Potato Pie from 1868

In this week’s video we’ll be baking potato pie. Never heard of it? Neither had we! Watch the video to see how it turns out! Part of the Great Historic Bake Off series at Minden Hills Museum & Heritage Village.

Recipe Source: 

This recipe is from ‘The Dominion Home Cook Book’. A Canadian cookbook printed in 1868. Source: www.canadiana.ca 

Quick view: 
Ingredients: 
Puff pastry
cup Cream
2 Potatoes (mashed)
½ cup Sugar
3 Eggs
A dash of cinnamon
½ cup Raisins or currants
The Historic Recipe: 

Boil and mash some potatoes, mix them with some currants, sugar, and cinnamon, three or four eggs well beaten, some cream, enough to make it a thin mash, line your dish with puff paste, bake it brown in a brisk oven, not too much, strew white sugar over it when sent to table.

– The Dominion Home Cook Book, 1868

Directions for modern bake: 

Boil and mash potatoes, set aside until cool

Mix together eggs and sugar

Add milk to mashed potatoes and combine with eggs and sugar

Add in cinnamon and raisins or currants

Pour filling into puff pastry pie shell

Bake at 400° F until brown

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Ingredients

 Puff pastry
  cup Cream
 2 Potatoes (mashed)
 ½ cup Sugar
 3 Eggs
 A dash of cinnamon
 ½ cup Raisins or currants

Directions

1

Boil and mash potatoes, set aside until cool

2

Mix together eggs and sugar

3

Add milk to mashed potatoes and combine with eggs and sugar

4

Add in cinnamon and raisins or currants

5

Pour filling into puff pastry pie shell

6

Bake at 400° F until brown

Potato Pie from 1868

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