PHMC Virtual Collections Showcase, December 2020

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Here are the recipes shared during the PHMC Virtual Collections Showcase on Dec. 19, 2020.

Boilo

  • 4 cups of water
  • 5 lbs of honey [approx. 6.5 cups]
  • 4 oranges, quartered
  • 3 lemons, quartered
  • 1 cup of raisins
  • 6 cinnamon sticks
  • 1/2 teaspoon allspice berries
  • 1/2 teaspoon whole cloves
  • 1/2 gallon of 180 plus proof whiskey
Boil all ingredients (except whiskey) and then add whiskey. Heat for a short time then pull off the stove and serve. You can also add a liter of ginger ale. Please celebrate responsibly.

Harmonist Gingerbread Cookies

  • 12 oz. molasses
  • 3/4 cup Crisco
  • 4 teaspoons ground ginger
  • 3 teaspoons baking soda
  • 3 Tablespoons water
  • 6 cups flour (approx.)
Cream together molasses and Crisco. Add ground ginger, baking soda, and water. Mix in flour one cup at a time until a stiff dough forms, the consistency of Play-Doh. Roll a quarter-inch thick on a floured surface and cut with a 4-inch flower-shaped cutter. Bake on a greased sheet in a pre-heated 350-degree oven for about 8 minutes, until the center springs back when lightly touched. Cool on a rack. Makes about 22 cookies. ~Reduced from the original recipe, which called for a gallon of molasses, and tested by Old Economy Village volunteers in 2002.

In case you missed the PHMC Virtual Collections Showcase, here is the video presented by Old Economy Village. The PHMC...

Posted by Old Economy Village on Monday, December 21, 2020

Recipe for Pumpkin Pie, 1658* [your mileage may vary]

Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them; then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thinne round wayes, and lay a row of the Froiz, and a layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it; when the Pye is baked, take six yolks of Eggs, some white-wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, and so serve it up.

*When Pennsbury Manor posted this recipe on their Facebook page at Halloween, they suggested a blog post by Dr. Neil Buttery, a British food historian. Dr. Buttery provides an updated version of the recipe, if you'd like to try it at home. In the comments on the Facebook post, you'll learn that a "froiz" was a sort of omelette.