1966 Hamburger Pancakes - Old Cookbook Show
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- Опубликовано: 22 окт 2022
- 1966 Hamburger Pancakes - Glen And Friends Old Cookbook Show
This old cookbook recipe is from the Laura Secord Canadian Cookbook - This is kind of a breakfast patties recipe, or maybe a beef sausage patties recipe depending on how you spice them. The texture is more like a ground beef omelette than a pancake.
Hamburger Pancakes
Preheat griddle or heavy frypan. If necessary grease with unsalted fat.
Combine
½ pound hamburger
1 tablespoon chopped onion
½ teaspoon salt
¼ teaspoon baking powder
Stir in
3 egg yolks
Fold in
3 egg whites, stiffly beaten
Drop like pancakes onto hot griddle.
Turn once.
Serve alone, or with tomato or mushroom sauce.
The Dirty Secret of ‘Secret Family Recipes’:
www.atlasobscura.com/articles...
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Hit the nail on the head about "secret" family recipes being off the tin... My grandmother made the best chocolate chip cookies. Towards the end of her life, was talking to her about coming over and her baking us (the grandkids) cookies and how everyone thought hers was the best. The big secret? She used the classic Toll House cookie recipe. Instead of 3/4 cup each of white and brown sugar, she used 1 cup of brown and 1/2 cup of white. She said she only did it because it was easier..."who has a 3/4 cup measuring cup?" is what she said. "I would pack a 1 cup measure with brown sugar and I keep a 1/2 cup scoop in the sugar container".
Everyone loves my chocolate chip & oatmeal raisin cookies. Everyone knows them as "my" recipe and I'm happy to give it out so it's no secret. I got it from an advertisement in a magazine in the 1980's, probably GH or LHJ and haven't seen it again. You can find it online if you know what you're looking for, but yeah - that's my "secret" recipe and I'm sure my grandkids will talk about them as "Grandma's cookies" well into the next generation or more.
Adjusting the ratio of brown sugar vs white will create either a moister, chewier cookie (More brown, less white) or a drier, crispier one (more white. Less brown) changing the type of flour affects this, too; pastry flour for crispier texture and all-purpose for chewier.
Grandma did the same with sweet potatoes. All those years we thought she did it from scratch but switched to canned. Miss her.
I have always watched my Mom, she tries recipes, printed them, tore out of magazines, and typed em up from afternoon tv shows, then make notes and tweak them, I get the recipe books 📚 one day and until then, I just call her and she send a picture over the phone of the recipe
"Nezlee Tulause" lol
This is by far the best cooking show out there. It's always just so interesting
I completely agree with you. I watch a lot of cooking shows on RUclips, but Glen is by far the most relevant to me because he does the most recipes that I'm actually interested in, and he makes everything very approachable. He doesn't use bougie ingredients that are almost impossible to find and he doesn't cook with over the top equipment that next to nobody has.
I agree, my wife thinks it’s dry, but I could definitely listen to Glenn talk about food history and old techniques for episodes on end, he needs a Netflix cooking show!
Agreed
I've learned so much about cooking history
Totally agree! I must have 25 of Glen's recipes in my recipe file!
I, literally, drink my coffee and tootle around on the interwebs until the Sunday Morning Old Cookbook Show comes on. Watching this is the “official” start of my Sundays, highlighted by another recipe to keep in the ol’ noggin for future reference.
My boyfriends always raved about his mother's sausage stuffing for turkey. FINALLY he got the recipe for me from his sister. I bought the requisite Jones' pork sausage roll and lo....his mom's recipe was on the back of the sausage label.
Family secrets- reminds me of the story of a mother teaching her daughter how to cook the beloved family holiday ham. The most important thing, the mom said was to take a meat saw and take about 3" off the hock end. The daughter asked why- to which the mom said. "You'll have to ask your Grandma , that's what she told me'
So the next time she had a chance, she asked her Grandma about it. She thought a second. "Well, I don't know, that's just how my mom did it"
They are all now curious about this. So all go to the nursing home to ask Great Grandma about it "Why do we take the 3" off the hock end?"
Great Grandma thought a second, "Back in 1950 your great-grandfather brought home a huge ham for Christmas. It wouldn't fit in the roaster so he took and cut 3" off to fit"
One of my favorite recipes from my grandmother was her divinity fudge recipe. When I finally was able to get her to give me a copy, it was from the side of a Karo syrup bottle. 😆
Thank you for this! My mom loved my great grandma’s divinity, and the recipe wasn’t in with her other recipes that I received. She probably used the Karo recipe as well!
I love Julie’s comment, “It feels like we’re making breakfast really complicated.” 😂
My SIL’s mom (who I adored) used to show up at any potluck with her famous potato salad. Anyone who asked for the recipe could somehow never get the same tasty results. Years later it came out that she bought potato salad at a local deli, placed it in an attractive bowl, placed sliced eggs and a sprinkle of paprika across the top! I think it’s a genius move.
... late mother-in-law's famous Christmas fudge recipe was on the jar of Marshmallow fluff.. lol
it is now my son's famous fudge recipe...
My mom combined the fantasy fudge recipe from the fluff jar with an idea she got from a newspaper, so now we substitute butterscotch chips for half the chocolate chips, and anything else tastes funny to me.
My grandmother definitely used recipes off of tins and packages but didn’t pretend otherwise. They drifted a little to match the altitude or her resources sometimes though. (She lived in Montana or Colorado most of her life.) I am not sure I can actually remember how indignant she was when somebody won the Pillsbury Bake-off with the disappearing marshmallow rolls with the recipe she got off a package in the thirties, but the story gets told every time we make them now.
I like the idea of a “meat-based, omelet”. This looks very good. The possibilities are endless!
Thanks, Glen.
Wait wait wait wait wait.. How is an egg based omelet not made of meat?
It would be even better with some black pepper, garlic powder. Dice up some green pepper to mix in and maybe even some grated cheddar or Monterey Jack to enhance the omelette effect.
A good story of a lost source for a family recipe comes from the National Public Radio's Susan Stamberg here in the states. It became a tradition on NPR at Thanksgiving to present her MIL's Cranberry Relish recipe. After years of fame as Mama Stamberg's famous cranberry relish, it was discovered to have come from Craig Claiborne in the New York Times back in 1959. He was delighted about all the attention the recipe has received over the decades.
When we had to clear out my grandfather's house after he passed, we found a few recipe books of my grandmother's. One of them was a scrapbook, with cuttings from newspapers, papers from the sides of tins (many with crossings out and annotations), as well as handwritten recipes from who knows where. I convinced my mother to let me keep them. Many of the recipes do not really appeal tbh, but I have tried some and they were pretty good.
I have my mother's 1930s Joy of Cooking cookbook. It has lots of little clippings from newspapers in and amongst the pages, plus her scribblings. I treasure it.
I’m sure I can’t be the only one wanting to see a video on this chili sauce!!!
Chili sauce is essentially a 'Northern Salsa' from the 1800s.
@@GlenAndFriendsCooking cool!! Sounds amazing!
This sounds like something I could try. I do low to no carb (although I enjoy watching all the recipes you share) and this one will work out for me to give a shot.
As part of my wedding preparations back in 1980 I sat down to gather my favorite recipes of my mom's. I loved her coconut macaroons she used to make back in the 60's. "Oh, those were from a box. They discontinued them because they always had bugs in the box." Lol
Recipes blow up on Tik Tok now ; back then it was newspapers.
Seen it , love it, gonna watch it again
The last episode on this cookbook had me scouring vintage shops in Windsor for it and I thought I’d have to order it online......and then I found one for 3 bucks!! It’s a very cool book and I love that you’re doing more recipes from it! Def a keeper in my collection.
Hey Glen! We make this at home using ground meat of any sort but using eggs, mayonnaise and cornstarch. It's a family favorite but anyone who tries it, asks for it - and gets it! No secrets - good food needs to be shared.
Great cold as well. Stretches a meat budget for a family of six with guests especially when our local Loblaw has the ground chicken on sale!!
Many thank yous!!🙏🙏😎👍👍💣💥🎉
That is unique. You bring us recipes that stretch our repertoire. This one could go in many directions.
Thank you, Glen! Great stuff!
The newspaper article is from my hometown newspaper!!! How Cool!! Thanks Glen!
My Baba too kept her secret for cabbage rolls.......mine were never the same as hers, until one say she had promised a friend a batch but she wasn't feeling well, so I had to help.....i watched ever so carefully, it was all the same we were near the end all we had to do was put no the top cabbage leaves for baking and then and then....she looked at me and said ok,...grab the bacon fat can.....all it was was 3-4 tbls of warmed bacon fat poured over the cabbage rolls...and what a difference it made! - sha said always keep your bacon fat ! and so I do :-)
My mom has a recipe that we call “mince meat and potato pancakes”
It’s shredded potatoes, shredded carrots, thinly sliced onions (white and red), a bit of minced meat (beef or ground chicken) mixed with flour and eggs.
When I read hamburger pancakes I thought they would be similar to what my mom makes. But i was wrong haha.
My Mother's yellow cake was famous in our family. My dad ate it everyday. Everyone loved it and passed her recipe around. And later when I perused her cookbooks I read "Betty Crocker's, "Starlight yellow cake" and it was the exact same recipe.
Eyes are drawn to the colcannon adaptation at the end there!
Yeah, at 10:12, that caught my eye too. My wife looked up this Irish contrivance - one article suggested that the dish was customary "fortune telling" fare that included bits of rag, sticks and coins. Your serving indicated your future: Rag = poverty, Coin = riches, Stick = beating/domestic abuse!
How interesting :) thank you for educating all who watch . It’s much appreciated .
I’ve been making choc. chip cookies from the recipe on the side of the Toll House bag for so long I have it memorized and funny to see other recipes as well as my families recipe be virtually the same.
I beg of you to cover more of your research process for the old cookbook show. I would love to see more of your cookbook library and what websites/databases you use for searching recipes in newspapers!
Julie's face in this one is just great!! Sounds quite interesting! Thanks for sharing with us ❤️
I laughed at the way Glenn backed into the corner when he took his first bite.
Hamburgers and pancakes!! Two of my favorite food groups. Instead of ground beef ....how about breakfast sausage??!! Thanks again for another great way to start my day.
This seems to be an answer to a loaf of Scrapple for those that only have a cooktop and not an oven or Dutch oven. Very cool!
Lol I found the "very difficult" recipe for my mother in law's German potato salad in my mother's old Betty Crocker cookbook.
Converted all my friends to your quick ice cream recipe, thanks. Works perfectly.
My Kansas born & bred mother often made hamburger pancakes for us - which we loved with maple syrup! I do not recall that she whipped the egg whites and folded in. Mom was practical with her time because of the mob of us kids, she just mixed the eggs in. She browned the hamburger first so I am wondering if she just made pancakes then mixed in hamburger. Hers definitely looked more like a pancake than a burger. Delicious!
I'm surprised that bread crumbs weren't added. With eggs as the binder, that would have stretched the meat even further.
Indeed, it's basically non-loaf meatloaf.
Now I want your recipe for chili sauce: I make something similar (tomatoes, onions, and bell pepper slow simmered with water, vinegar, sugar, salt, and spices until thick and syrupy) and I'm curious about your version. I use the same basic technique for making peach chutney (peach instead of tomatoes, and different spice profile.)
Yes! Please?
ground pork, ginger, green onions, splash of teriyaki (or any sweet asian sauce)
I expected a bit of flour, something to extend the recipe. But by extending the protein, it’s going to allow more vegetables and starch. Like putting it on a bun and serving it with baked beans. Plus, it seems pretty enjoyable. Thank you for the research you do, it’s always so interesting!
The look on her face when you started dropping more pancakes in the pan. 😆 🤣 😂
My mom used to serve us what she called "scrambled hamburger". (@1962ish)
Grd beef cooked & seasoned in a skillet w/ scrambled egg folded in. Served with toast and a side salad, it was dinner.
My grandmother made "pepper steak" and it was always delicious. Her secret ingredient when cooking the skirt steak .. ketchup, straight out of the bottle!
Emmy made a similar style "burger" in the past week or so and i have seen other 'stretch it till its squeals in horror' type recipes. I love them all!
That newspaper is our local newspaper. Small World!
I love how you guys are just so welcoming and yourself. No big production. I also love the little stories along with the recipes 😍
My mom made something just like this...with no recipe. I do not know where she got it. But she called it Western Egg. We loved it...with catsup or in a sandwich cold for lunch. My dad would ask for these in him lunch pail as a cold sandwich, with mayo..or catsup, or miracle whip. I'm glad to find the recipe. Thanks so much.😊
She never beat the egg whites. Which made them spread easier, just put the whole egg in and mixed it up....so yummy!
Your story in the beginning reminds me of a picture I saw of the back of a grave stone. It said, “Grandma said she would give her chocolate chip cookie recipe over her dead body, so here in is.” And then it gave the recipe.
Omg this is great 😀 Perfect for carnivore way of eating ❤
I've been fascinated by folklore transmission for years, mostly interested in storytelling and children's games. I think recipes also follow interesting transmission paths. Even if grandma found a recipe in a paper, her passing it to her kids and friends continues the transmission of the recipe. And they very likely modify it as it passes along with different local ingredients substitions etc.
It's also possible for a recipe to genuinely have floated around for years before a journalist found it and decided to codify it in a column.
Interesting recipe and interesting story as awlays.
I really miss the Frugal Gourmet shows when I was younger, he always pulled some old world recipe out of thin air for his shows. This time of year I always cook his American Indian pumpkin stew with only 5 ingredients, Pumpkin cubes (1"), Ham cubes (1/2"), Onions, Yellow corn, stick of butter and Water. Of course salt and pepper to taste. I make a 10qt pot full and it's empty before anyone gets up from the table, they eat about 3 servings each. It always has great color with the yellow, orange and pink colored ham.
You could probably have just whipped the eggs really well, maybe with a touch of milk, oil, or melted unsalted butter... crisp them up a bit more and melt some cheese on top and make something like a fried egg/cheeseburger sandwich... or the sausage idea and maybe even between 2 pieces of French Toast with Maple Syrup... watching you gives me so many great ideas... Love it...
My Grandmother here in Missouri would make something like this, However she would add corn meal or cornbread mix. Not a bunch so it didn't thicken it but really gave an awesome result! Now I know what I am making for dinner tonight! with roasted potato's and a mushroom gravy.
So weird seeing the newspaper from where I grew up here on this channel, and a couple very recognizable business names on that page that were still around and frequented by myself and my family, friends, etc, when I was a kid (and probably still there now). I used to deliver this same newspaper as well, across two small towns as a kid, every weekday and Sundays too. When worlds collide, I guess, haha
America's Test Kitchen uses baking soda to increase browning of meat. I wonder if the baking soda in baking powder was used for a similar reason in this recipe. Also, ground pork and poultry seasoning is were I went before Glen mentioned it. I might have to try this.
When you said pork, (since I stay away from beef) I will be making this. Thanks for this video.
This just another variation in stretching your ground beef in. Lean times.
I took your suggestion at the end of this video and made it with ground pork and poultry seasoning. I love it and was a huge hit with my family. Put a little bit of syrup on top and it is a great healthy breakfast option. It reminded us of a mcdonalds mcgriddle- eggy, meaty, sweet, breakfasty
I love weird recipes. I'm going to try this will bell pepper and cheese added.
Lol, just as Glen tasted it, I said this is a bit weird! Which he then also stated & it gave me a good giggle!
Just watched the Emmy episode where she made the 5 lbs of beef to 100 burgers depression recipe. Sort of a meatloaf sandwich.
Another great recipe and presentation on how to prepare!
"Weird" - the basis for experimentation in cooking (sometimes also the result 😁)
I absolutely love all these old budge friendly recipes!! With groceries going up so much recently I need to stretch as much as possible and still be a good meal. THANK YOU for your videos, all of them. I always look forward to the next one!
There were many recipes from my grandmother that my mom said were the best ever. When I got married and got a Betty Crocker Cookbook it contained many of my grandmother’s recipes exactly. She must have seen a very early cookbook and copied the recipes.
My grandma’s favorite secret was using Lipton Onion Soup Mix. Meatloaf, stew, pot roast… Lipton Onion Soup Mix… she kept this secret for years and years.
Emmy had a similar recipe recently, but with no eggs, it used water dipped hamburger buns to stretch the hamburger meat. That recipe had unusual spices like chili and sage, was served on a bun with mustard and cabbage and vinegar salad. It was a recipe from North Carolina I think.
I look forward to this show every Sunday morning. Thanks for doing this…..
Very interesting. Thanks for sharing the recipe.
Good morning friends
I just picked up this cookbook about 3 weeks ago on good ole Ebay. I've been working my way through it. Really interesting recipes. Keep on cooking..... by the way don't be offended if I smuggled it over your sothern border into Colorado. 🤠
Me too! I’m in Canada and thought I’d have to order it online as I had never seen one ever in my 49 years...and boom found one at Goodwill for 3 bucks. Also we love that your smuggled it over 🤣
Great show. I would be tempted to add another white, spice and cooked white rice to extend my meat.
As soon as the omelette was mentioned I immediately thought of scrapping the onion, and using pork and grated mushroom instead.
Love the way you share your research. I was thinking that doing this with a breakfast sausage would be great.... and then you mentioned it. lol and Jules cringed...love that
This reminds of my old junior high school cafeteria burgers....A slice of cheese, shredded iceberg lettuce, two pickles and a thousand island sauce between two buns. I could eat ten of them at a time.....
I was thinking of doing something similar by adding beef to Amish onion patties. I'll have to give this a try tonight.
Good find
Robertson Davies noted in the 1940s (when he was a newspaper editor writing under his persona Samuel Marchbanks, and also I think in an early novel) that various jokes and anecdotes (and I presume recipes) propagated through the U. S. and Canada in a matter of a few weeks, from paper to paper.
Reminds me of something my grandmother would make (albeit I think hers had a chunkier texture, with onion and sometimes some chopped up venison). She would call them bonnocks, like bannocks - so the pancake sort of reference is still there.
I could see this with crushed oyster crackers, seasonings, minced sweet peppers and onions. served in place of breakfast sausage.
The ground pork variation might just be a winner in my house. Going to have to give it a try next weekend.
With come hatch chile to top it of. Or guacamole too!!
I found out a couple years ago that my mother’s spaghetti sauce recipe came from the Minneapolis newspaper in the 1960s, from a local Italian restraunt, although by the time I tracked down the restaurant it had recently closed.
2022 understatement of the year. "It's a little bit weird".
This Deathbed Confessions, of which you speak, sounds like it Needs to rest amongst my cookbooks!!!
My mom made the best meatballs. She called them Vimco Meatballs. No one got the recipe from her when she passed. Mentioned to a hometown friend. She said that everyone made them. Apparently there was a local Italian/ pasta company called Vimco and the recipe was on the side of the box. Lol
I want one of those bowls!
I'm with Glen... the pork/poultry seasoning would be the way to go! I'd be all over that!
You are soooo right! For years after my grandmother died, the one recipe of hers I truly missed was her "Southern pecan pie." She had been gone for a few years when I asked my Mom (who got all of Gram's recipe cards) if she had the pie recipe.
Mom's reply was, "I think it's just the recipe on the back of a Karo Syrup bottle." That afternoon I made that recipe and... d'oh!
Had something like that with sausage gravy at a grange in E WA.
This looks good. But this recipe reminds me of something that would have been published during WW2 as a "meat stretching" recipe to extend the meat ration for the week. I have this cookbook (or more likely one of the reprints) so I will need to check this out, as it looks like something my family would really enjoy.
My mother made a tomato chili sauce like that. I particularly remember putting it on her homemade baked beans.
My Great Grandmother's secret recipe for angelfood cake was to substitute almond extract for vanilla in the recipe from the Betty Crocker Cookbook.
This reminded me of a Slug Burger from NE Mississippi. Not quite the same but a similar idea of using something to stretch out meat. Here I believe it's done with a mixture of pork and beef with something like soybeans. Then it's deep fried and served like a hamburger.
This makes me think of the hash burgers that my grandma made. Potato hash mixed in.
Great alternate ideas from both of you. I had thought of actually making a pancake batter and adding sausage, but your ideas don't require as much experimentation and could be served with hashbrowns.
I’ve come to find out that most of the recipes my mom told me was my grandmother’s recipe came about by the process you described Glen lol… you and that other fellow who has a TikTok have made me realize this
I know someone who makes a big to do about her secret recipe for pretzel jello salad. 🤣
I just watched a video about the Thai Night Market, and they made "hamburgers" that looked a lot like these. The differences, they used a ladle to spoon them on to the griddle, browned both sides, then dropped them into a deep fryer to finish cooking them through. They served them on buns as hamburgers. Now I know how to make them. Thanks.
Oddly enough this basic recipe my mother claimed her Pennsylvania Dutch grandmother was doing around the Second World War and the depression. Doubt they have it written anywhere but it’d be an interesting rabbit hole to fall into sometime.
I’m adding “Hamburger Pancakes” to my list of names that would be good for a band.
I've never understood why people keep recipes secret when not involved in commerce.
My grandfather made some very similar. Put an egg on top with mustard.