Recreating Vintage Recipes From The 1920s | Women's World 52 Sunday Dinners | Week 34
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- 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:
Grape Juice
Meatloaf with Peas and Carrots Sauce
Mashed Potatoes
Cheesed Cauliflower
Rolls
Lettuce and Cucumbers with Thousand Island Dressing
Raspberry Shortcake with Meringue
Sand Cookies
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The peas and carrots sauce goes over the mashed potatoes. Make a white sauce then add the peas and carrots in dice. My grandmother made meatloaf, mashed potatoes and peas and carrot sauce a lot. Love it❤! Dad liked the thousand island dressing, grandmas receipt was the same as yours. Gramma and I made sand cookies. We made them about a half dollar size and we’re very crisp.
Your explanation of the sauce absolutely makes sense, although I kind of love how my mistake turned out.
It sounds like you learned a lot and had a lot of great memories with your Gramma :)
Peas and carrots in white sauce was always served on the mashed potatoes when I was growing up. And meat loaf was usually paired up with that combination.
Reason for including grape juice with a meal (during the 1920’s) was because of the Temperance Movement. Instead of wine (alcohol) many women served grape juice with dinner. My Grandmother did that. Always had a couple of bottles of Welch’s Grape Juice on her pantry shelf. My own mother, who also did not serve alcohol with meals, just served ice water or milk for the kiddos.
That makes so much sense. I wonder how many families saw the grape juice and added their own secret stash of wine to the meal 😉
Very interesting info about grape juice being the temperance substitute!
@@vintagedietitianIt wasn’t just the temperance movement. From 1920-1933 was the time of Prohibition in the US and you couldn’t legally have alcohol. It couldn’t legally be sold either.
Sand cookies are actually supposed to be so dry that they crumble like sand when you bite into them - a lbit like shortbread.
Oven wasnt hot enough to evaporate the steam from them. So not dry and sandy.
Sand cookies are supposed to be like sand dollars from the beach
In addition to what others have said, they should be fairly thin. That helps them crumble and be Sandy.
The original recipe is a French one where they are called sable. Usually both thinner and smaller. Still any tasty cookie is a good one!
Love this! For the reasoning behind some of the quanities: Mondays were traditional laundry days, so much of this (like extra sand cookies) would be meant for leftovers and quick eating on Mondays, or to send with children to school.
I am so grateful that people (in the comments) have answered many of the questions and problems you ran into. I'm constantly amazed at how much people at for Sunday dinner. We do eat too much processed food for sure, you are showing us that people sure could EAT and if it was healthy food then more is ok (at least one day a week). Amazing! I look forward to more of the videos and learning about more recipes.
I love doing vintage recipe and they can be a adjustment to someone figuring out what the direction were. In the 20's their dinner plate were the size of our appetizer plates now. Ovens, cake pans were also smaller then what we have now. Everything is now bigger than what they had back then.
That’s an excellent point. That’s why sometimes it’s thrown me off with how big some of these recipes have been. It seems like they’re made for a dozen people instead of six.
Yes, I have great grandparents China from Austria and the dinner plates are smaller than my 90s plates.
Our waistlines are bigger too!
Absolutely LOVE your new channel!.. as a 67yr old seasoned cooker/baker who does everything from scratch and reads vintage cookbooks like novels I must reiterate what I have seen in previous comments..those were indeed Parker house rolls meant to be offset when folded over and (melted) buttered generously, also you can't sub. Sugar snaps for shelled peas and the recipe referred to cooking carrots till a piece of dice "could" be mashed.. hence your finished dish would have been diced carrots with peas in a cream sauce to be ladled over the meatloaf..it did hurt my heart watching you try over and over to "liquefy" that dish.. LOL..Your precious and I'm so very glad to have found your channel!..Love, your favorite subscriber.. Raedean Chumley.. P.S. Keep being funny 😂❤
Hahaha I’m sorry to have hurt your heart a little bit, Raedean 😉 . It did taste really nice liquefied though if it’s any consolation.
I'm 66 and learned to cook on a shoestring budget feeding my family!
I agree with this post ! keep up good work,
Regardless of whether the peas and carrots really NEED to be mashed, it does make for a more elegant presentation to do it that way! I’d mash them for sure. :)
I remember my mom making that short cake. She used an 8 inch cake pan. When it was done she would slice it through the center sideway (like today's layer cake) mash the raspberries, put that in the middle layer top it with meringue. It wasn't the most moist cake, but people would eat it with a cup of coffee.
That sounds like a really nice combination.
I am enjoying your series. Some of the issues you run into is definitely from generations we are removed from the Victorian, Edwardian eras. Your trials and tribulations are fun to see. It reminds of the early Anti-Chef. I hope you are having fun learning. I have had the honor of having a grandmother born during the victorian times and my parents were in the edwardian era. It is hard to do some recipes without that touch point. Keep having fun, even though it may be frustrating. Embrace the discomfort.@@vintagedietitian
Thank you so much. It’s definitely been a really fun challenge. Did you get to learn many cooking techniques from your parents and grandparents?
I did learn a lot from them. Anytime you flour a meat, fish it also means salt and pepper and the usual spices you need in the coating. A glass of port or wine would be the amount in a sherry glass. Any edible remains of dinners (leftovers) would make an appearance in goulash. Any layer cake seemed to be done with one cake sliced horizontally. Nowadays it is two cakes. I once calculated that one meal gave 2000-4000 calories, since everyone had major chores to do before the next meal. I also figured that mayonnaise was relatively new and was in everything. I also think some of the flavor profiles were because everyone smoked or chewed and needed stronger flavors to cut the taste in their mouths. low oven would be 225-250; medium would be 350-375; hot 400-500. We used my grandmother's oven a few years ago and found that the wood/coal stove as a moderate over would maintain about 300 as an average. Her gas range achieved the same result. Thus the longer cooking times than what we consider normal today. I hope this will help understand some of the problems. It also helps to know that the houses were not well insulated and that too affected the cooking. @@vintagedietitian
@@jamesryen7395 What a brilliant observation about chewing and smoking. That never would have occurred to me.
I don't know if it was mentioned or not, but the reason to soak the cauliflower in salted water for 1 hour was to get rid of any bugs. I just read it in a book.
Just seeing your channel for the first time. I love the idea!
And is that a Hoosier cabinet I see?
Thank you! That sure is a Hoosier 😊
You are adorable!☺️Shortcake is always baked in one layer and after baking is sliced horizontally to make the layers!🤣
Just a tip. When cutting the rolls don't twist the cutter. It seals the edge and the wont rise as good.
Oh that’s a great tip! Thank you so much 😊
Yes that’s true. If the cutter is twisted, your roll or biscuit will rise crooked, like the leaning tower of Pisa! Looking forward to seeing all your other videos! Portions were smaller then, weren’t they!
I own that cookbook and it’s the first time seeing someone using it. I’m definitely going to try some of the recipes soon! 😊
Oh yay! Please let us know how they turn out in your kitchen :)
@@vintagedietitian I will! 😊
This was very interesting - I learned from the video, and I also learned a lot from the comments. It made me wonder if this is how my grandmother cooked in the 1920s?
I love your 1920 outfits and equipment. I give you so much credit for trying these recipes ❤
Thank you so much! It's a little scary to do them on camera but so far it's been really fun :)
The cookie’s being thinner and closer to crisp will make them with a “sandy” texture And Parker House rolls started with a rectangular dough when folded made a squarish roll.
Also using a spatula instead of beaters when making the cookie dough helps with the sandy texture
You can still by a packaged cookie in the store called Pecan Sandies. Possibly Keebler brand, but I’m not certain. They are a shortbread type of cookie and crumble a bit when you bite into them. They may also have called them Sand Cookies because the recipe calls for sprinkling sugar over them after they’re baked, which would make the bite seem a little “sandy.” I subscribed. Am looking forward to watching all the Sunday dinners I missed! Thank you.
I always thought they were called sand cookies because of the color. They also made a lot of cookies because everybody worked hard and enjoyed cookies for snacks and took them in their lunches.
That’s another great theory about the name!
I would say the sugar on top is why they are called sand cookies
I always though it was sand because of a very fine crumb
My mom always said it was because of the sugar on top was like sand….gets all over you like sand does at the beach.
I agree - the cookies would probably have been intended to last through the week.
Love this, you did a good job with it ^^
Also, on the peas and carrots sauce, I think the confusing part is it being called sauce. We have a similar thing in Denmark (I think it might have originated here), but it's called "Stuvede ærter og gulerødder" or alternatively, as I knew it growing up "Grønærter og gulerødder", anyway the translation of the actual name would be stewed peas and carrots. And per Danish, and I think broadly northern European, definition any vegetable dish with the name stewed is said vegetable cooked and then served in a white sauce. So rather than mashing the peas and carrots you cook them until done/soft and then add them to your white sauce/bechamel, and this is then used/served as a sauce that you pour over your meat and/or carb. I hope that makes sense :)
My personal favourite of this type of stewed veg is cabbage btw, you finely chop then boil white cabbage until done, then add to a white sauce. Whereas the peas and carrots option is traditionally served with meatloaf or what we call carbonader (like, hamburger patties but made with either pork mince or pork and veal mince, that are breaded then pan fried), the stewed cabbage is usually served with frikadeller, which are a medium sized pork meatball that's flattened when pan-frying (or alternatively medisterpølse, a Danish type of pork sausage). Should also mention the traditional carb on the side for all of the above is peeled and boiled potatoes :)
@@MyLifeInWonderland that absolutely makes sense! Now I'm feeling a little hungry for cabbage ;)
You are so fun! I just discovered your channel and look forward to checking out your videos. Thanks for a delightful video, much appreciated!
Thank you so much!
I've had sandcookies before and they were very dry and tasted like you'd imagine fluffy white sand from a candy land would taste. My great grandma used to make huge batches of cookies and store them in tins and in the freezer. They were always tasty, but not the super fresh cookie experience we're used to these days. Maybe these cookies turn into something more like sand after being stored in a tin for a long while. Also, I bet the cake went into a 6-8 inch little greased and floured pie or cake tin and was spread and tapped out in a very thin layer. Half as thick as yours seems like it'd be just right, and maybe tastier as you'd get more berry and cream in between and not a big chunk of cake. Thanks for trying out these recipes. I love seeing them tried out and reading all the memories and tips people leave in the comments!
Enjoying the videos!!!
I'm loving this content. So happy YT recommended your channel. At first I went to find dinner #1 to watch in order. When I didn't see it, I watched your first video and understood. I don't blame you for being excited and wanting to make the meals based on when you started. I can't wait to see all 52! 🎉
Haha, Thank you! It’s been a great learning experience so far. I imagine by the time next July comes around there will be a lot of improvement 😉
Looking forward to more of your content. You make it all look fun!
Thank you so much!
Oh too late…our ladies at church just did a vintage potluck and these would have been amazing to see and try. I just saw the channel and am super excited. I love anything vintage!!
You sound like my kind of girl! What did you end up making for the potluck? Did the other ladies bring in fun recipes?
I made cucumber sandwiches and sweet tea. It was so much fun! Yes, the ladies all brought foods they would have seen at their grandmothers or great grandmothers. I found a recipe book that had vintage recipes in it at a thrift store and found the recipe in it. The ladies at my church growing up would make them for any type shower. I also have very fond memories of my great grandmother and she would always keep the little Pepperidge farms cakes. She was deaf and I would visit her and we would eat cake and write notes to one another. All while watching the Price is Right. 😆I grew up in the eighties and nineties. She passed my senior year of high school. Your channel is going to be so fun to watch. I love to cook and so it will be fun to sit and binge watch some of your videos. ☺️
It was probably the only day they got sweets. We rarely had desserts when I was a kid in the 60s
That strainer style is called a chinois (pronounced chin-wah) and you definitely need to use the correctly shaped pestle to make it work. Instead of plunging the pestle up and down you rotate it around so the ingredients are forced out the sides similar to how a food mill works.
Thank you, I’ve always just called it a cone strainer.
I have my grandmothers (and her pestle) and use it to make applesauce in the fall but it’s packed up somewhere (along with those darn cake pans).
@@vintagedietitian I am 70 and well remember making applesauce every fall with the chinois. We also did our mashed potatoes with it as well.
Sand cookies are popular at christmas! They are very small and thick, and very dry with powdered sugar.
Where do I start? I cringed through this whole video. You needed a grandma to help you with this. I learned to cook from my grandma who was 15 in 1920.
So, starting with the rolls, 1 dry yeast packet is 2 3/4 teaspoons dry yeast, which equals I yeast cake. You put in over twice as much yeast, AND you had way too much flour on the top of the dough. The melted butter you brushed on wasn't able to moisten the dough through all that flour. Your wooden spoon handle should have been placed just off center of your dough circles so that the fold is offset and not folded in half.
The "sand" cookies are an odd mix of sand tarts and orange drop cookies. Cookies of that era would have been cut with a 2" or 2 1/2" round cutter so you would have many more than you did. However, it was common to have cookies on hand for visitors or to take a basket of them to shut-ins, schools, church, etc.
The shortcake, yes, it makes 2 layers but in a 7 or 8" cake pan, not a 9 or 10" springform pan. Shortcake then was not as sweet as today. The sweetness was meant to come from the slightly sugared fruit.
For the meat loaf you asked where to get onion juice. In 1920, and until they were too old to cook, my grandma and greatgrandma grated onion on a fine grater into a bowl to create onion juice. They strained out the solids and used them in another dish. The meat was ground through a food grinder that clamped to the table and had a long handle. We put onions and peppers in meat loaf and used the same grinder, the veggies going through cleaned out all the meat and fat. Otherwise, you did ok on the meat and finally figured out the cauliflower white sauce. A fork and knife would have cut up the hot cauliflower.
Now, that blasted Pea and Carrot sauce. The directions really require some thought. First, sugar snap peas are not shelled peas, you could have substituted frozen peas rather than sugar snaps. Second, you were right the first thought you had, nowhere in the recipe does it say to MASH THE PEAS AND CARROTS. It does say to cook until the carrots are soft enough to mash, but that doesn't mean to mash them. Follow your gut next time. The directions meant to have 1 cup of cooking water left so yes, you should have added water to equal one cup. The next part is a little muddy but it means to add the butter and flour to the carrots and peas, cook the flour, then add the milk/cooking water to it. Basically, you're making a thin white sauce, flavored with the cooking water and with peas and carrots.
Ok my young friend, I hope I didn't upset you too badly but I just couldn't NOT try to help even if I came across cranky and having written a short book here. Cheers!
These are excellent tips. I bet your grandmother was an amazing baker.
Mine is as well(the best on Earth if my opinion holds any weight) and I’ve learned to cook from her but as you can see, her baking skills haven’t yet rubbed off.
That’s a really lovely point about making extra cookies for people who could use some company and homemade love. Maybe I need to start doing the same with my leftovers (once my technique improves 😉).
@vintagedietitian I've added more, but I think I'm finished now, sorry. Yes, grandma and greatgrandma were amazing bakers and cooks who used mostly wood stoves or campfires to cook and bake. Grandma had an electric stove by the time I came along, but greatgrandma refused to cook on anything but her wood stove. They set me on the cooking and baking path 65 years ago.
Oh, holy moly, you sound like ME! NOT being cranky, just trying to educate people younger than us who are interested in vintage. I ARE VINTAGE! (She's feeding the fowl well. Think we'll get to watch her turn one into dinner? 😂)
@@mixedupjo NOOOOOOOOO!!!!!! Although I have processed meat birds on friends' farms, ours are just pets ;)
You didn't upset me at all, and I didn't think you sounded cranky! I thought you had excellent tips to help me learn to solve some of the problems I was facing here. I really appreciate that you took the time to help me :)
I’m a WFPB cook and I often use vegetables to make my sauces, so I kinda knew your peas and carrot sauce was gonna be good. I will sometimes use frozen mixed veggies mixed with soy milk and some nutritional yeast to make a fabulous sauce! Enjoyed your video
I love adding nutritional yeast to thing! It’s such a hidden gem ❤
I’m kinda shocked at how many people wrote some harsh comments. I loved the video and hope you will make more!
Oh the sounds so cool and interesting. I’m so glad it just came up on my homepage 😁
I love vintage cookbooks and dishes so this was fun to watch. With old recipes there's usually some interesting technique or combination. I'd be curious to try the cake using two 8" cake tins anyway since the cake did rise a bit and maybe they were supposed to be thin layers anyway. ?? Some vanilla might have made it taste better. I'm sure the chickens loved it though.🥰
You’re probably right about the layers intended thickness. I really have to dig out my cake pans!
Yes, in the absence of a size given, I would use 8" pans for sure, and shiny, light-colored metal, not black or nonstick. The layers for shortcake should be thin and dry. When you macerate the fruit in sugar for half an hour or so, a lot of juice will come out of it, and that juice moistens the cake layers.
Love your channel! It's hard to believe they ate so much back then and stayed trim. I am sure there was much more physical activity in their lives and also people rarely ate out. I am definitely making those sand cookies soon. Also, you are hilarious! I love the fact you don't hide kitchen foul ups which are bound to happen. The caramel icing in another episode is so funny and true. I have had the same thing happen.
Thank you!! That caramel icing was probably really great the way it was supposed to be but I’m not upset with the way I messed it up! It was really yummy.
I have been thinking the same thing about the amount and heaviness of some of these menus and the fact that people then had a much lower body fat percentage. I think you’re so right about then being more active than we are today.
It's incredible how much work went into preparing a single meal! As well as how much knowledge was passed down in the kitchen for recipes to be so brief because methods were just understood. It may have been said already, but sanding is baking terminology for combining butter and dry ingredients like sugar to look like sand. I'd have to go back to the cookie recipe, but I wonder if it has a higher amount of "sand", thus the name. Anyway, what a wonderful series - thanks for sharing!
I grew up learning to cook from the Victory Cookbook from New Brunswick, Canada. Very simular recipes.
@@dawnelder9046 I want to look this up now - thanks for sharing ❤️
Just a thought, maybe do an image search to see what the finished product should look like. 😉
Nice job.
@ 19:22 I think the reason for the grape juice, being that it was Prohibition, the juice was a substitute for wine.
Really enjoying these videos!
Thank you!!!
This is so funny! My grandma always served vegetables in a sauce dish on the side of our plate with the vegetable in the milk concoction, I hated it. The sandies were crispy and served with tea or coffee. The rest went into the cookie jar to have throughout the week. I remember the first time I made shortcake and it wouldn't cover the pan. My mother explained that it was baked in two tins but it didn't need to cover the bottom of the pan, that was an AHA moment. Sort of like two cookies but cakie. Cooking back then was so different from today. Different culture!
You're so right, it's been a kind of culture shock trying to translate the recipes as they were back then to now. I'm learning so much from all of you though!
My mom used to make short cake, about the size of a big biscuit (per serving), a few layers with berries and home made whipped cream. We thought it was such a treat to have.
If this was a 1920's meal, perhaps grape juice was more readily available than wine as it was during prohibition. Thanks for posting this video.
In Denmark we have a pea and carrot sauce and we don't mash them. It's a souse with pices in it
"Whoopsie Poopsie!", I love that! :D Vintage "cussing".
Haha, ‘mother duck’ is another one of my favorites 😉
I believe someone should point to the fact this is SUNDAY dinner recipes, the important, weekly family meal you put in prior to attending church, and ready by roughly the time you returned from church
This was the best meal youd get all week by far, a lot effort wen into this one meal, the rest of the week id expect comparatively basic and importantly cheap recipes for the average farm household, things which would go far; preserved meat, offcuts, offal, lots of grains, oatmeal, cornmeal especially in america and probably lots of bread of varying variaties and sorts
I’m watching all your videos. I love them! I also love food and vintage.
They’re hilarious too. I would have 10 times more trouble with these recipes than you are having sometimes!
I’m so impressed with the work you’re putting into it and the faithfulness to the recipes you’re attempting to have 100 years later.
Moderat oven is about 350° hot oven is about 400° and a slow oven is about 300° . If the 1920s lady were working with the wood cookstove, they would have a guesstimate of these temperatures with experience using the cookstove over time.
They sure didn’t write these recipes with posterity in mind did they? Of course, this was 100 years ago; who can write for posterity 100 years in the future? Modern cook books are written with the newbie cook in mind, and I personally much appreciate it! But I love the old cookbooks so much, too.
I wonder what people in 100 years will think about our recipes today.
😅 cracks me up the less than perfect results i love it
Your five children (because no birth control) and their friends would have eaten a lot of those cookies and rolls. Plus your neighbors would be dropping by all the time and you would need to give them cookies and coffee or tea. If a contractor came to the house, you would offer them a snack, too. Leftover cookies would have been made into a pie crust.
Oh I love the thought of repurposing the cookies in to pie crust. I know they’re popular crusts but I feel like everyone I knew always went out of their way to make (or buy) the cookies for the crust, not make the crust to get more mileage out of the cookies.
10+ children
For 1920's meals you need a 1920's or 1930's food mixer. They are easy to find, Hamilton Beach and Sunbeam made great ones. Although your 1960's Jetson looking one is very nice.
I probably have one packed away somewhere but I’ll keep my eye out as I’m in the thrift stores. Maybe one will pop up that I can add to the videos :)
I have a vintage copy of Betty Crocker's Cooky Book (yes, that spelling is correct). There's a section for the "best" cookie of past decades, I believe beginning in 1890. I've made most of the "best" cookies, and each recipe had me asking the same thing: how many cookies did they eat back then? I believe that women prided themselves on keeping their cookie jars full for their children to enjoy. People weren't as scared of sugar in the past as we are today.
Yes!!!! I always laugh at the spelling on it. I have a copy but haven't tried any recipes yet. Do you have a favorite that you've made?
I love the Hermit cookies, which is I believe the first recipe in the "best cookie of" section at the back. I write historical fiction and do blog posts about history. I wrote about the etymology of "cooky" in a post for my publisher. Here's the relevent part: "A vintage Betty Crocker’s Cooky Book is a prized possession in my house. No, that wasn’t a misspelling. ‘Cooky’ is listed as a variant spelling of ‘cookie’ in the Merriam-Webster dictionary. However, in the 1957 Websters dictionary, ‘cooky’ is the main spelling, with ‘cookie’ the variant. The word for cookie, or cooky if you prefer, evolved from the Dutch ‘koekjes,’ which itself came from ‘koek,’ a root word meaning ‘cake.’ "
If you want to read the history of hermit cookies, here's a link to the article: mountainbrookink.com/2020/04/30/janalyn-voigt-tasting-history/
@@vintagedietitian
I have my grandmother’s copy of a book titled “Fifty-Two Sunday Dinners” but the closest thing to meatloaf is something called “Hamburg Roast” which has the cook “Pass through the meat grinder twice; add the marrow taken from the bone,” etc. It is served with “Brown Sauce”. The book is laid out in months, instead of chapters (or weeks) and each menu has the month and then which Sunday ie:Second Sunday. The book is copyrighted 1913 by The N.K. Fairbank Company. Any blank pages are filled with either my grandmother’s writing, or newspaper clippings of recipes, that she liked. Even when she was older she had lovely handwriting, as did my mother (her daughter who became a calligrapher). My father had an amazingly gorgeous signature even in his nineties. The recipes in my version of this title seem somewhat highbrow, if you will. A fair amount of French dishes, which shocked me a little. Thank you for cooking these older dishes!
What an absolute blessing to have that with her handwriting!!! Do you remember her making any of the dishes in the one you have?
I purchased a dvd that had like 100 old cook books on it for my sister who was a chef her whole life. I thought she'd love reading the old recipes. She did not see the point and I'm not sure she ever looked at any of them.
@@vintagedietitian I don’t really. My fondest memory of her cooking is, every year for my birthday she made an angel food cake with fresh strawberry sauce. She made that cake from scratch and it was so incredibly light! She had an old Wedgewood wood burning stove, and how she baked things to perfection is beyond me, lol
I’m old enough to have both made and eaten these foods. I love your enthusiasm but you’re genuinely torturing me in places.
@@AnnQlder I know, I really hope that as the weeks progress that my understanding of how things were done 100 years ago increases. With all the advice from you guys I already feel a bit more confident with each passing week and maybe the torture will soon go from waterboarding to an occasional mosquito in your ear ;)
You should have used Welch's Grape Juice. Juicy Juice is a newer product Welch's was developed in 1869.
best thing I have found to mash cooked veggies for a sauce is the finest screen on a food mill.
Loving your channel and this series. I'm having trouble finding the meatloaf recipe.
Thank you!
I included the recipes in the video but will start including them in the description or posting photos of them in separate posts.
Thousand island now days is miracle whip or mayonnaise,chili sauce, and sweet pickle relish. I didn't see you make mayonnaise but you had the ingredients for it in the bowl before you put in the chili sauce. My mom used to make it the way I described above.
We also made French dressing. Apple cider vinegar, sugar, salt,s&p, garlic and onion powder, and ketchup or tomato sauce. We used ketchup, And vegetable oil. Shake to combine.
The cookies, are probably a version of the French 'Petite Sables,,' meaning 'small sandies.' I learned how to make these in Home Ec, early '70's.
Oh my goodness! I’ve been working through the recipes of the book “a thousand ways to please a husband” (it’s not dirty, I swear lol) from 1918 and my thoughts and reactions are so similar to yours!
The menus are weird, the recipes are vague, the color and flavor palette is very… bland? But it’s been so much fun working through it!
That's so cool!! Haha, my mind definitely went there when I read the title ;)
Have any of the recipes turned out good by your standards?
@@vintagedietitian honestly my favorites have been the breads, muffins and cakes, and not just because I have a sweet tooth.
I remember sandies! Though I don't date back that far 😂. The homemade sandies I remember were smaller in diameter than yours, maybe 2" in diameter, and maybe 1/3"-1/2" tall. They were always soft and sometimes had a light flavor such as yours. It was the compare/contrast between the soft insides of the cookies and the crunchiness of the large sugar crystals on the top that always reminded me of sand, though I never was told that was why they were "sandy". The softness was like a soft beach, while the crunchy sugar crystals was just gritty enough to remind me of the other aspect of sand. There were also commerical products like "Pecan Sandies" made by -- I forget; Keebler or Nabisco, maybe? These were much shorter (as in shortbread-like) and quite crumbly. Also, your cake pan looks very wide compared to the ones I remember my mom and grandmother using.
The 'sand' refers to the sugar on top; but that is the correct ratio of cake to berries to cream in my opinion.
Hahaha, I also like a lot of berries on my cake.
my mom was a dietitian(1945-1979) and she would never have a plate look so monochromatic. If we had meat loaf it was topped with bacon and ketchup, the mashed potatoes had the skins on and she would add chopped up parsley or watercress for giving it color and a very colorful green veggie(just barely cooked) or a salad. She was an awesome cook and her go to cookbooks were Fannie Farmer , James Beards Fireside cookbook and Joy of Cooking. But her favorite cookbook was Food for Fifty! No offense against what you cooked, but color didn't seem to be a priority in 50's cooking.
I bet your meals were amazing growing up! I wish I could have been at your dinner table a time or two while you were growing up.
I loved eating at home....I was the baby of the family and my parent's allowed me to do more cooking and experiment with baking. By the time I was 11 I could alone cook a roast, make gravy, mashed or roasted potatoes and put together a great salad or veggie. Their encouragement and trust in me went along way.@@vintagedietitian
Folding dinner rolls like that is usually called Parker House Rolls.
Regarding the shortcake, I know that old Southern shortcake recipes call for a dough that is more reminiscent of a biscuit dough. You make the large "biscuit" and slice it in half horizontally for a thinner cake/biscuit. So modern shortcake is not was it used to be.
Oooh, that sounds delicious. I’ve had “mini” shortcakes that are more like a biscuit. I think I like it that way- it seems to absorb the juice much better 😊
Sand cookies, remember pecan sandies? Named so because of the texture of the cookies related to the sugar and flour created a sandy bite.
Oooh, I love pecan sandies!!!
The pea & carrots vegetable were not mashed, they were in the thickened sauce.
If you look it up, you can see pictures of peas & carrots in a thick sauce.
Are use muffin tins to shape my Parkerhouse rolls after I fold them. It keeps them from opening up. Is that a Monax white on white American sweetheart plate? You have that shortcake on?
It sure is!!! Aren't they beautiful?
I use to gave what we called creamed peas on toast growing up.
🙈 I’m old enough to r,e enter some of these recipes and the peas and carrot sauce does NOT mash the veggies - a sauce doesn’t mean everything in it is liquified - many gravy sauces have chunks of meat in them
those cookies are the color of sand. maybe some lemon juice in that salad dressing would help.
I love to cook ftom historical cookbooks! What a great idea you have had to make these videos! Some of your queries could have been answered by just a quick internet search prior to making your recipes. You would have seen exactly what a Parker House roll looks like. Same for the carrot and pea sauce. And you would have found exactly what the term "hot oven" meant. You would have found that there were no standard cake pan sizes in the '20s. A lot of older cookbooks assume you have a basic knowledge of cooking from that time period and they don't give nearly as many specifics as today's recipes. I have often found that terms and even measurements in the older cookbooks just aren't used anymore and therefore you need to do some research before you can replicate the recipe properly. Enjoy your cookbook. It looks like a lot of fun.
Where did you find your champagne flutes? I would also like to purchase a copy of the cookbook. Do you have an online store? I'm a very big fan of the 1920s.
I got those flutes at a flea market at our church. Just about everything I own is second hand.
We don't have an online store but do sell on eBay. I've found more of the books in the series on eBay and purchased them. If you find the book and try out some of the recipes you'll have to let us know how they turn out!
@@vintagedietitian will do
Nice video, but just some advice, you don't mash the peas and carrots just pour the sauce over the vegetables.
Thank you! This is a giant learning curve and it’s been a giant blessing to hear from people with experience with these recipes to help improve the future ones.
Sand cookies were sprinkled with raw sugar or demarra sugar hence the sand.
Trying that peas and carrots tonight. My husband is English and says the sauce goes mixed in with the veg not mash the veg.
I thought of sandwich cookie when it said sand- and maybe the excess raspberry could have gone on those- maybe a small dessert of the shortcake for the parents and kids get cookie shortcakes?
Parker house rolls are always folded over like that, I’ve mainly seen them square though
Oooooh, those cookies would have been lovely with raspberries squished between them!
Those recipes are really hard to understand - good job LOL
The origin of the Parker House roll was that an angry chef was smashing the dough balls and throwing them in the baking dish. They turned out so delicious that they had to figure out the technique without the anger, hence the folding over the spoon handle
No way! That’s a really awesome origin story!
I have enjoyed your vintage dinner series and look forward to further episodes. However, I might suggest you check the history of your musical selection of "Darktown Stutters Ball." You may want to change it to a different song.
Thank you! I’ll take a look at that.
She apparently has just stepped on to Earth. The bank of knowledge is just non-existent
I think the raspberry shortcake is supposed to be like strawberry shortcake, except with meringue instead of whipped cream
I’m pretty sure kids would’ve been eating the cookies adults would’ve been eating the other dessert and it wouldn’t of gotten eaten at once, it probably would’ve lasted most of the week. Also every sand cookie I’ve ever had has been very very thin, so I’m thinking you needed to roll them out a lot thinner. Then they get a crispier crumbly texture.
A moderate overn is 350. A hot oven is 400 to 425.
Fix the lighting problem. The bright window with no draperies is throwing off the balance.
I love a RD promoting eating under cooked cookies! No, really I do! RD2be here and I will always eat raw batter! Serve safe be damned! LOL. 🖤
How far along are you? Have you started an internship yet?
Our eggs come from our parents’ chickens. They all get double washed and the risk of salmonella getting on them is almost nonexistent 😉
@@vintagedietitian I've got 9 classes left in my undergrad. Feels impossible to get certified with the MS requirement now.
She knows nothing about cooking. It's ridiculous.
Nice
The cookies are breakfast for the week, the rolls are lunch for the week.
Use parchment paper for the cookies
My mother- in-law always made the cauliflower. She left the head whole and put the sauce and bread crumbs over it and baked. She served it whole and everyone just broke off their own portion with a serving spoon.
That sounds really tasty!
It was!
The grape juice was in lieu of wine. Prohibition was in effect in the 1920s.
That’s such a great point! I hadn’t considered that.
Are all the cookies and rolls meant to be eaten over the next couple days so they homemaker would not have to make more everyday?
and they most likely used a cast iron pie plate to bake it in or a skillet pan
I was thinking maybe sand dollars
That’s a great theory. I should have put a few little slices or drawn the little shapes to make them look more like sand dollars.
That’s what I was thinking
hi! new subscriber, here! i love your content!
may i suggest calmer, less distracting music to help us relax into the vibe? cheers and best wishes 🙂
Hi, welcome!! Thank you so much for your input. Several other people have pointed out the same thing and agree with you. Hopefully you'll find that the newer videos are much more balanced as far as audio goes but please do let me know if there are any other suggestions you have to help improve the videos for everyone :)
I saw a video somewhere on sand cookies. They used to use a bit of actual sand in them to stretch the cookies. Not my taste though.
Oh wow! That sounds like it would fit right in just a few years later than this cookbook in America. I know people had to come up with some creative ways to fill bellies during the depression.
I am concerned about you eating raw meringue! Also pans may have been different sizes in the time those recipes were created. Are you sure you weren't supposed to split the cake and put strawberries between the layers? Although it looks rather thin for that. Anyway, enjoying your experimentation. Sandies called that due to crumbly texture. Pecan sandies are quite nice also.
The general consensus is that I should have split the cake into layers after it cooled. I think you’re probably right about that.
I don’t think you’re supposed to mash the peas and carrots. Just dice, cook and add it to a white sauce. 😅 Also, not sure why the cheese wasn’t mixed and melted into the white sauce. You have to read between the lines when using these old recipes.
I’m discovering this- sometimes I’m reading between the wrong lines 😆
Were cake pans smaller in the past? I know plates and other cookware have just gotten larger over the decades.
Based on what many people have said they remember they were also much smaller.
I think your book was translate from a book that was originaly written in french. Perharps that why the sentences is weird. (Sorry for my bad enghlish, i'm speak french ;)
My parents always put milk or cream on their shortcake. Probably the old recipes were drier than today's.
I know a lot of people that do this. I also had a lovely customer when I was a waitress that used to ask me to put “mackenpucky” (I know I’m spelling it completely wrong) on his shortcake when he got it. It was what he and some of the other men born around the 20s called whipped cream.
families where large then so I can understand the cookies for the kids to snack on.
You’re so right. Although these recipes were made with 6 people in mind I believe it was you that commented on another video that they were preparing many of these things for the week ahead. So the cookies were probably served all week. ( or as long as mom could keep them before dad and the kids made short work of them)!
You'll have your doorstop of bread & dripping lad & be content with it. I don't want to hear any more from you. Biscuits indeed!
Maybe it meant carrots & peas in a sauce?
Hahaha, I am picturing them saying it now.
I believe the sand cookies are supposed to be reminiscent of a sand dollar.
Use the sugar cookies to replace the shortcake
Oooh, like a sandwich cookie with raspberry filling? That sounds delicious.
I smell my food before I eat it too
I think it really enhances the experience of eating!
@@vintagedietitian agreed
Fyi I always heard that most cookbooks (prior to like the 90s) had many or mostly untested recipes. And it shows!!!
I wouldn’t be surprised to find out that was true. I’ve had some really killer recipes from cookbooks pre 90s, but I’ve also had some really bad ones.