 Last week I did the first of a series of several talks with cooking demonstrations for the Poughkeepsie Library. The first was all about pumpkin pie and I made Lydia Maria Child's original pumpkin pie recipe from her 1832 cookbook The American Frugal Housewife, and then followed it with a discussion of the history of pumpkin, pumpkin pie, and pumpkin pie spice. The library recorded the talk, so you can check it out below! Lydia Maria Child Photograph of Lydia Maria Child reading a book, c. 1865. Lydia Maria Child was born in Medford, Massachusetts in 1802. When she moved to Maine as a young woman to study to be a teacher, her older brother Convers, who had attended Harvard Seminary, assisted with her literary education. Upon reading and article about the rich resources New England history could provide novelists, she launched an unplanned writing career with her first novel, Hobomok, published in 1824. The book was set in 17th century New England and concerned the lives of a Native man, Hobomok, and the White woman he married and had a child with. Initially rejected by critics for its theme of miscegenation, it was later lauded by Boston literary circles. While teaching, Lydia Maria turned her attention to writing again, founding Juvenile Miscellany in 1826 - the first American monthly periodical designed specifically for children. Under Child's editorship, it became a popular and groundbreaking publication, emphasizing Protestant morality without the boring proselytizing common in children's literature at the time. In 1828 she married David Lee Child, a Boston lawyer and journalist (her maiden name was Francis) and stopped teaching, but not writing. In 1829 she published The Frugal Housewife: Dedicated to those who are not ashamed of economy, a cookbook directed at assisting the lower classes. It was published in several editions until 1832, when she changed the name to The American Frugal Housewife, to differentiate it from another cookbook of the same title published in Britain. Child published several other books on motherhood and household management, but her abolition work and radical politics largely derailed her literary career. She and her husband David Child began to identify as abolitionists in 1831. In 1833, she published An Appeal in Favor of that Class of Americans Called Africans, which called, among other things, for total abolition of slavery without compensation to enslavers. It was the first anti-slavery book (not pamphlet) published in the United States. Throughout the 1830s and '40s she became very active in the abolition and anti-slavery movements, publishing anti-slavery fiction, anti-slavery political tracts, and organizing fundraisers and events. Her anti-slavery stance and other radical politics enraged many readers in the American South, and subscriptions to Juvenile Miscellany declined so much that in 1834 she stepped down as editor. Sarah Josepha Hale edited the magazine until its closure in 1836. Child went on to publish tracts supporting Native American rights as well, including An Appeal for the Indians in 1868. Lydia Maria Child died in 1880 at the age of 78. Because of her political beliefs, she did not see the financial success of many of her author peers. But The American Frugal Housewife remains one of her most enduring legacies, along with her most famous poem, "A New England Boy's Song About Thanksgiving Day," which she published as part of her book Flowers for Children, Vol. 2 in 1844. You might know it better as "Over the River and Through the Woods." "A New England Boy's Song About Thanksgiving" The final page from "The New England Boy's Song for Thanksgiving Day," featuring a delightful illustration of "grandmother" carrying not a pumpkin pie, but an enormous steamed pudding with hard sauce. "Flowers for Children, Volume II" (1844). Library of Congress. Over the river, and through the wood, To grandfather's house we go; The horse knows the way, To carry the sleigh, Through the white and drifted snow. Over the river, and through the wood, To grandfather's house away! We would not stop For doll or top, For 't is Thanksgiving day. Over the river, and through the wood, Oh, how the wind does blow! It stings the toes, And bites the nose, As over the ground we go. Over the river, and through the wood, With a clear blue winter sky, The dogs do bark, And children hark, As we go jingling by. Over the river, and through the wood, To have a first-rate play -- Hear the bells ring Ting a ling ding, Hurra for Thanksgiving day! Over the river, and through the wood -- No matter for winds that blow; Or if we get The sleigh upset, Into a bank of snow. Over the river, and through the wood, To see little John and Ann; We will kiss them all, And play snow-ball, And stay as long as we can. Over the river, and through the wood, Trot fast, my dapple grey! Spring over the ground, Like a hunting hound, For 't is Thanksgiving day! Over the river, and through the wood, And straight through the barn-yard gate; We seem to go Extremely slow, It is so hard to wait. Over the river, and through the wood, Old Jowler hears our bells; He shakes his pow, With a loud bow wow, And thus the news he tells. Over the river, and through the wood -- When grandmother sees us come, She will say, Oh dear, The children are here, Bring a pie for every one. Over the river, and through the wood -- Now grandmother's cap I spy! Hurra for the fun! Is the pudding done? Hurra for the pumpkin pie! "Pumpkin And Squash Pie" (the filling) The finished pies I baked for the cooking demonstration! Here is Lydia Maria Child's original text: "For common family pumpkin pies, three eggs do very well to a quart of milk. Stew your pumpkin, and strain it through a sieve, or colander. Take out the seeds, and pare the pumpkin, or squash, before you stew it; but do not scrape the inside; the part nearest the seed is the sweetest part of the squash. Stir in the stewed pumpkin, till it is as thick as you can stir it round rapidly and easily. If you want to make your pie richer, make it thinner, and add another egg. One egg to a quart of milk makes very decent pies. Sweeten it to your taste, with molasses or sugar; some pumpkins require more sweetening than others. Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon; one great spoonful of ginger. Ginger will answer very well alone for spice, if you use enough of it. The outside of a lemon grated is nice. The more eggs, the better the pie; some put an egg to a gill of milk. They should bake from forty to fifty minutes, and even ten minutes longer, if very deep." And here's my translation: 1 sugar pie pumpkin 2 cups whole milk 4 eggs 2 tablespoons cinnamon 1 tablespoon ground ginger 1/2 teaspoon salt 1/4-1/2 cup maple syrup Cut pumpkin in half, scoop out seeds, and roast, cut-side down, for 45 minutes at 350 F. When soft and easily pierced with a knife, remove from oven and scoop out flesh from rind. Mash thoroughly with a fork to remove stringiness. Let cool, then add spices and salt and mix thoroughly, then add all liquid ingredients. Pour into chilled pie shells (recipe below) and bake at 450 F for 15 minutes, then reduce heat to 350 F and bake for an additional 30 minutes. When the center is solid (a slight wobble is allowed), the pie is set and baked. Serve warm or cold with additional maple syrup (if desired) and whipped cream (recipe below). If you have extra filling, add to ungreased glass baking dishes or custard cups for equally good "crustless pumpkin pie." "Pie Crust" Half eaten pumpkin pie with extra maple syrup (I went very light on the maple syrup in the recipe) and hand-whipped cream. The original: "To make pie crust for common use, a quarter of a pound of butter is enough for half a pound of flour. Take out about a quarter part of the flour you intend to use, and lay it aside. Into the remainder of the flour rub butter thoroughly with your hands, until it is so short that a handful of it, clasped tight, will remain in a ball, without any tendency to fall to pieces. Then wet it with cold water, roll it out on a board, rob over the surface with flour, stick little lumps of butter all over it, sprinkle some flour over the butter, and roll the dough all up; flour the paste, and flour the rolling-pin; roll it lightly and quickly; flour it again; stick in bits of butter; do it up; flour the rolling-pin, and roll it quickly and lightly; and so on, till you have used up your butter. Always roll from you. Pie crust should be made as cold as possible, and set it in a cool place; but be careful that it does not freeze. Do not use more flour than you can help in sprinkling and rolling. The paste should not be rolled out more than three times; if rolled too much, it will not be flaky." Well that was a bit of a doozy of a recipe! Essentially, she's making an all-butter pie crust by combining shortbread and puff pastry techniques. And it turns out pretty well! If you're looking for a good all-butter pie crust recipe, this is a fairly reliable one, if you handle it gently. Here's my translation: 1 stick (1/4 pound) very cold unsalted butter 1 1/4 cup all-purpose flour 1/4-1/2 cup reserved flour for rolling ice water With cold hands, cut the stick of butter lengthwise in thirds, then rotate one quart of the way and cut in thirds again. Then cut crosswise until you have nice little cubes. Use at least half of the butter to rub into the 1 1/4 cup flour in a large bowl. Add more butter if you need to. From a bowl of ice water, using a tablespoon, add the water, 1-2 tablespoons at a time, and toss mixture with a fork. You'll need 6-8 tablespoons, depending on your flour and butter ratios. When you can make a ball with your hands and it sticks together nicely, but not too wet, you're good. Form the mass into a ball and roll out on a well floured surface, taking care to roll gently so as not to break the dough or roll unevenly. Once you have rolled out a round, spread whole cubes of butter across half the circle, fold in half, and roll that flat. Then repeat 2 more times (making sure to reserve enough butter for each rolling). When complete, roll out for crust. You'll have at least one single crust, with some left over for smaller pies. Place in pans, trim and crimp edges, and chill until ready to fill. Bake with pumpkin filling as directed above, or add your favorite fruit filling. My crust turned out delightfully crisp, but a little flat in flavor. A pinch of sugar and/or salt would probably be a nice addition. Hand Whipped Cream Morning breakfast of champions - crustless pumpkin pie with leftover whipped cream (refrigerated overnight and kept its volume!). This one isn't in The American Frugal Housewife, but it goes deliciously with pumpkin pie! The higher quality/fat content your cream, the easier it is to whip by hand. 1/2 cup heavy cream 1 tablespoon sugar or maple syrup 1 teaspoon homemade vanilla (recipe below) In a very deep bowl (preferably glass, which stays nice and cold), add the chilled cream, sugar, and vanilla. Tilt bowl and beat cream with a wire balloon whisk in a circular motion until you add enough air to the cream that it holds its shape. Do not overbeat, or you'll end up with sweet vanilla butter. Chill until ready to serve. Homemade VanillaHomemade vanilla lasts nearly forever, so it's a worthy investment, but vanilla beans are quite expensive these days, so make at your own expense. Still probably cheaper than buying the tiny bottles of the real stuff. You can make it with vodka, but I find the gold rum is much nicer and mellower. Also makes a great Christmas present. A dozen or so whole vanilla beans Gold rum (get the not-quite-the-cheapest brand) Cut the vanilla beans in half and add them to a quart jar. Fill jar with gold rum. Let sit in a dark place for a week or so before using. Keep adding rum as you deplete the vanilla. You want to keep the beans submerged at all times. Add beans every few years to keep the flavor up. Happy Thanksgiving! And that, my dears, is that. If you made it this far through the blog post, congratulations! I hope you enjoyed the video, some history about Lydia Maria Child, her famous poem, and the recipes. Keep your eyes peeled for more cooking-demonstration-and-talk programs coming up in December, January, and February. I hope you have a wonderful Thanksgiving! As always, The Food Historian blog is supported by patrons on Patreon! Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time!
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AuthorSarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history. Archives
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