Love the vanilla history.

[@barkerjames1980]

Love your channel, Glen! Thank you for what you do AND for calling out the jerks who have too much time on their hands. Random bit of trivia: did you know that the gill is the same amount as two jacks, and that is behind the nursery rhythm Jack and Jill?

[@barkerjames1980]

@@judithburke1539 isn't it? Makes for an interesting research topic, eh?

[@spuffed]

I just got a shiver down my spine....is that what a Canadian cursing sounds like? You tell 'em, Glen!

[@clairelariviere3122]

I love watching your show and look forward to your new episodes. I’ve learned a lot and have a new appreciation thanks to your passion for old cookbooks and the fascinating historical contexts that you weave so interestingly into a fifteen minute segment. Seriously what is wrong with people who have such entitlement that they try and correct even the minutiae of anything and proceed to contact you directly on your personal phone is appalling and intimidating. If they’re willing to do the work to get your number what else are they obsessing about? Please keep up the good work and block, block block those weirdos who can’t let go.

[@rowejon]

I'm english & live in the Netherlands. People consistently miss-pronounce my surname because in nederlands you pronounce all the letters. I can live with that, what bugs me is native english speakers who get english grammar wrong.

[@crystalraaflaub5134]

I look forward to Sunday mornings to watch your show and watching other videos you do. Thank you

[@deebeefromnc54]

I always look forward to your videos, Glen. Also love seeing the Mrs. come out to taste test and share her opinion. The history lessons are interesting as the tips and tricks you share. As a confirmed chocoholic (and proud of it) I will be making this in the near future.

[@bethbowers4655]

Glen, Block the harrassers! You deserve better! I always learn great fun and quirky facts from you. You do a great job encouraging people to be creative, to flex their recipes to utilize what they have in their cupboards. One other thing I love about your shows is when you tell stories about when you and Julie were living out in the wilderness in a tent. Would love to hear more of those stories sprinkled into your videos. Either talk about the foods you cooked and how you cooked them, stories about what you saw and did. Im sure where ever you two went, mirth went with you. Im sure I am not alone in making the following suggestion. You should write a book. (In all your free time) not just a cookbook, although you should include many recipies, but write about your travels, adventures, AND food. I think it would sell VERY WELL.

[@WillLaPuerta]

Wow, it's almost as if the internet is full of children (and adults who never stopped acting like children) with WAAAAAAY too much time on their hands and no sense of boundaries. Don't let them get you down. All the adults in the room still appreciate you.

[@WillLaPuerta]

P.S. Licking the spoon is the Chef's right and privilege.

[@Underestimated37]

What the actual f*ck, you should never have to be experiencing that kind of abuse! I hope that it stops, and if it continues I hope you‘ll find a way to block them. You’re like family members to us here now and to hear that something like that is hurting you is just horrible.

[@saragrainger2480]

Glen, this is very similar to our family's birthday cake frosting. For the last 40 years all of our birthday cakes have been the same. It's whipped cream with a little vanilla and melted candy bars. No gelatine, no milk. Let the melted chocolate cool a little and fold the cream and chocolate together. We always put it on angel food cake. You can make it more or less chocolately depending on how much chocolate you add. We like to use almond Hershey bars. I think eliminating the gelatine would make it smoother. Our frosting is nice and smooth. Chilling cake in the fridge sets the frosting nicely.

[@hecate235]

First off, block those "people." And I use the word loosely. (Can you block them from the channel? 'Cause, really, they need medical supervision, or a remedial course in manners.) I am constantly impressed by your research and knowledge of British, Canadian and U.S. cooking history, terms and techniques. And how it all ties in with the history at the time. Well done!

[@baidaan1894]

Thanks to you I’ve discovered vanilla and Edmond Albius’s stories. So grateful for this additional knowledge. Wish you the best for this new year.

[@thesagedwizard]

There are so many freaks in the internet. I'm sorry you've had to deal with most of them. Thank you for continuing forward despite the adversity.

[@scpvrr]

Hi Glenn. Happy New Year. I agree with all of the other comments expressing condolences for rude people. As many have said, your videos are gifts to us, for which we haven’t paid, and certainly don’t deserve. Thank you. I want to express my full on support of you calling this out as wrong. You said it respectfully, and authoritative.

[@JamesStray]

I would like to see a collaboration between you and Tasting History with Max Miller or Townsends.

[@MariaAlau]

Glen and Julie, this recipe looks amazing, and you make it so accessible-- the history, the different measures (due to time, place, etc). I truly appreciate the recipes you bring to us each week (ALL of the recipes). I am sorry to hear that there are some folks who refuse to observe what I would think would be obvious boundaries. I would like to say that the Austrian Pudding listed below the Chocolate Cream looked interesting. I'm not sure we can even find suet where live anymore. Might have to venture into the city for an actual butcher as my town doesn't have one. Sorry.. long-winded. Thank you again.

[@juicebox86]

When a Canadian says "You've gone too far," you have indeed gone too far. lolol. Shooo-boy, don't wanna get on Glen's bad side. Such a reserved dude would likely rip your head off in a tense situation. Cheers Glen!

[@richardmassoth8237]

So sorry to hear about the late night harassment by cell phone. That's definitely annoying, rude and are the actions of a troll. Your "Old Cookbook" show is something that I look forward to on Sunday mornings. Please keep up the great work!!!

[@sehtdragon]

Glen: thank you again for a wonderful recipe, which I look forward to trying very soon. I love to watch your shows, and in particular the Sunday Morning Show as I find the history of cooking quite fascinating. I have a number of old cookbooks -- though not as old as some of yours -- and looking back to see how recipes have changed is quite fascinating. I am deeply saddened to hear about the intrusion on your and Julie's personal privacy. That it should be over something as fundamentally inconsequential as the matter of the pronunciation of the name of a town makes it worse. I am English (though I live now in Ottawa, Ont.) and I did notice the error: however, if one doesn't know the pronunciation then one doesn't know. Besides, I've made *so* many mistakes in pronunciation since I moved here that my husband was almost constantly correcting me for the first year. (He still does when we go somewhere new.) It is this degree of pettiness -- and the apparent sense of entitlement and the 'need to be right' -- which makes me both terribly cross and terribly low. I am very sorry to hear that you've been on the receiving end of this kind of behaviour. Again, thank you so very much for all your videos. My very best wishes to you, Julie and your feline friend(s) for a peaceful, joyous, delicious and high-flying New Year.

[@bekkiwiththeks1789]

Hi Glen! I am so sorry that there are people out there that feel so entitled as to completely disrespect any sense of social propriety or personal boundaries. I, for one, find your knowledge of history - especially pertaining to recipes - completely fascinating and it has fueled my interest in researching this topic further. Please keep doing you!

[@delraybrooks8484]

Sorry Glen that some people don’t know their boundaries. Love the show! Very informative…..Thank you for your hard work!

[@thisisdarren7572]

Glen, so sorry for the trolls out there. I do want to say Happy New Year to you and Julie, and I want to thank you for all the hard work you do to bring us two great KZbin channels. I love them both and so look forward to each new upload. Thanks again.

[@Fuwi69XD]

I'm always looking forward for Sunday and the old cookbook show. I find it very interesting to learn about the way we have been cooking in the past.

[@mozlight4]

Sorry to hear you're being harassed by some terrible people. I discovered your channel near the beginning of the pandemic and digging through your archives really helped get me through some tough days. You and Julie seem like very kind, gentle people with a genuine love of food, cooking, and teaching. I look forward to all of your videos and hope that we have years and years of new videos to come.

[@alvinwoods639]

I really enjoy your youtube show.. Great content.. great host.. and great food!! I like to cook for my wife. She's handicap so it make her life more enriched when good food is served to the family. This channel fills some of that nich and its good to watch. Thanks!

[@leapingkitties]

Thanks for doing what you do Glen. I very much enjoy the Old Cookbook Show. This looks good, but with my luck the gelatin would clump with no hope of re-hydration. 😊

[@BKincaid]

Love the show, the history lessons and your amazing way of sharing it with us. Thanks for bringing us into your life and sincerest apologies for those who don't know how to behave themselves. Keep up the good work sir! PS - My wife absolutely LOVES the C-FMVU Hat! We sent a Pie Slice gadget in return. Hopefully it helps getting that first slice out.

[@solistheonegod]

Wow I can’t believe someone would do that. Don’t let the hater’s get you down.

[@CookwitchCreations]

I am horrified that somebody crossed boundaries in that way. It's just a word, kids, get over it. I'm willing to bet there are English place names that fox EVERYONE. There are American place names that are also not pronounced the same way they are spelled. Learn stuff, and move on. Whoever texted you should be absolutely ashamed of themselves. Glen produces all of this amazing content here, for all of us to access, FOR FREE. Yes, I know it's his love for food/cooking/history that he is indulging but we are along for the ride, and it is brilliant. The research that he does is invaluable, and the content provided is truly remarkable. I am so happy to welcome this lovely and very interesting couple into my home via KZbin, and I'd do it in person also if they are ever in the UK. Thank you both, for everything that you do. 💜 I am so sorry that you were treated this way.

[@redbeard36]

KZbinrs are real people and they have real lives. They're not your personal friends. They have comments sections and other social media where you can contact them. Going to the lengths of tracking down their personal information to "correct" them with information is completely uncool. You may think you're being helpful but you're not, you're harassing them. Respect their privacy. Glenn I think you handled this well and I'm sorry some people have to break the fourth wall to get their point across.

[@ClearlyPixelated]

Sorry you had to go through that. I enjoy your show! I'm glad that it didn't phase you enough to stop producing. Keep up the good work!

[@OneBigPear]

This seems like something my mom would make, albeit in a very cheaty way! I don’t like icing so my mom would mix whipped cream and chocolate pudding and ‘ice’ the cake with that (with chocolate pudding between the cake layers). So good!