
English: 
welcome friends welcome back to the
kitchen it is Sunday morning so we're
doing another edition of the old
cookbook show today we're going to do a
recipe out of a guide to good cooking
from five roses flower now this is the
1938 Edition and in 1938 in Canada the
Great Depression is all but over
production is already starting we're
moving forward but we're not out in the
clear yet because by fall 1939 we are at
war wars declared and we're at war in
Europe and pretty much by this point in
1938
we knew war was coming production had
already started you know the clouds were
gathering we kind of had a good idea of
where it was going there is a sense of
hope in this cookbook some of the
recipes are much more flamboyant than in
the previous edition and certainly more
flamboyant than in the next edition

English: 
welcome friends welcome back to the
kitchen it is Sunday morning so we're
doing another edition of the old
cookbook show today we're going to do a
recipe out of a guide to good cooking
from five roses flower now this is the
1938 Edition and in 1938 in Canada the
Great Depression is all but over
production is already starting we're
moving forward but we're not out in the
clear yet because by fall 1939 we are at
war wars declared and we're at war in
Europe and pretty much by this point in
1938
we knew war was coming production had
already started you know the clouds were
gathering we kind of had a good idea of
where it was going there is a sense of
hope in this cookbook some of the
recipes are much more flamboyant than in
the previous edition and certainly more
flamboyant than in the next edition

English: 
which happens during the war but there's
still a little bit of trepidation in the
recipes people still know that they need
to conserve and be a little more frugal
with their food so today we're making
something called chocolate rice whip and
into this bowl I have put salt and milk
and to that I'm going to add chocolate
it says to use one and a half baking
squares of chocolate with the current
global problem I can't find baking
squares of chocolate so I had some
chocolate chips so I'm just going to
measure those in it'll be fine
I'm gonna put this over a double boiler
and we're going to stir it occasionally
while the chips melt now essentially
this is a chocolate custard with rice
added to it and since we've entered an
era of make do again you can make
substitutions if you don't have
chocolate or baking squares or chocolate
chips you can just crumple up a
chocolate bar and put it in a milk
chocolate bar you could probably do this
with any kind of flavored baking chip
that you might have at your house
caramel chips caramel chips you could

English: 
which happens during the war but there's
still a little bit of trepidation in the
recipes people still know that they need
to conserve and be a little more frugal
with their food so today we're making
something called chocolate rice whip and
into this bowl I have put salt and milk
and to that I'm going to add chocolate
it says to use one and a half baking
squares of chocolate with the current
global problem I can't find baking
squares of chocolate so I had some
chocolate chips so I'm just going to
measure those in it'll be fine
I'm gonna put this over a double boiler
and we're going to stir it occasionally
while the chips melt now essentially
this is a chocolate custard with rice
added to it and since we've entered an
era of make do again you can make
substitutions if you don't have
chocolate or baking squares or chocolate
chips you can just crumple up a
chocolate bar and put it in a milk
chocolate bar you could probably do this
with any kind of flavored baking chip
that you might have at your house
caramel chips caramel chips you could

English: 
just put in Kraft caramels that would
probably work really well too now we
need to separate the eggs to the egg
yolks I'm going to add some sugar
and we'll give that a whisk now the
recipe doesn't say to temper the egg
yolks before adding them to the milk
we're just supposed to add them in and
then stir continuously until it thickens
I'm kind of torn on that because I would
think that you would temper these eggs
take a little bit of the hot liquid put
it in here while whisking quickly to
bring the temperature of the eggs up
slowly before you add it all back in but
since this is the series where I follow
recipes as closely as I can I'm just
gonna follow this instruction and put
these in so first thing I'm going to do

English: 
just put in Kraft caramels that would
probably work really well too now we
need to separate the eggs to the egg
yolks I'm going to add some sugar
and we'll give that a whisk now the
recipe doesn't say to temper the egg
yolks before adding them to the milk
we're just supposed to add them in and
then stir continuously until it thickens
I'm kind of torn on that because I would
think that you would temper these eggs
take a little bit of the hot liquid put
it in here while whisking quickly to
bring the temperature of the eggs up
slowly before you add it all back in but
since this is the series where I follow
recipes as closely as I can I'm just
gonna follow this instruction and put
these in so first thing I'm going to do

English: 
is just clean off the whisk and I'm
gonna whisk the egg yolks in as they
drip out of Bowl so that worked really
well the mix can there's no chunks of
egg in there I'll just scrape out the
last little bit now I continue to stir
this as it thickens until it coats the
back of a spoon
this didn't thicken as much as I thought
it should and I mean it's been on here
now for half an hour so I'm gonna say
it's not gonna get any thicker than it
is I'm gonna pull it off at this point
I'm supposed to add in a cup of cooked
rice I've got about a cup and a half
have no use for that extra half so I'm
just gonna mix it in it'll be fine half
a cup extra rice isn't going to be a
problem and I also put in some vanilla
at this point now I give this stir I mix
it all together and then I have to put
it in the fridge to chill before we move

English: 
is just clean off the whisk and I'm
gonna whisk the egg yolks in as they
drip out of Bowl so that worked really
well the mix can there's no chunks of
egg in there I'll just scrape out the
last little bit now I continue to stir
this as it thickens until it coats the
back of a spoon
this didn't thicken as much as I thought
it should and I mean it's been on here
now for half an hour so I'm gonna say
it's not gonna get any thicker than it
is I'm gonna pull it off at this point
I'm supposed to add in a cup of cooked
rice I've got about a cup and a half
have no use for that extra half so I'm
just gonna mix it in it'll be fine half
a cup extra rice isn't going to be a
problem and I also put in some vanilla
at this point now I give this stir I mix
it all together and then I have to put
it in the fridge to chill before we move

English: 
on to the next step this has been in the
fridge for quite a while now and it's
thickened up really nicely so I'm gonna
set this aside while I continue with the
recipe next step is to whip these egg
whites
now if you're freaked out by raw egg
whites don't do this step leave the eggs
whole and cook the whites with the yolks
when you do this step personally I'm not
really bothered by raw eggs or raw egg
whites doesn't bother me at all so next
in is to whip some whipping cream now
calls for a half a cup I don't know how
much I have left so it doesn't really
matter I just have to go with what's in
here and even if it's 3/4 of a cup or a
full cup of whipping cream that I have I
need to use this this is the last day
that I could possibly use it so I'm
gonna whip that next whip your egg
whites and then you can use the same

English: 
on to the next step this has been in the
fridge for quite a while now and it's
thickened up really nicely so I'm gonna
set this aside while I continue with the
recipe next step is to whip these egg
whites
now if you're freaked out by raw egg
whites don't do this step leave the eggs
whole and cook the whites with the yolks
when you do this step personally I'm not
really bothered by raw eggs or raw egg
whites doesn't bother me at all so next
in is to whip some whipping cream now
calls for a half a cup I don't know how
much I have left so it doesn't really
matter I just have to go with what's in
here and even if it's 3/4 of a cup or a
full cup of whipping cream that I have I
need to use this this is the last day
that I could possibly use it so I'm
gonna whip that next whip your egg
whites and then you can use the same

English: 
beaters in the whipping cream pretty
good so now we need to fold the egg
whites and the whipped cream into the
pudding so I'm gonna give the pudding
just a little bit of a stir first and
I'm not sure which order doesn't really
say so I think I'm gonna do a little bit
of the whipped cream first then some egg
and then just go back and forth ok just
chocolate rice whip I'd rather
under-promise and over-deliver on this
one well you know it's chocolate it's
put in its it didn't thicken the way I
thought it would and I'm even right from
the very beginning it didn't thicken but
it is very fluffy it is you make a
meringue
it is whip you do with the egg whites
and you whip the whipping cream okay and
then you fold that in but the initial

English: 
beaters in the whipping cream pretty
good so now we need to fold the egg
whites and the whipped cream into the
pudding so I'm gonna give the pudding
just a little bit of a stir first and
I'm not sure which order doesn't really
say so I think I'm gonna do a little bit
of the whipped cream first then some egg
and then just go back and forth ok just
chocolate rice whip I'd rather
under-promise and over-deliver on this
one well you know it's chocolate it's
put in its it didn't thicken the way I
thought it would and I'm even right from
the very beginning it didn't thicken but
it is very fluffy it is you make a
meringue
it is whip you do with the egg whites
and you whip the whipping cream okay and
then you fold that in but the initial

English: 
pudding part where you cook it over a
double boiler I thought it would have
thickened more than it did but it didn't
well usually there's a little bit of
cornstarch in that is there not when you
make pudding on them anyway
it's kind of weird okay two things
okay so the chocolatier part is actually
really quite lovely yes it's the rice
that kind of throws you off as a texture
it's like oh and yeah there's chewy bits
all right a little bit like a fudgesicle
uh-huh uh-huh the yes so the chocolate
pudding without the rice would be
amazeballs amazing and I love rice
pudding but the rice completely throws
me off in this it was the rice really
over well cooked or it was cooked cooked
leftover rice yeah I've got almost
tolerate the chunky rice bits cuz it
looks pretty good which are always
really good so it's when do you add the
rice at the end I'm no you add the rice
out you make sort of a a chocolatey
pudding or chocolate custard you
actually you're making a chocolate

English: 
pudding part where you cook it over a
double boiler I thought it would have
thickened more than it did but it didn't
well usually there's a little bit of
cornstarch in that is there not when you
make pudding on them anyway
it's kind of weird okay two things
okay so the chocolatier part is actually
really quite lovely yes it's the rice
that kind of throws you off as a texture
it's like oh and yeah there's chewy bits
all right a little bit like a fudgesicle
uh-huh uh-huh the yes so the chocolate
pudding without the rice would be
amazeballs amazing and I love rice
pudding but the rice completely throws
me off in this it was the rice really
over well cooked or it was cooked cooked
leftover rice yeah I've got almost
tolerate the chunky rice bits cuz it
looks pretty good which are always
really good so it's when do you add the
rice at the end I'm no you add the rice
out you make sort of a a chocolatey
pudding or chocolate custard you
actually you're making a chocolate

English: 
custard and then you stir the rice in so
you could just not put the rice in yeah
you could add mini marshmallows or like
you could add almost any kind of a thing
they you know brings you joy you can put
it on ice cream mm-hmm I think there's a
lot of options of how you might what you
might do with this and as weird as it is
I can't stop shoveling it in watching
you very closely it is it is that lovely
flavor and you could I wonder if it
could freeze it well yes yes this had
occurred to me but this has all the
hallmarks of some of the no churn ice
creams that we've made and you could
stick this in the freezer and almost
take it to like a semifreddo mmm which
is an Italian sort of semi semifreddo
semi-frozen it's kind of like an ice
cream but it's not an ice cream so
today's discussion has been all about
what to do when you kind of like it and

English: 
custard and then you stir the rice in so
you could just not put the rice in yeah
you could add mini marshmallows or like
you could add almost any kind of a thing
they you know brings you joy you can put
it on ice cream mm-hmm I think there's a
lot of options of how you might what you
might do with this and as weird as it is
I can't stop shoveling it in watching
you very closely it is it is that lovely
flavor and you could I wonder if it
could freeze it well yes yes this had
occurred to me but this has all the
hallmarks of some of the no churn ice
creams that we've made and you could
stick this in the freezer and almost
take it to like a semifreddo mmm which
is an Italian sort of semi semifreddo
semi-frozen it's kind of like an ice
cream but it's not an ice cream so
today's discussion has been all about
what to do when you kind of like it and

English: 
how you might make I might really like
so I would say if you want to try this
it's kind of weird but it's it's really
tasty
and okay let's let's be honest it could
be you
so you might make it and it works out
ten times better than when Glen made it
yeah I would have thought a little bit
less soupy but that's just me I mean
this could be the texture I have no
frame of reference so once again we've
learned you can take this recipe you
could leave the rice out
you could put in some marshmallows if
you don't like raw egg whites in a
meringue leave them in with the yolks at
the beginning I think that might give
you a thicker texture you're still gonna
get this creamy dreamy texture you could
freeze it so many things you do with
this so thanks for stopping by see you
again soon need to finish this

English: 
how you might make I might really like
so I would say if you want to try this
it's kind of weird but it's it's really
tasty
and okay let's let's be honest it could
be you
so you might make it and it works out
ten times better than when Glen made it
yeah I would have thought a little bit
less soupy but that's just me I mean
this could be the texture I have no
frame of reference so once again we've
learned you can take this recipe you
could leave the rice out
you could put in some marshmallows if
you don't like raw egg whites in a
meringue leave them in with the yolks at
the beginning I think that might give
you a thicker texture you're still gonna
get this creamy dreamy texture you could
freeze it so many things you do with
this so thanks for stopping by see you
again soon need to finish this

English: 
you

English: 
you
