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Pumpkin Pie recipe from the late 1600s

Posted by Max Nov 22 '17, 13:43

Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.

https://shakespeareandbeyond.folger.edu/tag/recipe/ (shakespeareandbeyond.folger.edu)

Responses:

At what point do you burn the witch? -- nm - Butterbaron Nov 22, 15:02 1
- Maybe that’s what the sack is for -- nm - Beryllium Nov 22, 15:45
I see vague instructions aren't a 20th century invention. -- nm - Reagen Nov 22, 13:57
the first part is tempura -- nm - peglegpete Nov 22, 13:51
sack? -- nm - prayformojo Nov 22, 13:47 2
- Dry sherry -- (link) - TWuG, neck model Nov 22, 13:49
- It was a terribly painful recipe. -- nm - spamlet Nov 22, 13:49
"Why is there a pigeon in this pie?" -- nm - TWuG, neck model Nov 22, 13:46 1
- carrier pidgeons apparently were much tastier than the ones we have today -- nm - zeitgeist Nov 22, 14:47

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Pumpkin Pie recipe from the late 1600s

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