So after finding Pot Pies, it seems only right that I should notice PAN PIES “Where a brick oven is used, the following is a good receipt. Take a potters ware pan, that will hold a gallon, and fill it with apples, quartered and cored; in winter pare the apples; roll out a piece… Read More Pan Pies
and a little cobbler, too. Back to Apple Pie. New Categories – pot-pies, pan-dowdies, cobblers. Buckles, Bettye, Crisps, Slumps and Grunts are all coming up too. And what about dumplings and rolley-polleys? They too will appear. Apple Pot Pies first. I’ve been spending time with Miss Leslie’s Directions for Cookery First edition: 1837. Subsequent editions… Read More POT-PIE AND PANDOWDY
First, hitting the books The recipes, by century 18th century 1747 To make a Scotch rabbit, toast the bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread. -1747. Hannah Glasse. The Art of Cookery […]
Because there’s more then one way to spell just about everything in the 17th century From Robert May The Accomplist Cook, To make a Haggas Pudding. Take a calves chaldron being well scowred or boiled, mince it being cold, very fine and small, then take four or five eggs, and leave out half the… Read More Haggas
January 25 1759 is the birthday of Robert Burns. Many will celebrate with the piping in of a haggis. Among other things, Burns wrote a Ode, or Address to a Haggis. Address To A Haggis 1786 Fair fa’ your honest, sonsie face, Great chieftain o’ the pudding-race! Aboon them a’ yet tak your place, Painch,… Read More Haggis: Great chieftain o’ the pudding-race!
Squashes – A.N. Duchesne, 18th century (French) ‘A Pumpkin Pie Pare a Pumpkin, and take the seedy part of it out; then cut it into slices; Pare and core a quarter of an hundred apples, and cut them into slices. Make some good Paste with an Egg, and lay some around the Brim of… Read More Pumpkin Pie – 18th & 19th century