1923 Ohio Spanish Rice Recipe – Old Cookbook Show
For more great Instant Pot recipes, please visit InstantPotEasy.com
1923 Ohio Spanish Rice Recipe – Old Cookbook Show SPANISH RICE VEGETABLES 1 large tablespoonful of lard, (½ lard and ½ …
You might also like
Leave a Reply
Want to join the discussion?Feel free to contribute!
In honor of Gordon Lightfoot (RIP) can you find a menu item from the Edmond Fitzgerald ?
A note: Fat offsets acidity. Add butter if it is too tart.
I've been watching this channel awhile man and I'm not gonna lie. I've been waiting a long time for Glen to make what I really want to see: a homunculus.
I grew up in NW Ohio in the 60s and Spanish Rice was an economy dish my mother used to make to feed a family of 10. Browned ground beef, rice, onion, tomato sauce, water, chili powder, salt, pepper but the rest of the vegetables were very often a can or two of Campbell's Chicken Gumbo soup. Always a big batch to feed a hard working dad and the five eldest kids being teen-age boys with enough leftovers for lunch the next day for our mom and the three youngest girls. Serve this with some canned fruit–frequently peaches, pears, pineapple, or applesauce because Dad liked those–and we had a good family meal.
I learned a similar recipe in Home-ec class using ground beef, onions and green bell pepper with the rice and tomatoes. Season with cayenne pepper and salt. No real measurements just how you want to do it. I still make this at least once a month.
My grade school served Spanish rice in the 1950s. It was made from scratch and absolutely delicious. It was made with hamburger. I have never been able to duplicate the taste.
this is really weird, im subed to you channel watch all the time but like the algo never has you show up on my feed, i have to search every time
Mom made something she called Spanish Rice, It was just Spaghetti sauce and white rice. Great for leftover sauce
From the 50s my Mom made one similar with much less tomato more chili powder and green pepper which was much dryer. Lots of onions. Thanks man enjoy the old recipes. I was pleased to find out this was common fair in the 50s and 60s.
Egg roll steaming for 2 weeks, got it!
The "Spanish" moniker did hold on until 1918 though not for recipes. The Spanish Flu which actually started on an Army base in Kansas, USA.
When I make Spanish rice I like to add a little dried mint to the basic recipe. Don't know where I picked it up, but I think it might be a Middle Eastern thing.
I grew up in Ohio and remember this Spanish Rice as a kid both at home and at school. I was in Catholic school and we had hot home cooked lunches. I never really liked it but you had to eat whatever they put in front of you. It was essentially rice with tomatoes, green pepper and onion in it. Never made it as an adult. But it was very popular in the 60's.
My mom made stuffed bell peppers with Spanish rice. Yum!
Looking good!
Can't speak to Presbyterian churches, but there are a fair number of second Baptist churches in the South. Sadly, I think most of them are from church splits with the first Baptist churches.
I am totally with you on the sugar comment. Why??? Lol
How can I get copy of it
Thanks a lot for your nice and funny videos with a dash of science. Now In Spain, the most popular way to cook rice is call “paella” which contain as you said, grated tomato among other vegetables and meat.
Looks like there are perhaps too much tomatoes. I would also entertain the idea of adding a small amount of diced bell peppers in addition to the chili powder.
Interesting. I grew up in Puerto Rican household and we use the bell pepper quite a bit in all the recipes, instead of diced tomatoes is a small can of spanish style tomatoe sauce, then some special seasonings "sazon", and a variation is with gandules (green pigeon peas)
That’s too many tomatoes. Could go Chinas-Latinas with half the tomato plus green peas and shrimp.
The sugar adds complexity by playing against the acid. Baking soda will reduce the acidity, but makes the tomatoes taste dull and flat.
but no garlic?
Just an FYI: The First Presbyterian Church of Tiffin, OH still exists, but the building on the cover of your cookbook does not. That was the second church building. The third building was constructed in 1962 per their website. The church has a 150+ year history. I just Googled it and found their website.
I feel validated in my sugar-in-sauce position!
beef lard ???????
Mom made this in the 60s when we were growing up. My fave thing is the sizzle you get when you start adding the liquid. I add a little liquid and stir and slowly add the rest. The nose knows why we like that sizzle. A splash of balsamic gives it a nice zing, as well.
My mom makes a family recipe called Spanish rice. Its similar to this, heavy on the chili powder and paprika, other seasonings, and then she bakes it in a ceramic pot. It's one of the family favorites, and i wish i could describe how it tastes.
My parents used to make something similar but I think they just mixed tomatoes (or sauce?) into cooked rice. They added chopped bell pepper and diced ham to make a one-pot meal. No chili powder and no sugar. Maybe onion? I doubt they sautéed the rice first. I suspect it came from my mom’s mom, who hated to cook and didn’t branch out. I loved it. Weirdly, they don’t remember it now and don’t remember how to make it. It was more like Carolina red rice than anything we’d recognize as Spanish (or Mexican. This isn’t the worst attempt at Mexican rice for 1920s Ohio).
I Just now realized that the Spanish rice that I know how to cook (withOUT those peas and carrots that are found in SoCal) is probably quite literally Spanish Rice. I learned from my paternal grandmother who learned from her mother. Her family were traditional miners From Spain. They came directly from Spain to work the mines in New Mexico, before it was a state, where my grandmother was born.
My mind is blown.
When I was growing up in the 50's, I remember Spanish rice, and it always had chopped bell pepper. Don't know if it had the chili powder, but that would have been good. My Dad was the cook when that was made. We had ground beef in it too, but we had a few cattle and butchered every year, so was expected.
She's lying about the chili powder. Gebhart's is the best 🙂