This menu was posted in 1892 in a Pittsburgh, PA newspaper, but not the instructions– which those of us who are amused by history and cooking and the way things once were may well find fascinating. So this article is all about that menu… and how the home cook may have accomplished such a daunting task to celebrate the FIRST big holiday of the year.
In the very early years of the United States’ history, Christmas celebrations remained highly localized and dependent upon the traditions of the settlers’ homelands. But by 1876 (The Centennial), what we consider a “Traditional Christmas” had become firmly formed. Contemporary Americans will recognize almost all of the Victorian traditions surrounding the holiday.
Many reasons contribute to our immigrant ancestors’ penchant for pie-baking. Simple, honest, historic ingredients. Traditions of European countries. Affordability. And many more.
I had the superior benefit of a mother-in-law who’s a skilled baker and taught me the mysteries of pie crust nearly thirty years ago. I’ve slowly refined my methods, skills, and comprehension of how to make the best pastry. While researching and writing The Drifter’s Proposal I stumbled across a vintage pie crust recipe that fully changed everything I’d previously believed about pie crust.
OK… not quite everything. But this recipe impressed me. It’s flaky, tender, easy to work with, and yields a spectacular taste and presentation.
Old West homemakers churned their own butter as part of a time-intensive process. Churning butter depends upon much more than simply agitating cream–temperature matters. Can you imagine trying to churn butter on a bitterly cold day or in the heat of the summer when the process depended upon a narrow range of temperatures?
My great grandma was born in 1896 in the heart of the American West. While this chicken and dumplings recipe is attributed to her, family lore insists she made this honest-to-goodness pioneer dish the way her mother did, so this recipe is an oldie and a goodie.
