Norwegians are crazy about sausages of any kind so that we got
recipes here for frankfurter pie should in no way surprise anyone – Ted
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle (molasses) in place of or in addition to sugar.
Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).
The term butterscotch is also often used more specifically of the flavour of brown sugar and butter together, even where the actual confection butterscotch is not involved, such as in butterscotch pudding.
A meatless pie recipe from the Tudor era
found at historyextra.com
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, a vegetable pie from the Tudor era.
Sam writes: This 1596 recipe for a “pie of bald meats [greens] for fish days” was handy for times such as Lent or Fridays when the church forbade the eating of meat (another similar recipe is called simply Friday Pie). Medieval pastry was a disposable cooking vessel, but in the 1580s there were great advancements in pastry work. Pies became popular, with many pastry types, shapes and patterns filled with everything from lobster to strawberries. This pie’s sweet/savoury combo is typical of Tudor cookery. I enjoyed it, but was glad I’d reduced the sugar content.
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A classic comfort food recipe found on
Pot pie is the ultimate comfort food. With switched-up ingredients and a creative twist, you elevate this classic from familiar to fabulous.
A pie recipe from the fifitenth century found on Let Hem Boyle
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
A great picnic recipe found on TescoRealFood
The time for picnics is really back again here in Norway, this week has almost been to hot for comfort. That means it’s time to make fresh lemonade, bake pastries, make sandwiches and get the picnic baskets out of the cupboards and head for a nice park or the woods. Marvelous way to share a meal if you ask me – Ted
A 17th century pie recipe found on historyextra.com
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.
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.