Steamed Meat Roll From 1930 - Old Cookbook Show
1930s Steamed Meat Roll - Old Cookbook Show
Today on the Glen And Friends Old Cookbook Show we take a look at a 100 year old Depression Era recipe from a country Church Community Cookbook.
Meat Roll:
1 lb of raw beef steak
1 lb of raw ham
4 oz. breadcrumbs
2 eggs, well beaten
Pepper and Salt
Method:
Mince steak and ham, mix in a basin with breadcrumbs, bind together with eggs and steam in a jar for 3 ½ hours. Serve cold with parsley.
This summer (June 2023) I'm flying in a 2,086nm fundraiser for Hope Air, an organisation that helps lower income Canadians or those who live in remote areas access healthcare by providing flights (through private pilots and airlines) to larger urban centres.
If you wish to donate to Hope Air:
To support our fundraising effort:
To learn more about the Hope Air Charity:
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel:
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9
Cornbread Magic_ A Country Boy's Secret
Cornbread Magic_ A Country Boy's Secret
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes.Modern versions of cornbread are usually leavened by baking powder.
History
Cornbread, prepared as a muffin
Native people in the Americas began using corn (maize) and ground corn as food thousands of years before Europeans arrived in the New World. First domesticated in Mexico around six thousand years ago, corn was introduced to what is now the United States between three thousand and one thousand years ago. Native cooks developed a number of recipes based on corn, including cornbread, that were later adopted by European settlers and enslaved African people—especially those who lived in Southern colonies. Aside from eating corn on the cob, Native people also mixed corn kernels with lye to produce hominy through an ancient process called nixtamalization. Both hominy and unprocessed corn were then ground up to varying degrees to make dishes like sofkee (a corn-based soup or drink) and grits or to make cornflour. Frequently, cornflour was, and continues to be, used to make various cornbreads, like corn or ash pone, tamales, arepas, and tortillas. In contrast, cornmeal tends to be coarser than cornflour and is produced by grinding dry, raw corn grains. Besides cornbread, Native people also used cornmeal and hominy to make grits and alcoholic beverages, such as the Andean chicha.
Although Native people in the Americas first cultivated corn, it was introduced in West Africa by European traders shortly after contact through the Atlantic slave trade, and quickly became a major staple in African cooking.Cornbread dishes like kush, for example, in Senegambia and the Sahel represent the transference of cuisine and culture that occurred across the Atlantic Ocean. Cornbread has become a cornerstone of cuisine within the southeastern United States as well as being featured on the plates of African Americans, European Americans, and Native people alike.
In its earliest developments in the American colonies, cornbread was a simple combination of ground cornmeal and water that was then stirred together and baked over an open fire or in a hearth.At this point in its history, cornbread's role in Southern cuisine emerged out of necessity. Although white farmers in the Northeast and Midwest could grow wheat and rye, the heat and humidity of the South made European wheat wither and turn rancid.
In the 1800s, the addition of other ingredients, such as buttermilk, eggs, baking soda, baking powder, and pig products (rendered bacon and ham hog fat), greatly changed the texture and flavor of earlier iterations of cornbread, making it much more similar to the version that is eaten today. Although those ingredients were introduced in the 1800s to improve the texture and taste of cornbread, there are two other common ingredients that were excluded from most recipes until the 1900s: sugar and wheat flour. As traditional stone mills were replaced with more-efficient steel roller mills in the 20th century, the quality of cornmeal was degraded. The heat from the steel rollers detracted from the corn kernel's natural sweetness and flavor and reduced the particle size of the cornmeal produced. As a result, newer cornbread recipes adapted, adding sugar and wheat flour to compensate for the reduced sweetness and structural integrity of the cornmeal. In addition, the introduction of steel roller mills ushered in a new look to cornmeal; the new cornmeal tended to be yellow, whereas the old-fashioned stone ground cornmeal in the coastal South had been traditionally white. Following the proliferation of the more finely-ground yellow cornmeal, debates arose surrounding sweet vs. savory cornbread and white vs. yellow cornmeal—debates which still occur among cornbread eaters and cookers today. The importance of these differences for some cooks and eaters cannot be overstated; in 1950, for example, Francine J. Parr of Houma, Louisiana, posted a desperate headline in the Times-Picayune, Who's Got Coarse Grits?, further explaining, The only grits we can get is very fine and no better than mush. In short, I'm advertising for some grocer or other individual selling coarse grits to drop me a line.Like Parr, some Southerners still prefer the traditional white cornmeal.
5 ton electric log spliter