Traditions
I already shared this with some friends via email, but I want to share it with all of you, so here goes.
My mother's pumpkin pie recipe, from the Old New England Cook Book. Inside cover:
The NEW ENGLAND COOK BOOK of Fine Old RECIPES. copyright 1936, Culinary Arts Press.
It's got a wooden cover around the pamphlet style old book, and little pictures throughout. As I go through it, I find my mother's recipes, hand noted where she changed the amount of the ingredients. I feel incredibly nostalgic and also loved, and as if by using these recipes I'm part of a cycle greater than my own life.
Thanksgiving Pumpkin Pie
(Thanksgiving ain't Thanksgiving without Pumpkin Pie)
1 pie shell (see page 38)
1 1/2 cups cooked pumpkin, strained (We always used canned)
3 egg yolks (Mother has changed this to 2 egg yolks)
1 cup milk, scalded
2 tablespoons butter
1 cup sugar (Mother used 1/2 cup regular sugar and 1/2 cup brown sugar)
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 teaspoon ginger
3 egg whites, beaten stiff (Mother has changed this to 2 egg whites)
Mix together thoroughly all the ingredients, being certain to add the beaten egg whites last as this gives the pie a chiffon-like texture. Place in a pie shell and bake in a moderate oven (350 degrees F.) for about 40 minutes.
Taped to the top of this page is Mother's note for how to make 2 pies:
2pies
1/2 tsp. nut.
1/2 tsp. ginger
1 tsp. cin.
Since she always made 2 pies, I take this to mean that I should change the ingredients for one pie to match this note. Thus:
nutmeg stays the same
1/4 teaspoon ginger, which is half of the original recipe
1/2 teaspoon cinnamon, which isn't even in the original recipe
And now I feel warm, loved, and successful for translating this recipe from Mom's notes.
EDIT: Mostly successful. I tried the recipe last night, and it was close. I'll get back to you after more experimentation.
A Thanksgiving Toast (NY Times editorial): this also expresses the feeling of generations to me. I think you'll enjoy it. (ganked from a friend on facebook)
My mother's pumpkin pie recipe, from the Old New England Cook Book. Inside cover:
The NEW ENGLAND COOK BOOK of Fine Old RECIPES. copyright 1936, Culinary Arts Press.
It's got a wooden cover around the pamphlet style old book, and little pictures throughout. As I go through it, I find my mother's recipes, hand noted where she changed the amount of the ingredients. I feel incredibly nostalgic and also loved, and as if by using these recipes I'm part of a cycle greater than my own life.
Thanksgiving Pumpkin Pie
(Thanksgiving ain't Thanksgiving without Pumpkin Pie)
1 pie shell (see page 38)
1 1/2 cups cooked pumpkin, strained (We always used canned)
3 egg yolks (Mother has changed this to 2 egg yolks)
1 cup milk, scalded
2 tablespoons butter
1 cup sugar (Mother used 1/2 cup regular sugar and 1/2 cup brown sugar)
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 teaspoon ginger
3 egg whites, beaten stiff (Mother has changed this to 2 egg whites)
Mix together thoroughly all the ingredients, being certain to add the beaten egg whites last as this gives the pie a chiffon-like texture. Place in a pie shell and bake in a moderate oven (350 degrees F.) for about 40 minutes.
Taped to the top of this page is Mother's note for how to make 2 pies:
2pies
1/2 tsp. nut.
1/2 tsp. ginger
1 tsp. cin.
Since she always made 2 pies, I take this to mean that I should change the ingredients for one pie to match this note. Thus:
nutmeg stays the same
1/4 teaspoon ginger, which is half of the original recipe
1/2 teaspoon cinnamon, which isn't even in the original recipe
And now I feel warm, loved, and successful for translating this recipe from Mom's notes.
EDIT: Mostly successful. I tried the recipe last night, and it was close. I'll get back to you after more experimentation.
A Thanksgiving Toast (NY Times editorial): this also expresses the feeling of generations to me. I think you'll enjoy it. (ganked from a friend on facebook)