Why Salads in the 1800s Were So Delicious |Real Historic Recipe| 1817
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- Опубліковано 23 тра 2023
- Is this the ancestor to the cobb salad? It's just as delicious! Today we are fixing up a salad dressing from over 200 years ago, pouring it over a delicious plate of "salmagundi." Now whatever may that be?
All spices used were kindly donated by our local tea and spice shop, Quientesential Riverfront Teas & Spices. If you ever visit Ste. Genevive Missouri please see our friend's store, which has been open since 1806.
Check out our 2nd channel ^_^ where we eat and review these historic dishes, for better or for worse.
/ @frontierpatriot
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 .
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?
I love how gentle she is with everything
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 💖
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! 👍🥰
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.
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
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!
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 🤔
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.
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. ❤
I'm a culinary nutritionist, all about cooking from scratch, and I LOVE this! Amazing, thank you for sharing all of this.
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!
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.
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 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.
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.
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
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 can watch this channel over and over and never get tired of it....I absolutely love it ❤
These videos are JUST what I was looking for. Simple recipes to feed my family during a recession.
I love watching you cook and do stuff. It's so relaxing, interesting and calming.
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 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.
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 👏👏👏👏
It looks so good. Your videos are so interesting and calming. Thank you!
What a perfect summer meal - light, refreshing and balanced! Thanks, Justine.
Awesome. I feel at peace watching this channel. Learning is living.
A fantastic salad, beautifully plated, I love the dressing!👏👏👏👌👌👌 Thank you 😁😁
Thank you for sharing your cooking and recipes with us.
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!
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. 😊
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.
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.
The salad looks delicious. Thank you for sharing with us.
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 ^^
Definitely have to stop watching the videos while lying in bed at almost midnight..always get hungry..🤣
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!
She is so relaxing love her so much, love her cooking, love u Justine, u are so great😊
Aw thank you Julia!
That was so very interesting. I always love how you show the original recipe at the end.
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.
I am so anxious to make this salad ! It looks so delicious ! It is so interesting watching you cook and learning how they cooked in the 1800’s . Thank you Justine. This looks so delightful !
That green pitcher is everything! I love it! ❤
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 appreciate what you and Ron do 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!
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!
amazing vids! I love seeing all of these historic recipes, its so cool!
That salad looks heavenly and the pickled ochra is such a nice touch! 🙌🏻
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 🎊
Justine I love the vintage cooking content brings so much peace and joy to my heart. 🧡
That looks crazy good. Thank you! ❤
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 love watching you guys❤
What a beautiful fresh salad! Thanks for the dressing recipe, definitely got to try it! Love to you and Ron.
Wow looks incredible, thank you!
Just found your channel in my feed and subscribed. My mouth is watering the crisp green lettuce straight from the garden and beautiful fresh eggs and home cured bacon with a made from scratch dressing. Delicious.😊
Your videos are informative and relaxing at the same time. Greetings to both of you from Mexico.
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'm definitely going to do this, it looks awesome! Thank you for sharing it :D
Very relaxing. Love the music. Love the salad. Delicious. Thanks😊😊😊😊
I appreciate your effort to time travel and make awesome videos for us! U are amazing!!
I love watching your videos they are relaxing and educational
Amazing that you were able to recover this early video from 1817. It's a treasure of history. Thank you so much.
I love these videos. Justine is lovely young woman and I really enjoy watching her cook food from yesteryear. Keep up the good work!
What a wonderful spring and summer food! And the bacon is the "icing on the cake". 😋
❤❤❤gorgeous in every way. Thank you 🙏🏽
What a great salad. Thank you for sharing.
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)
That's such a beautiful salad, it's gonna be a keeper at my house!!!
It does look delicious! Thanks!
So yummy!! Thanks for sharing this
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.
Im definitely going to try this recipe ❤ Looks so yummy Justine :)
I'm glad people watch this beautiful way of cooking and living! very productive and simple and beautiful!!❤❤ that looked incredible yum!!❤❤
I love your 19th century home and furnishing. Everything so warm, cosy and comfortable.
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 🥰
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 just love her smile when she ate. That makes me wanna try the recipe too!
Looks absolutely delicious! I am especially eager to prepare the dressing. Thank you for the video.
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
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
Great video... Absolutely love the backdrop of the cottage and that salad looked so yummy
I'm so making this today Bish! Thank you!
I found this channel like maybe 3 months ago, I've binged almost every video on it 😅
Really enjoy the content and calmness.
Super excited to get into this video!
A pointless p.s
P.s - my 2 and a half year relationship ended right as I started watching Justine, I definitely feel that these have helped me stay cool headed and get through it.
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 😅
Happy Anniversary you two ❤ your dinner was fit for a king & queen
Looks absolutely wonderful😋
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.
The salad looks delicious! Did the dressing have too much vinegar flavor?
Also, did you have pickled okra? I love that 😋
Thanks! This salad looks great for summer. The dressing reminds me of English salad cream dressing. Yummy.
I've just stumbled across your channel, likely recommend because I subscribe to Townsends as well, and I absolutely love your kitchen and presentation! Happy new subscriber, can't wait to catch up on all the videos I've not yet seen. 😊
And this salad looks absolutely perfect!
I had something similar to this in Colonial Williamsburg in early 2000s and it was excellent. Unfortunately they completely revamped the restaurants there soon after, and they don’t even attempt historical cooking anymore. Anyway, I will be trying this.
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!
My students love to watch these videos. Sometimes, I show them right before lunch when we're all hungry!
Woooowww this looks so amazing. I love the aesthetic very old country. Definitely giving past life vibes.