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Chicken Pot Pie
I don’t know what’s scarier about this pie from Amelia Simmons (American Cookery, 1796), the butter content or the fact that it’s baked with whole chickens inside: “Pick and clean six chickens,...
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Cheshire Pork Pie
I recently made a Cheshire pork pie from History is Served, a collection of recipes on Colonial Williamsburg’s history website. These recipes are by the staff of the Department of Historic Foodways,...
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Transparent Pudding
I wanted to make transparent pudding because the name seemed so intriguing — and I wanted to see if it was actually transparent. It’s not, but the filling is sort of cloudy. It’s also more like a pie,...
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Apple Pandowdy
Shoo-Fly Pie and Apple Pan Dowdy Makes your eyes light up Your tummy say “Howdy.” Shoo-Fly Pie and Apple Pan Dowdy I never get enough of that wonderful stuff… My husband and I have been unable to stop...
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Rhubarb Pie
When I started researching historic rhubarb recipes, I was surprised not to find any in 18th-century cookbooks. It turns out that rhubarb cultivation for food had just begun in Europe then, and it was...
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Maria Parloa’s Peach Pie
A 19th century recipe for peach pie caught my attention the other day, not just because I love peaches but because it called for whole unpitted peaches. My first thought was that this pie was a gift to...
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