I'm a retired grandmother, I live alone on the other side of the country from the rest of my family and several hundred miles from my 89 year old mother. Your Sunday Old Cookbook Show content is something I really look forward to. A lot of the recipes remind me of foods my grandmother cooked and I often discuss the recipes with my mom. Some of these conversations have resulted in my learning bits of family history I never would've known about if I hadn't discussed your content with my mom. I want to thank you for helping to enrich my knowledge of family history. The content you create goes far beyond the recipes you make for us. Without watching your video I never would've know my grandmother was a Larkin lady or which of the items in my Mom's China cabinet were items my grandmother won as bonuses for her Larkin sales. That knowledge makes those items family heirlooms with a history to be passed along to my son and grandchildren. I ķnow my son will appreciate them, not sure if my grandchildren will grow up to or not. Anyway, thank you. I feel certain other people have similar stories.
@denisefrandsen5106
2 жыл бұрын
This is so beautiful! What a blessing for you and your family heritage. I'm partial to family heirlooms and knowing the history and passing that along to the next generation. God bless you and your family
@jason2533
2 жыл бұрын
It’s an absolute crime that you only have 550k subscribers, The passion, history and multicultural lessons with cooking are exceptional, and always well presented.
@jaw2112
2 жыл бұрын
Hear Hear!
@scottclay4253
2 жыл бұрын
Amen! They are growing rapidly. They celebrated 500k not too many weeks ago.
@tohojedi9531
2 жыл бұрын
Agreed 100%
@Ramunas_Paplauskas
2 жыл бұрын
Agreed. It's rather strange, a chanel this old on youtube, with such content should be in the milions. Yet some babling moron is in multiple milions.
@virginiaf.5764
2 жыл бұрын
They got to that number pretty quickly - when it showed up in my feed not that long ago, I think they had 200k+ subscribers. I believe this channel will continue to grow at a good pace. And also, over half a million is nothing to sneeze at, as the saying goes.
@IsaacIsaacIsaacson
2 жыл бұрын
My mother here in Australia has made exactly this same "cake" since the 1990s - though its called a Date & Walnut Loaf, and its baked in a loaf tin and served with butter spread on it. All the ingredients are identical. I believe it may have came from a 1970s Women's Weekly Cookbook. I know Women's Weekly (a large women's magazine in Australia) still includes it in their books / magazines sometimes.
@missy4663
2 жыл бұрын
Yes! Womens Weekly standard recipe that mum used to make regularly. Butter slathered thickly of course!
@joannesmith2484
2 жыл бұрын
I was thinking that would be the best way to serve this. It's more like a fruit bread, like banana bread or zucchini bread. Nice for a snack or quick breakfast with butter and/or jam. We do have a date & nut bread here (Eastern USA), but its much darker and sweeter, and delicious with cream cheese.
@donnaandterrybogyo4807
2 жыл бұрын
I share your reminiscence about my Mom’s date and nut “loaf”. It was always served, spread with butter. I can never figure out when a product should be served with spread butter or not. When goods are baked in a cake pan, I would never spread butter on it but, by the looks of the end product, if it was loaf-shaped, I bet my Mom would butter it.
@Minkyjane
2 жыл бұрын
Yes! I think both the dates and the baking soda (bicarb) were added to the boiling water before adding to the cake.
@Sindamir1
2 жыл бұрын
Yes Isaac! I have fond memories of my mum (and grandma’s) date and walnut loaf with lots of butter and a cup of tea. P.s. Glen where is your apron from? Love it.
@shellyhill6804
2 жыл бұрын
Glen, you “fired up” cuz of Rage Against the Machine is going to make me smile all day.
@willettmary889
Жыл бұрын
Me too, lol.
@CheeseDud
2 жыл бұрын
“I’m looking at you, Robin Hood” I’m playing Robin Hood in a large children’s theater production right now, so this made me chuckle.
@robertliddle4711
2 жыл бұрын
Glen and Jules moshing at a RATM concert? Epic. Another reason to love this channel.
@firegoat73
2 жыл бұрын
@@Mrbink01 my wife and I just looked at each other like WTF?
@SaddisticSpeller
2 жыл бұрын
@@Mrbink01 He looks to be mid 50s. He would’ve been mid to late 20s when they came onto the scene, makes perfect sense when you think about the ages
@Underestimated37
2 жыл бұрын
Aussie here: Usually our Self Raising flour is supposedly Plain Flour with Baking Powder added and everything that I’ve ever read which tells us substitutes always says plain flour with 2 tsp of baking powder per cup (250ml cup) of flour to make equivalent Self Raising Flour
@Underestimated37
2 жыл бұрын
We have an informal subset of baked snack goods that aren’t heavy in sugar or sweetened ingredients, it’s not really defined but it’s part of our culinary tradition. If you ever got the CWA Cookbook scan I sent over it has a ton of these kinds of things.
@Minkyjane
2 жыл бұрын
Aussie also and agree. Two teaspoons to a cup. No salt. Not more refined cake flour either.
@davidharding1070
2 жыл бұрын
Totally agree on what self raising flour is here in AU. I would be stunned if it ever had salt in it. On the flavour: as soon as you pulled it out of the oven I thought “that looks just like something my grandmother would have made to have with a cup of tea.” We have so many cakes/buns/biscuits/slices all designed to go well with tea and this would be in that family.
@stephenrae4808
Жыл бұрын
I agree. I am also under the impression that our Australian Self Raising Flour had baking powder not Bicarb. Unless the North American term 'baking powder' means something different. I also get the impression that SR flour is more common here than in the rest of the commonwealth. It is very possible that someone would have SR flour in the cupboard and not plain flour. So adding baking powder to SR flour to add a little extra rise makes perfect sense.
@RADIOACTIVEMASCULINITY
2 жыл бұрын
These old recipe episodes have so much cool history. I really enjoy learning about the changes that have occurred over the years
@cookie5335
2 жыл бұрын
Same
@brissygirl4997
2 жыл бұрын
Glen if you have any recipes in the future that call for dates and hot water, if you soak the dates in the water prior to chopping them up they are easier to cut. Also if you add the bicarb to the dates in the water it helps to soften them as well. A lot of sticky toffee/date puddings call for this technique too.
@pamelabraman7217
2 жыл бұрын
Morning Glen and Jules. My Mom used to make a similar recipe. But she called it a scone and did it on a cookie sheet dropped with serving spoons. My Aunt and her always had them with afternoon tea. My Aunt was born in 1918 and my Mom in 1924, from Irish immigrants to New York.
@johnb6432
2 жыл бұрын
Aussie here. We used to make a very similar recipe called a nut loaf, baked in cylindrical tins (vertically), and they looked like a small grain silo when done. Like another commenter mentioned, it was served slathered with butter, usually for morning or afternoon tea. The Willow Australia brand tins came with the recipe on the paper packaging taped around the tin.
@comboyneorchard8537
2 жыл бұрын
Yes, mum would make this (old Australian here) in the round tins. Served with butter. Never heard anything called brownies, always, biscuits, slices or cake.
@islatheremin
2 жыл бұрын
And now my sunday morning is complete!🥳
@_Higgs
2 жыл бұрын
Running into you guys at a RATM show would absolutely blow my mind.
@Bloodlvst
2 жыл бұрын
Can we all just take a minute to appreciate how awesome it is that Glen and Jules went to a RATM show? Just another reason that you two are awesome!
@melrupp2129
2 жыл бұрын
Came to comment the same! They rock in so many ways!
@davidwasley7882
2 жыл бұрын
The old cookbook recipes remind me of my aunt Myrlyn growing up. She would always be in the kitchen whipping up something out of nothing cooking or baking. All the time she made something you'd think someone special was coving over but no it was just the way she was and how she did things. Thanks for bringing back some of the memories Glen.
@tobyturcott
2 жыл бұрын
This would be fabulous with orange zest or orange extract (or both)
@erinuber2881
2 жыл бұрын
My thoughts exactly!
@kossmonaut
2 жыл бұрын
the old recipe show is my favorite
@suzannax
2 жыл бұрын
This would be perfect with hot custard for after a Sunday dinner
@joantrotter3005
2 жыл бұрын
Probably! But wait till it's cold outside again. I'm personally thinking vanilla buttercream frosting, or snickerdoodle hummus would be delicious on this?
@EastSider48215
2 жыл бұрын
Hot custard?
@stellaz2595
2 жыл бұрын
I have a favorite brownie recipe made with coffee/brown sugar/white chocolate chunk/pecans. Delicious!
@arokh72
2 жыл бұрын
I'm an Aussie, and from what I've seen our self raising flour doesn't contain salt. Generally speaking I do find NA recipes are somewhat salt heavy, thus I'm not surprised that self rising flour has salt in it.
@Minkyjane
2 жыл бұрын
Except for their bread and that’s grossly under salted! 🤢
@rebeccaturner5503
2 жыл бұрын
I all ways figured that flouring the dried fruit was to help it keep the fruit from "sticking" to itself not to keep it from "sinking".
@gedcke
2 жыл бұрын
You probably should have the mixer turn in the opposite direction for Australian recipes.
@tjbuttsful
Жыл бұрын
😆
@CR0SBO
2 жыл бұрын
Looks absolutely like the kind of thing I could happily wrap in a piece of cloth and carry in my pocket for an afternoon snack. You know, the perfect carrying around type of cake!
@OffroadButcherBBQ
2 жыл бұрын
Also, seeing that slice of cake brought back so many childhood memory’s!
@agamemnom
2 жыл бұрын
the city of sydney online archive & history resources website suggests that this book was published in the 1940's (but isnt anymore specific than that) and that the author was a principal at the sydney school of cookery but i have seen a book called 'the food and drink of sydney: a history' which claims it was the 1930's.
@99zanne
2 жыл бұрын
I have a cookie recipe from my grandmother which calls for AP flour and uses soda in hot water for leavening. It produces a cake sort of cookie - we call them drop cookies - and are better the second or even third day after they r made. Enjoyed. TFS.
@catnash
2 жыл бұрын
Glenn, I grew up in the southern US in the 70's and 80's and was taught to cook by my grandmother who grew up in the late 20's and early 30's. I know for sure her old cookbooks referred to just about any bar type cookie or cake as a brownie because by the time I was learning to cook, I remember being confused as to the absence of chocolate in some of her "brownie" recipes. Not sure if this is just a "southern" thing or if it was how it was across the US.
@richardstewart6160
2 жыл бұрын
G'Day from Tasmania!
@IsaacIsaacIsaacson
2 жыл бұрын
Hello fellow Tasmanian!
@IsaacIsaacIsaacson
2 жыл бұрын
Someone needs to send him the CWA Tasmania cookbook. Or the Esk valley cookbook!
@richardstewart6160
2 жыл бұрын
@@IsaacIsaacIsaacson my Mum still has cook books from the 20s and 30s somewhere... handed down from Nan, from up Mt Lloyd and New Norfolk...
@Underestimated37
2 жыл бұрын
@@IsaacIsaacIsaacson I’ve sent him the 1981 Vic CWA book digitally, no idea if it ever made it there though. There’s some amazing recipes for things we consider standard fare in those and a few original recipes even for home made versions of things that are now sold commercially too
@jadeg01
2 жыл бұрын
#taswegiansrepresent
@helza
2 жыл бұрын
Australian here. Just checked ingredients in 4 SR flours and there's no salt just flour and sodium phosphate, bicarb, calcium carbonate. The flour is not a cake/pastry flour as that isn't commonly used here although it is available
@Jatzette
2 жыл бұрын
Same in my pantry, I only have Aldi’s in the packet at the moment. I do use a cannister of a brand called “Healthy Baker”, and it does list “Sea Minerals (a source of calcium), Thiamin, Folate”. So it is fortified, and if the sea minerals were salt that would be listed. The sodium content of that was 803mg/100g, the Aldi’s is only 695, so now I’m a little confused. (PS - Aussie here too).
@janeyatkinson2814
2 жыл бұрын
Sodium phosphate is a type of salt.
@Ottawa411
2 жыл бұрын
From your comments, this sounds like my wife and I would love it, but there is a question of whether or not my kids would. I hope that all is well in Mexico and that we will get some entertaining and informative videos after you return.
@trisblackshaw1640
2 жыл бұрын
From a 'younger' Australian's perspective, I didn't really learn to like/appreciate date and walnut cake (first time I've heard of it being called a brownie) until I was an adult. A scoop of ice cream may help.
@emkav551
2 жыл бұрын
That is the date and walnut cake my mum made each week to have with pack lunches at school (work for dad). Very tasty. Oh I grew up in Bedfordshire in the UK.
@danesharrock1106
2 жыл бұрын
Hi Glen, Australian here. I would say the most common brand of self-raising flour is probably White Wings here. At least as far as a brand that is operated independently of super market chains and their own brands. White Wings self-raising flour contains Wheat Flour and raising agents (339, 341, 450 and 500). The brand produced by Coles supermarkets contains identical ingredients, however the raising agents may be in different quantities. No salt in either. If there is any other information you would like, let us know! All the best.
@RichardMcCrory_Neph
2 жыл бұрын
In Northern Ireland, these seem akin to Date and Walnut Chews. Might have to make these as a reminder of Sunday tea. There is also a version with a pastry base, jam and the sponge above, with almond essence as a flavouring, I think.
@janeteholmes
2 жыл бұрын
We don’t have anything called “cake flour” in Australia. We just had “plain flour” historically. Self raising flour doesn’t have salt either. I thought it was raised with baking powder, not baking soda, but I just use plain flour and add baking powder to it when the recipe wants SR flour. We have various flours now, but I’ve never seen “cake flour” anywhere.
@traceynoble6080
2 жыл бұрын
We actually do have cake flour in Australia and have for some time. It is available in my local coles.
@traceynoble6080
2 жыл бұрын
@@anderander5662 angel food cake is more an American cake. We typically had a traditional sponge cake.
@Underestimated37
2 жыл бұрын
We have cake flour but it’s sold in tiny boxes, I have a box in my kitchen right now so I can guarantee it is sold in the country. Our flour tends to be a little finer than international flours I’ve noticed so we tend to get away with using it in most places where cake flour is specified, and most of our cake recipes are adapted to use the standard flours that are available off the shelf in Australia.
@itsmeanne
2 жыл бұрын
@@Underestimated37 same! I’ve got a 1kg box of it (Lighthouse brand) in my pantry right now.
@Underestimated37
2 жыл бұрын
@@itsmeanne I think that’s the same brand as mine too, they seem to be one of the few that makes the flours that a lot of foreign recipes need.
@tableoffeardelight3392
Жыл бұрын
Miss Gibbs' Cookery Guide, published in 1933, Sydney. Fab video.
@JoeC88
Жыл бұрын
Australian Self Raising flour content report (ref. 5:18 in the video) * Only one self raising flour brand out of five that I checked had added salt (800mg of salt per 100g of wheat flour), furthermore it had 200mg of calcium and 800 micrograms of Thiamin as well as tiny traces of added carbohydrate, sugar, dietary fibre and folate. The other brands contained wheat flour, raising agent 500 (baking soda) and acidity regulators 339, 341, 450. Keep up the exceptional work Glen 👍
@murlthomas2243
2 жыл бұрын
I was actually up early enough to catch this in the first few minutes! It looks like an interesting cake to try, and I have tons of dates. Guess what I’m making?
@shessassy
2 жыл бұрын
The self-raising flour I generally buy in NZ doesn’t have salt in the ingredients, and says it contains baking powder rather than soda. The ingredients list says raising agents (341, 450, 500), however. I believe it is plain flour/all-purpose, not high grade. TBH, I usually bake with plain flour and add 1tsp baking powder per cup if a recipe calls for self-raising - not enough room in the pantry for all the flour types!
@garry_thomas
2 жыл бұрын
NZ also here. Also thought it was AP Flour with Baking Powder added...
@rabidsamfan
2 жыл бұрын
What is high grade flour? Is it what Glen called a “soft” flour?
@Underestimated37
2 жыл бұрын
450,500 is the baking powder ingredients (Sodium Acid Pyrophosphate 450, Sodium Bicarbonate 500) I’m reading those off of a tube of baking powder right now.
@oaktreeman4369
2 жыл бұрын
@@rabidsamfan I would understand high grade flour to mean flour made from durum wheat. This is the flour you make bread with. It has a higher gluten/ protein content, so it coheres better. You also need a high grade flour if you make your own pasta. (“Farina 00” is the usual recommendation) With cakes, of course, you want a crumbly texture, so soft flour is more suitable. I remember making dumplings from bread flour, instead of regular flour, as an experiment. I even kneaded them a bit, before popping them in the stew. They didn’t start to fall apart, the way dumplings normally do. Success!
@OzSteve9801
2 жыл бұрын
For a long time Australian shops (stores) have only ever sold plain or self raising flour. It's only in the last 10-15 yeatrs I've started seeing cake flour or bread flour readily available. As previously stated, our self raising flour has baking powder rather than sodium bicarbonate and mostly no added salt.
@anneclement5270
2 жыл бұрын
My understanding here in New Zealand is, Self Raising Flour is flour and baking powder, I have never heard anyone say, it has added salt as well.-----My mother and grandmother, always added a " good pinch of salt" and used salted butter to make scones--I am in my 60"s and do as well, so think it is unlikely the flour has added salt---Love your show and love that you are using the old NZ & Aust cookbooks---greetings from "the land of the long white cloud"
@garya6647
2 жыл бұрын
I’m from Aust. I think that would be served with butter spread on it.
@critterjon4061
2 жыл бұрын
One of my neighbors used to make something similar that she called “plum chew” which used dried fruits instead of walnuts
@kyleflamm4780
2 жыл бұрын
I'm excited about this cookbook! I love Australia and New Zealand! I lived in New Zealand for a few years and have great memories. I'd love to see you make some of my favorite dishes from there that I miss so much, like minted peas, lamb with mint sauce, afghan or Anzac biscuits (cookies)
@ellawalsh9571
2 жыл бұрын
Glenn did make Anzac biscuits here: kzitem.info/news/bejne/q6KM3JWAkYCdq2k ENJOY!!!
@brunopinheiro73
2 жыл бұрын
Hi Glen, Thanks for another video. Playing on your recent compulsion to add alcohol to cakes (just kidding), wouldnt this benefit from a little splash of, say, amaretto? I know that in the Old Cookbook Show you try to follow the recipe as close as possible, but I'm just wondering if that little change would solve the (lack of) flavour problem. Thanks again and keep up the amazing work!
@pauldi7268
2 жыл бұрын
Im thinking of replacing the walnuts with hazelnuts and using frangelico!
@brunopinheiro73
2 жыл бұрын
@@pauldi7268 that might work very well too. And I don't have any experience with bitters, and even less if they go well in cakes, but a black walnut bitter or something alike, diluted in the hot water and baking soda mix, might bring an interesting flavour
@caitlinreum100
Жыл бұрын
I love these videos!! I look forward to them every week!
@Xoutdoors
2 жыл бұрын
This sounds so much like a cake my great-grandmother used to make but instead of dates, she would use Red, Black, or Golden currents soaked in brandy. In later years most family that made it changed to raisins in brandy. I love the currents in brandy much more, the handwritten card calls it a Tea Brownie. I am guessing it was a mid-1700 "s recipe because it gives my Great great great grandmother as the source.
@DconBlueZ
2 жыл бұрын
Thanks for the video, always enjoy watching!
@global4express
2 жыл бұрын
I'm really having trouble imagining the two of you at a RATM concert.
@garry_thomas
2 жыл бұрын
Cakes on parade
@Trainwheel_Time
2 жыл бұрын
@@garry_thomas Haa!! I actually laughed out loud on that one!
@EastSider48215
2 жыл бұрын
I thoroughly enjoy the discussion about differences in ingredients.
@barbb
2 жыл бұрын
I want to try this recipe. It looked great. Thank you.
@bradmcmahon3156
2 жыл бұрын
My local self-raising flour in Tasmania (Four Roses) lists 450,341,339 & 400 which are: diphosphates, calcium diphosphate, sodium phosphate & aginate). So there you go, some Australian mills use phosphate leavening agents.
@emmyali920
2 жыл бұрын
How cool that you two saw RATM!! They are AWESOME live!! Sending you both love from another GenX’er in Chicago, IL.
@isazmom
2 жыл бұрын
Mm... my Aunt Teady made those a couple times when I was pretty small, for my mom for my mom's "diet", but I ended up eating them all. My aunt collected old cookbooks, too, like you do. My aunt always called them "freckled blondies". Sometimes she would drizzle honey on them, cuz they had a tree with a beehive. After the beehive was removed, for safety reasons, she would drizzle black strap molasses. They were yummy with either one.
@pennymcdonald1723
2 жыл бұрын
I think self-raising flour here in Australia is plain flour and baking powder. A very old quick sponge recipe of my grandmother's calls for plain flour, bicarbonate of soda and cream of tartar (baking powder).
@chhundara
2 жыл бұрын
Looks delicious and so tempting , loved the way you have prepared it very well beautifully presented nice healthy sharing
@johnirvine8828
2 жыл бұрын
Thanks for stirring up up memories of my mothers cooking. The multiple tins probably explained by the popularity of bar tins in my younger years. Mum made a darker one, maybe because the dates we had came in a sticky block in the 50's / 60's here in Oz. If it rains this afternoon I'll make it, perhaps using dark brown sugar, or do something with the dates to get the richer colour. Thanks again John
@profrumpo
2 жыл бұрын
Very interesting as always, I'd never thought about salt in self-raising flour. Here in the UK checking the ingredients of a bag it is saltless.
@maryjordan7649
2 жыл бұрын
This looks alot like the date and nut bread my family made in a loaf tin. (PA-USA) I remember seeing adverts for chocolate brownies but I didn't know they started out without chocolate. Different types of desert breads were common in my family. I appreciate your channel and look forward to more from you!🤗
@tobykassulke2385
2 жыл бұрын
I really enjoy these old recipe videos. I recently found a couple old australian cookbooks, one was undated, untitled and practically falling apart. It had a very odd recipe called "beef tea custard". It was in a chapter called "invalid cooking". Since it uses that term and the overall presentation, i guess it from the 50s or before. Im intrigued by the history of it, it shows how we've changed as a society over time with cooking and even language.
@JomasterTheSecond
2 жыл бұрын
'Straya, mate! Glad to see my country getting some love.
@brutus1119
2 жыл бұрын
The National Library lists it as 193-. My grandmother used to make it served cold with butter for morning or afternoon tea
@mikerichards6065
2 жыл бұрын
Self raising flour in the UK is still salt-free, the raising agent is usually sodium bicarbonate. Some of them also include calcium phosphate as another raising agent.
@donnabertrand2934
2 жыл бұрын
Good morning Glenn and Jules!
@TheScratchingKiwi
2 жыл бұрын
NZ has the date loaf (originally walnut and date or date and raisin), but the brownie (in any form) didn't really take hold here. Instead, we have a thing called a 'slice' which is often a minimally baked treat in any number of forms, the most loved being raspberry slice (jam centre) and the chocolate and caramel slice (heated condensed milk centre). Both have a shortbread base and icing on top. I'm sure you know of Aunt Daisy's cookbook and I did not find a brownie recipe in there.
@bernadettemay216
2 жыл бұрын
Miss Amy Gibbs was the "Sunday Sun and Guardian" newspaper Cookery Expert who ran her own cookery school. Most of the recipes in "Miss Gibbs's Cookery Guide" - published August 1933 - appeared in the newspaper's columns over a nearly 7 year period.
@Philip478
2 жыл бұрын
nla.gov.au/nla.news-article231434062 gives the announcement of the Guide in the newspaper
@Jatzette
2 жыл бұрын
I found a brownie recipe in my grandmother’s Coronation Cookbook (NSW Country Women’s Assn, and the Coronation would have been George VI so 1936 - page 1-2 is missing so I have no publication date). There are three recipes that call themselves brownies, none contain chocolate. The one simply titled “Brownie” is described as “Has taken many prizes at Dubbo Show” and uses good dripping, brown sugar, eggs, a pinch of salt, sultanas and currants (those would be the dried grape currants), milk, nutmeg, cinnamon, and 1 cup plain flour plus 2 cups self raising. Which would have the opposite effect of today’s recipe, where extra raising agent is added. It notes further down that a little cut up peel may be added if liked. The other two brownie recipes both contain dried fruit and cinnamon, one sweetens with treacle instead of brown sugar, and one suggests serving “when not too fresh, cut in slices and buttered”. All very interesting.
@tearren1
2 жыл бұрын
Hello, I enjoy your videos and have learned alot from them. I really like the presentation and format of your videos, and the extra tidbits of information you mention. I used the boston brownie recipe at the end of this cookbook as a base to make a banana brownie / bread. I added 1/2 tsp vanilla, i subbed one half the honey for the 2 different types of sugars, i added 1/8 tsp salt, and mashed up 2 well ripened bananas. I omitted the nuts and subbed sweet rice flour for the regular flour to make it gluten free. I also added 1/2 tsp baking soda and 1 tbsp vinegar. It turned out really good. The proportions from your recipe really helped me adapt and create a new recipe. Thank you so much Glen and Jewels!
@kerrynwaters9844
2 жыл бұрын
Another Australian here :) I wonder if you can access the National Library of Australia online? They have a service called TROVE in which various magazines, newspapers, etc. have been digitised. Many of these publications go back to the 1800’s. Perhaps you could search for recipes there .
@lucyperry8422
2 жыл бұрын
Seeing the whole cake up close, before you cut into it, I thought it a coffee cake-like appearance. From both your reactions to it, I think rather than tea it would be yummy with coffee. I'm relatively new to your channel and am enjoying your recipe demos!
@robertastewart2083
Жыл бұрын
This seems to be a recipe for the very common date and walnut cake . In England in the 1950’s and 60’s it was a popular choice for a bought cake. As to your comment regarding flavourings, I think that it is a very North American thing to be adding vanilla to most cakes.
@ragingblazemaster
2 жыл бұрын
BROWNIES!!!! Although…I do love a blondie.
@TheMimiSard
2 жыл бұрын
I honestly have never looked to see if self-raising flour has salt. I have always worked as if flour doesn't have added salt anyway. Also, for type of flour... I will admit I don't know on that either, but I have always though self-raising flour is the same as the plain flour or the same rand,,just with added raisng agents.
@TheMimiSard
2 жыл бұрын
Also the only thing I know about the Great depression is a tale that came through my family about a poverty meal where straight-up grass being boiled in soup as a vegetable.
@Rotational
Жыл бұрын
Got an Australian cookbook from 1931 with basically the same recipes with Cinammon + Spice for flavour. Doesn’t use self raising but instead uses plain and extra soda (as per your point!)
@carychiasson9834
2 жыл бұрын
Cool Glen's ingredients are on a date, isn't that just nuts. I liked the video 13 Billion, Million, Trillion times.
@rebeccaracine4298
2 жыл бұрын
I've noticed that KZitem videos used to be dated, but are now not. I'm only able to get a sense of the publishing date of videos based on the comments (1 year ago, etc.) I wish this had not changed. Especially when finding a video that might be a few years old. It would be great to know when it was published. Perhaps I am just missing this piece of information? (possible!) I was reminded again of this when Glen mentions no date on the recipe book. Love the channel! Always the first thing I watch when it comes up in my feed.
@bradmcmahon3156
2 жыл бұрын
I can see the number of views and the publishing date of the video just under the title. I am using a web browser on a desktop computer. Maybe your device is different.
@LegitFUry
2 жыл бұрын
We put a lot of dates in things over here. Love me some date scones for morning tea, I’ve gotta say.
@ajistewart
2 жыл бұрын
The flour I use in Australia has not changed. The main differences between different brands is plain flour with either baking powder or baking soda (more commonly is baking powder). Most of our recipes call for adding salt to taste. The most common brand is White Wings or “The Healthy Baker”
@firegoat73
2 жыл бұрын
I did not picture you guys as Rage fans. I'm literally blown away by that right now.
@JimLambier
2 жыл бұрын
I'm curious about why self rising flour exists. What advantages does it have compared to just adding baking soda and salt separately? It seems like it could only save ten seconds.
@horsepj
2 жыл бұрын
Save yourself from two step drudgery!
@andyoli75
2 жыл бұрын
Although it's hard to confirm, self rising flour in the US (Canada as well?) is made with flour with less protein like a cake flour. When you are making biscuits with it, your biscuits will be tender. AP flour is suitable but you will get a different texture.
@1-t254
2 жыл бұрын
My guess is that it made baking without measuring easier. Form a mound of flour, rub in some fat, fold in liquid until the biscuit dough holds togather. No need to read, measure, or mess with more ingredients. Instant food of the day.
@zennus1
2 жыл бұрын
It does have the advantage of the leavening agent being more evenly distributed in the flour as its done in the factory and well mixed in. In Australia it's the default flour for all cake making...
@KatBurnsKASHKA
2 жыл бұрын
my partner went to the rage show and said it was the best show of their life!
@loganc4233
2 жыл бұрын
Thanks!
@gtvwill
2 жыл бұрын
Serve with butter sliced in small rectangles. cuppa tea with it. perfect.
@shana122000
2 жыл бұрын
Looks more like it would be a good cake with a coffee or afternoon tea.
@SuperOrcy
2 жыл бұрын
baking powder and soda do two different things depending on acid content. self raising flour has the powder, but not the soda. its very common to add both, and self raising flour is so common here in Australia, that its most common to just specify self raising when you need baking powder added to flour. I dont believe we add salt to it, and I dont believe its cake flour either. As other commenters have mentioned, cake/pastry flour was not available to retail routinely until probably the early 2000's.
@mrjason9382
2 жыл бұрын
Thanks for shareing
@cawiltu
Жыл бұрын
Thanks. Google was unable to explain this. My Australian story books talk of brownie in the early 1900s.
@debbiehoye7036
2 жыл бұрын
As I see in some other comments .. very much like a quick bread, in a loaf pan where you might slice it and toast it with butter… Great with tea!
@OffroadButcherBBQ
2 жыл бұрын
Still self raising here mate. Lots of damn good old Aussie recipes in the “green and gold” cookbook.
@justas538
2 жыл бұрын
I'd love to get to a point in my life where I'n worrying about the salt content in my flour, you go Glen!
@Jatzette
2 жыл бұрын
When you are 18 and your father drops dead of a heart attack, and 6 months later your grandfather also dies from heart disease after 3 bypasses over the previous two decades, you worry about salt everywhere.
@alahatzaifat1872
2 жыл бұрын
So, I watched you make it.... and noted it is JUST baking soda... I read the recipe as posted, and again, just baking soda... I don't 'note' an acid in the batter ingredients (unless dates are considered an acid??)... so what is the purpose of the baking soda? Is it for colouring..? Taste (salty-ish)...?? Your comments Glen would be very interesting.... Thanks for all that you do and your 'nerdy' interest in how things go together and the history of food... very much aligns with my 'nerdiness' too.. Keep up the great work!!! :)
@strongjohn10956
2 жыл бұрын
Suitable for having with your choice of jam or honey perhaps? (With one's tea, of course!)
@SuperOrcy
2 жыл бұрын
This would be served with butter in my grandparents house in the 90's. Normally with tea in the afternoon at exactly 3.30pm.
@rebeccaturner5503
2 жыл бұрын
I have all ways "made" self raising flour by adding baking powder and salt to "all purpose" flour
@johnhanes5021
2 жыл бұрын
Very interesting, the first brownies were blondies? No leavening in the Fannie Farmer recipe. Interesting that they relied on the ingredients alone to bring the flavors. I think that's a great idea to bring back.
@maephology
2 жыл бұрын
Great find! I don't have this book but it looks 1930s. The term 'brownie' isn't really common here until the 1990s. They aren't mentioned in either of 'the common sense cookery book' nor 'The Margaret Fulton Cookbook' which are the two most significant 'basic' cookbooks for 20th century Australian. I think even today a brownie is something that is considered essentially an American thing although common enough. Look forward to seeing more Aussie books on the show!!
@jaw2112
2 жыл бұрын
Could it be that we over sugar things these days so we have a higher tolerance for sweet cakes/desserts?
@davidwilliamsimpson
2 жыл бұрын
But in the 1932 Mrs. Dudley's Ginger Cake recipe you used a mixer, and then remarked at how amazing the emulsion was after having used the copper bowl to whisk the eggs first...it certainly looked a great deal fluffier than just whipping the eggs in from the shell one at a time...
@MrAlFuture
2 жыл бұрын
Self raising flour here in Tasmania still seems to be soft/lower protein flour with baking powder and no salt. Regarding the baking soda (bicarb) and hot water, that's something I've seen used in many recipes that use dates. Often the recipe calls for the dates to be soaked in the hot water and bicarb. I assumed it was a pH adjustment thing and wasn't because the S.R. flour wasn't strong enough in the levening department.
@HourRomanticist
2 жыл бұрын
God I love Aussie bites!
@donnadavidson81
2 жыл бұрын
I love your videos
@Jonesydawg
2 жыл бұрын
they've since added salts to flour as it considered a source of Calcium. they also add folate and thaimin to help with pregnancy in ladies. Baking powder is a mixture of mineral salts which use to be just baking soda and cream of tartar. baking soda is in its natural salt form.
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