The Gayelord Hauser Cookbook (1955) - Vintage Cookbook Review

[@arisugarbunny]

As someone who’s struggled since childhood with my relationship with food landing me in hospital 5+ times (I’m on my way to a healthier life now!) I always, always really appreciate your videos around food and nutrition. Your healthy mindset and approach to a sustainable and normal, healthy life and diet is so soothing for me because it is like the voice of reason. You are real and sensible and educated and I recommend your content to everyone. Thank you so much Mr. Shrimp 😊

[@michaely5621]

Same!

[@AllegedlyHuman]

Good luck on your food journey!

[@arisugarbunny]

@@AllegedlyHuman ❤️ thank you so so very much!!

[@craigw2400]

A service cake is a cake that is served to guests at a reception, rather than being left on display or for guests to help themselves.

[@ruthniss]

Also, to my American eye, this seems more like a 'quick bread' (i.e. banana or zucchini bread) So maybe that is what the 'quick' is alluding to?

[@ulexite-tv]

@@ruthniss -- Yes, a "quick bread" or "quick cake" is one made with baking soda, baking powder, or both -- as opposed to a yeast bread or a sponge cake. And craigw24oo is also right on point -- a "service cake" is one that is pre-sliced and served to guests on a plate.

[@thany3]

I was thinking a religious service, specifically a funeral.

[@ruthniss]

@@ulexite-tv thanks I wondered what classified something as a quick bread. I figured it had to do with rising/proving.

[@ulexite-tv]

@@thany3 -- or a wedding service, or a church ice cream social! In the American South, such pre-configured meals -- both entrees and desserts -- are called "plates," and there are caterers who "sell plates" at festivals or have a daily route "delivering plates" to the housebound elderly.

[@TrustworthyFella]

As a loyal and happy subscriber, naturally i would've clicked on this video anyway, but let's be honest: who could resist such a splendid title? ^.^

[@kikihammond5326]

I'm only 58 but your discussion on this book is like my childhood. My mother and stepfather touted much of this ilk on eating theory, and refused to believe that their dosing me with vinegar water or putting brewers yeast into things made me stomach sick. (Still can't stand either). I understand there are nuggets in this that are truly healthy, but the "weirder" things seemed to be things my family focused on. I think the "bacon is OK" and "pork" is not is from fear of trichinosis. Bacon being processed, smoked and cooked well tended to have killed off the parasite, whereas pork chops if eaten too rare during this time could have contained the parasite, which was deadly or at least caused paralysis. So, I think that is the reason for his "this" is OK, but "that" is not. My mom and stepfather were terrified of trichinosis (mother had a friend whose son was permanently disabled as a result), so we were forced to not eat pork for years. Eventually they decided even bacon was not good. I was an adult before I had a decent pork chop. At any rate, hope this sheds some light on the thought process of that generation and their quest for health.

[@dancoroian1]

"Bacon is the only part of the pig permitted in health cookery" 😂

[@sunny74763]

Most British thing you say 😂

[@goth.hagrid]

Turns out I have no upper limit for how many times hearing Gayelord Hauser is laugh out loud funny 😂

[@GA-br8wj]

Here I am drinking beer and eating crisps while watching this video.

[@MurasakiOp]

Cheers!

[@VanillaLoaf]

Sounds a lot more appetising than the stuff on display.

[@Jhud69]

Nothing bad about that! I personally try to eat okay during the week (we still order from a catering that cooks for us, but it’s not ‚pre-cooked’ in a way like store-bought food is - think these Factor ads, but cheaper and better) with snacks and sweet drinks on the minimum, but I allow myself to indulge on weekends or holidays. Life would be miserable without treats, let’s be honest here.

[@GA-br8wj]

@@Jhud69 Well I do fasting (2-3 days a week, 24 hours) and a somewhat ketodiet so yes, every now and then I drink beers and eat pizza too because why not.

[@OGKenG]

I was having a bit of a chocolate bar. 😁

[@accountnamewithheld]

That wild rice pudding looked vile. I think your usual unfussiness made that sound better than it was.

[@ulexite-tv]

I think it looked tasty -- kind of like Stove Top Stuffing, in a way. Oh, but i ought to explain that i am the daughter of a life-long Hauserite, so we always add dried cranberries, chopped dried apples, chopped fresh apples, chopped walnuts, chopped almonds, garlic salt, chopped steamed broccoli, and tuna fish in oil to our Stove Top Stuffing mix when we have it for a dinner casserole. Fruit-Savory-Garlic-Fish Stove Top Stuffing with *CRUNCH*FACTOR* is a weekly hot dish meal around these parts.

[@cphilips502]

@@ulexite-tv That's interesting. What's your view of the health benefits of the Hauser approach?

[@kawaiilotus]

​@@ulexite-tvreplace that with chopped or minced chicken and that doesn't sound half bad, but there's things I eat happily that others might turn their nose up, might have to give it a go with packet stuffing mix to see if your mum was on to something!

[@markiangooley]

Wild rice remains expensive and in my book not all that special…

[@ulexite-tv]

@@cphilips502 -- I think he my have actually lengthened people's lives by firmly steering them away from the post-WWII slide into ultra-processed foods with added "stabilizer" chemicals. He was wrong about the so-called "alkaline diet," but for the most part his recipes were healthier versions of standard European-American dishes. He championed the use of blenders and was in part responsible for the rise of contemporary health food smoothie culture. I personally dislike smoothies and soy flour, for my own reasons, but i admire his unprocessed or less-processed approach to cooking in general.

[@mmmmmmolly]

That service cake is similar to what we call "chec" in romanian, which is a sweet cakey loaf that isn't simple bread, and usually has some died fruit/jam/preserve, nuts and/or cocoa powder and vanilla in it. It's a dessert but it's not as big of a deal as a proper cake, and usually it's smaller too and less sweet, and doesn't have frosting. It can be made quickly, like while you cook dinner. Since thw author is german, maybe it's a similar idea since there's some overlap in food culture all across Europe

[@baumgrt]

In addition to that it could also refer to ingredients that people may have ready at home, like dried fruits and nuts, as opposed to more fancy cakes that could require more specific ingredients (which would probably include lemons or oranges at that time) as well as more fancy techniques (like frosting you mentioned). It basically can’t be about baking time anyway because this would be rather similar between cake loaves of similar size, regardless of recipe.

[@AlienZizi]

little kitchen tip from Ann Reardon: instead of sifting flour you can often just mix it around with a whisk to break up all the lumps. :)

[@jonathanreedpike]

My late Aunt,born 1920, was a Hauserite; yoghurt and wheat germ were a treat (heh) for us kids when we visited her in the 1970s. Also, no cold beverages allowed.

[@emilyg1539]

My mother (born in 1936) insisted that wheat germ in yogurt was a dessert, and she LOVES blackstrap molasses- which is NOT sweet.

[@ulexite-tv]

My mother, born in 1915, was also a Hauserite -- complete with oat muesli, yoghurt, wheat germ, chopped almonds, raisins, and blackstrap molasses.

[@MrFredstt]

No cold drinks is a crime against humanity lol

[@markiangooley]

@@emilyg1539the only use for blackstrap molasses is to get a delicious brown sugar flavor without using as much sugar. There’s always a bottle in my kitchen cupboards, because I want the flavor and I try not to use sugar (decades of diabetes).

[@jonathanreedpike]

@@MrFredstt I forgot about the healthfull beverage : Switchel.

[@cynthiajohnson6747]

Watching you cook using American measures reminded me of the first time I tried to cook from a metric recipe. BTW you did much better than I did. Pro tip when measuring with cups gently fill the cup and then glide a flat knife across the top of the measuring cup to get a level measure of dry ingredients one exception to brown sugar which should be packed into the cup before leveling.

[@zikede]

I loved your compilation of all british uses of "pudding". In the US we do have bread pudding and rice pudding which sound identical to the british. Though pudding does usually mean a creamy custardy concoction, often with chocolate, vanilla, or tapioca.

[@solistheonegod]

I do love a vintage cook book, Glen and friends would be proud.

[@mattwuk]

Good food, good health, good looks, good Lord, I mean gayelord. Mike don't deny the title was a factor 😂😂

[@wendyfernley]

The rice pudding is very similar to a rice and nut loaf type of thing my mother used to make in the early 70s as a vegetarian main course. As I recall she used ordinary brown rice, I don't think wild rice would have been available in 1970s rural England. It definitely had raisins and peppers when she could get them, otherwise she used grated carrot or parsnip. We usually had it with apple sauce or an onion sauce and mashed potatoes, you can also eat it cold with a salad.

[@sarkybugger5009]

My sister makes a fine nut loaf, bean loaf, loaf loaf... You name it, she can probably make something 'loafy' out of it.

[@KarenAllison-b2i]

That service cake looks like it could be tasty with butter spread on a slice, maybe even served with some Wensleydale cheese on the side, like some people have with a fruit cake

[@frippp66]

yes that would be delicious

[@majinbuulover420]

Fruit bread and goat cheese is sooo good

[@silva7493]

Good find!! Those are VERY interesting recipes. I was born right around the time of the publication of this book. Nowadays I share several of Mr. Hauser's outlooks on food choices, although I eat all around the hog. I was the unfortunate beneficiary of Adele Davis's truly bizarre notions of "healthy eating" back then, and for my first few years of school I went with a stomach full of "tiger's milk" and wheat germ, served with evaporated milk, if I could get it and keep it down. Each morning my breakfasts, and the hours that followed were painful ordeals (but Adele died of stomach cancer😑!). My single mom's extreme high pressure job and her very long work days didn't allow her the time or inclination for food prep and cooking, and her income was a very limiting factor, so she would never have prepared meals and recipes with whole and unprocessed foods like these. Besides, processed foods were ubiquitous in the 1950s and 1960s, even here in agricultural California. Mr. Hauser's recipes are amazing to me for that era, here in the US. I'm tempted to have a look around for that! I'd like to know more about how he lived so long with TB, too!!!

[@kikihammond5326]

Oh my! My mother and stepfather also loved Adele Davis! Twinning! As I swore off breakfast at an early age (many reasons) I guess I managed to avoid "tigers milk" although I do recall them debating about it.

[@caronstout354]

I just bought a first edition Betty Crocket Dinner For Two cookbook at a thrift store..can't wait to try some of the recipes!

[@belisarius6949]

Im something of a Gayelord myself yknow 😌

[@GA-br8wj]

Get yourself a Gaylord Gladiator then!!! PS: It is a car

[@PandemoniumMeltDown]

@@GA-br8wj You spoiler you! How are the crisps?

[@GA-br8wj]

@@PandemoniumMeltDown Yep, I did spoil myself, nowadays you do not know who is going to get offended by something, I am looking to KZbin especially. Crisps went down already, peanuts now.

[@FransLebin]

my condolences

[@thunderhead180]

Cool! Sing 'Isle of Capri'

[@KyleRDent]

I like wild rice with "chilli con quorne". Not using meat mince makes it quite gloopy so wild rice gives some texture back.

[@PandemoniumMeltDown]

You got me having to figure a vegetarianism there for a moment. I learned something today. Thank you! 🙂

[@KyleRDent]

​@@PandemoniumMeltDown TBF I've no idea if anyone else calls it that. But I'm glad the pun was decipherable.

[@PandemoniumMeltDown]

@@KyleRDent Carne for meat eaters, there is a commercial vegan meat substitute called "quorne"

[@riddimchef1]

I love old cook books, I have one called Cooking for the Tropics from 1962 which is great. Excellent video 🙏🏾

[@d.awdreygore]

I found this such fun! I love the time travel experience that we get from this :)

[@PandemoniumMeltDown]

We use the same "service cake" testing stick! New York Times Cooking published a recipe from "Finding Betty Crocker" called "Service Cake With Victory Icing" so I'd look in the UK for the origin of such a contraption and I know you're much better suited for such an illuminated "rigid search"!

[@lindastone6868]

You forgot Haggis, the great chieftain of the pudding race!

[@Pooky-Cat]

Intensive haggis farming is so cruel and should be banned. Just saying 😉

[@sparker68]

Love these old cookbook episodes.

[@robinbrowne5419]

Some white sugar is fine. The problem is people who only eat white sugar or who eat vast amounts of white sugar. Brown sugar and molasses are tastier than white sugar and contain many more trace nutrients. My Mum used to say that white sugar is empty calories. But we should limit the amount of any sugar and eat a balanced diet.

[@MrFredstt]

Fascinating seeing people's differences in tastes. For me personally I do not like brown sugar or molasses so for me white sugar tastes better lol

[@markiangooley]

Most commercial brown sugar is just granulated white sugar with a dark molasses added, possibly blackstrap. You can get things like turbinado sugar or piloncillo but they’re still almost all sugar… really not much better and much harder to use than brown sugar. Use blackstrap molasses in small amounts for the flavor, and don’t use brown sugar at all. Except NOBODY will take my advice because people hate blackstrap molasses and adore brown sugar… look at ANY recipe, even savory recipes: it’s ALWAYS brown sugar as the source of that flavor. Invariably.

[@heyhiyeshello]

Great video as always! I think that wild rice pudding is based on a Native American wild rice hot dish, a savoury casserole style dish made with some combination of wild rice, meat, and vegetables, combined and baked. This seems like a Hauser-ified version of that, so probably not intended for breakfast, just in the cereals section because of its ingredients! I wonder if the recipe may have been originally called a casserole or hot dish and was changed to 'pudding' when the book was published for the British market?

[@AllegedlyHuman]

That is such a cute spatula!! I'm glad that I didn't fall asleep before seeing it even though this was meant to play as I fell asleep

[@divaden47]

42 minutes of Mr Shrimp's gloriousness on Friday dinnertime in England at least. HOORAH!! ps Did Jenny like any of these recipes???

[@klarname_online9356]

Don't you Brits say "Hoooray" Or do you write "Hoorah" but shout "Hooray"? Just a German asking 😉

[@bern84]

Jenny’s usual response to any meal seems to be something like “…yeah… it’s alright…” almost all the time 😂

[@krazykefir]

​@klarname_online9356 hooray usually. Hurrah is acceptable, it's older English

[@thatcriticvideo]

Love this video and the looking at older cool books. I have been vegan for a few years now, but I still have an old Good Housekeeping cookbook my mom got from her mom, and I use plenty of the recipes with substitutes. I love seeing these older cookbooks and you got me down a rabbit hole of old plant based cookbooks, found one from the 19th century that has been archived, now I have to check it out!

[@andymerrett]

The guy probably deserves to be listened to, but when he says both pork and processed foods are bad, but then extols bacon, I have to continue listening with at least a little scepticism.

[@PandemoniumMeltDown]

He clearly didn't understand the importance of fiber and gut flora. I'm a broth freak, but Gaylord doesn't strike me as a proper broth person at all. Bone broth is rather alkaline, although a lemon in there will help extracting the collagen faster and break down the bones rather beautifully! Also, I have to agree with BeardedSkunk, "Really bacon is more spice than meat so I see his point"!

[@Moewenfels]

Very interesting video as usual :) Its always fun to see weird diets and then find out the reason that they ACTUALLY work is just "eat different stuff, thats accidentall healthy". Like a carb heavy diet, or a fat heavy diet, where you gotta expand what you eat in that new category and youre bound to come across much healthier options.

[@countesscable]

I have a diet book from Gayelord Hauser called ‘Sensible Reducing’ or something like that.

[@Boogie_the_cat]

That's okay, at least your dad didn't have the book Dianetics by L. Ron Hubbard in the garage, making the garage the spookiest part of the house, because nothing is scarier than popular cults.

[@lenalyles2712]

I had a collection of old cookbooks until we downsized and retired. Gave them to family members.

[@KrisKrieg1]

I'd love to try that cake with almond flower instead of soy and more spices.

[@nialdean]

A service cake is a wedding cake that is served to guests by multiple servers, rather than guests lining up to get their own slices. Serving a wedding cake can be more orderly and elegant than a buffet table, and it can help ensure that everyone gets a slice of cake.

[@baumgrt]

It’s content like this, on the fine line between rather niche interests and pure chaos and craziness, why I like this channel. Granted, not everything is for me, but I can always skip slow TV and the spam stuff, and indulge in the more nerdy and weird stuff (especially if it comes in cans).

[@samhenwood5746]

I love old cook books 📚 what a fascinating recipes & there look delicious 😋 Thanks Atomic shrimp 🦐🤗

[@brianartillery]

Russets and Cox's Orange Pippins. My two favourite types of apple. Autumn in every bite.

[@Sophie_Reed]

I would actually love to see a video on greggs. With how you try and make something that is similar to a certain pastry then buy it from the shop and try the frozen range from iceland and see what tastes the most similar/ the best

[@jpaulc441]

I used to like Greggs but I just find something about them depressing now. Not just because of the food but that there are so many of them, in some cases taking over more unique bakeries. I tried their beef pasty the other day and it was probably the worst I've ever had! 😦

[@TheScotsfurian]

Im glad you took a firm skeptical stance on the more out there claims as such alkaline diet advice has been rather popular among the woo woo wellness sort of crowd for a while now. I'm also really glad you've sort of shown to some degree my own frustrations dealing with american/old fashioned recipes that call for volumetric measurements of solid items, a particular bug bear of mine, how am i meant to measure a cup of a vegetable or unmelted butter, i just find it frustrating.

[@AtomicShrimp]

I think it's fair to say that my difficulty with cups is partly just the awkwardness that comes with unfamiliarity, together with our whole system not being adapted to work that way (no cup measure markings or cup-centric packaging for commercial products such as butter), but also, I think there is an inherent awkwardness to it. Normally I just put a bowl on the scale and shake out or otherwise add the ingredient until the number is right - there is no levelling off or packing down, there is no spillage from trying to put a loose ingredient into a small container; no necessity to store things in oversized, scoop-friendly containers.

[@AtomicShrimp]

Also, the Alkaline diet was a fine hypothesis - not a correct one, but it stated some objectively measurable causative factors; that is, it was stated as a falsifiable idea. That is what a hypothesis should be like ... it just didn't go away after it was falsified.

[@TheScotsfurian]

@AtomicShrimp of course yes, at the time this was as good an idea as many others but we've moved on in understanding, the fact that a lot of fad diet promoters in the modern era stick to these disproven ideas is not Hausers fault, I just meant it's good that you came at it from a skeptical angle and put the correct info out there.

[@JustAnotherBuckyLover]

@@AtomicShrimp My issue is that volumetric measures differ between countries - not just cups but fluid ounces, pints, spoons etc. And measuring things like flour can be notoriously hard - most people would scoop the flour out of the bag... but that will just overfill it by packing it down (so you did it the more correct way of sprinkling it in, then levelling it off) but even then, different flours will give you different results. Using millilitres for fluid volumes and/or mass in grams is the weigh to go (pun intended).

[@PandemoniumMeltDown]

@@AtomicShrimp I always convert to weight, and percentages for bread and doughy things. Volumes are a lie, except when it comes to the baking dish, where it's most critical, sometimes!

[@edgarallennope]

Ah, so that's why they used to call me this! Because I'm so dang tasty....I have to assume.

[@TheLoxxxton]

Classic shrimp, giving us the things we never knew we wanted! Carry on Sir. 😂❤

[@Jackalgirl]

Mike, I had to laugh: when you commented about supposing you needed to /combine/ the eggs and not just /add/ them, I heard your voice read "'s" in my head. (That is the funniest bit from your scambaiting videos for me; it has me in stitches every time)

[@MrFredstt]

Despite hating pork even he knew bacon is too good to not use lol

[@daisyrushton1574]

Gayelord Hauser is one of the people featured in the Eartha Kitt song Monotonous

[@arnoldmmbb]

They diss him or what? XD

[@SierraNovemberKilo]

According to Elizabeth Craig, fruit cakes baked in deep tins should be kept for some time before eating. Hence tray baked cakes are eaten fresh. Quick Service Cake is obviously a cake baked to be eaten fresh (not stored for later).

[@SEiiBUTSU]

The sheer excitement we had in our house at the build up and reveal of the "puddings list" on screen is unrivaled by the best and biggest of summer blockbusters and lottery wins.

[@milquetoasted]

I love the puddings list!!!!

[@etaoinshrdlu927]

The Elephant's Foot at Chernobyl is a type of (instant) pudding

[@frogjunk]

41:34 I make something similar but no almond or sweet, just savoury flavours, called morning wife saver for Christmas breakfast.

[@mrtecsom6951]

My mother used to cut the inside flap where the price was when she bought me books 📖 like Mr Shrimps Gayelord copy I am going out later 😃

[@etaoinshrdlu927]

Mine would use a hole punch to overlap and get the price only, leaving the UPC.

[@zeldajunkielol2]

On that comment in the book about pork, I know that my mother would always tell me that the pork we buy in the supermarket today and the pork you could get back then was very different in terms of quality and fat content. The pork we buy in the US now is of a much higher standard and a lot leaner than back then.

[@fhwolthuis]

For his time, his views on healthy cooking were pretty modern. I remember even some older friends of my parents (say around 80-85 of age now) who were cooking a lot of their vegetables for hours and hours until all nutriton and taste were gone 😅

[@FransLebin]

I've always been a fan of Gayelord Hauser's Spike brand seasoning

[@ulexite-tv]

Yes!

[@ulrichs.3228]

Sweet-and-savoury is a big thing in parts of Northern Germany, with things like black and white puddings spiced with cinnamon and raisins, and people putting white sugar and vinegar by the tablespoon on their lentil stews, so I'm not too surprised. This looks like ... medieval white pudding made vegetarian. Nice!

[@Moffit366]

I want one of those stoves! I’ve only seen them on euro, uk cooking shows.

[@neilwilliams4684]

I'm curious as to why that would be. What do you find interesting about it? Is yours different somehow?

[@Moffit366]

@ the door slides in! Out of the way! And they come with steam!

[@neilwilliams4684]

@@Moffit366 The door sliding in is cool. Mine doesn't do that. Where in the video did you see it come with steam? I've never heard of that in the UK.

[@Moffit366]

@ oh, the steam option was on an Irish cooking show, and I don’t even know if it was the same brand.

[@jacquelinesherlock2274]

NOTE: before you read the below, I jumped the gun. Ive just git to the part of your video where you explain the different types of brown sugar 😂 Hmm, although we now know all sugar is generally not good for us but he has a point about natural brown sugar. The brown sugar we get in the supermarket isn't "natural " because it's white sugar mixed with molasses which gives it that distinctive brown sugar taste that we're used to. Its actually easy to make it at home by adding molasses to white sugar. Sugar in its natural state wouldn't be shiny white, it would be browner in its natural state (unrefined cane sugar). Sucanat is probably the best natural sugar. It's natural, unrefined and made from sugar cane juice. This is also brown.

[@AtomicShrimp]

You can get either kind in the supermarket, but even unrefined sugar is still mostly sugar

[@capitalb5889]

My first cookbook was my mother's own first cookbook - a vintage copy of the classic Cooking in a Bedsitter by Katharine Whitehorn. As it was based on one pot dishes, it was ideal for a student.

[@louiseisobelevans]

I wondered recently about brown sugar! Thanks for answering the question, i very nearly voiced!!!

[@supershottyproblems]

we call my mom a gaylord houser cause im still living in the basement 😎😎

[@Jhud69]

Same lol

[@angelawossname]

Ooh, that makes me a gaylord houser as well!

[@bletheringfool]

I hope you do more recipes and old cook book reviews. I recently found 'Cooking Explained' Metric Edition by Barbara Hammond 1963 (Metric Edition is from 1976) very useful back to basics

[@wanderingchook1193]

in a book full of absolutely wild takes, saying bacon is a health food is probably one of the wildest.

[@magi267]

Yay! I am waiting for a few hours until I can devote myself to this exclusively.

[@volodyadykun6490]

Of course it's a special occasion pudding, it's for gods and kings. Wait that was sauce nevermind

[@HMSTR1995]

Love the callback to the food mincer being used for recycling plastic. Have you done any more projects with the shredded plastic recently?

[@dancoroian1]

I just use weight measures for everything -- there are handy volume conversion calculators online for pretty much every ingredient you can think of. I've never wasted time sifting flour in my whole life, and all my recipes come out great!

[@510newguy]

The cake sounds really good !

[@48pluto]

"drinking the vegetable juices without the irritating bulk of the whole vegetable". Maybe he is referring to smoothies and not only the juice. For example 3 bananas in a smoothie go easier down then eating 3 whole. I don't know.. Love this old recipes.

[@TomMannCenturia]

Watching all the various ingredients go into the recipes did remind me of Lance Percival's cake for Sid James in Carry On Cruising. /Very niche reference.

[@pamtaylor989]

I get you. Good one😂

[@nad330022]

That is the exact same soya flour brand we use in our microbiology lab for making growth media for antibiotic producing bacteria!

[@danbowen710]

I wonder if the "quick" refers to the use of chemical leavening such as baking powder as opposed to yeast-leavened breads or cakes that take time to rise.

[@rgoonewardene380]

Apple sauce in Germany seems to be something slightly different to what, I certainly, thought as a sauce. I know they have it with porridge, for example. The sauce itself is just boiled apples, with a bit of sugar, and spices.

[@cphilips502]

Interesting (or not), a lot of the vegetable recipes in this book look to have been entirely ripped off Max Bircher Benner who died in the late 1930s and also had a miraculous recovery story from his youth. Although he's mostly only known now for his muesli (which was very different to the dry grain version seen today), Bircher Benner also advocated for much of the same stuff but was a strict vegetarian. I have his book published in the 1930s, which looks identical to this, with the same type face and lay-out. Makes me wonder if Gayelord wasn't being a bit naughty with subtle plagiarism (Hauser was US-based, Benner was European-based), which is why he emphasised Bacon and other meats, and the weird molasses thing, so that his diet 'looked' different.

[@pheart2381]

A lot of Tuberculosis cases were sent to clinics in the Swiss Alps. I wonder whether that is where the muesli idea came from? Just speculating,not an expert,but a popular muesli in the u.k. is called Alpen.

[@AtomicShrimp]

He does mention and credit Bircher-Benner in the cereals section

[@cphilips502]

@@pheart2381 Yep, Alpen is a mass-made/cupboard dry version of the original Bircher muesli which was served to poorly people in the Alps. The original recipe was oats soaked in yogurt/goat milk/cream (depending on your dietary aims) with grated in apple and lemon juice, topped with chopped hazelnuts. It has a consistency of rice pudding. Over time, with the Alpen-style muesli, the oats/cereal has remained, the apple bits are dried and the nuts remain to a lesser degree. And then we can add milk. So it's similar in spirit at least.

[@cphilips502]

@@AtomicShrimp Clever man 😉.

[@Desertthorn11]

Loved this. It might be interesting to get a copy of the American version.

[@kimchiteagames]

Since the rice pudding was in the breakfast section, and considering he's anti-pork, maybe it's pudding as in sausage, rather than pudding as in dessert.

[@beverleylocke4207]

In Germany today pudding only refers to creamy desserts. Sort of like angel delight.

[@frippp66]

fascinating stuff

[@Fluttermoth]

That rice 'pudding' is.. wow. I'm wondering if it was supposed to be some sort of pilaf? That's what came to mind with the mixture of rice, onion, pepper and almonds.

[@capitalb5889]

As noted, the use of pudding is more consistent with the British usage. It's a pudding not a pilaf. Edit: he's just said it doesn't resemble a pudding 😅 It's nice to see a fellow MTN subscriber by the way.

[@Fluttermoth]

@@capitalb5889 Agree this is a 'rice pudding', in the UK sense (I'm in Cornwall), but it seems likely inspired by some sort of Middle Eastern/North African pilaf or tagine, the peppers and onions would never make it into a British rice pudding. And, you got me, who is MTN? I just scrolled through my subscriptions twice and I'm not sure :)

[@capitalb5889]

@ MTN is the Meidas Touch Network- you appear to be a subscriber according to your page. I actually still haven’t seen quite to the end of the video- I got interrupted just as he started tasting it. And how nice to be in Cornwall, even if it does take a long time to get anywhere that isn’t Cornwall! Or in my case, to get there

[@joefization]

Weird stuff in a cookbook

[@t3rum]

This idea of putting vegetables in when the water is boiling in order to retain vitamins makes no sense to me. The vitamins concerned are water soluble. Solubility increases with increasing temperature. You are still cooking the vegetables in boiling water in order for the vegetable to reach a certain texture/consistency or become 'cooked'. It's a question of whether the vitamins slowly leach out as the water gets to temperature and then boils or whether they quickly leach out as the water is boiling. The same amount of vitamins are lost in the cooking process. If you put some salt into room temperature water, very little will dissolve (without agitation). If you then heat the water to boiling, the salt will dissolve slowly as the water gets hotter and the bonds break and the molecules become more active. If you dump the salt in once the water is boiling, it will all dissolve very quickly. Either way, the same amount of salt is dissolved in the water.

[@lenalyles2712]

That's definitely English pudding, my Great grandmother made something similar.

[@crocsmart5115]

Wow! I’ve discovered I’ve been making scrambled eggs differently my whole life,I tried some made with butter (!!!) and I’ve decided to stick with my butter less version 😂😂

[@lizConway-z8t]

And you'd have to ditch the butter. Probably the tastiest part. It looks more like a casserole. Those are abundant in America and puddings usually have eggs in them. In North America the crushed pineapple comes in the can with the juice and if the recipe says to drain it, we do. Otherwise everything in the tin goes in. Yes, there are 2 cups in a pound of solid butter, lard or shortening. It seems a great waste of wild rice which is expensive in North America as well. Would I eat the pudding? No.

[@katelights]

I love the gay spatula!

[@evelinharmannfan7191]

Lemon juice and orange juice dont cancel each other out, but they dont complement each other, either. There is no point in mixing them.

[@TTLVID]

He does mention Canadian Bacon which I've had and it's pretty damn good. Maybe you could try dry curing and smoking your own bacon as a video idea? It might upset the veggies but it'd be interesting to see because there's a huge difference between this traditional bacon and the modern shop bought rubbish that's pumped with water and crap to bulk the weight out.

[@morgie39]

Canadian bacon is way less fatty and has significantly fewer calories than regular pork bacon so I can absolutely see why he would recommend it.

[@stevewhitcher6719]

Of course at the time his chosen first name meant Carefree person of authority. He probably just liked Bacon! So brown sugar you make either by not taking the brown bit out or as an alternative by taking the brown bit out then coating the white bit with the brown bit you have just taken out. ( Ironically that's my way of sifting wholemeal flour)

[@stevewhitcher6719]

actually looking deeper into it "According to the Oxford Dictionary of English, the etymology of the word can be traced back to the Old English word hlāford which originated from hlāfweard meaning "loaf-ward" or "bread-keeper", reflecting the Germanic tribal custom of a chieftain providing food for his followers." So he thought he was a carefree bread-keeper.

[@tyrellmorris9503]

3/8 cup is such a strangely specific measurement to me. Usually I'd expect that to be rounded down to 1/4 or up to 1/3. I don't even know why it stood out to me so much.

[@gabbytabbycat]

I’m fairly certain that what he refers to as “brown sugar” in that book is marketed today as “raw” and/or “turbinado” sugar.

[@AtomicShrimp]

That's what I used

[@petereldergill2942]

For the psuedoscientific method, you forgot to include the consultation of social media influencers 😁

[@ellem2293]

OK he shouldnt put his 'opinion' or 'beliefs' in a recipe book IMO, 'Tips' & advice yes.. This was so interesting, I like your responses & agree. The service cake looked nice, be nicer with custard lol I'd like to try the rice pudding.

[@AtomicShrimp]

Ooh, yeah, custard would go well with that cake

[@quantumbacon]

"i think I'll freeze the rest" invariably means...made too much, can't eat it all. hide it in the freezer until enough time has passed so the guilt of discarding it has dissipated.

[@AtomicShrimp]

I ended up eating it sliced and fried for breakfast over the next couple of days

[@solouno2280]

we have something similar in mexico: it's called "Doña Petrona"

[@louiseisobelevans]

French sauces are life!!!!!!!

[@thunderhead180]

I think it's supposed to be synonymous with emergency cake.

[@landonhester1617]

Seems like that cake recipe calls for a mechanical sifter.

[@molybdomancer195]

I asked ChatGPT about “service cake” and it suggests that it could be “serviettenkuchen”

[@Jackalgirl]

If bacon is the only acceptable part of a pig to eat, does that mean he's advocating that you would keep and raise pigs, and then slaughter them just for their bacon, and then just discard the rest? Maybe he explains that in one of his other books, as you've mentioned.

[@jonathanfinan722]

I really enjoyed that. Ta

[@aminorityofone]

I miss read the title as 1995 vintage... and well 1995 might as well be vintage these days lol.