Colonial Thanksgiving Dishes, old family recipes

Colonial Thanksgiving Dishes, old family recipes

These recipes bellow are from a 1915 Lewiston,
Maine newspaper article about the recreation
of a Colonial Thanksgiving, using old, original
family recipes, in the New England town of
Bowdoinham.

Apple Pie

“…With the smaller bowl for chopped apples
is preserved the genuine apple pie recipe that
came from England with a Mayflower ancestress
and was first used at Plymouth. It called for
a deep-lined plate of rich pastry filled with
thin slices of apple covered with butter and
sugar and sprinkled with cinnamon and nutmeg.
Then the apples were covered with a thick
sauce made of apple peelings and sugar and a
little water boiled down, and a rich layer of
upper crust added. When ready for the oven the
pie was sprinkled with water and baked over
night, in the brick oven of that Puritan
housewife.”

Colonial Fruit Cake

“…When the younger generation teased for
Colonial fruit cake at the Thanksgiving feast,
the descendant of the Nantucket sea captain
produced a yellowed paper, covered with fine
writing in a cramped old-fashioned hand, and
read to these mondern cooks ‘Aunt Nancy’s
fruit cake recipe’.
'Take of butter, two cupfuls; sugar, four
cupfuls; eggs, eight; soda, one tablespoonful;
cloves, two tablespoonsful; cinnamon, two
tablespoonsful; raisins, two pounds; currants,
two pounds; almonds, one pound; citron, half a
pound; two nutmegs; two lemons cut fine; bake
four hours.”

Pumpkin Pie

"From the Topsham girl came the valued “pun’kin
pie”, recipe used by her ancestors in the old
stage coach days and still a prime favorite in
the family. The recipe was also used for squash
pie.
“Stew the pun’kin till thoroly done and pass it
thru the colander. To one quart of stewed pun’kin
add three eggs and one pint of either new or
scalded milk. Sweeten and spice with ground
ginger and cinnamon and nutmeg to suit taste.
Add a little melted butter in a deep pie dish,
with wet rags round the crust to prevent the
pun’kin filling running out. Nothing else either
new fangled or old, takes the place of wet rags to
keep from running out.”

Mince Meat Pie

"Over a century ago the following mince meat recipe
was brought over from Scotland by a young matron
famous for the excellence of her mince pies.
"Take five pouns of beef, put to boil in water to
cover well and cook slowly until almost dry,
watching carefully so that it does not catch on.
Remove from fire and let remain till morning. Then
take out all bone and gristle and chop fine. Then
chop one pound of suet, five pounds raisins, five
pounds of currants and eight quarts of good cooking
apples. Put in a large pan, add two ounces
cinnamon, one ounce cloves, one ounce ginger, three
nutmegs, one tablespoon salt, one teaspoon pepper,
juice and grated rind of one lemon, three pounds sugar.
In another dish, a large porcelain kettle is best
for this, put three pints of grape juice, or the
same amount of good vinegar, a few chopped and seeded
grapes if made in grape time, a jar of grape,
apple, any kind of fruit jelly. One pint of
molasses, one cup of any kind of preserves and
one fourth pound of fresh butter. Mix the ingredients
well, add the rest in the pan and bring to a boil.
When throroly heated and the right thickness pack
in jars and when cool cover with molasses, tie
paper covers over jars and set in cool place.

Pie Crust

“Then as to the pie crust, one may question the
healthfulness of it, from the same source as the
mincemeat comes the rule for flaky pastry. Equal
quantities of lard and flour, teaspoonful of salt
to a quart of flour, and cold water enough to mix
and roll well. The mixing is done with hands and
no more shortening is required. This pastry can
be usd as soon as made or prepared the day before
and kept in a cool place. The result is very light
and flaky but if one has indigestion, let him
beware of this recipe. Unless pure lard can be
obtained, do not try this rule.”

Source: Lewstion, Maine Evening Journal, Saturday, Nov 20, 1915

Link to Google archive of original newspaper article: