Uploaded September 2024 | Updated September 2026, 2 weeks ago
Welcome back, friends! Join us on this Sunday morning for another episode of the Old Cookbook Show. Today, we dive into a fascinating recipe from a 1914 first edition of the "Battersea Polytechnic Training Department of Domestic Science Household Cookery Recipes". This cookbook, sent in by a viewer, is filled with historical gems, and we’re exploring one such recipe: the Rough Robin Cake.
This unique cake uses a reverse creaming method, starting with creaming the fat and flour together to create a tender texture. We delve into the historical significance of ingredients like rice flour and how they were commonly used in early 20th-century British cookery. With simple ingredients like currants, raisins, and citrus peel, this cake is a delightful throwback to traditional baking methods.
We also touch upon the evolution of cookbooks and the shift from imperial to metric measurements. This video is perfect for history buffs, baking enthusiasts, and anyone curious about vintage recipes. Watch as we recreate this historical recipe and discuss its background and flavour profile.
Rough Robin Cake.
¾ lb. four.
1/4 Ib. ground rice.
¼ lb. dripping.
3 oz. sugar.
3 oz. currants.
I oz. peel.
1 ½ teaspoonfuls baking powder
3 oz. raisins.
Milk to mix.
METHOD.
1. Wash, dry and pick over the currants.
2. Stone the raisins, cut in two.
3. Chop the peel.
4. Rub the fat into the flour.
5. Mix all the dry ingredients.
6. Mix to a light dough with the milk.
7. Bake ⅗ to 1 hour in a flat tin.
8. Cut in squares.
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
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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, friends! Join us on this Sunday morning for another episode of the Old Cookbook Show. Today, we dive into a fascinating recipe from a 1914 first edition of the "Battersea Polytechnic Training Department of Domestic Science Household Cookery Recipes". This cookbook, sent in by a viewer, is filled with historical gems, and we’re exploring one such recipe: the Rough Robin Cake.
This unique cake uses a reverse creaming method, starting with creaming the fat and flour together to create a tender texture. We delve into the historical significance of ingredients like rice flour and how they were commonly used in early 20th-century British cookery. With simple ingredients like currants, raisins, and citrus peel, this cake is a delightful throwback to traditional baking methods.
We also touch upon the evolution of cookbooks and the shift from imperial to metric measurements. This video is perfect for history buffs, baking enthusiasts, and anyone curious about vintage recipes. Watch as we recreate this historical recipe and discuss its background and flavour profile.
Rough Robin Cake.
¾ lb. four.
1/4 Ib. ground rice.
¼ lb. dripping.
3 oz. sugar.
3 oz. currants.
I oz. peel.
1 ½ teaspoonfuls baking powder
3 oz. raisins.
Milk to mix.
METHOD.
1. Wash, dry and pick over the currants.
2. Stone the raisins, cut in two.
3. Chop the peel.
4. Rub the fat into the flour.
5. Mix all the dry ingredients.
6. Mix to a light dough with the milk.
7. Bake ⅗ to 1 hour in a flat tin.
8. Cut in squares.
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
