Thursday, October 22, 2015

Carrot Pie

Pies are found all over 19th century cook books and menus. This past Saturday we found ourselves making Carrot Pie from The Frugal Housewife, 1841. Lydia Child instructs that carrot pies are made the same as pumpkin or squash pie. 
Child's Receipt
 As the receipt reads, first peel your carrots. Put them on to boil until tender enough to mash smooth. Add eggs and milk together and stir into smooth mashed carrot. Spice as suggested. 

Peeling Carrots

Ovens heating. 
The pie crust was made very easily using flour, butter, and water. Rolled out and placed in the dish to be baked, I was quite happy with how well it turned out.  Pie crusts & I do not always get along well, as they have a tendency to tear.  Add your carrot mixture to the pie crust- it does not require a top. Then place in a quite warm oven. The pie baked for around a hour. 

Pie crust rolled & place in pan. 

Finished Pie! 

Proud of her pie! 
The pie turned out wonderful! It is always a task to get a nice crust to crisp enough and not burn, and we did a great job at getting it the perfect time!
A nice wedge of Carrot Pie. 

Wednesday, October 21, 2015

Fall Festival or The many ways to cook orange vegetables.

This past weekend we were gifted with great friendship, wonderful food, and perfect weather. The event that we host at Bentonville each fall is the one event that I get to have the most fun at while working. This year the menu was full of fall vegetables, just as it may have been in the 1860s. This years menu included: Corn Soup, carrot pie, sweet potato pone, carrots stewed in cream, roast chicken, and corn bread (most of these come from The Carolina Housewife). I do not think I have laughed so much while preparing a period meal in quite some time. The weather was perfect, a little cold in the morning but warming up to a nice fall day. 
The kitchen

What a full hearth! 

The fire master! 

The chicken was roasted on a string, due to the lack of reflector oven or spit. It was probably the most photographed item of the weekend. It turned out to be a beautiful chicken! The best way to string roast a chicken is to truss it nice & tight, rub with butter & salt ( I add some onion inside as well)- then extend the chicken beside the fire- then turn the chicken through the cooking process so that is spins to cook evenly. The technique acts as a modern rotisserie. Don't forget to baste! This chicken was about 5 pounds, and took around 4 hours to cook.
Turning chicken

Taking Carrot Pie out of the oven. 
After many hours in the kitchen, we were able to enjoy our feast! Here we are with the table full of all of our food!

Friday, October 2, 2015

Building a Working Wardrobe (with printable!)

As a follow up to my image series of working women form the mid-19th Century I have put together a snazzy printable on how to build your own working wardrobe!

Returning from the Fields William Edward Millner