1934 Hell Fire Stew Recipe – Old Cookbook Show
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1934 Hell Fire Stew Recipe – Glen And Friends Old Cookbook Show Today Glen Cooks a piece of culinary history, a community …
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Thanks for watching Everyone!
I see that a lot of people are trying to equate this 'Hell Fire Stew' to a U.S. Civil war recipe called 'Hellfire Stew' – the only relation between them is that they use the same 12 letters in the same order… Nothing else is related.
The comments are turned off for the Pancho Pie episode, so I'm here.
It looked like a peanut butter brownie concoction, so I clicked on it. Was disappointed it wasn't.
Hiya Glen, I sent you a recipe book about 12 months ago, its called Recipes from the lake District (traditional Country Fayre) its something like that, could you please do a recipe from that book, even if its only one, that would be nice, by the way keep up the good content, I look forward to your (and Julies) cooking vlogs, this is Choppy in Whitehaven, Cumbria, England
You have double CCs. It’s been that way for a while. I often watch you with the sound off, to preserve my wife’s sanity. The double CCs are a detriment to mine. Please fix this. Mercí
G'day Glen. Thank you for another great video. I always love watching your content. So for this particular video, I would love to see, and ask if you would consider doing a comparison, between the original receipt (is that how it's spelled?) and how you would do it today, sauteing the onion, browning the meat, developing layers of flavour as we do today. I think that would be a very interesting comparison. Are you in? Best wishes to you both.
I tend to agree about browning the meat. Though I think it was put aptly that spicy is subjective. I know that my Grandma (maternal), who was born in 1921, likely would've called that spicy. Me … perhaps. though I'd likely add a bit of either cayenne pepper, smoked paprika, or a combination of the two for the heat. Or maybe a splash or so of hot sauce.
Glen Jules and the friendlys, This is the kind of tasteless boring disgusting cooking I rebelled against as a child. The neigbors who were immigrant stock had much more interesting food (Austrians Poles, Pennsylvania Dutch, Czechs, even our Scottish neighbor wasn't this boring). This is why I started watchin Julia Child when I was @ 13 years old. So much wrong here. boiled meat, overcooked EVERYTHING, disgusting raw flour taste. Whenever escoffier put a raw flour paste in a dish it cooked for hours AFTER he added it. I hope when you reheat it you put something edible in it. All the best to all the friends. JIM P.S. I know my grandma browned pot roast because the gravy was BLACK!
It said "Receipts" on the front rather than recipes, is there any connection between the two words?
So true, I recall my mom always made stew this way, no browning or sautéing, just bung everything in and simmer for 2-3 hours, it always tasted delicious to us, perhaps we over think cooking these days!
This slop was surely slapped together by an alcoholic drunk Scotsman who was
teaching an alcoholic drunk Irishman! Dog slop……I'm atta here!
nice one
Hmm that was quite the cut right after Julie was going for a taste of that lava. Hope she didnt get burnt by the Hellfire!
A braise is in the oven, not on the stove top
I would brown the beef, onions and flour, then any of the vegies(possibly in a separate pan and make a juis from the flavours in the pan to add to the pot) that would caramelise and add flavour to that pot of stew. I think you're right about the whole peppercorns being the little hot surprise when you get one in your mouthful of food. People from the UK mainly ate plain foods back in that time period, I think. I like to "cook/develop" the flavours into my food.
I wonder if the pepper was supposed to be long peppers. They are a black pepper that packs a ton more heat.
Yoy! Don't flex the spine like that, it might be a junky book club hardback but nothing will hasten it's demise quicker! Obtuse angles and care to the binding please! Love your channel
I read somewhere that food in the 1930s was bland not only because spices were often scarce or expensive but also because it discouraged overeating when food was scarce. I am not sure how much weight that theory has but it is an interesting idea.
Anyone else curious what the "Clams South Side" is?
My favorite cookbooks are the ones by George Herter, who ran a sporting goods empire and self published cookbooks he sold through his mail order catalog. They are filled with lots of rambling BS, like listening to an eccentric uncle who’s knowledge mostly came from chatting with bartenders. But the recipes are usually quite good. They are a lot of fun.
Hell Fire Stew – now that's some great Depression Era Cooking. One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts – a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" – but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) – but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress – making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, – in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them – and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" – and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water
Would it be a good crock pot recipe?
Good show as always