Pilgrim Seasonings

Plymouth Colony Foodways: Notes and Recipes from a 17th Century Kitchen

Custard Pie

November 24th, 2012 by KM Wall
Medieval pie baker on wheels (c. 1465-1475)

To bake a Custarde or Dowset
To bake an excellent Custard or Dowset; you shall take good store of egges, and putting away one quarter of the whites, beate them exceeding well in a bason, and then mixe with them the sweetest and thickest creame you can get, for if it be any thing thinne, the Custard will be wheyish; then season it with salt, sugar, cinamon, cloves, mace, and a little Nutmegge; which done raise your coffins of good tough wheate paste, being the second sort before spoke of, and if you please raise it in pretty workes, or angular formes, which you may doe by fixing the upper part of the crust to the nether with the yelks of egges: then when the coffins are ready, strow the bottomes a good thicknesse over with Currants and Sugar; then set them into the Oven, and fill them up with the confection before blended and so drawing them, adorne all the toppes with Carraway Cumfrets, and the slices of Dates prickt right up, and so serve them up to the table.

 -Gervase Markham, The English Housewife

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2 Responses to “Custard Pie”

  1. Kelley says:

    Hi! Any way we can get an oven on wheels for the village?

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