1877 Toronto Rye Cakes For Tea – Old Cookbook Show
For more great Instant Pot recipes, please visit InstantPotEasy.com
1877 Toronto Rye Cakes For Tea – Old Cookbook Show – Glen And Friends Cooking Today’s old cookbook recipe comes from a …
You might also like
Leave a Reply
Want to join the discussion?Feel free to contribute!
Glenn and friends, you posted a video on making ginger beer – i've came across a video that made me think to share with you; lemon custard pie ale by basic brewing. they seemed surprisingly pleased with their experiment. i hope this sparks an interest for you.
What sort of tea would go well with this?
Oh, hell's bells!!!! Every cook EVER since Adam and Eve has plagiarised at least ten times. Good Lord, if anyone ever tried to trace any recipe's provenance back to the Original Cook, they'd go bonkers!!!!! As to the tea cups, I have some teeny weeny cups and a couple that measure 15 fluid ounces. Those are called my BIG-ASSed tea cups.
This is almost exactly a modern recipe for Icelandic Thunderbread! 😁
Anna Thomas' vegetarian Epicure from 1972 has a variation of this. Substitute 1 cup of oatmeal for 1 of the cups of rye. Substitute 1 1/2 cups of yogurt for the buttermilk. Add 1 cup of raisins. Let it sit 1/2 hour to allow the oatmeal to soak up some liquid. Bake in a loaf pan for an hour… or vary your time/temp based on your pan. Glen is right about the rye. It has a fantastic, earthy flavor. Good stuff. As a poster said below a bit of cream cheese make it amazing.
😋
I have 6 year old baking soda in my home. I always have 6 year old baking soda. It's a natural law or something.
Given, as you've said multiple times, that NA "buttermilk" is cultured regular milk, what do butter manufacturers do with actual buttermilk?
I copied the recipe I use for Dutch Apple Pie from a magazine. My sister in-law asked for it. When I gave it to her, I told her I got it from a magazine but now when she makes apple pie the family always says, "Oh did you use Linda's recipe?" And that is why where a recipe comes from gets so confusing! I love all these old recipes, it's a lot of fun, thanks for sharing.
Looks interesting but I will have to try it — with my tea!
Greetings Glen Jules and all the Cookery-hangers-on, Tea is my preferred beverage and for some friends I did a classic high tea, which I researched a bit. I believe this rye concoction was designed to use in either the sweet or savo(u)ry directions. Butter and Ham, or Cucumbers, or cheese could be slathered on. Jam or fruit or curd or heaven forbid CREAM CHEESE. 😆.
The Tea cup collection reminded me of a friend of mine here in Oaxaca that collected antiquey tea cups. He only had around 30 but they were indeed lovely. I have some old pieces in my china cupboard but nothing at that level.
This was great fun for me. All the best to all of you JIM Oaxaca
Even though I'm in the UK, I love the history behind each recipe you guys do. Many thanks for all the videos you've done so far.😊
I am from Ohio,USA. My Irish born Great Grandmother used to make this teacake and cut it into triangles and fill it with a curried chicken salad for tea in her Irish pub she ran in north east Ohio in the 1920's through 1960's.
i have a friend who swears by rye flour in brownies
its pain d'epices without the spice
I’m glad to see it’s not just Glen that does the happy dance.
Can you try some german foods ?
What would be a good tea to have with this cake?
This is nearly, but not quite Saaristolaisleipa (Finnish Archipelago Bread). Yeast instead of soda, and some malt and bran and it's there.
Hi – I am looking for wheat free recipes (in light of recent events).
Do old books have any good breads, buns, flatbreads et.c. that could help us lighten the load of the upcoming wheat shortage?
I love the history you provide on the cook books themselves, the regions etc. It really is as fascinating as the recipes and end results! Thank you.
There are quite a few tea breads/loaf cakes here in the U.K. that you might put butter, jam or cheese on as they are neither too sweet nor too savoury and so can be adulterated by slice to suit the consumers inclination. Is it possible that was maybe the intention behind this particular recipe too? After all, it does essentially make it a more versatile and maybe even less wasteful cake if it is easily tailored to the individual.
Were people more sensitive to sugar back then? Maybe the molasses was enough sweetener for the 1877 palate.
I don't like orange marmalade myself, but I'd certainly have some standing by for my guests with this, along with a nice pot of Assam.
Glen, In my references there is as I recall a conversion of a teacup to an imperial liquid and ingredient measure from the 1800's period. Even some of the books of the period and earlier do have a rudimentary conversion from a teacup to lbs and ozs and liquid measures.
Microwaving the molasses makes it runny and easy to measure and pour
I love that twice you said that there's no salt in it, yet the 3rd ingredient you put in it is salt.
I just love the back and forth between Jules and Glen more than the actual cooking hah
I’m betting it would taste delicious when dunked in tea.
Glen, any chance you can do a video on the differences between Canadian measurements and US measurements? I live in Boston and watch your vids but do get confused when I see some of your ingredient measurements. Thanks!
I need to get me some rye flour….
Yes on drizzled honey interesting cake
Sounded good. Added cardamom dates and raisin as suggested. Should be done in 20. I really appreciate your shows they are fun for me as a baker to try historical treats and new flavor profiles thank you for your artistic service. So refreshing
I feel like this is a rye flour quick bread. I would probably slice it, toast it, and serve with salted butter or honey butter made with a strongly flavored honey.. Regarding the salt (or lack thereof), I have had older relatives tell me that modern salted butter had nowhere near as much salt as the butter they grew up with in the 1910s-1940s. So maybe it was expected that adding butter would also add salt.
I would suggest cooking that cake in a loaf tin for better shaped slices then you can butter those slices like Scottish Brack or Welsh Barra Brith.