In the Victorian and Edwardian era, Flapper Pie was know as Mock Cream Pie, Custard Meringue Pie or Chess Pie. Below are 5 historical flapper pie recipes.
The pie which is known today as Flapper Pie in Canada dates back to the Victorian and Edwardian era. Flapper pie is a vanilla custard pie topped with meringue. Today, flapper pie is usually made with a graham cracker pie crust, in the Victorian and Edwardian era, however, the pie crust was usually an ordinary shortcrust pastry. A typical Victorian pie crust consisted of 4 ingredients: flour, butter, salt and cold water. Continue reading History Of The Flapper Pie + 5 Historical Recipes
This homemade, flaky, all-butter pie crust from scratch is the BEST pie crust I’ve tried so far!
This delicious pie crust recipe is from the Edwardian era and therefore over 100 years old! It was published in ‘Three Meals A Day’ in 1902. It’s the best pie crust recipe I’ve tried so far and I’ve tried many pie crust recipes over the years, like this 3-Ingredient German Shortbread Pie Crust, this Flaky 4-Ingredient Pie Crust, this Leftover Cake Crumb Pie Crust, and these 10+ Vegan Pie Crusts!
I love the vegan aquafaba pie crust and the flaky 4-ingredient pie crust, this Edwardian pie crust, however, is my all-time favorite: It’s buttery and flaky, and so easy to make! While it tastes almost like homemade puff pastry pie crust, it’s way easier to make! Continue reading The BEST Pie Crust Recipe – From 100 Years Ago!
Edwardian custard meringue pie – one of the best historical pies I’ve tried so far! It’s simply heavenly!
Custard meringue pie – also know as Mock Cream Pie, Chess Pie and in Canada as Flapper Pie – is a custard pie flavored with vanilla, bitter almond or lemon and topped with meringue! It’s easy to make and so delicious! Continue reading Custard Meringue Pie – Edwardian Recipe
Recipes for 7 types of buttercreams: American, German, Italian, French, Swiss, custard and flour buttercream. With flavor alternatives – vanilla, strawberry, peanut butter and coffee – and substitutes for vegan buttercream!
Learn to make 7 types of buttercreams from scratch: American, German, Italian, French, Swiss, custard and flour buttercream. American, German and flour buttercream are the easiest buttercreams because they’re egg-free. They’re almost foolproof to make! But if you have egg whites leftover, Swiss or Italian meringue buttercream is your best choice. And if you have egg yolks leftover, you can choose between French and custard buttercream. Continue reading 7 Types Of Buttercream + Recipes – American, German, Italian …
These old-fashioned lemon pies from scratch are a perfect treat for a hot summer day! Six different Victorian & Edwardian recipes for lemon pie such as lemon pie with lemon slices, classic lemon tart, lemon meringue pie & lemon cream pie.
I can’t decide which of the following Victorian lemon pies was my favorite because all were so delicious! Continue reading 5+ Victorian Lemon Pie Recipes
This Edwardian peach pie tastes fruity, sweet and sour – it just tastes of summer!
This recipe for homemade peach pie from scratch is from the Edwardian era, it was published in ‘Best Recipes For Baking. A Book For The Home’ in 1907. Like most old recipes from the Victorian and Edwardian era, it’s not very specific! Old recipes usually are like: Make a pie crust, add enough fruit or custard and bake in a moderately warm oven! 😉 Continue reading Edwardian Peach Pie
This surprise inside polka dot cake is naturally colored with kale and made without a cake pop maker! But don’t worry: the kale polka dot cake doesn’t taste of kale at all!
Continue reading All-Natural Green Kale Polka Dot Cake
This easy no-bake Swiss roll is made with leftover stale cake scraps and leftover buttercream frosting! A delicious, decadent & fudgy dessert!
Because I try many recipes for my blog, I sometimes have cake scraps leftover. I don’t like to throw food away. So, in the past, I’ve turned stale cake into Cake Crumb Pie Crust, used cake crumbs to make naturally colored polka dots for my Polka Dot Cake Without A Cake Pop Maker, made 1930s Strawberry Dessert and Pink Strawberry Marshmallow Cake Pops – Colored With Beetroot. And one of my favorite uses for stale cake so far were my Edible Moss Balls: The moss balls are chocolate peanut butter cake pops covered with edible moss that I dyed naturally green with sunflower seeds!
But this time I also had buttercream frosting leftover. So I came up with this delicious vanilla no-bake Swiss roll. This no-back Swiss roll is easy and fast to make if you have unexpected guests coming over!
Continue reading No-Bake Swiss Roll With Cake Scraps & Leftover Buttercream
This naturally green Victorian pistachio cake is an old German recipe from the 1860s!
You need 5 ingredients for the Victorian pistachio cake: pistachios, almonds, a lot of eggs, sugar and some flour. The cake is basically a pistachio marzipan sponge cake. The Victorian recipe says to make the pistachio marzipan first: pistachios, blanched almonds and some of the eggs were pounded in a mortar until they form a paste. But today, you can just use a food processor or blender to make the pistachio marzipan! Continue reading Victorian Pistachio Cake
This naturally green surprise inside Christmas cake with a hidden cherry jelly tree is colored with kale!
This Christmas cake in the traditional christmas colors – red and green – is made with natural dyes – cherry and kale. And don’t worry, the green sponge cake doesn’t taste of kale, it tastes just like ordinary sponge cake! Continue reading Green Surprise Inside Christmas Cake – Colored With Kale – With Hidden Cherry Jelly Tree