For the large number of comments who have let me know I misspoke about the past name. Yeah - I pulled the name off the top of my head and got the wrong one. This is unscripted, I'm a human and I picked the wrong pasta out of 100s of named shapes. Bound to happen.
For dating this recipe: The first mention I can find for 'Cannelon of Beef and Macaron' in Good Housekeeping is 1909. Rochester Stamping Company was in business from the 1890s until at least 1922. Wikipedia (for what that's worth) says that Albert Richard Pritchard founded Rochester Stamping Company directly after he graduated from Yale. We know that he entered Yale as a sophomore in 1887. So, he probably graduated in 1889 or 1890.
Also wonder if it's possible that the cookbooklet itself was printed by Elbert Hubbard's Roycrofters printing press in the same region of New York State, it looks so similar to their style.
Considering the weather recently where I am, that sounds like dinner idea is solved. I am thinking doing it in a crock pot, with barely softened pasta and then have the meatloaf kind of trenched with some ricotta/spinach spread over.
Hi Glen. I love an excuse to explore rabbit holes, and your limited timeframe to research this recipe gave me that opportunity. From what I've been able to find, the Butterick Trio was three magazines (The Delineator, The Designer, and The Women's Magazine) under the auspices of The Butterick Publishing Company. The Butterick Publishing Company did not absorb The Designer until November 1926, so this recipe book would seem to have been published any time after that date. I was unable to find the Number 1013 Oval Casserole by the Rochester Stamping Company, but found some interesting information that I was able to spend some time absorbing regarding ptomaine poisining, Marie Mattingly Meloney, Marie Curie, and the Carroll Club. In an intriguing footnote, I wonder if the Date Fluff-Duff that is credited to Mr. Fletcher Berry was an error and was by Riley Maria Fletcher Berry (a female) who wrote two books about fruit and their culinary uses around 1907, or if it was a recipe of her husband Cyrus Minor Berry. Thank you for all of your videos. I have cooked several of your recipes (methods) and they have all been well received by the family.
Love the addition of cat shots....cute❤! And it s true , why is everyone so presumptuous and judgey today? Vive la différence...continue with your great channel. Very unique with the old fashioned recipes.
Meatloaf. My number 2 comfort food. Thanks Glen. My Sunday morning coffee is complete. Oh, and I loved the little cut with Julie finishing her portion first and then the actual tasting
I think finely chopped carrots would be good in that. It looks good! I love mixing beef with my hands. I always feel like a kid playing in the mud! Such a cute kitty!
OMG I *LOVE* meatloaf!! *AND* macaroni! I have a plentiful supply of my home grown paste tomatoes (Bellatrix) with which to make paste, so I'm definitely going to surprise The Wife and try this one!! 👍 Thanks, Glen!
I make this type of meal but we call it Hash and it's on the stove top. In a large pot, brown the beef with onion and garlic. Add beef stock, tomato sauce and canned tomatoes. Add small pastas or broken up spaghetti. Bring to a boil and simmer until the pasta is done. Remove from heat. Mix in crushed soda crackers and grated cheddar cheese. Add more cheese to the top. Put the lid back on until the cheese is melted. Enjoy! Even better the second day. Thanks so much for putting the outtake at the end. :)
I decided this was perfect for a dreary southern Ontario night :-) As for the onion water, I chopped red onion into a Pyrex measuring cup, added some beef broth, and pureed it with a hand wand. Perfect. I added Glenn's favorite, marmite, garlic, Italian seasoning, chipotle, and bp. Then mix that and the eggs into the meat. Over the really undercooked pasta, and some more broth. Then topped with sweet basil tomato sauce. This has turned into the best meatloaf-type casserole ever. So juicy!!! Thank you Glenn for all the videos, they are fun, informative, and educational without being boring. Keep going :-)
I’ve been looking for recipes for ginger ale. That’s how I found your channel. Yes, I went down that rabbit hole. I’ve been binge watching your videos today. I love that you use old cookbooks (I’ve acquired 6 boxes of them). My family is from Ontario…Cornwall to be exact, although my mother has roots in Moose Creek. Grandparents on my father’s side lived right next door to the old stinky paper mill. We used to go upstairs to look out the window to see what was on the other side of that very high fence as kids. I loved walking down to the corner store to buy a 25 cents gallon of milk for my grandmother, and I could get a brown paper sack full of candy for a penny. Oh, the days! I haven’t been back to Canada since 1978. Love your channel. I haven’t seen a recipe for poutine, but I’m. It done binge watching yet. I’m hoping I will find an authentic recipe. Can’t find it down here in Texas!
What an adventure! Chicken, scary looking recipe, then an awesome creation once it's baked lol I commented too soon! There's also a bonus tasting video with bad sound! Yay!
My mom's meat loaf recipe is similar to that one. Her ground beef had the egg and onion, salt and pepper but also had parsley and a whisper of nutmeg. on top went a can of tomato soup. Any starch would do.. pasta/noodles/baked potato/mashed potato..not so much rice though.
A long while back i got a few jars of salsa at Dollar Tree, when they still cost $1. It wasn't the greatest salsa in the world, but we really liked replacing some, or all of the tomato sauce, or canned tomatoes in recipes. I have done it on occasion with some other varieties of salsa.
I really enjoy all of your videos and look forward to each new one! It was certainly extra special today with your “chicken”! Our family had a very similar recipe that used sliced potatoes on the bottom instead of the pasta. I recall it was also very good! The meat and tomato mixture does wonders to flavor the under layers, whatever that may be!
Hi from Wpg. do enjoy your channel. This recipe is similar to one in a cookbook I have from the Manitoba Sugar Company, that was supplied to the schools for home economics classes. It also has celery and uses canned tomatoes (I used diced) and the bonus ! some grated chedder. The hamburger is just pan fried then added. It also has a white sauce added to the top ( which I don't bother with) a Great favorite of mine. Called Spanish Macaroni Casserole.
I loved this dish. I don’t eat red meat so used ground dark turkey meat and some onions and chicken stock. I loved the texture of the soft noodles and meat and the flavors all come together. Thanks
My mother made something very similar to this. The same ingredients but she mixed it all together then baked it. Not sure where she found the recipe but she had an aunt who lived in Rochester NY so maybe something from there.
This recipe and the one you mentioned with the rice reminds me of one of my favorite foods on the planet. Ask any US Marine, Sailor, or Airman that's been to Okinawa what food they miss the most and your gonna hear the words Taco Rice and Cheese. You get the freshness of the lettuce and tomatoes, the spicy umami of the taco meat resting on the starchy base of the rice, all smothered in fatty salty cheese. NOW I"M HUNGRY.
CHICKEN! 😻😻😻 and...LOVE the terrazzo floor! oh btw, the casserole sounds good like down home comfort food...perhaps a bit of cheese on top after the tomato sauce would be grand. 😉🙃
A perfect autumn casserole. Or on top of the stove, a hearty autumn soup using all the stock and maybe more. It has to be a lot colder than this before I use the oven, usually, so soup is big on my table here in west central Minnesota. (Julie's tunic is lovely, chic.)
This is reminiscent of the meals Mom made for us when we were dirt poor. I can't wait to make a slightly spiced up version of this! Miss Julie... should you see this; where did you get that awesome shirt/top? I'd love to find something similar for my wife. Thanks!
Earliest date that I've been able to find on a book like that is 1913. I don't know if that's when that one was made, but it's all I could find. Not to mention the recipe looks really good from it.
Looks delicious! About the "scoobi doo" pasta name, I've never heard of it before, but my exposure to different kinds of pasta was limited until after about 2003, and I think I first encountered cavatappi after 2008.
I have a similar recipe from 1905, it says uncooked pasta in the ingredient list. The large amount of stock is mixed with the tomato sauce and the pasta is fully cooked in the oven.
Now I've been doing meatloaf and potatoes in my crackpot, but not with a sauce. Several have suggested other vegetables and cheeses, so I'm going to have to try a few I guess?
Glen: My sibs and I saw and ate A LOT of variations on this beef and macaroni casserole growing up poor in Detroit in the 1950's.. There was noting like "shame". Kids like us were expected both to eat wat was put in front of us. and clean our plates. "Comfort food" was any food we had, period. Respectfully, W.S.
Riley Maria Fletcher Berry has some early cookbooks on Amazon, (nothing on Gutenberg though). Sound like a serious food science type, not just a flour company advertising standee. Looking forward to the Fluff Duff recipe.
Glen, you mention at the end 'a teaspoon of onion juice'. Which would not be very much. The original recipe calls for a Tablespoon of onion juice, which is probably a little more reasonable.
Looks great. So many ways to modernize and play with it. Why did our ancestors cook pasta forever? Did they like mush and we like al dente? Is it just tastes change?
Could it be that it would have been a dryer minced/ground beef than what we have today. Hence no stock added to the ground. Used fresh tomatoes from garden.
For the large number of comments who have let me know I misspoke about the past name. Yeah - I pulled the name off the top of my head and got the wrong one. This is unscripted, I'm a human and I picked the wrong pasta out of 100s of named shapes. Bound to happen.
A human who's wisdom is only exceeded by his beauty.
I approve, and now expect more random shots of Chicken.
I love that you included the outtake at the end. Great video!
Just like music, improvisations turn out some of the best recipes and a better version is created.
“Cook the way you wanna cook”. I so embrace this!!!!! I believe I will, thank you
The sound was perfectly acceptable.
Love your cat, Chicken! (And his name 🐓) And your speckled blue floor is gorgeous!
I love the Chicken cameo
I make your gingerbread recipe regularly and everyone loves it. I would love to see your version of German potato salad - the kind that's served warm.
You guys are hilarious. Can’t wait for the Fluff Duff
The fact that Julie's bowl is empty (nearly licked clean) says it all. And thank you to the supervisor for the cameo appearances.
The supurvisor Chicken has been on before... :)
Yes, I've seen him before... up on the counter, on Julie's back, he busy. @@tekvax01
Great video even with the mishap.
Love the cat cameo appearance. Thanks so much for another wonderful video
Lookin forward to the fluff-duff!
For dating this recipe: The first mention I can find for 'Cannelon of Beef and Macaron' in Good Housekeeping is 1909. Rochester Stamping Company was in business from the 1890s until at least 1922. Wikipedia (for what that's worth) says that Albert Richard Pritchard founded Rochester Stamping Company directly after he graduated from Yale. We know that he entered Yale as a sophomore in 1887. So, he probably graduated in 1889 or 1890.
Also wonder if it's possible that the cookbooklet itself was printed by Elbert Hubbard's Roycrofters printing press in the same region of New York State, it looks so similar to their style.
Considering the weather recently where I am, that sounds like dinner idea is solved. I am thinking doing it in a crock pot, with barely softened pasta and then have the meatloaf kind of trenched with some ricotta/spinach spread over.
That sounds like a good idea. No ground beef in the fridge today but have ground pork so going to give it a go.
Your kittycat is named after its favorite food? Chicken. Lol
A Chicken cameo!
Special Guest Star!
Chicken sighting always makes me happy and some good down home comfort food. I think the fam will definitely like this one!
Hi Glen. I love an excuse to explore rabbit holes, and your limited timeframe to research this recipe gave me that opportunity. From what I've been able to find, the Butterick Trio was three magazines (The Delineator, The Designer, and The Women's Magazine) under the auspices of The Butterick Publishing Company. The Butterick Publishing Company did not absorb The Designer until November 1926, so this recipe book would seem to have been published any time after that date. I was unable to find the Number 1013 Oval Casserole by the Rochester Stamping Company, but found some interesting information that I was able to spend some time absorbing regarding ptomaine poisining, Marie Mattingly Meloney, Marie Curie, and the Carroll Club. In an intriguing footnote, I wonder if the Date Fluff-Duff that is credited to Mr. Fletcher Berry was an error and was by Riley Maria Fletcher Berry (a female) who wrote two books about fruit and their culinary uses around 1907, or if it was a recipe of her husband Cyrus Minor Berry.
Thank you for all of your videos. I have cooked several of your recipes (methods) and they have all been well received by the family.
It could have been a misspelling of Mrs. Fletcher Berry. Back then married women would sign using MRS. and the husband's name.
Good video! Thanks for including your cat, he's beautiful!
Whatever happened to Saturday night, when you were watching Glenn and you felt alright. Don’t seem the same since cosmic light came into my life.
Love the addition of cat shots....cute❤! And it s true , why is everyone so presumptuous and judgey today? Vive la différence...continue with your great channel. Very unique with the old fashioned recipes.
Meatloaf. My number 2 comfort food. Thanks Glen. My Sunday morning coffee is complete. Oh, and I loved the little cut with Julie finishing her portion first and then the actual tasting
I think finely chopped carrots would be good in that. It looks good! I love mixing beef with my hands. I always feel like a kid playing in the mud! Such a cute kitty!
OMG I *LOVE* meatloaf!! *AND* macaroni! I have a plentiful supply of my home grown paste tomatoes (Bellatrix) with which to make paste, so I'm definitely going to surprise The Wife and try this one!! 👍 Thanks, Glen!
Julie rocking the heck out of that cowlick tunic . Sorry recipe sounds good!!!
Julie, that tunic is just SOOOO nice!
Yay! A rare Chicken sighting! 2 of them! 😻
I make this type of meal but we call it Hash and it's on the stove top. In a large pot, brown the beef with onion and garlic. Add beef stock, tomato sauce and canned tomatoes. Add small pastas or broken up spaghetti. Bring to a boil and simmer until the pasta is done. Remove from heat. Mix in crushed soda crackers and grated cheddar cheese. Add more cheese to the top. Put the lid back on until the cheese is melted. Enjoy! Even better the second day. Thanks so much for putting the outtake at the end. :)
Glen! Congrats on 600 thousand subs! AND I love that your cat's name is CHICKEN! :)
I decided this was perfect for a dreary southern Ontario night :-) As for the onion water, I chopped red onion into a Pyrex measuring cup, added some beef broth, and pureed it with a hand wand. Perfect. I added Glenn's favorite, marmite, garlic, Italian seasoning, chipotle, and bp. Then mix that and the eggs into the meat. Over the really undercooked pasta, and some more broth. Then topped with sweet basil tomato sauce. This has turned into the best meatloaf-type casserole ever. So juicy!!! Thank you Glenn for all the videos, they are fun, informative, and educational without being boring. Keep going :-)
Cavatappi in my neck of the woods. Loved seeing Chicken and love that top you were wearing Julie, it looked so comfortable.
I’ve been looking for recipes for ginger ale. That’s how I found your channel. Yes, I went down that rabbit hole. I’ve been binge watching your videos today. I love that you use old cookbooks (I’ve acquired 6 boxes of them). My family is from Ontario…Cornwall to be exact, although my mother has roots in Moose Creek. Grandparents on my father’s side lived right next door to the old stinky paper mill. We used to go upstairs to look out the window to see what was on the other side of that very high fence as kids. I loved walking down to the corner store to buy a 25 cents gallon of milk for my grandmother, and I could get a brown paper sack full of candy for a penny. Oh, the days! I haven’t been back to Canada since 1978. Love your channel. I haven’t seen a recipe for poutine, but I’m. It done binge watching yet. I’m hoping I will find an authentic recipe. Can’t find it down here in Texas!
Kitty cat!!
A good crock-pot recipe idea.
I do love a very simple recipe that turns out to be delicious!
What an adventure! Chicken, scary looking recipe, then an awesome creation once it's baked lol
I commented too soon! There's also a bonus tasting video with bad sound! Yay!
My hometown...Rochester,NY...but I never heard of the Rochester Stamping Company before...
I love these really old recipes that are easy to make and just plain simple actual comfort food that fills you up in both body and soul!
I will definitely give this a try ( with tweaks). Love all of your shows especially these old recipes. Thanks!
I don't think Glen needs to tell us how good it is.....we can tell by that sparkling-eyed grin he flashes!
This man should have his own show. Reminds me of Rick Steves.
Thanks for leaving in the conversation as a ...post-roll...? thing after the video ends. I always enjoy you guys just discussing the dish/recipe.
My mom's meat loaf recipe is similar to that one.
Her ground beef had the egg and onion, salt and pepper but also had parsley and a whisper of nutmeg.
on top went a can of tomato soup. Any starch would do.. pasta/noodles/baked potato/mashed potato..not so much rice though.
The cuts to Chicken were a welcome touch
I would definitly spice it up a lot more for my family's taste but it looks like something good and easy to make, I will probably try it.
The old cookbook show is my favorite show. Love being along for the ride as you explore culinary history!
Love the wild sound! Thanks for including it Glen!
So happy to see Chicken for the first time
I'm adding mozzarella at the end 🥰
A long while back i got a few jars of salsa at Dollar Tree, when they still cost $1. It wasn't the greatest salsa in the world, but we really liked replacing some, or all of the tomato sauce, or canned tomatoes in recipes. I have done it on occasion with some other varieties of salsa.
I really enjoy all of your videos and look forward to each new one! It was certainly extra special today with your “chicken”! Our family had a very similar recipe that used sliced potatoes on the bottom instead of the pasta. I recall it was also very good! The meat and tomato mixture does wonders to flavor the under layers, whatever that may be!
Thank you
Fun. Thanks.
Hi from Wpg. do enjoy your channel. This recipe is similar to one in a cookbook I have from the Manitoba Sugar Company, that was supplied to the schools for home economics classes. It also has celery and uses canned tomatoes (I used diced) and the bonus ! some grated chedder. The hamburger is just pan fried then added. It also has a white sauce added to the top ( which I don't bother with) a Great favorite of mine. Called Spanish Macaroni Casserole.
Chicken! Hi, Chickie-chickie!🐈
I think youtube was after you, you disappeared from my suggestions for a long time until today. meanwhile I'm set to [subscribed all]
Sault Ste. Marie, ON here - Scoobi Doo & Cavatappi are both here depending on what shops you shop at!
It's cavatappi, not cavatelli. Also, thanks for putting it on the end. I love the way Glen gets so tickled when he likes something.
And "bow tie" pasta is farfale, IIRC. Always reminds me of Chris Kimball.
I loved this dish. I don’t eat red meat so used ground dark turkey meat and some onions and chicken stock. I loved the texture of the soft noodles and meat and the flavors all come together. Thanks
My mother made something very similar to this. The same ingredients but she mixed it all together then baked it. Not sure where she found the recipe but she had an aunt who lived in Rochester NY so maybe something from there.
This recipe and the one you mentioned with the rice reminds me of one of my favorite foods on the planet. Ask any US Marine, Sailor, or Airman that's been to Okinawa what food they miss the most and your gonna hear the words Taco Rice and Cheese. You get the freshness of the lettuce and tomatoes, the spicy umami of the taco meat resting on the starchy base of the rice, all smothered in fatty salty cheese. NOW I"M HUNGRY.
Now that I know you own a cat, I'm even more of a fan!
CHICKEN! 😻😻😻 and...LOVE the terrazzo floor! oh btw, the casserole sounds good like down home comfort food...perhaps a bit of cheese on top after the tomato sauce would be grand. 😉🙃
Nice to see Chicken
A perfect autumn casserole. Or on top of the stove, a hearty autumn soup using all the stock and maybe more. It has to be a lot colder than this before I use the oven, usually, so soup is big on my table here in west central Minnesota. (Julie's tunic is lovely, chic.)
this looks yummy. i may make this tomorrow.
This is reminiscent of the meals Mom made for us when we were dirt poor. I can't wait to make a slightly spiced up version of this!
Miss Julie... should you see this; where did you get that awesome shirt/top? I'd love to find something similar for my wife. Thanks!
For those in Australia, cavatappi is similar to spirals/spirali/fusilli. Cavatappi means corkscrew, so any spiralled pasta is similar.
Earliest date that I've been able to find on a book like that is 1913. I don't know if that's when that one was made, but it's all I could find. Not to mention the recipe looks really good from it.
I blame Chicken. Cute face, nefarious intent! :P
I'm going to try this, probably add more onion.
Looks delicious! About the "scoobi doo" pasta name, I've never heard of it before, but my exposure to different kinds of pasta was limited until after about 2003, and I think I first encountered cavatappi after 2008.
Brilliant! I am going to try it tonight.
On another note, my wife thought Julie's sweater was really cool and wanted to know where she picked it up 🤷
I am thinking mix beef and pork or sausage. Maybe a bit of garlic powder and more onion.
I have a similar recipe from 1905, it says uncooked pasta in the ingredient list. The large amount of stock is mixed with the tomato sauce and the pasta is fully cooked in the oven.
I love your show and never miss an episode. Where can I get the pasta pot and strainer that you have?
I live in the Niagara area for reference.
Thanks for including the part with the "missing" audio at the end. We would have forgiven you if you had just used it in the first place.
Cavatelli here in CT
you could use French onion soup for the onion juice and t he stock.
Glen and Friends! 😊
"Date Fluff Duff" looks something like a date souffle, which I'd never thought of before.
Now I've been doing meatloaf and potatoes in my crackpot, but not with a sauce. Several have suggested other vegetables and cheeses, so I'm going to have to try a few I guess?
They reissued this book under their later business name, "Royal Rochester", in 1916. So its definitely pre that date.
Glen: My sibs and I saw and ate A LOT of variations on this beef and macaroni casserole growing up poor in Detroit in the 1950's.. There was noting like "shame". Kids like us were expected both to eat wat was put in front of us. and clean our plates. "Comfort food" was any food we had, period. Respectfully, W.S.
Love love love your videos.. 😊 ps would onion powder resolved in warm water work for juice.???
The Waves Clarity Vx DeReverb plugin would do wonders on that camera mic audio. Could be a serious timesaver (and clip saver).
Either I'm old, or we had a really strange fridge when I was growing up, but I actually remember onion juice.
I work in the grocery industry in Alberta and we don't have any products labelled Scooby-doo pasta anymore! They've all switched to Cavatappi.
(Also meant to say: we do not carry Every Single Brand, so I'm sure there are still existing brands in AB that still use Scooby-doo.)
I truly thought it was going to be a soupy disaster! Guess they knew what they were doing when that recipe was written. Well done!
"Cook the way you want to cook..." Amen to that! As the author, Sir Terry Pratchett said, "They're not so much rules, as they are guidelines."
Chicken 🐈⬛
Riley Maria Fletcher Berry has some early cookbooks on Amazon, (nothing on Gutenberg though). Sound like a serious food science type, not just a flour company advertising standee. Looking forward to the Fluff Duff recipe.
Need more kitty cameos.
It almost seems like a baked American goulash (chopped suey, Johnny Marzetti,etc). Ps Chicken is adorable
Glen, you mention at the end 'a teaspoon of onion juice'. Which would not be very much. The original recipe calls for a Tablespoon of onion juice, which is probably a little more reasonable.
Looks great. So many ways to modernize and play with it.
Why did our ancestors cook pasta forever? Did they like mush and we like al dente? Is it just tastes change?
Could it be that it would have been a dryer minced/ground beef than what we have today. Hence no stock added to the ground. Used fresh tomatoes from garden.