1931 Old Time Brownies Recipe - Old Cookbook Show

[@GlenAndFriendsCooking]

Thanks for watching Everyone! If you enjoy these videos please leave a comment, hit the like button and subscribe.

[@mynameisfriday118]

Put pictures of the pages on your IG!

[@EastSider48215]

If you need US ingredients that are common here and unrealistically expensive in Canada, just send out an appeal. I’d be happy to ship it to you. But Robin Hood’s flour is a very good substitute. I live in Detroit and that brand disappeared from our shelves at least 40 years ago. I still miss it.

[@douglascampbell9809]

I spent some time working at a industrial baking operation. I'm fairly confident that they may have changed the box standards/construction to allow for deleting the parchment paper as a cost savings measure. At least in the US there was a Federal tax break for reducing packaging. Some of the things I noticed changing was the construction of 2 liter bottles (remember the cup that was on the bottom?) thinner cans etc. My facility went from really nice three color shipping boxes to red and white. I think the only reason the boxes stayed white was so you could see at a glance they were clean.

[@cremebrulee4759]

Where is the recipe? Thanks.

[@GlenAndFriendsCooking]

@@cremebrulee4759 I'll be posting it later in the description box, but right now you can view it on screen at 1:53 4:17 6:48 8:39 and 10:43

[@JonathonPickett]

As Dennis P. Pointed out, 1930 was only 92 years ago, so the following will only apply in 3 more years: If the “Swans Down Cake Manual” is a US work, was a work for hire, and published greater than 95 years ago, which it appears to be, it falls in the public domain. You may be allowed to scan it in and send a link to the PDF. Thank you for all you do, your shows at some of my favorites. You are awesome!

[@JonathonPickett]

@@dennisp.2147 thank you!

[@ethelryan257]

OK, I think I've got Glen's vanilla measurements down. 'Dash' = 2 Teaspoons 'A bit'' = 2 Tablespoons '1 Tsp' = 1 Tablespoon '2 Tsp' = 1/3 cup No wonder his baking comes out so great!

[@mikebMN]

Nothing like a good glug of vanilla...

[@krankarvolund7771]

Tsp is for Teaspoon or Tablespoon? It's confusing XD In France we say tablespoon and cofeespoon, or little spoon and big spoon ^^

[@krankarvolund7771]

@@taste_is_sweet Oh right XD

[@Colinupham]

Here in NH in the US we still have Swan cake flour. 🙂. Your Sunday morning old cookbook show is wonderful! I love watching it. 🙂

[@QueenOfTheNorth65]

We do here in Illinois, too.

[@DefAdm]

Hey Glen, on the chocolate, I noticed Baker’s chocolate changed the amount of chocolate in a “square” by half about 5 - 10 years ago. Not sure if it’s the same in Toronto (I’m in Midwest US). That may account for the relatively light chocolate flavor.

[@evelyngrammar]

Yep!

[@GlenAndFriendsCooking]

The ones I am using here are still 1oz by weight.

[@Default78334]

@@GlenAndFriendsCooking Same here, but they did halve the size of the whole package several years ago.

[@DeliaLee8]

I came here to say the same thing. I've had to adjust some older family recipes to adapt.

[@TheCivilwargal]

I have found the same thing. The box dimensions have changed. They are flatter than they used to be. The squares are different.

[@mrmayortheiv]

I love Julie's reaction to hearing it was supposed to be a brownie ".... Ok"

[@DustinMaysN]

Cupcake tins are probably my favorite way to make brownies, since you get so much great brownie edge. Great alternative to one of those brownie edge pans..

[@bigguix]

hehe Julie resisting the urge to take a 2nd one for the whole last part of the video is hilarious ! you can see the struggle !

[@emkav551]

These are good, changed the flour to ounces and substitued 3/4 oz flour for coco powder. Used 1.5 oz dark chocolate and same of milk chocolate (using what is in the house). Turned out really well and slightly fudgey.

[@veronicaevans7723]

Love Julie’s sweater!!!🥰

[@MSI2k]

You two are so adorable. Glen knew he had messed up when he said cut that in half LOL

[@lynnedriscoll9414]

I loved to rifle through the box of recipes my mom had. There were definitely booklets from flour companies in that box. Also loved the jello recipe books. Thanks for the experience. My mom would have vetoed that recipe because of the number of eggs. NEVER WASTE EGGS, she would say or THATS JUST TOO MANY EGGS….WE WILL USE TWO….

[@patricklinkous]

My Mom has been making a Sour Cream Chocolate Cake for my birthday since I was a kid. Very similar recipe, but no nuts and it has whipped cream icing. My all-time favorite cake!

[@patricklinkous]

@@itzel1735 It's just sweetened whipped cream

[@Lynn-kh5rs]

@@itzel1735 If you want to try something really rich try adding instant chocolate pudding to the heavy cream and then whipping it. Makes a really decadent frosting. 😉

[@patricklinkous]

@@itzel1735 We've always kept any leftovers in the fridge and I love the texture cold

[@patricklinkous]

@@Lynn-kh5rs Whoa that is decadent

[@charleslayton9463]

Yes, definitely not what I would call a brownie, but looks really good. I second the need for more chocolate. I would perhaps sift in cocoa with the flour in addition to the bakers chocolate.

[@lesliemoiseauthor]

An excellent idea.

[@MeMe-Moi]

I would take out the same amount of flour as cocoa powder added just to avoid causing issues with the liquid to dry ingredients ratio. So if I added 1/4 c of cocoa powder, I would reduce the flour by 1/4 c.

[@CapriUni]

@@MeMe-Moi That's *exactly* what I was going to suggest. As Glen was reading out the recipe, I was thinking: "That's an awful lot of flour for a brownie recipe." My mother told me that what makes a brownie a brownie and not a cake is a relatively low flour ratio, compared to eggs and fat -- as in the minimum needed for it to hold together. (Then again, it is a cookbook meant to sell as much flour as possible).

[@JagoffCitizen]

...and coat it with ganache!

[@laurawhitley9653]

Good Morning! My husband Craig and I enjoy your videos and the commentary from you and Julie. As some have already commented, the Baker's chocolate, sold in the States (we're south of Buffalo, NY) has been repackaged into 4 ounce total weight, with each little rectangle being 1/4 oz. Any recipes that call for "square of chocolate" are referring to 1 ounce squares. You might highlight the weight when doing future videos. And, as others have stated, our 4 oz package still has a parchment overwrap. Someone offered shipping flour to you, from the States to Canada: very expensive, and may have delays, having to go through customs. Thanks for enjoyable Sunday morning viewing, and keep the good videos coming.

[@GlenAndFriendsCooking]

Here - you can still buy the 1oz squares, which is what I used.

[@laurawhitley9653]

@@GlenAndFriendsCooking Yes, thank you, I saw that in your previous replies. Plus, I could tell by the amount of chocolate in the cup, that you had enough. Enjoy the rest of your day.

[@jemtebelle]

Maybe it's because I grew up with PBS and limited tv choices, but I really enjoy waking up on Sunday to Glen's Old CookBook Show. I wish he was able to make a whole show out of it. Like a 30 minute tv production. That would be awesome.

[@Fg4e]

I have that cookbook! You might want to note that most modern flours come pre-sifted so that you would only need to sift once before adding it into the mix. The time frame of that book puts it around the time of the Great Depression and a lot of foods were rationed, chocolate being one of them. This recipe is a reflection of that, I believe. You can order this flour at Kroger in the USA for about $4.49 for a 2lb. box. Swan's also has a website with a newer fudger brownie recipe and you only sift once for it too lol. Thanks for the video! Always fun to watch and see what comes from those old cookbooks!

[@smtpgirl]

I'm with Glen. LOVE dense, chocolaty brownies.

[@MeMe-Moi]

Adding these to my baking plans (and adding baking chocolate to my grocery list). Thanks! A video idea (at least from my perspective) if you haven't already done one on this, would be a list of things to keep on hand for baking (I think the modern term is "pantry staples"?) so that one could make most simple recipes without needing to make a special trip to the store. I don't have time (or gas money, lol) for special trips to the store for one or two things so knowing what to stock regularly would be great. Thanks again. I really enjoy your videos!

[@wendysumner8899]

Good morning you two!! Love it when you are surprised by the outcome of your efforts!! I'm with you on the walnuts! My Mom only used them and I dispise them still today...pecans all the way!!!!

[@lynnedriscoll9414]

My grandmother used black walnuts in her recipes which had such a strong flavour to my young palate. Of course now I would like to have some. Our job at Nana’s house was to crack walnuts using a hammer and rubber gloves. Since none of us liked them, it was pre low on the priority list. Can you imagine giving kids a hammer, sticky/stainy nuts and leaving the kids alone in the basement? If we were bored with that, we could ride the exercise bike or do pull ups on the bar in between the trusses. Super fun.

[@TamarLitvot]

I also prefer pecans. Not only am I not fond of walnuts, but they go rancid quickly and then taste truly terrible.

[@jcboom6894]

Love all your shows.

[@annarussell3751]

You guys are so fun to watch!

[@clarenceyee3529]

I recall seeing Swans Down flour on store shelves in Canada about 40 years ago. Their box packaging and logo is quite distinctive.

[@joebykaeby]

I would love to see one of your new "testing baking rules/advice series" videos on sifting. I usually skip it (because I always make such a mess) and I've never seen serious negative consequences.

[@pattihamilton0925]

Saw the recipe for 1 egg cake in that lil book , used to make them all the time. Reminds me Easters coming and that would be great as a treat.

[@anthonydolio8118]

Great as usual. Thanks.

[@OnaMuir]

Watching your taste reactions, my first note on the recipe was "more chocolate". Then you said it. Good call on the soda. I think it is worth tweaking because of no butter ($)! TY!

[@leepaulison4928]

I love your video's, so full of knowledge and very entertaining.

[@abbynormal942]

Those look intriguing. Would love to see you guys make Nanaimo bars 🇨🇦 one of these days.

[@tristanrl1940]

More chocky and far less flour and leavening, I imagine might produce a more familiar result! But I would wager many might prefer the less dense, almost sponge crumb here - horses for courses. Good to see you both continue to upload new episodes. I am deeply fond of Glen’s obsession with old world, cultural recipes - quite good

[@charlesmckenzie8304]

In the 1950's my mom would always sift the flour. The flour came in 100 lb cotton bags. Where the bag was sown shut on the top was where the flour weevils would lay their eggs. Sifting was required unless you wanted some extra protein in your baking!

[@deborahshallin5843]

I had a friend once who lived overseas and they sifted their flour there for the same reason to avoid the “ extra protein “ thanks.

[@maureenmclellan1845]

I read that flour companies started putting flour in cloth sacks during the depression. Owen would use the fabric for clothing.

[@ajl8198]

My mother always used swans down cake flour in her cake recipes. It truly made such a difference in the texture. That was back in the 1970’s and 80’s when it was still available in Canada. I notice alot of my favourite southern US KZbinrs often use swans down cake flour

[@garmo98]

Here in Tacoma, Washington we still have Swans Down and, like my mother, I always have it in my pantry.

[@TheFlyingGerbil]

I have never seen the point of a cakey brownie. The whole reason for the brownie is it’s a different texture to chocolate cake.

[@richg0404]

You are correct. If I want cakey, I'll make a cake.

[@amorfatiloveyourfate]

I live in a pretty rural area and haven't been able to find cake flour of any kind. I've only found bread flour, ap flour, and wheat flour, and once in a budget store I found self-raising flour.

[@jgranahan]

Thank you guys, for your videos!!

[@l.c.6282]

Going to Montreal is always a good idea.

[@192tyler]

My Mennonite grandmother has a recipe for cookies made with sour cream, delicious. You can top them with marshmallow fluff and chocolate, peanut butter and chocolate, icing, whatever you like, and it’s great! 👍

[@bethroberts674]

Thank you for your videos. You are a pilot or maybe your wife, my mother was one of the first women pilots in the United States military during WWII. She was a WASP, I don’t know if you are familiar with US aviation history. Bethel Gibbons WASP will bring her up on the Internet. Thank you for sharing and enjoy your many trips to come for you and your wife. I enjoy your channel very much.

[@nataliewhittle9299]

Thanks so much Glen, nice video!

[@01backpack]

The Sally lunns recipe looked interesting. Could you do that one?

[@EvilSanta482]

Plain full fat greek yoghurt is good for baking. I've used it before. Just make sure it's full fat as a lot of the stuff you'll find in stores is low fat or fat free. I don't ever buy flavored yoghurt. I just get the plain and flavor it how I like it. Then it doubles for baking as well.

[@Oldfirebird60]

My grandmother made brownies very similar to that for everyday deserts. She grew up in the depression era and splurged on chocolate rich deserts during the holidays or special occasions

[@papa.and.mimis.country.life.58]

You two are just way too cute together! 😂❤️

[@myboibill]

Swansdown cake flour is widely available throughout the states . It has led gluten owing to the type of wheat and the finess is is milled to.it makes excellent tender cake. We’re reasoning for sifting the flower three times after you measure it is because the added air gives the cake a better rise that chemicals that’s producing a light and tender cake. It has been the favorite flower in the south for well over a century and is prized by most cake bakers in the United States I should say serious cake bakers.

[@MrFatijon]

i love the way he licks the whisk after mixing it😂

[@microtasker]

Was looking hard at that Sally Lunn Bun recipe in that book ya got there..

[@richardperritt]

Aha! Yes. Glen and I agree. We prefer the denser, less cake-like brownie. 👍👍

[@wheezysqueezebox7651]

It definitely would need more chocolate, to my taste! On the other hand, 1931 was in the middle of the Great Depression, and chocolate was probably a pricey, luxury item!

[@billinindiana1]

Softasilk by General Mills (Pillsbury label) is cake flour. It works the same.

[@johnmckenzie4639]

I agree with Glen. A brownie should be dense, chewy and very chocolaty. Think big, soft chewy chunk of chocolate. Mmmmm. 🍫🍫🍫

[@lydiamashcka4362]

I still buy Swans down cake flour here in the U S A, it feels completely different from all purpose flour. It feels much, much slicker like it is more finely ground, almost more of a corn starch feel. We are able to buy it in a box not much larger than a cereal box. Glen, I wonder if you could get Kroger to send you a box from any Michigan location?? It's only a very few dollars per box.

[@saraatppkdotpt8140]

I'm going to make this recipe 😋 great episode 😁

[@moors710]

I believe the parchment paper on the Baker's chocolate was to prevent the squares from sticking together if they got heated during shipment. This change says a lot about the increased temperature control in our food delivery system. For a time I worked in a facility that delivered food products ( as an analytical chemist) and the warehouse made the mistake of installing a "high efficiency" air conditioning system. The problem is high efficiency systems do not dehumidify so mold becomes a problem(not good for a food warehouse). If you are having mold problems that is one of the factors; either choose a lower efficiency system or install dehumidifiers. Dehumidifiers will probably take as much power to operate as you save in the high efficiency system. When ductwork changed from galvanized metal to plastics mold growth occurs in air conditioning ducts, especially in the high humidity of high efficiency air conditioning systems. Another factor is the change over from lead and lime to titanium dioxide as paint pigments allow mold to grow on walls and other surfaces. When they did the switchover they added mercury to the paint to prevent mold, but that has its own problems and that was removed leaving a high mold environment. To every solution there is a problem...

[@claudiaweidman1004]

Great video, thanks

[@deebeefromnc54]

Hi Glen!! Always look forward to seeing your latest video so I can see what you've been testing in your kitchen. Am going to be trying this recipe using the suggestions that you and your lovely wife mentioned. Like you, I am not a fan of walnuts and have heard that if you rinse them before using you will get rid of their bitter taste. Have not tried this tip myself but was wondering if you had heard of this tip or maybe some of your viewers have tried this and it worked for them. Just glad I always have pecans on hand. L 😄 L

[@ingridkarm8922]

it's always interesting looking back at old recipe ingredients and quantities... cake flour is not used or common in Australia, I'm sure it could be found in some fancy wholefood store, but my guess is it would be more expensive than buying a ready made cake.

[@brinelson7201]

I like to use a disher, like an ice cream scoop, to fill muffin tins and scoop cookies. I have several sizes for different jobs. Available in commercial restaurant supply houses, much cheaper that fancy kitchen stores.

[@absolutjackal]

Glen...could you scan the Swan's Down cookbook into a PDF file and host it on a server? That way when you have questions you can link to it? You have all these great old cookbooks...have you ever considered digitizing them and creating a repository we could utilize? I know that they recipes you cover would in some way be available but I'd definitely still watch for the amazing information you provide...that and your relaxing vibe...you are like the Bob Ross of cooking videos :-P

[@glfarwell]

Love your shows and how you always stir up conversations with the viewer. I never get tired of hearing the progressions made in receipe productions. If you will, or maybe you have already, when is it lunch, dinner, or supper time?

[@astroworfcraig9164]

You'd think Swans Down might like to send you some cake flour to use next time you promote that little cook book.

[@deborahshallin5843]

So, folks, I got out a old cookbook of mine and found it that for equivalent weights and measurements for flour is as follows: 1 lb of flour unsifted = 3 1/2 cups 1 lb of cake flour unsifted = 4 cups Unsifted is spelled per my cookbook. Thanks

[@heyduff]

You could take pictures of all the pages of the book, then put them together into a PDF format and let everyone have a copy!! :)

[@ragingblazemaster]

Oooo! Brownies are classic!

[@fatladyfarmer2025]

Always love you use pecans instead of walnuts. I always think of my husband as he doesn't like walnuts either.

[@danceradina2439]

There's a box of Swan's cake flour that has been sitting in my mom's pantry in Chicago for maybe 15 years. Used it once.

[@austinpresley6187]

@@russbear31 I don't know if I'd throw it out, someone might buy it as a decoration. The package and not the flour though.

[@melissahoward5383]

Swan’s Down was (is?) made in Evansville, Indiana, across the River from me.

[@schandler4958]

I have that booklet in my collection somewhere.... paper copies are available on line if you look it up.

[@charlescopeland4883]

You can tell when something is really good, Glen keeps eating. I haven't seen this flour in my part of Arkansas, maybe further south.

[@karlaanderson566]

Geez Glen.. Iam in Maryland and we carry Swans Down at all the grocery stores.. I’ll send ya a couple boxes!!

[@Your.Uncle.AngMoh]

1:28 You could scan that publication and upload it to your website. I assume there is no current copyright over the contents. I've not heard of sifting flour BEFORE you weigh it. It makes sense, though.

[@princessmanner1]

I live in Arkansas and would be happy to send you a box! They still sell it at the local grocery store and I have some in my cupboard!

[@auroraansagay6868]

watching here

[@bill4913]

So Glen, How much more chocolate squares would you add to this recipe? Do you think that people in the past have a more conservative taste then what we have today? Thanks for the video.

[@applegal3058]

Oh I'd wack the chocolate in there until it tasted good to me... Yes, I'd eat raw egg...I'm 41 years old and I always lick the bowl and I'm still kicking lol Because it's diluted a bit with the flour and sour cream, I'd make sure it was a little stronger chocolate flavour than I would like the finished brownie to be. I'd at least double the chocolate in the recipe to start.

[@marywood8794]

@@applegal3058 I totally agree on trying the batter. I'm 45 and have been doing that since I baked with my mom when I was 3/4...it hasn't killed me yet! Lol

[@Mahlerlover21]

Hey Glen, speaking of parchment paper, I’ve tried to understand the differences between parchment and wax paper and the uses for each, but I get them confused. For some reason I used the terms interchangeably for years. Is there a way you could discuss this, maybe try out some wax paper myths on your new series? You always have a way of explaining things to the cooking impaired, i.e. me!

[@vrccim5930]

Thanks for this. What would make it better is a side dish of whipped cream.

[@ronaldcovert5951]

Good show as always thank you. What about using butter milk instead of sour cream.

[@MeMe-Moi]

It would likely work. The only caveat is that most buttermilk now is made with skim milk, so there might not be enough fat. A tablespoon of oil added to the eggs and sugar would probably remedy any discrepancy.

[@tjs114]

The only place in the central valley of california that sells Swan's Down cake flour is Smart & Final, which is a food-service supply chain that has general sales. 32 ounce box sells for $4.80US.

[@urluberlu2777]

Every one here in comment, ,myself included, seem to think this recioe has great potential! Glen, I think you should tweak it and share it once you nail it!.

[@floief]

Our local Safeway (in the northern states) has Swans Down cake flour for $5.79 per 32 oz box. I usually use Softassilk at about a dollar more per box. Think I'll try Swans Down. Every dollar counts.

[@ReibahDarling]

Chocolate frosting for the win!

[@MrRKWRIGHT]

The perfect dessert to compliment a lunch of Depression era biscuits and gravy or perhaps a supper of Poor Man's Meal, a.k.a. "Trashplate," best made by combining 80/20 ground beef, thinly sliced deep fried potatoes, baked beans, some scallions and a sprinkling of sharp cheddar cheese. 😁

[@marycarolyn1293]

Sifting three times was intended to thoroughly combine the dry ingredients.

[@dwaynesundown2038]

Definitely team fudgy brownie. Honestly Betty crocker fudge brownies are 1 dollar a box and damn near perfect. I don't bother to look anywhere else.

[@virginiaf.5764]

In the past decade or more, many food manufacturers did the same thing ... made packages smaller by weight to increase profit margins. For some reason they don't think anyone notices. Like I'm not going to notice a 5 lb. bag of sugar is all of a sudden only 4 lbs.

[@michaelreid8857]

Flour? Montreal? Yea your 100% spot on! Have some great Smoked Meat, as well!

[@carinanderson8239]

I have recently purchased Swans Down cake flour here in Burbank CA. I don’t remember what I paid, but it sure as heck wasn’t over 100 bucks! That’s just crazy.

[@321southtube]

$131 for flour?! The price gouging in the past couple years makes me laugh/cry. The cookbook does have some really cool reference material. Another great video...Thanks

[@richg0404]

A quick google shows me that it is available on Amazon much cheaper than that. I would think they would ship to Canada.

[@GlenAndFriendsCooking]

@@richg0404 the $131 was on Amazon - the cheapest price for shipping to Canada.

[@williamjackson5942]

@@GlenAndFriendsCooking If you have a Friend on the US side of the border have em order stuff you need that is cheaper here now you have an excuse to fly over and visit etc...

[@stpaley]

my thought was how big was that bag of flour, not only do i have a 2# box of Swans Flour in my cupboard i constantly see it on shelves here in the US

[@applegal3058]

This sounds delicious to me! I'd increase the chocolate by double. But I do like cake more than a fudgey brownie.

[@markiangooley]

For some recipes one absolutely needs low-gluten flour. If I want a really good biscuit it’s essential. Swan’s Down is usually available where I live in Florida but nowadays who knows?

[@danielcorreia8752]

Sifting vs not sifting would be a good test for the new series

[@TheMimiSard]

On that mention of "If you don't have cake flour..." at the start, well I don't know if standard supermarket flour in Australia is the same as "cake flour", though I know the supermarket does have other flours labelled as pizza flour and pasta flour, but the simple plain flour and self-raising for $2.20 AUD for a 2kg pack has always worked just fine in any of my baking.

[@username00009]

Cake flour is lighter than all purpose flour - I believe it has corn starch added. You can look up recipes to make cake flour.

[@GlenAndFriendsCooking]

@@username00009 You've fallen into a trap! Cake flour does not have corn starch added to it. Cake flour is milled to a finer texture, from a different kind of wheat with less protein. No Cornstarch. Reading what's on screen at 1:38 may help you in your research.

[@caroleannseaton9178]

If you come 4 hours to MI you can get all the Swans Down you want in a box at a decent regular price. I haven't used Robin Hood's cake flour but other Robin Hood things.

[@JamesStray]

Could you substitute Bob's Red Mill Whole Wheat Pastry Flour for Cake Flour?

[@marlagriffith3144]

IMHO, the best brownie recipe is the 2 minute Brownie recipe on the back of the Baker’s unsweetened chocolate box. Easy and quick. Yum yum.

[@robertpace901]

The best brownies I've ever made were from the recipe on the Baker's Chocolate box.

[@edcliffyzukowski5473]

Funny you mention Baker's chocolate not having parchment wrapping. Here in Pennsylvania mine is still wrapped in parchment. Maybe it's old and my grocery stores are selling old stock.

[@sabre051]

Hey Glen, you said you wished you could send these cookbooks to people who asked for baking advice; have you thought about digitizing these older books for such a purpose? Or in the interest of general archivery/posterity? I think putting some of these books in a digital format like a PDF or hosting them on a website would be a nice partner to the Old Cookbook Show.

[@peterlamarche247]

Would the brand of cake flour actually make a difference, or is cake flour just cake flour?

[@joannesmith2484]

Hi Glen & Julie! I guess you could pick up some Swans Down Cake Flour next time you cross the border into the US if you really wanted to try some. I just checked my local supermarket's website and it's $3.49USD in NJ, USA for a 32 ounce box. I can't believe how much someone wanted to soak you for cake flour!😲