This Is What Pecan Pie Was Like In 1938 - Old Cookbook Show
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- Опубликовано: 6 сен 2024
- This Is What Pecan Pie Was Like In 1938 - Old Cookbook Show
PECAN PIE
PASTRY
1 cup Town CRIER Flour
⅛ cup shortening
Ice water
½ teaspoon salt
FILLING
2 tablespoons butter
1 cup sugar
1 cup pecans
1 cup dark syrup
3 eggs
1 teaspoon vanilla
PASTRY:
Sift flour and salt together. Cut in shortening. Add just enough ice water to hold pastry together. Line an 8-inch pie pan.
FiLLING: Cream the butter and sugar, add syrup, well beaten eggs, pecans and vanilla. Beat together well. Pour into unbaked pie shell and bake in hot oven (450 degrees F.) for 10 minutes, then reduce heat to moderate (350 degrees F.) and bake about 20 minutes or until filling is set.
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God what a mess. No measurements. Replacement ingredients. Incomplete baking instructions. Why does this nimrod have a cooking show?
Lolz... No measurements? Try on screen at 0:10 & 8:22 & again in the description box is where you'll find the measurements. Coincidentally, on screen at 0:10 & 8:22 & again in the description box is where you'll find the baking instructions - very easy to cut and paste and save from the description box.
By the way - what replacement ingredients?
I come to this channel for your Nimrodery!😂
I watch because he calmly, lovingly, turns these very old cookbooks into living history, showing us both the recipes that our mothers or grandmothers might have used and how they have changed through the years. A bonus is seeing the advertising from the cookbooks from those times. I especially enjoy watching their reactions as they taste the finished product.
With so many cooking channels out there, I'm sure that you can find several that are more to your taste.🙂
@@GlenAndFriendsCooking I think they might be talking about the sorghum syrup. Or possibly that you're doing a different pie crust.
@@1One2Three5Eight13 Could be - but the recipe just says 'syrup'.
Ok... This is honest to god my Grandmother's Pecan Pie recipe. She got it from the wife of the owner of Dejeons Department store in Evansville, IN, well, in 1939. 😂 She was 13, had drop out of school, lied about her age to get the job, and rode a bus 50 miles into town she caught on the side of the highway every day to work before the sun came up.
I gotta tell next time I see her where her recipe originated!! 😂
She'll be 98 in Jan. Btw!
Great story. Thanks for sharing.
What an amazing woman! Give her a hug from us. 😃
And now I remember why modern pecan pie never tasted right to me. My grandmother and great aunt were the family pie ladies. They lived in the Ozarks and got their pecans and sorghum syrup from the same farmer, probably got some of their stone fruit from him too. Fruit pies were a weekly Sunday potluck thing, but pecan pies were holiday special. They’d have a little tiff every year about leaving out the granulated sugar entirely or only putting in half what the recipe called for, but it was always a whole jar of sorghum syrup. Missouri pecans are different, the nut meats are smaller and a little sweeter/milder. I loved that pecan pie (and the gooseberry pie Aunt Dolly made to share with me every thanksgiving cause we were the only two who liked it).
I live in the Ozarks, and we jsut use LIGHT Karo syrup. We save the sorghum for us in BBQ sauce.
I love pecans, but modern pecan pie looks disgusting! The only good recipe I've seen used maple syrup as part of the syrup plus golden syrup, I think. 😋
What a wonderful memory. I wish I could taste that pie, but without the nostalgia and memories, I could never experience what it means to you! So cool.
I love pecan pie, especially as the weather turns colder. I know it’s very high in calories, but I develop temporary amnesia and I add a scoop of high-fat vanilla ice cream to the warmed-up slice of pie. If you’re going to go, go BIG! 😊
Life is short, Eat the pie! And ice cream!
I love reading these comments.
Thanks for watching everyone! Lots of comments about the lack of salt... That's how recipes / tastes change over time; 1938 isn't that long ago but salt wasn't used nearly as much as it is today. There could be a bunch of reasons for that.
Another thing is the amount of salt in Butter - I used salted butter (as I always do), and I assume that most cooks in 1938 would have also used it in this recipe as well. Salt levels in butter go against trend and have actually decreased over the years.
Salt decreasing over time? First time I've heard of that happening in any food product. :o
@@fnjesusfreaksalt is a preservative so lots of things actually use to have a lot more salt for preservation reasons, like salt pork etc…
I wonder if the growing availability of refrigerators made the amount of salt in butter less needed?😮
@@justinguitarcia Indeed. But salt is also a seasoning.
I moved over to salted butter in my house because of you and it makes me really happy.
My dentures got cavities just looking at that pie😂
I think you resolved one of my grandmother's secrets. She made the best pecan pie. It was good enough to win awards at the county fair. Her recipe called for "dark syrup", but I always assumed it was a blend of corn syrup and molasses; I never thought to try sorghum syrup. Today I made 2 small pies: 100% sorghum syrup, and 50% sorghum syrup/50% dark corn syrup.
I already know 100% corn syrup is too sweet, so much so I can only small piece every few months. 100% sorghum syrup turned out too earthy and brings out bitter notes in the pecans. The blend was perfect, not too sweet with depth and complexity. I still need to tweak the ratio for best results.
Glen you should take credit for (accidentally?) (re)inventing the best pecan pie recipe.
That pie looks delicious! 😋
One thing I always do when I bake a pecan pie is to toast the pecans lightly before I add them to the other filling ingredients. It keeps them from becoming slightly rubbery from soaking up the batter.
One time, I ran out of corn syrup, so I made up the rest by adding some dark brown honey. It was wonderful !
Many times the best recipes happen when something didn't go right
And toasting them would add a little something to the flavour, as well. Good call!
Honey is a great idea! I've used maple syrup. The pie tasted great and not maple-y at all.
@@tomsdotter3228 I love that idea! A local bakery has made a wonderful yeasted-type coffee cake for years with pecans and maple icing. So perfect together.
I can imagine that giving it a richer, pecannier flavor.
That thing is GLISTENING!!
FYI.... since pecan pie is so cloyingly sweet and rich, serve it with UNSWEETENED whipped cream, it cuts that sweetness a bit and is incredibly enjoyable with it.
I am now craving Pecan pie at 5:38 on a Sunday morning.
Glen, you got me this time, pecan pie is one of my all-time favorites. I’ve been making pecan pie and pecan tarts every year for Christmas since 1989, I usually make about 12 dozen. The recipe that I always make and love the most is from a Harrowsmith cookbook, and if you haven’t tried it, you absolutely have to try it and with all of your knowledge you’ll probably have a lot to say about the use of corn syrup and sugar, etc and the fact that everything is brought to a boil before mixing it in with the eggs and pecans, the instructions are minimal, and you have to make sure your temper the eggs first or else you’ll end up with a mess.
Over 35 years ago, my mother found a recipe for pecan pie from Dear Abby. Over the years, I have been the chosen one to make that particular pie for holidays. And it really is a no-fail recipe too. Sometimes, they come out looking beautiful and sometimes, not so much. But they always taste delicious. And some of my family members have almost come to blows over who is going to take the leftover pie home. Not me, one small slice at Thanksgiving and Christmas lasts an entire year until I make it again.
I recently found my mother's handwritten pecan pie recipe. She was raised in TN and this pie graced our holiday tables in my youth. I'd recently struggled with getting a proper consistency and hence my search. The best and most surprising part of it was that it came from Harland Sanders.....yes, that guy.....who started KFC. It's an awesome recipe which I have used often with great success.
I use Maple syrup and sorghum in my pecan pie, but with brown sugar not white. The sorghum or molasses adds a deep flavor to the pecan pie that otherwise would be missing. Another small addition is a tablespoon or two of chocolate; just enough to add another flavor complexity without someone noticing you added chocolate.
Explains why Pecan Pie of today is nothing like my aunts or grandmothers. Love your content; I spend a good chunk of my Sundays relaxing and watching you and Jules. It's a great escape. Thanks.
Thank you for always putting a picture of the recipes up. I am from Mississippi and this pie is very similar to the one I was taught to make by my grandmother.
The best pecan pie I've ever had came from a small pie shop in Danville, KY owned by a elderly woman. It was her retirement 'hobby'. All of her many types of pies were so good that her small shop exploded with business. To the point she couldn't keep up. She could not find anyone to join her as a partner so she ended up closing the shop. I miss her pecan pie to this day and have been trying to find a recipe (or alter one) to taste like hers. The filling was buttery tasting not sickly sweet. I wish I had her recipe.
Looks delicious. Having lived now in Mexico City for 8 years, I can attest that there is no pecan pie here, so this is going to be my next recipe to impress my co workers. Thanks Glen for all your efforts, keep up the great work!!!
If for any reason you can’t find Pecans, you can easily substitute Walnuts!
Hope you can easily find Pecans, in DF!
I eat pecan pie once a year, so I'm not angsting over the sugar content 😄
Same. I make it around Christmas and that's about it.
@TherealDanielleNelson Family Thanksgiving for us. That and banana pudding are guaranteed, with 2 or 3 other desserts that vary.
@@SuHu62 We have pecan pie and pumpkin cheesecake.
@TherealDanielleNelson our big do used to be Easter and Thanksgiving, where my aunt's coconut cake is sorely missed (the only one I've really ever Liked), but my cousin makes an incredible carrot cake. As long as there's pecan pie, I'm set LOL
@@SuHu62 I don't think I ever had a good coconut cake. All the ones I have are dry. My family has a great carrot cake. And I was happy to find my mom's pecan pie recipe. We lost the cookbook it was in in a move and I found the cookbook in a used book store. Not our copy obviously, but the same copyright.
I hail from Climax, Ga, U.S.A. 15 miles away from Cairo, Ga, The Cairo high school football mascot is the syrup makers and they pronounce Cairo as KAyRow (But don't fret though because a lot of Georgia cities aren't pronounced the way they're spelled due to the fact that book learning wasn't a thing back then)
It's crazy because most high fructose corn syrup is like 55% fructose and table sugar is 50% fructose. They're practically identical, but the moral panic lets food companies market sugar like it's health food.
Never underestimate people's ability to demonize things they do not understand. Food science literacy is terrible world-wide.
Many of the sweeteners championed by the Eek! Fructose! set - molasses, coconut sugar, date sugar, maple syrup - have a glucose / fructose ratio so close to cane sugar and HFCS as to be essentially identical. Honey is variable, ranges from 35% to 55% fructose depending on the source. The hands-down winner (or loser...) is agave. The stuff is 75% fructose.
I love the combo of the sorghum and dark corn syrup. My mama would have added a bit of salt to that filling. I used to love a pecan pie but its to to sweet for me now.
The first thing that popped into my head when you were talking about the sugars was "Oh Maple sugar"
I have never used or tasted sorghum syrup, probably because the women whose cooking I grew up with were originally from the Maritimes and then New England. Maybe sorghum just wasn't around here then (mid-20th century). Any pecan pie I had growing up was made with Karo. About 15 years ago, I got away from using Karo. My son-in law's favorite pie is pecan, and when I make it, I use a combo of brown sugar, molasses, and maple syrup. I thought, correctly, that those would create a more interesting flavor profile (I also use salted butter, but I add a little salt, too). NOW, thanks to your lovely offering today, I have a new thing to try! YAY! By the way, I think your pie set up nicely. Cutting it while it was still warm didn't seem to have any ill effect - it's not like it ran all under the bottom crust! Thanks, Glen and Julie. Always a pleasure! Peace be with you. 💚
I find that if I cut the pecans in half it's easier to cut and eat. I also arrange the whole ones on top.
Me too!
The look of happiness.... and the colour of that pie :)
As I recall from my late father he told me that it was originally called Caro Nut Pie when he grew up in north eastern Arkansas in the 30's.
Glen I love your channel. You're like most no bs cooking channel ever. Yeah, I know about cooking oil in the cup and no I will never do that. Props.
Fun fact. Sugar and honey have more fructose than HFCS. So people who are concerned about the fructose part, shouldn't consume sugar or honey either. It's called HFCS because it was used to differentiate it from the regular corn syrup or glucose syrup.
Never underestimate people's ability to demonize things they do not understand. Food science literacy is terrible world wide.
Literally made my Grandma's recipe Sunday and it was exactly the same. Very cool to see!
Just seeing you two in long sleeves in early September reminds me I'm 1350 miles south of you.😂
Keep up the fantastic work!
That thing looks fabulous! Bet it'll taste even way, way better after a day or two in the fridge.
My mom taught me how to make Pecan Pie for my birthday in 1962. She was from New Mexico and the pie had to be HALF SORGUM & HALF DARK KARO SYRUP. How about that? My favorite pie! Thanks, mom.
I like to use a high abv bourbon instead of vanilla for pecan pies
😋
I am always entertained by your hand gestures, Glen. I love the claw of emphasis the most.
My great grandmother was making a pecan pie and she wasn't using corn syrup like my grandmother did. I asked why, she said, "Taste this," and gave me a spoon with some corn syrup on it. Then she gave me a spoon with some molasses on it. The corn syrup didn't taste good, not sure why that is if it's just sugar, but her point was if you put things that don't taste good on their own in what you're making, then what you're making isn't going to taste as good as it can taste. I've never used it since.
Now that's a PIE!!! That hit my eye!!! Amazing !!
My mother made pecan pies a lot in the 50s. We had a tree in our year.
For those who have never had pecan pie as a Southerner were pecan pie is found everywhere it's one of those foods that makes you wonder how can that be any good... if done well it is amazing and definitely greater than the sum of it's parts however if done poorly or substandard ingredients (out of date or really cheap substitutions etc.) are used it can be anywhere from off tasting to inedible. So if think you don't like it I would say try it from different places and see..
Could you use Treacle as the "dark syrup"? Lyle's Black Treacle Syrup for example👍🏻🇬🇧
Oh yes please !
I like that you don't spray the measuring cup, but micro the jars and bottles to get out all of the sweet, sticky goodness.
My late husband liked his pecan pies to be made with 100% Pure Cane Syrup, instead of dark corn syrup, and after tasting one made that way, that's my favorite, as well...but I wouldn't say no to a slice of that pie! It looks delicious!
I’ll bet this would be absolutely over the top with a scoop of a good vanilla ice cream. I might even warm up a cooled piece for that!
Yum. Now I want to make a pecan pie.
I'm like Glen. I don't think I could let it cool down before I sliced out a piece (just to taste test of course).
Cane syrup was the traditional syrup in the south for pecan (and others) pies. It still makes the best pecan pie today!
I live in Kentucky and have had that brand of sorghum molasses many times. It’s really good!
I want a piece ofvthe pie for breakfast. Add hot coffee with a little cream and perction.
We always love pausing and looking at all of the recipes or drinks on the pages you share. Please make the Peanut Butter Pie. Also, that Pineapple Cream Pie! It would have to be canned to not curdle or for the enzymes to not interfere with setting or cause the emulsion to break? Orange Pie with Orange Pastry has cocoanut?! The whole two pages, just Wow!
Thank you for yet another great video. We just love tuning in. Great information, good stories, easy guidance, and a great attitude! You two are inspirational.
What a fabulous looking pie!
A favorite pie. Looks good.
I started making pecan pie with maple syrup 25 years ago, never looked back.
OMG that's a slice of heaven right there. Pecan, butter, raisin tarts are my weakness. But I don't care for tarts with currants. It's like eating course sand to me.
It's interesting that you use sorghum. I had never even heard of it till about a year ago and I don't think you can even get it here on the west coast. But I have come to learn that my grandfather grew sorghum for the war effort. That's how he got the small parcel farm our family owns.
In southern US we also have Alaga syrup, which is a dark cane syrup, which would likely have been used as well.
My husband’s aunt makes the best pecan pie I’ve ever had. It’s not cloyingly sweet and you can taste the flavor of the pecans.
Yum. Being a Texan this is our state pie💜
Good show as always thank you kindly. Couldn't weight too see finished. Lol
Pecan pie is my favorite kind of pie.
Whip cream or ice-cream would be awesome on warm pecan pie.
Looks like a standard pecan pie..Only thing that really needs changing..always roast the pecans. Makes it so munch better and flavorful.
❤❤❤how the crust looks and in general how the pie looks. I can only imagine how it tastes. Lovely pie. 👋🏻🧑🦳😊🍁❤️
The "Town Crier" was the title of a 1940s radio show starring essayist, critic, and occasional actor Alexander Woollcott. The radio program was sponsored by the flour company that published the cookbook as a sales promotion. Woollcott was the model for the Kaufman and Hart play "The Man Who Came to Dinner." Enjoyed the video. We haven't baked a pecan pie in decades since there's a place in Houston, Goode Company Barbeque, who sells one that can't be beat.
It’s my favorite pie but I had no idea the amount of sugar! Yikes! It looks amazing, sure wouldn’t stop me though 😂
Thanks for adding actual captions for the Deaf.
Pecan pie is always too sweet for my taste.
I never cared for pecan pie, untilmy sister made one and accidentally added twice as many pecans as the recipe called for (we had a pecan tree in the front yard and boatloads of pecans in the freezer). It was sweet and chewy with none of the "jelly" I disliked.
So in the deep south we have a brand of Syrup called AlAGa which is a dark Cane Syrup (kind of like treacle) and it has a published pecan pie recipe using their syrup from the same time period and is almost the same as this one except using brown sugar instead of white, and a touch more butter. So they may have had more than just Sorghum Molasses and Corn Syrup in mind. Dark maple syrup would probably be a good pick as well.
That is one good looking pie!
I liked your joke about 'tiny, little pieces'. That pie wouldn't last long in my house. It looks delicious.
Use local sorghum all the time. Will try it half and half for my next pecan pie - great idea!
My grandmother who grew up in the depression made a similar pie but with Grape Nut cereal instead of pecans. It’s my hands-down favorite pie to this day. Have you come across this in your many old cookbooks? I’m curious if it was a cost or supply issue.
Wish I were there to steal a piece. Looks fantastic.
We added some mini chocolate chips also...as if it wasn't sweet enough. You two are awesome!
I'm already booking my dental appt...lol
Pecan pie is my favorite 😋 with all that sugar no wonder I only have a slice once a year if I'm lucky!
Oooohhhhh I think you missed a cup of sugar in your recipe. Sure you added enough?
My teeth hurt and my inner child is begging.
Thank you for your cooking, baking, and sharing. We have 4 recipe books that have been passed down. Even a generation or two can hide treasures to find. AND you’re from C♥️n♥️d♥️! From WA state and love neighbors to the north. Found you early this year. A pleasure.
Mmmmm, pecan pie!
I'd never heard of Karo corn syrup until today. Growing up north of the border it was all about Bee Hive and those yellow plastic bottles.
My Mother-in-Law uses dark cane syrup (we live in the South) and Sorghum. She also doesn't use quite as much white sugar. It's awesome.
Looks and sounds delicious!!
I would love the next recipe, pineapple cream pie!!
That's a good looking pie. I love pecan pie, even if it is sweet. Thanks.
I given strict directions that as a funeral home prepares my body for burial, my cheeks are to stuffed with pecan pie only in place of cotton batting.
Pecan pie is the taste I want in my mouth for eternity.
My all time favorite dessert ❤🧡💛💚💙💜
I used to make the pecan pies for a well-known restaurant chain. They used light molasses and dark sorghum molasses in their pies. No corn syrup.
What I really want is a homemade pecan pie that doesn't smash when you cut into it or fall apart when it's lifted out. Somehow it's done with a commercial factory made pie, but nobody knows how to do it at home. Makes me crazy!
I like using chopped pecan pieces to get it to cut more cleanly. And letting it set longer usually helps. Factory pies set a long time before you cut them. Maybe that's it?
IT's the egg to syrup/white sugar ratio. I find some recipes use too much corn syrup, and the pie is too "gooey" as opposed to "custardy". This is how I make mine (Which is not too different from what Glen made)
3 eggs
2/3 cup sugar (skimp)
1/2 t salt
4 Tablespoons melted butter
1 cup light corn syrup (skimp)
2 cups chopped pecans
Unbaked pie shell
bake at 350 degrees for 40 -45 minutes
@@brockreynolds870 I've noticed nearly the same thing. This type of pie has so much sugar in it that when it's baked it forms a crust on top and then when you cut through it, it smashes the pie and you end up scooping out a partial mess. They always taste good, but I want it to look a lot better. Increasing the amount of fat by using more butter like you do, or by using another egg or yolk tends to improve things a bit, but I have never yet been able to make one that doesn't form that crust. Somehow they do it just fine in the factory made pies you can buy, but homemade doesn't seem to want to do it. They probably have some kind of ingredient that we can't get. Then again, I probably don't want to know about it either!
@@johnschmidt8440 Mine makes a crust on top, too... BUT it cuts better because the pecans are chopped, and not left whole. Also, you need a thin bladed knife with teeth on it when cutting stuff with a crusty top like that. I use a tomato slicing knife. You notice my recipe says "skimp" on both sugars, that means to back them off by 1/8 cup... so you end up with a total of 1/4 cup less sugar and double the pecans of Glen's recipe. Also, his pie has no salt. Mine has salted butter PLUS the additional 1/2 teaspoon.
Living in Arkansas in the 90s, I made a friend at work who referred to Pecan Pie as "Karo Nut Pie". He said in his family, that's what they always referred to it as.
Pecan pie was relatively unknown until Karo put the recipe on the label of every can.
They called it "Karo Prize Pie"
(I just looked up out of curiosity)
Betas: Is it pehkan or peekan?
Glen, a chad: BOTH
i agree there is a lot of sugar in this pie but i looked as some of the current recipes and to be honest they are about the same about 1 cup of sugar and 1 cup of corn syrup but this pie always seems real sugary ... lol loved the video and the history lessons that come with it
The militant Glen!!
Doing more and more casual baking it’s been interesting to relearn how different fats and sugars work. Tempted to give this a go sometime.
This is the way my family has always made pecan pie - but with no sorghum, just Karo. I only make it about once every 2 years or so because it’s so rich. But it’s such a treat when I do make it!
I have some Louisiana cane syrup that could substitute for the sorghum molasses. I expect the flavor will be milder and sweeter but the texture should be spot on.
I the Depression, cooks would have used whatever syrup they had on hand, or combine them if necessary just as Glen did.
Any good cook today, would do the same.
However, they might not go with Sorgum, due to its very intense flavour!
Gorgeous pie!
You don't need the cooking spray in the measuring cup. I've had plenty of luck by just putting some water in and dumping the excess out. I don't like pecan pie- actually don't like any of the liquid sugar pies- but I have to make it every Thanksgiving and use one of my great aunt's recipes that uses Sorghum. No one in the family apparently notices that I use store-brand dark corn syrup and just add a little allspice because getting sorghum syrup in California is near impossible.
I add fresh or dried cranberries to my pecan pies. Tart and sweet.
ahhhhh...sugar coma pie! 😉 love pecan pie but some are just too sickly sweet to enjoy...the sorghum is a great choice...yum-e! 😁😋
I think a little salt helps give a depth to the sweetness especially if your butter is unsalted. We always use brown sugar instead of white and that might help too.
It's GOT to have salt in it. The recipe Glen made has none. Mine uses 1/2 stick SALTED butter, and an additional 1/2 teaspoon of salt in the filling.
"I know that, overall," - sucks errant drop of syrup off finger - "is too high."