How To make Horn and Hardart's Baked Beans
1 lb Great Northern or Navy beans
-soaked overnight in cold -water 1 c Onion; chopped
4 sl Bacon; diced
2 tb Sugar
1 tb Dry mustard
1/2 ts Cayenne pepper
2/3 c Molasses
2 tb Cider vinegar
1 1/2 c Tomato juice
Salt Drain the beans and place them in a large saucepan. Add fresh water to cover the beans. Bring the water to a boil over medium heat. Reduce heat and simmer uncovered, until beans are almost tender, about 45 minutes to an hour. Drain. Preheat oven to 250 degrees. Place the beans in a baking pot or casserole. Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar, tomato juice, and 1 cup water. Bake the beans uncovered until very tender, about 4 hours. Check the beans occasionallu while baking and add more water if necessary, to prevent the mixture from drying. Season with salt to taste. Nutrtional info per serving: 274 cal; 12g pro, 53g carb, 3g fat (9%) Source: The New York Cookbook by Molly O'Neill (Workman, 1992) Miami Herald 2/8/96 formatted by Lisa Crawford, 4/22/96 -----
How To make Horn and Hardart's Baked Beans's Videos
Less Work For Mother-- Horn and Hardart Theme
Welcome to The Children's Hour, a staple of Saturday morning television from 1949 through the late '50s! Recorded on reel to reel audio in the mid 1950s, my Mom Ilene Greenberg (under the stage name Ilene Greenwood) sings Less Work For Mother. This was the signature tune of Horn & Hardart, sponsors of the broadcast.
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There is no doubt that fast food has changed the way we eat. Almost everyone in America has eaten at a fast food restaurant in some form or another. Even if you never went to a fast food restaurant or live very far from the nearest chain, you know the concept of it as it’s embedded in American culture. But 120 years ago there weren’t any fast food restaurants, although the concept of a fast food dates back to the Romans, it didn’t really become a mainstay until the introduction of the Automat. This is the history of Horn and Hardarts and it’s rise to glory and eventual downfall
citations:
Savoring Gotham: A Food Lover's Companion to New York City
Repast: Dining Out at the Dawn of the New American Century, 1900-1910
Links to website:
Horn and Hardart & TiffinLabs: How We Ditched Dine-In For Food Delivery | Ahead Of Their Time
Dining out was once a novelty, only for the wealthy. So how did we get from white linen tablecloths to eating Michelin-starred food in the comfort of your own home, just by the click of an app? See how the restaurant industry has changed radically by technology and societal preferences that have made dining more affordable through novel inventions like Horn and Hardart's Automat, and TiffinLabs shifting how we get our food from brick and mortar establishments, into the cloud.
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Alice Waters, Jonathan Kauffman, Tom Philpott: Revolution in Food (BABF 2018)
Alice Waters, Jonathan Kauffman, interviewed by Tom Philpott
Eating is a political act. The purchase, preparation, and experience of food are choices that profoundly shape not only our individual lives but social justice and our entire ecosystem. Described as “the most important figure in the culinary history of North America,” chef and restaurateur Alice Waters has led the charge toward greater sustainability and pleasure—they go together—across the entire food system. Her new memoir, “Coming to my Senses” (her fifteenth book), recounts her life up to the opening of Chez Panisse. Come hear her latest calls to action. She’s joined by San Francisco Chronicle food writer Jonathan Kauffman, author of the new “Hippie Food: How Back-to-the-Landers, Longhairs and Revolutionaries Changed the Way We Eat,” which tells the fascinating story of how the counterculture transformed what’s on your dinner plate tonight. They’re interviewed by Tom Philpott, food editor of Mother Jones magazine.
The Automat
A coin-operated glass-and-chrome wonder, Horn & Hardart's Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold, eating at a restaurant with self-serving vending machines rather than waitresses and Art Deco architecture instead of stuffy dining rooms was an unforgettable experience. The Automat served freshly made food for the price of a few coins, and no one made a better cup of coffee. By the peak of its popularity—from the Great Depression to the post-war years—the Automat was more than an inexpensive place to buy a good meal; it was a culinary treasure, a technical marvel, and an emblem of the times.
Greater Boston Full Episode: May 16, 2022
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