Old-fashioned Applesauce Pie (with Meringue)

Slice of Applesauce Pie

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:

Applesauce Pie (with Meringue)

Servings: 6 - 8
Time: 40 minutes
Difficulty: difficult
Print

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.

http://www.ahundredyearsago.com

Old-Fashioned Squash Pudding

Squash Pudding

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:

Squash Pudding

Servings: 6-8
Time: 2 hours
Difficulty: moderate
Print

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.

http://www.ahundredyearsago.com

Old-Fashioned Pear and Pecan Salad

Pear and Pecan Salad on plate

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:

Recipe for Pear and Pecan Salad — Source: The Calorie Cook Book by Mary Dickerson Donahey (1923)

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:

Pear and Pecan Salad

Servings: 2
Time: 5 minutes
Difficulty: easy
Print

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.

http://www.ahundredyearsago.com

Old-Fashioned Marcaroni with White Sauce

Macaroni with White Sauce

My first reaction when I saw a recipe in a hundred-year-old cookbook for Macaroni and White Sauce, was Mac and Cheese – yes. Mac and White Sauce. . . hmm, that’s different. But, I decided to give Macaroni and White Sauce a try. I was pleasantly surprised by the delicate taste of Macaroni and White Sauce. It’s similar to Mac and Cheese and has a creamy milkiness but without a cheesy taste.

Here’s the original recipe:

Recipe for Macaroni with White Sauce — Source: The Boston Cooking School Cook Book (1923)

A hundred years ago macaroni came in long pieces that were broken into pieces. I just used the modern small pieces of macaroni when I made the recipe. I think that the tablespoon of salt was supposed to be added to the water that the macaroni was boiled in – however, that seems like a lot to me, so I put 1 teaspoon salt in the water.

Here’s the recipe updated for modern cooks:

Macaroni with White Sauce

Servings: 2 - 3
Time: 25 minutes
Difficulty: moderate
Print

1/2 cup macaroni

2 cups water

1 teaspoon salt + 1/2 teaspoon salt

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

Put water and 1 teaspoon salt into a large saucepan, and bring to a boil using high heat. Add macaroni, and reduce heat so that the water gently simmers. Cook the macaroni until al dente, then drain and rinse with cold water.

In the meantime, in another pan, using medium heat, melt butter, then stir in the flour and 1/2 teaspoon salt. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce begins to thicken. Stir in the macaroni and gently simmer for 5 – 10 minutes while stirring occasionally, or until excess liquid has been absorbed by macaroni. Remove from heat and put in serving dish.

http://www.ahundredyearsago.com

Old-Fashioned Luncheon Caraway Bread

Luncheon Caraway Bread

I recently came across a hundred-year-old recipe for Luncheon Caraway Bread, and decided to give it a try. It is a white quick bread with caraway seeds. This tasty, easy-to-make bread was flavorful and slightly sweet.

Here’s the original recipe:

Here’s the recipe updated for modern cooks:

Luncheon Caraway Bread

Servings: 6-8
Time: 55 minutes
Difficulty: moderate
Print

1/4 cup butter, softened

3/4 cup sugar

1 egg

3/4 cup milk

3 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon vanilla

1 2/3 cups flour

3 teaspoons caraway seeds

Preheat oven to 400° F. Put butter in a mixing bowl, cream with the sugar. Add the egg and milk; stir. Stir in the baking powder, salt, and vanilla. Add flour and stir until mixed. Add caraway seeds, and stir. Put into prepared bread pan or 8″ X 8″ pan. Put in the oven and bake for 35 -45 minutes or until lightly browned. Serve warm.

http://www.ahundredyears.com

Old-fashioned Apple Pudding

Apple Pudding

Fall is in the air, and it’s apple season. I found a recipe for Apple Custard in a hundred-year-old cookbook, and decided to give it a try. The Apple Pudding is made by putting stewed apples in a casserole dish, adding a lovely custard, and then topping with meringue.

This recipe is different from most modern recipes for apple desserts because it uses no cinnamon or other spices, and it calls for very little sugar (only 4 tablespoons). The result is a tasty, yet delicate dessert.

Here’s the original recipe:

Apple Pudding Recipe — Source: General Welfare Guild Cook Book (Beaver Valley General Hospital, New Brighton, Pennsylvania, 1923)

Apples vary a lot in size. Apples often were smaller a hundred years ago then they are today, so I interpreted the 4 apples called for in the recipe as approximately 2 cups of peeled, cored, and quartered apples.

Here’s the recipe updated for modern cooks:

Apple Pudding

Servings: 3 - 5
Time: 30 minutes
Difficulty: moderate
Print

Apple Pudding

4 apples (approximately 2 cups, peeled and quartered apples)

water

1 cup milk

2 eggs, separated

2 tablespoons sugar + 2 tablespoons sugar

1 tablespoon flour

Peel apples, remove cores, and cut into quarters. Place them in a saucepan and add a little water to prevent scorching until the apples begin to soften. Bring to a boil using medium heat and then reduce heat. Continue to simmer gently until the apples are soft (approximately 10-15 minutes). Remove from heat and set aside.

Put egg yolks, 2 tablespoons sugar, and flour in a small bowl. Stir to combine then set aside.

In the meantime, put the milk in another saucepan. Bring to a boil using medium heat, while stirring frequently.

Place a small amount (approximately 1 – 2 tablespoons) of hot milk into the bowl containing the egg, sugar and flour mixture; then add the mixture to the hot milk. Stir quickly. (The egg is first combined with a little of the hot mixture to prevent it from turning into scrambled eggs when introduced into the milk.) Continue heating using medium heat, while stirring constantly, until the mixture thickens into a custard. Remove from heat.

Preheat oven to 400° F. Put the cooked apples in a casserole dish. (I used a 1-quart dish, which was quite full; an 8-inch square pan would also work.) Pour the custard over the apples.

Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Gradually add 2 tablespoons sugar while continuing to beat. Then spoon on top of the custard and swirl. Put in oven for 10 minutes or until the meringue is lightly browned.

http://www.ahundredyearsago.com

Old-fashioned Shrimp Salad

Sometimes I’m surprised how long some foods have been around. I recently came across a hundred-year-old recipe for Shrimp Salad that called for canned shrimp. I never would have guessed that canned shrimp was available in 1923.

In any case, I decided to try the recipe. The recipe called for the canned shrimp, celery, and mayonnaise – plus a few capers to garnish the salad. This tasty recipe was quick and easy to make, and in some ways seemed very modern.

Here’s the original recipe:

Here’s the recipe updated for modern cooks:

Shrimp Salad

Servings: 2
Time: 10 minutes
Difficulty: easy
Print

1 can shrimp (either a 4-ounce or 6-ounce can will work in this recipe)

1 stalk celery, chopped

2 tablespoons mayonnaise

1 teaspoon capers

lettuce leaves, optional

Drain and rinse the canned shrimp. Unless the shrimp are very small, cut into pieces. Put shrimp, celery, and mayonnaise in a bowl; mix until thoroughly combined. Arrange lettuce leaves on plate(s), and place mounds of the Shrimp Salad on the lettuce. If desired the lettuce can be skipped, and the Shrimp Salad can be put in a bowl to serve. Garnish with capers.

http://www.ahundredyearsago.com