Below I have translated the salad dressing into modern measurements. I hope that you'll enjoy it at home. It's quite healthy! It is also very strong due to the vinegar so be sure to only use a wee bit at first to see how you like it. Thank you for being here. 😊 Salad Mixture, 1817 2 cups of white wine vinegar 2 tablespoons of salt 3 egg yolks 1.5 tablespoons of mustard 1 cup of extra virgin olive oil Combine the vinegar with the salt and bring to a simmer, removing any scum that may appear if any. Separately in a bowl run your egg yolks through a fine sieve. To this add the mustard and olive oil. Mix together very well. After allowing the vinegar to simmer for 10 minutes, reduce your heat to low then pour in the above prepared egg, mustard and oil mixture. Stir frequently till it is the consistency of cream. Remove from your heat and bottle up once cold. Be sure to give it a good stir or shake when you are ready to enjoy it, as like most oil and vinegar dressings it does separate.
I worry sometimes about the way long shirt (perfectly period appropriate) catching fire. I guess that was a hazard of those times too. I love these videos and often make your recipes with modern appliances. They are always delicious.
It is interesting how salads are considered by many to be "modern", but in fact go back to medieval times. Salads in older times had a higher % of pungent herbs (like how they are adding parsley, scallions etc.) instead of modern-day where its only lettuce or spinach with neutral favors. Salads, due to high herb content, were considered to aid in digesting, and bring medicinal benefits and were packed with more flavor. Thank you so much for this video.
I like adding cooked or canned fish to my salad. I've been told it's weird, but turns out, it's just an old concept that was lost. At least, it was lost to Americans.
@@laurao3274 my grandmother taught me to use the good tuna in olive oil in a salad with a red wine vinegrett . It’s super delish with some hard boiled egg tossed in…She would make this and potato pancakes for Friday dinners….
since when are salads considered modern? parsley and scallions are also very typical and common additions to salads today. i don't know what kind of recipes you're looking at haha
I have been watching these for a couple years now I think. I’m having an anxiety attack and this is my go-to for panic attacks. It’s so grounding while I do my other coping skills. ❤
Thank you for letting me know. Seriously, it's moments like these that keep me going on. I want to be here for you to help so I will be sure to continue making videos. 💜
@@cornstar1253 I thought that word came from a woman's PMS symptoms, 🤔 and the term hysterectomy comes from the removal off the offending organ ~ the uterus 🤭 But I think it could include symptoms of anxiety and panic attacks, thanks 😊
Your 200 year old salad dressing was the same one my Mom made with white vinegar in the 1960s, 70s and 80s. She made it every couple of months when we lived on a farm in western Canada. It brings back a nice memory for me. Thanks.
yes, same in France, even nowadays, Salmagundy can be translated here in salmigondis, it means a mix of things. For the vinaigrette, it is seams a logic recipe with mustard, vinegar, eggs, oil, (mayonnaise or dijonnaise), there are many similar but I didn't know that it needed to be cooked, I will give it a go 8
@@tarantellalarouge7632 possibly a way of avoiding to use raw egg as in mayonnaise. Definitely a good choice if you are using eggs that are not perfectly fresh
Dear Ron and Justine, I have been watching both of your channels for quite a while now. I am a senior in Assisted Living. I don't have a kitchen here, but I live vicariously thru your channels. My dad lived in Warrensburg for several years until he passed away in 2012. But when I would go to visit him I had started to check out historical aspects in the area. Lovely Countryside, the lakes are all beautiful, the people were all quite friendly. As I said, I enjoy seeing things through your eyes, and it is amazing! Thank you for all of your contributions, and keep up the good work! 👍🥰
A lot of our native wild flowers and so called weeds are relics of ancient cultivation. Spotting these herbs and healing plants is my favourite thing to do while on countryside walks in Summer.
That's exactly what I had been thinking. It has that distinct layered arrangement that makes a Cobb salad. Arranged differently, but one of those salads for those who get weird about their food touching each other when on the same plate. At least, that's what they always made me think of.
@Thirayya…. Oh my gosh yes! All the work in the folds/barn/cooking/Cleaning…on and on! That’s also why they went to bed with the sun most times…cause they were also up with the chickens! And ate after morning chores ie.. milking /egg collecting etc. whole different way of life.
Thank you Justine and Ron for giving everyone a place to escape to when the world of today is too much. I am so excited for you and your new place, but I will miss this little place that you invited us into. I hope you know how much your efforts mean to us all. ❤
@@splendidcolors Not all glass is tempered. Especially old pitchers. It is wisest to only use glass that you know is heat safe for hot liquids and items.
As a lover of history and a former Civil War reenactor, I am so glad to see people from a younger generation appreciating this country’s past and sharing it with the world instead of tearing it down. Well done!!
That's all good but evolution is even better than tradition. And really it is necessary too, nothing should stay stuck in the same place forever... Evolution not meaning progress but moving from something less than optimal or wrong to something a little bit better....
@@dannmurray1199 Great numbers don't mean something's right. Majority of people are still totally lost, and if one's lost too, it is obvious he/she won't be able to see it. Majority of people live on automatic mode.
@@martamariotto1181 Many (most?) people idealize the past as a simpler, better time -- but that's just an illusion of perspective. People in the past certainly had their problems, too. Different problems, perhaps, but still problems and challenges. And THEY almost certainly idealized THEIR past. And so it goes.
So happy to see young UA-camrs taking the best of the past and showing its relevance today. Without the exploitation of the past, much of what we can learn from antiquities makes for a peaceful, mindful way of living, b/c we had to "do_ so many things for ourselves. We didn't waste until the industrial era, where everything came to be massed produced. I still keep drippings from meat dishes.
I love these videos so much. This is how we can connect with our relatives and ancestors. Food always bring people together and the fact that you prep and use a real fire to cook says alot. I'll say it before and I'll say it again, cooking in a modern oven vs wood fire and modern measuring cups/spoons vs no standardization and you reading them makes it much harder. You rock!
That salad is almost exactly the kind of salad my grandmother made . It’s an old German recipe. Very similar. The dressing was served hot, over the lettuce, bacon, scallions… no egg or parsley. It’s one of my favorite salads! 💖
yes, except my German grandmother used bacon grease; living on a farm, she didn't really have a source for olive oil but they slaughtered a pig and salted hams and bacon every winter.
We used to call it a wilted salad and used bacon grease instead of oil. My mom Gisela learned it from her mom Johanna before she came to America. No egg or parsley. Thanks for the memory.😊
Olive Oil did arrive in North America in the 1800s, but it was quite expensive so it's very unlikely a family living in a cabin would be able to buy it, or much of it. Certainly not enough that they could splurge on the amount called for in this recipe. Unless they were fairly well to do, they used olive oil very sparingly. Happy to have found the channel though, so I'm now a subscriber. Looking forward to watching other videos. I have a collection of recipe books back to the 1700s, and they are fascinating and very enjoyable to those of us who strive to cook with natural ingredients.
Italians and Greeks were growing olive trees in the US. I'm sure for some families, it wasn't "expensive". I can't really see anyone back then wasting the bacon grease and using olive oil to replace it, but ok what do I know? Also, prepared mustard? I'm side eyeing that, too.
there is something so soothing & calming about you simply cooking and hearing the sounds with the added nature in the background. always excited to see what you make next. this channel has become a place of comfort for me! thank you so much for all the effort in making these wonderful videos!
I would love to live like this! Yes I definitely could as I've been homeless the majority of my 59 years alive survived with much less and much more rudimentary conditions. 😊
Speaking of homemade salad dressings, I've been making my own almost exclusively over the past year. There is so much variety of flavors that you can work with to suit your own taste, and it helps control the fat, sugar, and sodium content that is present in a lot of store bought dressings. After being diagnosed with Diabetes I started looking closely at sugar/carbs on labels and was really surprised how much was in even oil & vinegar dressings at the supermarket.
Oil + vinegar = oil and vinegar dressing. Oil + eggs = mayonnaise. Make it yourself and control the ingredients. Add dried herbs if you like. Easy peasy.
Most store bought salad dressings have even replaced sugar with High Fructose Corn Syrup ! Which is even worse than sugar. The body doesn’t know how to assimilate it so it’s just stored as fat .
@@lreking8929 i don't care for mayonnaise on my salad, or plain oil & vinegar. But I'm not anglo, so there's that. If anyone wants a recipe, there's thousands online. But you can also make them without a recipe. Some of my faves are a honey Dijon garlic vinaigrette, jalapeno pesto ranch, creamy lime, poblano & cilantro, and parmesan garlic italian. I live in the UK now and salads aren't a thing here, but I used to live on them in Summer. Must try and make some again, as I don't care for British food.
I love this channel! I am sure my ancestors from Kentucky in the 1800's cooked exactly this way. Thank you for sharing your cooking and recipes with us.
That looks amazing. I love how the parsley is fully incorporated and used as a salad green instead of being relegated to a garnish or just a bit of herb.
I absolutely love your videos. Please never stop. It’s so cool to see how we use to survive so many years ago and your making it all come true. SO AWESOME MY DEAR 👏👏👏👏
That looks so lovely and fresh tasting! We have a local delicacy here called Solomon Gundy! at first i thought you meant that but ours is way different lol. Solomon Gundy is chunks of herring and onions put in a jar or crock with pickling spices and left to age in the fridge. Once its,good and mushy, its,served on crackers with sliced onions. Looks awful. Smells terrible. The old timers love it! 😂
I haven't heard that name "Solomon Grundy" in yearssss! I adopted a Russian Blue cat named "Solomon Grundy" in 1983 when he was 3 yrs old. He lived to 21 until he had to be put down. He was an amazing cat!🐈⬛🐾
@@laurao3274 uuh many in germany especially northern germany like it too. And Sahne-Hering slighty pickled, i think, in cream with spices and chunks of apple, cucumber and dill. Its good with fresh cooked and peeled potatoes with butter and salt, or on bread. Haha sry for the random comment but i just like it so much ^^
These videos are JUST what I was looking for. Simple recipes to feed my family during a recession. I’m writing down each ingredient as I watch each video so I’ll know how to stock my pantry and freezer. I’m already scanning Amazon for fireplace cookware and tools, like yours. THANK YOU!
Justine, I first heard of a salmagundy salad in Williamsburg. It's pronounced (according to all the representers, etc.) - 4 syllables SAL / MA / GUN / DY (just make the gun sound like goon rather than gun). Don't be afraid of saying it! Theirs is spelled with an I on the end not a Y. Ingredients though were similar except rather than bacon bits they have ham and turkey/chicken and cheddar cheese. Other bits that I don't care for are olives, anchovy filets. They have a simple oil and vinegar dressing. The recipe calls for all of the meats and cheeses to be cut into strips. But I rather think the Salmagundy/Salmagundi salad is their version of a chef's salad which in today's world still means ---whatever you want to put on it, put it there! Note at the beginning of the recipe says it was normally served as a second course (for a big dinner) or as supper. (taken from , notes from Joan Parry Dutton; published by Holt, Rinehart and Winston, copyright 1971, 1975, page 87)
I made this salad for my nephew's going away bbq to the Marines. It was delicious and I received compliments and requests for the recipe. Keep up the great content.
These videos are always so relaxing to me and I'll watch them sometimes to help me go to sleep. I really love your content! Always so excited when there's a new upload!
I love bingeing your videos while winding down for the night, this is such a peaceful channel. Everything you make looks absolutely delicious and I can’t wait to try making them myself!
Justine you are so inspiring. It is such a blessing to see women and men like you and Ron. You two are setting wonderful examples for young Americans and you both are teaching all of us about history, cooking, and homemaking. Thank you for all you for each of us!!!!!!!! God Bless you both.
That looks delicious. Thank you so much for putting all that time and effort into doing the research and cooking the receipts. I enjoy watching you cook and have learned a lot about cooking in the 1820’s. Now to watch your chew and chat with Ron, that one brings the receipt to the table. 😁
I’m originally Chilean (but Australian now too!), and we have lots of DELICIOUS salads as part of our cuisine. Australian salads are a bit of a shock really. So it’s wonderful to see flavourful and well seasoned salads in the American tradition, so it was likely similar here due to the British influence.
What’s wrong with Aussie salads? Aussie salads up to the 90s - iceberg lettuce, tomato’s, cucumbers, canned beetroot with bland vinegary shop bought dressing. Or potatoes mixed with supermarket mayonnaise with some chopped parsley. If you were posh, a Waldorf salad. Thank you everyone who made multiculturalism happen!
Justine.. I absolutely love watching all of ur videos. Ur so talented in ur craft! Also.. ur videos are calming to watch as well 😊 BTW... ALMOST AT 1 MILLION SUBSCRIBERS 🎉🎉 CONGRATULATIONS 🎊
Creeping up on one million subscribers Justine! I am so happy for you both. You put a lot of time, effort and creativity into your videos. Any plans for an early19th century meal feast video for us all??? God Bless 🥰
I just discovered your channel and it has everything I like on a UA-cam video, as the focus is on the food and not on the presenter, including the fact that there's no dialogue. So relaxing!
My family made this every year for Thanksgiving, and we called 7-layer salad, but we had cherry tomatoes and peas instead of parsley and pickles with a mayonnaise-based dressing. So cool to see!
My mom used to make 7 layer salad. Wow haven't heard about that for years! I never liked it bc I can't stand mayo but she used to make it in this special glass dish n it was so pretty u could see every layer. Looked like something out of a magazine! I have grown a liking for Hellman's vegan mayo..the taste is super mild n the texture is so much better than regular jiggly mayo🤢 lol..I might try to make it with that. Thanks for jogging my memory!😊
I love watching these videos when I’m in bed and winding down from a long day, they’re nice & relaxing. thank you for posting these recipes, I’m fascinated to learn them😊
I am almost positive my grandmother used to make this. She made the best salad dressing that I had ever tasted and I think this is the recipe. I just texted my brother about it because he loved it as much as I did.
A salmagundi is a salad like what you made, but instead of everything being tossed together, the individual ingredients are separated in their own piles on the platter and sometimes set up like a pattern or a mosaic 😊
I have been watching these for a couple years now I think. I’m having an anxiety attack and this is my go-to for panic attacks. It’s so grounding while I do my other coping skills. ❤
OK, so you do realise that 1) most people would have had stoves of some kind by 1817 - possibly not really poor people but they were fairly common in Europe and America; 2) olive oil was not produced in the US at the time due to a lack of olive trees so it would have been extremely expensive to a household that couldn't afford a stove; mustard (if available) would have been ground by hand; 3) similarly bacon would have to be sliced by hand if not cured at home first and 4) a home that couldn't afford a stove certainly wouldn't have wasted meat by putting it in a salad, and a meal wasn't considered a meal without some sort of starch, usually bread. The only thing this video gets right for a poor household is pickles, eggs and home grown veg. The recipe is directed at well to do families who would have had cooks and plenty of financial resources, and this would have been a side dish for their lavish dinners rather than a main. Added to which, the popular belief in the 18th century was that raw foods were bad for your health, so it would have been very rare for anyone other than the elite to serve raw vegetables of any kiind. This video is a fantasy version of a past that literally never happened.
I questioned the olive oil as well and appreciate the other discrepancies you brought up. We live among the Amish and have noted they eat very little in the way of raw vegetables themselves, putting them all into canning. I did note the pickled okra--totally authentic! It looks just like what I make.
Well, that's not quite true. I live in Virginia. Thomas Jefferson was growing olive trees at Monticello, and several immigrants after the war brought them with them. It was available in limited quantities, but very expensive. My mother's family were farmers for generations, and they slaughtered hogs. I spent summers as a child with her, and the whole family gathered at Thanksgiving and the uncles would all laugh when I'd ask where the piggies were. (In the smokehouse). So they probably used bacon grease, although this is not something that would have been served on a farm. We had loads of fresh vegetables all summer on the farm, but I don't remember ever having salads, but sliced tomatoes, and a bowl of cucumbers in vinegar were always a part of summer supper.
Love both channels. I'll catch chew & chat after Bible study. Perfect dish for today. The cabin looks beautiful this spring day. Have a glorious week, Justine! xoxo
My 11 year old daughter has been rewatching your Drama Episodes. She’d like to know if there will be new episodes in the future. Her favorite is finding pirate treasure and Justine using her wooden spoon as a weapon 😅
Olive oil was not native to the US, so it was a very expensive item that most pioneers would not have used in the US. Mostly used in the Mediterranean, Spanish, etc. but Recipe does look good. 👍
Do you have any insight into how available these ingredients would be back then and how they would have substituted for things they had more readily at hand? Just curious. I’m a new viewer but I adore the videos and history. Cooking this way and taking your time is a dream and seems so relaxing.
I'm no expert, but I expect the greens would have been seasonal. The bacon would have been preserved. Eggs from hens. If you made your own wine, you could make your own vinegar. The oil (but not olive) and mustard could have been home-made or purchased (or traded for)? The pepper could have been gathered wild. I did like the pan with the built-on legs, though.
Was definitely dependent on the season for herbs and greens in the area so this’d be a spring or summer dish most places. Maybe even fall if they’re southern. I don’t see any reason why they wouldn’t use just about any oniony ingredient for that flavor including garlic scapes, onion, scallions, green onion, young leeks, garlic tops, spring onion, wild onion ex just based on whatever they personally choose to grow. I’m also certain they’d use whatever herbs they were growing that they liked fresh. Also I’d think they’d use seasonal foraging in place of lettuce often. You’d be surprised how many wild plants are comparable to lettuce. Vinegar is a year round and common commodity usually what would happen when their alcohol went “bad” and everyone drank fermented drinks as water wasn’t safe. Bacon was expensive bed salt was expensive but I assume they’d use any meat they had available. Most people kept animals to eat. In the very least they’d have wild game which would include many more animals than we eat today. Pigeons, squirrels, raccoons, frogs, snails, snakes, bears, otters, beavers, an injured horse, basically anything that moved was on the menu. I assume they’d use whatever meat they deemed fatty enough to fry. Eggs are also a year round commodity. As long as chickens are well fed they lay an egg a day.
My grandmother made this exact recipe except she cooked the bacon first, drained out most but not all of the bacon grease, and then started simmering the vinegar in that pan. So delicious! It's my favorite recipe of hers.
I love that glass pitcher. That looks super delicious! I didn’t realize that early Americans had access to things like olive oil. Lol I always thought that most struggled to just eat meat and potatoes/corn/bread, and if they were lucky, they had a kitchen garden for summer vegetables.
My understanding is that they did, so long as they were close to a trading center of some kind. Even the wild west pioneers would set up way points periodically to keep supply lines open. The goods would be incredibly expensive but if you could afford them, you had access to them.
I love fresh herbs in my salad. I’m Appalachian and we make a similar salad dressing adding the bacon grease. I moved to Missouri several years ago and we are currently looking at homes in your neck of the woods 😀
I love this girl how she as learned to cook the old fashioned way when food tasted so good I’ve been watching her for a Poulenc of years now love the videos 👍👍👍👍👍👍👍👍👍
In my culture we have a similar recipe. Few minor differences like in the egg vinaigrette we add in fried garlic, instead of parsley we use cilantro, and usually just stick to hard boiled eggs as a topping, but I like the addition of bacon in this so i think i will try it with mine next time.
Below I have translated the salad dressing into modern measurements. I hope that you'll enjoy it at home. It's quite healthy! It is also very strong due to the vinegar so be sure to only use a wee bit at first to see how you like it. Thank you for being here. 😊
Salad Mixture, 1817
2 cups of white wine vinegar
2 tablespoons of salt
3 egg yolks
1.5 tablespoons of mustard
1 cup of extra virgin olive oil
Combine the vinegar with the salt and bring to a simmer, removing any scum that may appear if any. Separately in a bowl run your egg yolks through a fine sieve. To this add the mustard and olive oil. Mix together very well. After allowing the vinegar to simmer for 10 minutes, reduce your heat to low then pour in the above prepared egg, mustard and oil mixture. Stir frequently till it is the consistency of cream. Remove from your heat and bottle up once cold. Be sure to give it a good stir or shake when you are ready to enjoy it, as like most oil and vinegar dressings it does separate.
Thank you
Thank you ☺️
Greetings to all, I hope you are always healthy, greetings from Indonesia
A lovely salad but that is one heck of a lot of vinegar but with 3 egg yolks how long would this dressing last without refrigeration?
I worry sometimes about the way long shirt (perfectly period appropriate) catching fire.
I guess that was a hazard of those times too.
I love these videos and often make your recipes with modern appliances.
They are always delicious.
It is interesting how salads are considered by many to be "modern", but in fact go back to medieval times. Salads in older times had a higher % of pungent herbs (like how they are adding parsley, scallions etc.) instead of modern-day where its only lettuce or spinach with neutral favors. Salads, due to high herb content, were considered to aid in digesting, and bring medicinal benefits and were packed with more flavor. Thank you so much for this video.
I like adding cooked or canned fish to my salad. I've been told it's weird, but turns out, it's just an old concept that was lost. At least, it was lost to Americans.
@@laurao3274 my grandmother taught me to use the good tuna in olive oil in a salad with a red wine vinegrett . It’s super delish with some hard boiled egg tossed in…She would make this and potato pancakes for Friday dinners….
Abhi: The fact that it was believed to aid digestion is also why they served salad After the main course, unlike today.
@@pamh.5705 here in France when you invite people over for dinner, you serve salad with/after the cheese, before dessert.
since when are salads considered modern? parsley and scallions are also very typical and common additions to salads today. i don't know what kind of recipes you're looking at haha
70 percent of my food is fresh salads due to a liver disease . As long as I eat healthy I will be ok . I love watching this lady cook .
I have been watching these for a couple years now I think. I’m having an anxiety attack and this is my go-to for panic attacks. It’s so grounding while I do my other coping skills. ❤
Thank you for letting me know. Seriously, it's moments like these that keep me going on. I want to be here for you to help so I will be sure to continue making videos. 💜
@@EarlyAmerican aww thank you 🙏🏻
Me too, I just realised it went away whilst watching this video 😮
@@cornstar1253 I thought that word came from a woman's PMS symptoms, 🤔 and the term hysterectomy comes from the removal off the offending organ ~ the uterus 🤭 But I think it could include symptoms of anxiety and panic attacks, thanks 😊
Same here 💖
I love how gentle she is with everything
Your 200 year old salad dressing was the same one my Mom made with white vinegar in the 1960s, 70s and 80s. She made it every couple of months when we lived on a farm in western Canada. It brings back a nice memory for me. Thanks.
yes, same in France, even nowadays, Salmagundy can be translated here in salmigondis, it means a mix of things. For the vinaigrette, it is seams a logic recipe with mustard, vinegar, eggs, oil, (mayonnaise or dijonnaise), there are many similar but I didn't know that it needed to be cooked, I will give it a go 8
Same in coastal New Jersey. Seemingly everyone made this dressing.
@@tarantellalarouge7632 possibly a way of avoiding to use raw egg as in mayonnaise. Definitely a good choice if you are using eggs that are not perfectly fresh
This brings back memories of my grandmother I remember it being soo delicious thank you for sharing
How's your mom now?
Dear Ron and Justine, I have been watching both of your channels for quite a while now. I am a senior in Assisted Living. I don't have a kitchen here, but I live vicariously thru your channels. My dad lived in Warrensburg for several years until he passed away in 2012. But when I would go to visit him I had started to check out historical aspects in the area. Lovely Countryside, the lakes are all beautiful, the people were all quite friendly. As I said, I enjoy seeing things through your eyes, and it is amazing! Thank you for all of your contributions, and keep up the good work! 👍🥰
A lot of our native wild flowers and so called weeds are relics of ancient cultivation. Spotting these herbs and healing plants is my favourite thing to do while on countryside walks in Summer.
Looks almost like a cobb salad. It definitely had that crisp refreshing healthy vibe. Love your videos Justine.
That's exactly what I had been thinking. It has that distinct layered arrangement that makes a Cobb salad. Arranged differently, but one of those salads for those who get weird about their food touching each other when on the same plate. At least, that's what they always made me think of.
Except for that mound of bacon, but the average early 19th century person would have been doing a lot of exercise compared to us.
@Thirayya…. Oh my gosh yes! All the work in the folds/barn/cooking/Cleaning…on and on! That’s also why they went to bed with the sun most times…cause they were also up with the chickens! And ate after morning chores ie.. milking /egg collecting etc. whole different way of life.
*fields
I'm a culinary nutritionist, all about cooking from scratch, and I LOVE this! Amazing, thank you for sharing all of this.
Thank you Justine and Ron for giving everyone a place to escape to when the world of today is too much. I am so excited for you and your new place, but I will miss this little place that you invited us into. I hope you know how much your efforts mean to us all. ❤
Note: if you pour your dressing mixture into a glass pitcher, make sure it has either cooled or the glass is tempered or you could get a surprise.
I thought the exact same thing.
For those who are confused by this: the surprise is shattered glass due to the sudden temperature change.
I've seen MANY recalls over the years for glass pitchers etc. at IKEA that were not tempered properly and would shatter if used with hot liquids.
@@splendidcolors Not all glass is tempered. Especially old pitchers. It is wisest to only use glass that you know is heat safe for hot liquids and items.
As a lover of history and a former Civil War reenactor, I am so glad to see people from a younger generation appreciating this country’s past and sharing it with the world instead of tearing it down. Well done!!
That's all good but evolution is even better than tradition. And really it is necessary too, nothing should stay stuck in the same place forever... Evolution not meaning progress but moving from something less than optimal or wrong to something a little bit better....
@@martamariotto1181 ....I would say 1 million viewers of traditional style videos pretty much says something.
@@dannmurray1199 Great numbers don't mean something's right.
Majority of people are still totally lost, and if one's lost too, it is obvious he/she won't be able to see it.
Majority of people live on automatic mode.
So the Civil War was not tearing things down? Plus ça change, plus c'est la même chose.
@@martamariotto1181 Many (most?) people idealize the past as a simpler, better time -- but that's just an illusion of perspective. People in the past certainly had their problems, too. Different problems, perhaps, but still problems and challenges. And THEY almost certainly idealized THEIR past. And so it goes.
So happy to see young UA-camrs taking the best of the past and showing its relevance today. Without the exploitation of the past, much of what we can learn from antiquities makes for a peaceful, mindful way of living, b/c we had to "do_ so many things for ourselves. We didn't waste until the industrial era, where everything came to be massed produced. I still keep drippings from meat dishes.
I grew up.in the country and every house, ours included, had a blue maxwell house coffee can on the back of the stove for the pan drippings.
I love these videos so much. This is how we can connect with our relatives and ancestors. Food always bring people together and the fact that you prep and use a real fire to cook says alot. I'll say it before and I'll say it again, cooking in a modern oven vs wood fire and modern measuring cups/spoons vs no standardization and you reading them makes it much harder. You rock!
Watching this woman go about her work is very soothing
That salad is almost exactly the kind of salad my grandmother made . It’s an old German recipe. Very similar. The dressing was served hot, over the lettuce, bacon, scallions… no egg or parsley. It’s one of my favorite salads! 💖
yes, except my German grandmother used bacon grease; living on a farm, she didn't really have a source for olive oil but they slaughtered a pig and salted hams and bacon every winter.
We used to call it a wilted salad and used bacon grease instead of oil. My mom Gisela learned it from her mom Johanna before she came to America. No egg or parsley. Thanks for the memory.😊
@@patricialertora8407 yep. Bib lettuce from the garden.
My mom was Swedish and made a hot dressing with bacon grease. We called it wilted lettuce.
My Mom made that too. People always found it weird when I served a salad with hot dressing, but would quickly change their minds once they tried it.
Olive Oil did arrive in North America in the 1800s, but it was quite expensive so it's very unlikely a family living in a cabin would be able to buy it, or much of it. Certainly not enough that they could splurge on the amount called for in this recipe. Unless they were fairly well to do, they used olive oil very sparingly. Happy to have found the channel though, so I'm now a subscriber. Looking forward to watching other videos. I have a collection of recipe books back to the 1700s, and they are fascinating and very enjoyable to those of us who strive to cook with natural ingredients.
Italians and Greeks were growing olive trees in the US. I'm sure for some families, it wasn't "expensive". I can't really see anyone back then wasting the bacon grease and using olive oil to replace it, but ok what do I know? Also, prepared mustard? I'm side eyeing that, too.
@Filthy Peasant true true but that looked awful yellow to me 🤔
Prepared mustard is easy to make from ground mustard seed and they would have had the know how. Please don't spoil it for everyone else
there is something so soothing & calming about you simply cooking and hearing the sounds with the added nature in the background. always excited to see what you make next. this channel has become a place of comfort for me! thank you so much for all the effort in making these wonderful videos!
Oh wow, that does look delicious! Thanks.
I can watch this channel over and over and never get tired of it....I absolutely love it ❤
I would love to live like this! Yes I definitely could as I've been homeless the majority of my 59 years alive survived with much less and much more rudimentary conditions. 😊
My mother who was born in the 1920's, grew up on this dressing , but she called it "Hot Bacon" dressing. It is really good.
They have hot bacon dressing a lot in the smorgasbords in Amish country. Super delicious!
What a perfect summer meal - light, refreshing and balanced! Thanks, Justine.
It does look delicious! Thanks!
Speaking of homemade salad dressings, I've been making my own almost exclusively over the past year. There is so much variety of flavors that you can work with to suit your own taste, and it helps control the fat, sugar, and sodium content that is present in a lot of store bought dressings. After being diagnosed with Diabetes I started looking closely at sugar/carbs on labels and was really surprised how much was in even oil & vinegar dressings at the supermarket.
Any recipes to offer, or links?🤗
That's the good old SUGAR INDUSTRY up to their dirty tricks of poisoning us again.
Oil + vinegar = oil and vinegar dressing. Oil + eggs = mayonnaise. Make it yourself and control the ingredients. Add dried herbs if you like. Easy peasy.
Most store bought salad dressings have even replaced sugar with High Fructose Corn Syrup ! Which is even worse than sugar. The body doesn’t know how to assimilate it so it’s just stored as fat .
@@lreking8929 i don't care for mayonnaise on my salad, or plain oil & vinegar. But I'm not anglo, so there's that. If anyone wants a recipe, there's thousands online. But you can also make them without a recipe. Some of my faves are a honey Dijon garlic vinaigrette, jalapeno pesto ranch, creamy lime, poblano & cilantro, and parmesan garlic italian. I live in the UK now and salads aren't a thing here, but I used to live on them in Summer. Must try and make some again, as I don't care for British food.
The first chef salad! You make it look so beautiful on the plate.❤😊
Looks like what I would fix for myself at a salad bar!
I love this channel! I am sure my ancestors from Kentucky in the 1800's cooked exactly this way. Thank you for sharing your cooking and recipes with us.
I can't explain why this is so relaxing and enjoying to watch. I've watched cooking shows before and I never last more than a few minutes lol.
Definitely have to stop watching the videos while lying in bed at almost midnight..always get hungry..🤣
She is so relaxing love her so much, love her cooking, love u Justine, u are so great😊
Aw thank you Julia!
Amazing that you were able to recover this early video from 1817. It's a treasure of history. Thank you so much.
Justine I love the vintage cooking content brings so much peace and joy to my heart. 🧡
That looks amazing. I love how the parsley is fully incorporated and used as a salad green instead of being relegated to a garnish or just a bit of herb.
I feel the same! I always eat it when it's a garnish, so I get it.
She's literally the only person I can watch over and over again without getting bored or tired 💖 you inspire me sm w my channel 💖🥰🍓♥️♥️🥰♥️🎉❤🎉😊
Totally agree... When I get overwhelmed I stick on Early American and breathe. ❤
Same! I actually watch these videos to relax and unwind. 😌
Same!! I've watched every video countless times lol. She's a real gem!!
Everything she does, she do it with finesse and grace.
Love that she is quite no music background and I love her
I absolutely love your videos. Please never stop. It’s so cool to see how we use to survive so many years ago and your making it all come true. SO AWESOME MY DEAR 👏👏👏👏
The salad looks delicious. Thank you for sharing with us.
Looks alot like my choices at a salad today in the twenty first century. Amazing!🙂🙃🙂
That green pitcher is everything! I love it! ❤
This young lady is so perfectly sweet in her appearance, movements and disposition. It is such a joy to watch her.
That looks so lovely and fresh tasting! We have a local delicacy here called Solomon Gundy! at first i thought you meant that but ours is way different lol. Solomon Gundy is chunks of herring and onions put in a jar or crock with pickling spices and left to age in the fridge. Once its,good and mushy, its,served on crackers with sliced onions. Looks awful. Smells terrible. The old timers love it! 😂
I haven't heard that name "Solomon Grundy" in yearssss! I adopted a Russian Blue cat named "Solomon Grundy" in 1983 when he was 3 yrs old. He lived to 21 until he had to be put down. He was an amazing cat!🐈⬛🐾
@@1BethMcBeth aww bless I bet he was awesome ❤❤❤❤
That sounds like Rollmops Herring, which is pretty popular with Polish people.
@@laurao3274 uuh many in germany especially northern germany like it too. And Sahne-Hering slighty pickled, i think, in cream with spices and chunks of apple, cucumber and dill. Its good with fresh cooked and peeled potatoes with butter and salt, or on bread. Haha sry for the random comment but i just like it so much ^^
These videos are JUST what I was looking for. Simple recipes to feed my family during a recession.
I love these videos. Justine is lovely young woman and I really enjoy watching her cook food from yesteryear. Keep up the good work!
These videos are JUST what I was looking for. Simple recipes to feed my family during a recession.
I’m writing down each ingredient as I watch each video so I’ll know how to stock my pantry and freezer. I’m already scanning Amazon for fireplace cookware and tools, like yours.
THANK YOU!
That was so very interesting. I always love how you show the original recipe at the end.
Her smile while eating it! So real
amazing vids! I love seeing all of these historic recipes, its so cool!
What a perfect summer meal - light, refreshing and balanced! Thanks, Justine.
Justine, I first heard of a salmagundy salad in Williamsburg. It's pronounced (according to all the representers, etc.) - 4 syllables SAL / MA / GUN / DY (just make the gun sound like goon rather than gun). Don't be afraid of saying it! Theirs is spelled with an I on the end not a Y. Ingredients though were similar except rather than bacon bits they have ham and turkey/chicken and cheddar cheese. Other bits that I don't care for are olives, anchovy filets. They have a simple oil and vinegar dressing. The recipe calls for all of the meats and cheeses to be cut into strips. But I rather think the Salmagundy/Salmagundi salad is their version of a chef's salad which in today's world still means ---whatever you want to put on it, put it there! Note at the beginning of the recipe says it was normally served as a second course (for a big dinner) or as supper. (taken from , notes from Joan Parry Dutton; published by Holt, Rinehart and Winston, copyright 1971, 1975, page 87)
I made this salad for my nephew's going away bbq to the Marines. It was delicious and I received compliments and requests for the recipe. Keep up the great content.
These videos are always so relaxing to me and I'll watch them sometimes to help me go to sleep. I really love your content! Always so excited when there's a new upload!
I love your 19th century home and furnishing. Everything so warm, cosy and comfortable.
What a beautiful fresh salad! Thanks for the dressing recipe, definitely got to try it! Love to you and Ron.
I love bingeing your videos while winding down for the night, this is such a peaceful channel. Everything you make looks absolutely delicious and I can’t wait to try making them myself!
Your videos are informative and relaxing at the same time. Greetings to both of you from Mexico.
This is my type of salad: healthy and hearty!❤ Yumm!
Justine you are so inspiring. It is such a blessing to see women and men like you and Ron. You two are setting wonderful examples for young Americans and you both are teaching all of us about history, cooking, and homemaking. Thank you for all you for each of us!!!!!!!! God Bless you both.
Awesome. I feel at peace watching this channel. Learning is living.
That's one GLAMOROUS apron!
That looks delicious. Thank you so much for putting all that time and effort into doing the research and cooking the receipts. I enjoy watching you cook and have learned a lot about cooking in the 1820’s. Now to watch your chew and chat with Ron, that one brings the receipt to the table. 😁
❤️❤️It looks delicious and healthy! Wow!
I’m originally Chilean (but Australian now too!), and we have lots of DELICIOUS salads as part of our cuisine. Australian salads are a bit of a shock really. So it’s wonderful to see flavourful and well seasoned salads in the American tradition, so it was likely similar here due to the British influence.
I always thought salmagundi was from Britain.
Didn’t know someone could become Australian lol 😂
ok, wait, what's so shocking about Australian salads?
Bro Aussie salads are fking bomb get onya bike if ya don't like our food.
What’s wrong with Aussie salads? Aussie salads up to the 90s - iceberg lettuce, tomato’s, cucumbers, canned beetroot with bland vinegary shop bought dressing.
Or potatoes mixed with supermarket mayonnaise with some chopped parsley.
If you were posh, a Waldorf salad.
Thank you everyone who made multiculturalism happen!
Thank you for sharing your cooking and recipes with us.
Justine.. I absolutely love watching all of ur videos. Ur so talented in ur craft! Also.. ur videos are calming to watch as well 😊 BTW... ALMOST AT 1 MILLION SUBSCRIBERS 🎉🎉 CONGRATULATIONS 🎊
I appreciate what you and Ron do so much.❤
Creeping up on one million subscribers Justine! I am so happy for you both. You put a lot of time, effort and creativity into your videos. Any plans for an early19th century meal feast video for us all??? God Bless 🥰
I just discovered your channel and it has everything I like on a UA-cam video, as the focus is on the food and not on the presenter, including the fact that there's no dialogue. So relaxing!
My family made this every year for Thanksgiving, and we called 7-layer salad, but we had cherry tomatoes and peas instead of parsley and pickles with a mayonnaise-based dressing. So cool to see!
My mom used to make 7 layer salad. Wow haven't heard about that for years! I never liked it bc I can't stand mayo but she used to make it in this special glass dish n it was so pretty u could see every layer. Looked like something out of a magazine! I have grown a liking for Hellman's vegan mayo..the taste is super mild n the texture is so much better than regular jiggly mayo🤢 lol..I might try to make it with that. Thanks for jogging my memory!😊
I love watching these videos when I’m in bed and winding down from a long day, they’re nice & relaxing. thank you for posting these recipes, I’m fascinated to learn them😊
I am almost positive my grandmother used to make this.
She made the best salad dressing that I had ever tasted and I think this is the recipe. I just texted my brother about it because he loved it as much as I did.
I am so making that next Thanksgiving!! Yum!!!
A salmagundi is a salad like what you made, but instead of everything being tossed together, the individual ingredients are separated in their own piles on the platter and sometimes set up like a pattern or a mosaic 😊
I have been watching these for a couple years now I think. I’m having an anxiety attack and this is my go-to for panic attacks. It’s so grounding while I do my other coping skills. ❤
A fantastic salad, beautifully plated, I love the dressing!👏👏👏👌👌👌 Thank you 😁😁
I MUST try this asap!!! 😁
OK, so you do realise that 1) most people would have had stoves of some kind by 1817 - possibly not really poor people but they were fairly common in Europe and America; 2) olive oil was not produced in the US at the time due to a lack of olive trees so it would have been extremely expensive to a household that couldn't afford a stove; mustard (if available) would have been ground by hand; 3) similarly bacon would have to be sliced by hand if not cured at home first and 4) a home that couldn't afford a stove certainly wouldn't have wasted meat by putting it in a salad, and a meal wasn't considered a meal without some sort of starch, usually bread.
The only thing this video gets right for a poor household is pickles, eggs and home grown veg. The recipe is directed at well to do families who would have had cooks and plenty of financial resources, and this would have been a side dish for their lavish dinners rather than a main. Added to which, the popular belief in the 18th century was that raw foods were bad for your health, so it would have been very rare for anyone other than the elite to serve raw vegetables of any kiind. This video is a fantasy version of a past that literally never happened.
I questioned the olive oil as well and appreciate the other discrepancies you brought up. We live among the Amish and have noted they eat very little in the way of raw vegetables themselves, putting them all into canning. I did note the pickled okra--totally authentic! It looks just like what I make.
Well, that's not quite true. I live in Virginia. Thomas Jefferson was growing olive trees at Monticello, and several immigrants after the war brought them with them. It was available in limited quantities, but very expensive. My mother's family were farmers for generations, and they slaughtered hogs. I spent summers as a child with her, and the whole family gathered at Thanksgiving and the uncles would all laugh when I'd ask where the piggies were. (In the smokehouse). So they probably used bacon grease, although this is not something that would have been served on a farm. We had loads of fresh vegetables all summer on the farm, but I don't remember ever having salads, but sliced tomatoes, and a bowl of cucumbers in vinegar were always a part of summer supper.
I just love her smile when she ate. That makes me wanna try the recipe too!
Im definitely going to try this recipe ❤ Looks so yummy Justine :)
That looks so good!
Love both channels. I'll catch chew & chat after Bible study. Perfect dish for today. The cabin looks beautiful this spring day. Have a glorious week, Justine! xoxo
What a wonderful idea to show a historic recipe in the setting of how it would have been made and how it would have eaten.
My 11 year old daughter has been rewatching your Drama Episodes. She’d like to know if there will be new episodes in the future. Her favorite is finding pirate treasure and Justine using her wooden spoon as a weapon 😅
I love watching you cook and do stuff. It's so relaxing, interesting and calming.
Olive oil was not native to the US, so it was a very expensive item that most pioneers would not have used in the US. Mostly used in the Mediterranean, Spanish, etc. but Recipe does look good. 👍
Bacon grease tho
I'm glad people watch this beautiful way of cooking and living! very productive and simple and beautiful!!❤❤ that looked incredible yum!!❤❤
Do you have any insight into how available these ingredients would be back then and how they would have substituted for things they had more readily at hand? Just curious. I’m a new viewer but I adore the videos and history. Cooking this way and taking your time is a dream and seems so relaxing.
I'm no expert, but I expect the greens would have been seasonal. The bacon would have been preserved. Eggs from hens. If you made your own wine, you could make your own vinegar. The oil (but not olive) and mustard could have been home-made or purchased (or traded for)? The pepper could have been gathered wild. I did like the pan with the built-on legs, though.
Was definitely dependent on the season for herbs and greens in the area so this’d be a spring or summer dish most places. Maybe even fall if they’re southern.
I don’t see any reason why they wouldn’t use just about any oniony ingredient for that flavor including garlic scapes, onion, scallions, green onion, young leeks, garlic tops, spring onion, wild onion ex just based on whatever they personally choose to grow.
I’m also certain they’d use whatever herbs they were growing that they liked fresh.
Also I’d think they’d use seasonal foraging in place of lettuce often. You’d be surprised how many wild plants are comparable to lettuce.
Vinegar is a year round and common commodity usually what would happen when their alcohol went “bad” and everyone drank fermented drinks as water wasn’t safe.
Bacon was expensive bed salt was expensive but I assume they’d use any meat they had available.
Most people kept animals to eat. In the very least they’d have wild game which would include many more animals than we eat today. Pigeons, squirrels, raccoons, frogs, snails, snakes, bears, otters, beavers, an injured horse, basically anything that moved was on the menu. I assume they’d use whatever meat they deemed fatty enough to fry.
Eggs are also a year round commodity. As long as chickens are well fed they lay an egg a day.
Very relaxing. Love the music. Love the salad. Delicious. Thanks😊😊😊😊
My grandmother made this exact recipe except she cooked the bacon first, drained out most but not all of the bacon grease, and then started simmering the vinegar in that pan.
So delicious! It's my favorite recipe of hers.
That's a great idea. While watching this, I was thinking that the bacon grease would add amazing flavor to the dressing!
Such a wonderful video, makes one want to go back in that naturally nourished environment
I love that glass pitcher.
That looks super delicious!
I didn’t realize that early Americans had access to things like olive oil. Lol
I always thought that most struggled to just eat meat and potatoes/corn/bread, and if they were lucky, they had a kitchen garden for summer vegetables.
My understanding is that they did, so long as they were close to a trading center of some kind. Even the wild west pioneers would set up way points periodically to keep supply lines open. The goods would be incredibly expensive but if you could afford them, you had access to them.
I love fresh herbs in my salad. I’m Appalachian and we make a similar salad dressing adding the bacon grease. I moved to Missouri several years ago and we are currently looking at homes in your neck of the woods 😀
The salad looks delicious! Did the dressing have too much vinegar flavor?
Also, did you have pickled okra? I love that 😋
It looks so good. Your videos are so interesting and calming. Thank you!
I love this girl how she as learned to cook the old fashioned way when food tasted so good I’ve been watching her for a Poulenc of years now love the videos 👍👍👍👍👍👍👍👍👍
Woooowww this looks so amazing. I love the aesthetic very old country. Definitely giving past life vibes.
That salad looks heavenly and the pickled ochra is such a nice touch! 🙌🏻
What a great video. Thank you for sharing. ❤
In my culture we have a similar recipe. Few minor differences like in the egg vinaigrette we add in fried garlic, instead of parsley we use cilantro, and usually just stick to hard boiled eggs as a topping, but I like the addition of bacon in this so i think i will try it with mine next time.
Oh hell yeah! Adding garlic to my dressing tomorrow. Thank you!
❤❤❤gorgeous in every way. Thank you 🙏🏽
My students love to watch these videos. Sometimes, I show them right before lunch when we're all hungry!