|From the web site FAQ's|
|Posted on Thursday, February 20, 2003 - 1:51 pm: |
What about the rest of the recipes? The ones that weren't included in the book.
|Posted on Thursday, February 20, 2003 - 1:52 pm: |
Good question. We do have a number of recipes that we did not include in this book- mostly because they would have been duplicative. With the limited space we kept it to the basics. For example we didn't include both the chicken and beef pot pie recipes. However, there are many recipes that have not been found- lemon meringue pie, huckleberry pie (Lorraine's favorite), Salisbury steak, to name a few. We are still hopeful that someone- maybe who used to work there, or a family member, will dig through a closet and find these lost treasures.
|Posted on Sunday, April 13, 2003 - 3:24 pm: |
Marianne, do you have the codfish cakes recipie? If so, could you E-mail it to me at [email protected] Thank you. Your presentation on April 12 at the Museum of the City of New York was excellent.
|Posted on Wednesday, June 09, 2004 - 3:06 am: |
My father, Werner Mehls was a district superintendent for H & H in mid-town Manhattan during the years from about 1950 to 1964. He had created some of the recipes for the Automat as he was a gourmet cook and enjoyed cooking during his time away from work. Many of the recipes were documented and may still be in our family. I'd like to locate these H&H recipes and
share them with you. I recall many of the recipes
were written in German and would need to be
|Posted on Sunday, November 14, 2004 - 3:06 am: |
Doesn't anyone remember the incredible crumb buns (more crumbs than bun) that were fantastic with hot chocolate after ice-skating at Wollman Memorial Rink? Or the wonderful Bee Cake (I think that was the name) with custard inside, & a kind of nut streusel on top. Any idea how to make them?
|Kevin Ruth |
|Posted on Tuesday, May 17, 2005 - 9:08 pm: |
My grandfather, John Peterson, worked as a cook for H&H in Philadelphia for 50 yrs from 1914 - 1964. He passed away at the age of 94 in 1988. Over the years, I have seen many photos of company sponsored dinners which are rolled up in poster tubes and I have also seen copies of daily menus from the 1930's, some used as scratch paper to write down recipes on the back. I also recall a small notebook w/ handwritten recipes. I didn't realize their was such an interest in these items, some of which I believe are stored in my attic. I will try to locate these items and let you know if I can find any additional recipes.
|Posted on Friday, May 20, 2005 - 9:10 am: |
Kevin, that would be amazing if you could find the notebook of recipes. We have more than we put in the book but not the entire collection.
Thanks for writing and keep us posted!
|Posted on Friday, May 20, 2005 - 9:12 am: |
Russell, I would love to see your recipes and have some family members that may be able to translate them if needed. Thanks for writing!
|Posted on Friday, May 20, 2005 - 9:17 am: |
Marilyn, I wish we had those recipes- the Bee Cake seemed to be a particular favorite for a lot of people.
|Posted on Wednesday, June 01, 2005 - 7:56 pm: |
I remember H & H Bee Cake very well -- I used to save up my allowance to buy it when they had it. There are a lot of recipes that are called "bee cake" but they are not the same -- they don't have that luscious honey and butter topping. If the recipe turns up, I would love to have it.
|Posted on Thursday, October 06, 2005 - 4:49 pm: |
Does anyone remember or have the recipe for the chocolate whipped cream cake? I remember this was a favorite of mine a a child and continued to purchase this cake until the last day the Horn and Hardart outlet closed in the 69th Street Terminal in Upper Darby, PA.
|Posted on Friday, November 18, 2005 - 10:40 pm: |
Does anyone know what was the brand of mustard that was used in the H&H automats in NYC???
Also does anyone have the mustard holder...I think it was a smalll porclin with a lid and small spoon?? ...thanks
|Posted on Thursday, December 15, 2005 - 2:01 pm: |
I grew up in NJ and we would drive into Manhattan at all hours of the night, to get something that resembled corn muffins at the H & H near Times Square, but I don't remember them being called muffins. Does anyone know what they were called?
|Posted on Friday, January 06, 2006 - 1:00 pm: |
I grew up in Philadelphia, and since were were very much a middle class family without a lot of money to spend on restaurants, we ate at Horn & Hardart's practically every Sunday night. I ordered chopped sirloin steak and home fried potatoes every single time. My family still teases me that I ordered the exact same dinner every single time we went to H&H.
For dessert, I remember a thing called a chocolate glace (pronounced gla-say). It was deep dark chocolate cupcake turned upside-down on the plate with a thick fudgy frosting covering it entirely. Very decadent.
I would LOVE to get the recipe for the chopped sirloin and the home fried pototes.
|Greta grady Potts|
|Posted on Monday, February 27, 2006 - 7:59 pm: |
As a child growing up on West 67 St NY my friends and I would walk from grammar school PS87 on 76th down to 72nd st at lunch time. My very favorite was the Baked Macaroni & Cheese, as well as the Spaghetti. They were sooo good.
|Posted on Monday, August 07, 2006 - 4:40 pm: |
When I was a kid in the Bronx, Horn & Hardart had a yellow layer cake with chocolate icing. The cake was only sold on saturdays. It was the best cake I ever had. The chocolate icing was better than any I have had since. I hope someone has saved the recipe for this cake.
|Posted on Thursday, August 10, 2006 - 11:54 pm: |
Hi, My family's business, I think, was bought out around 1962 after my Grandfather passed away by Horn & Hardart. It was Alexander Sheppard & Sons in Philadelphia and my Grandfather was John H. Witherow II. It was a coffee business. I'm searching for memorabilia from our business to share with family members. Does "Morning Sip" coffee ring any bells? Thank you, Melanie Witherow
|Posted on Wednesday, August 23, 2006 - 1:34 am: |
Does anyone have Horn & Hardart recipe for scrambled eggs??
|Pearl Carman Plavin
|Posted on Wednesday, October 11, 2006 - 12:11 pm: |
Nothing will ever taste as good as anything from an H and H. The one on Germantown Avenue in Philly was ours. The food was sensational. The two muffins, one corn and one bran, were among my favorites. The mashed potatoes, the thick chocolate shakes, the baked beans, the macaroni, the creamed spinach, the soups - vegetable in particular, the holiday turkey platters, the coffee, the spaghetti, the soft rolls - all sadly gone. I will never forget the experience of going into an H and H. When the smells of good food hit you, you knew that you would be okay and that great food would soon be in front of you and you would be a happy little eater once again. It was a shiny, clean, respectable, happy place for a child and for someone of any age. Many times I would see folks who couldn't afford the soups make one of their own with the free hot water and ketchup and salt and pepper. Their meal was augmented by the free crackers and the old tea bag brought from home. No one ever stopped them or asked them to leave. It was a sad sight but a tender one. I shall always love the H and H.
|Posted on Wednesday, February 28, 2007 - 6:08 pm: |
I would love to have the recipe for the Coconut Cream Pie. Tried the Mashed Turnips from the fabulous book and they came out great!!
|Posted on Saturday, March 01, 2008 - 6:04 pm: |
this is an amazing resource. I remember my mother coming home with big blue and white shopping bags with lovely packaged food: less work for mother! My fave's were health salad and the rounded chocolate cakes, also the creamed spinach, beef stew, I could, and did, go on and on!
|Posted on Tuesday, March 04, 2008 - 1:24 pm: |
Growing up in South Philly, Mom & I would venture uptown every Wednesday to shop & have dinner, mostly at H&H on Market St. My favorites were the chopped sirloin, mac & cheese, but the ultimate was the tapioca pudding with the to die for vanilla sauce, if anyone has the sauce recipe, I would be very grateful if you could post it. THANKS
|Posted on Monday, May 19, 2008 - 10:43 am: |
Nancy, my all time favorite desert was the hot apple pie served in a bowl and smothered in hot vanilla sauce. I'm getting hungry thinking about it!
|Posted on Wednesday, December 09, 2009 - 2:00 am: |
I was searching for the recipe for the crumb buns and found this site. My grandfather and I lived at the H&H Automat on 42nd and third in New York. I think the automat and Scrafts where the two biggest losses in New York City.
By the way, anyone know the crumb bun recipe?
|Posted on Wednesday, December 09, 2009 - 2:06 am: |
PS - My Mom is 83 and I would love to make her the crumb buns while she is still with us so if you have the recipe let me know.
|Posted on Friday, July 09, 2010 - 4:17 pm: |
I'm from South Philly/Oxford Circle. Mom and I always went to the H&H near Strawbridge & Clothier on Market Street after shopping. I liked the underground automat near Wanamaker's and City Hall. Let us not forget the chocolate chip loaf cake, the coconut custard pie (toasted coconut, no less) or the cherry pie. I have found an almost replacement for the cherry pie. Made by a company named Achatz. Like Susan Newman, I had a standard dinner: mac and cheese, creamed spinach, and Harvard beets. My mom would buy a piece of cherry pie and top it with a dixie cup of chocolate ice cream, and we split it. Hea-ven-ly. Lunch was a chicken salad sandwich with that marvelous mustard. Just the right amount of crunchy celery in the chicken salad.
|Posted on Saturday, December 18, 2010 - 11:05 pm: |
Hi, growing up in the bronx, i remember as a child buying crumb buns from a bakery on fordham rd. I am looking for the recipe. If anyone should know it, would you mind sharing it w/ me. thank you
|Posted on Sunday, February 27, 2011 - 4:52 pm: |
I grew up in Philadelphia and loved going to many of the Horn and Hardart's Resturants including the Automats. My Favorites were the Chicken Salad, The toasted & buttered Cinnamon Buns and the Cod Fish Cakes. If anyone has the recipes for any of these I would very much appricate being sent all or any one of them.
Steve. [email protected]
|Posted on Tuesday, February 07, 2012 - 2:58 pm: |
Delicious!! Thanks for srhaing such nice mouth watering recipe here. I would like to make such tasty recipe at Valentine day.
|Posted on Friday, March 09, 2012 - 9:03 am: |
The problem to cveroome is that gluten free recipes can be heavy, bitter and dry. Here's my suggestion: Replace your wheat flour with spelt flour (nice texture, but bitter) and some brown rice flour. (sweet but heavy) Experiment with the ratio you like, but I suggest 3 parts spelt to 1 part brown rice as a good starting point. Use some xanthum gum. Also, because these flours can be so dry, substitute agave nectar for part of the sugar. Agave nectar is sweeter than honey, and if you use the light type, doesn't have as distinctive a flavor to distract from the chocolate chips. Because it's a liquid, it'll compensate for the dry nature of gluten free flours. Happy baking! Was this answer helpful?
|Posted on Friday, June 01, 2012 - 11:18 pm: |
Hello ! I h grown Tondo Scuro di Piacenza, and now would love to cook it, right? Finding a recipe h not been easy. Do you have any sugsngtioes? Thanks~ Heather
|Posted on Sunday, July 08, 2012 - 5:54 pm: |
I usually never tell plpoee there is fish sauce in the stuff before they try it because most likely they will say they don't like it just because it is in their mind, just psychological I guess. Anyway I use MAESRI brand egg roll dip. You can use the dip right out of the bottle, it's pre-made with shredded carrots. Your husband will probably like it, but it is a little to sweet/heavy for my taste. Most of the families I know including mine, will use the dip as a base and add the ingredients you mentioned such as crushed red pepper, more carrots, fish sauce ,sugar, water, lime(we use lime instead of vinegar, but it is your choice) and crushed peanuts.If you can't get a hold of egg roll sauce and stores near you don't sell it, you can make your own by putting sugar in a pot and turning the heat on low. You will have to constantly mix slowly until it turns reddish/brownish dark color and liquidy. Whatever you do, do not taste the sugar when it's hot! I almost did when my mom was showing me how to make it, and my mom yelled at me. I guess it didn't click that hot sugar can burn really bad, and worst, it sticks. When the sugar has turned a red/brown color and liquid, you can add the rest of the ingredients and mix together.MAESRI products are from Thailand. The following ingredients in the MAESRI brand egg roll dip are: Sugar 42%, Water 40%, Distilled Vinegar 6.8%, Turnip 3%, Carrot 3%, Salt 3%, Fresh red chilies 2%, Thickener (E 415) 0.2%
|Posted on Tuesday, August 07, 2012 - 3:00 am: |
If your are talking about nam, it is a piklced sour pork. In Vietnam they call it nam, but Laos people call it som. It takes a few days to make. Traditionally, we put ground pork, shredded pork skin, a little bit of sticky rice(optional), garlic, salt, msg(optional), and nam seasoning that you can get at the Asian food store. If you can not get the seasoning, it is not that big of a deal, the seasoning is what pickles or cures the meat turning it pinkish colored. The salt and garlic helps to age the meat. Mix up all ingredients, add a red pepper and roll it up in seran wrap. I triple roll it air tight. Put on top of fridge, when it turns sour, put it in the fridge. You will have to test it, so I suggest making a few and then take one and test it after two days. Certain areas are hotter so it may not take as long. If you are unsure, then after two days just put it in the fridge. You can eat it raw or cooked, but if it is your first time making it, I would just cook it. Eat with sticky rice and dip. Hope this helps.
|Posted on Wednesday, September 19, 2012 - 4:53 pm: |
Hello and thanks so much for doing this. In my town there are seerval Thai places that serve a dish called Bume noodle soup or egg noodle soup. It can be served wet with broth or dry with crushed peanuts or cashews. You can get either chicken,pork, shrimp, or beef in the dish. I would give just about anything to know how to mKe this at home. The way I like to order it is with chicken, cashews, bean sprouts, very thin noodles ( like ramen noodles), and some small bits of green onion to top it off. Other than that I have no idea what spices or sauces to use or how to cook it. Any search for it on google comes up empty. If you could give me some tips or if you know how to make it I would be super thankful.
|Posted on Wednesday, March 06, 2013 - 4:25 am: |
BS low - rationality high! Really good awnesr!
|Posted on Friday, May 10, 2013 - 2:32 am: |
Very valid, pithy, scucinct, and on point. WD.