This is Just so Fantastic! | 114 Year Old Cookbook | Wood-stove Cooking
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- Опубликовано: 30 мар 2024
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Little Mountain Ranch Family Cookbook
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In today's special episode, join me, Chelsea, by the warm glow of my wood cookstove as we step back in time to 1910. Thanks to a precious recipe book sent over by Terry, we're diving into the art of making the 'perfect food' - classic White Bread, and complementing it with the tangy delight of Pickled Eggs. Discover the timeless tastes and techniques from a century ago, all from the heart of my homestead kitchen. Whether you're a culinary enthusiast or a homesteading adventurer, this journey is sure to inspire. So, grab a cup of tea, and let's create something wonderful together!
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The content provided on the Little Mountain Ranch RUclips channel is for informational and entertainment purposes only. While we strive to provide accurate and helpful information, we are not professionals. The techniques, ideas, and suggestions shown in our videos are based on our personal experiences and should not be taken as professional advice. Please conduct your own research, consult with professionals, and consider your local regulations and individual circumstances before making any decisions related to homesteading, farming, or any other practices shown on our channel. We will not be held liable for any losses, injuries, or damages arising from the display or use of this information. Always exercise caution and prioritize safety when attempting any project or task.
If you have a book stand ( LOVE my cast iron one) you can put a piece of plexiglass over the open book in the stand. Protects from splashes, and keeps book open.
That’s brilliant!!!
Calves' foot jelly was considered an easily digestible food, and given to people who were sick or recovering from serious illnesses. Thanks for the fun!
In the book and movie Pollyanna, they put calves foot jelly in their gift baskets for the convalescent.
I’m not sure if my mom used a recipe, but bread baking day was a pretty big deal. We’d be at school and when walking home, we could smell bread baking a block away. The kitchen table was filled with loaves of white bread, hamburger buns, hot dog buns, cinnamon rolls. It was glorious. And then we’d get a warm bun with peanut butter. Ahh, the memories … ❤️❤️
You were a lucky kid!
It's fun to see how food perception changes over time
My great grandmother always spoke to us in rhymes in the kitchen when she was “letting us help” as she cooked.
I enjoyed teaching my own daughter one when she was little:
“First the oven, then the tin,
Wash your hands and then begin” .
There was another for the bathroom but I think RUclips penalises us for reciting it 😬😳
Love your videos! 💃
Love that!
My neighbor was 86 when we moved in and 102 when he passed. He not only cooked on a wood cook stove but he heated his water that way. We loved him, but sweat when visiting him in summer… oh yes!!
Oh my Chelsea… wish we could visit…. I have a few of my Nanas cookbooks that were HER mothers… my Nana lived to be 100…. Something magical inside those dear pages!!!
Absolute magic!
I recall my grandmother, who was born in 1886, making calf's feet jelly. Depending on how it is seasoned, it can be made into a sweet jelly or a savory aspic. As you mentioned, every part of a animal was used. Nothing usable was discarded. Calf's feet jelly was often fed to sick persons who could not eat solid foods. It was an easily digested source of protein.
This made me so nostalgic. We were a large family like yours and mum made a weeks worth of bread every Tuesday. Coming in from school to a hot barmcake spread with melting butter was the biggest treat of the week. On the flip side, she also gave us stuffed sheep's hearts every Wednesday and I don't know whether it was the way she cooked them, but there was virtually no meat, just a lot of chewy, nasty gristle and I was always still hungry. She also used to boil pigs trotters and fry pork brains for my dad who loved both, but I couldn't eat them. Same with picked eggs. It's amazing to me just how much our cooking and choice of ingredients have changed over the last 40 years or so. Cooking with wine, garlic or spices just didn't happen when I was young, but housewives were definitely less wasteful. The history of food is fascinating and I really enjoy watching you recreate old time recipes
I am a messy cook and I keep a large 2 gallon ziplock bag that I have put my cookbook in that I am following a recipe in to protect the cookbook or I also have a large sheet of clear vinyl I can use if my cookbook is in book rack on the counter.
I love seeing what joy these books bring to you. You're amazing Chelsea.
Every winter my mom would use the wood cook stove to cook and bake. Made great food and helped warm the house. Miss her.
The bread recipe looks like my mother made. I remember scalding the milk and she added lard. My mother was born in 1910 so the cookbook would have been in here era. She had a stroke when I was 10 and assed away three years later. I’m with you about closes. I really don’t care for them. I dont even put them in pumpkin pie.
I loved listening to the recipe read as a poem. What fun
Love old cookbooks too, Chelsea your living room looks great,
You can buy cookbook stands that are made of acrylic where the opened book is behind the acrylic. I used to have one, fantastic for protecting the books from splatter. I am looking forward to seeing how your eggs turn out!
I few years ago I purchased a Danish Whisk, I am an avid bread maker and I was amazed at how well the Whisk works for all kinds of batter and how even it mixes .
I loved this precious recipe! I am so glad that you chose this one to share with us. The bread looked delicious. You are a very good bread maker! Lee
Your home just looks so very cute and comfortable. I love the way you have it decorated now!❤
I’m so lucky to have the same cookbook.. I got it from my grandmother. It is so special.
This was an amazing video! So much fun. Thank you for sharing your gift and sharing your joy in that gift with us. ❤
Chelsea, when peeling boiled eggs, I was told by a friend to run under cold water and use the back of a spoon to tap, tap , tap the egg all over. It peels so easy! Works Everytime for me.
Do you have fresh eggs from your own chickens?
@@cynthiafisher9907 I use to but not anymore.
The cloves vs garlic mix up made me giggle and added some extra joy to my day. Thanks for sharing your honest mix up/happy accident 😊
I love hearing from the old cookbooks. Remember in the 1960’s wheat was changed in many ways. It not longer is high protein, it’s now high carbs. And wheat was over my head high. Now it’s about 18” tall.
Too bad we don’t get the choice of the old wheat
@Chelsea your breaking me :) everytime you show a cookbook I have to have it--THEY ARE GREAT CHOICES. Thank you for sharing. I've found the Cook's Kitchen Bible and the Amish Cooking in the last 2 weeks and loving them. Sincerely a granny
That’s so wonderful! I love the oldies!
I ordered the Amish cookbook also!! It should be here Tuesday.
Yay Chelsea show and tell!
Loved the poetry of the bread recipe! Love your love of these old recipes. I don’t get that from any other channels I follow and I love them ❤
COOKBOOK TIP*** place a piece of plastic wrap on each side over the pages to prevent soiling of the book! I should have done this years ago- lol
for me peeling the eggs while they are still very warm has been the best method. then i let cool.
My great aunt cooked on a big double wood stove 365 days a year.
She had an electric cook stove but only ever used it if the wood stove was overrun.
We always worried she'd have a heat stroke every summer, but she never did, and that was in southern middle Tennessee, and when she lived in Louisiana she did the same thing.
Anybody that visited whilst she was cooking in summer would be soaked with sweat after mere minutes.
Farmers and homesteaders in Alberta used to have summer kitchens set up outside in order to not heat up the house in the warmer months. This could be a simple lean-to or a more elaborate set up.
Just loved this one !!! Reading the bread poem was a delight. Your home looks so lovely with all your new furniture, you also look great with your hair in that bun!!!
Loved. I have re-found a love for cooking again.
I was so excited to see the recipe for pickled eggs. It is a version of what I know as Red Beet Eggs or Pickled Beets and Eggs. I grew up in rural Pennsylvania and this was and is a.very popular side dish, especially during Easter. We always pickled the beets and eggs together which gave the eggs a beautiful purple color. It remains one of my favorite dishes today.💜💜💜
Thank you for sharing this awesome recipe
Love those older cookbooks
Loved pickle eggs and that bread looked delicious 😊
Very nice! Happy resurrection day! Blessings!
That was awesome to watch. That cookbook is very cool.
Bread looks so good!
What a FUN video… I loved being there through the entire reading and making both recipes… I can’t wait for 2 weeks to see how the pickled eggs taste… they look so good…
Chelsea you handle that bread dough so lovingly and tender I love watching you make the loaves also your buns you have a wonderful way of showing love to the dough!
Much love and thanks to you
☀️💚☀️
By the time you finished making your bread and reading the recipe, I wanted a slice!
I love the bread poem! What a great piece of history to have!
We have a 1902 farmhouse about an hour south of Spokane. We also have what they called the summer house behind it. I met the grand daughter of the man who built our house about 15 years ago. She was 93. She said they slept and cooked in the summer house because the main house would get too hot.
Hello sweet friend. Just wanted to say Happy Easter, HE IS RISEN, and tell you I love the new video format. You’re getting extra snazzy. LOL ❤ Always a blessing to watch your kind heart shine. Thank you for sharing your life, farm, and heart. You are an inspiration and absolute gift to the community. God bless you and yours always. ~Lisa
That's the jelly they put in the charity baskets in the movie Pollyanna
I make pickled eggs often, whole peppercorns are very good . My husband likes onion then enjoys the onion with the eggs .
I peel my eggs while still warm/hot ish. Works every time.
I love how the recipe was written like a poem. What fun to walk through it like that.
Love how you do life. Keep it up.
There's nothing like homemade bread!
I buy pickled eggs for my hubby from the Hutterite colony in northern Alberta . They only put garlic in with the eggs and are very yummy! Thank you for sharing that cookbook , it was like a history lesson .😀
Great video Chelsea. The bread looked delicious. Cheers 🇨🇦🌷
16:25 You mentioned you’ve tried many different methods, so I’m sure you’ve probably tried where you use a pin to poke a hole only through the shell prior to boiling. I just thought I’d mention it in case you hadn’t heard of it and wanted to give it a go!
That was a fun recipe. To put it in poem form. Thank you for sharing.
Your house looks great with the new furniture. The rhyming is great. ❤ I run them under water also, hard boiled eggs. The bread looks fantastic.
Chelsea you’re a pleasure to watch. I also collect antique cookbooks. One of my favorite finds from a garage sale for maybe a quarter or something was a James Beard cookbook but I have found many and I love them all.
Thanks for sharing👍🦋👍🦋👍🦋
Great video! I love that you show us not only the recipes but also the advice and wording in the book!
Hi Chelsea! How wonderful these old cookbooks are. I can feel your enthusiasm. I have a vintage cookbook (not 100 years old yet!) from Greece. I am sure you would enjoy the recipes, it also shares how to serve your family, preparing meals for holidays and meal plans for the week... priceless❤
All my cookbooks look
antique now because of use, spills and splatters! Mind you I have had some over 50 years and I have slowly been passing them on to granddaughters who love to cook. We were missionaries and at one time lived 5 1/2 years in an Indian village in the NWT. At first I only had a wood cook stove. Nothing bakes pies and bread more beautifully.
U are in your element cooking from those cook books I could imagine u living in that area and love the pictures in the book of the woman in their clothes and the poem what a gift u got treasure
Hi Chelsea.. central PA here. We put a lot of beets in our eggs.. they are great pickled. Love your channel 💜
What a fun video! Thanks!
Very nice video
Chelsea what a wonderful cookbook you have received. I could just smell the hot bread. lol
I enjoy all your cooking videos they’re so much fun. Thanks for sharing.
My mother made 4 loaves of white bread each week...we never tired of it... especially the heel hot out of the oven with homemade butter 😋 you are making wonderful memories for your family ❤️
Chelsea try putting a little bit of oil in the water when boiling your eggs,I tried this trick & it worked well for me.🙂🇨🇦👍
Happy Easter to you and your family and God bless
What joy to watch you create out of this wonderful cookbook!💕💕💕
I’m currently reading ‘finding Betty’ and it mentions this cookbooks!
You can add a little bit of baking soda to your water when boiling eggs. I still cool the eggs but they peel so easy with the baking soda in the water
I love the way the bread recipe is written! And your home is just beautiful 😊
Make a copy of that page for cooking then you can tuck it back in the book with your notes on it,you won’t have to worry about splatters then😊
You make a video so enjoyable.
Loved that recipe and how it was written plus it looked delicious. Thank you for sharing
Oh AND- a few of my cookbooks say to warm your milk until small bubbles form and set at back of fire 🥰🥰. Some recipes are cutting up a rabbit and dishes that use rabbit. Partridge and pheasant too 👍. It’s 2 Five Roses cookbooks and a Purity one. Was my moms ♥️
Hint: boil eggs, drain, toss vigorously inside pan, then add cold/ice water for a few minutes. I also pierce the broad end with a thumb tack before boiling. lol! I say to each their own. I have no patience with peeling eggs. lol! 🐔 🥚
I steam my fresh eggs in my Fruitsaver Steam Canner and they are easy to peel.
I just picked a couple artichokes yesterday.
Yum
Get that clear plexiglass cookbook holder. It covers the pages, but allows you to read the recipes. Happy Easter and God bless you all. Nurse Judi in Scottsdale AZ and Eucharistic Minister 🙏🏻
One of my favorite movies, 1960 Pollyanna staring Hayley Mills, has a scene where calf's foot jelly is mentioned - they are delivering jars to shut-ins etc.
Oh my goodness, I forgot all about! Now I need to watch that movie again!
I just love it when you and Martha are in a cooking rhythm ❤
I really enjoyed the recipe in poem style, that cookbook is a treasure and so are you Chelsea.😊
Gold Medal I'd still available in the States. Back in the 1920-1930, the did have wood bookstores. I am in Appalachia. According to what I have been told by my mother and oldest aunt, one of the houses had a summer kitchen in a lean-to attached to the house. That very small log house still stands today and his on the National Historic Register. The lean-to is no longer there. I remember my grandmother cooking on a fire outside during the summer. They had a propane stove by the time I arrived, but still had a woodburning stove to heat the house. Wonderful memories of a simpler time. Thank you for this video.
Do you mean wood cookstoves?
Another AWESOME cookbook. What a wonderful gift from Terry for the LMR family to enjoy. The 'poem' was a treat ... such a creative way to present the recipe. I'm going to keep my eyes peeled for old historic cookbooks and try to pick up a few. I love the simplicity and the practical use of farm/homestead ingredients they utilized back then. Absolutely wonderful video. Thank you
Enjoyed that! Was watching while I am getting pots ready to plant tomatoes. I chuckled at the cloves. Bread looked wonderful! Good job!
The farmhouse I grew up in, in South Carolina, had a separate "summer kitchen" with a breezeway between it and the "winter kitchen" when originally built. My great uncle and aunt converted it into a mother-in-law apartment in the 1930s when electric stoves became available, but before that, the kitchen was "outsourced" from the main part of the house in this very warm climate. (this was all WAY before I was born, of course!)
Chelsea you are so very lucky to have a very beautiful wood stove. I so want one but can't where we live. I love watching your videos I learn so much from you
As soon as my eggs are boiled. I immediately empty the hot water from the pan and run cold water over the eggs as i gently crack each shell several times against the pan. I let the eggs sit in the cold water until all the eggs are cool. The egg shells then come off each egg in 3 or 4 pieces....clean as a whistle.
It is so relaxing watching how you form bread loaves. ❤️
Calve's foot jelly is delicious and very nutritious and healthy. I understand your reaction but it's a very good food
I look forwarded to every one of your videos. Happy Easter!🐣
Thank you for another wonderful video! This was particularly fun for me. I live in the greater Minneapolis area and often drive past the General Mills offices! Also, both of my grandmothers may have used this cookbook. Certainly, my great-grandmothers would have cooked in this way. I thoroughly enjoyed this!
When I make hard boil eggs I put a good amount of salt ( tsp or so ) in the water as they are cooking, then cool them. Then crack the shell and it comes off very easily! ;)
To remove the shells more easily, tap the end of the egg rather than the side. There is a wee air pocket that releases when broken which makes the shell release easier.
That’s great about the bread! I think I’m not eating unless I have a piece of bread in my hand. I love bread!! ❤ whole wheat.
Hey Chelsea. Awesome video ♥️ If you tap the big end of an egg a couple times before you boil them, easy peeling. You’ll hear the changed sound of the tap. It lets go the inner sac from the shell. It works, I have all brown eggs which were always hard to peel UNTIL I got wind of this tapping thing. I automatically tap them now without trying to remind myself to do it.
I have a small device called an egg pricker. You put it up against the large end of the egg and it has a pin in a little hole. When you press it, the pin comes out and pokes a tiny hole in the shell, which does the same thing.
Not sure if you are familiar with Town sends channel on YT, they are passionate about recreating, and cooking from history. They sell very old ingredients too.
If you have questions about cookery, they would likely be a great resource!
Happy Easter To you and your family! That bread looks delicious!❤️