The family back home, with whom we rotated Holidays until we moved, made mincemeat It was so good I ate it with a spoon, not the store bought that seemed to have a strong taste….so good and great memories!
Nov 22, 2022·edited Nov 22, 2022Liked by Kim Baker
That 1898 recipe from the Goshan Daily Democrat sounds a bit like a variation of a chess pie which falls into the category of what I call Kitchen Cupboard Pies...you know, those pies that use ingredients one would usually have on hand to whip up a sweet southern dessert. The addition of pecans, a meringue layer, and more pecans to finish sounds intriguing.
Anne Byrn is writing a new book on southern baking and I wonder if she might have some information on this pie.
The family back home, with whom we rotated Holidays until we moved, made mincemeat It was so good I ate it with a spoon, not the store bought that seemed to have a strong taste….so good and great memories!
I have a 1st edition of Cross Creek Cookery and loved her description of that deadly pecan pie, too.
Great history of mince pie. During prohibition in the US, mince pie was one “legal” way for alcohol to be enjoyed, too.
That 1898 recipe from the Goshan Daily Democrat sounds a bit like a variation of a chess pie which falls into the category of what I call Kitchen Cupboard Pies...you know, those pies that use ingredients one would usually have on hand to whip up a sweet southern dessert. The addition of pecans, a meringue layer, and more pecans to finish sounds intriguing.
Anne Byrn is writing a new book on southern baking and I wonder if she might have some information on this pie.