Chess Pie (1866)

[Page Stephens]

As I know it is pecan pie without any pecans.

Page Stephens

----- Original Message -----
From: "Beverly Flanigan" <flanigan at OHIO.EDU>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: Saturday, June 19, 2004 1:51 PM
Subject: Re: Chess Pie (1866)


> ---------------------- Information from the mail
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> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       Beverly Flanigan <flanigan at OHIO.EDU>
> Subject:      Re: Chess Pie (1866)
> --------------------------------------------------------------------------
-----
>
> 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.