Pasta was hugely popular in the U.S. in the first half of the 1800s though by this time the very, very poor were probably not eating it as it was considered a "trendy food". The rich and middling class (what we know would call the middle class) however prized pasta. The first pasta factory opened up in the U.S. in Philadelphia in 1798 (no, it wasn't the 1840s like the first Google search result would have you believe). Upper-class Americans also bought pasta imported from Sicily, which they showed off, as pasta was such a hip food you would have impressed your snob friends by having it on the table. Dried pasta has been around since the 12th century, and made it ideal for storage and shipment. Macaroni in the 18th and early 19th centuries did not look like the macaroni of today. Instead it looked more like what we'd now recognize as rigatoni, a hollow & straight noodle cut into short tubes. This is a good article that summarizes it well: www.theatlantic.com/magazine/archive/1986/07/pasta/306226/ & Thank you for watching! Thank you for being here.
Justine, Thank You, for this wonderful, enjoyable, channel. I've shown it to quite a number of people as I love it so. The sights, the sounds, and almost the smells... with a cute kitty to top it off!
I love your wordless videos, so relaxing!! I also love all the sounds of cooking that are usually covered by speech; the squishing, creaks, pops, and bubbling. Thank you for this recipe!
What a hearty meal! Delicious 😋 One of the things I absolutely love about this channel is the steps when cooking are intentional. No distractions. Each ingredient is shown and cooked/mixed step by step. It's relaxing to watch and the finished product is beautiful ❤️ Love this! Much love from GA! 🇺🇲
I was thinking the same thing. Like, I’m not really sure how to explain it, but I know what you mean. It feels like every step is appreciated and slowed down to properly be able to feel it. I’m not sure if it was intentional on her behalf but it’s something I definitely love about these videos.
Just subscribed! This was so relaxing to watch, and I think that it has NO sounds other than what occurs naturally while you’re moving around. The sounds of the crackling wood, the swish of your long dress and apron, and the other sounds are pure relaxing sounds of a home, where real cooking is done…hearth and home. So comforting, to watch, especially in 2023! Thank you, and God bless you abundantly always dearly beloved, for sharing your gift with us; I’ve been blessed!
Yes so tired of videos, especially tutorial videos that blast my hears with what the makers of those video thinks of as music. These video are so peaceful and enjoyable.
Wow! Almost 200 years and nothing much has changed. "Don't fix it if it ain't broke". I make this casserole, with one minor difference (I use the stock pasta water) all the time. It is unbelievably delicious. There are never leftovers. My receipt comes from a French Canadian cookbook from about the same time. The receipt is in French.
Do you think the original was on the bone because traditional Chicken Fricassee is a cut up chicken still on the bone? And in the recipe it says, "put chicken pieces over it." I like her interpretation and it is in the oven right now, but I still wondered if the original was on the bone. Plus people back then tended to keep chicken on the bone. They liked being able to see what the meat looked like in whole recognizable pieces. Even my father and mother were like that until the 80s or so. I love using shredded chicken. I used to hate that my mother's chicken and dumplings was still on the bone. It didn't seem right to me and still doesn't really.
Mouthwatering ! I bet my dad would love to try this, he makes great casseroles. We have an old gold miner's cabin built in 1908 in the California Sierras and we have the original dishes and utensils (and much more) that came with the cabin, similar to what you use. My grandparents bought it in the 1920s and we are so lucky to have it. Thanks for another great dish and the setting that takes us back to yesteryear.😸
Love it, Kolohe! My grandparents, Aunts, and Uncles built a cabin on the Mendocino Coast in the early 1920s. No electricity until the 1960s, water was from a well up the hill stored in a redwood tank. The kitchen had a wood-burning stove, and there was a huge fireplace that was also used for cooking and heat. I remember all the iron pots and pans, ceramic crockery, and tools that went with the stove and the fireplace. Constant wood chopping. Kerosene lamps. We'd visit on weekends. Sadly, most of my family are gone, as is the Cabin, but am suddenly having a vivid flashback of my mom poking at fires and hoisting iron kettles while wearing a loud, pastel print polyester outfit with a Bouffant hairdo, circa 1966, lol!
@Lotion Man That's so cool. Wish you still had it.. I can see your mom, in style, poking away! 😂 I'm a child of the 60s, 70s and my mom caught our family tent on fire with jiffy pop
@@lotionman2587 That is wonderful that you have such loving memories of your family and the cabin. I am not sure if I remember the days of only kerosene but vividly recall when the hot water heater was attached to the wood-burning stove and we had to take "cabin" showers, which meant we had to turn the water on and off after we lathered up, then rinsed. Brrrrrr!
Justine - my great grandmother cooked like this up until the 1930s (she was born in 1903). Thank you for keeping this tradition alive. Many blessings on you and Ron.
WOWO !!! I will have to try this-my husband loves this type of dish like I do! This takes alot of effort, not only cooking like this, but setting up the ingredients and photography/filming and WE APPRECIATE YOU!!!!! Smiles, Kim :)
Hi Justine ! I continue to LOVE your cooking videos ! The chicken casserole dish made my mouth water. One of the things I always enjoy in your presentations is how you momentarily display each ingredient before you add it. In this particular video it was a beautiful display at the start with ALL the ingredients. Well Done !!!
I love how your egg yolks have the different natural colors. My mother won’t eat the ones with orange yolks, but, I think that they are special and fantastic.
@@leoniesableblanc I've always thought so too but I've read that they're basically the same as far as nutrients go. Somehow my brain doesn't take it that way so I'll always prefer the darker yolks, if for no other reason than I know the hen had a better diet and probably a better life too. :-)
Justine, first off bravo. That looks amazing, I'd eat it, I'm not even a fan of mushrooms but I'd eat them too. Looks hearty and comfortable. I think this may be my new favorite video of yours tbh. Only thing is, so many dishes!!! Good thing Ron is there to wash them. Keep up the amazing work!
Amazing! Add the chores of washing, soapmaking, weaving, sewing, knitting, baking, and keeping up with the kids, and it's a wonder women had time to sleep!
You forgot churning butter, walking to the store, cutting hair, feeding some animals, gardening, picking vegetables, storing or drying them, milking the cow and goats, 12:36 pumping water, darning socks, picking berries. I'm sure there's more all in the heat or cold.
I admire how people cooked hundreds of years ago, and I wish I had time to do elaborate recipes. If I was a stay at home mom, maybe I would have time for this. There is a southern version of this called "chicken Spaghetti" and it is insanely delicious. Just do a search of it online. Blessings to you all at Early American....makes me appreciate my fore-mothers!
My mom grew up on various farms with no electricity or running water till the 1950's and 1960's. She said they in the 1930's had the wood cook stove for heat and cooking and at some time got a kerosene stove, and they thought they were really cooking in style. She said she remembered chopping wood for the stove and heat before the school bus picked them up for school. In the early 50's they moved to a small ranch house that did have electricity but no indoor plumbing till 1969. Oh, I remember the outhouse well.
Yes! There's also a similar dish called chicken and pastry. The pastry is just simple straight cut noodles. My grandmother, born in Missouri, made that a lot. Sometimes she'd make dumplings and use those instead of noodles. Comfort food. Mmmm. Hope you get some time to putter in the kitchen soon. I remember those years as a working mother of 2. Not easy. Bless ya back!
When I was a stay at home mama I was too exhausted to cook like this. But now that the kids are grown and gone my husband and I eat much better. Your cooking days are coming, too, Melinda :)
Actually im from sri lanka i really love your you tube channel i wanted to tell you us legend novels like ( laura ingalls wilder) series i can feel im also with them when i see your channel..no words to say about that..i really love your legend novels ..culture foods and all..i feel like im living visconsin with laura ingalls ..live your country ..love your programme ..❤❤❤
Thank you for these beautiful and fun videos. They are so relaxing and entertaining, I can't wait to see the next one. It's no wonder you are nearing a million subscribers! I am very happy to let friends and family know about your great videos, because I know they will love them as much as I do. Thank you and peace be with you.
Most of the houses in the country side had summer kitchens here in Canada. Quite a few people who still own those old houses have turned the summer kitchens into mudroom/laundry and storage areas.
This appeared in my feed and the food looks lovely! I wanted to comment that I lived off grid in the Ozarks 2009-2019 (by choice). I discovered and usually wore, very long swishy dresses. Not layers but with a lot of sway. Also socks and shoe boots. Compared to others that I spoke with that lived off the grid, it certainly appeared that I had relatively few ticks, chiggers and other nightmare insects that are commonly in the woods. I also had a snake jump out of nowhere (I probably accidentally stepped on it) and it totally missed my legs because of my swishy dress. In my mind, the 10 years that I lived off grid, my maxi swishy dresses were the best attire ever! Because they were very loose, they were cooler then other clothing items. Sending blessings from Grandma Gia in the Ozarks!
This meal looks divine! I haven’t had a hot meal in a week, so I’ll be dreaming of this tonight. 😋 I love your videos, they are so relaxing and they help me to sleep better. Thank you. 🙏
when the spokesman bit popped up my initial thought was "oh no, my precious silence" but instead it was a cat which immediately makes everything better
Girl, this casserole looks De-licious and you slaved making it!!🤤I love how you cook directly from the fire-the sounds of the crackling is soooo satisfying!!! 🔥😆 Your kitty is so cute!🐈⬛🐾
I just found your channel and I am absolutely in love!!! Your home Is like a dream come true!! That was probably the best cooking video I've ever watched.!! I am a collector and history buff! I can't wait to watch more content!!❤
Looks delicious. I'm always a big fan of dishes with pasta in them! As a cook today, I often buy rotisserie chickens at the store, so this dish could be replicated easily without the bother of baking a whole chicken. I also think the addition of some sour cream would be mighty good too. I know my Mamaw, who was a housewife and mother of 8 back in the late 1800s to 1954, made her own sour cream and even cottage cheese. So if a lady back then had her own milk cow, she probably made her own sour cream too. Thanks for this recipe and demonstration. I just happen to find the channel. Hope there are more recipes and cooking ideas!
The addition of vinegar to the cream, I could imagine, will give a cream cheese-like taste since cream cheese is a bit acidic. Delicious!! And it looks so well-seasoned!
Oh Justine, I love how embrace cooking on the hearth with your period correct utensils. You make every receipt look delicious and add the "love" ingredient. Truly beautiful videography and seeing all the ingredients arrayed beforehand is very helpful. I appreciate all the effort you put into making this dish. I'm going to make it very soon. A Yummy ASMR!
It is just so peaceful to watch these 18th-century cooking videos, with nothing but the sounds of fire crackling and food sizzling (and no talking) . Really nicely done. This feels like true American cuisine-there’s almost nothing left of it in the modern-day food scene! Watching these videos is like stepping back into a slower, more intentional time. It’s fascinating to see the roots of American cooking, using simple and hearty ingredients, reminding us of the flavors and techniques that have been largely forgotten today. There's such a difference between this and the processed, quick-fix foods we see so much of now.
I would love that. I have a black tiny cat named Pooka that looks like Mish Mash, she was watching with me (sleeping on my chest) and perked up at the meowing. I wish she could translate lol.
I made this tonight for my husband and I! I just copied what I saw in the video and used my homemade chicken bone broth instead of store bought. My husband loved it! It’s super hearty and the little hint of cloves and herbs add a pleasant “fall” flavor to the creamy, cheesy, goodness. Thank you for sharing this video! The results (of both video and meal) were delightful!
Im so proud of you @earlyamerican ! Your channel has grown so much and you continue to make these amazing videos!! Keep it up !!! And thanks for being so passionate about what you do !!
This meal looked delicious!!! 🤤 (I know this will sound strange BUT I ABSOLUTELY LOVED the sound of the pasta being stirred and the sound of the chicken/ham/veggies being placed with the pasta for the casserole!!!) 💜
First, that looks effing great. I'm definitely going to try that in my NOT1830 kitchen. Second, Mish Mish is the healthiest looking cat. You are doing something awesome there.
I too was surprised about the macaroni so I did a little digging. Sure enough it was available. I doubt that frontier women had access to it but the women of means living in the cities probably did. This looks amazing and I will definitely try it!
Pasta is just flour, egg, water and labor. So, yes it was available to make and depending on whichever countries the pioneers were from, many would have had the knowledge to make it themselves.
Making this today. Hubby was sold on Ron's second helping of the delicious dish. Nothing much has changed with casseroles because they work. I still make a baked macaroni and cheese recipe that my family has been making since the antebellum days. I've just added an additional type of cheese to it, but it's still the same. Love your channel. May God continue to richly bless you.
Looks delicious! Thanks for sharing, Justine. Will definitely give this a try. Mish Mish looks as fitting in the cabin and 18th century as you and Ron do! 😉
I simply love your channel! 💕. They are so calming, and interesting to watch. Even though there's probably a lot of work involved, I really enjoy the learning process of hearth side cooking.
Id have to disagree. Other than the cream, which I would use cheaper regular milk for, I cook from scratch in a similar style very often and it is much cheaper than buying premade or going out to eat. 🤷🏼♀
This was so comforting. I lived on hippie communes for three years when I was 16 to 19. I had to learn how to cook on the embers of the fire pit and get the temperature right. I was so excited when a wood stove arrived. I learned how to make perfect loaves of bread but never since. I learned to use different kinds of wood tfor the beginning that burned fast and then oak for the long baking process.
Watching you prepare and cook reminds me of watching my grandmother prepare and cook meals on her wood burning stove in the early ‘60s. Fond memories.🥰
Awww, I speak fluent Cat, and Mish Mish says you guys are the best and most wonderful owners he could ever hope for, and I agree! Plus, I think this may be my favorite dish of yours yet! Can't wait for the chew & chat for this one!
That's sweet...I too speak fluent "cat" and I heard the same remark from MishMish!🥰 Even my cat Danny watch the whole video and he was in agreement! So I might just have to make this delicious casserole. I wonder what the bit if vinegar did? Bet if you added sour cream instead it would be tasty!
just made this last night with leftover turkey and honeybaked ham. replaced the velouté with béchamel though. it was excellent ! thanks justine ! greetings from CA
Having cooked a little in fireplaces, and a lot on wood stoves, I can tell you that keeping your fire going adds to the overall work a lot. But you learn to use what you have.
It is so interesting. In the past the chickens were usually tough as few could afford to slaughter a Spring chicken for an everyday dinner. Thus the chicken is thrice cooked if you didn't notice and yet still delicious. I usually sous vide my chicken and add it to my recipes at the last minute but recently I made a terrible mistake and cooked the chicken breast on 210 F (steam oven) for an hour instead of 145F. I was panicked but I did what she did here (and my mother told me her grandmother did); I shredded the chicken to smithereens and cooked it a more. I had little hope, but it was delicious. It looks insane to cook chicken that long but it does eventually go past tough to tender all over again. I am making this recipe. Thank you for sharing it and the visuals were wonderful too. :))
They were also smaller than the grotesque animals of factory farming, where they’re so large they can barely walk or support the weight of their bodies. Sad
Very true! Chickens were too valuable to eat for the common person. It was only when they got too old and stopped laying eggs is when they were eaten. Pastry was invented to preserve food dishes, and often not eaten.
I roast a well seasoned 4 or 5 pound chicken, whole, in a 400F oven. In a cast iron pan. Takes about 1 hour 45 minutes to produce a succulent roast chicken that I quarter and freeze in parts. You can defrost and shred, grate, slice, whatever, when you want to use some chicken in a dish. Very useful when cooking for 1.
@kkaradin Yes. Which reminds me of a vintage joke: One man asks another if he'd like to buy a henway. A really nice, fully functional henway. The other man asks: "What's a henway?" The first man replies: "Oh, 3 or 4 pounds." I didn't say it was a GOOD joke. Just very silly. Cheers.
You find it to be very economical no doubt? We mostly buy chicken breast but I buy thighs once in a while for certain dishes, like chicken and dumplings, lemon chicken soup, and also when I made this dish. You know the kind of dishes which lose all flavor if prepared with boneless, skinless chicken breast? Do you buy a i.e fryer or roaster? The fryers are better priced but not as delicious as they are the ones so fat they can't stand up which is sad. I should try it your way. I have a humidity control oven and it is great for roasting meats. I also have a green egg and once had a turkey made in one and it was the best roasted turkey I have ever eaten. Mine is too small for a turkey (should have gotten a bigger one) but a chicken would fit well.
I don't know about a lot of people? But your videos give me a lot of comfort !! Even though it was NO WHERE as tough when I was younger !!?? Everything you do is comfort to me. Sometimes it was almost like living rich back in the day when everything was tough !! which made dinner taste EVEN BETTER !! I could only imagine..........
That looks SO GOOD! Easy enough to make for a Church supper with lots to share. Im thinking the dish it came in would go home clean haha. (The highest compliment at a Baptist supper lol!)
Just happened on Early American as I was looking for another recipe. How fascinating, I love the history you present. Look forward to trying the chicken casserole! Thanks so much for sharing your knowledge of the past with those of us who are interested in "the way it used to be". Anxious to see other recipes.
I've made this dish 3 times. One time was a pot luck dinner. To make this short, they ate it up. Several women wanted the recipe. Justine. I hope it was ok for me to give it to them. Thank you for sharing your recipes.
I have it in the oven; smells heavenly, can't wait to try. I don't think it was that expensive either-- the cream & mushrooms were all I had to spring for, so that was about $8? Everything else was just pantry & fridge staples for me. Its huge so it's going to last for at least 2-3 meals for the family (4 of us) so it actually isn't too bad. It also seems very easy to swap & improvise ingredients. I used a whole chicken from my freezer; whole chickens or chicken parts are often on sale are pretty cheap at supermarkets. If you reserve and freeze your chicken & ham meal leftovers you can just make it when you have enough built up. I bet it'd be good with Thanksgiving turkey leftovers, too, or just get a small turkey when they go on sale for under a buck a pound in the fall. I made the stock from the chicken bones for the past. I reserved it from the pasta (I had elbows) and used some of it in the roux, plus had extra I froze for some soup in the future. I usually have ham leftovers in the freezer but I didn't have any right now so I made lardons from a few last bacon strips that were too few for a family breakfast. I didn't have gruyere so I used mozzarella & pepper jack I had left over.
I made it today for my partner and myself. I subbed organic chicken breasts rather than a whole bird, and left out the mushrooms since I can't stand them. Otherwise, everything as per the receipt. Definitely a complicated dish to make, but oh my word, SOOO worth it! Between the two of us we polished off half of it!
My father cooked us this because I wanted to try it but was slammed at work. SO GOOD. Very filling as well, and it reheats even tastier than it was the first night. We probably should’ve use ground cloves instead of whole, but it was still great. 8.5/10 recipe, and the portions are great for a big family
For some reason I have a lump in my throat watching this. Just the peace and quiet, no radio, tv, bluetooth speaker, smartphone, just peace and the sounds of nature. While I have only survived to this age through modern technology and the Grace of God, sometimes I wish I had been born at a different time. Thank you for this UNIQUE and beautiful video!!!
Only expensive if you have to go to the store for the ingredients. Everything in this dish could be either raised or foraged. This was not an "expensive" meal for pioneers and farmers.
@@oldmaninthecave Even in the store, this wouldn't be terribly expensive if you know what to buy. Like, instead of a whole chicken I'd use thighs or leg quarters. I would also omit the ham since I don't see why it needs to be there, and I'd use low-sodium cream of mushroom soup instead of heavy cream (which isn't just me being cheap; straight heavy cream messes with my stomach).
@@Outsyder216 True, and well though out. For the pioneers, the ham just adds more protein and calories, which they needed, since they worked physically much harder than many of us ever could, and assuming they raised pigs, the ham costs nothing. Assuming this was an expensive meal is just short-sighted, and doesn't take into account the lifestyle of the pioneers. Chicken costs close to nothing, since they forage for food, and reproduce. Hens would be kept for eggs, but roosters were in the pot as soon as they reached a reasonable cooking size. Now days as soon as chicks can be sexted the roosters are destroyed. Pioneer life was very different.
I have a few really really old cook books that my grandmother passed down to me that are written just like this. We're so used to exact measurements now days, but old fashioned cooking like this is sooo much better! ❤
I think the best part is that it sort of trusted people to add things to their own tastes. How much salt? Until you like it. How much basil? Only a little, if that person isn't super fond. It takes a LOT of experience to get to that point in cooking where you feel confident in your choices, but back then there were no guides so probably a lot of early meals where "Ew, too much basil" and you'd either make a note in your book or just remember for next time.
I can only imagine the expense of this meal back then, but certainly looks delicious enough and not out of place for now as well. I would love to make this, thanks for showing us. Clean up must have been a bear 😬
@@EarlyAmerican Yes I was thinking it must have been created for a cook in a townhouse or even a plantation kitchen with maybe a scullery maid for the dishwashing, not the housewife or the farm wife who's just come in from gathering eggs after churning the butter. This was kind of a presentation dish. Not too fancy but not such plain cooking!
Wrong. Everything in this meal could be raised or foraged. In those times food was only expensive if it had to be store bought. If you didn't farm the wheat for flour, you bought it in barrels and stored it. You grew chickens, and got eggs too. You had a cow or two, and got milk, butter, cream, and cheese. Mushrooms could be foraged and dried. Spices could be foraged or grown. This was not an expensive meal. If it was, pioneers would have starved.
I don't care what you cook, I love history and I would just watch your videos to be able to step back in time, even if it's only for a short time. Very nice video. First time here and only because I can't sleep and stumbled upon your video by mistake. I will be back.
3-29-23 I second Andrew's comment below. Your lovely videos are informative as well as entertaining, and loveliness is definitely something our world could use more of. Pure escapism to a more civilized time in our nation's history. That chicken casserole dish looks delicious! Footnote: ♥️ little Mish Mash! Adorable!
I love watching you cook from the old ways!! it is interesting to see how it was done so long ago! I love the sights and sounds of you cooking it is really awesome! Thanks for sharing all your historic recipes!
Historic cooking demonstrations show how dangerous it was to cook in a fireplace with loose hanging skirts. I'm 81, and my paternal grandmother was born in 1864. She would tell us what it was like back then -- one generation later than this video depicts. For example, her family made soap in the backyard using ashes and lye. Even to the 1950s when she died, she still laced herself into a full corset every day.
My great grandmothers baby brother died from the fire. Boys wore gowns to bed. She has to wash and set everything up. He got to close and he died from his burns
They were pretty expert at it from a young age and learned to be careful, so as a rule it was pretty safe, but accidents happened then, as now. My Great Aunt was very poor and made all her soap for bathing and laundry with lye and ash. It turned out sort of gummy to bathe with. She made me take a bath in a tub that she poured water into in the kitchen and I had to take a bath in her bath water, because it was too much work to tote the water twice. She also washed, sometimes used liquid starch, and hung her clothes on a line. The starched clothes ended up stiff and she ironed them. It was a hard life, but she spent a lot of time in the outdoors and close to nature. She had learned a lot of survival skills that most modern people don’t have. Not just skills in survival, but also mental survival skills.
Very cool! Love the dress, love the cabin, love the early American nostalgia, love the fireplace and it’s use for warming the home and cooking the whole meal. It felt like I was watching an actual movie, not just a cooking video. After, do you carry all those dishes down to the river?
I'd heat my big pot of water on the stove and wash dishes in a basin. That's what we did when I used to cook on a wood stove; we didn't have hot water otherwise.
Pasta was hugely popular in the U.S. in the first half of the 1800s though by this time the very, very poor were probably not eating it as it was considered a "trendy food". The rich and middling class (what we know would call the middle class) however prized pasta. The first pasta factory opened up in the U.S. in Philadelphia in 1798 (no, it wasn't the 1840s like the first Google search result would have you believe). Upper-class Americans also bought pasta imported from Sicily, which they showed off, as pasta was such a hip food you would have impressed your snob friends by having it on the table. Dried pasta has been around since the 12th century, and made it ideal for storage and shipment. Macaroni in the 18th and early 19th centuries did not look like the macaroni of today. Instead it looked more like what we'd now recognize as rigatoni, a hollow & straight noodle cut into short tubes. This is a good article that summarizes it well: www.theatlantic.com/magazine/archive/1986/07/pasta/306226/ & Thank you for watching! Thank you for being here.
Is there a written out recipe?
마음이 편안해지는 영상이네요. 배경이 동화속에 나올거 같아요 잘보고갑니다.
L
Justine, Thank You, for this wonderful, enjoyable, channel. I've shown it to quite a number of people as I love it so. The sights, the sounds, and almost the smells... with a cute kitty to top it off!
@@tooprotected Good grief what? She usually has it typed out for today's times measurements. Is there a reason why you are nasty to others?
I love your wordless videos, so relaxing!! I also love all the sounds of cooking that are usually covered by speech; the squishing, creaks, pops, and bubbling. Thank you for this recipe!
Love the videos, hate the squishing noise, it just sets me off! 😮
@@leoniesableblanc 😄
I agree all that normal sounds of a Kitchen are beautiful to me!
💛💛💛
Agree with you, love the kitchen sounds and Mishmish commentaries!
Everything but the squishiessss
What a hearty meal! Delicious 😋
One of the things I absolutely love about this channel is the steps when cooking are intentional. No distractions. Each ingredient is shown and cooked/mixed step by step. It's relaxing to watch and the finished product is beautiful ❤️ Love this! Much love from GA! 🇺🇲
julia jemson
🤤😋
ok I have to ask... do you unintentionally cook? Like.. 'whoops! wasn't paying attention and I made a cake.' ? lol
I was thinking the same thing. Like, I’m not really sure how to explain it, but I know what you mean. It feels like every step is appreciated and slowed down to properly be able to feel it.
I’m not sure if it was intentional on her behalf but it’s something I definitely love about these videos.
I made this tonight and the whole family loved it! They request that I make it once a month. Thanks for all the wonderful videos and recipes!
🤣🤣🤣 BS
Just subscribed! This was so relaxing to watch, and I think that it has NO sounds other than what occurs naturally while you’re moving around. The sounds of the crackling wood, the swish of your long dress and apron, and the other sounds are pure relaxing sounds of a home, where real cooking is done…hearth and home. So comforting, to watch, especially in 2023!
Thank you, and God bless you abundantly always dearly beloved, for sharing your gift with us; I’ve been blessed!
good points...no fridge motor, lights humming, outside truck and car engines...just relaxing sounds of a woman preparing food.
@@kelseymathias3881 Amen to that, dearly beloved
The video production, the fire, the noises, the lack of distraction, all add up to when can I move in
👍👍👍👍👍
Yes so tired of videos, especially tutorial videos that blast my hears with what the makers of those video thinks of as music. These video are so peaceful and enjoyable.
You never stop surprising me with the different receipts that you find. I also love you new spokesman !
I love that cat
Wow! Almost 200 years and nothing much has changed. "Don't fix it if it ain't broke". I make this casserole, with one minor difference (I use the stock pasta water) all the time. It is unbelievably delicious. There are never leftovers. My receipt comes from a French Canadian cookbook from about the same time. The receipt is in French.
@femalism1715 could you please share the recipe you use here with us?
Yes, please! Would you share?
@@tooprotected I'm new! Thank you 🥰
Do you think the original was on the bone because traditional Chicken Fricassee is a cut up chicken still on the bone? And in the recipe it says, "put chicken pieces over it." I like her interpretation and it is in the oven right now, but I still wondered if the original was on the bone. Plus people back then tended to keep chicken on the bone. They liked being able to see what the meat looked like in whole recognizable pieces. Even my father and mother were like that until the 80s or so. I love using shredded chicken. I used to hate that my mother's chicken and dumplings was still on the bone. It didn't seem right to me and still doesn't really.
Yup, I too make this same dish, only in a modern day oven. I didn't know this same dish was made way before my time!
This looks so good! I love how calm and almost ASMR-like these videos are. So soothing and I always learn a good, simple, hearty recipe to cook!
This was very fun to watch. The cook is darling and the black kitten is precious. That casserole looks so very yummy, too! ♥️🧸♥️
Mouthwatering ! I bet my dad would love to try this, he makes great casseroles. We have an old gold miner's cabin built in 1908 in the California Sierras and we have the original dishes and utensils (and much more) that came with the cabin, similar to what you use. My grandparents bought it in the 1920s and we are so lucky to have it. Thanks for another great dish and the setting that takes us back to yesteryear.😸
Love it, Kolohe! My grandparents, Aunts, and Uncles built a cabin on the Mendocino Coast in the early 1920s. No electricity until the 1960s, water was from a well up the hill stored in a redwood tank. The kitchen had a wood-burning stove, and there was a huge fireplace that was also used for cooking and heat. I remember all the iron pots and pans, ceramic crockery, and tools that went with the stove and the fireplace. Constant wood chopping. Kerosene lamps. We'd visit on weekends. Sadly, most of my family are gone, as is the Cabin, but am suddenly having a vivid flashback of my mom poking at fires and hoisting iron kettles while wearing a loud, pastel print polyester outfit with a Bouffant hairdo, circa 1966, lol!
That is so awesome! I would love to have an old cabin like that in my family ❤
@Lotion Man That's so cool. Wish you still had it.. I can see your mom, in style, poking away! 😂 I'm a child of the 60s, 70s and my mom caught our family tent on fire with jiffy pop
@@lotionman2587 That is wonderful that you have such loving memories of your family and the cabin. I am not sure if I remember the days of only kerosene but vividly recall when the hot water heater was attached to the wood-burning stove and we had to take "cabin" showers, which meant we had to turn the water on and off after we lathered up, then rinsed. Brrrrrr!
Love to see your cabin
Justine - my great grandmother cooked like this up until the 1930s (she was born in 1903). Thank you for keeping this tradition alive. Many blessings on you and Ron.
She's so graceful. Every frame is a painting, lovely.
WOWO !!! I will have to try this-my husband loves this type of dish like I do! This takes alot of effort, not only cooking like this, but setting up the ingredients and photography/filming and WE APPRECIATE YOU!!!!! Smiles, Kim :)
This was the most soothing video I've seen in a long time.
Hi Justine ! I continue to LOVE your cooking videos ! The chicken casserole dish made my mouth water. One of the things I always enjoy in your presentations is how you momentarily display each ingredient before you add it. In this particular video it was a beautiful display at the start with ALL the ingredients. Well Done !!!
I love how your egg yolks have the different natural colors. My mother won’t eat the ones with orange yolks, but, I think that they are special and fantastic.
Range free eggs. Tastes way better!
The darker the yolk the healthier diet of the chicken who laid it. I love the dark orange yolks too!
Yellow yolks are the ones with goodness in. Pale ones are more battery hens and ones with less nutrients!
@@leoniesableblanc 🥰 (((❤️))). I will eat a golden yolk any day!!!! I call them “happy eggs”!
@@leoniesableblanc I've always thought so too but I've read that they're basically the same as far as nutrients go. Somehow my brain doesn't take it that way so I'll always prefer the darker yolks, if for no other reason than I know the hen had a better diet and probably a better life too. :-)
Слов не как,здорово,только слюньки текут глядя на ваши блюда❤
That dish looks delicious. Thank you so much for all your informative and entertaining videos.
Justine, first off bravo. That looks amazing, I'd eat it, I'm not even a fan of mushrooms but I'd eat them too. Looks hearty and comfortable. I think this may be my new favorite video of yours tbh. Only thing is, so many dishes!!! Good thing Ron is there to wash them. Keep up the amazing work!
Yes Ron and I both work together to get the dishes done after every video I am very grateful.
Dommage que les américains ne cuisinent plus
The mushrooms mask the taste of the bird!
@@marieperruchet1090I cook quite often! 😋
@Marie Perruchet that's a bit of a generalisation!
Amazing! Add the chores of washing, soapmaking, weaving, sewing, knitting, baking, and keeping up with the kids, and it's a wonder women had time to sleep!
You forgot churning butter, walking to the store, cutting hair, feeding some animals, gardening, picking vegetables, storing or drying them, milking the cow and goats, 12:36 pumping water, darning socks, picking berries. I'm sure there's more all in the heat or cold.
They probably didn't as their knights were probably busy as well.
Men had a full day too.
What is sleep?
Rather that than be a man in those days
I admire how people cooked hundreds of years ago, and I wish I had time to do elaborate recipes. If I was a stay at home mom, maybe I would have time for this. There is a southern version of this called "chicken Spaghetti" and it is insanely delicious. Just do a search of it online. Blessings to you all at Early American....makes me appreciate my fore-mothers!
My mom grew up on various farms with no electricity or running water till the 1950's and 1960's. She said they in the 1930's had the wood cook stove for heat and cooking and at some time got a kerosene stove, and they thought they were really cooking in style. She said she remembered chopping wood for the stove and heat before the school bus picked them up for school. In the early 50's they moved to a small ranch house that did have electricity but no indoor plumbing till 1969. Oh, I remember the outhouse well.
At what point do we put it in the microwave?
Yes! There's also a similar dish called chicken and pastry. The pastry is just simple straight cut noodles. My grandmother, born in Missouri, made that a lot. Sometimes she'd make dumplings and use those instead of noodles. Comfort food. Mmmm. Hope you get some time to putter in the kitchen soon. I remember those years as a working mother of 2. Not easy. Bless ya back!
@user-kr4rz5hn4ndon t believe it, 1800 is fun and games till you know what work it takes
When I was a stay at home mama I was too exhausted to cook like this. But now that the kids are grown and gone my husband and I eat much better. Your cooking days are coming, too, Melinda :)
RAISE YOUR HAND if you want an 1800s fashion show with Ron, Justine & friends! 🥰
This idea is GOLD
@@EarlyAmericanSpecial request for Ron to wear his new wig! 🥰🤣
Wow thats great im from sri lanka
Actually im from sri lanka i really love your you tube channel i wanted to tell you us legend novels like ( laura ingalls wilder) series i can feel im also with them when i see your channel..no words to say about that..i really love your legend novels ..culture foods and all..i feel like im living visconsin with laura ingalls ..live your country ..love your programme ..❤❤❤
👍
Looks so delicious. I really like every ingredient in the casserole. Your unique presentation is so soothing and relaxing, peaceful and unhurried.
Thank you for these beautiful and fun videos. They are so relaxing and entertaining, I can't wait to see the next one. It's no wonder you are nearing a million subscribers! I am very happy to let friends and family know about your great videos, because I know they will love them as much as I do. Thank you and peace be with you.
Wow absolutely an amazing dish and prepared with care and love. I second the cookbook idea. Thank you for creating an awesome channel
Imagine how hot it would have been in summer in a kitchen like that. Combined with the dresses they wore. My god!
Even a city kitchen was terrible. In Europe in the Balkans most people had summer kitchens outside of the house they slept in.
Most of the houses in the country side had summer kitchens here in Canada. Quite a few people who still own those old houses have turned the summer kitchens into mudroom/laundry and storage areas.
How cool was this!!❤
This appeared in my feed and the food looks lovely! I wanted to comment that I lived off grid in the Ozarks 2009-2019 (by choice). I discovered and usually wore, very long swishy dresses. Not layers but with a lot of sway. Also socks and shoe boots. Compared to others that I spoke with that lived off the grid, it certainly appeared that I had relatively few ticks, chiggers and other nightmare insects that are commonly in the woods. I also had a snake jump out of nowhere (I probably accidentally stepped on it) and it totally missed my legs because of my swishy dress. In my mind, the 10 years that I lived off grid, my maxi swishy dresses were the best attire ever! Because they were very loose, they were cooler then other clothing items. Sending blessings from Grandma Gia in the Ozarks!
I don't think so, they live among a lots of trees, no concrete, no factories or electric appliances, I guess it was fine!!
OK, who else wants the recipe as Justine made it?? 👋😊💞
Me! But not with macaroni because I didn’t have any so I used tagliatelle. Delicious!
Very nice
She'd need to leave out the mushrooms for me.
Me
Absolutely
This meal looks divine! I haven’t had a hot meal in a week, so I’ll be dreaming of this tonight. 😋 I love your videos, they are so relaxing and they help me to sleep better. Thank you. 🙏
Please know the comfort and relaxation your videos bring. Absolutely love them them!
I usually don't like videos without talking, but you do it well in a way that works and honestly is better without it. This looks delicious.
when the spokesman bit popped up my initial thought was "oh no, my precious silence" but instead it was a cat which immediately makes everything better
I actually love videos without talking. Kitty cats excluded 😀
that's literally the magic of these videos. her actions speak more volume than any words could.
The noodle and chicken dish looks very yummy! And MishMish is adorable! I love these videos.
I am so glad this showed up in my feed. Now I can start binge watching some of your others.
Girl, this casserole looks De-licious and you slaved making it!!🤤I love how you cook directly from the fire-the sounds of the crackling is soooo satisfying!!! 🔥😆
Your kitty is so cute!🐈⬛🐾
Thank you Farrah you'll never gain weight eating this casserole because you burn more calories making it than you do from eating it!
@@EarlyAmerican 🤣😜
Yes, it does. Would work well w/ shredded turkey after Thanksgiving too :)
@@EarlyAmerican haha!! Seriously!! I was thinking that you must have legs of steel from all that squatting!!
I was thinking of slaves making it myself. 1800's ? Yes
I just found your channel and I am absolutely in love!!! Your home Is like a dream come true!! That was probably the best cooking video I've ever watched.!! I am a collector and history buff! I can't wait to watch more content!!❤
I just made this tonight too and it was delicious! Used Costco leftover Rotisserie chicken and added peas and carrots.
Looks delicious. I'm always a big fan of dishes with pasta in them! As a cook today, I often buy rotisserie chickens at the store, so this dish could be replicated easily without the bother of baking a whole chicken. I also think the addition of some sour cream would be mighty good too. I know my Mamaw, who was a housewife and mother of 8 back in the late 1800s to 1954, made her own sour cream and even cottage cheese. So if a lady back then had her own milk cow, she probably made her own sour cream too. Thanks for this recipe and demonstration. I just happen to find the channel. Hope there are more recipes and cooking ideas!
I believe in those days what we would call sour cream was called clabbard milk. Not everyone thought it was a delicacy.
The addition of vinegar to the cream, I could imagine, will give a cream cheese-like taste since cream cheese is a bit acidic. Delicious!! And it looks so well-seasoned!
I’m pretty sure the updated version of this is Millionaires Chicken Casserole.
I love this site. It's like I lived in that time. I feel the coziness and simplicity and truly wished I was there❤
Wow, Justine! Now that's down home cooking at it's finest. Looks too good for words. See you and MishMish soon. Be blessed always! xoxo
Oh Justine, I love how embrace cooking on the hearth with your period correct utensils. You make every receipt look delicious and add the "love" ingredient. Truly beautiful videography and seeing all the ingredients arrayed beforehand is very helpful. I appreciate all the effort you put into making this dish. I'm going to make it very soon. A Yummy ASMR!
It is just so peaceful to watch these 18th-century cooking videos, with nothing but the sounds of fire crackling and food sizzling (and no talking) . Really nicely done. This feels like true American cuisine-there’s almost nothing left of it in the modern-day food scene! Watching these videos is like stepping back into a slower, more intentional time. It’s fascinating to see the roots of American cooking, using simple and hearty ingredients, reminding us of the flavors and techniques that have been largely forgotten today. There's such a difference between this and the processed, quick-fix foods we see so much of now.
That is totally my type of food! It looks so delicious and I’m sure I gained 5lbs from just watching the video! YUM!!🇨🇦
Yummy 😋😋😋😋 thanks
Why?
Mish Mish's words ARE invaluable, he's saying "its done and I want some" 🖤
Justine and Ron, you guys need to do a MishMish compilation video! 🖤
😹 that's my thoughts exactly ❤🐈⬛
My cat perked right up from a sound snooze when MishMash spoke up!
I would love that. I have a black tiny cat named Pooka that looks like Mish Mash, she was watching with me (sleeping on my chest) and perked up at the meowing. I wish she could translate lol.
😁 just love listening to the sponsor in this video...hope he does more
Lol!!!!
I made this tonight for my husband and I! I just copied what I saw in the video and used my homemade chicken bone broth instead of store bought.
My husband loved it! It’s super hearty and the little hint of cloves and herbs add a pleasant “fall” flavor to the creamy, cheesy, goodness.
Thank you for sharing this video! The results (of both video and meal) were delightful!
That casserole looks heavenly-I'm drooling!
Im so proud of you @earlyamerican ! Your channel has grown so much and you continue to make these amazing videos!! Keep it up !!! And thanks for being so passionate about what you do !!
This meal looked delicious!!! 🤤
(I know this will sound strange BUT I ABSOLUTELY LOVED the sound of the pasta being stirred and the sound of the chicken/ham/veggies being placed with the pasta for the casserole!!!)
💜
I love the sound of her cracking eggs.
Ha! I was about to comment that that was the only thing i didn't like in this video. The sound was gross, but it looks delish!
That's ASMR
Haha I had to mute that part 😅
Sounds like the microphone was on high.
Man that looks awesome, and with the cream, butter, and pasta, a pretty nice high calorie meal after a long day of hard 1830s work.
First, that looks effing great. I'm definitely going to try that in my NOT1830 kitchen. Second, Mish Mish is the healthiest looking cat. You are doing something awesome there.
I am totally surprised that pasta was available in 1830! (Especially on the frontier). Thanks for posting!
I too was surprised about the macaroni so I did a little digging. Sure enough it was available. I doubt that frontier women had access to it but the women of means living in the cities probably did.
This looks amazing and I will definitely try it!
Pasta is just flour, egg, water and labor. So, yes it was available to make and depending on whichever countries the pioneers were from, many would have had the knowledge to make it themselves.
Making this today. Hubby was sold on Ron's second helping of the delicious dish. Nothing much has changed with casseroles because they work. I still make a baked macaroni and cheese recipe that my family has been making since the antebellum days. I've just added an additional type of cheese to it, but it's still the same. Love your channel. May God continue to richly bless you.
I only like baked mac and cheese. The first time I had box I thought it was gross. I am thankful to have grown up on it as well.
The casserole looks amazing, and I approve of what His Royal Highness Prince Mish Mish said. He is adorable❤️🐱.
Thank you, Justine, for the recipe.
One of the best casseroles recipes I’ve ever seen….👌🏾🤤
Looks delicious! Thanks for sharing, Justine. Will definitely give this a try. Mish Mish looks as fitting in the cabin and 18th century as you and Ron do! 😉
It's insane that when I subscribed, you were at around 5k subscribers, and I've watched your channel grow to over 900k. Here's to many, many more! ♥
Well said, Zenaida!!!!
Now I’m hungry. Looks amazing!
I simply love your channel! 💕. They are so calming, and interesting to watch. Even though there's probably a lot of work involved, I really enjoy the learning process of hearth side cooking.
Very nice to watch. Comfort food made in a comforting atmosphere ❤
Comfort food.
Quality food.
Those meals you make are VERY expensive. TODAY.
Id have to disagree. Other than the cream, which I would use cheaper regular milk for, I cook from scratch in a similar style very often and it is much cheaper than buying premade or going out to eat. 🤷🏼♀
@@SoilToSoul we live in different worlds
Thank you for teaching us how to make old-fashioned foods. I love it.
This was so comforting. I lived on hippie communes for three years when I was 16 to 19. I had to learn how to cook on the embers of the fire pit and get the temperature right. I was so excited when a wood stove arrived. I learned how to make perfect loaves of bread but never since. I learned to use different kinds of wood tfor the beginning that burned fast and then oak for the long baking process.
Watching you prepare and cook reminds me of watching my grandmother prepare and cook meals on her wood burning stove in the early ‘60s. Fond memories.🥰
As always I love your cooking/history programs. Keep it coming, guys.
Awww, I speak fluent Cat, and Mish Mish says you guys are the best and most wonderful owners he could ever hope for, and I agree! Plus, I think this may be my favorite dish of yours yet! Can't wait for the chew & chat for this one!
That's sweet...I too speak fluent "cat" and I heard the same remark from MishMish!🥰 Even my cat Danny watch the whole video and he was in agreement! So I might just have to make this delicious casserole. I wonder what the bit if vinegar did? Bet if you added sour cream instead it would be tasty!
just made this last night with leftover turkey and honeybaked ham. replaced the velouté with béchamel though. it was excellent ! thanks justine ! greetings from CA
The recipe looks delicious. I love the old-fashioned way of cooking over a fire . The traditional cooking methods are timeless. A slower way of life.
Having cooked a little in fireplaces, and a lot on wood stoves, I can tell you that keeping your fire going adds to the overall work a lot. But you learn to use what you have.
It is so interesting. In the past the chickens were usually tough as few could afford to slaughter a Spring chicken for an everyday dinner. Thus the chicken is thrice cooked if you didn't notice and yet still delicious. I usually sous vide my chicken and add it to my recipes at the last minute but recently I made a terrible mistake and cooked the chicken breast on 210 F (steam oven) for an hour instead of 145F. I was panicked but I did what she did here (and my mother told me her grandmother did); I shredded the chicken to smithereens and cooked it a more. I had little hope, but it was delicious. It looks insane to cook chicken that long but it does eventually go past tough to tender all over again. I am making this recipe. Thank you for sharing it and the visuals were wonderful too. :))
They were also smaller than the grotesque animals of factory farming, where they’re so large they can barely walk or support the weight of their bodies. Sad
Very true! Chickens were too valuable to eat for the common person. It was only when they got too old and stopped laying eggs is when they were eaten. Pastry was invented to preserve food dishes, and often not eaten.
I roast a well seasoned 4 or 5 pound chicken, whole, in a 400F oven. In a cast iron pan. Takes about 1 hour 45 minutes to produce a succulent roast chicken that I quarter and freeze in parts. You can defrost and shred, grate, slice, whatever, when you want to use some chicken in a dish. Very useful when cooking for 1.
@kkaradin Yes. Which reminds me of a vintage joke: One man asks another if he'd like to buy a henway. A really nice, fully functional henway. The other man asks: "What's a henway?" The first man replies: "Oh, 3 or 4 pounds." I didn't say it was a GOOD joke. Just very silly. Cheers.
You find it to be very economical no doubt? We mostly buy chicken breast but I buy thighs once in a while for certain dishes, like chicken and dumplings, lemon chicken soup, and also when I made this dish. You know the kind of dishes which lose all flavor if prepared with boneless, skinless chicken breast? Do you buy a i.e fryer or roaster? The fryers are better priced but not as delicious as they are the ones so fat they can't stand up which is sad. I should try it your way. I have a humidity control oven and it is great for roasting meats. I also have a green egg and once had a turkey made in one and it was the best roasted turkey I have ever eaten. Mine is too small for a turkey (should have gotten a bigger one) but a chicken would fit well.
I don't know about a lot of people? But your videos give me a lot of comfort !! Even though it was NO WHERE as tough when I was younger !!?? Everything you do is comfort to me. Sometimes it was almost like living rich back in the day when everything was tough !! which made dinner taste EVEN BETTER !! I could only imagine..........
That looks SO GOOD! Easy enough to make for a Church supper with lots to share. Im thinking the dish it came in would go home clean haha. (The highest compliment at a Baptist supper lol!)
Easy enough???!! What??!!!
@@lindsaybc2192 sure! The hardest part would be preparing the chicken and you can cheat and buy one precooked at most grocery stores.
@@WaiferThyme haha it looked like so many steps! So many ingredients! Delicious, though! I'm definitely planning on making it.
That casserole looks perfect!
Awww, your mishmish makes me miss my girl. She passed away this past June and I miss her terribly. She looked just like Mishmish.
😢
That is an interesting recipe. But the final dish did look very hearty and tasty. And, of course, MishMish is an excellent spokes-cat.
Just happened on Early American as I was looking for another recipe. How fascinating, I love the history you present. Look forward to trying the chicken casserole! Thanks so much for sharing your knowledge of the past with those of us who are interested in "the way it used to be". Anxious to see other recipes.
Mish Mish is quite the spokesman. Love your channel!😺
This looked so good. I love watching how they prepared dishes in the 1800s
I have that same blue patterned bowl, had it for many years now and picked it up at a dollar store back in the day. The chicken looks delicious!
I have a real antique blue and white spongeware bowl like the one in the video.
I've made this dish 3 times. One time was a pot luck dinner. To make this short, they ate it up. Several women wanted the recipe. Justine. I hope it was ok for me to give it to them.
Thank you for sharing your recipes.
This is so soothing. I suddenly thought when you assembled the dish, "oh, it's an ASMR channel now" haha this is do lovely
The casserole looks incredible and MishMish is such a little sweetie!! Looks like he may want a bite.
maybe he got to lick the big frying pan!
You raised a valid point Mishmish,I could not agree more! 😆 Pasta recipe looked super yummy.
And I thought casseroles were a 1950's thing! Your dish sure would beat anything my aunts concocted.
That dish looks incredible
I made this dish. I was delicious. Except, I used too many bread crumbs. Thanks Justin for sharing this. Keep cooking. I'll keep watching. 😋
I have it in the oven; smells heavenly, can't wait to try. I don't think it was that expensive either-- the cream & mushrooms were all I had to spring for, so that was about $8? Everything else was just pantry & fridge staples for me. Its huge so it's going to last for at least 2-3 meals for the family (4 of us) so it actually isn't too bad. It also seems very easy to swap & improvise ingredients. I used a whole chicken from my freezer; whole chickens or chicken parts are often on sale are pretty cheap at supermarkets. If you reserve and freeze your chicken & ham meal leftovers you can just make it when you have enough built up. I bet it'd be good with Thanksgiving turkey leftovers, too, or just get a small turkey when they go on sale for under a buck a pound in the fall. I made the stock from the chicken bones for the past. I reserved it from the pasta (I had elbows) and used some of it in the roux, plus had extra I froze for some soup in the future. I usually have ham leftovers in the freezer but I didn't have any right now so I made lardons from a few last bacon strips that were too few for a family breakfast. I didn't have gruyere so I used mozzarella & pepper jack I had left over.
I made it today for my partner and myself. I subbed organic chicken breasts rather than a whole bird, and left out the mushrooms since I can't stand them. Otherwise, everything as per the receipt. Definitely a complicated dish to make, but oh my word, SOOO worth it! Between the two of us we polished off half of it!
My father cooked us this because I wanted to try it but was slammed at work. SO GOOD. Very filling as well, and it reheats even tastier than it was the first night. We probably should’ve use ground cloves instead of whole, but it was still great. 8.5/10 recipe, and the portions are great for a big family
wow that is so sweet to have family make something that you mention while knowing you’re hard at work 😭 I strive to have a family life like this! 🫶🏻💓
For some reason I have a lump in my throat watching this. Just the peace and quiet, no radio, tv, bluetooth speaker, smartphone, just peace and the sounds of nature. While I have only survived to this age through modern technology and the Grace of God, sometimes I wish I had been born at a different time. Thank you for this UNIQUE and beautiful video!!!
Not an inexpensive meal everyone could have had. Then or now, but looks AMAZING!.
Thanks again
Only expensive if you have to go to the store for the ingredients. Everything in this dish could be either raised or foraged. This was not an "expensive" meal for pioneers and farmers.
@@oldmaninthecave Even in the store, this wouldn't be terribly expensive if you know what to buy. Like, instead of a whole chicken I'd use thighs or leg quarters. I would also omit the ham since I don't see why it needs to be there, and I'd use low-sodium cream of mushroom soup instead of heavy cream (which isn't just me being cheap; straight heavy cream messes with my stomach).
@@Outsyder216 True, and well though out. For the pioneers, the ham just adds more protein and calories, which they needed, since they worked physically much harder than many of us ever could, and assuming they raised pigs, the ham costs nothing. Assuming this was an expensive meal is just short-sighted, and doesn't take into account the lifestyle of the pioneers. Chicken costs close to nothing, since they forage for food, and reproduce. Hens would be kept for eggs, but roosters were in the pot as soon as they reached a reasonable cooking size. Now days as soon as chicks can be sexted the roosters are destroyed. Pioneer life was very different.
I have a few really really old cook books that my grandmother passed down to me that are written just like this. We're so used to exact measurements now days, but old fashioned cooking like this is sooo much better! ❤
Difficult to learn cooking just by reading the "receipts", I imagine.
@@miipmiipmiip Where did the "receipts" come from? Lol Did someone misspell recipe & I just didn't see it?
I think the best part is that it sort of trusted people to add things to their own tastes. How much salt? Until you like it. How much basil? Only a little, if that person isn't super fond. It takes a LOT of experience to get to that point in cooking where you feel confident in your choices, but back then there were no guides so probably a lot of early meals where "Ew, too much basil" and you'd either make a note in your book or just remember for next time.
@@angiew2324no at the end of the video it says “original receipts”…
@@Berth407 Oh, I must have missed that. 🙂
Good without music,we can hear natural sound 🎉❤ most important is you to be happy.. You are wonderful chef.
I can only imagine the expense of this meal back then, but certainly looks delicious enough and not out of place for now as well. I would love to make this, thanks for showing us. Clean up must have been a bear 😬
It is certainly an expensive dish! It was too interesting to not recreate. I had to try it. Thank you for watching ^_^
@@EarlyAmerican Yes I was thinking it must have been created for a cook in a townhouse or even a plantation kitchen with maybe a scullery maid for the dishwashing, not the housewife or the farm wife who's just come in from gathering eggs after churning the butter. This was kind of a presentation dish. Not too fancy but not such plain cooking!
Chicken, ham, eggs, cheeses, and cream, an expensive dish.
Probably in those days they kept their own livestock/chickens/pigs?? Just a thought 🤔
Wrong. Everything in this meal could be raised or foraged. In those times food was only expensive if it had to be store bought. If you didn't farm the wheat for flour, you bought it in barrels and stored it. You grew chickens, and got eggs too. You had a cow or two, and got milk, butter, cream, and cheese. Mushrooms could be foraged and dried. Spices could be foraged or grown. This was not an expensive meal. If it was, pioneers would have starved.
That pan was close to its limits with the volume of food, but you handled it with such grace!
I don't care what you cook, I love history and I would just watch your videos to be able to step back in time, even if it's only for a short time.
Very nice video.
First time here and only because I can't sleep and stumbled upon your video by mistake.
I will be back.
3-29-23
I second Andrew's comment below. Your lovely videos are informative as well as entertaining, and loveliness is definitely something our world could use more of. Pure escapism to a more civilized time in our nation's history.
That chicken casserole dish looks delicious!
Footnote: ♥️ little Mish Mash! Adorable!
I love how you always smile and look at all the ingredients before you start cooking :') the definition of "made with love" haha 💌
I was just thinking just how much love there is in that kitchen, expressed ever so quietly 🤫
I love watching you cook from the old ways!! it is interesting to see how it was done so long ago! I love the sights and sounds of you cooking it is really awesome! Thanks for sharing all your historic recipes!
Historic cooking demonstrations show how dangerous it was to cook in a fireplace with loose hanging skirts. I'm 81, and my paternal grandmother was born in 1864. She would tell us what it was like back then -- one generation later than this video depicts. For example, her family made soap in the backyard using ashes and lye. Even to the 1950s when she died, she still laced herself into a full corset every day.
My great grandmothers baby brother died from the fire. Boys wore gowns to bed. She has to wash and set everything up. He got to close and he died from his burns
They were pretty expert at it from a young age and learned to be careful, so as a rule it was pretty safe, but accidents happened then, as now.
My Great Aunt was very poor and made all her soap for bathing and laundry with lye and ash. It turned out sort of gummy to bathe with. She made me take a bath in a tub that she poured water into in the kitchen and I had to take a bath in her bath water, because it was too much work to tote the water twice.
She also washed, sometimes used liquid starch, and hung her clothes on a line. The starched clothes ended up stiff and she ironed them.
It was a hard life, but she spent a lot of time in the outdoors and close to nature. She had learned a lot of survival skills that most modern people don’t have. Not just skills in survival, but also mental survival skills.
Nothing dangerous, I grow up on wood and charcoal fire ,my family,my grandparents,my ancestors.
Very cool! Love the dress, love the cabin, love the early American nostalgia, love the fireplace and it’s use for warming the home and cooking the whole meal. It felt like I was watching an actual movie, not just a cooking video. After, do you carry all those dishes down to the river?
I'd heat my big pot of water on the stove and wash dishes in a basin. That's what we did when I used to cook on a wood stove; we didn't have hot water otherwise.
This was my Mother 60 years ago. Thank you for a lovely reminder!!!
Looks like that rooster's days of attacking people have come to an abrupt end!
I was thinking the same thing! 🤣 😂 🐓
😂😂😂