I think of Lux soap as a bar soap, not a dishwashing soap. Based upon this 1923 advertisement, it appears that a hundred years ago, Lux came in small pieces in boxes. The advertisement is about using Lux to wash dishes, though the box in the picture says that it is “for all fine laundering.” Apparently back then, the same soap was used both laundry and dishwashing.
I recently came across a hundred-year-old recipe for Applesauce Pie (with Meringue) and decided to give it a try. It is very different from modern Apple Pie recipes because it doesn’t call for any cinnamon, but rather just allows the natural flavors of the applesauce to shine through. The pie filling is made by combining applesauce, sugar, egg yolks, and cornstarch. The net effect is that the filling has a consistency somewhat similar to the filling in a custard pie. The meringue topping is a nice change of pace. Today, we generally only see meringue toppings on Lemon Pies; a hundred years ago meringue was much more popular and used on a wide variety of pies.
Here’s the original recipe:
We generally write applesauce as one word. A hundred years ago, it was written as two words – apple sauce. I’m always intrigued by why these minor changes in how words are written have occurred across the years.
The old recipe doesn’t indicate how much cornstarch should be used. I think that how much is needed is dependent upon how thick the applesauce is. It is very important that the filling is fairly thick so that it doesn’t run all over when the pie is cut. I used homemade applesauce when I made this recipe, and it may have been juicier than some commercial applesauces. When I made this recipe, I first used 2 tablespoons of cornstarch. After I cooked the applesauce mixture, it didn’t seem very thick. So I mixed another tablespoon of cornstarch and a little water in a small bowl, and then added it to the cooked applesauce mixture. I then reheated until it boiled. The pie filling ended up being about the right thickness, but the lack of clarity regarding the amount of cornstarch (and it being a key ingredient in regards to the success of the recipe), made this recipe somewhat challenging to make.
And, here’s the recipe updated for modern cooks:
7/8 cup sugar
3 tablespoons cornstarch
2 cups unsweetened applesauce
3 egg yolks, beaten
1 baked 9-inch pie shell
Meringue
3 egg whiles
1/3 cup sugar
Combine the sugar and cornstarch in a saucepan. Stir in the egg yolks and applesauce. Using medium heat, heat until the mixture thickens and begins to boil. Stir constantly while cooking. Then remove from heat, and spoon into the previously baked pie shell.
Preheat oven to 400° F. To make the meringue, place egg whites in a mixing bowl, and beat the egg whites until they form stiff peaks. Gradually add sugar while continuing to beat. Then spoon on top of the pie and swirl. Bake for 7 – 10 minutes or until the meringue is lightly browned.
Based on a little saying at the beginning of the chapter containing pie recipes in a 1923 cookbook, my sense is that even a hundred years ago, pumpkin pie was considered a comfort food and a bit old-fashioned.
Winter squash are an ubiquitous fall vegetable, so I was pleased when a found a hundred-year-old recipe for Squash Pudding. This custard-like pudding is slightly sweet, and has a hint of cinnamon. It reminds me a little of the filling in a pumpkin pie – though the Squash Pudding is not as sweet or spicy as the typical pie filling. I’m not sure whether Squash Pudding is supposed to be a vegetable side dish or a dessert. The original recipe says that it should be served warm, but it is tasty either warm or cold.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
2 1/2 cups steamed and strained winter squash (pureed winter squash)
1/2 cup sugar
1 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
2 1/4 cups milk
Preheat oven to 350° F. Combine all ingredients in a mixing bowl; beat until smooth. Pour into an 8″ X 8″ or similar sized casserole dish. Put in oven and bake until a knife inserted in the center comes out clean (about 1 1/2 to 2 hours). Cool slightly before serving. May also be served cold.
Hundred-year-old cookbooks often included hints and tips. Here’s one for storing lemons:
It may work to store lemons under a drinking glass, but I wondered if a plastic bag might be more convenient and work just as well – then I realized that plastic bags didn’t exist in 1923. According to Dienamics, plastic bags were first used in 1957 when they were used to package rolls.
Most of the time when I make recipes for this blog, I select recipes that sound good to me. I don’t generally go for the ones that are very dated and seem strange – but occasionally I’ve intrigued enough by an old recipe that just doesn’t sound like I’d like it, to give it a try. Today is one of those days. I came across a recipe for Pear and Pecan Salad that called for putting chopped pecans on top of canned pear halves (good so far), but then the recipe called for topping it with mayonnaise –and it lost me. But . . . The recipe sounded very easy to make, and I had all the ingredients in my kitchen, so I decided to proceed.
The verdict: I was pleasantly surprised by this recipe. The sweetness of the pears, the crunchiness of the nuts, and the creaminess of the mayonnaise worked well together to create a nice taste sensation.
Here’s the original recipe:
When I made this recipe I went with the main topping alternative – mayonnaise, and did not try the other options. I also thought that 3 heaping teaspoons (a heaping tablespoon!) of mayonnaise on top of each pear half seemed like a lot, so I reduced the amount to 2 teaspoons per pear half.
And, here’s the recipe updated for modern cooks:
2 halves of canned pears
2 tablespoons pecans, finely chopped
4 teaspoons mayonnaise
lettuce
Arrange lettuce leaves on two salad plates. Place a pear half on top of the lettuce on each plate. Sprinkle with the chopped pecans, then top each pear half with about 2 teaspoons of mayonnaise.
I’m a bit foggy on how steaks and pork chops were broiled a hundred years ago, but the price of a Dundee Broiler is right. At just $3.50, I want one.
