Скачать с ютуб WHAT I EAT IN A DAY...1960s Style! 🍽 Trying food from the 1960s в хорошем качестве

WHAT I EAT IN A DAY...1960s Style! 🍽 Trying food from the 1960s

Today I'm cooking like it's the 1960s! It's a full day of meals from the 1960s - breakfast, lunch and dinner. Join me as I have a blast trying food from the 1960s! Full day of 1950s Meals video:    • FULL DAY OF MEALS from the 1950s - Co...   Lenten Menu video:    • Lenten Menu Ideas - easy dinners at h...   Pineapple in Gingered Sour Cream video:    • PINEAPPLE in GINGERED SOUR CREAM! Vin...   apple peeler: https://amzn.to/3ZiWHFX round cookie and biscuit cutters: https://amzn.to/3zecknj dinosaur/Nessie ladle: https://amzn.to/3TPi7t0 twist whisk: https://amzn.to/3JUMSIA ------------------------------ Timestamps 0:00 Intro 1:02 Country Applesauce 3:33 1960s breakfast - Egg in a Frame 7:31 1960s lunch - Hamburger Soup, Fiesta Coleslaw 14:18 Fluffy Cinnamon Tapioca 16:41 1960s dinner - Bake Tuna & Cheese Casserole, Peas with Green Onions 22:58 McCalls Cook Book flip through & final thoughts ------------------------------ Hamburger Soup (McCall's Cook Book, 1963) 3 Tbsp butter or margarine 1.5lbs ground chuck 1 can (1lb, 12oz) tomatoes, undrained 2 can (10.5 oz) condensed beef consommé, undiluted 1 can (10.5oz) condensed onion soup, undiluted 4 carrots pared, sliced to 1/4" thick 1/4c chopped celery tops (I substituted celery flakes) 1/4c chopped parsley 1 bay leaf 1/2tsp Italian seasoning 10 whole black peppercorns 1. Melt butter in kettle. Add beef; cook stirring over medium heat, 5 minutes or until browned. 2. Add remaining ingredients, along with 2 cups water; bring to a boil. 3. Reduce heat; simmer, covered, 45 minutes, stirring occasionally. Fluffy Cinnamon Tapioca (McCalls Cook Book, 1963) 1 egg yolk 3Tbsp sugar 1/4tsp cinnamon dash of salt 1c milk 1.5Tbsp quick cooking tapioca 1/2tsp vanilla extract 1 egg white In medium saucepan, beat egg yolk with sugar, cinnamon, and salt to combine. Stir in milk and tapioca; let stand for 5 minutes. Over medium heat, bring mixture to a full boil, stirring constantly. Mixture will be slightly thickened. Remove fro heat and let stand for 10 minutes to cool. Stir in vanilla. Beat egg white until stiff peaks form. Gently fold into tapioca mixture. Pour mixture into 2 sherbet glasses. Refrigerate until well chilled - at least 1 hour. To serve, top with whipped cream or unpeeled apple slices, if desired. ------------------------------ MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time: - Ove Glove: https://amzn.to/3CkmyV5 - Geometry Kitchen Towels: https://www.geometry.house/?ref=AnnaB15 - use my link for 15% off! - Small offset spatula: https://amzn.to/3GB9Rb7 - OXO Mini Angled Measuring Cup: https://amzn.to/3Gx2osz - GIR Silicone Spatula: https://amzn.to/3ImvNIs - Butterie Flip-Top Butter Dish: https://amzn.to/3YZ8j1I ------------------------------ INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK:   / cookingallthebooks   PATREON: patreon.com/CookingAllTheBooks ------------------------------ CAMERA GEAR: - camera: https://amzn.to/3WOaIeo - mic: https://amzn.to/3X0FwIh - lavalier: https://amzn.to/3VBEzFr - shooting grip/tripod: https://amzn.to/3i8aGyG ------------------------------- DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.