The Lea & Perrins/raw egg combo was featured in Addams Family Values. When the baby was having a rough morning following Uncle Fester’s wedding, Gomez puts Worcestershire and a raw egg into his bottle and shakes it up, then hands it over while quipping, “Hair of the pup!”
When I was young, it seems every set of pots and pans that was complete had a double boiler included. Mom had a Revereware set that had it and she used it a lot; I remember a cooked meringue white frosting(icing) she made for layer cakes, etc. She baked a lot of goodies for us, and she made it seem so simple. Holidays and birthdays were always special around our house. I had the best Momma!
My mother, who would be 91 now, used a double boiler to make scrambled eggs. It was heavenly. The eggs come out tender, moist, silky, melt in your mouth, and I really need to make this sometime. Made with milk and a knob of butter, of course! If you find a recipe for this kind of eggs, that would be amazing!
My Dad would never eat spicy foods, tacos, or pizza. He totally appreciated who cooked and always helped with the dishes, carried in the groceries and complimented the cook... saying the food was good. Wish I could cook for him again!!!! Men really do have strict likes and dislikes about food.
Ii was a child in the 1960s and 1970s and my mom used a double-bullet all the time. We ate lots of foods similar to this. Miss you so much, Mom. I hope I said. "Thank you' for the meals enough.
Two Fat Ladies does a good Welsh Rarebit in : The Pony Club episode. I just loved these two disparate personalities. Jennifer always called recipes receipts. I haven't done the recipe, but now I may have to after watching your vid! Brits called it Wooster sauce. RIP Dottie. ❤🩹
I remember making this once back in my twenties at three in the morning after a night of drunken fun. I do have this cookbook so I am assuming this is where I found the recipe, we were laughing more at the name of it so who knows. The mess I made was breathtaking and took a long time to clean in the morning but I remember it being tasty and a nifty use for my Pyrex double boiler that I'd recently bought for $2.00 at the Sacred Heart Rummage Sale. We were past the point of caring about any graininess but something makes me think it was and if I ever try to make it again I might try with a processed cheese and now that I am over a decade sober I think there will be less mess and maybe I will be a little morein tune to the results. I'm going to go dig out this book.
I have just recently come across your channel and can't seem to stop binge watching. It is so fun! I wonder if the texture would have been a bit better if a half of a can (or maybe even 1 can) of milk mixed in with the soup before adding it, thereby creating more of a "cream of" tomato soup, would have helped the texture a bit. Thank you so much for sharing!
Thank you! It's possibly that milk would have improved the texture. As written, it was just a little off. 😄 I did have one friend who REALLY liked this dish so I passed the rest on to her!
I just recently found your channel, too, and I can't stop watching. I love it! It sounds like we had similar childhoods- at least as far as food goes. I know my mom had the same plastic measuring cups and some of the same serving bowls you have. Anyway, I love your channel! @@cooking_the_books
Me, too!! I can't stop watching! These cookbooks and recipes bring back so many memories! All the cookware, dishes, and recipes are from my childhood and beyond. Born in 1948, I'm loving this!!
I wonder if American cheddar back then was less gummy than it is these days too? Like Tillamook cheddar is crumbly as opposed to other types of cheddar.
@@cooking_the_books So glad you were able to give it to someone who loved it! One more idea: I wanted you to STOP WHISKING! 😂 I understand you were trying to smooth it. But just letting it bubble a little more might have helped, too. MIGHT, I know! 😂 I've noticed that even some recipes that tell you to "stir constantly" need to just simmer a bit, or almost, undisturbed. I really enjoy your channel! And I also know every new recipe is another adventure! so, just a tip for everyone who likes trying new recipes but it's not always coming together. Obviously some recipes need tweaking but when you're already far in, just a little tip to try. I also like trying new recipes and my only goal on the first try is "edible." 😂 So, that's the kind of cook I am! But I am told I'm good, so that's nice. It's just fun and thanks for sharing your fun with us. And your Dottie! ❤
😂 You are always making me laugh! I just found your channel about a week ago and have had so much fun watching. I lived through many of the decades from which you are making recipes and there were some magnificent fails! 😛 I like how you think it through and say I would do it differently if making a recipe again. This one, in particular, I would cook the soup with whatever additions it calls for, using milk instead of water, and then add the cheese to let it melt. That would also remove the need to use the double boiler method. It should make the cheese melt to a better consistency. I would think melting the cheese by itself first is going to make the fat come out of the cheese and it doesn't have anywhere to go, which turns the cheese rather clumpy. Keep the fun going!
Love Lea & Perrin's! Probably would have had better texture with good old Velveeta! And, I think those hangover recipes must work. When my uncle would tie one on my cousin and I would bring him a quart jar of ice water(and I mean ice with some water, none of that 3 cubes crap), glass of icy tomatoe juice with salt and pepper and the jar of pickle juice that WE weren't allowed to drink because it was for this occasion. So I think sauerkraut would work as well. Really enjoying your videos!
This one made me chuckle. My mom used to make Ringtum Ditty all the time. She loved it and so did I as a child. She would also make something call S.O.S. (Sh#t on a shingle) which was kind of similar - it was a creamy gravy poured over jarred dried beef slices and toast. We loved that too. Love your videos!
I DO have this cook book in my smallish vintage collection! Thanks for being the one to try a recipe from it. Next time the hubby has "too much" its sauerkraut juice and Leah &Perrins for him 😅
Cheddar is a little too oily to melt smoothly. Colby jack might be a better choice. I hate to say it but velveeta would give you a perfect texture. Lea and Perrins does have fish paste that has been fermented and aged.
I grew up with this dish. In the 60's and 70's my mom would make this near payday. She told me you should use cheddar cheese. However, she used Velveeta. It was easier and cheaper. We prepared it in a sauce pan, not a double boiler.
I remember the Cream of Tomato soup which had milk in it. The regular tomato was thicke in the can as I remember too. So adding milk would be fine. Also using Velveeta cheese would be spot on. Cheddar tastes great, but tends to get oily melting like that.
The name of the cookbook and that little info bit you read made me giggle. What really amuses me is that my husband is the former cook, he went to community college for the cooking course and worked for many restaurants and bakeries before I met him, and I went to community college for auto mechanics. Neither of us work in the fields for which we went to school for, but both of us definitely know our way around the kitchen and in the garage, lol. We're an unusual couple by today's standards, let alone when the cookbook was produced.
I just recently discovered your channel and I am enjoying your shows very much. Having been married for 62-years, I am familiar with many of the cookbooks used on your show. As a young bride and mother, I relied on my cookbooks, but after a few years, instinct kicks in. I’ve cooked for several men throughout my lifetime and I learned one cannot go wrong if cheese is added to a dish. Many times I go into the kitchen and do a “fake it till I make it” casserole. Casseroles can be made seven ways from Sunday-sometimes I use rice, potatoes, noodles, spaghetti, etc. mixed with chicken or ground beef and a béchamel sauce with added cheese mixed in. A variety of spices can be used to add additional variety to the dishes. These are cost effective recipes (used to be) and men and boys always seems to enjoy the dishes. To make a delicious casserole, canned soup is not needed!
This video is a lot of fun. As I understand it, double boilers were popular because the thin, flimsy pans of former days scorched very easily. The issue was not the burner or electric eye per se. Also, tomato juice as a hangover cure is a very old idea. I read somewhere, but I sadly cannot find the reference right now, that when the Bloody Mary became popular in the 1930s, it was mocked for mixing the cause with the cure.
I inherited a double boiler from my Mother. It’s used to prevent curdling and scorching and I remember using it to make Hollandaise sauce, for one. I think that recipe you made needs milk instead of water like you said. I think the water is not blending well w the cheese and making it that texture instead of smooth. Otherwise the dish looks good. Lately when I buy Lee and Perkins it is very watery, as if the are trying to keep up with inflation so instead I buy Pickapeppa sauce with the parrot on the label which tastes just like L&P but it’s thicker. Thanks for all your demonstrations and I recall it being very serious to make recipes your husband or dad ad liked because they worked hard all day and didn’t want any odd stuff for dinner.
If it's any consolation, even in the UK we generally just shorten the name of the infamous sauce to Worcester ("woostuh") sauce. Ain't nobody got time for all those sibilants in a row.
Yes on the erratic temperature regulation on 1950s stovetops. I have a 1958ish GE electric double oven. The 4 burners on top are very different in terms of what the heat settings deliver. LF runs hot, LR and RR go as set, RF runs cool + can hardly boil water. At least it looks great, has the 2 ovens and parts are still available.
Love this recipe. Love Welsh Rarebit, always had it over sliced HB eggs and toast. This recipe is what I wrote down from grade school years as Blushing Bunny. My recipe starts with Tbs butter and Tbs of flour (spelled tabespoon). Combine over heat and add soup. Then add cheese. Doubt if my mom let me make it - there had already been a couple of "incidences" with me in the kitchen.
My mom made rinktum ditty/Welsh rarebit/rabbit for us when we were children. And we used all three names interchangeably. As another comment I saw daisy, I think I would hear the tomato soup with milk and then melt the cheese in the warm soup. It would have been in the 50s when my mom made this for us. Thanks for the memories.
Jane here.. Dotty is 15? That's amazing! I did make rinktum ditty with toast snippets years ago. It's kind if a deconstructed grilled cheese sandwich. Very yummy.
In the sixties, tomato juice and Lea and Perrins was something you saw a lot on comedies ( like The Dick Van Dyke Show) that tv husbands used to overcome hangovers.
Yes I am still binge watching your videos and came across this one. I'm now searching for this cookbook. For obvious reasons- in our home we always referred to this sauce as Lee and Perrin's.
That soup probably would have worked a treat with sodium citrate powder added (and milk like you said). Husband bought me some last year. I love it for all my cheesy things now, especially au gratin potatoes and Mac and cheese. I think you're right. As written, it's not going to come together quite right.
Yes. The "morning after" recipes work! If you watch a lot of old movies, this was an occurrence that happened often! Although many people shy away from raw eggs today, most people didn't shy back then, as you probably might know. Well, today, I still eat raw eggs from bowls with leftover batter! Again, yes, these do work for hangovers. However, a nice dish of runny scrambled eggs works just as well!
I'd like to share a recipe my dad made in the 1960s and after. It's called Hotdog Casserole: One package of hotdogs Two small cans of diced tomatoe chopped celery chopped onion chopped green pepper Salt and pepper to taste Cook at 350 for 30 minutes to 40 minutes Cut the hotdogs in half inch pieces Add vegetable amounts to your liking
I forget the "ce" and say Worstershire and if anyone has ever noticed, they've never said anything. My father ate so many dumplings growing up during The Great Depression, that he would not eat them as an adult. He called flour "dumplin' dust".
I caught your channel this past week and have been enjoying it immensely! I'm not a cook my husband does most of it but I love food and history. With that said there is one thing I do know is that in the past processed American cheese was the default not cheddar. So in the older cook books if a recipe calls for just melting cheese with no specific kind listed I'm almost willing to bet it's just assuming people are using processed cheese. I remember in the 80s living off craft singles. It makes the best grilled cheese with tomato soup. It's still one of my favorite cheeses and I hate orange cheddar and hard sharpe cheese. The only orange cheese I ate was craft or its knock off. The others were all Italian cheeses because my nonna was from southern Italy. We had other cheeses don't get me wrong but craft singles were the main stay for kids anyway. I know this might sound weird coming from a Wisconsin girl who has access to every cheese known to man.
I have a great apple bundt cake that calls for Lea & Perrin’s! You don’t peel the apples either. It’s full of apples and raisins. Everyone loves it. I made it for my best friends husbands birthday because my friend had just had gastric bypass. I woke up at 3 am went out to get a drink they were both in the kitchen eating cake. She was still on a liquid diet. She assured me it was liquid by the time it was going down! I was shocked and a little scared.
You've probably figured it out by now, but for those wondering, it appears the cheddar cheese "broke" (the sharper it is, the more likely it is to break). Cheddar breaks pretty easily, and when it does it turns grainy. If you throw in a piece of American Cheese it should come back together, since AC has emulsifiers. You'd need to melt the cheddar much slower on a very low heat, and slowly add and whisk in your liquids just as the cheddar begins to melt.
I was going to watch your first video...and I thought this was it. It's the oldest one listed as far as placement on your "Videos" tab. Are there others I'm missing that I can find somewhere else?
Pre-shredded cheeses have stabilizers which would change the texture. But you shredded your own so that's not a consideration, as you said the methods used to make cheeses now differ, but Velveeta worked best for my mom when she made this once. I make mine with a rue first, add the soup, milk or cream with water, and seasonings sans the salt - including mustard or hot sauce, then the shredded cheese (I don't like Velveeta personally). Topped with green onion, parsley or cilantro, perhaps even with diced tomato, onion and bell pepper. But our current culinary opinions differ greatly from early and Midcentury 1900s
Do these remedies work? If you can keep it down- yes. They contain a bunch of salt and potassium which will help a hangover. Tomatoes and cabbages are both excellent potassium sources and Worcestershire sauce is mostly sodium.
My mother cooked on a wood stove until 1971. Once she started working, we were able to get an electric stove and ditch the wringer washer. Money was tight with six kids. Dad's paycheck only went so far.
I had to laugh at the struggle to pronounce Worcestershire. Indeed the struggle is real outside of New England. I grew up in PA and butchered the pronunciation along with everyone I knew. It wasn't until I moved to New England and my dear husband corrected me.But seriously, it is a weird word.
Grew in in Weymouth MA. We could say Worcestershire sauce but always called it Lee & Perrins, because that's brand we bought. Try Reading MA "pronounced Reding" or Quincy MA "pronounced Quinzy".
A bit of cream or even cream cheese would have probably rescued this dish from the grainy texture. I'm not that good on the chemistry of it, but essentially water and fat don't play well together so the fat wants to clump up. Adding fat loosens the strands. You probably made an "economy" version, and a more "rich" version would have had you using milk or cream in the recipe.
The Lea & Perrins/raw egg combo was featured in Addams Family Values. When the baby was having a rough morning following Uncle Fester’s wedding, Gomez puts Worcestershire and a raw egg into his bottle and shakes it up, then hands it over while quipping, “Hair of the pup!”
Lol--That show is timeless....
When I was young, it seems every set of pots and pans that was complete had a double boiler included. Mom had a Revereware set that had it and she used it a lot; I remember a cooked meringue white frosting(icing) she made for layer cakes, etc. She baked a lot of goodies for us, and she made it seem so simple. Holidays and birthdays were always special around our house. I had the best Momma!
Laugh! Yes, we always called that frosting "7 Minute Frosting" using mom's double boiler and her daughter's handiwork.
My mother, who would be 91 now, used a double boiler to make scrambled eggs. It was heavenly. The eggs come out tender, moist, silky, melt in your mouth, and I really need to make this sometime. Made with milk and a knob of butter, of course! If you find a recipe for this kind of eggs, that would be amazing!
My Dad would never eat spicy foods, tacos, or pizza. He totally appreciated who cooked and always helped with the dishes, carried in the groceries and complimented the cook... saying the food was good. Wish I could cook for him again!!!! Men really do have strict likes and dislikes about food.
Ii was a child in the 1960s and 1970s and my mom used a double-bullet all the time. We ate lots of foods similar to this.
Miss you so much, Mom. I hope I said. "Thank you' for the meals enough.
Two Fat Ladies does a good Welsh Rarebit in : The Pony Club episode. I just loved these two disparate personalities. Jennifer always called recipes receipts. I haven't done the recipe, but now I may have to after watching your vid! Brits called it Wooster sauce.
RIP Dottie. ❤🩹
@@drunkvegangal8089 I always remember it from "Two Fat Ladies" cooking show. lol
LOVE The Two Fat Ladies! I have one of their cookbooks
"add a good slurp of wooster sauce" haha I love Two Fat Ladies! ❤
Lea and Perrin’s Worcestershire Sauce is my favorite and I use it all the time!
I remember making this once back in my twenties at three in the morning after a night of drunken fun. I do have this cookbook so I am assuming this is where I found the recipe, we were laughing more at the name of it so who knows. The mess I made was breathtaking and took a long time to clean in the morning but I remember it being tasty and a nifty use for my Pyrex double boiler that I'd recently bought for $2.00 at the Sacred Heart Rummage Sale. We were past the point of caring about any graininess but something makes me think it was and if I ever try to make it again I might try with a processed cheese and now that I am over a decade sober I think there will be less mess and maybe I will be a little morein tune to the results. I'm going to go dig out this book.
Fun video, thank you for sharing!
I have just recently come across your channel and can't seem to stop binge watching. It is so fun! I wonder if the texture would have been a bit better if a half of a can (or maybe even 1 can) of milk mixed in with the soup before adding it, thereby creating more of a "cream of" tomato soup, would have helped the texture a bit. Thank you so much for sharing!
Thank you! It's possibly that milk would have improved the texture. As written, it was just a little off. 😄 I did have one friend who REALLY liked this dish so I passed the rest on to her!
I just recently found your channel, too, and I can't stop watching. I love it! It sounds like we had similar childhoods- at least as far as food goes. I know my mom had the same plastic measuring cups and some of the same serving bowls you have. Anyway, I love your channel! @@cooking_the_books
Me, too!! I can't stop watching! These cookbooks and recipes bring back so many memories! All the cookware, dishes, and recipes are from my childhood and beyond. Born in 1948, I'm loving this!!
I wonder if American cheddar back then was less gummy than it is these days too? Like Tillamook cheddar is crumbly as opposed to other types of cheddar.
@@cooking_the_books So glad you were able to give it to someone who loved it!
One more idea: I wanted you to STOP WHISKING! 😂 I understand you were trying to smooth it. But just letting it bubble a little more might have helped, too. MIGHT, I know! 😂
I've noticed that even some recipes that tell you to "stir constantly" need to just simmer a bit, or almost, undisturbed.
I really enjoy your channel! And I also know every new recipe is another adventure! so, just a tip for everyone who likes trying new recipes but it's not always coming together. Obviously some recipes need tweaking but when you're already far in, just a little tip to try.
I also like trying new recipes and my only goal on the first try is "edible." 😂 So, that's the kind of cook I am! But I am told I'm good, so that's nice.
It's just fun and thanks for sharing your fun with us. And your Dottie! ❤
I’m familiar with the tomato soup/cheese mixture on toast. When I was a kid in the 70s it was called blushing bunny.
Your dog looks exactly like my sisters dog, it’s amazing. It’s a dog doppelgänger
😂 You are always making me laugh! I just found your channel about a week ago and have had so much fun watching. I lived through many of the decades from which you are making recipes and there were some magnificent fails! 😛 I like how you think it through and say I would do it differently if making a recipe again. This one, in particular, I would cook the soup with whatever additions it calls for, using milk instead of water, and then add the cheese to let it melt. That would also remove the
need to use the double boiler method. It should make the cheese melt to a better consistency. I would think melting the cheese by itself first is going to make the fat
come out of the cheese and it doesn't have anywhere to go, which turns the cheese rather clumpy. Keep the fun going!
It's like grilled cheese and tomato soup. Yummy and comforting.
Love Lea & Perrin's! Probably would have had better texture with good old Velveeta!
And, I think those hangover recipes must work. When my uncle would tie one on my cousin and I would bring him a quart jar of ice water(and I mean ice with some water, none of that 3 cubes crap), glass of icy tomatoe juice with salt and pepper and the jar of pickle juice that WE weren't allowed to drink because it was for this occasion. So I think sauerkraut would work as well.
Really enjoying your videos!
Yes, Lea and Perrins does contain anchovies!
I love your apron. I have a pot holder made of the same material.
Marshmallows at Walmart contain anchovies 😂
Ohhh Myyyy Goddess!!!!
Whatta classic find.
This one made me chuckle. My mom used to make Ringtum Ditty all the time. She loved it and so did I as a child. She would also make something call S.O.S. (Sh#t on a shingle) which was kind of similar - it was a creamy gravy poured over jarred dried beef slices and toast. We loved that too. Love your videos!
She did the chipped beef gravy in another video. 😋🩷
And yes, we also called it S.O.S. lol
I DO have this cook book in my smallish vintage collection! Thanks for being the one to try a recipe from it. Next time the hubby has "too much" its sauerkraut juice and Leah &Perrins for him 😅
Cheddar is a little too oily to melt smoothly. Colby jack might be a better choice. I hate to say it but velveeta would give you a perfect texture. Lea and Perrins does have fish paste that has been fermented and aged.
I grew up with this dish. In the 60's and 70's my mom would make this near payday. She told me you should use cheddar cheese. However, she used Velveeta. It was easier and cheaper. We prepared it in a sauce pan, not a double boiler.
I remember the Cream of Tomato soup which had milk in it. The regular tomato was thicke in the can as I remember too. So adding milk would be fine. Also using Velveeta cheese would be spot on. Cheddar tastes great, but tends to get oily melting like that.
For Lee and Perrin just say “what’s this here sauce?”
Now say it really really fast and no one will ever notice.
That’s what I do.😂
The name of the cookbook and that little info bit you read made me giggle. What really amuses me is that my husband is the former cook, he went to community college for the cooking course and worked for many restaurants and bakeries before I met him, and I went to community college for auto mechanics. Neither of us work in the fields for which we went to school for, but both of us definitely know our way around the kitchen and in the garage, lol. We're an unusual couple by today's standards, let alone when the cookbook was produced.
I just recently discovered your channel and I am enjoying your shows very much. Having been married for 62-years, I am familiar with many of the cookbooks used on your show. As a young bride and mother, I relied on my cookbooks, but after a few years, instinct kicks in. I’ve cooked for several men throughout my lifetime and I learned one cannot go wrong if cheese is added to a dish. Many times I go into the kitchen and do a “fake it till I make it” casserole. Casseroles can be made seven ways from Sunday-sometimes I use rice, potatoes, noodles, spaghetti, etc. mixed with chicken or ground beef and a béchamel sauce with added cheese mixed in. A variety of spices can be used to add additional variety to the dishes. These are cost effective recipes (used to be) and men and boys always seems to enjoy the dishes. To make a delicious casserole, canned soup is not needed!
I like Dottie. She's cute!
I live I n Michigan. Love your videos.
This video is a lot of fun. As I understand it, double boilers were popular because the thin, flimsy pans of former days scorched very easily. The issue was not the burner or electric eye per se. Also, tomato juice as a hangover cure is a very old idea. I read somewhere, but I sadly cannot find the reference right now, that when the Bloody Mary became popular in the 1930s, it was mocked for mixing the cause with the cure.
Well now, ya gotta love the Fifties🙀😹
I inherited a double boiler from my Mother.
It’s used to prevent curdling and scorching and I remember using it to make Hollandaise sauce, for one.
I think that recipe you made needs milk instead of water like you said. I think the water is not blending well w the cheese and making it that texture instead of smooth. Otherwise the dish looks good. Lately when I buy Lee and Perkins it is very watery, as if the are trying to keep up with inflation so instead I buy Pickapeppa sauce with the parrot on the label which tastes just like L&P but it’s thicker.
Thanks for all your demonstrations and I recall it being very serious to make recipes your husband or dad ad liked because they worked hard all day and didn’t want any odd stuff for dinner.
Perrins
We love your channel and Dabs!!!
If it's any consolation, even in the UK we generally just shorten the name of the infamous sauce to Worcester ("woostuh") sauce. Ain't nobody got time for all those sibilants in a row.
Yes on the erratic temperature regulation on 1950s stovetops. I have a 1958ish GE electric double oven. The 4 burners on top are very different in terms of what the heat settings deliver. LF runs hot, LR and RR go as set, RF runs cool + can hardly boil water. At least it looks great, has the 2 ovens and parts are still available.
That is an impressively large bottle of Worcestershire sauce 😮😂
Love this recipe. Love Welsh Rarebit, always had it over sliced HB eggs and toast. This recipe is what I wrote down from grade school years as Blushing Bunny. My recipe starts with Tbs butter and Tbs of flour (spelled tabespoon). Combine over heat and add soup. Then add cheese. Doubt if my mom let me make it - there had already been a couple of "incidences" with me in the kitchen.
My mom made rinktum ditty/Welsh rarebit/rabbit for us when we were children. And we used all three names interchangeably. As another comment I saw daisy, I think I would hear the tomato soup with milk and then melt the cheese in the warm soup. It would have been in the 50s when my mom made this for us. Thanks for the memories.
Jane here.. Dotty is 15? That's amazing!
I did make rinktum ditty with toast snippets years ago. It's kind if a deconstructed grilled cheese sandwich. Very yummy.
Yes! She will be 16 in April. This recipe tastes good but the texture was a little strange. Would make again with a few changes.
In the sixties, tomato juice and Lea and Perrins was something you saw a lot on comedies ( like The Dick Van Dyke Show) that tv husbands used to overcome hangovers.
I loved Welsh Rarebit...as a kid it was one of my absolute favorites! Never had this tomatosoup added version though.
I feel like it would work better if you added the grated cheese to the warm soup and mixed. I so want to make this. I feel like I would love this!!!
You have just started and I’m smiling
Great sounding book. Thanks for the laughs
I came back to see sweet Dottie. What a gift.
Yes I am still binge watching your videos and came across this one. I'm now searching for this cookbook. For obvious reasons- in our home we always referred to this sauce as Lee and Perrin's.
That soup probably would have worked a treat with sodium citrate powder added (and milk like you said). Husband bought me some last year. I love it for all my cheesy things now, especially au gratin potatoes and Mac and cheese. I think you're right. As written, it's not going to come together quite right.
Yes. The "morning after" recipes work! If you watch a lot of old movies, this was an occurrence that happened often! Although many people shy away from raw eggs today, most people didn't shy back then, as you probably might know. Well, today, I still eat raw eggs from bowls with leftover batter! Again, yes, these do work for hangovers. However, a nice dish of runny scrambled eggs works just as well!
I came across a rinktum ditty recipe in one of my 1930s cookbooks. Hilarious name but ive never made it so rhe title for rhis definitely drew me in.
That title is epic. 😂
I'm not surprised u found that salty...cheese, salt, soup, Worcester sauce....
You're correct, double boiler use was for temperature regulation. And to not scald dairy.
I'd like to share a recipe my dad made in the 1960s and after. It's called Hotdog Casserole:
One package of hotdogs
Two small cans of diced tomatoe chopped celery
chopped onion
chopped green pepper
Salt and pepper to taste
Cook at 350 for 30 minutes to 40 minutes
Cut the hotdogs in half inch pieces
Add vegetable amounts to your liking
I forget the "ce" and say Worstershire and if anyone has ever noticed, they've never said anything. My father ate so many dumplings growing up during The Great Depression, that he would not eat them as an adult. He called flour "dumplin' dust".
My Betty Crocker says American cheese, I am gonna try a Welsh rarebit recipe for the kids for lunch, now I’m nervous🤣
American cheese would definitely melt more smoothly than the cheese in this particular recipe! 😂
Wista - sure ... it's easy!
🤍🖤🤍 Puppy!!! Love your channel, l just found you!
Oh thank you!! Dottie usually makes appearances in my videos 😄
Rinktum Ditty sounds like a weird nursery rhyme😂
It really does!
@@cooking_the_books lol
Dottie matches the rug 😂
She LOVED that rug!!
Men aren't hard to cook for. Bacon and eggs for breakfast, steak and chips for lunch, and roast beast for dinner. You're welcome! Lol
I caught your channel this past week and have been enjoying it immensely! I'm not a cook my husband does most of it but I love food and history. With that said there is one thing I do know is that in the past processed American cheese was the default not cheddar. So in the older cook books if a recipe calls for just melting cheese with no specific kind listed I'm almost willing to bet it's just assuming people are using processed cheese. I remember in the 80s living off craft singles. It makes the best grilled cheese with tomato soup. It's still one of my favorite cheeses and I hate orange cheddar and hard sharpe cheese. The only orange cheese I ate was craft or its knock off. The others were all Italian cheeses because my nonna was from southern Italy. We had other cheeses don't get me wrong but craft singles were the main stay for kids anyway. I know this might sound weird coming from a Wisconsin girl who has access to every cheese known to man.
Thanks
Thanks for watching, Doris!
Yes, agree with the thought regarding temperature regulations on old range tops .. hmm .. perhaps. A new fad in cooking, perhaps too.
I have a great apple bundt cake that calls for Lea & Perrin’s! You don’t peel the apples either. It’s full of apples and raisins. Everyone loves it. I made it for my best friends husbands birthday because my friend had just had gastric bypass. I woke up at 3 am went out to get a drink they were both in the kitchen eating cake. She was still on a liquid diet. She assured me it was liquid by the time it was going down! I was shocked and a little scared.
My hubby wouldn't eat most of those recipes. Pizza, burgers, pasta, steak. He makes life easy for me.
Another option is Monterey Jack - it melts smoothly.
Can't help it i laughed a lot on this one😂
That's a grilled cheese sandwich with Tomato Soup - deconstructed! You're funny.
Could you try heating the soup first, then add the cheese? If you don't want to use anchovies, try Henderson's Relish instead.
It's worth a try! I can't say I know what Henderson's Relish is though...not sure we have it in the US.
I have to work around my dogs too anytime I'm cooking at my parents' house. I can make it about 3 sentences before one starts barking!
You've probably figured it out by now, but for those wondering, it appears the cheddar cheese "broke" (the sharper it is, the more likely it is to break). Cheddar breaks pretty easily, and when it does it turns grainy. If you throw in a piece of American Cheese it should come back together, since AC has emulsifiers. You'd need to melt the cheddar much slower on a very low heat, and slowly add and whisk in your liquids just as the cheddar begins to melt.
I was going to watch your first video...and I thought this was it. It's the oldest one listed as far as placement on your "Videos" tab. Are there others I'm missing that I can find somewhere else?
Hi there! There are a few videos that I have chosen to unlist for now due to some of the comments I was getting. They may return someday...we'll see!
Pre-shredded cheeses have stabilizers which would change the texture. But you shredded your own so that's not a consideration, as you said the methods used to make cheeses now differ, but Velveeta worked best for my mom when she made this once. I make mine with a rue first, add the soup, milk or cream with water, and seasonings sans the salt - including mustard or hot sauce, then the shredded cheese (I don't like Velveeta personally). Topped with green onion, parsley or cilantro, perhaps even with diced tomato, onion and bell pepper. But our current culinary opinions differ greatly from early and Midcentury 1900s
("Wuhs-ster-sheer"). Yw. 🙂
I love your channel! 😸🧡💚💜❤️💙🇦🇺
My guess about double boilers involves the abundance of cream of everything soup.
I have tried the L&P with tomato juice on occasion. Lol
Lea & Perrins in tomato juice or vegetable juice might be good, even if you don't have a hangover.
Published in 1953 😀 surprise surprise
Do these remedies work? If you can keep it down- yes. They contain a bunch of salt and potassium which will help a hangover. Tomatoes and cabbages are both excellent potassium sources and Worcestershire sauce is mostly sodium.
That title! 😱
My mother cooked on a wood stove until 1971. Once she started working, we were able to get an electric stove and ditch the wringer washer. Money was tight with six kids. Dad's paycheck only went so far.
MY hubby eats like a 2nd grader…I’M the adventurous eater….
Wouster-sheer! Massachusetts people know lol.
It’s more like a soft oo…like wuster but more of an oo than an uh.
As a man I like meat and potatoes. What you do with that is up to you.
I had to laugh at the struggle to pronounce Worcestershire. Indeed the struggle is real outside of New England. I grew up in PA and butchered the pronunciation along with everyone I knew. It wasn't until I moved to New England and my dear husband corrected me.But seriously, it is a weird word.
I gave up attempting to correctly say it and now just butcher the heck out of it for fun. Something like whoosh-chest-ter-shire.
Grew in in Weymouth MA. We could say Worcestershire sauce but always called it Lee & Perrins, because that's brand we bought. Try Reading MA "pronounced Reding" or Quincy MA "pronounced Quinzy".
A bit of cream or even cream cheese would have probably rescued this dish from the grainy texture. I'm not that good on the chemistry of it, but essentially water and fat don't play well together so the fat wants to clump up. Adding fat loosens the strands. You probably made an "economy" version, and a more "rich" version would have had you using milk or cream in the recipe.
I live in Ohio too!!
Ummm I am terrified of Tuna Chips Casserole.
I didn’t know that’s how you use a box grater!! 🤯 🤦♀️
I'm surprised that the recipe book only contained one recipe for how to spit roast a whole hog
or you can just say "wooster sauce" as they do in britain...
OHIO😀
You mean to tell me that you don't know how to pronounce wash your sister sauce?!
🍞🧀🥫🧂👍😊💕
No matter how you pronounce it, everybody understands what it is.
Nah…not buying it, I think a guy wrote that🧐
Hey! I'm a men!