This apple pie recipe of 1685 is one of the first written versions of the dish

It doesn’t get much more American than apple pie. The delicious blend of flaky, battery crust and thorny-tender spicy apple filling has been perfect for centuries. But despite its reputation as an American dessert, apple pie has surprisingly non-American roots.

Although apple pie has long been enjoyed in the United States, it first appeared in England. Its roots will later spread to France, where French culinary masters have perfected the recipe.

Popular YouTube show to see how the dish can evolve Glenn and friends cook Claims to have one of the first written recipes for this 335-year-old food.

A culinary journey through time

Glenn Powell’s Glenn and friends cook There is a strong passion for vintage recipes. He likes to bring visitors back in time with foods like peanut butter bread, vintage cocktails and Southern spaghetti from the 1930s.

In a recent video, Powell shared a recipe for apple pie taken from a cookbook published in 1685. Powell explained that the cookbook was written by a man who had returned to England after training in France.

He says the cookbook was aimed at experienced chefs rather than home cooks. This will explain the lack of clear direction and advanced terminology. It will serve as a guide more than anything else.

Powell told his audience that the apple pie recipe in the vintage cookbook was called “a dish made of butter and eggs.” He says it will transform into a Marlboro pie, usually a single crust apple custard pie.

Printed recipe for
Powell has watched the apple pie recipe closely since 1685.

How to make a ‘butter and egg dish’

The recipe says, “Take twenty-four egg yolks and season with cinnamon, sugar and salt; Then give them melted butter, some fine mince piping and mince citron, place it in your paste dish and put a piece of citron around it, bar it with puff paste, and put a small paste on the bottom, or bottom. ”

In the video, Powell discusses ancient languages ​​in recipes. Although piping may not be familiar with modern cooking, it is a very old word for “apple”. Powell explained that piping does not refer to a specific type of apple, which is not eaten hard, sour or fresh, which is called “quadling”.

To start, she whisk together her egg yolks before adding 3/4 cup white sugar, one teaspoon cinnamon, 1/4 cup melted butter and a pinch of salt. Next, he added minced apples and candied orange, lemon and lime peels, which he substituted for citron. He fills the prepared shortcrust with the mixture in a pie dish and then tops it with a prepared puff pastry grate.

Egg washes are added to help the pastry stick. The pie dish is set on a baking sheet to prevent the oven from spreading as soon as the pie is baked. He bakes the pie at 350 F until golden brown and sets in the center.

Powell and his wife describe the pie as fruit and custard because of the recipe for the aggressive proportions of egg yolks. (Seriously-24 eggs?)

Nevertheless, for a recipe used 91 years before the founding of the United States, Powell and his wife agreed that it was a very good apple pie. Not bad for being 337 years old.

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