Everyone is seated at the large dining room table as the cook makes everything over a large wood burning fireplace which would have been the way things were done then.
This recipe has been adapted to a "modern" version from The Everyday Cook-Book, 1902.
My husband just visited the Living History Farms again this past week with his work associates and each time he goes, he brings home the sheet of recipes and makes a note of the dishes he enjoys. This is one of them!
- double pie crust shell (9 inch)
- 7 c
- pears (peeled, sliced)
- 1 c
- 1/3 c
- 1/2 tsp
- 1/4 tsp