340 Year Old Apple Pie Recipe From 1685 - Old Cookbook Show - Glen And Friends Cooking

[@GlenAndFriendsCooking]

Thanks for Watching Everyone! If you like watching these videos, please consider helping us out by commenting, sharing, and liking them. Maybe even Subscribe to our channel? Who will be one to push us past 500,000 subscribers??

[@Your.Uncle.AngMoh]

I remember you replying to one of my comments on getting to that magic half-million subs. It took a little while, but I've noticed your numbers have gone up quite quickly in the last couple of weeks.

[@ThomasP92]

You're the best Glen!

[@zaixai9441]

I absolutely love the history you incorporate into these. They honestly make them very unique and I don't know of any other cooking shows or youtube channels that do this.

[@patrickdurham8393]

Look up Townsends and Max Miller. Both do historical cooking and reference Glen in several videos. Unfortunately neither of the two post religiously on Sunday as Glenn does!

[@willywonka7812]

@@patrickdurham8393 Townsends is restricted to American frontier and pilgrim fare, right?

[@evelyngrammar]

@@patrickdurham8393 I follow Max too. I like Glen's style better. I will check out Townsends. Thanks!

[@DuelScreen]

@@patrickdurham8393 I was just about to mention Townsends but of course Max Miller does too. I would add Adam Ragusea who alternates between recipes and food history videos and maybe French Guy Cooking (Alex) although he focuses more on method mastery. My Name Is Andong has the occasional deep dive into food history as well. I thought his recent Origin of Fanta video was quite good. All are on KZbin.

[@GlenAndFriendsCooking]

Townsends are great for early Americana (heavily influenced by English cooking), the English Heritage channel, as well as the History of a Dish channel are also fabulous. I like Andong's deep dives into food history as well. For left field crazy B. Dylan Hollis has interesting interpretations of these old recipes.

[@CZPanthyr]

Julie asking about Glen's lecture made me laugh. The other day, driving into town with my autistic grandson, we were discussing different fruits and their names. Neither of us knew why a pineapple is called a pineapple. When I heard Glen's explanation, I pulled the grandson out of whatever trivia he was watching on his computer and had him come listen. He said, "Aha! Now it makes sense!" So it was an excellent "lecture" and one I honestly appreciated.

[@sablatnic8030]

Yes, now it makes sense - excellent lecture!

[@OkieJammer2736]

I LOVE YOUR STORY! Blessings to both you and your Grandson.

[@matthewdockter2424]

It wasn't a lecture, it was a knowledge bomb.

[@murlthomas2243]

I love the research you put into these shows, and the “ lectures” you give! If only all cooks were as passionate about the background of the recipes they use!

[@ladylilac4363]

Yes, I love it! I've learned so much!

[@robincochran7369]

You can always do an angel food cake to take up a good portion of those egg whites. 😄

[@warrenholmar1129]

Made custard the other day... 5 yolks! Made a Pavalova. It was twice the size that I usually make.

[@calebleland8390]

Somewhere, John Townsend weeps at the lack of nutmeg. This "made dish" looks incredible. The custard style would be fantastic, I would think. And fear not, Glen, no one here is judging you for using pre-made puff pastry. I don't think I would have the patience to make my own.

[@JerryB507]

I once made my own puff paste. After that one experience, I went back to buying it like the common man I am.

[@kurtisburtis]

“Cinnamon _and_ nutmeg? Surely, your expensive tastes will be our ruin …”

[@icingladytv]

White Fruit Cake from the 1913 Pillsbury’s Best Flour Cook Book uses 16 egg whites ,thanks for sharing love the video

[@Ozrichead]

Orange in Swedish is apelsin, meaning apple from China, so same thing there. Also in Swedish the word for regular lemon is citron, which is a bit confusing when you hear the word being used in English referring to a slightly different citrus fruit.

[@DuelScreen]

The modern word Citrus in English is a bit like how Apple used to be. It is a category term that includes oranges, lemons, limes, grapefruit and their variants. The term Corn in British English is like this as well. Corn is a specific vegetable in the US (not sure about Canada) so we use the term Grain for the category. This caused some problems during WWII when the British asked for "Corn" so the US sent over a shipment of "Corn". ;)

[@michaelreid8857]

Citron is also the word for Lemon in French. Corn in Canada, is just like in the US.

[@LukeEdward]

It’s a “SUPER” Sunday old cookbook show. Sunday morns are great with Glen.

[@loam6740]

To make these old recipes you not only have to be a cook but an armature linguist, botanist, anthropologist, historian, geographer, and the list goes on. Love hearing about everything that surrounds the recipe just as much as the recipe itself!

[@NotKev2017]

I hope you meant "amateur" instead of armature?

[@rickstritzinger]

I wish the Food Network would give you a show. The History of Food and Recipes. I know I would watch it.

[@joeysausage3437]

Haven't watched food network for years

[@warrenholmar1129]

@@joeysausage3437 yeah honestly I prefer it on here. At least you can watch it when YOU want.

[@seigeengine]

I like how the rest is up in the air, but it's very important you specifically use 24 egg yolks.

[@mrsmac5196]

Hah! I saw those eggs and thought 'Marlborough Pie'! That book is a treasure. You've probably spent more than a few hours perusing it. Lucky you to have a copy.

[@nosaltiesandrooshere7488]

Potato in german = Erdapfel Herzliche Grüße aus Österreich! Greetings from Austria! 👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@dianatennant4346]

Love all the history you add into these Sunday morning shows

[@lisab.7339]

I appreciate your knowledge and love the stories behind what you’re making.

[@thestrangegreenman]

I appreciate the attention you pay to avoiding food waste, and I'm excited to see what you do when you have twenty-four egg whites to use up.

[@lesliemoiseauthor]

Same

[@GrizzAxxemann]

A big batch of meringues

[@shellymarchand5353]

Pavlova

[@loriki8766]

And egg whites can be frozen.

[@Silent002]

Don't worry Glen, I appreciated your lecture lol. I can't believe I'd never heard of the origin of "pineapple" before!

[@MichaelErb7]

Thanks for the history of the word apple, Glen. Really neat! I've think it's strange how we also have fruits called "grapes" and "grapefruits". I just looked it up and people think that grapefruit gets it name because it's arranged in clusters on the tree like grapes.

[@stephenward2743]

As a Brit I would be fascinated to see the origins of the ''crumble'' style of pies, its always my preference over the more classic pie you made today. I wonder how or why the difference arose

[@code-fox]

I learned so much from this "lecture" hahaha Very enjoyable! Thankyou! 😁

[@sheillaallen2538]

Yes Julie, he gave us that lecture. In good news, we loved it.

[@malitocat2383]

I stumbled upon ur channel, totally random, and unexpected. The quiet vibes of ur videos really stood out to me. So different than most cooking KZbin videos these days. So chill. Glens voice and expressions make me feel like a small kid listening to an uncle tell me all about something. It’s so great. But what really sold me was Julie’s presence! The dynamic between them is my favorite. Can’t stop watching theses videos! Don’t change!

[@apolcz]

I wish I would have studied linguistics in my life, it's so interesting. The combination of language, history, and cooking is quite a combination! Great video!

[@deborahchapman222]

Make an angel food cake with all of the whites that you have. Great show! Thank you

[@mesummika569]

Love the videos and how can you go wrong with apple pie. Time to relax and learn.

[@tetchedistress]

Thank You, I love learning every week with your recipes. You start my week out right every Sunday. Have a lovely day both of you.

[@maddyf8398]

You could make a Pavlova with all those egg whites and then add all the other “apples” - except the potato and tomato!

[@nicksushkevich]

Glenn is such a delightful human being!

[@kirstinerosenmeier428]

mmmm-HMmmmm!

[@BrunoCastonguay007]

Pavlova with the whites! lol Great jobs Glen!

[@TheRealVodun13]

We like Glen's history lectures, it's what makes him unique from other KZbin cooks

[@Meli_Mels]

Watching you prepare another recipe is always fun, but my actual favorite part of this video was you explaining use of 'pippen' and evolution of English language. I'm a word nerd. I found it interesting

[@nadurkee46]

Not a lecture, a historical/hysterical moment, and I loved every bit of it. The history tidbits are what originally drew me into this channel.

[@trishmears7037]

Count me as another one who enjoys the history you give us with these recipes!

[@jamesellsworth9673]

Highly interesting backstory. WHAT a cookbook collection you are caring for! Now to find some May apples...

[@DaiColoriaiSapori]

Look very yummy! 👏🏻👏🏻😋Greetings from italy🤗

[@andrew33933]

love the lecture😁🍅🥝🍎🍊🍍

[@Your.Uncle.AngMoh]

I love Glen's "lectures" on things, Jules. This is how I learn. I can now head off to Mr Google and expand what I've found out here. Two dozen egg yolks. I would have thought it would have been as dense as concrete and taste like baked eggs with apple in it. And it's an apple pie, of sorts, from that time period that doesn't contain cheese.

[@Asummersdaydreamer14]

I always appreciate the additional research and history put behind these Old Cookbook recipes. One of my favorite things about this consistent channel :)

[@MB_07]

Interesting info about the ingredients. Wow lots of eggs. Great job on the pie and lattice look. I enjoy apples and cinnamon together. Delicious

[@CabbageMeat]

Commenting to say I love the channel! Love seeing these old recipes come to life. And I love the lectures ;)

[@evelyngrammar]

Egg whites freeze well. And pavlova would be yummy.

[@DeliaLee8]

Lecture - "an educational talk to an audience, especially to students in a university or college." I love your educational talks, Glen. Today's was particularly educational (and delicious, too).

[@ReibahDarling]

Reallly enjoyed everything about this video. Reading the recipe and showing us the text, explaining the English of the day; definition of “Apple” -fascinating! I really enjoy the look of your shaggy home made “short crust”. Y’all are at the top of my list. Thanks for this one

[@gabriellew6467]

"About that much" "This'll do" and "It won't make any difference" - Glen's mantra, the sentiment of which makes my heart smile 😊 The old recipes are particularly intriguing, this one brought a most interesting lecture with it. How great to be entertained, see an amazing cook conjur up delightful edibles and have fun learning all the while Never knew about all fruit way backk being referred to as apples, but a smidgen still exists in Austria: apart from the potato someone mentioned, there is the tomato: "Paradeiser" (apple of paradise), is still in use today. Thank you Glen and Julie, your channel is a cut above! ❤.

[@ryangascoignergrg]

I love the cooking but also really enjoy the history too!

[@348Tobico]

I saw several very old cookbooks where tomatoes were called"love apples". 2 of the books were English and 2 were written in Spanish. In the English it stated that "love apples" would grow best planted in "fullsom" sun against a "busy" privy of the household. The Spanish advised it best to use "nightsoil" much to refresh the "love apple" plants. Yummm

[@rabidsamfan]

That looks amazing. Glad it tasted good after using all those eggs!

[@riggles]

"this is definitely not a fruit, this is a root vegetable" made me laugh 6:08 We call Potatoes (Potatis), Rotfrukt (Root Fruit) in Swedish!

[@chippychick6261]

I was enthralled by the apple history etymology lesson 💛

[@kirstinerosenmeier428]

Fascinating 'lecture'! Thanks for the history!

[@garfieldwithissuez]

I just finished watching this with my 7 year old daughter. She loves ya'll show and I appreciate the historical aspect of the recipes. Keep up the great work, I would love to see more recipes out of this book. Between ya'll, Jas. Townsend and son, And Chasing history I'm occupied And add babish in to the mix and my 7 year old is as well.

[@lillybellep8956]

My grandmother used to make something she called apple snow. It used Snow Apples no longer grown and whipped egg whites. It was sweetened with a little sugar. I don't know if she made the egg whites like the 7 minute frosting using boiling water to cook them or if they were uncooked. It was like a fluffy fresh apple pudding. I know she made it quite often for us children. Love your videos they are bringing back many of my grandmother's foods she made for our family.

[@julieb7785]

Love the show...and really loved the plunge back in time on this one.

[@garythornsberry5349]

To have a book that is that old is so cool!!

[@sherryterry9907]

This an excellent show enjoy the history and recipes thank you

[@Marielm1]

Best lesson ever and “bought puff pastry” is not a cheat. It’s a good decision!

[@davidb9547]

Sunday mornings are really interesting

[@googiesfairyfarm4834]

🍎Apples! Who knew?!… Even if I don’t make your recipes I always learn something from watching you.

[@kridder1018]

Angel food cake!! Great use of a load of whites. Oddly, this looks yummy. Thanks Glen!

[@catherinedornier5206]

Just love to watch your channel. All the history that you give us each time is wonderful . Merci de partager toutes ces anciennes recettes ;-)

[@profrumpo]

Brilliant so interesting, informative and a mouth watering end result.

[@Tala_Masca]

I hope you get to the 500.000 Glen! You deserve it! I love your 'lectures' history lessons about food. And you got a compliment on your lattice from the baker in the house!

[@jacquespoulemer3577]

Glen Jules and the world of friends, egg whites freeze perfectly well without any additions (egg yolks need sugar or salt if they're to be frozen) I always water proof my bottom crust with egg wash, blind bake with weight, then when set paint with egg wash and bake a bit longer til dry then fill. I never have a wet foundation and always retain flakiness in the bottom crust (I'm a fanatic about that (smile)) Best wishes to all from Mexico, JIM

[@noimdirtydaniel7794]

Enjoy a few sours with all those egg whites! These old recipes are always super interesting. Cheers!

[@KatyInNH]

Phenomenal! Love the historical recipes and wonderful episodes produced! THANK YOU!!!!

[@JoshuaSims1981]

Looks very interesting! Bravo on the history, really like the background. I think I agree with Jules about more cinnamon (1 tsp seems light), but I also wonder about a higher amount of butter? A quarter cup (2 oz or 4 tbsp) seems pretty light for 24 egg yolks (about 12 oz). The recipe I use for a custard uses 4 egg yolks to 2 tbsp butter and 2 cups of milk. Doing the math there would give me 12 tbsp of butter, which is probably too far, but I wonder if splitting the difference, 8 tbsp to 24 eggs might line up a little better to give a creamier filling?

[@bill4913]

Glen, When I had my training in working the Produce Department in a retail store years ago that a Pippin, Newton and a Granny Smith is a green apple just a different name. Also the pie looks great.

[@bettyjeppson8164]

I love to come visit here, I always learn something new. Thank you, for that.

[@anthonydolio8118]

Great as always. Thank you.

[@EvenWhyProductions]

Thank you for the lesson on fruit names!

[@lindypatterson3482]

Very interesting. Thank you very much

[@Maguire708Julie]

The calm I needed today, thank you!

[@pAceMakerTM]

Thanks for the language lesson. Fascinating to know these things

[@lesliemoiseauthor]

I'm working on an historical novel set near this time period. Thank you for helping me research!

[@kevinmoynihan5029]

Well done!

[@JakobLumley1978]

I’d love to see a video showing how you candy the peel. I always buy candied peel for cakes, especially at Xmas, but would love to make my own.

[@lesliemoiseauthor]

All the yes!

[@robviousobviously5757]

We definitely need this one...

[@judyheom6540]

I’ve seen Jacques Pepin being frugal and making candied orange peel to save the peel from being discarded. Involved blanching the citrus peel, cooking in sugar syrup and finishing rolled in granulated sugar.

[@sennest]

🤯 now it makes sense!! Thank you very much for the history/etymology lesson🙏🙏😎 Glen, you keep on upping the ante with such incredible recipes. I'm in awe!

[@sharons6290]

Interesting pie,

[@mrtnsnp]

Especially the Fingered Citron is quite a sight to behold.

[@blackcountryme]

So a.cookery show, and English lessons too! Well I had to do "Home economics" (cooking) at school, and frankly leaned nothing apart from fresh scones are magnificent!

[@michellehommes9773]

That was the best apple pie video I have seen !

[@bierbrauer11]

Looks fantastic! Thanks also for the education!

[@ChrisB-nx4gw]

Love the knowledge you add to your recipes, keep it coming. God bless our brothers (and sisters) to the north. 🇺🇸❤🇨🇦

[@Jane-lp8so]

Thank you Glenn, for always teaching….I learn so much….cheers….

[@kevinolive]

Lecture or not, I thoroughly enjoyed the discussion of ‘apples’

[@chrisk5328]

I always look forward to Sunday mornings. Thank you Glen! As to what to do with the egg whites? Greek almond cookies! So easy and so good!

[@stephaniejohnson3341]

Fascinating! Thanks.

[@PreatorRaszagal]

Looks like a really tasty pie. And can't do more than agree with other commenters that the the historical stories around food are awesome. Also, the slight blushing when Julie asked if Glen had "given the lecture" made me chuckle. Awesome video as always 😍

[@karalynn4646]

I really love that you give an explanation / history of the recipe

[@ThomasP92]

Very knowledgeable as always Glen. I bloody loved jules's response to your apple collection. Brilliant!

[@camcam221133]

Wonderful

[@FrancesWeyr]

Angel food cake will use up those egg whites. Another great show

[@caffeinatedengineer7993]

this is a beautiful pie.

[@galanu]

This was extremely interesting...even went out and did more digging to education myself about the food I eat...Thank you Glen!!

[@paulkelly4965]

Love your stuff long time fan. Love language, the apple tirade was cool too.

[@floief]

24 egg whites....that's a lot of Divinity :) The pie looked wonderful. The candied citrus made me think of my grandma....never wasted a good citrus peel.

[@TerryHaleMizagorn]

First time watcher. Wow! I really like this. Learned a whole lot (and found myself down some rabbit holes) and it's so interesting!

[@steb3536]

Thanks glen for the shared knowledge!! I love those learning kind of video.👍