Why Salads in the 1800s Were So Delicious |Real Historic Recipe| 1817
HTML-код
- Опубликовано: 2 окт 2024
- Is this the ancestor to the cobb salad? It's just as delicious! Today we are fixing up a salad dressing from over 200 years ago, pouring it over a delicious plate of "salmagundi." Now whatever may that be?
All spices used were kindly donated by our local tea and spice shop, Quientesential Riverfront Teas & Spices. If you ever visit Ste. Genevive Missouri please see our friend's store, which has been open since 1806.
Check out our 2nd channel ^_^ where we eat and review these historic dishes, for better or for worse.
/ @frontierpatriot
Below I have translated the salad dressing into modern measurements. I hope that you'll enjoy it at home. It's quite healthy! It is also very strong due to the vinegar so be sure to only use a wee bit at first to see how you like it. Thank you for being here. 😊
Salad Mixture, 1817
2 cups of white wine vinegar
2 tablespoons of salt
3 egg yolks
1.5 tablespoons of mustard
1 cup of extra virgin olive oil
Combine the vinegar with the salt and bring to a simmer, removing any scum that may appear if any. Separately in a bowl run your egg yolks through a fine sieve. To this add the mustard and olive oil. Mix together very well. After allowing the vinegar to simmer for 10 minutes, reduce your heat to low then pour in the above prepared egg, mustard and oil mixture. Stir frequently till it is the consistency of cream. Remove from your heat and bottle up once cold. Be sure to give it a good stir or shake when you are ready to enjoy it, as like most oil and vinegar dressings it does separate.
Thank you
Thank you ☺️
Greetings to all, I hope you are always healthy, greetings from Indonesia
A lovely salad but that is one heck of a lot of vinegar but with 3 egg yolks how long would this dressing last without refrigeration?
I worry sometimes about the way long shirt (perfectly period appropriate) catching fire.
I guess that was a hazard of those times too.
I love these videos and often make your recipes with modern appliances.
They are always delicious.
It is interesting how salads are considered by many to be "modern", but in fact go back to medieval times. Salads in older times had a higher % of pungent herbs (like how they are adding parsley, scallions etc.) instead of modern-day where its only lettuce or spinach with neutral favors. Salads, due to high herb content, were considered to aid in digesting, and bring medicinal benefits and were packed with more flavor. Thank you so much for this video.
I like adding cooked or canned fish to my salad. I've been told it's weird, but turns out, it's just an old concept that was lost. At least, it was lost to Americans.
@@laurao3274 my grandmother taught me to use the good tuna in olive oil in a salad with a red wine vinegrett . It’s super delish with some hard boiled egg tossed in…She would make this and potato pancakes for Friday dinners….
Abhi: The fact that it was believed to aid digestion is also why they served salad After the main course, unlike today.
@@pamh.5705 here in France when you invite people over for dinner, you serve salad with/after the cheese, before dessert.
since when are salads considered modern? parsley and scallions are also very typical and common additions to salads today. i don't know what kind of recipes you're looking at haha
70 percent of my food is fresh salads due to a liver disease . As long as I eat healthy I will be ok . I love watching this lady cook .
Dear Ron and Justine, I have been watching both of your channels for quite a while now. I am a senior in Assisted Living. I don't have a kitchen here, but I live vicariously thru your channels. My dad lived in Warrensburg for several years until he passed away in 2012. But when I would go to visit him I had started to check out historical aspects in the area. Lovely Countryside, the lakes are all beautiful, the people were all quite friendly. As I said, I enjoy seeing things through your eyes, and it is amazing! Thank you for all of your contributions, and keep up the good work! 👍🥰
Your 200 year old salad dressing was the same one my Mom made with white vinegar in the 1960s, 70s and 80s. She made it every couple of months when we lived on a farm in western Canada. It brings back a nice memory for me. Thanks.
yes, same in France, even nowadays, Salmagundy can be translated here in salmigondis, it means a mix of things. For the vinaigrette, it is seams a logic recipe with mustard, vinegar, eggs, oil, (mayonnaise or dijonnaise), there are many similar but I didn't know that it needed to be cooked, I will give it a go 8
Same in coastal New Jersey. Seemingly everyone made this dressing.
@@tarantellalarouge7632 possibly a way of avoiding to use raw egg as in mayonnaise. Definitely a good choice if you are using eggs that are not perfectly fresh
This brings back memories of my grandmother I remember it being soo delicious thank you for sharing
How's your mom now?
I have been watching these for a couple years now I think. I’m having an anxiety attack and this is my go-to for panic attacks. It’s so grounding while I do my other coping skills. ❤
Thank you for letting me know. Seriously, it's moments like these that keep me going on. I want to be here for you to help so I will be sure to continue making videos. 💜
@@EarlyAmerican aww thank you 🙏🏻
Me too, I just realised it went away whilst watching this video 😮
@@cornstar1253 I thought that word came from a woman's PMS symptoms, 🤔 and the term hysterectomy comes from the removal off the offending organ ~ the uterus 🤭 But I think it could include symptoms of anxiety and panic attacks, thanks 😊
Same here 💖
Olive Oil did arrive in North America in the 1800s, but it was quite expensive so it's very unlikely a family living in a cabin would be able to buy it, or much of it. Certainly not enough that they could splurge on the amount called for in this recipe. Unless they were fairly well to do, they used olive oil very sparingly. Happy to have found the channel though, so I'm now a subscriber. Looking forward to watching other videos. I have a collection of recipe books back to the 1700s, and they are fascinating and very enjoyable to those of us who strive to cook with natural ingredients.
Italians and Greeks were growing olive trees in the US. I'm sure for some families, it wasn't "expensive". I can't really see anyone back then wasting the bacon grease and using olive oil to replace it, but ok what do I know? Also, prepared mustard? I'm side eyeing that, too.
@Filthy Peasant true true but that looked awful yellow to me 🤔
Prepared mustard is easy to make from ground mustard seed and they would have had the know how. Please don't spoil it for everyone else
Note: if you pour your dressing mixture into a glass pitcher, make sure it has either cooled or the glass is tempered or you could get a surprise.
I thought the exact same thing.
For those who are confused by this: the surprise is shattered glass due to the sudden temperature change.
I've seen MANY recalls over the years for glass pitchers etc. at IKEA that were not tempered properly and would shatter if used with hot liquids.
@@splendidcolors Not all glass is tempered. Especially old pitchers. It is wisest to only use glass that you know is heat safe for hot liquids and items.
Looks almost like a cobb salad. It definitely had that crisp refreshing healthy vibe. Love your videos Justine.
That's exactly what I had been thinking. It has that distinct layered arrangement that makes a Cobb salad. Arranged differently, but one of those salads for those who get weird about their food touching each other when on the same plate. At least, that's what they always made me think of.
Except for that mound of bacon, but the average early 19th century person would have been doing a lot of exercise compared to us.
@Thirayya…. Oh my gosh yes! All the work in the folds/barn/cooking/Cleaning…on and on! That’s also why they went to bed with the sun most times…cause they were also up with the chickens! And ate after morning chores ie.. milking /egg collecting etc. whole different way of life.
*fields
A lot of our native wild flowers and so called weeds are relics of ancient cultivation. Spotting these herbs and healing plants is my favourite thing to do while on countryside walks in Summer.
That salad is almost exactly the kind of salad my grandmother made . It’s an old German recipe. Very similar. The dressing was served hot, over the lettuce, bacon, scallions… no egg or parsley. It’s one of my favorite salads! 💖
yes, except my German grandmother used bacon grease; living on a farm, she didn't really have a source for olive oil but they slaughtered a pig and salted hams and bacon every winter.
We used to call it a wilted salad and used bacon grease instead of oil. My mom Gisela learned it from her mom Johanna before she came to America. No egg or parsley. Thanks for the memory.😊
@@patricialertora8407 yep. Bib lettuce from the garden.
My mom was Swedish and made a hot dressing with bacon grease. We called it wilted lettuce.
My Mom made that too. People always found it weird when I served a salad with hot dressing, but would quickly change their minds once they tried it.
My mother who was born in the 1920's, grew up on this dressing , but she called it "Hot Bacon" dressing. It is really good.
They have hot bacon dressing a lot in the smorgasbords in Amish country. Super delicious!
As a lover of history and a former Civil War reenactor, I am so glad to see people from a younger generation appreciating this country’s past and sharing it with the world instead of tearing it down. Well done!!
That's all good but evolution is even better than tradition. And really it is necessary too, nothing should stay stuck in the same place forever... Evolution not meaning progress but moving from something less than optimal or wrong to something a little bit better....
@@martamariotto1181 ....I would say 1 million viewers of traditional style videos pretty much says something.
@@dannmurray1199 Great numbers don't mean something's right.
Majority of people are still totally lost, and if one's lost too, it is obvious he/she won't be able to see it.
Majority of people live on automatic mode.
So the Civil War was not tearing things down? Plus ça change, plus c'est la même chose.
@@martamariotto1181 Many (most?) people idealize the past as a simpler, better time -- but that's just an illusion of perspective. People in the past certainly had their problems, too. Different problems, perhaps, but still problems and challenges. And THEY almost certainly idealized THEIR past. And so it goes.
Speaking of homemade salad dressings, I've been making my own almost exclusively over the past year. There is so much variety of flavors that you can work with to suit your own taste, and it helps control the fat, sugar, and sodium content that is present in a lot of store bought dressings. After being diagnosed with Diabetes I started looking closely at sugar/carbs on labels and was really surprised how much was in even oil & vinegar dressings at the supermarket.
Any recipes to offer, or links?🤗
That's the good old SUGAR INDUSTRY up to their dirty tricks of poisoning us again.
Oil + vinegar = oil and vinegar dressing. Oil + eggs = mayonnaise. Make it yourself and control the ingredients. Add dried herbs if you like. Easy peasy.
Most store bought salad dressings have even replaced sugar with High Fructose Corn Syrup ! Which is even worse than sugar. The body doesn’t know how to assimilate it so it’s just stored as fat .
@@lreking8929 i don't care for mayonnaise on my salad, or plain oil & vinegar. But I'm not anglo, so there's that. If anyone wants a recipe, there's thousands online. But you can also make them without a recipe. Some of my faves are a honey Dijon garlic vinaigrette, jalapeno pesto ranch, creamy lime, poblano & cilantro, and parmesan garlic italian. I live in the UK now and salads aren't a thing here, but I used to live on them in Summer. Must try and make some again, as I don't care for British food.
Thank you for sharing your cooking and recipes with us.
The first chef salad! You make it look so beautiful on the plate.❤😊
Looks like what I would fix for myself at a salad bar!
I just love her smile when she ate. That makes me wanna try the recipe too!
I would love to live like this! Yes I definitely could as I've been homeless the majority of my 59 years alive survived with much less and much more rudimentary conditions. 😊
Woooowww this looks so amazing. I love the aesthetic very old country. Definitely giving past life vibes.
That green pitcher is everything! I love it! ❤
I love your 19th century home and furnishing. Everything so warm, cosy and comfortable.
I am almost positive my grandmother used to make this.
She made the best salad dressing that I had ever tasted and I think this is the recipe. I just texted my brother about it because he loved it as much as I did.
Such a wonderful video, makes one want to go back in that naturally nourished environment
That was so very interesting. I always love how you show the original recipe at the end.
I didn’t know oil olive was so readily available 200 years ago unless you lived near hot climates. So I learned something new today.
Justine I love the vintage cooking content brings so much peace and joy to my heart. 🧡
What a perfect summer meal - light, refreshing and balanced! Thanks, Justine.
Thank you Justine and Ron for giving everyone a place to escape to when the world of today is too much. I am so excited for you and your new place, but I will miss this little place that you invited us into. I hope you know how much your efforts mean to us all. ❤
Awesome. I feel at peace watching this channel. Learning is living.
Looks alot like my choices at a salad today in the twenty first century. Amazing!🙂🙃🙂
there is something so soothing & calming about you simply cooking and hearing the sounds with the added nature in the background. always excited to see what you make next. this channel has become a place of comfort for me! thank you so much for all the effort in making these wonderful videos!
This young lady is so perfectly sweet in her appearance, movements and disposition. It is such a joy to watch her.
These videos are always so relaxing to me and I'll watch them sometimes to help me go to sleep. I really love your content! Always so excited when there's a new upload!
It does look delicious! Thanks!
I love these videos so much. This is how we can connect with our relatives and ancestors. Food always bring people together and the fact that you prep and use a real fire to cook says alot. I'll say it before and I'll say it again, cooking in a modern oven vs wood fire and modern measuring cups/spoons vs no standardization and you reading them makes it much harder. You rock!
Happy Anniversary you two ❤ your dinner was fit for a king & queen
I love these videos. Justine is lovely young woman and I really enjoy watching her cook food from yesteryear. Keep up the good work!
It looks so good. Your videos are so interesting and calming. Thank you!
I’m originally Chilean (but Australian now too!), and we have lots of DELICIOUS salads as part of our cuisine. Australian salads are a bit of a shock really. So it’s wonderful to see flavourful and well seasoned salads in the American tradition, so it was likely similar here due to the British influence.
I always thought salmagundi was from Britain.
Didn’t know someone could become Australian lol 😂
ok, wait, what's so shocking about Australian salads?
Bro Aussie salads are fking bomb get onya bike if ya don't like our food.
What’s wrong with Aussie salads? Aussie salads up to the 90s - iceberg lettuce, tomato’s, cucumbers, canned beetroot with bland vinegary shop bought dressing.
Or potatoes mixed with supermarket mayonnaise with some chopped parsley.
If you were posh, a Waldorf salad.
Thank you everyone who made multiculturalism happen!
Just found your channel in my feed and subscribed. My mouth is watering the crisp green lettuce straight from the garden and beautiful fresh eggs and home cured bacon with a made from scratch dressing. Delicious.😊
What a beautiful fresh salad! Thanks for the dressing recipe, definitely got to try it! Love to you and Ron.
She is so relaxing love her so much, love her cooking, love u Justine, u are so great😊
She's literally the only person I can watch over and over again without getting bored or tired 💖 you inspire me sm w my channel 💖🥰🍓♥️♥️🥰♥️🎉❤🎉😊
Totally agree... When I get overwhelmed I stick on Early American and breathe. ❤
Same! I actually watch these videos to relax and unwind. 😌
Same!! I've watched every video countless times lol. She's a real gem!!
Everything she does, she do it with finesse and grace.
Love that she is quite no music background and I love her
Oh wow, that does look delicious! Thanks.
I can watch this channel over and over and never get tired of it....I absolutely love it ❤
Justine, I first heard of a salmagundy salad in Williamsburg. It's pronounced (according to all the representers, etc.) - 4 syllables SAL / MA / GUN / DY (just make the gun sound like goon rather than gun). Don't be afraid of saying it! Theirs is spelled with an I on the end not a Y. Ingredients though were similar except rather than bacon bits they have ham and turkey/chicken and cheddar cheese. Other bits that I don't care for are olives, anchovy filets. They have a simple oil and vinegar dressing. The recipe calls for all of the meats and cheeses to be cut into strips. But I rather think the Salmagundy/Salmagundi salad is their version of a chef's salad which in today's world still means ---whatever you want to put on it, put it there! Note at the beginning of the recipe says it was normally served as a second course (for a big dinner) or as supper. (taken from , notes from Joan Parry Dutton; published by Holt, Rinehart and Winston, copyright 1971, 1975, page 87)
What a great salad. Thank you for sharing.
That looks so lovely and fresh tasting! We have a local delicacy here called Solomon Gundy! at first i thought you meant that but ours is way different lol. Solomon Gundy is chunks of herring and onions put in a jar or crock with pickling spices and left to age in the fridge. Once its,good and mushy, its,served on crackers with sliced onions. Looks awful. Smells terrible. The old timers love it! 😂
I haven't heard that name "Solomon Grundy" in yearssss! I adopted a Russian Blue cat named "Solomon Grundy" in 1983 when he was 3 yrs old. He lived to 21 until he had to be put down. He was an amazing cat!🐈⬛🐾
@@1BethMcBeth aww bless I bet he was awesome ❤❤❤❤
That sounds like Rollmops Herring, which is pretty popular with Polish people.
@@laurao3274 uuh many in germany especially northern germany like it too. And Sahne-Hering slighty pickled, i think, in cream with spices and chunks of apple, cucumber and dill. Its good with fresh cooked and peeled potatoes with butter and salt, or on bread. Haha sry for the random comment but i just like it so much ^^
Looks Deeelicious!
Well done.
Nice production quality.
Justine.. I absolutely love watching all of ur videos. Ur so talented in ur craft! Also.. ur videos are calming to watch as well 😊 BTW... ALMOST AT 1 MILLION SUBSCRIBERS 🎉🎉 CONGRATULATIONS 🎊
I am so anxious to make this salad ! It looks so delicious ! It is so interesting watching you cook and learning how they cooked in the 1800’s . Thank you Justine. This looks so delightful !
Im definitely going to try this recipe ❤ Looks so yummy Justine :)
The dressing seems kind of a mayo ancestor with almost the same ingredients. Nowadays it's uncooked lemon juice instead of vinegar, and I'm mixing first the egg yolk with the mustard before adding oil. However, it's worth trying this version with the vinegar. Thank you for this comforting video.
What a perfect summer meal - light, refreshing and balanced! Thanks, Justine.
Pickled okra (okree) is one if my favorite. It makes my mouth water thinking about it. That salad looks delicious too!! I eill habe to try the homemade dressing❤
I can't explain why this is so relaxing and enjoying to watch. I've watched cooking shows before and I never last more than a few minutes lol.
That is a beautiful salad !!!! Love this !!!
A salmagundi is a salad like what you made, but instead of everything being tossed together, the individual ingredients are separated in their own piles on the platter and sometimes set up like a pattern or a mosaic 😊
So delicious! I did add chopped fresh seeded tomatoes. The dressing was surprisingly yummy. Did use a honey mustard. ❤
The salad looks delicious! Did the dressing have too much vinegar flavor?
Also, did you have pickled okra? I love that 😋
Looks absolutely wonderful😋
The salad looks delicious. Thank you for sharing with us.
I love this channel! I am sure my ancestors from Kentucky in the 1800's cooked exactly this way. Thank you for sharing your cooking and recipes with us.
Olive oil was not native to the US, so it was a very expensive item that most pioneers would not have used in the US. Mostly used in the Mediterranean, Spanish, etc. but Recipe does look good. 👍
Bacon grease tho
Great recipe, delightful setting. It's challenging prepping food with counters so low! Have you considered getting a rustic butcher's block table that's higher so you don't stoop when prepping? Your back and neck will thank you!
My 11 year old daughter has been rewatching your Drama Episodes. She’d like to know if there will be new episodes in the future. Her favorite is finding pirate treasure and Justine using her wooden spoon as a weapon 😅
Your dress is beautiful. Love the look of the bacon surrounding the salad. 👍👍❤💕❤
I love how gentle she is with everything
The dish reminds me of a country-style or Dutch salad bar! I simply adore that glass dressing pitcher!
Do you have any insight into how available these ingredients would be back then and how they would have substituted for things they had more readily at hand? Just curious. I’m a new viewer but I adore the videos and history. Cooking this way and taking your time is a dream and seems so relaxing.
I'm no expert, but I expect the greens would have been seasonal. The bacon would have been preserved. Eggs from hens. If you made your own wine, you could make your own vinegar. The oil (but not olive) and mustard could have been home-made or purchased (or traded for)? The pepper could have been gathered wild. I did like the pan with the built-on legs, though.
Was definitely dependent on the season for herbs and greens in the area so this’d be a spring or summer dish most places. Maybe even fall if they’re southern.
I don’t see any reason why they wouldn’t use just about any oniony ingredient for that flavor including garlic scapes, onion, scallions, green onion, young leeks, garlic tops, spring onion, wild onion ex just based on whatever they personally choose to grow.
I’m also certain they’d use whatever herbs they were growing that they liked fresh.
Also I’d think they’d use seasonal foraging in place of lettuce often. You’d be surprised how many wild plants are comparable to lettuce.
Vinegar is a year round and common commodity usually what would happen when their alcohol went “bad” and everyone drank fermented drinks as water wasn’t safe.
Bacon was expensive bed salt was expensive but I assume they’d use any meat they had available.
Most people kept animals to eat. In the very least they’d have wild game which would include many more animals than we eat today. Pigeons, squirrels, raccoons, frogs, snails, snakes, bears, otters, beavers, an injured horse, basically anything that moved was on the menu. I assume they’d use whatever meat they deemed fatty enough to fry.
Eggs are also a year round commodity. As long as chickens are well fed they lay an egg a day.
I MUST try this asap!!! 😁
She is so relaxing love her so much, love her cooking, love u Justine, u are so great😊
Aw thank you Julia!
So yummy!! Thanks for sharing this
A fantastic salad, beautifully plated, I love the dressing!👏👏👏👌👌👌 Thank you 😁😁
Lovely idea. I suspect without editing, the techniques shown created mustardy scrambled eggs vs dressing. In my opinion.
Creeping up on one million subscribers Justine! I am so happy for you both. You put a lot of time, effort and creativity into your videos. Any plans for an early19th century meal feast video for us all??? God Bless 🥰
It's just amazing how much a person can find out things they don't know? I would had never guessed that people back then ate salads like that? But, I guess dishes like that had always been around? We just never thought about it? Between your channel and Townsend's, this should be required in every classroom in the country. You don't politicize it, you just show it. What's not to like?
Your videos are informative and relaxing at the same time. Greetings to both of you from Mexico.
I have died a little and gone to heaven imagining this recipe. Yummmmmmmmmmmmm
amazing vids! I love seeing all of these historic recipes, its so cool!
That salad looked so wonderful
Justine you are so inspiring. It is such a blessing to see women and men like you and Ron. You two are setting wonderful examples for young Americans and you both are teaching all of us about history, cooking, and homemaking. Thank you for all you for each of us!!!!!!!! God Bless you both.
A dish that would sit very nicely in almost any restaurant today! The only slight difference I would say would be the amount of meat since we tend to be more veggie and less meat in salads today (with some obviously exceptions like Cobb salad). Actually, this recipe makes me think of cobb salad.
OK, so you do realise that 1) most people would have had stoves of some kind by 1817 - possibly not really poor people but they were fairly common in Europe and America; 2) olive oil was not produced in the US at the time due to a lack of olive trees so it would have been extremely expensive to a household that couldn't afford a stove; mustard (if available) would have been ground by hand; 3) similarly bacon would have to be sliced by hand if not cured at home first and 4) a home that couldn't afford a stove certainly wouldn't have wasted meat by putting it in a salad, and a meal wasn't considered a meal without some sort of starch, usually bread.
The only thing this video gets right for a poor household is pickles, eggs and home grown veg. The recipe is directed at well to do families who would have had cooks and plenty of financial resources, and this would have been a side dish for their lavish dinners rather than a main. Added to which, the popular belief in the 18th century was that raw foods were bad for your health, so it would have been very rare for anyone other than the elite to serve raw vegetables of any kiind. This video is a fantasy version of a past that literally never happened.
I questioned the olive oil as well and appreciate the other discrepancies you brought up. We live among the Amish and have noted they eat very little in the way of raw vegetables themselves, putting them all into canning. I did note the pickled okra--totally authentic! It looks just like what I make.
Well, that's not quite true. I live in Virginia. Thomas Jefferson was growing olive trees at Monticello, and several immigrants after the war brought them with them. It was available in limited quantities, but very expensive. My mother's family were farmers for generations, and they slaughtered hogs. I spent summers as a child with her, and the whole family gathered at Thanksgiving and the uncles would all laugh when I'd ask where the piggies were. (In the smokehouse). So they probably used bacon grease, although this is not something that would have been served on a farm. We had loads of fresh vegetables all summer on the farm, but I don't remember ever having salads, but sliced tomatoes, and a bowl of cucumbers in vinegar were always a part of summer supper.
I hope that you'll enjoy it at home. It's quite healthy! It is also very strong due to the vinegar.
That looks delicious. Thank you so much for putting all that time and effort into doing the research and cooking the receipts. I enjoy watching you cook and have learned a lot about cooking in the 1820’s. Now to watch your chew and chat with Ron, that one brings the receipt to the table. 😁
Looks so delicious, thank you for the recipe.
My family made this every year for Thanksgiving, and we called 7-layer salad, but we had cherry tomatoes and peas instead of parsley and pickles with a mayonnaise-based dressing. So cool to see!
My mom used to make 7 layer salad. Wow haven't heard about that for years! I never liked it bc I can't stand mayo but she used to make it in this special glass dish n it was so pretty u could see every layer. Looked like something out of a magazine! I have grown a liking for Hellman's vegan mayo..the taste is super mild n the texture is so much better than regular jiggly mayo🤢 lol..I might try to make it with that. Thanks for jogging my memory!😊
Yes i love learning!. I would say that i learnt more about kosher food in relation to the bugs part.
Love both channels. I'll catch chew & chat after Bible study. Perfect dish for today. The cabin looks beautiful this spring day. Have a glorious week, Justine! xoxo
Outstanding performance 👍👍 Great skills and performance
I love that glass pitcher.
That looks super delicious!
I didn’t realize that early Americans had access to things like olive oil. Lol
I always thought that most struggled to just eat meat and potatoes/corn/bread, and if they were lucky, they had a kitchen garden for summer vegetables.
My understanding is that they did, so long as they were close to a trading center of some kind. Even the wild west pioneers would set up way points periodically to keep supply lines open. The goods would be incredibly expensive but if you could afford them, you had access to them.
Love your video! The salad looks so delicious! ❤
My grandmother made this exact recipe except she cooked the bacon first, drained out most but not all of the bacon grease, and then started simmering the vinegar in that pan.
So delicious! It's my favorite recipe of hers.
That's a great idea. While watching this, I was thinking that the bacon grease would add amazing flavor to the dressing!
I just made this, so excited to try tomorrow.🙂
Salads included many flowers amd greens with curing properties from 100 old cook cookbooks.
200 years ago salad as well as all food pure and delicious
Excellent recepies
The salad looks delicious
I think I'll try the salad dressing, sounds delicious.