Thanks for watching Everyone! We just pushed past 500,000 subscribers and we want to thank all of you who watch, comment, thumbs up, and subscribe. We couldn't do this week after week without our subscribers, we are so very grateful for your support.
It’s so great to see you doing so well, we’ve always been shocked you’re not bigger, I’ve been recommending you to people who want to strengthen their cooking skills and confidence, as your approach is so accessible and friendly that it isn’t daunting to try.
Congratulations! I thoroughly enjoy your videos, I'm always learning something new and inspired to try new recipes. Thanks for sharing your passion for cookbooks, recipe history and whipping up something tasty. 😃
I'm a delivery truck driver and one of the routes I did for several years was in Marshall, TX. When I watched your video, I recognized that address. That building was still there (and probably still is) when I was working there a few years ago. It's an ATV repair shop now. Thanks for sharing.
"Perhaps you remember in the 70s..." me: a Gen Z viewer... am I alone here? 😂 I'm 22 and I find this such a wholesome channel to watch, soothing and educational, like Bob Ross!! 😊
Also a Gen Z viewer. I’m 20. I grew up with a boomer and a Gen Xer for parents and was homeschooled, so all these references make sense to me, even if I haven’t lived them. Glad I’m not alone. 😊
I'm a Millennial, born in '89, and in the '70's, my mother was in high school and college😄 She remembers those weird recipes and she said the majority were as gross as they sound.
It’s so cool to hear others talk about Kitchenaid mixers. I was third gen employee building those mixers until 2015, my husband and dad both work there, 22 years and 40 years respectively.
I'm on my second Kitchenaid mixer, the first one is on my list of projects to rebuild. I wonder if you, your hubby or dad put hands on one of mine in the manufacture.
@@JerryB507 my dad works in receiving, my husband is the cell lead for the machines the pedestal of the tilt head model. I used to build the motors for the classic model. What year did you get yours?
I love finding vintage cookbooks. I have hundreds now. During lockdown we spent way to much time at goodwill. It is next to our grocery store. I finally went through most of my books and pamplets and found out I had a lot of doubles and a few triples. Lol.
Don't do it! Save yourselves! Tuna salad suspended in Lemon jello is revolting! Even my mother, who up until that point had never found a use for molded jello salads she didn't love, gave it up after tasting that particular monstrosity. All 8 of us in our family agreed with her whole heartedly.
The tiny clip of the "Fail" looked really tasty! What was it supposed to look like? I agree about the "fails" compilation. We learn so much from failures!
I make a caramel cookie that's very delicious. Take your standard sugar cookie recipe, but infuse the sugar with bourbon (cheaper is better). I also add butterscotch chips, but they are optional. What isn't optional is that you need to add about 5-10 minutes (or so) to your bake time. The result is a cookie that's a unique texture that's crisp, but melts in your mouth. I believe that the extra liquid combined with the extra bake time allows the sugar to caramelize more, that the alcohol evaporation creates extra air bubbles that create the honeycomb texture, and that the flavors in the bourbon enhance the flavors of the caramelized sugar.
LOVE, LOVE, LOVE your channel and history lessons. By the way, the cookies are delicious and almost "gone" at our house. I learned how to bake from my grandmother Olga. My father learned from her as well, in the kitchen daily, while he was growing up. Fast forward to WW ll and when dad was a navigator in the U.S. Air Force, his crew was shot down over Germany. Yet his cooking prowess helped him when the German generals and officers at the POW camp he was sent to were in dire need of a cook. You guessed it; my father's time in captivity was spent in the kitchen. His meals were welcomed and the rest is history, one might say. He was always growing vegetables, canning, and hunting game for feeding our family. I know cooking is creative and a labor of love! Thanks again Glen. 😄
I may be alone in this, but I really want to see that lemon Jell-O tuna recipe happen. It either has to be surprisingly great or entirely terrible, there can't be any middle ground on it.
I'm not actually a sugar cookie fan - I'm just here to hear you talk old cookbooks today! - but whatever that tomato puff pastry fail was is really catching my imagination, so I hope you're able to rescue that recipe somehow and share it here!
My Grandmothers would do veggie salads using lemon Jello. They would each use some vinegar to override the sweetness of the Jello. They both liked to use the lemon Jello because it was light enough in color so that you could see what was in the salad. They let it thicken up & the added all of their chopped veggies. Put everything into a mold & chill to firm it up. Unmold & serve. For awhile Jello had a savory flavor just for salads.
To this day, I love love love either lime or lemon jello with carrots and celery in it. My mom made it often. It is very refreshing and satisfies my sweet tooth--even using sugar free.
@@karenstewart8818 Omg, you poor thing. When did you discover you had no sense of taste? Sorry, I'll show myself out. My mom made that crap often. I'll never understand why.
I moved a few miles from Marshall Texas about a year ago! Very old town with lovely old homes, some of which are needing repair. I collect cookbooks so I might get lucky and find one! Thanks for the recipes!
Wow, they were doing Jello with mayo recipes as early as the 1930's? I totally thought that was a 1950's thing. The cookies look good, I like something simple to go with tea or coffee.
This recipe is similar to a cookie we’ve made every Christmas: caramel cream sandwich cookies. When my mom grew up in Minneapolis in the 40s and 50s, Mrs. Stockwell across the street made a similar cookie in which she took two caramel cream sugar cookies and put buttercream icing in between. She didn’t have children of her own so she brought dozens to my mom’s family of nine children. To this day, we call them Mrs. Stockwell’s caramel cream cookies. I absolutely love them. A little labor intensive, but totally worth it.
@@EliWhittenhall Yeah I did mean that. looks great, I would love to see even a little bit about it at the start of another recipe or something about what it was an why/how it failed. Can learn a lot from our failures
I remember back in the 70's and 80's that our gas company used to have recipe cards on their counters that you could take a new one every month when you went in to pay your bill (no online payment then).
I was fascinated by the recipe for city chicken on page 26 (which contains pork and veal, but no chicken at all). Throughout the recipe they refer to the meat as "chicken". I then saw that someone grew up eating that same recipe! Also, I am old enough to remember when Jell-o came with powder and a large gumdrop-shaped liquid- filled nugget. You had to keep stirring until it was melted completely or the Jell-o wouldn't set properly.
i am still making city chicken, but no longer with veal, using only pork tenderloin. Not the same, but still delicious , my mom used to make it and it was a favorite
Were they ground beef and white rice and other ingredients mixed together and made into balls and cooked in tomato sauce of some kind. I got the recipe somewhere and made them as a teenager, my family loved them.
The pages of the cookbook at 2:56 include a recipe for City Chicken which I grew up eating in Detroit and have seen it in Cleveland but outside of those 2 cities, I have never heard of anyone knowing about it or making it. I always thought of it as being a regional dish, and since there is a Poish restaurant in Cleveland that serves it, I thought maybe it was a Polish dish, since both cities had large Polish populations. I still make it, but with all pork and a lot more ingredients and a couple more steps, as I have tweaked the recipe over the years.
I was going to make a similar comment. City chicken is a regional dish usually near Polish communities in the Midwest. I did not know this as I grew up in the metro Detroit area and it is common here both in restaurants and in the butcher's cases when they have ready to cook specialies. I was surprised that it wasn't widely known.
Into the 1990s, a butcher that we visited a lot in Saginaw had City Chicken in the case to take home and bake. It was quite good, representing a time when pork was significantly cheaper than chicken. I've thought about making it but maybe I'll go visit Cleveland instead :)
I am from the Pittsburgh area, and my family had "City Chicken " Your theory could apply as the Pittsburgh area has a large Polish / Slovak heritage population.
i grew up in windsor, my mom made it "heidi's city chicken" i believe heidi was ukranian mom of a neighbor. i still make it without veal, using only pork tenderloin.
I found the introduction fascinating, most advertising related recipie books, such as the one's you've covered in the past were put out by food manufacturers to sell their product. In this case you have a third party making up recipe books to be given away to customers at various businesses. It reminds me of 'Plan books', these were books of house plans drawn up by various architectural firms and published in the names of various hardware stores/lumber yards around the US. The idea was that someone wanting a new house would read one of these designs and follow up by writing to whatever firm was named on the cover to purchase the plans for their dream home. I also noticed the 'Nº. 1' after the name, I'm assuming that referred to the set of recipes contained in that book. A quick search for 'The Bunting System' bought up a book entitled 'Kitchen Guide' dating from 1920 attributed to the same company so that pushes their history back to before the Great Depression.
10:16 - I've heard of a lot of atrocities being committed with Jell-O/gelatin, but thankfully I've never experienced the ones with meats and seafoods in them (I am using a little hyperbole here). My grandparents survived the 1930s and the subsequent food trends that went along with & after them. A regular fixture at the family table in my youth was Jell-O salad with veggies and/or fruit in them, but I've never been a fan. If we're honest, I'm not a huge fan of gelatin-based snacks at all anymore, but as a kid I would go in for a small serving of fruit-flavoure Jell-O every now and then.
Please have one of those cookies for me. Good Morning Glen and Jules, Thank You so much for another great history lesson and video. Hope you are having a lovely day, and hopefully, soon Spring will be here. Looking forward so much to your videos every week.
This sounded very familiar to me. So slightly different proportions but basically Toll House Cookies without the chocolate chips. I make this all the time with just pecans since I don’t always want chocolate. I love someone’s comment about toasting the white sugar. I would melt the sugar, let it cool then grind it up in my blender to see that that would taste. I have always thought about just brown sugar but was afraid they would be too soft.
I would roll that dough logs in waxed paper, chill and slice it 1/4" thick. Much easier. Sprinkle with the sugar just before baking. Then you can freeze the logs and slice while still frozen. You need to adjust the baking time slightly when baking from frozen.
I have this recipe from VFW Caramel Refrigerator Cookies from WWII ½ cup shortening. (part butter or shortening) 1 cup brown sugar (packed) 1 egg ½ teaspoon vanilla 1 ¾ cups Gold Medal Flour ½ teaspoon soda ¼ teaspoon salt this sounds like the same recipe to me.
I had the same thought, except for the freezing. When a log gets too cold it can fall apart when cut, as I unfortunately demonstrate here: ruclips.net/video/ZVSFmNeEtCw/видео.html
I was wondering if you scan in every cookbook you get? If something ever happened at least the content wouldn't be lost forever, especially if it was a very rare book. Love all your videos, keep up the great work.
I just realized I also have a “Little Gem Recipe Book” from a local hardware store in Rochester, NY. It is from September, 1938, and it has many of the same ads and recipes.
Hey there...I always enjoy your relaxed but precise cooking but I wonder if I am the first to remark upon Julie's beautiful hand knit sweaters? If she makes them herself hat tip from a fellow knitter, and if she has another source congratulations on an excellent eye for knitwear. Her sweaters do good things for your cosy vibe.
"fear of mixing in flower".... this recipes seems like a good one to experiment with. A hand mix with minimal strokes and a mixer on for 40 minuets after full incorporation. Roll in to a log and slice. bake mixed sets on a cookie sheet and compare.
I'll have to try this. I use sugar cookie dough to make cinnamon roll cookies. I always made them from a cookie mix but sometimes the stores are out and I've not found a scratch recipe I liked as well.
My mother would make a similar cookie, but, instead of makeing a ball to put in the fridge, she would roll it into a cylinder and wrap in cling wrap. It would be about an inch or inch and a half wide and maybe 14 to 16 inches long. AND then, when she felt like it, (and nobody had gotten into the dough!) She would slice off about a half inch thick slice and press them out to size. These cookies dough logs, would last for a long time in a freezer, that is until somebody found them hiding behind the frozen peas :) !!
I made a couple batches of these this past weekend for my grandfather's 97th birthday -- I wanted to make a recipe of something he might've had when he was younger. They were a big hit! I have had several requests to make and send them out for the holidays. I did add 2 tsp of cinnamon to the flour mixture. For the second batch I added the sugar to the top after cutting them out that way I wasn't incorporating it in when I re-rolled the cutout dough, although those turned out fine as well. Bake time in my oven was around 15-18 minutes depending on how hard you want them. At 1/4" thick they had a crunchy, gingerbread like texture to them. If you do 1/2" on the lower end of the cook time you get something softer and a bit closer to a snickerdoodle. Great recipe, thanks for sharing Glen!
This brought back memories of when I was just getting into cooking on my own. My mom had this very old (to me at least) book called White House Cook Book (not certain on the publishing date, thought it was late 1800s). I opted to try making the cooked caramel custard. I'd helped mom make caramel in the cast iron so how hard could it be? I distinctly remember panicking when the recipe advised, 'For the best custard, immediately after milking your cow...' Suddenly I was worried that the jug of pasteurized milk I'd pulled out would be a mistake. I soldiered on. (Never let the food win.) By the time mom came home all these little cups of custard were nicely chilled. They would have tasted nicely too had I not scalded the caramel! I am sure the cookbook is in storage, would love to find it again. I've got to try that recipe soon, now that I have a good number of years under my belt. Thank you for the great video and the trip down memory lane.
I have both an original and a repro "White House Cookbook." Pretty sure most of the recipes never saw the inside of the White House kitchen, though. I love old cookbooks!
I've got the white house cook book from the Wilson administration. 1919. But the first copyright was 1887. Learned how to properly render beef suit and lard from that cookbook. Edit. I looked thru the book but couldn't find your caramel custard recipe.....which doesn't mean it's not there. The white house cook book has a very strange index.
I grew up relatively near Marshall, TX and now this feels more relevant... despite the fact that we very clearly discussed how this cookbook is not culturally significant to the region or any region in particular 😂
You just can not go wrong with a good sugar cookie. And they and butter cookies just lend themselves to adding different herbs or zests to bring some real zing.
If you want to get a sense of life in America in the 1920 or 1930s, I recommend the books by Frederick Lewis Allen, published within a year of the end of the decade. 'Only Yesterday' for the 1920, 'Since Yesterday' for the 1930. And 'The Big Change' published in 1951 that chronicles the transformation from 1900-1950. I don't remember there being much on cooking/recipes, other than JP Morgan arriving home late Jan 1, 1900, to at best a cold dinner since the cook had gone to bed, but they give real context to the time without the gloss of being written up decades later.
I paused on that page, and wondered at the addition of either Brazil nuts, or Jerusalem artichokes in that recipe. I'm not positive, but that may be the first time I've ever seen Brazil nuts in a recipe!
Idk about North America, but lemon and fish is a really common combination here in Sweden. Most common would be your basic white fish varieties and salmon, but it'd definitely not be considered weird with shrimp either. No idea about tuna though, we don't have a particularly strong tuna tradition...
Thanks for watching Everyone!
We just pushed past 500,000 subscribers and we want to thank all of you who watch, comment, thumbs up, and subscribe. We couldn't do this week after week without our subscribers, we are so very grateful for your support.
It’s so great to see you doing so well, we’ve always been shocked you’re not bigger, I’ve been recommending you to people who want to strengthen their cooking skills and confidence, as your approach is so accessible and friendly that it isn’t daunting to try.
Congratulations! I thoroughly enjoy your videos, I'm always learning something new and inspired to try new recipes. Thanks for sharing your passion for cookbooks, recipe history and whipping up something tasty. 😃
Feels like its been a minute since you posted lol
That is such a brilliant achievement
Jules and you are so much fun !! You have so many Video's, sometimes I'll just watch your Videos all day long :) 😋
I'm a delivery truck driver and one of the routes I did for several years was in Marshall, TX. When I watched your video, I recognized that address. That building was still there (and probably still is) when I was working there a few years ago. It's an ATV repair shop now. Thanks for sharing.
Amazing! Small world!
"Perhaps you remember in the 70s..." me: a Gen Z viewer... am I alone here? 😂 I'm 22 and I find this such a wholesome channel to watch, soothing and educational, like Bob Ross!! 😊
Also a Gen Z viewer. I’m 20. I grew up with a boomer and a Gen Xer for parents and was homeschooled, so all these references make sense to me, even if I haven’t lived them. Glad I’m not alone. 😊
I'm a Millennial, born in '89, and in the '70's, my mother was in high school and college😄 She remembers those weird recipes and she said the majority were as gross as they sound.
It’s so cool to hear others talk about Kitchenaid mixers. I was third gen employee building those mixers until 2015, my husband and dad both work there, 22 years and 40 years respectively.
I'm on my second Kitchenaid mixer, the first one is on my list of projects to rebuild.
I wonder if you, your hubby or dad put hands on one of mine in the manufacture.
@@JerryB507 my dad works in receiving, my husband is the cell lead for the machines the pedestal of the tilt head model. I used to build the motors for the classic model. What year did you get yours?
My kitchen aide is 31 years old and still going strong. Thank you for building such a wonderful machine!
I love finding vintage cookbooks. I have hundreds now. During lockdown we spent way to much time at goodwill. It is next to our grocery store. I finally went through most of my books and pamplets and found out I had a lot of doubles and a few triples. Lol.
Don't do it! Save yourselves! Tuna salad suspended in Lemon jello is revolting! Even my mother, who up until that point had never found a use for molded jello salads she didn't love, gave it up after tasting that particular monstrosity. All 8 of us in our family agreed with her whole heartedly.
It sounds revolting " but lemon alone goes great with fish , / seafood . yummy
@@1006kathleen too true
@@1006kathleen Lemon jello is sweet, though... and I think the sugar aspect is the problem.
You know... back then, they had savory CELERY flavored Jell-o. The tuna might not have been too bad if that was used.
Glen, it might be fun to see a compilation of the "epic fails" you have had I Theo old cookbook show.
💯
That would be great 👍
Yes!
Yeah, might as well not let some footage and work go to waste. Plus you could give an analysis of where you think the recipes went wrong.
The tiny clip of the "Fail" looked really tasty! What was it supposed to look like? I agree about the "fails" compilation. We learn so much from failures!
I love the combination of cooking show and food history lesson that is the Old Cookbook Show.
Jules is such a delight. I like the intellectual banter she brings
I make a caramel cookie that's very delicious. Take your standard sugar cookie recipe, but infuse the sugar with bourbon (cheaper is better). I also add butterscotch chips, but they are optional. What isn't optional is that you need to add about 5-10 minutes (or so) to your bake time. The result is a cookie that's a unique texture that's crisp, but melts in your mouth. I believe that the extra liquid combined with the extra bake time allows the sugar to caramelize more, that the alcohol evaporation creates extra air bubbles that create the honeycomb texture, and that the flavors in the bourbon enhance the flavors of the caramelized sugar.
Yumm!
Come on Glen!
Release the failure cut!
I absolutely love the fail videos. You've got my vote.
Glen's cooking is so un-fussy. I love his comments on the hysterical 'you must do this, you can only do that' comments he gets.
LOVE, LOVE, LOVE your channel and history lessons. By the way, the cookies are delicious and almost "gone" at our house. I learned how to bake from my grandmother Olga. My father learned from her as well, in the kitchen daily, while he was growing up. Fast forward to WW ll and when dad was a navigator in the U.S. Air Force, his crew was shot down over Germany. Yet his cooking prowess helped him when the German generals and officers at the POW camp he was sent to were in dire need of a cook. You guessed it; my father's time in captivity was spent in the kitchen. His meals were welcomed and the rest is history, one might say. He was always growing vegetables, canning, and hunting game for feeding our family. I know cooking is creative and a labor of love! Thanks again Glen. 😄
Sweet legacy
I may be alone in this, but I really want to see that lemon Jell-O tuna recipe happen.
It either has to be surprisingly great or entirely terrible, there can't be any middle ground on it.
Sounds like something that would have been considered totally normal back in the '60s!
I think Emmy made it on her channel about a year ago.
I'm not actually a sugar cookie fan - I'm just here to hear you talk old cookbooks today! - but whatever that tomato puff pastry fail was is really catching my imagination, so I hope you're able to rescue that recipe somehow and share it here!
My Grandmothers would do veggie salads using lemon Jello. They would each use some vinegar to override the sweetness of the Jello. They both liked to use the lemon Jello because it was light enough in color so that you could see what was in the salad. They let it thicken up & the added all of their chopped veggies. Put everything into a mold & chill to firm it up. Unmold & serve. For awhile Jello had a savory flavor just for salads.
To this day, I love love love either lime or lemon jello with carrots and celery in it. My mom made it often. It is very refreshing and satisfies my sweet tooth--even using sugar free.
@@karenstewart8818 Omg, you poor thing. When did you discover you had no sense of taste? Sorry, I'll show myself out. My mom made that crap often. I'll never understand why.
I moved a few miles from Marshall Texas about a year ago! Very old town with lovely old homes, some of which are needing repair. I collect cookbooks so I might get lucky and find one! Thanks for the recipes!
Love the history you share
And you are not old, as a friend of mine likes to say "We're just well seasoned "😉
Wow, they were doing Jello with mayo recipes as early as the 1930's? I totally thought that was a 1950's thing. The cookies look good, I like something simple to go with tea or coffee.
This recipe is similar to a cookie we’ve made every Christmas: caramel cream sandwich cookies. When my mom grew up in Minneapolis in the 40s and 50s, Mrs. Stockwell across the street made a similar cookie in which she took two caramel cream sugar cookies and put buttercream icing in between. She didn’t have children of her own so she brought dozens to my mom’s family of nine children. To this day, we call them Mrs. Stockwell’s caramel cream cookies. I absolutely love them. A little labor intensive, but totally worth it.
For the jello salads, they used to make a vegetable flavored jello for more savory salads. I remember this from ads/recipes from the early 60s.
"I don't have those same fears". That's what makes your chann3 so enjoyable.
that failure looks delicious!
What was the failure recipe? And I am interested to see if you will attempt the lemon jello tuna !
Now I need to know more!
I think he meant this 4:40
@@EliWhittenhall Yes, but what is it?
@@EliWhittenhall Yeah I did mean that. looks great, I would love to see even a little bit about it at the start of another recipe or something about what it was an why/how it failed. Can learn a lot from our failures
K-tel records!?!? What a blast from the past!
I remember back in the 70's and 80's that our gas company used to have recipe cards on their counters that you could take a new one every month when you went in to pay your bill (no online payment then).
Love Julie’s chuckle. What a brilliant idea to roll the sprinkled sugar. Marvelous
I was fascinated by the recipe for city chicken on page 26 (which contains pork and veal, but no chicken at all). Throughout the recipe they refer to the meat as "chicken". I then saw that someone grew up eating that same recipe! Also, I am old enough to remember when Jell-o came with powder and a large gumdrop-shaped liquid- filled nugget. You had to keep stirring until it was melted completely or the Jell-o wouldn't set properly.
i am still making city chicken, but no longer with veal, using only pork tenderloin. Not the same, but still delicious , my mom used to make it and it was a favorite
I remember my mother, at a restaurant, saying "Don't order the chicken. It's really veal." My, how times (and costs and availability) have changed.
Oh, I remember the K-tel records. Had quite a few. Then I graduated to being a 'member' of Columbia Record and Tape :)
"Relatively unremarkable" are the only words I want in my obituary.
the bunting system (?) history is interesting
thanks for the research.
.... i remember K-tel
A cool recipe to try for old cookbook / depression era foods is porcupine balls! Sooo good but simple
Were they ground beef and white rice and other ingredients mixed together and made into balls and cooked in tomato sauce of some kind. I got the recipe somewhere and made them as a teenager, my family loved them.
That editing with you putting that dish out saying it was a disaster had me laughing.
Congratulations on 500,000 subscribers, Glenn! Really love the content and appreciate all your hard work (on both channels)! Greetings from Belgium.
Carmel is timeless, can't go wrong if the mechanics of the recipe work.
Looks good! I like the way the sugar granules were rolled into the dough.
Lemon and fish ABSOLUTELY ! 👍🏼
My Mum made a grated carrot and pineapple chunks salad that was set in orange jello. It was rather refreshing.
The pages of the cookbook at 2:56 include a recipe for City Chicken which I grew up eating in Detroit and have seen it in Cleveland but outside of those 2 cities, I have never heard of anyone knowing about it or making it. I always thought of it as being a regional dish, and since there is a Poish restaurant in Cleveland that serves it, I thought maybe it was a Polish dish, since both cities had large Polish populations. I still make it, but with all pork and a lot more ingredients and a couple more steps, as I have tweaked the recipe over the years.
I was going to make a similar comment. City chicken is a regional dish usually near Polish communities in the Midwest.
I did not know this as I grew up in the metro Detroit area and it is common here both in restaurants and in the butcher's cases when they have ready to cook specialies. I was surprised that it wasn't widely known.
Into the 1990s, a butcher that we visited a lot in Saginaw had City Chicken in the case to take home and bake. It was quite good, representing a time when pork was significantly cheaper than chicken. I've thought about making it but maybe I'll go visit Cleveland instead :)
I am from the Pittsburgh area, and my family had "City Chicken " Your theory could apply as the Pittsburgh area has a large Polish / Slovak heritage population.
I am the grandson of Polish immigrants in the Detroit area and can confirm we had City Chicken, too. I always dipped mine in ketchup.
i grew up in windsor, my mom made it "heidi's city chicken" i believe heidi was ukranian mom of a neighbor. i still make it without veal, using only pork tenderloin.
I found the introduction fascinating, most advertising related recipie books, such as the one's you've covered in the past were put out by food manufacturers to sell their product. In this case you have a third party making up recipe books to be given away to customers at various businesses. It reminds me of 'Plan books', these were books of house plans drawn up by various architectural firms and published in the names of various hardware stores/lumber yards around the US. The idea was that someone wanting a new house would read one of these designs and follow up by writing to whatever firm was named on the cover to purchase the plans for their dream home.
I also noticed the 'Nº. 1' after the name, I'm assuming that referred to the set of recipes contained in that book. A quick search for 'The Bunting System' bought up a book entitled 'Kitchen Guide' dating from 1920 attributed to the same company so that pushes their history back to before the Great Depression.
K-Tel! Ronco at the same time too. My word.
Thank you so much for all your research, it fascinates me just how much recipes morph and change.
10:16 - I've heard of a lot of atrocities being committed with Jell-O/gelatin, but thankfully I've never experienced the ones with meats and seafoods in them (I am using a little hyperbole here). My grandparents survived the 1930s and the subsequent food trends that went along with & after them. A regular fixture at the family table in my youth was Jell-O salad with veggies and/or fruit in them, but I've never been a fan. If we're honest, I'm not a huge fan of gelatin-based snacks at all anymore, but as a kid I would go in for a small serving of fruit-flavoure Jell-O every now and then.
Love you shows from Springboro, Pennsylvania
Please have one of those cookies for me. Good Morning Glen and Jules, Thank You so much for another great history lesson and video. Hope you are having a lovely day, and hopefully, soon Spring will be here. Looking forward so much to your videos every week.
We all love The Old Cookbook show, but when can we get a tour of The Old Cookbook collection? And how you organize it?
My mom and her friends used to make those salads in clear gelatine in the 1950's.
Thanks guys, it was fun! God Bless and stay safe.
Yum
This sounded very familiar to me. So slightly different proportions but basically Toll House Cookies without the chocolate chips. I make this all the time with just pecans since I don’t always want chocolate. I love someone’s comment about toasting the white sugar. I would melt the sugar, let it cool then grind it up in my blender to see that that would taste. I have always thought about just brown sugar but was afraid they would be too soft.
Congrats! 2-20-2022 nice timing!
Love my Glen history lessons!
I would roll that dough logs in waxed paper, chill and slice it 1/4" thick. Much easier. Sprinkle with the sugar just before baking. Then you can freeze the logs and slice while still frozen. You need to adjust the baking time slightly when baking from frozen.
I have this recipe from VFW Caramel Refrigerator Cookies from WWII
½ cup shortening. (part butter or shortening)
1 cup brown sugar (packed)
1 egg
½ teaspoon vanilla
1 ¾ cups Gold Medal Flour
½ teaspoon soda
¼ teaspoon salt this sounds like the same recipe to me.
I had the same thought, except for the freezing. When a log gets too cold it can fall apart when cut, as I unfortunately demonstrate here: ruclips.net/video/ZVSFmNeEtCw/видео.html
That is exactly what I do, it makes it so much easier and you don't have to flour a counter top, just slice and bake.
That's an awesome idea. Thank you💕💕
Thank you for this simple hack. I avoid cookie cutter cookies for the mess, waste and additional time they take 😆
I was wondering if you scan in every cookbook you get? If something ever happened at least the content wouldn't be lost forever, especially if it was a very rare book. Love all your videos, keep up the great work.
Completely agree, anything out of copyright should get uploaded to the Internet Archive. I’m sure Glen has an amazing collection at this point.
I just realized I also have a “Little Gem Recipe Book” from a local hardware store in Rochester, NY. It is from September, 1938, and it has many of the same ads and recipes.
Love the stories that happen along side the recipes❣️
Great show as always thank you
Hey there...I always enjoy your relaxed but precise cooking but I wonder if I am the first to remark upon Julie's beautiful hand knit sweaters?
If she makes them herself hat tip from a fellow knitter, and if she has another source congratulations on an excellent eye for knitwear. Her sweaters do good things for your cosy vibe.
K-Tel was still advertising into the mid 90’s. I think.
I love watching you two taste, the recipe. I would say, that was a definite success!
"fear of mixing in flower".... this recipes seems like a good one to experiment with.
A hand mix with minimal strokes and a mixer on for 40 minuets after full incorporation. Roll in to a log and slice. bake mixed sets on a cookie sheet and compare.
Beautiful
I got in early on this one :) love the channel & fascinated by the old cookbook show. Lotsa love from Oz
Cookies like these are my favorite
I'll have to try this. I use sugar cookie dough to make cinnamon roll cookies. I always made them from a cookie mix but sometimes the stores are out and I've not found a scratch recipe I liked as well.
Love that idea.
Thank you for sharing this information ☆☆☆☆☆☆☆☆☆☆☆☆☆
My mother would make a similar cookie, but, instead of makeing a ball to put in the fridge, she would roll it into a cylinder and wrap in cling wrap. It would be about an inch or inch and a half wide and maybe 14 to 16 inches long. AND then, when she felt like it, (and nobody had gotten into the dough!) She would slice off about a half inch thick slice and press them out to size. These cookies dough logs, would last for a long time in a freezer, that is until somebody found them hiding behind the frozen peas :) !!
I made a couple batches of these this past weekend for my grandfather's 97th birthday -- I wanted to make a recipe of something he might've had when he was younger. They were a big hit! I have had several requests to make and send them out for the holidays. I did add 2 tsp of cinnamon to the flour mixture. For the second batch I added the sugar to the top after cutting them out that way I wasn't incorporating it in when I re-rolled the cutout dough, although those turned out fine as well. Bake time in my oven was around 15-18 minutes depending on how hard you want them. At 1/4" thick they had a crunchy, gingerbread like texture to them. If you do 1/2" on the lower end of the cook time you get something softer and a bit closer to a snickerdoodle. Great recipe, thanks for sharing Glen!
This brought back memories of when I was just getting into cooking on my own. My mom had this very old (to me at least) book called White House Cook Book (not certain on the publishing date, thought it was late 1800s). I opted to try making the cooked caramel custard. I'd helped mom make caramel in the cast iron so how hard could it be?
I distinctly remember panicking when the recipe advised, 'For the best custard, immediately after milking your cow...' Suddenly I was worried that the jug of pasteurized milk I'd pulled out would be a mistake. I soldiered on. (Never let the food win.)
By the time mom came home all these little cups of custard were nicely chilled. They would have tasted nicely too had I not scalded the caramel!
I am sure the cookbook is in storage, would love to find it again. I've got to try that recipe soon, now that I have a good number of years under my belt.
Thank you for the great video and the trip down memory lane.
I have both an original and a repro "White House Cookbook." Pretty sure most of the recipes never saw the inside of the White House kitchen, though. I love old cookbooks!
I've got the white house cook book from the Wilson administration. 1919. But the first copyright was 1887. Learned how to properly render beef suit and lard from that cookbook. Edit. I looked thru the book but couldn't find your caramel custard recipe.....which doesn't mean it's not there. The white house cook book has a very strange index.
Great news Glen!!! Congratz!!! You really deserve it!
That dough looks so good! I wish I could taste it with a spoon.
Congratulations on 500k!! Those would be great with some caramel drizzled over the top 😋
Lemon goes with seafood - Yes. PLEASE TRY the lemon and tuna/ lobster jello salad!
My first album with my first Sears stereo as a 13 year old in 1974 was KTel's "Groovy Greats"!
Congratulations on 500K subs! Now onward to 1 million. 🥰
I think orange zest would be pretty good those as well. Thanks for sharing.
500k!! 👍🏼
Great video! I love cookies, too.👍🏻
Hello=aspic in an everyday housewife way.
I grew up relatively near Marshall, TX and now this feels more relevant... despite the fact that we very clearly discussed how this cookbook is not culturally significant to the region or any region in particular 😂
_"I don't have those same fears."_ -Glen said, with no bullshit.
My mom used to make those God awful Jell-O "salads" in the 70's and I am still traumatized.
I haven't hear of K-Tel in ages! 🤣
You just can not go wrong with a good sugar cookie. And they and butter cookies just lend themselves to adding different herbs or zests to bring some real zing.
If you want to get a sense of life in America in the 1920 or 1930s, I recommend the books by Frederick Lewis Allen, published within a year of the end of the decade. 'Only Yesterday' for the 1920, 'Since Yesterday' for the 1930. And 'The Big Change' published in 1951 that chronicles the transformation from 1900-1950. I don't remember there being much on cooking/recipes, other than JP Morgan arriving home late Jan 1, 1900, to at best a cold dinner since the cook had gone to bed, but they give real context to the time without the gloss of being written up decades later.
That book look like the kinsman cook book
Old cookbooks are interesting - I have one from the 50s named "The Electric Kitchen", that my mother got with her new electric stove.
Noticed a recipe for American Chop Suey when you were showing the book and it looked very similar to what my mother used to make.
I paused on that page, and wondered at the addition of either Brazil nuts, or Jerusalem artichokes in that recipe. I'm not positive, but that may be the first time I've ever seen Brazil nuts in a recipe!
The cookies look great. But the animated preview shows something topped with a tomato slice!? I wanna see that one! :-)
Aha! I'm rewatching the video now. The preview animation is a pic of your "colossal failure." Now you HAVE to show it to us! ;)
I see you surpassed 500k subscribes, congratulations Glen. 🥳. Cheers
Your failure looked yummy. I'd try it😁
Idk about North America, but lemon and fish is a really common combination here in Sweden. Most common would be your basic white fish varieties and salmon, but it'd definitely not be considered weird with shrimp either. No idea about tuna though, we don't have a particularly strong tuna tradition...
now my brain is stuck on lemon jello tuna lol
Yes I remember ktel receords! 😂
They sound great, maybe some walnut or pecans be good in them also
I had a couple of K-Tel albums!
YUMMERS
This is so tempting to make! But I made Levain Cookies this week and need to space the baking out haha
Soooo good!
I need a similar mixer because 1. My hands cramp when I mix by hand, 2. My hand mixer heated up mixing stiffer cake batters. So yes they were needed.
that failure looked interesting, I hope we get to see it
I'm a big fan of aspics and tureens. Please do some if you can stomach them my mom never could.
stuffed beef heart; squirrel ... ya I can see how this had a variety of recipes with something for everyone ??
Hard to screw up a sugar cookie recipe. Congratulations on 500,000 subscribers.