Vintage Recipe: The Mystery of Egyptian Cannelon
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- เผยแพร่เมื่อ 7 ก.ค. 2024
- Welcome back to the kitchen with Glen and Friends and the Old Cookbook Show! In today's episode, Glen explores a unique Egyptian Cannelon recipe from the 1915 Toronto Queen City of Canada Community cookbook, sharing the interesting history behind its creation and the unconventional recipe name - Egyptian Cannelon. Join Glen as he takes you through the step-by-step process of making this intriguing dish, highlighting the unexpected twists in its origin and preparation. From the historical context to the final tasting, this episode promises a delightful journey into the world of vintage recipes. Don't miss out - hit play and let's cook up some nostalgia together!
Egyptian Cannelon Recipe:
Chop fine two pounds of beef from the round, add and mix two level teaspoons of salt, a saltspoon of pepper, half a pint of chopped almonds or pine nuts, a tablespoon of chopped parsley and two tablespoons of grated onion. Form in a compact roll, wrap in a piece of oiled paper, place in a baking pan, add a cup of stock and a tablespoon of butter. Bake and baste, over the paper, for three-quarters of an hour.
Remove the paper and lift the cannelon to the centre of a platter. Rub together two tablespoons of butter and two of flour; put in the pan with a pint of stock; stir until boiling; add a level teaspoon of salt, and if you have it, two tablespoons of tomato catsup. Strain this over the roll and garnish with toast.
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"It's not Horrid" That's a Merch shirt for sure. lol
Just conjecture but... Egyptian was also a label for Romany people or "Gypsies". At that time in Ontario, there was a wave of Romany immigration from Britain. My family included. Because our culture requires men to cook, many men would move into the food service industry as did my Grandfather.
No joke, I've got a Hungarian book from 50s-60s, and this looks like something right out of it. Good eye.
Nice to see other Romany on here. ✌️
Truly? Egyptian? Odd name, I think. My grandparents came from Chezchoslovakia (? Spelling) and my grandmother was Gypsy. Loads of Prejudice, I take it. My grandfather was from Northern behind the Wall. My grandmother was from Western. DNA tests claim Turkey as her Originating Zone. But my grandfather told lots of "funny stories" about the Gypsy. I never realized back then, what was truly going on. But in all this time, I never heard of Egyptian.
@@sgmarrIf you look up the word "gypsy" in a dictionary that includes etymological information, you'll find that it is a corruption of "Egyptian", based on the false belief that Romany people came from Egypt.
I’ve heard that during the rage of Egyptology, supposedly people used to actually grind up mummies and use the mummy dust as a paint color and as a food seasoning. I know…sounds gross, but my speculation is that the Egypt might be in reference to the color of the sauce. The color of the sauce does look like mummy brown.
The suggestion of pine nuts could make this an early version of kofta, a middle eastern spiced mixture (sometimes using lamb), wrapped around skewers and grilled, as my Lebanese mother made. Though kofta contains lots of spices, not just salt. The other nut of choice would have been walnuts. Or ... it could just be meatloaf. :-)
That's probably the reason for the squirt of ketchup in the gravy. Spices would have probably been hard to get at the time of the recipe. It's the American way out of a bland zone.
@6:50 the look on Julie's face is priceless. We need a caption contest!
Followed by Glen's "I'm glad you asked!" look at 7:00 when Julie asks what makes it Egyptian.
In Middle Eastern cooking they often use lots of parsley and pine nuts - even though they cost a lot over here too. You don't buy sprigs of parsley, but rather a bunch. Like about some 20 - 30 sprigs and it's rather cheap.
Often more spices are used - allspice (which isn't so sweet over here) and cinnamon and nutmeg. So, while you didn't recognize what could possibly be Egyptian, there is a bit of something in the recipe. But only as much as would be possible to use for the western palate.
Allspice sold in the United States isn't sweet. If there is a brand with sweetener, I haven't found it yet. Then again, I don't buy it because I don't like the taste. I use cinnamon and nutmeg in pies that call for allspice. Whatever a recipe calls for, I use half of the amount of spices.
It is a similar recipe to a kufta, but with kufta more onion, parsley, and spices would be used.
@@sandraomar3007 Yes, true. In the Middle East they use much more spices than in the West. Or in the West at that time anyway.
@@genespell4340 It's got a more savory flavor over here (Israel and elsewhere in the MIddle East), When you taste the difference you will understand why I wrote "sweet".
@@cherylcogan3542Are you talking about Middle Eastern 7 Spice blend by any chance? I buy Ziyad brand allspice at the Middle Eastern stores around here, as well as South Asian allspice, and the Jamaican stuff, and it all tastes pretty similar to me. You’re talking about the round berry right?
Julie has the best sweaters, she looks so cozy!
Eating an Egyptian Cannelon protects you from the curse of the Mummy! As the years pass from now on you find very few mummies walking up to you and cursing at you...
At least in the eastern US, "Dutch" in a recipe name is a suggestion it came from the Pennsylvania Dutch -- originally Deutsch. They were German immigrants, and had some unique recipes and innovated off of some old standards.
It looks like a Canadianesque version of kofta. If it were more seasoned, I think you would find it would become more Middle Eastern
Here's the important question... does it make good sandwiches with the leftovers?
YES! Open-face hot sandwich with the gravy the next day for lunch was great!
@@GlenAndFriendsCooking Excellent! I also enjoy a cold meatloaf sandwich. Definitely am going to try this but I'll try it with the pine nuts instead.
Exotic sounding and probably also fake nationalities in the titles of recipes or names of dishes may be even more common and older than we think. Or at least that was my conclusion, when a couple of years ago, I collected such recipes out of as many medieval European cookbooks as I could get and tried to understand what exactly made them "Italian" or "Saracen." On the other hand, this weird meatloaf reads to me as if someone had tried the kind of meatballs the varieties of which we still find in former Ottoman-ruled countries such as Egypt, made with beef, flavoured with onions and parsley, pine nuts, too, and cooked on the grill wrapped in caul (the Romans called it omentum, and medical Latin still does), which keeps it juicy and browned. They might have liked it so much that they tried to adapt it to what was available for them and subbed the caul for paper, which then you obviously can't put on the grill. Same goes for the addition of almonds instead of pine nuts, or the fact that they made it into one single meatloaf, complete with a ketchup-flavoured sauce. Very interesting.
This cooked in caul would be amazing!
to echo your first sentence masman curry.
I have to say that Glen’s meatloaf video titled, “not your mom’s” is by far the BEST meatloaf I have ever had or made. I use to dislike meatloaf until I tried this recipe. Definitely check it out! I promise you won’t be disappointed.
Missed opportunity in not titling this one "not your mummys".
I'll see myself out now.
😆😆😆@@spline9
Such High Praise Julie: "it's not horrid" too funny!
I was thinking adding turmeric, cinnamon, and chopped dried apricots along with the almonds would be good.
Have a look at recipes for Kofta, a very popular dish in Egypt
Kofta in different forms is found in all middle eastern countries.
I like the way you often show methods, and that ability to improvise something up based on what you have seems to me to be the goal of cooking. But I love the old recipes too and how you research them.
I want to thank you for introducing me to beurre manie, it really helped me out on American Thanksgiving when I needed to thicken up the shit-ton of gravy I had made with inadequate roux. You really saved the day!
It looks very good. It’s definitely a unique combination of ingredients.
Really enjoyed the lesson about the names of dishes.
For some reason, I've been unsubscribed to your channel, but I resubscribed. This happened to another channel, so I checked here. Sure enough! I'd been unsubscribed by YT for some reason. Always love your old cookbook recipes.
Great idea of wrapping meatloaf in parchment.
This video was awesome! I remember reading all about the archeology at the time when King Tutankhamun came to visit Toronto in the early 80's. Thanks for the memories!!😎👍👍🙏🙏🍻
This seems like a good candidate for experimentation.
Definitely a good starting place and a new technique to keep your meatloaf moist
Was it that in early days, meat was relatively cheap and spices a lot more expensive? So many of these old dishes look dead bland, but filling. I remember growing up that we had a 'spice rack'. Today, I have a spice cupboard with one shelf of bulk spices and another of smaller spice jars and shakers. Three kinds of ground peppers, white, black, crushed red, and mixed pepper corns to fill the grinder. My mom had black pepper in a tin. Curious.
I see people comment a lot about not much seasoning in the various beef dishes from the old recipes. Didn't they have things other than salt and pepper? Of course. But it is important to remember that beef from 100 years ago is not the same thing we eat today. The cows were fed and raised differently and the breeds weren't quite as specialized as they are today (for growth and marbling). Even when large scale commercial meat packing was a thing, there was still the transportation to think about. Most cows would be butchered, split, hung and transported, and sold in that state to butcher shops. Perhaps the nearest modern equivalent would be if you bought some grass fed 20 day dry aged beef from a local farmer. You see the bare spicing in a lot of the ground beef recipes for this reason. The ground beef was the trimmings of other cuts and generally quite fatty. Also why it would have been much less expensive for most people. In most cases probably closer to 70/30 than what you get today. The fat from the slightly aged grass fed beef would have also brought a ton of flavor. You would have needed that cupboard full of spices to try and overwhelm that "beefiness", so in most cases, they just didn't try to. That is what your pan sauce was for. The "roast" cuts of beef generally included more spicing and herb bouquets to impart that flavor into what would have been more of the lean meat and give you a great gravy/sauce.
Pine nuts where I live (BC) are 16.93 for 100 grams!! It got so bad here that the store started hanging a small bag of pine nuts above the bulk bin saying 'this will cost you 12.00" Doesn't sell very well at all!!
Thank you for teaching me about beurre manié in previous videos - I’ve used it several times to thicken things, and it works so well!
It looks like it would make a good sandwich. I love meatloaf also. But leftovers are always for some great bread and a meatloaf sandwich.
Well, it does say to garnish with toast in the instructions, so it's supposed to go with bread anyway
I love a cold meatloaf sandwich, with mayo mixed with a little ketchup. Yum.
That wrapping idea is interesting. I might try that.
Julie. Love the sweater
Thanks for adding actual captions for the Deaf.
it inspires me to make a Meatloaf with middle eastern spices (Cumin, coriander, cardamom, chili, & aniseed maybe) and use the local Halal butchers mixed mince of beef, veal, & lamb.
Id try it.
Dutch baby pancake is Dutch we call it here Poffertjes. It’s a recepy first noticed on a fair in Amsterdam in 1734. But they said it also come from A dutch Monastery and they where used as hosties. There is a big thing going on with poffertjes in the Netherlands. Yu eat it with powdersugar and butter. You can but a special poffertjespan for it.
In Seattle Dutch babies were served since 1898 at "Manca’s Cafe traditionally dressed their Dutch babies with butter, lemon juice and powdered sugar."
They were described as "German pancakes" but US have often confused Dutch and Deutsch.
@@douglasfur3808 Yep, that confusion was in a lot of places. When I lived in St. Louis many decades ago, there was a large community of the "Scrubby Dutch" who were actually descendants of German immigrants who had come to the U.S. fleeing persecution. Similarly, the Pennsylvania Dutch are descendants of German immigrants.
My favourite meat loaf recipe uses a ton of Parmesan. Maybe a third to a half a cup for that amount of meat. I suspect it would make it perfect. And the pine nuts would be better. So, not cheap, but really good. 🇨🇦💕
My family's meatloaf sauce is primarily ketchup. It's such a good meatloaf flavour!
Bet this will be great chilled and in a sandwich.
Wow! I never been this early
Recipe lost me at almonds, but still another fun episode. Thanks!
I do love meatloaf too. :)
It's not horrid!
This recipe appears to have been lifted word for word from Mrs Sarah Rorer's My Best 250 recipes in 1907. I also found mention of it in the January 1918 Everywoman's World Recipe Page - so it must've been popular for a period.
'Most' recipes in this time period are lifted word for word from other sources - many recipes just called 'Cannelon' in the early 1800s were wrapped in paper, and Mrs Rorer has one in her 1886 cookbook as well.
@@GlenAndFriendsCooking Yep! She specifically has "Egyptian Cannelon" in the 1907 book though.
'not horrid' is maybe not the compliment one hopes for... 😂🤣🙃
It would be in Germany...seriously.
The gravy is awesome because ketchup with butter is awesome.
Dutch in many American recipes refers to the Pennsylvania Dutch who were displaced anabaptists of German descent who emigrated from the Netherlands to America, aka, the Amish/Mennonites.
Was mushroom catchup still around at this point. Also, I wonder If this might go back to a dish the Jon Tounsand or Ms Crokum might make in a puffpafte coffin.
This cookbook still has mushroom catsup recipes in it.
I would bet that there was a family in the region from Egypt, or at least that general region, who would make something similar, maybe even had a restaurant, something like kofta or maybe shawarma. And this recipe is the result of a game of Recipe Telephone. A person goes to the restaurant, really enjoys the kofta/shawarma/etc., but doesn't know how to make it, so throws together something with ingredients he knows (IE some kind of spice, some nuts, some parsley and onion), then cooks how he might imagine it's cooked (wrapped in paper like a mummy, because Egypt).
Maybe do a Egypt/Moroccan style spice blend like cardamom, curry, nutmeg. Or something like that.
👍🏻
Where was the toast garnish! lol Very interesting. in a house with nut allergies this one is going to make me look askance at meatloaf forever now though.
A curious misnomer, ‘nut’ allergy being applied primarily to things that are not nuts.
I notice it didn't have bread crumbs or any sort of binder. Maybe the parchment held it together? I love pine nuts but yes kind of pricey these days. Definitely would put more spices!
As you keep saying, "Make it your own"... and... "it's not about the recipe, it's about the method"... we learn a lot even from somewhat failures... thanks... I classify myself as a NON-gourmet food adventurist... if it's in the house it could end up in the pot... I tend to "create" more by taste and smell and not so much by what I throw in the pot...
Possibly the invention of the 18th Dynasty Pharaoh Ketchutep I?
I am definitely making that gravy! Maybe with meatballs and rice? One of my kids won't eat meatloaf, but she will eat meatballs. Smh.
It's time to make mashed potatoes to go with the meatloaf.
Great video, thanks. Why are you wrapping the meat in parchment paper to cook it?
Good morning Glen
How much is a salt spoon of pepper?
If I remember what my grandmother's salt cellar looked like I'm estimating about a 1/4 of a tsp.
About that much
I love meatloaf 💓💓 i
Is that what they call dammed with faint praise?
well you have to admit the name is better than say, Meatloaf Again? actually it's charm is in the simplicity.
Julie, I love your reindeer sweater.
"I mean, it's not horrid!" lol
"Dutch" likely refers to Pennsylvania Dutch Anabaptists, aka, Amish/Mennonites/Plain Folk. They settled in Pennsylvania in the 17th-19th centuries to escape religious persecution and are still there today.
Oh yes… people sometimes hear what they want and not what I said… Pennsylvania Dutch… 🙄 really Deutsch as in German… the best part of a meatloaf is the carmelized ketchup on top…
Egyptian cuisine has dishes made with ground meats, nuts...and usually raisins. Of course they spice it with traditional spices...not s&p and parsley.
Fanciful names: Early Boston Cooking School is full of them. They often seem to refer to dishes from famous restaurants. With so many immigrants opening restaurants I wonder if fanciful names were substituted for the original names to ease American pronunciation or for dishes that were "something mom cooked".
2. Cannelon because it looks like it was cooked in a can?
C. What kind of meatloaf is it with less than one onion?
As much as I love almonds and know the cost of pinolis is prohibitive it would have tasted better with the pinolis and maybe an egg along with your regular meatloaf seasoning. As an adult now I would probably like the moister outcome however as a child I used to gag my way though my mother's moist meatloaf and as soon as I could took over that particular dish and made it much drier. Different strokes for different folks as they say.
I'm wondering if the paper was waxed paper or parchment paper?
0:58 "Chilli Con-Cane" could do with an explanation as well . . .
I know! Assuming the “chillies” are bell peppers or a mild chile such as Anaheim, there is NO seasoning in that recipe other than salt and pepper! It’s basically a bland Sloppy Joe mix.
It's like the log from Ren and Stimpy
th-cam.com/video/FR-REDevAzk/w-d-xo.htmlsi=shxh5ju627UgB6cB
Let me rephrase that I've got shallots nuts here they're just moist
Hey wait a minute you say they're moist how did that happen
I went for a long walk pickerel lake
Wait a minute pickerel Lake there's like at least three or four that I can think of in Michigan
Thinking maybe the originally the recipe used to lamb or mutton and that would make it more Middle Eastern?
Need some mashed potatoes forsure
Pine nuts are too rich for my pocketbook.
!ALGORITHM!
Our family has a recipe for “Armenian Rice” - beef bouillon and consumme, bacon, mushrooms, butter… we don’t have any Armenian heritage and would love to know where the name came from!
A boiled meatloaf?
Not really boiled either, wasn't much liquid
Maybe they were trying to go for a Syrian Meat Pie variant of American meatloaf?
Very similar to a recipe in a cook scroll, compiled by "The Junior League of Thebes (1356 BC edition)," called "Queen Nefertiti's Better than My Mummy's Meatloaf", reputedly so good that it brings all the Pharaohs to the yard. In the original: 🐪🐪🐐🐑🐦🐦🐤🐟🐊🍇🍏🍏🍉🏝🏝☀🗿😉
Gravy-er meatloaf is the best-ius
Now I want meatloaf...
Let's talk meatloaf. Bread crumbs, parsley, onion, garlic, cinnamon, red pepper flakes or chopped fresh peppers of any or all sorts, green onion stalks, chopped Roma tomatoes, few chopped raisins or just a bit of sweetener plus any other suitable spices you want to empty out of bottles so as to throw away........end of season garden scraps....whatever. Roll up your carnivore fruit cake and bake. The sauce you would know better how to throw together given the lack of crowning joy of ketchup on top which I find very tacky. Do as suggested. Want to say it is an early version of an oven bag but I think the old recipe nailed it with a tight basting wrap. Think of it as a self- basting wrap sealing in all those favors. I couldn't do much with it except for myself but I know you could come up with a fabulous mixture to be blessed with something better than a bag. This is a good idea, don't discount the notion as silly or too much effort for what is received. Better than earthen closed cookware. You can come up with something!!!!!! As prepared, I am reacting 110% Julie here. Come up with a festive yule log for the holidays. I like this idea. Does basting actually help? Maybe just roll it around the pan?
"carnivore fruit cake"-- love that idea!
i think this should be wraped in a long strip of paper....
I’m surprised at adding ketchup to the meatloaf gravy, I thought that was a more modern addition to meatloaf.
Ketchup was first invented in the 18th century.
@@adambrocklehurst4211 I know, but I thought the pairing of it with meatloaf came about in the 1940’s or somewhere in the later part of the 20th century
They called a lot of things ketchup before tomatoes became the dominant thing.
It's possible that when the recipe was written the author had something entirely different in mind.
that sauce would be a good broth.
I love meatloaf also, it's to expensive now.
Am I insane, or does the still-wrapped cannelon suddenly appear gigantic on the cutting board at 5:17?
I saw you smell the cookbook at the start of the video... I take it that if an old book smells like an old basement, you can get rid of that smell. I wonder if put in Ozone environment. What do you say?
Edit: My mistake... you were reading the publication date. Haha. Question still stands.
"...far away places with strange sounding names..."
Ahhh... i was gonna eat that mummy! 😅
Remember, Almonds are a product of Egypt. The parchmment is an excellent idea.
Parsley and pine nuts make me think this isn't about the paper, it's some kind of spiceless kofte-meatloaf hybrid.
Does the gravy still taste like ketchup though, because that would ruin it for me personally! I was wondering what cocktail sauce would do? Or just diced tomatoes?
It would have been more on-theme if the parchment was made into a cartouche first.
I don't know I bet it would make good meatloaf sandwiches
maybe add garlic
Glen, you didn't "garnish with toast". Toast, meatloaf and gravy would have been heavenly.
Pine nuts. go to costco
Mummy loaf
I had thought that American names that contain “Dutch” are just a mispronunciation of “Deutsche”, so German not Dutch.
I'm surprised it is beef and not lamb.