100 Year Old Mississippi Cheese Pie Recipe - (The O.G. Chess Pie Recipe) - Old Cookbook Show
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- Опубликовано: 13 сен 2024
- 100 Year Old Mississippi Cheese Pie Recipe - Old Cookbook Show
This recipe is called Cheese Pie, and it is the predecessor of a Southern Chess Pie, or Chess Cake Pie -in old cookbooks - all are variations on the same theme with slightly different names that all sound the same. There are lots of theories about the culinary history as to where the name Chess Pie comes from, but really 'Chess' is just a miss-print or miss-hearing of 'Cheese'. Cheese Pie (without cheese) has a long history in English and Scottish community cookbooks back into the early 1700s and earlier - the 'cheese' is a reference to how an acid in the mixture, either a citrus juice or vinegar, curdles the mix (curd). The Cheese name has fallen out of favour and this is often seen in English cookbooks today as 'Lemon Curd'.
Cheese Pie:
Yolks of three eggs and whites of one, three tablespoons melted butter, one cup of sugar, three tablespoons sweet milk, one tablespoon flour, flavor with vanilla or lemon. Bake with under crust to nice brown. Take two remaining whites and two tablespoons sugar, beat till stiff; place on pie and brown slightly.
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We’re so close to 500K.
Hey Glen - Lemon Curd is also called Lemon Cheese in parts of Northern England, maybe that's the connection? I presume you know what Lemon Curd is.
Dr. Annie Gray, who is the food historian for "The Victorian Way" (Mrs. Crocombe) talks about the "cheese" thing in this video (explanation starts at 7:51) ruclips.net/video/EYmu_shhBmk/видео.html
@@MrSimonj1970 that’s curious. I was conjecturing that perhaps the editor got a handwritten recipe where chess was hard to read and it got renamed by typo 😎
I was happy to see a recipe from my hometown ! Small world 😂
YES! so excited for more people to experience you two!
I'm recommending you guys at the smallest opportunity.
Always fun to hear Chicken make a guest appearance!
I heard Chicken, but didn't get the joke.
@@jimduffy9773 Chicken is the name of their cat.
Anything to bring out that copper bowl. Keep them coming
I agree, each time it comes out I think...Can I live without one?
Copper is best for meringue making!!
Copper bowls will actually make a better meringue and it'll be stronger and will weep less
Crazy thing: this pie recipe mirrors my mother-in-law’s chocolate pie recipe! There are some essential differences ( the addition of 2squares of baking chocolate for instance ) but, this is that pie recipe! She is gone now, but I make her pie as often as I can, and it’s beginning to get close to the flavor my wife and I remember from every holiday we spent with her folks. The whole pile of us are Mississippi natives, so it was fun to see you make this recipe! Thanks for what you do👍
At what step do you incorporate the chocolate? That sounds like a mighty fine pie.
@@Invictus_Mithra once the chocolate has melted ( with a half stick of margarine ) you add the ganache to the eggs/sugar/milk/flour mixture ( her recipe uses a full cup of milk as well ). Then the whole mess goes back into the pot to cook until thickened ( you will stir this with an eye towards not letting it scald, else it separates ). Once thickened, pour in the pie crust and bake until brown. It works best if you don’t try to fancy it up with too much “ technique “.
I’ve lived in Mississippi all my life…just outside Memphis, TN. Arkansas is just a hop over the bridge. I grew up around those type pies being made at any family function/holiday. Because of the name “cheese pie” I never tried them growing up so I’m no expert but there are a lot of different pies that get named “cheese pie”. So many that in my experience, it’s more of a generic name. I’m sure some who have eaten them more often will have a different opinion, fair enough…..but again as someone born and raised in Mississippi….we have a lot of pies/cakes/casseroles that are named one thing but are completely different based on nothing more than the family that makes it, much less the part of the state they are from. I was THRILLED to see a cookbook from my home state! Great video as always!
We used to live in WM, AR, just a hop over the old bridge! Visit the Memphis BBQ Company for us. :-)
I think it was a mistaken spelling of "chess" pie.
Nope @@lizardog it's the other way around...
'Cheese Pie' is a very old English style of pie, that doesn't contain cheese but is called cheese because the pie has a curd like texture when baked. This style of pie made it's way to the American South with immigration, and the spelling eventually mistakenly changed to 'Chess Pie'. You can easily trace the recipes back through time to English cookbooks before the USA was founded.
Yeah, as soon as I heard "most don't have a meringue" I knew it'd be what we call Chess Pie locally. Usually dusted with powdered sugar as a topping and never served chilled, only room temperature or slightly warm.
Is it possible that "cheese" might have been a typo of "chess"?
My mother-in-law makes a lemon curd type filling for tarts and they call the filling "lemon cheese" even though there's no actual cheese in it. It's a recipe that was passed down to her, so I'm not sure how old it actually is.
Referring to Lemon Curd as Lemon Cheese was common in Victorian England, (and ultimately given how closely related curds are to cheese, you can argue we still kinda call it that today).
Many Mennonite and Amish used vinegar as a substitute for the 🍋 in their chess type pies. I think these were popular because you get a pie that is similar to a custard pie without making custard. Busy homemakers could throw it together quickly and have a quick dessert. They didn't have to blind bake the crust. Wait for it to cool. Then stand stirring the custard. Cooling it. Then assemble. Make the meringue. You get the idea
Glen is really liking the copper bowl!
I grew up on the MS gulf coast and a girl at my high school often brought “ooey gooey bars” to gatherings. It was essentially chess pie but served like brownies. It wasn’t until I went to college in Starkville, MS that I heard the term chess pie. It seemed more common further north in MS than it was on the coast.
North Mississippian here. I have recipes for Ooey Gooey Bars and Chess Squares that are virtually the same, but they are slightly different from this, in that it does include a box of cream cheese.
Our ooey gooey bars are cake mix crust with cream cheese and a pound or so of powdered sugar for filling.West Central Louisiana here.
@@burtbacarach5034 Mississippi here but we do the same thing except we call them cream cheese squares.
@@burtbacarach5034 a pound of sugar and cream cheese?
Holy moly that sounds like a excessively sweet filling.
I grew up in South Mississippi, just outside of Laurel. I moved away to Joplin, Missouri for about twenty years and I recently just moved back about five years ago and I love it. I missed my home. And the home cooking😋
My grandmother had a couple of smaller pie tins she used for the pies for the kids table at holidays. She said it the old days you never cut a pie in less than four quarters if you were serving the men because that was about enough to keep them happy.
Love it!
🍋🥧 It's the way to a man's 💛Heart
I cant tell you how much i love to hear Glen talk about copper pots and other things in the kitchen, Being legally blind I listen to glen and it always takes me back to growing up in Alberta Canada the internet really is a modern radio for me
Thank you, I look forward to the old cookbook show every Sunday!😊
In organic chemistry copper and other metals are used to catalyze reactions. Egg whites are protiens and the copper serves to catalyze the linking of the protiens, which are strings of Amino acids.
It’s the little things that bring us joy like copper bowls and biscuits 😊
British person here: within minutes of watching this recipe I was saying "that's Lemon Meringue Pie!" It was a staple in my family back in my childhood in the seventies - you can even buy a packet-mix form of this very same pie to make it easier, (with a separate bag for each component of the pie) and that's been around in the UK for decades.
Yes, that's what I know it as.
I do a cheat version too. Use a crumb crust (ginger nuts go well with the lemon).
For the filling use I can sweetened condensed milk, two egg yolks and the juice and zest of two lemons. Mix well and top with meringue made from the two egg Whites.
Bake until browned.
When I saw the title I thought "chess pie" but then I saw the meringue in the thumbnail and thought "not chess pie" because I've never had chess pie with meringue on it. A very unique recipe indeed!
I love your copper bowl. Thanks again to whoever gifted it to you. I think of the connection of a gift to someone you don’t know, appreciated over and over by more people who only know each other by the written word here. For all it’s down sides, Social Media is truly amazing.
I have a cookbook collection too. Probably about 300. A lot of them are little cookbooks like that an pamphlets. I have late 1800s to the 70s. I went through them when I worked at home the year an a half during the pandemic. Sent duplicates to a fellow cookbook lover.
Ooh, can you make a video of the sherry and orange pie. That sounds tantalizingly interesting.
Time for Glen to change his name to the Copper Chef. That bowl is getting it's mileage.
Chess pie is what I’ve known that by. My great grandmother made them quite often and I enjoyed them.
Never knew her to use any cornmeal or corn based products in them.
Pretty much exactly what was made in this video.
She would never bring anything resembling alcohol into her house.
By God, Glen pronounced Yazoo correctly. Almost never happens…Kudos!!!!
Very interesting! My second favorite pie is a chocolate chess pie! People around me are so confused cause they have no idea what it is. I moved away from the south after college. Thank you for sharing my friend, I look forward to these every Sunday!
@ragingblazemaster I grew up eating chocolate chess pie from Luby’s, a frequented old southern foods cafeteria. I was gifted a luby’s 50th anniversary cookbook in 1996 and still use it today. My families Thanksgiving, Christmas and Easter meals are not complete without the chocolate chess pie.
I've made a 1930s Chess Pie, from the Rumford Cook book (the red one), I believe it uses either lemon essence or vanilla essence and it was very nice. It is very reminiscent
Yes, given the way this recipe was phrased and common ingredient availability at the time? I would guess that that this "cheese pie" was also calling for your choice of lemon or vanilla extract. That seemed to be pretty standard for a lot of older Southern recipes, including family ones. The fresh lemon would no doubt give a nice flavor, though!
You’re Glen and I’m “friends”! Thanks for always being available on here. Love the videos man
So very amazing! The amount of research you do on these recipes. Thank you a thousand times, Glen!
This is the reason, I've subscribed instantly, when I 1st watched you cooking.
My definition about "wanting to learn about cooking": to understand.
Keep up the good work. Absolutely fascinating!
Greetings from the far north of Germany!
I’ve been looking at a lot of different videos on cooking from the 17th & 18th century and there are recipes for different types of cheese cakes that don’t actually use cheese at all. My best guess is that cheese either meant something different at one point or cheese had a much broader definition at one point.
The consistency of the finished product, perhaps?
Either it's the chess pie route, or the coffee cake route (you are supposed to eat it with cheese) I think
A "Come and Take it" apron featuring a copper bowl would be funny
Am I the only one who rewinds to hear “welcome friends” if I felt I didn’t appreciate enough the first time?
Very interesting. I haven't been able to figure it out the cheese vs. chess, but your observations are good. Thank you.
Love these old cook book finds! Get cooking today, folks!
I love hearing Chicken in the background! I’m making the Nutella Cookie recipe again today, but putting it in a 9x11” pan. I did it as a shortcut, and that’s the way I do it now. Thanks for another great recipe, Glenn. I’m looking forward to meeting the many variations of this pie in the future!
I love your crusts. So loose and organic looking. Artistic. Crust is my favorite part of most pies.
My Grandmother used to make this but used less lemon juice and a few scrapes of Lemon Zest. She was from South Mississippi and most often called it Jess pie, probably because she was saying Chess with an accent or misheard Chess as Jess.
Looks pretty good! I freaking LOVE pie, though only recently successfully made my first lemon merengue out of home grown meyer lemons!
Bagged milk! That takes me back to Wisconsin.
Great vid, as always.😀
I caught in the corner the “Pecan & Raisin Pie”
Would you perhaps be able to do that one on a future show? No one does a raisin anything anymore, it seems.
I make pear and raisin/sultana crumble, it's delicious! Brown sugar and/or butter with the fruit, sometimes a pinch of cinnamon.
Rasin butter tarts are always a hit
My Aunt use to make a cream pie. Pennsylvania born raised. Wish I had that recipe. This pie looks wonderful. Thank You.
This looks great, but I kind of want to see the mock cherry pie that was listed as a recipe in the last frame of the video :^)
He makes in another video ✨
Thank you for sharing your adventure with us! I love the old cookbooks.
As usual, watching your video first thing in the morning and now I want that pie, or whatever else you are making.
Yes, as soon as I saw the ingredients on the table I know what kind of pie you were going to make. I just wondered what variation this could be that would warrant the name “cheese” instead of chess. I also wondered why I couldn’t see any cornmeal on the table … until you said meringue, then it made sense.
Chickens biannual appearance is always a delight
Fascinating as always, and great to learn how names can mean something very different in different places. In my part of the world (the north of England) a cheese pie would contain cheese, onion and potato, and be decidedly savoury!
Here in Kentucky we had chess pie, essentially this recipe with vanilla instead of lemon and no meringue. My moms recipe collection had this hand written on an old scrap of paper. We also had a related chess bar recipe.
Wow, that's a plot twist. I was expecting a cheese cake due to the name. Instead we get a lemon meringue
Must be yummy Julie kept eating it hehe. I wanna try it
That looked so interesting, but the one that caught my attention was that Jelly Custard filling. 3 variations? Please, tell us more. Thanks for sharing.
My mom, born 1940, made this pie using lemon. She called it cheese pie
The one yolk breaking and slowly running out before he dumps the sugar in is oddly satisfying
Came for the cheese, stay for the copper bowl.
My grandmother used to make a very similar lemon pie; she called it "Baked Lemon Pie". She would substitute vinegar and Watkins Lemon Extract when lemons were not available.
Looks like just the right amount of pie to have on hand for 2. The 2 egg meringue filled the shell just about right makes me think of a tart.
Our family's Chess pie has eggs, heavy cream, vinegar, corn meal, butter, and vanilla.
Simple but wonderful. it makes a tender upper crust that is so good. I will try this one, too.
I immediately recognized this as chess pie. It was a staple holiday dessert in my TN family. Another variation that I like is warm buttermilk pie. 😋
Hello Glenn and Jules. I love all kinds of pies. Chocolate chess being a favorite of mine. As a child growing up in Fort Worth, Texas, our favorite southern cafeteria was Luby’s. I have a 50th anniversary Luby’s Cafeteria cookbook from 1996 which I still use today. The date nut pie recipe in the cookbook is also amazing. Thanks for another Sunday in the kitchen video. I always look forward to them. Congratulations on being so close to 500K! By the way, I had a cat named “Dog” growing up. Stay safe and well.
Is it Copiague or do you know where to get a copy? I am from Fort Worth and remember that place because everybody could get what they wanted!!!
I miss Luby's. We used to have one very near our house and their food was simple and homey and their desserts were terrific!
My aunt is in Texas and still has a Luby's. In fact, she eats there about 5 times a week 😄
I had a cat named Dog too! He was a black and white terror
Karen, is there, by chance, a recipe in your book for a black walnut cake? Forever ago I stopped at a cafeteria for lunch (name unknown) going from TX to MS. Best cake ever! I've been trying to find a recipe for it ever since. (40+ years) TIA!
Love these old recipes
Loved hearing Chicken so chatty 😻 and this pie looks so yummy!
Reminds me of something my grandmother made! Very simple recipe. Love your presentation. Thank you for explaining about the copper pots and bowls!
I wish my oven was that clean! Amazing
Thank you for showing how this pie looks. I got a "Cheese Pie" recipe years ago from my husband's x-mother in law. I didn't dare to try it. Now, I am going to make tomorrow. Thank you again. Sounds lovely, and looks easy. Of course Glen you always make things look easy. I love how y'all venture out. 🥰🥰🥰
Love the bowl~ And the recipe.
Such fun, thank you for the unique approach to cooking. Love the science and history you bring to the production. Always look forward to the tasting by Julia too. Here's to next Sunday,!
Am I the only one that would really love to see him whipping up the egg whites by hand in that bowl in real time? Yes? Ok then... 😹🤔😇
I love old cookbooks.
My sister had a 200th birthday party for her house several years ago. Searched for old New England recipes that corresponded to that era and season. Most vegetables were cooked to mush because teeth were not in abundance then. Library was mildly useful.
Love the discussions on the evolution of recipes, recipe names, ingredients and geography. Thanks for another great video!
On John Townsend's 18th century cooking show, they have done several recipes that used "cheese" as a description for something that kind of resembled cheese without having anything to do with actually cheese at all.
Thanks so much for sharing.
Very interesting. Thank you!!
Grew up in Mississippi (born in Louisiana). The name Cheese Pie confused me but when you said Chess Pie I thought "Oh yeah..." I do like Chess Cake, probably the modern version, so I'm very curious what the old fashioned chess Cake is like. Good episode.
I have seen a ton of pies out here in Tn that are the same and called differently but when I dare to say they are something else some of the older ladies get so touchy so I just smile and call it whatever I want. Who cares as long as you like it in my opinion.
Good day Glen, Hi Jules
Chess, Cheese, could it be lingual shift as the recipe moved South?
I know the few times I have gone South I had some trouble with the accent.
Could be
Very cool, going to save this one to try myself
I love ur show Glen! Ur knowledge about food is awesome and the recipes are comforting!
In Western KY where I grew up it was chess pie an with vanilla. Or it was lemon chess when made with lemon...but my grandmother always used vanilla.
that would be reakky good with a spiced pickled plum sauce. Thanks for another good video, Glen!
'Cheese is a linguistic distortion of 'chess' pie. Love your videos.
You’re not going to like this - but it’s the other way around. 100s of years of history of this basic pie called ‘Cheese Pie’ reaching back into English and Scottish history. ‘Cheese’ because of the curd like texture of the finished pie. I can trace this through my own collection of early cookbooks from the 1700s and earlier. Then it starts to show up in American cookbooks like this one as Cheese; then morphs into Chess.
So ‘Chess’ is an American South linguistic distortion of ‘Cheese’.
@@GlenAndFriendsCooking Thank you! I enjoy learning, even if it's someone correcting me. I Googled it, but didn't check the source, especially as it stated what I thought was right. I appreciate your time.
Reminded me a little of Indiana's state pie, Sugar Cream Pie, which also goes by the name that I knew it as growing up, Old Fashioned Cream Pie.
So I live in Atlanta, GA. My mother grew up in Georgia. She's made Chess Pie for many years now for Thanksgiving and always called it "pecan pie without the pecans". Always made with vanilla, not lemon, and never had meringue.
Last year my brother was tasked with making the chess pie for Thanksgiving and my mom gave him the recipe. He ignored it and looked up a RUclips video. In the video he watched they added cream cheese to it but still called it chess pie. Still not meringue.
My girlfriend tried it and said it tasted exactly like "Gooey Butter Cake" from St. Louis, Missouri. Which is not a cake, but served as a bar. As another commenter said they're from Mississippi and had "ooey gooey bars", which seems to be the same thing but without the cheese.
Someone could make a chart of all the different options and names here.
Cheese or no cheese? Bars or pie? Lemon or Vanilla? Meringue or powered sugar or plain?
Chess Pie, my favorite recipe for it is lemon with a small amount of cornmeal added instead of flour to make an almost crispy, sugary, lemony crust on top. So, so good.
Chess pie has more structure to it, so it needs to use more consonants. This is a lighter version, so it can get by with more vowels.
I think you choose recepies based on whether or not you need to use that bowl, and i completely understand :D
My copper bowl has moved with me 6 times and I will not give it up (even though I haven’t been able to use it in years due to a poor apartment kitchen). They can pry it from my cold, dead hands.
When you live in Canada isn't all of the US the south? 🤔😆
Nope, Windsor Ontario is actually south of Detroit.
Ah yes,Yazoo City Mississippi!You haven't lived until you've experienced the Jitney Jungle in Yazoo on a saturday night in August!I kid I kid,actually a very nice town.
This recipe is very similar to one of the Mrs,she calls it buttermilk pie because,no surprise,the sweet milk is replaced with buttermilk.And she uses lemon AND vanilla for flavor.We're not in Mississippi,but right next door in Louisiana.
I’m always happy when Chicken decides to visit, and it does look delicious!
That said, what are the chances of seeing you make some recipes from that Tennessee cookbook? 😏
I think the cooks in my part of the South would’ve used lemon flavoring, such as the JR Watkins brand, instead of fresh lemon, which was not easy to get.
I live in Kentucky. Born and raised in Tennessee. My aunts and grandmother made those pies in a smaller tart pan with fluted sides. I have one of those pans but don’t use it much because most recipes are too big now days.
Love your video. Thank you.
Love this pie
I really like this channel!👏👏
The Chess pie recipe I had called for corn meal & vinegar, don't recall it having any flour, & it tasted just like a pecan pie without any pecans! It was very good but lost the recipe when our home burned in August 2005.
We call it buttermilk pie where I'm from in texas/Oklahoma. Everything is the same except we use buttermilk instead of regular, no calf slobber either, just plain ol pie
Haven't heard the term "calf slobber" in years! 😂
There is a company in Turkey that makes copper pots lined with silver instead of tin. Alex French Guy Cooking went there and went over their process.
basically what my grandmother and great grandmother had made they would use a little more lemon if they could though aswell as make multiples as the pies had been well liked by my family
As a recent transplant to Tennessee I was told "Chess Pie" is a bit of word play on a southern twang of "just pie" - basically means any sort of pie like concoction that has tons of sugar and a flavor. I'm not a huge fan (I do prefer a fruit pie) but I have made an effort to try variations on the theme and recently ran into a browned butter flavor which was good.
Yeah - why let historical truth get in the way of a homespun folk tale.
i’m going to make this today! thanks for sharing!