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
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
This strawberry custard recipe is from the 1930s! I found it in one of grandma’s cookbooks while clearing out her house. Continue reading Old-Fashioned Strawberry Dessert
This rose jelly is made with fresh rose petals. It’s a stunning dessert, delicious and easy to make. Isn’t the color amazing? The rose jelly is made without artificial food coloring – it’s naturally colored with pink rose petals!
Continue reading All-Natural Rose Petal Jelly
If you read my blog regularly, you know that I’m trying out old pie recipes at the moment. After strawberry, raspberry, orange and mock cream pie, I now made 1920s Boston cream pie. Even if it’s called pie, it’s rather a cake: Boston cream pie is a layer cake with custard filling. Continue reading 1920s Boston Cream Pie
After baking 1910s strawberry custard pie and 1910s mock cream pie, I couldn’t wait to try out another antique pie recipe! 😀 Raspberry cream pie dates back to the 1880s: it’s an easy and delicious summer pie recipe with a raspberry and dairy-free cream filling. The sweet cream is perfect with the tangy raspberry filling. The cream filling is also delicious as dairy-free whipped cream substitute with cakes and desserts! Continue reading Victorian Raspberry Cream Pie
Because the 1910s strawberry custard pie was so delicious, I tried out another 1910s pie recipe: mock cream pie from 1919. Mock cream pie is a custard pie with meringue topping – it’s delicious: sweet, rich and creamy! Continue reading 1910s Mock Cream Pie Recipe
This creamy and easy to make blue-green pudding is naturally colored with homemade natural blue food coloring! Isn’t the color amazing? Continue reading Blue Pudding With Natural Food Coloring
For the HFF2 challenge 24 – Redo! I made the Edwardian Strawberry Custard Pie again. Last time the cake didn’t turn out as planned: the custard was too runny, the pie too sweet, and I had made too much shortcrust pastry. So I made some adjustment to the recipe. Continue reading Strawberry Custard Pie – Historical Food Fortnightly Challenge #24 – Redo!
For the Historical Food Fortnightly challenge 19 – Ethnic Foods, I made two Austrian desserts: Salzburger Nockerl and Kaiserschmarrn. Both recipes are original Victorian recipes: from the 1840s and 1850s. I’ve often made modern Salzburger Nockerl and Kaiserschmarrn, but I’ve never made the original historical recipes – so I was curious how they’d taste compared to the modern recipe versions. 😀 Continue reading Victorian Salzburger Nockerl And Kaiserschmarrn Recipe – Historical Food Fortnightly