1927 Ham And Macaroni Scallop - The Old Cookbook Show
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- Опубликовано: 14 июн 2024
- 1927 Ham And Macaroni Scallop - The Old Cookbook Show
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/gl...
Ham and Macaroni Scallop
18 sticks of macaroni.
1 cup minced ham.
2 level tablespoons butter.
1 level tablespoon flour.
1 cup milk.
¼ level teaspoon pepper.
3 level tablespoons grated
cheese.
½ cup stale bread crumbs.
1 level tablespoon butter.
Break the macaroni into short lengths and cook it in boiling salted water till tender, which will probably take about thirty minutes.
Make a sauce by blending the butter and flour smoothly, adding the milk and stirring till the mixture boils; then add the pepper, but no salt as the ham will sufficiently salt the mixture. Grease a baking-dish and place in it alternate layers of macaroni, ham and sauce, sprinkling a little of the cheese over each layer of the macaroni.
Melt the other tablespoon of butter, add the crumbs to it, and stir till they have absorbed the butter.
Spread over the ingredients in the dish, and bake till golden brown.
0:00 Welcome
0:15 about the book
1:52 18 sticks of macaroni
4:50 making the sauce
8:40 assembly
10:54 tasting
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
Will you be coming to Fredericton?
@@user-gz7wv4kh7f Our stops in N.B. are Moncton and Edmundston
@@GlenAndFriendsCooking thanks.
Hi! Can i share to you my father's recipe of sponge roll in the philippines written in his old notebook. It is called pianono
"Before you go all Vincenzo on me" ~ Haha loved that one.
IKR? That guy is annoying. I unsubscribed just because of the video where he pans Marion Grasby's miso carbonara.
I could just HEAR the a bunch of angry, shouting Italians with Tarantella Napolentana playing in the background intensifying and then immediately being silenced 🤣🤌
Next time the camera goes beserk, feel free to edit in 22 seconds of your cat 😂
More Chicken! 😂🐈
It’s not a cat…😂 it’s a chicken ❤❤
Or some shots of your cookbook collection!
Much more cat videos!!!
Lol, I read this comment ad he was talking about cheddar.... and one of the gardening channels I watch has a cat named Cheddar. Lol. 😂 Cat videos are always fun.
I grocery shop Sunday mornings and always watch your videos as I am getting ready to go. I often end up making what you post. It's one of my favorite traditions.
That's awesome that his videos inspire you to cook different things! I love getting ideas too and trying new things and flavours.
That's a really good idea
My favorite part of every one of these videos is saying “Hey, Jules” after she says “Hey, Friends.” ❤❤
The "old style" hams that we can still get today are closer to the ones that were available in the 1920s. Usually, they don't require refrigeration. Depending on the type, you boil them, throw the water away, and then boil them again to remove as much salt as you can. Ham of type would not require any added salt.
I recently found a mystery titled Bayou Book Thief, about a woman who collects old cookbooks. One of the first books the author refers to is the Ford cookbook! She includes recipes and summaries of a half dozen cookbooks at the end of the mystery. A fun read for fans of the Old Cookbook Show!
Ordering this! What's not to love - Mystery and Cooking... perfect for the Bayou. Thanks!
@@teknobearIt's very well characterized, and I lived in Louisiana for five years. The author does a great job using real locations and describing them. I enjoyed it very much.
Thanks for the book lead!
Thanks for the tip! Sounds like fun!
I look forward to this show on Sunday mornings 😅
I do, too. It's one of my favorite Sunday activities!
Me too. No matter what he's cooking, I like it or not...its a Sunday tradition now!
Oh my!! My mother had the red covered Rumford cookbook. The chocolate cake in there is delicious. Thank you, I look forward to your posts. 😊
That’s the one I have
My dad made something similar to this. He grew up in a middle size family (6 all told) in a rural agricultural area back in the 1920's. Times were lean enough they didn't feel the effects of the depression for the most part. Granted most of their field crops failed, but my grandma keep the kitchen garden going. So they ate well enough and made it through. Even before the depression hit a lot of her cooking was using a few simple ingredients and make it stretch with what ever was on hand. The family was very much of the school of "use it up, wear it out, make do, or do without".
This is the kind of pasta I use when I make the Greek casserole pastitsio. One could think of it as a Greek lasagna. The pasta is easy to find in my area because of the Greek influence from the town of Tarpon Springs, Florida. However, you can get it shipped to your home using America's favorite online retailer. Searching for pastitsio pasta. So, there you go!
The Italian pasta equivalent for this macaroni would be perciatelli, sold in some supermarkets with a good selection of imported pasta. Long like spaghetti but a hollow tube.
My boyfriend’s Mom served this in the 70s. She ground the ham in a meat grinder. I never heard of it before or since until today. Thanks!
Those are what you get in Germany as Makkaroni still. Although I just learned they are originally called Bucatini.
We have a local European Deli, I wonder if they have it. Going to check.
Bucatini is thinner.
@@Default78334I was thinking that looks like a very thick Bucatini.
@@Default78334 ah
In place of macaroni, I would use penne pasta. Great starting dish to branch out to your own tastes.
It looks good. I had this when I was little. I have my grandmother's and great grandmother's Rumford cookbooks. My grandmother's version is the 1927 version (the year she married). The recipe is in both books if I remember correctly. My great grandmother lived with us when I was little. We were frugal with food and that is what I was told when I was being "picky." Not everyone was super rich in the early 20th century and if you were a farmer with children, you didn't waste anything. The Great Depression just made it harder. My great grandparents lost their farm in 1926 due to taxes (government policies) which had been in our family since 1671. My great grandfather went to manage another relative's farm and that is how my grandparents met.
When are you making an old cookbook show cookbook. I’d get one for sure
a New Cookbook of Old Recipes?
I can't help going all Vincenzo on you, it's literally my name 😂
I have this cookbook from 1908. This recipe is the same in my book so it is not because of the date that the ingredients are sparse.
It may not be a recipe of the Great Depression, but there were already hard times in agricultural areas in the US throughout most of the 1920s.
that pasta must be readily available under some name because a local Italian restaurant uses them for drinking straws instead of plastic or paper ones.
They likely use bucatini. Basically this...
Glenn’s videos are on fire lately. 🔥
Your voice was enough to keep me on the edge of my seat during those 22 seconds, Glen 😉
😄😄
I like the idea that it is lite on the cheese. I am a cheese lover, but some of today's recipes are way to heavy on the cheese.
I dont know why, but i love the prospect of measuring a pasta by the individual pieces.
It brings to mind someone trying to follow this recipe but using 18 small pieces of elbow macaroni, and being confused why anyone would ask for that
I have that same book but mine is from 1938 I bought it at an antique show I’ve made the turkey soup from it
It was great by the way
This is similar ro the German dish, Shinkenoodle (Ham and Noodles). Ground ham baked with egg noodles and sauce.
Thank you! I can now cancel my trip to the Andes. 😂🧀 This is already fancier than any mac & cheese-type dish I ever had growing up. It looks like a winner to me as far as comfort food, even if I have to change out the macaroni shapes. 😋👍
Looks delish.
Looks like the homemaker's delight in that you could hide leftovers in it.
This reminds me of a casserole my mother used to make. But she used elbow macaroni and instead of of ham she’d use leftover chicken or leftover turkey or canned tuna. She’d also toss in celery and green peas so we’d have some vegetables with our meal. It tasted better the next day cold.
A lot of younger people just don't know how to make a basic white sauce which is the basis for a lot of this cooking. Also, they are not used to preparing meals based on the leftover ingredients in the refrigerator.
I'm with you re: not buying gear at the mall. I was hooked on Hendrix for years, but lately I've been going to Crown Food Equipment (in Alberta: Calgary and Lethbridge).
Typical school restaurant meal … ;) I like it really crisp on the top.
My mother always bought Muellers products. Glad to hear their still in business!😊
Saw this and said "I have all that stuff in the fridge right now." So I made enough for a dozen people I think and used up all the leftovers! I added julienne carrots and pieces of green onion. The white sauce came out a bit thick so I added some of the "elbow" macaroni water. I used half bread crumbs and half crushed Ritz crackers for the topping. The casserole is now in the oven and confidence is high! I just love your show! If I can I will send something for your fund raiser. My good wife should be back from China by the end of April I know she will approve of this recipe and a lot of creativity.
We make almost this exact recipe with elbows and bacon! Also, broccoli is really good with this too!
Another dish like my mother made quite often. And, another dish that you present so well. Thank you and keep cooking on Sunday mornings. Mike in South Carolina.
My mom made something similar. The cheese was blended into the rye. Except with elbows. And we would buy the ends of cheese from the cheese market, as they were cheapest and you never knew what flavor you were getting 😊.
Hmmmm, i see an easy after work meal a lunch the next couple of days. Thanks Glenn.
Regarding the spareness of the video, my guess is that this was a "farm house" recipe, containing ingredients that would be easy to find in rural areas and suitable for winter months when all you had left was dry goods (like flour and macaroni), some preserved meat (like ham) and the kind of dairy that most farms would have year round. Nothing fancy, nothing costly, just "make do" food when calories were needed. As for the lack of salt, my grandmother used to say that home made ham would be SO salty that it had to be soaked and rinsed before it was edible, so I suspect ham a hundred years ago would have brought in more than enough salt.
rather than ham, my mom made this with ground beef and Campbell's soup of the week; she called it => hot dish
the swiss recipe is a good shout. This is a variety of what we would call a 'Nudelauflauf' basically a bake or casserole with pasta
“Before you go all Vincenzo on me.” Love it!
Breaking the tubes up smaller would probably help with serving! =)
I had this growing up, and if there were leftover backed potatoes, they would be cubbed or sliced to replace the macaroni. She sometimes put mustard in the white sauce...Yummy!
A bit of mustard, hmmm? Sounds very tasty. I will give it a try. I make Mac n Cheese often so am looking forward to trying it with a bread crumb topping...and a tad of mustard. Thanks for posting.
i love mustard in a white sauce
Looks good, Glen. Suggestion. I would add some onion to this recipe. I love onions in macaroni.
I used this recipe as a template and kind of doctored it up to add more flavor and used an American swiss cheese. This was so good! So much better than regular mac n cheese! Thanks for this recipe! It was a hit with my family too... I didn't even get to have leftovers the next day because they ate it all! 😮😂
Hi Glen, thank you again for another great video!
I know you've said before that the measuring cup you used for the milk is one cup, now seeing the 250ml mark at 5:00 reminded me that it looks bigger than it actually is!
I have the 1915 version of this book but in mine it says "Department Of Home Economics" which made me think it was a book popular in high school for Home Economics class which involved a good bit of cooking.
Muellers! I miss their product, which was sold in New England where I grew up. It's not available in Colorado. It was good stuff.
Thank you.
The Dr. Oetker cookbooks are the most influential cookbooks in post-war Germany. Over time, the cookbook publisher became its own company, completely independent of Dr. Oetker and their products.
Rumford! My favorite baking powder. Available in regular, Lower Sodium, Aluminum-free, and - most importantly - *small* tins, which work better for me since I don't go through it that fast these days.
Is that another gorgeous hand-knit sweater? What a wonderful wardrobe!!
Good morning Old Cooks!
Looks amazing!! My wife was asking about Coconut Cream Pie and I couldn't find one on your channel! Where is the love?? :-)
You can find macaroni pasta at a Greek specialty store. They use it in Pastitsio.
I collect cookbooks too. Right now I have 1898 to the 1970s. About 500 but that includes hatdback softback and pamplets. Lol
I remember Heinz made a canned macaroni and cheese with the long macaroni noodles. I loved it. (No ham)
Bucatini is what I see that macaroni called in Connecticut.
Bucatini (sp?) - was also the macaroni used in Franco-American canned macaroni & cheese
It can be challenging to find Bucatinni in the states especially the bigger diameter. It is a must for pastitsio.
Hi Glen.
I just bought a pasta strainer like yours at Dollarama in Niagara Falls ON. $2.85 each.
We make something similar for the holidays here (prob like that Macaroni pie.) New Orleans style long macaroni and cheese. And I agree with Julie -- I like it with a few dashes of Crystal or Louisiana hot sauce on it too. (But I have the peas on the side.)
My grandmother would make something similar. Potatoes instead of pasta, and no cheese just ham, potatoes and bechamel sauce
Do remember that in the 1920s, nearly all grocery stores closed by 6pm and were closed ALL DAY Sunday. You pretty much were limited to what you had in the ice box and pantry and root cellar.
That was the case here in Toronto into the 1980s
@@GlenAndFriendsCooking In the US, it was the same in many Southern states until the mid-80s. We really liked that a lot as my wife was in retail and was ALWAYS off on Sundays.
You buy unbranded cookware at the restaurant supply store? But I was told by my favorite youtube cooking channel that none of my dishes would turn out properly unless I bought a full set of Made In™️ cookware! Could it be that it was the quality of my technique and ingredients that mattered all along?!
if you can find it, tube macaroni is called Bucatini or a larger version called Zitoni.
As always - a fantastic show/video. You really have a great on-screen presence. I would also look at adding a variety of pork products - roasted pork belly, pork tasso, browned sausage, the list goes on. Love this dish.
Sounds good! Love how you give cooking history & info on the different cook books’ history.
My mother in law was from NB, my father in law was a Polish immigrant (WWII) and they lived in NJ. I distinctly recall them cooking macaroni (that specific macaroni is popular with Polish folk) for the time that book suggests. Ha! Everything was overcooked, really.
That macaroni is too clunky for me. 😂
Perfect for the Easter ham leftovers coming up!
I'd add peas and onions wirh casserece or elbow macaroni noodles. Maybe rehydrate some yellow squash shreds also and just make a larger anount of white sauce
Great episode.
My wife and I heard on a visit to Thomas Jefferson’s home in Virginia that a favorite dish was macaroni and cheese, made essentially from Parmesan, butter and macaroni. I wonder if you could find that recipe and make that? It was one of his favorite dishes.
Love your videos.
OK Glen, fellow Ontarian here… where are YOU buying those noodles? Going to check my local European Deli since someone mentioned they are available in Germany.
Interesting combo!
Just watched something from the historical costuber community talking about economics in the 1920s, where prices fluctuated wildly due to inflation and greed prior to the crash. So the chance that austere dishes were being made isn't surprising.
But also, sub in bucatini for the long macaroni, and it's a dish i still make regularly for my family.
Go Vincenzo! Love it 😂
My mom used this recipe only she always used Canadian elbow macaroni.
I scrolled through so many comments looking for someone else to say that macaroni sticks look like smaller ziti, but nobody said so, and I second guessed myself and googled ziti. All of the pictures were of cut ziti. It feels like a Mandala effect moment.
Ha! A 'new' twist on my old favorite, Mac n Cheese. Next time I make it, I will add bread crumb topping & bake until crusty. That looks yummy. I have used your beurre manie trick for so long, I nearly forgot how to make a regular roux, LOL.
I have a great recipe for that Trinidadian green spice. It's so good on a lot of dishes.
American here who never saw a macaroni stick until just now.
That macaroni would be perfect for pasticcio.
You and Julie are so cute! Great video and recipe. (P.S. Thank you for getting rid of the background music.)
G'day Glen. Always enjoy your vids
Looks great- needs mustard powder, more cheese! Good job
Thank you for the perfect side dish 💡
We use this Macaroni to make Pastitcio. Yes it's very hard to find.
We have a Greek grocery shop that sells a few sizes (diameters) of this type of pasta. I've not seen it anywhere else but there is a sense of satisfaction of having the noodles all lined up and slicing up the pasta dish.
lol It looks like a Canadian version of a Pastitsio especially with those noodles.
potato pie is a must try
Good show as always thank you kindly
Bucatini is long, hollow pasta. But I would say any kind would do. And I would add onions.
Those noodles according to Allesio is the one to break. ❤
I'm 63 and I have never seen macaroni like that before. Maybe it's not so much a west coast thing.
Very nice. Thank you.
I've never seen sticks of macaroni in my life.
30 minutes to boil pasta? Would it be anything more than porridge at that point?
The other day I saw a cheap version of that pasta basket at Dollarama. i wouldn't find it practical because I am cooking for 6 people, but I was tempted to try it. If I ever get over to Toronto, i will try to get to Tap Phong's. It looks like a place I would like.
I grew up in Germany and Macaroni always referred to specifically the long, straight, tubular pasta. It’s my understanding that’s still the case.
looks to me like you could use elbow, stir in everything except the crumbs, top with crumbs and get the same thing without layering. In other words, casserole !!!