[Sca-cooks] History -- pecan pie recipe
Laura C. Minnick
lcm at jeffnet.org
Thu Nov 19 07:30:28 PST 2009
Johnna Holloway wrote:
> Andrew Smith says anyway
> "Pecan pie is a very popular, and, unlike apple pie, a truly
> all-American dessert."
> In Southern Food: At Home, On the Road, In History, John and Ann
> Egerton note pecan pie starts becoming common only after Karo syrup
> comes along and that is 1902-1903. The 1901 Picayune Creole Cook Book
> includes a molasses pie but they don't add pecans to it.
> Karo syrup was very popular. Here's a recipe from 1916.
> Karo Syrup Pie
> Cup sugar, one tablespoon melted butter, two tablespoons flour, cup
> milk, cup Karo cyrup, two eggs, beaten yolks. Flavor with vanilla or
> orig, 1916 repub. in 2007 as Echos of Southern Kitchens (Cooking in
> There's a 1910 Karo Cook Book but I've read reports that it doesn't
> have a pecan pie in it. The second edition is listed as being at the
> University of Iowa, 46 pages and it's not up on Google Book.
> I think they published this one first Corn Products Cook Book
> By Emma Churchman Hewitt and then retitled it as the Karo Cook Book
> for the second printing
> with more of an emphasis on Karo syrup.
> The Corn Products Cook Book is available in a 2009 facsimile and can
> be seen on Google Books.
> Karo published a recipe for pecan pie in the 1930's that became very
> popular. It may be in this 1937 volume titled
> 49 delightful ways to enjoy Karo, America's favorite table syrup By
> Corn Products Sales Co.
> The Karo Syrup website says: 1930's
> The wife of corporate sales executive discovers a new use for corn
> syrup. A mixture of corn syrup, sugar, eggs, vanilla and pecans baked
> in a pie shell produces the now classic Pecan Pie-destined to become a
> world class favorite. Down South, today, that same recipe continues to
> be called Karo Pie.
> The New Encyclopedia of Southern Culture, volume 7 is titled Foodways
> and is edited by John Edge says the recipes begin to appear in great
> abundance in southern cookbooks only in the 1940's.
> OED says pecan pie n.
> 1886 Harper's Bazaar 6 Feb. 95/4 *Pecan pie... The pecans must be very
> carefully hulled, and the meat thoroughly freed from any bark or husk
> [etc.]. 1901 T. P. MARSHALL Lone Star Cook Bk. 49 Texas Pecan Pie. 1
> cup sugar, 1 cup sweet milk, 1-2 cup chopped pecans, 3 eggs, 1 tb.
> flour. Bake and spread meringue on top. 1936 Boston Cooking-School
> Cook Bk. (new ed.) Fanny Farmer. 633 Pecan Pie... 3 eggs... 1 cup
> light corn syrup... 1 cup finely chopped pecans.
> So that 1886 mention and that 1901 reference are earlier than Karo
> Syrup. Now the Lone Star Cook Book from 1901 is also out in a
> facsimile. It's up for viewing on Google Books, so here's the recipe:
> Texas Pecan Pie
> I cup sugar, 1 cup sweet milk, 1-2 cup chopped pecans, 3 eggs, 1 tb.
> flour. Bake and serve with meringue on top. page 49
> Look to me like the syrup goes in for the sweet milk.
> John Thorne has a chapter on pecan pies in his book Outlaw Cook but my
> copy seems buried at the moment.
> Hope this helps
Johnnae, just reading that makes my teeth ache. We eat/ate that?
Voluntarily? Without barfing? Over 12 years old?
Makes me want to drink water. Lots and lots of water...
"It is our choices Harry, that show what we truly are, far more than our abilities." -Albus Dumbledore
~~~Follow my Queenly perambulations at: http://slugcrossings.blogspot.com/
More information about the Sca-cooks