New England Boiled Dinner (1892); Chess Pie, Potato Puff (1882)

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NEW ENGLAND BOILED DINNER

   DARE has 1896.
   From the NEW YORK TIMES, 13 November 1892, pg. 17, col. 1:

_WHAT THEY EAT IN SPAIN_
(...)
   The Manzanilla is not very strong and will be the only wine consumed.
(...)
   The Spaniards themselves learn to discard their ancient cookery as individuals and families increase in wealth and social importane, until the dinner of the black pot comes to occupy a place among the well-to-do similar to that of the New-England boiled dinner in America.

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POTATO PUFFS--Listed on a menu in the NEW YORK DAILY TRIBUNE, 5 February 1882, pg. 4, col. 4.  OED has 1883.

CHESS PIE--From the NEW YORK DAILY TRIBUNE, 12 March 1882, pg. 4, col. 5:

   CHESS PIE--For two pies take five eggs, three-quarters of a cupful of butter, one cupful of powdered white sugar, and such flavoring as you prefer.  Beat the yolks and sugar together until they are a perfect froth.  Beat the batter until it is a creamy froth also.  Now quickly add them together, flavoring with a little extract of vanilla.  Bake it in a crust; it will rise very light.  As soon as done have ready the whites of the eggs beaten to a stiff froth, sweetened with a little sugar and flavored with a frw drops of the extract.  Spread this over the tops of the pies, which return to the oven to receive a delicate oclouring.  While hot, cut the pies and distribute them on the plates, otherwise if they are allowed to cool without cuting them, they will fail.  This is strange but true.