Pre Great Depression Menu from the cookbook Woman’s World Magazine 52 Sunday Dinners Series.
This week features a recreation of a menu from the 1920’s featuring:
Shrimp Cocktail
Cold Pressed Corned Beef
Creamed Potatoes
Creamed Peas and Carrots
Chili Sauce
Pear Salad
Apple Dumplings
Hard Sauce
Coffee
Instagram: https://www.instagram.com/thevintagedietitian/
Facebook: https://www.facebook.com/TheVintageDietitian
Buy Me A Coffee: https://www.buymeacoffee.com/thevintagedietitian
Email: thevintagedietitian@gmail.com
Mailing Address:
PO Box 114
Sigel, PA 15860
23 Comments
I realized something when you were making the hard sauce. There was no alcohol. Just occurred to me that this was in the middle of prohibition. Hard sauce before and after included alcohol. History lesson for me.
I really appreciate how much you want to learn and share. I hope people leave critiques that are more instructive than snide.
My grandma's creamed potatoes were boiled potatoes folded into a cream sauce with a little parsley. I'm going to make them tomorrow now that I've thought about them.
I think you made the pear salad perfectly to the recipe, but if I were doing it, I would melt the cream cheese and drizzle it over the pear so you could get thinner distribution over all of the fruit instead of a big core of it in the middle. Then drizzle with the dressing and sprinkle with the nuts.
Your hard sauce is also perfect. It's supposed to be thick like that. It's hard! But it's also a sauce because it goes on solid, but you put it on the hot dumpling and it becomes a sauce. You did a great job. Part of the reason for the hard sauce at this time would be that the apples are older and not as fresh in the winter, so you need something to make it more flavorful.
Hi Ashley, another great video. I so enjoy corned beef. You may not know, but there is commercial corned beef that is gray in color, and is still delicious. I think the meal looked good and would have enjoyed it. My Grandmother Bertha made corned beef in the pottery crocks. Many years ago now, 1920, and beyond. Thanks for your hard work. Have a blessed week. 🎄💖✝
Cooking from scratch is more cost effective in the long run. One 15 dollar roast can feed a family of 4 – 3 or 4 meals . Night 1 pot roast night 2 hot roast beef sandwich. Night 3 beef stew. Night 4 Vegetable beef soup with barley. It is well worth while to learn. I took home economics in high school and watched my mom cook.
This is an interesting series. My mom was born in 1926, her mother in 1905 and my paternal grandmother in 1902. They were all great cooks, but with vastly different styles. My paternal grandmother aways used recipes so that she had enough for everyone, but rarely unplanned leftovers. My maternal grandmother would wing it, but she was also a restaurant cook so shebcould wing it for 50 people! Much of her life she lived with her brother who was also a good cook. Uncle Bob was probably my mom's best teacher in the kitchen. They never knew what they would have to work with or how many would be there for dinner so they hadbto get creative. My mom could.look through cupboards and fridge and come up with a tasty meal where others wouldn't be able to. I take after my paternal grandmother. I love a good recipe!
I have been following since maybe episode 3-4? Love what you are doing here – I have tried to give some tips a few weeks ago (the Yorkshire Pudding one)…
My one criticism – you are holding the knife too far up the handle – bring your hand down so that the tip of your thumb is on the blade – it will give you greater control (you won't cut yourself as much).
I feel like it is ignorant and disrespectful to say that whole generations don't prioritize learning skills. Just because people aren't prioritizing what YOU find valuable it doesn't mean it isn't valuable and are not skills. You are not the authority.
we have been making our mashed potatoes that forever- my Grandmother made these and she was born in 1901 – and I just made them for Thanksgiving – we always use russet these videos have been so much fun to watch
My mother in law made pear salad with cream cheese, walnuts and maraschino cherries. She always had these at Thanksgiving and Christmas
I would definitely be doing seconds on this meal. Except the peas. Keep up the good work.
That chili sauce recipe is so close to my grandmother's recipe! Pretty sure she got it either from her mother, or mother-in-law. Only difference, besides the scale of the recipe, was no ginger was used. otherwise, the same ingredients! I still have my grandmother's handwritten recipe for it. Haven't made it, but after seeing yours, I think i will!
I'm pretty sure where it says get a solid piece of beef, they actually mean corned beef, which comes in those two cuts. My grandmother always said that corned beef used to be so salty that she would have to soak it in water a day or two.
I've been cooking for 55 years now, and you know how many times I've said, "Oooops!" Many times I don't agree with other cooks on how to do something — especially professional chefs. I also like channels like yours and others like Townsends who cook OLD recipes. They show me not to sweat the small stuff, such as cooking temperatures and pan sizes, or even what the recipe is supposed to look like. The difference between you and other cooks is that you have all of us looking over your shoulder.
This is a question for ALL of you. Has anybody recently bought potatoes that smell like perfume? I bought 2 bags, a month apart, different brands, from different stores, and even different types, but they both smelled like dirt and the same exact perfume. The ones in the bags that smelled were EXTREMELY hard to cut, and 90% of those were hollow on the inside. I'm in NY.
Corning beef should take five days. Also the recipe didn't have any TCM (tinted cure mix) which is the sodium nitrite that gives the pink color and the flavor you expect. This is basically a brined and seasoned pot roast (more like sauerbraten) which is fine but it isn't corned beef. And brisket really is the cut for this.
I knew you were going to like that chili sauce. My mother and grandmother made it to put on meat. They both canned it for the year. It is fantastic. Closest thing to an American chutney I can think of.
I love this series. I inherited many recipe boxes and cookbooks from my great/great-great grandmothers who were Pennsylvania Dutch and have been sifting through them now. I remember going to visit my great grandparents in Harleysville and great grandma making rice pudding. I have yet to have any that match how delicious hers was.
Oh what cut did you use? Corned beef is usually brisket that you then brine for a few days then cook
When doing pies you can wet your fingers and put a little water on the edge of the dough then crimp ,dough will seal better
I love this series so much I hope after this one is done you pick another era. It’s fun to watch I love to cook and I am learning a lot. I don’t know how old you are but I am 37 and was just talking how there was a lack of education and confidence in cooking. You inspired me to buy a ton of cookbooks from different eras learning how to cook.
My mom had a cookbook that I have had for 40 years.The American women's cookbook published first in 1928 .My edition is from 1939 .The book is very instructional and full of information for meals and dinner parties,with menus as well .A great book to have for the older recipes
😋👍
I’m just now catching up with this series & wanted to say how much I love it. I’m not brave enough to try every recipe, but I will definitely give some a try