Category Archives: Pies

Pumpkin Pie

Posted on November 25, 2021 by Jon Townsend
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Paw Paw Pudding

Posted on October 27, 2016 by Jennifer Stanley

Paw paws are a small yellow fruit native to the Eastern United States, but has a very short harvest season of only a week. Because of this short harvest season, it is hard to find recipes for this delicious fruit … Continue reading →

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Lemon Minced Pie

Posted on July 28, 2016 by Jennifer Stanley

Our recipe today comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery.” This is a recipe for a minced pie, but it’s a little different. It’s got a different twist on it. It’s a lemon minced pie. … Continue reading →

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1796 Beef Steak Pie

Posted on July 21, 2016 by Jennifer Stanley

Today we are doing a savory Beef Steak Pie using our Dutch oven. This recipe comes from Amelia Simmons’s 1796 cookbook American Cookery. Puff Paste Pie Crust ¼ pound Butter 2 pounds Shoulder Beef Roast White Onion Salt Pepper Flour … Continue reading →

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Cheshire Pork Pie

Posted on March 24, 2016 by Jennifer Stanley

Salt Pork Apples Pepper Salt Butter Water Top and Bottom Pie Crusts In our recipe, we’re going to be using salt pork. This is true 18th century style salt pork, not something like you might find on your grocery store … Continue reading →

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Mock Passenger Pigeon Pie

Posted on March 21, 2016 by Jennifer Stanley

Passenger pigeons were one of the most populous birds in the 18th and 19th century. There were billions of these birds on the planet. They were almost a scourge there were so many of them. They were very popular and … Continue reading →

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Pumpkin Pie

Posted on March 10, 2016 by Jennifer Stanley

Today we’re going to be baking a pumpkin pudding, or as we know it, a pumpkin pie from Amelia Simmons’ 1796 cookbook, American Cookery. 1 pint Pumpkin 1 quart Milk 4 Eggs well beaten ½ cup Molasses 1 teaspoon Ginger 1 … Continue reading →

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Cranberry Sauce and Cranberry Tart

Posted on March 4, 2016 by Jennifer Stanley

I love Amelia Simmons’ recipe for her cranberry sauce. It’s stew, strain, and sweeten. How difficult could it be right? We’re going to use the same techniques that we used when we made our currant jelly and a currant tart, … Continue reading →

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18th Century Pasties: Addendum

Posted on June 11, 2013 by Kevin Carter

Here’s an interesting passage from William Ellis’s 1750 book, “The Country Housewife’s Family Companion” (page 65). Ellis speaks of the virtuous timing of slaughtering a “porker” prior to harvest. The scrap pieces of meat could be used in making portable … Continue reading →

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18th Century Pasties, Part Two

Posted on June 10, 2013 by Kevin Carter

As I began my quest to understand the 18th century pasty, I figured the first thing I needed to do was to leave behind all of my modern notions of what they were. I needed to travel light, leaving plenty … Continue reading →

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