Meatballs & Dumplings 1930 Depression Era Recipe
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Meatballs & Dumplings 1930 Depression Era Recipe I know… this is called Meatballs & Dumplings, but it’s more like a cross between a Hamburg Steak Recipe, …
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I have a cookbook from 1938, and in it is a recipe for turtle soup. Where am i supposed to get a freakin turtle?
Oh my gosh, dumplings in curry. Why have I never thought of that before?
My grandmother made dumplings at least once a here in Maine. They may be filler but they sure are tasty! ๐
I live (and have always lived) in the Chicago suburbs, and sadly, the Daily News is long gone. I always enjoyed reading them.
I had to subscribe love show and the era of cooking. My Dad would talk about growing up during the depression with 16 kids.
Thank you so much ๐๏ธ๐โ๏ธ๐
No one ate their veggies
Swedish meatballs are patties instead of balls too.
you know i like flavor ,zest , pop , wow , but there are the nights I can come home fry a burger plain meat salt , pepper , put on bun slight squeeze of mustard simple mac cheese out of blue box done , and be happy, not often , sometimes plain simple works
Years ago when I was in the Army Reserves, we had a Friday night meal of pasta and sauce, except that to keep the pasta warm, the cooks left it in the water. So we had starch soup with sauce. When the CO stood up to start the night's briefing, the first thing he said was, "We will never have that again." Good times.
In 1930, Chicago was the epicenter of the meat packing industry in the United States. So meat would be dirt cheap there.
My family is from Northern India and we do use dumplings in certain dishes. Love them definitely a childhood favorite. My mom always jokingly said there were about 10 recipes and they circulated the globe ๐Stay safe and healthy everyone.
I tried this recipe and it worked super well but advice for anyone who is going to try it: the pattys do tend to fall apart when you try to flip them so be careful the first time you flip them but other than that have fun itโs an easy yet delicious recipe!
Generational tastes aside, it's very possible spaghetti noodles were manufactured differently in those days and did actually require a long boil time. We do live in an age of perfected convenience foods (as in perfected for convenience, not quality) and much is very, very different from its ancestral form. Even fruits and vegetables are constantly being perfected for easier peeling or cooking. would not suprise me if spaghetti noodles were harder, thicker, and made to a slightly different recipe back then and the one we get now were designed for a short cook time because of modern obsession with time-saving and unwillingness to spend time cooking real food.
Wouldnt it be funny if we laugh at spaghetti being boiled for 40mins but noone actually trying it, and it would turn out to be the best spaghetti anyone ever did since 30's
Needs some garlic and spices man
Where books expensive around this time? I have no idea lol
Well… certainly not kosher (one does not use milk or cream or butter with beef)….
Strange that the beef is not cut more. The depression era cooking my grandmother did always included putting things like eggs, chopped onion, chopped peppers, chopped zucchini into the beef to make it go further.
This looks very appetizing to me. I lived with my grandparents as a child. My grandparents were married in 1927. I thought everybody's "mom" cooked for them like my grandmother did for me. My kids certainly enjoy the recipes she taught me (and my wife likes that I love to cook).
I think these videos, and these times, are really teaching us all something we forgot: food doesn't need to be trendy, expensive, complicated, flashy, off the shelf convenient, or made with ingredients that are 30 seconds old, or grown in an artisanal meadow ( :p ), in order to be filling, flavorful, nutritious and happy-making. Simple, well-executed, flavorful, filling, and nutritious is all you need. I think that lesson is being learned more broadly than in food. Covid-19 is a tragedy, and I do not want to downplay that – but the silver lining to this horrible cloud is that we're learning that not only can we "make do" with less, and a simpler life, we can be happy doing so. It will be interesting to see how much of that sticks when the crisis is over.
Was I the only one who wanted to see actual dumplings?
You two are a tonic. Iโm sure youโre helping a lot of people navigate these times. Stay safe.
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My grandmother used to make something that was a cross between a hamburger and a meatloaf… she made them quite often… she added bread crumbs and veggies to extend the meat… she had 5 kids… Iโm glad you showed that itโs fine to use products after their best by date… just smell them and use common sense…
Thanks Glen, during the extra time at home our cooking repertoire and language is evolving thanks to you.
It's hard to put into words just how much these recipes are helping us out. You're the best.
My mom always made chicken and dumplings. I loved them !!!! So delicious. Now I make them with chicken stew
Loooove dumplings but have never had them chewy. I always add a bit more baking powder to have them nice and fluffy ๐
I am so totally making this for supper later today.
"that's a lot of meat and butter"
I eat 16 lbs of meat and lb of butter a week. Of course I don't eat cheese or milk, or grains.
we can get ground beef pretty cheaply at a local gricery store… at least until we aren't allowed to cross county lines.
but I also stocked up on some cheap fully cooked chicken breasts… so I'm wondering how I can adjust the recipe that way… chicken and dumplings sounds like great comfort food!
edit:
OMG! DUMPLING CURRY! Definitely making this this week!
Sounds yummy
Love those "let's debate the dish" sessions at the end. Gives you more ideas what to do with things. After 40 years of cooking almost daily I do have a pretty good feel for what would work in a pinch, but listening to you guys debating the dish yields another pairing idea every now and then. Way too few people really cook these days – most just follow recipes.
If there's one thing really good about this entire staying at home business, I do hope that we have a big increase in households getting back to cooking. That would not only help the people, but it just might improve supermarkets – less factory packaged stuff and more real ingredients.
im surprised Glen didn't cut the cream with water to make a closer recipe
I think a series about those dishes which have flipped to "rich" foods would be cool. I'd love to know the price difference between then an now! (accounting for inflation of course)
Not gonna lie, I stopped to read the cookbook at the start, and that tuna fish salad recipe looks pretty tempting.
Why was pasta cooked so long
Glen did you ever have dumplings made with shredded suet?
I know people call it ChiRaq but I've always had a good time there..
My father, born in the 1890s, loved to make drop dumplings in pinto beans.
What would the reason be for cooking pasta that long in the 30s? Was there something different about the pasta or did they just prefer mush?
Did the original recipe say butter or oil for frying? I wonder if the budgeted amount of butter per week was due to lack of availability in 1930 s of other oils? Lard and butter might have been more common than some of the refined corn, or vegetable oil? What do you think?
You can make 1%, 2%, and whole milk from heavy cream by adding water. Iโve done it a million times!
The best part of those old cookbooks are the other recipes on the page. Tongue salad?!
One of my favorite childhood foods is chicken and dumplings…….something about the drop dumplings soaking up the chicken fat on top….and the thickened chicken soup into a gravy………dang…….hmmm….I have some chicken thighs in the freezer that need to be used up……i'm going to be miserable after eating my fill of that….and it is warm outside
Next week: 40 minute spaghetti
I would make it just as you did… according to the recipe.
Then I would add stuff… lots of garlic powder to the meatballs… I like the cream instead of milk in the dumplings… my aunt would use cream or half and half in place of milk in many recipes. ๐