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I absolutely love the history you incorporate into these. They honestly make them very unique and I don't know of any other cooking shows or youtube channels that do this.

Julie asking about Glen's lecture made me laugh. The other day, driving into town with my autistic grandson, we were discussing different fruits and their names. Neither of us knew why a pineapple is called a pineapple. When I heard Glen's explanation, I pulled the grandson out of whatever trivia he was watching on his computer and had him come listen. He said, "Aha! Now it makes sense!" So it was an excellent "lecture" and one I honestly appreciated.

You can always do an angel food cake to take up a good portion of those egg whites. 😄

Somewhere, John Townsend weeps at the lack of nutmeg. This "made dish" looks incredible. The custard style would be fantastic, I would think. And fear not, Glen, no one here is judging you for using pre-made puff pastry. I don't think I would have the patience to make my own.

I love the research you put into these shows, and the “ lectures” you give! If only all cooks were as passionate about the background of the recipes they use!

It’s a “SUPER” Sunday old cookbook show. Sunday morns are great with Glen.

Orange in Swedish is apelsin, meaning apple from China, so same thing there. Also in Swedish the word for regular lemon is citron, which is a bit confusing when you hear the word being used in English referring to a slightly different citrus fruit.

White Fruit Cake from the 1913 Pillsbury’s Best Flour Cook Book uses 16 egg whites ,thanks for sharing love the video

To make these old recipes you not only have to be a cook but an armature linguist, botanist, anthropologist, historian, geographer, and the list goes on. Love hearing about everything that surrounds the recipe just as much as the recipe itself!

I like how the rest is up in the air, but it's very important you specifically use 24 egg yolks.

I wish the Food Network would give you a show. The History of Food and Recipes. I know I would watch it.

You could make a Pavlova with all those egg whites and then add all the other “apples” - except the potato and tomato!

Hah! I saw those eggs and thought 'Marlborough Pie'! That book is a treasure. You've probably spent more than a few hours perusing it. Lucky you to have a copy.

I appreciate the attention you pay to avoiding food waste, and I'm excited to see what you do when you have twenty-four egg whites to use up.

Love all the history you add into these Sunday morning shows

As a Brit I would be fascinated to see the origins of the ''crumble'' style of pies, its always my preference over the more classic pie you made today. I wonder how or why the difference arose

Thanks for the history of the word apple, Glen. Really neat! I've think it's strange how we also have fruits called "grapes" and "grapefruits". I just looked it up and people think that grapefruit gets it name because it's arranged in clusters on the tree like grapes.

Don't worry Glen, I appreciated your lecture lol. I can't believe I'd never heard of the origin of "pineapple" before!

I wish I would have studied linguistics in my life, it's so interesting. The combination of language, history, and cooking is quite a combination! Great video!

I appreciate your knowledge and love the stories behind what you’re making.

We like Glen's history lectures, it's what makes him unique from other KZfaq cooks

I learned so much from this "lecture" hahaha Very enjoyable! Thankyou! 😁

"this is definitely not a fruit, this is a root vegetable" made me laugh 6:08 We call Potatoes (Potatis), Rotfrukt (Root Fruit) in Swedish!

Potato in german = Erdapfel Herzliche Grüße aus Österreich! Greetings from Austria! 👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

Watching you prepare another recipe is always fun, but my actual favorite part of this video was you explaining use of 'pippen' and evolution of English language. I'm a word nerd. I found it interesting

I stumbled upon ur channel, totally random, and unexpected. The quiet vibes of ur videos really stood out to me. So different than most cooking KZfaq videos these days. So chill. Glens voice and expressions make me feel like a small kid listening to an uncle tell me all about something. It’s so great. But what really sold me was Julie’s presence! The dynamic between them is my favorite. Can’t stop watching theses videos! Don’t change!

Glenn is such a delightful human being!

Yes Julie, he gave us that lecture. In good news, we loved it.

Make an angel food cake with all of the whites that you have. Great show! Thank you

Thank You, I love learning every week with your recipes. You start my week out right every Sunday. Have a lovely day both of you.

Would you make a video on how to make candied peels? I would love to see your method. Loved the video and the history of “apples”!

Love the videos and how can you go wrong with apple pie. Time to relax and learn.

Holy cats! 24 egg yolks! More like heart-attack-in-a-pie!

Highly interesting backstory. WHAT a cookbook collection you are caring for! Now to find some May apples...

Pavlova with the whites! lol Great jobs Glen!

I always appreciate the additional research and history put behind these Old Cookbook recipes. One of my favorite things about this consistent channel :)

I saw several very old cookbooks where tomatoes were called"love apples". 2 of the books were English and 2 were written in Spanish. In the English it stated that "love apples" would grow best planted in "fullsom" sun against a "busy" privy of the household. The Spanish advised it best to use "nightsoil" much to refresh the "love apple" plants. Yummm

"About that much" "This'll do" and "It won't make any difference" - Glen's mantra, the sentiment of which makes my heart smile 😊 The old recipes are particularly intriguing, this one brought a most interesting lecture with it. How great to be entertained, see an amazing cook conjur up delightful edibles and have fun learning all the while Never knew about all fruit way backk being referred to as apples, but a smidgen still exists in Austria: apart from the potato someone mentioned, there is the tomato: "Paradeiser" (apple of paradise), is still in use today. Thank you Glen and Julie, your channel is a cut above! ❤.

🍎Apples! Who knew?!… Even if I don’t make your recipes I always learn something from watching you.

Lecture - "an educational talk to an audience, especially to students in a university or college." I love your educational talks, Glen. Today's was particularly educational (and delicious, too).

I'm working on an historical novel set near this time period. Thank you for helping me research!

I love Glen's "lectures" on things, Jules. This is how I learn. I can now head off to Mr Google and expand what I've found out here. Two dozen egg yolks. I would have thought it would have been as dense as concrete and taste like baked eggs with apple in it. And it's an apple pie, of sorts, from that time period that doesn't contain cheese.

I’d love to see a video showing how you candy the peel. I always buy candied peel for cakes, especially at Xmas, but would love to make my own.

Look very yummy! 👏🏻👏🏻😋Greetings from italy🤗

I was enthralled by the apple history etymology lesson 💛

To have a book that is that old is so cool!!

Interesting info about the ingredients. Wow lots of eggs. Great job on the pie and lattice look. I enjoy apples and cinnamon together. Delicious

Especially the Fingered Citron is quite a sight to behold.

Reallly enjoyed everything about this video. Reading the recipe and showing us the text, explaining the English of the day; definition of “Apple” -fascinating! I really enjoy the look of your shaggy home made “short crust”. Y’all are at the top of my list. Thanks for this one

My grandmother used to make something she called apple snow. It used Snow Apples no longer grown and whipped egg whites. It was sweetened with a little sugar. I don't know if she made the egg whites like the 7 minute frosting using boiling water to cook them or if they were uncooked. It was like a fluffy fresh apple pudding. I know she made it quite often for us children. Love your videos they are bringing back many of my grandmother's foods she made for our family.

Commenting to say I love the channel! Love seeing these old recipes come to life. And I love the lectures ;)

6:49 here in the Netherlands the potato is also literally called “earthapple”.

Best lesson ever and “bought puff pastry” is not a cheat. It’s a good decision!

Love the show...and really loved the plunge back in time on this one.

Sunday mornings are really interesting

Egg whites freeze well. And pavlova would be yummy.

That recipe reminds me of my Mom's "Blanketed Apple Cake". She'd soak raisins in Madeira, or Sherry, or rum overnight, peel, core, and dice some rather sour apples (Boskoop [firm, crunchy, not too juicy] would be the right choice, yet I guess they are only available in continental Europe). Put some lemon juice over the apples, add sugar and cinnamon to taste and the raisins. Line a well buttered about 12 inch spring form, sprinkled with bread crumbs, with rolled-out sugar cookie dough, keep a third of the dough for the "blanket". Fill in the apple and raisin mix. Cover with the remainder of the dough, poke a few holes. Of course you can also make a trellis across the top. Brush the top with egg wash, bake for 45 to 55 minutes at 180°C (375°F) to 200°C (450°F). Start with the higher temperature for 20 minutes, then lower the temperature. When the top is golden brown, remove from oven, let it cool to room temperature, make a stiff glaze from lemon juice and confectioner's sugar (powered sugar), generously spread over top, let it drip down the side. It's best with a dollop of whipped cream and hot coffee or black tea.

Fascinating 'lecture'! Thanks for the history!

In Hebrew an apple is תפוח עץ or תפוח which means tree apple or just apple and a potato is תפוח אדמה which translates literally as ground apple or an apple from the ground. I wonder if this is the same in other languages further away from England and western Europe?

That looks amazing. Glad it tasted good after using all those eggs!

This an excellent show enjoy the history and recipes thank you

Love the history!!

It wasn't a lecture, it was a knowledge bomb.

Lecture or not, I thoroughly enjoyed the discussion of ‘apples’

Another great video Glen, the history and detail you present is always enjoyable and appreciated. Thank you

Boy, if I had a book that old I think I'd use the digital edition.

Glen Jules and the world of friends, egg whites freeze perfectly well without any additions (egg yolks need sugar or salt if they're to be frozen) I always water proof my bottom crust with egg wash, blind bake with weight, then when set paint with egg wash and bake a bit longer til dry then fill. I never have a wet foundation and always retain flakiness in the bottom crust (I'm a fanatic about that (smile)) Best wishes to all from Mexico, JIM

Not a lecture, a historical/hysterical moment, and I loved every bit of it. The history tidbits are what originally drew me into this channel.

It is always truly a delight to watch you all especially when you discover that the recipe is good and that you enjoy eating it your alls relationship warms my heart!

Count me as another one who enjoys the history you give us with these recipes!

love the lecture😁🍅🥝🍎🍊🍍

I really love how you connect the dots. I knew some of the basic information about fruits and apples but didn't correlate everything myself :-) thank you for sharing your experience and knowledge.

I really love that you give an explanation / history of the recipe

I hope you get to the 500.000 Glen! You deserve it! I love your 'lectures' history lessons about food. And you got a compliment on your lattice from the baker in the house!

Phenomenal! Love the historical recipes and wonderful episodes produced! THANK YOU!!!!

Enjoy a few sours with all those egg whites! These old recipes are always super interesting. Cheers!

Thank you Glenn, for always teaching….I learn so much….cheers….

Looks very interesting! Bravo on the history, really like the background. I think I agree with Jules about more cinnamon (1 tsp seems light), but I also wonder about a higher amount of butter? A quarter cup (2 oz or 4 tbsp) seems pretty light for 24 egg yolks (about 12 oz). The recipe I use for a custard uses 4 egg yolks to 2 tbsp butter and 2 cups of milk. Doing the math there would give me 12 tbsp of butter, which is probably too far, but I wonder if splitting the difference, 8 tbsp to 24 eggs might line up a little better to give a creamier filling?

Just love to watch your channel. All the history that you give us each time is wonderful . Merci de partager toutes ces anciennes recettes ;-)

Loved watching this video 😊

I love the cooking but also really enjoy the history too!

Fascinating! Thanks.

Angel food cake!! Great use of a load of whites. Oddly, this looks yummy. Thanks Glen!

Great as always. Thank you.

The calm I needed today, thank you!

That was the best apple pie video I have seen !

Thanks glen for the shared knowledge!! I love those learning kind of video.👍

Looks fantastic! Thanks also for the education!

Thank you for the lesson on fruit names!

I am hypnotized by this pie. Must make it!

Brilliant so interesting, informative and a mouth watering end result.

Glen, When I had my training in working the Produce Department in a retail store years ago that a Pippin, Newton and a Granny Smith is a green apple just a different name. Also the pie looks great.

Very knowledgeable as always Glen. I bloody loved jules's response to your apple collection. Brilliant!

I love to come visit here, I always learn something new. Thank you, for that.

Love these videos. I miss the Cocktails After Dark ones that you used to do on Wednesdays. I assume you are busy - thanks for keeping up the Sunday morning ones. I always find it so interesting.

Lot of really useful knowledge in this video. Great stuff.

This was extremely interesting...even went out and did more digging to education myself about the food I eat...Thank you Glen!!

I enjoyed the explanation of the older terms for produce & how the terms are both familiar & differ in various languages & the variants in modern terminology. Thanks for including it!

angel food cake with the egg whites - this pie is definitely interesting. Will have to try it! Thanks for sharing!