CHESHIRE PORK PIE
Recipe Source: Hannah Glasse, The Art of Cookery Made Plain and Easy (London, 1747)
VIDEO: CHESHIRE PORK PIE BY HANNAH GLASSE, 1747
The Art of Historical Cookery is a series of cooking and food history videos presented by food historian, Joyce M. White, of Maryland. These videos are designed to bring yesterday's recipes into today's kitchens and offer advice on cooking techniques, ingredients, and general history facts related to food. Many of these videos were made for Riverdale House Museum in Riverdale, MD, Hammond-Harwood House in Annapolis, MD, Historic Annapolis, Montgomery College, and more.
ALEXIS SOYER'S GROUSE PIE
ALEXIS SOYER'S GROUSE PIE
ALEXIS SOYER'S GROUSE PIE
Recipe Source: Alexis Soyer, The Modern Housewife (Philadephia edition, 1850)
MEAT AND POTATO PIE
ALEXIS SOYER'S GROUSE PIE
ALEXIS SOYER'S GROUSE PIE
Recipe Source: Consolidated Library of Modern Cooking and Household Recipes, Volume 3: Soups, Chowders & Fish, Meats, Poultry & Game by Christine Terhune Herrick and Marion Harland, eds. (New York, 1904)
BEEF STEAK PIES
TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604
TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604
Recipe Source: A redaction from multiple recipes with a modern twist, the addition of ale. These were made for the 2017 Tavern Night at Riversdale House Museum.
TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604
TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604
TO MAKE A PIE OF FRESH PARSNIPS, A FRENCH RECIPE FROM 1604
Recipe Source: Lancelot de Casteau, Ouverture de Cuisine or Opening the Kitchen (Liege, France, 1604)
MEDIEVAL CHICKEN PASTY
A (CHEESE) TARTE OWT OF LENTE
A (CHEESE) TARTE OWT OF LENTE
Recipe Source: Libellus de arte coquinaria, An Early Northern Cookery Book, edited by Rudolph Grewe and Constance B. Hieatt (2001), a translation of the oldest known collections of European recipes written sometime during the Middle Ages.
A (CHEESE) TARTE OWT OF LENTE
A (CHEESE) TARTE OWT OF LENTE
A (CHEESE) TARTE OWT OF LENTE
Recipe Source:Gentyll manly Cokere (England, MS Pepys 1047, c.1500)
A TART OF GREEN PEAS
A (CHEESE) TARTE OWT OF LENTE
A TART OF GREEN PEAS
Recipe Source:Thomas Dawson's Good Housewife's Jewel, (England, 1596)
CORNISH PASTIES
A TART OF GREEN PEAS
A history of this notable food from Cornwall, England with a recipe from English Food by Jane Grigson. Penguin Books, 1974.
A TART OF GOOSEBERRIES
Recipe Source: A Propre New Book of Cookrye (London, England, 1545)
Tartes of Apples Without Covers (16th century)
Recipe Source: A BOOK OF COOKRYE, Very Necessary for all such as delight therin. Gathered by A. W. And now newlye enlarged with the serving in of the Table. With the proper Sauces to each of them convenient. AT LONDON Printed by Edward Allde. 1591.
APPLE TART BY GERVASE MARKHAM
TO MAKE A COVER TART AFTER THE FRENCH FASHION
Recipe Source:Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman first published in London in 1615.
TO MAKE A COVER TART AFTER THE FRENCH FASHION
TO MAKE A COVER TART AFTER THE FRENCH FASHION
Recipe Source:A Proper Newe Booke of Cookerye, (England, 1545)
18th . PUMPKIN PIE
Recipe Source: Amelia Simmons, American Cookery, second edition (Albany, 1796)
COCONUT PUDDING PIE
Recipe Source: The 19th century manuscript receipt (recipe) book of Ann Maria Morris, Baltimore located at the H. Furlong Baldwin Library at the Maryland Historical Society
Fantaisies de Fées (Fairy Fancies)
Recipe Source: Eliza Acton's Modern Cookery for Private Families, Reduced to a System of Easy Practice (London, 1857):
MR. BORDLEY'S CHRISTMAS PIE
Recipe Source: The Hammond-Harwood House Cook Book (Annapolis, 1963), a Recipe Attributed to Mr. J.B. Bordley, from the Lloyd Papers, Maryland Historical Society (now Maryland Center for History and Culture)
tin & copper raised pie moulds
