I'm so excited to hear that Betty was from Ithaca, NY (that's my address!). The newspaper clipping was probably from "The Ithaca Journal". I'm 66 years old, I have met Mrs. Howard Livingston YEARS ago. She had a son named Howard AKA "Dewey". I worked with Dewey. What a small world! Thank you for sharing her recipe.
Oh my goodness, I just started watching and when you spoke of the meatballs in a tomato sauce, it reminded me of a dish my mother use to make when I was a kid 60 something years ago. She called it Porcupine Meatballs. They were so good! I had forgotten about that dish until now. I need to make some. Thank you!!
The meatballs are reminiscent of "porcupine meatballs." Also, a Monte Cristo sandwich is egg-dipped and fried, and is still a popular item in many areas. A croque monsieur or croque madame sandwich is similar, not exactly the same, and is baked. What fun!
I know exactly what you mean!! there are moments when I'm sewing or cooking or even chatting with friends when I feel this immense connection with all of the women in history and it's enough to bring tears to my eyes. there is something so strong and so powerful about remembering the work and lives of the women who came before us. the feeling is almost indescribable, but it feels like a mixture of pride, gratitude, nostalgia, and reverence. I love being a woman!!
I have had the same feeling! I had the chance to spin wool ( with a drop spindle) and I felt like I had a muscle memory on how to do it. I made pickles for the first time and I could almost hear my great and grand mothers walk me through it.
I always feel that connection too. It is a craft that women share with each other. Yes of course men can be in that culinary world too, but the old vintage way of caring for home and family is a female connection ❤
I honestly think Betty is glad that her cookbook found its way to you it was ment to be.You honor her by making her recipes & sharing them with us.Just think one day someone in the future will find your cookbook & do the same.Thank for sharing Chelsea. 🙂🇨🇦❤❤❤
I’ve subscribed after my first video! I have old cookbooks thst I wish I could send to i yu if! By the way, uou said you’re in B.C. Beautiful country. Im in the smokies of western NC I use to watch Jeff smith, the frugal gourmet. You might not know who thst is, he use to be in PBS and talked about the history of food and how it came to be, while working in a modern kitchen. M mother use to proof her bread on top of ooodstive. She let the doors open.
I had always been frustrated with hard boiling eggs until I tried steaming them! Place as many eggs as you want into steamer basket, bring water to a boil, cover and steam 20 minutes, put into cold water bath and peel right away. Works amazing!
I’m Australian, and the meatballs that you made in this video, were a standard recipe that we all made in Home Economics in high school, only we called them Porcupines, I still make them for my family now, they’re always a winner! There were a couple of slight differences in your recipe and mine, we grate the onion, which makes it finer, we also add some all-purpose flour and an egg to help bind the minced beef.
Thank you Betty! and one vote for team Bosch... I'm 60 yo in a week and I'm using my mom's Bosch with avocado green knobs from the 70's. LOVE LOVE LOVE that machine. 4 loaves of bread, no problem.
Birds custard powder is still a popular custard used in UK homes. It is cornstarch, vanilla and yellow food colouring . It is now available in tins as ready made custard.
It was named that because it use all left over from Christmas dinner or Thanksgiving dinner my grandma always made them with leftovers she would brush the egg wash on instead of soaking
I made meatballs in the 60’s. But we used instant rice. If you use tomato soup it has a slight sweet taste. My mother also made the ham sandwiches, she used a hand grinder. They were delicious. I love your channel. I am a 76 year old wife mother , and nana. I am from deep East Texas.
My Mom used to make those meatballs. Minus the onion and peppers because my brother and I were so picky 🙃. She called them Porcupine Balls. She baked them in a tomato sauce mixture. They were so delicious, and still one of my favorite comfort foods 🤗. Congratulations on 110K 🎉. That’s so fabulous 🥰
The porcupine meatball recipe is one of the recipes that I made in school for our home economics class. It’s delicious and one of my favourites along with chicken a la king. My sister always.made the Nanaimo bar at Christmas which was special and my favourite treat. I will be 75 next month and it is nice to see these recipes being carried on and made , so thank you and hope others enjoy as well. 😘🇨🇦
I'm very thankful for the crockpot :) I cook corned beef and cabbage, mashed poty rice stuffed eggs 3 kinds, soda bread, yogurt and berries, peanut butter potato candy with coffee and green sherbet punch and orange sherbet punch for 40 to 80 by myself. Can't imagine trying to cook for that many on a wood stove! Or even today's modern stove
Nanaimo Bars, OMG. The memories these brought back for me! My late sister-in-law was a Canadian citizen, although she lived her entire life in Washington state. One of the local grocery store bakeries offered Nanaimo Bars. So every week for many years, Laura and I met for a cup of tea and split a bar while our kids played. We moved to Oklahoma, so this ritual ceased.She died very young, and I miss her so, but I have this memory to treasure. And now I know to make them. Thanks!
My mom made a sandwich similar to this, as kids we loved them. She called them Dagwoods. It was basically the same incidents minus the Worcestershire sauce, and it was ground up like a ham spread (I think she put shredded cheese in them also), she then stuffed a hotdog bun with this spread wrapped it in foil and baked them in the oven for about 15 minutes. She would make many of these and freeze them, and we would have them as an after school snack. Kinda her version of a hotpocket. Loving these old cookbooks.
Best part: taking leftover ham & making another meal but totally different- so much love for the food & the family. Hats off to all creative cooks past & present. 👍👍
The meatballs with rice were added as a filler when wheat was too high or in short supply. We added it to our meatloaf. The sandwich I have had with ham or chicken and I was taught to stick the bread in the egg wash put it in the pan and then add the food and the top piece of bread. Just made it easier to handle. SO YUMMY!❤
I am loving these videos. My eight year old son Merlin just found and bought a cookbook from 1776 from our favorite second hand bookstore, and we have been trying to recreate the recipes from it as best as we can. It has brought out a passion for history and cooking in my sons, and it has been such a fun bonding activity for us. Thank you so very much for sharing.
I was raised eating these meatballs and still make to this day. We were raised calling them, porcupine meatballs. My children are adults now and they too make them for their family’s. Always served with mashed potatoes and corn. Is that winter comfort food for sure.
Chelsea hello 😊 I would absolutely love a Video on how you maintain your wood stove detailing polishing the cast iron top.. Tips and frequency,etc. 🪵✨ Your channel is BY FAR in my Top Five ⭐️⭐️⭐️⭐️⭐️
My mom used her Grandma's recipe for meat balls all her life. My great grandma was from Belorussia, tho I grew up in eastern Russia, and she always put uncooked rice in her meatbals. The recipe is actually almost identical, minus the peppers. and she did put lot of deference spices and herbs. She would cook it in a very large pot (because it is even better the next day) and serve over mashed potatoes that had caramelized onion, dill and garlic in it.
I worked in a restaurant where we served a sandwich called “monte Christo” It was ham, turkey & cheese & the bread was dipped in the egg mixture & fried. OMG … they were so good. Now tomorrow I will have to make some😁
Nanaimo bar making tip...stick the pan in the freezer between every layer to make it easier to spread the next layer without them mixing. Yum! Now I want to make some!
My mother used to make a meatball with rice. We called them porcupine balls. She cooked it in tomato sauce with cloves and cinnamon, I think, as well as salt and pepper. I really didn't like it (read: I hated it), but my brother loved it and was happy to eat my share! LOL.
I’m watching you make the meatballs and that’s so funny because I’m 73 now and I grew up in Iowa, Nebraska and those meatballs the way you’re making them are in my world called porcupine meatballs and I think that has to do with the rice in them I just made them a few weeks ago because they are so good and yes, I do serve mashed potatoes and I don’t put the carrots but great idea cause I love carrots I usually double the amount of carrots I put in anything. Thanks for your cooking. I love your show. It’s extraordinary how much work you get done I’m tired at the end of it so that works for me too.
Wow. I am such a history buff. The recipes of long ago and watching you bring them back to life is awesome!. I am not a meat eater but love watching you cook.💙💙💙
Your feelings of connection has to do with the fact that you are a pioneer woman yourself.. you are grounded you love you family and you love to serve others
My Grandma & Mother made these and called them Porcupine Balls because of the rice. For a family of 7, 5 being males, it made a lot. Lol We love them!!
Had them once, but they were called Porcupine meatballs. My husband's Grandma made them for us once for dinner. She got the recipe from one of the churches she went to after her, and her husband got married.
Like you I like finding old cook books. So much lost information. I made a cook book for my kids of all the things I made throughout their lives. I was surprised how big it turned out lol
I can’t even express to you how much I’m enjoying you going through these cookbooks. Some time ago while watching one of your videos, you said something to the effect of for as much time as you spend in your kitchen, you didn’t really enjoy cooking that much. It appears to me that these cookbooks may have changed that some for you. This is fantastic. By the way, I don’t live that far from Ithaca.
My friend has a family recipe that is similar to this holiday sandwich. Typically served at parties. They call for diced ham, boiled eggs, chopped green olives, American cheese, and ketchup. I think there are a couple other ingredients as well. All mixed together and put on hot dog buns. Wrapped in foil and baked. It's a very odd sound sandwich, but it somehow works.
Bird’s custard powder made into the custard with banana slices! It was a desert I made our family in the 80s when my husband was in university. Economical and delicious. You could get all bougie and add whip cream ❤
When we transplanted our seedlings we put them in our garage so we could open the garage door to give them natural light and some light breeze to strengthen them. They all seem happier now. I do have to replant some seeds due to loss or no germination but we started early enough to do this. Thank you for your old time recipes I really appreciate them to be able to try them out.
I make a sandwich called a Monte Cristo. I put ham slices and Swiss cheese on two pieces of bread. Then dip your sandwich in the egg, milk mixture and grill in skillet with butter. I put warmed orange marmalade for dipping. So delicious. Yum. I bet yours will be great with your homemade bread.
Loved this! ❤ I love old cookbooks too. You’re so right, it does make you feel an attachment to all those women in the past, cooking for their families. Years ago I bought an old wooden recipe box full of hand written recipes and newspaper clippings that dated back to the thirties. This year my husband bought me a ball canning book from 1948. So interesting what it has to say about growing and preserving food for your family post war. Love your content!
I have used my Bosch Universal mixer for more than 20 years and a nutrimill. They are amazing and there warranty is bulletproof. I can make seven multi grain loafs in one batch.
Chelsea,we use birdseye custard in Northern Ireland.Make it on its own and pour over your apple tart the children will love it.I would think to make the custard should be on the container.Enjoy.
I love old books, and old cookbooks are a favorite. As a vegetarian I'm not duplicating recipes requiring meat, but what I love about old cookbooks is the stories contained in them as well as handwritten notes, etc from the previous owner. They are all so precious, taking us back in time when people respected what they had and were able to utilize food in unique ways.
My mom has a Bosch and she’s had it for at least 35 years. I always loved it when I was in high school. When my kitchen aid quits I will get one. She has the flour grinder attachment and used to buy wheat to make her own flour.
I still make porcupine meatballs. Has remained a family favorite all my life & I'm 72. I have a Bosch Ecalibur mixer & just love it. I usually make 4 to 5 loaves of sourdough sandwich bread & mix it up after have let thecstarter base sit out overnight. I have used it for almost 10 years. There is a comparable mixer that is lower in price called a WonderMixer & just as powerful. I still have my Kitchen Aid from 1987 but never use it.
I love old cook books! I have about 3 dozen, from great grandmother, Grandma, Nanna. I have 1 from Ms. Pearl, from England, from 1932. My grandfather sent my grandma a couple from Italy (WW2)...some of the recipes are interesting. I have some from Church's, found at thrift stores...
I am speechless. A beautiful and thoughtful video. Keep doing what you're doing. Also, I love that Dan is on camera more these days, it's nice to see the two of you interact and work together.
This recipe was made during the depression, my mother in law gave it to me and it was called porcupine meatballs! You make the meatballs and drop them in tomato soup and serve over mashed potatoes. I made them for years and my kids loved them, well I thought they did cause they laugh about it now telling me they hated them,never the less they are pretty good.
My fist Bosh lasted me for 37 years with a lot of heavy use I have a new one that I have been using for the last 7 years just love them. Over the years I have used a Braun, a regular kitchen aid and the commercial kitchen aid non of them can compare with my Bosh
I loved this receipe... ordered a bone in ham from the mennonites just to make this and a polish pickle soup... the two together a phenomenal... any leftover ham will go into a split pea soup.... yummm!!
If you grate the hard boiled eggs it really helps put the flavor all through what ever you are making. Those meatballs sound very much like a recipe I use to make called, Porcupine Meatballs. Make extra sauce and serve the meatball on a bed of rice. yum
Growing up, my mom would make these. She called them porcupines. My brother still loves them. We use a spaghetti sauce and serve it over pasta. I love watching your videos, especially with you making the dishes from the old cookbooks and old recipes. Hearing you read the recipes and the notes from the original person that had the cookbooks is awesome. I love seeing your plants, I didn't know a dwarf tomato was a thing. So cool
I grew up eating stuffed cabbage your meatballs are pretty much exactly the filling for our cabbage. Awesome with mashed potatoes. I love your videos!! In the kitchen or outside I love them all. I Ordered a long sleeve t shirt and cant wait for your cookbook to come out. Great job Chelsea I look forward to watching every video.
Nice to see the old recipes. I have my gran's recipe books from when she was a new bride in a new country over a century ago. Nanaimo bars and butter tarts are much loved here in Canada(am in Vancouver) but we ate very particular about what is used, the correct ratios, so these desserts can bring about open warfare. Butter tarts do/do not have raisins or nuts; Nanaimo bars require the layers to be precise. Personally, I don't like nuts in them. As I said, the camps can be quite determined. Bird's custard is a handy staple to have, quite nice to layer in sliced bananas, not too ripe, once the custard is cooked and cooked. The Bosch sounds a good choice. Sounds like you need something more industrial. I used to try to make pie crusts faithfully following the recipes but only made shoe leather. Got mad one day and did what my gran and aunt did and just dumped stuff in with no measuring or overworking. Never went back to recipes and did the same for cookies and cakes. Much more relaxed. Nice to see your kitchen and that you are also a British Columbian. Martha is lovely.
The boiler she speaks of is a coffee boiler, typically here in the states prior to modernization the homestead here had a substantially larger coffee pot that did not have the inner workings and you would boil your coffee, boiling changes the acidity of the coffee and makes a very nice flavor we have my great great grandmothers coffee boiler that makes about 40 cups
Just found your channel and I’m loving it! I used to make meatballs like this many many years ago but they were called porcupine meatballs. I had forgotten about them. Might have to make a batch for my husband as I no longer eat meat. Thanks for sharing these great old recipes with us!
60 years ago I made similar meatballs with rice in Girl Scouts and we added them to soup with carrots, potatoes, etc. We called it albondigas soup. Now I'm off to make Holiday Sandwiches and Nanaimo bars for dinner tomorrow!
I’ve wondered about sour pickles vs dill. I just looked it up. Sour pickles are fermented with salt. Dill pickles use vinegar and dill herb. (Do you say Herb like in England or “erb” like in the in the states?) You are so very lucky that your husband found those old books with all the newspaper articles. What a treasure 😊
Hello from Trail BC. Yes my mother made this sandwich on holidays when I was a child. I am now 81 years old and they were delicious. Love the blog. Thanks
U are so humble and cook good comfort food simple Well done your family certainly do appreciate your cooking and time In spend on the kitchen and I know u love doing it
I feel you have a connection with these women who had to do it all. Make meals for large families and community gatherings, milk the cows, garden and preserve everything. Sew, bake cook, clean and make do with what they had. It's interesting that these recipes would have been during the depression. I wonder how some could afford some the ingredients? Would Ithaca have been a rural town? or larger city?
I have started dropping my eggs into already boiling water as per others' suggestions. The extreme temp changes then and when you drop them into ice water really does the trick. An instant pot is my new favorite way though also plunging into ice water.
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I'm so excited to hear that Betty was from Ithaca, NY (that's my address!). The newspaper clipping was probably from "The Ithaca Journal". I'm 66 years old, I have met Mrs. Howard Livingston YEARS ago. She had a son named Howard AKA "Dewey". I worked with Dewey. What a small world! Thank you for sharing her recipe.
Small world indeed, how wonderful! 😊 ❤
I was looking through these comments, just for one like yours. I was hoping someone who knew that person would be on here! Fun coincidence!
I scrolled comments like many hoping someone actually knew the person. I love love love it. ❤️
This absolutely made my day! What are the chances??? Thanks for telling us about your connection.
That’s quite amazing - small world indeed! 🙂
Oh my goodness, I just started watching and when you spoke of the meatballs in a tomato sauce, it reminded me of a dish my mother use to make when I was a kid 60 something years ago. She called it Porcupine Meatballs. They were so good! I had forgotten about that dish until now. I need to make some. Thank you!!
Omg. This reminded me of porcupine meatballs too. Loved them. Didn't have carrots though.
Wasn’t the rice already cooked in your recipes?
My grandmother does this. She uses cabbage roll filling and makes them for the ones who don’t like cabbage.
I love this so much!!
i also made porcupine meatballs. always a favourite with the family
The meatballs are reminiscent of "porcupine meatballs." Also, a Monte Cristo sandwich is egg-dipped and fried, and is still a popular item in many areas. A croque monsieur or croque madame sandwich is similar, not exactly the same, and is baked. What fun!
I have the porcupine meatball recipe in a Better Homes and Gardens cookbook from the 1960s
@@cedarcottagefarm2885 I live in the Midwestern USA and they were very popular growing up and some still make them today.
I know exactly what you mean!! there are moments when I'm sewing or cooking or even chatting with friends when I feel this immense connection with all of the women in history and it's enough to bring tears to my eyes. there is something so strong and so powerful about remembering the work and lives of the women who came before us. the feeling is almost indescribable, but it feels like a mixture of pride, gratitude, nostalgia, and reverence. I love being a woman!!
I have had the same feeling!
I had the chance to spin wool ( with a drop spindle) and I felt like I had a muscle memory on how to do it. I made pickles for the first time and I could almost hear my great and grand mothers walk me through it.
I feel the exact same sentiment 💗💗💗
I always feel that connection too. It is a craft that women share with each other. Yes of course men can be in that culinary world too, but the old vintage way of caring for home and family is a female connection
❤
It's like walking through an old cemetery and reading the names out loud. When you speak their name they are not forgotten.... ♥
My youngest daughter loves to look at old tombstones. She is just facinated with them
I honestly think Betty is glad that her cookbook found its way to you it was ment to be.You honor her by making her recipes & sharing them with us.Just think one day someone in the future will find your cookbook & do the same.Thank for sharing Chelsea. 🙂🇨🇦❤❤❤
I hope so too!
I’ve subscribed after my first video! I have old cookbooks thst I wish I could send to i yu if! By the way, uou said you’re in B.C.
Beautiful country. Im in the smokies of western NC
I use to watch Jeff smith, the frugal gourmet. You might not know who thst is, he use to be in PBS and talked about the history of food and how it came to be, while working in a modern kitchen.
M mother use to proof her bread on top of ooodstive. She let the doors open.
@Sandra she has a PO Box address, it's in the description box
Betty has a new generation to carry on her prize winning NY sandwich.
I had always been frustrated with hard boiling eggs until I tried steaming them! Place as many eggs as you want into steamer basket, bring water to a boil, cover and steam 20 minutes, put into cold water bath and peel right away. Works amazing!
I’m Australian, and the meatballs that you made in this video, were a standard recipe that we all made in Home Economics in high school, only we called them Porcupines, I still make them for my family now, they’re always a winner! There were a couple of slight differences in your recipe and mine, we grate the onion, which makes it finer, we also add some all-purpose flour and an egg to help bind the minced beef.
Thank you Betty! and one vote for team Bosch... I'm 60 yo in a week and I'm using my mom's Bosch with avocado green knobs from the 70's. LOVE LOVE LOVE that machine. 4 loaves of bread, no problem.
Birds custard powder is still a popular custard used in UK homes. It is cornstarch, vanilla and yellow food colouring . It is now available in tins as ready made custard.
They’ve toned down the colour these days. I remember it being a very vivid yellow when I was a child.
My husband’s grandmother used it in trifles all the time.
It was named that because it use all left over from Christmas dinner or Thanksgiving dinner my grandma always made them with leftovers she would brush the egg wash on instead of soaking
I made meatballs in the 60’s. But we used instant rice. If you use tomato soup it has a slight sweet taste. My mother also made the ham sandwiches, she used a hand grinder. They were delicious. I love your channel. I am a 76 year old wife mother , and nana. I am from deep East Texas.
My grandmother would also use a meat grinder for leftover turkey sandwiches... fun memories :)
You and your family are a breath of sunshine!! Every time I watch your program, I love you more and more. So glad I found your channel.
You are so welcome!
The dipped sandwich reminds me of a croque monsieur or madame. 😊
My Mom used to make those meatballs. Minus the onion and peppers because my brother and I were so picky 🙃. She called them Porcupine Balls. She baked them in a tomato sauce mixture. They were so delicious, and still one of my favorite comfort foods 🤗. Congratulations on 110K 🎉. That’s so fabulous 🥰
The porcupine meatball recipe is one of the recipes that I made in school for our home economics class. It’s delicious and one of my favourites along with chicken a la king. My sister always.made the Nanaimo bar at Christmas which was special and my favourite treat. I will be 75 next month and it is nice to see these recipes being carried on and made , so thank you and hope others enjoy as well. 😘🇨🇦
I need to start looking for vintage cook books. I love this! Beauty bringing old recipes back to life for a new generation
It's so much fun!
Look for the Fannie Merritt Farmer/Boston Cooking School cookbooks. They have the best, basic recipes.
100 mile house! Wow this is even more exciting
I'm in Okanagan 😂
I'm very thankful for the crockpot :) I cook corned beef and cabbage, mashed poty rice stuffed eggs 3 kinds, soda bread, yogurt and berries, peanut butter potato candy with coffee and green sherbet punch and orange sherbet punch for 40 to 80 by myself. Can't imagine trying to cook for that many on a wood stove! Or even today's modern stove
I love when you read. The words come alive. I can imagine how wonderful their events were! I can't wait for your cookbooks! I shall get every one!
Nanaimo Bars, OMG. The memories these brought back for me! My late sister-in-law was a Canadian citizen, although she lived her entire life in Washington state. One of the local grocery store bakeries offered Nanaimo Bars. So every week for many years, Laura and I met for a cup of tea and split a bar while our kids played. We moved to Oklahoma, so this ritual ceased.She died very young, and I miss her so, but I have this memory to treasure. And now I know to make them. Thanks!
As a Canadian this warms my heart to know our goodies have crossed the line. Sorry for your loss.
I am constantly in fear of being kicked out of Canada. - I don't like Nanaimo bars, they are way too sweet for my taste buds. LOL :)
You've made Holupke before. Rice in hamburger meat for stuffed cabbage baked with V8 & cabbage leaves 🍃 on top!
My mom made a sandwich similar to this, as kids we loved them. She called them Dagwoods. It was basically the same incidents minus the Worcestershire sauce, and it was ground up like a ham spread (I think she put shredded cheese in them also), she then stuffed a hotdog bun with this spread wrapped it in foil and baked them in the oven for about 15 minutes. She would make many of these and freeze them, and we would have them as an after school snack. Kinda her version of a hotpocket. Loving these old cookbooks.
Best part: taking leftover ham & making another meal but totally different- so much love for the food & the family. Hats off to all creative cooks past & present. 👍👍
The meatballs with rice were added as a filler when wheat was too high or in short supply. We added it to our meatloaf. The sandwich I have had with ham or chicken and I was taught to stick the bread in the egg wash put it in the pan and then add the food and the top piece of bread. Just made it easier to handle. SO YUMMY!❤
Omg Martha cooked those sandwiches so even!
I am loving these videos. My eight year old son Merlin just found and bought a cookbook from 1776 from our favorite second hand bookstore, and we have been trying to recreate the recipes from it as best as we can. It has brought out a passion for history and cooking in my sons, and it has been such a fun bonding activity for us. Thank you so very much for sharing.
I was raised eating these meatballs and still make to this day. We were raised calling them, porcupine meatballs. My children are adults now and they too make them for their family’s. Always served with mashed potatoes and corn. Is that winter comfort food for sure.
Nanaimo bars have always been one of my faves!
Chelsea hello 😊 I would absolutely love a Video on how you maintain your wood stove detailing polishing the cast iron top.. Tips and frequency,etc. 🪵✨ Your channel is BY FAR in my Top Five ⭐️⭐️⭐️⭐️⭐️
Your husband hit the jackpot with his gift. So lovely and great to see how you enjoy these old books and Betty 😍😍
Birds Custard Powder is very nostalgic for us Brit's of a certain age. When I was a child. it was THE way to make custard.
My mom used her Grandma's recipe for meat balls all her life. My great grandma was from Belorussia, tho I grew up in eastern Russia, and she always put uncooked rice in her meatbals. The recipe is actually almost identical, minus the peppers. and she did put lot of deference spices and herbs. She would cook it in a very large pot (because it is even better the next day) and serve over mashed potatoes that had caramelized onion, dill and garlic in it.
I’m a vegetarian, but that Holiday Sandwich looks delicious. Thank you, Betty💥
Trade out the ham for a beyond meat or tofu and the lard for grapeseed oil.
I think you could use slightly mashed chickpeas as a ham sub.
I worked in a restaurant where we served a sandwich called “monte Christo”
It was ham, turkey & cheese & the bread was dipped in the egg mixture & fried.
OMG … they were so good. Now tomorrow I will have to make some😁
Nanaimo bar making tip...stick the pan in the freezer between every layer to make it easier to spread the next layer without them mixing. Yum! Now I want to make some!
My mother used to make a meatball with rice. We called them porcupine balls. She cooked it in tomato sauce with cloves and cinnamon, I think, as well as salt and pepper. I really didn't like it (read: I hated it), but my brother loved it and was happy to eat my share! LOL.
I love all your stories while your cooking especially the ones tonight about Betty - wonderful content thank you Chelsea ♥️
Patricia (Daniel)
I’m watching you make the meatballs and that’s so funny because I’m 73 now and I grew up in Iowa, Nebraska and those meatballs the way you’re making them are in my world called porcupine meatballs and I think that has to do with the rice in them I just made them a few weeks ago because they are so good and yes, I do serve mashed potatoes and I don’t put the carrots but great idea cause I love carrots I usually double the amount of carrots I put in anything. Thanks for your cooking. I love your show. It’s extraordinary how much work you get done I’m tired at the end of it so that works for me too.
Wow. I am such a history buff. The recipes of long ago and watching you bring them back to life is awesome!. I am not a meat eater but love watching you cook.💙💙💙
Your feelings of connection has to do with the fact that you are a pioneer woman yourself.. you are grounded you love you family and you love to serve others
I am loving these videos with the old recipes, so much history! ❤
Oh my stars my Great Grandma used to make “porcupine balls” all the time. I still make them for my family and grandkids.
My Grandma & Mother made these and called them Porcupine Balls because of the rice. For a family of 7, 5 being males, it made a lot. Lol We love them!!
porcupine meatballs and mashed potatoes were one of our favourite meals when growing up!
Had them once, but they were called Porcupine meatballs. My husband's Grandma made them for us once for dinner. She got the recipe from one of the churches she went to after her, and her husband got married.
Like you I like finding old cook books. So much lost information. I made a cook book for my kids of all the things I made throughout their lives. I was surprised how big it turned out lol
I can’t even express to you how much I’m enjoying you going through these cookbooks. Some time ago while watching one of your videos, you said something to the effect of for as much time as you spend in your kitchen, you didn’t really enjoy cooking that much. It appears to me that these cookbooks may have changed that some for you. This is fantastic. By the way, I don’t live that far from Ithaca.
My friend has a family recipe that is similar to this holiday sandwich. Typically served at parties. They call for diced ham, boiled eggs, chopped green olives, American cheese, and ketchup. I think there are a couple other ingredients as well. All mixed together and put on hot dog buns. Wrapped in foil and baked. It's a very odd sound sandwich, but it somehow works.
I'm new to your channel. That is so amazing to have recipes from the 1921. Love love love your channel. I just started watching a day ago. Thank you 😊
Bird’s custard powder made into the custard with banana slices! It was a desert I made our family in the 80s when my husband was in university. Economical and delicious. You could get all bougie and add whip cream ❤
Mmm sounds delicious. Recipe? 😄
One of my comfort foods when I feel under the weather.
When we transplanted our seedlings we put them in our garage so we could open the garage door to give them natural light and some light breeze to strengthen them. They all seem happier now. I do have to replant some seeds due to loss or no germination but we started early enough to do this. Thank you for your old time recipes I really appreciate them to be able to try them out.
I make a sandwich called a Monte Cristo. I put ham slices and Swiss cheese on two pieces of bread. Then dip your sandwich in the egg, milk mixture and grill in skillet with butter. I put warmed orange marmalade for dipping. So delicious. Yum. I bet yours will be great with your homemade bread.
I grew up with my mother making Porcupine Meatballs. Great memory.
Loved this! ❤ I love old cookbooks too. You’re so right, it does make you feel an attachment to all those women in the past, cooking for their families. Years ago I bought an old wooden recipe box full of hand written recipes and newspaper clippings that dated back to the thirties. This year my husband bought me a ball canning book from 1948. So interesting what it has to say about growing and preserving food for your family post war.
Love your content!
I have used my Bosch Universal mixer for more than 20 years and a nutrimill. They are amazing and there warranty is bulletproof. I can make seven multi grain loafs in one batch.
Chelsea,we use birdseye custard in Northern Ireland.Make it on its own and pour over your apple tart the children will love it.I would think to make the custard should be on the container.Enjoy.
I love old books, and old cookbooks are a favorite. As a vegetarian I'm not duplicating recipes requiring meat, but what I love about old cookbooks is the stories contained in them as well as handwritten notes, etc from the previous owner. They are all so precious, taking us back in time when people respected what they had and were able to utilize food in unique ways.
Hello, I can't wait until your books are out.
I have a collection of 300 books now.
I make these meatballs, I know them as porcupine balls. My family loves these!
My mom has a Bosch and she’s had it for at least 35 years. I always loved it when I was in high school. When my kitchen aid quits I will get one. She has the flour grinder attachment and used to buy wheat to make her own flour.
Rice inside the meatballs we called porcupines. They were in my Betty Crocker cookbook circa 1980. My daughter still makes them for her kids.
I still make porcupine meatballs. Has remained a family favorite all my life & I'm 72. I have a Bosch Ecalibur mixer & just love it. I usually make 4 to 5 loaves of sourdough sandwich bread & mix it up after have let thecstarter base sit out overnight. I have used it for almost 10 years. There is a comparable mixer that is lower in price called a WonderMixer & just as powerful. I still have my Kitchen Aid from 1987 but never use it.
haha. I had to step away for a moment at the 6:30 mark. When I returned, I had forgotten what you were making, and my brain saw soil blocks.
I love old cook books! I have about 3 dozen, from great grandmother,
Grandma, Nanna. I have 1 from Ms. Pearl, from England, from 1932. My grandfather sent my grandma a couple from Italy (WW2)...some of the recipes are interesting. I have some from Church's, found at thrift stores...
I am speechless. A beautiful and thoughtful video. Keep doing what you're doing. Also, I love that Dan is on camera more these days, it's nice to see the two of you interact and work together.
Thank you so much!
With the rice in the meatballs..it makes me think of what I use to make when our girls were young...Porcupine Meatballs..sooo very good
The meatballs sound like inside out stuffed peppers. Yummy
I have had my Bosch for over a year and I absolutely love it. Not as beautiful on the counter ad the kitchen aid but much stronger. A true workhorse.
Those are Porcupine Balls! Or at least that’s what they were named in my cookbook. That sandwich looks wonderful.
The Nanaimo bars remind me of one of my favourite ice cream flavours from Island Farms Dairy, Nanaimo bar ice cream!
I love old cookbooks too. Especially when they come with clippings and hand written recipes inside. Thanks for sharing.
I grew up on those meatballs. They were called porcupine meatballs and myself and my 5 siblings loved them!! Ahhh memories!
This recipe was made during the depression, my mother in law gave it to me and it was called porcupine meatballs! You make the meatballs and drop them in tomato soup and serve over mashed potatoes. I made them for years and my kids loved them, well I thought they did cause they laugh about it now telling me they hated them,never the less they are pretty good.
My fist Bosh lasted me for 37 years with a lot of heavy use I have a new one that I have been using for the last 7 years just love them. Over the years I have used a Braun, a regular kitchen aid and the commercial kitchen aid non of them can compare with my Bosh
I loved this receipe... ordered a bone in ham from the mennonites just to make this and a polish pickle soup... the two together a phenomenal... any leftover ham will go into a split pea soup.... yummm!!
The woman before fought very had for the generationsro come. Th older generous are our greatest treasures, the things they can teach us.
If you grate the hard boiled eggs it really helps put the flavor all through what ever you are making. Those meatballs sound very much like a recipe I use to make called, Porcupine Meatballs. Make extra sauce and serve the meatball on a bed of rice. yum
I cracked up when closed caption said "applause" as you opened the cocoa powder bag....lol
Growing up, my mom would make these. She called them porcupines. My brother still loves them. We use a spaghetti sauce and serve it over pasta. I love watching your videos, especially with you making the dishes from the old cookbooks and old recipes. Hearing you read the recipes and the notes from the original person that had the cookbooks is awesome. I love seeing your plants, I didn't know a dwarf tomato was a thing. So cool
Bird's custard nanaimo bars are the only way to go. My Mum made them that way but with walnuts instead pecans.
I made meatballs with rice when I was first married now married 42 years they were called porcupine meatballs. Love your channel!
I grew up eating stuffed cabbage your meatballs are pretty much exactly the filling for our cabbage. Awesome with mashed potatoes. I love your videos!! In the kitchen or outside I love them all. I Ordered a long sleeve t shirt and cant wait for your cookbook to come out. Great job Chelsea I look forward to watching every video.
I’m so glad you’re enjoying them.😊
Nice to see the old recipes. I have my gran's recipe books from when she was a new bride in a new country over a century ago. Nanaimo bars and butter tarts are much loved here in Canada(am in Vancouver) but we ate very particular about what is used, the correct ratios, so these desserts can bring about open warfare. Butter tarts do/do not have raisins or nuts; Nanaimo bars require the layers to be precise. Personally, I don't like nuts in them. As I said, the camps can be quite determined. Bird's custard is a handy staple to have, quite nice to layer in sliced bananas, not too ripe, once the custard is cooked and cooked.
The Bosch sounds a good choice. Sounds like you need something more industrial.
I used to try to make pie crusts faithfully following the recipes but only made shoe leather. Got mad one day and did what my gran and aunt did and just dumped stuff in with no measuring or overworking. Never went back to recipes and did the same for cookies and cakes. Much more relaxed.
Nice to see your kitchen and that you are also a British Columbian. Martha is lovely.
The boiler she speaks of is a coffee boiler, typically here in the states prior to modernization the homestead here had a substantially larger coffee pot that did not have the inner workings and you would boil your coffee, boiling changes the acidity of the coffee and makes a very nice flavor we have my great great grandmothers coffee boiler that makes about 40 cups
Just found your channel and I’m loving it! I used to make meatballs like this many many years ago but they were called porcupine meatballs. I had forgotten about them. Might have to make a batch for my husband as I no longer eat meat. Thanks for sharing these great old recipes with us!
60 years ago I made similar meatballs with rice in Girl Scouts and we added them to soup with carrots, potatoes, etc. We called it albondigas soup. Now I'm off to make Holiday Sandwiches and Nanaimo bars for dinner tomorrow!
When I was growing up in the 60’s & early 70’s we used to have Birds Custard with jello for dessert.
I’ve wondered about sour pickles vs dill. I just looked it up. Sour pickles are fermented with salt. Dill pickles use vinegar and dill herb. (Do you say Herb like in England or “erb” like in the in the states?) You are so very lucky that your husband found those old books with all the newspaper articles. What a treasure 😊
I good! Yum! Thanks Chelsea for sharing with us 💞💞
Hello from Trail BC. Yes my mother made this sandwich on holidays when I was a child. I am now 81 years old and they were delicious. Love the blog. Thanks
U are so humble and cook good comfort food simple
Well done your family certainly do appreciate your cooking and time In spend on the kitchen and I know u love doing it
I so enjoy watching you cook!❤
I feel you have a connection with these women who had to do it all. Make meals for large families and community gatherings, milk the cows, garden and preserve everything. Sew, bake cook, clean and make do with what they had. It's interesting that these recipes would have been during the depression. I wonder how some could afford some the ingredients? Would Ithaca have been a rural town? or larger city?
I ALWAYS know it's going to be a good day when I wake up an your the first video I 🙈 see!! 😅 Can't wait for the cook books ❤️ Blessings
I made these sandwiches and they were amazing. There are people in my home who do not like pickles and they said the pickles are really nice in this.
Yay! That made my day.
I’ve made stuffed ground beef with rice stuffed in bell peppers. Has a tomato sauce over it with mozzarella topping.
Oh boy! Planning to get all 3!
Thanks for doing it! Printed copy for me!
Can't wait !!
I have started dropping my eggs into already boiling water as per others' suggestions. The extreme temp changes then and when you drop them into ice water really does the trick. An instant pot is my new favorite way though also plunging into ice water.