Uploaded December 2024 | Updated September 2026, 2 weeks ago
The history of the chocolate chip cookie is more twisted than you think! In this episode of The Old Cookbook Show, we dive into a 1941 Nestlé cookbook to make Toll House Chocolate Cookies—the original crunchy chocolate morsel cookie that predates the term "chocolate chip." Discover the true origins behind Ruth Wakefield's famous recipe and the marketing myths that shaped the chocolate chip cookie we know today.
We’ll explore how these cookies were originally baked in tiny half-teaspoon portions and the switch from chopped chocolate bars to the invention of Nestlé's chocolate morsels.
Whether you're a cookie history buff or just love a good vintage bake, this video will give you the inside scoop on making crunchy, classic Toll House cookies!
🔗 Subscribe for more vintage recipes, baking history, and forgotten food stories!
Cream:
1 cup butter*, add
¾ cup brown sugar
¾ cup granulated sugar and
2 eggs beaten whole
Dissolve:
1 tsp. soda in
1 tsp. hot water, and mix
alternately with
2¼ cups flour sifted with
1 tsp. salt. Lastly add
1 cup chopped nuts and
2-7 oz. packages NESTLE'S SEMI-SWEET CHOCOLATE, in pieces
Flavor with 1 tsp. vanilla and drop by half teaspoons on a greased cookie sheet.
*Shortening may be substituted for butter.
*Additional water up to 4 tbs. may be added if batter seems too thick.
Here is the link to our Apron: searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
searchandrescuedenim.com/GLENANDFRIENDSCOOKING
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Check out our Aviation and Flying Channel: youtube.com/glenshangar
The history of the chocolate chip cookie is more twisted than you think! In this episode of The Old Cookbook Show, we dive into a 1941 Nestlé cookbook to make Toll House Chocolate Cookies—the original crunchy chocolate morsel cookie that predates the term "chocolate chip." Discover the true origins behind Ruth Wakefield's famous recipe and the marketing myths that shaped the chocolate chip cookie we know today.
We’ll explore how these cookies were originally baked in tiny half-teaspoon portions and the switch from chopped chocolate bars to the invention of Nestlé's chocolate morsels.
Whether you're a cookie history buff or just love a good vintage bake, this video will give you the inside scoop on making crunchy, classic Toll House cookies!
🔗 Subscribe for more vintage recipes, baking history, and forgotten food stories!
Cream:
1 cup butter*, add
¾ cup brown sugar
¾ cup granulated sugar and
2 eggs beaten whole
Dissolve:
1 tsp. soda in
1 tsp. hot water, and mix
alternately with
2¼ cups flour sifted with
1 tsp. salt. Lastly add
1 cup chopped nuts and
2-7 oz. packages NESTLE'S SEMI-SWEET CHOCOLATE, in pieces
Flavor with 1 tsp. vanilla and drop by half teaspoons on a greased cookie sheet.
*Shortening may be substituted for butter.
*Additional water up to 4 tbs. may be added if batter seems too thick.
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










![The Secret Victorian Ingredient That Changes Tomato Soup Forever (Its Not Sugar!)
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Discover the Surprising Flavor of 1906 High-Class Tomato Soup!
Welcome back to the kitchen and the Old Cookbook Show! Today, we’re diving into a fascinating recipe from the 1906 edition of High-Class Cookery Recipes by Mrs. Charles Clark. This isnt your average canned tomato soup—this is Purée de Tomates, a sophisticated, layered dish taught at the National Training School for Cookery to those destined for the big houses of the Edwardian era.
Why this recipe is different: Forget what you know about classic tomato soup. This version uses a unique base of butter, carrots, celery, and shallots, but the real game-changer is the addition of chopped ham and a touch of vinegar for a bright, acidic kick. The result? A refreshing, complex soup where the tomato is just one of many incredible flavours.
In this video, Glen walks you through:
The History: Insights into 1902 vs. 1906 cooking school textbooks.
Fresh vs. Tinned: Why tinned tomatoes are often the better choice for winter cooking in Canada.
The Technique: How to handle cornflour (cornstarch) and why a stick blender is a modern lifesaver for this vintage recipe.
The Science of Acidity: Why adding sugar doesnt actually remove acid, and what to use instead if you want to neutralize it.
Tasting Notes: Julie joins Glen for a taste test to see if this high-class soup lives up to the name.
Support Hope Air ✈️ In 2026, we are once again raising funds for Hope Air, a vital charity that provides Canadians in need with free travel to medical treatments. Last year, this community raised an incredible $40,000! Let’s see if we can do it again. [Link to Hope Air Donation Page]
Chapters:
0:00 Introduction to Mrs. Charles Clark’s Cookbook
1:10 The Ingredients: Shallots, Ham, and Nutmeg
2:30 Fresh vs. Tinned Tomatoes 4
:45 Thickening with Cornflour (Cornstarch)
7:45 The Vinegar Trick for Acidity
9:30 Adding the Cream
10:55 Tasting with Julie
14:40 Supporting Hope Air in 2026
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#OldCookbookShow #VictorianCooking #TomatoSoup #HistoricalRecipes #HopeAir #CookingHistory #GlenAndFriends
Purée de Tomates Recipe
Ingredients.
Three pints of Stock.
Two ounces of lean Ham.
One Onion.
Half a Carrot.
A little Celery.
One Shalot.
One ounce of Butter.
One ounce of Cornflour.
Half a gill of Cream.
Three pounds of Tomatoes.
One tablespoonful of Vinegar.
Salt, Pepper, and Nutmeg.
Put all these ingredients, except the tomatoes and the stock, into a sauté-pan and sauté them for five minutes, then add the tomatoes sliced; let them simmer, and when cooked pass through a fine sieve; add the cornflour to the stock, and let it boil about five minutes. Then stir it to the tomatoes, give it a boil up, and add the cream.
This soup can be made of tinned tomatoes.
More info about Hope Air: https://hopeair.ca/
2026 Hope Air Donation: http://www.hopeair.ca/glen
Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152
https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING
Discount code to be used at checkout: GLENANDFRIENDSCOOKING
Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking
Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd s-xclick&hosted_button_id=T4FPGUQABAUTE
Join this channel:
https://www.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: https://www.youtube.com/glenshangar The Secret Victorian Ingredient That Changes Tomato Soup Forever (Its Not Sugar!)](https://i.ytimg.com/vi/ixnMDHfkAGM/mqdefault.jpg)