[Sca-cooks] History -- pecan pie recipe

Johnna Holloway johnnae at mac.com
Thu Nov 19 11:57:27 PST 2009

Do you actually have a traditional recipe for pecan pie from
say 1910-1940 that says it serves 12-20?

(Can you even cut an 8 or 9 inch pie that thinly?)

I would guess that appetites were rather hearty then and that a pecan  
pie served
6-8. Wouldn't a hostess serving pecan pie and cutting it in so many  
small slices be seen
as miserly? Scrooge-like?
If you went to a restaurant and ordered a slice and they gave you one  
twentieth of a pie, wouldn't you be upset?

What actual evidence can you offer in terms of serving instructions or  
actual recipes?


On Nov 19, 2009, at 12:45 PM, Judith Epstein wrote:

>>> Johnna  wrote: 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
> Keep in mind that portion sizes are smaller than you're probably  
> thinking. One pecan pie can serve, not the "usual" six or eight  
> slices, but 12-20 slices. Also, you don't eat it alone, you eat it  
> after a nice healthy meal that includes protein, which helps your  
> body process the extra carbs.
> Judith / no SCA name yet

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