A pumpkin pie recipe from 17th-century England

[Yonnie3]

I enjoyed this article, much more there than the recipe.

To make a Pumpion Pie
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.

https://shakespeareandbeyond.folger.edu/2017/11/14/pumpkin-pie-recipe-17th-century-england/

[irisblue]

1. Not that far off really. NT

[DURHAM D]

2. What is Sack?

[Historic NY]

3. A white wine with a kick...

sorta like a high test sherry

[DURHAM D]

4. Thank you.

Sounds awful.

[inanna]

5. Interesting website.

Thank you.

[Yonnie3]

6. Yes, my sister and niece who are into Shakespeare shared it with me.

I found it interesting too.

You are quite welcome.

[PoindexterOglethorpe]

7. What I find so fascinating about old recipes like that

is how much it assumes you already know.

Of course, when I'm sharing my recipes with other experienced cooks, I rarely bother with much in the way of amounts, just tell them the ingredients. I will give oven temperatures and at least approximate times.

[Yonnie3]

8. in the 1600s, it would be necessary for the common man or woman to know basic cooking.

At least if they wanted to eat.

I grew up near Williamsburg, Virginia and was fascinated by demonstrations of hearth cooking. We are spoiled.