Practice English Speaking&Listening with: 1936 Sucre À La Crème Recipe - Recettes du Québec

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welcome friends welcome back to the kitchen welcome back to sunday morning in the old

cookbook show uh this past week or maybe two weeks ago i got an email from a viewer in scotland

asking me if i could make scottish tablet or tablet depending on your pronunciation

my scottish grandmother said tayblet um just like she never said father she always said fayther her

particular accent or scottish accent that's what it was and so i thought oh i'm gonna make that

then and i looked at my grandmother's recipe and then the recipe that this viewer sent and realized

they're completely different my grandmother was pretty old school so i'm not going to make

scottish tablet i'm going to do that in another episode because my grandmother's recipe is

pre-1850 which is just cream and sugar whereas in 2020 most tablet recipes call for condensed milk

and butter and and all kinds of other things so i'm not going to wade into that just today

i'm going to make a canadian version out of one of these Qubcois cookbooks called Sucre La

Crme which is just sugar and cream so i've got cream in here and i'm going to put it into a pot

the pot is on fairly low heat right now i don't want to get it too hot too quickly so in front

of me i have two versions of la cuisine raisonne which is a very famous Qubcois cookbook this is

the 1936 version looks very much like a hymn book or a bible and i think that's probably by design

and i also have the 1967 version and the recipe is in both of these books pretty much exactly

the same recipe just the instructions in the 1967 version are much more precise and spell things out

in a way that we would understand today whereas the 1936 version assumes that you know a lot

and so this recipe for Sucre La Crme can be found going right back to the first settlers

in new france so in with the cream i'm putting in sugar just plain old white sugar which is

pretty much exactly how it would have come to new france or quebec

from old france in the beginning in the 1600s but shortly after the settlers arrived they would

have started using maple syrup so this recipe gets a healthy dose of maple syrup all right

two cups of maple syrup in fact and now for everyone screaming that maple syrup is really

expensive and in 1936 during the depression they wouldn't have had access or would have been able

to afford maple syrup in quebec in a rural setting this maple syrup would have been way

cheaper than white sugar which is why it probably switched at some point to maple sugar because it's

it's available it comes out of trees so i'm going to put that in as well now at this point i'm going

to turn up the heat and i'm going to stir it until the sugars are dissolved into the cream

once the sugars are dissolved i'm not going to stir it anymore

if you want to make a concession to a modern day recipe

and get your sugars to not crystallize and be much smoother i would add some invert sugar in

the form of corn syrup two tablespoons of corn syrup will make that happen your sugar won't

crystallize you'll get a much smoother texture at the end you could use any invert sugar in fact

you don't have to use corn syrup but corn syrup is a really readily available invert sugar

so i'm going to bring the temperature up recipe says i want to boil this

to a softball stage the 1967 recipe tells me that that temperature is 236 degrees fahrenheit

so i am going to put a temperature probe in and keep careful watch on the temperature

now when this comes to a boil watch it closely

um make sure you've got it in a big enough pot because it's going to bubble up and

this one might almost boil over we're at 215 degrees fahrenheit right now

and i think i've got it just right although i'm ready to lift it off if i need to

i think we're gonna be okay so there we go we're 213 degrees fahrenheit and we need to get to 236

so the boiling took quite a while a little bit longer than i thought to reach this

temperature i've set the alarm to go off at 235 so i don't miss 236

and i've been standing here looking at that beef in the dry ager and it looks amazing

i think on the day that i'm making this i've got about a week and a half until i can

pull the first piece of beef out of that okay 236 off this comes from the heat now the 1936 version

of this recipe tells me just to let it cool a while not like cool a while doesn't really tell

you how long a while is or what the temperature is the 1967 version though does tell me

don't stir this don't touch it don't do anything to it until the temperature drops to 110 degrees

fahrenheit and that has to do with allowing the sugar and the crystal structure of the sugar to

reach a point where when we start stirring it together it's going to be smooth so i'm going to

let this sit here to 110. you could use a memory in order to drop the temperature my understanding

is you don't want to drop the temperature too quickly so don't use ice water just use room

temperature water if that's what you want to do so now we just wait to the next step and while we're

waiting this is the point where you would add flavorings if you want to the 1936 version doesn't

give you any indication about flavorings or nuts the 1966 version does tell you that you can put in

flavoring if you want it doesn't say what kind of flavoring i imagine vanilla would be the go-to and

nuts if you want them it also says that you can add in a little bit of butter if you want to i'm

not going to do any of those things i think the maple flavor all on its own should carry this so

we wait okay we've reached the right temperature so i'm going to pull out the temperature probe

get as much of that back in as possible who am i kidding

that's really good so now we mix it and 1936 you would have used a wooden spoon

i'm gonna use an electric mixer it doesn't tell you how long to mix it

it gives you kind of a vague it's going to change color and it's going to be less glossy

so my my understanding is that it gets lighter in color and becomes kind of dull

i think i've reached the point where i've mixed it enough it's uh the mixer's starting

to strain a little bit and the color has changed it's lightened the touch

and it's also become a lot less glossy um almost dull so i'm gonna put this into

a loaf pan and i have buttered greased the loaf pan and then put a parchment sling in

so it's a little bit easier to get out later so pour this in

get it all in there and so i'm just going to let this cool until it hardens and before it gets too

hard i'm going to score the top with this little knife so that it makes it easier to cut up later

girls hi glenn hello friends Sucre La Crme from the la cuisine raisonne okay um

so we had this last week but it was not like this at all didn't work out it was very soft

okay wow that's sweet

that was super sweet but that's a much better texture than last week's okay

got that kind of uh crispy fudgy yeah thing so um the 19 was it what year was this 26

1936. so the 1936 version is very kind of minimalist in its in its instructions uh the

1966 version gives temperatures and it tells you to pull it off at 236 for softball stage

too soft too soft um so on the first time at 236 i pulled it out and it just you know yeah

that was last week why was last week's tastes amazing absolutely tastes amazing but if you

leave it out of the freezer it just turns into a gooey gooey mess i actually didn't i actually

love this texture much better the crystal formed yeah that's sort of the sort of crystal

so i would go higher uh softball is 235 to 240 degrees fahrenheit i don't know

i have to look it up so if you go if you go to like 238 or 239

you're gonna get a better texture that that more crystalline but still not crystally or hard yes

i would go much higher and make sure that your temperature probe isn't touching the bottom of

the pot because that'll that'll throw your yes it will that'll throw you off completely

um i could just eat i could until it makes me sick completely until it makes me sick and the

they both give instructions of substitutions this one says that you can do half cassonade or brown

sugar okay and half white sugar and leave out the maple syrup i know why would you leave out

the maple syrup now that being said it's not as easy to get hold of everywhere in the world

not as not as easy everywhere this book though is aimed firmly at quebec yes of

where it should probably probably probably you know a mostly unknown book outside of quebec

where maple syrup is much easier to get it is true so if you want to do this and then you've you

could do it all with white sugar and you've almost started to blur the line into scottish tablet

yes in fact it becomes a historical version of scottish tablet so i'm curious how long it'll

not that i'll keep it very long because i'll eat it but how long will it keep i think if you cut it

up and put it in a sealed container and kept it in the fridge or the freezer you could sticky for a

while keep for a long time the only the only thing that the only way it'll go bad is if it starts

to take on flavors from your fridge or freezer fair enough so this is the kind of thing that if

you wanted to make it for holiday gift giving you could probably do it two or three weeks in advance

yeah i just my concern is that as much as i want to eat it all right now i will overwhelm myself

and eating it all before it you know goes lucky on the counter and gets too warm yeah is not gonna

happen there's just you and i eating these things right now so um we'd love to share this with you

you'll have to give it a try give it a try and if and if you are one of our viewers in quebec let

us know if your family makes this and how they make it thanks for stopping by see you again



The Description of 1936 Sucre À La Crème Recipe - Recettes du Québec