Chess Pie (1866)

[Beverly Flanigan]

At 08:30 PM 6/18/2004 -0400, you wrote:
Chess pie is indeed a fantastic concoction, but I never connected it to the
Buckeye State.  The Shaw House in St. Louis is known for it and includes it
in its book of 19th century recipes.  Like Indian pudding, it was a simple
dish to make on the frontier.



>
>CHESS PIE
>Buckeye Cookery, and Practical Housekeeping: Compiled from Original Recipes.
>Minneapolis, Minn.: Buckeye Pub. Co., 1877.
>
>
>(WWW.NEWSPAPERARCHIVE.COM)
>  Coshocton Age  Friday, October 12, 1866 Coshocton, Ohio
>....fruit or vegetables to bo preserved. CHESS PIE. For" two pies common
>size..
>Pg. 4, col. 1:
>    CHESS PIE.--For two pies common size, take 4 eggs, 3 cups sugar, 1 cup
>cream, 1/2 cup butter, 1 tablespoonful flour, and flavor with
>nutmeg.  Cover the
>baking plates with crust, pour in the mixture, and grate nutmeg over it.
>There is no upper crust.  When a pretty brown, try with a spoon as for
>custard.
>This is the best pie we ever ate.