Tasting Forbidden Flavors
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Subtitles: Jose Mendoza
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Paardenrookvlees: By Takeaway - Own work, CC BY-SA 3.0,
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Pumpion Pie from 1670 | The History of Pumpkin Pie
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Subtitles: Jose Mendoza
PUMPION PIE
ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET)
To make a Pumpion Pie.
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
MODERN RECIPE
INGREDIENTS
-1 Sugar or Pie Pumpkin
- 2 Sharp Apples (ex. Granny Smith)
- 3 Eggs beaten
- 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme)
- 6 Tablespoons (85g) Salted Butter
- 1/3 Cup (50g) Raisins
- 1/3 Cup (50g) Currants
- 1/2 Cup (100g) Sugar
- 1/4 Cup (60ml) Sherry or Sack
- Lard or Vegetable Oil for frying (optional)
- 1 Nine-Inch Pie Crust
METHOD
1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough.
2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples.
3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan.
4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing.
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Aztec Sacrifice & Pozole
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Subtitles: Jose Mendoza
PHOTO CREDITS
Plaza de la Constitucion: Victormoz, CC BY-SA 4.0 via Wikimedia Commons
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Queen Victoria's Easter Cake
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Pot Luck: British Home Cookery Book by May Byron:
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Subtitles: Jose Mendoza | IG @worldagainstjose
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Tamale Pie: What did WW2 Food Ration Stamps Look Like?
I hope you enjoy this special trip back in food history!! WW2 brought food rations to America and American housewives needed recipes to accommodate the scarcity. Never fear, warm, hearty dishes such as this were created to feed the nation. This Tamale Pie is classic war ration cooking and is just YUM!
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Tamale Pie
3/4 Cup Corn Meal
1/2 TSP Salt
1 1/3 Cup Water
1) 12 OZ Can Evaporated Milk
1/2 Cup Onions, Chopped Fine
2 TBS Butter
3/4 LB Ground Beef
1 Cup Canned Chopped Tomatoes
3/4 TSP Salt
1/8 TSP Pepper
1 TSP Chili Powder
Set oven to 375. In a saucepan, bring to boil corn meal, water, salt and evaporated milk. Bring to boil, cover and let sit while you make the beef filling. In a saucepan, cook onions and butter util onions are transparent. Add ground beef and cook until browned. Add tomatoes, salt/pepper and chili powder. Cook for about 5 minutes. In a 9 inch baking pan spread half of the corn meal across he bottom, pour in the meat mixture and spread the other half on top. Bake 45 minutes and serve. A salad is a nice accompaniment! Enjoy war ration cooking!!
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I Quit
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