|Nick C. - Philadelphia, PA|
|Posted on Thursday, February 20, 2003 - 1:44 pm: |
I loved the Baked Beans which I would mix in some Mustard from the Condiment Lazy Susan! My other favorites were the following, Beef Pot Pie, Salisbury Steak, Chopped Sirloin Steak, the big Fish Cakes. I was just given your book for Xmas which I am enjoying immensely, but I sure wish you had included those recipes also! ARE THEY AVAILABLE ANYWHERE!!"
|Posted on Thursday, February 20, 2003 - 1:45 pm: |
As you know there are recipes in the book and we are always on the lookout for additional ones. (Perhaps we'll compile them in another book?) As yet we have not found the one for Salisbury Steak.
|Posted on Saturday, April 12, 2003 - 4:23 am: |
Attached is a review I placed on Amazon.com with respect to the book. I wanted to use the amazon.com location to disseminate a recipe for Horn & Hardart's Macaroni and Cheese. I believe that this is the authentic recipe. I hope to see you April 12 at the Museum of the City of New York. Excellent book.
11 of 11 people found the following review helpful:
The Legacy of Horn & Hardart, January 12, 2003
Reviewer: david kenny (see more about me) from New York
This is an excellent, well wri
tten, and for the most part accurate picture of Horn & Hardart Automats, and their significant impact on the culinary habits of many its customers right up to its demise in New York in the early 1980's and its retrenchment to Philadelphia during that time period. What is inaccurate, is the representation that the last real company owned Automat, located at Third Avenue and 42nd Street closed in 1991. True, there was an entity operating under the trade name of Horn & Hardart at that location until 1991, but the restaurant was only a licensing arrangement, and the food served in the restaurant, such as Macaroni & Cheese, etc. were not the true Horn & Hardart recipies. The real Horn & Hardart recipies were available until 1991 at the only remaining Horn & Hardart Baking Company store, which was located in the Bala Cynward Shopping Center, as accurately described in the book as the last remaining Horn & Hardart location. Also, the recipies in the book, or at least the Macaroni and Cheese recipie, appears not to be authentic. Although the co-author, Marianne Hardart credits a nutritionist will assistance with the recipie, it appears that the recipie is not truly authentic, insofar key ingredients, such as crushed tomatoes and light cream are not included in the recipie. A much better recipie for Horn and Hardart's Macaroni and Cheese is as follows:
MACARONI AND CHEESE
1lb. Ziti Rigati 1/8 tsp. Red Pepper
6Tbs. Flour 1/8 tsp. White Pepper
6 Tbs. Butter 4Tbs. Light Cream
6 C. Milk 3C. Grated Sharp Cheddar Cheese
2 tsp. Salt 1C. Crushed Tomatoes
2 tsp. Sugar
Boil ziti until barely cooked. Drain and set aside.
In a medium saucepan, melt the butter over low heat, blend in flour and cook 2 minutes.
Beat in the milk, then the cream and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and cool slightly.
Stir in the cheese until melted, then add the tomatoes, salt, sugar and two peppers.
Add cheese mixture to the ziti.
Pour into a baking pan and bake in a preheated 400* oven until top browns and bubbles.
**To Freeze: Pour into aluminum pans, seal and place in freezer. DO NOT BAKE BEFORE FREEZING.
**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking. Uncover and place in 400* oven and bake until top is brown and bubbling.
I had hoped that this book, which had promised to include the "secret" Horn & Hardart recipies, which were under tight family control, would have been the actual "secret" recipies. However, despite these disappointments, this is an excellent book that gives a detailed history of an American Institution.
|Posted on Thursday, September 18, 2003 - 8:11 pm: |
How about the recipe for Horn & Hardart Spaghetti? I bought the book hoping it would be in it. Thanks.
|Posted on Monday, May 31, 2004 - 10:43 am: |
Thank your for posting this mac and cheese recipe. I am going to make it today! I used to go to the automat with my father as a kid, and the mac and cheese was a staple for me. I loved it. Over the years I have stopped in to H & H locations (I'm no longer in NY)and talked to some "oldtimers" about where to get the recipe, but no one could help me. It's funny how we hold on to certain childhood memories and hold them in the highest esteem. It's unfortunate that when we recreate a dish even according to the recipe, it often does not seem the same. However, it is not the dish that has changed, rather we have evolved, in both our tastes and preferences. I'm hoping the mac and cheese (and I) are the same!
|Posted on Tuesday, June 01, 2004 - 4:34 pm: |
To Nick C. in Philly- Horn & Hardart's Baked Bean recipe is posted on the web site "Recipe Source"
|Posted on Saturday, December 24, 2005 - 9:40 am: |
I remember Horn & Hardart Automat in New York City. I believe it was just down from the large Calvary Baptist Church where we would go. My missionary Aunt for Charleston ,W. Va. would stay with us on Long Island, L.I.on her vacation and take me to Calvary Church and then to Horn & Hardart for lunch. How thrilling that was. I have a fork with Horn & Hardart Baking Company on it that I bought at a flea market in Buffalo, NY. I wonder if I had ever used that fork years ago? Crazier things have happened. I would love to hear from some of you. Alice
|Posted on Saturday, January 14, 2006 - 12:19 pm: |
I've been looking for the recipe for the little orange cakes Horn & Hardart used to sell. They were shaped like tapered cylinders with a flat top. They were coated with a hard orange glaze that had little pieces of orange in them. My grandparents would send them from NYC when I was a child. My mom & I would love to be able to taste them once again!
|Posted on Wednesday, May 10, 2006 - 8:42 pm: |
I've been looking everywhere for the recipe for the fish cakes and the spaghetti recipes. Are they out there
|Posted on Sunday, May 14, 2006 - 5:33 pm: |
does anyone remember the applesauce cake sold in the stores...i would love that receipe....
|Posted on Tuesday, July 25, 2006 - 3:11 pm: |
I have been looking for a recipe for Horn & Hardart's fish cakes. Is this recipe available anywhere?
|Posted on Friday, August 04, 2006 - 6:23 am: |
I have never found a meringue like the one that was on the H&H Lemon Meringue pie. The slightly stiff consistency and taste were the best. Anyone know how to make a meringue like that?
|Posted on Monday, August 28, 2006 - 10:28 pm: |
I remember my mother bringing home a container of Horn & Hardart spaghetti every Friday night. It was like no other! Can I get that recipe anywhere?
|Posted on Monday, September 25, 2006 - 8:12 pm: |
Codfish cakes recipe?? Can anyone help me? I have a H&H mac & Cheese recipe which I have made that tastes authentic Recipe is from, New York Cookbook by Molly O'Neil. They have H& H Baked Beans. WE want to have a H&H night. Need codfish cake recipe!
|Posted on Thursday, October 26, 2006 - 4:12 pm: |
I grew up in NYC now living in North Carolina and
I think the best butter cookies on the planet were made by
Horn and Hardart Is there any way to get these ever again?
|Posted on Monday, February 05, 2007 - 9:13 am: |
When I moved to the Philadelphia area, I coudn't wait to try out H&H! I loved their creamed spinach and vegetable soup. Anyone have the recipes? Please, please???
|Posted on Saturday, February 10, 2007 - 11:17 am: |
AMENDED RECIPE FOR HORN & HARDART MACARONI AND CHEESE. PLEASE NOTE THE CHANGE, FROM 1 LB. OF ZITI RIGATI TO 3/4 LB. OF ZITI RIGATI
By the way, if you go to theautomat.net
I have placed a copy of a recipe for Horn & Hardart's Macaroni and Cheese,
which I have attached here for your convenience, with one change. In my
original submission, I erroneously indicated 1 pound of Ziti Rigati, instead
of the correct amount, which is 3/4 pound. You have the corrected version,
below. The basic difference between this recipe and some others that you
may have seen on the internet, is that the attached uses more milk, and less
Ziti Rigati, to make a much larger amount of sauce in relationship to the
A much better recipe for Horn and Hardart's Macaroni and Cheese is as follows:
MACARONI AND CHEESE
3/4 lb. Ziti Rigati
1/8 tsp. Red Pepper
6 Tbs. Flour
1/8 tsp. White Pepper
6 Tbs. Butter
4 Tbs. Light Cream
6 C. Milk
3 C. Grated Sharp Cheddar Cheese
2 tsp. Salt
1 C. Crushed Tomatoes
2 tsp. Sugar
Boil ziti until barely cooked. Drain and set aside.
In a medium saucepan, melt the butter over low heat, blend in flour and
cook 2 minutes.
Beat in the milk, then the cream and cook over medium heat, stirring
constantly, until the mixture comes to a boil and thickens. Remove from
heat and cool slightly.
Stir in the cheese until melted, then add the tomatoes, salt, sugar and
Add cheese mixture to the ziti.
Pour into a baking pan and bake in a preheated 400* oven until top browns
**To Freeze: Pour into aluminum pans, seal and place in freezer. DO NOT
BAKE BEFORE FREEZING.
**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking.
Uncover and place in 400* oven and bake until top is brown and bubbling.
|Posted on Tuesday, March 20, 2007 - 9:51 pm: |
As kids, my Uncle Barney would always bring us the Corn Meal Cakes from H&H. When I tested to go to Nursing School in Philly, my Uncle took me to Horn and Hardart's, a treat for a kid from NJ. I loved it!!! That was 1975. Uncle Barney died shortly after that. I still remember the taste of those Corn Meal cakes. Anyone have a recipe or anyway I can get the recipe or those corn meal cakes. I remember they did sell them in boxes of 4 or six. We gobbled them up as kids. It will bring back a world of love and memories. Thanks, Mary C
| Mickie Kreszswocl
|Posted on Sunday, June 03, 2007 - 2:07 pm: |
Orginally from Philadelphia, my brother now (61) was in love with Horn and Hardart mustard. I would love to suprise him with a great taste of the old mustard, he still talkes about. Thanks, Mickie k
|Posted on Tuesday, July 17, 2007 - 1:05 am: |
I grew up in the Philly area and have to say that the M&C that I ate at H&H has no crushed tomatoes. I made the recipe in the book and it tasted as I remember it. Is this other recipe maybe the one for another area?
|Posted on Sunday, July 22, 2007 - 10:28 pm: |
I also grew up in Philly and H & H absolutely had crushed tomatoes in their Mac & Cheese! Does anybody know the Salisbury Steak recipe?
|Posted on Friday, November 09, 2007 - 6:31 pm: |
Does anyone know the recipt for those wonderful chocolate iced inverted cupcakes with the sprinkles on top. I so miss the food at the automatl
|Posted on Thursday, November 29, 2007 - 9:45 pm: |
Does anyone remember that you could get the mac & cheese and baked beans with a browned crunchy top, in a brown crockery pot. It cost a little more, I think 25 cents instead of the 15 cent version that were plopped on your plate out of the large pan by the lady with the decorated hankie on her starched uniform. I grew up in Philadelphia and still crave that fabulous food. What about the beef pies,the chocolate whipped cream pie, huckleberry pie,the rice and chocolate pudding? When I first got married in the early 80's I used to drive on a regular basis from Jersey to the Bala Cynwyd restaurant so I could fill my freezer with everything I could stuff into it. I am convinced that is the reason that the people I grew up with were a generation of Philadelphians that absolutely loved vegetables because of H&H. Remember the buttered carrots and the harvard beets? YUM!
|Posted on Friday, February 08, 2008 - 1:32 pm: |
I just had a Salmon Salad sandwich and I was brought back in time to the automat and it's Salmon Salad. Unfortunately, my receipe does not come close to theirs. Any one have the receipe?
|Posted on Sunday, March 23, 2008 - 11:54 am: |
I was disappointed that no recipe for those marvelous fish cakes and tomato sauce was given in the book (my copy has yet to appear from Amazon)or on this forum. Please if you have such arcane knowledge, share it with us.
|Posted on Thursday, May 15, 2008 - 2:28 pm: |
Please, send me the Salisbury steak recipe and also the chopped sirloin. I loved them so much. I still dream about them and I am 65 years old.
|Posted on Monday, May 19, 2008 - 1:23 am: |
I recently purchased "The Automat" book and I must say it brought back a lot of good memories. Being that my Dad worked for H&H from the 1920's and worked his way up to district superintendent in the 50's in mid-town Manhattan, he was quality conscious and exceptionally knowledgible about cooking and food presentation. One of his best friends was Johnny Faitakes who is mentioned in the book. In reading the book, I came to the conclusion that some of the recipes shown are not authentic but certainly a best effort to revive what one could, given that many of the folks have moved on or are not with us anymore. About the recipe for that delicious pumpkin pie. The actual H&H recipe from the commissary used hubbard squash in place of pumpkin. I hope it's OK to break it to the masses in love with their pumpkin pies but the squash is what gave the pie that exceptional flavor. I read where the small windows that dispensed food were referred to as glass and chrome but from my memory of having polished those little window frames when helping my Dad on weekends, the windows were glass and brass. My Dad would drop me off at 1089 or 1441 Broadway, two of the stores in his district, and I'd be there with the brass polish shining the frames before the breakfast crowd arrived. Many thanks to Marianne and Lorraine for compiling the book. I just wish my Dad were still alive to share the memories.
|Posted on Tuesday, June 10, 2008 - 4:00 pm: |
I am looking desparately for the beef pie recipe. I grew up near Philly and since my parents were in business and there was a H&H across the street, I ate there almost every day.
Also loved their cup custard, fried eggplant and glazed apples. But I really want the beef pie recipe.
|Posted on Wednesday, June 25, 2008 - 10:01 am: |
As a child, I used to have lunch regularly at the Automat on 86th Street near Lexington Avenue in New York. But I also remember dining at the Automat at 42d Street and Third Avenue as well as the one on West 57th Street.
My favorite dishes were the desserts -- particularly the glace cakes and peach ice cream -- separately, of course.
Creamed spinach was also a high point.
Are recipes available?
|Posted on Saturday, September 27, 2008 - 8:08 pm: |
I remember H&H near 60th and Market Sts. in West Philadelphia where I lived, also the one at 13th and market, below ground level.
The home fries were the best I can remember. Creamed spinach was must have. The raisin pie was a recipe that I would like to recreate if I had it.
One of my favorite places to eat and hang out. What great memories it brings back.
|Posted on Tuesday, December 16, 2008 - 6:03 pm: |
Any one have the recipe for H & H Applesause Cake?
|Posted on Monday, February 02, 2009 - 10:42 am: |
I grew up in the Bronx and every payday, my mom would go to H& H and get a meal for my brother, and herself. But my favorite was the 'POTATO KNISH". Does anyone remember them? and does anyone have a recipie.
|Posted on Thursday, April 23, 2009 - 7:33 pm: |
Looking for the H & H tapioca pudding recipe. Nothing on the market today (i.e. Kozy Shack) can touch it.
|Posted on Sunday, July 05, 2009 - 4:49 pm: |
I am also looking for the recipe of the orginal fish cake of Horn & hardart. I remember the taste and texture of the fish cakes as if I was eating it now. I know for sure that dried codfish was used in the making of it. Dried codfish or Bacala can be purchased at all Latino Bodegas's and supermarkets. The fish must be soaked to render the salt from it. Once the salt is removed the fish is rather soft and tender to the touch. What I don't understand is how H & H managed to get the crunch inside the fish cake. I would use dried salt Cod fish 1 cup (unsalted) - soak in bowl of water over night - change water twice, 1 mashed potatoe, 1 egg and 3/4 cup of panko or Japanese style breadcrumbs to get desired affect. Blend altogethr add a little pepper and form into patties and fry.
|Posted on Friday, October 16, 2009 - 5:42 pm: |
Remember the Manhattan Clam Chowder? It had a smooth creamy texture and the taste was unforgettable. Every so offen the favor still comes back to my mind. Any suggestions on the recipe?
|Posted on Wednesday, February 03, 2010 - 2:05 pm: |
I pine still for the unforgettable tapioca pudding