Americans love pie any time of year, but in November pie is particularly in the spotlight. Apple, mince, pumpkin… every family seems to have its own traditional pie repertoire for Thanksgiving. But since we're heading into cranberry season anyway, here’s something a little different for your festive board: Mock Cherry Pie, made with cranberries and raisins -- a common recipe in our late 19th and early 20th century cookbooks.
Posts tagged "American Culinary History"
from Beyond the Reading Room
October is the month for apples, and for apple cider. This month's recipe is for a cider cake, a popular pastry found in many of our 19th century cookbooks.
Don't miss the Hispanic Heritage Month digital exhibit on display, October 5 through October 12, in Bert's Study Lounge in the Shapiro Undergraduate Library showcasing images from materials found in the Special Collections Library.
A new exhibit, "The Life and Death of Gourmet — The Magazine of Good Living," is on display through December first in Special Collections' 7th floor exhibit space
This month’s recipe is out of a WWII food conservation pamphlet, A Guide to Wartime Cooking, by Meredith Moulton Redhead and Edith Elliott Swank, part of a box of war-related culinary ephemera.
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