The Pies of Pi Day

Just coincidence, but Pi Day was also Opening Day at Plimoth Plantation.

I got to make pies, as part as a new program in the English Village :

Soule Food

George Soule came over in the Mayflower in 1620 and lived in Plymouth Colony until his death in 1679. Since Plymouth Colony came under Massachusetts Bay Colony rule (and then became known as ‘The Old Colony’) in 1692, the George Soule story is pretty much the Plymouth Colony Story.

So I picked  Parsnip Pies and  Apple Pies as pies that were seasonal in the 17th century and each had an important piece of the foodways story to tell.

Parsnips

Parsnips won't have much green this time of year, and the rind will definitely need peeling. They are said to be sweeter after a frost. But in the summer, you eat them smaller, so it rather evens all out.

Parsnips won’t have much green this time of year, and the rind will definitely need peeling. They are said to be sweeter after a frost. But in the summer, you eat them smaller, so it rather evens all out.

are one of the things you can plant in September and leave in the ground throughout the winter; they just keep growing, albeit slowly. They seed in their second year, so the won’t last through the warm weather – you’ll have to plant them again when the soil is warmer. You can enjoy them throughout the year.

To make a Tart of Parsneps & Scyrrets

Seeth yr roots in water and wine, pill them & beat them in a morter, with raw eggs & grated bread. bedew them often with rose water & wine, then streyne them & put sugar to them & some juice of leamons, & put it in ye crust; & when yr tart is baked, cut it up & butter it hot, or you may put some butter into it, when you set it into ye oven, & eat it cold. ye Juice of leamon you may eyther put in or leave out at yr pleasure.

Martha Washington’s Book of Cookery p.97

Skirrets

are another root, long out of fashion, that seem poised for a comeback.

This is me, holding skirrets for the New York Times in 2007.

This is me, out standing in my field, holding skirrets for the New York Times in 2011.

A Skirrette Pye

Take the large skirrets, scale them and peele them and season them with Cinnamon and sugar, take good store of marrow and season it with salt and nutmeg then Lay your marrow in the bottom of your pye the your skirrets with some Citron and Ringo Roots when it comes out of the oven putt with sack or white wine caudle.

EPSON scanner image

Almost forgotten at the back of a drawer for generations, Hannah Alexander’s Book of Cookery—which was first penned in Dublin in the late seventeenth century—has finally made it into print. First edition, 2014. Edited by Deirdre Nuttal. With an Introduction by Jennifer Nuttall née Alexander.

For more on skirrets

And then there were apples…..

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3 Comments

Filed under Recipe, winter

3 responses to “The Pies of Pi Day

  1. Irma Wall

    Hi…………..Nice picture…………..IMW

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