Corn Pie / Maispai

A tasty pie recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988
Corn Pie / Maispai

A pie with an American touch since corn is not the most common ingredient in pies here in Scandinavia.

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Cheese Pie With Bacon / Ostepai Med Bacon

A pie recipe found in “Best Casseroles to Make”
published by Woman’s Day in 1973

Cheese Pie With Bacon / Ostepai Med Bacon

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Marlborough Pie / Marlborough Pai

A 17th century pie recipe found on historyextra.com
Marlborough Pie / Marlborough Pai

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates marlborough pie – a tasty pie that travelled to America in the 17th century.

Sam writes: English chef Robert May created this apple custard pie when compiling dishes for his 1660 recipe book The Accomplisht Cook.

As the English established colonies in the New World during the 17th century, settlers took the pie recipe with them. Since the 19th century it has become a favourite dessert in the US during holidays such as Thanksgiving.

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Cherry-Raspberry Pie / Kirsebær og Bringebær Pai

A summery pie recipe found in “Better Homesand Gardens’ Gifts From Your Kitchen” published in 1976
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Pies are perfect for bringing to family picnics or other gatherings. Everybody loves them and they are not that hard to make. A mug of custard would not be a miss along with this pie as so many others.

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Tourtière de Crème Grand Mernier

A grand cake recipe found in “The Grand Grand Marnier Cookbook” by James Beard published in 1970
Tourtière de Crème Grand Mernier

“I’m sure that most of us have enjoyed Grand Marnier after many a fine meal. But it’s a shame that we don’t enjoy it so often in our meals. I find Grand Mamier excellent for adding a little extra ‘grandeur’. I hope that you will enjoy my Grand Recipes as much as I enjoyed creating them” – James Beard

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All-Chocolate Boston Cream Pie & Chocolate Pots de Creme / Boston Sjokoladekrempai & Sjokolade Pot de Creme

Chocolate cake and dessert recipes found in “Hershey’s Make it Chocolate!” published by Hershey in 1987
All-Chocolate Boston Cream Pie & Chocolate Pots de Creme / Boston Sjokoladekrempai & Sjokolade Pot de Creme

A real chocolate orgy for you here dear visitor.Chocolate pie with chocolate fill and chocolate glaze and a classic french chocolate dessert to top it all – Ted

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Steak and Oyster Pie / Biff- og Østerspai

A classic pie recipe found in “Harrods Cookery Book”
published in 1985

Steak and Oyster Pie / Biff- og Østerspai

During the last century oysters were cheap and plentiful and were often used in pies to pad out the more expensive ingredients. Canned oysters may be used if fresh are unavailable.

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Apple Pie / Eplepai

A classic pie recipe found in “Cake Baking Made Easy”
published by Airy Fairy Flour in 1927

Apple Pie / Eplepai

This is the third of these lush cookbooks flour, chocolate and yeast producers published in the 1920s I’ve prepared for posting lately. They must have made money back then, because these books were not cheap to make and we should all be thankful to those people who have had the sense to save them for posterity so we can all enjoy them today – Ted

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Apple and Blackberry Crumble / Smulepai med Epler og Bjørnebær

A classic British dessert recipe found on BBC food
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Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.

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WWII Homity Pie / WWII Homity Pai

A pie recipe from The Second World War  found on historyextra.com
WWII Homity Pie / WWII Homity Pai

No one knows where the name for Homity Pie originates from but the dish was popular with land girls during the Second World War. As well as unrationed items, the recipe also includes rationed foods like cheese, eggs and butter – the original recipe would have used these frugally. Nowadays we don’t have to be so sparing with the cheese and butter, which only make it even tastier.

In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates homity pie – a hearty, vegetarian dish popular during the Second World War.

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In Contex

The Land Girls

The Women’s Land Army (WLA) was a British civilian organisation created during the First and Second World Wars so women could work in agriculture, replacing men called up to the military. Women who worked for the WLA were commonly known as Land Girls. The name Women’s Land Army was also used in the United States for an organisation formally called the Woman’s Land Army of America.

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In effect the Land Army operated to place women with farms that needed workers, the farmers being their employers.

Second World War

As the prospect of war became increasingly likely, the government wanted to increase the amount of food grown within Britain. In order to grow more food, more help was needed on the farms and so the government started the Women’s Land Army in June 1939.

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The majority of the Land Girls already lived in the countryside but more than a third came from London and the industrial cities of the north of England.

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In the Second World War, though under the Ministry of Agriculture and Fisheries, it was given an honorary head – Lady Gertrude Denman. At first it asked for volunteers. This was supplemented by conscription, so that by 1944 it had over 80,000 members. The WLA lasted until its official disbandment on 21 October 1949.

Land girls were also formed to supply New Zealand’s agriculture during the war. City girls from the age of 17 and up were sent to assist on sheep, cattle, dairy, orchard and poultry properties.

In popular culture

The Women’s Land Army was the subject of:

St Clement’s Pie / St Clements Pai

A classic British pierecipe foung on BBCgoodfood
St Clement’s Pie / St Clements Pai

A very British version of Key lime pie – an indulgent, creamy pai with tangy oranges and lemons.

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Poacher’s Pie / Tjuvjeger Pai

En classic British pie recipe found on cookit.e2bn.org
Poacher’s Pie / Tjuvjeger Pai

This recipe goes back a long time but was still popular amomg middel class Brits in the thirties as their dinner habits still was rather conservative back then.

By the 1950’s, poacher’s pie had become a working class dish and used cheaper ingredients, such as just sausage meat, and was cooked with only a top made of mashed potatoes.

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Medieval Monday – Pork Pie / Pai Med Svinekjøtt

A historic pie recipe found on mediumaevum.tumblr.comHeadingMedieval Monday - Pork Pie / Pai Med Svinekjøtt

Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth – Original recipe

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Mash-Topped Beef & Guinness Pie / Oksekjøtt og Guinness Pai med Potetmoslokk

A great winter dinner recipe found on jamieoliver.comMash-Topped Beef & Guinness Pie / Oksekjøtt og Guinness Pai med Potetmoslokk

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Medieval Monday – 15th Century Chicken Pie / 1500talls Kyllingpai

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