Glen from Glen & friends says, your ancestors would use modern conveniences if they had them. So don't worry about not using the same tools. I come for the recipes & your pleasant personality.😊
I think about that a lot, particularly while making these recipes. Bakeries wouldn’t have been in business if everyone was actually baking all their own bread.
I never tried beets, I had it in my mind that they would taste like dirt. Well I tried them on my 75th birthday and guess what, they tasted just like dirt 😂. Have a good trip. 💛 from 🇨🇦.
I love every bit of this menu! This is the kind of food I grew up with. I will tell you, it’s worth getting an ice cream churn. You z ca an even get an electric one. No ice cream tastes as good as homemade. The recipe you used in this menu is probably not the one I’d use though. I remember, as a kid, on the back porch with my dad… My grandmother would mix up the ice cream & we’d put it in the manual ice cream churn. Dry ice is used around the outside of the cylinder that holds the ice cream mixture & daddy would take turns with me cranking the handle. So many wonderful memories came from those lazy days on the porch cranking the ice cream churn with my dad. We never made strawberry but we made peach & vanilla. But that was the best ice cream I ever ate during my 68 years of life. You did a fantastic job on the meal tonight. I think you can make about anything after making 26 meals out of that cookbook! 😂 You had to figure out a lot of those recipes & it couldn’t have been easy! And they would’ve eaten the lettuce leaves. During the depression they would’ve been lucky to even get them. Thanks for demonstrating how to make another wonderful meal from the depression era! ❤
Thank you! Fresh peach ice cream sounds absolutely heavenly 🍑 🍨 I know we have an ice cream churn somewhere in storage but I haven’t used it yet. We would make it during Girl Scouts by shaking it in a container surrounded by ice and rock salt. Somehow we always got a little of the salt or salt water in the ice cream and it never fully solidified but it was so much fun we didn’t care!
The only things I would try are: the broiled chicken minus all those initial seasonings, just the butter served with the butter-parsley gravy; the beet salad on lettuce leaves (I do believe the leaves served a dual purpose both as aesthetics and were also supposed to be eaten because I can't imagine a home economist from that era encouraging any wastefulness of food); the cake and strawberry ice cream combo. I think you could have thawed the ice cream more for a creamier texture. Eaten either way, refreshing and icy or creamy-style, I'm sure it tastes fine. I wonder if those pooches showed up at your doorstep because they smelled food coming from inside. They sure looked friendly.
His name was Gossamer and he was red. I loved him! I think with the beets the woman who lived in the country may have had fresh smaller beeta harvested from their own gardens at that time or ones in the pantry that where home canned. While in the city the woman who cooked for their families would have bought fresh from their local grocery, pickled ones or possibly canned like you used. Or if they where like me they would have skipped them altogether since I really don't care for beets. lol
Hi Ashley, nice to see your lovely self. What a great meal. A lot of work, but it seems easier than some of those laborious meals early on. Your editor is doing a good job, yet I do miss seeing and hearing you in the kitchen. But all things must move on and progress, otherwise how do we learn and grow? And you are a gal with a lot of energy and things to share. I'm always looking forward to your next video. Have a safe and successful trip, travel mercies, protection, and prayers go with you. God bless 💖✝
I agree with you, these more recent meals seem so much easier than the first ones! I took your comments in to account and have started talking more again in the last couple videos I recorded. Hopefully that makes us all feel closer 💜
Ooooh, only a few seconds in and we get a glimpse of the happy-tail sweeties ! Okay, I'm going to calm down now and watch the rest of the video... Edit: Oh. Not your dogs. But they were darling anyway.
Your video inspired me to make ice cream. I’m doing peach. I’m sure churning the ice cream would have handled those ice crystals. We work with what we have though. I’m trying glucose syrup in my ice cream for the first time. It’s supposed to stabilize it so the ice crystals don’t start to develop as it sits in the freezer. We’ll see how it works. The base and peach purée are sitting in the fridge now overnight.
@@vintagedietitian It worked great! My ice cream maker wouldn’t freeze properly. I got it only to shake consistency. So I put it in a container and took it out about every 30-60 minutes to stir vigorously, then eventually got tired of that and just let it freeze. No ice crystals. 1 week later, it’s starting to change texture a bit but still pretty smooth. I made peach ice cream.
I don’t know what happened over the last few days, but I suddenly realized it was Monday and I had watched our video yet! I’m glad the chicken turned out great even if it was extra extra extra crispy on top. Great pivot to save the recipe. The stuffed eggplant next week sounds potentially delicious. I just wonder what a 100 year old stuffed eggplant recipe is going to use for the stuffing. 🤣 it will have bread crumbs, this is when I need to live closer to you because I would totally volunteer to be your taste tester.🇨🇦🇺🇸❤️ Wishing everyone a Happy Canada Day and a Happy 4th of July. 🎆🎆🎆🎆
Don’t worry, it’s Saturday and I just realized it a few minutes ago 🤣 Happy Canada Day to you. You never know, maybe someday one of us will be visiting in the other’s backyard and we’ll be able to eat together sometime!
You should have moved your oven rack down. The finel enamelware is not cast iron. Be careful using vintage enamel some contain lead. No links to past videos.
That’s the lowest the rack goes in my top oven and the bottom doesn’t have a broiler. I wonder if I had used a shorter cover if it would have turned out better. I thought the Finel enamelware was enamel on cast iron, I didn’t realize it was a different metal. Do you know what kind of metal it is?
About the chicken: I could not take the bone crunching sounds! I had to skip ahead. But regarding the finished dish, who cares that it was ugly if it tasted good? Taste is what counts. About the gravy: that seemed like a minuscule amount for the whole chicken? Was it really enough, or could the quantity have been doubled? About the cake: it is plain, but plain cakes can be varied so many ways: maraschino cherries can be added, or citron, or candied citrus rind, or walnuts, or raisins (not for me, but to each their own), or chopped up dried fruit, or spices like cinnamon, whatever one's favourite spice is. They can be made with brown sugar instead of white. Cocoa powder can be added, or a bit of cold coffee. Satan warmly recommends making the cake inedible by adding shredded coconut (you must be a disciple of Satan, you Ashley-the-coconut-lover 😁). I love beets too. Cold beet borscht with sour cream is just the thing on a summer day - or any day of the year.
Mmmmmmm, cold beet borscht! I just had a beet lemonade today and it was fabulous. (It had no coconut so maybe you would have liked it 😉) You’re right, I think it needed several times the gravy amount.
when the menu said fresh green peas and new potatoes I was hoping for them to be put together in white sauce (I know you dont like the vegies creamed lol).......my next statement is not a whine or complaint and I guess I understand why you now have an editor--however my like and dislike is I prefer your more lengthy more detailed videos (one reason is I saw more steps and heard your narration as you went-I feel like more content is being left out and we get what I call 'funeral home music' instead of you talking)....looking back I guess that alot of your videos were around a haf hour but it sure seemed to be more full of what I preferred than what I see in these edited by someone else.......I am probably in the minority and I understand you dont have the time since going back to a job ... and I still watch you, and will continue to but I for some reason think you asked for our opinions on the way things are done now.....I really enjoy you and your sister in the kitchen together trying to figure things our and having such a fun time laughing at some of the mistakes or oddities of recipes---and of course enjoy Nonni too.....have a safe trip look forward to the next menu
Thank you, that’s really great feedback. I have actually been doing a little less talking in the last few that I’ve filmed because I always feel like I talk too much. It’s helpful to know that you guys like the talking. I’ve already finished filming the next video but I’ll keep that in mind for the next one 😊
Spatchcock chicken is a great idea, but I agree that your broiler is much too shallow for modern chicken. The Pyrex shows a Google search = 1940s primary blue. You could have made an Ice with the strawberry juice and a very little sugar. They would have had ice cream churns back then and they would know to use it.
I do that the primary blue bowl, but this one is actually blue glass the whole way through where the primary set is milk glass with paint and glaze on the outside. I wonder if the cover on the chicken had been shorter if it would have burned less.
Not sure why you put a roasting pan over the top of the chicken. Garlic powder burns very easily under a broiler. It would have been better if the rack was lower. Also beets are my favorite veg too. My husband and kids hate them 😂. Enjoy you trip.
Unfortunately when I chose a double oven I gave up the room under the broiler as it’s only on the shorter top oven. The recipe specified that it be covered. I couldn’t find anything else that would fit as a cover over the chicken. I tried a beer lemonade at lunch today and it was sooooo good. I bet you would have liked it!
Ashley, thanks for commenting on the bowls. They’re beautiful 😊
Certainly! I love showing off my collection a little bit 😘
Glen from Glen & friends says, your ancestors would use modern conveniences if they had them. So don't worry about not using the same tools. I come for the recipes & your pleasant personality.😊
I think about that a lot, particularly while making these recipes.
Bakeries wouldn’t have been in business if everyone was actually baking all their own bread.
I never tried beets, I had it in my mind that they would taste like dirt. Well I tried them on my 75th birthday and guess what, they tasted just like dirt 😂.
Have a good trip.
💛 from 🇨🇦.
Hahahahahaha!!!!! I love that! It’s such tasty dirt though 😜
That looks like a good meal! Nothing too weird, lol
Haha, I agree!
I love every bit of this menu! This is the kind of food I grew up with. I will tell you, it’s worth getting an ice cream churn. You z ca an even get an electric one. No ice cream tastes as good as homemade. The recipe you used in this menu is probably not the one I’d use though. I remember, as a kid, on the back porch with my dad… My grandmother would mix up the ice cream & we’d put it in the manual ice cream churn. Dry ice is used around the outside of the cylinder that holds the ice cream mixture & daddy would take turns with me cranking the handle. So many wonderful memories came from those lazy days on the porch cranking the ice cream churn with my dad. We never made strawberry but we made peach & vanilla. But that was the best ice cream I ever ate during my 68 years of life. You did a fantastic job on the meal tonight. I think you can make about anything after making 26 meals out of that cookbook! 😂 You had to figure out a lot of those recipes & it couldn’t have been easy! And they would’ve eaten the lettuce leaves. During the depression they would’ve been lucky to even get them. Thanks for demonstrating how to make another wonderful meal from the depression era! ❤
Thank you! Fresh peach ice cream sounds absolutely heavenly 🍑 🍨
I know we have an ice cream churn somewhere in storage but I haven’t used it yet. We would make it during Girl Scouts by shaking it in a container surrounded by ice and rock salt. Somehow we always got a little of the salt or salt water in the ice cream and it never fully solidified but it was so much fun we didn’t care!
If you don't have cheese cloth, use a fine mesh strainer. It's not quite the same, but it works better than paper towels of a coffee filter.
The only things I would try are: the broiled chicken minus all those initial seasonings, just the butter served with the butter-parsley gravy; the beet salad on lettuce leaves (I do believe the leaves served a dual purpose both as aesthetics and were also supposed to be eaten because I can't imagine a home economist from that era encouraging any wastefulness of food); the cake and strawberry ice cream combo. I think you could have thawed the ice cream more for a creamier texture. Eaten either way, refreshing and icy or creamy-style, I'm sure it tastes fine.
I wonder if those pooches showed up at your doorstep because they smelled food coming from inside. They sure looked friendly.
Haha, I don’t know why those pups showed up but I know if I would have kept feeding them they never would have left 🤣
"I will love him and squeeze him and call him George!" Love Gossamer.
I knew it!!!
His name was Gossamer and he was red. I loved him! I think with the beets the woman who lived in the country may have had fresh smaller beeta harvested from their own gardens at that time or ones in the pantry that where home canned. While in the city the woman who cooked for their families would have bought fresh from their local grocery, pickled ones or possibly canned like you used. Or if they where like me they would have skipped them altogether since I really don't care for beets. lol
That makes sense. I feel like at that size it would be a pain in the butt to skin!
Gossamer is my fave looney tunes character
Hi Ashley, nice to see your lovely self. What a great meal. A lot of work, but it seems easier than some of those laborious meals early on. Your editor is doing a good job, yet I do miss seeing and hearing you in the kitchen. But all things must move on and progress, otherwise how do we learn and grow? And you are a gal with a lot of energy and things to share. I'm always looking forward to your next video. Have a safe and successful trip, travel mercies, protection, and prayers go with you. God bless 💖✝
I agree with you, these more recent meals seem so much easier than the first ones!
I took your comments in to account and have started talking more again in the last couple videos I recorded. Hopefully that makes us all feel closer 💜
@@vintagedietitian Yes, I appreciate hearing your voice. Especially true for vision impaired folks to help connect. 💖
Ooooh, only a few seconds in and we get a glimpse of the happy-tail sweeties !
Okay, I'm going to calm down now and watch the rest of the video...
Edit: Oh. Not your dogs. But they were darling anyway.
Hahaha, only my pups for a few hours 🤣
In a few years I’ll get one, and you guys will know immediately as I’ll want to show him off in every video 😉
Your video inspired me to make ice cream. I’m doing peach. I’m sure churning the ice cream would have handled those ice crystals. We work with what we have though. I’m trying glucose syrup in my ice cream for the first time. It’s supposed to stabilize it so the ice crystals don’t start to develop as it sits in the freezer. We’ll see how it works. The base and peach purée are sitting in the fridge now overnight.
Also meant to include that your ice cream had a really beautiful color.
That sounds so so delicious! How did the glucose syrup turn out for you?
@@vintagedietitian It worked great! My ice cream maker wouldn’t freeze properly. I got it only to shake consistency. So I put it in a container and took it out about every 30-60 minutes to stir vigorously, then eventually got tired of that and just let it freeze. No ice crystals. 1 week later, it’s starting to change texture a bit but still pretty smooth. I made peach ice cream.
@@vintagedietitian Took out 1 tbs sugar for each tsp glucose. Two tsp glucose total for 1.5 qts.
@@marcilk7534 did you replace the sugar completely or only part of it?
I don’t know what happened over the last few days, but I suddenly realized it was Monday and I had watched our video yet! I’m glad the chicken turned out great even if it was extra extra extra crispy on top. Great pivot to save the recipe. The stuffed eggplant next week sounds potentially delicious. I just wonder what a 100 year old stuffed eggplant recipe is going to use for the stuffing. 🤣 it will have bread crumbs, this is when I need to live closer to you because I would totally volunteer to be your taste tester.🇨🇦🇺🇸❤️ Wishing everyone a Happy Canada Day and a Happy 4th of July. 🎆🎆🎆🎆
Wishing you the same, although a little belated! Take care!
Don’t worry, it’s Saturday and I just realized it a few minutes ago 🤣
Happy Canada Day to you. You never know, maybe someday one of us will be visiting in the other’s backyard and we’ll be able to eat together sometime!
You should have moved your oven rack down. The finel enamelware is not cast iron. Be careful using vintage enamel some contain lead.
No links to past videos.
That’s the lowest the rack goes in my top oven and the bottom doesn’t have a broiler. I wonder if I had used a shorter cover if it would have turned out better.
I thought the Finel enamelware was enamel on cast iron, I didn’t realize it was a different metal. Do you know what kind of metal it is?
About the chicken: I could not take the bone crunching sounds! I had to skip ahead. But regarding the finished dish, who cares that it was ugly if it tasted good? Taste is what counts.
About the gravy: that seemed like a minuscule amount for the whole chicken? Was it really enough, or could the quantity have been doubled?
About the cake: it is plain, but plain cakes can be varied so many ways: maraschino cherries can be added, or citron, or candied citrus rind, or walnuts, or raisins (not for me, but to each their own), or chopped up dried fruit, or spices like cinnamon, whatever one's favourite spice is. They can be made with brown sugar instead of white. Cocoa powder can be added, or a bit of cold coffee. Satan warmly recommends making the cake inedible by adding shredded coconut (you must be a disciple of Satan, you Ashley-the-coconut-lover 😁).
I love beets too. Cold beet borscht with sour cream is just the thing on a summer day - or any day of the year.
Mmmmmmm, cold beet borscht! I just had a beet lemonade today and it was fabulous. (It had no coconut so maybe you would have liked it 😉)
You’re right, I think it needed several times the gravy amount.
when the menu said fresh green peas and new potatoes I was hoping for them to be put together in white sauce (I know you dont like the vegies creamed lol).......my next statement is not a whine or complaint and I guess I understand why you now have an editor--however my like and dislike is I prefer your more lengthy more detailed videos (one reason is I saw more steps and heard your narration as you went-I feel like more content is being left out and we get what I call 'funeral home music' instead of you talking)....looking back I guess that alot of your videos were around a haf hour but it sure seemed to be more full of what I preferred than what I see in these edited by someone else.......I am probably in the minority and I understand you dont have the time since going back to a job ... and I still watch you, and will continue to but I for some reason think you asked for our opinions on the way things are done now.....I really enjoy you and your sister in the kitchen together trying to figure things our and having such a fun time laughing at some of the mistakes or oddities of recipes---and of course enjoy Nonni too.....have a safe trip look forward to the next menu
I preferred the videos without the music too. If we must have music it should be more nostalgic, in line with the 1920's time period of the cookbook.
Thank you, that’s really great feedback. I have actually been doing a little less talking in the last few that I’ve filmed because I always feel like I talk too much. It’s helpful to know that you guys like the talking. I’ve already finished filming the next video but I’ll keep that in mind for the next one 😊
@@vintagedietitian I enjoy your talking, it's like having a chat with you in the kitchen!
thank you 🥰 I also feel like I’m talking to you all when I’m rambling on.
Spatchcock chicken is a great idea, but I agree that your broiler is much too shallow for modern chicken.
The Pyrex shows a Google search = 1940s primary blue.
You could have made an Ice with the strawberry juice and a very little sugar. They would have had ice cream churns back then and they would know to use it.
I do that the primary blue bowl, but this one is actually blue glass the whole way through where the primary set is milk glass with paint and glaze on the outside.
I wonder if the cover on the chicken had been shorter if it would have burned less.
@@vintagedietitian Google brought up the solid blue Pyrex, made in the early 40s. But maybe that information was missing a detail.
Not sure why you put a roasting pan over the top of the chicken. Garlic powder burns very easily under a broiler. It would have been better if the rack was lower. Also beets are my favorite veg too. My husband and kids hate them 😂. Enjoy you trip.
Unfortunately when I chose a double oven I gave up the room under the broiler as it’s only on the shorter top oven.
The recipe specified that it be covered. I couldn’t find anything else that would fit as a cover over the chicken.
I tried a beer lemonade at lunch today and it was sooooo good. I bet you would have liked it!