Many of the recipes in the book have matured over the decades. Better cooking methods developed, better seasoning combinations discovered. A "tube" pan can either be a bundt cake or an angel food cake pan. When reheating prebaked rolls there are several options: a pan of water in the oven before adding the rolls so they don't dry out, or wrap in a slightly (very lightly!) damp towel - older folks use bread baskets to keep the towel around the rolls, or immediately brush with melted butter. I don't buy premade rolls for my table, but many people have limited time so they are a fair alternative.
@vintagedietitian
4 ай бұрын
Oh that’s great advice! I’ll try the rolls again with a pan of water.
@bobbiesbeads9249
4 ай бұрын
Yes a tube or funnel pan is exactly what you used for your cake. It looked really delicious & so did the rest of the meal! Kudos to you on a beautiful dinner! ❤🎉😊
@vintagedietitian
4 ай бұрын
Thank you! The cake didn’t last long in our house 😘
@cindymichaud7111
4 ай бұрын
Ashley, the cake looked amazing! And, if you want to try and finish off the rolls, brush them with butter when they come out of the oven. That should soften up the crust - it did have a strange, tunneling sort of insides, but if the crust is buttered, it should be softer and taste better. Everything's better with butter, lol! Another successful dinner in the books, Ashley. Great job, and I will be looking for next week's video. Also, still lobbying for Mr Vintage to make an appearance, even if just a background walk through! Sending you love and blessings, 💖✝ ps. I googled what significance poinsettia's had to May and the answer was, this is the month they are cut back to get ready for Christmas. So I suspect the cake might be decorated because it's last of the poinsettia blooms until the winter holidays. Who knew?
@vintagedietitian
4 ай бұрын
Great minds, Cindy! Everything is better with butter 😉 I had no idea about the poinsettias, that’s so interesting! Mr. Vintage can be there in spirit 😉 He’s strictly a no camera kind of guy. Lots of love right back to you!! 💜
@BrowneyedGirlmjd
4 ай бұрын
I’m a day late. Work was absolutely wild yesterday and by the time I got home, I was utterly exhausted.. I saved this dinner for this morning, when I could watch it relaxed with an ice cold beverage and enjoy dinner. I think you were absolutely spot on and when they said sour cream, they very likely meant thin cream. With the current crazy food prices, we are much like they would’ve been when this book was published, and nothing gets wasted.. in 1924 if you had cream that had gone sour you still found a way to use it . Your cake was absolutely stunning.. I am not wild about almond flavoring. I think I might try the cake, but top it with a lemon(ish) glaze. I’m happy next week’s menu will include something you don’t have to alter. Aren’t macaroons naturally gluten-free? Or mostly GF? Oh, and in addition to hockey today highlights my other passion….. #MayThe4thBeWithYou and for the record the very first StarWars is still the best.
@vintagedietitian
4 ай бұрын
I hope you are nice and rested up! I am so with you on the love for lemon. 🍋 You can’t go wrong with a lemon cake. I do believe macaroons are typically gluten free so it’s a win that I didn’t even have to substitute.
@ahhhlindsanityyy
4 ай бұрын
The cake turned out so cute!
@vintagedietitian
4 ай бұрын
Thank you!!!!
@WiseWomanLola
4 ай бұрын
My suggestion is to type out the recipes in the format modern recipes use. Then you can double check it and even post the typed recipe.
@vintagedietitian
4 ай бұрын
Tori was doing this when she came over. Then we forgot to write some of the steps down…. Haha You’re right though, it does make it much less confusing!
@morgansides294
4 ай бұрын
That's one of the best looking cakes I've seen you make! Great job 👏👍
@vintagedietitian
4 ай бұрын
Hahaha, thank you. I don’t know if that says too much but I do think this one didn’t turn out too shabby 🤣
@marymitchell8717
4 ай бұрын
I just love these videos so much!! I'm kinda sad we're getting towards the end of the book, I hope you keep going!
@vintagedietitian
4 ай бұрын
Thank you! I have another large project in mind after this one is over but I plan to take a little break on big formal video projects in between. I’ll update everyone once I’m sure it will come to fruition.
@unknowntexan4570
4 ай бұрын
Biting into the roll was funny😂
@vintagedietitian
4 ай бұрын
Haha, maybe for you! 😉 My teeth weren’t amused 🤣
@melissairvan2838
4 ай бұрын
I believe I just watched a special with your beautiful grandmother about Love Canal. If that was her, please let her know what a strong person her and all the others are. Much respect for her strength through such a painful time. I was actually born in 1979 in Buffalo, and my family still talked about that for years after.
@vintagedietitian
4 ай бұрын
That is her 😊 I’ll be sure to show her this comment. She continues to do a lot of work advocating and supporting the people that still are affected by Love Canal. 💜
@LoriFalce
4 ай бұрын
Hard sauce is basically an American buttercream. The cake is gorgeous. Good job. I think the issue isn't that you forget or overlook stuff but that old recipes are really written in a counterintuitive way. Udi's are always so hard! I think the salad was only lettuce because the first week of May is a little early for many veggies. I think the strawberries are absolutely supposed to be with the cake. My grandma always served strawberries (or peaches or whatever was in season) with sponge or pound cake. Really, I think the freshness of this meal was the specialness at the time. This was the start of being able to have a nice very fresh springy meal from the growing season.
@vintagedietitian
4 ай бұрын
Good to know, I was thinking of hard sauce more like a royal icing or something. I can’t wait for peach season to pair with a cake! I think a peach shortcake would be delightful.
@LoriFalce
4 ай бұрын
@@vintagedietitian Peach shortcake is my favorite. I hope you make one and show it off. Hard sauce was "hard" because it was firmer and scoopable, unlike your normal sauce that you would pour. It could also be "hard" because it often had liquor in it! Think about a really rich, buttery fluffy American buttercream with a shot of rum. (which would also be good on the peaches!).
@vintagedietitian
4 ай бұрын
Ooooh, my mouth is watering.
@marcilk7534
4 ай бұрын
I’ll have to try that method for softening butter. I cut it in tablespoon slices, spread it out on a plate, and let it set about 15 minutes or so.
@vintagedietitian
4 ай бұрын
That’s another great idea! The more surface area there is to soften, the quicker it will happen.
@roses_and_lace
4 ай бұрын
It’s crazy to me how it’s already the 19th week! Fried chicken is definitely intimidating to me since moving to the south…you can’t mess up fried chicken down here 😅
@cocoaorange1
4 ай бұрын
They are that serious?!
@vintagedietitian
4 ай бұрын
Oh my gosh, I feel the pressure here in the north, I can’t imagine in the south!! I assume the same goes with their sweet tea 😉
@charlottetooth1457
4 ай бұрын
It is the tapioca starch in the gluten-free flour that gives it the gummy texture.
@vintagedietitian
4 ай бұрын
It may be. It’s something that I personally love but I can see where it would be off putting for some people.
@HappyHungryHibby
4 ай бұрын
Happy May Ashley! Love your coverage of Vintage. Always enjoy a good tip… no microwaves in 1924! 🤔🤨 Just love how you say Butter 🧈😆 I just don’t bake enough, it looked amazing. I’m intrigued with the dressing and ‘New Peas’, nice insight. You’ve got the background music just at the right volume. Love the tasting session. Not sure on the roll but the dressing looks nice. What’s a Hoggie?? I’m not keen on gluten free but almonds sound great. Keep up the great work. James
@vintagedietitian
4 ай бұрын
Thanks James! Isn’t it funny how all of our accents are so entertaining to each other 😉 A hoagie is a specifically Pennsylvania word I believe (everyone else can correct me if I’m wrong). It’s a sandwich on a long bun, also called a hero, sub/submarine, grinder etc…. I don’t know if they have them in the UK but they’re popular here.
@HappyHungryHibby
4 ай бұрын
@@vintagedietitian yeah, I get you. We have a chain called ‘Subway’, so I see the word Sub. It’s definitely not a traditional sandwich 🥪
@realong2506
4 ай бұрын
Heck I would love to come help you cook. lol. I did find some recipes online for making homemade sour cream that called for the vinegar and lemon juice to be added then thin it with milk. Perhaps that would be the resipe they would use for sour cream in the 1920's? Was sour cream as we know it today available back then? Maybe someone here can let us know.
@vintagedietitian
4 ай бұрын
Hmmmm, that’s how I’ve seen buttermilk made if you don’t have it available but maybe they mean buttermilk when they say sour cream.
@cocoaorange1
4 ай бұрын
I think commercial sour cream wss around back then.
@deniseheins2133
4 ай бұрын
Honestly, those recipes are about half explained. I have to read some of them several times before they make sense to me. I don't think this is on you, LOL. I found a recipe online called Old Fashioned Sour Cream Dressing that is almost identical, it calls for sour cream. You sure are getting an introduction to the harsh reality of gluten free foods, LOL. It's the xanthan gum that is the weird smell and gummy texture. I try to look for GF flours that use guar gum instead. You can't smell or taste it.
@vintagedietitian
4 ай бұрын
I really like the texture but if I’m making something for other people to enjoy I’ll try to keep guar gum in mind when I’m looking for flours.
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