Emmy, I’m so glad you liked the Rumford receipt book (and tolerated the Mystery meal)! When I came across the pamphlet, I knew you had to have it. I would love to see you try some more recipes from it. You always do the best job recreating vintage meals!
Emmy, definitely make more recipes from this lovely cookbook, please! My daughter and I LOVE your channel. Thank you for the happiness you've given us!
ah this is the kind of content i subscribe for ....unusual and vintage recipes that I have not seen before. Love this and the hard times series so much!!!!
My neighbor makes a batch of an old fashioned ketchup every summer with tomatoes, onions, peppers, sugar and vinegar. It's just a bit sweet, tangy, somewhere between smooth and chunky. I think it would be great in this dip.
I must say I’ve seen this channel since your days in Japan and I must say, as sometimes I forget and come back to this channel, I’m must say this is a awesome channel to binge watch. After all these years, you rock Emmy
So Heinz Ketchup was available in 1911, that could have 100% been used in the recipe. However I guess the actual definition of "ketchup" back then involved mushrooms, tomatoes and walnuts? So it could have been that as well. Who knows lol.
My guess is Ketchup 100 years ago was considerably less sweat than it is now. American paletts have grown accustomed to sugar and more has been added to such condiments over the years... in which I'd think that when this dish was properly prepared 100 years ago, it was far less sweet, and I'd also guess 1 slice of onion means a slice of onion chopped, but I could be wrong.
Speaking of rice suspended in cream… I’m Mexican and I grew up eating Arroz con Leche, a breakfast dish that is sweet and served with cinnamon and sometimes raisins. I’d love to see you give this a try. I wonder if anyone has any good recipes for this that they could share with Emmy.
Sounds like rice pudding which my mom (from Philly Irish/German immigrants) made for us all the time. Proportions and spices might be a little different for differing cultural tastes than what you grew up with it. In my mothers, raisins were used as an additive AND as a natural sweetener. Sometimes she would sprinkle in a little brown sugar for a more malt, molasses undertone.
My grandmother used canned shrimp all the time to make salad. She'd shred lettuce, tomatoes, and other salad stuff, then add a can of tiny shrimp and a light mayo based dressing she'd whip up.
My father-in-law, who was born in 1912 (I married a menopause baby) used to have a cornmeal muffin each morning for breakfast: warmed in a mug with milk poured over it. It tastes very much like cornflakes, because it was the flavor cornflakes were trying to reproduce. So, I wouldn't mind a video of the cornbread recipe they have under 'breakfast'
My Pop used to use cornbread and eat it with it tore apart in a glass pore milk and add some kind of jelly, us kids used to call it “cornbread mess”, things that take us back as fond memories 😅😊😂!!!
@@junebryant5159My grandfather (Greek) married a southern woman, and he would pour buttermilk or beaten yogurt over the cornbread. It was a "southern" version of something called "papara" they did in Greece and Turkey with dry bread. It could be made with milk and butter or yogurt, and sweet with honey or savory with cheese or eggs. It was basically a tasty way to avoid wasting bread that had gone stale. There are even meat versions.
This was fun. Old recipes are sometimes vaguely written, such as the slice of onion. Not exactly clear regarding the amount. And ketchup perhaps was different in 1911. Canned shrimp as well. Who knows what that was like in 1911. And things were sometimes assumed, like adding salt old pepper. I have a couple of these really old booklets that I got from my mother. I should try some things in them just for fun.
I wonder if the recipe/formula for ketchup might have tasted different in 1911 - less sweet, for instance? Loved this. Please do make the chocolate cake or the caramels! That'd be great to see.
According to the internet, it was probably nearly identical to what we have now. Obviously no corn syrup. But the basic recipe of modern ketchup was invented in 1876
@@skeetsmcgrew3282 Yes, definitely. I was thinking of the corn syrup you mention. Even the modern "healthier" alternatives I've tried just don't hit that same spot, so it's a strong flavor component.
a VERY interesting dish, its difficult to research foods from over 100 yrs ago, like Glen from glen and friends says foods change over the years, sometimes subtly other times in a big way. (paraphrased). I think the onion was the oddest part of the recipe but I can totally see making this with a few small modifications..
The restaurant where I work has something vaguely similar. I’d add a bit of horseradish and some shredded Parmesan cheese. Lastly I’d cook it in the oven so it can get nice and bubbly and brown the cheese.
Emmy: "I like to make the recipe exactly as written so I can taste what it's supposed to be." Also Emmy: "I'm going to add a little parsley that isn't in the recipe."
You're right in that early forms of katchup weren't tomato based, and I think one of the first/popular forms were concentrated mushroom goop. And in this context, it sort of makes sense. I imagine a shroom-based form of that being a sort of cream-of-mushroom soup, with rice, and shrimp/seafood added as a sort of shrimp bisque. *THAT* sounds incredible...
By the 20th century, ketchup was all tomato based. Mushroom ketchup and walnut ketchup were well before 1911, and the tomato version was by far the most popular by this time.
I usually watch Emmy’s videos as I wash my face/do my evening skincare..it’s just a little ritual I unintentionally fell into and I love it. This recipe was so curious and captivating, I hardly paid attention to my skincare I was so wrapped up in the video 😂!
The Townsends mushroom ketchup is amazing! Although, I like the spice powder that you get from dehydrating and grinding the leftover mushrooms even better.
@@TheBLGL I know I’ve seen it! I enjoy their channel as well! But with that being said there has got to be other recipes for it. I think something fun to do would be to make this same recipe again, but using the mushroom ketchup. She is right in what she said about the definition of what was ketchup then may or may not have meant tomato ketchup. I just think it would be a fun idea!
Emmy: I want to keep the recipe unadulterated for an authentic review. Also Emmy: **Proceeds to add parsley** All jokes aside, your videos are very comforting. Thank you!
I have my great grandma's recipe book and it's full of really DELICIOUS recipes. The biscuits and pie pastries are really good. I love going through to pick something and try it.
This is silly, but thank you for using the word "homely" correctly. It's disturbingly common for people to use it to mean "homey," which obviously has another definition now. But homely literally only means ugly lol
Chances are the shrimp available in 1911 were fresh from the local fish monger. Katsup or Catsup (the differences are inconsequential), Katsup sauce was originally a fermented fish sauce, which may have lead to Worstershire sauce, and may have contained anchovies, mushrooms, walnuts, oysters and onions. Tomatos and sugar were an incarnation much later and devised to suit the American palette.
Hi Emmy, I think it's very good practice to follow a recipe exactly as printed (or availability of ingredients allow) the first time through making it up. Once you have a sense of what the author intended THEN go ahead and alter/improve it.
I like your idea. Why does it feel it's the second time you make "stroganoff that's not stroganoff" this week? Will you make a traditional stroganoff to compare with these dishes anytime soon? That would be fun!
I have a collections of old cookbooks. They refer to ketchup made with seafood such as oysters or mussels. That would make so much more sense in this recipe.
I know times change and with them descriptions change. I've got to imagine that the recipe writer meant "one thinly sliced onion." Either a change in wording or possibly a century old typo that led to so many people using a single thin slice of an onion and leaving the remaining 95% of an onion being stashed away for the next meal.
If you added fresh horseradish it might taste like a hot shrimp cocktail dip. Honestly using fresh shrimp and adding horseradish sounds like something that might be a really good dip
Emmy I would LOVE it if you would make the rice pudding recipe. Rice pudding is my favorite thing to make and I would love to see if it was different in 1900's. Please and thank you so much.
Parsley can cover a multitude of sins Emmy.. and this one while something I might try... looks like it could fit into that category Shrimp rice pudding... Eeep! Yes. I would like to see any or all of the recipes in this booklet made by you... Could be a great sub-category along the same lines as Emmy Eats or your MRE list!
Looks like what my family made as shrimp remoulade. It was delicious back in the day sans rice, but hey, rice is fine. I'm having difficulty conjuring how it was served (atop a salad I think?), I just remember being so proud of helping Mom cook, peel, and devein 5 pounds of shrimp when I was about 10 or so.
Thank you for following the recipe. I’ve watched people test Pioneer Woman recipes but not use as much of an ingredient or substitute something to make it healthier and then say the recipe was just okay. Try the actual recipe before changing it if you critique it
Heinz put out its "Tomato Catsup" in 1876, and tomato-based ketchups in general first appeared early that century, so I wouldn't worry too much about mushroom ketchup or walnut ketchup. In 1911, Ol' Reliable Heinz Tomato Ketchup is definitely a strong option.
the shrimp are supposed to be chopped into halfs.. (my grandma used to make this..LOL) and definatly drained. it is like thousand island dressing and what inspired thousand island dressing. for coctail shrip entrees (lettuce bed instead of toast) etc but served cold
To give it more shrimp flavor, you could just reduce the liquid from the can & add it to the dip w/ a couple more minutes cooking time to make sure it's still thick enough.
I have a feeling the "1 thin slice onion" might have been an abbreviation (or misprint?) for "1 thinly sliced onion". That makes more sense in this context.
I would love to see how the Parker House rolls come out made with baking powder vs yeast! This recipe was fascinating and one I kind of want to try just to see how it tastes
There was no comment that seemed to appropriately describe how I felt while watching you make this mystery meal. I’ve been under the weather for the last few days. Perhaps this one will be shelved until my stomach is a little more settled. You are a brave individual😂
Love to see you make the Parker house rolls. My grandmother made Parker house rolls using yeast. They were the best rolls. She made them when we would visit my mom's family up in Oregon. Now that she is gone Everyone tried to make them but their's did not look the same. They tasted the same. They always said grandma's was the best. If you would like I could send you my grandma's Parker house roll recipe so you can compare recipes.
We used to take the canned shrimp and mash it with just enough mayo to hold it together and stuff celery with it. Never made it to the table because everyone kept walking into the kitchen and snagging them.
I think it will taste good. Also will taste even better if you used fresh shrimp that you seasoned yourself and add a little hot sauce. Add your choice of seasonings and no one might know rice is in it.
@@skeetsmcgrew3282 I've honestly never seen canned shrimp - so while I can't confirm nor deny if the price scheme is the same as it was in 1911, I think you're probably right about tuna being a good "stretch" food. Maybe substituting tuna is a good idea. I was mostly thinking that there was a lot of rice (comparatively) in this.
@@tasteofcrazy182 Its a truly confusing mashup of things. I think American tastebuds between like the mid 1800s and the mid 1900 were just broken. The rest of the world was eating Sichuan chicken, curry, schnitzel, gnocchi, pierogies... And we be out here adding ketchup and old rice to canned shrimp 😂
I generally make a new recipe according to what is written. Unless it has something I refuse to eat, then I substitute or don't make it at all if I feel any of my possible substitutions won't work well.
Emmy, I’m so glad you liked the Rumford receipt book (and tolerated the Mystery meal)! When I came across the pamphlet, I knew you had to have it. I would love to see you try some more recipes from it. You always do the best job recreating vintage meals!
How sweet of you!!
Thanks for sending it Lily!!
Emmy, definitely make more recipes from this lovely cookbook, please! My daughter and I LOVE your channel. Thank you for the happiness you've given us!
ah this is the kind of content i subscribe for ....unusual and vintage recipes that I have not seen before. Love this and the hard times series so much!!!!
My neighbor makes a batch of an old fashioned ketchup every summer with tomatoes, onions, peppers, sugar and vinegar. It's just a bit sweet, tangy, somewhere between smooth and chunky. I think it would be great in this dip.
Heinz, and others, make that kind too. It's called "chili sauce". It's not spicy. It's exactly as you described above.
My mother used to make that and called it chili relish.
I love old recipes. That cookbook is so awesome, the cover picture is lovely. 😊
I must say I’ve seen this channel since your days in Japan and I must say, as sometimes I forget and come back to this channel, I’m must say this is a awesome channel to binge watch. After all these years, you rock Emmy
Say if you must
Don't you dare say...
You don't say!
*You MUST say...*
I’m not sure what you’re trying to say…..
just kidding 😂😂
So Heinz Ketchup was available in 1911, that could have 100% been used in the recipe. However I guess the actual definition of "ketchup" back then involved mushrooms, tomatoes and walnuts? So it could have been that as well. Who knows lol.
My guess is Ketchup 100 years ago was considerably less sweat than it is now. American paletts have grown accustomed to sugar and more has been added to such condiments over the years... in which I'd think that when this dish was properly prepared 100 years ago, it was far less sweet, and I'd also guess 1 slice of onion means a slice of onion chopped, but I could be wrong.
I think American ketchup was pretty much just tomatoes at that point, but may have been less sweet and maybe less vinegary than later 1900s-today.
"Catsup" used to have fish in it. Look up white "catsup".
I was wondering about mushroom ketchup.
Im thinking there is a lot of assumptions in old recipes from way back.
i think it would be ASWESOME if you made a full meal just from the old recipes !!!
Speaking of rice suspended in cream… I’m Mexican and I grew up eating Arroz con Leche, a breakfast dish that is sweet and served with cinnamon and sometimes raisins. I’d love to see you give this a try. I wonder if anyone has any good recipes for this that they could share with Emmy.
That dish is common in Asia and Europe as well.
Sounds like rice pudding which my mom (from Philly Irish/German immigrants) made for us all the time. Proportions and spices might be a little different for differing cultural tastes than what you grew up with it. In my mothers, raisins were used as an additive AND as a natural sweetener. Sometimes she would sprinkle in a little brown sugar for a more malt, molasses undertone.
Yes please more recipes from here ! I love it when you use any of your odd old cookbooks.
I really don’t care what you are making, (I do though), it’s just nice to absorb some positivity from you Emmy.
My grandmother used canned shrimp all the time to make salad. She'd shred lettuce, tomatoes, and other salad stuff, then add a can of tiny shrimp and a light mayo based dressing she'd whip up.
My father-in-law, who was born in 1912 (I married a menopause baby) used to have a cornmeal muffin each morning for breakfast: warmed in a mug with milk poured over it. It tastes very much like cornflakes, because it was the flavor cornflakes were trying to reproduce.
So, I wouldn't mind a video of the cornbread recipe they have under 'breakfast'
My Pop used to use cornbread and eat it with it tore apart in a glass pore milk and add some kind of jelly, us kids used to call it “cornbread mess”, things that take us back as fond memories 😅😊😂!!!
That is a southern thing.
@@junebryant5159My grandfather (Greek) married a southern woman, and he would pour buttermilk or beaten yogurt over the cornbread. It was a "southern" version of something called "papara" they did in Greece and Turkey with dry bread. It could be made with milk and butter or yogurt, and sweet with
honey or savory with cheese or eggs. It was basically a tasty way to avoid wasting bread that had gone stale. There are even meat versions.
This was fun. Old recipes are sometimes vaguely written, such as the slice of onion. Not exactly clear regarding the amount. And ketchup perhaps was different in 1911. Canned shrimp as well. Who knows what that was like in 1911. And things were sometimes assumed, like adding salt old pepper. I have a couple of these really old booklets that I got from my mother. I should try some things in them just for fun.
I think I would have gone with Worcestershire sauce and tomato paste instead of ketchup. Ketchup is usually too sweet for my liking.
I always love to see the old times recipes! I’m always so curious to see just what were people eating back then👍🏼
seeing more of those old recipes would be great!
What happened to the rest of Mystery? Did your kids like that concoction?😂
I wonder if the recipe/formula for ketchup might have tasted different in 1911 - less sweet, for instance? Loved this. Please do make the chocolate cake or the caramels! That'd be great to see.
According to the internet, it was probably nearly identical to what we have now. Obviously no corn syrup. But the basic recipe of modern ketchup was invented in 1876
I think major brands of ketchup have even become sweeter in my lifetime (just shy of 60 years).
@@skeetsmcgrew3282 Yes, definitely. I was thinking of the corn syrup you mention. Even the modern "healthier" alternatives I've tried just don't hit that same spot, so it's a strong flavor component.
I always make a point to buy ketchup abroad when traveling because it's a lot less sweet than American ketchup.
@@hazelhauntI’ve even heard Canadian ketchup of the same brands is a lot better!
I haven't watched this channel in a while. When did the editing get wild? This is so funny. xD
a VERY interesting dish, its difficult to research foods from over 100 yrs ago, like Glen from glen and friends says foods change over the years, sometimes subtly other times in a big way. (paraphrased). I think the onion was the oddest part of the recipe but I can totally see making this with a few small modifications..
Thank you for always following the recipe as closely as possible
I love anything old in general but when you have old books with cool illustrations cookbooks or not it ups the game a bit !
The restaurant where I work has something vaguely similar. I’d add a bit of horseradish and some shredded Parmesan cheese. Lastly I’d cook it in the oven so it can get nice and bubbly and brown the cheese.
Sounds like poor man's risotto
Emmy: "I like to make the recipe exactly as written so I can taste what it's supposed to be."
Also Emmy: "I'm going to add a little parsley that isn't in the recipe."
My thoughts exactly, I wasn’t going to say it but… 😂
Omit the ketchup and add some garlic and you got something
05:32
I’m thinking they may have meant mushroom ketchup, but yeah think serving it of garlic toast or maybe red lobster biscuits…yeah I’m in
I agree 100%. Garlic instead of ketchup.
If she added chili sauce instead of ketchup, I think it might have been tastier.
@@streetcop157I guess you do learn something every day. Mushroom ketchup sounds unbelievably delicious.
You're right in that early forms of katchup weren't tomato based, and I think one of the first/popular forms were concentrated mushroom goop. And in this context, it sort of makes sense. I imagine a shroom-based form of that being a sort of cream-of-mushroom soup, with rice, and shrimp/seafood added as a sort of shrimp bisque.
*THAT* sounds incredible...
By the 20th century, ketchup was all tomato based. Mushroom ketchup and walnut ketchup were well before 1911, and the tomato version was by far the most popular by this time.
I usually watch Emmy’s videos as I wash my face/do my evening skincare..it’s just a little ritual I unintentionally fell into and I love it. This recipe was so curious and captivating, I hardly paid attention to my skincare I was so wrapped up in the video 😂!
You should ask Glen and Friends' channel about that recipe; he does a lot of research into old recipes!
So excited to see a retro recipe pop up! This is my very favorite series that you do. ♥️
i would love to see more recipes from this book! :D
Just an idea for a video: Mushroom ketchup! I would love to see that made!
Townsends has a video showing how it is made.
The Townsends mushroom ketchup is amazing! Although, I like the spice powder that you get from dehydrating and grinding the leftover mushrooms even better.
@@TheBLGL I know I’ve seen it! I enjoy their channel as well! But with that being said there has got to be other recipes for it. I think something fun to do would be to make this same recipe again, but using the mushroom ketchup. She is right in what she said about the definition of what was ketchup then may or may not have meant tomato ketchup. I just think it would be a fun idea!
I’d love to see more recipes from this cookbook! I love seeing old recipes brought to life 😊
My grandmother was born in 1894. She also called recipes called receipts. I had forgotten that memory. Thank you for that reminder.
Emmy: I want to keep the recipe unadulterated for an authentic review.
Also Emmy: **Proceeds to add parsley**
All jokes aside, your videos are very comforting. Thank you!
Gotta love these sterns and foster ads lol I always know what to expect! ✨💕
I think it's funny when those commercials pop up in her videos when Helix mattress is sponsoring the video.🤣
@DiezDaily~ Every. Single. Time. Lol!
I was wondering if anyone else noticed. It's pretty much the only ad I get.
I have my great grandma's recipe book and it's full of really DELICIOUS recipes. The biscuits and pie pastries are really good. I love going through to pick something and try it.
Would love to see the chocolate rice pudding you mentioned as you flipped thru the pages! Love your videos. 🥰
This is silly, but thank you for using the word "homely" correctly. It's disturbingly common for people to use it to mean "homey," which obviously has another definition now. But homely literally only means ugly lol
Homely in non north american dialects does mean homey.
I like how versatile it is because you can do crabmeat or corned beef or chicken
I wonder if cocktail sauce could be used
Chances are the shrimp available in 1911 were fresh from the local fish monger. Katsup or Catsup (the differences are inconsequential),
Katsup sauce was originally a fermented fish sauce, which may have lead to Worstershire sauce, and may have contained anchovies, mushrooms, walnuts, oysters and onions. Tomatos and sugar were an incarnation much later and devised to suit the American palette.
That smacks of my whatever soup, which is soup I make from whatever I have left in the house when I don’t want to go to the store.
Rye pancakes from the Rumford recipe book sound like a mystery worth investigating.
We solved the mystery!
Hope you have a great weekend, Emmy!
The mystery: what happens when you mix rice, shrimp, and cream? The answer: exactly what you'd think 😂
@@skeetsmcgrew3282😅
Thank you for trying something I never would. Wonderful video.
I think this morphed in later years into that cream cheese shrimp dip.
Hi Emmy, I think it's very good practice to follow a recipe exactly as printed (or availability of ingredients allow) the first time through making it up. Once you have a sense of what the author intended THEN go ahead and alter/improve it.
I like your idea. Why does it feel it's the second time you make "stroganoff that's not stroganoff" this week? Will you make a traditional stroganoff to compare with these dishes anytime soon? That would be fun!
That's a fun new series though. Updating old recipes.
..find a way to save jello salads 😅
I have a collections of old cookbooks. They refer to ketchup made with seafood such as oysters or mussels. That would make so much more sense in this recipe.
I wonder what they ment by ketchup, means so many things back then. I would guess mushroom ketchup. Oh and there we go, you said lol
indeed. i inagine the original recipe was a lot more savory and umami in flavor.
I think by 1911 it was probably Heinz Ketchup, or something similar. Mushroom ketchup was 100 years earlier.
That was a tiny bit of onion, and a whole lot of cream! 😯
I know times change and with them descriptions change. I've got to imagine that the recipe writer meant "one thinly sliced onion." Either a change in wording or possibly a century old typo that led to so many people using a single thin slice of an onion and leaving the remaining 95% of an onion being stashed away for the next meal.
If you added fresh horseradish it might taste like a hot shrimp cocktail dip. Honestly using fresh shrimp and adding horseradish sounds like something that might be a really good dip
I love those old product/appliance cookbooks from the early 1900's. I collect them.
I know you're from Rhode Island too, but it's always a pleasant surprise to hear you namedrop locations around the area!
Emmy I would LOVE it if you would make the rice pudding recipe. Rice pudding is my favorite thing to make and I would love to see if it was different in 1900's.
Please and thank you so much.
heck of a nice gift! that booklet is worth 45 bucks!
Parsley can cover a multitude of sins Emmy.. and this one while something I might try... looks like it could fit into that category Shrimp rice pudding... Eeep! Yes. I would like to see any or all of the recipes in this booklet made by you... Could be a great sub-category along the same lines as Emmy Eats or your MRE list!
Looks like what my family made as shrimp remoulade. It was delicious back in the day sans rice, but hey, rice is fine. I'm having difficulty conjuring how it was served (atop a salad I think?), I just remember being so proud of helping Mom cook, peel, and devein 5 pounds of shrimp when I was about 10 or so.
More from this cookbook please as that look so good
I have my hubby's grandma's early 1900 hardbound Rumford baking powder cookbook. I still use that brand as it doesn't contain aluminum.
I think that the recipe is calling for tomato ketchup. It was a popular condiment by the early 1900. At least, from what I find from a quick Google.
Thank you for following the recipe. I’ve watched people test Pioneer Woman recipes but not use as much of an ingredient or substitute something to make it healthier and then say the recipe was just okay. Try the actual recipe before changing it if you critique it
That recipe book reminds me of “Anne of Green Gables” - Anne tried to write a story for “Rollings Reliable”
I live in Greater London which used to be in the county of Essex. The local shopping hall in Romford was called Rumford Shopping Hall
Heinz put out its "Tomato Catsup" in 1876, and tomato-based ketchups in general first appeared early that century, so I wouldn't worry too much about mushroom ketchup or walnut ketchup. In 1911, Ol' Reliable Heinz Tomato Ketchup is definitely a strong option.
the shrimp are supposed to be chopped into halfs.. (my grandma used to make this..LOL) and definatly drained. it is like thousand island dressing and what inspired thousand island dressing. for coctail shrip entrees (lettuce bed instead of toast) etc but served cold
I noticed that it didn’t call for any seasoning. But looks not bad I would try it
I love those old cookbooks and would like to see more of this one.
To give it more shrimp flavor, you could just reduce the liquid from the can & add it to the dip w/ a couple more minutes cooking time to make sure it's still thick enough.
My family used to make a yummy shrimp dip with cream cheese and Catalina dressing.
I have a feeling the "1 thin slice onion" might have been an abbreviation (or misprint?) for "1 thinly sliced onion". That makes more sense in this context.
Maybe the shrimp back then was better quality? Different? And it looks a lot like it should taste like a shrimp cocktail? Or Louie? Thank you! 💜
I would love to see how the Parker House rolls come out made with baking powder vs yeast! This recipe was fascinating and one I kind of want to try just to see how it tastes
You can serve up a mystery as long as you make sure no one has any shellfish allergies! 🍤
It is served like a gravy over toast.
It’s almost a European kedgeree- shrimp instead of flaked fish, and ketchup instead of curry. Kedgeree might have been a mystery in 1911 America.
LOL. I started recommending Seven Stars in Rumford and then you gave them a shout-out. ❤
Yes, please do more from this little book :)
There was no comment that seemed to appropriately describe how I felt while watching you make this mystery meal. I’ve been under the weather for the last few days. Perhaps this one will be shelved until my stomach is a little more settled. You are a brave individual😂
Id live to see you make more recipes from this book! I love very old recipes.
This one i have to say ive never seen anything like it
Love to see you make the Parker house rolls. My grandmother made Parker house rolls using yeast. They were the best rolls. She made them when we would visit my mom's family up in Oregon. Now that she is gone Everyone tried to make them but their's did not look the same. They tasted the same. They always said grandma's was the best. If you would like I could send you my grandma's Parker house roll recipe so you can compare recipes.
My grandfather worked at the Rumford baking powder company. I have and old cook book as well!
We used to take the canned shrimp and mash it with just enough mayo to hold it together and stuff celery with it. Never made it to the table because everyone kept walking into the kitchen and snagging them.
💛...the shrimp probably just adds umami, similar to anchovies...
As a digital archivist you should be handling that pamphlet with gloves and keep in a moisture wicking bag
I've eaten lots of stuff that might be filed under " mystery"....
The corn muffins from that book sounds good...
Yes please do more recipes from this book 😊
Looks interesting, but I think I would use frozen raw shrimp to increase the shrimp flavor. Maybe some Old Bay or Creole seasoning also.
I think it will taste good. Also will taste even better if you used fresh shrimp that you seasoned yourself and add a little hot sauce. Add your choice of seasonings and no one might know rice is in it.
I love Emmy. I would have found this difficult to put in my mouth.
5:17 To shreds, you say.
How is his wife holding up? To shreds you say..
I get the feeling this could be made pretty cheaply and could stretch that can of shrimp pretty well. Maybe that was one of the appeals.
Ok but why would you ever need to stretch a can of shrimp? I can't imagine it's anywhere close to as cheap as tuna per oz
@@skeetsmcgrew3282 I've honestly never seen canned shrimp - so while I can't confirm nor deny if the price scheme is the same as it was in 1911, I think you're probably right about tuna being a good "stretch" food. Maybe substituting tuna is a good idea.
I was mostly thinking that there was a lot of rice (comparatively) in this.
@@tasteofcrazy182 Its a truly confusing mashup of things. I think American tastebuds between like the mid 1800s and the mid 1900 were just broken. The rest of the world was eating Sichuan chicken, curry, schnitzel, gnocchi, pierogies... And we be out here adding ketchup and old rice to canned shrimp 😂
TY, Emmy Rice pudding and prawn cocktails came to mind. Would anchovies add a little kick? 😊
I generally make a new recipe according to what is written. Unless it has something I refuse to eat, then I substitute or don't make it at all if I feel any of my possible substitutions won't work well.
“Taste this, kids!” :P
I would love you to make mock chicken not the one you made previously but the spread
Looks like it could really use some seasoning, like maybe some Slap Ya Mama cajun seasoning, to give it a little bit of kick..