by Imogene Wolcott
1939
"An anthology of incomparable recipes from six new england states and a little something about the People whose traditions for good eating is herein permanently recorded from the Files of Yankke magazine and frome timeworn recipe books and many gracious contributors."
One recipe on page 217
To Make a Pye with Pippins
<the compleat Cook's Guide 1683>
"Pare your pippins, and cut out the cores, then make your coffin of crust . Take a good handful of quinces sliced and lay at the bottom, then lay your pippins on top and fill the holes where the core was taken out with syrup of quinces and put into every pippin a piece of orangado, then pour on top the syrup of quinces, then put in sugar, and so close it up, let it be very well baked for it will ask much soaking, especially the quinces."
Okey dokey......dang you needed to know what you were doing before starting. There's no crust (coffin recipe) there are no measurements and actually only one period in the recipe...oodles of commas but one very long run on sentence. Anyone know what orangado is? possibly orange zest?
Rhubarb tonic, Soda Beer, Haymakers' Switchel, Raspberry Shrub, Yankee Mead, Raisin Wine, Elderberry Wine, Elder Flower Wine, Beet Wine, Dandelion Wine, Spruce Beer, Grandma's Ginger Beer, Julep's, Egg nog, punches.....
Applets, molasses taffy, molasses brittle, taffy apples aka lollipop apples, butternut panocha, maple caramels.....what a delight!:roll:
1939
"An anthology of incomparable recipes from six new england states and a little something about the People whose traditions for good eating is herein permanently recorded from the Files of Yankke magazine and frome timeworn recipe books and many gracious contributors."
One recipe on page 217
To Make a Pye with Pippins
<the compleat Cook's Guide 1683>
"Pare your pippins, and cut out the cores, then make your coffin of crust . Take a good handful of quinces sliced and lay at the bottom, then lay your pippins on top and fill the holes where the core was taken out with syrup of quinces and put into every pippin a piece of orangado, then pour on top the syrup of quinces, then put in sugar, and so close it up, let it be very well baked for it will ask much soaking, especially the quinces."
Okey dokey......dang you needed to know what you were doing before starting. There's no crust (coffin recipe) there are no measurements and actually only one period in the recipe...oodles of commas but one very long run on sentence. Anyone know what orangado is? possibly orange zest?
Rhubarb tonic, Soda Beer, Haymakers' Switchel, Raspberry Shrub, Yankee Mead, Raisin Wine, Elderberry Wine, Elder Flower Wine, Beet Wine, Dandelion Wine, Spruce Beer, Grandma's Ginger Beer, Julep's, Egg nog, punches.....
Applets, molasses taffy, molasses brittle, taffy apples aka lollipop apples, butternut panocha, maple caramels.....what a delight!:roll:
cooking with all your senses.....
