Binge from the beginning, 3 years of Tasting History. Bringing Food and History together through recreating the dishes of Yore, Yesteryear, and Olden Times. Huzzah!
Curated by: Tasting History with Max Miller (380 videos)
Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://bit.ly/3oLyAhW Yesterkitchen's Pumpkin Pie: https://youtu.be/lfUaBJSouPk Scappi: https://youtu.be/o4YmvQt29ko Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Emile Henry Pie Dish: https://amzn.to/329GN5M Currants: https://amzn.to/3ejnOuq Serra Mission Sherry: https://amzn.to/3260xYf LINKS TO SOURCES** The Queen-Like Closet by Hannah Wolley: https://amzn.to/3820uQZ American Experience - The Pilgrims: https://amzn.to/3kRiO2R Northwood by Sarah Hale: https://amzn.to/3kTnq8C America's Favorite Holidays by Bruce Forbes: https://amzn.to/3oTQVcy **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN Subtitles: Jose Mendoza PUMPION PIE ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET) To make a Pumpion Pie. Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in. MODERN RECIPE INGREDIENTS -1 Sugar or Pie Pumpkin - 2 Sharp Apples (ex. Granny Smith) - 3 Eggs beaten - 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme) - 6 Tablespoons (85g) Salted Butter - 1/3 Cup (50g) Raisins - 1/3 Cup (50g) Currants - 1/2 Cup (100g) Sugar - 1/4 Cup (60ml) Sherry or Sack - Lard or Vegetable Oil for frying (optional) - 1 Nine-Inch Pie Crust METHOD 1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough. 2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples. 3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan. 4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing. Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 PHOTO CREDITS Pumpkin Bowl: https://bit.ly/2TPKh90 #tastinghistory