[Sca-cooks] History -- pecan pie recipe

Johnna Holloway johnnae at mac.com
Thu Nov 19 13:38:14 PST 2009

I know about those cutters. They are called pie dividers.

But in general between 1910 and 1940 which is
the period under discussion (in terms of historical pecan pie recipes
and history) how many slices would have been sliced from say the
Texas Pecan Pie? Leave out modern buffets or modern low carb, no sugar/ 
dietary considerations, eat only two bites of dessert diets, etc.
and look at the actual recipes. What was the intended yield?

My point to Judith was that these recipes were intended to serve 6-8.

What pre- WWII evidence can be produced that says make them and cut them
into 16-20 servings?


On Nov 19, 2009, at 4:05 PM, Kingstaste wrote:

> Probably more like 16.  With cheesecake, it might go as high as 24,  
> but that
> would be out of a 12 inch pan, not a 9 inch pie shell.
> As a matter of fact, there are guides used in pastry shops that are  
> circles
> with a central handle, and they have teeth that stick down. You  
> gently touch
> the teeth to the top of a round cake or pie and it gives you cutting  
> guides
> to get exact cuts, which is especially handy when cutting such small  
> wedges.
> I remember working with various ones that were set to mark out  
> 6,8,12,16,20,
> and 24 slices. I'm doing just as well on the terminology for this  
> widget as
> I was earlier on the fudgy cake, but I have a question in to a  
> friend of
> mine that is a pastry chef, so I can probably turn up a picture of  
> it soon.
> Searching for 'pie portion cutting guide' isn't getting it. :)
> Christianna

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