[Sca-cooks] History -- pecan pie recipe

Susan Lin susanrlin at gmail.com
Thu Nov 19 12:54:04 PST 2009

Like wise with those decadent chocolate cakes that are gluten-free, and I
know there must be a real name for these other than gluten-free, they are
made with melted dark chocolate and egg yolks and cream - anyone? anyone?
Beuller?  They are fudgy and rich and a 6 inch round cake feeds 6-8.
Veteran of MANY a buffet line

 I often call them tortes or Passover cakes!!!

(who is always looking for yummy no flour stuff to make for Passover)


> 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?
> Johnnae
> >
>  > 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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