The Gayelord Hauser Cookbook (1955) - Vintage Cookbook Review

[@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.

[@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.

[@kirstypollock6811]

As a German, he may have seen the effects of trichinosis, because here in Germany, people eat raw pork "tartare" (Mett) and frequently cook pork chops or steaks RARE. ("steak"almost always means pork here, not beef). I was stunned by this when I moved here In modern Germany, there are incredibly strict regulations about meat hygiene, so it's probably safer than it sounds - but I'm still sceptical that everywhere actually follows these regulations!

[@lucymiau5700]

@@kirstypollock6811 In the past, pork was the meat for poor people. People ate therfore moslty beaf if they could even effort meat at all. Also in Germany. Only the hygiene regulation made pork finally safe and consumable for the people in general. This happend by the end of 19th Century and little Hauser just might have been relativly conservative in this regards.

[@bernadettemccarthyflahive5357]

30 years ago even I was forced to eat a lot of blackstrap molasses and brown sugar (which I still adore on porridge).

[@alfredbackhus6110]

​​​​@@kirstypollock6811 Yes, but pork steaks and mett are if one looks at the grand scheme kind of modern and urban foods. My grandparents were all german farmers- still in their youth they never ate fresh pork, always ham and sausages. Fresh meat was only consumed at weddings and was almost always beef. When the pigs were slaughtered, only some offals were eaten fresh anything else was immediately made into sausages or smoked.

[@milliedragon4418]

Wait they made you drink vinegar water? That would have been the opposite. That would have increased the acidity of your stomach. Vinegar based foods are good for your health for sure. But you can get that through just including more pickled foods, vinaigrettes, drinking pickle juices. I mean so they weren't wrong that it's healthy for you. It definitely is good but it would raise the acidity, and can reduce parasites and harmful bacteria in the gut, as well as it helps with blood sugar. But there is no need to drink pure or with water vinegar. In fact, that could be really bad for your teeth and your throat. That's interesting. I thought the whole point of the alkaline diet was to reduce acid. Whereas that would do the opposite. I was about to State but it's actually the opposite of the alkaline diets idea that you need to reduce acid. No, you need acid in your stomach to keep you healthy. Humans have a pH balance that's higher than most animals. The only time you need to reduce acid is if you're having acid reflux. So it contradicts its own self. Wow.

[@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!!

[@TheWeeManC]

"A Parcel has Arriveded" one of the best thanks to Hear Mr Shrimp Say!

[@firmbutton6485]

AS has been baiting scammers for too long. He’s mastered it.

[@kerryprendergast8716]

Hauser is covered briefly in Martin Gardner's 1957 book, "Fads and Fallacies in the Name of Science" in the chapters "Food Faddists" and "Throw Away Your Glasses!". I recommend the book as a whole; Gardner's dry wit is so entertaining.

[@Bamboori]

loving the detail of using the video script as bookmarks :)

[@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. :)

[@umbrellawitch504]

Mother Ann Reardon mentioned

[@bernadettemccarthyflahive5357]

For things like sponge cakes and scones it’s probably good to get air in by sieving? I don’t even bother alot of the time though

[@AlienZizi]

@bernadettemccarthyflahive5357 for complex stuff I'm sure it's worth actually sifting, but for stuff like this whisking should be more than enough

[@dancoroian1]

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

[@sunny74763]

Most British thing you say 😂

[@felonmarmer]

I reckon he had some issues on the simularity of diseases in pigs and humans so was anti-pork...but he really liked bacon! So he made it an exemption to his theory.

[@pinkiguana1]

@@felonmarmer bacon is always the exception lol

[@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.

[@roringusanda2837]

😣that sounds awful!

[@wendyfernley]

@@roringusanda2837 😂I quite liked it as a child.

[@zzydny]

About "quick" cake: It's called that because of the way it is made to rise. As I recall, my grandmother used the term quick cake when she referred to cakes which did not include eggs but which were leavened with baking soda and baking powder. She was "of the era" with Gayelord Hauser (being about five years younger than he) so her definition of the term seems correct to me. And she would have said that a service cake was one that was nice enough to be served to guests because you never give a guest less than your best.

[@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.

[@eblackbrook]

Before leveling, you should also rap the back of the knife on the top of the cup to settle it slightly and ensure there are no voids.

[@lolwooly]

Love to see more older obscure recipes, nice one 👍

[@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? ^.^

[@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

[@Shaun.Stephens]

Now I've got to make a carrot and pineapple cake with blue cheese 'icing' studded with walnut halves!

[@TheLoxxxton]

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

[@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.

[@bernadettemccarthyflahive5357]

Tea bread!

[@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. 😁

[@valentinusaurelius2259]

The real pudding is the friends we made along the way.

[@H4mStr4mGr4m]

I'm not sure why this video was weirly soothing for me. I feel so relaxed!

[@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.

[@irenesax1028]

It's wonderful that you are such a non-picky eater, ready to enjoy almost anything. As one who remembers the Gaylord Hauser days, I can attest that he was always considered a health nut, but as you pointed out, much of what seemed nutty is now accepted as good nutrition.

[@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

[@adriennetochter6873]

My grandfather always said that sifting flour was to filter out weevils. I agree with others who say stirring with your finger is sufficient, breaks up clumps and aerates in case it’s been sitting a while and settled.

[@SWIMMINGDOWN]

Yes this is what a pastry chef told me years ago. It was to remove insects and larvae! I think lots of people have shown that sifting doesn't have a significant impact on the aeration of a dough or batter, compared to doing other things to increase lift.

[@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!

[@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

[@milquetoasted]

@@etaoinshrdlu927 death pudding

[@riddimchef1]

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

[@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 may 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.

[@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.

[@theprebuiltdave7423]

Let me start by saying I have never and will never skip ahead on a shrimp video. But I must admit whenever you put up a “skip here for” banner on screen, I find myself pausing the video to see how accurate this is. And yet again the shrimp has done it! Not sure how this witchcraft is done but it does not go unnoticed. 😊

[@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!

[@solistheonegod]

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

[@CainXVII]

Pudding in Sweden usually means whatever (often pasta) that you mixed with eggs and a bit of cream and put in the oven

[@nad330022]

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

[@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.

[@silva7493]

@@kikihammond5326 You really lucked out!! That was revolting.😆

[@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.

[@jlowery2663]

This reminds me of the 50s novelty song "Blackstrap Molasses" sung by Groucho Marx, Jimmy Durante, et. al. One refrain goes, "...makes you live so long, you'll wish you were dead."

[@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!

[@faithharper1756]

I really enjoyed this video. Thank you Atomic Shrimp.

[@sparker68]

Love these old cookbook episodes.

[@JeghedderThomas]

Fun look at foods from the olden days. That wild rice thing is compelling.

[@d.awdreygore]

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

[@Shaun.Stephens]

Modern 'whole wheat' flour is usually white flour with wheatgerm and bran flakes added back to it. When I used to bake a lot of bread I found that the bran flakes cut the gluten strands and ruined the rise so I changed to using 'atta', an Indian style of flour that is whole wheat... milled together rather than reconstituted. It made great whole wheat bread.

[@bernadettemccarthyflahive5357]

Here in Ireland we have some great wholewheat flour like Macroom stoneground.

[@Shaun.Stephens]

@@bernadettemccarthyflahive5357 Sounds great! I just went for affordability and 'milled from the berry' rather than good stuff added back to bleached flour. I'm in New Zealand and live in the area with the most Indian nationals in the country so getting Indian foods is easy. (The atta I bought was made in NZ for the Indian market, I try to buy local produce.) Cheers.

[@hannahdelion447]

I would love another video with recipes from “It’s Fun to Entertain”, especially with the holidays coming up! That was such a fun cookbook. 🙂

[@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"!

[@batelite6223]

I wonder if (and to what extent) Hauser's comment on second-grade ingredients in France is reflecting the aftermath of the second world war. Commentators manage to miss "has suffered majorly from war in the last decade" when discussing foreign countries surprisingly often!

[@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 😉

[@brianartillery]

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

[@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"

[@KyleRDent]

​@@PandemoniumMeltDown Yes, that's why I portmanteau'd Quorn and carne to quorne.

[@PandemoniumMeltDown]

@@KyleRDent Lovely!

[@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.

[@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).

[@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.

[@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!

[@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).

[@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)

[@samhenwood5746]

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

[@eloquentsarcasm]

So I guess the main takeaway is healthy, simple, unprocessed cooking is good for us, lol. Tasting History with Max Miller is a great channel showcasing recipes from all the way back to Sumeria. The madman actually made proper garum, step by step, that's how dedicated he is, lol. Learning recipes from around the world, and different time periods is a fascinating glimpse into the past, before modern preservatives and chemicals, when you just had meat, veg, grain and fire. The older I get the simpler my cooking has become, I just like easy dishes made with simple ingredients. A bit of pepper, gochujang for a little kick, and garlic powder if I'm not using fresh garlic bulbs. Ground beef, 2 eggs, finely shredded cabbage and butter with some shitake mushrooms and I got a filling meal that makes me happy.

[@cat8324]

combatting the acid ash produced by my curry and lager with the alkaline ash produced by a rennie

[@mattwuk]

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

[@devorahfriedman7502]

Very interesting! His ideas, whole foods, minimal cooking to retain nutrients, the vegetable water, and other ideas are extremely reminiscent of the popular, 50's and 60's, American nutritionist Adele Davis. Black strap molasses and wheat germ figure in her advice also. I suspect that she was influenced by his work.

[@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

[@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!

[@soulieobelissevan]

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

[@crazysupernovagaming3638]

I don't know why, but there's something a bit funny about the name Gayelord, at least today. "Behold! I am Gayelord, king of the gays!" In all seriousness, it's certainly nice to experience a cookbook from well before I was born. Especially given in your style, you're certainly great to watch!

[@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.

[@lenalyles2712]

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

[@rogink]

I have a cookbook of a similar vintage that my mother gave me when I was in my 20s - 'Essentials of Modern Cookery' . It has lots of recipes I'd rather not try, but it gave me the perfect white sauce recipe :) Wild rice? That's my favourite and is on sale at my local - medium sized - Tesco. So I'm surprised AS couldn't find it.

[@deejayk5939]

I use an old cookbook of my mothers “Settlement Cookbook ” published in 1944. Love the cake recipes!

[@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! 😦

[@Karoline_g]

I love the rainbow spatula! Such a nice bit of cheer in a bleak week.

[@SuzanneEvans99]

Love love love that rainbow spatula too came to the comments to see if anyone felt the same!

[@binarybotany3218]

The cake reminds me a bit of the oldschool Dutch "ontbijtkoek" (breakfast cake), which is typically eaten with a spread of butter. Google Translate translates it to gingerbread though, maybe it's the same. Definitely not "service cake", but just thinking out loud. Kind of miss ontbijtkoek a bit from when I was a kid. Wonder if they still sell it here.

[@FransLebin]

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

[@ulexite-tv]

Yes!

[@missy13d69]

I wonder if "Service Cake", is meant to be a version of the old fashioned "funeral cake" found in some regions of the U.S. The version found in my part of West Virginia, is a fruit and nut, quick bread style cake, very similar to the recipe from the book. Maybe "service" was used in place of the word "funeral", in order to maintain a lighter feel to the book.

[@mickeyBtsv]

In Australia we have Raw Sugar which would be brown sugar. It's unrefined sugar and is brown.

[@samp1312]

This was a perfect atomic shrimp video

[@eblackbrook]

Wild rice is not really a rice at all, and is rather crunchier. I'm not sure any other rice is quite a substitute, though that sort of dish I could imagine you could replace it with all sorts of things (like, even, say, oatmeal) and still have it come out good.

[@roringusanda2837]

In rural parts, Service meant church, often after church there was a large spread in the gathering room, everyone brought something. Could be it intended to be a service-sunday cake.

[@davestier6247]

Would love to see a reoccuring series of wacky recipes from this cookbook

[@reginabillotti]

Here's a series of videos you might like if you're interested in older cookbooks: kzbin.info/aero/PLgOb3zseg1hSVSOqZj3nAR6v7uN0TH59F&si=Tuoyd0i3gbTAJOsl

[@jayy4651]

I don't see bacon pudd'n on that list!!! :O it's a steamed pastry like the suet pudding and steak & kidney pudding but the pastry is rolled out, a thick layer of chopped white onions is added then a layer of bacon, then lots and lots of finely ground black pepper. It's then rolled up in a brand new dishcloth or parchment paper (my mum tends to just use parchment paper these days) and steamed by placing straight in the boiling water. Extremely filling and lasts for at least 2 meals. And despite how simple the ingredients list is, it's well flavoured. The flavour of the onions and black pepper is very fragrant.

[@bernadettemccarthyflahive5357]

That’s the sort of cake you should butter! We buttered fruit cake and Madeira cake when I was growing up…

[@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 😉.

[@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.

[@Desertthorn11]

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

[@erinnola-raised6543]

I really enjoy vintage cookbooks!!

[@lucymiau5700]

In Germany, there is a dish called potato pancakes "Kartoffelpuffer", which is made with grated potatos and grated onions and a pinch of salt (some receipes put also flower and cream and even egg in) and served with apple sauce. From there might the inspiration with the Pudding dish stem, at least partially.

[@SArthur221]

my parents came up one day with these exact restrictions/norms and have had them since... makes me wonder if they got them either from this very book or someone who had read it previously

[@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.

[@milksheihk]

Not sure if this is more inline with US terminology or American but in Australia puddings are generally like cake but steamed or boiled, we do have Yorkshire pudding & black pudding though.

[@rosanneduk]

Veggie salt in the UK is best served by a Polish product called Kucharek, just dried veggies and salt! Also Hausers cookbooks formed the starting point for Cranks Restaurant. That is a fantastic vegetarian cookbook that I've owned for 40 years and still use regularly. Their cheese scones are divine!

[@eight-double-three]

Awfully similar to "Vegeta" by Podravka... 🤔

[@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"!

[@Co0kieHuNteRzZ]

It do sound like his diet says pork are bad, but he like bacon so he made excuses to permit bacon. I see a pattern here, with the brown sugar and hollandaise sauce lol

[@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.

[@fionaedge5332]

Interesting, I had a copy of this book that found it's way to New Zealand. But I gave it away as I focused on collecting more local historical recipe books.

[@HMSTR1995]

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

[@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

[@s.v.berezin1562]

I suppose I'll look out for it in the "Culinary Literature of the American Atomic Age" aisle of my local Sainsbury's, then.

[@idavo]

Love your vlogs - this one is excellent. Back in the day, fruit availability & all - how much would it have been to put this cake together? Pineapples weren't easy to come across & dates etc. also. I'm not looking to offer a fault - just asking how important the quick cake mix was rustled up for guests or a tea time treat for the family. My apologies if this message has come across as nasty - I'm not. Just want to place the people who ate this & when.

[@daisyrushton1574]

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

[@arnoldmmbb]

They diss him or what? XD

[@alameachan]

I wonder what Hauser suggested we'd do with the rest of the pig after extracting the bacon from it.

[@Ultracity6060]

I think Hauser is fairly correct (historically, at least) about French cooking. My understanding is that a lot of developed when the aristocracy kept the best for themselves and left things like snails and ox tails for the hoi polloi. In case you were interested, wild rice isn't actually related to standard rice.

[@danherman4081]

I remember this name only because it was lent to a couple of spices that my family discovered at the local health food store..Spike, and Vegit, both with dozens of different spices and herbs to serve as a salt substitute.

[@lizg5574]

Interesting! Though not quite as eccentric, the Farmer's Weekly put out a Glut Book in the 1950's to encourage using the excess from garden crops, and some of the concoctions there were 'challenging'. They did include grains and cooking methods that now seem quirky!