I Cooked 200-Year-Old Thanksgiving Recipes | Why Did We Stop Making These?

Sparkling LMNT is perfect for the holidays. Their Chocolate Carmel is my favorite for hot chocolate!
Head to http://DrinkLMNT.com/PIONEERHOME to get your free sample pack with any purchase.
Today I’m cooking 200-year-old Thanksgiving recipes from the First American Cookbook and early American history to see what they REALLY ate at the original Thanksgiving table. These vintage, old-fashioned dishes were inspired by Sarah Josepha Hale, the “Mother of Thanksgiving,” and they might surprise you!

Some of these historical recipes were delicious… and some were definitely not. 😅 Watch until the end to see which old-world dish is actually making it onto our family’s Thanksgiving table this year.

If you love old-fashioned recipes, vintage cooking, pioneer homemaking, early American food history, Thanksgiving recipes, or traditional heritage cooking, you’re going to love this one.

🍽️ Recipes from the video:
“Paste” 1859
5 cups plus some flour
1/2 cup lard
1 cup butter
makes 4 single crusts
add ice water until dough just comes together.

Thanksgiving Apple pudding Pie
https://toriavey.com/apple-pudding-a-recipe-from-the-mother-of-thanksgiving/#:~:text=Sarah%20Josepha%20Hale’s%20Thanksgiving%20Apple,Reserve%20filling.

Indian Pudding

Indian Pudding aka Warm Cornmeal Pudding of Love

“Pompkin Pie”
from Amercan Cookery by Amelia Simmons
RECIPE for filling
1 Quart (1L) Whole Milk
2 Cups (450g) Pumpkin Puree
4 eggs
½ Cup (190g) Molasses
1 ½ teaspoons allspice
2 teaspoons ginger

1. Blind bake the pie crust until fully cooked.
2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350°F / 175°C for 75 – 80 minutes or until there is just a slight wobble in the middle of the pie.
3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open).
4. Let cool completely before slicing. This actually tastes even better the next day!

Old-Fashioned Vinegar Pie
https://pastrychefonline.com/vinegar-pie/

Sarah Hosepha Hales Cranberry Sauce
Ingredients
2 c Water
16 oz cranberries
16 oz Dark Brown Sugar
1 pn ground cloves (optional)
1⁄4 c Dark Rum (optional)
Instructions
Put the cranberries in a heavy pan with water and boil gently until they are all burst.
Stir in the sugar and optional cloves.
Return to the boil and reduce the water by half, then remove from heat and stir in the optional rum.
Pour into molds and cool.
Unmold when ready to serve.