1938 Scottish Sea Pie Recipe Re-Edit - Old Cookbook Show - Glen & Friends Cooking
1938 Scottish Sea Pie Recipe - Old Cookbook Show - Glen & Friends Cooking
The sea pie recipe has a long history, and can be made with any number of meat and vegetable combinations. The history of Sea Pie might start in the 1747 edition of the Hannah Glasse cookbook The Art of Cookery, Made Plain and Easy (I have that cookbook if you are interested in seeing that recipe) There is a rich history of a Québécois recipe know as cipaille, cipâtes and six-pâtes, that all seem to descend from Sea Pie.
Ingredients:
2 Lb. stewing steak
1 onion
¼ teaspoonful pepper
1 carrot
1 turnip
½ teaspoonful salt
1 tablespoonful flour
Pastry:
½ pund flour
¼ teaspoon baking powder
¼ pound suet
Water to mix
Method:
Cut meat in pieces and dip in seasoned flour; place in stew-pan in layers with chopped vegetables.
Cover with cold water, bring to a boil and simmer ½ hour.
Make suet crust, roll out a little smaller than size of the pan and place on top of stew; cover with lid and stew for 2 hours.
Remove paste, dish stew, and place paste on top.
Cut into four
In this 1938 Scottish Sea Pie Recipe Re-Edit - Old Cookbook Show - Glen & Friends Cooking, Glen shares his recipe for a Depression Era Sea Pie. Glen and his friends show us how to make this delicious and unique dish, using a vintage cookbook from the 1930's.
This is a delicious and easy recipe that you'll love! If you're looking for a Depression Era Scottish recipe, be sure to check out this show! Glen and his friends will show you how to make a delicious and unique sea pie, using a vintage cookbook from the 1930's. Thanks for watching!
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Incredible Tasting! Root Beer Recipe From Scratch - Glen And Friends Cooking
Our Root Beer Recipe From Scratch - can be naturally fermented or naturally carbonated (a real root beer with alcohol), or as a sweet soda pop syrup that you mix with carbonated water.
This is a traditional base recipe, there are so many ways to make this taste like you want it.
Ingredients:
1L water
35g fresh ginger, unpeeled and chopped
5g cinnamon stick
20g dried sassafras root bark
10g dried sarsaparilla root
10g dried liquorice root
7g dried cherry bark
2 mL (½ tsp) salt
450g (500 mL / 2 cups) Demerera brown sugar
75g (125 mL / ½ cup) lactose (optional)
15 mL (1 Tbsp) vanilla extract
Active ginger bug How To Make A Ginger Bug:
We Taste Tested 9 Root Beers! :
I bought all the roots from:
Method:
Bring 1L water, chopped ginger, and cinnamon to a boil.
Boil for 2-3 minutes.
Remove from heat and add: sassafras, sarsaparilla root, cherry bark, liquorice root.
Cover, and let steep for 15 minutes.
Using a coffee filter strain solids out of root-infused liquid.
Quickly cool liquid, so any fine particulate will 'drop out'.
Carefully transfer cooled liquid to a pot - leaving behind any 'sludge'.
Add, brown sugar, lactose (if using) and salt, whisk and bring to a simmer to dissolve sugar.
Cool and add vanilla extract.
This root beer syrup can be mixed 1 part syrup to 3 parts carbonated water for a 'non-alcoholic' root beer.
Makes about 1L syrup.
**For a naturally carbonated root beer:
Mix 1 part syrup to 3 parts water.
Mix in active ginger bug (75 mL / 1/3 cup for every 2L) or 2 tsp beer yeast.
Pour into pressure safe bottles, filling to within 2 of top but no higher.
Cap and set aside at room temperature to let ferment for 2-3 days.
Check fermentation - then chill / store in refrigerator.
This will be 3-4% alcohol when finished.
MAKES 4L
**For non-alcoholic / Force carbonated Root Beer:
Mix 1 part syrup to 3 parts carbonated soda water.
Or Mix 1 part syrup to 3 parts water, and force carbonate in a corny keg or ISI bottle.
Other possible Root beer ingredients:
Anise
Birch Bark
Wintergreen
Burdock root
Dandelion root
*There is a popular misconception that sassafras is toxic... sassafras was deemed toxic in one flawed study where rats were forced to consume the equivalent of 9,000 gallons of root beer. Some of those rats got cancer (as expected) and safrole (a component of sassafras root and other foods we eat) was linked as the culprit; leading to safrole being banned from commercial root beer (and ONLY root beer). No mention was ever made of the other spices, and herbs that we consume daily that contain safrole (cinnamon, anise, nutmeg, basil, etc, etc, etc) and no effort was made to ban those or the actual consumption of sassafras in products such as Filé in Cajun / Creole cooking.
The study was later revealed to be flawed, and sassafras / safrole was found not to be any more toxic / carcinogenic than anything else we eat or drink - in moderate quantities. But the ban was and still is in place, but only for the compound 'safrole' and only in commercially made Root Beer in the United States. However sassafras (with safrole) has never been banned, so you can legally buy and sell in the US.*
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White Bean Pork Stew Recipe - Glen And Friends Cooking
White Bean Pork Stew Recipe - Glen And Friends Cooking
Hmmm - what to call this recipe? Is it a stewed pork and white beans recipe? Is it a pork and white bean chili recipe? It doesn't really qualify as a pork chili verde... but is it a white pork chili?
Ingredients:
4 strips bacon, chopped
2 medium onions, chopped
2-3 cloves garlic, minced
1 jalapeño pepper, chopped
4 sprigs fresh thyme
Salt and pepper to taste
45 mL (3 Tbsp) tomato paste
10 mL (2 tsp) Mexican oregano
1- 127 mL can chopped green chillies
1 - 796 mL (28 oz) can diced tomatoes
2 - 540 mL (19 oz) can small white beans, rinsed
1 Kg (2 lb) pork butt / pork shoulder, cut into 2” cubes
875 mL (3 ½ cups) pork or chicken broth
Method:
In a heavy dutch oven or soup pot, fry off the bacon until crisp.
Toss in the onions and fry until translucent, then add the jalapeño, thyme, salt and pepper.
Add the tomato paste and continue to fry another 2-3 minutes.
Stir in the remaining ingredients.
If cooking in the oven; cover and place in a preheated 320ºF oven for 2-3 hours, checking and stirring occasionally.
Add more liquid if needed.
If cooking on stovetop; reduce heat to a simmer, cover and simmer 2-3 hours, checking and stirring occasionally.
Add more liquid if needed.
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???? We Made 1886 Coca Cola Recipe - Glen And Friends Cooking
1886 Pemberton Coca Cola Recipe Test
Ever wonder how to make the worlds favourite soda pop Coca Cola? Very few people know the 'real' secret recipe... but there are versions out there hand written by the inventor of Coke - John Pemberton. (Watch Part 2:
Our diy Coca Cola recipe follows his 1886 version. Glen got the idea to do this back in 2011 from an NPR radio show called 'This American Life', but getting the ingredients for Coca Cola wasn't easy... and still isn't.
Obviously Coca loaf extract is the biggie in the room - but even Neroli Oil Extract is hard to get; in that it’s so expensive!
So if you are going to set out and make Coca Cola at home, or any Cola recipe at home; there will be some comprises. In the end, even with compromises, the flavour profile of the Coke recipes is so complex that minor variations are hard to detect.
Merchandise 7x Flavour [Use 2 oz flavour (below) to 5 gals syrup (I used 15mL per 19L, or 1.3mL / 1L)]
236 mL (8 oz) high proof food grade alcohol
20 drops (0.5g / 1 mL) Orange Oil
30 drops (0.75g / 1.5 mL) Lemon Oil
10 drops (0.25g / .5 mL) Nutmeg Oil
5 drops (0.125g / .25 mL) Coriander Oil
10 drops (0.25g / .5 mL) Neroli Oil (You can sub Bitter Orange Oil)
10 drops (0.25g / .5 mL) Cinnamon (Cassia Or True Cinnamon) Oil
Original Sugar Syrup Recipe:
FE Coca (Fluid Extract of Coca) 3 drams USP (10.5 mL)
Citric Acid 3 oz (85g)
Caffeine 1 oz (30 mL)
Sugar 30 #
Water 2.5 gal
Lime Juice 2 pints (473 mL)
Vanilla 1 oz (30 mL)
Caramel 1.5 oz or more to colour
I made 1/8 Original and re-ordered the ingredients to order of use:
Water 1.18L
Sugar 1.7 Kg
Caramel 5.5 mL
FE Coca 1.3 mL (not used)
Vanilla 3.75 mL
Caffeine 3.75 mL
Lime Juice 59.12 mL
Citric Acid 10.6g
Method:
Mix together all of the ingredients of the 7X Flavour.
Set this aside in a sealed bottle.
Heat the water sugar and caramel in a large pot.
Stirring continuously, just until sugar is dissolved.
Take off the heat and mix in vanilla, caffeine, lime juice and citric acid.
Stir to fully combine.
Add a measured amount of 7X flavouring to the sugar syrup.
Mix with carbonated water at a ratio of one part syrup and 5 parts water.
Here are the links to the original This American Life story:
The Whole Cola Playlist:
1) We Made 1886 Coca Cola Recipe:
2) Making Squozen Cola Recipe:
3) How We Carbonate Our Soda Water:
4) DIY 'Coke' Cola Recipe Nailed It! : DIY 'Coke' Cola Recipe Nailed It!
5) DIY Squozen Cola Vs. 10 Store Bought Cola's Ultimate Taste Off!:
6) Rye & Squozen Cola Ice cream:
Le Gourmet TV Is Now - Glen & Friends Cooking!
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Glen’s Cajun Mussels *Recipe In Description*
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Ingredients:
Chopped Andouille or Smoked Sausage (use type of Sausage of choice)
Black Mussels
Chopped Onions
Chopped Bell pepper
Chopped Celery
Chopped or Minced Garlic
Cajun seasoning
*Cayenne or Red Pepper flakes for heat (optional)
Chicken or Seafood Broth
Lemons
Butter
Olive oil
Handling Mussels Tips:
Rinse the mussels in a strainer and check them over. All the mussels should be tightly closed. If the shell is open, tap the mussel lightly against counter; if the shell doesn’t close in a few minutes, discard the mussel. Discard any broken mussels. Closed Before, Opened After.
Debearding Instructions:
Many commercial mussels will already be debearded, but it's good to check them anyway. Look for a group of short brown strings coming out the mussel on one side where the two halves of the shell close — this is the beard. Grip these strings with your fingers or a pair of tweezers and tug gently from side to side. As you tug, the strings will pull out and detach from the shell. It's ok if you don't remove all of the beard or if you miss the beard on a few mussels; it's not harmful to eat, just tough and not very pleasant.
Brown chopped sausage in a little olive oil in pot then remove sausage from pot and set aside. In the same pot add butter and chopped veggies and sauté until veggies begin to soften being careful not to burn. Season veggies with seafood seasoning as desired. Add cayenne or red pepper flakes for heat (optional). Add sausage back to pot, add mussels and 1 cup of chicken/seafood stock. Cover pot with lid. Move pot around to evenly distribute mussels. After 5 minutes, remove the lid, toss and check mussels. All mussels should be open, if not cover and cook an additional 2 minutes. Discard any mussels that do not open.
Serve the mussels straight from the pot or pour the mussels and pot liquor into bowl. Sprinkle with chopped parsley and squeeze with lemon. Enjoy by themselves or serve with bread for soaking up the flavorful liquids.
???? The Best Pot Roast With Tomato Cream Wine Sauce - Glen And Friends Cooking
How to Make The Best Creamy Tomato Pot Roast
This is the pot roast recipe that beats all pot roast recipes! Total time is 5 or so hours; but it really only takes 15 minutes to get this in the oven, then you forget about it. Adding the cream at the end brings what is already an amazing sauce to the next level.
Now we see you shaking your head and saying Nope, no way to the Marmite / Vegemite... don't worry. You won't taste 'it', but all of the other flavours will burst forward after a Marmite boost.
We make ours in a cast iron Dutch oven - but this could just as easily be cooked in a Crock Pot or slow cooker.
Ingredients:
1 large sweet onion, thinly sliced
3 carrots
Handful of mushrooms
1-1/2 cups (375 mL) beef broth
1/2 cup (125 mL) white wine
1/4 cup (60 mL) tomato paste
6 sprigs fresh thyme
2 garlic cloves crushed
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1 Tbsp (15 mL) Marmite or Vegemite
2 lb (1Kg) boneless beef pot roast
1/4 cup (60 mL) 35% cream
3 Tbsp (45 mL) all-purpose flour
Method:
Preheat oven to 325ºF (160ºC)
In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, Marmite, salt, pepper, and beef.
Cover and cook in the oven until beef is tender, about 4 - 5 hours.
Remove beef and veggies to a plate, and keep warm.
Whisk cream with flour.
Bring cooking liquid to a boil in Dutch oven.
Gradually whisk cream / flour mixture into Dutch oven.
Cook on high until thickened, about 5 minutes.
Spoon over beef at the table.
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