I was talking to my 88 year old mother after watching today's video and asked her if she'd ever heard of the Larkin Company. I'm so glad I did because Mom responded with an enthusiastic, "yes!" Mom then told me that my father's mother sold Larkin products in the mid 1920's. My grandmother was born in 1895 and was in her 30s when she was a Larkin Lady. My mom then showed me some pieces of Noritake china made for Larkin that my grandmother either bought or earned as sales premiums while selling Larkin products. It's a very incomplete set of china. I never knew any of this family history. Now I have the family history to attach to the Azalea china pieces my mother has. Prior to today I think I only associated Larkin with antique soap advertising and perhaps a type of chair. Thank you so much for providing historical information about the Larkin Company!
good for you!! yes, larkin company sold many household items, including furniture. they were the sears roebuck and brand names over 120 years ago before sears was a household name.
I'm from Michigan and find it entertaining how people from the Great Lakes region will say "just across the lake" but mean "90 miles of open water away".
Midwesterners evaluate distances differently. My monthly 6 hour drive to Chicago from St. Louis was no big deal (utterly flat with a single small grove of trees halfway there). Then I came east. When we drive to NYC from DC, which is about 4 hours, we have to prepare! (Of course the traffic and NYC drivers make it far more stressful then my pleasant peaceful drives to Chicago).
I'm from Michigan too, and for us, it's even less descriptive too, because there's a lake in practically everyone's backyard, so you just know which lake by context LOL!
On a clear day you can see Toronto “just across the lake” (from the Buffalo/Rochester side of the lake) and/or see Rochester from the CN Tower… that must mean that it’s right there, you just can’t get there from here
With 3 "fillers" (rice, macaroni and crackers) that recipe had to be invented by a very creative mother (on a budget) looking to make a pound of ground beef stretch to feed a family! Well done to that mom!
Mine was to fill the casserole with vegetables(onions, celery, peppers, mushrooms, peas, corn) and use only one 'filler'. Cause let's face it vegetables are cheaper per pound than ground meats.
@@RonJohn63 AND they're cupboard ingredients! A dish which only requires a couple of cupboard stapels to throw together is a great thing to have in your repertoire.
@I_am_blur you have to remember the time and place this recipe was written. Time, whilst America hadn't joined world war 1 yet imports from Europe had probably all but dried up. Place, Mrs Smith the lady who sent in the recipe lived in Arkansas. Today just over 40% of people who live in Arkansas live in a rural area, a 100 years ago it would likely have been about double that
Glen..back in those days jobs were much more physical on the whole, and these folks would have needed foods high in carbs, what we southerners would call 'rib sticking ' food. Now the average wife may or may not have understood dietary needs, but she did understand what her family needed.
Larkin sounds a lot like an earlier version of Sears, Roebuck & Co. Based on mail order, but with their own department stores, too. Love your "deep dives." I'm sure the librarians at Buffalo's pulbic libraries were a big help. I've used them myself over the years.
As I watch in my living room, I’m sitting across from a Larkin soap desk. People collected soap labels and redeemed them for furniture in the late 19th century. This one is from my uncle’s great aunt. I look forward each week for your Sunday videos.
Wait what does that mean? I'm confused lol, and intrigued. What do you mean by soap labels? The only way my brain is making sense of it is that people collected soap (the cleaner) labels/boxes and exchanged them for furniture, which doesn't even make sense.
@@baumi8125 my guess it's like collecting the barcodes or box tops or yoplait yogurt lids. These were collected and sent to the company to redeem for prizes or in the case of boxtops, to get money donated to your school.
The Larkin Building is gone, but you can still visit Frank Lloyd Wright designed Darwin Martin House and Greycliff in the Buffalo area. I recommend it.
I have the 1917 version of the same cookbook. It cost 30 cents vs. the 25 cents of your 1915 book. About $7.00 in 2021 money, which seems a lot for a small promotional cookbook. Thanks for the info on the Larkin Company history, I have wondered about the history behind the book. Can I suggest you try making the Maple Syrup (Ice)Cream (pg 99)?
I love marginalia in old cookbooks. 😍 It's where all the good stuff happens. By the way, can you tell me what it is that makes the Turkish Rice, Turkish?
Michigander here! I’ve never heard of this, but my German grandparents arrived 1915-1920 and probably weren’t looking at English-language cookbooks. This sort of reminds me though of a casserole my mom made: raw hamburger, chopped onion, diced green pepper, can of corn, uncooked rice, tomato sauce, salt and pepper, raw bacon then bake. Loved it as a kid and still do. Definite comfort food.
My family has made something similar for generations. I'd always assumed it was a depression era comfort food, but regardless of the origin, it is one of my favorite comfort foods!
As a Michigander born and raised, albeit I’m only 30, I’ve never heard of this dish. I am going to try and make it later though because it sounds pretty good.
I wonder how many localities have a hash named after them? Take out the pasta, add some bell pepper, onions and chili powder and you have a Texas Hash. Rearange a few other ingredients and you have a Cuban Picadillo.
This reminds me of a recipe I adapted from Paula Deens Porcupine Balls in her kids cookbook. It's just uncooked rice, ground beef, canned tomatoes, beef stock, and seasoned salt. Put it in a big baking dish, cover, bake at least an hour. Simple, but great. Add italian seasoning or mexican seasoning, or even veggies. Takes about 2 minutes to assemble, uses half a lb of meat, and nothing is precooked. We love it. Can't wait to hear more about Larkin!
Porcupine balls - that's a recipe that goes waaaay back. I have cookbooks from the earliest part of the 1800s that all have the same recipe, and it remains strong until around the late 1940s.
I found this recipe very interesting it sound like something that my brothers would love after a game I think I’ll give it a whirl but add a few other ingredients, like chopped onions & perhaps Mexican spices and instead of saltine crackers I’ll crumbly Fritos on top. Honestly thank you for sharing this recipe it can be changed up in many ways, I’ll try out this original recipe first on my parents & grandparents. Thank you again I’m loving your channel! 💖
I work in a meat market, and my old boss always had a joke when people would come up and ask for hamburger. He'd say "we don't sell hamburgers, you have to go across the street to Hardee's". Still makes me laugh. The looks some of the old ladies would give him were priceless.
Hello neighbor (fellow Ontarioian) saw one of your videos(macaroni puddibg)on my recommendations and it peeked my interest. Then seeing this one on your page I had to watch it and glad I did. Thanks for sharing these great recipes with us.
Sounds like one of the casseroles my mom would whip up when money was short. Didn't look overly appetizing when you were putting it together, but it would definitely be worth a try.
I took some of those types of classes several years ago in Ohio, and I'll tell you they often forget the impact seasoning has. I think I still have the recipe cards they have somewhere, and they barely mentioned salt, let alone herbs or spices.
A good one for economy cooking. My mom’s series of encyclopedic cookbooks had one that was devoted to economy cooking. Love the simplicity and makes me feel good to take simple ingredients and make a meal that will fill us up, save coin and result in leftovers.
I just bought the cookbook on Kindle for $4.00 US. I flipped thru it and found a lot of good sounding recipes. They need to have the temperatures figured out and some cut down for 2 people. The set up is very well done with a good index in the back. Just click on what you want instead of scanning thru the book. If I would make the recipe, I would brown the burger first and pick just one carb. Two carbs are for hard working people of that day that would work it off. Julie's face was great. Glen please find one of the desserts or breads or ? to make please.
I did not know about the Larkin Company. Really surprising. When you think about mail-order from that time, Sears & Montgomery Ward come to mind. But Larkin sounds like it was a serious competitor in the mail-order business.
it was, it truly was. they started door to door selling soap, and Darwin Martin - the CEO for Larkin Co. at the time, thought mail order would help the company boost profits and they started selling many household items, including dishes and furniture via catalogs, and perks - like s and h green stamp style. He was the one who contracted with Frank Lloyd Wright to design the Larkin Building, Darwin Martin’s own home and a summer getaway for his wife (she had bad vision) in Derby NY called Graycliff. The depression hit them hard, and helped Sears and Roebuck survive those years. Such a history with them - our main library and historical society have many letters between Darwin, his wife and Frank with design and cost issues. buffalo ny restored their residence and gate houses - they offer tours. they have tiffany stained glass windows. pbs did some documentaries on their homes, the restorations, and how it was funded. we’re proud of the history of buffalo.
It was awesome seeing you get into it Glen!😎👍👍 "Larkin pepper, Larkin this and Larkin that......" You so rock Glen! Strange, growing up in T.O. and spending loads of time in Buffalo with relatives and never heard about it from them. That office building does look familiar though!🙏🙏
well if you saw the building in the 40s or early 50s - sure it would look familiar. and good for you. but it’s been long gone and not redone since the city of buffalo tore it down many moons ago
I have to say something here. Side note. Does anyone not know about Hamburger Helper? Its purpose was to take a pounnd of ground to the next level, by adding the box ingredients, along with water, and follow instructions. My all-time favorite was the Hamburger Helper with rice. Thanks again for sharing!
My grandmother used to make rice casserole with brown hamburger on top and lot of butter of course, but she made it everyday and to be honest I never got tired of it. It was a time when I help my family at the farm in the summer time. She was German but not Scottish.
Many markets in my area differentiate between Ground Beef and Hamburger, with hamburger being the fattier, cheaper option. Also, we have a Larkin Street and Larkin Township here in Midland County MI.
I love watching all your videos, but particularly when you make recipes from old cookbooks. They remind me of my childhood. My family comes from the upper penninsula of Michigan and I have a cookbook from that area to send to you. Where can I send it? Thanks.
funny when I make baked mac and cheese the pan I use holds a little less than 3 pounds of macaroni. During the pandemic I've been buying in bulk to have it delivered, which is two pound boxes of macaroni. Instead of having an open box of macaroni lying around I end up cooking two boxes and have left over. It's just a thing that's happened now that I didn't pay attention to until you said it.
Well Glen, good job. I keep saying I don't have time to watch another cooking video until I see the title of yours and think "What's that?". And here we are.
My maternal grandmother, born in 1890, had a brother a few years younger who was named Larkin. As a child, I thought it an unusual name, but somehow thought it an "ye olde English" type name ( I watched a lot ofmovies as a child); now I find out that there is a good chance that this great uncle was named for a mail order company! I should be grateful that I did not wind up being named Sears, Roebuck, Woolworth or Mongomery Ward!😉
We lived on Larkin Place in my teen years when we moved on up to a brand new subdivision, in San Diego, CA. I never knew the name had any significance beyond maybe somebody who put up money for that development as per usual. Cool!
There is a “Hamburg steak” here in Japan which is like a fatter oval shaped minced meat patty, grilled and served with veggies. I had no idea what that was when I first arrived. In Australia it’s a 🍔 or minced meat or rissoles which are round meat patties
Funny - Joule's face!! Sounds like a classic left-overs stretch-out the meat type dish popular back in the day (when many didn't have a lot.) I'd say brown off the mince/hamburger, loose the crackers & top with grated cheese, season with paprika - I think this is a good kid's supper dish! Always a fascinating trip down the old culinary hiway... 👍🐾🦘🦅👌
So basically they were a much smaller version of Sears. I think a lot of people forget that Sears didn’t really start out a a brick and mortar store (out side of Chicago) but were more known for their catalogs. There’s an interesting fictional story in the book There Eyes Were Watching God on how much of the town was built using the Sears catalog.
@@cathycasuccio3227 so, I thought for a minute how I would respond to this comment an decided that I wouldn't be rude, chastise or even be sarcastic. Instead I will use this as a teaching moment for you. First let me just say that you are wrong. In 1906 Sears by itself was valued at 40 million dollars While at the turn of the century the Larkin Company was valued at 28.6 million. So now that is out of the way, my thought was maybe you were thinking about Montgomery Ward but come to find out that they were also larger than the Larkin Company. Then I thought maybe you were thinking of Spiegel Company which they were smaller than the Larking Company but not by much. Also, there's something I feel like I need to mention. Sears, Montgomery Ward and Spiegel all called Chicago home. While Spiegel already existed Sears and Montgomery Ward were started after the Great Chicago Fire in 1871. Chicago then as it is today is also the main rail hub of the United States so there was a concerted effort to rebuild the city and the city grew by incorporating the townships of Hyde Park and the Pullman district, yes of the Pullman railcar fame. Both Sears and Montgomery Ward also serviced the rule parts of the country because they didn't have access to many of the goods that cities had and they also serviced blacks in the south because Jim Crow laws prevented them from getting access to many of the same things as whites could. It's because of this that all three companies were able to expand nationwide and become more valuable than the Larkin Company. Lastly, I'd like to offer a nickel's worth of free advice, if you are going to challenge someone to please do more research, maybe do that research first. Also just so you know, my background is in research. I have degrees in journalism, history and a masters in political science. I do research for a living so if I make a definitive statement it's because I know. If I wasn't sure I would say I wasn't sure.
You said about the beef patty being called a hamburger, as well as the sandwich. Here in the UK a hamburger is the sandwich, either with or without toppings. The beef patty, either raw or cooked but not in a sandwich, is called a beef burger.
Glen, you like regional cook books. Have you ever heard of The Wide, Wide, Wide World Of Texas Cooking by Morton G. Clark? The author collected recipes throughout Texas that represents the many immigrants that settled there.
hello Popes my new friend...just want to make a new friend...but have you just realized...this recipe is just to die....wway be-ffoorree you’ve been ah-live and many mouths to feed....and the darkness doesn’t die...echo - the sound of silence. sorry - best i could do on short notice 😊
Ohmygosh, my mother used to make a variation of this dish when we were kids! She switched out the macaroni for a layer of canned corn in there. But I have to be honest and say that we all agreed that we hated that dish, it was the most disliked dish from our youths. I think it even beat out mom's really bad liver dinner as family's worst dish :) For reference I am 65 yo and yes, we are actually from Michigan :)
The use of the term “Hamburger” is regional. However when my friend from Germany was still alive, she DID call it “Hahm-Beerger” on occasion but generally called it either ground beef or ground steak…. Or whatever she felt like calling it….heheh. Who’s gonna argue w/ a WW2 survivor!
As a young bride, I was expected to learn the family recipe for “chili Mac”, which consisted of ground beef, macaroni, chopped onions, stewed tomatoes and salt. It was very plain and uninteresting to me and I eventually rebelled, albeit little by little. After 25 years of marriage, this recipe is virtually unrecognizable with the addition of garlic, cayenne, black pepper, chopped green pepper, and cheese. I ditched the casserole dish and now cook it in a Dutch oven, stove top. I sometimes add cumin for that true chili flavor, but my adult children like it without. My mother-in-law, whose recipe this is, was raised on a farm with few resources, so she considers my version to be ultra-decadent.
The spicing of this is what I use for grilling though I also have onion salt in mine. You don't need more than the basics. That's my definition of comfort food. I think I would nix the crackers in favor of maybe some shredded carrots and maybe put in peas or green beans with the tomatoes.
Australians never call ground beef anything but mince, as it is meat that has been put through a mincer. I still remember my grandmother, who was born in 1903, making her own mince in her hand mincer well into her late 70's, even though mince had been in shops for decades. She always said it had to be freshly ground.
I wished you described the texture a little more. Were the crackers crunchy or soggy from the tomatoes 🍅? Did the rice and macaroni blend together in flavor? This recipe is not anything I would make but I can see how it would feed a hungry family and make beef stretch.
I, too, wondered if you left the 2 tablespoons of chopped onion out on purpose or by accident. I imagine it may have tasted better with the sweetness of onions?
I think, based on the capitalization, that the recipe does state that you are using Larkin Black Pepper and Larkin Celery Salt. Otherwise it would say Larkin Salt, black pepper, and celery salt.
I have a well used Calumet Baking Powder cookbook from around 1930 I will send you if you like. I would also like some tips on how you preserve these old cookbooks. I have a Good Housekeeping cookbook that was Mom's first cookbook and it is falling apart.
I was talking to my 88 year old mother after watching today's video and asked her if she'd ever heard of the Larkin Company. I'm so glad I did because Mom responded with an enthusiastic, "yes!" Mom then told me that my father's mother sold Larkin products in the mid 1920's. My grandmother was born in 1895 and was in her 30s when she was a Larkin Lady. My mom then showed me some pieces of Noritake china made for Larkin that my grandmother either bought or earned as sales premiums while selling Larkin products. It's a very incomplete set of china. I never knew any of this family history. Now I have the family history to attach to the Azalea china pieces my mother has. Prior to today I think I only associated Larkin with antique soap advertising and perhaps a type of chair. Thank you so much for providing historical information about the Larkin Company!
good for you!! yes, larkin company sold many household items, including furniture. they were the sears roebuck and brand names over 120 years ago before sears was a household name.
That’s a bonus win win family historical moment!
I'm from Michigan and find it entertaining how people from the Great Lakes region will say "just across the lake" but mean "90 miles of open water away".
Midwesterners evaluate distances differently. My monthly 6 hour drive to Chicago from St. Louis was no big deal (utterly flat with a single small grove of trees halfway there). Then I came east. When we drive to NYC from DC, which is about 4 hours, we have to prepare! (Of course the traffic and NYC drivers make it far more stressful then my pleasant peaceful drives to Chicago).
I'm from Michigan too, and for us, it's even less descriptive too, because there's a lake in practically everyone's backyard, so you just know which lake by context LOL!
On a clear day you can see Toronto “just across the lake” (from the Buffalo/Rochester side of the lake) and/or see Rochester from the CN Tower… that must mean that it’s right there, you just can’t get there from here
@@TamarLitvot I live in that small grove of trees! LOL
@@OhJodi69 I thank you for providing that lovely break in my monthly drive so many years ago.
Julie’s face when she arrived said it all!
With 3 "fillers" (rice, macaroni and crackers) that recipe had to be invented by a very creative mother (on a budget) looking to make a pound of ground beef stretch to feed a family! Well done to that mom!
Mine was to fill the casserole with vegetables(onions, celery, peppers, mushrooms, peas, corn) and use only one 'filler'. Cause let's face it vegetables are cheaper per pound than ground meats.
@@jjudy5869 different era, my dear. can’t compare 1940 to current day
@@RonJohn63 AND they're cupboard ingredients! A dish which only requires a couple of cupboard stapels to throw together is a great thing to have in your repertoire.
@@RonJohn63 The carbs also store longer without refrigeration compared to the veggies.
@I_am_blur you have to remember the time and place this recipe was written. Time, whilst America hadn't joined world war 1 yet imports from Europe had probably all but dried up. Place, Mrs Smith the lady who sent in the recipe lived in Arkansas. Today just over 40% of people who live in Arkansas live in a rural area, a 100 years ago it would likely have been about double that
Can we all get behind Glen making the "Salamagundi" recipe from this book? 0:54
I was thinking the same thing or did you see the recipe under the one he made beef and rice or the cod fish recipe
"That's a lot of carbohydrates!" -- Thanks, Jules. You only said what I was just thinking.
Glen..back in those days jobs were much more physical on the whole, and these folks would have needed foods high in carbs, what we southerners would call
'rib sticking ' food. Now the average wife may or may not have understood dietary needs, but she did understand what her family needed.
Cheap and filling was often the primary characteristic of a "good" meal. Take the above hash casserole and serve it with white bread and marg.
Larkin sounds a lot like an earlier version of Sears, Roebuck & Co. Based on mail order, but with their own department stores, too.
Love your "deep dives." I'm sure the librarians at Buffalo's pulbic libraries were a big help. I've used them myself over the years.
exactly!! you have that right. 😊
The look on her face when she first sees the hash is amazing.
Julie, you took the words out of my mouth.
I love the recipe name below it in the book, “Casserole of Rice and Meat”. I'm imagining a housewife saying, "Well, that's what it is." 🤣🤣🤣
One of our family casseroles growing up was Beef, Peas and Rice. Yep, exactly as it sounds!
As I watch in my living room, I’m sitting across from a Larkin soap desk. People collected soap labels and redeemed them for furniture in the late 19th century. This one is from my uncle’s great aunt. I look forward each week for your Sunday videos.
Wait what does that mean? I'm confused lol, and intrigued.
What do you mean by soap labels? The only way my brain is making sense of it is that people collected soap (the cleaner) labels/boxes and exchanged them for furniture, which doesn't even make sense.
@@baumi8125 I'd suspect it was a form of voucher's/prizes/tickets etc
@@baumi8125 my guess it's like collecting the barcodes or box tops or yoplait yogurt lids. These were collected and sent to the company to redeem for prizes or in the case of boxtops, to get money donated to your school.
It was like the "green stamps" program. You saved the wrappers and could order from the catalog.
Keep in mind that during this time most laundry soap would come in bars that would be grated before using. So saving wrappers would be easy.
The Larkin Building is gone, but you can still visit Frank Lloyd Wright designed Darwin Martin House and Greycliff in the Buffalo area. I recommend it.
don’t forget about the filling station and some homes he designed on tillinghast,
Thanks for watching Everyone! *Did you know about they Larkin Company? Do you have any of their products?*
Larkin was a soap company. Their main building was designed by Frank Lloyd Wright who then designed the Darwin Martin House in Buffalo.
Yes I used to have a Larkin side by side which is a drop down desk attached to a small China cabinet. They were extremely popular in upstate NY.
Gah! I love history. And I love food. Thank u for things like this :)
I swear I've heard of the Larkin company. But I can't pinpoint where.
I have the 1917 version of the same cookbook. It cost 30 cents vs. the 25 cents of your 1915 book. About $7.00 in 2021 money, which seems a lot for a small promotional cookbook. Thanks for the info on the Larkin Company history, I have wondered about the history behind the book. Can I suggest you try making the Maple Syrup (Ice)Cream (pg 99)?
Love when you start with the history - so interesting!
Oh wow, I have the same cookbook. Inherited it from my Canadian mother-in-law. I cherish mine for the hand written notes that she had inside.
I love marginalia in old cookbooks. 😍 It's where all the good stuff happens. By the way, can you tell me what it is that makes the Turkish Rice, Turkish?
@@znachkiznachki5352 dude, Dawn never mentioned rice. i think you replied to the wrong post.
Jules' initial expression was mine looking at the title card.
I enjoy Glen and friends cooking thanks
That's the cleanest oven I've ever seen!
Michigander here! I’ve never heard of this, but my German grandparents arrived 1915-1920 and probably weren’t looking at English-language cookbooks. This sort of reminds me though of a casserole my mom made: raw hamburger, chopped onion, diced green pepper, can of corn, uncooked rice, tomato sauce, salt and pepper, raw bacon then bake. Loved it as a kid and still do. Definite comfort food.
Damn... that sounds good. I'll have to try that one! Thanks!
I love seeing a beautifully clean oven like that!
When I was a kid, hamburg was Grandma's code for "run up to Johnny's (local market) and have him grind me a rolled roast".
My family has made something similar for generations. I'd always assumed it was a depression era comfort food, but regardless of the origin, it is one of my favorite comfort foods!
Great base for any hot dish / casserole. So easily adjustable for whatever you want to put in. Thanks, Glen.
Love Glen's history lessons. Reminds me of some of my favorite teachers.
As a Michigander born and raised, albeit I’m only 30, I’ve never heard of this dish. I am going to try and make it later though because it sounds pretty good.
Neat that it was Michigan hash. The captain for the Detroit Red Wings is a Larkin
I heard your cat meowing quietly as you were spooning out the serving and now it’s ALL I CAN THINK ABOUT.
I heard it too. 2 soft meows. Now I want to see the cat.
can be heard at the end as well, 9:22
I wonder how many localities have a hash named after them? Take out the pasta, add some bell pepper, onions and chili powder and you have a Texas Hash. Rearange a few other ingredients and you have a Cuban Picadillo.
Swap the rice in Texas Hash for macaroni and you have Michigan goulash.
@@cydrych Add mozzarella cheese to your Michigan Goulash and replace the chili powder with italian seasoning, and you'll have Johnny Marzetti.
Love the interaction during the tasting. I think I want to try this one because I wasn't expecting you to enjoy it and yet..... you did!!!
This reminds me of a recipe I adapted from Paula Deens Porcupine Balls in her kids cookbook. It's just uncooked rice, ground beef, canned tomatoes, beef stock, and seasoned salt. Put it in a big baking dish, cover, bake at least an hour. Simple, but great. Add italian seasoning or mexican seasoning, or even veggies. Takes about 2 minutes to assemble, uses half a lb of meat, and nothing is precooked. We love it. Can't wait to hear more about Larkin!
Porcupine balls - that's a recipe that goes waaaay back. I have cookbooks from the earliest part of the 1800s that all have the same recipe, and it remains strong until around the late 1940s.
sounds like goulash balls.
I found this recipe very interesting it sound like something that my brothers would love after a game I think I’ll give it a whirl but add a few other ingredients, like chopped onions & perhaps Mexican spices and instead of saltine crackers I’ll crumbly Fritos on top. Honestly thank you for sharing this recipe it can be changed up in many ways, I’ll try out this original recipe first on my parents & grandparents. Thank you again I’m loving your channel! 💖
Grandma in Ohio always refers to ground beef or even a patty as “Hamburg”... I find myself referring to ground beef as both ground beef or hamburger
I work in a meat market, and my old boss always had a joke when people would come up and ask for hamburger. He'd say "we don't sell hamburgers, you have to go across the street to Hardee's". Still makes me laugh. The looks some of the old ladies would give him were priceless.
Have you had goetta? I’m from Ohio apparently it’s only known in this area. It’s a shame because it’s delicious.
Hello neighbor (fellow Ontarioian) saw one of your videos(macaroni puddibg)on my recommendations and it peeked my interest. Then seeing this one on your page I had to watch it and glad I did.
Thanks for sharing these great recipes with us.
I love this show! So interesting. Thank you!!
Thanks, 👍👍👍👍👍
Sounds like one of the casseroles my mom would whip up when money was short. Didn't look overly appetizing when you were putting it together, but it would definitely be worth a try.
I have taught a number of cooking classes to low-income families. This recipe will go into my recipe repertoire.
I took some of those types of classes several years ago in Ohio, and I'll tell you they often forget the impact seasoning has. I think I still have the recipe cards they have somewhere, and they barely mentioned salt, let alone herbs or spices.
A good one for economy cooking. My mom’s series of encyclopedic cookbooks had one that was devoted to economy cooking. Love the simplicity and makes me feel good to take simple ingredients and make a meal that will fill us up, save coin and result in leftovers.
I just bought the cookbook on Kindle for $4.00 US. I flipped thru it and found a lot of good sounding recipes. They need to have the temperatures figured out and some cut down for 2 people. The set up is very well done with a good index in the back. Just click on what you want instead of scanning thru the book. If I would make the recipe, I would brown the burger first and pick just one carb. Two carbs are for hard working people of that day that would work it off. Julie's face was great. Glen please find one of the desserts or breads or ? to make please.
I did not know about the Larkin Company. Really surprising. When you think about mail-order from that time, Sears & Montgomery Ward come to mind. But Larkin sounds like it was a serious competitor in the mail-order business.
it was, it truly was. they started door to door selling soap, and Darwin Martin - the CEO for Larkin Co. at the time, thought mail order would help the company boost profits and they started selling many household items, including dishes and furniture via catalogs, and perks - like s and h green stamp style. He was the one who contracted with Frank Lloyd Wright to design the Larkin Building, Darwin Martin’s own home and a summer getaway for his wife (she had bad vision) in Derby NY called Graycliff. The depression hit them hard, and helped Sears and Roebuck survive those years. Such a history with them - our main library and historical society have many letters between Darwin, his wife and Frank with design and cost issues. buffalo ny restored their residence and gate houses - they offer tours. they have tiffany stained glass windows. pbs did some documentaries on their homes, the restorations, and how it was funded. we’re proud of the history of buffalo.
It was awesome seeing you get into it Glen!😎👍👍 "Larkin pepper, Larkin this and Larkin that......" You so rock Glen! Strange, growing up in T.O. and spending loads of time in Buffalo with relatives and never heard about it from them. That office building does look familiar though!🙏🙏
well if you saw the building in the 40s or early 50s - sure it would look familiar. and good for you. but it’s been long gone and not redone since the city of buffalo tore it down many moons ago
Great mini history lesson! Thanks for another great video!
Very nice Glenn 😊
I have to say something here. Side note. Does anyone not know about Hamburger Helper? Its purpose was to take a pounnd of ground to the next level, by adding the box ingredients, along with water, and follow instructions. My all-time favorite was the Hamburger Helper with rice.
Thanks again for sharing!
My grandmother used to make rice casserole with brown hamburger on top and lot of butter of course, but she made it everyday and to be honest I never got tired of it. It was a time when I help my family at the farm in the summer time. She was German but not Scottish.
Hey, I live in Buffalo! Hello from across the lake!
In the 70s there was a Larkin store a block away from my antique shop.
I live in Michigan in a house built in 1915. I think I might have to make this.
Never heard of the company, but as a base casserole this sounds really good.
Many markets in my area differentiate between Ground Beef and Hamburger, with hamburger being the fattier, cheaper option. Also, we have a Larkin Street and Larkin Township here in Midland County MI.
I heard a kitty right when Glen said See ya soon at the very end.
My gawd, that oven is so clean!
I've yet to try any recipes of yours yet, however I want to!
I love watching all your videos, but particularly when you make recipes from old cookbooks. They remind me of my childhood. My family comes from the upper penninsula of Michigan and I have a cookbook from that area to send to you. Where can I send it? Thanks.
You’re a Yooper?? well, hello there ! I’m down lake from you in Erie. (buffalo)
@@cathycasuccio3227 Yes, I grew up in Gladstone but live in the NW now. I will always have a longing for the area tho.....
From all of us here in Michigan we apologize for this recipe. Mistakes where made and we have learned from them.
🤣😅😂🤣 from your fellow michigander
Lived in Michigan most of my life -- never heard of 'Michigan Hash'.
Would try it though -- lots of potential for leftovers.
funny when I make baked mac and cheese the pan I use holds a little less than 3 pounds of macaroni. During the pandemic I've been buying in bulk to have it delivered, which is two pound boxes of macaroni. Instead of having an open box of macaroni lying around I end up cooking two boxes and have left over. It's just a thing that's happened now that I didn't pay attention to until you said it.
Well Glen, good job. I keep saying I don't have time to watch another cooking video until I see the title of yours and think "What's that?". And here we are.
My maternal grandmother, born in 1890, had a brother a few years younger who was named Larkin. As a child, I thought it an unusual name, but somehow thought it an "ye olde English" type name ( I watched a lot ofmovies as a child); now I find out that there is a good chance that this great uncle was named for a mail order company! I should be grateful that I did not wind up being named Sears, Roebuck, Woolworth or Mongomery Ward!😉
We lived on Larkin Place in my teen years when we moved on up to a brand new subdivision, in San Diego, CA. I never knew the name had any significance beyond maybe somebody who put up money for that development as per usual. Cool!
There is a “Hamburg steak” here in Japan which is like a fatter oval shaped minced meat patty, grilled and served with veggies. I had no idea what that was when I first arrived. In Australia it’s a 🍔 or minced meat or rissoles which are round meat patties
Funny - Joule's face!! Sounds like a classic left-overs stretch-out the meat type dish popular back in the day (when many didn't have a lot.) I'd say brown off the mince/hamburger, loose the crackers & top with grated cheese, season with paprika - I think this is a good kid's supper dish! Always a fascinating trip down the old culinary hiway... 👍🐾🦘🦅👌
Love it! And, of course, you had to linger on those other recipes, but just for a sec... Maybe you'll make them?? 😉
hehe, I find myself pausing the video to read the screenshots. I would love more screenshots of full pages of these old books.
You missed the onions that were supposed to be in it.
Hmm... reminds me a little of Egyptian koshary. Instead of ground beef you have lentils and in place of the crackers, fried onions.
Sounds like right at the end that the cat wants some!
Arkansas baby!!!
That recipe reminds me of some things me and my college roommates made when we spent our money on beer rather than groceries! 😉
So basically they were a much smaller version of Sears. I think a lot of people forget that Sears didn’t really start out a a brick and mortar store (out side of Chicago) but were more known for their catalogs. There’s an interesting fictional story in the book There Eyes Were Watching God on how much of the town was built using the Sears catalog.
Kenyatta - Larkin Co. was actually bigger than Sears back then. Do some more research please.
@@cathycasuccio3227 so, I thought for a minute how I would respond to this comment an decided that I wouldn't be rude, chastise or even be sarcastic. Instead I will use this as a teaching moment for you. First let me just say that you are wrong. In 1906 Sears by itself was valued at 40 million dollars While at the turn of the century the Larkin Company was valued at 28.6 million.
So now that is out of the way, my thought was maybe you were thinking about Montgomery Ward but come to find out that they were also larger than the Larkin Company. Then I thought maybe you were thinking of Spiegel Company which they were smaller than the Larking Company but not by much.
Also, there's something I feel like I need to mention. Sears, Montgomery Ward and Spiegel all called Chicago home. While Spiegel already existed Sears and Montgomery Ward were started after the Great Chicago Fire in 1871. Chicago then as it is today is also the main rail hub of the United States so there was a concerted effort to rebuild the city and the city grew by incorporating the townships of Hyde Park and the Pullman district, yes of the Pullman railcar fame. Both Sears and Montgomery Ward also serviced the rule parts of the country because they didn't have access to many of the goods that cities had and they also serviced blacks in the south because Jim Crow laws prevented them from getting access to many of the same things as whites could. It's because of this that all three companies were able to expand nationwide and become more valuable than the Larkin Company.
Lastly, I'd like to offer a nickel's worth of free advice, if you are going to challenge someone to please do more research, maybe do that research first. Also just so you know, my background is in research. I have degrees in journalism, history and a masters in political science. I do research for a living so if I make a definitive statement it's because I know. If I wasn't sure I would say I wasn't sure.
I’m from southwest Ohio and we used hamburger and ground beef interchangeably
You said about the beef patty being called a hamburger, as well as the sandwich. Here in the UK a hamburger is the sandwich, either with or without toppings. The beef patty, either raw or cooked but not in a sandwich, is called a beef burger.
Glen, you like regional cook books. Have you ever heard of The Wide, Wide, Wide World Of Texas Cooking by Morton G. Clark? The author collected recipes throughout Texas that represents the many immigrants that settled there.
Hello carbs my old friend.
hello Popes my new friend...just want to make a new friend...but have you just realized...this recipe is just to die....wway be-ffoorree you’ve been ah-live and many mouths to feed....and the darkness doesn’t die...echo - the sound of silence. sorry - best i could do on short notice 😊
Ohmygosh, my mother used to make a variation of this dish when we were kids! She switched out the macaroni for a layer of canned corn in there. But I have to be honest and say that we all agreed that we hated that dish, it was the most disliked dish from our youths. I think it even beat out mom's really bad liver dinner as family's worst dish :) For reference I am 65 yo and yes, we are actually from Michigan :)
The use of the term “Hamburger” is regional. However when my friend from Germany was still alive, she DID call it “Hahm-Beerger” on occasion but generally called it either ground beef or ground steak…. Or whatever she felt like calling it….heheh. Who’s gonna argue w/ a WW2 survivor!
"That's a lot of carbohydrates." My thoughts exactly.
As a young bride, I was expected to learn the family recipe for “chili Mac”, which consisted of ground beef, macaroni, chopped onions, stewed tomatoes and salt. It was very plain and uninteresting to me and I eventually rebelled, albeit little by little. After 25 years of marriage, this recipe is virtually unrecognizable with the addition of garlic, cayenne, black pepper, chopped green pepper, and cheese. I ditched the casserole dish and now cook it in a Dutch oven, stove top. I sometimes add cumin for that true chili flavor, but my adult children like it without. My mother-in-law, whose recipe this is, was raised on a farm with few resources, so she considers my version to be ultra-decadent.
There is no such thing as left-over rice. It's just fried rice that hasn't been fried yet.
A fortune to the person whom GiFs Julie's reaction to this dish. Plz I need it in my life.
The spicing of this is what I use for grilling though I also have onion salt in mine. You don't need more than the basics. That's my definition of comfort food.
I think I would nix the crackers in favor of maybe some shredded carrots and maybe put in peas or green beans with the tomatoes.
Australians never call ground beef anything but mince, as it is meat that has been put through a mincer. I still remember my grandmother, who was born in 1903, making her own mince in her hand mincer well into her late 70's, even though mince had been in shops for decades. She always said it had to be freshly ground.
Replace the macaroni with potatoes and onions and my Mom made this all the time in the 1970s & 80s.
this is some college dining at it's best. in my college years, i would've also added a can of pinto beans.
I wished you described the texture a little more. Were the crackers crunchy or soggy from the tomatoes 🍅? Did the rice and macaroni blend together in flavor? This recipe is not anything I would make but I can see how it would feed a hungry family and make beef stretch.
I would have wanted some Larkin cheese to sprinkle on top. :)
I, too, wondered if you left the 2 tablespoons of chopped onion out on purpose or by accident. I imagine it may have tasted better with the sweetness of onions?
I wonder if you would pick up the flavour in that size dish.
Throw some cheese on that monster and I'm all in!
My dad grew up in Erie, PA and always called them "hamburgs". TIL that's a regionalism.
👍👍 Needs cheese and garlic!!! 😁
Its basically a nobrainer recipe. Toss everything in and voila an easy meal.
I think, based on the capitalization, that the recipe does state that you are using Larkin Black Pepper and Larkin Celery Salt. Otherwise it would say Larkin Salt, black pepper, and celery salt.
you forgot the two tablespoons of chopped onion.
Good catch.
What a strange yet interesting recipe.
very different recipe indeed
".....Where is the hamburger?" hahaha
I am a fan of jerk spice myself
Haha sitting here saying that is a tone of carbohydrates and Jules walks in and says exactly that! Hahahaha. Won't be making that one.
I lived in Buffalo for 5 years and never knew about this company
I've been a Western New Yorker for a little over 25 years. Name didn't ring me a bell either.
I have a well used Calumet Baking Powder cookbook from around 1930 I will send you if you like. I would also like some tips on how you preserve these old cookbooks. I have a Good Housekeeping cookbook that was Mom's first cookbook and it is falling apart.
No cheese! I noticed that very few old recipes of this type call for added cheese.
Nowadays we have to put cheese on everything.