1927 Ham And Macaroni Scallop - The Old Cookbook Show
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- เผยแพร่เมื่อ 2 ก.ค. 2024
- 1927 Ham And Macaroni Scallop - The Old Cookbook Show
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/gl...
Ham and Macaroni Scallop
18 sticks of macaroni.
1 cup minced ham.
2 level tablespoons butter.
1 level tablespoon flour.
1 cup milk.
¼ level teaspoon pepper.
3 level tablespoons grated
cheese.
½ cup stale bread crumbs.
1 level tablespoon butter.
Break the macaroni into short lengths and cook it in boiling salted water till tender, which will probably take about thirty minutes.
Make a sauce by blending the butter and flour smoothly, adding the milk and stirring till the mixture boils; then add the pepper, but no salt as the ham will sufficiently salt the mixture. Grease a baking-dish and place in it alternate layers of macaroni, ham and sauce, sprinkling a little of the cheese over each layer of the macaroni.
Melt the other tablespoon of butter, add the crumbs to it, and stir till they have absorbed the butter.
Spread over the ingredients in the dish, and bake till golden brown.
0:00 Welcome
0:15 about the book
1:52 18 sticks of macaroni
4:50 making the sauce
8:40 assembly
10:54 tasting
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I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
Will you be coming to Fredericton?
@@user-gz7wv4kh7f Our stops in N.B. are Moncton and Edmundston
@@GlenAndFriendsCooking thanks.
Hi! Can i share to you my father's recipe of sponge roll in the philippines written in his old notebook. It is called pianono
"Before you go all Vincenzo on me" ~ Haha loved that one.
IKR? That guy is annoying. I unsubscribed just because of the video where he pans Marion Grasby's miso carbonara.
I could just HEAR the a bunch of angry, shouting Italians with Tarantella Napolentana playing in the background intensifying and then immediately being silenced 🤣🤌
Next time the camera goes beserk, feel free to edit in 22 seconds of your cat 😂
More Chicken! 😂🐈
It’s not a cat…😂 it’s a chicken ❤❤
Or some shots of your cookbook collection!
Much more cat videos!!!
Lol, I read this comment ad he was talking about cheddar.... and one of the gardening channels I watch has a cat named Cheddar. Lol. 😂 Cat videos are always fun.
I grocery shop Sunday mornings and always watch your videos as I am getting ready to go. I often end up making what you post. It's one of my favorite traditions.
That's awesome that his videos inspire you to cook different things! I love getting ideas too and trying new things and flavours.
That's a really good idea
My favorite part of every one of these videos is saying “Hey, Jules” after she says “Hey, Friends.” ❤❤
The "old style" hams that we can still get today are closer to the ones that were available in the 1920s. Usually, they don't require refrigeration. Depending on the type, you boil them, throw the water away, and then boil them again to remove as much salt as you can. Ham of type would not require any added salt.
I look forward to this show on Sunday mornings 😅
I do, too. It's one of my favorite Sunday activities!
Me too. No matter what he's cooking, I like it or not...its a Sunday tradition now!
I recently found a mystery titled Bayou Book Thief, about a woman who collects old cookbooks. One of the first books the author refers to is the Ford cookbook! She includes recipes and summaries of a half dozen cookbooks at the end of the mystery. A fun read for fans of the Old Cookbook Show!
Ordering this! What's not to love - Mystery and Cooking... perfect for the Bayou. Thanks!
@@teknobearIt's very well characterized, and I lived in Louisiana for five years. The author does a great job using real locations and describing them. I enjoyed it very much.
Thanks for the book lead!
Thanks for the tip! Sounds like fun!
My dad made something similar to this. He grew up in a middle size family (6 all told) in a rural agricultural area back in the 1920's. Times were lean enough they didn't feel the effects of the depression for the most part. Granted most of their field crops failed, but my grandma keep the kitchen garden going. So they ate well enough and made it through. Even before the depression hit a lot of her cooking was using a few simple ingredients and make it stretch with what ever was on hand. The family was very much of the school of "use it up, wear it out, make do, or do without".
Oh my!! My mother had the red covered Rumford cookbook. The chocolate cake in there is delicious. Thank you, I look forward to your posts. 😊
That’s the one I have
Building is still in East Providence (Rumford), RI to this day. Now contains apartments, a bakery, and a restaurant. Minutes from my house. Remember when it was the baking powder factory.
I can't help going all Vincenzo on you, it's literally my name 😂
When are you making an old cookbook show cookbook. I’d get one for sure
a New Cookbook of Old Recipes?
This is the kind of pasta I use when I make the Greek casserole pastitsio. One could think of it as a Greek lasagna. The pasta is easy to find in my area because of the Greek influence from the town of Tarpon Springs, Florida. However, you can get it shipped to your home using America's favorite online retailer. Searching for pastitsio pasta. So, there you go!
It looks good. I had this when I was little. I have my grandmother's and great grandmother's Rumford cookbooks. My grandmother's version is the 1927 version (the year she married). The recipe is in both books if I remember correctly. My great grandmother lived with us when I was little. We were frugal with food and that is what I was told when I was being "picky." Not everyone was super rich in the early 20th century and if you were a farmer with children, you didn't waste anything. The Great Depression just made it harder. My great grandparents lost their farm in 1926 due to taxes (government policies) which had been in our family since 1671. My great grandfather went to manage another relative's farm and that is how my grandparents met.
Those are what you get in Germany as Makkaroni still. Although I just learned they are originally called Bucatini.
We have a local European Deli, I wonder if they have it. Going to check.
Bucatini is thinner.
@@Default78334I was thinking that looks like a very thick Bucatini.
@@Default78334 ah
My boyfriend’s Mom served this in the 70s. She ground the ham in a meat grinder. I never heard of it before or since until today. Thanks!
I have this cookbook from 1908. This recipe is the same in my book so it is not because of the date that the ingredients are sparse.
The Italian pasta equivalent for this macaroni would be perciatelli, sold in some supermarkets with a good selection of imported pasta. Long like spaghetti but a hollow tube.
It may not be a recipe of the Great Depression, but there were already hard times in agricultural areas in the US throughout most of the 1920s.
In place of macaroni, I would use penne pasta. Great starting dish to branch out to your own tastes.
Looks delish.
Looks like the homemaker's delight in that you could hide leftovers in it.
I like the idea that it is lite on the cheese. I am a cheese lover, but some of today's recipes are way to heavy on the cheese.
I have that same book but mine is from 1938 I bought it at an antique show I’ve made the turkey soup from it
It was great by the way
Glenn’s videos are on fire lately. 🔥
Thank you! I can now cancel my trip to the Andes. 😂🧀 This is already fancier than any mac & cheese-type dish I ever had growing up. It looks like a winner to me as far as comfort food, even if I have to change out the macaroni shapes. 😋👍
This reminds me of a casserole my mother used to make. But she used elbow macaroni and instead of of ham she’d use leftover chicken or leftover turkey or canned tuna. She’d also toss in celery and green peas so we’d have some vegetables with our meal. It tasted better the next day cold.
A lot of younger people just don't know how to make a basic white sauce which is the basis for a lot of this cooking. Also, they are not used to preparing meals based on the leftover ingredients in the refrigerator.
the swiss recipe is a good shout. This is a variety of what we would call a 'Nudelauflauf' basically a bake or casserole with pasta
This is similar ro the German dish, Shinkenoodle (Ham and Noodles). Ground ham baked with egg noodles and sauce.
My mother always bought Muellers products. Glad to hear their still in business!😊
Breaking the tubes up smaller would probably help with serving! =)
We make almost this exact recipe with elbows and bacon! Also, broccoli is really good with this too!
I used this recipe as a template and kind of doctored it up to add more flavor and used an American swiss cheese. This was so good! So much better than regular mac n cheese! Thanks for this recipe! It was a hit with my family too... I didn't even get to have leftovers the next day because they ate it all! 😮😂
My mom made something similar. The cheese was blended into the rye. Except with elbows. And we would buy the ends of cheese from the cheese market, as they were cheapest and you never knew what flavor you were getting 😊.
I have the 1915 version of this book but in mine it says "Department Of Home Economics" which made me think it was a book popular in high school for Home Economics class which involved a good bit of cooking.
Hmmmm, i see an easy after work meal a lunch the next couple of days. Thanks Glenn.
I had this growing up, and if there were leftover backed potatoes, they would be cubbed or sliced to replace the macaroni. She sometimes put mustard in the white sauce...Yummy!
A bit of mustard, hmmm? Sounds very tasty. I will give it a try. I make Mac n Cheese often so am looking forward to trying it with a bread crumb topping...and a tad of mustard. Thanks for posting.
i love mustard in a white sauce
That macaroni is too clunky for me. 😂
Perfect for the Easter ham leftovers coming up!
Do remember that in the 1920s, nearly all grocery stores closed by 6pm and were closed ALL DAY Sunday. You pretty much were limited to what you had in the ice box and pantry and root cellar.
That was the case here in Toronto into the 1980s
@@GlenAndFriendsCooking In the US, it was the same in many Southern states until the mid-80s. We really liked that a lot as my wife was in retail and was ALWAYS off on Sundays.
I collect cookbooks too. Right now I have 1898 to the 1970s. About 500 but that includes hatdback softback and pamplets. Lol
I'm with you re: not buying gear at the mall. I was hooked on Hendrix for years, but lately I've been going to Crown Food Equipment (in Alberta: Calgary and Lethbridge).
Hi Glen, thank you again for another great video!
I know you've said before that the measuring cup you used for the milk is one cup, now seeing the 250ml mark at 5:00 reminded me that it looks bigger than it actually is!
Looks amazing!! My wife was asking about Coconut Cream Pie and I couldn't find one on your channel! Where is the love?? :-)
I remember Heinz made a canned macaroni and cheese with the long macaroni noodles. I loved it. (No ham)
My grandmother would make something similar. Potatoes instead of pasta, and no cheese just ham, potatoes and bechamel sauce
Your voice was enough to keep me on the edge of my seat during those 22 seconds, Glen 😉
😄😄
I scrolled through so many comments looking for someone else to say that macaroni sticks look like smaller ziti, but nobody said so, and I second guessed myself and googled ziti. All of the pictures were of cut ziti. It feels like a Mandala effect moment.
if you can find it, tube macaroni is called Bucatini or a larger version called Zitoni.
My mother in law was from NB, my father in law was a Polish immigrant (WWII) and they lived in NJ. I distinctly recall them cooking macaroni (that specific macaroni is popular with Polish folk) for the time that book suggests. Ha! Everything was overcooked, really.
Good morning Old Cooks!
Bucatini (sp?) - was also the macaroni used in Franco-American canned macaroni & cheese
We make something similar for the holidays here (prob like that Macaroni pie.) New Orleans style long macaroni and cheese. And I agree with Julie -- I like it with a few dashes of Crystal or Louisiana hot sauce on it too. (But I have the peas on the side.)
Hot dogs! Mac and Cheese and hot dogs. What is green spice?
As always - a fantastic show/video. You really have a great on-screen presence. I would also look at adding a variety of pork products - roasted pork belly, pork tasso, browned sausage, the list goes on. Love this dish.
Bucatini is what I see that macaroni called in Connecticut.
OK Glen, fellow Ontarian here… where are YOU buying those noodles? Going to check my local European Deli since someone mentioned they are available in Germany.
Hi Glen.
I just bought a pasta strainer like yours at Dollarama in Niagara Falls ON. $2.85 each.
Go Vincenzo! Love it 😂
Interesting combo!
My mom used this recipe only she always used Canadian elbow macaroni.
Very nice. Thank you.
Ha! A 'new' twist on my old favorite, Mac n Cheese. Next time I make it, I will add bread crumb topping & bake until crusty. That looks yummy. I have used your beurre manie trick for so long, I nearly forgot how to make a regular roux, LOL.
You and Julie are so cute! Great video and recipe. (P.S. Thank you for getting rid of the background music.)
We use this Macaroni to make Pastitcio. Yes it's very hard to find.
We have a Greek grocery shop that sells a few sizes (diameters) of this type of pasta. I've not seen it anywhere else but there is a sense of satisfaction of having the noodles all lined up and slicing up the pasta dish.
Thank you.
G'day Glen. Always enjoy your vids
Looks great- needs mustard powder, more cheese! Good job
Those noodles according to Allesio is the one to break. ❤
I've never seen sticks of macaroni in my life.
I grew up in Germany and Macaroni always referred to specifically the long, straight, tubular pasta. It’s my understanding that’s still the case.
looks to me like you could use elbow, stir in everything except the crumbs, top with crumbs and get the same thing without layering. In other words, casserole !!!
Great recipes always! Will you be stopping in Ottawa this year?
Ottawa isn't on the itinerary this summer, I'll be posting the stops as we get closer in a couple of weeks.
You mention thinking the salt would come from the ham.I grew up in southeastern Virginia during the 1960s and the local ham I remember eating was considerably different, drier and saltier, than the alleged ham products being sold today! I'm betting that would have tasted much better!
Do realize that if a country ham is properly soaked and roasted, it would be ideal for this recipe.
The other day I saw a cheap version of that pasta basket at Dollarama. i wouldn't find it practical because I am cooking for 6 people, but I was tempted to try it. If I ever get over to Toronto, i will try to get to Tap Phong's. It looks like a place I would like.
Bucatini is long, hollow pasta. But I would say any kind would do. And I would add onions.
potato pie is a must try
30 minutes to boil pasta? Would it be anything more than porridge at that point?
Oh, man ... this looks amazing! I would make it with ham, swiss cheese, and crushed pineapple and layer it with lasagna noodles if I can't find the long macaroni product.
Okay so you make a white gravy. Just with ham rather than sausage. replace the gam with sausage and take out the macaroni add biscuits. a great breakfast.
A restaurant here on the Oregon cost made mac and cheese with local smoked salmon instead of ham.
Had you boiled the mac to the recipe, you wouldn't have needed a knife. 😁
Stuck a feather in his cap
and called it macaroni!
Yankee Doodle makes more sense now🤔
Macaroni and cheese is what comes to mind
👍🏻
It might be the memory card that is the problem with skipped frames.
If only... It's a faulty chip on the main board.
💕💕💕💕💕
Rumford baking powder is still around
Where do you get those macaroni? I want to buy some!
So if I made it with buccatini, it would be similar enough to what the recipe called for?
Need salt, garlic powder, and little onion powder. Don't know what green spice is. What is green spice?
I still always call it elbow macaroni...perhaps because that's what's written on the packaging.
Edit: Yes, it definitely needs more cheese and flavours, like some mustard and garlic...great recipe idea though!
I am local to Mullers and their boxes are still white with blue and red. Some things don't change.
I never knew there was such a thing as stick macaroni. I remember seeing an old movie, The Murders in the Rue Morgue, from 1932 I think, and one of the characters said in one scene, "The macaroni is ready!". Thing is, he was stirring what appeared to be spaghetti, and I always thought it was strange. Could it have been stick macaroni, or was all pasta just referred to as macaroni back then?
Also, looks like a good recipe!
Yes, for most people back then, macaroni was the colloquial term for most sorts of pasta. This of course drives Italian you-tubers crazy.
Does anyone know the name of the pan or the style of the pan Glen is using? I have been looking for something like that.
Glen, would you say the thickness of the macaroni is similar to ziti? Love your show!
Some peas or green beans would go well in the mix.
Cheese, cured pig meat & pasta, there are so many variations.
Greetings Glen Jules and the hidden PussyCat, As Glen pointed out you could change the ham for some other porky leftover. I would like to add that in our house we enjoy mixing it up even more with several different pork products in the same soup, casserole, bean dish etc. So Ham And Bacon And Pork Chop (or Roast) And Cold Cuts (Salami, Chorizo, spicy ham) And Sausages of all sorts etc etc. Make up your own combos. Hope this is useful to someone out there. And dare we mix meats (like in a Chinese Fried rice) ___????? Thank you Glen and Jules, Remember the old saying too many kitchens hides the hot sauce, Jim Mexico Retired
We still buy that brands baking powder
Always tickling my taste buds