A Common Potatoe Pudding to be Fired Below Roaʃted Meat From 1777 - Old Cookbook Show

A Common Potatoe Pudding to be Fired Below Roaʃted Meat From 1777 - Glen And Friends Old Cookbook Show
Boil and fkin as many potatoes as will fill the difh; beat them, and mix in fome fweet milk; put them on the fire with a good piece of butter; feafon them properly with falt and fpices.
Some chufe an onion fhred fmall, and put in it. Put it in the difh, and fire it below the meat, until it is of a fine brown on the top; caft three eggs well, and mix in with the potatoes before you put them in the difh; it makes it rife, and eat light; pour off all the fat that drops from. the meat before you fend it to table: it eats very well with roafted beef or mutton.
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: kzbin.info
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9

[@jodydorsett8726]

That dish is screaming for some nutmeg.

[@MikehMike01]

Nutmeg is disgusting

[@shortsweettoo]

I love horseradish and I absolutely love mashed potatoes. Never thought to combine the two. Thanks for the tip!

[@the8ctagon]

Thankf fo much for thif recipe! I fhall try it the next time I make a Funday roaft.

[@markgaudry7549]

😂

[@ragingblazemaster]

Oooo, horseradish sounds great!

[@NatureOkie]

love the Long S in the title!

[@jacquespoulemer3577]

Ah memories of my first Yorkshire pudding catching the drippings from a roast beef. I never thought to put mashed potatoes (pudding) under it, but it also looks fabulous. Thanks Glen and Jules for this trip down memorny lane. Jim Oaxaca Mexico

[@joelegue182]

I'll be waiting for the Townsends reply video. Great lead in from yesterday's video Glen!

[@NRajah]

Roasted root vegetables under a joint of lamb is great cooked in the oven.

[@cosh5]

I like a bit of mustard or nutmeg in potato, especially if I am putting cheese on top.

[@barbaracarter6726]

I will never forget a lemon mousse with horseradish that was served with salmon at a wedding. It was fabulous with the salmon.

[@ErickC]

Oh man horseradish and mashed potatoes with skin on them are like two of my favourite things. When I'm thin enough to eat potatoes again I might have to try this. :D

[@kitimitsu10]

I'm with you Glen on horseradish in mashed potatoes! I always add horseradish mayo to my mashed potatoes and get compliments on my potatoes all the time

[@jjshipwreck3945]

I try never to peel a potato! There is nutritional value in the skin.

[@chrisdarry-roseelrod4481]

As John @Townsends would say, "Needs nutmeg!"

[@RichardMcCrory_Neph]

I thought you were going to make Purdie Pudding, an Irish invention. Potatoes boiled for almost half a day in milk, until the puree caramelizes almost. Very hard to find a written recipe of it. A Halloween recipe in parts of Tyrone and probably elsewhere, served with lashings of butter, or applesauce and duck, as my family had it. This is a VERY different flavour, moreish and like a lead balloon in your stomach😛

[@michaelbratton3319]

I'm on nights and just got up saw the 'follow up video'roast veg was ready??I'm now so hungry I love flavoured mash!and that beef??shut the front door😋😋😋from a ravenous BIGMICK IN THE UK 🇬🇧 😂

[@simoncoe3187]

Potato, horseradish and parsnip mash is the absolute been

[@discogeek9413]

I'm just here to see Jules say "hello friends" and today's was one of my favorites.

[@martihurford]

Love Horseradish in mashed potatoes. Great recipe. If you added a little flour then you would have had my paternal grandmother’s recipe for potato pancakes that you would then fry in bacon fat in a cast iron skillet. 😊

[@absolutjackal]

Yeah! I was here with my coffee waiting for this. Thanks Glen!!

[@absolutjackal]

and Jules of course!

[@bryanparkhurst17]

My mouth was watering since yesterday for that roast. Now you throw the potatoes in the wind and it just seems like a Sunday meal to me. Guess what I'm doing for dinner…?

[@fefelarue2948]

Going to Glen and Julie’s?

[@therbstewart]

Hi Glen - I have to admit that I always chuckle a bit when you talk about your aversion to Roman numerals. I think we are pretty much contemporaries in age, but it will probably amaze you (or perhaps you will be appalled) that I had third and fourth grade teachers who made us do addition and subtraction problems in Roman numerals. I used to work in libraries and many of my coworkers would just shove them over to me and say "What is this?" because they were also averse to them.

[@VeretenoVids]

Oh you have just brought back memories! My third grade teacher did that to us as well. (I think I'm also roughly Glen's age.) I guess she did her job because I don't hate Roman numerals. 😆

[@susanelainesanner]

Wonderful cookbook and a recipe that provides mirrors into another century. Records of the times and the recipe, a great combination!

[@douglasfur3808]

"Cast the eggs" and the flowing meat juices brought to mind runnel.

[@bonnieballew7762]

You might want to scan or copy that cookbook then print it out. That way you save the book and can still use the recipes.

[@virginiaf.5764]

That would take the fun out of seeing those old pages and the other recipes that are on the pages. I'm sure I'm not the only one who pauses to read some of the other interesting recipes and information on those pages. I think he's really careful with them.

[@agmin2098]

@@virginiaf.5764I agree..I so love seeing the books

[@m2hmghb]

I would add any juices from the resting of the roast and the cutting as well. Interesting recipe, I may add an onion the next time I make some mashed potatoes.

[@SpiritofRavens]

I always do. It's definitely better

[@Amelia.A.T.]

I cut up chunks of onion and boil them with the potatoes then mash them together. I've also mashed potatoes, carrots, and onions, all cooked together. Kids like it that way particularly well!😁

[@ragingblazemaster]

Very cool, thank you for sharing.

[@anthonydolio8118]

Yum. I like the horse radish addition. Thanks.

[@pamelabraman7217]

Love horseradish, I'm surprised you don't grow and make your own.

[@LindaM2005]

I would throw in some mushrooms and cheese. It would be outstanding catching the drippings from a roast chicken as well.

[@michaelreid8857]

Don’t you feel that a Chicken would be, too fatty?

[@Canadan98]

Even though it's not American 18th century cooking, I'd love to see John Townsend's take on this recipe. Glen, you should add a little nutmeg next time!

[@heidiedelman6840]

This is interesting! Thanks for the great content!

[@jjudy5869]

Sweet milk in rural Kansas equals fresh milk(today's milk).

[@brendanhoffmann8402]

Wow! If I were you I would digitize that book and keep it safe

[@susanboon4605]

Waiting in anticipation since yesterday's roast! Tuning in from Shelburne, Ontario. Thank you!

[@sennest]

😎 I guess you'll have to do this one again, Glen!🎉 Just to see the difference in potato baking times😂

[@user-iy1yy6pl5x]

Good show as always thank you kindly

[@vdubboy85225]

Been anticipating this all day. ❤

[@judydilworth8532]

My maternal grandmother always boiled her potatoes for mashed potatoes with a large dash of apple cider vinegar. It makes the potatoes taste really good. My daughter now does this also so I've passed it on to another generation :-). I always have just added butter but my daughter also adds sour cream.

[@margarethutchens5463]

I have not tried putting horseradish in the potatoes but I do like it with beef.

[@Your.Uncle.AngMoh]

2:45 “Why not nutmeg?”- John Townsend.

[@cdtimmin]

Look forward to Sunday mornings!! Very good

[@MarshmallowEater-qj5pu]

Yo haven’t watched you in a long while, glad to see you still upload

[@anenglishlife7210]

I just love this channel 😁

[@carychiasson9834]

Darn and I wanted to see Glen with a rod and reel to "cast" the eggs.

[@michaelreid8857]

I love recipes that say “oh by the way” After you’ve completed 3/4 of it! 🤣🤣

[@VeretenoVids]

Yes! I learned from bitter experience in my teen years to always read the entire recipe before proceeding, especially if it was written by my great grandmother.

[@evasokolek4616]

Horseradish in mashed potatoes😊 so good!

[@Ottawa411]

I love horseradish, but I have never tried it in mashed potatoes. Very interesting.

[@VeretenoVids]

Another potato peel lover here! I love that you don't peel your potatoes.

[@ThisSteveGuy]

Wait, so when Dan Quayle spelled the word "potatoe" he was right?

[@kirkdavis2881]

The teacher in the class told Quayle to change the original correct spelling. Never clear is she was stupid too or setting him up

[@efcsscfe2208]

Maybe he identified as an 18th century potatoe? Compared to Joey, Dan is Einstein.

[@mnharris10]

The biggest problem with a potato dish like this is that is going to almost outshine the roast!

[@roberthunter5059]

I, too, remember the good old days when a simple spelling mistake was enough to tank someone's presidential ambitions.

[@terebrown2892]

@@subhumann qqaaAÀÀW

[@smtpgirl]

Gonna try this dish. I for decades leave the skins on the potatoes for making mashed potatoes. Doing this gives the mashed potatoes a more earthy and potato forward taste. Not gonna lie, I use heavy cream and butter too.

[@windlessoriginals1150]

Thank you

[@rebeccaturner5503]

So when it cools down a bit and I turn the oven on again I think I will give roast directly on the oven shelf with a pan of potatoes under it a try... Do you have a video of cooking a roast that way? As a second note a favorite in my family was cornbread and sweet milk for a breakfast ( mama preferred it with buttermilk)

[@3kids2cats1dog]

Ooooo I'm totally trying cooking a chicken on the top rack and veg on the bottom... One question, wouldn't the veg on the bottom cook faster since it is close to the heat???

[@GlenAndFriendsCooking]

Depending on your oven this could be a problem.

[@jacquespoulemer3577]

3kids2cats1dog I roast veggies all the time in the oven when I'm roasting something else. I like to have easy access to the veggies so I can remove them as they are finished. I put the longest (root veggies, potatoes Swede turnips) first and as I remove things I replace them. I put whole onions, garlic, Peppers chilies mushrooms tomatoes eggplant brussel-Sprouts anything you like. Near the end the more tender veggies. peas, string beans, zucchini etc. Hope this tip helps Jim Oaxaca Mexico 4visitingNeighborCats hehehe

[@gailjordan9250]

The horseradish in the potatoes must make them a perfect paring with the roast.

[@randydoan1887]

looks good...think i will try it

[@LordRaa]

If you're feeling saucy, you could always add a layer of cheese before putting it in the smoker. Heck, just adding a layer of cheese and cooking this in the oven makes for great comfort food when the weather is cold.

[@binaryguru]

Milk actually tastes sweet to me anyway so it makes sense to call it that.

[@honthirty_]

Lactose is the natural sugar in milk and other dairy foods made from milk like yogurt & ice cream, forms when two other sugars, glucose and galactose, join together. For the body to digest lactose, it uses a natural enzyme called lactase to break lactose down into these two sugars.

[@murlthomas2243]

Julie, the extra flavor may have been the horseradish he added to the potatoes.

[@jimv1983]

I've always wondered what the British definition of pudding is. I've never heard a definition that actually defines all the things that British people call "pudding".

[@jjh5374]

Love the show as always. Question, I know books are made to be used, but when dealing with the really old/worn ones, why not just photograph the pages once and use a digital copy when cooking? Good way to preserve the information. Perhaps I’m overthinking things.

[@evasokolek4616]

Good idea, however I do enjoy seeing the old books.

[@larsen8059]

Yes! Yummy!

[@Tala_Masca]

'Stop typing' 🤣

[@eweasel1]

This evening I made chicken leg quarters, roasted on top of sage walnut stuffing. Last week I made beer braised red cabbage with pork chops steamed on top. So, either I'm a big throw back or this isn't so old of an idea.

[@jeffweber8244]

You say Potatoe, I say Potato.

[@thephotoplayer]

It should be pointed out that if you do roast the meat on the rack above the pan, that the drip pan is on another rack level below the meat. Don’t put it on the floor of the oven where the heating element is. (If you’re cooking with gas.)

[@nataliestanchevski4628]

Please would you share what brand of horseradish you used and where you bought it? A lot of grocery stores in the GTA seem to only sell creamy horseradish sauce or really bland regular horse radish.

[@komkwam]

What i could read from the jar it said The KEG prepared horseradish.Maybe this is helpfull: files.thekeg.com/where-to-buy.pdf

[@GlenAndFriendsCooking]

Loblaw has a few good ones - but they hide them in a refrigerator case with the fermented pickles beside the bacon.

[@nataliestanchevski4628]

@@GlenAndFriendsCooking thank you, one of my family members are very picky and considering the cost of beef it's a real let down to serve it with what they complain is subpar horse radish. 🙄

[@lesliemoiseauthor]

Yum.

[@brucecoulter3934]

One thing to consider when expecting the potatos to be full of roast drippings. The meat today is probably leaner ie more well trimmed than in the 1700s. 7:40

[@byron7165]

That would be lovely with a bit of broccoli or cauliflower mixed in.

[@warnmar10]

Roaʃted? I googled it and found two mentions, both roasted food related. What's it all mean?

[@cherylrosbak4092]

That character is an obsolete letter -- a long S. It was used in the centre of a word to indicate a soft S sound.

[@akumagouki8668]

Thas elongated s kills me lol i read lots of old books and its pretty common in the 1700s ones and it drives me nut!

[@itshannahost]

With the addition of eggs, I wondered if it might turn out like a spanish omelete! It looked a little similar to that texture?

[@markgaudry7549]

Love the time appropriate s. Also appreciate your respect for the RCAF. I expect this method can be used with any roasted meat. I am looking forward to trying it with a pork shoulder. Thanks.

[@GlenAndFriendsCooking]

Close - the insignia on that hat is RCN. Subtle yellow edge to the roundel.

[@markgaudry7549]

@@GlenAndFriendsCooking Thank you for setting me right. It is still refreshing to see support for the military. I should have caught that. I have a cousin who is retired RCN.

[@coloringanddoodling9751]

But yesterday you said, Don't open the smoker :)

[@paulusthegrey]

None of these ingredients are wrong! I've always liked putting horse radish in potatoes and the eggs would give i an extra creamy texture. As a side note, try adding horse radish to a cheese scone mix.

[@fitter1972]

So Dan Quayle's spelling was historically accurate

[@tinaharvey2342]

I am so like you I just can't peel potatoes too I just have to leave the nutritional value their

[@brucetidwell7715]

That was a huge amount of horse radish! Ive always thought of "sweet milk" as the alternative to butter milk, but I wonder, in a time without refrigeration, if sweet milk actually just means "fresh milk" as opposed to milk that has gone a little off. If you don't want to get your oven rack greasy, you could use a deeper dish and just put a smaller wire rack on top of the potato pan.

[@gingertunstall7739]

When Julie was questioning the "different taste" why not mention the horseradish in the potatoes?

[@aconsideredmoment]

I'm wondering if brisket would have given you more drippings.

[@juggalotuz04]

why not delicately copy the pages, either by camera or scanner?

[@markiangooley]

Interesting how so many recipes involving potatoes aim at the extirpation of the natural texture of a cooked potato. Clearly I’m a freak, because I rather like the texture of a baked or boiled potato, and find e.g. those thoroughly whipped mashed potatoes a bit nauseating.

[@user-kt5cp7lv5e]

How about adding liquid smoke if you don't want the meat? Or doing everything in an oven.

[@rabidsamfan]

I would go for paprika over horseradish, but this does look good.

[@dariusk97]

Try making mashed potatoes with smoked butter

[@alpaul]

you basically made a potato kugel.

[@darrellbedford4857]

Interesting way to cook potatoes. How did you cook this this from the Oshkosh EAA flying?

[@mixturebeatz]

Hey Glen, maybe an odd question but we’re eggs the same size in 1777 as they are now?

[@user-gz7wv4kh7f]

Egg sizes depend on breed, time of year, age of hen. Sizing didn't become standardized until the 1900's. Through selective breeding of a couple of types of chicken, and grading, we have the supermarket standards. In the 1700's I expect there would have been more variability. I grew up on a farm with mostly Rhode Island Reds and there was a certain amount of variability in size. The Bantams we had laid very tiny eggs since they are so small.bMy sister has a neighbour who raises all sorts of different chickens from Silkies to Easter Egg, and those eggs are different in size and colour. I hope this helps. 😊

[@fiveoctaves]

I've made mashed potatoes with wasabi...still horseradish.

[@deathpyre42]

So, have you ever had to restore or repair a cookbook?

[@GlenAndFriendsCooking]

I have a few ( including this one) that I plan to restore this fall / winter. I’ll probably do a video of the process

[@deathpyre42]

@@GlenAndFriendsCooking Oh cool. It is really lovely to see these books used for what they were meant to be used for, even if it's a couple hundred years later.

[@polaritypictures]

should scan the book so you don't have to open it ever again.

[@anna9072]

Great method. Horseradish isn’t for me, but to each his own.

[@DeliaLee8]

If you like garlic... I boil the potatoes in water with about 10 whole garlic cloves then add microplaned raw garlic and roasted garlic into the potatoes when I mash them. Also add the usual butter, cream, salt, pepper.

[@anna9072]

@@DeliaLee8 sounds great! Love garlic, just can’t swallow horseradish, even in minute quantities.

[@Nooneaskedforthis]

Throw in fried bacon and I'm there

[@davidmckean955]

If you cook the roast at a higher temperature there will be more drippings.

[@EastSider48215]

Needs more butter.

[@rowejon]

I think you need to use a fattier joint of meat.

[@adambrocklehurst4211]

The onion would have been better sweated off wouldn't it? Typical 18th century spices, mace or nutmeg, cayenne, fennel.

[@eusabian8509]

Hi Glen. I was trying to send you an email to legourmet. I have a wonderful old cookbook from the 1890's that I would like to send you, if you are interested. However, your mail server rejected my email. I'd like to send you some photos of the book to see if you would like to have it.

[@meredithgreenslade1965]

You lost me at horseradish. 🥵