1936 One Pot Spaghetti With Bacon Recipe
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- Опубликовано: 29 авг 2020
- 1936 One Pot Spaghetti With Bacon Recipe - Here it is... Martha Stewart's Famous One Pot Pasta Recipe; but from before Martha was born. This one pan spaghetti recipe is from 1936. Long before the craze of tasty one pot pasta recipes on the internet started. Long before Donal Skehan one pot pasta. This is an easy One Pot Single Step Spaghetti Recipe... This is Depression era cooking at its finest!
Ingredients:
½ cup chopped bacon
1 chopped onion
1 chopped green pepper
½ pound spaghetti
1 cup boiling water
½ tsp salt
2 cups tomato
1 tablespoon Lea & Perrins Sauce
Method:
Fry the bacon onion and green pepper together until slightly browned.
Add the uncooked spaghetti, one cup of boiling water, the salt and the tomato.
Cover and simmer about 20 minutes or until the spaghetti is tender, stirring frequently with a fork and adding a little water if necessary.
Add the Lea & Perrins Sauce and serve immediately.
0:01 How to make one pot pasta
0:05 How to make one pan spaghetti
#LeGourmetTV #GlenAndFriendsCooking 
Хобби
Thanks for watching Everyone! *What’s your favourite pasta shortcut?* Full recipe in the description box.
I make a one pan creamy chicken pasta, which includes chicken broth, milk, goat cheese, chicken and broccoli, etc. Good stuff!
Hey Glen I have a kinda odd question. What sorta frying pan is that or is it technically a wok? I've been interesting in getting one but I can't find one where I live.
Try one pot kraft mac and cheese. Use 1.5 cups water, 0.5 cups milk, and a couple tablespoons of butter.
I like the pan cooking method for pasta, I don’t have to wait for a pot to come to a boil.
mr4611johnston it’s a ‘saucier’ - not too many manufacturers make them anymore. But you can still get them. They are great for this type of cooking.
If you had a t-shirt of Julie saying "It's edible!" I would buy it
Absolutely!!!!👕
I need a shirt that says, "These are just suggestions, make it your own!"
That's a good idea.
Finally figured out the real draw to this show: the genuine interaction of two people who care about each other (and who enjoy taking us on recipe excursions).
My grandmother, who lived through the Depression, told me that people back then didn’t really know how to cook pasta as Italian food was new to Canadians, so they would overcook it. We all grew up in the 70’s with mushy spaghetti but we loved it. My sister and I would slurp it so the tails would hit our cheek, leaving a red sauce trail, which we thought was hilarious. Later, after our mom passed, we would make sauce out of the ubiquitous tomato juice everyone had in their cupboard, by boiling it down a little, then adding cheddar cheese as that is all we had. Now I realize we should have just cooked the spaghetti in the juice.
We in Italy always make fun of americans overcooking pasta, it's way quicker and more delicious to keep it al dente. It doesn't fall apart, it has a firm texture to it and it takes only a few minutes (even less than it says on the box). It's really all about your own taste, check it (eat a strain) a few minutes after you've thrown it in the boiling water and once it's chewy, firm but soft enough to eat take it off and drain it, there's really no exact measure behind it, it's just your taste that can say when it's ready.
@@mygetawayart Quanto Basta right?
@@mygetawayart Americans always overcook fresh pasta because we're used to cooking dried pasta, which takes longer. Fresh pasta cooks up in nearly no time at all!
@@DamonVDAmore saw a recipe on how to make ravioli and the instructions were to cook the ravioli for 45 MINUTES. Alas I did not follow that recipe.
"He's a kinda overpour kinda guy."
You noticed that, too? LOL
Need that on a shirt
Not a bad trait when he's also making the drinks.
And her shirt😜
@@turkeyrunfarms you can buy it from them! I'm going to buy a couple
Indeed. A little Worcestershire sauce goes a long way. I usually add half, taste, and then see if more would be good.
My inspiration to start cooking pasta dishes this way was that paragon of culinary excellence: Hamburger Helper. I figured, "If I can cook all the ingredients together in one skillet out of the box, why not out of the pantry?" It takes some tweaking and experimenting, but is good for a weekday lunch or dinner.
Glen has a video about home-made Hamburger Helper.
That "cheese and bean loaf" on the opposite page fascinates me. It must have been thought of as a depression era substitute for expensive beef. The protein of beans and cheese combined with the umami of cheese and Worcester sauce...the Impossible Burger of 1936!
Possibly, but not necessarily.. the (US) economy was rebounding somewhat by 1936. I would suggest that it's meant to be rather a vegetarian recipe. I have a few cookbooks from the era that do include several vegetarian dishes. In fact I made a bean and cheese loaf from my American Woman's cookbook, and, .. it was horrible.
I love Julie's t-shirt. This sounds like the kind of dish you could "make your own" with any number of tweaks. I'd personally add mushrooms.
You can get your own Bagged Milk T-Shirt on the Glen & Friends Store: teespring.com/stores/glen-friends-cooking
You can buy the shirt from them! I'm going to.
Yes, mushrooms!
@@cbartlett Thanks for the info!
Swap ground beef for the bacon and you have DIY Hamburger Helper, proof that parents in every generation are interested in getting dinner on the table fast!
Who else reads the other recipes when they flash the cookbook page on the screen?? Lol
Oh, that's mandatory. I collect cook books, so am fascinated by these Sunday episodes! Many thanks for the old recipes. I'd suggest a series that goes farther back, to some of the old "receipt and household helps" cookbooks of the latter 19th and early 20th Century--let's say, up to 1915 or 1920. I'm very much enjoying these "depression era" recipes.
Always!
Yep. Need the book!
@@judykizler4056 You can get this cookbook online for free. Just Google "Lea & Perrins Success in Seasoning."
Love your channel!!! Best wishes from Australia in these tough times.
Someone else bored here on a Sunday night!?!
This reminds me of a breakfast variant of that!
We used to fry bacon, fry eggs and also cook a simple tomato sauce seasoned with salt, pepper and also L&P sauce!
That all gets stacked up on a slice of freshly toasted bread with american cheese!
It's a wonderful combination to have the crisp bacon with the sauce .. in between melting cheese and still liquid egg yolk! D e l i c i o u s !
It was actually just called "Bacon Breakfast" by us... and this Spaghetti recipe of yours.. this will probably our "Bacon Dinner" soon!
Love this recipe made this about a dozen times already even tracked down the original book on ebay, thanks Glenn!
I grew up on something close to this, and was shocked the first time traditional Spaghetti was put in front of me.
*My mom's recipe:*
A package of bacon cut into chunks, cooked about half way before adding a whole onion cut into medium pieces. When bacon is almost cooked (but not crispy), she drained the grease and added a large can of tomato juice. Salt & pepper added, and simmered until thick.
Served over the top of well buttered pasta _(she's 100% Danish, so butter was on everything)_ with a can of Kraft Parmesan cheese on the table. _(and of course more butter)_
_Even though my 'three day' traditional sauce (Sunday gravy) recipe with homemade pasta is the best traditional Spaghetti most people say they've ever had, I still make mom's spaghetti every so often._
Bacon, onion, tomatoes, macaroni- depression dish. My favorite.
4:29 HA! I was literally saying out-loud when he added the worcestershire sauce "thats like 2.5 tablespoons bro!". You definitely over-poured Glen, lmao!
As someone who used to cook a great deal, but is now disabled and can't spend much time doing most tasks in the kitchen any more, I try to do a lot of simplified/one-pot dishes. Spaghetti is one. I see absolutely no reason not to cook pasta in the meat/sauce you're making. Really don't understand why some folk object so strongly. I mean, yeah, if you have the time and capability, feel free to cook how you like, but don't decry other methods because they're not yours.
And it gets the flavor *into* the pasta, which I consider a huge bonus.
I might just be weird but personally I like to eat a few bites of plain no-sauce pasta between ones with sauce on it. Also lets me reuse leftover pasta with different sauces, like if I made a big pot of curry but didn't make enough rice to have leftovers to go with it or already reused the rice a different way I can throw the curry on pasta.
I don't like to do this say with spaghetti or similar because it's only really a two pot meal to begin with and I find pasta sauce can get weird and starchy if you cook the pasta directly in it.
I love the intro “hello friends” is one of the best intros ever
This would be a great dish for anyone camping or living in a dorm and kind of reminds me of when we were camping with potluck dinners.
Thanks for what you do. For some reason, this pandemic has made it more difficult for me to find joy in cooking. Videos like this and the others you have done have helped to encourage me to push on and find that cooking joy again.
"It's edible"
Whenever someone in my family cooks something and we want to acknowledge their effort but not encourage them to make it again:
"That was filling"
My dad would say, "it fills the hole," when something came out edible. He was born in 1931 and that was as close as be ever came to saying anything bad about the food on the table. The only time he ever returned something angry was still partly frozen fast food burger I got as a kid.
Looks incredible to me! I love Lea&Perrin’s! They had been around for around 100 years by the 1930’s, so they were already a staple in many kitchens i would think. Im trying this for dinner tonight.
Did you simmer for the whole 20 minutes? Looks intriguing.
My family has made shrimp and spaghetti for generations . It is basically this same as the Lea and Perrins (that's what we call it tooday) recipe with raw shrimp added. We will add Lea and Perrins to most dishes that have cooked tomatoes in them. My parents had been married about 15 years when the Lea and Perrins book came out.
I made this for dinner. Omitted the bell pepper since I’m allergic, but added a touch of garlic instead. It’s not my favorite pasta dish, but it used up the half-pack of bacon in my fridge and cooked a manageable portion for a single person, and when I put parm on top it was nice enough! Definitely beyond edible for me. Favorite? Maybe not. But beyond edible for sure.
Who wants to do dishes. This recipe is a winner
When my kids were little, one pot spaghetti was my "go to" dishes. It was quick, easy, economical and clean up was a breeze. As they got older it was easy to teach them this recipe. Now we only eat homemade pasta, but the kids grew up and have more of a refined palate and appreciate all the work that goes into making it yourself.
My Sundays start with Glen and Julie. This is the only exception to No-Screens Sunday. And Glen’s right: there’s nothing new under the sun.
Also, I’m def making this for dinner tonight. This looks great, and I love the mantra “Make it your own.”
I tried this for lunch today and really enjoyed it. Thanks.
Almost like a Carbonara. Interesting with the kick of Lea and Perons sauce. Love the old recipes!
it's closer to Amatriciana
Well...without the eggs, olive oil, pecorino romano...and with the addition of tomatoes and Worcestershire sauce. In other words, nothing at all like a carbonara! 😁 But I suppose it fills the same sort of need as carbonara, a quick pasta dish made with pantry items, so in that respect you're correct.
I love you guys! I look forward to your Sunday morning show.
One of my go to pasta side dishes involves cooking orzo in stock and canned tomatoes. Always good!
"He's a over-pour kinda guy." Nailed it. :)
Great method
No problems eating it out of the pot...
Big smile for wonderful delivery of the simplest thingStrive onwards.
Loved the recipe, had all the ingredients on hand. I used bucatini pasta instead of spaghetti.
I had to add much more liquid for my dish while cooking. We tasted two wines we already had open, an organic Pinot Grigio and a local Gran
d River Valley Ohio M Cellars Reserve Pinot Noir. I loved the white wine over the red . The Lea and Perrins Worcester sauce was the unique added touch to the dish.
Brilliant! There's my dinner for tonight sorted. I'll add some corn and peas - and I have no worcestershire sauce on hand, so I'm going to omit that.
Oh, and yes, some white beans! Definitely that too - and, yes, some herbs/spices.
You and Jewels are just AWESOME!
Quick, fast, inexpensive and used "high end" sauce to show off for company. Seriously, it was 1936! Perfect! Make Macaroni Mickie Moussse one time (BH&G 2/1934 issue). It is a another '30s era hoot. Thank you for sharing. You are so right too, it was a hack! My Italian truck farm family stock had twelve kids that lived. They HAD to know how to make inexpensive but decent, fast pasta.Pork, tomato, onion, pepper, etc. are all part of the mix. Your recipe is so close to one of them we still make today but.....not quite. You probably know but if not; most working Italian family kitchens had a pot of some tomato base stock on the back of the stove, day or night. You used it to make or start just about everything. Minestrone soup, Sunday pasta after Mass, holiday lasagna, daily tomato pie (pizza). Even if it was just a slice of bread, dip it in the sauce, sprinkle some Romano or mozzarella on it and head off to school. My grandfather said it could vary it taste. Garlic, pepper, beef, meat, mix. Basically pizza sauce before pizza was "Pizza". After WW2 when pizza came to North America he laughed that it was just a bigger version of the stuff made out of the pot on the back of the stove.
I have never thought to add bacon to my spaghetti. My family’s going to love this! 😋😋
Looks absolutely delicious
Hi from Hervey Bay (Down-under).This is not all that far from the "traditional" process, only the order has been changed. That is providing we can ignore the Lea & Perrins, in any quantity at all, and replace it with one of its major constituents - adding 2 or 3 anchovy fillets after the bacon has been browned. Advantages - this 1936 method avoids the need to save some of the pasta water to thicken the sauce, as the starch is already in there, it also saves the final step of tossing the pasta in the sauce to allow it to absorb the flavours of the sauce and finish the cooking process. All in all I think you are correct, this was probably the earliest or "original method" and the so called "traditional method" was a development to satisfy the of needs of restaurants (over family kitchens) to enable them to provide a variety of pasta dishes for small numbers of diners, requiring a wide range of different pastas and sauces. LL&P
I like the idea of one pot. I made some great Mac and cheese all in one pot to. Very good.
Please do an update episode on your prosciutto ❤️🇦🇺 love from Western Australia
I do this a lot. Quick cook noodles, like small macaroni or angel hair, work the best. I also layer angel hair with garlic seasoned soften cream cheese, sauce and a jar of water until the noodles are covered, cover with foil and bake. It makes a great side dish for any dinner. My kids also like gnocchi, which works well for a quick cook. (You can make and freeze it or buy it.)
This looks fantastic
I like the method, I've made various versions of spaghetti but not in one pot like that. Looks good, quick and easy, and lots of room for improvisation with ingredients. Definitely filing this away for when it gets cold, I love food like this during the winter. Thanks and take care.
I love that it is an older process.
На! Gotta try it!👍😎🥇🏅 Thanks Glen!
You inspired me! Made a variation of one pot spaghetti for our Sunday lunch!
I have made things like this. I don’t think of it as a one pan spaghetti dinner, but I have definitely done this kind of this. Looks good.
My grandma started making a meal called "rodeo spaghetti" in the 60's. She made it for rodeo potlucks. Tomato, good butcher shop bacon, onions, stewed tomatoes. That's it. Soo good. Really similar, but the noodles were cooked separately
Growing up in the UK, there’s definitely only one way to say Worcestershire sauce
And that is???
@@mahna_mahna It's more of a gargle than a word.
Im making a spaghetti marinara bolognese that has fried up bacon added to sauce last five minutes simmering; found your video on my main youtube page while rummaging thru bacon spaghetti recipes; this old 1930s one is a great dinner hack my gang wants to try next time we have pasta night 👍🏻
My Mom always made her spaghetti like this. Thank you for the education. Now i know where she got this from. She is from Michigan.
As a 4th or 5th generation Italian family Pasta with tomato sauce and bacon was a family staple growing up.
I can only imagine it was impossible for my 3 x great grandparents to find many/any authentic ingredients here in the industrial North east of England in the early 1900's. Therefore our family version is any pasta, sauce made from tomato paste/puree (thickness of single cream), bacon and seasoned with garlic salt.
Fun recipe! This made me want to try one-pot pasta dishes or maybe something like a pasta e fagioli.
Cooked spaghetti, farmer's cheese (cottage cheese in a pinch), sour cream (western creamery if you can get it - you won't regret it) and sugar. Proportions are up to you. Be generous. Some like the pasta hot, some cold. All up to you. While some call it a desert, its very filling and we often have it as the main part of the meal. The recipe came with both of our parents (me and my wife) from Hungary.
Reminds me of a skillet spaghetti I ate as a child.
I once had a craving for a dessert and didn't have much on hand so I cooked a serving of spaghetti and put brown sugar and cinnamon on it. It made a passable dish, after all pasta is basically bread.
Sort of a stripped-down noodle kugel!
i love making one pot pasta dishes. The best short cut ive come up with is 1lb dry pasta 4Cups liquid. Its fool proof whether your making spaghetti or mac n cheese or homemade hamburger helper.
Jules, I love the shirt. This recipe sounds delicious. I'm going to make this for my son when I go on vacation next week.
I was thinking about a pasta shortcut common but I don't really have 1. I do take my spaghetti and I break them in half and that's about it.
Cool! I have the same kettle!
This looks like the perfect lazy Sunday night throw together dish. Definitely worth giving a try. But I will definitely “make it my own”. I love the suggestion of chilli flakes too.
And I have just always known it as Worcestershire sauce. A staple in the Australian pantry.
I definitely believe it’s “to each his own,” but I can’t figure out if it’s spelled Worcestershire, why would anyone argue that it’s pronounced Worcester? Or is it actually spelled that way some places?
Glen, you should make a supercut with all your intros when you come out of somewhere and say "Welcome friends, welcome back to the kitchen"
That looks good, would totally appreciate that after work.
I like it when Glen makes a sweet on Sunday
Looks yummy
Spaghetti and pizza could be my go to meals every day!
Its definitely a winner, I always put worsterchire on my spaghetti and lasagna, some people think its weird but i like the sweetness added to it, coming from adelaide Australia
I've been cooking pasta in one pot since the 1970"s while at University and only had one table top cooking element and one pot to cook with. Created a lot cooking shortcuts at the. Many I've carried over to this day.
I made this tonight and everyone loved it. I added a little garlic but otherwise followed the recipe. Glen questioned whether the added salt was necessary. It definitely was. Also, I found that part way through the process I needed to add an additional cup of hot water so that I had enough liquid to cook the pasta in.
Thanks Glen and Julie. I know what’s for dinner tonight
Lea and Perrins is interesting stuff. I can see it in this recipe, but I would add and taste, myself. I'm not used to a lot of that raisin/allspice/orange zest flavor in a lot of dishes, but it's my secret ingredient in meatless beans and lentils, as it takes the beany edge off the legumes and kicks up the umame.
Dam it, you have done it again I am now hungry love it and the channel
Back in the 1930s, the dried pasta then had to be cooked for 20 minutes. I remember cooking pasta for 20 minutes ago and that was in the early 1980s.
This reminds me of one of my kids' favorite dinners. Bacon and egg spaghetti. 😹
👍 Sehr gut, danke!
Hope you give us all your old recipes. I collect them so please someway give the total recipe.🙂❤👍
That T-shirt is 100% awesome!
I make a cheater pasta on the regular that I can now tweak to make it one pot!👍👍 Thank you Glen. And btw I love that cicada bug saying hello to your neighborhood lol
Pronounce it War Chester Shire just to watch everyone else scream, "WeLl AcTuAlLy!" in the comments.
I'm one of those who wonder why people get tongue tied over the pronunciation of Worcestershire. But it's understandable as most are unfamiliar with the funky way the Brits pronounce things. But I must admit I got a kick out of the most creative mispronunciation I ever heard ...
Wash-yer-sister sauce. 😁
A sassy variant in our family is “what’s-this-here sauce”
Wu-ster.
I've been doing one pot dishes since my boys were little. Hard to get away from now that their older, but it's so easy. LOL My beef noodle is their favorite.
Quick flavor hack: Add your cup of water to the jar to rinse the remaining flavor out.
I use pork belly, garlic, onion, crushed red pepper and diced tomatoes to make my favorite pasta dish.
I have all that,,, this week it is for me, thank yu
first time watching hope you have more videos
I did this as a matter of necessity back in the 1960's when we moved into a house with no stove. I made it in an electric skillet.
I love one pot pastas! They are quick and easy to make. Estimating the water amount is probably the trickiest part, better to add less initial and check the pot every few mins. The pasta might be too soft for the "al dente" crowd, but it soaks up so much flavour while it cooks.
Fun video - mix in a bit of garlic and parsley then all done...
I grew up with my mom making a spaghetti tomato and chicken one pot dish. Its nothing new and its sort of comforting to me. My mom also never claimed it was italian, it was just her spaghetti.
I think it's not only edible it's delicious. remember pasta in itself is poor man's food it's the sauce that makes its sophisticated
"Skillet Spaghetti". The recipe is in the late 1960s edition of the Better Homes & Gardens New Cook Book. My grandmother had already been making it before then. It's delicious. I skip making the sauce because Prego and Ragu are already good enough. If canned tomatoes are good enough for Julia Child, a jar of spaghetti sauce is good enough for me. Start with some ground chuck, onions and maybe even some mushrooms and bell peppers, add the sauce and you have a meat sauce. Cook the spaghetti in the sauce and a little water. Sliced green olives don't hurt either.
This would be a great "Thursday after work" dinner. I've done something like this with mac' n cheese, ground, well, meat and bacon bits.
Seriously simple and tasty. Green capsicum would take away the sweetness of the yellow one. I'd be inclined to make little balls of minced beef over bits of bacon- or maybe have both.
Spread some pre-made garlic butter and some on sliced bread and pop under the grill or the broiler to fill the meal out. You could add some "rabbit food" to make it a little more of a healthy option...
LIM PEH KA LI KONG
Mmm ... rabbit food.
(I’m thinking a few handfuls of spinach.)
Ah, now I see what to do with that spaghetti that's sat in the cupboard since start of lockdown. With minimal effort.
I have successfully made 'ginger beer' according to your video. Thanks. From Bangladesh.
I’m liking this method. Will defs give it a try - maybe with puttanesca flavours?
This is similar to a recipe my mother made...we grew up on this. Mom always broke her pasta as well...lol