Emmy, I’m so glad you liked the Rumford receipt book (and tolerated the Mystery meal)! When I came across the pamphlet, I knew you had to have it. I would love to see you try some more recipes from it. You always do the best job recreating vintage meals!
I remember eating a dip that tasted like this at a party in the 2000s as a kid. The person who made it was elderly at the time so it may of been a popular in the family recipe.
Emmy, definitely make more recipes from this lovely cookbook, please! My daughter and I LOVE your channel. Thank you for the happiness you've given us!
ah this is the kind of content i subscribe for ....unusual and vintage recipes that I have not seen before. Love this and the hard times series so much!!!!
My neighbor makes a batch of an old fashioned ketchup every summer with tomatoes, onions, peppers, sugar and vinegar. It's just a bit sweet, tangy, somewhere between smooth and chunky. I think it would be great in this dip.
In terms of definition: "Mystery" also used to refer to a skill of a working trade, not the Sherlock Holmes sort of mystery. I think when it comes to calling this "mystery," It might refer to the fact that this was tested by the people who work in kitchens, testing and trying things out at work and just deciding: this is the "chef's dish" for you as though to say this is something they came up with and want you to give it a go.
I think it's called mystery because you never know what will be in it... like back in 1911... nobody knew what kind of things they would get from their "meat stamps".
I must say I’ve seen this channel since your days in Japan and I must say, as sometimes I forget and come back to this channel, I’m must say this is a awesome channel to binge watch. After all these years, you rock Emmy
So Heinz Ketchup was available in 1911, that could have 100% been used in the recipe. However I guess the actual definition of "ketchup" back then involved mushrooms, tomatoes and walnuts? So it could have been that as well. Who knows lol.
My guess is Ketchup 100 years ago was considerably less sweat than it is now. American paletts have grown accustomed to sugar and more has been added to such condiments over the years... in which I'd think that when this dish was properly prepared 100 years ago, it was far less sweet, and I'd also guess 1 slice of onion means a slice of onion chopped, but I could be wrong.
Speaking of rice suspended in cream… I’m Mexican and I grew up eating Arroz con Leche, a breakfast dish that is sweet and served with cinnamon and sometimes raisins. I’d love to see you give this a try. I wonder if anyone has any good recipes for this that they could share with Emmy.
Sounds like rice pudding which my mom (from Philly Irish/German immigrants) made for us all the time. Proportions and spices might be a little different for differing cultural tastes than what you grew up with it. In my mothers, raisins were used as an additive AND as a natural sweetener. Sometimes she would sprinkle in a little brown sugar for a more malt, molasses undertone.
My grandmother used canned shrimp all the time to make salad. She'd shred lettuce, tomatoes, and other salad stuff, then add a can of tiny shrimp and a light mayo based dressing she'd whip up.
This was fun. Old recipes are sometimes vaguely written, such as the slice of onion. Not exactly clear regarding the amount. And ketchup perhaps was different in 1911. Canned shrimp as well. Who knows what that was like in 1911. And things were sometimes assumed, like adding salt old pepper. I have a couple of these really old booklets that I got from my mother. I should try some things in them just for fun.
My father-in-law, who was born in 1912 (I married a menopause baby) used to have a cornmeal muffin each morning for breakfast: warmed in a mug with milk poured over it. It tastes very much like cornflakes, because it was the flavor cornflakes were trying to reproduce. So, I wouldn't mind a video of the cornbread recipe they have under 'breakfast'
My Pop used to use cornbread and eat it with it tore apart in a glass pore milk and add some kind of jelly, us kids used to call it “cornbread mess”, things that take us back as fond memories 😅😊😂!!!
@@junebryant5159My grandfather (Greek) married a southern woman, and he would pour buttermilk or beaten yogurt over the cornbread. It was a "southern" version of something called "papara" they did in Greece and Turkey with dry bread. It could be made with milk and butter or yogurt, and sweet with honey or savory with cheese or eggs. It was basically a tasty way to avoid wasting bread that had gone stale. There are even meat versions.
This is very similar to a very old molded shrimp dip recipe that uses cream cheese! I got my shrimp dip recipe from a family recipe handed down and it's very delicious!
Emmy: "I like to make the recipe exactly as written so I can taste what it's supposed to be." Also Emmy: "I'm going to add a little parsley that isn't in the recipe."
You're right in that early forms of katchup weren't tomato based, and I think one of the first/popular forms were concentrated mushroom goop. And in this context, it sort of makes sense. I imagine a shroom-based form of that being a sort of cream-of-mushroom soup, with rice, and shrimp/seafood added as a sort of shrimp bisque. *THAT* sounds incredible...
By the 20th century, ketchup was all tomato based. Mushroom ketchup and walnut ketchup were well before 1911, and the tomato version was by far the most popular by this time.
Emmy: I want to keep the recipe unadulterated for an authentic review. Also Emmy: **Proceeds to add parsley** All jokes aside, your videos are very comforting. Thank you!
a VERY interesting dish, its difficult to research foods from over 100 yrs ago, like Glen from glen and friends says foods change over the years, sometimes subtly other times in a big way. (paraphrased). I think the onion was the oddest part of the recipe but I can totally see making this with a few small modifications..
The restaurant where I work has something vaguely similar. I’d add a bit of horseradish and some shredded Parmesan cheese. Lastly I’d cook it in the oven so it can get nice and bubbly and brown the cheese.
I wonder if the recipe/formula for ketchup might have tasted different in 1911 - less sweet, for instance? Loved this. Please do make the chocolate cake or the caramels! That'd be great to see.
According to the internet, it was probably nearly identical to what we have now. Obviously no corn syrup. But the basic recipe of modern ketchup was invented in 1876
@@skeetsmcgrew3282 Yes, definitely. I was thinking of the corn syrup you mention. Even the modern "healthier" alternatives I've tried just don't hit that same spot, so it's a strong flavor component.
I usually watch Emmy’s videos as I wash my face/do my evening skincare..it’s just a little ritual I unintentionally fell into and I love it. This recipe was so curious and captivating, I hardly paid attention to my skincare I was so wrapped up in the video 😂!
This is silly, but thank you for using the word "homely" correctly. It's disturbingly common for people to use it to mean "homey," which obviously has another definition now. But homely literally only means ugly lol
The Townsends mushroom ketchup is amazing! Although, I like the spice powder that you get from dehydrating and grinding the leftover mushrooms even better.
@@TheBLGL I know I’ve seen it! I enjoy their channel as well! But with that being said there has got to be other recipes for it. I think something fun to do would be to make this same recipe again, but using the mushroom ketchup. She is right in what she said about the definition of what was ketchup then may or may not have meant tomato ketchup. I just think it would be a fun idea!
Chances are the shrimp available in 1911 were fresh from the local fish monger. Katsup or Catsup (the differences are inconsequential), Katsup sauce was originally a fermented fish sauce, which may have lead to Worstershire sauce, and may have contained anchovies, mushrooms, walnuts, oysters and onions. Tomatos and sugar were an incarnation much later and devised to suit the American palette.
I love old cookbooks a lot. It is so interesting what people ate or what they found appetizing or interesting in a dish. I'd really love to see more recipes made by you from that book 💗
Ketchup used be fish based instead of tomato based, which explains why it was used here with the shrimp. Maybe this was supposed to be a seafood-ish dip or even a porridge?
I wonder if that book is one of those mentioned in Anne of Green Gables series where Anne's work was added in a pamphlet to advertise a baking powder. It wasn't mentioned but I bet it has recipes there too.
I have my great grandma's recipe book and it's full of really DELICIOUS recipes. The biscuits and pie pastries are really good. I love going through to pick something and try it.
I have that booklet! If you have a cat or dog, give them the shrimp liquid. Don't ever throw out canned liquids as that is perfectly good food down the drain.
Hi Emmy, I think it's very good practice to follow a recipe exactly as printed (or availability of ingredients allow) the first time through making it up. Once you have a sense of what the author intended THEN go ahead and alter/improve it.
I love that after your monologue about following the recipe and not altering anything the first time you make it, you then chop up some parsley and add it to the recipe 😂Still love the channel!
😂 "I'm double dipping because it's mine" I giggle every time I watch you. Interesting recipe. I love how brave you are. Never would I ever try something like that.
I like your idea. Why does it feel it's the second time you make "stroganoff that's not stroganoff" this week? Will you make a traditional stroganoff to compare with these dishes anytime soon? That would be fun!
I have a collections of old cookbooks. They refer to ketchup made with seafood such as oysters or mussels. That would make so much more sense in this recipe.
Emmy I would LOVE it if you would make the rice pudding recipe. Rice pudding is my favorite thing to make and I would love to see if it was different in 1900's. Please and thank you so much.
If you added fresh horseradish it might taste like a hot shrimp cocktail dip. Honestly using fresh shrimp and adding horseradish sounds like something that might be a really good dip
Parsley can cover a multitude of sins Emmy.. and this one while something I might try... looks like it could fit into that category Shrimp rice pudding... Eeep! Yes. I would like to see any or all of the recipes in this booklet made by you... Could be a great sub-category along the same lines as Emmy Eats or your MRE list!
I know times change and with them descriptions change. I've got to imagine that the recipe writer meant "one thinly sliced onion." Either a change in wording or possibly a century old typo that led to so many people using a single thin slice of an onion and leaving the remaining 95% of an onion being stashed away for the next meal.
Thank you for following the recipe. I’ve watched people test Pioneer Woman recipes but not use as much of an ingredient or substitute something to make it healthier and then say the recipe was just okay. Try the actual recipe before changing it if you critique it
Looks like what my family made as shrimp remoulade. It was delicious back in the day sans rice, but hey, rice is fine. I'm having difficulty conjuring how it was served (atop a salad I think?), I just remember being so proud of helping Mom cook, peel, and devein 5 pounds of shrimp when I was about 10 or so.
Agreed! Make it as written the first time. If the first taste test is truly unappealing, you can always tweak it then so that ingredients aren't wasted. 😊
I always follow a recipe exactly as written the first time I make it. I know what it should taste and look like. I can change the next time I make it-if I do.
To give it more shrimp flavor, you could just reduce the liquid from the can & add it to the dip w/ a couple more minutes cooking time to make sure it's still thick enough.
the shrimp are supposed to be chopped into halfs.. (my grandma used to make this..LOL) and definatly drained. it is like thousand island dressing and what inspired thousand island dressing. for coctail shrip entrees (lettuce bed instead of toast) etc but served cold
There was no comment that seemed to appropriately describe how I felt while watching you make this mystery meal. I’ve been under the weather for the last few days. Perhaps this one will be shelved until my stomach is a little more settled. You are a brave individual😂
Heinz put out its "Tomato Catsup" in 1876, and tomato-based ketchups in general first appeared early that century, so I wouldn't worry too much about mushroom ketchup or walnut ketchup. In 1911, Ol' Reliable Heinz Tomato Ketchup is definitely a strong option.
I love how Emmy can be politely skeptical but never judgmental. She's the queen of "don't knock it 'til you try it."
Yes! She doesn’t yuck anyone’s yum and I adore her for that! 🫶🏽
Emmy, I’m so glad you liked the Rumford receipt book (and tolerated the Mystery meal)! When I came across the pamphlet, I knew you had to have it. I would love to see you try some more recipes from it. You always do the best job recreating vintage meals!
How sweet of you!!
Thanks for sending it Lily!!
I remember eating a dip that tasted like this at a party in the 2000s as a kid. The person who made it was elderly at the time so it may of been a popular in the family recipe.
Emmy, definitely make more recipes from this lovely cookbook, please! My daughter and I LOVE your channel. Thank you for the happiness you've given us!
ah this is the kind of content i subscribe for ....unusual and vintage recipes that I have not seen before. Love this and the hard times series so much!!!!
I love old recipes. That cookbook is so awesome, the cover picture is lovely. 😊
I definitely remember seeing this served at a family party at one point, which makes sense because a good chunk of my family is from RI.
Conceptually this feels like the precursor to a cream cheese crab ball
My neighbor makes a batch of an old fashioned ketchup every summer with tomatoes, onions, peppers, sugar and vinegar. It's just a bit sweet, tangy, somewhere between smooth and chunky. I think it would be great in this dip.
Heinz, and others, make that kind too. It's called "chili sauce". It's not spicy. It's exactly as you described above.
My mother used to make that and called it chili relish.
In terms of definition: "Mystery" also used to refer to a skill of a working trade, not the Sherlock Holmes sort of mystery. I think when it comes to calling this "mystery," It might refer to the fact that this was tested by the people who work in kitchens, testing and trying things out at work and just deciding: this is the "chef's dish" for you as though to say this is something they came up with and want you to give it a go.
P
Interesting
I think it's called mystery because you never know what will be in it... like back in 1911... nobody knew what kind of things they would get from their "meat stamps".
Thanks for this! It's great to understand how words were used in the past.
This is a great take!
I must say I’ve seen this channel since your days in Japan and I must say, as sometimes I forget and come back to this channel, I’m must say this is a awesome channel to binge watch. After all these years, you rock Emmy
Say if you must
Don't you dare say...
You don't say!
*You MUST say...*
I’m not sure what you’re trying to say…..
just kidding 😂😂
So Heinz Ketchup was available in 1911, that could have 100% been used in the recipe. However I guess the actual definition of "ketchup" back then involved mushrooms, tomatoes and walnuts? So it could have been that as well. Who knows lol.
My guess is Ketchup 100 years ago was considerably less sweat than it is now. American paletts have grown accustomed to sugar and more has been added to such condiments over the years... in which I'd think that when this dish was properly prepared 100 years ago, it was far less sweet, and I'd also guess 1 slice of onion means a slice of onion chopped, but I could be wrong.
I think American ketchup was pretty much just tomatoes at that point, but may have been less sweet and maybe less vinegary than later 1900s-today.
"Catsup" used to have fish in it. Look up white "catsup".
I was wondering about mushroom ketchup.
Im thinking there is a lot of assumptions in old recipes from way back.
i think it would be ASWESOME if you made a full meal just from the old recipes !!!
So fun! But protip for potlucks, bringing mystery anything is grounds to be assigned to bring only ice and paper plates in the future! Lol
Or cups😂😂😂
Speaking of rice suspended in cream… I’m Mexican and I grew up eating Arroz con Leche, a breakfast dish that is sweet and served with cinnamon and sometimes raisins. I’d love to see you give this a try. I wonder if anyone has any good recipes for this that they could share with Emmy.
That dish is common in Asia and Europe as well.
Sounds like rice pudding which my mom (from Philly Irish/German immigrants) made for us all the time. Proportions and spices might be a little different for differing cultural tastes than what you grew up with it. In my mothers, raisins were used as an additive AND as a natural sweetener. Sometimes she would sprinkle in a little brown sugar for a more malt, molasses undertone.
My grandmother used canned shrimp all the time to make salad. She'd shred lettuce, tomatoes, and other salad stuff, then add a can of tiny shrimp and a light mayo based dressing she'd whip up.
I really don’t care what you are making, (I do though), it’s just nice to absorb some positivity from you Emmy.
Yes please more recipes from here ! I love it when you use any of your odd old cookbooks.
This was fun. Old recipes are sometimes vaguely written, such as the slice of onion. Not exactly clear regarding the amount. And ketchup perhaps was different in 1911. Canned shrimp as well. Who knows what that was like in 1911. And things were sometimes assumed, like adding salt old pepper. I have a couple of these really old booklets that I got from my mother. I should try some things in them just for fun.
My father-in-law, who was born in 1912 (I married a menopause baby) used to have a cornmeal muffin each morning for breakfast: warmed in a mug with milk poured over it. It tastes very much like cornflakes, because it was the flavor cornflakes were trying to reproduce.
So, I wouldn't mind a video of the cornbread recipe they have under 'breakfast'
My Pop used to use cornbread and eat it with it tore apart in a glass pore milk and add some kind of jelly, us kids used to call it “cornbread mess”, things that take us back as fond memories 😅😊😂!!!
That is a southern thing.
@@junebryant5159My grandfather (Greek) married a southern woman, and he would pour buttermilk or beaten yogurt over the cornbread. It was a "southern" version of something called "papara" they did in Greece and Turkey with dry bread. It could be made with milk and butter or yogurt, and sweet with
honey or savory with cheese or eggs. It was basically a tasty way to avoid wasting bread that had gone stale. There are even meat versions.
I think I would have gone with Worcestershire sauce and tomato paste instead of ketchup. Ketchup is usually too sweet for my liking.
This is very similar to a very old molded shrimp dip recipe that uses cream cheese! I got my shrimp dip recipe from a family recipe handed down and it's very delicious!
seeing more of those old recipes would be great!
I always love to see the old times recipes! I’m always so curious to see just what were people eating back then👍🏼
Emmy: "I like to make the recipe exactly as written so I can taste what it's supposed to be."
Also Emmy: "I'm going to add a little parsley that isn't in the recipe."
My thoughts exactly, I wasn’t going to say it but… 😂
You're right in that early forms of katchup weren't tomato based, and I think one of the first/popular forms were concentrated mushroom goop. And in this context, it sort of makes sense. I imagine a shroom-based form of that being a sort of cream-of-mushroom soup, with rice, and shrimp/seafood added as a sort of shrimp bisque.
*THAT* sounds incredible...
By the 20th century, ketchup was all tomato based. Mushroom ketchup and walnut ketchup were well before 1911, and the tomato version was by far the most popular by this time.
Thank you for always following the recipe as closely as possible
Emmy: I want to keep the recipe unadulterated for an authentic review.
Also Emmy: **Proceeds to add parsley**
All jokes aside, your videos are very comforting. Thank you!
You should ask Glen and Friends' channel about that recipe; he does a lot of research into old recipes!
a VERY interesting dish, its difficult to research foods from over 100 yrs ago, like Glen from glen and friends says foods change over the years, sometimes subtly other times in a big way. (paraphrased). I think the onion was the oddest part of the recipe but I can totally see making this with a few small modifications..
The restaurant where I work has something vaguely similar. I’d add a bit of horseradish and some shredded Parmesan cheese. Lastly I’d cook it in the oven so it can get nice and bubbly and brown the cheese.
Sounds like poor man's risotto
I love anything old in general but when you have old books with cool illustrations cookbooks or not it ups the game a bit !
If you added horseradish wouldn’t it be shrimp cocktail?
I haven't watched this channel in a while. When did the editing get wild? This is so funny. xD
I already watched this a couple weeks ago... But you do you and I'll continue to drift through existence.
Did you say in the beginning that there was a recipe for chocolate rice pudding? I’d like that. But, then again, I’m a chocolate head!
I bet chocolate rice pudding is amazing.
That does sound good I hope she does that one.
@@emme4129 ~ I bet it is! Yum!
1,911 Attempts later, Emmy more Prison recipes please
I wonder if the recipe/formula for ketchup might have tasted different in 1911 - less sweet, for instance? Loved this. Please do make the chocolate cake or the caramels! That'd be great to see.
According to the internet, it was probably nearly identical to what we have now. Obviously no corn syrup. But the basic recipe of modern ketchup was invented in 1876
I think major brands of ketchup have even become sweeter in my lifetime (just shy of 60 years).
@@skeetsmcgrew3282 Yes, definitely. I was thinking of the corn syrup you mention. Even the modern "healthier" alternatives I've tried just don't hit that same spot, so it's a strong flavor component.
I always make a point to buy ketchup abroad when traveling because it's a lot less sweet than American ketchup.
@@hazelhauntI’ve even heard Canadian ketchup of the same brands is a lot better!
I usually watch Emmy’s videos as I wash my face/do my evening skincare..it’s just a little ritual I unintentionally fell into and I love it. This recipe was so curious and captivating, I hardly paid attention to my skincare I was so wrapped up in the video 😂!
What happened to the rest of Mystery? Did your kids like that concoction?😂
This is silly, but thank you for using the word "homely" correctly. It's disturbingly common for people to use it to mean "homey," which obviously has another definition now. But homely literally only means ugly lol
Homely in non north american dialects does mean homey.
I like how she tries everything, from these old recipes to mre's!
i would love to see more recipes from this book! :D
Sounds like an exam. If you can make all ingredients you're a star.
Just an idea for a video: Mushroom ketchup! I would love to see that made!
Townsends has a video showing how it is made.
The Townsends mushroom ketchup is amazing! Although, I like the spice powder that you get from dehydrating and grinding the leftover mushrooms even better.
@@TheBLGL I know I’ve seen it! I enjoy their channel as well! But with that being said there has got to be other recipes for it. I think something fun to do would be to make this same recipe again, but using the mushroom ketchup. She is right in what she said about the definition of what was ketchup then may or may not have meant tomato ketchup. I just think it would be a fun idea!
Chances are the shrimp available in 1911 were fresh from the local fish monger. Katsup or Catsup (the differences are inconsequential),
Katsup sauce was originally a fermented fish sauce, which may have lead to Worstershire sauce, and may have contained anchovies, mushrooms, walnuts, oysters and onions. Tomatos and sugar were an incarnation much later and devised to suit the American palette.
I love old cookbooks a lot. It is so interesting what people ate or what they found appetizing or interesting in a dish. I'd really love to see more recipes made by you from that book 💗
So excited to see a retro recipe pop up! This is my very favorite series that you do. ♥️
Thank you for trying something I never would. Wonderful video.
I would love you to share any of the old recipes so enjoy them
I’d love to see more recipes from this cookbook! I love seeing old recipes brought to life 😊
That's a fun new series though. Updating old recipes.
..find a way to save jello salads 😅
Would love to see the chocolate rice pudding you mentioned as you flipped thru the pages! Love your videos. 🥰
I think this morphed in later years into that cream cheese shrimp dip.
Ketchup used be fish based instead of tomato based, which explains why it was used here with the shrimp. Maybe this was supposed to be a seafood-ish dip or even a porridge?
Catsup and Ketchup are different. She didn't understand the recipe.
I think by 1911 tomato ketchup was the standard. Heinz pretty much owned the market.
I wonder if cocktail sauce could be used
My grandmother was born in 1894. She also called recipes called receipts. I had forgotten that memory. Thank you for that reminder.
I wonder if that book is one of those mentioned in Anne of Green Gables series where Anne's work was added in a pamphlet to advertise a baking powder. It wasn't mentioned but I bet it has recipes there too.
Gotta love these sterns and foster ads lol I always know what to expect! ✨💕
I think it's funny when those commercials pop up in her videos when Helix mattress is sponsoring the video.🤣
@DiezDaily~ Every. Single. Time. Lol!
I was wondering if anyone else noticed. It's pretty much the only ad I get.
I have my great grandma's recipe book and it's full of really DELICIOUS recipes. The biscuits and pie pastries are really good. I love going through to pick something and try it.
I like how versatile it is because you can do crabmeat or corned beef or chicken
I have this recipe book and many more old ones! I have a welches one around the same year or so!
I have that booklet! If you have a cat or dog, give them the shrimp liquid. Don't ever throw out canned liquids as that is perfectly good food down the drain.
Way to much sodium in the liquid from cans for pets or people.
More recipes from the book sounds charming
Hi Emmy, I think it's very good practice to follow a recipe exactly as printed (or availability of ingredients allow) the first time through making it up. Once you have a sense of what the author intended THEN go ahead and alter/improve it.
I love that after your monologue about following the recipe and not altering anything the first time you make it, you then chop up some parsley and add it to the recipe 😂Still love the channel!
heck of a nice gift! that booklet is worth 45 bucks!
Omit the ketchup and add some garlic and you got something
05:32
I’m thinking they may have meant mushroom ketchup, but yeah think serving it of garlic toast or maybe red lobster biscuits…yeah I’m in
I agree 100%. Garlic instead of ketchup.
If she added chili sauce instead of ketchup, I think it might have been tastier.
@@streetcop157I guess you do learn something every day. Mushroom ketchup sounds unbelievably delicious.
Oh my sweet baby kittens, that tiny wooden spoon is *_adorable_*
😂 "I'm double dipping because it's mine" I giggle every time I watch you. Interesting recipe. I love how brave you are. Never would I ever try something like that.
That smacks of my whatever soup, which is soup I make from whatever I have left in the house when I don’t want to go to the store.
Rye pancakes from the Rumford recipe book sound like a mystery worth investigating.
We solved the mystery!
Hope you have a great weekend, Emmy!
The mystery: what happens when you mix rice, shrimp, and cream? The answer: exactly what you'd think 😂
@@skeetsmcgrew3282😅
I think I heard you mention CHOCOLATE RICE PUDDING I love rice & raisin puddings and think CHOCOLATE would be great!!! ❤❤❤
That was a tiny bit of onion, and a whole lot of cream! 😯
I wonder what they ment by ketchup, means so many things back then. I would guess mushroom ketchup. Oh and there we go, you said lol
indeed. i inagine the original recipe was a lot more savory and umami in flavor.
I think by 1911 it was probably Heinz Ketchup, or something similar. Mushroom ketchup was 100 years earlier.
More from this cookbook please as that look so good
I love those old product/appliance cookbooks from the early 1900's. I collect them.
I like your idea. Why does it feel it's the second time you make "stroganoff that's not stroganoff" this week? Will you make a traditional stroganoff to compare with these dishes anytime soon? That would be fun!
I have a collections of old cookbooks. They refer to ketchup made with seafood such as oysters or mussels. That would make so much more sense in this recipe.
Emmy I would LOVE it if you would make the rice pudding recipe. Rice pudding is my favorite thing to make and I would love to see if it was different in 1900's.
Please and thank you so much.
If you added fresh horseradish it might taste like a hot shrimp cocktail dip. Honestly using fresh shrimp and adding horseradish sounds like something that might be a really good dip
I know you're from Rhode Island too, but it's always a pleasant surprise to hear you namedrop locations around the area!
Parsley can cover a multitude of sins Emmy.. and this one while something I might try... looks like it could fit into that category Shrimp rice pudding... Eeep! Yes. I would like to see any or all of the recipes in this booklet made by you... Could be a great sub-category along the same lines as Emmy Eats or your MRE list!
You should do a series with the cook book! I love seeing the recreations and if they stand the test of time. 😊
I know times change and with them descriptions change. I've got to imagine that the recipe writer meant "one thinly sliced onion." Either a change in wording or possibly a century old typo that led to so many people using a single thin slice of an onion and leaving the remaining 95% of an onion being stashed away for the next meal.
Thank you for following the recipe. I’ve watched people test Pioneer Woman recipes but not use as much of an ingredient or substitute something to make it healthier and then say the recipe was just okay. Try the actual recipe before changing it if you critique it
Looks like what my family made as shrimp remoulade. It was delicious back in the day sans rice, but hey, rice is fine. I'm having difficulty conjuring how it was served (atop a salad I think?), I just remember being so proud of helping Mom cook, peel, and devein 5 pounds of shrimp when I was about 10 or so.
I think that the recipe is calling for tomato ketchup. It was a popular condiment by the early 1900. At least, from what I find from a quick Google.
In Australia, all shrimp are tiny like that and are sold frozen bags. The bigger ones are called prawns.
That's a petrifying recipe. You are a wonderful brave woman.
Agreed! Make it as written the first time. If the first taste test is truly unappealing, you can always tweak it then so that ingredients aren't wasted. 😊
I always follow a recipe exactly as written the first time I make it. I know what it should taste and look like. I can change the next time I make it-if I do.
To give it more shrimp flavor, you could just reduce the liquid from the can & add it to the dip w/ a couple more minutes cooking time to make sure it's still thick enough.
I noticed that it didn’t call for any seasoning. But looks not bad I would try it
the shrimp are supposed to be chopped into halfs.. (my grandma used to make this..LOL) and definatly drained. it is like thousand island dressing and what inspired thousand island dressing. for coctail shrip entrees (lettuce bed instead of toast) etc but served cold
There was no comment that seemed to appropriately describe how I felt while watching you make this mystery meal. I’ve been under the weather for the last few days. Perhaps this one will be shelved until my stomach is a little more settled. You are a brave individual😂
I love those old cookbooks and would like to see more of this one.
Heinz put out its "Tomato Catsup" in 1876, and tomato-based ketchups in general first appeared early that century, so I wouldn't worry too much about mushroom ketchup or walnut ketchup. In 1911, Ol' Reliable Heinz Tomato Ketchup is definitely a strong option.
I have my hubby's grandma's early 1900 hardbound Rumford baking powder cookbook. I still use that brand as it doesn't contain aluminum.
You are a very brave woman for making "Mystery".