BUTTERSCOTCH PIE - This is so AMAZING! ???? Perfect dessert for Thanksgiving or Christmas - Delicious!
This Butterscotch Pie recipe comes from Taste of Home magazine. I had never even tried butterscotch pie before, much less made it, but when I came across this recipe I knew I had to try it. I ADORE BUTTERSCOTCH! You can't find it anymore. I used to love to get Butterscotch Milkshakes from Baskin Robins but then they did away with the butterscotch syrup. Butterscotch used to be available all over the place but then the confectionary powers that be ruined it by ditching butterscotch for salted caramel, which, let's face it, is just a poor excuse for butterscotch.
Anyway, here is the original recipe at Taste of Home magazine:
Here is how I make my own homemade vanilla. WAY more cost effective than buying it in those little bottles.
1850s Mock Apple Pie - Old Cookbook Show
1850s Mock Apple Pie - Old Cookbook Show
Today we take a look at the early days of the Mock Apple Pie Recipe - I suspect that many people assume that the Depression Era Ritz Cracker Mock Apple Pie is where this pie recipe originates. But it actually starts much earlier and undergoes many changes before the depression Cooking Mock Apple Pie surfaces.
1857 Mock Apple Pie Recipe:
Over one and a half cups of bread crumbs pour 4 cups boiling water; add one cup of sugar and one grated nutmeg, small piece of butter, large teaspoonful of tartaric acid; when cool add egg well beaten. bake with two crusts. This is an excellent substitute when apples are scarce.
In June 2023 I'm flying in a 2,086nm fundraiser for Hope Air, an organisation that helps lower income Canadians who live in remote areas access healthcare by providing flights (through private pilots and airlines) to larger urban centres.
If you wish to donate to Hope Air:
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Grated Apple Pie Recipe From 1898 - Old Cookbook Show
Grated Apple Pie Recipe From 1898 - Old Cookbook Show
This recipe shares a common history with many early apple pies going back to the 1600s in England. You can see similarities to a recipe we did from Robert May's 1685 cookbook 'The Accomplished Cook': This pie recipe is a cross between an apple pie and a custard pie with a meringue topping, and is closely related to Marlboro Pie.
Grated Apple Pie.
Beat together until light and creamy the yolks of 3 eggs and ½ cupful sugar, then stir in 1 cupful of freshly-grated apple, mix well, then add ¼ cupful sweet thick cream, add also the grated rind of I small lemon, a few grated almonds, and seeded raisins may be added if desired, but the pie is nice without them.
Line a flat pie plate with rich pastry, pour in the apple mixture, and bake in a moderate oven until light brown, then spread with a meringue made of the whites of the 3 eggs beaten stiff and 6 level table. spoonfuls sugar added. Brown lightly. Serve cold.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
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Glen Powell
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The Evolution of Pecan Pie Recipes: From Custard to Corn Syrup
Welcome back to the kitchen, friends! In today's episode of Sunday morning old cookbook show, we're taking on a challenge – making not one, but three pecan pie recipes.
Before we dive into the recipes, let's set some ground rules. Pecan pie, like many traditional recipes, didn't have a eureka moment. It evolved over time, with each version inspired by prior culinary traditions. Recipes were often shared orally or on scraps of paper, leading to gaps in our historical knowledge. So, my research is based on my collection of cookbooks and various databases, recognizing their limitations.
Now, about pecans – botanically, they're not nuts, but we'll refer to them as nuts for culinary purposes. And pronunciation? Well, unless you speak one of the original North American native languages, there's no universally agreed-upon way to say pecan.
Let's jump into the first pie – a custard pie, a timeless classic found in cookbooks worldwide since the 1700s. The earliest American version, dubbed pecan pie, appeared in Harper's Bazaar in 1886. It featured a rich custard with pecans, setting the stage for what was once called Texas pecan pie.
Forward to September 1922, and we encounter what I'll call the birthplace of the modern pecan pie. This recipe, focused solely on sugar, omitting milk. It marked a shift in pecan pie evolution and was likely inspired by earlier sugar pies found in various cultures.
The 1920s witness a boom in pecan availability due to improved agricultural practices. The once scarce pecans become more accessible, leading to a surge in pecan-centric recipes.
By 1925, corn syrup enters the scene, transforming pecan pies into the familiar sweet and gooey treat we know today. Companies like Karo Corn Syrup jump on the bandwagon, later claiming to have invented pecan pie, a claim debunked by historical evidence.
In 1929, we see the term old-fashioned pecan pie, solidifying the recipe we recognize today. Over time, variations emerge, incorporating ingredients like vinegar, buttermilk, and spices.
Now, let's taste the results. We've got a custard pie, Myrtle's pecan pie, and a 1925 buttermilk-infused creation. Each has its unique twist, showcasing the diverse evolution of pecan pie recipes. While some may argue for their favorite, the truth is, every family has its pecan pie tradition, and they're all worth savoring.
If you have pre-1920 cookbooks with pecan pie recipes that break the custard mold, I'd love to see them. Let's fill in the gaps and complete the story of this beloved dessert. Thanks for joining me in this culinary journey, and I look forward to sharing more delicious stories with you soon.
1886 Harpers Bazaar Pecan Pie:
PECAN PIE
not only delicious, but is capable of being made a real state pie, as an enthusiastic admirer said. The pecans must be very carefully hulled, and the meat thoroughly freed from any bark or husk. When ready, throw the nuts into boiling milk, and let them boil while you are preparing a rich custard. Have your pie plates lined with good pastry, and when the custard is ready, strain the milk from the nuts and add them to the custard. A méringue may be added, if liked, but very careful baking is necessary.
1922 Governor Of Texas Pecan Pie:
Pecan Pie.
By MRS. PAT NEFF
(Wife of the Governor of Texas).
Into the yolks of 4 eggs cream 1½ cups of sugar.
Add 1 teaspoonful melted butter to 1 tablespoonful vinegar and 1 teaspoonful of vanilla.
Stir into this 1½ cups of pecans and 1½ cups of raisins.
Add last the beaten whites of 4 eggs.
Bake in a moderate oven. This makes two pies.
1925
Pecan Pie
Two cups pecans chopped fine.
One cup sugar.
One cup vinegar
One cup syrup
One-half cup buttermilk.
One-half cup flour.
Two eggs.
Butter size of an egg.
One teaspoon each of ground cloves and cinnamon
One teaspoon soda dissolved in the one half cup of water.
Mix sugar and flour together dry.
Melt butter, mix all together, pour in- uncooked crust.
Put strips pastry across top.
Bake in moderate oven 30 -40 minutes
0:00 Pie 1 1886 (Texas) Custard Pecan Pie
6:45 Pie 2 1922 Texas Governor Pecan Pie
15:25 Pie 3 Vinegar Buttermilk Pecan Pie
23:15 Tasting Pecan Pies
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel:
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9