Chocolatetown Pie / Chocolatetown Pai

A pie recipe found in “Hershey’s Make It Chocolate”
published in 1987

Chocolatetown Pie / Chocolatetown Pai

Go explore the many wonders of chocolate  at the first Hershey Chocolate World. Attraction located in Chocolatetown, USA – Hershey, Pennsylvania!

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No-Bake Whipped Angle Food Pie / Bakefri Smulepai

A no-bake pie recipe found on an ad for Carnation Evaporated Milk published in a July 1963 issue of LIFE magazine
No-Bake Whipped Angle Food Pie / Bakefri Smulepai

NEW! The pie you can ‘bake on ice’
Lemony-luscious! No cooking, no hot oven!

The secret is Carnation
the milk that whips like cream – at 1/2 the cost.

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The History of Pies

The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking live food along with a butcher or cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging.

The introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle bread loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.

The History of PiesDuring the Egyptian Neolithic period or New Stone Age period, the use of stone tools shaped by polishing or grinding, the domestication of plants and animals, the establishment of permanent villages, and the practice of crafts such as pottery and weaving became common. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, or barley containing honey inside. These galettes developed into a form of early sweet pastry or desserts, evidence of which can be found on the tomb walls of the Pharaoh Ramesses II, who ruled from 1304 to 1237 BC, located in the Valley of the Kings. Sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer.

The History of PiesAncient Greeks are believed to have originated pie pastry. In the plays of Aristophanes (5th century BC), there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. (When fat is added to a flour-water paste it becomes a pastry.) The Romans made a plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the juices. (The covering was not meant to be eaten; it filled the role of what was later called puff paste.) A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets.

The History of PiesThe 1st-century Roman cookbook Apicius makes various mentions of recipes which involve a pie case. By 160 BC, Roman statesman Marcus Porcius Cato (234–149 BC), who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called placenta. Also called libum by the Romans, it was more like a modern-day cheesecake on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe.

Pies remained as a staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. The Cornish pasty is an adaptation of the pie to a working man’s daily food needs.

Medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Pies could be easily cooked over an open fire, while partnering with a baker allowed them to cook the filling inside their own locally defined casing. The earliest pie-like recipes refer to coffyns (the word actually used for a basket or box), with straight sealed sides and a top; open-top pies were referred to as traps. The resulting hardened pastry was not necessarily eaten, its function being to contain the filling for cooking, and to store it, though whether servants may have eaten it once their masters had eaten the filling is impossible to prove. This may also be the reason why early recipes focus on the filling over the surrounding case, with the partnership development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour.

The History of Pies

The first reference to “pyes” as food items appeared in England (in a Latin context) as early as the 12th century, but no unequivocal reference to the item with which the article is concerned is attested until the 14th century (Oxford English Dictionary sb pie).

The History of PiesSong birds at the time were a delicacy and protected by Royal Law. At the coronation of eight-year-old English King Henry VI (1422–1461) in 1429, “Partryche and Pecock enhackyll” pie was served, consisting of cooked peacock mounted in its skin on a peacock-filled pie. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of steam and identify a good pie.

The Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to the ingredients and techniques available to them in the New World. Their first pies were based on berries and fruits pointed out to them by the Native North Americans. Pies allowed colonial cooks to stretch ingredients and also used round shallow pans to literally “cut corners” and to create a regional variation of shallow pie.

Text from Wikipedia

Medieval Monday – Doucetes

A pie recipe from the fifitenth century found on Let Hem Boyle
Medieval Monday – Doucetes

Original recipe

Take Cream a good cupful & put it in a strainer; then take yolks of Eggs & put thereto, & a little milk; then strain it through a strainer into a bowl; then take Sugar enough & put thereto, or else honey for default of Sugar, then color it with Saffron; then take thine coffins & put in the oven empty & and let them be hardened; then take a dish fastened on the Baker’s peel’s end; & pour thine mixture into the dish & from the dish into the coffins & when they do rise well, take them out & serve them forth.

Take a thousand eggs or more, I Volume,
Harleian MS. 279, c. 1420

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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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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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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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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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Medieval Monday – Fake Fish / Falsk Fisk

A virtuous lent oriented recipe found on historyextra.com
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In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates fake fish – a medieval apple pie for Lent.

In the Middle Ages, people were instructed not to eat meat during Lent. Yet the ban didn’t apply to fish – in fact, Dutch gourmets enjoyed serving up ‘fish’ dishes so much that they devised this fish-shaped apple pie. With no animal products, it’s every bit as virtuous as it is delicious.

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A Delicate Chewit / En Delikat Chewit

A 16th century recipe found on historyextra.com
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In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates a delicate chewit – a meat and fruit pie enjoyed in the 16th century.

Sam writes: Britain loves pies, and recipes for them can be found in cookbooks going back centuries. This month I’ve chosen a 16th-century pie called a chewit that mixes sweet and savoury flavours – a combination that was popular in the Tudor era. Recipes from that time often refer to coffins – robust pastry designed more to contain the filling than to be eaten. My version, including measurements, is based on a 16th-century recipe.

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Mutton Mince Pie / Pai med Kjøttdeig av Lam

A savoury pie recipe found on bonappetit.com
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A sweet-and-savory main course adapted from “The English Huswife” by Gervase Markham published i 1615.

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Hershey’s Chocolate Cream Pie / Hersheys Sjokoladekrempai

A great recipe and a great story found on lostpastrememberedHershey's Chocolate Cream Pie_post

deana sidneyDeana Sidnet (picture) who runs lostpastremembered writes: This pie probably had its roots in the depression and was served at the Hershey Hotel in Hershey PA., the town and the Hotel that chocolate built … or at least that the founder of Hershey built. Milton Hershey was a community spirited man who built quality affordable housing for his workers who loved him. This is my idea of a great industrialist and a lovely man.

Milton Hershey 1857-1945He and his wife had wanted to build a hotel for many years but his initial plan to duplicate the Heliopolis Hotel in Cairo was prohibitively expensive at $5 million (and rather mad for a tiny company town like Hershey PA) The death of his beloved wife Kitty in 1915 put a stop to the plan.

However, when he saw so many out of work in the Depression (even though he kept his factories going and his workers paid) he decided to build a less ambitious hotel (based on one he had Hershey's Chocolate Cream Pie Bseen with his wife on the Mediterranean) for his community in 1932, putting 600 men to work and taking advantage of depression prices on materials. The 2 million dollar hotel opened in 1933. The Hotel still thrives, Hershey PA is still the “Sweetest Place on Earth” (where else can you meet at the corner of Chocolate Avenue and Cocoa Avenue beneath Hershey’s kiss shaped streetlights?) and the Hershey Hotel still serves Chocolate Cream Pie!

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Spicy Chicken Pie / Spicy Kyllingpai

A delicious summery recipe found on prior.no
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A spicy pie full of goodies perfect for a picnic in the park or cosy lunch in the garden or on the terrasse.

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Cottage Pie / Cottage Pai

A classic English recipe found on essentially-england.com523_Cottage Pie_post

Cottage pie is a British classic dish. It is hearty, fillng and warming food, but frankly, is quite delicious at any time of the year.

There may look to be a lot of ingredients, but do not be put off. It is well worth the effort. Use minced beef, or be ultra thrifty, and use up leftover beef from the Sunday roast to make your pie authentic.

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