1800s Meatloaf Recipe - Cannelon Of Beef And Macaroni Casserole - Old Cookbook Show
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- เผยแพร่เมื่อ 14 ต.ค. 2023
- 1800s Meatloaf Recipe - Cannelon Of Beef And Macaroni Casserole - Old Cookbook Show
CANNELON OF BEEF AND MACARONI
Drop the macaroni into boiling salted water and cook until tender.
To three cupfuls of finely chopped round of beef, add two teaspoonfuls of salt, one-half teaspoonful of pepper, a tablespoonful of onion juice, two eggs (beaten), one-half cupful of water or stock. Mold into a loaf to fit the center of the casserole. Put a bed of macaroni in the casserole, place the loaf on the macaroni and garnish with a border of macaroni. Pour over it a cupful of stock, cover, bake for forty-five minutes. Then remove the cover and pour over the loaf one pint of tomato sauce. Serve from the casserole. - Good Housekeeping Mag.
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For the large number of comments who have let me know I misspoke about the past name. Yeah - I pulled the name off the top of my head and got the wrong one. This is unscripted, I'm a human and I picked the wrong pasta out of 100s of named shapes. Bound to happen.
A human who's wisdom is only exceeded by his beauty.
I approve, and now expect more random shots of Chicken.
Agreed!!!
Chicken needs more cameos.😼
I love that you included the outtake at the end. Great video!
The fact that Julie's bowl is empty (nearly licked clean) says it all. And thank you to the supervisor for the cameo appearances.
The supurvisor Chicken has been on before... :)
Yes, I've seen him before... up on the counter, on Julie's back, he busy. @@tekvax01
The sound was perfectly acceptable.
“Cook the way you wanna cook”. I so embrace this!!!!! I believe I will, thank you
I love the Chicken cameo
A Chicken cameo!
Special Guest Star!
Your kittycat is named after its favorite food? Chicken. Lol
I make your gingerbread recipe regularly and everyone loves it. I would love to see your version of German potato salad - the kind that's served warm.
Love your cat, Chicken! (And his name 🐓) And your speckled blue floor is gorgeous!
Considering the weather recently where I am, that sounds like dinner idea is solved. I am thinking doing it in a crock pot, with barely softened pasta and then have the meatloaf kind of trenched with some ricotta/spinach spread over.
That sounds like a good idea. No ground beef in the fridge today but have ground pork so going to give it a go.
Whatever happened to Saturday night, when you were watching Glenn and you felt alright. Don’t seem the same since cosmic light came into my life.
For dating this recipe: The first mention I can find for 'Cannelon of Beef and Macaron' in Good Housekeeping is 1909. Rochester Stamping Company was in business from the 1890s until at least 1922. Wikipedia (for what that's worth) says that Albert Richard Pritchard founded Rochester Stamping Company directly after he graduated from Yale. We know that he entered Yale as a sophomore in 1887. So, he probably graduated in 1889 or 1890.
Also wonder if it's possible that the cookbooklet itself was printed by Elbert Hubbard's Roycrofters printing press in the same region of New York State, it looks so similar to their style.
You guys are hilarious. Can’t wait for the Fluff Duff
Lookin forward to the fluff-duff!
Great video even with the mishap.
Love the cat cameo appearance. Thanks so much for another wonderful video
Hi Glen. I love an excuse to explore rabbit holes, and your limited timeframe to research this recipe gave me that opportunity. From what I've been able to find, the Butterick Trio was three magazines (The Delineator, The Designer, and The Women's Magazine) under the auspices of The Butterick Publishing Company. The Butterick Publishing Company did not absorb The Designer until November 1926, so this recipe book would seem to have been published any time after that date. I was unable to find the Number 1013 Oval Casserole by the Rochester Stamping Company, but found some interesting information that I was able to spend some time absorbing regarding ptomaine poisining, Marie Mattingly Meloney, Marie Curie, and the Carroll Club. In an intriguing footnote, I wonder if the Date Fluff-Duff that is credited to Mr. Fletcher Berry was an error and was by Riley Maria Fletcher Berry (a female) who wrote two books about fruit and their culinary uses around 1907, or if it was a recipe of her husband Cyrus Minor Berry.
Thank you for all of your videos. I have cooked several of your recipes (methods) and they have all been well received by the family.
It could have been a misspelling of Mrs. Fletcher Berry. Back then married women would sign using MRS. and the husband's name.
Chicken sighting always makes me happy and some good down home comfort food. I think the fam will definitely like this one!
I make this type of meal but we call it Hash and it's on the stove top. In a large pot, brown the beef with onion and garlic. Add beef stock, tomato sauce and canned tomatoes. Add small pastas or broken up spaghetti. Bring to a boil and simmer until the pasta is done. Remove from heat. Mix in crushed soda crackers and grated cheddar cheese. Add more cheese to the top. Put the lid back on until the cheese is melted. Enjoy! Even better the second day. Thanks so much for putting the outtake at the end. :)
Kitty cat!!
I'm adding mozzarella at the end 🥰
Meatloaf. My number 2 comfort food. Thanks Glen. My Sunday morning coffee is complete. Oh, and I loved the little cut with Julie finishing her portion first and then the actual tasting
My mom's meat loaf recipe is similar to that one.
Her ground beef had the egg and onion, salt and pepper but also had parsley and a whisper of nutmeg.
on top went a can of tomato soup. Any starch would do.. pasta/noodles/baked potato/mashed potato..not so much rice though.
This recipe and the one you mentioned with the rice reminds me of one of my favorite foods on the planet. Ask any US Marine, Sailor, or Airman that's been to Okinawa what food they miss the most and your gonna hear the words Taco Rice and Cheese. You get the freshness of the lettuce and tomatoes, the spicy umami of the taco meat resting on the starchy base of the rice, all smothered in fatty salty cheese. NOW I"M HUNGRY.
I blame Chicken. Cute face, nefarious intent! :P
Love the addition of cat shots....cute❤! And it s true , why is everyone so presumptuous and judgey today? Vive la différence...continue with your great channel. Very unique with the old fashioned recipes.
I think finely chopped carrots would be good in that. It looks good! I love mixing beef with my hands. I always feel like a kid playing in the mud! Such a cute kitty!
I am thinking mix beef and pork or sausage. Maybe a bit of garlic powder and more onion.
They reissued this book under their later business name, "Royal Rochester", in 1916. So its definitely pre that date.
OMG I *LOVE* meatloaf!! *AND* macaroni! I have a plentiful supply of my home grown paste tomatoes (Bellatrix) with which to make paste, so I'm definitely going to surprise The Wife and try this one!! 👍 Thanks, Glen!
It's cavatappi, not cavatelli. Also, thanks for putting it on the end. I love the way Glen gets so tickled when he likes something.
My mother made something very similar to this. The same ingredients but she mixed it all together then baked it. Not sure where she found the recipe but she had an aunt who lived in Rochester NY so maybe something from there.
Either I'm old, or we had a really strange fridge when I was growing up, but I actually remember onion juice.
"Date Fluff Duff" looks something like a date souffle, which I'd never thought of before.
So happy to see Chicken for the first time
"Cook the way you want to cook..." Amen to that! As the author, Sir Terry Pratchett said, "They're not so much rules, as they are guidelines."
Nice to see Chicken
Good video! Thanks for including your cat, he's beautiful!
Glen: My sibs and I saw and ate A LOT of variations on this beef and macaroni casserole growing up poor in Detroit in the 1950's.. There was noting like "shame". Kids like us were expected both to eat wat was put in front of us. and clean our plates. "Comfort food" was any food we had, period. Respectfully, W.S.
I don't think Glen needs to tell us how good it is.....we can tell by that sparkling-eyed grin he flashes!
Yay! A rare Chicken sighting! 2 of them! 😻
A long while back i got a few jars of salsa at Dollar Tree, when they still cost $1. It wasn't the greatest salsa in the world, but we really liked replacing some, or all of the tomato sauce, or canned tomatoes in recipes. I have done it on occasion with some other varieties of salsa.
The cuts to Chicken were a welcome touch
I work in the grocery industry in Alberta and we don't have any products labelled Scooby-doo pasta anymore! They've all switched to Cavatappi.
(Also meant to say: we do not carry Every Single Brand, so I'm sure there are still existing brands in AB that still use Scooby-doo.)
I decided this was perfect for a dreary southern Ontario night :-) As for the onion water, I chopped red onion into a Pyrex measuring cup, added some beef broth, and pureed it with a hand wand. Perfect. I added Glenn's favorite, marmite, garlic, Italian seasoning, chipotle, and bp. Then mix that and the eggs into the meat. Over the really undercooked pasta, and some more broth. Then topped with sweet basil tomato sauce. This has turned into the best meatloaf-type casserole ever. So juicy!!! Thank you Glenn for all the videos, they are fun, informative, and educational without being boring. Keep going :-)
Earliest date that I've been able to find on a book like that is 1913. I don't know if that's when that one was made, but it's all I could find. Not to mention the recipe looks really good from it.
Julie, that tunic is just SOOOO nice!
Glen! Congrats on 600 thousand subs! AND I love that your cat's name is CHICKEN! :)
And "bow tie" pasta is farfale, IIRC. Always reminds me of Chris Kimball.
Chicken! Hi, Chickie-chickie!🐈
Julie rocking the heck out of that cowlick tunic . Sorry recipe sounds good!!!
Now that I know you own a cat, I'm even more of a fan!
I love these really old recipes that are easy to make and just plain simple actual comfort food that fills you up in both body and soul!
You forgot to give 250 g of Mozzarella on Top!
This man should have his own show. Reminds me of Rick Steves.
I would definitly spice it up a lot more for my family's taste but it looks like something good and easy to make, I will probably try it.
What an adventure! Chicken, scary looking recipe, then an awesome creation once it's baked lol
I commented too soon! There's also a bonus tasting video with bad sound! Yay!
I think you’d get more of an onion juice, vibe if you had grated the onion on a cheese grater or microplane rather than mincing it with a knife.
I do love a very simple recipe that turns out to be delicious!
The old cookbook show is my favorite show. Love being along for the ride as you explore culinary history!
I’ve been looking for recipes for ginger ale. That’s how I found your channel. Yes, I went down that rabbit hole. I’ve been binge watching your videos today. I love that you use old cookbooks (I’ve acquired 6 boxes of them). My family is from Ontario…Cornwall to be exact, although my mother has roots in Moose Creek. Grandparents on my father’s side lived right next door to the old stinky paper mill. We used to go upstairs to look out the window to see what was on the other side of that very high fence as kids. I loved walking down to the corner store to buy a 25 cents gallon of milk for my grandmother, and I could get a brown paper sack full of candy for a penny. Oh, the days! I haven’t been back to Canada since 1978. Love your channel. I haven’t seen a recipe for poutine, but I’m. It done binge watching yet. I’m hoping I will find an authentic recipe. Can’t find it down here in Texas!
Chicken 🐈⬛
Cavatappi in my neck of the woods. Loved seeing Chicken and love that top you were wearing Julie, it looked so comfortable.
A good crock-pot recipe idea.
I really enjoy all of your videos and look forward to each new one! It was certainly extra special today with your “chicken”! Our family had a very similar recipe that used sliced potatoes on the bottom instead of the pasta. I recall it was also very good! The meat and tomato mixture does wonders to flavor the under layers, whatever that may be!
Thanks for including the part with the "missing" audio at the end. We would have forgiven you if you had just used it in the first place.
I think youtube was after you, you disappeared from my suggestions for a long time until today. meanwhile I'm set to [subscribed all]
It’s like a meatloaf/American goulash mashup.
My hometown...Rochester,NY...but I never heard of the Rochester Stamping Company before...
My Dad, born in 1936 thought salt and pepper was the height of spicing. He hated garlic and any of the green spices. He passed in the spring, but it's still hard to get people to start trying other spices.
my dad was the same way. S&P, that's it on most things. I made some soup once for him with cumin, tumeric and coriander. He was sniffing it and would say it's no good without even trying. If I left those out, he would eat it but way too plain for me.
Sault Ste. Marie, ON here - Scoobi Doo & Cavatappi are both here depending on what shops you shop at!
For those in Australia, cavatappi is similar to spirals/spirali/fusilli. Cavatappi means corkscrew, so any spiralled pasta is similar.
I will definitely give this a try ( with tweaks). Love all of your shows especially these old recipes. Thanks!
I truly thought it was going to be a soupy disaster! Guess they knew what they were doing when that recipe was written. Well done!
Thanks for leaving in the conversation as a ...post-roll...? thing after the video ends. I always enjoy you guys just discussing the dish/recipe.
Could it be that it would have been a dryer minced/ground beef than what we have today. Hence no stock added to the ground. Used fresh tomatoes from garden.
I'm glad Executive Producer Chicken got a few seconds on camera, but I bet they are why sound wasn't rolling.
Love the wild sound! Thanks for including it Glen!
Hi from Wpg. do enjoy your channel. This recipe is similar to one in a cookbook I have from the Manitoba Sugar Company, that was supplied to the schools for home economics classes. It also has celery and uses canned tomatoes (I used diced) and the bonus ! some grated chedder. The hamburger is just pan fried then added. It also has a white sauce added to the top ( which I don't bother with) a Great favorite of mine. Called Spanish Macaroni Casserole.
you could use French onion soup for the onion juice and t he stock.
Thank you
this looks yummy. i may make this tomorrow.
Fun. Thanks.
A perfect autumn casserole. Or on top of the stove, a hearty autumn soup using all the stock and maybe more. It has to be a lot colder than this before I use the oven, usually, so soup is big on my table here in west central Minnesota. (Julie's tunic is lovely, chic.)
I loved this dish. I don’t eat red meat so used ground dark turkey meat and some onions and chicken stock. I loved the texture of the soft noodles and meat and the flavors all come together. Thanks
Need more kitty cameos.
CAT!
Brilliant! I am going to try it tonight.
On another note, my wife thought Julie's sweater was really cool and wanted to know where she picked it up 🤷
Cavatelli here in CT
Glen and Friends! 😊
I'm going to try this, probably add more onion.
I think Scooby doo pasta is cavatappi
Interestingly, the name/title of the recipe while odd sounding in 2023 was actually fairly common in cookbooks of the time I've found it's use in one from 1896, 1899, and 1908, but fascinatingly unlike in so many other cases none of the examples are verbatim copies of each other which indicates that this was just a generalized name for this dish which clearly had existed outside of cookbooks for many years before it reached print for the first time.
Because of the very early origins of this recipe and the general cooking method, I wonder if the pasta shape originally meant to be used in this would be assumed by people of the time to be the long tube form of macaroni.
Glen, you mention at the end 'a teaspoon of onion juice'. Which would not be very much. The original recipe calls for a Tablespoon of onion juice, which is probably a little more reasonable.
Seems breadcrumbs would give it some structure like a proper meatloaf.
Awaiting the Date Flaff Duff...
The sound of the out take may not be the best but it's as comforting as I guess your Cannelon is.
The right video for the changing weather here. Fall is tightening it's grip...😁.
That's very similar to a bake dish my mother used to make. She called it "rough 'n' tough." She broke up the ground beef and cooked it fully with onions before straining it and adding it to cooked macaroni. Then she added corn, peas, Campbell's cream of tomato soup and a little water to the macaroni. Then it went into the oven to bake. I have to say, I hated it because the macaroni was overcooked by the time it came out of the oven. It was even worse the next day as leftovers. Plus all the delicious tomato soup had gotten absorbed or diluted with water when my mother reheated it, and so the whole thing was bland mush.
I have changed up my mother's recipe a bit. I use egg noodles instead of macaroni. I find the taste and texture superior to macaroni. I add more cream of tomato soup than my mother did. And since I never understood the logic behind cooking something and then putting it in the oven to bake some more, I just make everything in a big kettle. No oven involved. It's delicious! If you want real comfort food, spoon the hot casserole on top of a slice or two of Kraft American cheese. (Yeah, I know it's not real cheese and isn't good for you, but it's comfort food.) This reheats really well in a microwave and is as good the second day as the first.
I've never heard of Scoobi Doo pasta (TX). At first I thought you meant the pasta for children that is shaped like Scooby Doo characters lol