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Vintage Recipes

On The Side

Boston Baked Beans & Brown Bread

November 12, 2019

Despite the unfortunate  Phaseolus vulgaris moniker—the American Common Bean category includes bunches of beloved, native-to-the-Americas beans: navy, red kidney, pinto, great northern, marrow, & yellow eye, plus garden variety edible-pod beans (string, stringless and snap.) It’s not clear which of these the New England colonists first stewed in a pot, but we do know baked navy beans started with Native Americans. The Narragansett, Penobscot, and Iroiquois wrapped navy beans in deerskins—or put them in earthenware pots, along with venison, bear fat and maple syrup and then baked the lot in hot-stone-lined pits. Puritans eschewed the deerskins, but took to bean-pot cookery because the long, slow cook times meant housewives could prepare the beans a day ahead, and in so doing, stick to Puritanical no-cooking-on-Sabbath rules.

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Pie Revival

Key Lime Pie

August 29, 2019

The story of Key lime pie is delightfully odd, including Cuban sponge “hookers”, mystery aunts, canned milk and curing. The classic filling: sweetened condensed milk, egg yolks & lime juice, has been around since the mid 1800s.

Key limes, those leathery little yellow-green golf balls otherwise known as Citrus aurantifolia, once thrived in the Keys as a commercial crop. That was before the local lime growers figured out they could make more money running tourist fishing boats, and sold off their groves. Key lime trees still grow in Key West backyards, but the big groves are in Mexico Continue Reading…