Fannie Farmer, she once had THE cookbook, a bible in the kitchen at one time: The Boston Cooking School Cookbook. Published in 1896, the book is now becoming a lil’… old. Recipes, techniques, ingredients, appliances all have been updated. So why would I pick 4 soup recipes outta the book based on their name alone? Because! Hold on to your butts, I’m making hygeinic soup, duchess soup, imperial soup and st. germain soup!
00:00 the brief
02:31 chicken stock
08:48 hygienic soup
14:52 duchess soup
22:28 imperial soup
33:38 st. germain soup
Wanna send me something?
Jamie Tracey
P.O. Box 1831
115 East 34th Street FRNT 1
New York, NY 10156
🚩Support the Channel on Patreon!
https://patreon.com/antichef
🚩I’m on Instagram
https://www.instagram.com/antichefjamie
🚩What I Use (Amazon Store)
https://www.amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
🚩Julia’s Mastering the Art of French Cooking Vol 1 & 2:
https://amzn.to/3lTownp
Music: https://www.epidemicsound.com & https://www.artlist.io
#fanniefarmer #vintage #soup #antichef #jamieandchef
“Weird Vintage Soup Recipes That Make Zero Sense” üzerine 37 yorum
My boss submitted a questionable soup recipe to the company cookbook back in the early 2000s. Make a roux, deglaze the pot with a bottle of wine, and voila, soup. I joked with a colleague about that being my same recipe for red wine gravy, and they joked back a slightly off colour remark about our colleagues being the reason the boss needs wine 'soup' in the first place.
It’s possible that the people who wrote this book didn’t know how to actually write 😢
The imperial soup looks like a poor man’s bowl of porridge they would receive at a soup kitchen right before laying out on a bed of hay suspended over tight rope…actually they would just be sleeping upright on a hard wood bench 😅
The dutchess soup looks like a poor man’s bowl of porridge they would receive at a soup kitchen right before laying out on a bed of hay suspended over tight rope…actually they would just be sleeping upright on a hard wood bench 😅
The reason I think they use so much milk is “use it or lose it”. Milk wasn’t shelf stable so unless it’s being made into cheese it has to be used. Cow is probably just chilling outside like a heifer.
Most people who are lactose intolerant was because they didn’t have cows in their land and imported milk products were limited to cheese only since😊
I have one of these books from 1942. It’s in really good condition. Don’t think I have made any recipes from it though.
Hygenic Soup is like Cream Of Mushroom or Cream Of Broccoli, but instead it's just Cream Of Nothing…
15:32 I can't imagine any of these vintage recipes would be so wasteful with their onions.
Taking two slices out of the middle is GenX behavior personified.
I loved your performance in National Treasure with Nicolas Cage — had no idea you were such a talented chef as well!
Ah, historical recipes i see. Cant wait for the inevitable max miller collab.
I would imagine 2 slices carrot was just a print error. 2 sliced carrots, cut into cubes makes sense. Also, dude, you picked four recipes genuinely for sick people who can't eat solids. Mace is meant to help with nausea and vomiting.
I love soup of just about any sort. It’s economical, filling, healthful.
It is obviously 2 carrots sliced and 2 onions sliced.
In your Imperial soup, I think you used the wrong kind of bread crumbs. Back in Fannie Farmer's day, cooks didn't use store-bought dried bread crumbs. You were expected to make your own, from yesterday's stale bread (don't you bake your own bread every single day?), which would have been much fluffier and less dried out, so the end result would have been far less bread than what you used.
The old fashioned way would be to take a chunk of that old bread and grate it on one of those knuckle-busters, then measure it.
The modern equivalent, using pre-sliced bread (which didn't exist in her time), would be to take a few slices of bread out of the plastic bag (which also didn't exist in her time) and put them in a paper bag for about 24 hours, then use that to make your bread crumbs, in your food processor. Then measure out the 2 cups for the recipe.
Griesmeel soep
I use a fannie farmer recipe for eggnog every year.
I'd like to see a retry of this episode with actual mace blades. Mace, being the dried outer-coating of nutmeg, changes drastically from whole to ground form. Mace is more like clove in that being ground increases the flavor while hiding the notes. I recently did parsnips and mace blades glazed in maple syrup, so good.
I feel for ya dude. I lived two blocks from Harborview Hospital, on Pill Hill, in Shitattle for 5 years while attending the Univeristy of Washington. Once I graduated (June 1997) I couldn't move out of Shitattle, fast enough, to a cabin on an organic farm on Lopez Island far far far away from citiots and sirens. This is my 5th winter in the Piney Woods of NE Texas. McLovin' it.
21:26 Man lactose intolerance is awful
Interesting recipes.
Nooooooooooooo skimming off the fat is a food sin! Fat is flavor. /facepalm
My mom has that book. Its in similar condition. Fridges are nice.
I made some homemade chicken stock a few weeks ago. I didn't need a whole lot, so I used the carcass that was left from an already cooked rotisserie chicken (which cost about $8). I can get four or five meals off the one chicken and still have the bones for making some stock. I used an onion, a few carrots and some celery, but the chef suggested saving the parts of these veggies that you don't originally use when making other meals. I cut up an onion in almost all of the dishes I make, so saving the top and root end of an onion , or the ends of carrots that I'm not going to use, or chopping off the root end of celery that I'm not going to use anyway and freezing them until I'm ready to make more stock is easy. I might buy a rotisserie chicken every three weeks, so I might make some chicken stock once a month and pull out the frozen veggie parts to add to it. I'm not sure you save any money by making the stock at home as compared to buying it at Walmart… but, I have used the stock I made in three different dishes, and they all were exceptionally good. And, I am suggesting that the homemade chicken stock is much more flavorful that the store bought. Oh, I think the flavor of the stock is in the fat. Keep the fat. I had an empty Ocean Spray Cranberry Juice bottle that I washed out, and saved the chicken stock in it. A lot of stock and the container fits in my refrigerator door easily. This stock would flavor beans or different types of soup.
🤣🤣🤣🤣
Probably mentioned in the comments already but white stock is just chicken and water, no aromatics or salt.
4:32 ooh watch out for splashing raw chicken water all over the kitchen and cuttingboard especially before cutting vegetables 😅
I thought marrowfat peas were dried peas.
hygienic soup, as opposed to unhygienic soup, which I have sneezed on.
I bet bread crumbs might have been bread dried bread cubes. Just a thought.
im sure its already been said but you are not cooking out these roux properly. they should be brought to a simmer after adding.
OMG the Imperial Soup debacle was just too hilarious!
2:46 That was the cops coming after you for suggesting BOXED CHICKEN STOCK 😄😝🥰
36:50 Have you not named your immersion blender?!
I don’t understand why just chicken and water was confusing to him. He did not make the correct stock.
I feel like id have been mad if you didn't keep the vegetables. Great choice lol😊
Your mistake on the imperial soup was using those store bought bread crumbs.
You should have used cubed stale bread (like old french bread).
Another alternative would be to use croutons. But it became gum because of that.
Also you should have taken the seasonings in the cheese cloth out of the cheese cloth and pressed those through the sieve.
😀