Have a HAPPY THANKSGIVING from Tiverton Historical Society!
The following recipes for your Thanksgiving dinner are taken from The Horsford Cookbook published by the Rumford Chemical Works in Providence (unknown date) donated to THS as a small (3″ x 5″) pamphlet. It starts by stating: “The object of this little pamphlet is to show, in as brief a manner as is possible, the nature of common or brewer’s yeast, and its action and effect upon flour in the making of bread, and some results which follow its use; and also to illustrate the method now in common use of rendering bread light and porous by the use of cream of tartar, or the substitute used therefor; but more especially its object to set forth the advantages which will result from the use of the Acid Phosphate of Lime or Cream of Tartar Substitute, manufactured by the Rumford Chemical Works, and for sale in most parts of the country. Whether the one or the other of these articles is used in the making of bread, biscuits and cakes, porosity is obtained by the elimination of carbonic acid in the dough.”
The pamphlet goes on for about three more pages discussing the chemical reactions involved with yeast and flour and carbonic acid et al, and how, in 1854, Professor Horsford produced an acid phosphate of lime as a substitute for cream of tartar, “which when introduced into the flour with bi-carbonate of soda leaves phosphate of lime, which is an essential constituent of all grains, and phosphate of soda, which has not been found to disagree with the alimentary organs.” (Bakers today might recognize the name “Rumford” as the same as on their can of baking powder in their kitchen cupboard.)
(Note: all recipes included here are exactly as they are worded in the pamphlet. You may notice, if you are a baker, or perhaps even if you’re not, that there are some major things missing in each one . . . like the time and temperature, as well as other things . . .)
There are two recipes for pie crust: pie crust and “good and cheap” pie crust.
Pie Crust: Into one quart sifted flour thoroughly mix one measure each of acid and soda, (or two heaping teaspoonfuls acid and one moderately heaping teaspoonful soda) of Horsford’s Bread Preparation, and sift again. Weigh out three-quarters of a pound of good butter. Take half of it and chop into the flour until it is very fine. Then add enough cold water (ice water is the best), to make a stiff dough. Roll out into a thin sheet and baste with one-third the remaining butter, then fold it up closely into a long roll, flatten and re-roll, then baste again. Repeat this operation until the butter is gone. Then make out your crust. Do it all as quickly as possible.
The quantity of butter may be increased of decreased to suit the taste, following the other directions as stated.
Good and Cheap Pie Crust: One quart sifted flour, one teaspoonful salt, one measure each of acid and soda (or two heaping teaspoonfuls acid and one moderately heaping teaspoonful soda) of Horsford’s Bread Preparation; mix thoroughly together while dry and sift. Then add cold sweet milk enough to make a stiff dough, and roll out as usual. Use the “Pie Crust Glaze” on both the bottom and top crusts as per the following recipe. Some prefer less of the acid and soda in Pie Crust. A trial will determine what quantity best suits your taste.
Pie Crust Glaze: To prevent the juice soaking through into the crust and making it soggy, wet the crust with a beaten egg just before you put in the pie mixture. If the top of the pie is wet with the egg it gives it a beautiful brown.
Apple Pie: Take sour apples and pare, core and slice them. Put the crust in the plate and then a layer of the sliced apples, and sprinkle over them a thick layer of light brown sugar, then another layer of apples and more sugar, and so on until the dish is full. Put on a top crust and bake. Powdered sugar sifted over the top when done is liked by many.
Stewed Apple Pie: Stew the apples and mash them. Sweeten to taste. Stir in a teaspoonful of good butter while the apple is hot and season as preferred. Do not put the apple into the crust till it becomes cool. Put strips of crust across the top. Sift powdered sugar over it.
Sweet Potato Pie: One pound mealy sweet potatoes, one-half cup butter, three-quarters cup white sugar, one tablespoonful cinnamon, one teaspoonful nutmeg, four eggs, whites and yolks beaten separately, one lemon, juice and rind, and a glass of brandy. Parboil the potatoes and grate when cold. Cream the butter and sugar, add the yolk, the spice and lemon. Beat the potatoes in by degrees and until all is light, then the brandy, and stir in the whites. Use no top crust.
Irish Potato Pie: One pound mashed potato, rubbed through a cullender, one-half pound butter creamed with the sugar, six eggs, whites and yolks beaten separately, one lemon squeezed into the potato while hot, one teaspoonful nutmeg, one teaspoonful mace, two cups white sugar. Mix and bake same as Sweet Potato Pie.
Hope you enjoyed reading these old recipes – and good luck to you if you decide to use them! Happy baking!