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.


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.