1892 Barrie Sponge Cookies Recipe - Old Cookbook Show

1892 Barrie Sponge Cookies Recipe - Old Cookbook Show
Step back in time with us as we bring to life a classic recipe from a historic Canadian cookbook dating back to 1892; the Galt Cookbook. These 'Sponge Cookies' are a delightful cross between tender little cakes and spicy cookies, making them the perfect treat for any occasion. In this video, we'll be showing you how to make these historic treats, just like they were made over a century ago. From the soft, spongy texture to the delicate blend of spices, these cookies will transport your taste buds back to the days of old. So whether you're a history buff or just looking for a delicious new cookie recipe, this video is a must-watch. Let's get baking!

BARRIE SPONGES.
Mrs. MARTIN TODD.
Half cupful of sour cream, one-fourth teaspoonful soda, one cupful brown sugar, butter size of an egg, a few currants, pinch of spice.
Drop on a buttered tin and bake in a hot oven.

*** Needs at least ¾ cup of flour, and this method would work best:
Pre-heat oven to 350ºF
Cream together butter and brown sugar.
Cream in the sour cream.
Mix together the flour, spice, and baking soda.
Mix the flour into the butter mixture.
Drop onto a baking sheet and bake 12-15 minutes

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[Teaandalovelybook]

There is an 1898 version of this book called the The New Galt Cookbook. It has this recipe attributed to the same Mrs Martin Todd. This version includes “enough flour to make a dough thick enough to drop”. It seems someone eventually caught the error. Glen managed to make these as originally intended.

[patricklinkous]

In 1993 our elementary school was making a community cookbook so my grandma submitted her recipe for Shoo Fly Pie. Whoever put together that book left out ingredients, put the wrong amounts, wrote steps incorrectly. My grandma was so mad. 😂

[moddymeadow]

Another life lesson from Glen and Friends: trust your intuition if something doesn’t seem right and just go with it.

[bflogal]

My New England grandmother made a cake at Christmas called Ribbon Cake. It is not like any recipe available online with that name. It has 2 layers of a butter based sponge and two layers of a spicy, boozy fruit laden cake. Currant jam between layers and a lemon glaze. My mother made this cake after my grandmother passed. When I asked for the recipe, I received something without measurements. I am still trying to get this right. So far it’s become a rather expensive folly.

[supergimp]

I made these today adding lemon extract and lemon zest. They were delicious! And with no eggs I didn’t need to take out a bank loan to make cookies.

[RachelleHinrichs]

My mother made a cookbook for us back in the 90s and it is a treasure. Full of homey goodness, memories -- and errors! We worked hard to proof her recipes with her, but it is a lot of work! Missing ingredients, wrong measurements, faulty instructions, and many of the recipes are from her memory, so they get you close lol. I have decided cookbooks are recommendations or guidelines, not the source of truth. And if the food doesn't turn out exactly right, or even good, it usually gets eaten. I follow my instincts and teach my kids to do the same! Thanks for sharing, I may try some Barrie Sponge cookies later today!

[SublimatedIce]

The recipe from the 1898 New Revised Edition includes the text ..."Flour to make a dough thick enough to drop".
*Edit user "Tea and a Good Book" already discovered this and posted a comment to this effect.

[crystalwright]

Thanks for another great recipe and lesson. One missed ingredient can make all the difference! My sister-in-law very generously spent a lot of time making a family cookbook. In it, she included their grandmother's Spritzgebaeck cookie recipe. These cookies are made using a meat grinder with a cookie press attachment. They're a family tradition that is considered very precious. I didn't grow up with them so I had no The dough was SO dry that it barely held together. I asked a relative if that's what it was supposed to be like and he said yes. He was the grinder cranker as a child so he had experience... I couldn't stand it so I ended up adapting the recipe to include alot less flour. When Oma died, we ended up with alot of their stuff. I found a German cookbook and almost didn't bother to look inside but I couldn't resist.... Inside the front cover was her handwritten recipe. My sister-in-law had accidentally left out eggs!!! I haven't had a chance to try them with the eggs yet but that will be game-changing, I'm sure.

[ShellyParchman]

I’m watching this and think Glen will accidentally make the best cookies ever

[JimLambier]

I wonder if Mrs Todd spent the remainder of her life having to explain the missing flour to everyone.

[rebelcolorist]

Excellent call, and it ended up being an amazing recipe! I bet either ginger, or even cardamom would work great with these cookies, as well as almonds, or other 'nutmeats' 😍

[genius]

How do you and Jules stay slim with the delicious food you make?!?❤

[TheFlyingGerbil]

I’d have loved to see what happened with just one spoonful of the flourless mix for curiosity’s sake but definitely makes sense not to waste the whole batch.

[phyllisreinking]

I’ve had moments when reading recipes where I was peeved at the obvious ineptitude that went into the effort. Glen has convinced me to take a softer attitude. To quote the Beatles, “You know it just ain’t easy.”

[danaridings]

I am making these today! Sound like my kind of cookie!! Thank You for all your videos! My confidence has grown and I am now really stepping outside my comfort zone in all my cooking, all thanks to you!

[susanelainesanner]

Interesting that Mrs. Martin Todd forgot the flour. Especially when I read at the bottom of the next page: "Made by Todd Milling Co., Galt, Ont." In another daring guess (flour or no flour?), Todd Milling Co. made something. The book? Perhaps they donated the printing of it. Glenn and Jules, much affection and appreciation to you both. Of course, I'm enjoying the entire video, but the brief and last seconds filled with a stinger, as we would call it in my world of music, is pure joy. Happy February!

[janetpaulsen]

Perfect cookie for this time of limited eggs.

[ktl]

I appreciate that you have the courage and confidence to share with us the things that don't always go exactly as planned! Respect!

[esinohio]

I just love this channel. The content is always top notch and the hosts are easy to follow.

[Markephillips]

Fascinating stuff as always! I have had many recipes where I look at the result and I say, “this needs more Even for something that does call for flour, unless you’re using the exact same flour from the exact same batch there are going to be variations based on the protein content of the wheat that year or a new variety that was planted or many other things. That’s why I love your videos, because they’re all about teaching methods and not exact recipes.