Realizing how difficult it is to read the original document, which is shown at the end of the video, here is the recipe translated into typed font. These are the words of Benjamin Franklin from his 1756 publication of Poor Richard's Almanac. This almanac came out every year and was filled with all sorts of random topics from poetry, astrology, science, jokes, medical cures and the occasional food reciept. It ran from 1732 to 1758. Mr. Franklin may have been inspired by Eastern diets when he recorded this observation on how to feed the poor cheaply with rice (it is very similar to the Asian dish congee), though rice had already been one of the top Southern crops in the Colonies since its introduction in the 1600s and remained so throught the 18th and 19th centuries. "A Receipt for preparing Rice, so as therewith to subsist a great Number of Persons at a small Expence. Rice is known to be one of the best Sorts of Food we have. Some whole Provinces, and even Kingdoms are nourished by it; and in others, the People draw more of their Subsistance from it, than either from Wheat or Rye. There are several Ways of preparing it for Food, as with Water, with the Fat of Meat, or with Milk; but whatever Way you may chuse, you must begin with washing and cleaning it well three different Times in warm Water. In order to prepare, with Water alone, a sufficient Quantity of it for feeding 30 Persons for a whole Day, put five Pounds* of Rice into a Sauce-pan, or Pot, with five Gallons of Water, and a proportional Quantity of Salt: Make it boil upon a small Fire for three Hours, stirring it from Time to Time to prevent its sticking to the Vessel, and as you find it thickens pour in by Degrees more warm Water, to the Amount of five Gallons more. These five Pounds will produce sixty Portions or Shares, neither too thick nor too thin, two of which will be sufficient Food for one Person, and consequently, the five Pounds will be sufficient Food for thirty. In order to prepare with Meal [sic], or the Fat of Meat, a sufficient Quantity of Rice for feeding 30 Persons for a whole Day, put forty Ounces of Meat into the first five Gallons of Water, and after you have made it boil and froth up, throw in your five Pounds of Rice, with the proper Quantity of Salt, after which proceed as before directed; or instead of Meat you may put 20 Ounces of Suet, and the Rice will be equally good. And in order to prepare with Milk a sufficient Quantity of Rice for feeding 30 Persons for a whole Day, you are to proceed as with Water alone, only leave out a Gallon and a Half of the Water, and make it up with the same Quantity of Milk, first boiled and flected separately by itself, and not to be put in until the last Quarter of an Hour of the Boiling."
Boiling meat, bones and making bone broth would probably be even better for the poor. You can make bone broth twice with the same bones. FYI Back in the day I would probably throw some chunks of meat in there because I'm a rule breaker and a menace to society. lol 🤪
U said they were “only permitted to give the fat.” If the whole point was to feed the poor, why was just the fat allowed? Did ppl really abide by this and think of it as real rule I wonder?
This is a base recipe for congee or jook! It is still eaten today with many, many variations! Using leftover rice is how one would start jook. It, like fried rice, was meant to stretch resources by using anything leftover a.k.a. food scraps. Simmering food scraps or tough parts like pork skin added to the jook. I've enjoyed your channel for a few years now. ❤
@AHD2105 I highly doubt that. This is a dish of the poor. It is also a porridge. From a culinary history view, porridge is made from available grains and usually the cheapest. If there is rice or buckwheat or oats, etc. one would make porridge to feed many on very little. China and most of East and Southeast Asia, rice is plentiful. In those areas, peasants and farmers would stretch and use all they had and wasted nothing. Rice porridge or congee continues to be eaten because of the same reasons and the numerous tasty variations made today.
I used to live on Delancey Street in the LES of Manhattan. There was a great restaurant nearby called Congee Village, I loved it and ate there all the time. Great memories of the staff there too. *Just looked it up and it's still there!
Ive been a butcher for 36yrs and i live in texas but I have family in Floyd County Kentucky. My grandmother raised 11 kids by her self. My grandfather died from black lung. She was 87 when she died and absolutely nothing went to waste.I loved her and respected her. She taught me to cook,and be self sufficient at 9 .
Thank you for sharing about your grandmother. People like her are the pillars of our American history. They knew how to survive and make things stretch, just like what was done with this rice recipe to feed large amounts of people with little money. We need to learn more from people like your grandmother and others who have gone on before us in tough times.
Justine! I think it is awesome that you're being sponsored and the museum is extending discounts to your viewers when they visit. Your channel is great, and deserves to be noticed. Congratulations.
Justine thxs for what u do I am in the city 🌃 and make afew things but I been watching u for a few years two 😮😅. Lvu it I learned a few things from u too lol. Keep it up ❤ 2023 😊
My mom's family used to eat like this during the depression. I don't throw away the fat on chicken. I use it to make my chicken soup base. Same thing with turkey. Whatever is left on the turkey after Thanksgiving goes into turkey noodle soup. The carcass goes into a big pot and I cook it for hours.
Watching this woman prepare food with implements from yesteryear is BEYOND SOOTHING. I don’t even eat meat and I still love watching this. Many thanks 🌸
Rice, it feeds the world! Another great + informative video. Love the sound of the fireplace in the background. And, congrats on your 1 M UA-cam subscribers😊
In Vietnam we call it "Cháo thịt", and the fact that having this to eat can be considered not so poor in 1945 prove that we used to went through hardest time. Sometimes we only have pork bran.
Interesting. LOL. As usual. This reminds me of what my childhood babysitter, Olga, would make for lunch to serve the children. She would put a knuckle bone in water with rice and cook it all morning. I have no idea if she even salt and peppered it. All I remember is that as hungry children at lunch time, it was delicious.
She made jook. I get it for Dimsum. In Indonesia it’s called Bubur. My Korean rice cooker has a porage setting on it. We put peanuts on top with sweet soy sauce or kecap manis. Some times sesame oil.
I shall be a little jealous. My rice cooker wanted to make no porridge. Even if I put in extra water, opened it up, stirred it, it would either stop cooking or cook until it boiled all the water out and made a mess.
I'm sure it was abuse then too. They cause poverty and can cure it. Unfortunately, it makes them a lot of money. This is really sad, considering humans should not even consume pork.
A few things: 1. ❤ that blue dress. 2. Those pewter(?) bowls that you used for the rice soup are lovely. 3. It is about damn time Justine got a sponsor…I hope more follow!!
I hope its not antique pewter. As modern pewter contains no lead it is perfectly safe to eat and drink from, however older antique pieces of pewter may contain traces of lead. How can you tell? Pewter items containing lead will develop a greyish-black colouration or 'patina' on the surface.
First off, I want to say how much I love St Genevieve. My grandmother, Edna Foley, used to own Green Tree in the 1970s. It was a very interesting experience I had as a young teen. I remember that you showed it in a earlier video. It made me feel nostalgic seeing it again. As I haven't in, uh-um, years. Your videos seem to make me long for these times and to see it again. In a good way. I now live far away from home in Red Bud, IL. But, your videos keep my heart close to home. Remembering and reminiscing. I hope I may visit again someday. Thank you so much for your videos. I thoroughly enjoy them.
I learned it from a Thai student. I keep a bottle of fish sauce on hand just for making it. I add garlic and ginger and a little chopped green onions and an egg to mine. I make it with ground pork. So good
Omg I love lugaw!! My exs mum is from the Philippines and would make it during the winter or during sickness. It was delightful and genuinely such a great option!
If you have never been to the Sauer-Beckmann Farm in Texas, I believe that you and the lady that works for the state that maintains the place would have a great time together. It is an 1800’s working farm that is still maintained exactly as it was back then. They grow and preserve their own food, slaughter and preserve their own meat, milk their cows, cook 3 full meals a day on a period correct wood stove, bake bread, draw water, etc… it’s an awesome place and literally a step back in time. No modern amenities. Just history.
Well, I guess it would be better than having nothing at all to eat 🇺🇸 😊Thanks so much for the invite and discounts on the tour and gift shop!! That’s really nice of you all to extend that to us 😊❤ Have a blessed day! 🇺🇸🇺🇸🇺🇸
There are millions of people in Asia who eat a similar dish, congi juk and enjoy it - it started out as a peasant dish, and a cheap breakfast - but now people pay good money to order this in a restaurant - myself included!
Now I know where the term “Slop” Came from!! However, when they were hungry, you ate what you were able to scare up and I certainly would be no different!! Thank you for sharing, I always find these video’s interesting!
Nope, you haven’t seen real “slop” , as in “ slopping the pigs”! My dad would go around to the restaurants in town and collect their food waste . Then he’d mix it wirh a little commercial pig feed and feed it to our pig…. THAT was slop! I hated helping him, it smelled soooooo bad! I grew up dirt poor in Appalachia, East Tennessee . And I understand what it’s like to either eat what you were given or starve. Most times we had potatoes, and pinto beans , for a lot of our meals, ( especially in winter) with whatever we could raise and preserve from our garden,. We also had chickens and their eggs, and when my dad was alive, we’d raise a pig every year to slaughter in the fall . Sometimes a hunter would give us some venison from a deer he had killed,. We rarely had beef. I didn’t have an indoor bathroom until,I was 13 . We did have electricity and running water, just no bathroom. My dad died when I was very young , so it was just my mother and me. She worked at manual labor type jobs, waitress, hotel maid, cleaner , all my childhood so we never had much.
I'd try the gruel. Honestly, recipes like this are good to have in the event of extreme hard times. My husband and I would both love to visit St. Genevieve, but circumstances make it impossible. Hopefully, one day that will change. Much love and God's abundant blessings to you and Ron.
What a great idea! As a native Missourian, you make me proud of your commitment to Missouri history and your use of current technology to promote it. Merci!
Humm, although I love early American history cooking, I’m wondering if there were any other seasonings available she could’ve tossed into this porridge like pepper, mace, nutmeg, etc etc?!
It's nice to see Missouri represented historically on UA-cam. I'm originally from St Louis and have been to St Genevieve! Thanks for the awesome content!
I was surprised to hear this was in St. Gen. St. Louis native here too. Now I want to visit just to see this! I love to see museums sponsoring these types of videos.
Reminds me of the pea and salt pork mixture that the voyageurs ate while paddling their trade canoes to the yearly rendezvous. They did an incredible amount of manual labor on a bowl or 2 or this food.
I lived in Sainte Genevieve Missouri for five years. from 8 to 13. I’m 31 now but I’m glad I know exactly which building you’re talking about. In all this time that I’ve been watching your videos i didn’t even think about where exactly you guys live. I’m gonna have to visit you guys when I go to visit next time! 😃. I currently only live about an hour and a half away.
Love your videos so much. You take us back in time in such a comforting and memorable way, even when the circumstances weren’t always quite so comforting for our loved ones and ancestors of those times. Please don’t stop with what you do. ❤️🙏🇺🇸
As someone who's interested in historical fashion, the first thing to catch my eye here was that Justine swapped the early 1800s style dresses she usually wears for a style from the mid 1700s, to reflect the time period of the recipe.
Add a little carrot and onion with scant amount of soy sauce and it becomes my favorite Japanese comfort/feeling under the weather food! Mix up a raw egg, add to pot, allow to cook through and you have protein plus for an easy filling meal. We also used leftover cooked rice for this dish as someone else mentioned in their comments. Funny how some recipes transcend time & place.
Yes, I couldn’t believe how simple this recipe was, I mean only 2 ingredients excepting salt, it’s crazy! Did they actually like the taste of it? Shows how much things got complicated over time. Now if I want to cook something, sometimes I give up becouse I need like 20 ingredients and most of them I don’t have in the house.
The concept sounds very similar to Chinese congee/ Korean juuk. I have no idea why he would say to boil for 3 hours, ours generally takes less than an hour. It would also really help to add whatever herbs or vegetables you could forage into the pot.
Seeing that salt pork brings fond memories of my maternal grandmother in the kitchen. She would fry salt pork in a skillet and I'd eat it as a treat. It was even better than eating salted raw turnips, raw cabbage dipped in vinegar, or "licking the bowl" where cornmeal had been mixed with milk, eggs, and corn oil. I absolutely love your videos on early American life!
My grandmother would put A sliver of salt pork over a splinter for several hours, with a bandage to hold it in place, and the salt pork would literally pull the splinter out. Amazing 😊
Thoroughly enjoying your channel bringing history alive have tried the recipes from ienjoyable unf9rrunately Inwill miss this one out Judie London Great Britain
If hungry enough, you would eat it. Hunger makes most things palatable. If you can, please donate to your local food charities..with food, currency or/and time. If you can please donate fans/powerbanks bedding etc to homeless shelters and domestic violence shelters etc. Even one can of something healthy and cheap can help so much!
I am so glad I stumbled upon this channel, it has been such a pleasure to watch. Honestly with everything on the rise except our paychecks, who knows, what I learn here could come in very very handy. When you needed to buy something did they always have to purchase it with money or could a trade system also be used? Did early American settlers also have the knowledge of medicinal plants?
Wow! Congrats on the sponsorship! You should be proud of your hard work with your channels and your museum position. I hope you new partnership is very successful.😊❤😊
This is said to be for the poor, but the rich CHOSE to eat this way, as well. Even for the rich, breakfast was usually nothing more than oatmeal or even water gruel, sometimes with a small piece of bred and four to eight ounces of beer. Lunch and supper were seldom any better. People simply did not think of daily food the same way we do today. For them, the kind of food we eat for daily meals now was reserved for social gatherings, or when guests of the right quality came for supper.
This recipe seems appropriate for those who cannot support themselves. Although today greens and a mixture of pulses and grain can at low cost greatly increase nutrition when meat is too expensive. I grew up in New Mexico and recommend hominy made with lime (nixtamal as it is known in the Southwest) as a substitute for rice. The addition of beans, peas, or lentils greatly increases the nutritional value of corn (maize) gruel. Nixtamal gruel, tortillas or tamales served with beans and chili are very satisfying and inexpensive.
I don't have travel plans any time soon but if I ever head out there I'll stop by. I've made rice poridge before, using a congee recipe. I think I might even have used pork fat, but I seasoned with salt and pepper. Congee is a Chinese rice poridge I think. Thanks for sharing this recipe!
Just discovered some photos of my parents' trip down to St. Genevieve, Mo. in 1967. They also visited the David Crockett museum in Tennessee. If I could travel now, I'd definitely make the trip down there as it sounds and looks very interesting!
I think if I was the poor and I lived in that era and this was my food... I would probably cook the rice first and separately and then while it's cooking, I would cut up the fat pieces in very very tiny pieces of fat and meat (which I'm sure there was nothing much of meat there LOL) but I would cut it up in very small cubed pieces and cook it over an open fire to get the little bits crispy and release some of that good oil flavor. And when done I would then mix it in with the cooked rice although I don't think I would have added that much water... I think that would give it more of a better flavor? Was salt too expensive for the very poor at that time Josephine? Also my second question did the people back then know how to forage??
Such a quiet, peaceful place you guys are at, love it. Thanks for sharing your videos & time with us. Can't wait until you can share more fire cooking with us. Like hoe you k ow with type of fire to build, use & when to know how best to make the fire work foe your cooking. You are so talented & I love your videos so much. So peaceful & informative. Thank you & Ron for your time & effort you share with us. Especially this location and sweet gentleman 😁👍💕
Where did you get the beautiful spoon you were eating with? I taught 1840 living history for years, too old for it now and I really miss every bit of it! I still use a lot of my stuff from then, though I have sold my loom and a couple of my spinning wheels. I still make a lot of the receipts from then but don't cook over the fire now. Your channel brings back so many wonderful memories. I really enjoy both of your channels.
Two bowls could never feed a working man for a day. I eat the equivalent of three or four of those small bowls when I fix cream of wheat or grits for breakfast.
I think what they meant by "can feed a working man for a day" is: can sustain a working man for a day. Nowhere does it say he could eat until he felt full and satisfied 😅but with all the calories the fat provided it was probably enough fuel for his body to keep going on with his work for another day@@gaiustacitus4242
I would like to know where you got all your cooking gadgets & hearth items? I also love your bread kneading bowl & little butter churn!!! And your clothes!!!
This is how we do sometimes when we are sick or sometimes during cold weather. My mom will cook this. we sautee onion, garlic and a little of fresh ginger with chicken meat and mix on the rice porridge with little salt to taste. Sometimes she will put chicken boulion for taste. It's like soup with rice. This will make your stomach full.
I travelled to St. Genevieve last summer (because of interested generated from your channel) and drove by the historical houses. Very beautiful. Wish I had stopped to see the fully furnished home.
I watched your face and expression. I just knew that was going to be terrible. 😂 Thank you all for the invite. I hope to make a visit soon when the weather is more favorable and cooler. I really enjoy everything you all share with us.
This recipe is great. If person want rest from eating and still have some food this is great recipe. Idk but sometimes i am just tired of eating. I do not eat a lot but have something light for stomach could be beneficial for many people. There is nothing bad about little discipline and saving money. I live in Spain now and I have had problem to find ham bones recently. They have a lot ham here and 3 years ago when I visited i saw them in shop just by chance but it was in Valencia. In Barcelona I found them after i tried 4 shops and it is not regular goods there. I plan to use them in beans. I have 800 grams with pieces of finest jamon serrano on it. Nice channel I already watched your beans and pork recipe.
I'm 73, my parents were born in 1918 & 1921. My mother actually ate well enough since she was raised in a Hutterite community. However, from of her habits, I still reuse ziploc bags and compost everything. My father's family were very poor. He told me of his joy finding an apple only half rotten in the cellar in winter. Our ancestors were amazing to survive and thrive.
Yes, we have a very different society. My mom's dad worked for farmers in the 20-30's and she was the oldest of 7. Said she had at times taken lard sandwiches to school for lunch. YUCK! So grateful for not having that sort of food or life. I'm just a year older than you and my parents were born in 1918 and 1921. Nice to know people who appreciate the past.
My great grand father had 13 children. During the 1930s he put a sign in the yard that said free children. People stopped and took the kids and adopted them. This meant those kids got to eat. My grandfather had brothers and sisters scattered around the country with different last names.
So this rice gruel was invented by Benjamin Franklin to feed the poor. At least the poor had something filling to eat than be hungry. Thank you for the recipe, Justine. It look like porridge. I would love to visit the museum . Looks very interesting.
Franklin didn't invent rice gruel. He just wrote down a recipe. Gruel has been around in many cultures for many centuries under names like congress, pottage, porridge and gruel. Watch Max Miller 's "Tasting History ". He does a wonderful episode on the history of it.
Asians (and many cultures) have been doing rice porridge forever and with more toppings and it's amazing. In it's most basic form it is great when you're not feeling well since it's easy to digest. It's also hydrating. Add ginger, green onions, and fish or a salty meat or egg and soooo good!!! Garlic too!
I love Ste. Genevieve -- and appreciate the work done by French Colonial America, who graciously provided a photo of Bolduc House for me to include in my book, Destination Heartland, which has as its goal getting more people to appreciate how amazing the history of the Midwest is. I love food history in general, but having spent time in Ste. Genevieve, I particularly enjoy your videos--because it's such a remarkable place.
Thank you Justine, Ron & Jeff! Enjoyed the video & I'd love to take Jeff up on his offer to tour the Bull Duke house & museum. Maybe one day my husband & I'll make it to St. Gen. Then we could check out all the wonderful businesses like Sassafrass Creek Originals, ALS Pewter & more. Might get to meet y'all. God bless y'all!
In south India (specifically Kerala), we call this rice porridge Kanji (Congee). It’s cooked with water (no meat) after rice has been washed multiple times. Accompanied by fried fish, some vegetable thorans and spicy Indian pickles. A favorite accompaniment is powdered coconut chutney (ground coconut, salt, garlic, ginger, dried red chilies and tamarind are slowly dry-roasted, cooled and ground into powder). This was usually what was eaten when one was sick or had fluid loss. And yes, this was a common meal for the poor, if they afford to buy rice.
Makes me wonder if Franklin experienced this cuisine somewhere else during his life and tried to recreate it based on memory, hence the lack of rice washing and accompanying spices.
I only discovered your channel a week ago, and I already enjoy it so much! I am eager to try your pumpkin pie video recipe in a couple more months as the weather cools and my pie pumpkins ripen! Thank you for sharing these videos!!!
How HOT it must’ve always been particularly in the summer w that fire going all day. Then when u add the 100 layers of clothes only women had to wear, the constant moving be it chasing children or just manual labor of any kind, I sure am grateful for AC!
It looks amazing. The gruel actually looks intriguing enough to try. I would have added some wild plants or herbs to it. We are so spoiled as a culture today to not realize that families struggled during hard times to keep something edible on the table. Makes me want to save up $30 for a copy of “The Lost Ways” book to learn how people survived before refrigeration, electricity or even indoor plumbing or lights. I enjoyed this video very much. Thank you.
That actually looks good to me. It reminds me of cream of wheat which I loved with butter and cream and sugar when I was a kid. The same can be done with rice like you did here as long as you use sugar and butter a cream. Great recipe in my opinion with a couple of adjustments...leave out the pork :) I love the sound of that fire. :)
My Mom's family is from coastal Georgia and rice is a staple at every meal. In the Great Depression people lived on government " commodities" that were mostly peas and rice. My Dad who was from the midwest ate hominy and pinto beans a lot. Then they fought in WW2 and built a great economy for future generations that we today can continue or destroy. Our choice.
I love the 2 bowls you served the gruel in. ❤ I'm not sure how that amount of food could sustain a grown man for a day. They would work so very hard back then. I was hoping at least bread would go with it. I'm excited about visiting the museum! It might be awhile before i can visit, but definitely will put on my list! Thank you Justine! ❤👍🤗👏
Interesting. Although I would never cook the rice for 3 hours, I often make versions of this and I don’t consider myself “poor”. Rice is extremely versatile as a carb base and takes many flavors and additives very well.
Je suis ravie que la chaîne, à laquelle je suis d'ailleurs accro, ait des liens forts avec Ste Geneviève. J'ai partagé cette vidéo avec une chère amie qui habite à Crève Cœur qui sera, j'en suis sûr, ravie de te retrouver ~ si elle ne te connaît pas déjà ! Cordialement du Finistère, Bretagne 🇫🇷
Realizing how difficult it is to read the original document, which is shown at the end of the video, here is the recipe translated into typed font. These are the words of Benjamin Franklin from his 1756 publication of Poor Richard's Almanac. This almanac came out every year and was filled with all sorts of random topics from poetry, astrology, science, jokes, medical cures and the occasional food reciept. It ran from 1732 to 1758. Mr. Franklin may have been inspired by Eastern diets when he recorded this observation on how to feed the poor cheaply with rice (it is very similar to the Asian dish congee), though rice had already been one of the top Southern crops in the Colonies since its introduction in the 1600s and remained so throught the 18th and 19th centuries.
"A Receipt for preparing Rice, so as therewith to subsist a great Number of Persons at a small Expence.
Rice is known to be one of the best Sorts of Food we have. Some whole Provinces, and even Kingdoms are nourished by it; and in others, the People draw more of their Subsistance from it, than either from Wheat or Rye.
There are several Ways of preparing it for Food, as with Water, with the Fat of Meat, or with Milk; but whatever Way you may chuse, you must begin with washing and cleaning it well three different Times in warm Water.
In order to prepare, with Water alone, a sufficient Quantity of it for feeding 30 Persons for a whole Day, put five Pounds* of Rice into a Sauce-pan, or Pot, with five Gallons of Water, and a proportional Quantity of Salt: Make it boil upon a small Fire for three Hours, stirring it from Time to Time to prevent its sticking to the Vessel, and as you find it thickens pour in by Degrees more warm Water, to the Amount of five Gallons more. These five Pounds will produce sixty Portions or Shares, neither too thick nor too thin, two of which will be sufficient Food for one Person, and consequently, the five Pounds will be sufficient Food for thirty.
In order to prepare with Meal [sic], or the Fat of Meat, a sufficient Quantity of Rice for feeding 30 Persons for a whole Day, put forty Ounces of Meat into the first five Gallons of Water, and after you have made it boil and froth up, throw in your five Pounds of Rice, with the proper Quantity of Salt, after which proceed as before directed; or instead of Meat you may put 20 Ounces of Suet, and the Rice will be equally good.
And in order to prepare with Milk a sufficient Quantity of Rice for feeding 30 Persons for a whole Day, you are to proceed as with Water alone, only leave out a Gallon and a Half of the Water, and make it up with the same Quantity of Milk, first boiled and flected separately by itself, and not to be put in until the last Quarter of an Hour of the Boiling."
Love the vids keep them coming guys❤
Boiling meat, bones and making bone broth would probably be even better for the poor. You can make bone broth twice with the same bones. FYI
Back in the day I would probably throw some chunks of meat in there because I'm a rule breaker and a menace to society. lol 🤪
@@princessbabibear4794 Problem in that is the lack of calories compared to consuming carbs.
This is so interesting. You certainly have a great time in the small area to work in. Thanks for sharing your videos, both of you. Sincerely.
U said they were “only permitted to give the fat.” If the whole point was to feed the poor, why was just the fat allowed? Did ppl really abide by this and think of it as real rule I wonder?
This is a base recipe for congee or jook! It is still eaten today with many, many variations! Using leftover rice is how one would start jook. It, like fried rice, was meant to stretch resources by using anything leftover a.k.a. food scraps. Simmering food scraps or tough parts like pork skin added to the jook. I've enjoyed your channel for a few years now. ❤
My Thai exchange student introduced me to it. I totally love it and still make it years after she returned home .
@AHD2105 I highly doubt that. This is a dish of the poor. It is also a porridge. From a culinary history view, porridge is made from available grains and usually the cheapest. If there is rice or buckwheat or oats, etc. one would make porridge to feed many on very little. China and most of East and Southeast Asia, rice is plentiful. In those areas, peasants and farmers would stretch and use all they had and wasted nothing. Rice porridge or congee continues to be eaten because of the same reasons and the numerous tasty variations made today.
I used to live on Delancey Street in the LES of Manhattan. There was a great restaurant nearby called Congee Village, I loved it and ate there all the time. Great memories of the staff there too. *Just looked it up and it's still there!
My wife's family introduced me to jook 50 years ago. I still look forward to making it during the fall and winter.
Love jook,learned about it from friends while living in S.F.back in the late 60s,and 70s.
Ive been a butcher for 36yrs and i live in texas but I have family in Floyd County Kentucky. My grandmother raised 11 kids by her self. My grandfather died from black lung. She was 87 when she died and absolutely nothing went to waste.I loved her and respected her. She taught me to cook,and be self sufficient at 9 .
What does this have to do with the rice recipe from Ben Franklin specifically?
@@georgenelson8917thanks ass hole lol
I’m sure they block me by idc
Thank you for sharing about your grandmother. People like her are the pillars of our American history. They knew how to survive and make things stretch, just like what was done with this rice recipe to feed large amounts of people with little money. We need to learn more from people like your grandmother and others who have gone on before us in tough times.
@georgenelson8917 really? Why even comment?
Most children now certainly aren’t self sufficient. It’ll be survival of the fittest in their lifetime, as society is looking…
Justine! I think it is awesome that you're being sponsored and the museum is extending discounts to your viewers when they visit. Your channel is great, and deserves to be noticed. Congratulations.
Which museum?
Justine thxs for what u do I am in the city 🌃 and make afew things but I been watching u for a few years two 😮😅. Lvu it I learned a few things from u too lol. Keep it up ❤ 2023 😊
My mom's family used to eat like this during the depression. I don't throw away the fat on chicken. I use it to make my chicken soup base. Same thing with turkey. Whatever is left on the turkey after Thanksgiving goes into turkey noodle soup. The carcass goes into a big pot and I cook it for hours.
Watching this woman prepare food with implements from yesteryear is BEYOND SOOTHING. I don’t even eat meat and I still love watching this. Many thanks 🌸
Rice, it feeds the world! Another great + informative video. Love the sound of the fireplace in the background. And, congrats on your 1 M UA-cam subscribers😊
In Vietnam we call it "Cháo thịt", and the fact that having this to eat can be considered not so poor in 1945 prove that we used to went through hardest time. Sometimes we only have pork bran.
Congrats Justine and Ron on the YT award! Well deserved! Love you both💕
I'd watch you do historical tours, 100%. Your tone of voice is so pleasant! And we can see you're actually real passionate about it!
Interesting. LOL. As usual. This reminds me of what my childhood babysitter, Olga, would make for lunch to serve the children. She would put a knuckle bone in water with rice and cook it all morning. I have no idea if she even salt and peppered it. All I remember is that as hungry children at lunch time, it was delicious.
Really??? that's so sad. You must have been starving.
She made jook. I get it for Dimsum. In Indonesia it’s called Bubur. My Korean rice cooker has a porage setting on it. We put peanuts on top with sweet soy sauce or kecap manis. Some times sesame oil.
Congee, or Chinese rice porridge. Ate by millions every day.
@@graphguy Simple ingredients, they could've made steam rice and fried pork in 1756 America
I shall be a little jealous. My rice cooker wanted to make no porridge. Even if I put in extra water, opened it up, stirred it, it would either stop cooking or cook until it boiled all the water out and made a mess.
The way things are going right now, I think we all better learn how to live like it's 1756.
My hubby and I were just talking about that! And how Justine and Ron could survive the zombie apocalypse! 😁
That's literally why I watch and save this kind of stuff.
And fight like it’s 1775!!!!!
That’s why I’m here…
@@victoriag7805 Ditto!
I want the government to watch this. Today this would be considered abuse. Thank you for this information!
I'm sure it was abuse then too. They cause poverty and can cure it. Unfortunately, it makes them a lot of money. This is really sad, considering humans should not even consume pork.
Today sending your child to school barefoot would be abuse. As parents have more resources, the bar gets raised in all sorts of measures.
The government is sucking up resources and spending it on illegal aliens and wars for israel. Imagine how much of that could go in your pocket now
A few things:
1. ❤ that blue dress.
2. Those pewter(?) bowls that you used for the rice soup are lovely.
3. It is about damn time Justine got a sponsor…I hope more follow!!
I hope its not antique pewter. As modern pewter contains no lead it is perfectly safe to eat and drink from, however older antique pieces of pewter may contain traces of lead. How can you tell? Pewter items containing lead will develop a greyish-black colouration or 'patina' on the surface.
First off, I want to say how much I love St Genevieve. My grandmother, Edna Foley, used to own Green Tree in the 1970s. It was a very interesting experience I had as a young teen.
I remember that you showed it in a earlier video. It made me feel nostalgic seeing it again. As I haven't in, uh-um, years.
Your videos seem to make me long for these times and to see it again. In a good way.
I now live far away from home in Red Bud, IL. But, your videos keep my heart close to home. Remembering and reminiscing. I hope I may visit again someday.
Thank you so much for your videos. I thoroughly enjoy them.
Your videos are fascinating and a DELIGHT to watch. I love history and this is truly "hands on" history!
Thanks!
In the Philippines, we call this dish "Lugaw" 😊
You can add fish sause and lime for added taste! 😉
I remember hearing that porridge is popular in parts of Asia.
I even remember seeing it on a menu somewhere.
I learned it from a Thai student. I keep a bottle of fish sauce on hand just for making it. I add garlic and ginger and a little chopped green onions and an egg to mine. I make it with ground pork. So good
Pabili nga po ng lugaw na may itlog at may laman ☺️☺️
Omg I love lugaw!! My exs mum is from the Philippines and would make it during the winter or during sickness. It was delightful and genuinely such a great option!
If you have never been to the Sauer-Beckmann Farm in Texas, I believe that you and the lady that works for the state that maintains the place would have a great time together. It is an 1800’s working farm that is still maintained exactly as it was back then. They grow and preserve their own food, slaughter and preserve their own meat, milk their cows, cook 3 full meals a day on a period correct wood stove, bake bread, draw water, etc… it’s an awesome place and literally a step back in time. No modern amenities. Just history.
Sounds amazing. 😊
Thank you for sharing this! I live in Texas and this would be an amazing homeschool field trip.
Well, I guess it would be better than having nothing at all to eat 🇺🇸 😊Thanks so much for the invite and discounts on the tour and gift shop!! That’s really nice of you all to extend that to us 😊❤ Have a blessed day! 🇺🇸🇺🇸🇺🇸
It's warm, and filling. When you're poor, going to bed with a warm full belly is a blessing.
There are millions of people in Asia who eat a similar dish, congi juk and enjoy it - it started out as a peasant dish, and a cheap breakfast - but now people pay good money to order this in a restaurant - myself included!
It would have been better if it wasn’t so badly overcooked.
A Diabetes nightmare
Now I know where the term “Slop” Came from!! However, when they were hungry, you ate what you were able to scare up and I certainly would be no different!! Thank you for sharing, I always find these video’s interesting!
Nope, you haven’t seen real “slop” , as in “ slopping the pigs”!
My dad would go around to the restaurants in town and collect their food waste . Then he’d mix it wirh a little commercial pig feed and feed it to our pig…. THAT was slop! I hated helping him, it smelled soooooo bad!
I grew up dirt poor in Appalachia, East Tennessee . And I understand what it’s like to either eat what you were given or starve. Most times we had potatoes, and pinto beans , for a lot of our meals, ( especially in winter) with whatever we could raise and preserve from our garden,. We also had chickens and their eggs, and when my dad was alive, we’d raise a pig every year to slaughter in the fall .
Sometimes a hunter would give us some venison from a deer he had killed,. We rarely had beef.
I didn’t have an indoor bathroom until,I was 13 . We did have electricity and running water, just no bathroom. My dad died when I was very young , so it was just my mother and me. She worked at manual labor type jobs, waitress, hotel maid, cleaner , all my childhood so we never had much.
I'd try the gruel. Honestly, recipes like this are good to have in the event of extreme hard times. My husband and I would both love to visit St. Genevieve, but circumstances make it impossible. Hopefully, one day that will change. Much love and God's abundant blessings to you and Ron.
Recipes like this are good in the best of times, too.
I love your channel! Looking forward to watching many more!
Thanks for continuing the hard work Justine and Ron 💕 I'm going through a very difficult time in life and this cheered me up
For whatever burden you are under, I am praying for you.
Stay strong. You're among friends.
Have faith in God.....Pray and he will be there for you.🙏🙏🙏
Sending you well wishes through my screen. May your hardships lessen and your future brighten soon.
I'm sorry. I hope things get better for you...
What a great idea! As a native Missourian, you make me proud of your commitment to Missouri history and your use of current technology to promote it. Merci!
Why did the shop owner speak French? And you too? Is it Missouri history?
Because that part of Missouri was first settled by the French. @@Sketch_Sesh
Humm, although I love early American history cooking, I’m wondering if there were any other seasonings available she could’ve tossed into this porridge like pepper, mace, nutmeg, etc etc?!
@@robertabrams8562must have been really expensive back then
It's nice to see Missouri represented historically on UA-cam. I'm originally from St Louis and have been to St Genevieve! Thanks for the awesome content!
I’m from Joplin. Totally expected you’d be from the east coast. Super cool!
They're lucky. One of the freer states.
Lived in ava way back in the sticks wish I never left.
I was surprised to hear this was in St. Gen. St. Louis native here too. Now I want to visit just to see this! I love to see museums sponsoring these types of videos.
Congrats on your sponsorship! ❤️ So fun watching your channel grow and all your new successes!
Reminds me of the pea and salt pork mixture that the voyageurs ate while paddling their trade canoes to the yearly rendezvous. They did an incredible amount of manual labor on a bowl or 2 or this food.
I lived in Sainte Genevieve Missouri for five years. from 8 to 13. I’m 31 now but I’m glad I know exactly which building you’re talking about. In all this time that I’ve been watching your videos i didn’t even think about where exactly you guys live. I’m gonna have to visit you guys when I go to visit next time! 😃. I currently only live about an hour and a half away.
Love your videos so much. You take us back in time in such a comforting and memorable way, even when the circumstances weren’t always quite so comforting for our loved ones and ancestors of those times. Please don’t stop with what you do. ❤️🙏🇺🇸
Wow. So little food for a man for a day. I love your videos. Sometimes I wish I could live back then.
@Hello there, how are you doing this blessed day?
No 600 lb. psychopaths.
Yup, no obese folks back then.
@@charlottesmomever look at a portrait of Franklin?
@@jocelynmartin1572 Okay….very FEW obese folks back then.
As someone who's interested in historical fashion, the first thing to catch my eye here was that Justine swapped the early 1800s style dresses she usually wears for a style from the mid 1700s, to reflect the time period of the recipe.
I love fashion too! Good eye!
Rococo era - keep those elbows covered. Really pretty flattering style.
Omgosh I LOVE her dress! So pretty!!!❤❤❤❤
I was thinking the fireplace looked like a hobby lobby scene
Nitpick but the 13 str flag did not exist at that time .@@rebeccawigginsknowles8739
Add a little carrot and onion with scant amount of soy sauce and it becomes my favorite Japanese comfort/feeling under the weather food! Mix up a raw egg, add to pot, allow to cook through and you have protein plus for an easy filling meal. We also used leftover cooked rice for this dish as someone else mentioned in their comments. Funny how some recipes transcend time & place.
Yes, I couldn’t believe how simple this recipe was, I mean only 2 ingredients excepting salt, it’s crazy! Did they actually like the taste of it? Shows how much things got complicated over time. Now if I want to cook something, sometimes I give up becouse I need like 20 ingredients and most of them I don’t have in the house.
Benjamin Franklin is my Philadelphian hero! I didn't know that he made recipes for the poor. That's awesome 😎!
I kinda wish he didn't 😂😂😂
Yes. Instead of moving towards an economy where people can afford nourishing food.
He also had hoes in different area codes…did you know that?
I really enjoy this channel. Thank you for taking the time to create these videos and for all the work you do.
We are a group of: Okie Homeschoolers, on our way, later this summer!
Love the channel!
Thanks for the discount at the museum!
Congratulations!👏 I love what you & Jeff are wearing today and those trivets are beautiful! Thanks for all your hard work on the channel.
I love watching! Everything is so tidy in the cabin. I'm not sure on the pork flavored gruel. Thank you, Justine & I'll see you next week! xoxo
The concept sounds very similar to Chinese congee/ Korean juuk. I have no idea why he would say to boil for 3 hours, ours generally takes less than an hour. It would also really help to add whatever herbs or vegetables you could forage into the pot.
The long cooking time was probably to avoid trichinosis, which is a parasite that can be contracted by eating undercooked pork.
And bear
Thank you
A little pepper and nutmeg would have really set that dish perfectly.
It's good to finally hear your voice!
Please consider donating both to a local food charity ❤
Fascinating! I’m absolutely following this channel!
@Hello there, how are you doing this blessed day?
Seeing that salt pork brings fond memories of my maternal grandmother in the kitchen. She would fry salt pork in a skillet and I'd eat it as a treat. It was even better than eating salted raw turnips, raw cabbage dipped in vinegar, or "licking the bowl" where cornmeal had been mixed with milk, eggs, and corn oil.
I absolutely love your videos on early American life!
My grandmother would put A sliver of salt pork over a splinter for several hours, with a bandage to hold it in place, and the salt pork would literally pull the splinter out. Amazing 😊
Thoroughly enjoying your channel bringing history alive have tried the recipes from ienjoyable unf9rrunately Inwill miss this one out Judie London Great Britain
Guess it would be better than starving.Really don't think I would try it though. I enjoy watching you cook all those old time dishes.
@Hello there, how are you doing this blessed day?
Yeah, not a fan of anything that looks like grits. I'd rather have vegetables and peanut butter.
If hungry enough, you would eat it. Hunger makes most things palatable.
If you can, please donate to your local food charities..with food, currency or/and time.
If you can please donate fans/powerbanks bedding etc to homeless shelters and domestic violence shelters etc.
Even one can of something healthy and cheap can help so much!
I love this channel. If ever in the area I will definitely stop in.❤❤❤
@Hello there, how are you doing this blessed day?
Thank you Justine, it’s added to my “visit” list. I love anything colonial era!
I am so glad I stumbled upon this channel, it has been such a pleasure to watch. Honestly with everything on the rise except our paychecks, who knows, what I learn here could come in very very handy. When you needed to buy something did they always have to purchase it with money or could a trade system also be used? Did early American settlers also have the knowledge of medicinal plants?
Wow! Congrats on the sponsorship! You should be proud of your hard work with your channels and your museum position. I hope you new partnership is very successful.😊❤😊
I'd love to stop at St. Gen to see these homes someday!! They look absolutely fantastic
As Bananarama would say, "it's a gruel, gruel summer..." I hope I'm never that poor, but thank you for showing us the recipe.
Oh goshhh now I'm going to hear that in my head whenever that song comes on! Good one. Thank you for being here.
😂😂😂😂😂😂❤
😂 You could also say “She’s got it! Yeah baby she’s got it!” When making this recipe.
As a swiftie i will think of this comment at eras tour today
This is said to be for the poor, but the rich CHOSE to eat this way, as well. Even for the rich, breakfast was usually nothing more than oatmeal or even water gruel, sometimes with a small piece of bred and four to eight ounces of beer. Lunch and supper were seldom any better.
People simply did not think of daily food the same way we do today. For them, the kind of food we eat for daily meals now was reserved for social gatherings, or when guests of the right quality came for supper.
This recipe seems appropriate for those who cannot support themselves. Although today greens and a mixture of pulses and grain can at low cost greatly increase nutrition when meat is too expensive. I grew up in New Mexico and recommend hominy made with lime (nixtamal as it is known in the Southwest) as a substitute for rice. The addition of beans, peas, or lentils greatly increases the nutritional value of corn (maize) gruel. Nixtamal gruel, tortillas or tamales served with beans and chili are very satisfying and inexpensive.
I don't have travel plans any time soon but if I ever head out there I'll stop by. I've made rice poridge before, using a congee recipe. I think I might even have used pork fat, but I seasoned with salt and pepper. Congee is a Chinese rice poridge I think. Thanks for sharing this recipe!
The way to cook with a stove is very unique. You cook very well. You must be a professional chef
Just discovered some photos of my parents' trip down to St. Genevieve, Mo. in 1967. They also visited the David Crockett museum in Tennessee. If I could travel now, I'd definitely make the trip down there as it sounds and looks very interesting!
Im so happy that i finally hear your voice! Great Person
Very interesting-not sure I would try the gruel but the museum/ house looks like a great tour!!
I think if I was the poor and I lived in that era and this was my food... I would probably cook the rice first and separately and then while it's cooking, I would cut up the fat pieces in very very tiny pieces of fat and meat (which I'm sure there was nothing much of meat there LOL) but I would cut it up in very small cubed pieces and cook it over an open fire to get the little bits crispy and release some of that good oil flavor. And when done I would then mix it in with the cooked rice although I don't think I would have added that much water... I think that would give it more of a better flavor? Was salt too expensive for the very poor at that time Josephine? Also my second question did the people back then know how to forage??
Gruel is better than you'd expect.
@@jessicapabon2105 You do not want to add salt to any dish that contains salt pork. The pork makes it more than salty enough for anyone.
I would love to visit this museum! I retire this year-hopefully next year we can visit!
Yesss I love your channel you guys are the best ❤
I really love this channel and you all. Thank you so much. 👍👍👍
Such a quiet, peaceful place you guys are at, love it. Thanks for sharing your videos & time with us. Can't wait until you can share more fire cooking with us. Like hoe you k ow with type of fire to build, use & when to know how best to make the fire work foe your cooking. You are so talented & I love your videos so much. So peaceful & informative. Thank you & Ron for your time & effort you share with us. Especially this location and sweet gentleman 😁👍💕
Where did you get the beautiful spoon you were eating with? I taught 1840 living history for years, too old for it now and I really miss every bit of it! I still use a lot of my stuff from then, though I have sold my loom and a couple of my spinning wheels. I still make a lot of the receipts from then but don't cook over the fire now. Your channel brings back so many wonderful memories. I really enjoy both of your channels.
Thank you dear 😊I picked that spoon up from Samson Historical. I like how smooth it is.
2 bowls could feed a man for a day? Clearly they never met Ron.😂
I will have to make it down to St. Gen soon to see these neat homes!
Two bowls could never feed a working man for a day. I eat the equivalent of three or four of those small bowls when I fix cream of wheat or grits for breakfast.
I think what they meant by "can feed a working man for a day" is: can sustain a working man for a day.
Nowhere does it say he could eat until he felt full and satisfied 😅but with all the calories the fat provided it was probably enough fuel for his body to keep going on with his work for another day@@gaiustacitus4242
This is why UA-cam rules. I have so much respect for you and your passion to keep history alive. You are a hero.
There is no other channel like this. I love it!!
I would like to know where you got all your cooking gadgets & hearth items? I also love your bread kneading bowl & little butter churn!!! And your clothes!!!
@Hello there, how are you doing this blessed day?
This is how we do sometimes when we are sick or sometimes during cold weather. My mom will cook this. we sautee onion, garlic and a little of fresh ginger with chicken meat and mix on the rice porridge with little salt to taste. Sometimes she will put chicken boulion for taste. It's like soup with rice. This will make your stomach full.
I travelled to St. Genevieve last summer (because of interested generated from your channel) and drove by the historical houses. Very beautiful. Wish I had stopped to see the fully furnished home.
I watched your face and expression. I just knew that was going to be terrible. 😂 Thank you all for the invite. I hope to make a visit soon when the weather is more favorable and cooler. I really enjoy everything you all share with us.
Leave the salt be, better.
@@misterhipster9509i thought that, too, why remove all the salt? Rice is very bland without something to flavor it.
Rice porridge is actually good. Even if it's just made with chicken broth.
On the contrary, she said she liked it on their other UA-cam channel.
I think it's ok to rinse off the salt bcz enough of it would still be in the meat to season both the meat and the rice.
There is nobody more patriotic than you. I love it ! I so respect that you are preserving history.
This recipe is great. If person want rest from eating and still have some food this is great recipe. Idk but sometimes i am just tired of eating. I do not eat a lot but have something light for stomach could be beneficial for many people. There is nothing bad about little discipline and saving money. I live in Spain now and I have had problem to find ham bones recently. They have a lot ham here and 3 years ago when I visited i saw them in shop just by chance but it was in Valencia. In Barcelona I found them after i tried 4 shops and it is not regular goods there. I plan to use them in beans. I have 800 grams with pieces of finest jamon serrano on it. Nice channel I already watched your beans and pork recipe.
Just love your videos, such valuable recipes, actually priceless
Will Ron have seconds? My guess is probably not.🤣 Loved the video Justine!
You guessed right!
Wow! Thank you for sharing this incredible video. Thank you for all you do nd share. It’s very important!
I'm 73, my parents were born in 1918 & 1921. My mother actually ate well enough since she was raised in a Hutterite community.
However, from of her habits, I still reuse ziploc bags and compost everything.
My father's family were very poor. He told me of his joy finding an apple only half rotten in the cellar in winter.
Our ancestors were amazing to survive and thrive.
Yes, we have a very different society. My mom's dad worked for farmers in the 20-30's and she was the oldest of 7. Said she had at times taken lard sandwiches to school for lunch. YUCK! So grateful for not having that sort of food or life. I'm just a year older than you and my parents were born in 1918 and 1921. Nice to know people who appreciate the past.
My great grand father had 13 children. During the 1930s he put a sign in the yard that said free children. People stopped and took the kids and adopted them. This meant those kids got to eat. My grandfather had brothers and sisters scattered around the country with different last names.
Zipper packs are a luxury to me lol I reuse mart vinyl. :)
My ancestor, Isidore Moore, was an import part of St. Genevieve’s history! Cool to know you’re in MO whereabouts I grew up!
So this rice gruel was invented by Benjamin Franklin to feed the poor. At least the poor had something filling to eat than be hungry. Thank you for the recipe, Justine. It look like porridge.
I would love to visit the museum . Looks very interesting.
Franklin didn't invent rice gruel. He just wrote down a recipe. Gruel has been around in many cultures for many centuries under names like congress, pottage, porridge and gruel. Watch Max Miller 's "Tasting History ". He does a wonderful episode on the history of it.
Asians (and many cultures) have been doing rice porridge forever and with more toppings and it's amazing. In it's most basic form it is great when you're not feeling well since it's easy to digest. It's also hydrating. Add ginger, green onions, and fish or a salty meat or egg and soooo good!!! Garlic too!
I wish I had learn to do what you do when I was young. What a dream job you have!!
We called it "lugaw" here in the Philippines ☺️ but sometimes no pork, just salt or sugar.
I love Ste. Genevieve -- and appreciate the work done by French Colonial America, who graciously provided a photo of Bolduc House for me to include in my book, Destination Heartland, which has as its goal getting more people to appreciate how amazing the history of the Midwest is. I love food history in general, but having spent time in Ste. Genevieve, I particularly enjoy your videos--because it's such a remarkable place.
Using the fat is excellent! The fat + carb (rice) makes a solid meal that will give energy. And help a poor person that has not much body fat.
Thank you Justine, Ron & Jeff! Enjoyed the video & I'd love to take Jeff up on his offer to tour the Bull Duke house & museum. Maybe one day my husband & I'll make it to St. Gen. Then we could check out all the wonderful businesses like Sassafrass Creek Originals, ALS Pewter & more. Might get to meet y'all.
God bless y'all!
In south India (specifically Kerala), we call this rice porridge Kanji (Congee). It’s cooked with water (no meat) after rice has been washed multiple times. Accompanied by fried fish, some vegetable thorans and spicy Indian pickles. A favorite accompaniment is powdered coconut chutney (ground coconut, salt, garlic, ginger, dried red chilies and tamarind are slowly dry-roasted, cooled and ground into powder). This was usually what was eaten when one was sick or had fluid loss. And yes, this was a common meal for the poor, if they afford to buy rice.
Now THAT sounds delicious!
Makes me wonder if Franklin experienced this cuisine somewhere else during his life and tried to recreate it based on memory, hence the lack of rice washing and accompanying spices.
Same in most other again communities like Malaysia and Singapore and chine
It is paze in Maharashtra. Very tasty and healthy too
I am definitely going to try and take a trip to see the landscape and houses!!! Love the channel! Great work!!!!
I only discovered your channel a week ago, and I already enjoy it so much! I am eager to try your pumpkin pie video recipe in a couple more months as the weather cools and my pie pumpkins ripen! Thank you for sharing these videos!!!
CONGRATULATIONS!! Well the proof is in the pudding you are both Amazing! Such a lovely channel!
It might be gruel, but Justine always makes food look delicious, lol.
I really love your guys content! It is so refreshing to learn how our founding Father's and Mother's would have lived.
It has a striking resemblance to cream of wheat 😋
Yeah but I can't afford Cream of Wheat!!!---but I CAN afford rice!
Which makes me gag.
Cream of rice.😅
Excellent recreation! Ive enjoithis one and many others...thank you for entertaining us as well as educating.
I am glad you told us how it tastes. I am also glad I am not poor and I can afford the entire chop. Thank God for that!! 🤣
Ben Franklin is my great great great great grandfather. I love to see his recipes, etc. I would love to go to see where he and his family lived.
How HOT it must’ve always been particularly in the summer w that fire going all day. Then when u add the 100 layers of clothes only women had to wear, the constant moving be it chasing children or just manual labor of any kind, I sure am grateful for AC!
Yes but it was very cozy in the winter so it's a 50/50.
Also the very real danger of the woman's clothing catching on fire as she worked.
It looks amazing. The gruel actually looks intriguing enough to try. I would have added some wild plants or herbs to it.
We are so spoiled as a culture today to not realize that families struggled during hard times to keep something edible on the table. Makes me want to save up $30 for a copy of “The Lost Ways” book to learn how people survived before refrigeration, electricity or even indoor plumbing or lights.
I enjoyed this video very much. Thank you.
That actually looks good to me. It reminds me of cream of wheat which I loved with butter and cream and sugar when I was a kid. The same can be done with rice like you did here as long as you use sugar and butter a cream. Great recipe in my opinion with a couple of adjustments...leave out the pork :) I love the sound of that fire. :)
Salt pork is best when fried in a skillet. The fat gets really crispy and is a real treat. It's like something between pork rinds and thick cut bacon.
@@gaiustacitus4242 I agree, also best in beans. :)
@@willythewave You're right. Beans without salt pork are missing too much flavor.
You can get Cream of Rice in a box, just like Cream of Wheat, but I have to warn you, it is tasteless and disgusting!
@@nancybrewer8494 It would likely taste much better after adding two tablespoons of fresh bacon grease.
Yummy rice,
it is good to see you talking.
My Mom's family is from coastal Georgia and rice is a staple at every meal. In the Great Depression people lived on government " commodities" that were mostly peas and rice. My Dad who was from the midwest ate hominy and pinto beans a lot. Then they fought in WW2 and built a great economy for future generations that we today can continue or destroy. Our choice.
I love the 2 bowls you served the gruel in. ❤
I'm not sure how that amount of food could sustain a grown man for a day. They would work so very hard back then. I was hoping at least bread would go with it.
I'm excited about visiting the museum! It might be awhile before i can visit, but definitely will put on my list! Thank you Justine! ❤👍🤗👏
Interesting.
Although I would never cook the rice for 3 hours, I often make versions of this and I don’t consider myself “poor”.
Rice is extremely versatile as a carb base and takes many flavors and additives very well.
Never used a slow cooker?
Je suis ravie que la chaîne, à laquelle je suis d'ailleurs accro, ait des liens forts avec Ste Geneviève. J'ai partagé cette vidéo avec une chère amie qui habite à Crève Cœur qui sera, j'en suis sûr, ravie de te retrouver ~ si elle ne te connaît pas déjà ! Cordialement du Finistère, Bretagne 🇫🇷