Uploaded September 2026 | Updated September 2026, 2 weeks ago
Welcome back to the kitchen and Sunday Morning in the Old Cookbook Show! Today, we're diving into a fascinating little book from 1915 titled "The Something Different Dish." This book is filled with oddly named recipes that caught the author's eye in the early 1900s, and today we’re tackling one called Cornish Splits.
I decided to go into this bake completely blind—no research, no Googling—just me, the 110-year-old instructions, and a curious appetite. Cornish Splits appear to be a simple, sparse recipe featuring flour, butter, a touch of sugar, and currants, but with a surprising twist: there’s no leavening agent!
In this video, you'll see:
A "reverse cream" mixing method using a stand mixer.
The mystery of using "OG" buttermilk vs. modern cultured buttermilk.
The trial and error of baking times (12 minutes was definitely not enough!).
The final taste test: Is it a scone? Is it a biscuit? Or is it more like shortbread or pie dough?
The texture turned out to be incredibly unique—very much like a rich pie dough or a shortbread. We served them piping hot with creamed butter, just as the recipe suggested.
We need your help! Are you from Cornwall or does your family have a traditional recipe for Cornish Splits? We'd love to know if our "blind" version matches the real thing or if we stumbled onto something entirely different. Let us know in the comments!
Recipes Mentioned & Related Videos:
Rough Robin Cake (another mystery from this same book!)
Stay tuned for next week’s Best Bitter Beer Chicken video!
If you enjoy exploring historical recipes and the stories behind them, make sure to subscribe to Glen And Friends Cooking for more adventures from our collection of vintage cookbooks.
#OldCookbookShow #CornishSplits #1915Recipe #VintageCooking #HistoricalRecipes #BakingHistory #GlenAndFriends
CORNISH SPLITS
¾ lb. (3 cups) flour
½ lb. (1 cup) butter or clarified drippings
I teaspoonful salt
Buttermilk or water
½ pint (1 cup) cleaned currants
I tablespoonful sugar
Rub the butter into the flour, add the sugar, salt and currants and moisten with buttermilk or water to work into a nice smooth paste; roll out one and one-half inches thick, cut out with a cutter, and bake in a hot oven for twelve minutes. Split with a fork, spread with creamed butter, and serve very hot.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel to get access to perks:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
Welcome back to the kitchen and Sunday Morning in the Old Cookbook Show! Today, we're diving into a fascinating little book from 1915 titled "The Something Different Dish." This book is filled with oddly named recipes that caught the author's eye in the early 1900s, and today we’re tackling one called Cornish Splits.
I decided to go into this bake completely blind—no research, no Googling—just me, the 110-year-old instructions, and a curious appetite. Cornish Splits appear to be a simple, sparse recipe featuring flour, butter, a touch of sugar, and currants, but with a surprising twist: there’s no leavening agent!
In this video, you'll see:
A "reverse cream" mixing method using a stand mixer.
The mystery of using "OG" buttermilk vs. modern cultured buttermilk.
The trial and error of baking times (12 minutes was definitely not enough!).
The final taste test: Is it a scone? Is it a biscuit? Or is it more like shortbread or pie dough?
The texture turned out to be incredibly unique—very much like a rich pie dough or a shortbread. We served them piping hot with creamed butter, just as the recipe suggested.
We need your help! Are you from Cornwall or does your family have a traditional recipe for Cornish Splits? We'd love to know if our "blind" version matches the real thing or if we stumbled onto something entirely different. Let us know in the comments!
Recipes Mentioned & Related Videos:
Rough Robin Cake (another mystery from this same book!)
Stay tuned for next week’s Best Bitter Beer Chicken video!
If you enjoy exploring historical recipes and the stories behind them, make sure to subscribe to Glen And Friends Cooking for more adventures from our collection of vintage cookbooks.
#OldCookbookShow #CornishSplits #1915Recipe #VintageCooking #HistoricalRecipes #BakingHistory #GlenAndFriends
CORNISH SPLITS
¾ lb. (3 cups) flour
½ lb. (1 cup) butter or clarified drippings
I teaspoonful salt
Buttermilk or water
½ pint (1 cup) cleaned currants
I tablespoonful sugar
Rub the butter into the flour, add the sugar, salt and currants and moisten with buttermilk or water to work into a nice smooth paste; roll out one and one-half inches thick, cut out with a cutter, and bake in a hot oven for twelve minutes. Split with a fork, spread with creamed butter, and serve very hot.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel to get access to perks:
youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: youtube.com/glenshangar
